Greg and I bought a coconut from the store the other day but didn't have any idea what to do with it. I decided that it would be tasty in a soup. It turned out fantastic:
You would be surprised how difficult coconuts are to open. After dulling all of the knives in the kitchen (but to my credit I did manage to drain the stupid thing on the first try), Marijke suggested giving up centuries of tool development, wrapping it in a towel, and smashing it with something hard. Afraid of breaking tiles inside, I sent Greg outside to pound it to smitherines against the sharp edge of granite that ledges our balcony. And Emeril insisted that we toast it in the oven first. Bah! No oven needed!
After peeling the coconut you boil it for a long time in milk. The result (brace yourselves) is coconut milk (contrary to popular belief, the water that comes out of the coconut is quite clear and not sweet at all... what most think of as coconut milk is the result of cow milk and coconut) which happens to be an extremely tasty base for soups. Just add some black beans, a handful of rice, and some extra spicy chorizo slices and you've got it made.
I went with my students last week to some caves that are near Almería. You'll find pictures of the trip on our site. Click on the photos for descriptions of each one. We weren't allowed to take pictures inside of the caves themselves, but the memories of putting on mining helmets and lights and crawling around in the dirt and balancing on ledges will be good enough for me.
2 comments:
Sounds yummy! You know, if you had brought the cutco butcher's knife you could have done that awesome karate chop on the coconut that we were taught! Banging it against a balcony might be just as fun though :)
PS: I noticed the sign that says "Flora y fauna," Greg!!!
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