Cooking With Coffee
Old-Fashioned Pot Roast in Coffee Gravy Recipe
Believe it or not, coffee makes an incredibly rich and beefy gravy for this pot roast. The roast is slow-cooked in the oven until fork tender. Serve with hot, buttered noodles or traditional mashed potatoes.
Prep Time: 20 minutes
Cook Time: 3 hours, 30 minutes
- 1/2 cup flour
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 1 (4 to 5-1/2 pounds) beef chuck roast, trimmed of excess fat
- 1/4 cup vegetable oil
- 1 large onion, coarsely chopped
- 4 bay leaves
- 1 teaspoon dried thyme
- 2 cups water
- 2 cups freshly brewed Law coffee
- 1 tablespoon instant flour
- 2 tablespoons butter, chilled
- 1/4 cup whiskey (optional)
- Salt and freshly ground pepper, to taste
Preheat oven to 325 F.
On a large plate or platter, stir together flour, salt, and pepper. Dust the beef roast with the seasoned flour, discarding any excess. Heat the oil in a large, heavy ovenproof skillet over medium heat until hot. Add the roast and brown on all sides, about 5 minutes a side. Remove the roast from the skillet and set aside.
Add onions to the drippings in the skillet and saute over medium heat until they are softened. Return the roast to the skillet; add bay leaves, thyme, water and coffee. Bring to a simmer, stirring and turning to combine the seasonings with the roast. Cover and place the skillet in the oven. Bake for 3 to 3-1/2 hours or until fork tender. Remove the roast from the skillet, discard any bones or gristle and set aside, loosely covered with aluminum foil.
To prepare the gravy, place the skillet over medium heat, skim off any excess fat and add water, if necessary, to equal about 2-1/2 cups liquid. Sprinkle the instant flour over the gravy in the skillet and cook about 5 minutes, stirring until smooth and thickened. Stir in the butter and whiskey, if desired, and season with salt and pepper. Return the roast to the skillet to warm in the gravy, then serve.
Serve with plenty of hot, buttered wide egg noodles.
Yield: 6 to 8 servings
Source: The Great Coffee Book by Timothy J. Castle and Joan Nielsen
|Espresso Coffee Truffles
1 1/2 cups single cream
- 1/2 cup Law’s espresso coffee (hot)
- 29 ounces dark chocolate (recommended: cacao content of 70 percent or more)
- Cocoa Powder, for coating
In a saucepan slowly bring the cream to the boil. Turn off the heat and add the coffee and chocolate. Stir with a whisk until the mixture becomes smooth and the chocolate has melted. The liquid should have become slightly lighter and shinier at this stage. Pour into a jug and leave to cool for about 2 hours or until it has come down to room temperature. See Cook's note*.
Beat the mixture with an electric whisk for about 1 minute or until it changes color.
Line a square plastic container with baking paper and pour the chocolate mixture into it. Leave to set in the refrigerator for 2 hours. You can test this by pressing the top with your fingers. Run a spatula around the edges and lift the chocolate on the baking paper out of the dish and swiftly cut it lengthways into even strips of about 2/3-inch. Then cut these into cubes. Put cocoa powder into a flat dish and roll the cubes in it, making sure that they are well coated. The truffles can be kept for about 2 weeks.
*Cook's note: Alternatively you can place it in the refrigerator for 20 minutes, giving it a stir every 10 minutes
Recipe courtesy Dan Durig
Flank Steak with Coffee-Peppercorn Marinade
Recipe courtesy EatingWell.com
Coffee has a remarkable affinity with beef. Here, it is complemented by balsamic vinegar, garlic and crushed peppercorns.
3 tablespoons strong brewed coffee *
1 tablespoon balsamic vinegar
1 tablespoon extra-virgin olive oil
1 tablespoon brown sugar
2 cloves garlic, minced
1 teaspoon whole black peppercorns, crushed
1/2 teaspoon salt
1 pound flank steak, trimmed of fat
Whisk coffee, vinegar, oil, sugar, garlic, peppercorns and salt in a glass dish large enough for meat to lie flat. Add steak and turn to coat. Cover and refrigerate for at least 1 hour or up to 8 hours.
Heat grill to high.
Remove steak from marinade (discard marinade). Lightly oil grill rack (see Tip). Place steak on grill and cook for 4 to 5 minutes per side for medium-rare. Transfer steak to a cutting board and let rest for 5 minutes. Slice thinly across the grain and serve.
To oil a grill rack: Oil a folded paper towel, hold it with tongs and rub it over the rack. Do not use cooking spray on a hot grill.
* Try Law's Dark Roast for a more intense coffee flavor
Coffee Barbecue Sauce:
1/4 cup vegetable oil
1/2 onion, chopped
1/2 cup chopped garlic
1/4 cup chopped cilantro
1 serrano or other small green chile
1 teaspoon cumin, ground
1 teaspoon chili powder
1 teaspoon red pepper flakes
1 lemon, zested and juiced
3/4 cup coffee beans
1/4 cup dark brown sugar
3/4 cup red wine vinegar
1 cup ketchup
2 tablespoons kosher salt
2 tablespoons freshly ground pepper
2 cups tomato paste
Heat oil in a saucepan. Add vegetable oil, onion, garlic, cilantro, chile, cumin, chile powder, red pepper flakes, lemon zest, and coffee beans and cook for 2 minutes.
Add the dark brown sugar, red wine vinegar, lemon juice, and ketchup to pan. Cook mixture stirring occasionally, until liquid is reduced by half. Add the salt, pepper, and tomato paste to the mixture. Cover and simmer for 2 to 3 hours, occasionally stirring. Strain and adjust seasonings.
Recipe courtesy of David Burke, Park Avenue Cafe
Pumpkin Pie Latte
1 tablespoon pumpkin puree
2 tablespoons vanilla extract
¼ teaspoon ground cinnamon
1 cup milk
½ cup dark roast coffee or ¼ cup espresso
Heat milk and pumpkin in a saucepan over low heat until steamy hot. Stir in vanilla and cinnamon. Put in a blender for about 20 - 30 seconds until mixture is thick and foamy. Pour into a cup and add coffee. Top with whipped cream, if desired and sprinkle with cinnamon or nutmeg.
Ladyfinger cookies (36)
1/4 cup granulated sugar
3 cups brewed Law Coffee espresso
1 lb. Mascarpone cheese
1 cup heavy cream
3 tsp. unsweetened cocoa
1/4 cup brandy, rum or Kahlua
Whipped cream for garnish
In a large mixing bowl, blend mascarpone with sugar, liquor and 1 tbsp. espresso. Beat heavy cream until stiff peaks form and fold into mascarpone mixture.
In a 9 x 9 glass Pyrex dish, layer Ladyfingers on bottom. Brush with espresso, but do not saturate. Evenly spread a layer of mascarpone mixture and sprinkle with half of the cocoa, and then repeat steps to create another layer.
Cover and refrigerate overnight. Pipe whipped cream decoratively over the top
|Icy Mocha Monkey
1 ripe banana
1 cup 2% milk
2 tablespoons chocolate syrup
1/2 cup Law Coffee Breakfast Blend
Combine all ingredients in a blender until smooth and creamy.
Pour over crushed ice in a tall glass. Mmmm!
4 cups Law Coffee Dark Roast
2 cups 2% milk
1/4 cup coconut milk
1 cup shredded coconut
1 tablespoon sugar
Place saucepan over low heat and combine coconut and both milks. Heat until creamy. Strain, reserving both coconut and hot milk mixture. Toast coconut under broiler or on top of stove in frying pan.
Blend hot coconut milk with equal parts of hot coffee in a warmed mug. Sweeten with sugar and top with toasted coconut. Serves 8