Roasted Romanesco Broccoli / Cauliflower
Roasted Romanesco Broccoli/Cauliflower, Potatoes and Carrots
My twitter friends came to the rescue! Thanks dessertbycandy, misschiffonade, valgriswold, justjenndesigns, janeofmanytrades, michele_james, robinreads, bluechefk for the help!!
My twitter friends suggested some delicious recipes and I'm saving them for later! Today, I simply roasted it (like I would a cauliflower) with Tanaka Farms carrots and potatoes I picked up at the Farmer's Market.
I love the wonderful design and color of the Romanesco. If you haven't picked one up, please do so.
Recipe:
Roasted Romanesco Broccoli/Cauliflower, Potatoes and Carrots
Preheat oven to 400 degrees. I used the "Convection Roast" setting on my oven...it is wonderful for roasted veggies. Cut veggies to size and toss with olive oil. Sprinkle with sea salt and pepper. Place potatoes & carrots on a sheet pan and roast for 7-10 minutes. Then add the Romanesco and cook until done (depending on your oven), turning the veggies once or twice. (I started the root vegetables earlier because they usually take longer to roast than the rest of the veggies, but it depends on your preference and size of your veggies.) Next time, I'd like to throw in a handful of pine nuts at the end too. Enjoy!Tanaka Farms CSA (Los Angeles)
The most convenient aspect of this CSA is that you can pick it up at Whole Foods! And they have hours for working people (some pick-ups are until 9 pm). This shows Whole Food's commitment to local farmers, and it gets people in the store! In addition to picking up the box, I must get some Cranberry Tuna from the deli and am always picking up a few more items. By the way, have you tried the Whole Food's Cranberry Tuna? It is such crack. Sometimes, I eat some in my car, in the parking lot. Total crack.
I get the "small" box for $20 plus $3 delivery. It's awesome! You can check out Farmer Tanaka's blog to see what might be appearing in the box.
Although I'm crazy lucky to have year-round Farmer's Markets available, I often load up on tons of fruit (and kettle corn) and neglect some veggies. The CSA makes sure I fit in some fresh, fresh, fresh veggies. I can't wait to open the box and see what I got this week! It's like a little birthday gift.
Sometimes I share the box with my parents... I leave a bag of produce on their door on the way to work. A nice surprise for them too!
Last week, I squealed in Whole Foods! I opened the CSA box (you pick it up from the produce guy) and there was a box prettier than any Tiffany box. Tanaka Farms Strawberries. These are sooooo delicious! As we head toward spring and summer, I can't wait for more strawberries and sweet corn!
Tanaka Farms doesn't have an orchard so they supplement the box with organic oranges and apples from Cuyama Orchards in Ventura County.
If you are interested in a Tanaka Farm's CSA, they are multiple pick up locations in LA & OC. The small box is $20 and the large box is $30 (plus $3 delivery unless you pick it up at the farm in Irvine). You can get weekly or bi-weekly delivery (I get bi-weekly).
Tanaka Farms Swiss Chard Saute
Busy Beaver Button Company - Golden Button Award Voting
Were you a 2011 I Like Big Bundt Baker? You have the chance to make our special button (only sent to bundt bakers) a winner!
The Busy Beaver Button Company is hosting their 1st Annual Golden Button award and my friend JustJenn's design was nominated for the People’s Choice Award!
The Busy Beaver Button Company is hosting their 1st Annual Golden Button award and my friend JustJenn's design was nominated for the People’s Choice Award!
It's fab that they nominated Jenn's cute button...I hope it is on your apron and reminds you to make some big bundts. The button with the most votes wins! Please go here to vote for #7 “I Like Big Bundts” from now until Feb 23 (that's tomorrow! Do it now!!!)
Orange Blueberry Muffins
Orange Blueberry Muffins
Things have been crazy busy lately. Don't quite understand how it got to be near the end of February! Where is 2012 going?!
Take a moment to slow down and make some muffins. Muffins are always simple and fast...they aren't called "quick breads" for nothing.
Adapted from Sweet and Savory Swedish Baking by Leila Lindholm (Nine Classic Muffins, page 98)
Orange Blueberry Muffins
1/2 c (1 stick) unsalted butter
3/4 c milk (I used whole milk)
Zest of 1 orange (I used a Cara Cara orange)
2/3 c sugar (130 grams)
2 eggs, room temp
1 teaspoon vanilla
2 1/3 c all-purpose flour (326 grams)
2 teaspoons baking powder
Dash of salt
1 1/2 cup blueberries (fresh or frozen)
Sanding sugar
1. Prep: Preheat oven to 350 degrees. Prep muffin tin with liner (12 muffins).
2. Whisk together flour, baking powder and salt in a large bowl. Set aside.
3. Melt butter. Add milk and combine.
4. Rub zest with sugar. Whisk in eggs and vanilla until pale.
5. Add butter and milk mixture into egg mixture.
6. Pour wet mixture on dry and carefully fold together. Don't overmix.
7. Fold in blueberries, reserving a few for top of the muffins.
8. Scoop into muffin tin. (I use an ice cream scoop)
9. Top with the reserved blueberries. Sprinkle with sanding sugar (optional).
10. Bake, depending on your oven, until toothpick comes out clean, about 25-35 minutes (using frozen blueberries takes longer to bake).
Home Barista Courses
We have now made several more Home Barista Courses available on our webshop. Buy tickets fast as they tend to sell out quickly.
See dates and book here
Courses are now held on Thursdays for 3 hours from 17.30 till 20.30.
The courses are intended for the serious home barista that have already invested in an espresso machine and grinder and want to learn how to make the most of it.You'll be taught the basic techniques of preparing espresso and steaming milk with the goal of being able to produce quality drinks at home.
If you are 5 people please send us an email at mail@coffeecollective.dk and we can book a separate date just for you.
reade more...
See dates and book here
Courses are now held on Thursdays for 3 hours from 17.30 till 20.30.
The courses are intended for the serious home barista that have already invested in an espresso machine and grinder and want to learn how to make the most of it.You'll be taught the basic techniques of preparing espresso and steaming milk with the goal of being able to produce quality drinks at home.
If you are 5 people please send us an email at mail@coffeecollective.dk and we can book a separate date just for you.
Pancake Day - Shrove Tuesday Ideas
It's Fat Tuesday / Shrove Tuesday / Pancake Day! The day before Lent, it's a day to indulge and use up some forbidden foods.
Here are some ideas of pancakes I've made in the past. Happy Pancake Day to you and yours! Next year, I hope I finally make a King Cake...this recipe from the LA Times Food Section is very interesting!
Thin Mint Pancakes
Blueberry-Cornmeal Pancakes
Cinnamon-Oat Pancakes
Cornmeal Pancakes with Maple Syrup
reade more...
Here are some ideas of pancakes I've made in the past. Happy Pancake Day to you and yours! Next year, I hope I finally make a King Cake...this recipe from the LA Times Food Section is very interesting!
Welcome Baby Kendal!
Welcome to the world, Kendal
My dear friend Racheal gave birth to the most beautiful baby girl on February 10, 2012. Here are Kendal and her mom in the hospital less than two days after she came into the world. She was a couple weeks ahead of schedule so her lungs needs a little extra care for a few days, but now she is home and happy.
Congratulations Racheal & Lee! - mary
Want to come work for us?
We are looking to hire more baristas for both our shops.
The job primarily consists of brewing, serving and presenting delicious coffee, but there is also packaging and cleaning duties involved. You don't necessarily need a background as a barista, but a keen interest in learning and tasting coffee is essential. We provide a full training course and many opportunities to learn and explore what coffee can be. In return we're looking for people who are committed to quality, dependable and enjoy to work efficiently.
So if you're into coffee and service and think you could be a great addition to our staff please send in your résumé and an application to mail@coffeecollective.dk
Please make sure to write if you are interested in full time or part time work.
reade more...
The job primarily consists of brewing, serving and presenting delicious coffee, but there is also packaging and cleaning duties involved. You don't necessarily need a background as a barista, but a keen interest in learning and tasting coffee is essential. We provide a full training course and many opportunities to learn and explore what coffee can be. In return we're looking for people who are committed to quality, dependable and enjoy to work efficiently.
So if you're into coffee and service and think you could be a great addition to our staff please send in your résumé and an application to mail@coffeecollective.dk
Please make sure to write if you are interested in full time or part time work.
Birthday 4 years Wednesday
It is tomorrow on Wednesday 4 years since we opened on Jægersborggade.
We will celebrate by brewing free espressos during the whole day at Jægersborggade 10.
If you are interested in trying some really good birthday cake- get in line around 17 hs.
Thank you for 4 years of nice coffee-experiences !
reade more...
We will celebrate by brewing free espressos during the whole day at Jægersborggade 10.
If you are interested in trying some really good birthday cake- get in line around 17 hs.
Thank you for 4 years of nice coffee-experiences !
LAT- thank you for last week !
Last Thursday night, our Torvehallerne shop became the stomping ground for 70 odd Latte Artists and spectators in another installment of our ongoing series of Latte Art Throwdowns; Denmarks most ferocious steamed milk-pouring event. In this competition, anyone can join in an attempt to outdo opponents in a series of eliminatory rounds. Every contestant must anti up a small fee, which becomes the winner’s prize. The idea is to go head to head against opponents to pour the prettiest Rosetta, Tulip, Heart, or other mind blowing and innovative pattern onto espresso, after which a panel of snarling, snaggletoothed judges carefully evaluates each design and picks the better of the two for each round. The competition goes on until all are eliminated but the winner, who takes the glory and the pot. Last Thursday, our very own ‘Little Peter’ went on a tulip-pouring rampage and smacked everyone down on his way to the top, walking home with heavy, coin-filled pockets, and a smile that’s still stuck on his face today.
Right before the competition begins, everyone gets a chance to warm up, and the espresso machine becomes swarmed with eager baristas. This little warm up is necessary, since every espresso machine has its quirks. When the competition begins, a volunteer pulls a shot, and the round’s contestants begin steaming their milk. Although many of the participants are experienced baristas who are perfectly able to pour beautiful latte art, the tricky part is keeping a steady hand. Judges, peers, and spectators surround the espresso machine, and it’s normal for a pourer to become tense, and to quiver a little. Unfortunately, a minor wobble can ruin a whole pattern, and cost you the round, making this a very entertaining event to watch, and to participate in. If nothing else, the adrenaline rush makes this worthwhile to try, whether you've tried pouring before or not.
What shocked us about this most recent installment was the incredibly high turnout, with a fantastic mix of curious individuals, home baristas, and representation from most specialty cafes in Copenhagen and Malmo. In our industry, there often seems to be a hermetic seal between the aforementioned parties, which in effect makes everyone lose out socially and professionally, especially when the divide occurs between cafes. Sharing information has become imperative in the specialty coffee industry; a sector that takes enormous strides at an exponential rate. Most of the collaboration and information sharing seems to be done through websites and blogs, which is remarkable, but often cafes forget that their neighbors can be invaluable sources of knowledge and inspiration. These seemingly silly evenings of competition become great opportunities for networking and sharing ideas, and therefore can be major factors in elevating the quality of the coffee that everyone is serving. Many competitions and conventions exist, but none are as casual as these, and therefore they offer a different set of advantages, and a strong sense of community. Perhaps we could be perceived as trying to legitimize the act of getting tipsy and making coffee, but nonetheless, we will continue to host these events, and continue to believe we’re doing something constructive. Please don’t let this meaningful bit deter you from attending; it’s still all just fun and games!
We would like to thank all of those who came on Thursday, and to invite you, and anyone who’s interested to come to our next event. Based on the great success of our last throwdown, which could only be described as epic, we intend on hosting something similar every month. We’ll keep you posted.
More Pictures:
http://www.flickr.com/photos/coffeecollective/sets/72157629327284727/
What others say:
More Pictures:
http://www.flickr.com/photos/coffeecollective/sets/72157629327284727/
What others say:
White Loaves - Tuesdays with Dorie: Baking with Julia
White Bread - Baking with Julia
It's Tuesday.
And we're back! It's the first week of Tuesdays with Dorie: Baking with Julia edition.
For this week's Tuesdays with Dorie: Baking with Julia, the organizers Laurie and Jules are hosting our inaugural baking extravaganza!
Recipe:
The Tuesdays with Dorie group encourages you to support cookbook authors like Dorie Greenspan and purchase the book. You won't be disappointed! You can also check WorldCat to see if your local library has the book.
White Loaves, page 81-82
Recipe is also on the host's blog: Someone's in the Kitchen