Wednesday, May 21, 2014

Japanese Style Iced Coffee

 Who is ready for a dissertation on iced coffee?!

Anyone?

Too bad! That's what you're getting!

I woke up at 6:20 this morning, which was the norm when I was dealing with insomnia thanks to this autoimmune disease situation, but since feeling better (WOOHOOOO!) that hour is no longer acceptable or good! Upon startling myself out of sleep thanks to a wacky dream, I was immediately aware of the temperature in our apartment which I liken to the underarm of a water buffalo on a hot Texas day. No, I'm not exaggerating! I think it may have been 297 degrees. I threw all of the windows open and blasted all of the fans and instantly started dreaming about all of the things one could do at 6:20 a.m.; yoga, cutting hair, cleaning, making a large breakfast, and icing coffee. After my delirious notions, I decided on sleeping a little longer and having a redo upon waking from second sleep.

Is it hilarious to anyone else that musicians can't function before 10 a.m., and if they do, they most certainly require a nap? I think it's batty! I blame anemia and recovery for now, but I am fully aware that the lifestyle of most musicians is not normal. No wonder we can't get it together.

Upon waking from that second sleep, I wandered into the kitchen to start my usual coffee routine with the Chemex I have been using for the last couple of months, but I couldn't handle the thought of hot coffee today. Usually, even on a warm summer day, I am all about hot coffee. Not today! I recalled an article I read about different methods of creating iced coffee and I have heard tales of the Japanese style, but remained certain that it would not possibly be the "right" way.

Once you become a coffee snob, there is no hope for the world. You start off liking the cafeteria coffee at music festivals or offices to survive, you move on to Dunkin Donuts or maybe Starbucks, you get an espresso machine and become obsessed with ristretto shots and appropriate methods of frothing milk and getting the crema just right in your pulls, and then you delve in to pour-over methods and appropriate weight measurements and ratios, the right kind of kettle... and from there, you're just a hopeless wreck.

One of the most life changing experiences for me was in Austin, when I was still a part of the Austin food blogger community, that rare bird that made blogging so special (since leaving the area, blogging seems not as happy or great!) At one of our conferences, Chameleon Cold Brew had just started up and they were spreading the good news of cold brew coffee. I LOVED learning about this process and why iced coffee that had been refrigerated after hot brewing was a big NO NO because the tannins being heated then cooled had no hope, and I supported Chameleon in every city from that time forward. When I couldn't find Chameleon, I got into cold brewing myself - it requires a lot of grounds and an overnight method. I've been fine with this since that time, but it does require thinking ahead of time, which one simply cannot accomplish at 6:20 a.m. the day you MUST have iced coffee.

So, I referred back to the aforementioned article from Serious Eats, and decided to whip out my most favorite bean Holler Mountain from Stumptown and set up a Japanese style iced coffee in my Chemex.

Things you should know:
- Cold brew IS great, but it does take a LOT of beans and a lot of hours as well as a cheesecloth
- Don't brew hot coffee then refrigerate it. Just don't.
- You don't have to use a Chemex for Japanese style, but if you have one, it's super easy and completely safe because of the lab quality glass!

Japanese Style Iced Coffee

this video from Counter Culture is GREAT!

But I must confess that I just loaded up my 6 cup Chemex with large ice cubes, placed a dampened filter paper into the neck of the Chemex, put three heaping finely ground tablespoons of grounds into the filter and brewed as usual. The result was 4 nice little servings of iced coffee. But if you're a proper snob, refer to the helpful video above. Thanks, Counter Culture!





Thursday, February 27, 2014

Furniture Conversion

Excuse me while I interrupt this regularly scheduled food blogging to showcase some of the newest transformations to our NYC apartment!

The living room is my pride and joy, I really enjoy the office nook in our bedroom, and the kitchen has undergone perhaps the most drastic of changes!

But most recently, I have been working on finishing the bedroom. Moving is expensive, we worked with what we had originally and aside from making a few purchases with my Anthro discount before it expired, we acquired some furniture from my generous parents and really, we had TOO much to work with. The only thing missing? Nightstands. So, for the last six months we've laughed at our drooping boxes and tupperware that served the purpose until I located two thrifty finds for under $20 each. With a new can of paint and a little TLC, this nightstand project came in at under $50 for these little Drexel values and a fresh look four our room.

Do you see how wonky all of these pictures are? I need a photography class. Also a blogging class. Yipes.








 



(Bedroom before)







Thursday, February 13, 2014

Brown Butter Vanilla Bean Cran-Apple Pie



Much like the title of this recipe, this pie is quite a mouthful. But there are so many delicious ingredients! And I didn't even mention the lemon zest, or the fact that it is gluten free, or that it only contains honey as a sweetener. How do you like them apples? Very bad pun intended, as it isn't even that funny.

Whatever.

I do what I want these days.

Also, saying that I do what I want is probably just a cover-up for the fact that I don't do what I want. But it is fine. 

This is me attempting to get it together. Time to get back on the horse. Months of sickness and I have experienced much, found health, hope to keep it for a long, long time, and in the midst of processing all of the feels, and what I have learned, and where I should go from here, I sometimes get a little bit stuck! But no longer! There is no time for that. 

I spend a lot of moments brainstorming about how to thank all of you who have been so wonderful to me during very hard times, and I find that my heart gets really overwhelmed and I have to make pie.

Valentine's Day is a commercial joke, but if it encourages others to give love more than usual, let's celebrate it! This is my valentine to you, a little pie with hearts on it to let you know I am so thankful for your support and prayers.

This also may or may not be for a very special dinner this evening. Two of my best friends from my growing up years are DATING! Double dates?! All of the love! It's too much for me. I just can't. 

Enjoy the snowy day! Stay in! Make delicious food, and don't forget dessert! Give someone some love tomorrow whether or not you have a hunny, got it? I personally will be at a ladies only party for fondue and I am not sorry. 

And for G, you are the butter to my bread and the breath to my life - love you! Thanks for that special quote, Julia Child! 

The Best Gluten Free Crust
makes one double crust

2 and 1/4 c gluten free all purpose flour
1/2 cup almond meal
1/2 tsp baking powder
1/2 tsp salt
10 tbs chilled butter, grated
1/2 c chilled whole milk
1/4 c ice water 

- Combine the dry ingredients, then mix in the grated butter with a fork until it resembles meal. Remember throughout this process that there is no gluten in this dough, so you can't overwork it! Add in the milk to incorporate and add enough ice water until it comes together to form a ball. Divide in half, refrigerate in saran wrapped discs for 30 minutes. While in the fridge, begin on the filling.

Brown Butter Vanilla Bean Cran-Apple Filling
if you only desire to make this as a compote, just cook down the apples with the cranberries for a tasty sauce to accompany ice cream!

3 tbs butter
1 vanilla bean, scraped
2  generous c frozen cranberries
1/2 c water
3 tbs honey
4 generous cups apples with skins on, diced to the size of the cranberries for consistency
zest of 1 lemon

- In a small saucepan, melt the butter and vanilla beans over medium heat until browned, about 2 minutes. Remove from heat and pour into a small bowl to set aside. Add to the same saucepan, the cranberries, 1/4 c water and 3 tbs honey. Simmer until the cranberries pop and the mixture starts to gel, about 3-4 minutes. Toss in the apples, the brown butter vanilla mixture, the lemon zest, and add another tbs of honey or so to taste. Preheat the oven to 375.
- Take one of the discs of pie dough out of the fridge and place between two pieces of parchment or plastic wrap and roll out. Place into the bottom of the pie plate, pour in the filling. Roll out the second piece of dough and create a top layer OR cut into the shapes you desire, keeping the dough chilled and the cut pieces in the freezer as this gluten free mixture softens and breaks easily. Work quickly and keep things cold! Brush the top crust with egg, sprinkle with raw sugar and bake at 375 for 45-60 minutes until top is browned to your liking.



Saturday, November 16, 2013

Grain Free Mexican Lasagna



Does anyone else out there get the insatiable craving for Mexican food? Usually when it attacks, I could go for any number of food joints in Austin, whether it's Tex Mex, authentic, or somewhere in between. I find myself missing food staples in Austin often, and even though I live in a largely Dominican neighborhood in NYC, most of the folks don't speak English so I usually don't know what to order. While I am working on that little detail, I have to fend for myself. And on top of that, I need to stay away from grains and processed corn.

Enter this little recipe. All of the delicious, wholesome flavors we know and love in Mexican food, minus the guilt. Also, as a major bonus, you can make two 8x8 or pie/cake pans up (one for the freezer!?! YESSS!) or a large pan for a crowd. If you're going to spend some time sauteing zucchini, why not make it count for two meals!?

Mmmm. Bye!

Mexican Lasagna
serves 8-10

4 large zucchini, sliced lengthwise and thin (6-8 slices per zucchini)
4 cloves garlic, minced
1 red onion, sliced thin
1.5 pounds ground turkey or beef
2 tbs cumin
2 tbs chili powder
1 15 oz can rotel, or diced tomatoes with chilies, OR just diced tomatoes and add in your own diced jalapeno
1 can black beans, drained
1.5 cups corn, frozen or fresh
1 cup of your favorite salsa (salsa verde is VERY nice!)
pinch of salt and pepper

1.5 cups preferred cheese, grated (Mexican, cheddar, whatever floats your boat)
Green onions and sour cream for topping

-Preheat your oven to 350 and heat a large skillet over medium high heat with a tbs of olive oil and begin to saute each zucchini slice, about a minute per side and until a little browned and softened. Do this in batches, adding oil as necessary in between, until all of your slices are sauteed. Set zucchini aside.
-Saute the onion in another tbs of olive oil to soften, add in garlic to brown for about a minute, then mix in your ground meat, cooking until no longer pink. Throw in the spices to incorporate, then the diced tomatoes, beans, and corn for a few minutes, adding salt and pepper to taste. Turn off the heat and prepare your pan (or pans) - using either 2 pie sized or 8x8 pans or one 9x13 by puting 1/2 cup of the salsa on the bottom of the pan. Begin with a layer of zucchini to cover the bottom of the pan, then pour of the filling, a little cheese and repeat to your desired number of layers, ending with zucchini on top, the remainder of the salsa, and a healthy covering of cheese. Bake for 20-30 minutes or until bubbly and serve with green onions and a dollop of sour cream!

Friday, November 1, 2013

Brown Paper Bag Turkey!



Hello Friends!

For those of you who just watched today's episode of ABC's The Chew, you might have seen me for a few seconds introducing the recipe I told you about in my previous post! I had the lovely opportunity to pitch this turkey recipe with two other fantastic ladies, Helen and Deena! Congratulations to Deena for her tasty winning recipe and for an incredible job cooking with Mario Batali on the segment after ours! The whole process was super fun, the crew members are all so kind and so entertaining, and the five hosts (Clinton Kelly, Carla Hall, Michael Symon, Mario Batali, Daphne Oz) are all extremely friendly and a ton of fun to be around. And I must say, having the Pioneer Woman on the show that day was icing on the cake, as she was my original blogging inspiration! If I could work for any TV show, it would totally be this one. What a fun time!

So, several of you have asked for this brown paper bag recipe! As Michael Symon mentioned in his comments, the result is a moist bird, and isn't that what we all want after all of that hard work and preparation? So, here you are! Special thanks to Dorothy Arnold for keeping this recipe around for so many years and to my Mom, for helping me figure out the ins and outs of how it works! May the Thanksgiving meal planning commence!!

Turkey in a Brown Paper Bag

1 turkey, giblets/neck removed
4 tbs butter, room temperature
olive oil for drizzling
salt and fresh ground black pepper 
1/2 tsp paprika (or other seasoning, my sister-in-law's family uses lemon pepper!)
1 onion, quartered
1 apple, quartered
1 lemon, halved
5 cloves garlic, smashed
(roasting pan and 2 brown paper bags)

1) Pat the turkey dry and place in your roasting pan. Allow turkey to sit at room temperature for an hour or so before preheating your oven to 375.
2) While the oven is preheating, salt the inside of the bird and stuff with the onion, apple, lemon, and garlic.
3) Rub the butter underneath the skin of the turkey breasts, slathering all over. Apply olive oil liberally to the entire bird, underside included. Grease her up!
4) Liberally salt the outside of the bird, adding fresh pepper and paprika at this time as well. Truss the legs, tuck the wings.
5) Place one bag over the entirety of the roasting pan/bird seam side up, and then the other, overlapping the bags. Sprinkle the top of the bags with water and place in the 375 degree oven for 13-15 minutes per pound (20 minutes if you choose to stuff the cavity with stuffing) or until a thermometer pierced through the bag and into the bird reads 163-170. Tear the bag open carefully to allow steam to escape. Allow to rest 20 minutes before carving. And remember, don't allow the bags to touch the actual heating element... otherwise, there is no risk of fire here as the burning temperature for paper bags is 451!

Friday, October 25, 2013

Grain Free Punkin' Pie!



Oh hey, blog! I've been so busy healing (which included a fantastic trip to Ponce Inlet for my birthday) that I have neglected you! So, here I am! 28. Feeling the best I've felt in months, and hopefully on the permanent up and up! Although ulcerative colitis is a horrible, humiliating disease, I have spoken to so many who have overcome in one way or another and who are doing so well. I struggled more than I thought was possible for an entire year and I am so ready to say good riddance to pain! I am beyond thankful for the words of wisdom from those with the disease and those of you who are just so wise in life experience, and I am ready to move forward! C'mon, body! Cooperate!

Thankfully, moving forward not only means getting my life together again and making meals once more for my husband and I, but also includes practicing and performing again (woohoo!) as well as some fun culinary-related excitement! 

I've gotta tell you, it was kind of weird to be back in my home state of Florida, soaking up the rays a la summertime, after beginning to experience NYC fall! But don't you worry, I slipped back into that relaxing state for a few days and stocked up on vitamin D that is so necessary while I am decreasing prednisone.(Can't wait to get this junk out of my body and lose the moon face!) 

But how lovely it was to return to NYC and our cozy little apt with the fall breeze blowing through my curtains! We jumped right back into the season with our housewarming party that included apple cider sangria (IN a pumpkin!!!) and finished off my birthday celebrations by being part of my favorite TV show, the CHEW! While we were there, I filled out a survey about my favorite turkey preparation to win a chance to be on the show as a guest. Now let me tell you, a fried turkey is one of the most delicious forms of preparation, in my opinion. But, last year my dear sister-in-law introduced the Luce family to her mother's tried and true turkey in a brown paper bag. What a unique preparation, and one my Mom used for many years that I had completely forgotten about! Katharine's Mom and mine have different ways of dressing the bird up, but both produce perfectly moist results, really enhancing the flavor of the bird instead of covering it up with injections or sauces. So! Keep an eye on the Chew Thanksgiving episodes, and wish me luck as I compete with this recipe for a chance to cook with one of the chefs on the show! 

In the spirit of Thanksgiving, I tested a grain free pumpkin pie recipe yesterday, and made a video of myself doing it, since some of you have requested such ridiculousness. I have to say, I need a production team or a better recording device... working on that. IN the meantime, you're on your own making this one! Luckily, it's easy as... pie!

Grain Free Coconut Flour Crust

4 tbs butter, room temperature
1 tbs honey
2 eggs
1/2 cup coconut flour
dash of salt

- Preheat oven to 350! Whisk together the butter and honey, add in the eggs to incorporate and toss in the coconut flour and salt. Stir until mixed well and press into a pie plate. Could that be any easier? Par bake in the oven for 10 minutes and mix up your pie filling in the meantime.

Pumpkin Pie Filling

1 can organic pumpkin (or roughly two cups roasted homemade)
2 eggs
1 tsp vanilla
1 tbs pumpkin pie spice
1/4 cup honey
1 tbs water
1/4 cup goat yogurt (use Greek or plain, too)

- Combine all ingredients to incorporate, pour into the pie filling and bake at 350 for an hour or until no longer jiggly! 

Tuesday, September 24, 2013

Brown Butter Banana Bread made with Coconut Flour and Honey




Today, I finally got out my Canon to take a real photo. As it turns out, I am still in need of a crash course on photography in general, not to mention food styling! The recipes are still pretty quality, though. I can vouch for that! This one especially. It tastes very similar to banana bread made with all purpose flour and brown sugar. To me, that is a huge success. It's moist and extra delicious with some grass fed butter slathered on top.

Brown Butter Banana Bread
1 loaf

1 cup coconut flour, sifted
1/2 tsp sea salt
1/2 tsp baking soda
3 very ripe bananas
4 eggs
6 tbs butter, browned in a sauté pan
4 tbs honey
1 tsp cinnamon
dash of ginger and cloves if you like

- Preheat your oven to 300 and line a loaf pan with greased parchment paper (I actually ran out and used well greased foil as a liner and it worked just fine!)
- Combine the first three ingredients in a small bowl. Mash the bananas, add in the butter and honey to incorporate and whisking constantly, add in the eggs (just in case your butter is still a little warm, you don't want to scramble the eggs.) Toss in the spices and the dry ingredients to stir until smooth. Pour into the pan and bake for about an hour and fifteen minutes or until golden brown and a toothpick comes out clean. Allow to cool before removing from the pan for at least ten minutes.