Top 10 ways to bake with coffee
Top 10 ways to bake with coffee
- Always sprinkle instant coffee after the bread dough has risen.
- Use coffee syrups in the dough or batter for a subtle taste throughout the food.
- To bake with coffee, and for intense coffee taste, add freeze dried coffee in the cookie batter. After you bake with coffee, take the cookie and cover half of it with coffee frosting.
- With cakes that use another food as favoring too like bananas or apples, bake with coffee that is part syrup and part powdered coffee.
- Pie or tart crusts work best with any of the dried coffees; powdered or granular.
- Concentrated coffee can be used in any of the recipes that call for liquid versions of coffee: espresso, ristres or syrup, etc.
- Beef, tuna, pork, shrimp and dark poultry can be seasoned with instant coffee or with fresh ground coffee beans.
- Fruit sauces can be prepared with all the varieties of coffee.
- Vinaigrettes work best with freeze dried coffee.
- Quiche, soufflé and other baked egg products like the coffee syrups best.
La papita amarilla
La papita amarilla…
Para mi la mejor forma de cocinar la papa es en agua que apenas la cubra y sal. Lleva el agua al hervor, tapas la olla y esperar que el agua se evapore toda y la sal se seque sobre la papa, se destapa la olla y listo. Si le llegase a faltar cocción, se lleva al horno en la misma olla con un toque de aceite de oliva y unas hojitas de romero hasta que esten suaves por dentro y tostaditas por fuera. Esto lo podemos lograr tanto con la papa grande, cortada en trozos de 1 pulgada o 2.5 centimetros aproximadamente, y sin pelar o con la papa chica.
La papa es a veces vista con mal ojo, porque nos hemos acostumbrado a consumirla frita al estilo Franc’es. Porque las papas fritas que venden en los afamados restaurantes de cadena son de origen europeo… quien lo diría. Su nombre, FRENCH FRIES, o FRITES como dicen los franceses son un estilo de comer la papa que aunque llevan el mismo nombre no se preparan de la misma forma. Casi igual si, pero la papa francesa se frie una vez y la americana o de restaurantes de cocina al momento, son preferidas, congeladas y luego vueltas a freír una segunda vez. También se pueden ver muchas veces las “frites” que son servidas y por tanto cocidas con algo de piel.
en la piel de la papa es donde encontramos los minerales que tanto nos ayudan en nuestra digestion, belleza y energia. Ademas de ayudar con el mejorar el metabolismo, la piel es deliciosa, tostadita, ligeramente salada y caliente.
buy on Amazon
http://pachi.com/CMS/index.php?option=com_content&view=article&id=510:ensalada-de-papita-amaeillla-al-romero&catid=23:acompanamientos&Itemid=8
http://pachi.com/CMS/index.php?option=com_content&view=article&id=212:papita-amarilla-con-hierbas-fritas&catid=34:pasabocas&Itemid=8
Coffee Dotted Chiffon Cake
Vanilla and Coffee Dotted Chiffon Cake
Coffee Dotted Chiffon Cake
There are some cakes that just remind us of childhood, home, the mother -specially my pastry chef mom- the smell of the oven, and a warm cup of café con leche. This is one of those amazing desserts that brings back the afternoons at home, in the kitchen table, a place where we would all sit, adjacent to the kitchen where we were not supposed to go to.
Memories to be made to last forever with this Vanilla and Coffee Dotted Chiffon Cake.
coffee doted chiffon cake
2 1/4 cups all-purpose flour 1 1/2 cups sugar
1 tablespoon baking powder 5 eggs, separated
3/4 cup water
1/2 cup oil
1 1/2 teaspoons vanilla extract
1/2 teaspoon almond extract
1/2 teaspoon cream of tartar
1/2 teaspoon salt
2 tablespoons freeze-dried or granulated instant coffee
1. Preheat the oven to 350oF.
2. In the bowl of an electric mixer, place the flour, 1 cup sugar, and the baking powder. Mix with a fork or whisk; make a well in the center and pour in the egg yolks, water, oil, and vanilla and almond extracts. Attach the mixer blades or paddle, and mix at medium-low speed for 2 to 3 minutes, until shiny.
3. In a clean mixer bowl, place the egg whites, cream of tartar, and salt, and beat at medium-high speed until frothy, about 2 minutes. Add 1/2 cup sugar slowly, and mix in high speed for 8 minutes, until shiny and thick.
4. Fold the whites into the yolk mixture. Fold in the instant coffee.
5. Pour into an ungreased tube pan or 2 cake pans.
5. Bake for 45 to 50 minutes, until the cake springs back when you touch it and feels sturdy.
6. Remove from the oven and turn onto a rack, top down.
7. Unmold when completely cold or the next day. Scrape the sides with a knife for the tube pan.
To a child and their memories.
Las 3 mejores recetas de ensaladas!
Las 3 mejores recetas de ensaladas!
Ensalada Verde con salsa de Tamarindo
Ensalada con Pepita de Marañón
Ensalada de Lechuga y Espinaca con Parmesano
Instant Coffee Cooks
Instant Coffee Cooks
Instant Coffee Cooks
How To Cook With Instant Coffee
Instant coffee cooks, it is the most practical way to cook with coffee. We could say this because it keeps well on the cupboard and it sits there for immediate use. There are two types of instant coffee, the freeze dried variety and the powdered dehydrated instant coffee. There are also two styles of grain size and shape, a larger uneven grain and a completely pulverized grain. They each have their best ways to be used with and work wonders with our recipes so this is how Instant Coffee Cooks:
Freeze dried coffee is my favorite type of instant coffee to cook with. It keeps most of its aroma even after baking and is perfect to mix with dry ingredients. It will not mix well with syrups or a variety of wet mixes that have high sugar content or fat in them.
This can be good when you want to be able to bite the coffee and not so good when you want to dilute the coffee to prepare a sauce. Freeze dried coffee mixes fantastically with water or vinegars so it is the one I usually chose when preparing dressings or vinaigrettes. After the coffee is diluted with the water or vinegar then it will dissolve perfectly in the rest of the mixture. The flavor of freeze dried coffee will be transferred to the mixture even if it is not heated, making it great for beverages too. When baking cakes, muffins, tarts or pies in it is often interesting to be able to see the spots of the coffee. This is where I also use the freeze dried version of instant coffee, because you can bite into the crunchy dots with out breaking a tooth, which could happen if you crack coffee grains into a batter. Then the rest of the preparation can be reinforced with the coffee o not, depending on the taste and design you want to attain. When I need to add freeze dried coffee to a syrup, I first dilute it with equal amounts of water and then pour the syrup over the mixed diluted coffee; I pour the mixture into the mixed coffee because the coffee mixture is usually so much smaller in volume than the batter, that I would rather not loose any of this delicious flavorful concentrated coffee mix when transferring it into the larger batter or syrup. Keeping the bite in the coffee mixture is simple; it should be done at the end of the mixing time so that not much of the instant coffee dissolves and disintegrates under the friction of the mixing process. Then just enjoy watching the dotted coffee dots in a variety of beautiful breads, cakes and desserts as well as tarts and special sauces. This is the best way To Cook With Instant Coffee – granular freeze dried type.
Baking is the second favorite way To Cook With Instant Coffee; freeze dried instant coffee. I believe it keeps the aroma and flavors best over long periods of time under heat. It can also be used to replace other forms of prepared coffee your recipe asks for: concentrated coffee, concentrated coffee syrup for savory foods or concentrated coffee syrup for drinks. The only change that needs to be done is to evaluate if you need to sweeten the final product just a bit. Normally I don ́t change the recipe and all is fine. Depending on my mood if I wanted sweeter or stronger.
How Instant Coffee Cooks. Powdered or finely ground instant coffee is the easiest to use, it allows for perfect dilution in any type of mixture, at any temperature. It is wonderful to use as decoration by passing it along with powdered sugar or other ingredients through a sieve. You can use it over stencils to add your own special signature to your coffee dishes. I use it mainly for the later but it can also be used in dishes that do not need to bake for long periods of time. Sauces work great, seasoning meats too, it dilutes while infusing the product with the flavor and with the amazing properties of the marvelous red bean.
DECAF Instant Coffee Cooks! Instant coffees also lend themselves to be used in the decaf form. This is lifesaving for many because those people who must use decaf form of coffee can also cook with it. Decaf coffee has a lot of the same benefits and antioxidants that regular coffee does. This is established in many serious studies that can be found on university and government web pages.
berries in coffee balsamic sauce
So lets get going and get on with trying To Cook With Instant Coffee. oUse one of the blog’s or the books delicious recipes with instant coffee. To prepare the mixture you must to the following. When a recipe calls for a coffee syrup you must use that amount of water with half of the amount of freeze dried coffee or one fourth of the amount of instant coffee. If the recipe calls for freeze dried coffee, then use half the amount of powdered to freeze dried type. And you can also try using 1 to 1 freeze dried coffee to concentrated coffee or to espresso, it works wonderfully well.
Good luck, and write back on your experience.
Lactose Free Banana Nut Bread/ Torta de Banano y Nueces SIN LACTOSA
Lactose Free Banana Nut Bread/Torta de Banano y Nueces SIN LACTOSA
Lactose Free Banana Nut Bread/
Torta de Banano y Nueces SIN LACTOSA
Prepárala en un tazón con un tenedor sin necesidad de batidora.
torta de banano y nueces sin lactosa
8 a 12 porciones
1 y 1/4 taza harina integral
2/3 taza azúcar morena oscura
1/2 cucharadita canela
1/2 cucharadita bicarbonato
1/2 cucharadita polvo de hornear
1/8 cucharadita sal
3 banano maduros majados
3 huevos
2/3 taza nueces picadas
1/2 taza leche de almendra
1/2 taza aceite
2 cucharadas jugo de naranja
- Mezcle todos los ingredientes secos en un tazón.
- Mezcle todos los ingredientes húmedos en otro tazón.
- Vierta los húmedos en los secos y mezcle con un tenedor.
- Hornee en un molde engrasado y enharinado 45 minutos a 350F.
Prepare in a bowl with a fork!
Lactose Free Banana Nut Bread
8 to 12 servings
1 y 1/4 cupos whole grain-wheat flour
2/3 taza dark brown sugar
1/2 teaspoon cinnamon
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1/8 teaspoon salt
3 bananas, very gripe, mashed
3 whole eggs
2/3 cup chapode walnuts
1/2 cup almond milk
1/2 cup oil
2 tablespoons orange juice
- Mix all dry ingredients in a bowl.
- Mix all wet ingredients in another bowl.
- Pour wet ingredients over dry ingredients and mix with a fork.
- Bake in a oled and floured pan during 45 minutes at 350F.
Cooking with Coffee
cooking with coffee
cooking with coffee
….saved my life ?
How cooking with coffee saved my life is a story of struggle, companionship and even community. It happened when my two eldest daughters where out at college and the third daughter in her teens. I was working on a book for newlyweds; one which I will retake next month after the wedding of my daughter number 2. I was home alone, though not literally, almost, because my girl was out and about and my husband and I were getting closer to the empty nest.
cooking with coffee
As I kept working non-stop on this other book that was so exciting for me, because we were going to be there soon, either empty nesters sad and mean, bickering and boring, or newlyweds again, fun and feisty, sexy and ready to head out at night again. Then, in the middle of the project, my husband comes home with a magazine with an article about the expansion of coffee shops in the world and the way coffee was beginning to be the new WINE. He wants me to write a book on cooking with coffee. So, as the business mas he is, he suggested I should stop what I was doing and get to work on recipes made with coffee; cooking with coffee.
cooking with coffee
Here comes the salvation story? Well, there is nothing I dislike more than having my half orange- as we call our partner in Colombia- be right about something when it comes to my work. Mine is all about creativity, passion, color, desire, emotion. And his, an engineer, is about, numbers and efficiency. Anything and everything has to be on the positive side of the scale and measured. Simple as that, he is very very clear. This works, that doesn’t. So, even though this was the first time he had come up with any kind of suggestion for my books, and it was a first time book ever written on cooking with coffee, this time it was more an emotional order than a suggestion.
Food Lust People Love -blog
I think both my half orange and I are type A personalities, which have lived peacefully due to the different jobs we have. And now he wanted to come in and tell me what and when to do. Mmmm…. not something that goes well with me. So the emotion he had on how great this book would be, cooking with coffee, was taken by me with a surprise that is not that likable. Do you know when someone comes with a gift, something that you have at times said you don ́t need or like, but that person thinks he is giving you the panacea, and you don ́t know what surprised face to make? The feeling being so strong, it comes through and even though you don ́t want to ruin the moment, its stronger than you and it just turns out bad. Well this happened here, the only real problem is that I was sleeping with the gift giver, and wanted to scream and so much more. So the next days were a bit stressed, instead of full of thankfulness for the greatest gift, which was the idea of a book never written before, cooking with coffee, and one who would finally give me the biggest international sales, and two awards. All of that of course unknown and not even to be discussed at that point.
cooking with coffee
Next couple of days were practically not productive, to say the least. My couples book was at a physical stop, while still on the mental page very strongly and the cooking with coffee book buzzing on my head all day, like that bee that keeps coming back after your drink at a picnic. The biggest wall I had to break was that one that I had constructed myself. That wall that was simple an egotistic childlike aversion to having my husband being right. Actually after 28 years of marriage, there is still competition; like deciding who took the best picture that appears on the digital camera…hahaha. I still remember an amazing picture he took one early morning at sunrise, after discussing and saying I had taken it, he finally realized, it was a picture of sunrise at the beach! I have never been up before sunrise at the beach. He actually gets all his brownie or John Gray* points by bringing me coffee in bed after the gym or practicing golf. So… I didn ́t take the picture
Back to the book, I finally decided I would get into cooking with coffee and give myself a present for the huge emotional toll his idea had taken on me. So I flew to the coffee zone in Panama, as we have been living here for 15 years now, for 2 days and brought back with me some amazing fresh coffee, right out of the roaster and with an aroma that made me want to prepare everything with that particular coffee. At the beginning, being a Pastry Chef and the daughter of a Master Pastry Chef, I began my cooking with coffee trials with breads, bars and cookies. As I went along into ice creams, cakes and desserts I was in the work kitchen almost 24-7 and producing so much coffee infused food that I was sending it out the the community where I lived. By the way, one time a lady came to say thank you and my husband told her that I gave all those divine goodies from cooking with coffee trials away so I would ́t gain the weight, not totally untrue, but… By now you can imagine he is quite the character, dressed in a suit and tie, that confuses people with the way he looks and the things he says outside of his office.
The following month I decided to fly out to Colombia with one of my daughters who was back from college for the summer and spent some days in the coffee zones of Viejo Caldas, in order to experience more the process of the good practices in the production of great coffee.
So a couple of years passed and finally Passion for Coffee, the book on cooking with coffee, had sold over 65,000 copies in Europe only and also sold in all Latin America, 2 awards, on in the US by the IBPA and one in Europe by GOURMAND.
The fact that the one bag of amazing fresh, just roasted dark brown coffee beans with its aroma that permeated the plane and my home for many days, kept the peace and saved my life and my husbands, indeed.
cooking with coffee
John Gray* is the author and speaker of Men are from Mars and Women are from Venus
Caramel Coffee Sauce Recipe
Caramel Coffee Sauce recipe
Caramel Coffee Sauce recipe, is in the BASICS chapter of Passion for Coffee. The basic chapter contains all the coffee recipes you will ever need to make great coffee desserts—from bases like meringue disks and crêpes, to toppings like rich ganaches, fluffy buttercreams, and airy meringues. Pie doughs in three varieties, to create from miniature to large, sweet to savory, coffee tarts,pies and more. The Caramel Coffee Sauce recipe and other Coffee Syrups in this chapter allow the cook to carry liqueurs, drench desserts, make and top ice creams, and coffee drinks. Pastry creams to flavor a complete array of extraordinary treats, and mix with the Caramel Coffee Sauce recipe and even with Passion Fruit Sauce, in the book too. Delicious coffee syrups and sauces to serve with the savory food recipes in the book, Passion for Coffee, as well as part of the array of desserts, infusions, ice creams, sundaes, bread toasts, biscuits, and incredibly delicious coffee good foods you can ever imagine.
The Caramel Coffee Sauce recipe and the 6 coffee syrups are all easy to prepare and produce an intense coffee taste and almost umami satisfaction.
Concentrated coffee syrups will be your key to successful coffee cooking throughout this book as well as any personal recipes you would love to experiment with. Prepare the Caramel Coffee Sauce recipe and other coffee syrups in minutes. They keep for a week and up if covered and refrigerated.
The practical tips at the end of the BASICS chapter in Passion for Coffee will help you craft these luscious coffee recipes and many of your own creation too.
This is the best caramel coffee sauce in the world! It brings out the best in anything you add it to and takes only seconds to prepare.
Basics
caramel coffee sauce recipe for 1/2 cup of caramel coffee sauce
1/4 cup firmly packed dark brown sugar
1/4 cup heavy cream
3 tablespoons brewed espresso or basic concentrated
coffee (pg 36), or freeze dried instant coffee
1 tablespoon butter
.
1. Combine the sugar, cream, and coffee in a small sauce-pan.
2. Bring to a boil and cook for 30 seconds to 1 minute, mixing continuously.
3. Turn off the heat, mix in the butter, and set aside to cool.
Passion for Coffee
Passion for Coffee
Passion for Coffee, a way of life, a meaning to each day, a rising for many that creates a network of unknown human beings all in one simple group, for love and Passion for Coffee.
Nothing makes me feel a sense of accomplishment more than a letter from a reader. This one especially is so lovely and filled with a sense of what I wish to give every reader who gets a hand on my book, Passion for Coffee. I would love to share the book with the world; some times you feel there is something you must tell the whole wide world, and ridiculous as it may seem, I too think this about Passion for Coffee, my book. It is about the lives of so many people entwined in one single cup of this magical drink that opens our eyes to the world every morning… It is the lives of those early morning risers, under cool, cloudy mountain dew, that raise with joy and love to work a crop that can be tasted throughout the world in so many different aromas and flavours… It is the passion of the managers, grinders and engineers in off-white boots, kakhi pants and wide smiles on their face at packaging plants… It is the passion of the roaster and the care he takes with the precious bean… that moves the wheel of coffee throughout the world and creates a Passion for Coffee that I try to convoy in my book, Passion for Coffee.
This letter arrived at my inbox yesterday, and I wanted to share it with you:
…The first morning home from Panama,I arose early and ground up my Panamanian beans,brewed a pot and sat down in our kitchen nook. I opened my Passion for Coffee book and started to absorb what had just happened in the past week.The sponge was full,more than one could possibly absorb in such a whirlwind tour.It left me wishing for more,the chance to open yet another door, to go deeper within and get closer to where these people had been. I left it at that and proceeded to read.
The dedication began,by thanking two beautiful people I had just met. Your forward thinking mother who inspired you to be bold and brilliant,creative and confident,who could wish for more….and your husband who enjoys life to the fullest and shares his love so generously with others. His passion for life is infectious.
Back to the book,I loved the real life stories of farmers and growers,people with a passion who bring the bean to life. They give it a foundation,they give it meaning. Their roots run deep and they are providing a livelihood for generations.
You went within to expose nature,science and gods great work…the people who nurture the bean to perfection and send it our way.
Love abounds in your work. Your writing is superb. Humble and heartfelt.
Pardon me for expounding to this degree,but so much of what you have written resonates in my rural upbringing. I won’t drag on.
What I simply started out to say was,thanks for sharing so much in so many ways.
Well done all around.
Aunt Jodi,Tia jodi as Tita would say.
Love her so much.
Recipe for Passon for Coffee from a friend to you…
One little grain of green
just happened to be seen
by a tiny flock of sheep
tired and thirsty out down deep
in the sunny warm and steep
land of African Kaldi
So it all goes back along
an unknown of birth and time
where we all were just surprised
by that wonder energized
of a red or green round seed
that itself just tasted green
not long after
in days or faster
it was cleaned and ground to be
our favorite drink indeed
just for thinkers, leaders too
all the gentiles could not know
that amazing taste the seed
soothing coffee from the ground
was so quietly kept within
now the whole world gets to share
an amazing cup of care
full of life and love and dare
and even flavors to compare.
It belongs to all, these days
as we hope it always stays.
Patricia McCausland-Gallo is a nutritionist, pastry chef, teacher, and food writer born in the Caribbean town of Barranquilla, Colombia. She has a B.S. in Foods and Nutrition from Louisiana State University, attended a School for Retort Operations, and completed courses of instruction prescribed by the Food and Drug Administration.
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