Page 8 - Allisons Newsletter, Lakewood Edge - Dec 2018 Issue

food and drink

LIFESTYLE
5 SECRETS TO BREWING

THE PERFECT CUP OF COFFEE AT HOME

A coffee is one of life’s ensures more consistent before brewing. Whether coffee maker, keep in mind your cup by adding sweetener
cup of steaming rich instead of using the scoop to your ground coffee beans a French press or pour-over you can further customize

simple pleasures, results. As a rule, 2 tablespoons you opt for the warmth of that boiling water makes bitter and dairy. To achieve a more
especially if you have some amounts to 10.6 grams; ginger and clove in Pumpkin coffee. When you put the unique flavor, experiment
extra time to linger over those from there, you may adjust Spices or rise and shine with kettle on, use a thermometer with honey, agave nectar or
roasty aromas and flavors at up and down slightly until the cinnamon and anise in to make sure the water gets to even maple syrup. To create
your favorite coffee shop. you find the perfect balance Awaken Spices, any brewing a range of 195 to 205 degrees a latte at home, you don’t
The good news is you that pleases your taste buds. method makes a perfectly Fahrenheit before it makes need an espresso machine to
don’t have to be a barista Because freshly ground beans spiced cup free of sugars and contact with the ground make frothed milk. Everyday
to achieve the same results are more flavorful than stale, additives. To discover how coffee. Finally, if you’re using kitchen tools like a blender,
at home. Apply these expert take care to grind only what’s to create your favorite coffee- tap water, consider filtering a whisk or a mixer can help
secrets to unlocking the full needed per batch. shop treat right at home, visit it first. Things like chlorine you achieve the thick, foamy
potential of your favorite SimplyOrganic.com. and water softening agents texture you love.
coffee bean to make perfectly STEP THREE: UNLOCK THE can get in the way of those In every coffee bean, rich
balanced yet flavorful java. MAGIC OF SPICES STEP FOUR: rich, subtle flavor profiles. and complex flavors await. Put
Even if you elect to try To curate your cup with NOT TOO HOT! these tips into practice and
just one or two of these tips, unique flavors and aromas, If you’re using a coffee STEP FIVE: SERVING UP you’ll soon be sipping your
getting your daily caffeine fix try adding Simply Organic maker, you won’t have THE PERFECT CUP way to bliss. n
will feel more like a special Pre-Brew Spice Blends, a pre- much control over water Coffee is best when enjoyed
weekend treat. cut blend of organic spices, temperature. If you’re using freshly brewed. At this point, ©2018 Brandpoint

STEP ONE:
ALWAYS GO WITH THE
FRESHEST BEANS YOU
CAN FIND
Coffee connoisseurs will
differ as to whether a light
roast or dark tastes best,
but all agree on the power
of starting with fresh beans.
Before you measure and grind,
give them a visual inspection.
They should be glossy in
appearance, keeping in mind
that darker roasts give off
more sheen than light roast or
decaffeinated beans do.

STEP TWO:
ACHIEVE BALANCE WITH
A FOOD SCALE
As a rule, you’ll need 2
tablespoons of ground coffee
for every 6 ounces of water
used. However, if you have
a food scale, getting into
the habit of weighing beans
CHICKEN PICCATA WITH

LEMON-CAPER SAUCE

First, butterfly each chicken breast half: Place the breast half on a cutting
board and, starting along the thickest lengthwise edge, use a sharp knife to
cut horizontally partway through the breast until you can open it up into
a butterfly shape.
Place the butterflied breast between two pieces of lightly oiled plastic
wrap, and pound with a meat mallet to a uniform thickness of about 1/4
inch.
Season the chicken on both sides with salt and pepper. Spread the flour
on a dinner plate and dredge both sides of each butterflied breast in flour,
shaking off the excess.
Heat a large saute pan over medium-high heat. Add enough of the oil to
form a thin, even layer and, when it’s hot enough to shimmer slightly, add
the chicken, working in batches if necessary to avoid crowding the pan.
Cook each piece until light golden-brown, about 2 minutes per side, then
remove it and set it aside. Add more oil to the pan as needed.
Pour off any oil remaining in the pan and add 2 tablespoons of the butter.
As soon as it melts, add the garlic and, the moment the garlic begins to turn
very light golden, add the wine and stir and scrape with a wooden spoon to
deglaze the pan deposits. Add the chicken stock, lemon juice and capers.
INGREDIENTS Reduce the heat to maintain a simmer, and use a whisk to briskly stir in the
rest of the butter a few pieces at a time to form a creamy sauce. Continue
• 4 boneless, skinless chicken • 4 tablespoons unsalted • 2 tablespoon freshly simmering and stirring until the sauce is thick enough to coat the back of
breast halves butter, cut into squeezed lemon juice
1/2-tablespoon pieces a spoon. Taste the sauce and adjust the seasoning, if needed, with salt and
• 1/2 cup extra-virgin olive oil, • 4 teaspoons capers, drained pepper. Stir in the parsley.
plus extra as needed • 2 tablespoons garlic Return all the chicken to the pan, and turn it in the sauce to warm
minced garlic • 2 tablespoons Italian parsley,
• Kosher salt finely chopped through. Transfer the chicken to heated serving plates, spooning the sauce
• 1/2 cup white wine and capers evenly over each portion. Garnish with lemon slices, if desired,
• Freshly ground black pepper • Lemon slices, and serve with sauteed baby spinach. Serves 4. n
• 1/2 cup good-quality canned optional garnish
• 1/4 cup all-purpose flour chicken stock or broth © 2018 Wolfgang Puck Worldwide, Inc.
Distributed by Tribune Content Agency, LLC.
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