Weekly recipes for February 22, 2012
Yield: 10 tablespoons.
1/2 cup ground coffee
1/4 cup packed brown sugar
1 teaspoon freshly ground black pepper
1 teaspoon ground white pepper
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Combine all ingredients and mix well. If using anything coarser than espresso grind, run the mixture briefly through a coffee or spice grinder until it takes on a uniform, sandy texture. Sift if desired to remove lumps.
Per teaspoon: 8 calories; no fat; no protein; 2 grams carbohydrate; 2 grams sugar; no fiber; 1 milligram sodium; 3 milligram calcium.
Note: Rub is good on beef and fuller-bodied fish such as salmon. Salt fish or meat to taste. Use 1 to 2 teaspoons for every 4 ounces of fish and 2 to 4 teaspoons per 4 ounces of beef. On a grill, sear the meat or fish over direct heat, then finish cooking over indirect heat. Indoors, sear on the stove in an oven-safe skillet, then finish in the oven.
-- Adapted from a recipe by the Grillin Fools (grillinfools.com)
Yield: About 1 cup syrup, enough for 8 servings
1 cup water
2 whole star anise
1 teaspoon fennel seeds
2 drops anise oil or 4 drops anise extract
1/2 cup granulated sugar
Freshly brewed espresso or strong coffee
Put water in a saucepan and bring to a boil. Break up star anise and add to the saucepan along with fennel seeds. Reduce the heat and simmer for 15 minutes. Turn off the heat and let cool slightly. Add anise oil and stir to combine. Strain the mixture and discard solids. Return the strained mixture to the saucepan; add sugar. Bring to a boil, stirring until the sugar has dissolved. Turn off the heat. Let cool. If not using immediately, cover and refrigerate. For each serving, pour 1/4 cup hot coffee into a preheated espresso cup or similar cup. Add 2 tablespoons syrup, stir and serve.
Per serving: 50 calories; no fat; no protein; 13 grams carbohydrate; 13 grams sugar; no fiber;
1 milligram sodium; 1 milligram calcium.
-- Adapted from a recipe by St. Louis barista Lou Barrale in Coffee Drinks, by Michael Turback (Ten Speed Press, 2008)
Mezcal Vienamese Coffee
Yield: 1 serving
1 tablespoon espresso-flavored sugar or plain granulated sugar
2 tablespoons sweetened condensed milk, plus more for the glass
2 tablespoons mezcal or tequila
1/2 cup strong coffee, cooled
Put the sugar on a flat plate. Moisten the edge of an 8-ounce glass with a bit of the sweetened condensed milk, then dip the moistened rim into the sugar and rotate the glass until the rim is evenly coated. Pour 2 tablespoons sweetened condensed milk into the glass. Fill the glass with ice cubes. Add mezcal and coffee, stir and serve.
Per serving: 245 calories; 3.5 grams fat; 2 grams saturated fat; 15 milligrams cholesterol; 3 grams protein; 33 grams carbohydrate; 33 grams sugar; no fiber; 50 milligrams sodium; 110 milligrams calcium.
-- Adapted from a recipe by Rochester, N.Y., barista Christopher Carlsson in Coffee Drinks, by Michael Turback (Ten Speed Press, 2008)
Coffee Souffle with Coffee Cream Sauce
Yield: 6 to 8 servings.
For the souffle:
2 tablespoons unsalted butter, plus more for greasing the pan and foil
1/3 cup plus 3 tablespoons granulated sugar, divided, plus more for dusting
1/2 cup freshly brewed strong coffee
1/3 cup packed dark brown sugar
2 teaspoons unsweetened cocoa powder
1/4 cup all-purpose flour
1/3 cup heavy cream
4 large eggs, separated
1 teaspoon vanilla extract
1/8 teaspoon salt
1/8 teaspoon cream of tartar
For the sauce:
1 cup heavy cream
1/4 cup powdered sugar
2 tablespoons coffee-flavored liqueur, brandy or freshly brewed strong coffee
Make the souffle. Preheat the oven to 375 degrees. Wrap a double thickness of foil around a 1 1/2-quart souffle dish to form a collar that extends 2 to 3 inches above the rim of the dish. Butter the souffle dish and the foil; dust with granulated sugar. In a heavy medium saucepan, combine coffee, brown sugar and cocoa powder. Bring to a boil over medium heat; boil for 2 minutes.
While mixture is boiling, combine 1/3 cup granulated sugar and flour until well blended. Add 1/3 cup cream, stirring until smooth. Reduce the heat under coffee mixture and whisk in the cream mixture. Raise the heat to medium-high. Stirring constantly, bring to a boil and cook until thickened slightly, about 2 minutes. Remove from heat. Add butter, stirring until melted and smooth. Let cool for 5 minutes. Gradually add egg yolks, stirring constantly. Stir in vanilla.
In a medium bowl using an electric mixer set at high speed, beat egg whites with salt and cream of tartar until soft peaks form. Stir a quarter of the egg whites into the yolk mixture to lighten it. Using a rubber spatula, gently and thoroughly fold in the remaining whites. Gently spoon the batter into the prepared souffle dish. Bake in the lower third of the oven for 30 minutes or until a skewer or toothpick comes out clean when inserted into the outer edge of the souffle and moist when inserted into the center.
While the souffle is baking, make the sauce. In a medium bowl using an electric mixer set at medium-high speed, beat 1 cup cream, powdered sugar and liqueur until soft peaks form. Cover the bowl with plastic wrap and refrigerate until ready to use.
When souffle is done, remove it from the oven and take off the collar. Crack the center and spoon in some of the sauce, then serve immediately, passing the remainder of the sauce at the table.
Per serving (based on 8): 330 calories; 20 grams fat; 12 grams saturated fat; 155 milligrams cholesterol; 5 grams protein; 32 grams carbohydrate; 27 grams sugar; no fiber; 90 milligrams sodium; 50 milligrams calcium.
-- Adapted from The Best of Coffee, by Sandra Gluck (CollinsPublishers, 1994)
Tomato Sweet Potato Soup with Rosemary Marcona Almonds
Start to finish: 30 minutes. Servings: 8.
2 tablespoons olive oil
1 medium yellow onion, finely diced
1 clove garlic, minced
2 cups peeled, diced sweet potato (1 large)
28 ounce can diced tomatoes
15 ounce can tomato sauce
2 cups chicken broth
1 tablespoon balsamic vinegar
Salt and ground black pepper
1/2 cup chopped marcona almonds
1 tablespoon finely chopped fresh rosemary
In a large saucepan over medium-high, heat the olive oil. Add the onion, garlic and sweet potato. Saute until the sweet potatoes start to brown, about 10 minutes.
Add the diced tomatoes, tomato sauce and chicken broth. Bring to a simmer, then cook until the potatoes are very tender, about 20 minutes.
Working in batches if needed, transfer the soup to a blender and puree until smooth. Return the soup to the pan, stir in the vinegar, then season with salt and pepper.
In a small bowl, mix together the almonds and rosemary. Ladle the soup into serving bowls, then sprinkle the almond mixture over each serving.
This soup is great whatever the weather. When it's cool, serve it hot. When it's hot, serve it cool (and topped with a spoonful of sour cream).
Nutrition information per serving (values are rounded to the nearest whole number): 149 calories; 73 calories from fat (49 percent of total calories); 8 grams fat (1 grams saturated; 0 g trans fats); 0 milligrams cholesterol; 16 grams carbohydrate; 4 grams protein; 3 grams fiber; 820 milligrams sodium.
Champagne Shiitake-Salmon Risotto
Start to finish: 30 minutes. Servings:
4.2 tablespoons butter
1 large yellow onion, diced
5 ounces shiitake mushroom caps, thinly sliced
1 1/2 cups Arborio rice
2 1/4 cups dry sparkling wine, divided
3 cups chicken stock or broth, warmed to a simmer
1/4 teaspoon cinnamon
1/2 teaspoon salt
1/4 teaspoon ground black pepper
1 cup grated Parmesan cheese
4 ounce package smoked salmon, cut into thin strips
In a medium skillet over medium-high, melt the butter. Add the onion and shiitakes and saute for 4 minutes. Add the rice and cook for 1 minute. Add 1 cup of wine and cook until completely absorbed. Add half of the chicken stock or broth, stir several times, then let simmer until the liquid is nearly completely absorbed. Continue adding stock, 1/2 cup at a time until absorbed between each addition. When all of the stock has been added and absorbed, add another cup of sparkling wine. Stir until absorbed. The rice should be tender, but still just barely firm at the center. Stir in the cinnamon, salt and pepper. Add the cheese and mix until melted and creamy. Adjust seasonings. Remove the pan from the heat. Stir in the salmon and the remaining 1/4 cup of sparkling wine.
Nutrition information per serving: 670 calories; 160 calories from fat (24 percent of total calories); 18 grams fat (9 grams saturated; 0 grams trans fats); 45 milligrams cholesterol; 76 grams carbohydrate; 29 grams protein; 5 grams fiber; 1,230 milligrams sodium.