Fall colours Canadian Style Thai Turkey noodle Soup · 16 October 2016 by colin newell
It is a cool October evening and what better way of heating it up a notch than with some Thai turkey soup.
Granted this is a variation on the old classic Chicken soup… but it prepares well and is mighty spicy.
What is special about this recipe is the addition of fresh uncooked Shanghai thick noodle which you can get at most Asian markets. It is an awesome addition to a very authentic recipe.
2 teaspoons canola oil
2 cups sliced mushrooms
1 whole chopped red bell pepper
1/2 cup minced peeled fresh ginger
6 garlic cloves, minced
1 (6-inch) stalk lemongrass, halved lengthwise
1/4 cup sambal oelek (ground fresh chile paste)
4 cups Turkey stock
1 standard tin coconut milk
4 teaspoons fish sauce
1 tablespoon sugar
1 cups shredded cooked Turkey breast
1/2 cup green onion strips
3 tablespoons chopped fresh cilantro
2 tablespoons fresh lime juice
1 package (250g) fresh Shanghai thick cut noodles
1. Heat a stock pot over medium heat. Add oil to pan.
2. Add mushrooms, red bell pepper, peeled ginger, garlic and lemon grass – stir constantly for 3 minutes or so.
3. Add chile paste; stir for another minute.
4. Add Turkey Stock, coconut milk, fish sauce, and sugar;
5. Ease to a simmer.
6. Reduce heat to low; simmer for 10 minutes. Add turkey to pan
7.) Simmer for a few minutes. Discard lemongrass. Top with onions, cilantro, and lime juice.
8.) While soup is simmering, bring sauce pan of water to boil. Cook the fresh Shanghai thick noodle for 4 minutes. Rinse with cold water. Add to soup. Simmer for a few more minutes.
Garnish with cilantro and green onions.
Serve with bread.
A life in Ice-Cream Chapter one - Bushmills Butterscotch Pecan · 10 August 2015 by colin newell
When I was around 17 or 18 (and living in a household of very competitive women all with their own culinary streak) I decided to get a French ice cream maker, A Donvier – which was a manual ice cream maker with a cold core very similar to the KitchenAid.
Because it was manual, I could look forward to 25 minutes of cranking the handle while day dreaming about living in the 1980’s… ah, yes… good times.
Anyway – I digress. The recipe.
If there is a top 3 ice cream flavour or style, it may just be butterscotch because it is a subtle variation on vanilla with a twist of something sweet but not as refined as chocolate. Butterscotch: No idea where the name came from, but since it mentions Scotch… I thought, what the heck. Away we go.
6 tablespoons (80g) butter soft / salted or not
3/4 cup packed brown sugar (I used unprocessed Demerera – comments on that later…)
1/2 teaspoon kosher salt
2 cups (500ml) 36% heavy cream
3/4 cup (180ml) Homo milk
6 egg yolks
1 teaspoon organic vanilla extract
1 tablespoon (exactly!) Bushmills Irish Whiskey
1 cup (give or take) Roast candied pecans
Melt the butter in a 2 quart saucepan on a medium gas burner (electric is fine)
Add the salt and then add the brown sugar – stir until molten (and caution ahead! Molten
sugar is darn hot and can burn you in ways you cannot imagine — keep children and fingers clear of the sugar!)
Important put aside a few tablespoons of the butter/salt/brown sugar for the roasted pecans – more on that later.
Let the sugar/butter/salt cool a bit if you have over-heated it – check the temperature with an instant read thermometer and make sure the sugar mix is below 200 degrees (F)
Add 1 cup of the cream and the milk to the sugar/butter/salt combo
In a separate bowl whisk up the 6 egg yolks (egg whites can be saved for another day — like a healthy omelette!)
Add the warm sugar/butter/salt/milk mixture to the eggs whisking constantly to avoid a scrambled egg mess in case the sugar/milk mix is too hot.
Put this mixture back into the 2 quart saucepan, and keeping an instant read digital thermometer bring the “custard mix” up to a temperature of between 160 and 170 – but no higher!
In yet another container (that will sit on an ice bath) put the remaining cream.
Place a fine strainer on top of this container and then pour the “custard mix” through the strainer into the bowl (being ice chilled) that holds the remaining cream. Add the vanilla and scotch and stir to mix.
This is your ice cream “pre-mix” – after it has cool and or stabilized, take it off of the ice bath and put it into the fridge for 2 hours to chill.
Roast some nuts – While it is chilling, prepare your roast pecans. You can use almost any nut but preferably something with flavour and texture – walnuts are a good alternate choice – or pistachios.
2 tablespoons butter (around 35g)
1-2 cups of pecans or walnuts
Twist of kosher salt.
Melt the butter in a skillet or sauce pan on medium heat.
Toss in the halved pecans or walnuts.
Add a twist of kosher salt.
Stir to coat the nuts and then spread them across a cookie sheet on top of a layer of parchment.
The parchment paper protects the nuts from burning and sticking.
Put in a 350 degree oven for 9 minutes, turning once at around 5 minutes.
In your sauce pan that you used to coat the nuts: toss in the roasted nuts and the two tablespoons or
so of the sugar mixture you kept from earlier. You can even darken the sugar mixture by heating it in advance and reducing it a bit. Coat the nuts. Let cool. Chop the nuts into small pieces. Put aside.
Add your ice cream pre mix to your ice cream maker and follow the manufacturer instructions.
And when your churning cycle is around 1 minute remaining, add the chopped nuts.
Empty your ice cream into the storage container of your choice and freeze for 2 to 4 hours.
Note any ice cream that contains alcohol will not set as quickly or as firmly as ice creams without alcohol.
The more hard liquor you add, the more difficult your ice cream will be to set.
Notes I found with 1 tablespoon of Whiskey that it was hardly noticeable in terms of flavour – Rum would have been a better choice. It’s up to you.
I used a very dark raw brown sugar which created a pretty dark ice cream – a tad non traditional – that said, it has a deeper flavour. Personal taste. And up to you as well what you use.
A life in Ice-Cream Chapter one - Simply rich chocolate · 7 August 2015 by colin newell
To date, this is my best ice cream creation ever.
Read the instructions carefully because there are ingredients moving hither and thither!
You will need one sauce pan for heating things up. You will need a digital instant read thermometer (if you really want to play it safe and not cook the eggs!)
You will need a variety of bowls and one large bowl with water and ice in it for chilling a medium sized bowl which will contain the ice cream mix (for chilling)
Do yourself a favour and visualize the steps and the process – I needed to and it helped make this the best chocolate ice cream ever.
2 cups (500 ml) heavy 36% cream
7 oz semi-sweet Bernaud Callebaut cooking chocolate
1 cup (250ml) whole milk
3/4 cup (150g) white sugar
pinch of salt
5 large egg yolks
1/2 teaspoon vanilla extract
1/2 teaspoon instant espresso powder (optional)
Warm 1 cup of the cream – bring to a boil, reduce to a simmer for 30s
whisking constantly – remove from the heat and add the coarsely chopped
chocolate stirring until smooth.
Turn in the remaining cup of cream.
Pour the mixture into a large bowl – scraping as much of the goodness out and
set a mesh strainer on top of the large bowl (that also contains the dairy and chocolate mixture…)
Combine (and warm) the whole milk, sugar and salt into the now emptied saucepan. And in a separate medium bowl whisk together the egg yokes.
Slowly pour the warm milk, sugar, salt mixture into the egg yokes whisking constantly – then return this mixture of eggs, milk, sugar and salt into the saucepan.
Stir the mixture constantly over medium heat with a heat proof spatula – monitoring the heat with an instant read digital thermometer – note as you heat this mixture do not under any circumstances exceed 170 degrees or you will cook the eggs.
Scrape the bottom as you stir until the mixture thickens and coats the spatula – again making sure you do not exceed 170 degrees. This is your custard.
Pour this “custard” through the strainer into the chocolate/cream mixture and stir until smooth.
Stir in the vanilla. Add 1/2 instant espresso powder if so inclined.
Stir and cool over an ice bath – that is, your bowl of chocolate custard mixture should be floating on a bigger bowl that is half filled with ice and water.
Chill the mixture thoroughly for 2 – 4 hours in the fridge.
Put the mixture into your ice cream maker following the manufacturers instructions.
I use a KitchenAid commercial mixer with the Ice Cream Cold Core attachment and it works the charm. Ice cream needs to be churned for around 25 minutes or so and there are some manual ice cream makers (like the Donvier but you need strong wrists to churn for 25+ minutes!)
A life in Ice-Cream Chapter one - Orange and Anise · 5 August 2015 by colin newell
I bought a Ice cream “Core” for my Kitchen Aid professional mixer – the core is a special bowl with a coolant that can freeze and the kit includes the “dasher” which is the rotating arm that churns the ice cream.
It is a simple process: Put the core in the deep freeze (temperature in my freezer is around 5 degrees (F) and that is plenty cold for setting up the core. You can push the core to a cooler temperature but the “mixture” (the dairy mixture that will soon become ice cream after churning) can freeze on contact with the core bowl causing the dasher to seize up – you do not want that to happen.
Anyway – here is the recipe for my first attempt at a Philadelphia style ice cream (contains no eggs) – In my next blog I will demonstrate my first French style of Ice cream (the good stuff!) with eggs.
Ready your gear This series will be written around the KitchenAid Ice Cream maker core – but the recipes work with any method of churning. I grew up making Ice Cream with the Donvier manual Ice Cream maker – which explains why I have such strong wrists!
2 cups (500ml) 18% 1/2 and 1/2 cream and 1/2 cup whole milk (125ml)
3/4 cup or 150g sugar
pinch of salt
1/2 cup of orange juice.
1 tablespoon orange zest
3/4 teaspoon vanilla extract
1/4 teaspoon anise extract
Instructions – pour 1 cup of the cream into a medium saucepan and add the sugar and salt.
Add extracts and the zest of one orange (around 1 tablespoon)
Warm over medium heat stirring until the sugar is dissolved.
Add 1/2 cup whole milk.
Remove from the heat and add the remaining cream.
Chill mixture thoroughly for around 2 hours – in the fridge.
When ready to “churn” add to your device and follow the device instructions.
Yield is around 1 quart or a litre or so.
This ice cream maintains a pretty white colour and tastes different to different people – some of you will pick up the orange flavour, some the licorice — it is pretty subtle.
Coming up: Some of the richest chocolate ice cream you have ever tasted!
The Nespresso Inissia pod system and the convenience of now · 4 August 2015 by colin newell
I get many offers of coffee machines to test in exchange for a review – or a machine in exchange from one of the many online companies offering a selection of coffee products.
The folks at New York City and Berlin based Gourmesso.com were good enough to send a very significant supply of coffee samples and arrange for an Inissia machine to test them on and for me to keep, cherish and redistribute however I saw fit. Great deal.
So – my review of the Innisia is over here – and it is worth a spin before proceeding with the rest of these follow up observations.
OK – here is the big upside of Nespresso pod coffee. It is convenient and fast. It reduces the planning for coffee to a push of a single button. Feel like coffee? Get out some pods and fill and power up the machine. There is little more than a minute and a half of waiting while the unit heats up. I like to heat up my cups before I start brewing shots from the Nespresso so that might take a few more moments of your time. So, if you are absolutely and positively in a hurry and have to have your coffee right now, this might be the way to go.
The quality of the Nespresso coffee pods is good, annoying good in some ways when you compare it to other methods of brewing. From a technical stand point, there is not quite enough coffee in each pod to balance the mount of water that the Nespresso pushes through. I noticed that the Gourmesso pods contained slightly less coffee (or the pods were a touch smaller) and the quality of the coffee was not quite up to the level of the Nespresso pods. The Gourmesso pods are also cheaper – and I think at last check, a Nespresso pod is well over a buck a pop. And for you convenience lovers, that adds up fast! We had some friends over last night for some wine and coffee (brewed on our patio out of doors!) and they claimed to be Nespresso lovers for a few months until the costs for the pods started to rack up.
They noted that they were averaging $200 (Canadian) a month on pods – they are both coffee drinkers. They were brewing several double shots in the morning and afternoon and quickly added up to lots of pods.
The Nespresso (and Gourmesso) pods are only available online (or in Nespresso boutique stores in large Urban cities) so the costs and shipping start to add up fast. My whole bean coffee habit when consuming the same amount of coffee (brewed as gravity drip) is less than 1/2 this amount and I serve an average of 2-4 cups a day to 2 to 4 people every day of the week!
The big downside outside of the cost of pods is the waste that is generated – but slowly there are recycling stations that are taking the spent pods – which often contain plastic, paper and foil in one unit — kind of difficult to process. Pod systems are quite the rage right now and the environment is having a bad time with all the waste materials and it could be years before the planet catches up to it all.
The Nespresso machines themselves tend to not be that expensive and they are not that complex – and they are wickedly convenient… but that comes with a cost that you have to weigh out. Do the math ahead of time and if you think you can live with the extra cost, then go ahead.
Personally, I like my gravity drip methods, my Hario filter holders, paper, grinder, kettle and scale. It’s hipster and tasty and easier on my pocket book and my conscience. For the Coffeecrew blog and website, I am Colin Newell in Victoria B.C. Canada.
Barista Bible author Cristine Cottrell on the subject of Aussie coffee · 14 July 2015 by colin newell
Click here for audio file if you cannot see flash player above.
When I started writing about and reviewing coffee shops and cafe culture in the mid-1990’s I always dreamed of writing the ultimate coffee book or complete (as I saw it) history of coffee culture in North America. And although I have kept at a blog and a website on the subject of cafe culture for 20 years now, I have yet to write the book. And in my travels all those years I have met every manner of coffee expert and niche professional – you know, someone who knows espresso inside and out or someone who knows how to build a successful chain of coffee shops or someone who has invented an amazing brewing device or coffee gadget… but I have never met anyone who had that perfect grasp of the entire picture – you know, the person who could write such a book or guide.
Well when Christine Cottrell and her husband Paul came to town (after their tour of the Western states and a visit to SCAA 2015 in April) I thought to myself, OK, I am going to get to meet up with another of the industries leaders in one area or another of specialty coffee. Which in itself is awesome – but I was not expecting to meet that person that was actually creating that definitive guide to all things coffee!
And after a day with Christine and Paul, I had a new perspective and reinvigoration in my own coffee passion.
So, who is Christine Cottrell and what has she done? Well, Christine connects with baristas and coffee experts around the world finding out everything there is to know about global cafe and coffee culture and where the heck it is going.
With over 20 years of experience, herself, in teaching and working in the hospitality industry, Christine created The Coffee Education Network and has helped thousands up their game in specialty coffee with her complete series of training manuals and guides – the flagship being the Barista Bible.
It was in 2009 that the first 10 publications were made available to the Australian marketplace, and they were so warmly received that an international release took place in London, England in 2010 at an international coffee conference. Her guide, the Barista Bible is about simply everything coffee – but there is so much more to it. Her supplementary guides include troubleshooting for the cafe owner and barista, the dialog of the cafe, an up to date dictionary on 21st Centuries emerging coffee lexicon and a complete recipe or menu guide for the modern cafe.
Christine and her husband Paul are clearly on something of a global mission to educate consumers and raise cafe culture (through education and instilling passion in cafe owners) to an entirely new level.
Their motto appears to be “The pursuit of excellence” in Australia and their dedication to a better cup of coffee has, in no small part, pushed Australia to the leading edge in the global quest for cafe quality domination. It was an honour to spend a day with Christine and Paul and I make no bones about it – my own passion level in the World of specialty coffee needed an infusion – and it got one serious one indeed!
Christine’s work is available over on her website at www.perfectespresso.com.au