Cooking With Gourmet Coffee

Not only is coffee the beverage of choice for most Americans to jumpstart their days, but it also has many health benefits when consumed in moderation. It’s not just for beverages anymore! Cook with coffee! Coffee has a strong, earthy, slightly bitter flavor that can help create complex flavors and add a kick to many different dishes.

Recent studies show that coffee can help reduce the risk of diabetes II, Parkinson’s disease, colon cancer, liver cirrhosis, and gallstones. Not only that but research shows that for those who indulge in other vices such as smoking or drinking heavily, consuming a couple of cups of coffee a day can balance out the negative effects of bad habits. All of these benefits are attributed to the powerful antioxidants in roasted coffee beans and the newly recognized benefits of moderate caffeine use. Now that we know coffee can be a health food, here are a few ideas to use it outside of your morning latte.

Coffee is delicious in desserts. Pour some cooled coffee or espresso over chocolate or vanilla light ice cream for a creamy treat. You can also mix in some finely ground beans for an extra layer of flavor. Make a coffee trifle with layers of chocolate angel food cake drizzled with strong espresso and coffee liqueur, light chocolate pudding, and top with light chocolate whipped topping and a sprinkle of finely ground coffee beans and cocoa. Create a coffee smoothie by combining some iced espresso, a banana, soymilk, and lowfat chocolate frozen yogurt. You could also add a tablespoon of natural peanut or almond butter.

Use coffee in a dry rub for steaks, ribs and pork tenderloins. Combine finely ground coffee beans, garlic powder, cumin, ground fennel seed, ground celery seed, salt, and pepper. Spread and pat the rub over meat and let sit for an hour before grilling or roasting. You could make a coffee marinade with a few cups of strongly brewed coffee or espresso, soy sauce, some brown sugar, a little bit of Worcestshire sauce and Tabasco, and a few minced cloves of garlic. Cook it down while the meat cooks until reduced and syrupy for a luscious sauce.

Coffee is a natural in many cocktails. You might want to use decaf or a half and half concoction later in the evening. There are countless versions already out there but they usually have a lot of cream and calories. Instead try blending coffee with lots of ice, vodka, some simple syrup, and a splash of lowfat milk or chocolate soymilk. Pour into martini glasses and garnish with a coffee bean for an elegant and adult frappucino.

Now that you know the health benefits of coffee, use some of these ideas or create your own and kick it up in the kitchen. Just remember it’s only healthy in moderation. So brew up a pot of your favorite beans and let your caffeinated imagination fly.

Written by Laura Brady

Used with permission from the new BC Seasonal Cookbook

• 1/4 cup (60 mL) olive oil
  5 lbs (2.3 kg) beef short ribs
  sea salt and freshly ground pepper
  1 large onion, chopped
  1 large red pepper, chopped
  1 large jalapeño pepper, seeded and finely chopped
  4 garlic cloves, minced
  2 Tbsp (30 mL) dark brown sugar
  2 Tbsp (30 mL) ancho chile powder
  1/4 cup (60 mL) fresh -oregano, chopped
  1 tsp (5 mL) cumin
  2 cups (500 mL) strong -coffee
  1 x 28 oz (796 mL) can diced tomatoes in juice
  1 Tbsp (15 mL) tomato paste
  1 cup (250 mL) dark, unsweetened chocolate, at least 70% cocoa, shaved
  chopped fresh cilantro

Instructions

• Preheat oven to 300? F (150? C)
• Heat oil in a heavy-bottomed pot over medium-high heat.
• Season beef short ribs with salt and pepper.
• Working in batches, sear short ribs in oil until nicely browned and transfer to a platter.
• Reduce heat to medium and add onions and peppers to the oil and drippings in the pot, stirring until onions are translucent.
• Stir in garlic and sauté for 1 minute.
• Add brown sugar, ancho chile powder, oregano, and cumin and cook for 5 minutes.
• Stir in coffee, tomatoes, tomato paste and bring the mixture to a boil.
• Add the short ribs and the collected juices to the pot and heat until boiling.
• Cover and bake in oven until the meat is very tender, about 13?4 to 2 hours.
• Stir in chocolate until it is melted and evenly distributed in the sauce.
• Season to taste with salt and pepper and garnish with cilantro.
• Serve with Smashed Pemberton Fingerlings with Fresh Herbs and Truffle Oil

Short ribs have not always been the darling staple of top restaurants. This cut of meat has lots of fat, meat, bone and connective tissue and was once considered “what was left” after the choice cuts of beef were taken. However, some simple kitchen magic entailing trimming and a long, moist cooking method results in meat that is tender, rich and flavourful. There are lots of short rib recipes calling for a wine-based braising liquid, but because Vancouver has such a strong coffee culture, we felt some java would be an appropriate substitution. Use any good, strong coffee that is not too bitter and combine it with your favourite dark chocolate for a unique dish that will have your friends coming back for more!

Bon Appetit

Preparation

From Woman’s Day

INGREDIENTS

• 3 oz bittersweet chocolate
• 18 soft ladyfinger halves
• 1/4 cup brewed coffee
• 1/4 cup coffee liqueur
• 1 pint coffee ice cream
• 1 1/2 cups whipped topping
• 1 pint dulce de leche ice cream
• Garnish: Chocolate Curls

PREPARATION
Line an 8-in. square pan with nonstick foil, leaving a 2-in. overhang on two sides. Grate 3 oz bittersweet chocolate (1 cup). Arrange 18 soft ladyfinger halves on the bottom of pan, slightly overlapping. Mix 1/4 cup each brewed coffee and coffee liqueur in small bowl; brush the ladyfingers with half. Place 1 pint coffee ice creamin large bowl; stir until smooth but not melted. Spread over ladyfingers, then sprinkle with half the grated chocolate and 1 1/2 cups whipped topping.

Place in freezer 30 minutes. Repeat layers using 1 pint dulce de leche ice cream. Cover with foil; freeze 3 hours until firm. A half-hour before serving, place in refrigerator to soften slightly. Peel off foil; place on serving plate. Garnish with chocolate curls and cut in squares or freeze until serving.