My love of cold brew iced coffee is comparable to say, my love of listening to Nick Drake while walking around at dusk: that is to say, immense, deep, and neverending. I like to drink it black and unsweetened, although I’ve never turned down an iced coffee that’s had a drop or two of cream added. As a freelance writer in the summertime I go through an embarrassing amount of iced coffee and when I add it all up it seems crazy that I’m not making my own. I started making cold brew iced coffee in my French press instead and I have to say, I think it’s even better than what my local coffee shop is selling. What makes it so delicious? The ice cubes! I make two batches of coffee, one hot and one cold brew, and then fill ice cube trays up with the hot coffee for the following day. No watery iced coffee endings anymore, the entire experience is as loaded with caffeine as it could possibly be. Cold brew iced coffee needs at least 12 hours to sit so I’ve been making everything the night before – waking up has never been this hopped up and amazing!
for the coffee ice cubes:
Make coffee as you normally would using a French press and pour into ice cube trays. Freeze for future use in iced coffee. If the coffee on coffee component makes you leery and you enjoy milky coffee these cubes can be piled high in a glass and topped with the milk of your choice (this works really well for iced coffee on the go).
for the cold brew iced coffee:
The trick with cold brew coffee is to grind the beans coarsely, the flavour will be fabulous and you won’t have to worry about grounds floating around after you lower the press. Use about 3 times more coffee than you normally would, this will leave you with strong coffee that can be diluted with water or dairy. Cover the coffee grinds with filtered cold water, stir gently, and cover with plastic wrap before transferring to the fridge overnight and up to 24 hours. Since the coffee is being extracted in cold water the finished product won’t have strong acidity and bitter notes but it will have plenty of caffeine. Plunge the coffee as usual and pour over the coffee ice cubes, leaving room to dilute with with water or the dairy/non-dairy of your choice.
*If you like to sweeten your cold brew coffee it’s a good idea to keep some simple syrup made with either sugar or honey hanging around. Simple syrup will sweeten your coffee uniformly and will taste much better than regular cold brew with sugar sitting undissolved at the bottom of your glass.
Oh weird, yet ANOTHER 4AD artist I’m obsessed with (add it to the list: Belly, Tanya Donelly, Cocteau Twins, Modern English, Grimes, Blonde Redhead, Lush, Camera Obscura, Ultra Vivid Scene, Deerhunter – it’s like someone made a record label just for me).
Daughter – Numbers
I can’t really think of a less summery recipe than buttery puff pastry piled high with meaty portobello mushrooms and then topped with smoky cheese, but up until quite recently Vancouver was asking its regular “is it winter? Is it summer?” questions, my cravings being reflected in the former season rather than the latter. I also have the benefit of my beloved toaster oven, which I use more than my actual stove all year long, meaning that my kitchen doesn’t get hellishly warm when I’m cooking things at 400 degrees. You don’t have to use portobello mushrooms, you can either go for the exotic and use fancy mushrooms or you can dial it right back with white button mushrooms. Regular bacon or even prosciutto can be used instead of pancetta if you prefer, it’s the crispy texture and resonant smokiness that’s important in this recipe. If smoked caciocavallo isn’t familiar or available to you then go right ahead and use smoked mozzarella in its place. Incidentally, if you’re searching for smoked caciocavallo it can often be found with the fancier supermarket cheeses, Cryovaced and in the shape of a rubber ducky – you’ll know it when you see it.
creamy portobello mushroom puff pastry with smoked caciocavallo:
1 sheet of puff pastry, thawed and rolled out on parchment paper
1/2 packet of pre-cubed pancetta (about 1/2 cup)
3 portobello mushrooms, dark gills removed
2 shallots, finely diced
2 cloves of garlic, finely minced
1/4 full-fat sour cream
1 tsp. smoked paprika
1 tsp. dried dill
Juice of half a lemon
A generous cup of grated caciocavallo or mozzarella
Fresh parsley, torn into small pieces for garnish
- Preheat oven to 400 degrees. Prepare puff pastry by pricking it all over with a fork, being careful to leave a small border around the edges and trying not to press the fork all the way through the puff pastry. Chill in the fridge for 30 minutes while you prepare the mushroom topping.
- Cook the pancetta in a skillet over medium-high heat until the fat is rendered and the bacon is crispy. Remove pancetta from skillet and set aside.
- Chop the portobello mushrooms up into smallish pieces, removing any overly woody stems. Sauté the shallots, garlic, and mushrooms in the bacon fat over medium heat until softened and cooked through. Add the paprika and dill and cook for a couple of minutes longer.
- Remove the mushroom topping from the heat and stir in the sour cream and lemon juice.
- Bake the puff pastry for 10 minutes or until it begins to turn golden. Remove from the oven and spread out the mushroom topping evenly, right up to the border. Sprinkle with the smoked caciocavallo and return to the oven for another ten minutes, watching carefully to ensure the cheese doesn’t burn. Remove from oven and allow to sit for 10 minutes.
- Garnish with the fresh parsley and serve with a crisp green salad. Alternately, serve chilled on picnic along with seasonal fruit.
Where do I even begin? I’m wrestling with the mother of all depression demons right now, it’s been several weeks of lows so low I can’t touch the bottom. So I listen to a lot of Lemon Jelly because I feel like at least with them, there are no expectations. They’re a gentle push when I feel like I’m swimming against a leaden current, like an encouraging smile in the form of music.
Lemon Jelly – Come
Do you need a quick, dare I say effortless, appetizer for your next gathering? Something less formal and more of a help-yourself-my-lovely-friends ordeal, but still sophisticated enough that it looks elegant decanted into a few pretty dishes? Look no further dear reader, this bright little recipe lets the olives do the work with the help of a few vibrant additions to the overall look and taste. Rosemary and orange zest are old friends in this recipe, seemingly oddball in combination with the olives but somehow it just works. Give the olives at least a day to marinate in the fridge and then put them out for your guests in a few well-chosen beautiful dishes (remember to include a little container for the pits as well) and let them have at it.
marinated olives with orange and rosemary:
About 2 cups of mixed olives, with pits (reserve the brine for storing any leftover olives)
2 or 3 big sprigs of fresh rosemary
1 orange, coarsely zested and juiced
3 cloves of garlic, thinly sliced
Freshly cracked black pepper
In a large bowl or container stir together the olives, rosemary, orange zest and juice, garlic, and a few good glugs of olive oil. Give the mix a generous addition of freshly cracked black pepper, stir well and try an olive to make sure the flavours are on the right track. Allow to marinate overnight or for at least 12 hours and up to 48 hours, store any leftover olives in the reserved brine (these make an excellent midnight snack as you stand in the front of the open fridge pondering what your real snack will be).
And speaking of midnight snacks, cold roasted radishes dipped in sea salt make an excellent last-minute addition to your day…
Bowery Electric provides the ideal downtempo soundtrack to mulling over your late night eating habits; I should know, this album has served me well through my important snack food decision making for the last 20 years or so.
Bowery Electric – Empty Words
All I can say about Buttered Mushrooms on Toast is that they are truly one of my all-time favourite things to make for myself ever in the entire world. Yes, that’s all.
buttered mushrooms on toast:
2 cups of mushrooms, sliced thinly (cremini and shiitake mushrooms are my preference)
2 shallots, sliced into thin half-moons
1 tsp. olive oil
1 Tbsp. unsalted butter
2 cloves of garlic, minced
1/2 tsp. kosher salt
1/4 cup of white vermouth
About 4 sprigs worth of fresh thyme
2 slices of bread
Softened butter for toast
1. Melt the olive oil and unsalted butter together over medium heat in a skillet. Add the mushrooms, shallots, garlic and salt to the skillet and cook, stirring occasionally until the mushrooms and onions are soft and beginning to brown, at which point the vermouth should be stirred in. For the last few minutes of cooking turn the heat up to medium-high heat so that the mushrooms become slightly darker around the edges. Take off of the heat and stir in the fresh thyme.
2. Make the toast to your preferred degree of toastiness and generously apply softened butter before covering with mushrooms and any juices that accumulated in the skillet.
If you can have a one person dance party while you’re sauteing the mushrooms then even better.
!!! – Take Ecstasy with Me (Magnetic Fields cover)