Can I tell you what I sucker I am for this artisan coffee shit? Man oh man. So I bought some Stumptown beans from union market. What I love is that it has the date roasted- just 4 days ago- and each roast comes w. its own little bio. It is ridiculous- but i buy into it wholeheartedly. I prefer to buy whole beans and grind myself- I feel like it makes a difference. Coffee grinder- $20- is very useful. Great for spices etc. too. Cold-brewed is super easy to make– you just mix coffee grinds and water, and then let it sit for 12 hours-no coffee maker required. And yes, it is so much better than putting your coffee in the fridge- it does have its own particular flavor though. And of course, as Emeril says, I had to kick it up a notch- or like Ina says, turn up the volume. I did that by adding a little bit of vanilla powder (like a powdered vanilla extract) to the coffee and then making vanilla simple syrup- so good. I do want to figure a way to add some chicory to this too- but I’ll let you know when I’ve got that one figured out. Special thanks to Chrissy for reminding me about this, and to Kara- for first making this for Beez and I last summer in Salt Lake City.
Cold-brewed coffee- a nytimes recipe. I quadruple it to have in my fridge for the week.
1 1/2 cups water
1/3 cup ground coffee, medium/coarse grind
Add water and coffee grounds into a jar. Stir, cover and let sit at room temperature for 12 hours. Strain twice- pouring through coffee filters or a fine mesh sieve lined w. cheese cloth. To drink, they say add one part this concentrated coffee w. one part water. I say false. I like my coffee strong, so maybe 2/3 coffee to 1/3 water. Add milk and serve w. ice, duh. Addendum- this shit is strong, just drank and am literally shaking, so maybe 1 to 1 is not a bad idea. Second addendum- I went to this coffee shop in the ‘hood- and they recommended cold brewing for 24 hours, because it reduces some of the bitterness. So I tried it- and it worked famously- if you have the time- i’d definitely definitely recommend it.
Vanilla simple syrup
Simple syrup is just 1 part water to 1 part sugar (can use more sugar for sweeter). Simmer, stirring, until sugar dissolves. Will keep for a week. For vanilla flavoring, can add vanilla extract, or I took half a vanilla bean, split that in half lengthwise. Put in jar, pour warm simple syrup over. Cover and let that sit for the 12 hours while your coffee is sitting. [Addendum: As I have become too lazy to make simple syrup- just using agave syrup works well]
Maple syrup flavored milk. Ok, this doesn’t exactly fit in this post- though I am sure it would be delicious in your ice coffee. I don’t remember how I thought of this- but it is delicious. Take a cup of milk, mix around w. a spoon creating a whirlpool. Slowly pour in some maple syrup- maybe a tablespoon per cup? Mix up and drink. You won’t believe how good. Works hot or cold- though I actually prefer cold. Drink was named by anonymous. By the by, i tried a vanilla whirlpool- adding the vanilla simple syrup to milk too- so good!
Matzoh Brei. Ok, I know this is a lot of posts in one- but I wanted to get this in before the end of passover and while the matzah is still on the shelf (unless it is too late already?) Takes about 5 mins to make. This passover dish– need not just be for holidays nor just for breakfast. In fact, I enjoyed it for dinner a couple times last week. Top with whatever you like. Personally, I like cinnamon sugar, strawberry jam and maple syrup. Yup, all three together.
3 sheets matzah- i like egg matzah
Break up the matzah into a colander. Run it under hot water for 10-15 seconds. Press to get out excess water. Crack eggs in a medium bowl, whisk up. Add salt & pepper. Add matzah into egg bowl. Mix up. Heat skillet. Add tablespoon of butter. Add egg/matzoh. Flip after a minute or so. Flip again. Might fall apart but just scramble around until eggs look done- just takes a few minutes.