Archive for September, 2007

Spanish Settlers Brought Other Products from Distant Parts to California

Monday, September 3rd, 2007


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Spanish Settlers Brought Other Products from Distant Parts to California from the Old World- corn, wheat , squash , beans , chick peas ( garbanzos) , numerous varieties of chili peppers , tomatoes , fruits , vegetables , grapes , olives , figs , oranges , chocolate , cattle ,sheep , goats and hogs.

Life in the Spanish Missions depended on planting and harvesting. With corn came nixtamal, mesa and tortillas. Two kinds of tortillas – corn and flour were used as “staple bread” or edible wrapper for many foods. Inside the missions, food consisted mainly of grain, fruits and vegetables.

In the towns and on the rancheros, beef was added to the fare.

Indians of California , before the coming of the Spaniard , subsisted on whatever wild grains , seeds m berries , fruits , greens , roots and bulbs they could gather, and the wild game . Birds, shellfish and insects that these California Aboriginals could capture. We call the California Indians the acorn culture because their dependency on acorns from native oaks as a staple food. In order to make acorns palatable, it was necessary to leach the nuts of their tannic acid. This was done by running water through ground acorn meal. Leached meal was then made into a kind of mash or gruel and eaten with the hands.

Often grains and other foodstuffs were included with in the mush or meat was added to make a stew. Rabbits, deer and quail as well as pheasants were abundant were abundant in the California wilds and outback. Clams and abalone were to be easily had for taking along the California coastline, and of course fish were to be found everywhere along streams and in the Pacific Ocean.


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Well Known California Style Tamale Dough

Monday, September 3rd, 2007


Ingredients::

1/3 cup Lard

2 pounds of Mesa

2 teaspoons Baking Powder

2 teaspoons salt

3/4 cup water

Beat lard until light and fluffy. Mix with mesa and add baking powder and salt. Beat until mixture is fluffy (test by dropping a spoonful into a cup of cold water; mesa dough should float to the top. If mass is too dry, add water and continue beating the mixture.

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Tamales

Monday, May 28th, 2007

24 Corn Husks

2 lbs Tamale Dough

Tamale Filling

Cover Corn Husks with warm water and soak till softened; drain. Open husks individually and spread a thin layer of tamale dough on smooth side of husk. Spread a tablespoon of meat filling down center of tamale dough. Fold filled husk into thirds lengthwise (To prevent leaking from the husk, prepare another husk with mass dough and wrap it around the first. Bottom and top of each husk will be unfilled; tie these ends with a string.) Place Tamales upright (or set them in layers for about 45 minutes. (Tamales are ready when husks pull away from the Tamale dough. Makes about a dozen)

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Frijoles Refritos ( Northern California) Refried Beans

Monday, September 3rd, 2007


Melt 1/2 cup lard in fry pan and 3 cups fried beans. Fry, stirring over medium heat until fat is mixed and beans can be shaped into a large patty. Sprinkle grated cheese over beans, turn over, cook a minute, turn again, so melted cheese is on top.

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Roasted California Pinion Nuts

Monday, September 3rd, 2007


Spread a pound of raw, shelled California nuts, in an increased shallow pan. Roast at 300 F about, stirred frequently

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California Acorn Stew

Monday, September 3rd, 2007


Ingredients:

2 lbs lean Beef Chunks

1 teaspoon Salt

1 cup ground leached ACORN MEAL

Add water to cover beef chunks. Cook till tender (meat must be covered with water during cooking). Add salt while cooking. When meat is tender, separate from stock. Chop meat into small pieces and place in large serving bowl.

Make paste of acorn meal and cold water: add to meat and mix thoroughly. Meat mixture will turn yellow from acorn meal. Pour stock over mixture, stir thoroughly, and heat before serving.

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Early California Foodstuffs – Local California Foodstuffs Available

Monday, September 3rd, 2007


Indians of California , before the coming of the Spaniard , subsisted on whatever wild grains , seeds m berries , fruits , greens , roots and bulbs they could gather, and the wild game . Birds, shellfish and insects that these California Aboriginals could capture.

We call the California Indians the” acorn culture” because their dependency on acorns from native oaks as a staple food. In order to make acorns palatable, it was necessary to leach the nuts of their tannic acid. This was done by running water through ground acorn meal. Leached meal was then made into a kind of mash or gruel and eaten with the hands.

Often grains and other foodstuffs were included with in the mush or meat was added to make a stew. Rabbits, deer and quail as well as pheasants were abundant were Abu

Abundant in the California wilds and outback. Clams and abalone were to be easily had for taking along the California coastline, and of course fish were to be found everywhere along streams and in the Pacific Ocean.

Fortuna California Cooks

www.fortunacooks.com