Tag Archives: coffee

Affogato Espresso

Ported from my LJ

This was a day when I really wanted/needed a shot of espresso and something sweet to go with it. And I had no desserts in the house except for a tub of French vanilla ice cream in the freezer.

An “affogato” is a coffee based vanilla ice cream or gelato dessert. I used espresso, or rather espresso made with instant espresso powder, for a fast dessert that wasn’t overly sweet.

Affogato Espresso – serves 1

1 shot (1 1/2 oz) espresso
2 scoops (1/2 cup) French vanilla ice cream

Note: Since I don’t have an espresso machine, I made my espresso by combining 1 tsp espresso powder with 1 1/2 oz of water that had been brought to a boil. If you like a stronger espresso, use 1 1/2 tsp espresso powder but the lower amount was plenty for me.

For company, serve each person a bowl of ice cream and a freshly brewed shot of espresso which they can pour over their own ice cream.

In a sturdy glass, add the ice cream and pour the shot of espresso over it..

Dig in with a teaspoon, cause you want to savour each mouthful.

You can freeze the ice cream in the bowl and pour cooled espresso over it, or, as I did, pour the hot espresso over the freshly scooped ice cream for an ice cream ‘float’.

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Sweet Potato Buns (and Looking at the Dough NOT the Clock)

I recently saw a post on one of my bread making FB groups about making potato bread/buns … and I was intrigued.

So, this past long weekend, I went down into the basement for the last six Yukon gold potatoes that I had …

… only to have a second thought based on the presence of a LARGE sweet potato in the shoe caddy hanging at the top of the stairs into the basement.

The result was eight HUGE moist and tender buns. (I used “Chef John’s” Sweet Potato Bun recipe from the All-recipes website.)

Crumb of the sweet potato buns

NOTE: On line recipes are sometimes a crap shoot when it comes to the detail of the instructions given, or lack thereof. In this particular case, the proofing times were way off. It took my dough one hour to rise to the top of the bowl NOT the two hours that the recipe claimed. Only the dinner plate covering the top of the bowl prevented a spill over. And my kitchen wasn’t even particularly warm … barely 72 deg F.

Based on that, I watched the final proofing time carefully. It took half an hour for the buns to have doubled in size. Since I had something else in the oven already, I threw the baking tray with the buns into the fridge until I was ready to bake them.

Looks like ‘someone’ was nibbling on that warm buttered bun. 🙂

REVIEW: Soft and tender buns with a bit of sweetness. Beautiful golden colour. The size though … well, when they said LARGE, they meant large. I used 115-120 gm of dough per bun. I’d scale that back to 95-100 gm next time which should give me ten buns and not the eight I ended up with. And I’d definitely make this recipe again.

Here’s another case of a recipe that didn’t QUITE work as expected.

Mocha cookies sounded pretty amazing when I ran across them on a recent web search. And the pictures made my mouth water. I followed the instructions carefully. Butter at room temperature. I even weighed it. Egg at room temperature. And I have a light and consistent hand when measuring flour. My oven is calibrated properly and it was preheated long enough that I knew it was accurate. I was surprised that the recipe said it only made FOURTEEN cookies but used a soup spoon to measure out the dough. The resulting balls were about two inches in diameter so I decided to scale them back to one inch in diameter, made the fourteen cookie balls and prepared to watch the timing so they wouldn’t burn.

SURPRISE

I ended up with little marbles.

They didn’t spread AT ALL even after I gave them an extra couple of minutes of baking time.

I still had a bit over half the cookie dough left so I weighed it, and divided the dough into EIGHT (46 gm) portions. The first batch of cookie balls had all sorts of cracks and imperfections after they baked so I made sure that these cookied balls were perfectly smooth, pre-baking. I took a good look at the dough balls before I put them in the oven and they looked HUGE. Since I didn’t want GIANT marbles, I decided to dip the base of a coffee mug into granulated sugar and flatten the dough balls.

NOTE: For some reason I didn’t think to increase the baking temperature from the 350 deg Fahrenheit in the recipe to 375 deg for this second batch.

The cookies still didn’t spread but the resulting cookies were more ‘cookie-like’ in shape. And like the first batch, they were soft.

REVIEW: The cookies were tasty though I think they were missing … something … taste-wise. I don’t think I’d make this recipe again.

International Cooking

What country/nationality’s cooking, other than your own, do you enjoy?

I live in Canada and other than poutine and butter tarts, I can’t really claim that I cook anything that is particularly CANADIAN. Throwing maple syrup into a dish doesn’t make it Canadian, does it?

I enjoy a variety of national cuisines. This past week … I made Chinese (kale and white miso soup), Japanese and Tex-Mex dishes.

Donburi, or Japanese rice bowls, are a great way to use up leftover sushi rice. Chicken is one of my favourite proteins to top the rice bowl. The beef version was a new one for me though I didn’t have the paper thin fatty beef that is usually used and ended up with some chewy strips of sirloin steak. It still tasted good, though.

Chicken katsu (cutlet) with scrambled egg poached in the simmering sauce …

… and gyudon (beef) with egg. In Japan a raw egg is broken over the hot rice bowl but our eggs aren’t safe to eat raw so I poached mine. Paper thin cut fatty beef is preferred for quick cooking time and flavour. I garnished the rice bowl with shredded pickled ginger and green onion. And the pink, white and green colours looked pretty too.

I made a half dozen crab stick and avocado hand rolls with the rest of the sushi rice.

As for Tex-Mex … well, it’s better than going to Taco Bell. (Even if it IS an occasional guilty pleasure.)

Beef fajitas

Tamales are more Mexican than Tex-Mex but I’m going to throw them into the mix.

And, lest I forget … an iced Thai coffee to beat the heat. One of these days, I’ll make a more expansive Thai menu.

Iced Thai Coffee

Make double strength coffee and let cool to room temperature. If you like cardamom, a pinch or two added to the coffee while you’re brewing it is tasty.

In a tall glass, add a few ice cubes, 1-2 tbsp of sweetened condensed milk depending on how sweet you like your coffee. Pour the coffee over the ice cubes.

Albondigas (Mexican Meatball) Soup and Cafe Bombon

I had planned on a Greek themed cooking weekend inspired by a package of phyllo dough in my freezer … galactoboureko and spanakotheropita and dolmathes. (I keep seeing those jars of brined grape leaves in the grocery store). I even wrote them down on a piece of paper.

And then I picked up a two pound package of fresh lean ground beef on sale at Freshco and decided to make albondigas (Mexican meatball) soup since my friend Spikesgirl58 had shared her recipe with me earlier in the week. Well, I started with her recipe.

And then I made a few changes.

Are you surprised?

I figure that about 90% of the recipe is hers.

I thawed the rest of the 1 pound package of home made Mexican chorizo to add to the meatball mixture, and picked up some other items on Saturday morning, including baby spinach, fresh cilantro and limes.

Spikesgirl’s Albondigas (Meatball) Soup – makes 6 – 8 main-dish servings

Meatballs – makes 40-44 meatballs, use half of the meatballs in soup below

1 1/2 – 2 pounds lean ground beef (or half beef and half raw chorizo sausage**)
1/4 cup bread crumbs
1 tsp salt
1 egg, well beaten
1/2 tsp red pepper flakes
1** – 3 cloves garlic, finely minced
1/2 cup fresh herbs (parsley, cilantro**, mint** and oregano), coarsely chopped
2 tbsp – 1/4 cup** rice

Soup

6 cups chicken stock
4 cups beef stock or consommé
1/2 tsp dried oregano (Mexican or Greek)
1 medium sized onion coarsely chopped
4 medium /6 small carrots, peeled and coarsely chopped
1 cup chopped tomatoes or canned with liquid (optional)
1/2** – 1 cup frozen corn (optional)
1/2** – 1 cup frozen peas (optional)
1/2** – 3/4 pound baby spinach
2 to 3 limes, cut into wedges

** Amounts I used

Combine ground beef/chorizo, bread crumbs, rice, garlic, red pepper flakes, chopped herbs, salt and egg. Form into meatballs about 1 inch in diameter (~2 tbsp).

In an 8 quart kettle, combine the chicken stock with the beef stock, onions and oregano.

Bring to a boil; reduce heat to a simmer. Drop the meatballs into the stock.

Simmer meatballs for about 5 minutes, then spoon off any fat. (THIS IS IMPORTANT … I didn’t do it and ended up with a layer of fat on top of my soup.)

Add the carrots and potatoes. Continue simmering, uncovered, for about 20 minutes or until carrots and potatoes are tender to bite.

Meanwhile, clean spinach discarding the tough stems. Wash leaves and chop the large ones in half. Add to stock along with corn/peas and tomatoes and cook, uncovered, for an additional 5 minutes.

“Ladle into bowls and pass limes,” according to Spikesgirl.

* * *

I used the second pound of ground beef for some spaghetti sauce and threw in some other leftover items from my freezer including sauteed mushrooms and pureed tomatoes.

Cafe Bombon

I thought this coffee drink would pair well with a Mexican soup as it has Spanish/Mexican roots … being equal parts sweetened condensed milk topped with piping hot espresso. Serve in a tall clear glass with a spoon so your guests can admire the layers and then stir and sip this VERY sweet drink. It cools quickly by the way.

Basic Walnut Brownies and May Goodies

Sorry for the picspam. I wasn’t going to post the brownie recipe at all, just a soup recipe that I didn’t make until the beginning of June, but then I changed my mind about the brownie recipe. Then the post would have been HUGE, so I decided to throw all the May stuff in the same post.

Basic Walnut Brownies

Made with cocoa powder … just a touch overbaked. For the shiny crust, use melted chocolate/chocolate chips.

Basic Walnut Brownies – makes 16 squares

1/2 cup plus 2 tbsp unsalted butter**, softened
pinch of salt
1 cup white granulated sugar, or brown sugar if preferred
1 tsp vanilla sugar or extract
2 large eggs
1/2 cup cocoa powder
1/2 cup sifted all purpose flour
1/4 tsp baking powder
1/2 cup walnuts, coarsely chopped

** Margarine may be used though in that case, you don’t have to add the salt. You can also use salted butter if that’s your preference.

Extra butter to grease pan

Preheat the oven to 350 deg. Fahrenheit.

Grease an 8 x 8 x 2 inch baking pan. (If you want pretty brownies, line your pan with 2 sheets of parchment paper, one lengthwise and one crosswise, with some overhang so you can remove the brownies from the pan for cooling and cutting when cold.)

Cream together the butter, sugar, vanilla and salt.

Add in the eggs, one at a time, beating well with each addition.

Stir in the cocoa powder and then the flour, baking powder and walnuts.

Pour into the greased pan and bake for 25-30 minutes. (Mine were too dry at 30 minutes so you might want to start checking around 22 or 23 minutes, just in case.)

Let cool before cutting.

Odds and Ends

Spicy Korean Gochujang Beef and Noodles/Bulgogi

Beef and Broccoli in Black Bean Sauce

Cinqo de Mayo burger

Pork Chops

Pork Ribs and fresh corn on the cob

Chicken and Leek Mapo TofuPork mapo tofu is delicious too. Try coating the tofu cubes in cornstarch and deep fry it for a bit of crunch. Broccoli is another vegetable option.

Sole fillets

Sausage, scrambled eggs and blackberry jam challah

Various Desserts

Espresso panna cotta … eat it right out of the glass

Orange Curd/Whipped Cream mini tart or mousse cup