Cooking With Gourmet Coffee

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.

Icy, spicy, sweet, caffeine-filled and creamy – this variation on a Vietnamese favorite is a fantastic coffee treat for sweltering afternoons in summer. Try it as a mid-afternoon energy boost, a barbecue dessert or a frozen alternative to your daily cuppa Joe.

Ingredients:

* 2 cups water
* 1/3 cup freshly ground espresso coffee
* 2/3 cups sweetened condensed milk (less than one 14-oz. can)
* 3 whole cardamom pods
* 3 whole cloves
* 1 cinnamon stick

Preparation:

1. Brew the coffee in a French press for about ten minutes. It should be very strong when it’s done brewing.
2. Combine the sweetened condensed milk and the spices in a heat-safe bowl large enough to hold about 3 cups of liquid.
3. While stirring, slowly add the coffee. Mix well.
4. Cover with aluminum foil or plastic wrap, and refrigerate until cold.
5. Remove the spices and any remaining coffee grounds with a fine strainer.
6. Pour the chilled mixture into Popsicle molds, and then freeze for several hours. Serve within a week.

Makes about 8 popsicles.

A very rich custard-style dessert. It’s not heavily flavoured with coffee, so it’s a subtle taste to enjoy after a good meal. Even so, the Pot au Cafe Chantilly is a very decadent dessert.
Ingredients:

* 1/4 cup strong cold coffee
* 1 3/4 cups milk
* 1 cup double cream
* 7 eggs
* 8 oz sugar
* 2 tbs caster sugar
* Vanilla extract, to taste

Preparation:
Blend eggs, sugar, coffee and vanilla together. In a saucepan, bring milk almost to a boil. Add hot milk to the egg mixture, slowly and stirring constantly. Pour into a casserole dish, and place in a bain marie. Bake at 350F for 1 1/4 hours, until set. Let cool. Beat whipping cream and caster sugar together until stiff. Pipe a border of cream around the edge.
Serves 12