Caffè al bar

Having time to kill in the Italian airports means coffee at the bar. Sidle up to the cashregister  and state your preference... In Naples today for me it was a caffè macchiato...espresso with a little stain of lightly steamed whole milk. 1€. I hand him a €5, slide my coins out of the change dish, which is a beautiful custom made Italian ceramic plate with the bar's name painted in royal blue with gold flourishes, along with the required receipt. Proof you have a right to that caffè.  

Now to maneuver to the bar somehow. If you're Italian, coffee drinking isn't the long sipping and chatting exercise we participate in. Your job is to produce the receipt, order your drink, drink it and leave a space for the next person. Sounds simple. It isn't.  

A spot vacates and I move in. Casually holding my receipt just above the counter level, not to seem too anxious, I wait for the barista's glance. He's wearing a traditional uniform, short sleeved white cotton dress shirt, a vest in royal blue, a red bowtie, and a royal blue hat that reminds me of the ice cream scoopers from the '50s. His eyes glance at me and he smiles from down the bar, and when he is halfway to me I mutter, "macchiato". 

He grins, swiftly grabs three stylish, tall, thin glasses with three of his fingers, runs them under the bar sink faucet and fills them halfway with water from the sink. It's a fizzy water, naturally, as we are in a volcanic area. He puts a glass before a flight attendant, a pilot, and then flips it upside down and places one in front of me without spilling a drop.  "Bella signora, vorrebbe qualcosa da mangiare oggi?" ...pretty lady, would you care for  something to eat? He smiles again, flashing those black neopolitan eyes, and starts making our espressos. 

Why the water? To clean your palate, of course! I drink mine, tasting the minerals and feeling the amazingly fine bubbles clean my mouth. By the time I'm done, so are the coffees. 

It's served in a warm cup, with the name of the coffee in the ceramic. I add one bag of sugar, it floats for a second or two and falls through. Yes it's a good coffee. I stir, then pass the back of the tiny spoon over the rim where il'l drink, to flavor the cup. Who wants to taste a ceramic cup? Then take it in, usually in three or four good sips. Done. Before I can put the cup back, my barista is back asking if it was buono... It's coffee at a bar in italy. How could it not be anything but incredible? And for me it was much more. I was 'commossa''. Moved...it was like they'd been waiting for me to come home. 

Tiramisù, it really is a pick-me-up

Tiramisu to Italians is like banana pudding to Americans. Every family has a recipe and their personal version is AMAZING.

So, just to show that I'm no different, here is my recipe. I preface this by saying that although I'm 100% American, I've been eating tiramisu in homes all over Italy for over 30 years. You can rest peacefully in the knowledge that with this recipe you, yes you, American cook, can and will make tiramisu better than 99% of the restaurants in the United States.

Ever had a version of a classic dessert that has been 'improved' to the point of being unrecognizable? Restaurant tiramisus here (and often times over there as well) are saturated with liqueur, topped with meringues, layered with raisins, and worse. Just keep it simple and you'll be so glad you did.

Simple ingredients are also essential to arriving at that signature flavor.

Mascarpone cheese, which isn't what we think of as cheese, is number one. It's available in most main stream grocery stores like Safeway and Kroger. It's in the deli section near the special Parmesan. Check the expiration date and get the freshest you can. By the way, please don't use cream cheese. It's a different flavor and texture and not worth substituting.

Number two is the cookie. Savoiardi dry lady fingers are the traditional cookie but are sometimes hard to find. They are usually at specialty groceries or Cost Plus World Market and are really wonderful. They're really dry and hard and work perfectly.

That said, I have used a great substitute today. Strawberry Shortcake shells. Who'd have thought? Desperation is the mother of invention. Had to make tiramisu in Arizona once, and after searching 5 stores I gave up and bought these. The verdict? I expected to be sentenced to never making it again for the Sicilian for violating this sacred trust. Instead I was made to promise never to use savoiardi again. Most recently he expressed, "this tiramisu beats any I ever ate in Italy!" I don't know about that, but I'm glad he liked it!

Lastly is the espresso. You have to make espresso. Premium quality is from a real espresso pressure machine. Second quality but still good is from a stove top moka. Using good espresso powder is also essential to good flavor. A moka is available at Cost Plus as well if you're interested.

Remember: Good ingredients = good food. Simple concept.

So lets make it! You'll need:

2 packages shortcake shells (24 total) or 30-36 savoiardi cookies.
5 eggs, separated
2/3 c sugar
450 gr mascarpone (2 tubs)
2 tbsp Marsala or vanilla
Cocoa

That's it.

1. Make espresso. You'll need about 1 1/2 cups of straight strong espresso. Sweeten to taste (very important) and then dilute with cool water, adding about 1/2 c water.

2. Beat 3 of the eggwhites till stiff and set aside. The other two you can save to make a meringue tomorrow!

3. Beat separately the 5 yolks with the sugar till light and creamy. Add the Marsala and the mascarpone and beat in till creamy. Pour into the whites and fold in gently to combine.

4. Now to assemble. You'll be putting this in a glass 9x13 (or equivalent...I do two smaller ones so we get two desserts from it).
If using the shortcake, cut off the top ridge of each and first use only the flat circles at first. You'll fill in the spaces with the extra ridge pieces. Quickly put a cake in the coffee, flip over, pick up and let drip, and place in dish. You don't eat cake soup so the trick is to let it soak up some coffee but not fall apart. Same rule with the savoiardi. They'll fall apart if you soak them. Just dunk flip and drip. Fill the bottom of the pan. Don't leave spaces. Break pieces as needed to fill spots.

5. Pour in and spread out 1/2 the cream, then dust heavily with cocoa. Do one more layer of cakes dipped in coffee and then finish with the rest of the cream. Spread to fill to the edges and dust heavily with cocoa.

Store in fridge at least 6 hours and preferably overnight. So so good. A 2-3" square is plenty for anyone, but they may want seconds! Enjoy.

Coffee winner!

Congrats to Sally K on winning the coffee! I know she will love it. We will be having periodic drawings using random.org to choose the winner so check back, friend us on Facebook, and try a recipe or two! I love feedback. Thanks again for following. If you were here I'd offer you a little creme brûlée which i made tonight with raw cream, egg yolks and coconut sugar. Yum. Made them in mini pie plates from Walmart. So cute.

Coffee Coffee Coffee

Our drawing for Giordano Coffee is coming up tomorrow! Enter your email to join as a subscriber/follower. Can't wait!

If you try my recipes I would love to find out how it came out for you! The only thing better than cooking something wonderful is sharing it with a friend!

I thought I'd post a funny picture. I'm out of the house on Mondays all day, and this morning I decided to attack the kitchen. This is what greeted me. Can you tell all three of my little apples didn't fall far from the tree? They love to cook, as does the Sicilian. As you can see, it it a recipe for disaster when mom isn't there to crack the dish washing whip!

Better-Than-A-Frappuccino Cupcakes

Idk where my 13yo found the recipe but after adjusting here it is. I have to say each component is amazing in itself. We've used each one in various ways the past few days...most having been added to a cappuccino or hot coffee.

It seems labor intensive, and compared to Betty Crocker it is, but a tad of patience makes it worth the effort.

Better-Than-A-Frappuccino Cupcakes

For the Cupcakes (makes 24 cupcakes):

1/4 cup milk
1/2 cup sweetened espresso
1/4 cup sour cream
1 tbsp vanilla
3 cups cake flour
2 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon salt
2 teaspoons very finely ground espresso
2 teaspoons unsweetened natural cocoa powder
3/4 cup butter at room temperature
1 1/2 cup white sugar
4 eggs, yolks and whites separated

Add the espresso to the milk. Add the vanilla and set aside.

Ever read an old recipe?  My grandmother had a huge book of handwritten recipes from the old days.  Problem is, there are no instructions.  When I questioned her about it she said, "Why? Don't you know how to cook?"  She just meant that there are certain basic things you just know.  Mix all the dry ingredients, and separately mix all the wet ones. If you are baking you cream the butter and sugar first.  Easy.  So in that spirit, mix all the dry ingredients:

Sift together the cake flour, baking powder, soda, salt, ground coffee and cocoa.

In the bowl of a stand mixer, beat the butter and sugar with the paddle attachment on medium until creamed. It should be slightly fluffy. Beat in the egg yolks one at a time.



Add 2/3 of the flour mixture and the sour cream. Add the remaining flour mixture and milk. Beat until smooth.

Scrape all the batter out into a separate bowl and wash the mixer bowl thoroughly.

Switch to the whisk attachment and beat the egg whites until stiff but not dry. They will hold a stiff peak but they will still slip around a little in the bowl.
Fold the egg whites into the cake batter gently, folding the batter around until well combined.

Fill cupcake liners with batter and bake at 350 degrees for about 20 minutes (they baked up surprisingly fast).
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For the Coffee Mousse (Recipe from Epicurious)
Halved recipe
7 tablespoons sugar
3 large egg yolks
2 1/2 tbsp water
1 1/2 tablespoons instant espresso powder optional
1/4 teaspoon ground nutmeg

1 1/4 cups chilled whipping cream
1 tablespoons coffee liqueur (opt)
1/2 teaspoon vanilla extract

Whisk sugar, yolks, water and espresso powder in stand mixer bowl. Set bowl over saucepan of simmering water (do not allow bowl to touch water); whisk until candy thermometer registers 160°F, about 3 minutes. Remove bowl from over water. Add nutmeg. Using electric mixer, beat egg mixture until cool and thick, about 5 minutes. Transfer out to another bowl.
Beat cream, liqueur and vanilla in mixer bowl until stiff peaks form. Fold cream mixture into egg mixture. Refrigerate if making ahead. 

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Homemade Caramel Sauce (caramel recipe courtesy of Giver's Log)

Ingredients:
1 cup unsalted butter (2 sticks)
2 1/4 cups brown sugar
1 cup light corn syrup (buy Karo. The other has hfcs)
1 14-oz can sweetened condensed milk
1 tsp vanilla extract

Cut butter into evenly sized cubes and melt over low heat in large 3-4 quart saucepan.
Once butter is fully melted, add brown sugar, being careful to avoid the sides of the pan. If any stray sugar crystals fall onto side of pan, carefully brush off with a wet pastry brush.
Once butter and sugar are fully combined, add corn syrup and condensed milk. Clip on candy thermometer to side of pan.
Cook mixture on low heat (still continually stirring) for about a minute or two. Increase heat to medium and continue to cook/ stir until mixture reaches 225 degrees. Once the mixture is removed from heat, stir in vanilla extract.

NOTE: If caramel is too thick, simply reheat and add in some heavy cream until combined. This too can be made ahead but don't refrigerate. 
  

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Swiss Meringue Buttercream(aka heaven)
1 cup sugar
4 egg whites
3 sticks unsalted butter (at room temperature) cut in pats
1 tbsp vanilla extract

Heat sugar, egg whites, and salt in a heatproof stand mixer bowl set over a pan of simmering water, whisking until sugar dissolves and mixture registers 160 degrees on a candy thermometer.

Return bowl to mixer, and whisk, gradually increasing speed from low to medium-high, until stiff, glossy peaks form, about 5 minutes. Reduce speed to medium. Add butter, a few pieces at a time, whisking well after each addition. Whisk in vanilla. Opt: Switch to a paddle attachment and beat until air bubbles are gone, 2 to 3 minutes more.  This must be done when you're ready to assemble.  Don't try storing this overnight.

Cappuccino Cupcake hollowed out, filled with
caramel sauce and Cappuccino Mousse,
 topped with Buttercream
and drizzled with Caramel

To assemble the cupcakes:

Once cupcakes are cool, core out the center of each one. Using a qt ziploc with corner cut out, pipe a small amount of caramel sauce, then spoon coffee mousse until the center is almost full, and then top with another piping of caramel. Once all cupcakes are filled, pipe swiss meringue buttercream onto each one using a bag fitted with a large star tip. Lastly, use a sturdy ziploc bag with a small hole cut out of it and drizzle caramel on top of each cupcake.

Just amazing. They might seem like small portions but they're extremely rich so small is perfect. Enjoy!!