More on coffee

Everytime we sit with our friend Chit, either for some good dining experience or for catching up with the latest on what’s going on, we always discover something new about our favorite beverage, which she also treasures ever since she started being religiously involved with it. After being made to drink gallons (oh, this could be an exaggeration) of fresh milk in our younger years, we eventually developed the habit of taking coffee when we became professionals in our field of endeavor. In spite of that, we could not and would not claim we are experts. For coffee is not as simple as boiling it, pouring it into a cup and sipping it.

The liquid we all enjoy has gone through a process, from planting the seeds to harvesting the beans to the time the beverage lands on one’s dining table. The bean is a fruit, it is actually a berry and as such it has some element of sweetness, because of its sugar content and some acidity, the latter accounts for a sour-ish taste in the brew, which the discriminating coffee drinker would immediately notice. A perfect roasting is then required to avoid its being overwhelmingly sweet and acidic. In the course the sugar is caramelized.

Chit has written a book, “Introduction to Coffee”, which traces the history of coffee, on to the various types of the beans, to the different equipment used, to recipes using coffee not only as beverage but as ingredient for desserts. The book also suggests its ‘companions’ Orange Cake and Fudge Brownies, among others. Of late, Chit has gone into another venture, still in coffee. She has come out with Chit’s Blend. She has not revealed what beans she used and has not decided to put it in the market. So far, she has presented a kilo-bag each to her close friends. Asked what the main character of her blend is, she hesitated and then told us about a non-coffee-drinking lady who asked for more after having two cups. Maybe those who are eager to sample this blend can visit Chit at her Le Bistro Vert in Makati.

The bread collection of French Baker has captured quite a following. To serve customers in the Cubao area, a new outlet was inaugurated at the Ali Mall Skywalk at the Araneta center. Its Whole Grain loaf particularly appeals to those who are watching their diet.

At a recent lunch, we encountered (not the first time, however) the word ‘legumes’. We all thought this was French for some kind of vegetables. To be sure, we looked it up in a book called “Food Guide” which defines legumes as plants that produce edible seeds in pods, and the plants as well. Among these are lentils, soy, peanuts. We can add ‘patane’ (lima) and kidney beans. They are mostly sold dry and when getting a bag, be sure they are not dull and wrinkled. Prior to cooking, soak overnight in water and keep in a cool place or refrigerator, then rinse three times. Legumes are a healthy food items, they are rich folic acid, potassium, iron, magnesium and dietary fiber. They also come canned, like Pork and Beans.

Now, here are two recipes using legumes. Breakfast Bacon and Beans. Cook bacon to crispy, cut into one-inch pieces and set aside. Saute in little oil, sliced onion, pour contents of canned beans. Let simmer for a while then add bacon mix well and cook a bit more. Serve with rice or bread. Spanish Fabada, using dried red kidney beans instead of the very expensive ‘fava’ beans. In a big casserole, boil a kilo of beef shank (including litid) with leeks, celery, chorizo Bilbao, salt and pepper (ground and pepper corn), and 80 gms of red kidney beans. Bring to full boil, take away the scum. Then lower heat and continue to simmer until beef and beans are tender. Reduce liquid over low fire to a slightly thick consistency. Your family will love this dish!!!!

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