Tuesday, April 28, 2009
Wednesday, April 22, 2009
Saturday, April 18, 2009
Step 2: Fill the colander with Cuban Coffee until it forms a mound as shown in the picture. The more coffee you pack into the colander the stronger the finished product. We like our coffee strong, but a loosely packed mound will produce great results every time.
Step 3: Screw the top of the Coffee Maker onto the base. It's important to make sure that you tighten the two halves as much as possible to avoid leakage on the stove.
Step 4: Add four tablespoons to a quarter cup of sugar to your mixing cup. This is a rough estimate and depends on how sweet you like your coffee as well as how much foam you would like to make. More sugar = more espumita!
Step 5: Place the Cuban coffee maker, top open, onto the stove over medium high to high heat. Now you will want to watch your coffee maker carefully as the first drip of coffee that comes out is absolutely crucial to making a good head of foam. So relax and be ready for the aroma of coffee which will give you a heads up. Step 6: As soon as you see that first drip, pour it into the sugar and move the Coffee Maker off of the heat. This will give you time to start stirring.
Step 7: As soon as that first drip is worked into the sugar you will have a mixture the consistency of wet sand. Now you can put the Coffee Maker back onto the stove with the top down. You will also want to lower the heat a tad so you don't burn and scorch the coffee. As the coffee continues to percolate add a little at a time, frothing the sugar as you go. This is the part that takes skill, patience, and finess. (I'm still working on it!) As you mix keep pressing the sugar against the sides of the measuring cup and it will get lighter and lighter in color.
Once you get the sugar to the color and consistency of a Wendy's frosty, you are ready to add in the rest of the coffee.
Step 8: Pour in the remainder of the coffee slowly stirring it into the frothed sugar to help it incorporate. After about 5-8 stirs, set it on the table and let it rest for about 60 seconds. The sugary froth will begin to separate from the coffee like the head on a well poured glass of Guiness.
Voila, espumita! Once you reach this point, you are ready to spoon and serve. Espresso cups are great and really cute, but if you don't have these (yet!) grab some shot glasses and get ready for a burst of flavor and energy.
Thursday, April 16, 2009
First, here's a pic of the appetizers. Starting from the back: wheel o' cocktail shrimp, plate of white and wheat crackers, cheeseboard with grapes (brie, blue, sharp chedder, truffled awesome cheese from Trader Joe's), plates and easter napkins, and empty sangria set just waiting to be filled with my dad's delicious chardonnay-peach sangria. Boy, do I wish I had gotten a shot of that! Picture a bright yellow peach slice floating in an amber liquid. Delish!
Now on to dinner. Our dining room is cozy (read tiny) and we decided to move out into the living room and add an extra table to accomodate both guests and food. The mismatched tables looked almost seamless when covered with a yellow tablecloth courtesy of Martica (Martha Stewart). Now, starting from the back again: Emily's delicious yeast rolls, seafood pasta with Vin's homemade red sauce, brussel sprouts with bacon, a ham (of course!), asparagus-artichoke pasta salad, the recycled sangria pitcher now serving as a water pitcher(!), and a huge tomato and romaine salad. How many people did we have for Easter dinner do you ask? Ten? Fifteen? Twenty? Drumroll, please...Seven!
Oh and did I mention dessert? We had a Peep display of easter candy and a yummy semi-homemade guava cream cheese cake washed down with Cuban coffee.
Tuesday, April 14, 2009
Wednesday, April 8, 2009
Monday, April 6, 2009
P.S. The nachos at Mackeys (last *sigh* gamewatch was moved) were significantly better than the ones from Penn's Quarter Tavern
P.P.S. I would trade good nachos for a shot at the championship any day!
P.P.S. Stay tuned for posts on Easter dinner prep. We are T-6 days from the big event!
Friday, April 3, 2009
P.S. It's supposed to be a lovely weekend for Cherry Blossoms!
*The wind blew in via the Wall Street Journal