Kitchen 143

[Kitchen 143] More than just a cuppa joe

Michelle Aventajado

This is AI generated summarization, which may have errors. For context, always refer to the full article.

[Kitchen 143] More than just a cuppa joe

From bean to cup: Hiro Blend Cappuccino served up in Prologue daily.

Michelle Aventajado

Plus: A yummy and easy frittata recipe

Of the many things that I love in exploring  different ways to prepare food and drink for my family, the greatest gift I enjoy, is learning new ways to prepare dishes from friends.

I have been a firm believer in surrounding myself with people I can learn from, people who inspire me, and people who I can share parts of myself with too!

This week’s episode of Kitchen 143 focused on COFFEE, and allowed me the ability to go down another rabbit hole with Alyanna Uy from Dough & Grocer. This time we also got to spend some time with new-found coffee connoisseur, Jigs Mayuga, for an afternoon of fun and learning.

Coffee jelly and coffee ice cream, perfect for the coffee lover who likes sweets too.

One thing is for sure, coffee is not just for drinking in the morning. Together, we were able to explore the many ways we can prepare a cup of joe, how to create some at home coffee art, and of course showcase how versatile this little bean can be, when we decide to get creative in the kitchen.

Coming from a place where I truly enjoy using every ingredient in the kitchen and where nothing goes to waste, this episode showed me that even the coffee bean skins, can be used in smoking delicious Iberico pork belly which then becomes even MORE delicious bacon.

Jigs taught us how to prepare for a beautiful pot of pour over, and I must admit, I was intimidated by the exact numbers and science of preparing one of my favorite drinks. I have been hooked on black coffee for years, and many times, while I’m sitting and enjoying this simple pleasure in the quiet morning sun, I remember that this is how my Nana used to drink her coffee from our simple Mr. Coffee drip machine. They say that the sense of smell can trigger a memory or an emotion so clearly and for sure, I love being reminded of my Nana who would dip her Saltines in her black coffee for an afternoon snack.

Five things I learned from my research and through this episode:

  • There are four types of coffee beans: Arabica, Robusta, Liberica, and Excelsa.
  • Single origin is a lot like single malt. It is beans sourced from one place, usually packed with layers of flavor.
  • Batangas Barako Coffee comes from the Liberica bean and is known all over the world.
  • Pour over is not easy! It’s mathematical, and science filled. So rather that pretend like I remember the exact measurements that Jigs shared with us, I will just say it’s an art form that also requires mathematical expertise. 
  • There are so many uses for coffee. We can use it in our drinks, gravies, roasts, for smoking meat, and desserts. We can use in composting. And we can even use in our beauty regimen as an exfoliator.

After we chatted about how to prepare cold brew, pour over, and of course, espresso, I was happy to share a kitchen hack that #TeamGellibean learned over quarantine. With the coffee and hickory smoked Iberico bacon I shared how we now are a family who BAKES their bacon. No mess. No oil splatters. And it’s done quickly and easily with all that rendered fat easily saved for garlic fried rice should you be the rice loving crew. I think coffee, bacon, and garlic rice all go perfectly with a crispy egg, or better yet a frittata that is easy to make too.

If you missed this week’s episode, you can tune in to the replay on July 9th and 10th where I will be available to chat and hang out!

RECIPES

COFFEE JELLY

What you need

  • 400 ml cold brew
  • 40 grams coconut sugar
  • 24 grams gelatin sheet

How to cook

  • Set gelatin sheet in a small bowl of water.
  • Once gelatin has softened, strain and remove excess water.
  • Pour the cold brew into a small sauce pan. Add sugar and softened gelatin. 
  • Heat mixture until warm. Constantly stir mixture until sugar and gelatin are dissolved. Remove from heat.
  • Pour into heat/cold proof container to set.
  • Set in the refrigerator until firm.
  • Slice and serve with sweet cream or ice cream.
COFFEE ICE CREAM

What you need

  • 500 ml milk
  • 150 ml cream
  • 6 pieces egg yolk
  • 100 grams sugar
  • 30 grams ground coffee  
  • 20 grams Frangelico liquor

How to cook

  • Whisk egg yolks and sugar together until well incorporated and creamy.
  • Put milk and coffee grounds in a saucepan and bring to a boil while whisking over medium heat.
  • Pour milk mixture into egg yolk and sugar mixture slowly, to temper your eggs. (Make SURE to do this slowly and carefully, or you will have scrambled eggs!)
  • Bring mixture back to the heat and cook for a few more minutes while stirring.
  • Strain the mixture into a mixing bowl.
  • Add cream and frangelico. Mix well over an ice bath to cool down.
  • Transfer to your ice cream maker, or to a container where you can leave it in the freezer to set.
  • Serve over coffee jelly, or on its own.
IBERICO FRITTATA

This recipe is great for a 9” cast iron pan. It can serve the whole family for brunch, or paired with soup and salad for a light dinner.

It’s easy to recycle leftover veggies, or make this dish with fresh veggies you have on hand.

What you need

  • 300 grams cubed Iberico bacon (set aside the bacon fat for another dish)
  • 2 small red onions
  • 4 cloves garlic sliced
  • 1 red bell pepper
  • 1 green bell pepper
  • 1 small zucchini 
  • 1 small eggplant
  • ½ cup cooked spinach
  • ½ cup cooked calabasa
  • 9 large eggs
  • Splash of milk
  • Salt and pepper

How to cook

  • Preheat oven to 350° F
  • In a cast iron pan over medium heat, cook bacon cubes. Remove from pan and set aside.
  • Saute onions until translucent and then add garlic.
  • When these are cooked (but not brown) add in peppers, zucchini, and eggplant. 
  • When all of the vegetables are cooked, add spinach and calabasa.
  • Scramble eggs, add splash of milk (cream if you have it) and salt and pepper.
  • Turn the heat up to medium high heat and add your scrambled egg mixture to the pan.
  • Lower the heat to medium and let sit (don’t touch) for 2-3 minutes.
  • Put the whole pan in the oven for 10-15 minutes or until the center does not jiggle.
  • Serve immediately.
Served straight from the oven, this frittata is a mix of salty, smoky, and earthy flavors mixed with fresh veggies and fluffy eggs.

– Rappler.com

Enjoy a cup of coffee with this foodpanda voucher.

Add a comment

Sort by

There are no comments yet. Add your comment to start the conversation.

Summarize this article with AI

How does this make you feel?

Loading
Download the Rappler App!
Avatar photo

author

Michelle Aventajado

Michelle Aventajado is a Filipina American striving for an ever-elusive balance in everything she does. Advocating for individuals with IDD through Best Buddies Philippines, sharing her parenting journey with her daughter's extra chromosome through Momma 'N Manila, and churning out love of home and hearth through Kitchen 143 are just some of the things that fuel her passion and serve her God-given purpose.