Around the world in 80 flavors
We are delighted to be celebrating the 9th anniversary of the Authentic Mexico Gourmet Gala. This annual event recognizes the transformative ppower of the hispanic Alliance and its programs in our community.
The Hispanic Alliance exists to transform lives. We focus on economic mobility by providing arts education for youth and entrepreneurial training for adults, emmpowering entire families to thrive and give back to the community.
This year, we highlight the beauty state of Veracruz. Located in the Gulf of Mexico, Veracruz is Mexico's oldest port since European colonization. Hernan Cortes, spanish conquistador founded Villa Rica de la Veracruz as the first spanish town in Mexico almost five centuries ago. Such encounters represent the first and most important mix of mexican and spanish cultures.
Veracruz has historically been the gate to European influence in Mexican cuisine and its products are well-know throughout the world. Vanilla from Papantla and coffee from Veracruz are recognized though a Protect Designation of Origin because of their uniquess and high quality. There is no doubt that Veracruz is a window that shows the best that Mexico has to offer.
By suppporting The Hispanic Alliance, you help expand our programs and transform the lives of even more underserved families in Central Texas.
Daniel Brooks, Licha's Cantina
Roberto Espinosa, Taco Deli
Simon Madera, Taco Flats
Austin FInley, Parkside Projeccts
Kevin Taylor, ATX Cocina
RIck Lopez, La Condesa
Zarela Martinez, Zarela! La Cocina Veracruzana
Tita Jolliffe, Private Chef
Rosa Loza, Cannon and Belle
Juliann Stoddart, Parkside Projects
Sharon Watkins, Chez Zee American Bistro
Does everyone remember the iconic scene when Audrey Hepburn is having a croissant in the window of Tiffany & Co, of course, we talk about a Breakfast at Tiffany's and trough the years many people who visit New York city are looking for a picture in the same window.
Now, it is not neccesary to eat in the street, the company opened a couple of months ago on the 4th floor of the building The Blue Box Cafe.
You can have croissants and coffee, like in the movie, but also the Menu includes salmon, waffles, bagel, seasonal fruit, appetizers, desserts, teas, sofisticated dishes, and a wonderful view of the city. on your next visit to NYC you can not miss this experience.
Remembering George and Martha Washington
The First Ladies Cook Book
He had been born and raised in the social world of eighteen century Virginia where hospitality was a fine art.
Martha Washington was trained in childhood by her mother to know about such things as how to handle servantsand how to entertain and feed numbers of guests, in addition to learning the arts of dancing, playing cards, and doing needlework. She was taught these things rather than more cultural and learned studies because these were things she would have to know as mistress of a Virginia plantation.
This is one of the favorites recipes of the first President in Mount Vernon
Beefsteak and kidney pie
4 small veal or baby beef kidneys
1 1/2 pounds rump or round steak (to be cut into 1-inch pieces)
1 cup claret or other dry red wine
2 onions (1 sliced, 1 diced)
2 bay leaves
1/2 cup chopped parsley
1/2 cup chopped celery (including tender leafy tops)
1 cup sliced mushrooms suet or bacon dirppings
Flour, for dredging and thickkening
1 pint hot water salt
1 teaspoon coarse black pepper
1 teaspoon marjoram pastry of puff-paste, pie crust, or biscuit dough (to cover casserole)
Separate the kidneys wiht a shar knife, discarding all gristly portions and fat. Sprinkle with salt. Cover with caret, add bay leaves, sliced onion, pepper. Let it marinate 2 hours.
Pound the steak with flour, and cut into 1-inch pieces. Brown suet or heat bacon drippings in iron skillet. then add diced onion and cook until clear; remove onion from skillet.
Over medium heat, brown steak well. Next drain the kidneys, reserving the marinade; dredge with flour, and brown, stirring carefully. Add 1 pint or less of hot water, stir well add chopped celery and parsley and marjoram.
Mix all well, and transfer to the casserole from which you intend to serve the pie. Strain into the marinade. Cover with a tight lid, and bake at 325 grades F for about 1 hour.
Remove from oven. Brown the mushrooms in bacon drippings, and if they need thickening, thicken with flour mixed in cold water and stirred carefully to avoid lumps. Add the mushrooms to the casserole mixture. Cover with a crust of puff-paste, pie crust, or biscuit dough, and return to 400 F oven, and bake until brown, about 20 to 30 minutes. Serve at once.
The global food environment is changing constantly, affected by factors as diverse as the growing world population, developments in genetic engineering (which may turn out to be boon or bane), the widespead increase in meat consumption (which means, among oher things, more precious cropland devoted to the comparatively inefficient raising of animal foder), the continuing use of drugs on animals to prevent the diseases rampant in feedlots and batteries, and the popularity of seed hybridization, which reduces biological diversity. Agriulture is concentrated more and more in the hands of the large corporations, and governments support this trend through water and land subsidies and tax abatements. As a result, we are now able to buy almost any kind of "seasonal" food all year round, and often at very low prices. But ther are hidden costs: the impact of the overuse of fetilizers and pesticides on the quality of our land, water, and air; the despoiling of tropical forests and jungles to produceour meat and winter vegetables: and the damage done to the birds, frogs, and pollinating insects with whom we share our ecosystem. New methods of using and conservating land and water are badly needed.
We can look with some relief to the slow but steady increase in interest in organic farming methods; to the proliferation of Integrated Pest Management; to the increasinng availability of organically grown produce, meat and milk, to the growing number of urban Farmers Markets; and to the sucess of cooks, bakers, and food purveyors who use locally and organically produced ingredients skillfully, thus winning over more and more of the general population. Some guarded optimism might be appropiate. But to ensure that these trends continue, as Marion Nestle, profesor and chair of Nutrition and Food Studies at New York University, remind us, every one of us ought to take an active interest in the way our food is produced and proesssed. Pay attention to proposed legislative changes affectinng food labeling, food safety, agrriultural production and, the quality of our land, air and water, and let your leggislators knw how you feel about them. The political arena is full of lobbyists representing enterprises that would like to weaken regulation of shift the burden of commpliance from industry to understaffed agencies if we are what we eat, we need to do everything we can to protect our precious food resources.
Joy of Cooking, Irma s. Rombauer