Spiced Coffee

As a corollary to my previous post on the art of coffee blending, I thought I’d include a recipe for one of my favorite caffeinated morning treats. It tastes just as good as the coffeehouse lattes with about half the effort.


3 Tbsp dark coffee grounds
2 cups cold water
6 whole cloves
1 Tbsp sugar
1 Tsp freshly shaved nutmeg
Whipped cream

Combine coffee, cloves, sugar and nutmeg in the filter of a drip coffeemaker. Brew coffee as normal. Top with whipped cream and shaved nutmeg. Makes 1-2 cups.

While nutmeg is the dominant flavor in the above mix, you can obviously adjust it to your own liking by adding or subtracting your favorite spices. A cinnamon stick, freshly grated ginger, or orange zest are all excellent alternatives. And if you have biscotti or croissants available, this treat can be made even better!

Panzanella

Ina Garten's Rendition of Panzanella
-3 tablespoons olive oil
-1 small loaf of a crusty bread, cut into cubes
-1 teaspon kosher salt
-2 large plum tomatoes, diced
-1 cucumber, diced
-1 red bell pepper, diced
-1 yellow bell pepper, diced
-1/2 red onion, chopped
-20 large basil leave, chopped
-1/4 cup kalamata olives, chopped

Dressing
-1 teaspoon minced garlic
-1/2 teaspoon Dijon mustard
-3 tablespoons Champagne vinegar
-1/2 cup olive oil
-1/2 teaspoon kosher salt
-1/4 teaspoon ground black pepper

Lightly coat cubed bread with olive oil and salt and toast in the oven at 400 degrees until browned. In a small bowl, whisk together ingredients for the vinaigrette. In large bowl, toss tomatoes, cucumbers, pepper, onion, basil, and olives. Add the toasted bread and toss with vinaigrette. Season with salt and pepper. Allow to sit for a half hour and serve.

Panzanella, a popular bread salad originating in the regions of Tuscany, Umbria, Marche, and Lazio, is an extremely versatile dish that packs huge amounts of energy-producing carbohydrates and healthful nutrients found in the diverse vegetables.

Smitten Kitchen's take on Panzanella follows a similar process as Ina's but instead incorporates parmesan cheese, leeks, white beans, and asparagus. This version vamps up the protein and fiber and adds a twist of a more sophisticated taste.

When mixing your own Panzanella, be creative about what kind of vegetables you add. Carrots, corn, soy beans, or string beans could bring extra texture and flavor to the dish. By using a high protein bread, added nutritional value and a great source of energy can be achieved. Add your favorite ingredients to customize your Panzanella! 

The Super Powers of Green Tea

1:30 PM, 4:30 PM, 6:30 PM, 9:30 PM. I dig through my bottomless pit of a snack drawer and yank out a small bag filled with super powers. I pull out a mug with a picture of my puppy plastered on its side and fill it to the brim with steaming hot water. When I drop the little bag into the mug, a burst of bright green diffuses throughout. A small drizzle of honey and I'm good to go.

When I sip the rejuvenating liquid, I don't exactly grow a pair of wings or suddenly gain x-ray vision but the health benefits of green tea seem to be quite magical. Packed with powerful antioxidants called catechins, green tea is said to attack cancer-causing free radicals and increase the production of enzymes responsible for a healthy immune system. In addition, recent studies produced results suggesting that catechins may enhance the power of antibiotics up to thirty percent and reverse some of the effects of antibiotic resistance. The antimicrobial aspect of green tea was also analyzed and produced promising results. During a study conducted by the Agricultural Research Service, a reduction of the bacteria Bacillus cereus was observed and was attributed to the consumption of green tea. Dr. Andrew Weil suggests pairing the robust, yet delicate flavors of green tea with citrus. He states, "a new study indicates that adding citrus juice or vitamin C can significantly boost the bioavailability of those compounds, which have been linked to lowered cancer risk as well as improved heart and brain health."

These impressive new studies have significantly contributed to my overzealous tea-drinking tendencies. With my avid tea-loving roommate at my side, I will continue to relish in the miraculous power of green tea!

Published by The Cornell Daily Sun

Tomato-Basil Snacks

Another short entry tonight, but it goes along with the spirit of the recipe. This is quick and easy for entertaining, but not short on class. It really shines when you can get fresh basil.

Please note that the picture below shows the snacks made with ham, but it didn’t add that much to the flavor so I’ve omitted it from the recipe.

Tomato-Basil Snacks

Makes a dozen

12 Ritz crackers
1/2 cup ricotta cheese
10-12 plum tomatoes
Handful of fresh basil leaves
3-4 springs of thyme
Salt and Pepper
Balsamic vinegar, for drizzling

1) Thinly slice tomatoes and basil. Strip thyme leaves from stem. Combine in a small bowl. Salt and pepper to taste.
2) Lay out Ritz crackers. For each, generously spread ricotta cheese and layer a spoonful of the tomato mixture on top. Drizzle with balsamic vinegar.

Designer Coffee

Down in Seattle’s Pike Place Market one can find the original Starbucks. Although the Not for Tourists Guide claims the original store opened on Western Ave 5 years earlier, there is a certain charm to this locale. Maybe it’s the street performers or the tourists, or maybe it’s the fact that it’s the only Starbucks I’ve found that smells profusely of roasting coffee beans. Those heavenly, intoxicating aromas of the Pike Place blend….

Ahem.

The modern practice of coffee blending has taken several cues from the art of winemaking. The origin and quality of Coffea beans has become as important to blenders as the degree of roasting. Like wine grapes, beans from certain areas of the world are considered better than others merely based on reputation. For example, Kopi Luwak or “Monkey coffee” from Indonesia sells for $160 a pound despite (or perhaps because of) its unusual cultivation. For those of us with less sophisticated coffee palettes there are still Ethiopian, Brazilian, Mexican, and Columbian beans to choose from, among many others. To complicate matters further, Coffea beans also come in two varieties: Coffea arabica and Coffea robusta. Both species are found in modern commercial coffee blends, with Coffea arabica constituting the majority of the beans used. Robusta plants are heartier than their brethren, being able to grow at sea level (C. arabica must be grown at high altitudes) and needing less care overall. Beans from this species also tend to have higher caffeine content, although they produce a harsher, more bitter brew. Consequently, C. arabica and C. robusta are often blended commercially to obtain the best of both worlds – high caffeine content with a smooth taste.

Of course, once create your blend you still have to decide what to do with it. You could use it to make espresso, French press coffee, drip coffee, or even chocolate-covered coffee beans. You could also make cowboy coffee, although my brother has said cowboy coffee is made using an old sock as a filter for the boiling grounds. Maybe I’ll just stick to Starbucks.

A Manly Dinner for My Valentine

Guys have it easy. Shelves around this time are overflowing with pink frilly cards, over sized heart-shaped boxes of Russell Stover’s chocolates, and cheesy displays of flowers padded with so much baby’s breath that you can barely see the single wilting rose tucked away in the center. All you men have to do is hand over something pink and pretty and the girl swoons, or so says every stereotypical advertisement for Valentine’s Day. So with America's media catering all Valentine’s Day gifts towards women, what on earth is the other side of the relationship supposed to do? To find the solution, I set out on a mission to make the manliest of all Valentine’s Day meals. Despite the fact that the dinner was slightly feminized by the pink card covered with doilies and hearts that I glued together during a program on West Campus, I thought it was an impressive spread.

Lamb Chops with a Pomegranate Red Wine Sauce
-12 lamb chops
- Kosher salt and freshly ground black pepper
-1/4 cup minced shallots
-1/2 cup pomegranate juice-1/4 cup dry red wine (something you would drink!)-1/4 cup homemade or low-salt chicken broth
-1-1/2 Tbs. balsamic vinegar
-1 Tbs. fresh thyme leaves, finely chopped
-1/2 Tbs. honey
-2 Tbs. cold unsalted butter, cut into small cubes

Season the lamb chops with salt and pepper. Heat olive oil in a large saucepan on medium high heat. Sear the seasoned chops until browned on both sides, about 2 minutes for medium rare or 3 minutes for medium. Remove the chops from the pan and cover with aluminum foil to keep them warm. Add shallots to the pan with the lamb fat and sauté until translucent and slightly browned. Add pomegranate juice, red wine, chicken broth, vinegar, thyme, and honey and cook until reduced by about half (about 3-5 minutes). Reduce the heat to medium low and stir in butter. Pour the sauce over the lamb chops and season if necessary. Serves four.


Car Bomb Cupcakes
Cupcake Batter
-1 cup Guinness
-2 sticks unsalted butter-3/4 cup unsweetened cocoa powder
-2 cups all-purpose flour
-2 cups sugar
-1 ½ teaspoons baking soda
-3/4 teaspoons salt
-2 large eggs
-2/3 cup sour cream


Ganache Filling
-8 ounces bittersweet chocolate, chopped
-2/3 cup heavy cream
-2 tablespoons butter, room temperature
-1 to 2 teaspoons Irish whiskey (or possibly more?!)

Bailey's Frosting
-3 to 4 cups confectioner’s sugar
-1 stick of room temperature unsalted butter
-3 to 4 tablespoon’s Baileys (I definitely used more!!)

How to make the cupcakes:
Preheat oven to 350°F. Line cupcake tins with liners or spray liberally with cooking spray. Simmer Guinness and butter over medium heat. Add cocoa powder and whisk until smooth. Allow to cool slightly.
To a large bowl, add flour, sugar, baking soda, and salt and whisk to blend. In a separate bowl, beat eggs and sour cream until smooth. Add stout-chocolate mixture to egg mixture and beat. Gradually add flour mixture and beat until combined on a slow speed. Pour batter into cupcake tins until about 2/3 of the way full. Bake approximately 17 minutes or until knife comes out smooth when inserted into the center of the cupcake. Cool completely.

How to make the ganache: Simmer the heavy cream in a small pot until it bubbles slightly. Place chopped chocolate in a medium bowl and pour the hot cream over the chocolate and stir. Add butter and whiskey and stir until smooth. Allow to cool until the ganache has thickened slightly.

How to make the frosting: Whip the butter with an electric mixer until light and fluffy. Gradually add the powdered sugar. After a thick frosting has formed, add baileys and continue beating until smooth.

How to assemble the cupcake: Put ganache and frosting into separate sandwich bags and cut a small hole in the bottom of one corner of the bag. Next, using an apple corer or a small knife to cut small circles into the center of each cupcake, without reaching the bottom. Pipe ganache into the hole. Pipe the frosting on the top of the cupcake into whatever design you like. You can also just spread the frosting over the top for an easier finish.





Meat, beer, whiskey, and chocolate. What else could a man ask for? This is an absolute winner of a meal and the cupcakes are basically the best thing to ever happen to the culinary world. Well, that might be a bit of a stretch but they are still the best cupcakes I’ve ever had. The lamb with the red wine and pomegranate sauce is a phenomenal dish that can be paired with a fresh salad with a light dressing and a great bottle of Merlot. To indulge in a little extravagance, we popped the cork of a great bottle of champagne and enjoyed it with the chocolate cupcakes. In my opinion, my mission to make Valentine’s Day a little more masculine was a great success.

Previously Published by The Cornell Daily Sun

Aphrodisiacs

Ancient Aztecs ate avocados picked from the “Ahuacuatl”, or the “testicle tree” and drank copious amounts of chocolate with the belief that it was a sex elixir from the gods. Casanova binged on pounds of oysters before one of his infamous pursuits for a woman. For thousands of years, food has been hailed to be one of the sexiest ways to succeed in the pursuit of seduction. Aphrodisiacs, foods famed for pumping up libido and desire, have a shady reputation and have yet to be proven to be more than just folklore. But with Valentine’s Day around the corner, it may be fun to indulge in folklore and entice your favorite foodie with some tantalizing “aphrodisiacs.”

Named after the Greek goddess of love, aphrodisiacs have an appropriate place in Valentine’s Day tradition. While these sexy foods have been established to create a more psychological response rather than a physical one, some evidence shows that they may contribute to other aspects of sex and seduction.

Food is a complete sensory experience. Aromatic smells, unique textures, enticing tastes, and appealing visuals all mesh together to contribute to the pleasure of a food. For example, foods in suggestive phallic shapes, such as cucumbers, bananas, chili peppers, and oysters, contribute to visual stimulation and trigger sexual excitement. Also, studies done at the The Smell and Taste Treatment and Research Foundation concluded that blood flow to the genitals increased for males from the smell of pumpkin and lavender and for females from cucumber and licorice.

While no food has ever been recorded to cause a fluctuation of sex hormones due to its consumption, they do have the ability to at least set the mood. While many believe chocolate is a cliché on Valentine’s Day, it contains chemicals that stimulate the production of mood-enhancing serotonin. Honey, a favorite of our Greek goddess of love, Aphrodite, is said to be an energy-booster. Red wine delivers similar benefits as chocolate and also facilitates in relaxation.

When creating a menu of aphrodisiacs for Valentine’s Day, I really recommend steering clear of some of the ancient traditions. There is nothing less sexy than powdered rhinoceros horn or Spanish fly. Instead, check out Bonappetit’s"Sexy Food Slideshow" for some modern day ideas.

Previously Published by The Cornell Daily Sun

Easy Focaccia Bread

Another busy day at the end of a busy couple of weeks! With midterms and mid-quarter presentations finally done, I should have some time in the next few weeks to write more substantial (and punctual!) posts. For tonight though, I’m simply going to share with you my favorite focaccia recipe. The amazing thing about it is that you really need very few ingredients, most of which should already be in your pantry:

FocacciaThe Big Book of Breakfast)

1 package (1/4 oz) active dry yeast
¾ cup warm water (105-115 degrees F)
2 cups all-purpose flour
1 teaspoon salt
3 tablespoons olive oil, plus more for brushing on top
½ teaspoon coarse salt
½ teaspoon dried rosemary

1) In a small bowl, stir yeast with water until dissolved. Let stand 5 minutes
2) In a food processor, combine flour and salt. Add olive oil and process until mixed, about 30 seconds (Mixing by hand with a wooden spoon also works).
3) Add yeast mixture and process until dough forms a ball. Process 1 minute longer.
4) Turn out onto a lightly floured surface and knead until smooth (8-10 times). Place dough in an oiled bowl and turn to coat. Cover with a clean towel and let rise in a warm place for about 1 hour. Punch dough down and let rest for 5 minutes.
5) Preheat oven to 425 degrees F. Fit dough into an oiled 10-inch deep dish pie plate and press down. Dimple the dough with your fingertip in about 12 places and brush with olive oil. Sprinkle with coarse salt and dried rosemary.
6) Bake until bread is slightly browned, 18-20 minutes. Remove from pie plate and cool on wire rack. Slice and enjoy!

The Roast

The technique used for preparing food can be just as an important as the ingredients themselves. Quite obviously, deep-frying a tomato basically robs the fruit of the nutrients it has to offer. While eating a deep-fried tomato may be better than eating a deep-fried donut, the tomato offers way less than it would in its raw form. Eating fresh vegetables and fruits right off the stand is the optimal way to achieve the health benefits they have to offer. But raw foods have a tendency to get pretty boring in large quantities and I have found that roasting is one of my favorite techniques. Not only does it preserve a majority of the vitamins and nutrients, but it also really enhances the flavor. 

Carrots, butternut squash, sweet potatoes, garlic, and onions were the vegetables of choice this weekend. A light drizzle of olive oil, a few sprigs of rosemary, and a sprinkle of salt and pepper is all that's necessary for a flavorful dish. Place the dressed vegetables on a baking sheet and bake at 400 degrees until browned (1-1.5 hours). Other great vegetables to roast include parsnips, red potatoes, brussels sprouts, and rutabaga. The vegetables keep well in the refrigerator and taste even better the next day! 

Roasted vegetables can be used as a side dish or prepared as part of your meal. I tossed my vegetables in a simple salad of grilled shrimp and onions, mixed greens, olive oil, lemon juice and a little bit of goat cheese. This delicious salad offered a low calorie meal packed with huge flavor. Leftover roasted vegetables are also an easy way to make a quick soup.  By warming a puree of vegetables with a little bit of vegetable stock, a soup can be created that satisfies our need for warmth in long winter months. 

Quick and Hearty Breakfast

I had planned on doing a longer, more in-depth entry today, but found that I ran out of time. Between class, lab work and errands, I was barely able to make breakfast this morning! So, in the spirit of the day, here’s a quick and easy (but hearty!) breakfast recipe. It’s my own twist on the classic egg sandwich, and if you have jarred roasted red peppers it’s a snap to make. Of course, it tastes much better if you roast the peppers yourself, but that’s for another entry!

Roasted Red Pepper Egg-wich

(Makes 2)

2 medium sized dinner rolls
~1 red pepper, roasted and sliced
2 eggs
2 Tablespoons mayonnaise
½ - 1 teaspoon garlic powder
salt and pepper, to taste

1) Slice dinner rolls in half and toast
2) Fry eggs in a sauté pan over medium heat. Add salt and pepper.
3) Combine mayonnaise and garlic powder, altering to taste.
4) Remove rolls from toaster. Spread mayonnaise on the top half and layer the egg and pepper slices on the bottom half. Assemble and eat!

My Chocolate Drug

I am truly a fanatic of the show Scrubs. My friends have officially begun to hate how often I quote the show. But to really put the nail in my own coffin, I thought it would be entirely appropriate to make the Scrubs connection in Food, Deglazed. As J.D falls into one of his daydreams of being Willy Wonka with his office and best friend made of chocolate, I can't help but love him just a little bit more than I already do. If only my dorm room was made of chocolate...

The history of chocolate is pretty extensive and amusing to read. The Aztecs believed chocolate was an elixir from the gods that gifted wisdom, health, and aphrodisiac powers to those who consumed it. Pope Pious ruled that drinking chocolate would not break the Fast on Fridays. Casanova is famed for seducing his women with the tantalizing taste of chocolate. For hundreds of years, chocolate was thought of in a positive light and has become a world-wide cultural tradition.

So why the negative connotation now? When most people think of chocolate, they think of gooey Milky Ways or peanut-butter stuffed Reeses, both overflowing with unhealthy fats and high calorie counts that stem mainly from all those tasty additives and really degrade the health power of chocolate. For example, research has shown that dark chocolate naturally contains antioxidants called flavonoids, which have the power to attack cancer-causing free radicals in the body. In addition, dark chocolate has been proven to increase cardiovascular health, improve circulation, and decrease blood pressure and cholesterol levels. To achieve such benefits, buy dark chocolate with a high percentage of cocoa (60% or greater) and limit consumption to a reasonable amount (about 1.5 ounces).

My greatest food pleasure possesses compounds that regulate mental health as well. Chocolate stimulates endorphins in the brain that leave you with a sense of pleasure after eating it. Also, serotonin and theobromine are affected and cause a improvement of mood and an increase in energy, respectively. 

With all of this said, I would like to personally thank the world of science for giving me an excuse to eat chocolate!

Spanikopita Palmiers

Ah, the Superbowl. A time for beer, fanatic devotion, and a level of overindulgence second only to Thanksgiving. I found myself making the culinary goods again this year, and although my darling onion rings beckoned me, I wanted to try something new and more upscale. The resulting recipe (posted below) is a composite of two others: One for spanakopita from allrecipes.com and the one for Ham, Swiss and Dijon Palmiers that my mother found in a magazine some time ago (Traditional palmiers are those light, curly-cue cookies you often see on platters outside catered meetings). The end result is delicious spanakopita flavor without all the hassle of phyllo dough.

Spanikopita Palmiers

1 1/2 tablespoons olive oil
½ large onion, minced
3-4 green onions, chopped
1 clove garlic, minced
10 ounces frozen spinach (1 package)
3 tablespoons fresh parsley, chopped
1 egg
3 tablespoons ricotta cheese
1/3 cup feta cheese
1 sheet puff pastry

1) Heat olive oil in a large skillet over medium heat. Saute onion, green onions and garlic until soft and lightly browned. Stir in spinach and parsley, and continue to saute until spinach is limp. Remove from heat and set aside to cool.
2) In a medium bowl, mix together eggs, ricotta, and feta. Stir in spinach mixture.
3) Position sheet of pastry on a lightly floured surface so that a short side is closest to you. Roll into a 10x14 inch rectangle
4) Spread spinach mixture evenly over pastry.
5) Cut rectangle in half to make two 10x7 inch bands. Roll one long edge of one of the bands into the center; roll the opposite edge in so the two rolls meet in the middle and resemble a double scroll. Press lightly so the rolls stick together (spread a few drops of water where the two rolls meet to help them stick if you need to). Repeat with the second band. Wrap in plastic and chill until firm, at least 1 hour in the refrigerator or 30 minutes in the freezer.
6) Preheat oven to 425o F and line two baking sheets with parchment paper. With a very sharp knife, slice each roll into 24 pieces. Place on baking sheets at least 1 inch apart. Bake 10 to 12 minutes, until pastry is flaky. Serve warm or within the hour, if possible. Makes 48.