Do-It-Yourself Chili Powder

When life hands you chilies ... make chili powder! Or at least that's what I did.

Recently, the husband's brother gifted him with a bunch of really, really hot chili peppers. They had been in the freezer since being harvested in late September and some of them were a little worse for wear. Not wanting them to go to waste, I decided that the best course of action would be to dry them in the oven and grind them into chili powder. Here's how I did it:

Step One: Wash and dry the peppers. Remove the stems and slit the peppers, lengthwise down the middle and pry open. If your chili peppers are very hot, wear rubber gloves during this process so the oils will not burn your fingers. Remove seeds, if desired, though I didn't bother. Once the peppers have dried, you can knock out most of the seeds before processing.

Step Two: Lay the peppers on a large, walled cookie sheet in a single layer and place them in middle of a pre-heated 175 F degree oven. (There are varying schools of thought on oven temperature, with some directions indicating a temp as low as 150 F degrees ... though my oven will not go that low. I set mine for 175 F and it worked out just fine.) Allow the peppers to dry in the oven for approximately 5 to 8 hours, or until they are completely dried and crisp to the touch, turning them over once or twice during the process.

Most of my peppers were completely dried at the 5 hour mark, likely because they had spent some time in the freezer. If drying very fresh peppers, you will likely need the full 8 hours or perhaps a bit more. Once finished, they should look a little something like this:

Step Three: Gently shake peppers to remove as many of the dried seeds as possible. Discard the seeds. Again, if you're sensitive, wear gloves during this process to protect your skin. Being the impatient sort of Diva that I am, I didn't bother to remove every seed. Hence, my final product looks a bit more like crushed red pepper flakes, rather than a pure powder. I'm ok with that, you can do as you see fit.

Step Four: Place the dried peppers into the bowl of a small food processor and pulse/process until finely ground. Alternately, you could use a mortar and pestle if you do not have a small food processor. Warning, be careful to keep your face away from the food processor when opening as the peppers will give off a very strong, sharp, hot scent. It made me sneeze ... a lot!

Your final product will look a little something like this:

Step Five: Transfer the ground mixture to a small, sealed jar and reserve until needed. The dried chili powder should keep indefinitely - provided that the peppers have been fully dried before grinding. Use as you see fit.

I'm well pleased with the results of my experiment. The finished powder is incredibly flavorful and, wow, its spicy! I can't wait to start cooking with it ... stay tuned for some hot stuff from the Diva next week!

So, have you ever dried and ground your own chilies? What were the results? Or, have you dried and ground any other spice or vegetable? Curious Diva wants to know.

Bon appetit!

Taza Stone Ground Chocolate

And now for something completely different ... Hot Chocolate! And the big surprise is that its not spiked with anything other than a pinch of cayenne pepper. Honest!

A few weeks ago, the good folks at Taza Stone Ground Organic Chocolate reached out to me and offered a sample of their product. After taking a spin around their very cool site, I was more than intrigued. They are committed to producing a line of high quality, organic, chocolates in a socially responsible way. Yay, Taza!

Located in Somerville, Massachusetts, Taza was founded in 2006 and specializes in small batch "bean-to-bar" chocolate products made in the "traditional Mesoamercian" way. Meaning, the chocolate is minimally processed and ground by stone rather than steel. Taza works with small chocolate and sugar co-operatives around the globe to ensure fair wages and socially responsible practices and their operation is as green as green can be. Just take a look at this page from their website ... from recycled packaging to "human powered local delivery", they've really got it down. Color me impressed.

They sent me a disc of their Salted Almond Chocolate Mexicano and I put it to good use. Last night I whipped up a mug of hot chocolate using the disc and it was spectacular! Smooth, creamy, rich and delicious - this is not your average cup of cocoa. Its something more ... much, much more.

Spiced Hot Chocolate:

• 8 ounces of non-fat milk
• one 1.3 ounce disc of Taza Salted Almond Chocolate Mexicano
• dash of cinnamon
• dash of freshly grated nutmeg
• small pinch of cayenne pepper

Using a box grater, grate one whole disc of Taza Chocolate Mexicano and reserve.

Heat the milk in a small sauce pan until hot and foamy, but not yet boiled. You want the milk to be hot, but not scaled. To the milk, add a dash of cinnamon, a dash of nutmeg and a small pinch of cayenne pepper, if desired, stir to combine and remove the pan from the heat. Add the grated chocolate and whisk vigorously using a wire whisk or molinillo for one to two minutes, until all the chocolate has melted and the mixture is creamy and frothed. Pour into a mug and serve immediately, garnished with a grating of fresh nutmeg.

As written, this recipe will serve 1.

How good is this hot chocolate? So good I burned my tongue because I couldn't stay away from it and let it cool. So good I immediately went online and ordered more Taza Chocolate Mexicano. Really. Now let's be clear, although they sent me this product in hopes that I'd write about it, I would not recommend it here if I wouldn't buy it myself. And buy it, I did ... a lovely little sampler pack. I can't wait to try the other flavors.

I do realized that today is Thursday and some of you might, indeed, be thirsty ... so if you're of a mind, go right ahead and add a shot of booze to this already decadent hot cocoa. I'd recommend bourbon. With or without the shot, I urge you to try it. Taza Chocolate Mexicano is a high quality product that is so rich and velvety you'll become addicted with just a single sip. You've been warned.

At $4.50 per package, the Chocolate Mexicano may seem a bit pricey - though there are two discs per package which works out to $2.25 per cup of cocoa. I figure it this way, you'd pay at least as much in a coffee bar and, in this case, you're paying for a responsibly sourced product, produced in an environmentally sound facility. I think its worth it. I think I'm worth it ... and so are you!

Bon appetit!

Family Dinner, German Style

In case there was any doubt, let me state plainly ... I never met a carb I didn't like. Period. Just take a look at that photo of my plate. A bit of meat? Check. A truck load of spaetzle? Double check! Throw in a nice, herbed bread dumpling for good measure? Check again.

My name is Diva and I need to return to my diet. ~wink~

Our culinary tour of Germany concludes today; and, in essence, it ends where it began, with the first stop on our trip - a family party. Or, as they say in Germany - a family meeting. The husband is blessed to have relatives in Southern Germany and any time one of us "Americanos" comes over there's a party ... a BIG party.

This year it was held at The Gasthaus zur Krone in the lovely little town of Buchenbach. More than 30 of the relatives gathered to greet us and they treated us to an amazing afternoon of food, fun, beer and song!

Fear not, there were some vegetables. The meal began with a gorgeous salad bar, laden with all manner of fresh veggies and savory salads. The potato and carrot salads were a personal favorite. Once the plates had been cleared, there came forth from the kitchen enormous platters of savory roast beef, tender pork schnitzel, great heaping bowls of home-made spaetzle and the afore mentioned herbed dumplings. My stars, it was good! And made even better by the delicious gravy that we poured on *everything*!

And, this time, I did have dessert ... a lot of dessert. Each family made a special dessert for the occasion and the offerings were impressive!

There were all manner of fruit tarts, crumbles, buckles and more. A lemon chiffon cake, a mocha mousse cake, cookies, pastries, you name it - we had it. Oh and there was ice cream too - a "make-it-yourself" sundae bar, complete with warm caramel, strawberry sauce, and big bowls of whipped cream. Phew! Are you full yet?

Needless to say, a walk was in order. After the meal we strolled the town, then returned to the Gasthaus for rousing sing-along ... in German! And, needless to say, more beers. Let me tell assure you, the Germans know how to party.

I feel so fortunate to have such connections in other parts of the world. We were welcomed with such hospitality and warmth, I am truly at a loss to repay the overwhelming abundance of kindness. I can only hope that our German family will visit us here in New York some day so that I can return the favor.

And there you have a brief overview of The Family Meeting. Now its time for this Diva to have a meeting with her own stove. Its been so long since I've cooked a meal - I might have to Google my kitchen for directions!

Guten appetit!

Munich's Viktualienmarkt

Located in the heart of the old city, The Viktualienmarkt is Munich's oldest farmer's market. It has been in operation since 1807 and its one of my favorite places in the city.

Its easy to lose one's self amongst the stunning variety of booths, over 140 in all, each more beautiful than the next. The market vendors offer every conceivable variety of edible delights, literally from soup to nuts, as well as spices, wines, chocolates, flowers and more.

Of course there are sausages ... by the dozens ...

but by far, its the veritable cornucopia of vegetables and produce which charm me.

I ask you, is that garlic not a thing of beauty? Do those chili peppers not cry out to be taken home and turned into something magnificent? Of course they do. And the real pity is that I've now twice found myself strolling the Viktualienmarkt, eager to buy everything, yet without a kitchen in which to conjure.

They say the third time's the charm ... so I'm making a promise to myself. The next time I visit the Viktualienmarkt, it will be as a shopper ... even if I have to accost some unsuspecting resident of Munich and commandeer her kitchen!

Perhaps a giant cookie will serve as my bribe?

The Viktualienmarkt is open Monday - Saturday from 8:00 a.m to 6:00 p.m. and is located just off of Munich Center's historic Marienplatz.

Guten appetit!

Recipe for a Leaner Meatloaf

Greetings, poor neglected bloglet! Its been a very busy week in Divaland, hence I'm woefully behind in posting, reading, commenting and email. Le sigh.

I expect things will finally ease up towards the end of the week - though I will be out of pocket for most of today and tomorrow.

In the meantime, I've made you some meatloaf! And not just any meatloaf either - a leaner, meaner, thoroughly delicious version that I know you'll return to again and again. With its combination of ground turkey breast and lean ground beef, you'll have all the satisfaction of a traditional loaf - minus some of the saturated fat. Bonus!

Basic Meatloaf Recipe:

• 1 pound of ground turkey breast
• 1/2 pound of lean ground sirloin beef
• 1 cup of chopped onion
• 2 tablespoons chopped fresh parsley
• 1 teaspoon fresh thyme, leaves only
• 1/2 cup of ketchup
• 1 teaspoon of Dijon mustard
• 2 tablespoons Worcestershire sauce
• 1 1/2 teaspoons dried basil, crumbled
• 1 1/2 teaspoons dried oregano, crumbled
• 1 teaspoon garlic powder
• 1 teaspoon Kosher salt
• 3/4 teaspoon freshly ground black pepper
• 1 large egg, lightly beaten
• 1/4 to 1/2 cup of seasoned dry breadcrumbs

• an additional 1/4 cup of ketchup and some chopped fresh parsley for coating the loaf

Pre-heat your oven to 350 degrees F.

In a large mixing bowl, combine the ground turkey and ground beef. Mix with a fork, or clean hands, until the meats are incorporated. Add the onions, parsley, thyme, ketchup, Dijon Mustard, Worcestershire sauce, dried basil, dried oregano, garlic powder, Kosher salt and black pepper, and mix thoroughly with a fork, wooden spoon, or clean hands, until fully incorporated. Add the beaten egg and 1/4 cup of seasoned dried bread crumbs and mix to combine. If desired you may add up to another 1/4 cup of bread crumbs to bind the mixture, but don't over-do it! You want the mixture to just hold together, it should not be dry to the touch.

Turn the mixture out into an oven-safe 9 x 13 inch baking dish and shape into a loaf, compacting the mixture with your hands. Place the formed loaf in the middle of the baking dish (as seen above) and slather the top with some additional ketchup. Garnish with some chopped fresh parsley or thyme and bake in the middle of a pre-heated 350 degree oven for 1 hour and 15 minutes. Remove from pan, slice, serve and enjoy!

As written this recipe will serve 6 to 8 depending on appetite.

While you could certainly choose to bake the mixture in a loaf pan, I prefer this method. Baking the loaf in a larger dish allows the fat to drain away from the meatloaf, and when its finished you can simply lift it out and leave all that nasty fat behind.

It goes without saying that any leftovers should be sliced and turned into sandwiches ... isn't that the whole reason we make meatloaf in the first place? It is in here in Divaland, just ask the husband!

Eaten fresh out of the oven, or cold on a sandwich, this hearty, healthier version is sure to please. I hope you'll try it!

We'll return to my culinary tour of Germany later in the week ... stay tuned.

Bon appetit!

Wish Fulfillment: Germany Part Two

The year was 1998 and the husband and I were traveling through Germany with his family. We were a large group, nine in all, and when we got to Munich, we split up for part of the day. Six of us had spend the early afternoon wandering around the city and had just completed a tour of the Frauenkirche when, all of a sudden, it began to rain. And by rain, I mean it was pouring cats and dogs - just a completely ridiculous amount of water falling from the sky.

Umbrella-less as we were, we had little choice but to dash across the street as fast as we could and nestle ourselves into a cozy corner of the Nurnberger Bratwurst Glockl am Dom ... a charming, traditional brathaus just steps away from the church. (Pictured above.) We were tired, we were wet, and we were thirsty. You know what comes next - beer! Big, delicious wheat beers for everyone, and basket of fresh house made pretzels to go along with them. ~happy sigh~ We were cozy as cozy could be; yet, sadly, we were not hungry.

I'm sure we'd eaten lunch somewhere earlier in the day, so we didn't think too much about eating at the time. We sipped our beers, munched on the pretzels and generally enjoyed the warmth of the atmosphere; enjoyed the comfort of being in the exact right place at the exact right time.

As we were seated upstairs, I hadn't noticed the kitchen when we arrived, but I saw it on the way out ... and I very nearly swooned. That tiny kitchen was dominated by a sizeable wood-burning grill, upon which lay dozens and dozens of succulent looking sausages. (Duh, its a brathaus! ) Instantly, I was filled with regret.

Much as I enjoyed our respite at The Glockl, I was so sorry we hadn't taken the opportunity to avail ourselves of the tasty meats! I vowed then and there that the next time I was in Munich, I would have a meal at The Glockl ... and so I did.

The Nurnberger Bratwurst Glockl am Dom is the Munich branch of one of the most famous brathauses in Bavaria (located in Nuremberg.) They have a history that dates back to 1390 and they are most famous for the small pork sausages indigenous to the Nuremberg region. The sausages are house-made, roasted over an open flame on a grill that burns beechwood, and they are spectacular! You can order them in numbers ranging from 6 to a staggering 50, and each order comes with a choice of sauerkraut or house-made potato salad.

Pictured above is my plate, my wish fulfilled. I demurely chose the 6, wisely chose the luscious potato salad, and happily scarfed them down, adorned with the selection of delicious mustard adorning our table. Suffice it to say, this meal was everything I'd hoped it would be - and perhaps made all the better for having waited 11 years to enjoy it!

I cannot recommend this place highly enough. While located in a touristy area, the restaurant is anything but - in fact, far from it. We were the only non-Germans there. With its wood paneled interior, traditional Bavarian decor, and waitstaff robed in traditional Bavarian garb, The Glockl offers everything you'd want in a brathaus and more. In addition to the wide variety of sausages, they do offer a full menu with daily specials. I'm told the fare is equally good, but, personally, I'd have a very hard time ordering anything but those tasty little brats.

The Glockl am Dom has been operating at this location since 1893 and I expect it will be operating still whenever I next find myself in Munich. It is one of my most favorite places in all of Europe and I will most certainly return. Let's hope it won't take more than a decade this time.

Guten appetit!

p.s. - Just a head's up - The Glockl's website, to which I've linked, is in German. That said, its worth a look regardless and you can download a PDF of the menu with English translations if you're so inclined.

Thirsty Thursdays: Jagermeister Edition

Jagermeister, Diva?! Yes, Jagermeister, readers ... its not just for frat boys anymore!

In my search to bring you a cocktail of German origin this week, I've come across very little to tempt my palate. Mostly, Germany is a beer-drinking country; which is not to say that the country as a whole lacks for "cocktail programs". I'm sure they must exist in places like Munich and Berlin ... though, honestly, on this trip I drank beer and beer alone, so I wouldn't know.

Failing to turn up the penultimate German cocktail, I've decided to explore the wonders of Jagermeister. Laugh if you will, I did ... and then I got serious. And the serious truth is there's more to this mysterious, dark potable than meets the eye.

Jagermeister is an herbal liqueur made from a proprietary blend of over 56 different ingredients and the exact recipe is a trade secret. Its common knowledge that the blend includes cinnamon bark, ginger, bitter orange peel, and a variety of herbs. Certainly I taste notes of licorice, strong notes of licorice, which I enjoy. If you don't, perhaps this brew is not for you. Beyond that ... who knows? What I didn't know, is that Jagermeister actually is made in Germany. All this time I'd been thinking it was the product of some clever marketing agency, aimed at getting young shot-swilling people very drunk, very quick. I was quite surprised to learn that the recipe was developed in 1935 and has been produced in the same way ever since.

While Jagermeister may best be known as a shot - and usually seen in the hands of the young shot swilling crowd - turns out it makes a fine addition to a variety cocktails. Go ahead and Google it, you'll see. I took a variety of ideas from the Jagermeister site, then settled on a hybrid mix with my own special twist. I like to call it the ...

Fall Harvest:

• 1 1/2 parts Jagermeister
• 1/2 part dry, white, vermouth
• 1/2 part POM Wonderful Pomegranate Tangerine Juice
• 1/2 part cold water
• dash of Angostura Bitters

Fill a martini shaker with ice and over it pour the Jagermeister, vermouth, POM juice and a dash or two of bitters. Close the shaker and shake vigorously until the shaker frosts. Strain into a chilled martini glass and garnish with a slice of crisp apple. Serve and enjoy, repeat as necessary!

So, how does it taste? Strong! I'm not going to lie, this drink probably isn't for everyone. But if you enjoy the herbal, sort of vaguely medicinal, properties of Jagermeister, you'll love it. The POM juice and the vermouth serve to lighten the load, so to speak, and honestly this may be the only time you'll see me add water to a drink. I found it necessary to tame the strength of the Jag and to thin the mixture a bit.

Alternately, you could choose to serve the drink over ice, rather than up, which would also help to lighten things up. Personally, I liked it. Its a deep, rich cocktail that seems just right for the onset of chilly weather. While it may not be the ultimate expression of Jagermeister's versatility - its certainly an intriguing mix.

Previously, my only experience with this liqueur was in the form of a shot ... many moons ago, when I was young and foolish. And those stories are definitely not for public consumption! ~wink~ Now that I'm in possession of a full bottle, my experiments will continue. You've been warned.

Cheers!

p.s. - you'll note that I haven't linked you to Jagermeister's website ... because, in a word, it sucks! ;)