Coffee-Braised Short Rib Pasta

Comfort Me With Coffee
Even though it is still rather warm out, you can tell that the seasons are changing. It’s cooler at night and darker when I wake up in the morning. These changes have me craving sweaters, slow-cooked dinners, and rich and meaty pastas.

Over the weekend, we found ourselves in Berkeley for the Old Time Music Festival (my daughter was in the fiddle competition) which, happily, was right next door to the farmer’s market. During a break, we scouted the market to find some snacks and something to drink. As we were walking past a pasta vendor my daughter mentioned that it had been a while since we made fresh pasta and offered to make some for dinner that night. Since I am no fool, I said yes.

My tomato plant is currently going crazy so we ended up making a creamy fresh tomato and basil sauce for her beautiful pasta, but it got me thinking about this recipe for Short Ribs in Red Wine Sauce which I absolutely love. It can be eaten with polenta or mashed potatoes, but I prefer to serve it over some fresh buttered pappardelle.

This, in turn, got me thinking about short ribs in general which are a favorite of mine and a must order for me anytime we go out to dinner. You just can’t go wrong with slow-cooked beef.

In an effort to branch out and try something new, here is a promising recipe for Coffee-Braised Short Rib Pasta. It’s similar to my favorite one but I love tasting what the coffee does to the flavor.

Coffee-Braised Short Rib Pasta
Adapted from Feast Magazine
Yields 6 servings Read more…

Coffee Marinated Fajitas

Café Con Football
Meteorologically, it is fall. And, by that, I mean that the mere fact that the calendar says September means fallen leaves crisp mornings, and a whole lotta pumpkins with or without the spice.

Here in California, we know that just because it says September doesn’t mean that it isn’t 105 degrees outside. The only remotely accurate sign, for me, that fall has in fact arrived, is that my posterior has been parked on the couch the last two Saturdays watching college football.

The start of college football means that I have been doing some grilling ‘cause what is watching a game without some sort of grilled something? I mean sure, it’s not like I haven’t been grilling all summer but flipping the calendar means changing to more fall flavors. See, somewhere deep in my whacked-out brain I have this thing, this sense that certain flavors are just for certain seasons.

Perfect example? I would never make a pork roast in July. Pork roast is a fall and winter thing. I know. I got issues, man. So, with this in mind, the rubs and marinades that I use to grill in the fall turn from the brighter, lighter flavors of summer to something deeper and more intense in flavor.

One of my favorite ways to do this is by using coffee in my marinades or rubs. The coffee doesn’t really add a lot of coffee flavor, but it gives whatever you’re grilling just a little bit more depth. It also works really well with the smokiness of dried chilies. This makes it a no brainer for grilled Mexican dishes.

Brewed coffee in marinades is excellent as a tenderizer—which is key if you are using cuts like flank steak or skirt steak for tacos. One of my favorite recipes is for Coffee-Marinated Fajitas. It’s Perfect for feeding a hungry crowd of rabid football fans.

Coffee Marinated Fajitas
Adapted from Food 52
Yields 4 to 6 servings

This fajita is extremely flexible and super delicious. And, in this recipe, coffee is working behind the scenes. The enzymes have transformative powers. They masterfully tenderize a tougher cut of meat and bring out the depth of flavor. Read more…

Supu Viazi (Tanzanian Coconut Potato Soup)

Soup-er Summer
I know. It’s 150 degrees outside and I’m talking about soup. Yep. I get it. Soup is not the first thing that pops into your three-in-the-afternoon brain in late July when it’s time to think about dinner. Most people opt for something cooler.

But, when you think about it, soup isn’t much more than a thinner curry or pasta sauce, right? Right? Ok, I’ll work on my sales pitch. But, maybe this recipe will change your mind. Because, for some reason, the flavors scream summer to me.

I found this Eastern African recipe for Supu Viazi while doing my deep dive into all things foodie and African. It intrigued me for a few reasons. This recipe comes from Tanzania which is not a cuisine you hear about with regularity. That in and of itself makes this recipe interesting.

Also, you might find my lack of knowledge about food in Tanzania a bit odd considering my Mother-in-Law lived there for multiple years right after my husband graduated from high school. It would be logical to assume that there would be a few recipes that she had picked up along the way and passed down. Alas, you would be wrong.

Lastly, when reading the ingredients, it just sounded so good in my head. It reminds me of a Thai yellow curry, just without the meat.

The best part? Assuming you have the ingredients, it’s fairly quick to prepare which makes it a good choice for some mid-week flavor…

The green banana is traditional, but you can swap it for a green plantain or leave it out altogether if either is hard to find. Just toss in a few more potatoes.

Supu Viazi (Tanzanian Coconut Potato Soup) Recipe
Adapted from Flavors of Africa by Evi Aki
Yields 4 to 6 servings Read more…

African Style Roasted Veggies

Hot and Veggie
When the weather is hot, I go veggie-heavy. This is by no means a revolutionary way of life. I know plenty of people who do this. Frankly, when the temps are above, say, ninety degrees, eating any kind of normal protein just seems heavy. Presenting me with a lovely and bright ceviche though, will change my mind.

My problem is I tend to get hungry later when I go full veggie. It’s a struggle I’ve dealt with forever. It’s why I am not a salad person. I will eat salad, but it won’t be the whole meal. Adding some grains or pasta helps, though. As does adding a lot of flavor. This recipe for African Style Roasted Veggies has lots of African flavor.

I made this last week when it was warm but before it got too hot to turn on the oven over the weekend. If you were looking for a recipe to try the Fonio we just brought in, this is the perfect thing. It’s also the answer for a veggie garden that has finally started producing. (It’s been a weird growing season.)

*Note-Plantains make a great addition to this recipe but can be hard to find. We have stocked them over the years in the store. But, have found that the day-in day-out demand for plantains just isn’t there. However, the recent rise in popularity of Caribbean flavors means that we are looking to bring them back in. Keep an eye out in the produce department.

African Style Roasted Veggies
Adapted from Africana by Lerato Umah-Shaylor
Yields 4 servings Read more…