A fantastic-looking chilled coffee treat

Whether you’re thinking about making your home on the range or simply spending a weekend roughing it in the woods (or huddled in a pillow fort in your living room), a cup of joe’s always close at hand—provided you’ve got ground coffee and a way to boil water.

Just ask a cowboy.

So-called “cowboy coffee” is one of the simplest ways to brew a pot of mud, and the extraction technique it uses—called “decoction,” the simple act of commingling grounds with boiling water—is the basis for many other traditional styles of brewing. (Remember that egg coffee? Oh, and the Turkish style cup we enjoyed recently? Both decoction.)

To caffeinate like a cowboy, first you’ve got to be in the appropriate environment (namely, the great outdoors). Add the desired amount of coffee grounds to cold water in a small pot, and put over the heat to boil. (The coffee is preferably ground fresh, with your dose weight somewhere around 1.5 to 2 grams of coffee per ounce of water, depending on your taste). Once the brew boils, take it off the heat an add just a little bit of cold water to help the grounds settle (maybe 2 to 4 tablespoons). Pour slowly, to avoid stirring up the grounds again, and sip while watching the sun rise and listening to the birds chirp (or at least hearing the first garbage truck of the day).

Outdoor-gear superstores sell a variety of wilderness-approved cooking and caffeinating gear; start with a small gas-powered range for ease and portability, like a multipurpose kit that’s as good for pots of java as it is for pots of beans. Be sure you pour off into one of them thar metal cups, too, just like “Wild” Bill Hickok would’ve. (Legend has it he liked his with just a splash of cream and one Splenda.)

Posted by Erin Meister for Seriouseats.com

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A French café frappé, Paris.

This is the original frappé, once a centrepiece of the French brasserie’s coffee and dessert repertoires. The name comes from the French verb frapper, which, though it means “to hit” or “to strike” (maybe like a frappé in a blender), indicates “iced” or “cold” in a beverage context.

The classic frappé is in most instances thinner than an American milkshake, which, confusingly, is called a “frappe” (pronounced “frap,” not “fra-PAY”) in Boston. In Italy a frappè al caffè is a blend of espresso, sugar or syrup, crushed ice, and sometimes vanilla extract. Feel free to add your favourite flavoured syrup or liqueur, as the brasserie mixologist certainly would.

Makes 1 serving

2 tblsp ground coffee (fine grind for espresso, medium-coarse grind for french press)
6 oz  water (if using a french press)
4 oz   sweetened condensed milk
1 small scoop vanilla ice cream
A few drops of vanilla extract, optional
3 ice cubes, crushed

If using espresso, warm up the espresso machine. Put the coffee in the double-sized filter basket of the portafilter, tamp down with a tamper, and secure the portafilter in the brew head. Place a brew pitcher or other receptacle directly under the brew head, turn on the brew switch, and brew for 22 to 28 seconds to yield about 100ml of espresso.

If using a french press, heat water to a boil, let stand for about a minute to let the water cool, pour over the coffee, stir, and cover. Let steep for 4 minutes, then carefully push the plunger down to the bottom of the cylinder, making sure to keep it level.

Combine the condensed milk, ice cream, vanilla and ice in a blender or drink mixer, top with brewed espresso or coffee, and blitz under smooth. Pour immediately into a glass and serve with a straw.

This recipe is by Daniel Young, “Coffee Love, 50 Ways to Drink Your Java.”

Read full article from Guardian.co.uk

(ARA) – These days, when it comes to produce, the catch words are “local” and “seasonal.” Local and seasonal, like fresh and organic, can mean a lot of different things, according to Jim Gallivan, department chair of Culinary Arts at The International Culinary School at The Art Institute of Atlanta and author of several cookbooks, including “The Adventure Cookbook” and “The New Spa Cuisine.”

Gallivan offers definitions for the terms:

* Local. Local can be defined as having been grown less than a day’s drive from where it’s purchased. In general, local is preferable, Gallivan says, because it lasts longer, not having spent days travelling across the country or the world to get to you. Less travel also means less use of resources and less air pollution.

* Seasonal. If you’ve ever picked your own strawberries, you know there’s nothing like that fresh-picked taste. Today, you can get almost any kind of produce at just about any time of the year. Asparagus in December? It’s shipped in from Peru, where it’s in season. Apples in July? They’re pulled from cold storage just for you. But if it’s not in season, it’s not local, and that means it won’t have the great flavor you find in local fresh-picked produce.

* Fresh. We tend to think we should always choose fresh. And if it’s local and seasonal, fresh is usually better. But sometimes canned or frozen is a better choice, especially when you’re cooking the vegetables or fruit, as opposed to serving them uncooked. For instance, if you’re making something with tomatoes, canned – especially in the winter when tomatoes are not in season – are probably best. Gallivan says to remember that canned and frozen produce has typically been picked and processed at its peak. That means it’s going to taste much better than out-of-season fresh produce that has been travelling for days or in cold storage for months.

* Organic. Google the word “organic” and you’ll find hundreds of websites, and as many variations of meaning. By definition, organic produce has been raised without chemical fertilizers and pesticides, using sustainable agricultural practices. “Natural” is not the same as “organic.” Neither is “additive free” or “no preservatives.” Moreover, there are different levels of United States Department of Agriculture Organic Certification (www.ams.usda.gov). That means when you shop for organic produce, you need to be aware and read the fine print.

One other important influence on the flavor of modern produce, which is grown on huge farms and packaged in giant processing plants, is the trend toward hybrid varieties bred for looks, shelf life, and being tough enough to transport long distances. Flavor is not generally a top priority. Gallivan says there are exceptions and some large agribusinesses do produce flavorful, organic foods.

The bottom line for buying produce: Educate yourself. Know what is in season, what is grown locally and where it can be purchased, and how to determine if something really is organic. To learn more about The Art Institutes schools, visit www.artinstitutes.edu/nz.

Persimmon Sorbet
Courtesy of Jim Gallivan
Yield: Eight servings

Ingredients
4 Fuyu Persimmons

Directions
1. Let persimmons ripen at room temperature until very soft, with their skins almost bursting.
2. With a sharp, serrated knife, cut in half on the vertical axis and wrap each half tightly in plastic wrap.
3. Freeze until solid.
4. About five minutes before serving, remove from freezer and unwrap.

Note: There are two varieties of persimmons seasonal to late fall and early winter, the Hachiya and the Fuyu. Both are the same color, an earthy orange. The Hachiya is acorn-shaped with a pointy bottom, and tends to be hard and astringent, and best-suited for cooking. The Fuyu is shaped like a squat tomato, and upon ripening becomes very sweet.

Cream of Spinach Soup
Courtesy of Jim Gallivan
Yield: 16 servings

Ingredients:
2 ounces butter, unsalted
2 ounces olive oil
1 leek, cleaned, trimmed, thinly sliced
2 cups fresh spinach packed, or 1 10-ounce package of frozen spinach, thawed and drained
3 cups chicken or vegetable stock
3 medium potatoes, peeled, quartered
2 cups half and half
1 teaspoon sour cream per serving
Salt and ground white pepper, to taste
Freshly grated nutmeg

Directions:
1. Heat the butter and oil together.
2. Add leek and saute until soft.
3. Add spinach and stir.
4. Add potatoes and stock, bringing to a boil.
5. When potatoes are soft, puree all and return to simmer.
6. Add half and half and stir.
7. Season to taste with salt and pepper, garnish with sour cream and freshly grated nutmeg.

May be served hot or chilled.

(ARA) – Espresso, invented in Italy in order to serve commuters rushing to catch trains, is now enjoyed around the world.  While many enjoy espresso sitting at a favorite neighborhood cafe, you can easily prepare it at home when armed with a basic understanding of espresso-brewing techniques.

Espresso – which is also a type of roast – requires a unique, rapid brewing method that
utilizes pressure, not gravity, to brew, and is always prepared fresh to be savored on the spot.

Making a perfect espresso shot at home requires an espresso brewing machine and is simple when keeping four basic fundamentals in mind: proportion, grind, freshness and water. The proportion of coffee to the appropriate amount of water ensures espresso is not watered-down or bitter. Additionally, espresso requires a very fine grind to properly extract the full flavor of the coffee beans. Coffee beans should always be stored in an airtight container and ground fresh before each use. Brewing espresso with fresh, filtered water will further enhance the coffee’s flavor.

Espresso-based beverages can also be made at home after mastering the art of brewing the perfect espresso shot. Commonly enjoyed beverages that can easily be crafted with the help of an espresso brewing machine include:

* Caffe latte: Extract one shot of espresso, combine with steamed milk in a 6- to 8-ounce cup and top with 1/4 inch of foamed milk.

* Cappuccino: Extract one shot of espresso and add to a 6- to 8-ounce cup. Top with half steamed milk and half foamed milk.

* Americano: Extract a shot of espresso and combine with hot water in a 6- to 8-ounce cup.

* Macchiato: Extract a shot of espresso and “mark” it with a small amount of foamed milk on the top.

To maintain the coffee flavor, it is best to use a single shot of espresso for a 6- to 8-ounce beverage and a double shot for a larger 12- to 16-ounce beverage.