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Articles in Chefs w/recipe
It's not easy to capture an entire country's cuisine in one cookbook — especially when the author lives 3,000 miles away. So when Amalia Moreno-Damgaard began writing her cookbook about Guatemalan cuisine, she knew she would have to make compromises. The challenge was finding substitutes that wouldn't compromise the integrity of the cuisine.
Peppers can be used instead of chilies. It's fine to use store-bought chicken broth instead of making your own with chicken bones. To make a meal healthier, oils can be substituted for lard — a trick Moreno-Damgaard learned from her grandmother many years ago in Guatemala City.
The Author
But don't even think of using anything other than a corn tortilla. "The tortilla is king," Moreno-Damgaard declares.
It's that kind of homegrown knowledge that fills Moreno-Damgaard's cookbook, "Amalia's Guatemalan Kitchen — Gourmet Cuisine with a Cultural Flair," which was published in 2012. The 420-page cookbook not only provides readers with an array of Guatemalan recipes, it also introduces them to the culture of the country, exploring street foods, breakfast dishes and holiday specialties.
The cuisine highlights Latin American culture, Moreno-Damgaard says, a culture she wants to celebrate. Too often, she says, it's the stories of violence and corruption that make the headlines.
"Someone needed to go out there and say wonderful things about Guatemala," Moreno-Damgaard says. She believes she can convey the many positive attributes of her home country by exposing Americans to authentic Guatemalan cuisine beyond the typical rice-and-bean dish.
To gather material for the book, Moreno-Damgaard traveled back and forth from her home in Minneapolis to Guatemala City, where she was born and raised.
"Guatemalan food is a combination of native cuisine and Spanish cuisine, which is the story of Latin America," she says. And that mixture is a result of four distinctly different regions of Guatemala, each with its own distinct food.
The southern shores offer the freshest seafood; the east produces unique fruits and vegetables; the northern mountains still celebrate Mayan cooking and traditions, and the west coast is home to the Garifuna people — descendants of Africans and indigenous Arawak people from the Caribbean — who bring their own cooking style to the region, including lots of chowders and rice dishes with coconut and plantain flavors.
The woman behind the book
In 1981, Moreno-Damgaard, then just 19, left her home to visit her brother in the United States. She ended up staying, getting her bachelor's degree in business administration from Fontbonne University in St. Louis, and her master's degree in international business and culture from Saint Louis University. After college, she built a successful career in international banking, holding a variety of senior-level positions.
Since 2001, she has lived with her husband, Kenn Damgaard, in the Minneapolis area.
Sixteen years ago, when their son, Jens, was born, she decided to give up her banking career to spend more time at home. Moreno-Damgaard says she couldn't imagine missing her son's first steps or first words. But with quite a bit of free time on her hands, she concentrated on cooking, making it more than a hobby.
Moreno-Damgaard enrolled in Le Cordon Bleu College of Culinary Arts Minneapolis/St. Paul in Mendota, Minn., for her professional culinary arts degree in classic French cuisine.
Then she plunged into a professional career, starting out as a cooking teacher — something she continues to do today. She gives cooking demonstrations at culinary events and benefits, as well as private lessons.
"Teaching keeps me on my toes, because I continue to learn," Moreno-Damgaard says. "You never stop learning, even about an area you specialize in."
Nora Tycast recently attended one of Moreno-Damgaard's cooking classes in Minneapolis. Tycast's three daughters — all adopted from Guatemala — joined her.
The family has attended many of Moreno-Damgaard's events, Tycast says, because it gives her daughters a chance to learn and identify with their native culture.
"It's nice for the girls to see a professional chef, and it's nice (for them) to see someone who looks like them," Tycast says. "It's good to have someone (from Guatemala) up in front of them and being an example."
In additional to teaching classes, Moreno-Damgaard runs her own business and serves on the board of directors for Common Hope, the Latino Economic Development Center, Women Entrepreneurs of Minnesota and Le Cordon Bleu Alumni Association.
Latin American cuisine
When Moreno-Damgaard moved to the Twin Cities, she says it was hard to find Latin American cuisine or interest in diverse foods. She says she missed the tastes and textures she had grown up with.
"When … we first came to Minnesota, we really struggled to find a Latin American restaurant," she says. "Even a good Mexican restaurant was hard to find."
Today, Moreno-Damgaard sees more of an appreciation of international cuisine because the Internet has opened up access to different parts of the world, including Guatemala. She said the wealth of information on the Web about different cultures has sparked an interest in foreign countries and cuisines, and the influx of immigrants to the Twin Cities has exposed the local population to Latin American food.
She says she has more to tell people about Latin America, so she's writing a second cookbook about Guatemala. She plans to detail more specific aspects of the cuisine as well as provide a more in-depth look at the culture. In recent trips to Guatemala, Moreno-Damgaard spent time with chefs — both professional and hobbyists — to gather local knowledge. She also spent time exploring rural Guatemala to more clearly define its regions.
Because of the influences from Spain, the Caribbean and the Mayans, Guatemalan food is "the deepest, the most diverse, and the most delicious" in Latin America, Moreno-Damgaard says. She says the flavors, ingredients and history are the most varied in the region. She is excited to be sharing the cuisine with those who relate to her passion for healthy and flavorful food.
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Pepián Negro (Spicy Chicken and Pork Vegetable Stew)
Pepián negro (black pepián) is from Guatemala department, which includes Guatemala City, in the south-central part of the country. It takes its name from the blackened tortillas used in the sauce. There are also red and yellow pepián with varying ingredients, made with turkey, chicken, beef or pork, in Quetzaltenango, Suchitepequez and other regions. All varieties have some ingredients in common, such as pan-roasted seeds, peppers, cinnamon and tomatoes, but they may have different finishing touches. Pepián can be made with any kind of protein. Serve it with Arroz Guatemalteco (Guatemalan vegetable rice) and Tamalitos de Queso (fresh cheese mini tamales in banana leaves), which provide a nice break between spicy bites.
Prep time: 20 minutes
Cook time: 25 minutes
Total time: 45 minutes
Yield: 4 servings
3 skinless, boneless chicken thighs, cut into 2-inch pieces
1/2 pound pork butt or shoulder, cut into 2-inch pieces
2 cups fat-free, low-sodium chicken stock
1 small, whole yellow onion, peeled and t-scored*
1/2 cup unchopped cilantro, include stems and leaves
1 cup quartered Roma tomatoes (about 2 large tomatoes)
1/2 cup husked, quartered tomatillos (3 to 4 large tomatillos)
1 small yellow onion, cut into thick slices
2 large garlic cloves, peeled
1 guaque (guajillo) chile, seeded
1 zambo (mulato) chile, seeded
Para Espesar (Thickeners)
Choose one of the following:
2 corn tortillas blackened in toaster oven to medium brown, soaked in hot stock for 10 minutes;
or 2 tablespoons instant corn masa flour, browned in a dry pan over medium-low heat until medium brown;
or 2 tablespoons white rice, browned in a dry pan over medium-low heat until medium brown, then soaked in cold water 10 minutes
1 tablespoon canola oil
Sazón (Seasonings)
1 tablespoon ground pan-roasted pumpkin seeds
1 tablespoon ground pan-roasted sesame seeds
1/8 teaspoon ground cinnamon
1/8 teaspoon ground cloves
1 teaspoon kosher salt
Freshly ground black pepper
1/2 cup small cubes of potatoes, cooked al dente
1/2 cup fresh green beans cut into 1-inch pieces, cooked al dente
1/2 cup carrots sliced on the diagonal, cooked al dente
1/2 cup güisquil (chayote squash) cut into 1-inch cubes, cooked al dente
1 cup loosely packed, finely chopped fresh cilantro leaves
Cilantro leaves, finely chopped, as garnish
1. In a medium pot, cook the chicken and pork in the stock with the yellow onion and cilantro over low heat until the chicken and pork are done, about 30 to 45 minutes. Remove and reserve the onion and the cilantro. Set aside the pot of chicken, pork and stock.
2. Heat a skillet for 2 minutes over medium heat and add the tomatoes, tomatillos, onion and garlic. Adjust the heat to medium-low and pan roast the vegetables until they are charred all over and mushy, about 8 minutes.
3. Separately, pan roast the chilies over medium-low heat for about 3 minutes. Keep a close eye on the chilies, as they burn easily. Then soak the roasted chilies in 1 cup of very hot water for 10 minutes.
4. Combine the roasted vegetables, the reserved onion and cilantro, the soaked chilies, half the soaking water, and 3/4 cup of the hot stock in a blender. Add the thickener of your choice and purée to a fine consistency. The purée should look smooth and velvety.
5. Heat the oil in a medium skillet. Add the purée and seasonings. Add the cup of finely chopped cilantro. Cook for about 3 minutes. Add the sauce to the pot of chicken, pork and stock. Add the al dente vegetables and stir. Simmer covered to blend the flavors, about 10 minutes. The sauce should be medium thin — about the consistency of steak sauce. If the sauce is too thin, cook the stew a bit longer to thicken it. If the sauce is too thick, add more stock or water. Taste and adjust seasonings, if needed.
6. Serve the stew garnished with chopped cilantro leaves.
* Note: To t-score an onion, make a 1/2-inch-deep, cross-shaped cut at the narrowest end of the onion. The onion remains whole.
Main photo: Amalia Moreno-Damgaard's salpícon. Credit: Copyright 2015 Martha Landry.
As the cold Northeastern winter laid yet another wet snow on New York City, Back Forty West, Peter Hoffman's wonderful restaurant at 70 Prince Street, sported its sixth annual celebration of cassoulet. As Hoffman said in his introductory words, each year this festival brings folks together to enjoy different incarnations of this wonderful, rich slow cooked bubbling mixture of beans and meats.
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Adam Gopnik, who has written extensively about cassoulet in his book, "The Table Comes First," reminded us that the cassoulet originated in the south of France, but variations of it are found in most countries of the world — feijoda in Latin America; solet in Hungary; cholent, a traditional Jewish stew; fabada asturiana in Spain; pasulj in Serbia, or even just baked beans, sausage and sauerkraut as my Swedish mother loved to assemble. It is a simple, traditional mixture of slow-cooked — often on their own — white beans, and then added to any combination of lamb, pork skin, sausage or duck confit. The dish is named after its traditional cooking vessel, the casserole, a deep, round, earthernware pot with slanting sides, but any large, heavy Dutch oven or stainless steel stew pot will do.
Each year, Hoffman seeks to benefit a different charity. This year's Back Forty evening benefited Drive Change, an organization that mentors, hires and trains formerly incarcerated youth in order to prepare its fare and operate the nonprofit's food truck. Drive Change chef Jared Spafford, who was formerly from Marlowe and Daughters and Flying Pigs Farm, was one of five chefs whose cassoulet graced the evening. Spafford's interpretation consisted of rabbit confit, smoked pork belly, and black garlic sausage (recipe below).
Chefs who contributed a cassoulet
Jon Check from Buttermilk Channel in Carroll Gardens, Brooklyn, divined an original Southwestern interpretation of cassoulet that included Rancho Gordo heirloom beans, lamb shoulder, pheasant sausage and pork belly.
Hoffman's was a more traditional presentation coming straight from a heavy iron pot that was cooked over the fabulous open fire in the Back Forty West dining room and included a delicious mixture of Flageolet beans, duck confit, chorizo and smoked pork belly.
Sara Jenkins' delicious addition of lamb shoulder with a small merguez sausage laid on the lentil bed was another original interpretation. Her restaurant in the East village, Porsena, focuses on inspired pasta dishes.
Peter Lipson from Northern Spy Food Co. on 12th Street concocted an original mixture using cattle beans, guanciale, merguez and pork belly with quickly cooked veggies and a garni of crushed spicy corn chips, cilantro and sour cream. A Southwestern delight.
The meal ended with a radicchio citrus salad followed by grapefruit and orange sorbet on a spoon.
Upon leaving the restaurant, we visited the Snowday Food Truck parked out in front and were offered a Maple Snow Lolly (traditionally served with hot syrup dripped on snow).
A fabulous dining experience with a side of social change.
Rabbit Confit, Smoked Pork Belly and Black Garlic Sausage Cassoulet
Cassoulets can be a simple throw-together meal made of leftover meats and beans. Recipe courtesy Jared Spafford
Rabbit brine
Prep time: 10 minutes
Cook time: Brine for 24 hours
Total time: About 24 hours
Yield: 6 to 8 servings
1 quart whey
3/4 cup shallots, sliced
1/2 cup ginger, sliced
4 cloves garlic, smashed
2 Thai red chilies, split
2 kaffir lime leaves
8 sprigs thyme
4 bay leaves
1 1/2 tablespoon white peppercorn
1 1/2 tablespoon mustard seeds
1 tablespoon coriander seeds
1 teaspoon curry powder
1 rabbit, cut into 6 pieces
1. Bring whey to a simmer, cut heat, stir in all ingredients besides rabbit.
2. When solution cools, add rabbit. Place in ziplock bag and remove air; brine for 1 day.
Rabbit Confit
1 to 1 1/2 quarts lard
4 stalks celery
4 shallots, sliced
4 cloves garlic, smashed
8 sprigs thyme
8 sprigs parsley
3 bay leaves
3 puya chile
1 cascabel chile
1 teaspoon smoked paprika
1 teaspoon turmeric
2 tablespoons salt
1 tablespoon white peppercorn
1 teaspoon cardamom
1 rabbit, brined for 24 hours
1. Warm lard until it turns liquid, add all ingredients except rabbit. Let ingredients steep for 30 minutes, add rabbit.
2. Cook in oven at 300 F for 2 to 2 1/2 hours, until meat pulls away from bone cleanly. Remove from oven, let cool.
3. Place in fridge overnight (2 to 3 days is optimum).
Prep time: Soak overnight, sprout for 2 to 3 days
Cook time: 6 to 7 hours on low heat
Total time: Several days of preparation
3/4 pound scarlet runner beans
3/4 pound yellow eye peas
3/4 pound navy beans
2 quarts pork stock
1 quart water
1 cup cider vinegar
1 cup maple syrup
2 bay leaves
8 sprigs thyme
8 sprigs parsley
1 1/2 tablespoon mixed peppercorn
Peel from one orange
Peel from one lemon
1/2 cup salt
1. Soak beans overnight with 3 times volume of water. Drain next day. Leave beans in colander on counter for 2 to 3 days, rinsing beans until water runs clean a few times a day.
2. When beans have begun sprouting, add to Dutch oven with rest of ingredients.
3. Braise beans covered at 300 F for 4 hours. Remove cover and continue cooking until soft, 1 to 2 more hours. Remove from oven and let cool.
4. Let beans rest in container overnight (2 to 3 days is optimum).
Smoked Belly
1 pound slab bacon
Score skin in a diamond pattern. Roast in oven at 300 F for 2 to 3 hours, until fat is fully rendered and skin is crispy. Remove from oven and weight down in a pan over night in fridge to compress belly.
Black Garlic Sausage
Prep time: 45 minutes
Cook time: 10 minutes
Total time: 55 minutes
1 head garlic, roasted
4 cloves garlic, minced
1 head black garlic, mashed
2 teaspoon ground white pepper
2-plus tablespoons salt
2 pounds ground pork
1. Mash all garlic together in mortar to form a paste.
2. Thoroughly mix garlic paste, salt and pepper with ground pork. Cook small test piece to check seasoning, adjust with salt and pepper as needed.
3. Let mixture rest overnight.
4. Form 3/4-inch balls with sausage, do not overwork. Cook in oven at 400 F for 9 minutes. Remove and drain off drippings.
Prep time: 5 minutes
Cook time: 45 minutes
Total time: 50 minutes
1 cup white onion, diced
3 cloves garlic, minced
1 (16-ounce) can crushed tomatoes
1. Sweat onions and garlic until they turn light brown.
2. Add tomatoes and stir to combine.
3. Roast in oven uncovered at 375 F for 30 minutes. Reduce to 300 F and continue cooking for another 30 minutes. Remove and let cool
1 rabbit confit, meat shredded
Braised beans
Smoked belly, sliced
Black garlic sausage
Tomato mixture
Fold all ingredients together and place in oven at 300 F to warm through. Let stand for 15 minutes before serving. Dress with parsley, bread crumbs and maple syrup.
Main photo: A hearty cassoulet featuring rabbit confit, smoked pork belly and black garlic sausage helps ward off a cold winter night. Credit: Jared Spafford
Corned beef and cabbage. Irish stew. Soda bread. These are the foods Americans associate with Irish cooking, especially on St Patrick's Day. But while these dishes are certainly old favorites, they have little to do with modern Irish cooking.
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According to Nuala Cullen, culinary historian and author of the new cookbook "The Best of Irish Country Cooking," contemporary Irish cuisine is both a rediscovery of the country's rich culinary heritage and a reflection of its international influences.
"Food was generally simple and used seasonal homegrown produce," said the Dublin-based writer of her childhood in post-World War II Ireland. "Even in urban areas, many families grew potatoes and salad vegetables. Soups and homemade bread were common, and there was no such thing as preprepared food."
Today the approach is much the same, but with a creative twist.
"The 'new style' of Irish cooking incorporates a lot of outside influences, such as Asian and Thai, as well as all sorts of ingredients from continental Europe," Cullen said. "It is a merging of these ingredients with a pride in fresh, quality Irish products to produce something fresh and exciting."
Visitors to Ireland these days are often surprised to discover that there's more to eat than corned beef and potatoes. "Many tourists expect lots of ham, cabbage, potatoes and fried food," Cullen said. Instead, they find wonderful Irish cheeses, butter, fresh seafood, meats and vegetables.
Forget the green beer
While no particular dish is traditional for St. Patrick's Day, a roast dinner around the family table is the typical format.
"For many years pubs and bars were closed on the day, so celebrating was done in the home," Cullen said. "Most families will have their favorite Sunday dinner. The appetizer can be a warming soup or smoked salmon. The entrée is often roast chicken, beef, turkey or salmon, usually served with roast or mashed potatoes and a green vegetable."
And no, Cullen confirmed, they do not wash it all down with green beer.
Although Cullen's cookbook does include traditional favorites such as corned beef and Irish stew, most of its recipes showcase Ireland's fresh seafood, meats and produce.
Baked salmon encrusted with herbs; crab soup with saffron; mussels with bacon and red wine; and ham wrapped in pastry are just some of the unexpected dishes featured in "The Best of Irish County Cooking."
And if you still feel the need to consume something green on St. Patrick's Day, there's always Cullen's brightly hued "spring green soup," or cream-simmered peas with little gem lettuces.
Baked Salmon Encrusted With Herbs
For maximum effect and not too much effort, this baked salmon has it all. Ask your fishmonger to split your fish lengthwise into two long fillets. A 3-pound fish will be enough for six with side dishes. From "The Best of Irish County Cooking" (Interlink Publishing, March 2015)
Yield: 6 to 7 servings
1-inch cube of fresh ginger
6 canned anchovies, drained
8 tablespoons butter, divided
3 tablespoons finely chopped fresh parsley
3 tablespoons finely chopped scallions
Grated zest of 1 lemon
3 to 5 pounds salmon, filleted
¾ cup bread crumbs made from day-old bread
Salt and freshly ground black pepper
For the sauce
3 egg yolks
1 ¼ cups cream
5 to 6 sorrel leaves, ribs removed, leaves chopped
Grated zest of 1 lemon
1 tablespoon fresh chopped cilantro or parsley
1. Preheat the oven to 325 F. Mash the ginger to a paste with the anchovies, 5 tablespoons of the butter, the parsley, scallions, and grated zest of half the lemon. Butter a sheet of parchment paper that will fit the salmon and use it to line a large baking sheet. Lay one salmon fillet on the paper, skin-side down, and spread with half the herb butter. Lay the other fillet on top, skin-side up, reversing the wide end over the narrow end of the bottom fillet. Spread the remaining herb butter on top. Cover the salmon with the bread crumbs, patting them down lightly, season well, and dot with the remaining butter.
2. Bake for 12 minutes per 1 pound of fish for smaller fish, but a 6- to 7-pound fish will not require more than an hour.
3. Meanwhile, make the sauce. Season the egg yolks with salt and pepper and beat them together. Bring the cream to a boil with the sorrel leaves and lemon zest and cook to reduce for a few moments. Cool slightly, then pour the cream mixture slowly into the yolks, stirring all the time. Return to the saucepan and over a low heat, cook, stirring continuously without allowing it to boil, until the sauce thickens slightly.
4. When the fish is cooked, use the parchment paper to lift the fish onto a heated serving dish and strain the buttery fish juices into the sauce. Add the cilantro or parsley and serve.
Note: If the sauce shows signs of becoming lumpy, scrape immediately into a blender and purée for a few seconds.
Main photo: Nuala Cullen's herb-encrusted salmon is a show stopper for St. Patrick's Day, or any other day. Credit: Copyright 2015 Courtesy of Interlink Publishing Group Inc.
The lesser partner of center-stage bacon and eggs at breakfast, toast is often pushed to the edges of the plate waiting for a bit of butter and jam. But toast is forgotten no longer. Chef Jason Travi of Superba Food + Bread in Venice, California, has placed toast center stage, and not just for breakfast. No longer just dressed in sweet jams, toast appears on the restaurant's menu topped with sautéed kale, prosciutto, avocado, smoked trout and muhammara, the spicy Middle Eastern condiment.
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Why toast? Why now?
Dishes long associated with childhood meals have been improved with quality ingredients to the delight of diners. Chefs gave kid-friendly mac and cheese a makeover by adding English cheddar, fresh Maine lobster and truffle oil.
Travi was following a toast trend begun by all accounts by chef Giulietta Maria Carrelli of Trouble Coffee & Coconut Club in the San Francisco Bay area. At Superba Food + Bread, chef Travi took me into his kitchen for a video demonstration of a signature dish: grilled toast with walnut muhammara and burrata. Before we began, he talked about his partnership with Jonathan Eng, the baker responsible for making the freshly baked breads used in the restaurant.
Good toast requires great bread
At Superba Food + Bread, Eng was encouraged to be innovative. The restaurant promoted collaboration. Often Eng will come up with an idea for a new bread. He and Travi would then explore toppings that would be a good match for the texture and flavor of the new bread. Sometimes Travi asked for a bread to go with a particular dish, such as the sprouted wheat loaf he asked Eng to make with millet, flax and sunflower, pumpkin and sesame seeds. While the many sandwiches on the menu come with a variety of breads, all the toasts are made with the pain au levain.
To make his version of the classic French sourdough, Eng modified the recipe using a 16-hour cold fermentation. Using an Italian Bassanina Tubix steam pipe oven, he bakes the pain au levain loaves in 750- and 1,500-gram sizes. Both are used in the restaurant and sold in the bakery.
The only way the restaurant will be guaranteed to have freshly baked bread for the day's service is if Eng starts work at 2 a.m. six days a week. When he arrives, the cleaning crew is just leaving. For a few hours he enjoys having the quiet restaurant all to himself. By the time Travi's crew arrives for the breakfast service, Eng has his loafs stacked high on the wood counters, ready for the day's diners.
A mother's recipe passed down to her son, the chef
Chef Travi remembers watching his mother cook when he was growing up. From her Lebanese family, she learned to prepare Middle Eastern classics. One particular dish stayed in his memory, her muhammara, a spicy dip made with peppers, walnuts, bread crumbs and olive oil.
To complement the spicy flavors of the muhammara, Travi adds freshly made burrata and the crunch of pickled radish.
Muhammara-Burrata Toast With Pickled Radish
While the spread will work on any bread, Eng encourages using a good quality sourdough that is baked fresh and eschews preservatives. Although ready-made bread crumbs can be used, the quality of the muhammara will be improved when they are homemade.
The muhammara can be made the day of use or reserved covered in the refrigerator for up to five days. The radishes should pickle for two days and then can be refrigerated in an airtight container in the pickling liquid for several days.
The Aleppo powder Travi prefers is frequently unavailable. He suggests substituting cayenne powder. The heat from the two are different, so taste and adjust the amount used.
Pomegranate molasses is available in Middle Eastern and Israeli markets and sometimes in the International sections of supermarkets.
Prep time: 15 minutes
Cook time: 30 minutes
Total time: 45 minutes
Yield: 4 servings
1 whole red pepper, washed, to yield ¾ cup roasted red peppers
6 slices freshly baked bread, divided
¼ cup raw walnuts
1½ teaspoons pomegranate molasses
¼ teaspoon ground cumin
¼ teaspoon ground coriander
¼ to ½ teaspoon Aleppo powder or cayenne
1 tablespoon olive oil
Sea salt and freshly ground black pepper to taste
2 cups fresh burrata
1 tablespoon Italian parsley leaves, washed, dried
1 tablespoon pickled radishes (see recipe below)
1. Heat oven to 450 F. Place the whole red pepper on a piece of parchment paper or a Silpat sheet on a baking sheet. Cook 15 to 30 minutes depending on size or until the skin is lightly browned and the flesh is tender. Remove from the oven and set aside to cool.
2. When the pepper is cool to the touch, use a pairing knife to cut off the stem and peel away the skin. Discard the skin and seeds. Finely chop the flesh. Measure out the amount needed in the recipe and reserve the remainder for another use in a refrigerated, airtight container.
3. Tear two slices of fresh bread into pieces. Heat a nonstick pan. Toast the pieces in the pan. Remove. Allow to cool. Place into a blender and pulse to make crumbs. Return the bread crumbs to the pan. Do not use oil. Toast the bread crumbs until lightly brown. Set aside to cool. Measure out the amount needed in the recipe and reserve the remainder for another use in a refrigerated, airtight container.
4. Reduce the oven to 325 F. Place the walnut pieces on a piece of parchment paper or a Silpat sheet on a baking sheet. Bake about 10 to 12 minutes or until lightly brown.
5. Remove and allow to cool.
6. Place red peppers, walnuts, pomegranate molasses, ground cumin, ground coriander, Aleppo powder or cayenne and olive oil into a blender or food processor. Blend until smooth.
7. Taste and adjust flavor by adding sea salt and freshly ground pepper.
8. Heat a grill or a grill-pan. Place the remaining bread slices on the grill just long enough for grill marks to appear. Remove.
9. Place the toast slices on a cutting board and then spread a layer of muhammara on each slice. Decoratively spoon on three or four teaspoon-sized mounds of burrata, season with sea salt and black pepper, sprinkle on pickled radish and parsley leaves.
Lebanese-Style Pickled Radish
At a supermarket or farmers market, buy fat, firm radishes with unwilted leaves attached to ensure they are freshly picked.
Prep time: 5 minutes
Cook time: 2 minutes
Pickling time: 2 days
Yield: 8 servings
2 large radishes, washed, stems and root ends removed
¼ cup water
¼ cup white vinegar
¼ cup white sugar
1. Clean the radishes to remove all dirt. Cut away any blemishes and discard.
2. Using a sharp chef's knife, julienne the radishes, cutting from stem top to root end. The strips should be as uniform as possible, about 1/8-inch thick.
3. Place the julienned radishes in a non-reactive bowl.
4. Place water, vinegar and sugar into a small saucepan. Bring to a boil. Stir to dissolve sugar.
5. Pour the hot liquid over the radish. Cover. Let sit on the counter 2 days.
6. The pickled radish will keep up to a week in an airtight container in the refrigerator.
Main photo: Muhammara-burrata pain au levain toast with pickled radish. Credit: Copyright 2015 David Latt
The pursuit of a healthy diet is frequently lamented as an exercise in deprivation. Often the ingredients that must be given up are ones that delight the palate and excite the soul. Chef Paul Fields saw no such deprivation when he signed on to be the chef at the upscale, gluten-free Inn on Randolph in Napa, California. He serves a breakfast of Beluga lentils with roasted vegetables, sausage and a poached egg.
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The Napa Valley is renowned for quality vineyards and award-winning restaurants. The city of Napa is less well-known. Recently in the news because of an earthquake that caused considerable damage in the downtown commercial district, the city is reviving and becoming a locus for inventive chefs and quality accommodations.
Fields is one of those chefs drawn to the valley's bounty of agricultural products. He prides himself on being a good purveyor. He collaborates with local farmers and has a garden on the property so the produce he cooks comes fresh and organic to his kitchen. For him, no matter what a guest's dietary restrictions might be, his goal is to create nutritious, well-plated delicious meals.
In search of a breakfast that would do just that, Fields turned to an old favorite: lentils.
Hungry guests about to begin a day of wine tasting, cycling or hiking in the valley need a hearty meal. Often regarded as low on the culinary totem pole, lentils are a heritage legume, mentioned in the Bible and served around the globe as a source of low-cost protein that is rich in vitamins, minerals and fiber. It is cultivated in a rainbow of colors and sizes including the Red Chief, the brown Pardina, the Crimson and the French Green. For his signature breakfast dish, Fields uses the glossy black Beluga lentil.
Fields accomplishes a bit of magic with what some might call the most prosaic of ingredients — a handful of lentils, a carrot, a piece of squash and an egg. A combination of contrasting flavors and textures, the dish is delicious and visually beautiful, a good way to begin the day.
Beluga Lentil, Roasted Vegetable Gluten-Free Breakfast
In addition to being gluten-free, the dish can be vegetarian-vegan when the butter, sausage and egg are omitted.
The organic Beluga lentils that Fields uses come from the Timeless Food company based in Conrad, Montana. To add heat without spiciness, dried cayenne peppers cook along with the lentils and charred onion.
Adding to the convenience of the dish, the lentils, roasted vegetables and sausages may be cooked beforehand and reheated just before serving. Only the poached egg should be prepared at the last minute.
Prep time: 10 minutes
Cook time: 35 minutes
Total time: 45 minutes
Yield: 4 servings
1 1/2 tablespoons olive oil, divided
1/2 medium yellow onion, washed, peeled, root and stem removed, roughly chopped
1 whole dried cayenne pepper
1 cup black Beluga lentils
2 1/2 cups water
4 carrots, washed, peeled, root and stem removed, cut on the bias or into rounds
1 cup squash (butternut or acorn), washed, peeled, cut into 1/2-inch chunks or long slabs
Sea salt and freshly ground black pepper to taste
4 sausage links, chicken apple sausage or use what you like from your local market
1 tablespoon sweet butter
5 tablespoons sherry vinegar, divided
4 large eggs
1/4 cup balsamic vinegar, heated over a low flame, reduced to 1 tablespoon
2 tablespoons micro-greens (kale, chives, pea shoots), washed, dried and Italian parsley leaves, finely chopped
1/2 cup parsley leaves, washed, dried, roughly chopped
1. In a large saucepan or small pot, heat ½ tablespoon olive oil. Sauté the onion over medium heat until lightly charred. Add dried cayenne pepper and continue sautéing 5 to 6 minutes. Add lentils and water. Stir well.
2. Bring to a simmer and cook for 25 to 35 minutes uncovered or until the lentils are a little softer than al dente. Set aside.
3. Preheat oven to 450 F. Toss carrots and squash with 1/2 tablespoon olive oil, season with sea salt and black pepper.
4. Place on a baking sheet lined with a Silpat sheet or parchment paper. Using tongs, turn after 10 minutes and cook about a total of 15 to 20 minutes or until al dente. Remove and reserve.
5. Large sausages can be prepared whole, in which case the skin should be punctured all over with a sharp paring knife so the sausages do not swell during cooking, or cut into 1/2-inch rounds or 2-inch bias-cut pieces. Heat a sauté pan over a medium flame. Place the sausages into the pan and sear on all sides, using tongs to turn them frequently. When the sausages are cooked, remove from the pan, drain on a paper-towel-lined plate and reserve.
6. Heat a large sauté pan. Transfer the lentils from the pot to the sauté pan. Simmer to reduce the liquid by half. Add butter and combine with the lentils' broth to create a sauce. Stir well.
7. Add 1 tablespoon sherry vinegar to brighten the flavors. Taste and adjust the flavors using sea salt, freshly ground black pepper, a bit more butter and vinegar. The sauce should be thick, so, if needed, simmer a few minutes longer to reduce excess liquid.
8. Fill a medium-sized sauce pan or a small pot with a quart of water. Add the remaining 4 tablespoons vinegar, which will help coagulate the egg white around the yolk. Bring to a simmer.
9. If the lentils, roasted vegetables and sausage have been prepared ahead, reheat.
10. Open an egg, being careful not to break the yolk. Stir the hot vinegar water before sliding in the egg. The gentle vortex helps shape the egg.
Cook 3 1/2 minutes for a loose yolk and 4 1/2 to 5 minutes for a medium yolk. Fields suggests using a kitchen timer so the eggs do not overcook.
Using a slotted spoon, remove the poached egg from the water and drain on a paper towel for 2 to 3 seconds.
11. If possible, heat the plates. Drizzle or use the back of a spoon to mark each plate with a small amount of the reduced balsamic vinegar, which is not only decorative but adds another layer of sweet-acidic flavor.
12. Put the carrots into the pan with the lentils and toss well to coat with the sauce. Place the squash on each plate. Spoon the lentils and carrots onto the squash. Add the sausage and top with the poached egg.
13. Dust with sea salt and black pepper. To add color and a little crunch, sprinkle micro-greens and chopped Italian parsley leaves on top. Finish with sea salt and a drizzle of olive oil.
Serve hot.
Main photo: Beluga Lentil, Roasted Vegetable Gluten-Free Breakfast. Credit: David Latt
Alexander Smalls, the Harlem-based restaurateur known for his African diaspora-inspired menus, is a celebrity chef at the forefront of culture-blended cuisine.
His New Year's menu is a tip-off to the breadth of the cuisine that his patrons encounter each day at The Cecil, which recently won Esquire magazine's coveted Restaurant of the Year for 2014.
There's Afro/Asian/American Oxtail Dumplings With Green Apple Curry Sauce. Piri Piri Prawns With Yam Flapjacks. And Cinnamon-Scented Fried Guinea Hen.
"My ancestors left amazing food trails to follow," said Smalls, a self-described "Southern boy" and globe-trotting former opera singer. "Our menu is a journey through Africa, India, South America, Europe, China, South Carolina, Native American villages and back, with lots of side tracks in France and England and beyond."
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» All-Star chefs address career disparity in the kitchen
An uncommon cuisine
High-end diners who enter his restaurant know they will encounter something unique. In New York, diners have their choice of fancy places that serve them foam, gel and tweezer foods.
"Then you find a place like The Cecil," reported Esquire magazine, "and you wake up."
Smalls is a native of the coastal South Carolina region known as Low Country, and he honed his culinary skills with classical training in Italy and France. How would someone with that varying background approach holiday fare? On New Year's Eve, he will start the night off with champagne and oysters and then launch into another food realm based in Low Country. Traditional is his preference.
"Back home, my father made smothered shrimp in crab gravy over grits. That dish will always be synonymous with celebration to me," said Smalls, often referred to as the father of Southern revival cooking as author of "Grace the Table: Stories & Recipes from My Southern Revival."
"Growing up, I lived for Sunday dinners and started thinking about it on Wednesday: Southern fried chicken, fried okra, creamed corn, gravy, pole beans cooked with ham hocks and Geechee rice," said the restaurateur who, along with New York businessman Richard Parsons, owns both The Cecil and Minton's on the same block in Harlem. He also was owner of the legendary, now-closed restaurants Café Beulah and Sweet Ophelia's.
Food that makes you want to sing — from a singer
"I toured the world as an opera singer and learned world-class cuisine firsthand while on the road," said Smalls, a chef to stars, including Wynton Marsalis, Spike Lee, Quincy Jones and Toni Morrison. "European food is very influenced by Africa — like American food — and only recently are we seeing recognition for our contribution to world cuisine."
Smalls' entire menu is a variation on the African diaspora theme. Those who love okra, yams, plantains, beans, rice and greens will be greeted with multiple choices.
His Piri Piri Prawns dish originated as a chicken stew. But he revised the flavor profile by using sautéed prawns instead. Piri-piri, a Bantu word for pepper, is a spicy dish with roots in both Africa and Portugal. It was created in Angola when Portuguese settlers arrived with chili peppers. This dish is also popular in South Africa, Smalls said.
His yassa turkey is a spin on a Senegalese dish, and his turkey stuffed with jollof rice is another example of a West African blend on an American theme.
His Southern roots remain strong
But his rolls are true Southern belles.
"I will only use White Lily flour for my rolls," Smalls said of the powdery light flour milled from soft winter wheat produced by White Lily since 1883.
To help him achieve the global breadth of the African diaspora cuisine, Smalls enlisted the young, classically trained Chef de Cuisine Joseph "JJ" Johnson, whose first culinary instructors were his grandmother from Barbados and his Puerto Rican mother.
The expanse of their experiences appears in their holiday dishes, with recipes to some of them included below.
Said Smalls: "I'm happy to help celebrate our style of American cuisine as we ring in the New Year."
Oxtail Dumplings With Green Apple Curry Sauce
Prep time: 1 1/2 hours
Cook time: 2 1/2 hours
Total time: 4 hours
Yield: 4 to 5 servings
For the braised oxtails:
10 (3-inch cut) oxtails
Salt and pepper
2 tablespoons grape-seed oil
2 onions, rough chopped
3 carrots, rough chopped
1 bunch celery, rough chopped
4 quarts veal stock
2 quarts chicken stock
2 bay leaves
2 lemons
2 whole oranges, quartered
1 jalapeño with seeds
3 cinnamon sticks
6 sprigs of thyme
1/2 bunch parsley
For the oxtail dumplings:
2 tablespoons grape-seed oil
3 heads of cabbage, shredded
1 quart shallots, minced
5 to 6 Bird's Eye chilies, finely chopped
1 cup ginger, minced
8 quarts oxtail meat, braised and shredded
4 scallions, chopped
4 tablespoons turmeric
2 tablespoons curry powder
Salt and pepper, to taste
Wonton wrappers
1 egg, lightly beaten
For the green apple curry sauce:
2 pounds of butter
3 tablespoons curry powder
3 tablespoons turmeric
12 shallots
10 heads of garlic
3 Granny Smith apples
1 stalk lemongrass
2 large pieces of ginger, unpeeled
6 cans coconut milk
Sachet of 1 teaspoon coriander, 1/2 teaspoon black peppercorns, 1 piece star anise and 1 bay leaf
3 limes, juiced
Salt, to taste
1. Preheat oven to 350 F.
2. Season oxtails with salt and pepper.
3. In a large Dutch oven, sear oxtails in grape-seed oil over medium heat until browned on both sides. Set aside.
4. Add onions, carrots and celery in the same pan and sauté vegetables for 10 minutes. Once vegetables are tender, add veal stock and chicken stock.
5. Bring to a hard simmer and add bay leaves, lemons, oranges, jalapeño, cinnamon sticks, thyme and parsley.
6. After simmering for 20 minutes, add in oxtails, making sure they are completely covered with liquid. If not, add water. Cover with aluminum foil and place into the oven and cook for 2 1/2 hours, or until tender. When fully cooked, remove braised oxtails from cooking liquid and allow to cool. When cooled, pull meat from oxtails. Skim fat off of cooking liquid, strain and set aside.
7. For the dumplings, in a large saucepan over medium heat, sauté cabbage, shallots and Bird's eye chilies in the grape-seed oil. Add ginger, the shredded oxtail meat, scallions, turmeric and curry powder and cook for 5 minutes.
8. In a food processor, lightly pulse all ingredients until mix comes together. Season with salt and pepper to taste.
9. Place wonton wrapper on a flat surface and brush the corners with egg. Place a teaspoon of filling in the center of the wonton wrapper and fold edges together.
10. When ready to cook, gently place filled wonton wrapper in boiling water and cook for 3 minutes.
11. For the green apple curry sauce, sauté in the butter the curry powder, turmeric, shallots, garlic, apples, lemongrass and ginger. Cook until toasted and golden brown.
12. Add the coconut milk and the sachet. Reduce and finish with the lime juice.
13. Salt, to taste.
14. To serve, spoon warm green apple curry sauce in the bottom of a serving bowl. Place 4 dumplings on top of sauce and serve hot.
Piri Piri Prawns With Yam Flapjacks
Prep time: 1 hour
Cook time: 1 1/2 hours
Total time: 2 1/2 hours
Yield: 8 servings
For the sautéed prawns:
1 lemon
1 teaspoon chili flakes
1 bunch parsley, chopped
1 cup blended oil (for example, 1/2 canola oil, 1/2 olive oil — not extra virgin olive oil)
3 pounds of shrimp, cleaned and deveined
Kosher salt
For the yam flapjacks:
2 yams
1 1/4 cups all-purpose flour
2 1/4 teaspoons baking powder
1/4 teaspoon salt
1 cup buttermilk
1/4 cup packed dark palm sugar
1 tablespoon oil
1 teaspoon vanilla extract
2 large eggs, lightly beaten
For the Piri Piri Sauce:
2 onions
6 Bird's Eye Chilies
1 small piece of ginger
2 cloves of garlic
4 tablespoons canola oil
15 plum tomatoes
1 orange, zested
1/2 cup extra virgin olive oil
Salt and pepper, to taste
1. To prepare the sautéed prawns, zest one lemon in bowl.
2. Whisk together with chili flakes, chopped parsley and blended oil.
3. Add in 3 pounds of shrimp and marinate in the refrigerator for one hour.
4. Once marinated, season prawns with kosher salt.
5. Place in hot pan and cook on each side for two minutes.
6. To prepare the flapjacks, preheat oven to 350 F.
7. Roast yams in the oven for one hour. Remove and mash.
8. In a large bowl, mix all ingredients together.
9. Heat a non-stick pan on stove and spoon in mix to form medium-sized flapjacks.
10. Cook the flapjacks until they are golden brown on both sides.
11. For the Piri Piri Sauce, roughly chop onions, chilies, ginger and garlic.
12. Sweat the mixture over low heat in the canola oil.
13. Add roughly chopped tomatoes and cook for about 15 to 20 minutes or until the tomatoes are cooked down. Add orange zest and blend together, adding oil slowly to emulsify. After emulsified, season with salt and pepper to taste.
14. To serve, place a medium-size flapjack on the plate. Add four prawns and a tablespoon of the Piri Piri Sauce. Top it off with Apple Ginger Salad (recipe below).
Apple Ginger Salad
1/2 cup black currants
1/4 cup bourbon plus 2 tablespoons water
1/2 piece of fresh ginger, julienned
2 green apples, julienned
2 tablespoons lemon juice
1 tablespoon sesame oil
Salt and pepper, to taste
1/4 bunch cilantro
1. In a small bowl, soak black currants in bourbon and water until plump.
2. In a medium bowl, toss all remaining ingredients together, except for cilantro, and season with salt and pepper to taste.
3. Adjust sesame oil to your liking.
4. Place on top of prawns and garnish with cilantro leaves.
Main photo: Alexander Smalls, the owner and executive chef at Harlem's The Cecil. Credit: Daniel Krieger
Noelia Garcia grew up helping her mother make and sell tamales — those golden packages of cornmeal and spices steamed in cornhusks and tied like little presents. In Mexico, tamales are always made fresh, but Garcia figured her neighbors in her adopted state of Minnesota could use these steaming packages any time they wanted. And that is her gift to Minnesota: frozen tamales with the authentic taste of Mexico.
The Author
Today, her Minneapolis tamale business, La Loma Tamales, produces Oaxaqueno tamales with spicy red sauce inside; tamales with a mole sauce of chilies, nuts and chocolate; and a dessert tamale filled with pineapple and raisins. That's not to mention her signature chicken tamales with a green sauce of serrano chili peppers, onions, garlic and tomatillos. All are the flavors of Garcia's childhood.
Growing up in Mexico
It's a childhood Garcia remembers lovingly, even though it's been 17 years since she last saw Quebrantadero, the tiny village where she grew up buying gorditas in the plaza, preparing for fiestas and sleeping in her family's dirt-floor adobe house.
"We slept three or four kids in one bed, everybody in the same house, seven brothers and sisters, my mom, my dad, my grandma and grandpa," says Garcia, 40. She and her friends loved to play on a little hill, la loma in Spanish, and that's what she named her company.
"When you're a child, you don't care that you don't have shoes. You're just innocent and happy," she says. "For me, it's transporting myself to a place and bringing something from where I grew up to this place."
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Quebrantadero was her entire world until, at age 16, she met Enrique Garcia, age 17, and fell in love. What they did next surprises even Noelia. "We got married on Friday and we came to the United States on Sunday," she says. "In a small village, there is nothing else to do."
The Garcias long to revisit Quebrantadero, which they left nearly two decades ago. They can't go back across the border until they resolve their immigration status, which they are working hard to do. In the intervening years, Enrique has lost his mother, grandmother and an uncle. He has had to miss all three funerals.
Shortly after coming to Minnesota, Enrique heard that a bakery in Minneapolis needed workers, so that's where they headed. It was 30 below zero the day they arrived. "I remember we went to the bus and we kind of showed our hands with the coins, because we don't know the value of the coins," Noelia says.
Neither spoke English, but they got jobs and worked long hours. In the evenings, Noelia started cooking tamales to sell at a Mexican restaurant. Those tamales, based on her mother's recipes, caused a sensation. Eventually, the demand proved too much for the small kitchen in the couple's home.
Selling tamales … and coffee
In 1999, the Garcias quit their jobs and opened a tiny restaurant in Minneapolis' busy Mercado Central marketplace. The landlord had one requirement for the renters of the 80-square-foot kitchen: They had to sell coffee. Although neither Noelia nor Enrique knew how, they agreed. "We bought a coffee machine and people trained us on how to use it," Noelia says.
Today, they have one of the busiest spots in the Mercado, regularly selling 5,000 to 7,000 tamales during the holidays. A full-blown restaurant at Minneapolis' Midtown Global Market followed.
Largely thanks to the Garcias, Minnesotans' taste for tamales has expanded like luminarias on a winter sidewalk. The couple's wholesale business sells frozen, handmade La Loma tamales to grocery stores and restaurants throughout Minnesota. It took a year to get the license for the tamale factory. The reason? "The health inspector didn't know what a tamale is," Noelia explains.
In recent years, the couple added downtown locations in Minneapolis and St. Paul and a seasonal stand at TCF Bank Stadium. This past summer they debuted at three local farmers markets.
Noelia loved math as a child, but her parents didn't have the money to send her beyond eighth grade. Once La Loma was established, she earned her GED and went to college to study business. Now she has started a scholarship fund so her employees' children can attend college, too. For Noelia, La Loma is not just a business — it's a community of family and friends who take care of one another, much like in the Mexican village of her childhood.
"This country has given us a lot, but we also suffer a lot," Noelia says. "For 17 years, I didn't see my mom, and I don't know if someone can pay that. But my kids grew up here, we've got a really successful business, and I got to go to school. It's kind of a balance. You cannot have everything."
Although she has been separated from her mother for years, Noelia feels close to her in the kitchen. She based La Loma's signature chicken tamales in green sauce on her mother's recipe. It's a taste of what her fans can get at her Twin Cities restaurants, wholesale store and the St. Paul Farmers' Market.
La Loma's Mexican Chicken Tamales in Green Sauce
Prep time: 1 hour
Cook time: 2 hours
Total time: 3 hours
Yield: 30 servings
Chicken and green sauce preparation
Yield: About 36 ounces
3 pounds chicken, cut into pieces
1/2 teaspoon salt
2 1/2 pounds tomatillos
8 serrano chili peppers
1/2 onion
4 cloves garlic
4 cups of water
Chicken bouillon to taste
1. Add the chicken and salt to water and simmer for 30 minutes. Once the chicken is cooked, shred and set aside.
2. Boil the tomatillos, serrano peppers, onion and garlic in water. Once the sauce ingredients are cooked, discard the water and process the sauce ingredients in a blender with the chicken bouillon until smooth.
3. Add 12 ounces of the sauce to the shredded chicken, and reserve the remaining sauce (about 24 ounces) to use in the dough mixture.
Tamale dough
Yield: About 30 portions
1 ½ pounds cornhusks for tamales
5 pounds tamale dough
About 24 ounces green sauce
1 pound lard or vegetable oil
1. Soak the cornhusks in water for 10 minutes. Wash the cornhusks and allow them to drain.
2. Mix the dough, green sauce and lard or oil together. Knead the dough until it obtains a uniform texture.
3. Press a small, 4-ounce ball of dough and spread evenly onto the cornhusk.
4. Add the desired amount of meat and sauce on top of the dough and wrap with the corn husk.
5. Once you have finished assembling the tamales, place them in a tamale steamer and steam for 2 hours.
6. Serve immediately.
Main photo: The La Loma tamale is made from scratch out of corn dough and filled with chicken, serrano chile peppers, tomatillos, onions and garlic. Credit: Ben Bartenstein
Ben Bartenstein, based in St. Paul, Minn., reported this story for Round Earth Media.
Portions of this story first appeared in Mpls. St.Paul Magazine.
For many families of Mexican descent, Christmas is the time to gather around the kitchen table to teach the next generation to spread masa dough onto corn husks. That's the first step before filling, folding and steaming tamales.
For more than 90 years, this tradition has held strong in the family of my friends, sisters Victoria Delgado Woods and Rebecca Delgado.
I have known them for more than 30 years, having met while studying at the University of the Pacific. Victoria is also my daughter's godmother, and every Christmas Eve we join her family making and eating tamales.
A conversation with the Delgado sisters
Curious about this tradition and how long their family had followed it, I asked them to answer a few questions about the Christmas Tamales:
Who taught you to make tamales?
Our mother, Virginia Delgado.
How long has this been a tradition in your family?
Rebecca: As far as I know, we have always had tamales for Christmas Eve. But I do know when we started making them at our family home. I was 10 when my Nana passed away, and the next Christmas Eve we started making them at our home. Before, we would all go to our Nana's house in Exeter, Calif. When my Nana became ill, we went to my Tía Binnie's house to celebrate because my Nana stayed with her. I was a kid, so I assume my Mom and her four sisters would make them. The kids did not help. But that all changed when we started making them at our home. The rule was, you eat tamales, you help make tamales. Which mostly included spreading the masa on the leaves. Even if you were a guest and came over Christmas Eve, you helped make tamales. It is a good rule and stands to this day.
The same rule applied to other generations of the family, according to Victoria's maternal aunts, Tía Luisa and Tía Carmelita, who were visiting when I interviewed her.
Tamale-making involved the entire family for prior generations
Luisa, 74, and Carmelita, 70, said the tradition goes back at least 90 years in the family. They recalled that they and all of their siblings — a total of five girls and two boys — always were required to pitch in.
Their production goal: 100 tamales.
More from Zester Daily: » Holiday tamales: a mail-order review » Día de Los Muertos is for Americanos, también
More from Zester Daily:
» Holiday tamales: a mail-order review
» Día de Los Muertos is for Americanos, también
Their job: washing the corn husk in two big portable bathtubs, spreading the masa on the corn husk, and adding two olives per tamale.
Their parents did the rest. In true farm-to-table fashion, their father slaughtered the pig. (The parts of the pig that weren't used for the tamale meat was saved to make menudo for the New Year's feast.) Their mother prepared the masa and the chiles.
Then came the Christmas Eve feast. Their father was the oldest of seven brothers — and all of them would arrive. They were all musicians, making for quite the party.
The Delgado sisters carry on the tradition
What flavors are traditionally made in your household?
Rebecca: Pork tamales with black olives are the tradition, but we added veggie tamales when Victoria became a vegetarian. We continue to make both kinds, but the veggie tamales seem to go faster than the pork. Most families do not use black olives in their tamales, but our family does. I remember my Mom's friend, Mrs. Rodrigues, would add three or four black olives in one tamale and say whoever got that tamale, she would kiss them. I do not recall anyone collecting on the kiss, but it was fun to hear her say it.
Are you teaching the next generation how to make tamales?
Rebecca: YES. I hope they continue making them. My son Vicente could use more experience on making the chile and flavoring the masa, but I think he could do it without me. He will have some hiccups, just like we did when my Mom passed away and we started making them without her. I recall a few earlier tamales that needed or had too much salt in the masa, but we still ate them! Making tamales is a family event. I have good memories of all of us around the table spreading masa, talking, laughing, joking and, of course, making fun of each other's spreading technique. To this day, my brother Ken thinks he is the best, but, then again, he thinks he is the best in everything. Brothers!
Victoria: My daughter Callie learned from me. But my boys, Jermaine and Antonio, are only allowed to spread the masa, whereas Callie knows the whole process.
Now, my daughter Ruby and I have joined the mix. Learning from the sisters gave me enough confidence to attempt making tamales in my home. I did diverge from the traditional pork tamale and made sweet tamales with raspberries. I had to get the approval of the Delgado sisters before I could call them a success, though.
And I did.
Raspberry Dessert Tamales
Prep time: 45 minutes
Cook time: 1 hour
Total time: 1 hour, 45 minutes
Yield: 14 to 17 tamales
3 to 4 pints fresh raspberries
1 tablespoon sugar
2 cups instant masa harina
1 stick plus 2 tablespoons butter, softened
3/4 cup orange juice
1 teaspoon vanilla extract
1/2 cup turbinado or raw cane sugar
Dried corn husks, soaked in hot water for one hour, drained and patted dry
1. Place the raspberries into a medium bowl.
2. Sprinkle the raspberries with the sugar. Stir to mix.
3. Place the raspberries into the refrigerator until ready to use.
4. In a mixer on medium speed, combine the masa harina and butter, until combined and crumbly.
5. Add the orange juice and vanilla, mix until combined.
6. Slowly pour in the turbinado sugar, mix for about one minute, until the masa dough is well combined.
7. Spread about 2 tablespoons of masa dough onto a corn husk, leaving about 1/2-inch border on the side.
8. Place about 4 or 5 raspberries into the center of the masa.
9. Fold the sides together, then tie with a strip of corn husk.
10. Place a steamer basket or overturned plate into a large stock pot, add a few inches of water, just to the bottom of the basket.
11. Place the tamales onto the basket, cover with a damp towel and a tight fitting lid.
12. Steam the tamales for 1 hour.
13. Remove the tamales from the steamer and let cool slightly before serving.
Main photo: The whole family can get in on the tamale-making traditions, with children spreading the masa dough onto the corn husks for these sweet raspberry tamales. Credit: Cheryl D. Lee


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subset: commoncrawl


text:
I've always wondered about how most people view pragmatism vs morality. Do the ends always justify the means? Would killing 1000 innocent civilians in one place in order to save 10,000 in another be a justified decision?
Does the nationality of the subjects matter? If the choice was between saving 1,000 Canadians or 1,000,000 Indonesians, would it be morally wrong for a Canadian to choose the former?
Scenario 1: If you had to choose between saving the life of 1,000 strangers or the life of the person you love most, who would you save? If you choose the latter, how would you feel about yourself knowing that you let 1000 people die so you could keep the one you love? Is there selfishness involved?
Scenario 2:
Rogers Arena is packed with nearly 19,000 spectators during a playoff game. "Terrorists" have siezed the building and kept the people inside as hostages. It has become clear that one of the terrorists inside Rogers Arena holds the trigger (which for our purposes takes five minutes to activate) to detonate a nuclear bomb in the heart of Tokyo. The terrorists have made no demands, only the declaration that the detonation process will commence in one hour. RA has been rigged to blow should any attempt to rescue the hostages and apprehend the nationalists be attempted.
An airstrike against Rogers Arena can effectively level the building in seconds and incinerate everyone inside including the trigger device, saving the city of Tokyo from certain destruction.
Do you order the airstrike destroying RA and killing the 19,000 civilians inside? Or do you let the terrorists detonate the nuclear device in Tokyo?
Note: This is a black and white choice, for the purposes of the discussion, please do not propose alternate options.
Edited by Canuckerbird, 23 September 2012 - 08:18 PM.


text:
At Major Meets:
2008 C-USA Outdoor 9th, 10,000m, 34:49.60
Personal Bests:
5000m- 15:17.17, Bayou Classic, 3/29/2008
10,000m- 34:49.60, C-USA Outdoor, 2008
Outdoor: Came in eighth in the 5000m at the Rice Twilight with a season best 15:49.07.
Outdoor: Competed in the 10,000m.
Indoor: Competed in the 3,000m and 5,000m
Member of the Owls' WAC champion cross country team.
High School
2004 graduate of Montclair High School in Montclair, N.J... Four-year letterman in cross country and earned one letter in track and field for coach Ray Spivey and the Mounties... Earned first-team all-Essex county and first-team all-league in both 2002 and 2003... Team was state group qualifier in 2002... Also a four-year letterwinner in swimming and lettered as a senior in crew... Named to the all-league first team as a swimmer... Helped crew to the Stotesbury Cup semifinals... Member of the honor roll and National Honor Society... Recipient of the Bronze and Silver service awards... Also member of the robotics team and the Italian club.
Full Name: Alex Clinton Solomon... Born: March 13, 1986, at Pompton Place, N.J.... Parents: Les and Cathy Solomon, Little Falls, N.J. (two brothers and two sisters)... College: Jones.
|Jones College
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Karakolis Earns Academic All-American Honors
06/25/2015 - Rice junior thrower Evan Karakolis was named to the Capital One Academic All-American Men's Track & Field/Cross Country First Team, the...
Men's T&F Squad Places Six On USTFCCCA All-Acad...
07/18/2015 - Six members of the Rice men's track and field squad were honored for their success in competition and in the classroom by the USTFCCCA on Friday.
Three Owls Set for NCAA Outdoor Championships
06/09/2015 - Three Owls will be representing Rice track and field this week as they travel to the 2015 NCAA Division I Outdoor Track and Field Championships,...
Rice to build new soccer, track and field facility
06/04/2015 - Rice University will begin construction soon on a new $2 million grandstand, enclosed press box and team facilities for soccer and men's and women'...
Three Owls Compete at NCAA Prelims
05/30/2015 - Rice junior thrower Evan Karakolis (javelin), sophomore thrower Erik Maher (javelin) and senior vaulter Chris Pillow (pole vault) each competed on ...
Pillow Headed to USA Championships
06/25/2015 - Rice senior vaulter Chris Pillow will compete this weekend at the USATF Junior and Senior Championships, hosted by the University of Oregon at...
Dickerson Throws at NCAA West Prelims
05/29/2015 - Rice graduate student Duncan Dickerson closed out a strong first season as an Owl by placing 38th in the hammer throw at the NCAA West Prelims...
Filip Finishes 21st in Long Jump at NCAA West...
05/28/2015 - Rice sophomore decathlete Scott Filip finished 21st in the long jump at Thursday's NCAA West Prelims at the University of Texas.
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Montevideo Chic Hostel Reviews
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The rating percentage is calculated from customers who booked within the last 12 months.
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We really enjoyed our stay and we would definitely recommend this hostel to other travelers. This is a great place to meet and socialize with other people and as a result, we extended our stay from 2 nights to 5 nights. The place was kept very clean and tidy and the Wi-Fi connection was really good. They also hold regular asado' at cost price and these were really great fun.
- Novice Nomad
- Anonymous
- Australia
- Couple, 25-30
- (7 reviews)
Where to start? The members of the staff who received us spoke a poor Spanish and they are in a Spanish speaking country. We went to Montevideo to run the city's main marathon. We kindly asked if they could let us leave our luggage and after the marathon we would be back to pick up our things and have a quick shower. They wanted to add an extra charge for that. Le pièce de resistance, we left early in the morning because of the marathon but there was nobody to open the door... Bad experience
- Avid Traveller
- pabloelaino
- Argentina
- All Male Group, 25-30
- (19 reviews)


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Job Locations US-IL-Chicago Category Platform Solutions Travel 25% Level .. More information about this job: Overview: MediaMath is leading the media world?s shift to programmatic buying - from inventing the DSP space in 2007 to becoming the world?s first multi-channel9/11/2015 Chicago, IL Save This Job
Job Locations US-NY-New York City Category Platform Solutions Travel 25% Level .. More information about this job: Overview: MediaMath is leading the media world?s shift to programmatic buying - from inventing the DSP space in 2007 to becoming the world?s first multi-channel9/11/2015 New York, NY Save This Job
at AdRoll San Francisco AdRoll, headquartered in downtown San Francisco with additional offices in New York, Dublin, London, Sydney, and Tokyo, is a performance marketing platform that helps brands of all sizes run highly targeted, data-driven digital marketing campaigns. Named10/6/2015 San Francisco, CA Save This Job
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Alliance Manager â San Francisco/ New York/ Atlanta MuleSoft is an explosive-growth, well-funded, early stage company on a mission to fix the $500B integration problem. We connect the worldâs data, applications and devices and our goal is to build a great company9/6/2015 San Francisco, CA Save This Job
Manager of the applications / field applications engineering team. This team provides customer technical support. Highly technical position with 5 â 10 years experience. In-depth diagnostics and fault isolation of wireless semiconductor solutions.9/23/2015 San Jose, CA Save This Job
Tracking Code 66-099 Job Description JOB SUMMARY: The Field Marketing Manager is the point and communications channel for sales, customers and partners as it relates to campaigns, external and internal events, such as trade shows, user groups, company meetings, and partner9/18/2015 Princeton, NJ Save This Job
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The Email Campaign Specialist is responsible for building, managing, and executing campaigns for demand generation. About Cradlepoint: Cradlepoint is a fast-paced B2B technology company that is growing rapidly in a very fast-paced 4G LTE networking industry. The company goes to10/5/2015 Boise, ID Save This Job
Date: August 21, 2015 Department: Sales JOB CODE: PS1515 Requirements: Must Sign Proprietary Information, Invention Assignment, Confidentiality Agreement Reports to (Title): VP of Sales Location of Work: Mid-West & South Central Territory: (Texas; Oklahoma; Kansas; Nebraska;9/7/2015 Portland, OR Save This Job
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ID 2015-1936 Job Location US-CA-Sunnyvale Category Sales Type Regular Full-Time More information about this job: Qualifications: Join Aerohive Networks' dynamic Sales organization as an Inside Systems Engineer. As an Inside Systems Engineer, you will have the exciting role of8/29/2015 Sunnyvale, CA Save This Job
The HR Generalist is the key point of contact for day-to-day employee and manager inquiries within designated business groups. Serves as the HR Partner to designated Department Heads and Studio Managers and provides counsel & direction regarding: performance management,San Rafael, CA Save This Job
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The Vice President of Sales is responsible for developing, executing, and continuously improving SmartPak?s direct sales channel, focused primarily on equine boarding barns/stables. The VP of Sales will partner with SmartPak?s CEO, Chief Marketing Officer, and head of Customer8/4/2015 Plymouth, MA Save This Job
Location: New York, NYType: Full TimeMin. Experience: Senior Manager/Supervisor Summary: The Solutions Director, Labs is accountable for the Business Development efforts against Medivo?s short list of target lab data suppliers and for the consultative engagement of Labs in order9/6/2015 New York, NY Save This Job
Why Pixability? Video moves people. It makes them laugh. Makes them cry. Makes them smile. Video has the power to change someone?s entire perspective of the world. But all too often, videos are taken for granted. Sure, they?re written and produced, but the most important step9/21/2015 Boston, MA Save This Job
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Director, Enterprise & OEM Sales Engineering to Drive Leadership and Implement Best Practices For the proven sales engineering leader who can instill organizational best practices and motivate a team to deliver success, this is an opportunity to be part of our rapidly growing,9/17/2015 Broomfield, CO Save This Job


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Microsoft (MSFT) takes an equity stake in business software player 24/7 and signs a R&D...
Microsoft (MSFT) takes an equity stake in business software player 24/7 and signs a R&D partnership agreement. The firms say that the deal will help position 24/7 to generate over $250M in annual revenue from large companies using its predictive software to track consumer behavior and preferences.
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- Gastonia, NC 28054
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Our Physicians
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Fixed-Price - Est. Budget: $100 - Posted
NB: Please ONLY bid if you are willing to work on a payable sample prior to being awarded to ensure that you can handle my orders well. This is a long term/recurring project and I'm looking for writers with fast turnaround and with the ability to turn in 550word article within 3hrs. This is a long term project for a good/committed writer. Please note the ff: -------------------------- Payment: ++++++++ Rate is $1.5 per 550words and Payment will be made twice in a month for approved articles. You should have the ability to write on general topics, reviews, product descriptions and do rewriting (@ $1 per 550words) and as well. Note: the above rates are starting rates, if you do well in the initial contract, then there's a possibility of an increment in rates. Working Hours: +++++++++++++ Inform me of your working hours when you apply Kindly ensure you agree or are okay with the above before applying. May we have a fruitful relationship !
- Number of freelancers needed: 5
Skills: Adobe Photoshop Article Writing Blog Writing Business Writing Content Writing Copywriting Creative writing ebook Writing English Grammar Ghostwriting Internet research Medical Writing Press Release Writing Search Engine Optimization (SEO) SEO Keyword Research SEO Writing Social Media Marketing Technical writing WordPress Writing


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The wreck of the U-486, a German submarine sunk in World War II, has lain at the bottom of the sea off western Norway for more than 60 years.
Article Comments
(Doug Pensinger, Getty Images)
RockiesRockies manager Walt Weiss will return for 2016 season
Weiss has one year remaining on his two-year, $2 million contract
Walt Weiss confirmed Tuesday night that he will return as manager of the Rockies in 2016.
Speed the 150-year-old tortoise dies at San Diego Zoo
SAN DIEGO (AP) — One of San Diego's oldest residents has died. The Los Angeles Times reports (http://lat.
A guide to watching sports if you don't have cable
NEW YORK (AP) — It's football season, and baseball playoffs are starting. Don't have cable? You can still watch. Full Story


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James Cunnama Chats About Second-Place Roth Finish
- By Triathlete.com
- Published Jul 17, 2013
- Updated Nov 1, 2013 at 7:14 PM UTC
South Africa's James Cunnama finished second to Luxembourg's Dirk Bockel. Cunnama chats about his 2013 Roth race and his expectations for this fall's Ironman World Championship.
PHOTOS: 2013 Challenge Roth
More from Challenge Roth.
Join in the conversation about everything swim, bike and run. "Like" us on Facebook.
FILED UNDER: Race Coverage / Video TAGS: Breakfast with Bob / BWB Roth / Challenge Roth / Ironman World Championship / James Cunnama
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Melissa came on to chat about her Chicago-based charity, Dare2Tri, life as a mom, and her hope of making the first ever U.S. Paratriathlon


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Absolute Production Services
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2142 West Monroe Street, Chicago, IL 60612
Absolute is a total solution for production services. Since its inception over 19 years ago, absolute has worked with agencies, associations, meeting-planners and corporations to ideate, build and execute their programs globally. Absolute has established itself as a leader in the production industry. Their services range from promotional marketing tours, corporate meetings, trade shows, to experiential events. Absolute has established itself as a leader in the production industry.
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Raw posts and updates from our writers with info too timely or uncategorizable for print. What, we said something stupid? Chime in, buddy.
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Alibi Picks
Wish You Were Her: Little Bobby CD Release • Shoulder Voices • Blackout Disciples • Venus Bogardus • Mr. and Mrs. Jones • Radgo
By Jim Phillips [ Fri May 10 2013 2:00 PM ]
I've watched Little Bobby Tucker for years, and I've listened very carefully. I don't mind attesting to the fact that his latest solo effort pushes him over the edge; it's equal parts concept album, dance album and confessional. It's all psychology and honesty. Each song involves a musical and historical depth and layering that works under the guise of simplicity to obscure the weird complexity Bobby creates. In each song, said complexity deals with a woman in his life, and women are always in his life; there are undertones of sex and wine. A little anger is let go, like a note floated down the river, but the overall stamp is, "It is what it is." One line I had to listen to over and over again really sums up his positive spin on what some would consider negative experiences: "Don't give up so quickly on me." Admission to the 21-and-over release party—also starring Venus Bogardus, Mr. and Mrs. Jones and Blackout Disciples—costs $5 and includes a copy of the CD. Launchpad • Fri May 10 • 9 pm • $5 • View on Alibi calendar
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Kings Park News
Local news for Kings Park, NY continually updated from thousands of sources on the web.
Time for Smithtown to think outside box
Friday Oct 2 | Times Beacon Record | Comment?
Fit for Kings Park
Friday Oct 2 | Long Island Busines... | Comment?
Sagtikos Parkway future should be clearer by early next year, DOT says
Tuesday Sep 22 | Newsday | Comment?
Crackdown on limousines, buses in Southold -- site of deadly limo crash
Monday Sep 21 | Newsday | Comment?
Smithtown supe wrestles with challenges of state's 2% tax cap
Monday Sep 14 | Newsday | Comment?
Updated: Thu Oct 08, 2015 07:44 pm
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Susun Weed: Herbalist Extraordinaire!
Susun Weed gives this audio interview back in 2010....
Thursday, October 08th
Last update10:24:06 PM
Susun Weed gives this audio interview back in 2010....
NEW: A link to a printable, comprehensive list of Valley Fire Resources.
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Also the Lake County News web page and their Facebook page.
And the Twitter link to #valleyfire.
Info about donating: http://www.lovelakecounty.org
Go to the Apple App Store on your iPhone or iPad and search for KZYX. The app is free of charge. It's a great way to get the live stream, the KZYX Jukebox, this website and to make a donation. Follow this link for a preview and easy access to the download. Or if you want to type it out here is the URL: https://itunes.apple.com/us/app/kzyx/id998145015?mt=8


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The Deal
- $55 for one ticket to WMC Electric Beach (up to $110 value)
- When: Saturday, March 22, at noon
- Where: Nikki Beach
- General admission
- Ticket values include all fees.
WMC Electric Beach
Not content with simply holding court in light-strewn clubs, the dance masters hit the sand and surf during this all-day rave-up held at Nikki Beach, a surfside night spot renowned for its perch along the whispering Atlantic. As a massive gathering of the world's brightest music luminaries, the WMC Electric Beach party warms up its already balmy South Beach surroundings with slick synths, thumping beats, and games of vinyl frisbee from a global cadre of DJs and performers.
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1 Ocean Dr.
Miami Beach, FL 33139
+17865151150Get Directions


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My Nonprofit Reviews
330 profile views
1 reviews
Review for Southwest Key Program, Inc., Austin, TX, USA
Southwest Key is a growing and thriving institution in the Austin community. I've attended culturally rich and relevant events there, participated in educational workshops, and joined with others to use the space for production rehearsals. It is a versatile, dynamic place that fosters creativity, cooperation, and community. I know I'll be there again soon, and so will my friends and family!
Role: General Member of the Public & I have conducted/participated in workshops, attended numerous events, and used the space for theater production rehearsals.


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Nov. 23, 2012
Recap | Box Score | Quotes | Photo Gallery
Delaware vs. Pitt, Madison Square Garden, November 23, 2012
NIT Season Tip-Off Consolation Game
Pitt 85, Delaware 59
*Pitt finished the NIT Season Tip-Off in third place after a 26-point victory over Delaware (85-59). Pitt is now 5-1 on the year.
*Pitt played its 44th game at Madison Square Garden since the 2000-01 season. With the win, Pitt improved to 29-15 in those games. Pitt has now won 17 of its last 26 contests at MSG. Overall, Pitt played in its 87th all-time contest at Madison Square Garden and improved to 44-43 overall. Pitt plays at St. John's at MSG on Feb. 24, then plays in the Big East Championship in March.
*Jamie Dixon improved to 21-13 all-time in games coached at Madison Square Garden.
*Pitt shot 58.9 percent (33-56) in the game, including 65.4 percent (17-26) in the first half alone. Pitt never trailed in the entire game and led by as many as 27 points with 6:00 to go in the game.
*Pitt finished with 25 assists on 33 field goals. The 25 assists marked a team season-high.
*Talib Zanna was named to the NIT Season Tip-Off All-Tournament team..
*Pitt also shot a team season-high 88.2 percent (15-17) from the free throw line.
*Talib Zanna (18 points/10 rebounds) and Lamar Patterson (16 points/10 rebounds) both notched double-doubles.
*Talib Zanna registered his fifth career double-double and first of the season with a 18-point, 10-rebound performance. It marked his third double figure performance of the season, 16th of his career and first double figure rebounding game of the year and seventh of his career. Zanna also tied career-highs for free throws made (six) and assists (three) in a season-high 28 minutes played.
*Lamar Patterson totaled his third career-double-double. It was his first of the year, 22nd career double figure scoring game and fourth career double figure rebounding contests. In Pitt's two NIT Season Tip-Off games, Patterson averaged 15.0 points, hit 11-20 field goals, 3-7 3-pointers, averaged 6.5 rebounds and 3.5 assists per game. Patterson also finished with four assists and no turnovers. On the year, he has 23 assists and only five turnovers.
*With 13 points, Tray Woodall notched his fourth double figure scoring game of the year and 30th of his career. He also finished with seven assists and now has 452 on the year.
*Steven Adams tied a career-high with 13 points and set career-highs for field goals made (six) and field goal attempts (nine) in 24 minutes. It was his second double figure scoring game of his career.
*J.J. Moore finished with 10 points off the bench for his third double figure scoring game in six contests this year. He now has reached double figure scoring in 20 games in his career. Moore also tied career-highs for free throws made (five) and free throw attempts (six).
*For the sixth consecutive game, Pitt started a lineup of Steven Adams, Lamar Patterson, James Robinson, Tray Woodall and Talib Zanna.
*Pitt and Delaware met for the first time in men's basketball. Pitt improved to 13-9 all-time vs. Colonial Athletic Association programs.
*Pitt competed in the Preseason NIT/NIT Season Tip-Off for the second time in school history. The last time the Panthers played in the event was in 1991 when it advanced to New York City with consecutive wins over Manhattan and Kentucky. Pitt went 1-1 at Madison Square Garden when it dropped a 74-63 contest to Oklahoma State and defeated Texas 91-87 in the Consolation Game.
Mike Young named to Men's Basketball Oversight Committee
Stepping Up: Jamel Artis Continues to Grow as Leader
Robinson and Smith Successfully Undergo Surgery
Men's basketball officially adds grad transfer Alonzo Nelson-Ododa
Men's Basketball to Host Purdue in 2015 Big Ten/ACC Challenge
Men's Basketball Signs Graduate Transfer Rafael Maia


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– The biggest date in WWE's diary is tonight and you will be able to join W-E for live coverage, starting at 6PM ET.
You can view the full card here.
Discuss your predictions and thoughts for tonight's show below!
The Hottest WWE news, photos and videos delivered to your inbox in one convenient newsletter. Sign up now and give it a try!


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Research led by specialists at the Johns Hopkins Children's Center has found that teenage boys who hold some traditional beliefs about what it means to be a "real man" can undermine their sexual health and good preventive care in general.
Their report, in the April edition of Pediatrics, is the result of a nationwide study believed to be the first linking teens' beliefs about manhood to their use of health care services.
A second finding of the study analyzing data from a survey of 1,600 boys ages 15 to 19 is that boys who can speak openly to their parents about sexual health are more likely to see a doctor for preventive care, while the lack of health insurance is a strong barrier to care.
"Many illnesses in young men, such as sexually transmitted infections, can be prevented through timely intervention by a doctor or a nurse," says lead author Arik Marcell, M.D., M.P.H., a pediatrician and adolescent medicine specialist at the Children's Center. "However, stereotypes about masculinity suggest that for boys, seeking care is a sign of weakness, and our analysis shows that such beliefs can be considered a health risk factor in and of itself."
The survey probed the links between beliefs about masculinity, communication with parents, residence, socioeconomic status, school performance and health insurance, and the number of annual visits to a doctor or other health care provider.
Boys who reported openly discussing sexual health with both parents were more likely to see a doctor regularly than those who didn't communicate with either parent. Among boys with more traditional beliefs about manhood, those who spoke openly with their fathers only were more likely to see a doctor than those who didn't communicate with either parent.
The survey found that those more likely to seek care lived in the Northeast, were younger and communicated with both parents about sexual health.
"We should send out the message that seeing a doctor is not a sign of weakness and encourage parents to talk with their sons about sexual health, especially as they grow older," Marcell said.
Co-authors on the study were Freya Sonenstein, Ph.D., of the Johns Hopkins Bloomberg School of Public Health, Carol Ford, M.D., University of North Carolina, and Joseph Pleck, Ph.D., University of Illinois.
The study was funded by the National Institutes of Health and the Centers for Disease Control, among other federal agencies.
FULL TEXT: http://pediatrics.aappublications.org/cgi/content/full/119/4/e966http://pediatrics.aappublications.org/cgi/content/full/119/4/e966
Founded in 1912 as the children's hospital at Johns Hopkins, the Johns Hopkins Children's Center offers one of the most comprehensive pediatric medical programs in the country, with more than 92,000 patient visits and nearly 9,000 admissions each year. The Johns Hopkins Children's Center is Maryland's largest children's hospital and the only state-designated Trauma Service and Burn Unit for pediatric patients. It has recognized Centers of Excellence in dozens of pediatric subspecialties, including allergy, cardiology, cystic fibrosis, gastroenterology, nephrology, neurology, neurosurgery, oncology, pulmonary, and transplant. For more information, visit www.hopkinschildrens.org.
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