Smooth As a Baby's....

Recently I read a NY Times Magazine article and heard on NPR about a style of coffee indigenous to New Orleans and is growing in popularity among gourmet coffee vendors and coffee enthusiasts (which I'm not, but I'm hooked nonetheless). Simply called "coffee concentrate," this drink is as New Orleans as Jambalaya and Jazz.

Concocting it was easy: 1 lb of grounded coffee and 10 cups of cold filtered water. Let sit for 12 hours. Sieve and serve.

The process of making this drink, however, is not glamorous at all. If anything, it looked a bit sketchy. When I peeked into the stockpot that we put the grounds and water in, all I saw was black liquid glistening from the grounds floating on top. I half expected some flies to emerge through the goop and buzz past the lid of the pot. The next morning, I double sieved the mixture and transfered it into a pitcher. Apparently it keeps for up to 2 weeks in the fridge.

I was very reluctant to try this so, naturally, I poured Danny a glass first. I filled a glass with ice, filled it 1/3 with the black liquid, and 2/3 with milk.

"Is it good?"
"It's good."
"Good-good or good-I'm-glad-I-didn't vomit?"
"Good-good."

Indeed, it was good. What you get is a rich, robust, rounded (running out of R's...) coffee that also packed a punch of caffeine. I learned from the NY Times article that this method of making coffee eliminates the release of oils and acid caused by heat. It's smooth as a baby's bottom. Usually I can only drink a cup of regular coffee before I feel my GI burning from the acid. With this, I can drink two glasses without any complaint and only realize that I should probably stop when I eye starts twitching.

It's a perfect summer porch beverage but if you hate iced coffee, you can add hot milk/water and drink it that way.

Talking to someone who went to college at Tulane, I was also told that a popular way to drink coffee concentrate is with chicory flavored coffee. I haven't a clue what chicory tastes like but it sounds like it would add some smokiness.


Here's the NYT recipe:

New Orleans Cold Drip Coffee

adapted from Blue Bottle Coffee company

makes 8 cups coffee concentrate

1 pound dark roast coffee and chicory, medium ground

10 cups cold water

Ice

Milk.

1. Put coffee in a nonreactive container, like a stainless-steel stockpot. Add 2 cups water, stirring gently to wet the grounds, then add remaining 8 cups water, agitating the grounds as little as possible. Cover and let steep at room temperature for 12 hours.

2. Strain coffee concentrate through a medium sieve, then again through a fine-mesh sieve.

3. To make iced coffee, fill a glass with ice, add 1/4 cup coffee concentrate and 3/4 to 1 cup milk, then stir. To make café au lait, warm 3/4 to 1 cup milk in a saucepan or microwave, then pour into a mug and add 1/4 cup coffee concentrate. (Concentrate will keep in the refrigerator for up to two weeks.)

Bacon Makes Everything Better: Brussel Sprouts

Here's a news flash -- there is something comforting and delicious about bacon. And I would also like to set the record straight that, although tasty, Canadian Bacon is NOT a worthy substitute for the thick, marbled, chewy, crisp, salty...I digress...(deep breath)...slice of pork belly. Drool.

Which is why I am starting a "Bacon Makes Everything Better" segment on Kitchenette Diaries. You may recall the bacon wrapped turkey that was demolished on Thanksgiving last year. But there are *literally* infinite ways to bacon-up any dish and make it taste better.

I grew up loathing brussel sprouts, even though I was already 23 the first time I tasted it. I think I was influenced by TV kids who screamed bloody murder every time it was served by their TV parents. I suppose it's similar to my aversion to anchovies on pizza --just because the Ninja Turtles hated it, too.

Now, I just think b-sprouts are adorable. Dwarfed cabbages. Tiny morsels of nutritiousness. Etc.

The only down-side is they can taste bitter and tough to chew if cooked improperly. This is where the bacon comes in. The fat and salty bacon cuts through the bitter taste of the sprout , making it fun and easy to eat. Seriously, it's fun when you can eat something that tastes like bacon but is (OMG) actually good for you.

Trick is to blanch (or steam to retain more nutrients) the sprouts first so they cook more evenly later on in the pan. I like it a little burnt and crispy, which I think adds deeper flavors.

Here's what you do:

1 lb brussel sprouts
Ice bath
3-4 slices good applewood bacon
salt and pepper

Blanch (or steam) 1 lb of brussel sprouts for 3 minutes. Shock sprouts in ice bath to stop the cooking and maintain bright green color. Once cooled, trim stems and cut sprouts in half.

Cut bacon strips into 1 inch bits. Turn skillet on medium-high and drop in pieces once the pan is hot. Stir until bacon is mostly cooked but still soft. Throw in brussel sprouts and toss with bacon as to coat each half with deliciousness. Let them sit in pan for a minute before flipping again (this allows them to brown). If you feel the sprouts are still too hard, incorporate a tablespoon of water into the pan. Ideal sprout is slightly wilted but still holds color and shape.

Enjoy!

Note.

From the time I first came up with this blog title/idea, I want to clarify that I've since moved from our doll house studio basement to an actual house with a basement that has a real bedroom and a wonderful kitchen upstairs. That said, I had (sarcasm) to say goodbye to the make-shift kitchenette and give up those wrangling days. Now I am equipped with a real kitchen with everything I need.

Everything except a microwave.

This is the time when you shrug and say: Eh, you take a little...you give a little...