Month: December 2011 (Page 3 of 3)

Continuing our new series on cooking with coffee, we’re zippin’ up that old pot-roast recipe with a little coffee gravy.  Just as in cooking with wine, make sure it’s a quality brew that you would drink on it’s own.  Naturally, we like the roasts from Village Coffee Roastery...who doesn’t?

Ingredients:

• 1/2 cup flour
• 1/2 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 1 (4 to 5-1/2 pounds) beef chuck roast, trimmed of excess fat
• 1/4 cup vegetable oil
• 1 large onion, coarsely chopped
• 4 bay leaves
• 1 teaspoon dried thyme
• 2 cups water
• 2 cups freshly brewed Sumatra coffee
• 1 tablespoon butter
• 1 tablespoon flour
• 1/4 cup whiskey (optional)
• Kosher salt and freshly ground pepper, to taste

Preparation:

Preheat oven to 325 F.

Mix together flour, salt, and pepper in a large bowl. Lay the roast on a cutting board and dust lightly with the seasoned flour. Heat the oil in a large, heavy ovenproof skillet over medium heat until hot. Add the roast and brown on all sides, about 5 minutes each side. Remove the roast from the skillet and set aside.

Add onions to the drippings in the skillet and saute over medium heat until they are softened. Return the roast to the skillet; add bay leaves, thyme, water and coffee. Bring to a simmer, stirring and turning to combine the seasonings with the roast. Cover and place the skillet in the oven. Bake for 3 to 3-1/2 hours or until fork tender. Remove the roast from the skillet, discard any bones or gristle and set aside, loosely covered with aluminum foil.

Gravy:

Pour off the drippings into a bowl, let sit and skim off fat.  Add water, if necessary, to equal about 2-1/2 cups liquid. Reheat the skillet to medium high and add the flour and butter (roux) and cook about 5 minutes, whisking constantly, until the mixture is light brown in color and has a nutty smell. Whisk in the liquid, add the whiskey and season with salt and pepper. Return the roast to the skillet to warm in the gravy, then serve.

I like to serve this with egg noodles or garlic grits!

*Recommended Coffee

Sumatra

Sumatra is noted for its lush, sultry earthiness. The coffee is full bodied, complex and delivers a smooth finish.

Looking for a new Christmas cookie? Sparkling Ginger-Molasses Cookies are a new take on the classic gingerbread. We guarantee that they will be a show-stopping addition to your holiday cookie line-up: super easy, super cute, and, of course, super yummy!

Sparkling Ginger Molasses Cookies

Makes ~4 dozen cookies

Ingredients:

• 1 cup unsalted butter, room temperature
• 1 cup sugar
• 1/2 cup molasses
• 2 1/4 teaspoons baking soda
• 1 teaspoon salt
• 1 1/4 teaspoons ground cinnamon
• 1 1/4 teaspoons ground cloves
• 1 teaspoon ground ginger
• 2 large eggs
• 3 1/2 cups all purpose flour
• Sparkling crystal sugar (coarse), to coat cookies

1. Preheat the oven to 350 deg F. Line baking sheets with parchment paper.
2. In a large mixing bowl, cream butter and sugar until they’re light and fluffy. Beat in the molasses, baking soda, salt, and spices. Add the eggs, beating well and scraping down the sides of the bowl to make sure everything is incorporated. Stir in the flour.
3. Form the dough into 1 1/2″ balls. Roll the balls in crystal sugar. Space the cookies on the prepared baking sheets, leaving about 2 1/2″ between them.
4. Bake them for 10 minutes (the centers will look soft and puffy).
5. Remove the cookies from the oven, and cool them on the pan for 10 minutes before transferring them to a rack to cool completely.

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This is one pot cooking at it’s finest!  I created this recipe many years ago and have been tinkering with it ever since.  New products, like More Than Gourmet’s amazing bases and the increasing availability of San Marzano Tomatoes, only increase the depth of flavor in this dish!  Enjoy.

Rosemay Chicken with Marzano Tomatoes and Thyme

• 4 Chicken Quarters, separated, skin removed
• 2 T. Olive Oil
• Kosher Salt and Fresh Ground Black Pepper
• 1 small yellow onion, diced
• 2 cloves garlic, diced
• 1 Large Carrot, diced
• 1 pound mushrooms (baby bellas are best), sliced
• 1/2 Cup Good Red Wine (Merlot or Cab)
• 1 16 oz. can San Marzano Tomatoes, whole, stewed, with the juice
• 1 packet (1.5 oz) More Than Gourmet Glace de Veau Gold
• 1/2 Cup good chicken stock
• 3 Sprigs Fresh Rosemary (you can mince it or leave it whole)
• 1 T. Fresh Thyme, roughly chopped

Salt and Pepper to Taste

Directions:

Separate chicken parts and salt and pepper on both sides.  Heat a large, high sided non stick saute pan to medium high.  Add the olive oil and brown chicken on both sides.  Don’t worry if the chicken sticks a bit, you’ll deglaze later.

Remove chicken and set aside.  Reduce the heat to medium and add the onion and garlic.  Saute for a few minutes, then add the carrots and mushrooms and cook for about 5 minutes.  Increase the heat to high and deglaze with the red wine.  Cook until the pungent smell of wine has subsided, about 3 minutes.

Add the tomatoes (break them apart in a bowl beforehand), the Glace de Veau Gold, chicken stock and herbs.  Bring to a low boil, reduce the heat, return the chicken to the pan and cover at a simmer for about 45 minutes.  Remove the lid and remove the chicken to a plate.  Increase the heat and reduce the sauce to desired thickness.

At this point, you can use an immersion blender to ‘bring it all together’ or you can leave it rustic.  Serve with either roasted red potatoes or a nice penne pasta, crusty bread and some of that Merlot ~ unless, of course, you drank most of it during cooking.  In that case, open up another one and enjoy!!

In appreciation for the continued support of Village Coffee Roastery (and our deep love of 40 weight), we’re starting a new weekly feature entitled “Cooking with Coffee”.  We’ll make recommendations on which coffee to use in and or drink with the dish.  Please visit www.villagecoffee.com for oodles of information on their products and how science becomes art!  Enjoy:)

3 Bean Coffee Chili

Ingredients:

• 1 pound lean ground beef
• 1 cup chopped onions
• 2 teaspoons minced garlic
• 1 cup brewed Harrar Coffee *see description below
• 2 (14.5 oz) cans diced tomatoes with mild green chiles
• 2-3 teaspoons chili powder
• 1 teaspoon cumin
• 1/2 teaspoon salt
• 1/8 teaspoon ground cloves
• 1 (15 oz.) can black beans, rinsed and drained
• 1 (15 oz.) can kidney beans, rinsed and drained
• 1 (15 oz.) can pinto beans, rinsed and drained
• Garnish with shredded cheddar cheese, sliced green onions and tortilla chips, if desired

Directions:

COOK beef, onion and garlic in 6-quart saucepan over medium heat, stirring occasionally, until meat is browned; drain.

STIR in coffee, tomatoes, chili powder, cumin, salt, cloves and beans. Bring mixture to boiling; reduce to a simmer. Cover and cook 30 minutes to blend flavors.

SERVE hot in bowls garnished with shredded cheddar cheese, sliced green onion and tortilla chips, if desired. 

*  Harrar

This coffee is noted for its resemblance to a dry red wine and full bodied presence.  The flavor is amazingly layered with subtle hints of berry and mocha with an earthy backdrop.  The chocolate and the wine undertones will perfectly complement this chili.