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Coffee

January 31, 2015

 

 

Coffee Balsamic Salad.  We've dabbled with using coffee as part of a savoury spice rub and course for use in sweets but never in a salad. Salima ventured into new territory with this salad delivering outstanding results. The coffee combined with the balsamic vinegar was a winning combination. The pomegranate, goat cheese and almonds provided pops of flavour and texture making this one salad we will certainly be making again!

 

Ingredients:

 

1/2 cup strong hot coffee

3 Tbsp aged balsamic vinegar

2 Tbsp dark brown sugar

1 Tbsp extra virgen olive oil

1 Tsp garlic powder

Salt and Pepper to taste

 

For the salad:

 

Package of arugula

Kernals of one pomegranate

Broccoli sprouts

Slivered almonds

Blue cheese (curumbled)

1/2 red onion sliced thinly

2 Tbsp of olive oil

Salt and Pepper to taste

 

Instructions:

 

  1. Mix all the coffee balsamic items in a bowl and whisk.

  2. Mix all the salad items in a bowl, add the olive oil, salt and pepper, and toss everything together.

  3. Pour coffee balsamic mixture on top - most liekly just half of the mixture. Toss everything together again.

Barbecue Tofu Hoecakes with Vinegar Slaw.  This recipe first appeared in Bon Appetit Magazine in 2009. Kristy made some modifications to make it vegetarian friendly. I think this was the first time any of us had barbecued tofu and it turned out great...perhaps not as good as chicken but then those of us who partake in the eating of meat will always be a little biased!

 

Brown Sugar and Coffee Barbecue Sauce for BBQ Tofu

 

Ingredients:

 

2 Tbsp olive oil

1 3/4 cup chopped white onion

6 garlic cloves chopped

2 Tbsp minced seeded jalapeño chile

1/2 cup (packed) dark brown sugar

2 Tbsp chili powder

2 Tbsp mild-flavored (light) molasses

2 Tbsp chopped fresh cilantro

1 Tsp ground cumin

1 28oz can of crushed tomatoes with added puree

1 cup low salt chicken broth

1 cup freshly brewed ground coffee or 1 Tbsp of instant espresso dissolved in 1 cup of hot water

 

2 packages of firm tofu drained

 

Instructions

 

  1. Heat oil in heavy large saucepan over medium-high heat.

  2. Add onions, garlic, and jalapeño; sauté until onions are tender, about 7 minutes.

  3. Add brown sugar, chili powder, molasses, cilantro, and cumin; stir until sugar dissolves.

  4. Stir in crushed tomatoes with puree, broth, and coffee; bring to boil.

  5. Reduce heat and simmer uncovered until sauce thickens slightly and is reduced to 4 cups, stirring often, about 35 minutes. Season sauce to taste with salt and pepper.

  6. Drain the water out of the tofu then cut into slices and allow to dry on a towel. Remember - the drier the tofu the better it will grill.

  7. Cover the tofu with the sauce and allow to marinate (2-4 hours).

  8. Preheat the grill and brush on a layer of olive oil.

  9. Grill the tofu a few minutes per side to allow the sauce to carmalize.

 

Vinegar Slaw

 

Ingredients:

 

2 cups thinly sliced fresh fennel bulb

1 1/2 cups thinly sliced red onion

2 medium carrots, cut into thin matchstick-size strips (about 1 1/2 cups)

1/2 cup chopped fresh Italian parsley

1/4 cup olive oil

1/4 cup Sherry wine vinegar

1 teaspoon sugar

 

Instructions:

 

  1. Toss first 4 ingredients in large bowl.

  2. Whisk oil, vinegar, and sugar to blend in small bowl.

  3. Season to taste with salt and pepper.

  4. Add dressing to vegetable mixture and toss to coat.

  5. Season with salt and pepper.

  6. Cover and refrigerate at least 1 hour and up to 3 hours, tossing occasionally. Toss to blend before using.

 

Hoecakes

 

Ingredients:

 

1 cup yellow cornmeal

1/2 cup all purpose flour

2 tsp sugar

1 tsp baking powder

3/4 tsp salt

1 cup water

2 tbsp 1/4 stick) butter, melted plus additional for griddle

3/4 cup coarsely grated sharp cheddar cheese

 

Instructions:

 

  1. Preheat oven to 300°F.

  2. Mix first 5 ingredients in medium bowl.

  3. Add 1 cup water and melted butter and whisk until well blended.

  4. Heat griddle or large nonstick skillet over medium-high heat. Brush with additional melted butter.

  5. Working in batches, pour batter by 1/4 cupfuls onto griddle. Using back of spoon, immediately spread batter for each cake into oval shape about 4x21/2 inches; cook until bottom is golden brown, about 2 minutes. Turn cakes over and cook until bottoms are golden brown, 1 to 2 minutes longer.

  6. Place hoecakes on baking sheet and transfer to oven to keep warm while making remaining cakes.

  7. Place 2 hoecakes on each of 6 plates; sprinkle 1 tablespoon cheddar cheese over each cake. Top each with warm tofu in barbecue sauce. 

  8. Spoon Vinegar Slaw on top.

 

 

Tamarind Coffee Fried Tofu.  Corey would be the first to admit that tofu is often a weak substitute to meat. This recipe was packed with promise. After all, most things taste a lot better deep fried. This recipe was snagged from the Messy Vegetarian Cook blog and skeptical as I was it turned out pretty good. The key to crispy fried tofu is to ensure you start the process with dry pieces of tofu.

 

Ingredients (tofu):

 

2 packages of extra firm tofu

6 cups + 2/3 cup water

2 Tbsp tablespoon salt

Vegetable oil

 

Ingredients (Tamarind Coffee Sauce):

 

2 Tbsp finely ground espresso (or two shots of espresso)

6 Tbsp plus 1/2 cup boiling water

4 Tbsp tamarind paste (you can find this is the Thai section of most Asian markets such as T&T)

4 Tbsp + 4 Tsp granulated sugar

2 tsp sri racha

2 Tsp Thai seasoning sauce (such as Golden Mountain brand)

1/8 + 1/8 Tsp salt

Spring onion, coriander, mint (optional)

 

Instructions

 

  1. Cut the tofu into approximate ¼ inch slabs. In a medium saucepan, add the water, salt, and tofu pieces. Bring to the boil for a couple of minutes, turn off the heat, and leave 15 minutes. Remove tofu to drain on a tea towel until cool and dry (at least 15 minutes).

  2. While the tofu is cooling, in which time it will also firm up, make the tamarind coffee sauce.

  3. Brew some strong espresso making enough for the measured 6 tablespoons of water. Using a Nespresso machine this should be two shots of espresso.

  4. Combine the tamarind paste and the remaining 60ml of the boiling water in a bowl and mash with a fork (or wait for the liquid to cool and use your hands). There will still be some large bits, but that’s okay. Strain the thick liquid through a mesh strainer into the same saucepan as the coffee, pushing the pulp against the mesh with a spoon to extract as much liquid as possible.

  5. Add the salt, sugar, sri racha, and seasoning sauce to the same saucepan and heat to melt the sugar. Once the sugar is dissolved, remove from the heat and set aside.

  6. Heat enough vegetable oil to cover 1 inch of the bottom of a high sided frying pan or wok to medium high. Pat the tofu dry if any dampness remains, and cut each piece diagonally to create two triangles. Fry the tofu for 7-9 minutes, flipping a few times, until the pieces are golden brown and crispy. Don’t overcrowd the pan (you may need to fry in two batches). Drain the tofu pieces on kitchen roll or a tempura rack.

  7. Once all of the tofu has been fried, bring the saucepan containing the tamarind coffee sauce back to medium heat. Toss the tofu in and stir to coat each piece evenly.

  8. Dish up and sprinkle with freshly chopped spring onion, coriander, and mint, or any combination of these herbs. Eat alongside steamed Jasmine rice or with a leafy green salad.

 

The Duke - Chocolate Cake.  Yolanda completely blew us out of the water with this dessert. This cake is but one of many delicious recipes featured in the new Duchess Bake Shop cookbook. The fact that none of us had any room for dessert after an amazing dinner did not deter us from devouring this incredible cake.

 

Ingredients (chocolate cake):

 

120g (1/2 cup) hot brewed coffee

30g (3 Tbsp) dark chocolate

200g (1 cup) sugar

118g (1/4 cup) all-purpose flour

60g (1/2) cup)cocoa powder

1/4 Tsp baking soda

1/4 Tsp baking powder

1/4 Tsp salt

1 large egg

60g (1/4 cup) vegetable oil

120g (1/2 cup) buttermilk

1/2 Tsp vanilla extract or paste

 

Instructions to make the chocolate cake:

 

  1. Preheat your oven to 325F. Line the cake pan with parchment paper and spray it with vegetable oil.

  2. In a large bowl, pour the hot coffee over the chocolate a bit at a time, stirring continuously until all the coffee is poured in and the chocolate has completely melted. Set aside.

  3. Sift all the dry ingredients together and set aside.

  4. Whisk the egg, oil, buttermilk and vanilla together in a bowl. Slowly whisk the mixture into the melted chocolate and coffee.

  5. Add the sifted dry ingredients and whisk until the batter comes together. The batter will appear a bit lumpy. Do not overmix.

  6. Pour the batter into the prepared cake pan. Bake for about 45 minutes, or until a toothpick inserted in the centre comes out clean.

  7. Allow to cool completely. Gently run a knife around the edge of the pan and flip the cake out. Set aside until you're ready for assembly.

 

Ingredients (Frosting)

 

188g (1 1/4 cups) dark chocolate

1/4 Tsp fleur de sel or salt

190g (2/3 cup) whipping cream

2 Tbsp water

84g (1/3 cup + 1 Tbsp) sugar

1 Tbsp light corn syrop or glucose

188g 1/4 cup + 1 Tbsp) unsalted butter, cubed, at room temperature

 

Ingredients for salted caramel

 

Seriously? Don't bother making it. Just buy it from Duchess Bake Shop or the Italian Centre

 

Instructions to make the chocolate frosting

 

  1. Slowly melt the chocolate over a double boiler or in a microwave. Once the chocolate is fully melted mix in the fleur de sel. Set aside.

  2. Heat the whipping cream in the microwave or on the stovetop until scalding. Set aside and try to keep hot while you proceed to the next step.

  3. Place the water, sugar and corn syrop in a small saucepan over medium heat and cook until the sugar turns a dark honey or amber colour. Do not stir.

  4. Once the sugar has reached the right colour remove from heat and slowly pour in the hot cream. Stir until well combined. Pour the mixture over the chocolate and fleur do sel in three parts, mixing with a heatproof spatula between additions until smooth. You now have choclate ganache.

  5. Trasfer the ganache to a stand mixer bowl and allow to cool to room temperature. Ensure that both the ganache and butter cubes are at room temperature before moving to the next step.

  6. With the mixer on low speed, add the butter cubes to the ganache a few at a time, incorporating well between each addition. Once all the butter has been incorporated, turn the mixer up to medium and beat until the frosting is light and fluffy.

 

Instructions to assemble the cake

 

  1. Using a sharp serrated knife, cut the cake in half horizontally into two layers. Flip the top layer so that its cut side is facing up.

  2. If the salted caramel is cold warm it in a microwve for a few seconds to soften it slightly - just enough to be easy to spread, but not to the point it is runny. Spread about 1/2 cup salted caramel over the bottom layer of the cake leaving about 1/2 inch around the edge.

  3. Spread about 1 cup of the frosting over the caramel leaving a bit of psace around the edges. Place the other cake layer on top, cut side up so that your cake will have a flat top and gently press down. If any frosting comes out of the sides, smooth it out with an offset spatula.

  4. Transfer the cake to a turntable and spoon about 2 cups of frosting on top, reserving extra frosting to finish the cake. Spread it evenly over the top and sides of the cake and smooth it out with an offset spatula. The smoother you can get the frosting, the more pleasing the end product will be.

 

 

© 2014 by Dinner Club

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