French Pressed Coffee

For a while now, I've been interested in switching from drip-filtered coffee to a French press. I'd only had French pressed coffee a few times in my life, and I'd always been impressed with the taste. Whether real or imagined, I tend to detect that paper flavor in filtered coffee. Plus, from a food snob perspective, French pressed coffee has the advantage of being a more natural, hand-crafted experience. So when my birthday rolled around, I asked for -- and received -- my very own French press.

Preparation is simple, and not as time-consuming as I'd expected. (I don't grind my own beans; prep and cleanup times would be longer if I did... but the taste would be fresher and crisper.) I ordered medium grind coffee; the grind can't be too fine, lest it slip through the mesh.

The measurements are 1 Tablespoon of ground coffee per 4 ounces of water. Simply scoop the ground beans directly into the carafe and add the hot (not boiling) water. Let it sit for about two minutes, stir, then sit another two minutes. (You can let it sit longer for stronger coffee, but be careful not to overdo it.) Then attach the lid and press down slowly to strain.

That's it! Pour through the strainer, and you're ready to go. Start enjoying a purer, cleaner, richer coffee drinking experience.

Linguine with asparagus

Super easy alternative pasta to have for dinner...

Cook noodles according to package instructions.

Chop asparagus into 1" pieces.

Lay asparagus flat on a foil-lined baking sheet. Top with a bit of olive oil and chopped garlic. Cook at 450°F for 5-10 minutes.

Combine asparagus mix with strained noodles and serve.


*Note: I must say I didn't really care for the Basil Garlic Linguine from Trader Joe's. It was pre-seasoned and came out a bit creamy (not sure if that's the right word for it). So next time I'll use plain noodles and use my own seasoning.

Wine of the Week - Zafrika 2008 Pinotage

This dark purple wine from South Africa is sharp and tannic, with a slightly smokey tone. I recommend not pairing it with anything; it works well alone as an after-dinner treat.

Finger-Food Spread

A few weeks ago, Joe was hosting a meeting with four people and needed something to serve. Rather than prepping a full meal, I went the snacky-fingerfood route.



The menu:
Water crackers
Prosciutto
Slices of fresh pita
Fresh basil
Slices of Herb bread
Tomato bruschetta
Kalamata olives
Fresh hummus (not pictured)



I must say, the fresh bread with the bruschetta was my fave. I couldn't get enough!

French Onion Soup

Such oniony goodness, I actually shed tears. Or maybe it was the burning in my eyes...

1 huge yellow onion, sliced, or a couple small onions

1 stick butter

6 cups broth - beef or veggie

1/3 cup sherry

Fresh bread

Mozzarella cheese, in slices

1. Melt butter in a medium pot. Add onions and simmer and stir until tender, about 15 minutes.

2. Add broth and sherry. Simmer for about 30 minutes.

3. Toast slices of bread.

4. Pour soup into bowls. Top with a slice of bread and cover with cheese. If you are using an oven-safe bowl, heat in oven until cheese melts. If not, like me, nuke it and serve.