Perfect French Press Coffee

Make this your morning ritual to enjoy a rich tasting French Press Coffee.
You can vary the amount of the coffee if you find this recipe too strong.

Let this stand for 1 minute.

After 1 minute fill just to the top of the metal band.

Let sit for an additional 3 minutes - so 4 in total.
Gently press the plunger after 4 minutes.

Use a fine mesh strainer to remove grains that make it through the press filter. 

Steps to a perfect cup of coffee: (using a single French Press as shown)

Using a regular teaspoon, put 3 heaping spoons of coffee into the French Press.  Use 2 spoons if you like weaker coffee. I like to use Illy Espresso coffee (silver can with a red band and it will say Espresso).  Although it is really finely ground, it has the best flavor.

Boil the water and let it sit 45 seconds in the kettle, before pouring it.

Pour the water into the press to about 1/3 full. Stir. Set the timer for one minute.

Add the rest of the water to the metal band (not too high).  Set the timer for 3 more minutes.
Set the plunger on top of the press, but do not push it down yet.

Meanwhile, if you take cream or milk, add it to your cup.  You can microwave it for about 10-13 seconds to take the chill out. You can also use any of the nut milks for a vegan choice.

When the timer goes, gently and slowly press the plunger down. Be careful not to point the spout towards you in case you get a burst of coffee.  This is why you don't fill it too full. I usually point it towards the sink.

Put a fine sieve over your cup and pour the coffee through it, moving the press in a counter-clockwise motion. The sieve will filter out the tiny grains that make it through the mesh of the French press.
Some models are better than others in filtering. You will find some sediment in the very bottom of your cup, so don't drink it all the way to the very end!

* Illy also makes a really good decaffeinated coffee (green band) and you can mix some decaf with the espresso if you find it's too much caffeine.

Enjoy!

Date & Nut Truffles

Truffles made with almonds and coated with coconut.

This recipe is made in a food processor. I've added some Canadian Maple Syrup to give it an hint of maple flavor.  Adapted from Cooking Light.

I made them with roasted, salted or unsalted cashews (300g) (no need to toast them) instead of the almonds, and rolled them in hemp seeds. Also delicious!

Makes 30

Ingredients:

2 cups of whole pitted dates (packed) (about 12 oz)
2 cups of slivered blanched almonds, toasted
1 TBS of honey
1 TBS maple syrup
1 TBS orange juice
1/2 tsp ground cinnamon (or a bit more)
grated orange rind from one whole orange
1/8 tsp kosher salt
1 cup flaked unsweetened coconut, toasted (or hemp seeds) for rolling

Directions:

Check the dates for pits and remove any hard end stems.  I like the soft Medjool dates.

Spread the almonds on a 16 x 12 baking sheet. And then bake them at 350F for about 8-10 minutes, stirring occasionally.  Spread the coconut on an 8 x 12 baking sheet and bake it in a 350F oven for about 3-5 minutes, stirring. Check frequently.
Remove from the oven and cool both the nuts in separate bowls.
If you're using roasted cashews, just use them straight from the package.

Add the dates, cooled almonds and process till the nuts are ground.  About 1 to 1 1/2 minutes. Add the honey, maple syrup, cinnamon, orange rind, juice and salt to the food processor. Process on/off till a paste consistency forms and it holds together, 20-30 seconds.
Roll into balls and place on a sheet. Then roll each ball in the toasted, cooled coconut or hemp seeds, pressing some of the coating into the truffles.

Store at room temperature or in the fridge.
I like to store them in a glass jar. This also makes a lovely hostess gift.

Truffles made with cashews and coated in hemp seeds. 

Blueberry Pie & Tarts

This recipe can be made with fresh wild blueberries, or frozen wild blueberries. The wild berries are smaller, but have more taste than the cultivated larger berries. You can usually find the frozen wild berries from Canada or Maine.  Since they will have some ice crystals on them, it's a good idea to rinse them quickly under cold water and dry them in paper towels before using them in your recipe.

Two crust recipes are given - you can use butter or shortening depending on the texture you like.
The butter makes a shortbread-like crust, and the shortening or lard makes a flaky, puffy tart shell.

Filling: 

For one pie, or 24 tarts

4 cups of fresh or frozen blueberries
1/2 cup white sugar
1/4 cup flour
1 TBS (or a bit more) of lemon juice

#1 Pastry made with unsalted butter 

2 1/2 cups of flour
2 TBS sugar
pinch of salt
1 cup unsalted butter, cold and cut into small chunks
4-6 TBS ice water

#2 Pastry made with lard or shortening

1 1/4 cups of flour
1/2 tsp salt
1/2 tsp baking powder
1 TBS brown or white sugar
1/2 lb shortening or lard
1/2 egg
1/2 TBS vinegar
1/2 cup of cold water


Directions: 

Mix the flour, sugar and salt in a bowl, or put into a food processor.
Add the butter and process on/off for about 1 minute till the pieces are the size of peas.
Add the water, one TBS at a time and mix with a wooden spoon till it holds together.
Lightly form into two balls and flatten to disks.  Refrigerate for 30 minutes.

If you don't have a food processor, you can make this dough by using a pastry cutter to incorporate the butter into the flour.  Turn the bowl often as you go so you get all the flour into the butter.
Then add the water a little at at time to your bowl, and mix with a wooden spoon.

Roll out and cut 12 tart circles for each ball of dough.  I like to use a martini shaker as it cuts the dough to a nice size. Press the tart circles into a muffin pan so the shell is near the top of the muffin cup.  Or if you're making a pie, roll out each disk to about a 12" diameter.  Use one for the top and one for the bottom.

Fill each tart with the blueberry mixture. If using the butter crust, bake the tarts at 375F for about 20-25 minutes, till lightly browned. Let cool in the pans before removing them.

If using the shortening or lard crust, bake at 425F for about 10 minutes, then reduce the temperature for the remaining time - 10-15 minutes. This will puff the pastry.

For a pie, bake at 425F for 15 minutes, then reduce the temperature to 350F and bake another 25-30 minutes.

Nonni's Lemon Pie Filling

This recipe from my grandmother is delicious, super easy and made from real lemons.  A whole recipe will fill 24 tarts or a 9" single pie crust.  You can purchase a frozen pie shell, bake it, let it cool and then fill it.

Filling:
3 Tbs flour
3 Tbs cornstarch
1/2 cup white sugar
pinch of salt
1/2 cup cold water
2 cups of boiling water
1 TBS of butter (unsalted)
3 egg yolks (mix with a fork)
Juice of 1 lemon
grated rind from 1 lemon

Directions:
Add about 2 inches of water to a double-boiler. Or use a pot, and place a stainless steel bowl over it.
Do not let the bowl touch the water. Boil the water. In the top portion, add the flour, sugar and salt. Gradually stir in the cold water, then add the boiling water.

Turn the heat down to a simmer and mix until thickened.  (about 5-8 minutes).

Add the mixed yolks and continue stirring till thick.

Add the lemon juice and rind and remove from the heat.

Add the butter.  Taste, and you can add more lemon juice if you like it more tart.  Cool.

Fill the cooled tart shells, or pie shell with the cooled lemon filling.  Serve topped with whipped cream.

Lobster Watercress Salad

Watercress is a peppery salad that is a nice change from arugula. I like to use a lemon olive oil and a white lemon balsamic which is a little sweet to complement the greens. You could substitute another seafood like crab or shrimp.  Great recipe for a ladies' lunch.

Serves 4

Ingredients:

1 lb of cooked lobster meat or other seafood
1 package of Cress salad greens
8 spears of asparagus (steamed and cooled)
8 marinated artichoke hearts, cut in half
12 black olives and 8 green olives
8 campari or red cherry tomatoes, cut in quarters, or halves
2 Tbs fresh lemon juice
Olive Oil (lemon)
White balsamic vinegar
salt & pepper

Directions:

This is a salad that should be served in individual bowls, rather than mixed in a big bowl.
Set out 4 bowls.  Add a generous handful of the Cress.

Cut the cooled asparagus into 2" slices on a diagonal.  Add to each salad.
(Asparagus is cooked in a saute pan with about 1/2 cup of water on medium, till it turns bright green, then removed and cooled).

Cut the artichoke hearts and place in each bowl.

Cut the tomatoes and add to the bowls.  Add the olives.

Drizzle olive oil (about 1 TBS) per salad bowl on the ingredients. Then drizzle the vinegar lightly over each salad.

Top each salad with about 4 oz of the seafood. And then squeeze the fresh lemon juice over the seafood.  Salt and pepper can be optional for each guest.

Horseradish Cream Sauce

This is an easy sauce that goes well with beef tenderloin, chicken and even vegetables.

Ingredients:

1 cup sour cream
1/4 cup mayonnaise
2 TBS prepared horseradish
2 tsp Dijon mustard
1/4 tsp kosher salt
1/2 teaspoon white pepper
1/4 cup chopped fresh chives

Directions:

In a medium bowl, combine all the ingredients and mix well.

Let sit in the refrigerator for at least 20 minutes before serving.
Taste, and add more horseradish if you like a little stronger flavor.

(Can be made a day ahead). Keep refrigerated.

Roasted Vidalia Onions with Balsamic Glaze

When we lived in Atlanta, the huge bags of Vidalia onions would be available in the spring.
These are sweet onions and I found this recipe - using a cast-iron pan makes the onions brown evenly and gives them a rich taste. 

Ingredients 

4 medium sized sweet onions 

     (cut in half horizontally and peeled) 

3 TBS olive oil 

Salt 

White pepper 

1 to 2 tbs water

½ cup balsamic vinegar

2 tbs light brown sugar 

2 tbs butter

Directions 

Preheat the oven to 375F 

Rub the onion halves with olive oil. You can leave the outer skin on.  Sprinkle with salt and pepper.  Place the onions, cut side down in a large oven proof skillet in an oven over 375F. Bake uncovered until the onions are soft, about an hour. 

Scoop the onions up using a spatula and put them on a serving dish flat side facing up. 

Stir together the water, vinegar, brown sugar and butter in the skillet that the onions were roasted in. 

Scrape the skillet to dissolve the baked-on onion juices.  Heat to a boil.  Boil for several minutes to reduce, then spoon some over each onion.  Taste and add more salt if necessary.  Serve hot or at room temperature. 

You can use a balsamic glaze - use 1/2 the amounts shown, and just mix the glaze, butter and sugar in a dish and microwave it about 25 seconds to melt the butter. Omit the water. Spoon the glaze over the onions once plated. 

You can also reduce or omit the sugar. If you're using a flavored balsamic, like fig or cherry, then I would recommend reducing the sugar.