Normally, I like food with exotic flavors and sauces. But, popcorn, I like simple – popped fresh with a dash of salt and, on occasion, lightly buttered.

After talking with folks here and there about how they eat p-corn, it seems I’m not alone. Most adults, or at least the ones I spoke with, prefer to nosh on popcorn that’s simply salted and buttered. It’s most often eaten while watching flicks.

So this post is about the basics. No fancy toppings or long ingredient list. (My shortest recipe to date.)  Just some guidance on making great popcorn at home.

I do not claim to be an expert. But, we know a bit about popcorn in our house since we make it two to three times per week. Roughly speaking, I (yes, just me) eat about 100 quarts of popped popcorn a year. Note: the average American generally consumes about 44 quarts of per year.

Let me know how you like your popcorn? Or, if you employ any interesting techniques. Before we get to popping, here’s some helpful info:

Why does popcorn pop?

The outer shell of popcorn kernels (the pericarp) is tougher than regular corn and can withstand greater pressure. This special maize “pops” when heated because the moisture inside the kernel swells as it cooks, rapidly expanding to a point where the shell cannot contain the explosion. It bursts, turning it inside out.

Butterfly v. Mushroom?

These terms refer to the “flake” shape. Whether it’s marked “butterfly” or not, it’s the kind found in most grocery stores. Butterfly popcorn is irregular in shape with protruding “wings.”  The mushroom variety is ball-shaped with less distinct wings. The main difference comes down to texture. Popped butterfly popcorn is light and fluffy, with wings that are delicate. Mushroom popcorn is generally preferred for candied and coated popcorn because it is denser and less delicate.

Boulder Popcorn heirloom (left); Popcorn varieties (right, clockwise - top right): Kailey's Kernels, Ryder's Red, Cambria's Cream from Boulder Popcorn, large yellow and white from the grocery store.

Which type:  yellow, white, colored?

Regardless of the color you buy, it’ll pop up some color of white. If you’re shopping for popcorn at a regular grocery store and they have white and yellow kernels, choose white. White popcorn pops lighter and crisper. The yellow has a tougher hull, which makes it much chewier. I also find it sticks in my teeth.

If you have access to other varieties, definitely give them a try. There are several companies selling heirloom popcorn online and at local farmers’ markets. In the Denver area, there’s Boulder Popcorn.

Boulder Popcorn sells three heirloom varieties:  red, blue-grey and yellow. The kernels are smaller than what you find in the store and are much lighter and crisp when popped. They carry Ryder’s Red, Kailey’s Kernels (hulless), and Cambria’s Cream (hulless). Note, the hulless varieties still have hulls but they are less distinct, easier on the teeth and to digest. Their popcorn is natural and non-Genetically Modified. This was so good, we ate it plain – no salt or butter. Each variety is unique: the red pops large and fluffy; the blue has a medium, bright white wings with a slight nuttiness; and the cream is smooth and creamy.

Addendum 10/17/10:  Andrew Knowlton, the BA Foodist (Bon Appetit) is also a fan of Boulder Popcorn. In the October 2010 issue and on the BA Foodist blog he says Boulder Popcorn is his current favorite brand of popcorn.

What kind of popper?

There’s a lot on the market from hot air poppers to fancy/gimmicky contraptions. However, a no fail method and my preferred equipment is a heavy pot with a lid.

What if I have a lot of duds?

It’s likely the moisture content is low. Don’t throw it out, you can fix it. Put your kernels in a glass jar with about a tablespoon of water. Cover, shake and refrigerate for a day or two. The moisture will absorb into the popcorn and should pop up fluffy. Just make sure the kernels are dry first. Researchers say the moisture content of popcorn kernels should be between 11 to 14 percent.

What kind of fat or oil?

I’ve popped it in olive oil, coconut oil, butter and bacon grease. But, we still prefer canola oil.

What about leftovers?

Heat oven to 200 degrees and reheat on a cookie sheet for about 20 minutes. However, I think the best popcorn is fresh popped.

View recipe for Popcorn Basics: How to Make Great Popcorn

A couple of months ago my amiga Kitty and I spent an afternoon cooking. She offered to show me how to make Puerto Rican arroz con pollo, rice with chicken.

I happily assumed the role of sous chef – peeling heads of garlic, chopping veggies, and stirring this and that. Meanwhile, Nivia was my window into the cultural and personal nuances of Puerto Rican cookery .  .  .

For starters, Puerto Rican cuisine employs a spectrum of cooking techniques and ingredients that reflect the island’s diverse inhabitants: the Caribbean native Tainos, Africans, Spanish, and other Europeans.

Three items are signature to the cuisine:  adobo, sofrito and achiote.  Arroz con pollo employs all three. No wonder it’s touted as the most popular chicken dish on the island.

Adobo: In Puerto Rican parlance, adobo is a seasoned salt. A wet adobo made of garlic, olive oil, salt, black pepper, oregano and citrus juice is rubbed on the chicken in this dish and marinated overnight. It’s the secret to moist and flavorful chicken, and it also infuses a layer of flavor to the rice.  Sofrito: The rice is bursting with flavor because of the sofrito, a fresh bouillon of peppers, onions, garlic and herbs. (Read about sofrito and view recipe.) Achiote: Achiote is derived from annato seeds and is used for its subtle flavor and to give the dish a reddish hue. No saffron here, the less expensive achiote is a long-time tradition in Puerto Rican cooking. Achiote can be purchased as a paste, ground or in seed form. It is readily available in Latino markets and spice stores.

After cooking with Kitty, I did some research. The majority of recipes out there are more intuitive rather than specific. For a Puerto Rican arroz con pollo novice, that’s not helpful. I know, I made this dish three times in the last several weeks.

Here’s my final recipe, with a bit more detail – I’ve borrowed techniques I learned from Kitty, other Puerto Rican friends and research. Remember it’s the process that matters, so make certain to read the instructions thoroughly before you begin.

It serves six. You’ll be glad to have leftovers!

One more thing, don’t forget the little bits of crispy, cooked rice at the bottom of the pan are called “pegao.” It’s considered the best part of arroz con pollo by some aficionados.

Tidbits on Rice

1. Rice was introduced to Puerto Rico by Columbus in his second trip to America in 1493 and has since become a primary food source.
2. Long grain rice is said to be favored in Puerto Rico, according to some sources. However, medium and short grain rice are heavily favored in dishes like arroz con pollo and arroz con gandules.
3. Arroz con pollo dates back to the eighth century to Andalusia, when the Moors occupied Spain. It has become a popular rice dish in nearly all of Latin America and the Caribbean, with regional variations, of course.

Sources:  The Oxford Encyclopedia of Food and Drink in America; Puerto Rican Dishes by Berta Cabanillas and Carmen Ginorio.

View recipe for Rice: Puerto Rican Rice with Chicken – Arroz con Pollo

Sofrito is the essence in Puerto Rican dishes like arroz con pollo – the next rice recipe in the queue. It’s also the foundation of flavor for beans, soups and other good eats.

What is sofrito? It’s a blend of fresh vegetables and herbs. You could liken it to fresh bouillon because it can be added to a dish to round it out and give it depth.

The idea to liken this fresh base to a “bouillon” was inspired by Heidi at 101 Cookbooks. She posted a recipe for homemade bouillon a few months ago. Her version had carrots, fennel, and a slew of other veggies and herbs – preserved with salt. When I read her post, I immediately reconceptualized a way to explain the culinary use of sofrito.

This sofrito is Puerto Rican. It is not spicy. But, it is flavorful! The main ingredients include: onion, peppers (bell pepper and aji dulce), garlic, cilantro and recao.

In Puerto Rican cookery, recao is also referred to as culantro. It is an herb typically found in tropical areas like Puerto Rico, the Caribbean and Mexico. It has a mild green flavor that is reminiscent of, but not as strong as cilantro.

Look for it in the fresh herb section of ethnic markets labeled as spirit weed, fit weed, cilantro extranjero, cilantro habanero, or in Asian/Vietnamese markets as ngo gai.  I managed to score some at Rancho Liborio, here in Denver.

If you are a sofrito purist and have access to aji dulce, yours will likely be greener in hue. I used a red pepper, which gave it a reddish tinge.

This fresh bouillon is a great addition to your kitchen staples, especially if you’re big on Latino and Caribbean food. It can be made in large batches and frozen in smaller portions (such as ice cube trays) for convenience. For vegetarians and vegans, it’s a nice alternative to oomph up flavor. And, another huge plus, there’s no salt.

Try it! If you make sofrito and have any interesting uses for it, please leave a comment.

View recipe for Sofrito – Puerto Rican Fresh Bouillon

In Mexico and some parts of the U.S., horchata is ubiquitous. The cinnamon-infused rice drink is served cold in huge jars alongside agua de jamaica (hibiscus tea) and other fruit based aguas frescas. This week, we’re also drinking it hot . . .

Despite the unpredictability of spring weather here in Colorado, it’s my favorite of all seasons.

New growth budding on leafless branches. Greener grasses and spring bulbs readying to bloom. Wet snowfalls. Cool weather herbs and greens peeking through in the garden. My first few outings on my bicycle and overestimating how far I could ride. Sore muscles. More snow.

A few days ago we took advantage of 60 degree weather here in Colorado, and cleaned several beds and remnants of seasons since passed. My momma was the willing assistant – helping me carry several tarps full of leaves and turn the compost bin.

That sort of work made us thirsty. Luck (and some pre-planning) was ours, I had three kinds of cold horchata ready to drink. Snap!

As refreshing as it was, we had to fight the urge to drink it all. I still had pictures to take the next day of the “hot” shot – a steamed horchata with a shot of espresso.

A cold blast came through Denver the very next day. Rain quickly turned to snow. And, of course we were out and about in the worst of it. A bit chilled when we got home, we pulled out the horchata again – this time served hot with espresso for momma; steamed and plain for me ( I’m a caffeine wuss).

The hot version, is inspired by Taza de Café, a northwest Denver coffee shop, which serves up horcha-tté, a luscious horchata drink with espresso.

So, horchata is a drink for any season!

Below are 5 ways to make this quintessential Mexican rice drink. Check them out and this song called Horchata by Vampire Weekend, which was released last fall.

Salud!

Tidbits on Horchata:

1. In Mexico, horchata is typically made from rice and water, although some make creamier versions using milk and/or almonds. There is also an horchata made from ground melon seeds.
2. Horchata, also called orxata, and this method of making refreshing drinks comes originally from Spain, where they use ground seeds, nuts and grains. There, instead of rice, they use tigernuts, also called chufas.

Source:  The Mexican Gourmet by Maria Dolores Torres Yzabal & Shelton Wiseman

View recipe for Rice: 5 Ways to Make Horchata- Mexico’s Rice Drink

Since my recent post of Mexican rice, arroz a la Mexicana, using long grain white rice (read about the traditional version and its history), several of you have sent me requests for a brown rice version.

I like many of you enjoy brown rice – both for its taste and nutritional benefits. So, I’ve just upped my game by making a Mexican brown rice version.

First though, I have to admit, I’ve attempted this in the past. But, I was less than satisfied with the results – generally involving tripling the simmer time, and the final product lacking texture and flavor. I looked for outside guidance but it fell short – generally, because brown rice is not too common to Mexican cookery.

Yesterday, however, because of your insistence, I finally created a recipe I am very pleased with and glad to share.

I’ve pulled out a few tricks:  the rice is pre-soaked to soften the grain; saute the rice for about 10 minutes versus 5 for the white version; and, the rice is boiled for 5 minutes before simmering for 40 minutes (longer boil time and simmer time).

One more thing. I am very familiar with the process of Mexican rice in this pilaf style, so I generally know how to make adjustments such as removing/adding a little liquid; changing the pot to make a larger quantity and using less water for the same. However, if you’re new to it and depending on where you are – sea level or the top of the Rocky Mountains, you may have to adjust slightly.

Let the first attempt be just that. Print this recipe, follow it as is and gauge how it comes out for you. Make notes on how you should adjust next go around.

Happy cooking!

View recipe for Rice: Mexican Brown Rice – Arroz a la Mexicana con Arroz Integral

Mexican rice, also called arroz a la Mexicana or arroz rojo, is a requisite when it comes to Mexican food.

In the States, it is a standard side served along with beans. In Mexico, it is one of the most popular sopas secas (dry soups), in a multi-course meal, typically served before the main course.

In case you’re confused, Mexican rice is different than Spanish rice, although some people use the names interchangeably. The Mexican version gets its reddish hue from tomatoes, while Spanish rice generally uses saffron.

Mexican rice was one of the first dishes I learned to cook that required a little skill in the kitchen – sautéing, boiling and steaming. Sounds tricky, but it really just requires keeping a watchful eye on the pot during the sauté.

I’ve been making rice for eons and only recently realized that the technique I learned from my momma, and she from her abuela, was considered a pilaf. In pilafs, the rice/grain is browned in fat before it is simmered in a flavored broth. This cooking process creates fluffy, flavorful rice that’s moist. It also gives it a faint smoky taste from browning.

As you’ll see from the ingredient list and the photos, I add vegetables to my rice. It’s the way my family does it and it’s also the way many in Mexico make it – cocineros add carrots, peas, zucchini and/or fresh whole chiles for flavor. However, if you add peas, promise not to use the canned stuff! Ewww.

Most of the time, I eat this rice with black beans, lots of fresh pico de gallo, and slices of avocado atop. (The pre-cursor to Chipotle’s® bowl.) Others usually eat it as a side dish. Try it with rajas and grilled chicken, caldo de res, mole poblano, and Mexican zucchini – calabacitas con elote.

Tidbits on Rice:

1. Rice was introduced to Mexico via the Spanish during colonization via the Spanish trade route from Manila in the Philippines to Acapulco in Mexico. In Mexico, the route is referred to as the Nao de China.
2. The length of rice grains should be considered for your desired end result. Long grain rice is fluffy and has separate individual grains after cooking, while medium grain rice clings together a bit more but remains a bit more tender and moist. Short grain rice tends to stick together and is best for things like rice puddings.

Sources:  Encyclopedia of Food & Culture; The Art of Mexican Cooking by Diana Kennedy

View recipe for Rice: Mexican Rice – Arroz a la Mexicana

It’s ironic but my favorite five spice mix has six ingredients:  Chinese cinnamon, Chinese #1 ginger, star anise, ground fennel, cloves and black pepper.

A quick search online indicates that it’s not all that uncommon and there are mixes aptly named “seven spice.” Supposedly, it’s not so much the number of spices used that’s of import but encompassing all five flavors – sweet, sour, bitter, pungent and salty.

Regardless, the spice mix is what turns this vegetable-laden brown rice dish into a Chinese-inspired main course that’s quick and easy. In China, stir-frys were eaten out of practicality – meat was scarce but rice and vegetables were more plentiful. Stir-frying also conserved fuel by cooking food quickly.

Even though I write this food blog – and put more time into cooking than some – I take advantage of some practical approaches to cooking. For instance, I make one big batch of rice for the week. We’re not huge pasta or bread eaters in our house, so our starchy carb is rice. It’s usually eaten with a lot of soups and beans.

Over the last few months though, I’ve been making fried rice out of leftover brown rice. It’s a go to recipe when I want something substantial without a whole lot of effort. Each time I’ve made it’s been a little of this and that – how I generally cook. I provided measurements just as a guide but hope you make it your own. So, use whatever vegetables you have in the crisper, change out/omit the meat source and even use white rice.

And, one more thing – this is a healthy meal and a good way to eat more vegetables and fiber – despite the word “fried.”

Tidbits on Rice:

1. Rice feeds more than half of the world’s population.
2. Asia, Latin America and Africa comprise the world’s major rice growing regions. Notably, most rice is consumed within 10 miles of where it is produced.

View recipe for Rice: Five Spice Brown Fried Rice

It’s back to basics with brown rice.

Nutritionally brown rice is better for you than its white counterpart –  it’s higher in fiber, vitamins and minerals. And, I think it tastes better – it’s chewier and nuttier. The tradeoff, however, is that it has a much longer cooking time and is more perishable.

Generally, I’m a patient person. But, making a good pot of brown rice used to give me a fit. Despite the fact that I love cooking gadgets, I refuse to buy a rice cooker, so I do it old school – in a pot. That meant cooking brown rice for an hour plus at high altitude with a lot of guesswork and not so good results.

That was, until I learned the trick.

After one of my not-so-successful attempts, I came across a recipe for Perfect Brown Rice on Pinch My Salt, which adopted an unusual cooking technique from Saveur magazine. Basically, the trick is this:  boil the rice in a lot of water, drain it off and return it to the pot to steam. So simple, but it works.

I adapted the technique slightly for high altitude – using 6 cups of water per 1 cup rice and also boiling the rice longer. (Saveur used 12 cups water/30 minute boil, Pinch My Salt 4 cups/30 minute boil.) At high altitude it has to cook a bit longer and the water/rice ratio needs increasing. However, the 6 to 1 ratio can be used wherever you might be located.

So far I’ve used this method to cook short grain brown rice, long grain brown rice and brown basmati and they’ve all come out perfect. (The photos are of short grain brown rice.) Give it a go!

Tidbits about Brown Rice:

1. Rice Layers: A rice grain is comprised of several layers. In brown rice, only the outer husk is removed. However, in white rice the grains are milled to further remove the bran and germ.
2. Class:  Today brown rice costs more than white rice but in certain parts of the world, particularly in parts of Asia, brown rice was less preferable and associated with poverty.
3. Nutrition: Brown rice is one of the top nutritious foods on the market because it provides high levels of fiber, complex carbohydrates, certain B vitamins, vitamin E, lysine, calcium, iron, and phosphorus. It’s also touted as good for weight-loss because it has no cholesterol, a miniscule amount of fat, and only an estimated 160 calories per cooked cup.
4. Storage: Brown rice becomes rancid more quickly than white rice, therefore it should be refrigerated. Sources vary on how quickly it should be used, typically between one and six months.

Sources:  Britannica.com; AsiaRice.org; Rice as a Food, Encyclopedia of Food and Culture.

View recipe for Rice: Perfect Brown Rice at High Altitude

Apparently, lentils and bananas are combined more commonly than we think.

I came upon a Banana-Lentil Salad recipe while browsing Nuevo Latino: Recipes that Celebrate the New Latin-American Cuisine by Douglas Rodriguez, a James Beard award-winning chef. His salad trails back to the Spanish Canary Islands.

In Mexico, as well as in other Latin American and Caribbean countries, lentejas y platanos (lentils and plantains) are frequently eaten as a soup usually stewed with pork. And, in places like Puebla, Mexico, pineapple is also added to the mix, according to The Art of Mexican Cooking by renowned cookbook author Diana Kennedy, who links the savory/sweet combo to Moorish Spain. The combination can also be traced to some African recipes.

This salad recipe, however, is my version of lentejas and platanos. It’s loosely inspired by Rodriguez and traditional lentejas recipes.

If you’re leary about the lentil/plantain combo – have the salad without the plantains, it’s still plenty flavorful and healthy. However, you’re on notice that it’s those platanos fritos (fried plantains) that makes this salad special.

The caramelized plantains have sweet, tender insides that are also a tad bit tangy and a perfect contrast to the crunchiness of peppers, onion and celery, and the nuttiness of wild rice and lentils.

It’s an unusual twist that’s not so unusual.

Tidbits on Lentils:

1. Before cooking lentils, be sure to sort the legumes to remove any debris such as dirt and stones. Then rinse well in a colander and drain. It is not necessary to pre-soak lentils before cooking.
2. Store unused lentils in an airtight container in a cool, dry location for up to one year.
3. Lentils are high in soluble fiber and recommended for people with diabetes and cholestoral problems.

View recipe for Lentils: Lentil & Plantain Salad – Ensalada de Lentejas Y Platanos