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Winter Storm Muffins re-mix Chapter 2 · 6 November 2016 by colin newell

Winter Storm Muffin Re-Mix

I have been doing most of my own baking since I was 12 – and although I do not have a cookbooks worth of experience, I have come up with a few good things. These are a Daylight Saving Time classic to get over the shock of the time change!

One recipe that I have been making for over a decade is my Winter Storm muffin recipe – and I do reference it quite a lot on my blog as it has evolved some – so here is the re-mix:

The Dry – mix in a large bowl

2 Cups Whole Wheat flour
2 Cups All-purpose Flour
1 Cup Each; Rolled oats, Corn meal and (oat or wheat) bran
(A variation for me is using 3 cups of All-Bran for a classic Bran muffin or a sugar free granola mixture)
1/2 to 1 Cup dark brown sugar
1.5 Tbsp Baking Soda
1 Tbsp Magic Baking Powder
1/2 Tsp Kosher or Sea Salt
1/2 – 1 Tbsp Organic Saigon Cinnamon
1/2 whole fresh ground nutmeg

Wet Mix

3/4 Cup unsweetened Apple Sauce
1/4 Cup Canola Oil
3 Eggs
1 Tbsp Organic Vanilla
2 Cups Almond milk OR 2 Cups Goat’s milk
Almond milk (sugar free) is a healthy alternative to cow’s milk
and if you like an interesting flavour consider some organic Goat’s milk – great for the lactose intolerant among us.

Add Wet to Dry Mix – Do not over-mix.
I use a Kitchen-aid mixer.

Add from 2 to 4 cups of the fruit of your choice – I use finely chopped mango, or apple, or fresh Turkish figs, blueberries or anything in the way of frozen fruit medleys – the sky is the limit.

Another option is 1/2 cup of chopped nuts (any kind) in lieu of single cups of fruit.
A couple of times the mix seemed a little dry after the liquid was added.
Solution: Add a shot glass (2 fluid ounces) of your favorite juice; Orange, Cranberry, Lemon – whatever you have.

Pam spray 2 Muffin tins (I use a 12 and a 6)

Use an Ice Cream scoop for loading up the muffin tins – paper definitely not needed!

Bake for 24 minutes in a 375 degree oven – check for degree of done with a toothpick.
Poke the muffins. If the picks come out clean, you are good to go.

Let cool in pans for about 10 minutes and then air dry on cooling grid. Makes about 20 freezer ready muffins.
Ziploc freezer bags suggested for long term storage.

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Fall colours Canadian Style sourdough pizza · 16 October 2016 by colin newell

Rustic Pizza from Andrea and Colin

At this time of the Fall, Andrea and I start looking forward to some rustic cooking; soups, stews and, yes, the occasional treat of pizza with seasonal ingredients. And since I have a sourdough starter that has been on the go since 2008, what better opportunity than right now to whip up a great pizza dough and accompanying pizza. Here goes:

Andrea and Colin’s simple Sourdough Pizza

Ingredients

1 cup sourdough starter, unfed or not at room temperature
1/2 cup warm tap water
2 1/2 cups Caputo 00 Pizza Flour *
1 teaspoon salt
1 teaspoon active dry yeast

A word about Captuo “00” Bread Flour: It is the gold standard of pizza flours by which most others are judged, but there’s quite a bit of confusion as to exactly what it is. You’ll read in countless sources that Italian Tipo “00” flour, like the Caputo, is a “soft wheat flour,” with a low protein content. Caputo 00 flour is ideal for pizza dough for two reasons: one, it’s finely ground, and two, it has a lower gluten content than most flours.

The “00” refers to the texture of the flour: Italian flours are classified by numbers according to how finely they are ground, from the roughest ground “tipo“1, to 0, and the finest 00. Gluten, the natural protein that remains when starch is removed from wheat grains, creates the elasticity you feel when you bite into a crunchy loaf of bread. The lower the protein content of the flour, the lower the gluten, and the lower the gluten, the less elasticity there will be in your dough (cake flour has the lowest gluten level).

Instructions

In the bowl of a stand mixer, fitted with a hook attachment, combine all ingredients. Mix on medium low until all ingredients are incorporated and you have a firm ball. If dough is still very sticky, add about 1/8 cup of flour at a time until dough is firm. Your dough may be wetter than expected based on how wet your starter is. Don’t worry, just add more flour.

Remove dough from bowl and transfer to a lightly floured surface.

Kneed by hand for about 1 – 2 minutes, then form into a ball.

Place the dough ball in a medium mixing bowl that has been coated in olive oil or cooking spray. Lightly toss the dough ball in the bowl to coat in oil/spray.

Cover with plastic wrap and a dish towel. Place covered bowl in a warm area for 2 hours or until about doubled in size.

You can make this pizza dough ahead of time and keep in fridge for 1 or 2 days.

Transfer risen dough to a lightly floured surface. Roll out with rolling pin or spread with your knuckles to desired crust thickness.

Transfer dough to a pizza peel, if baking on a pizza stone, or onto a pizza pan or baking tray.

Top with sauce and favorite toppings.
In our case:

- Tomato sauce (by Jamie Oliver)
- Saute mushrooms and shallots
- Salami
- fresh mozzarella balls (from our local market, Root Cellar…)

Bake in a preheated 500 degree oven (or outdoor BBQ) for 7 to 10 minutes – until cheese is bubbly and crust is browning.
Enjoy your home made pizza!

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Baking 101 Bernard Callebaut sticky chewy chocolate brownies · 31 August 2016 by colin newell

I just made this rich, dark chocolate brownie with a soft chewy center, firm edges and a crackly top. Simple to make using just one bowl. Pay attention to the measurements as they are the key to success.

INGREDIENTS

  • ¾ cup Fry’s, Hershey’s or Dark Dutch cocoa
  • ½ tsp baking soda
  • ⅔ cup butter – melted
  • ½ cup boiling water
  • 2 cups sugar
  • 2 free range jumbo eggs
  • 1⅓ cup all purpose flour
  • 1 tsp vanilla
  • ¼ tsp salt
  • 1 cup dark/medium Bernard Callebaut chocolate chips

INSTRUCTIONS

  • Preheat oven to 350 degrees.
  • Grease a 9 by 13 baking pan.

Sticky chewy rich Bernard Callebaut Brownies

Add cocoa and baking soda to a large bowl and stir to combine.
Melt ⅔ of a cup of butter in your microwave. With a wooden spoon, stir ½ of the melted butter into the cocoa and baking soda. Stir until combined.

Add ½ cup of boiling water to bowl with cocoa and butter. Stir until combined and smooth.

Add sugar, eggs and the rest of the melted butter to the cocoa mixture. Stir until combined.

Sift in 1⅓ cup of flour. Add vanilla and salt. Stir until combined and batter is smooth.

Add chocolate chips to batter and stir until combined.
Pour into prepared baking pan and smooth the top out with a wooden spoon. Bake for between 35 and 40 minutes. Test with a toothpick for doneness.

Cool for 30 minutes in pan. When cool, remove from pan and cut into snack sized brownies.
Yield should be around 2 dozen.
Serve with ice cream while warm – or with black coffee. They are an addictive treat.
If you feel the urge to coat them with icing, wait until they are cool and use your imagination.
Alternately, one could swirl in peanut butter chips or raw peanut butter instead of the chocolate chips.


Colin Newell is a Victoria area resident and long time creative writer. A baker since the age of 12, he has been around the mixing bowl a time or two!

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Food, drink and smoking Summer 2016 · 19 August 2016 by colin newell

Best smoking times

Having saved up for a house, back-yard and BBQ for going on 20 years, you can imagine my delight when all of this actually came true!

I now have the house and back yard and a very beat up but serviceable Weber Genesis 3-burner 300 series BBQ that is still cooking away (and over ten years of age…)

And in the first 60 days of living in our house, I BBQ’ed 45 nights! We just started our 3rd year in the house 1 month ago! Amazing. I am a better BBQ chef now but what kind of smoker am I?
Well, I am not a smoker at all – but I could aspire to be.

And if learning how to gas flame BBQ cook is one skill, then learning how to smoke meat is an entirely, ahem, different kettle of fish. But let’s discuss some basics.

Smoking meat to perfection requires much more finesse than many people are aware of. There are two distinct setups when it comes to the arrangement of a smoking system: the vertical setup, and the horizontal setup. In the vertical setup, the fire can be as low as the bottom level of the apparatus, separated from the meat at the top with water and smoking wood in the middle.

In the horizontal setup, the cooking chamber, water, meat, smoking agents, and firebox are all connected. Of course, it is also possible to achieve good smoking results simply by using a regular grill. The source of heat for completing the smoking process can be achieved with a number of different agents, including wood, steam, electricity, gas, and charcoal.

The greatest challenge in being able to achieve a consistent temperature throughout the meat is to be able to maintain a constant, healthy flow of smoke. Generally speaking, those who are new to the art of smoking meat will be best-suited with an electric smoking apparatus.

Generally speaking, indirectly seating through smoking is a method adopted for larger pieces of meat. Naturally, different cuts of meat will have a different amount of time that will be most ideal for dispersing the heat of the smoke across the full surface area and throughout the entire cut.

The attached graphic gives you a great idea how different meats or proteins respond to smoke – or in other words, “when they are done…” It was a neat graphic to look at and the attached image prints well – so use it freely and learn a bit more about “smoking” – smoking of the healthy kind that is!

What you can do is open up the graphic by clicking on it and then right clicking it to save to your desk top.

Or (and this should work better…) Click on this – smoking-times-and-temperature.jpg

Now I need to get out some of those hickory wood chips I have kicking around!

Apologies in advance to my lovely Vegan and Vegetarian friends.


Colin Newell has been writing this blog for over 20 years and you will notice the absence of junk content, click bait, promo links and other rubbish. We are better than that and everyone should demand better content!

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Summer Cooking 2016 Chapter 1 Butter Chicken · 8 May 2016 by colin newell

I am a huge curry fan – the hotter the better. This is a very easy recipe to build – and you can heat it up or cool it off however you see fit.

Marinade:
1 cup plain yoghurt Greek style High fat content
2 TBL lemon juice
2 TSP Tumeric powder
4 TSP Garam Masala
1 TBL chili powder (ground dried chili powder)
2 TSP ground cumin
2 TBL fresh grated ginger
5 garlic cloves crushed
1500g chicken thigh filet cut into bite sized pieces

Curry:
2 TBL vegetable oil
2 minced shallots
2 cups tomato passata (tomato sauce in a glass jar)
2 TBL sugar
2.5 TSP salt
2 cups half/half cream

Instructions:
a.) Combine the marinade ingredients with the chicken in a large bowl. Cover and refrigerate overnight.
b.) Heat the vegetable oil over high heat in a frying pan – (we use a dutch oven)
c.) Add 2 Minced shallots to the frying pan and cook about 2 minutes.
d.) Add the chicken coated in the marinade and cook for around 3 minutes or until the chicken is while all over.
e.) Add the tomato passata, sugar and salt to the mix – turn down heat to low and simmer for 20 minutes.
f.) Do a taste test to see if it needs more salt.
g.) Add the cream to the mixture – mix to combine – then remove from heat.

Garnish with cilantro leaves – serve with basmati rice.

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Flour and water - be food sufficient - our bread series chapter 1 · 25 April 2016 by colin newell

Sourdough bread by the numbers

When I was a kid and in a farm house of five, my mother probably made 6 to 12 loaves of bread every week – depending on time of year and demand.

She made all of our breads by hand, with flour and water, salt and yeast – sometimes with extras like cheese, spices and herbs – sometimes with flours other than whole wheat or white bread.

It was something that a lot of people did in the 60’s and 70’s – especially if they were on a tight budget. And our house was no exception. And since we had a country kitchen with an old hybrid wood and gas stove it just made sense. The baking also helped heat the house to it was economics 101 at work.

My roll in all of this was picking up 20 Lb bags of flour and running them from the grocery store the 2.5 km home on my bike… which had a big basket on it. Imagine a 20 Lb bag of flour and other dry goods – that was a very, very full basket. I must have made that run 100 times over the years and I never once spilled a grain of flour.

In the kitchen I got to watch – and watch. And watch again. Maybe I got to get some warm water or take the temperature of some water or open the jar of powdered yeast. It was a very rare event indeed if I actually got to stick my hands in the mix. And this was an “all hands” process. There was no commercial mixer. There was no Kitchen Aid machine with the bread hook that I use today. It was all hands, instinct only, physical memory and repetition.

Perhaps ironically, I did get to suggest recipes and flavours for bread. I kid you not. My mother would ask a 12 year old (me) what kind of bread I would find interesting. And as it would turn out, the darker and denser the bread the better. We started simply enough with a medium rye bread. And over time, the breads got darker and darker until, I think, we invented something that my mother called a “Russian black bread…” I am not sure where the ethnicity or the colour came in but it was among the darkest and tastiest of breads I have ever had in my life. It was dark brown, complex, spicy, sweet, chewy and dense all in the same bite – and because it went through a double or triple raise and proof process, the ferment allowed for a very nutritional development of the loaf – that is to say, you could easily live off of this bread for a very long time.

In this upcoming series of blogs I am going to reveal the re-introduction of bread into my life and how I have come to depend on my instincts more than the strict discipline of recipes.

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