Category Archives: Recipes

Recipe: Zucchini Stuffed with Dirty Rice

We ran across this recipe today and think it’s going to make a great addition to our summer menu! The flavors of coffee and oregano are a unique pairing that we can’t wait to try out. Generally, recipes using instant coffee don’t make it on our to-do list, but this one looked too tasty to pass up. If you take this recipe on, let us know what you think.


  • 4 zucchini
  • 1 tbsp butter
  • 2 shallots, finely chopped
  • 100g basmati rice, washed and drained
  • 1/2 chicken stock cube
  • 2 tsp instant coffee granules
  • 1 tsp fresh, chopped oregano, plus extra for sprinkling
  • 70g goats’ cheese
  • Olive oil, for drizzling


Bring a large pan of water to the boil, add the zucchini and cook for 7 minutes. Remove from the pan, allow to cool, halve lengthwise, then scoop out the pulp using a spoon, without breaking the skin, to leave a shell. Set the shells and the flesh aside.

Melt the butter in a deep non-stick frying pan, add the shallots and fry until golden. Add the drained rice and stir well. Add 240ml water, the stock cube half, coffee granules and oregano. Bring to boil, then cook, covered, on a very low heat for about 7 minutes, or until the water has absorbed and the rice is cooked. Season with a little salt and set aside to cool.

Remove the rice from the pan and use the same pan for the zucchini. Don’t add any oil, just put in the zucchini shells, skin-side down, and dry-fry, still over a very low heat, for a couple of minutes to brown a little. Remove and set aside on foil on a grill pan. Now add the zucchini flesh to the pan and fry for about a minute and a half, stirring all the while, until it feels like the liquid has evaporated. Turn off the heat, add the rice and stir well.

Preheat the grill to hot.

Spoon the mixture into the zucchini skins. Top each with some crumbled goats cheese, sprinkle over a touch more oregano and a drizzle of olive oil. Place under the hot grill for about 8 minutes or until the cheese is browned.

Try the rice alone or with some chicken or fish; grilled salmon would be particularly good. Perhaps try stuffing mushrooms instead.

Source: Guardian UK

Recipe: Espresso Cocktail

We’re ramping up for a gorgeous weekend and it’s times like these that inspire us to break out the cocktail shaker and amp up our booze. Check out this delicious recipe — a twist on the classic caffe corretto.


  • Ice
  • 1 1/2 ounces grappa
  • 3/4 ounce coffee liqueur, such as Patron XO or Tia Maria
  • 1 ounce chilled espresso coffee
  • Whipped cream, for garnish (optional)


Fill a cocktail shaker halfway with ice. Add the grappa, coffee liqueur and chilled espresso. Shake vigorously for 30 seconds, then strain into a cocktail (martini) glass. Garnish with a dollop of whipped cream, if desired.

Recipe: Cafe Sheccerato

It’s true, the thermometer hits about 65F in Seattle and everyone starts to strip. We also start sipping on the frozen drinks as if we’re swimming up to the side of a Acapulcan pool bar. One of our favorites in the coffee realm is the Cafe Sheccerato, which is a pretty simple drink that has the potential to be basically whatever your tastes desire.

We pull a couple of long espresso shots (run it for about 45 seconds) and then poor it over a full glass of ice. We love throwing in a little mint sometimes to add to the refreshment, but if you pull the shots just right and they’re nice and sweet, adding anything isn’t necessary at all. The shots will melt the ice a bit and it’s quite delicious. You can also combine the two in a martini shaker and shake them up to put a frothy spin on it if you’d like. Whichever way you do it, we think the Cafe Sheccerato tastes like summer.

Recipe: Rib-Eye Steaks with Espresso-Chile Rub

Following in the tasty footsteps of the flank steak marinade we wrote about a few months ago, this rub recipe is a great inspiration for your summer grilling parties.

Serves: 4 (generously)
Preparation time: 30 minutes (including meat standing time)
Total time: 40 minutes


  • 2 teaspoons cumin seed, toasted
  • 2 tablespoons dark-roast coffee or espresso beans
  • 1 tablespoon ground ancho chile pepper
  • 1 teaspoon sweet paprika
  • 1 teaspoon kosher salt
  • 1 teaspoon freshly ground black pepper
  • 4 rib-eye steaks, each about 8 ounces and 1-inch thick
  • Extra-virgin olive oil

In a spice mill, pulse the cumin seed and coffee beans until finely ground. Transfer to a small bowl, add the remaining rub ingredients and stir to combine.

Lightly brush the steaks with oil and season evenly with the rub, pressing the rub into the meat. Cover and let stand at room temperature for 20 to 30 minutes before grilling.

Prepare the grill for direct cooking over high heat.

Brush the cooking grates clean. Grill the steaks over direct high heat, with the lid closed as much as possible, until cooked to your desired doneness, 6 to 8 minutes for medium-rare, turning once. (If flare-ups occur, move the steaks temporarily to indirect high heat.) Remove from the grill and let rest for 3 to 5 minutes. Serve warm.

Recipe: Detroit Free Press

Would You Like Eggs with That?

Years ago, we frequented a small town cafe that would steam up the eggs for their delicious breakfast sandwiches using the steam wand on their espresso machine. They were fluffy and tasty and so we thought that we should try this ourselves — with arguably great results!

Watch Gail steam up airy n’ fluffy scrambled eggs in a frothing pitcher, using the steam wand on a Rocket Cellini semi-automatic espresso machine.

Recipe: Chocolate Espresso Cake

If you’ve been reading this blog for awhile, you’ll probably sense the theme that we dig the delicious combination of chocolate and coffee. So this latest recipe is another in a long line of cakes that incorporate fresh espresso into the mix. Enjoy!


  • 6 ounces (180g) fine dark chocolate, chopped
  • a small espresso (about 3 tablespoons very strong coffee)
  • 10 tablespoons butter, diced
  • 5 eggs, separated
  • ¾ cup golden caster sugar
  • 1 tbsp. cocoa powder
  • ¾ cup all-purpose flour

Line the base of a 8-9 inch shallow springform cake pan with silicone baking parchment paper, buttering the pan lightly to hold it in place.

Melt the chopped chocolate in a heatproof bowl set over a pan of simmering water. As soon as it starts to soften, add the coffee and leave it for two or three minutes. Stir very gently, then when the chocolate has melted add the butter. Stir until it has melted.

Meanwhile, beat the egg whites with an electric mixer till stiff, then fold in the sugar. Mix the baking powder with the cocoa powder and flour. Remove the chocolate from the heat, quickly stir in the egg yolks, then slowly, firmly, and gently fold the melted chocolate into the egg whites. Lastly sift in the flour and cocoa mixture.

Stir the mixture tenderly with a large metal spoon, taking care not to knock out any air. It should feel light and wobbly. do not overmix – just enough to fold in the flour. Scoop into the lined pan and bake in an oven preheated to 350ºF for thirty-five minutes. Leave to cool in its pan, then turn out.

Recipe Source: Almerimarlife

The Grind – May 2009

The May issue of our monthly newsletter, The Grind, has hit the bricks! Including the Turkish Dee-Lite recipe, our process for making excellent french press coffee, tips on how to brew a strong shot in a superautomatic espresso machine and a directory of all the recent YouTube videos we’ve done over the last month, May’s news is a sweet little compendium of a lot of the content we’ve shared with you here.

But what you won’t find here is The Grind Special — this month: $10 off the Hourglass Cold Brew Coffee Maker! Get this special and all future specials by signing up.

Recipe: Diva Tofu-Chino Parfaits

We all try to cut caloric corners every now and again, and this dessert has the potential to deliver on the flavor without taking a toll at our waistline!

Diva Tofu-Chino Parfaits
vegan, makes 4-8 servings, depending on cup serving size.

Cinnamon Vanilla Mousse

  • 1 box vegan vanilla pudding mix
  • 1/4 cup organic evaporated cane juice sugar
  • 1 3/4 cups soy milk
  • 8 oz. firm tofu (1/2 pack of tofu)
  • 2 Tbsp Veganaise
  • 1 tsp vanilla extract
  • 2 tsp cinnamon
  • 1 tsp salt
  • 1 Tbsp Arrowroot Powder (my substitute for cornstarch)

Spicy Chocolate Mousse

  • 1 box chocolate pudding mix
  • 1 1/2 cups soy milk
  • 8 oz. firm tofu (1/2 pack of tofu)
  • 2 Tbsp tofu
  • 1 Tbsp Veganaise
  • 4 Tbsp sweetened high quality cocoa
  • 1 tsp vanilla extract
  • 1 tsp cayenne
  • 1 tsp cinnamon
  • 1 tsp salt
  • 1 Tbsp Arrowroot Powder (my substitute for cornstarch)

(for a richer chocolate flavor melt 1/2 cup of vegan chocolate chips into the pan when heating pudding mixture)


  • 2 shots espresso
  • 1/2 cup crushed almonds
  • 1 cup crushed organic graham crackers or vanilla cookies

Equipment: blender, lidded pan, cappuccino or parfait serving cups.

To make:

  1. Add add vanilla ingredients, except tofu to a blender.
  2. Blend until smooth.
  3. Add in tofu and blend again until smooth.
  4. Add blender contents to pan.
  5. Turn stove on med-high.
  6. Stir constantly until mixture begins to bubble.
  7. Continue heating on medium and stirring until mixture thickens a bit and large bubbles break through.
  8. Heat can be turned to medium-low if you are worried about burning the pudding.
  9. When pudding has thickened, remove from heat and pour back into blender.
  10. Re-blend until smooth.
  11. Be
    careful, make sure to vent blender and a heated blender can easily
    build up pressure to explode. Be careful. Never point blender towards
  12. Repeat entire process with chocolate pudding.
  13. Set puddings aside, but no need to refrigerate yet. A thin, still-warm pour will be better for presentation anyways.
  14. Prepare 2 shots of espresso.
  15. Crush the almonds and crust crackers.

Assembly of cups:

  1. Fill serving cups with a 1/2 inch layer of ‘crust’. (crushed cookie or cracker.)
  2. Pour in a nice layer of chocolate pudding.
  3. Add a thin layer of almonds.
  4. Add 1 Tbsp of espresso to each cup. Use more or less depending on your tastes.
  5. You can even substitute de-caf, coffee or chai tea instead of espresso.
  6. Add a layer of vanilla pudding.
  7. You can add more chocolate than vanilla or more
    vanilla than chocolate. Or equal amounts of both. It looks more like a
    cappuccino if you use more vanilla as top layer.
  8. pouring the pudding while it is still warm will allow for a more even line-pretty presentation. Cooled pudding can clump more.
  9. The top garnish layer is a sprinkle of cinnamon and a tsp of espresso. A few almonds also looks nice. You can garnish with whatever filling you decide to use.

subs: If you don’t eat nuts, or would like a different center layer,
try these: peanut butter, dried blueberries, fresh fruit, goji berries,
more crushed crackers/cookies, soy cream, sponge cake, pan fried
bananas, another type of crushed nut.

Notes: Chill cups until firm before serving. Adding
more tofu will make a thicker, milder pudding. I actually like this
with a bit more tofu-the thicker the better to my taste.If you do not have Veganaise, you can sub with a Tbsp of white or apple cider vinegar.