Archive for the ‘Food + Recipes’ Category
Coffee and Beer: A Match Made in Heaven?
While coffee and beer might not be the first two flavors you would pair, people in the craft coffee and craft beer worlds are busy bottling their passions together.
“While brewers can reach wonderful flavor combinations with the sprawling available varieties of hops, specialty malts and yeast, some flavors simply require reaching beyond Reinheitsgebot (the Bavarian purity law that requires beer be made only from traditional ingredients),” says Les Stewart, coffee lover and head brewer at Trophy Brewing in Raleigh, North Carolina. “It means kind of breaking the rules, and doing it with such a willing partner in crime as coffee just makes a lot of sense.”
Read the rest of my article about coffee and beer on The Kitchn.
Image: Fil.Al
What Do You Do With Leftover Coffee Grounds?
Lots of things. Like composting for example. In fact, nothing irks me more than seeing people toss their coffee grounds into the trash can. Did you know that around 12% of the waste stream going to landfills is food waste? Reusing coffee grounds is a good way to knock that number down, and that’s good for us and the environment.
Coffee grounds are perfectly easy to reuse, and I discuss a few ways in my coffee column this week on The Kitchn. Consider it your guide to zero waste coffee consumption.
Image: Heather McQuaid
Preorder My New Book – ‘Fika: The Art of the Swedish Coffee Break’
It’s here!
Ok, so it’s almost here. And when I say “it” I mean the book that Johanna Kindvall and I have been working hard on over the last couple of years. As I have learned, book writing and publishing is a long process, and I am so excited to almost be at the most exciting part: the moment where the actual book sits in my hands.
But for now, at least the book is alive on the Internet, and it’s available for pre-order, which means you can snag a copy and diligently wait for it to come to your mailbox in spring.
Love Swedish baked goods? Ever wonder how to make a real Swedish cinnamon roll? Want to try to be more Scandinavian? Then this book is for you.
Packed with traditional recipes for cookies, cakes and breads, this book is all about celebrating the Swedish tradition of fika, otherwise known as the quintessential Swedish coffee break.
Drooling already? You can preorder from my favorite bookstore of all time, Powell’s, as well as Amazon, B&N, IndieBound, Google Books, and iBooks.
Now, let’s all begin the countdown to the April 7, 2015 on sale date!
Paris: Where to Drink Good Coffee in the Marais
I’ve got a round up of favorite coffee shops in the Marais over on Sprudge, including some of my all-time favorites like Fondation and Loustic.
For a taste of the neighborhood, enjoy these photos. And click over to check out the guide, and maybe even lose some time checking out Sprudge, because what’s better than an entire website devoted to coffee?
What Do Food and Fashion Have in Common?
What do food and fashion have in common?
I have been thinking a lot about this question lately, and why we are becoming hyper aware about what we eat, and yet remain so unaware about what clothes we don.
How many times have you been asked “where do your [insert produce item here] come from?” with the expectation that you will have a response that involves a local farm or farmers market? More than a few I’m sure. But how many times has someone asked you “where is that pair of jeans from?” and implied that they want to know what country they were made in as opposed to what store you bought them in? Rarely, if ever.
Recipe: Zucchini Millet Risotto
I developed this recipe for Foodie Underground recently and it has quickly become a favorite. It’s quick, easy and healthy.
You can make a classic cheesy version, or you can even do a vegan version with a toasted hazelnut and salt blend. There’s a full story and description over on Foodie Underground if you want it. Otherwise, get to cooking!
Happy Birthday ‘The Culinary Cyclist’
It was about a year ago that my first book The Culinary Cyclist came out.
It’s crazy to think that a year has gone by. In fact it’s amazing to think back to when I was writing the book. I remember when the outline first came together, sitting in a cafe in Portland on a work date with a good friend. I had a blank sketchbook with me, which I like to use to write sometimes because the pages are big and blank and I can sketch little drawings as I go along.
I sat and stared at that blank page for a long time, then went to work on something else as I couldn’t get the ideas into place. But then eventually they spilled out onto the paper, and quickly. I scribbled quickly in order to keep up with the pace of my thoughts.
The book unfolded in a way that made me think that maybe I’d always had The Culinary Cyclist in me, that it was just a matter of putting a name and an official project to it in order for it to come out.
Maybe that’s how books are sometimes. The Culinary Cyclist is no work of great literature – it’s a cookbook after all. But the experience has left me with the desire to write more, be it a short story or thoughts on food.
So, happy birthday dear little book, I hope you celebrate with lots of coffee and peanut butter cookies.
5 Favorite Coffee Spots in Amsterdam
Amsterdam is one of my favorite cities, and not just for the bikes. There’s something about being surrounded by water that just makes me feel at home. You ride along the canals, your bicycle bumping over the occasional cobblestones and you can literally feel the pace of life slowing down.
On a recent weekend trip I made it a mission to track down good coffee (as usual). In fact I was so committed to my mission that half an hour after getting off the train I as sitting at local coffee roaster Headfirst drinking a filter coffee. If you’re committed, you’re committed.
Kombucha Smoothies? Yes, Please
I have been brewing kombucha at home for many years now. Which in turn has made me a bit of a kombucha freak. But this is hat happens when you start fermenting at home. The process is fun and it’s kind of amazing to be able to make your own bubbly, fermented drink with nothing more than tea, sugar and a kombucha mother.
Making a Kale Smoothie on the Pedal Powered Talk Show
Last summer my friend Boaz invited me to come and be on his talk show.
But this wasn’t just any talk show. No, Boaz created the Pedal Powered Talk Show, essentially, a talk show on wheels. Boaz takes around his cargo bike, sets up shop in all kinds of places, and interviews all kinds of interesting types. So I was honored when he asked me to be a part.
The night in question, the Pedal Powered Talk Show was a part of a live event put on with NW Documentary. I was there to talk about my book, The Culinary Cyclist, and Boaz asked if I would be willing to make a smoothie on stage.
Anyone out there ever made a smoothie on stage? No, I didn’t think so. It’s not really what you usually get asked to do. But I said yes.
This of course entailed me bringing my own blender, which I diligently packed up in my backpack before riding over to the event. Backpack filled with kale and a blender. That’s true Culinary Cyclist style.
Fortunately, the Pedal Powered Talk Show team got the entire thing on camera and is now available for your viewing pleasure.
It should also be noted that immediately after filming the intro to this episode, Boaz got into a bike crash. Thankfully, he and his awesome cargo bike survived just fine. Maybe it had something to do with his super-powered green smoothie he just drank.
Image: The Pedal Powered Talk Show
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