Gadget: Kona Coffee Maker

I don't make coffee at home very often. Maybe one day on the weekend? There were several years when I didn't take caffeine at all, but now I'm at the point where I have to have it. Again. Everyday. Every morning. So, I stop by the corner to get a cup, and visit with Boo or Keith or Chelsea. Sometimes I sit for a few minutes and read something for work or make a phone call. For me it's nothing fancy, just brewed coffee or an au lait. If it's warm and I am at Starbucks, I'm a big fan of the double shot on ice. Otherwise, I pretty much stay away from espresso drinks.

As far as the process at home is concerned, I have been a devotee of the French press for about ten to twelve years. I agree with the idea that it produces some of the best coffee, the thought being that since the filter doesn't absorb any of the oil, a more flavorful coffee is extracted from the coarsely-ground beans. Of course, since the filter doesn't absorb any of the oil, a more cholesterol-laden coffee is extracted from the coarsely-ground beans. Best enjoyed in moderation, but delicious none the less.

However, I had been wanting a different option for brewing. You might think, "He probably wants something more automatic. One of those pod-espresso makers or something like that." But no. I have had my eye on the Bodum Kona coffee maker for awhile. Again, non-electrical. I like the process: coarsely ground beans, hot water poured over them. No buttons, no muss and no fuss. I am a Luddite when it comes to coffee (although I do use an electric grinder!) and like the vessels, especially the hourglass shape of the Kona. Of course, it's a blatant rip-off of the classic, Chemex coffee system which has been in production since the 1950s. And I had actually decided on a Chemex version, until I found the Kona on sale for a song at Sur la Table.* It comes with a permanent filter that is easily cleaned and make delicious and very strong coffee. I'm still working on the measurements and the process, but feel like an early morning chemist while I'm at my work with this great coffee beaker.

*They don't have it on-line, but if you have a store close to you I'm sure they have it on the sale shelves.

Woodland

Sunday, we joined up with April and Katie for brunch at Woodland. April promised a surprise, which turned out to be LESLIE! Fun, fun...

I'd never been to Woodland before, but it has a fun, funky feel and very good food. It's wasn't super-packed, so we didn't have to wait for a table or feel rushed about our meal. They basically have two breakfast choices, but in reality the choices are limitless. You can get Eggs Benedict with ham, spinach or salmon. There other choice is called 'the morning wood' and features two eggs any style (I had mine poached and they were perfect.) and four side choices from what seems like an endless list. I had tater tots, grits, homemade biscuit (the best biscuit I've ever had outside of my mother's kitchen, I might add.) and a fruit cup that was so much more. Every bite of fruit was perfect, even the cantaloupe. April and Leslie shared a 'mimosa for two,' which we decided was more like a mimosa for the table since it was a carafe of juice and a bottle of Cava. They also have pancakes, french toast and cinnamon rolls--which I intend to try on my next visit.

Woodland

1716 S Congress Ave
Austin, TX 78704
Phone: 512.441.6800

www.woodlandaustin.com

Holiday Blitz

When it comes to holiday entertaining, I like to hit it hard and hit it fast. This year, that meant getting the tree and other decorations up before Thanksgiving; planning a party for forty-something upon returning from New Orleans; and giving an open house on the first day of December before anyone had a chance to get sick of all the madness.

Those who know me, know that I am a meticulous party planner. This means that I:

• Begin to think about the menu months in advance.
• Pull recipes as I find them and keep copies in appropriately labeled files.
• Start a shopping list weeks before with complete breakdown of what needs to be purchased from where.
• Create a list of what need to prepared in what order.
• Consider serving pieces and tablescaping far in advance.
• Make intricate sketches of how the serving pieces should be arranged.
  

This year, I just threw it together in about three days. Honest. I didn't even decide on the final menu until the Wednesday night before the party. Of course, this sort of lackadaisical approach took its toll on the host, and I spent the week after recovering at an undisclosed location frequented by many celebrities. Anyways, it all turned out magnificently and I hope you enjoy the photos of the spread...



Savories:
Mixed nuts
Peanuts with rice paper (my favorite addiction)
Pub mixed
An array of fine cheese, with fig compote, quince paste, dried apricots, fruit and nuts
Raw and roasted vegetables with green goddess dip and hummus
Polenta squares with tomato olive relish
Potsticker baskets with cherry, cashew 'chicken' salad
Hot onion souffle
Wheatsville Co-op Popcorn Tofu w/apricot dipping sauce

Sweets:
Chocolate cakes with peppermint whipped cream
Ruth Johnson's Almond Roca
Crème puffs

To drink:
Beer and wine (everyone was drinking beer, which was strange)
Sodas
Spiked Angel Punch

Glad you came if you were there, wish you had if you didn't...

Happy Holidays!

Punch! POW!

There are lots of babies coming our way right now. Our friend's Anna and Chris just gave birth to little Otto in Wichita month or so ago and here in Austin, Kay and Joel are the proud parents of a new little boy. Saturday, Catherine and Shannon threw a baby shower for the upcoming birth of our mutual friends TJ and Heather's little boy. I offered to bring the punch, both an alcoholic and non-alcoholic (for the mom-to-be and other non-drinking guests).

Punch at a shower is a longstanding tradition and when I was growing up at Plainview Baptist Church in Tulsa, OK there were a couple women in the fellowship who had THE punch bowl. (My Mam-ma was one of them and now mom has the bowl, and more cups than you can imagine, to loan out.) I love the idea of THE punch bowl, because its very communal. It's one of those things that not everyone has to own, but is passed around for special events. If you are having a shower or party that necessitates punch, you just call up the person with THE punch bowl and ask to borrow it. That person bring THE punch bowl and everyone enjoys the punch. In the Southern Baptist Church tradition, you would expect some mints and mixed nuts to accompany the punch at a wedding and perhaps some simple tea sandwiches for a shower. Or maybe just cake.

Several years ago, I bought a punch bowl at the Salvation Army for a song. It's white glass, has a stand and is decorated with a grape motif. My punch cups are cut glass, but white, so they coordinate without being too much of a standard set. Although I only use THE punch bowl about once a year for my own purposes, I'm always happy to have the opportunity to lend it for special occasions. And happier still to bring the punch! Next time you're having a party, try one of these recipes instead of making a mixed drink or serving wine and beer. I think your guests will enjoy your thoughtfulness and you'll appreciate doing something different and special. And call me, I'll lend you THE punch bowl.

If you're interested in buying a punch bowl and being one of the people with THE punch bowl, I suggest searching thrift stores and antique malls. I found the following while just out an about:
I encountered this last bowl when out shopping at an antique mall in Ft. Worth with my brother Eric and his wife Becca. It's actually the same pattern as some of the crystal my parents received for their wedding, with an unusual coin motif. The shape is fantastic and it would be a dramatic piece to use for service.


Want a new punch bowl? Look no further than your friends Crate and Barrel store, which always has a couple that would work perfectly. They recently added the Virginia punch set (above and here) and I think with it's nice elevated shape, is the best of the recent offerings.


Recipe: Angel Punch
This simple non-alcoholic punch is flavored with green tea. If you wanted to add a little punch to your punch, you could substitute a dry sparkling wine for the club soda and maybe a little lemon-flavored vodka.

1 cup sugar syrup (1 cup sugar, 1 cup water. Bring to a boil and simmer until the sugar is dissolved. Chill.)
1 pint lemon juice, freshly squeezed
1 quart strong green tea
2 quarts white grape juice
2 quarts chilled club soda

Combine all ingredients except soda and refrigerate until well chilled. Pour into punch bowl and add soda. To keep the punch cold, freeze slices of lemon or some of the punch mixture in ice cube trays. Using ice can dilute the flavor.

Makes about 45 4 -ounce servings.


Recipe: Planter's Punch
A classic southern recipe constructed from fresh fruit juices, rum and club soda, it's perfect for any season.

1 1/2 cups freshly squeezed orange juice (4 to 5 oranges)
3/4 cup freshly squeezed lime juice (5-6 limes)
2/3 cup freshly squeezed lemon juice (4-5 lemons)
1 1/2 cups dark rum
46 ounces of pineapple juice
1/2 cup sugar
1/4 tsp bitters
1 liter club soda

Combine juices in a large container, add rum, sugar and bitter. Stir to combine. Chill until ready to serve. Just before serving, add mixture to punch bowl along with chilled pineapple juice and soda. Use frozen slices of the fruit to keep your punch nice and cold.

Salut!

Couple of Mojitos, Please

My friend Josh is Spokane, WA wrote after I posted the sangria and mentioned how refreshing mojitos can be. Of course, the best mojitos are made individually and by hand, but who has time to do that when you're trying to entertain a room full of people and keep them all in drinks? Not me. This recipe is the next best thing. Be warned though, after a while the mint will begin to look like wilted spinach. My guests never seem to mind and finish the batch nary a complaint.

Recipe: Mojitos for a Crowd

2 cups (packed) fresh mint leaves
1 1/3 cups sugar
1 1/3 cups fresh lime juice
4 cups light rum (that's right, ya'll!)
Ice
3 cups club soda

Combine the mint, sugar and lime juice in a big yellow bowl or pitcher; mash with a potato masher so the mint releases its flavor. Let stand for at least 15 minutes and up to 2 hours. Stir in rum. Ladle or pour into 16 tall glasses, fill with ice and then add about 3 tbsp. of club soda--a large splah. Garnish with mint and a lime wedge if you want.

Mangez!

Small Plates

I posted an arrangement of dishes on MTSS earlier in the weekend, and here are the recipes I prepared for them. The entire menu was inspired by a recipe for Cava Sangria that is in the June issue of Bon Appetite. It sounded delicious and I wanted to try it. While sangria goes with just about anything, I decided to stick with the Spanish idea and do some small plates. We started with a large mixed platter of vegetables, cheese, bread, dips, olives, nuts, peppers, etc. From there it was potato croquetas with saffron aioli, which I wouldn't call a standard, but I have made several times. After the croquetas, I served a gazpacho that was topped with a chunky garnish and a drizzle of orange olive oil and champagne vinegar. (I heart vinegar. I think I'm going to have to do a entire post on vinegars.) The last course was a potato chip tortilla and a small green salad. Yes, it sounds weird to use potato chips in tortilla, but the recipe is from an important Spanish chef, so its legit. Dessert was homemade cinnamon-scented chocolate gelato and butter cookies. And coffee in the lovely new service. Here are few of the new recipes that I think you should definitely try.



Recipe: Fava/Lima Spread
This is something I threw together. You can serve it with chips or on pieces of bread with slivers of cheese.

12 oz. frozen fava or lima beans
1 onion. coarsely diced
2 cloves garlic
2 tbsp. olive oil

In a large skillet, heat the olive oil over medium heat. Add the onion and cook until starting to brown. Add the beans and garlic and continue to cook until the beans are soft to the tooth. Place in a food processor, add salt and pepper to taste and a little water. Pulse until coarsely chopped--you don't necessarily want it to be smooth, more of a chunky consistency.



Recipe: Stuffed Piquillo Pepper
You can find these piquant little red peppers in jars or sometimes in the deli section of your grocery store with the olives. There are a million ways you could stuff them, but this version I whipped together is simple and tasty.

8 oz. cream cheese, room temperature
4 oz. goat cheese, room temperature
2 cloves garlic
3-4 tbsp. milk or half-&-half
Freshly ground pepper
24 piquillo peppers, rinsed, drained and patted dry

Combine the first four ingredients in a bowl and cream together until you have reached a spreadable/pipable consistency--you may need to add another splash of milk. Add pepper to taste. Place the cheese mixture in a sealable plastic baggy and snip one of the corners off. Pipe the cheese into each of the peppers, then chill for one hour or overnight.

Recipe: Potato Chip Tortilla Espanola

7 large eggs
4 oz. good-quality potato chips, preferably lightly salted
1 tsp. salt (or none if you're not using lightly salted)
2-4 tbsp. olive oil

Combine six of the eggs and the potato chips in a big yellow bowl. Stir together, slightly crushing the chips as you break up the eggs. Let the mixture sit for 5 minutes so the chips can soak up the eggs, then beat in the seventh egg and salt if using.

Heat olive oil in a small skillet (6-8 inches). Add egg mixture and stir with a wooden spoon. Continue cooking until the egg is set underneath and starting to brown. Slide the tortilla onto a plate and then invert the uncooked side back into the pan, cooking until it is done. Cut the tortilla into wedges and serve warm or at room temperature.

Mangez!



OH! I almost forgot the sangria...

Recipe: Cava Sangria
Sangria is always a welcome addition to entertaining in the summer, but this version is especially delicious and refreshing. This recipe is based on one from Jose Andres' in Bon Appetite, June 2006.

1/2 cup white grape juice
6 tbsp. Licor 43 or Tuaca (I used Tuaca. The bottle of Licor 43 I found was about 60 years old.)
5 tbsp. brandy
2 tbsp. sugar
2 750-ml bottle of cava
1 cup sliced strawberries
Fresh mint

Combine the first four ingredients in a large pitcher, stirring until the sugar dissolves. Add the strawberries and allow to sit for several hours or overnight. Add the two bottles of cava, stir to combine and serve over ice. Garnish with mint and strawberries.

Addictions

With the opening of the Museum, moving and other business, I haven't really been cooking a lot lately. At least nothing new. I have, however, found some wonderful new snacks at the store to which I have become totally addicted.


Whole Foods sells these wonderful, crispy 'chips' as part of their 365 store brand. They have several flavors, but I'm southern so of course I prefer BBQ. I could eat the entire bag by myself. (P.s. They're building a bigger and better WF five minutes from the house. Excellent.)


John (aka Twisted Tigger) introduced Danette and I to these wonderful snapea crisps when we were in Chicago in March. Luckily they sell them at several stores here, but I brought a couple bags back with me on the plane just in case. They are basically sugar snap peas that are reconstituted with rice, etc. which makes them very delicious and crisp. They're fairly healthy as well. Blame John. There is also a Caesar flavor that isn't as good.


The BEST soda in the world is Central Market's CM Organic Italian Soda. It comes in five delicious flavors, but blood orange and pomegranate are currently tied for first place at my house (with lemon a close second). The citrus flavors have large chunks of fruit floating in them! Look, you can even see it in that tiny picture!

If you come and visit, pack an extra bag because you'll want to take home some goodies on the plane.

Mangez.

The Perfect Eggnog

My friend Alyson (of artbizcoach.com) sent me her family's famous eggnog recipe. Delicious! I asked for some details on its provenance and she filled in the blanks. This recipe is from Aunt Susan's How-To Cookbook from 1951, but Alyson's mother Barbara first made it in 1959, the first year she was married. Alyson said that it's been a part of her holiday for almost twenty years:

"We started making it in Crested Butte. Always on Christmas Eve. Then we put it out in the snow overnight. The icy snow makes the nog thicken and the flavors are just that much better in the morning. Christmas morning just isn’t Christmas without Bert’s eggnog and a good buzz."

If my family imbided, I'd certainly suggest it. Why don't you give it a try? Happy Holidays from big YELLOW bowl!

Recipe: Bert's Eggnog

6 eggs, separated
1 cup sugar
1 pint bourbon
1 jigger rum
1 pint whipping cream
1 pint whole milk

Whip cream. On mixer, beat yolks until very thick pale lemon color. Add sugar gradually, beating well until disolved. Add bourbon and run, pouring it in a very fine streat and beating constantly. This cooks the eggs, so do pour is slowly.

In a big yellow bowl, whip the egg whites until stiff and carefully fold into the whipped cream. Slowly pour the yolk mixture into the whites and cream, folding carefully. Thin with milk to the consistency you like. Refrigerate overnight, perferably outised in the snow with a foil covering. Serve in a mug with freshly grated nutmeg.

Mangez!