From what I can gather, xocolatl is made with chilis, unsweetened cocoa powder, vanilla, spices, and water. So I rehydrated a dried chili in hot water. When it softened, I scraped the pulp and seeds into the water and discarded the skin and stems. To the pepper-water mixture I added unsweetened cocoa powder, a splash of vanilla, a dash of cinnmon. I whisked it smooth and brought it to a boil. Then I reduced the heat and simmered for about 5 minutes until it began to thicken. I served it in thimble-sized cups...just in case. The verdict: "It's not too bad, Mom, it is bitter water. Now, can you add some sugar, please?"
Last week, I participated in the Wine Pairing Weekend event 'New Year, New Wine." I paired Crni Rižoto with Dingac Vinarija’s Pelješac...and you can read my post: here . I was pouring a Croatian wine and decided to make a traditional Croatian dish. Every seafood restaurant in Croatia has a Crni Rižoto (black risotto) on its menu. Crni Rižoto is risotto dyed black with squid ink; I used cuttlefish ink for the same effect. However, since arborio rice is not Whole30 compliant, I made a version for myself that used caulibits instead of rice. Ingredients 1 C fish stock (or a combination of fish stock and vegetable stock) 1 T olive oil 1 medium shallots, peeled and minced 1 cloves garlic, crushed and minced 1/4 lb shrimp 1/4 lb squid tubes, cleaned and sliced into rings 1/4 lb scallops 1/4 lb clams, scrubbed 1/4 lb mussels, scrubbed 4 C caulibits, or chopped cauliflower 1 T fresh parsley, minced juice and zest from 1 organic lemon 1 t cuttlefish ink
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