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July 24, 2008

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Polenta?! Noo, rice, always, every time! Ha ha :) Great job Marvin! I'm glad you like the barako coffee-- I'm not a coffee drinker so that's another thing I don't take advantage of...
... 'cept in desserts! Lovely-looking ice cream!

I've been eyeing that braised short ribs recipe for some time now, but it's been so hot out lately. I love barako coffee! Glad to hear it worked out in both these dishes: looks gorgeous, as usual.

That ice cream looks really f'in good.

nice pics!

awesome blog! :)

I came upon your site when I was doing a search for Marcapuno. What a gem your site is! I feel like I've just found a hidden treasure chest,loaded with gold! Thank you so much for all you have done to educate, enrich and diversify our culinary skills! I am so thankful to you. I can't wait to try some of your recipes...and share your site with friends!

oops...somehow when I posted my comment,it was posted to oliboy. I'm not sure how that happened, but I hope oliboy agrees with me!I am thrilled to have found your site. It's a gem! Have a great day! Patricia

i saw one famous french chef now based in singapore who did a similar braising sauce out of coffee...your version looks awesome and like manggy i love mine with rice too LOL, the ice-cream you made is so mouth-watering! gorgeous

This looks fabulous! Personally, I need coffee to live, or at least avoid jail time, and I love to see it used in new and different ways.

Does coffee the special elixir for your morning, um, "session" as it is for me? Something about a big, ole buffalo dump after a strong cup of java makes you feel so much better.

Way to go, Marvin! For me it is quite daring to add barako coffee as braising ingredient but I will give it a try! Thanks for the tip as always :-)!
I usually add barako coffee to our local chocolate drink here. Gives it a bit of kick and if the drinker is not aware of the coffee element in the chocolate drink, will wonder why he can't sleep at night after drinking it ;-).

You're my best pal!
Short ribs are my weakness!
When the air starts cooling down (it's still summer, I know), I'd make sure to come back to your short ribs recipe.
As far as the ice cream goes, I wish I could just pluck out the photo and eat it!
ANG SARAP!

Hi there!
Thanks so much for all this blog!!! The more I visit, the more I get inspired- it IS possible to cook amazing Pinoy foods without (regretfully!) having paid attention to my mom all these years! Thanks for the research and details you put into this- from your Barako entry, I found your entry about the Villamins and their Eden Canyon Vineyards. Had never thought to have cabernet sauvignon with caldereta, or IN the caldereta- but it makes perfect sense! I feel like I just discovered something new, but it has been here all along! Will have to stock up and bring back a bunch of their wine to NYC next time I'm home in the Bay Area!

Your blog really touches on how food is so central to the many facets of Filipino American life. Now I have to get to your recipes at some point cuz these pics make me really hungry! I'm spreading the word to my family and friends! Thanks again for this- it's a treasure!

Oh man ... oh man oh man oh man! I recently braised short ribs for the first time, using Guinness, and ... oh MAN! Now, every time I see them, my mouth waters. Those look so good!

Drinking coffee used to have little effect on me, too, until I hit my 30s. =\ Now, my heart races and my brain throbs. Still, I love a cuppa here and there!

Coffee and bagoong in a recipe! Would you consider doing a version of mole with a dash of bagoong in it?

I was just reading DL's recent post on vietnamese coffee popsicles, and even if it's rainy and windy today, I might just pull out my rusty canister of barako coffee and make some coffee ice lollies...

These ribs and risotto sound really appealing. Must try soon.:)

BTW, Memories of Philippine Kitchens cookbook has a fish smoked with coffee beans recipe. I haven't tried it yet...sounds interesting.

I love cooking with coffee and it works so well with pork giving it such a deep rich flavor.

I once had cowboy coffee-rubbed ribeye at a restaurant and the chef told me that in the wild wild west they would smother coffee grounds over meat not only to tenderize but also as a way to cover up "off" smells and tastes :).

Hard to believe, I know but I've never had short ribs. Not readily available here :(

To quote Samuel L. Jackson in Pulp Fiction: "This is some serious gourmet shit!"

I've never heard of this coffee -- Will ask bro to bring some back from his Manila trip. Those short ribs are really to die for! I can imagine the coffee added some depth to an already deeply flavored dish.

Hey there...I'm a long time reader, but first time commenter...I must say, I'm a regular reader (although I must say, there are times when I don't get to visit your blog as regularly, like recently, I missed almost your entire trip to the Philippines...which I read voraciously, I might add because I'm Ilocano myself...Pasuquin in Ilocos Norte)...and this article is so up my alley, you have no idea. Currently, I work for that Southern California purveyor of caffeine known as Coffee Bean and Tea Leaf, so yes, I do have to agree that a lot of people don't use coffee to its full extent as an ingredient in main courses instead of just as a beverage. I've done the whole marinade thing with beef (shortribs are a personal favorite of mine also, haha), and it's hard to find another meat that will stand up to the pungent aroma and flavor that especially treasured bean, but I've found that lamb also does equally as well. I've made my fair share of desserts with coffee as an ingredient in any number of applications (sauces, main flavoring, the ever ubiquitous tiramisu, etc.) and vanilla or macapuno ice cream with a reduced coffee syrup as a sauce is a simple yet elegant aftermeal indulgence. If you have a chance, and you do feel you always have a lot of coffee left in your auto-drip pot, try out a french press for your coffee. It makes coffee basically by the cup, you can control each and every single aspect of the brew process (temperature, amount of grounds, course-/fine-ness of grounds, amount of time to leave the grounds brewing, etc.) so that you can custom make your coffee to exactly what your taste wants. It's arguably the best way to brew a cup of coffee, perfect for things that need small batches like sauces and marinades, and best paired with a small personal burr grinder...but yeah, I digress...I'm not trying to sound like a coffee expert, far from it, but I am, as you can tell, enthusiastic about it...

But yes, just wanted to convey my regards...and once I get a new digicam, I'll be starting my own foodblog...I promise to keep you informed...cheers

-H

I prefer rice too, manggy, but I'm just providing some other options :P

When the weather cools down, you should definitely give the ribs a try, js.

Thanks B!

Thanks Oliboy! Thanks for visiting.

Hello Patricia! Thanks for the kind words and I hope you come back often.

Hi dhanggit. Yes, coffee seems to be a familiar braising liquid in many cultures I guess.

Thanks Fearless Kitchen. I'd hate to see you without first having your cofffee;)

Well hello, Jeremy. Buffalo dumps are indeed very satisfying after a cup of coffee.

Please do give it a try, bernadette. And your barako mocha drink sounds delicious.

Hello Yarn Hungry Dog. Until the weather cools down, you should at least give the ice cream a try;)

Thank you very much Dione! I'm glad that you are enjoying my blog.

Oh man, Julie! Guinness-braised ribs makes my mouth water. We should trade;)

Ah, Mole! Nice idea, Mila. I'm gonna have to look into that one!

I looked in my Memories cookbook after reading your comment, oggi. You're right, it does look interesting and I'm gonna have to give it a try sometime.

Hi Erin! You're right about coffee and pork--I love ham and red-eye gravy.

Hey there, Pat! I wonder if the coffee in my dish covered up the "off" smell of the bagoong;)

No short ribs in the Carribean? That is hard to believe, Cynthia.

Nice Elmo! Nice! But I don't need you to tell me how good my coffee is;P

I had never heard of barako either until very recently, manju. I found my coffee in Baguio, but I've been told that SM carries barako, so I'm sure your bro can find some in Manila.

Wow, thanks for the passionate comments, Hector! I'm pretty sure the Coffee Bean doesn't sell it, but have you ever had barako coffee before? Wow, and a coffee syrup on macapuno ice cream sounds awesome! I'm very glad you've de-lurked to comment and I hope you comment more often.

These recipes will most def please the husband. He's a coffee freak. So much of a coffee freak that quite the pretty penny was spent on a pound of Kopi Luwac at Christmas last year.

I'm going to try both of these here in the near future. Thanks!

Wow, sweetbird, your husband does indeed sound like a coffee freak if you bought him that civet coffee. I've always wanted to try that stuff. Thanks for stopping by my blog!

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