Kitchen Kapers

My addiction to espresso (pressure-brewed coffee) started in the 1980’s. Being a technically inclined and inquisitive person I sought out to teach myself the essentials of espresso brewing. I read up on the types of coffee blends and roasts, brewing techniques, the art of tamping, proper coffee bean grinding and storage, along with a few espresso machine reviews. After my due diligence I took the plunge. My first purchase was a steam-boiler espresso machine. Steam espresso machines were popular in the early 80’s, as the idea of pressure-brewed coffee was still new to our auto-drip coffee culture. Thank you Seattle for starting the trend that eventually turned us onto the delight of pressure-brewed coffee!

What is Espresso?
Espresso is coffee brewed under pressure at around 195˚ to 205˚. You need 15 to 19 bars of pressure to make a proper espresso. You pressure brew espresso one cup at time using a medium to dark roast. Freshly roasted coffee beans, (the fresher the better!) are then ground much finer than for a drip coffee maker. A good quality conical burr grinder can achieve the powdery grind needed to brew a perfect espresso. The brewing time is also much shorter, only about 30 seconds per ounce. The high pressure, finer grind and shorter brewing time results in a rich, aromatic coffee, complete with it’s signature crema and without the bitter after-taste some auto drip coffee makers impart. Espresso yields between an ounce and an ounce and a half of coffee. No jumbo mugs here! The “less is more” philosophy applies to a properly brewed espresso as it extracts all of the great aroma and flavor of coffee leaving more of the caffeine and undesirable traits behind.

Starting the Journey
Steam machines obviously use steam to provide the pressure, around 9 to 10 bars. These first home steam machines lacked quality and convenience. But, I was not easily daunted, so I tried different coffee roasts, kept fine-tuning the grind and tamped away. With moderately acceptable results I quickly traded up to a pump espresso machine. The obvious advantage with this type of machine is that the water reservoir is external. The steam boiler type of espresso machine operates similar to the radiator in your car, BEWARE - DON’T REMOVE THE CAP WHILE THE ENGINE IS HOT OR RUNNING! This made making several cups at a time impossible, as the internal boiler had limited water capacity.

A pump espresso machine has an ample water tank that is separate from the pressurized brewing system, allowing you to brew cup after cup without interruption. I quickly discovered that these pump machines also produced higher brewing pressures, anywhere from 15 to 19 bars. And, higher pressure means more quality crema.

Crema, which means cream in Italian, is the benchmark of a great espresso and it is what separates espresso (pressure-brewing) from other coffee brewing methods. Perfect crema possess a rich coffee aroma. It should also be lighter in color than the coffee itself. Thick and creamy, it will float on top of the espresso and stick to the sides of your cup, creating a delicate web of lace on the cup wall as you savor every sip.

Some folks mistake the espresso’s crema for frothed milk because of its thick, rich appearance. Without it you might as well return to the mundane world of auto-drip coffee.

A Century Pursuing that Illusive Crema.
The first pressure-brewed coffee contraption was steam powered and the idea was born out of the need to brew coffee quicker to accommodate the faster-paced beginnings of the industrial age. More specifically, employers wanted to make the employee “coffee break” shorter. Necessity is, after all, the mother of invention. These first machines where large and brewed many cups at once. The steam produced too high a temperature for optimal coffee brewing, which is around 195˚ to 205˚. One of these early steam machines was featured at the 1896 World’s Fair and was said to have brewed over 3,000 cups of, well, lousy coffee.

Luckily in 1901 an Italian named, Luigi Bezzera confronted this too-high-a-temperature problem by designing a machine that used the steam to create the needed pressure, but kept the steam’s high temperatures away from the delicate coffee. This was also the beginning of single cup brewing. The steam’s pressure forced hot water down into the brewing filter and brew head at a lower temperature. This produced a better tasting coffee in just 30 seconds. The Italian manufacturer Pavoni purchased the patent from Luigi and started selling commercial machines with this new design in 1905.

The Italians were not finished however, and from the 1920’s through the 1940’s Italian engineers where testing many different pumping devices that would increase the brewing pressure thus elevating the quality of the coffee even more.

The first machine to achieve this lofty goal was developed in 1938 by M. Cremonesi. His new design used a hand-powered piston to create more pressure than the steam boiler could on its own. The pressure from the steam in the boiler forced the water into a cylinder, then it was pressurized even further by a hand-operated spring-powered piston lever. The process was revolutionary as it provided about 8 to 9 times the pressure of the earlier steam machines of Luigi’s era.

What dripped from these new brass piston-pump brewers was a fuller-bodied espresso with an exquisite layer of sweet crema. Alas, dark, rich, complex, concentrated and satiny espresso shots with a rich, hazel-colored crema on top and an overwhelming aroma was achieved. Piston-pump machines were manufactured by Achille Gaggia starting in 1946.

Brewing the perfect espresso with these lever machines was tricky and took knowledge, experience and artistry. Skilled coffee bar keeps were needed to operate these commercial machines and so the Barista was born.

Innovations kept coming and the next major design change happened in 1961 by another Italian manufacturer, Faema. They came up with the idea to use an electric pump to move cold water through a heat exchanger, now known as a thermoblock, to the brew head. This design eliminated the steam-boiler altogether. The electric pump provided the pressure and the heat exchanger provided the proper brewing temperature. More bars of consistent pressure and a more stable water temperature brewed a fabulous espresso. The addition of the electric pump paved the way for the coming wave of home espresso machines.

By the 1970’s a company called Ulka (should have been called Eureka!) introduced to market a smaller, inexpensive pump that could produce the pressure needed to brew authentic espresso. This enabled manufacturers for the first time to produce affordable and small pump espresso machines designed especially for home use. Gaggia was one of the leading manufacturers to introduce these small pump espresso machines to consumers. These new home espresso machines where somewhat expensive, varied in quality, and in the amount of pressure they produced. Because of their manual nature, even the quality brands still took a good deal of finesse to achieve the ultimate espresso and espresso-based coffee drinks like cappuccino and latte. The Barista was not dead, yet.

My Ongoing Search for the Perfect Espresso.
After my first pump espresso machine, I traded up to several different brands and models with varying degrees of success. While my passion was growing for pressure-brewed coffee my patience with these manual espresso machines was growing as thin as the crema they produced. There are several key steps involved in producing a high-quality espresso with a pleasing crema. And, getting all of them just right can prove daunting.

Steps to Brewing Espresso or The Art of Espresso Making

• The Coffee - the blend is crucial to achieving a well-balanced, rich but smooth espresso.
• The Roast - the roast needs to bring out the aroma and sugars without being too dark and bitter.
• The Grind - you must achieve the perfect extraction time. Too fine and the brewing time is too long, too course and the brewing time is too short.
• The Grinder - the grinder of choice is a conical burr grinder because it does not heat the coffee beans during the grinding process and it can be set when the perfect grind is achieved.
• The Dose - another critical part of brewing espresso is the amount of freshly ground coffee you put into the filter holder per ounce of water.
• The Tamp - probably one of the hardest of the steps to achieve consistently and often the most over-looked. Tamp too hard and the extraction time is shortened, tamp to lightly and the extraction time is lengthened. Either way you get a bad cup of coffee.
• The Temperature - stable water temperature during brewing needs to be between 195˚ to 205˚ to ensure perfect results.
• The Pressure - pressure between 15-19 bars is optimal to achieve the perfect crema formation.
• The Brewing Cycle - extraction time needs to be between 25 - 30 seconds per ounce of water.
• Cleanliness - anything that comes in contact with the coffee grounds and coffee must be clean and free of oils, old coffee grounds and old coffee residue.

That’s a lot to think about! While they say practice makes perfect, even a self-proclaimed coffee snob and gadget geek like myself found these steps, most of which are out of my control, prohibitive to brewing great espresso with any consistency. I needed a better solution.

Enter Nespresso.
In 1986 the Nestle Nespresso Division was launched in Switzerland and in 1991 they introduced their innovative new line of espresso makers in the USA. It took almost a decade and an attic filled with used and unwanted espresso machines before I stumbled upon this new brand. Nespresso machines use their proprietary, and at first puzzling, capsule system.  My coffee snobbery kept me from embracing this new concept as it took away my ability to buy and grind my own coffee beans each morning. But, after a few more frustrating months fumbling with my latest pump machine I came to realize that half my problem was not so much with the machine, per se, but from all of the steps required when using a manual espresso machine. Grinding, dosing, and tamping, oh my! Somewhat reluctantly, I finally gave into Nespresso’s new fangled coffee capsule system.

It was 2001 when I purchased my first Nespresso machine, a D300. It featured the classic filter holder like the manual machines I was accustomed too, but the difference lie in the curious little coffee capsule. Instead of filling the filter basket with ground coffee, I just dropped a shiny coffee capsule into the filter holder, brought it up to the brew head, gave it a short twist to the right and I was ready to go.

Next, I pushed the “small espresso” button, which I set to yield a 1.25 ounce espresso. A little pop followed, and then to my total amazement out poured a thin stream of the most beautiful, hazelnut-colored coffee I had ever laid eyes on. The intense, sweet aroma quickly filled my kitchen.

As I looked down into my cup there it was, that illusive crema, proudly floating atop my espresso. Yes, it was the same crema that Luigi tried to coax from his steam machine over a hundred years ago and the same crema that Mr. Cremonesi produced in 1938 with his invention of the piston-pump lever espresso machine. I was on my way to becoming an Nespresso pro!

Perfectly brewed espresso with a thick, rich, aromatic and creamy crema was now mine to enjoy right in my own home! Soon I discovered that every morning I would be greeted by the same amazing cup of pressure-brewed coffee, in about a minute and a half from start to finish. Baristas beware - over a decade of searching for the illusive crema had ended. I had finally found the best coffee maker for brewing authentic European cafe-style espresso. Thank you, Nespresso. The coffee quality, compact design, ease of use and mess-free brewing make any Nespresso Coffee Maker the perfect choice for a small business or office.

Fine Tuning
In the beginning I experimented with all the different Nespresso Grand Crus or coffee capsules. I settled on Arpeggio, the purple one. Nespresso’s website touts Arpeggio “as a dark roast of pure South and Central American Arabicas, with a strong character and intense body, enhanced by cocoa notes”. I say “perfectly brewed espresso every time that is creamy, nutty and intense without all the fuss and mess.”

Now that I had found my favorite Grand Cru it was time to find my favorite coffee drink. I steamed milk, I frothed milk, I added one shot, two shots, sugar, no sugar and I landed on this version, a modified breve, which I still drink today. A traditional breve is a shot of espresso with an equal part of well-steamed half and half.

Frankie’s Breve Recipe
My Nespresso coffee recipe uses their Arpeggio coffee capsule, feel free to try another Nespresso coffee capsule flavor if you like. You can also substitute frothing for my microwaving the half and half. You can use either a traditional wand-style frother or Nespresso’s easy-to-use Aeroccino, which can be found on their Citiz + Milk, Pixie Bundles, Essenza Bundles and now the Gran Maestria.

• Start with a small, approximately 4-5 ounce coffee cup, or a European sized cappuccino cup.
• Add 2-3 sugar cubes, depending on your taste.
• Pour in half and half just until the sugar cubes are covered.
• Microwave for 30-35 seconds, depending on your microwave
• Brew two 1.25 ounce shots of Arpeggio, that’s two capsules into your cup.
• Lightly stir and enjoy!

The secret to my Nespresso machines longevity and reliability? After you are finished brewing run a cycle without a coffee capsule. This quick step rinses the brewing chamber free of coffee residue. Note how clean the water is running out of the spout in the 5th picture below. Below is a pictorial of my morning ritual as made in my current and beloved Nespresso Citiz.

NOTE: If you choose to froth your milk instead of using a microwave make sure your cup is warm before using. An ice cold cup can ruin even Nespresso’s best intentions!

Hooray For The Nespresso Citiz!
My D300 was respectively retired in 2010 (it still works!) after gracing me with over 15,000 delicious cups of coffee house quality espresso! Feeling it was time for a new Nespresso and wanting to take advantage of their new innovations I purchased a Citiz in classic white, (it’s actually an off-white). I loved the slim retro design and urban feel of the Citiz and it fit perfectly in my space-challenged kitchen.

The Nespresso Citiz which was introduced in the US in 2009 features Nespresso’s “open jaw” capsule system eliminating the need for the separate filter holder of my D300’s design. This system lets you drop the coffee capsule right into the brewer and then automatically ejects the used capsule into a removable capsule holder after brewing. It is much more convenient and less messy than my old machine. All of their current models use some variation on this improved capsule handling.

Another feature that enticed me to make the upgrade was the three-point extraction system. Three holes are precisely pierced into the top of the capsule before brewing. This further maximizes the extraction process, resulting in improved flavor, aroma and crema. My beloved D300 has a one-point extraction system. Hail to Nespresso for their continued pursuit of coffee excellence!

One For The Road!
For my travel adventures I have the compact Pixie in electric red. It’s actually more of a deep persimmon color and it follows me almost everywhere!

The hip Pixie comes in a variety of fun colors and finishes. I’ve purchased a couple more of these hipsters over the last year and gave them as gifts. Needless to say, now there are a couple of people out there that consider me a gift goddess!

I do wish Nespresso would introduce a very-compact version, with a one to two cup water capacity that is small enough to neatly pack in a suitcase for air travel. I warned you this was a love affair!

NOTE: All of Nespresso’s current espresso machines brew the same quality and the same tasting espresso. The difference between the range of machines and prices are the bells & whistles and programming features of each Nespresso espresso machine.

Nespresso Coffee Maker Range. Starting at about $130 for their bare-bones manual Essenza to around $550 for their new aluminum body Maestria.

Nespresso Coffee Maker Range with Integrated Frothing. Starting at about $200 for their basic Essenza Flow-stop Aeroccino Bundle to around $700 for their newest machine, the aluminum body Gran Maestria with the new Aeroccino4 Frother.

Nespresso’s One-Button Cappuccino Machines. The Lattissima and Lattissima Plus, made by DeLonghi are fully-automatic and nifty one-button solutions for around $400.

Nespresso Aeroccino Frother Range. If you are looking for a better way to froth and steam milk for cappuccinos and lattes, this simple, little automatic frother is just the ticket! Nespresso Aeroccino

Happy brewing everyone,
Frankie

PS: Here’s a brief description of the 16 Nespresso Grand Crus.

The Flavor of Nespresso
These 16 outstanding Nespresso coffee flavors range from subtle to bold and offer single origin coffees, along with well-balanced coffee blends. Each capsule ensures freshness and a commitment to using the finest coffees from around the world. Discover the Nespresso difference today!

The Espresso Range
The espresso collection features seven varieties from bold and robust to subtle and smooth.

• Ristretto - Arabica with a touch of Robusta, strong roasted notes softened by notes of chocolate. Perfect for Ristretto and Espresso.
• Arpeggio - A dark roast of pure Arabica beans, intense grilled notes alongside subtle cocoa notes. Also perfect for Ristretto and Espresso.
• Roma - Arabica and Robusta blend is full and balanced, with roasted and woody notes. Perfect for a classic Cappuccino, as well as Ristretto and Espresso.
• Livanto - A rounded and well balanced full Arabica, with fruity and caramelized notes. Perfect for Espresso.
• Capriccio - Rich and distinctive Arabica with a touch of Rubusta, has a light acidity. Perfect for Espresso.
• Volluto - Sweet and Fruity pure Arabica, reveals a sweet biscuity flavor and light acidity. Perfect for Espresso.
• Cosi - Light and lemony Arabicas blend, light-bodied with strong citrus notes. Perfect for Espresso.

Pure Origin Coffees
Three distinct blends that are region specific offer the ultimate in coffee refinement.

• Indriya from India - a noble marriage of Arabicas with a hint of Robosta from southern India, full-bodied with distinct personality and spice notes. Perfect for Ristretto and Espresso.
• Rosabaya de Columbia - fine individually roasted Colombian Arabicas, subtle acidity and fruity notes. Perfect for Espresso.
• Dulsao do Brasil - pure Arabica blend that is delicate and balanced, sweet and complex. Perfect for Espresso.

The Lungo Range
These three blends offer a bit more coffee per capsule for a larger cup.

• Vivalto Lungo - balanced and complex Arabica is the perfect mix of several origins that result in a rich, sweet cup with subtle floral notes. Perfect for a taller coffee.
• Fortissio Lungo - Arabica with a hint of Robusta, intense and full-bodied blend with a bit of bitterness. Perfect for a taller cup.
• Finezzo Lungo - delicate marriage of lightly roasted Arabicas, notes of jasmine and orange blossom. Perfect for a larger cup.

The Decaffeinated Range
Bold blends without the caffeine.

• Decafeinato - a blend of Arabicas with a touch of Robusta is lightly roasted, hints of red fruit, wine and a buttery note. Perfect for Espresso.
• Decafeinato Intenso - dark roasted full-bodied decaf espresso, intense body with chocolate notes. Perfect for Espresso.
• Decafeinato Lungo - slow roasted Arabicas with a touch of Robusta, smooth creamy body. Perfect for a taller cup.

Nespresso also releases one or two Limited Edition Grand Crus each year.

How I found the Skinny Ginny in Sunny Florida.

Last week I did some much needed chillin’ on the beautiful shores on the Gulf of Mexico. The weather was picture perfect. We enjoyed constant sunshine and gentle breezes. Not too hot and with the welcome absence of humidity we wiled away the first few days on a variety of beaches on the west coast of central Florida.

Calm blue-green waters that were already warmer than I’m used to at the South Jersey shore in the peak of summer and sand that resembled refined sugar welcomed us each morning. Our favorite beach was at Howard Park. A state park near Tarpon Springs, the wide but smallish beach was adorned with majestic palm trees. The beach also offered little nooks to hide out in, rocks to climb and bask in the sun on and calm, clear waters. It was a lazy and quiet afternoon. Here we let our troubles float away.

We were staying with friends in Palm Harbor in a lovely bungalow with even lovelier grounds so we didn’t venture out for dinner until day four. We settled on a small restaurant in downtown Dunedin called The Living Room.

It had an inviting and open interior with a good-sized bar area and ample seating outside. The live music was an added bonus. We settled into a small high-top outside under the awning to get a respite from the formidable Florida sun.

While it seemed the perfect opportunity for a Bombay (gin) and tonic, one of their drink specials caught my eye, the Skinny Ginny. This interesting cocktail features Hendricks gin, muddled cucumber and basil with a touch of agave nectar and the kiss of fresh lime juice. What an absolutely fabulous tall, cold and refreshing cocktail. The perfect antidote to the hot sun. I have already purchased the Hendricks gin and agave nectar in anticipation of the arrival of 80 plus degrees here at home, outside Philadelphia.

When the thermometer starts to climb try this refreshing and unusual cocktail for yourself!

The Skinny Ginny - based on the version at The Living Room in Dunedin, Florida

Ingredients:

• 1 cucumber (seeded)
• 3-4 shredded fresh basil leaves
• 2 oz of Hendricks gin ( of course you can use any gin you like, but Hendricks takes this summer cocktail over the top)
• 1/4 oz of fresh lime juice
• 3/4 oz of agave nectar (I would imagine you could substitute simple syrup if you had a hard time finding agave nectar, but it really added a nice subtle and interesting flavor to the cocktail)
• ice

What you’ll need:

• Cocktail Shaker
• Shot Glass
• Muddler
• Citrus Press
• Optional - King Cube - silicone ice cube tray for perfectly square ice cubes!

Preparation:

• Slice 3 slices of cucumber.
• Muddle the cucumber slices, basil, lime juice and agave nectar in the cocktail shaker.
• Add ice, gin and shake vigorously.
• Pour into a tall glass
• Add a few more cucumber slices then fill with ice.
• Garnish with a cucumber slice and a basil leaf.

If you ever find yourself near the Clearwater, Florida area I would definitely suggest you make the short trip up north to Dunedin, grab a table outside at The Living Room on Main and order a Skinny Ginny. And, their pork carnitas aren’t bad either!

Here’s another variation I found online.

Cucumber-Basil Gimlet
Total Time: 4 1/2 hours to make the simple syrup
Hands On Time: Less than 5 minutes

Ingredients:

For the basil simple syrup: Makes 2/3 cup

• 2/3 cup agave nectar
• 3/4 cup water
• 2 cups lightly packed fresh basil leaves

For the cucumber juice: Makes 1/2 cup


• 3 to 4 medium cucumbers (English cucumbers would work well)
• 1 teaspoon freshly-squeezed lime juice
• 1 teaspoon agave nectar

For the cocktail: Makes 1 cocktail


• 4 to 5 fresh basil leaves
• 2 ounces Hendricks or another London dry gin
• 3/4 ounce cucumber juice
• 3/4 ounce basil simple syrup
• 1/4 ounce freshly squeezed lime juice
• Ice

Instructions:

For the basil simple syrup:

• Whisk together water and agave in a small saucepan then place over medium heat and bring to a simmer.
• Remove from heat, add basil, and set aside at room temperature to cool, at least 30 minutes.
• Pour through a fine mesh sieve, discard basil, then cover simple syrup, and refrigerate until chilled, at least 4 hours. (Can be made up to 1 week ahead. Store refrigerated in an airtight container.)

For the cucumber juice:

• Combine cucumbers, lime juice and agave nectar in a mini food processor or blender and puree until smooth.
• Strain through a mesh sieve, pushing on the back to extract juices (you should have about 1/2 cup). (Can be made up to 4 days ahead. Store refrigerated in an airtight container and shake before using.)

For the cocktail:

• Reserve one basil leaf for garnish then place remaining basil in a shaker and bruise a few times with a muddler.
• Add remaining ingredients (except that basil leaf for garnish) and add ice.
• Shake until chilled then strain into a chilled cocktail glass.
• Smack reserved basil leaf between your hands over the glass (to release essential oils) then float on the cocktail’s surface and serve.

CHEERS!

I am so excited. Why? We just received copies of The Bonne Femme Cookbook, and I finally got to peruse it. I’d heard some buzz about this cookbook, but didn’t really understand how fantastic it is until I was able to read through it. I have to be honest. I haven’t been this excited about a cookbook in a while. The author, Wini Moranville, has done something really special with this book. She relates how her love for French food started at an early age and how her own cooking style is modeled after that of the bonne femme or “good wife” style of cookery that’s common in households throughout France. This concept of simple, delicious food made with love is what permeates the book and every recipe, tip and trick in it. Wini’s instructions are clear and she gives helpful advice on how to make substitutions when authentic French ingredients can’t be found. Reading through the recipes, I was inspired. I didn’t think that authentic French homecooking could really be this simple or that it could be easy and still as delicious as it sounded. Spurred on by my salivating tastebuds, I decided to try her recipe for Chicken Calvados. I followed the recipe nearly to the letter, except I substituted some local applejack in place of the Calvados. I served it to my family alongside some sauteed broccolini and steamed carrots. The Chicken Calvados was a huge hit. Everyone in my family loved it and I will definitely be making it again.

Chicken Calvados - Makes 4 Servings

4 boneless, skinless chicken breast halves (about 1 1/4 pounds total)
Salt and freshly ground black pepper to taste
1 tablespoon unsalted butter
1 large shallot, finely chopped (about 1/4 cup)
1/2 cup low-sodium chicken broth
1/2 cup Calvados or apple brandy or 1/2 cup apple juice or cider and 1/2 cup white wine (I used Laird’s Applejack, an apple brandy made in New Jersey)
2 small tart apples, peeled, cored, and cut into 1/4-inch slices
1/4 to 1/2 cup heavy cream
2 tablespoons snipped fresh parsley or chives, or a combination

1. Place the chicken breasts, one at a time, between two sheets of plastic wrap and pound to 1/4-inch thickness. (Alternatively, you can halve each breast horizontally, or butterfly them, as described on page 107.) Season both sides with salt and pepper.

2. In a large skillet, melt the butter over medium-high heat. Add the chicken (in batches, if necessary) and cook, turning once, until no longer pink inside, 6 to 8 minutes (reduce the heat to medium if the meat browns too quickly). Transfer the chicken to a platter and cover with foil to keep warm.

3. Stir in the shallot and saute briefly, until translucent. Remove the pan from the heat and add the broth and Calvados, taking care not to let the liquid spatter. Return the pan to the heat and bring to a boil, stirring with a wire whisk to loosen any browned bits from the bottom of the pan. Add the apples. Let the mixture boil until the liquid is reduced to 1/4 cup, turning the apples occasionally–this should take about 4 minutes, depending on the heat and your pan size; it will take closer to 7 minutes if you substitute apple juice and wine for the Calvados.

4. Stir in 1/4 cup cream and boil until the sauce thickens and the apples are crisp-tender. For a creamier sauce, add more cream, 1 tablespoon at a time, and continue to boil until the sauce thickens to the desired consistency. Season the sauce with additional salt and pepper. Arrange the chicken on four dinner plates, spoon the sauce and apples over the chicken, sprinkle with the parsley, and serve.

I have been drinking a lot of tea lately. Spring in New Jersey has been particularly strange this year, as we’ve had temps ranging from the 40s to the 70s all in the same week. Personally, I am not a fan of drastic temperature changes. They tend to wreak havoc on my sinuses and the warmth of a hot cup of tea is the perfect remedy. I think part of the comfort that comes from a nice hot cup of tea is actually due to the ritual of it and all of its accoutrements. Brewing a pot of tea can take a little time, giving you a few minutes to collect your thoughts before rushing off to start your day. I’ve been brewing a pot in the morning when I can and enjoying a cup with a little sweet, like a biscuit or a scone. Of course, I don’t always have time in the morning to savor a proper cuppa though, and that is actually how these muffins came to be. They have tea in the batter, along with tea-soaked raisins and a bit of orange zest to bring out the nuances of the tea giving them the flavor of a cup of Lady Grey without the morning time commitment. You can bake up a batch tonight and have yummy muffins for breakfast (or elevenses, if you please) all week long. So why don’t you go and put the kettle on?

Lady Grey Tea Muffins

Ingredients
3 Lady Grey tea bags, 2 opened, 1 for steeping raisins
1/3 cup raisins
1 3/4 cups all purpose flour
1/2 cup sugar
1 teaspoon baking powder
1 teaspoon baking soda
1/4 teaspoon salt
Zest of 1/2 an orange
1 cup buttermilk
1/2 stick butter, melted
1 1/2 teaspoons vanilla, divided
1 large egg, slightly beaten
1/2 cup confectioner’s sugar
1 teaspoon orange juice
1 teaspoon water

Instructions:
Steep 1 of the Lady Grey teabags according to the directions on the packaging. Add raisins to steeped tea and set aside to sit until raisins plump up, about 15 to 20 minutes. Preheat oven to 375° F.

In a bowl, combine flour, sugar, baking powder, baking soda and salt and whisk until incorporated. Add contents of the 2 opened Lady Grey tea bags and the orange zest to the flour mixture and stir well. Strain the rehydrated raisins from their steeping liquid and add them to the dry ingredients. Toss just until raisins are coated with flour. In a seperate bowl, combine the buttermilk, melted butter, 1 teaspoon of the vanilla, and egg and mix to combine. Create a well in center of the dry mixture bowl. Pour wet ingredients into dry ingredients and stir gently until just combined. Don’t overmix or your muffins will be tough!

Line a 12 cup muffin pan with liners. Using a cookie scoop, divide the batter evenly among prepared muffin cups. Transfer to the oven to bake for 15 minutes or until a toothpick inserted in center of muffin comes out clean. Cool for 5 minutes in pan on a wire rack.

In a small bowl, combine the remaining 1/2 teaspoon vanilla, confectioner’s sugar, orange juice, and water and stir until smooth. Drizzle evenly over muffins and serve. Makes 12 muffins.

One of may favorite things to eat in the spring and summer is my sister’s Tuna Pasta Salad. It’s actually a recipe she adapted from one her mother-in-law makes and has undergone a few different changes in my own kitchen. I tend to make it the way my mom prefers it, with a bit of celery, onion and yellow pepper, but it’s easy to change according to your own tastes. This Tuna Pasta Salad is a great dish for potlucks and also makes a wonderful meal for quick lunches or dinners. If you’d like to dress it up a bit, you can even serve it in hollowed out tomatoes for an elegant and easy salad course. In the pictures below I served it with some romaine lettuce and black olives.

Tuna Pasta Salad

Ingredients:
1 lb. pasta (I typically use shells or cavatappi)
2 cans chunk white tuna packed in water, drained
2 ribs celery, diced
1/2 small onion, diced
1/2 yellow pepper, diced
mayonnaise to taste (this is a matter of personal choice, if you like your pasta salads drier, use less)
freshly ground salt and pepper to taste

Prepare pasta according to directions on the box, being sure to cook until al dente. After the pasta cooks, drain it and toss gently with a teaspoon of olive oil then set aside to cool.

In bowl, combine the tuna, diced celery, diced onion, diced pepper and mayonnaise and mix until well combined. Season with salt and pepper and mix again. Add the pasta to the tuna mixture and toss well to combine. Adjust mayonnaise and seasonings to taste. Cover and refrigerate for a few hours to chill and allow flavors to combine. Serve chilled on its own or with salad greens or as a stuffing for tomatoes. Serves 4.

This year I wanted to do something different for dinner for St. Patrick’s Day. I’m not a huge fan of the traditional Corned Beef and Cabbage that my mom makes, so I decided to create a dish that was a blend of ingredients from Ireland and America. I love Irish cheeses and butter, so I knew I wanted to use them in the dish, and I’ve been craving comfort food lately, so the wheels started turning and I came up with this Irish-American Mac & Cheese. It combines Irish cheeses, meat, butter and beer to put a distinctly Irish twist on the American classic. Serve it hot from the oven with an Irish beer to celebrate and have Happy Saint Patrick’s Day!

Irish-American Mac & Cheese

Ingredients:
1 lb. elbow macaroni
6 oz. Irish beer (A lighter beer would work best here like a lager or an Irish red. I used Harp.)
1 lb. Irish bangers (pork sausage) or rashers (lean Irish bacon), chopped
4 oz. Kerrygold Dubliner Cheese, shredded
7 oz. Kerrygold Vintage Cheddar, shredded
4 oz. Emmental Cheese, shredded
4 oz. Kerrygold Irish butter, plus extra for the casserole dish and to dot the top before baking
1/2 cup milk
1/2 cup heavy cream
3 tbsp. flour
salt & pepper
Ritz Crackers, crushed for Crumb Topping

Instructions:
Prepare macaroni according to directions on the box and set aside. Butter a 3 quart casserole dish and set aside. Preheat the oven to 350°.

In a large skillet, add tablespoon (or less) of butter and sauté the sausage or rashers until brown. Remove from skillet and set aside.

In a medium sauce pan, combine the milk, heavy cream, butter, flour and the beer (6 oz. should be half the bottle, so cheers to you chef! You get to drink the rest!). Bring milk mixture to a simmer, whisking constantly. Season with salt and pepper to taste. Continue to cook until the sauce thickens. It should coat the back of a spoon. Once it has thickened, remove it from the heat and set aside.

Begin layering the macaroni, cheeses and meat in the casserole dish alternating layers until you finish with a layer of cheese on the top. Season again with salt and pepper to taste. Pour the milk mixture evenly over the macaroni that has been layered in the casserole. Top with the cracker crumbs and dot with butter. Transfer to the oven to bake for 20 to 25 minutes or until the top is browned. Remove from the oven and serve.

For this Pi(e) Day, I’m going crustless. Why? Well, I love looking at all the Pi(e) Day recipes online, but I’m not a big fan of making pie crusts. I never seem to have enough patience for it, so it never quite comes out right. Even so, I feel that everyone should celebrate Pi(e) Day, even those who are like me and are rubbish at making pie crusts! So for this Pi(e) Day, I whipped up an old recipe that’s a family favorite. When making this recipe, it doesn’t seem like it will bake into a deliciously creamy and custardy pie, but it does! The biscuit mix almost forms a crust on the bottom of the pan, while the ingredients become a yummy custard in the center and the coconut becomes crunchy and toasted on top. The recipe does contain a few shortcut ingredients, but it’s great for when you don’t have a lot of time to make a dessert or when you want to get the kids into the kitchen to help.

Impossible Coconut Pie

14 oz. can sweetened condensed milk
1 1/2 cups water
1/3 cup biscuit baking mix
3 eggs
4 tbsp. butter, softened
1 1/2 tsp. vanilla
1 cup flaked coconut (I used sweetened)

Preheat the oven to 350° F. Butter a 9.5″ inch glass pie plate and set aside. In the jug of a blender, combine all ingredients, except the coconut. Blend on low speed for approximately 3 minutes. Pour into the prepared pie plate and let stand for 5 minutes. Sprinkle the top of the pie with the coconut.

Transfer to the oven to bake for 35 to 40 minutes or until a knife inserted near the edge comes out clean. Remove from the oven and transfer the pie plate to a wire rack to cool. Can be served warm, cooled or even after being chilled in the fridge a bit. Refrigerate any leftovers.

A fine way to cheer up from the winter doldrums is to host an Oscar Party. Usually taking place at the end of February it is the perfect diversion to the last days of winter. We have been hosting a few good friends, who love movies, for several years now.

Oscar Buzz – It’s All About The Food!

A few years ago we had a brilliant idea and started creating a menu theme around one of the nominated movies. We love to cook and our guests love to eat. Needless to say this has made our Annual Oscar Bash even more popular. In 2009 we set out a complete Indian buffet in recognition of the Slumdog Millionaire nomination. For the 82nd Academy Awards we honored the film Julie & Julia with classic French Bistro Fare including baked brie. And, last year on Oscar night the menu was a nod to The King’s Speech. We served a lovely Stilton with honey crisp apples & local honey, savory pies and elegant individual trifles in martini glasses for dessert.

English Trifle In Martini Glasses!

One thoughtful guest brought a basket of Best Picture Cookies to honor the nominees. She used cookie cutters in the shape of a cowboy hat for True Grit, a crown for The Kings Speech, a ballerina for Black Swan and so on.  They made terrific party favors, as well as, sweet snacks to help us keep up our strength past midnight. You can also use star cookie cutters and decorate the cookies for each of the nominated films or actors. The possibilities are endless and so is the fun!

Best Picture Cookies!

Another popular dessert craze, Cake Pops lends itself very well to an Oscar Night Party Confection.  Directions on how to make Cake Pops that look like tiny popcorn bags, like the ones you get at the movie theater, can be found in Bakerella’s Cake Pops Cookbook.

Movie Night Cake Pops

With a little help from the Cake Pops Cookbook you can learn the tips and tricks necessary to create your own Oscar Night bite-sized sweets. The Babycakes Cake Pop Maker and the Bake Pops Baking Pan let you easily make enough for a crowd!

Our 2012 Oscar Party – Down-Home Southern Charm.

This Sunday, as we host our friends to celebrate the 84th Academy Awards we’ve chosen the Oscar nominated movie, The Help to inspire our menu. Southern Fried Chicken, Collard Greens, an updated Mac and Cheese, Buttermilk Biscuits, Jalapeno Cornbread, Spinach Salad and Nora’s Cole Slaw round out the cast. Our Southern Fried Chicken Recipe Comes From Chronicle’s The Big Book Of Chicken. Another great fried chicken recipe can be found in Pioneer Woman Cooks.

Southern Fried Chicken For The Soul!

The real stars of Sunday’s festivities are two Southern Classics, Banana Cream and Lemon Meringue Pie. Both pie recipes can be found in Martha Stewart’s New Pies & Tarts Cookbook.

A True Southern Belle – Lemon Meringue Pie!

So pick your movie, set your menu theme and invite a few good friends over for a star-studded evening!

More Oscar Party Ideas!
Entertaining Made Easy – The Perfect Way To Enjoy A Night With Oscar!
If you don’t want to do a full dinner try a simple menu of tasty appetizers and festive cocktails, or a wine and cheese theme.

These Featured Links Offer Real Star Power!

Browse our selection of appetizer-inspired cookbooks.
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Serve Individual Appetizer’s With A Flare.
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Le Creuset Mini Casseroles are perfect for individual portions of creamy mac and cheese!
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New! Tasting Cradle/Spoon.
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Cocktail Napkins Add A Splash of Color Or A Little Bit Of Off-Color Humor To Your Party!
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Free Appetizer Recipes!
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Terrific Cocktails! Browse All Cocktail Books.
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Stock Your Bar Like A Pro!

In the past few years, cake balls have slowly become the new dessert craze. It was not until Angie Dudley, the blogger of Bakerella.com, decided to take it one step further and placed the cake balls on a stick. Then came Cake Pops! What I love about cake pops is that they are the perfect dessert for any event. Whether it is a baby or wedding shower, birthday, holiday or just a Tuesday-you can make cake pops for any occasion! For inspiring ideas please check out Angie’s book Cake Pops.

In light of the cake pop phenomenon there is now an appliance that makes cake popping even easier: the Babycake Maker! This past weekend I knew I was going to be stuck inside due to inclement weather so I figured it was the perfect time to see what all the excitement was about. Before I begin I must admit that baking is not my forte. I would much rather roll up a spicy tuna roll then bake a cookie any day. So, if I am successful baking cake pops then literally anyone can do it!

Since I am not a successful baker naturally I tend to prefer dishes more on the savory side. So I started to think, what else can I make with this Babycake Maker? I created a menu of sweet and savory items that I was going to try. My list was as follows: Blueberry Muffin Bites, Brownie Bites, Red Velvet Cake Balls, Corn Fritters and my personal favorite-Crab Cake Balls. Although, the Babycake Maker comes with recipes I decided to get store bought mixes to save time and the mess.

First, I decided to make the Blueberry muffins for breakfast. I poured the mix into the bowl and poured a little extra water, since I read if the mixture was too dense it may not cook all the way through. I also read not to pour too much mixture or it will overflow. Well I guess I under poured and the result was more like football shaped muffins-but nonetheless they were delicious. The machine heats up extremely fast and just as a warning it gets very hot! I was able to whip up a couple batches in less than 10 minutes!

Now that I felt more confident I decided it was a perfect time to try out my cake balls as a snack to have throughout the day. The crab cake recipe I followed is my own and I make it to taste as I go. You are more than welcome to try it out for yourself by combining the following items into a mixing bowl:

• 1 cup of bread crumbs
• 1 egg
• minced garlic to taste
• salt and pepper to taste
• 1 red bell pepper, diced
• lemon juice
• 1/2 cup of mayo
• 1/2 cup of sour cream

The crab cakes took a little longer than the muffins but the end result was well worth it! They were amazing and I mixed cocktail and tartar sauce together for the dip!
Inspired to “bake” some more, I decided that brownie bites would be my next project. Usually when I try to make something that should be soft and chewy on the inside and a little crispy on the outside it ends up being a failure. Not expecting anything spectacular I whipped up the batter and baked a couple batches. Again, they took a few minutes longer since the mixture was dense but once again they were worth the wait! Since my opinion was biased I decided to bring them to work the next day to get a true consensus and they were a hit!

Well, I have to say I’m three for three so now it’s time to step it up and make some Cake Pops!

Once again, my southern influence is showing with my love for red velvet cake. For anyone that has not made this truly decadent dessert before, be careful and wear gloves because the batter will stain your fingers! From what I have read it is recommended to use candy coating for your cake pops because of the light texture. Since I have never used candy coating before I decided to stick with what I know and see what kind of mess I can make with frosting. While it is traditional to use cream cheese frosting with red velvet I opted for a fluffy white frosting hoping that the alternative would be lighter and easier to use.

First, I mixed the ingredients together following the directions on the box-again adding a little bit more water so the batter is not as dense.

Then I poured the mixture into the babycake maker and 4 minutes later they were done! I set them onto the specially made cooling rack that comes with the maker.

While they were cooling I attempted to “melt” the frosting. I placed the frosting in the microwave for 30 sec at 10 sec intervals while mixing in between. So far, so good. Then I took a stick, included with the maker, and dipped it into the frosting and then carefully placed the cake ball on top. The frosting will help hold your cake pop in its place. Next, I twirled the top of the cake pop into the frosting-not submerging it completely since I knew the frosting was too thick. The cooling rack also doubles as a decorating tray/stand for the cake pops so I placed them in there as I went.

Then I added some sprinkles for some extra fun and voila! Cake Pops!

Babycakes was definitely easy to use and easy to clean and fun all the while using it- I highly recommend it to anyone!!!

Well fall is certainly here but you still have time to take one last fishing trip! If you are looking to fillet your own fish and need some tips then you are in luck! We have some great pictures and helpful hints from Wusthof’s President, Scott Severinson. So grab your rods and let’s catch some dinner!

Here is Scott Severinson using the Wusthof Classic 7” Fillet Knife, that comes with a leather sheath(not shown).

Listed are 5 easy steps to filleting a fish.

First step: Catch the fish!

Second step: Make a deep cut behind the gills.

Third Step: Cut a slit a few inches in length along the top of the fish.

Fourth Step: Using the flexible tip of the knife to separate the flesh from the bones.

Fifth Step: Finish cutting away the fillet by moving the knife along the spine.

These guidelines are recommended for fish over 5 lbs. If you are filleting smaller fish the steps are a little different. First cut the head off just behind the gills. Next, with the blade pointing away from you and across the body of the fish, begin to cut toward the area where the head used to be. To remove the skin hold the knife crosswise across the fillet and cut between the skin and the flesh and glide the knife towards the head of the fish.

Below is the Wusthof Silverpoint 7” Fillet Knife that also includes a leather sheath and is only $39.99!