Here is my plan for the Summer – me, comfortable chair, kiddie pool, feet dangling, kids content, green grass, flourishing garden, sitting, big pregnant belly and an endless pitcher of this mint, basil, cucumber and lime fizz.

So basically what we have here is a variation of a virgin mojito – if you aren’t growing a child in your womb currently then please add a splash of rum – it really does make it all the more delicious. But even without it, this little mock-tail has the power to wash away the Summer heat in one refreshing gulp. Fellow Seattleites – I know what you are thinking. What Summer heat?! It’s been rainy non-stop. Well, this pregnant lady is one giant furnace and I’ve started the Summer cool-down ritual already. Don’t ask me what I’m going to do with the temperatures actually get above 65*.

Really I couldn’t be more thrilled for Summer time. My boys are at such fun ages to just spend hours playing outside digging, splashing and examining our little garden. We have trips to the beach planned, incredible classes to teach, strawberries to nibble on right off the vine and at the end of all of that we will welcome our sweet baby girl into our joyous family. It’s the first time in my life where I am so excited to see Summer fly by – each day that passes is one more day closer to meeting my baby.

In the meantime I will anticipate her arrival and cool down with this fizzy beverage.

Mint, Basil, Cucumber & Lime Fizz

serves 1 very hot and thirsty pregnant lady

2 large basil leaves

4 mint leaves

3 small slices of cucumber

1 tablespoon fresh lime juice

1/2 – 1 tablespoon simple syrup (recipe below)

Muddle all these ingredients in a large glass. Really smash up the cucumber and herbs to release their fragrance. Fill with soda water. Taste and adjust to your liking. Garnish with lime wedge and more cucumber.

Simple Syrup

1 cup sugar

1 cup water

Combine ingredients in a small saucepan. Bring to a simmer. Turn off the heat once all the sugar has dissolved. Cool.

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The Food: A-Z Project is still going strong! Check out our flickr group and if you haven’t joined please do. Tomorrow we are moving on to the letter “H”.

For those of you unfamiliar with the project please let me explain. Seeking inspiration and some discipline I decided to begin a group that photographs a food item or recipe beginning with the letter in the alphabet corresponding to the week we are on. With this project I hope to see an improvement in my photography skills and become more familiar with a variety of food ingredients and dishes.

Of course there have been a few weeks in there where I simply scanned through images I have previously shot and hoped I could find some that start with the right letter. But when I push myself to shoot something intentionally that’s when I learn the most and am most satisfied.

Last week was “G” (moving on to “H” next week) and feeling particularly inspired thanks to an incredible workshop with Penny de los Santos, I set up my shot.

Using Grendadine as my “G” ingredient I made a cocktail called the Gin and Sin – which I think earns me extra points for using the letter “G” twice.

This festive cocktail is a wonderful way to bring even more cheer to this joyous time of year. Slightly sweet and sour and completely refreshing. I can’t help but think that the sparkling cranberries from Heidi at 101 cookbooks would look lovely floating on the surface.

See how much fun our flickr group is? Sipping cocktails while taking photos – join the party!

Gin and Sin

1 1/2 oz gin
1 oz orange juice
1 oz lemon juice
1/2 tsp grenadine syrup

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Christmas came early this year in the form of quince. A friend, who has a friend, who has a tree, was unloading some of her bounty. I was there to happily collect and welcome the fragrant beauties with open arms and plenty of ideas.

I am fairly certain that if you were to ask the quince how they were enjoying their new home they’d respond with resounding glee and most likely a hiccup – for I have gone and gotten them good and drunk.

You see I am making my own Quince Brandy for part of a series I like to call – Food Items that are Intended to be Holiday Gifts if I Don’t Get to Them First.

I ransacked the local Goodwill looking for unique and clean jars. Happy with my findings I made one more quick stop at the liquor store to purchase some decent, yet not to expensive, brandy.

The jars were sanitized as I wiped the quince clean inhaling as much of their floral perfume as I could before they took a six week bath in brandy.

Each quince was quarterd then stuffed into the clean, empty jar. Depending on the size of the jar I put in 1-2 cinnamon sticks, 2-3 star anise and 1/2 vanilla bean. I topped the fruit and spices with the brandy filling the jars to the top. I closed the latch and now they sit on the window sill infusing the brandy with spice and a deep, sweet scent that is quintessentially quince.

I’d be happy to see that jar under my Christmas tree – wouldn’t you?

Quince Brandy

adapted from Nigella Lawson

4-6 quinces

2 liters inexpensive brandy (as needed to fill the jars)

2 large or 4 small cinnamon sticks

2 vanilla beans

4 star anise

1-gallon jar or 2 1-liter jars – or whatever you can find

Wipe the quinces clean with a kitchen towel. Cut and quarter them leaving the peel and core intact. Arrange them in the jar(s) and pour the brandy over to come to the top. Place the cinnamon sticks, star anise and vanilla bean in the jars then fasten the lid. Leave for at least 6 weeks before serving.

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The last and final day of the coffee series. I really am quite sad about this actually. It turns out that not only do I love to drink coffee but I love to talk to you about it too.

Although we’re not standing face to face, this world is indeed a crazy place and just as Vanessa says, I’ve gone and saved the best for last.

The real coffee purists may have some not-so-nice things to say about this post because for some, adding anything to coffee is almost as bad as the aforementioned song I referenced. But to them I say – just wait until you try my homemade vanilla syrup.

I think anyone would have a hard time arguing against these three additions.

First there is homemade caramel. My version is of course, slightly salty, and has a bit of a balanced tang with the addition of lemon juice and apple cider vinegar. I adore caramel but find its overpowering sweetness abrasive at times. This recipe has depth and character and makes a killer caramel macchiato.

Caramel

1 cup sugar
2 tbl corn syrup (optional – helps to prevent crystallization in the caramel)
juice from 1/2 a lemon
3/4 cup cream, warmed
1/4 tsp salt
1/2 tsp apple cider vinegar (optional)
1/4 tsp vanilla

In a medium saucepan add the sugar, corn syrup and lemon juice. On high heat cook until golden amber in color. I take my caramel to the brink of burning because I love the intense, deep flavor of well colored caramel – color = flavor. Turn off the heat and add the remaining ingredients. PLEASE be VERY careful as the mixture will bubble up. If the cream was not warm enough when added to the sugar the caramel may not come together. Don’t loose hope – simply turn the heat back on, low, then heat just until the cream and the caramel have come together.

Are you ready for this? Serious mad mocha goodness right here. Chocolate and heat go together like everything and salt. And for all you non-coffee drinkers who have been so patient through this series I’ve got a special present for you – Chile Ganache Hot Chocolate. Just don’t add espresso and we’re talking about the best mug of hot chocolate that has hit your lips. While we’re on the subject of presents – it is in fact heading quickly toward that season – all of these sauces/syrups make great gifts. The caramel and ganache double as ice cream toppings and the vanilla syrup can be used in cocktails or mixed with soda water for homemade vanilla soda – add a scoop of ice cream to that drink and happiness abounds. Keep in mind the caramel and the ganache need to be refrigerated.

Chile Ganache for yo Mocha

1 cup cream
1/2 dried hot Chile – if you like to really feel the spice add the whole thing
1/2 tsp cinnamon
1/4 tsp salt
8 oz dark chocolate

Heat the cream in a medium sauce pan with the Chile, salt and cinnamon. Bring to a simmer – watch closely as cream bubbles up quickly leaving a horrid mess in its wake. Turn off the heat then stir in the chocolate. Ka-boom.

I add about 2 tablespoons of ganache for an 8oz mocha. If I was just making hot chocolate I would probably add 4 tbl – I like it rich.

Last but most certainly not least, Vanilla Syrup – made in your very own kitchen. Remember the beautiful beans we were talking about a couple of weeks ago? You still have some right? Great.
We’re making a simple syrup with the addition of a vanilla bean. For this batch I went the super cheap route and used a bean that already had the seeds scraped out. Since you now know that I NEVER throw out the rest of the bean I threw that into the pot of simple syrup and you’d be surprised how many little seeds were still clinging onto the bean. Well, not any more – they are all suspended in a vanilla scented syrup that makes my lattes sweet and sophisticated.

Combine 1 cup sugar, 1 cup water and a vanilla bean to a medium saucepan. Bring to a boil. Turn off heat, let cool then transfer to a pourable container.

If you are using a bean that still has seeds you can make a larger batch. One bean with all its seeds will beautifully flavor 3 cups sugar and 3 cups water.

Thanks for listening to me ramble on and on about coffee. Really I could say more – but there is so much other great stuff to get to.

If you missed the previous posts look no further.

Coffee #1

Coffee #2

Coffee #3

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We’re getting into the good stuff tonight. Not that I don’t enjoy the drinks we’ve talked about previously. Each drink has its time and place but tonight we’re discussing some of the lesser known yet incredibly delicious drinks. Let’s just say there will be cream, lemon zest and brandy involved. It’s a good night indeed.

So to celebrate I baked us some Brown Butter blondies. Coffee and blondies – seriously.

I really wish you were all in my kitchen with me right now. We would have just finished dinner, slowing sipping on the last few drags of red wine. We would be laughing at my son licking the bowl clean, seeking any remaining globs of butter and sugar. And we would be intoxicated by the smell of butterscotch and brown butter wafting from the pan of blondies that had just emerged from the oven.

Alright, while we anxiously wait for the blondies to cool – which is proving to be a very difficult task – let’s talk about coffee. Ms. Slivia is fired up and ready to pour us some beautiful shots with a cap of crema to thick and satisfying we might even forget about the bondies. hahahaha – not going to happen.

Espresso Con Panna – espresso capped with whipped cream. I’m not kidding you right now. Doesn’t that just sound rich, intense and incredibly decadent? Well, I’ll tell you from experience – it is just that. The complexity of a well extracted shot with a beautiful balance of acid, sweetness and bitterness topped with cold whipped cream. Simple, clean, smooth cream.

Cafe Creme – A single shot of espresso finished with cream – one ounce to be exact. I’ve been known on occasion to dump some heavy cream into my espresso and now I have a fancy name for it. Oh and just to clarify  – we are not talking about half and half right now – we’re talking HEAVY cream. Cream so thick it hesitates to pour. Cream so full of fat you question whether it’s a liquid or a solid. That, my friends, is cream.

Cafe Romano – espresso finished with a piece of lemon peel.

Cafe Correto – espresso that has been “corrected” with liquor – brandy or cognac will do rather nicely.

Our drinks are made and the blondies are cool. I may have snuck a bite while you weren’t looking – just to make sure they were okay to serve. Good news! They’re serveable.

Rich butterscotch flavor with a deep nuttiness that comes from one of my favorite ingredients – brown butter. They’re chewy and sweet and the perfect partner with all this coffee we have.

Brown Butter Blondies
adapted from Honey & Jam – a beautiful blog with stunning photography

1 1/4 cups (2 1/2 sticks) unsalted butter
2 1/4 cups all-purpose flour
1 1/2 teaspoons baking powder
1 1/2 teaspoons salt
2 cups packed dark brown sugar
1/2 cup granulated sugar
3 large eggs
2 1/2 teaspoons pure vanilla extract

1. Preheat oven to 350 degrees. Butter a 9-by-13-inch baking pan. Line bottom of pan with parchment paper; butter and flour parchment paper.
2. In a saucepan over medium heat, cook the butter until it turns golden brown. The butter will bubble up to stay with it and watch closely. Turn off the heat when you see a nice golden color. It will continue to cook a bit as it cools. Stir it around a bit to see the color underneath the foam. Remove from heat, and let cool. Whisk together flour, baking powder, and salt.
3. In the bowl, combine browned butter and both sugars; stir with a wooden spoon until combined. Add eggs and vanilla and mix well.  Add flour mixture. Mix until thoroughly combined, and pour into prepared pan.
4. Bake until a cake tester inserted in the center comes out clean, 35 to 40 minutes (do not overbake). Transfer to a wire rack to cool completely before cutting. Blondies can be stored in an airtight container at room temperature up to 3 days – but seriously, I bet you a latte you won’t have any remnants in the house after day one.

I’ve saved the sweetest for last. Tomorrow we will talk about Mochas and how to make homemade syrups and sauces to flavor your coffee. Which I know I will get flack from the anti-flavored coffee purists but just wait until you see what I have to add.

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Boy do I need coffee today. It’s grey outside, I stayed up far too late and woke up far too early. On top of that I am going to dinner tonight in a room filled with people I don’t know. Eek. I’m going by myself. Double eek. You see I am much more comfortable talking to people through a computer screen. Put me in a room full of strangers and I clam up like a little girl on her first day of school. So nervous and intimidated wanting to crawl under a desk and wait for mommy to come pick her up.

Well, I’ve already talked to my mom on the phone today and she assured me I will survive the dinner. She also said, as a good mother would, “It’s good for you.” So basically, “suck it up you introverted baby.” And I will, and I’ll have a great time eating fantastic food and meeting new people -but the coffee will help perk me up a bit.

Today we will go over the Americano, Latte and Cappuccino.

1. Americano – When I lived in Italy I learned the origins of the Americano. When American soldiers where stationed in Italy they had a hard time drinking the Italians coffee. They thought it too strong. Wimps. So they would ask thebaristas to put hot water in their espresso to water it down. Reluctantly the Italians did as they were asked and the watered down Americano was born. Now I am trying hard not to sound biased – I’m failing miserably – because there comes a time when an Americano is so satisfying. It has the taste of an espresso without the jaw-tightening, teeth-clenching harshness of a single shot.
An Americano is a single shot of espresso with 6-8 ounces of water added. The resulting beverage is stronger than drip cofffee but very watered down. You can however, order a double Americano to up the ratio a bit.

2. Caffe Latte – One of the most popular espresso drinks. In Italy Lattes are mostly prepared at home. Using the Moka – Italian stove-top espresso maker – they make a shot then pour into heated milk. In cafes a Latte is typically 1/3 espresso and 2/3 steamed milk with a cap of foamed milk about 5 mm thick. If you like it real fancy sometimes they will be topped with a dusting of cocoa, cinnamon or nutmeg. I prefer mine with a teaspoon of Turbinado sugar but I’ll be honest – I don’t drink a lot of Lattes – I’m more of a Macchiato girl myself. Or Espresso Con Panna – we’ll get there.

3. Cappuccino – My first encounter with a Cappuccino was in New York when I was in the 7th grade. I fell immediately in love with that city. The lights, the theater, the food and the Cappuccino. After every meal my mother would order one and occasionally I would get to order my very own. The demitasse cup was capped with a white velvet hat ringed with a mahogany brim where the espresso met the foam. Resting next to the cup were two cubes of golden brown unrefined sugar. *Plop* *Plop* I would drop both in cutting the bitterness of the espresso with an massive amount of sugar. Sipping and smiling I would enjoy every taste feeling so fancy and adult-like. My mother still drinks her Cappuccino almost every day.

The Cappuccino gets its name from the Capuchin friars. Their deep brown robes are topped with a white cap covering their head. And although they don’t look exactly like the delightful beverage I love the story and even more I love the old wooden bench that sits under the grape vines in the middle of their garden at the monastary. We were practically neighbors while I lived in Italy.

A good Cappuccino is dependent upon the foam. Let’s even get so technical as to talk about the microfoam shall we? Microfoam is creating by introducing teeny tiny air bubbles into the milk producing a velvety texture with a sweet taste. That microfoam milk is poured over the espresso creating a thick cap about 2 cm deep. The ratio of espresso to frothed milk is equal.

I really don’t know how I got on the subject of coffee – weren’t we talking about apples. Oopsy. We’ll get back there – or we won’t – who knows really. But first there are many more drinks to discuss. The fun ones are coming soon and by fun I mean – chocolate, cream, homemade vanilla syrup, caramel, liquor and lemon peel. Exciting right?! I sure think so.

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I fit the Seattle stereo-type through and through. I love coffee. In the morning, afternoon, evening and well into the night I enjoy this jitter inducing, sleep-preventing, delicious drug.

I love coffee’s smoky complexity. It fascinates me that one roasters bean tastes of citrus and berries while another’s interpretation brings out hints of chocolate and tobacco. Coffee enthusiasts are a passionate bunch and I am always learning from and being entertained by their continuous debates.

A good cup of coffee is the first thing I want in the morning. The thought of slowly sipping on a hot cup of the black gold is often what encourages me to actually get out of bed. And in the evening when the two little punkens are tightly tucked into bed and the house is in its rare silent state, we will often fire up one of our five brewing systems to create the perfect cup to end a good day.

Yes that’s right. Five brewing systems. Pretty sure I have now just “outed” myself as a coffee nerd. I blame my husband who is much nerdier then I. It wasn’t long ago that he wouldn’t touch the stuff. That all changed when he traveled to Guatemala to photograph the production process – from bean to cup – on the family farm of a good friend. Since that point he’s been collecting geeky coffee paraphernalia like this drip Kettle by Hario.

I love it. I think his fastidiousness is hot.

Our five brewing methods:

1. Chemex

2. French Press (Storyville knows its way around a french press)

3. Hario Dripper

4. Italian Stove-top – the way the nuns made it for me when I lived in Italy

5. Ms. Silvia – the Espresso Machine

Each morning we ask each other “do you want coffee?” If the other responds “no” then we know something is terribly wrong. If Gabe is brewing he will often go with the Hario Dripper (similar to the Melitta – which is very portable). If I am in charge of the coffee making then I turn to Ms. Silvia who produces silky foam and a luscious shot with a nice thick crema.

So since I am the one writing this post from here on out I will be focusing on espresso. By the end of these posts you will be one step closer to being the typical Seattle coffee snob.

In this multi-post lesson we will learn the classic Espresso Drinks – as some large coffee companies, who shall remain nameless – may have tainted our understanding of true espresso beverages.

Tonight we will study two drinks because if we do much more of that I won’t sleep at all.

1. Classic Espresso – is made by forcing hot water though finely ground coffee beans – often dark-roast.  Single shots are 1 – 1.5 ounces. Double shots are 2 – 2.5 ounces. All espresso should take 20-25 seconds to brew. A well pulled shot will should produce a fine layer of foam known as crema.

Besides single and double there are a couple of different types of shots.

1a. Ristretto – or “short” shot. This is a smaller shot (double – 1 – 1.5 ounces)  that gives you a higher ratio of flavorful coffee oils to caffeine. You end up with a richer, bolder shot with more body. Ristrettos are often preferred by coffee lovers – some of my favorite coffee shops in town only pull Ristrettos.

There are a few ways of pulling a Ristretto – the most common way is to simply stop the extraction early so that less water passes through the coffee.

2a. Lungo – is the Italian term for “long”. This shot allows for nearly twice as much water to pass through taking up to a minute to pull. This is not the same as an Americano (espresso and hot water). A Lungo is not as strong as a regular shot but is more bitter as some of the coffee components that are typically undissolved are extracted in this extended shot.

2. Caffe Macchiato - Literally means “espresso marked with milk”. This drink simply is a shot of espresso dotted with a touch of milk or velvety foam. Everyone’s definition of how much milk should be involved is a bit different. The general ratio is 80:20.

All right. Class dismissed. Now I am going to go lie in bed. Awake. All night long. With the shakes. But in the name of coffee education – it is well worth it.

Here is more information from some real experts.

Espresso – Artazza

Macchiato- Artazza

Pulling the perfect shot – How Stuff Works

The milk frothing guide from Coffee Geek

All you ever wanted to know about frothing milk from Whole Latte Love

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It’s day four and I’m ready for a drink. How about you?

I guess I should have made this a bit more clear in yesterday’s post but we are talking about apples here – in all their splendor. We’ve turned apples into candy (or paste), we’re about to drink some, soon they’ll be in a fresh winter salad and I just ate a piece of raw apple cake with large bits of tart apples strewn about – I think you’ll like it.

Now let’s have that cocktail.

First things first – get yourself some apple brandy or Calvados.

Producers of Calvados will often use over 100 specific varieties of apples creating a blend of sweet, tart and bitter. The fruit is (often) hand picked, pressed, fermented then distilled. From there it ages for a minimum of two years in casks. Longer aged Calvados will result in a smoother drink. The finished product has an intensely floral aroma and one sip will warm your throat as a good scarf would.

So now that we have Calvados all figured out grab the remaining supplies – lemons and maple syrup.

This drink is the epitome of Fall refreshment. Perfectly balanced, crisp, refreshing and as comforting as a mug of Hot Cider but more fun.

I can’t think of more perfect way to celebrate the accomplishment of posting four days in a row – imagine the celebration at the end of the month!

I raise a glass to all of you as well. Your comments are the push I need when my brain tells me that it’s ready to shut off. I’m already learning so much and can feel myself growing through the continual daily practice of photographing, writing and cooking – oh and I am getting very good at eating as well. So thank you for your help in all of this.

Cheers!

Applejack Rabbit

This is a classic Gourmet cocktail from December 1965.
I haven’t tried many different producers of Calvados but I’m very happy with the bottle of Boulard my husband picked up. Gourmet also suggests Clear Creek, Germain-Robin, American Fruits, Westford Hill, and Laird’s.

Half fill a cocktail shaker with cracked ice and pour over it 2 ounces apple brandy, the juice of 1/2 lemon, and 1 tablespoon maple syrup. Shake the mixture vigorously and strain it into a chilled cocktail glass.

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At our house coffee is a morning ritual not to be messed with. We wake to the shouts of “Mommy, Daddy?!” and “waahhh mehhh mama” – which is baby for “Get me out of this cage, give me a bottle warmed to 99.4 degrees and change this extremely dirty diaper.”

One of us tends to those cries while the other prepares the morning brew.

Prior to crafting our morning cup the assigned brew master asks the other, “What’ll be?” You see in our home a cup of coffee comes in many forms. Espresso, Chemex or French Press. We vary the brew method often – keeps life exciting.

But for the past week it has been the same every morning (and evening) with no desire to change any time soon.

An inquiry came in my inbox a couple of weeks ago introducing me to Storyville. I checked out their site and was immediately drawn to their flawless design and iconic logo of the little boy flying his toy airplane.

What impressed me even more was their mission to “save the world from bad coffee.” A lofty goal that I support wholeheartedly.

I grew up in a family that cared enough about coffee to grind the beans fresh every morning. We would scoff at the instant coffee that sat stale in others’ lazy susans (my snobbery began at an early age). But it wasn’t until fairly recently where I feel as if my husband and I have reached true coffee snobbery – and we still have much to learn. You see although we were grinding our beans daily, the beans were from “Big Coffee” as Storyville refers to it. Burnt, over roasted and old. (Watch “The Truth” to better understand this)

We are very fortunate to be friends with Edwin and Nina Martinez, first of all because they are wonderful people and have enriched our lives greatly. Secondly because they have opened up the world of excellent coffee to us. Edwin’s family owns Finca Vista Hermosa in Guatemala. Edwin also recently began Onyx Coffee with the goal “to increase appreciation for exceptional coffees and the people who produce them”.

Gabe, my husband (and resident photography expert) had the pleasure of joining Edwin on one of his many trips to Guatemala.

When the kind people from Storyville asked me if I would like to try their coffee as excited as I can sound through email I replied, “YES!”

What I received in the mail shortly after blew me away. Not only did I get incredibly fresh roasted coffee but a beautiful french press and a conical burr grinder to execute the proper grind for french press coffee – which was so perfect because we have yet to uncover the box that houses our grinder and other brewing methods. Two mugs (which have since become my favorite coffee consuming vessel) a timer (for precision brewing) and a recipe were also included in the beautifully arranged package.

Without hesitation I set out to make Storyville’s Perfect cup of coffee. I followed the recipe precisely savoring the smell of the freshly roasted beans the entire time. Four cups of filtered water set to heat, 1/2 cup beans measured and placed in the grinder,  four minutes set on the timer. The water came to a slight boil, beans ground, poured, swirl, stir, cover, press timer, wait, beep beep, gently push, pour, sniff, ahh, sip, ahhh, sip again, smile, perfect.

The results were heavenly.

Storyville sings the song of freshness. Contrastly, “Big Coffee” has figured out a way to extend the shelf life of coffee by weeks, months, even years – by over roasting. Over roasted coffee essentially removes all the tasty oils naturally present in the beans, leaving behind a burnt, flavorless brew.

Storyville coffee is meant to be enjoyed within 3-12 days after roasting. They make this easy for you by delivering fresh beans right to your door if you sign up for the Storyville Private Reserve.

Thank you Storyville for giving me the chance to taste “the rich, smooth, nectar of the gods.” I look forward to many more cups.

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In a blender combine some mint chocolate chip ice cream (two cups), whole milk (1/2 cup) and creme de menthe (2 tbl.) Blend until smooth. Serve with a mint chocolate cookie. If you had more restraint then I did you might be lucky enough to have some Thin Mints lying around, if not, any good minty chocolatey cookie will do. Drink up!

Need a refresher course on St. Patrick’s Day?! Check out this highly educational video.

Happy St. Patrick’s Day!

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