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coffee

A Turkish Coffee Ritual

A Turkish Coffee Ritual

On a visit to Turkey in 2014, I had the pleasure of enjoying the traditional way in which coffee is brewed, even today. No matter the medium of heat, the the process is neither solitary nor hastened, yet is very simplistic with most basic of cooking tools. Coal or heated sand is used to cook the coffee with water and the only tool used is the distinctly shaped vessel with the long handle.

But, beyond the technicalities, it is the ritualization of the process that struck a chord in me. The making of a traditional coffee is a communal process. It is neither an individual brewing experience nor one done in bulk. But, rather it is a many to many process. Coffee is cooked in individual vessels but as many vessels as people gathered are placed on the medium of heat. 

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Budget Cold Brew

Budget Cold Brew

It's the mid-month of Summer and I think it is time I shared my oft tested and perfected recipe for making cold brew at home and with no more special equipment that a French press that I think most people have at home.

It began as shock registered at the price of cold brew in coffee shops. On average, it costs about $4.50 with tip for about a cup measure of coffee concentrate mixed with water and milk. $4.50!!! I balked. But, it was hot and I was really in need of a caffeine fix and grudging bought one. Even as I sat there sipping the drink and feeling it's thirst quenching effects, my mind raced and wondered. Is there a way to get access to this cheaper?

First, I decided to invest a bit and scout a few more coffee shops to taste the different offerings. So, I tried the major ones around; from Blue Bottle to Counter Culture to Konditori to Venticinque and my own local roastery and favorite Kos Kaffe. They all tasted different, in part due to the beans, but, as I found, largely from the process.

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Dublin, Eat and Drink - A Photo Post

Dublin, Eat and Drink - A Photo Post

Dublin this time completely amazed me. The quality of Irish food has always been gastronomic but the city now has several restaurant that have adopted the gastronomique from global cuisines and incorporated them into an Irish way of eating. 

Even more I loved the craft coffee culture that is springing up all around the city. I had several cups of beautifully roasted and well poured pulls! Below are some captures from my five days in the city just before last Christmas from places that blew my NYC mind! I highly recommend the Roasted Brown Coffee Co. for a relaxed cuppa with simple and delicious eats.

In Ballsbridge is a coffee kiosk that is also a micro-roastery. Yes, he roasted and pulls in a tiny shower stall sized kiosk. And, it is fantastic!!! Now, that is a revolution! 

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{Taste} New York: Pickle Shack + Crop to Cup - Brooklyn

{Taste} New York: Pickle Shack + Crop to Cup - Brooklyn

Today, I share a couple of places I love to eat in the Park Slope. 

Crop to Cup is a coffee importer and roasting company in that imports raw beans and roasts it to their client's specifications and supply wholesale to Brooklyn Roasting Co and Taylor Maid among others.

Pickle Shack I have mentioned before. But I thought it's unique and distinct burger was deserving of a half post all on its own. The vegetarian and vegan friendly restaurant opened a year ago and is the brain child of Brooklyn Brine, a small scale pickling business, and Dogfish IPA, a NY based brewer.

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Beat the Heat!

Today is about

staying cool with Double Chocolate Ice Cream and staying awake with Chocolate Affogato!

Double Chocolate Ice cream

I had a whole other post in mind but the recent heat wave across the Western hemisphere beckons a cooler approach, me thinks!

And, yes I know, I have been a bit absent here. I will proceed with my excuses now.

1. I am in London now. Came for the Food Blogger Connect and had a great time catching up with friends and chatting with bloggers I have known for ages and finally met and of course, meeting new people and loving it all!

2. I was not organized enough to manage a post before I left.

CHOCOLATE AFFOGATO

There, now lets move on to more interesting stuff...

FBC. It was great fun! Since it coincided with the launch of Bethany's book Jewelled Kitchen

photographed by Sarka, we were treated to an array of hand made Middle Eastern delicacies cooked by Beth and Sarka en famile! The book is stunning filled with awesome recipes. I know, I tested some!

The event was at Battersea Arts Center, in a cool neighborhood in Clapham. If you are around there, definitely recommend Gail's for breakfast and The Ship for a relaxed BBQ evening turned late night by the Thames!

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I am in London. Oh! Did I say that already? But, I am in London! Ok, you get it, don't you? :) I love this city and am just happy to be here meeting friends, lunching, dining and taking in the English Summer; and, it's turning out to be quite a lovely weather too! This is also the first, of the few times I have been here, I have been able to wear shorts and sleeveless dresses. Some heat waves are good! :)

In context to above, my next statement will be amusingly ridiculous. I had fish and chips for the first time last night! So,there, I said it! It was here and it was fantastic. I may have to just do it again! And the pea puree that accompanied it was so yummily English :)

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Andy Murray won! Ok, not happy. But, life goes on.... I am glad I didn't attempt to go watch it. Although, watching Wimbledon from the grounds that is still on my bucket list.

On the menu for the rest of my stay; buy the truffle brie cheese from La Fromagerie, eat a lot of strawberries from Borough Market, buy shoes, check out markets for eclectic prop-y stuff and discover London and perhaps, beyond, a bit more. I am sure I'll add a few more along the way.

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Oh! I stumbled upon a nice flea market in Covent Garden yesterday and picked up some vintage cutlery for personal use. There were also nice vintage jewellery stalls.

I think that about covers my ramblings for this Tuesday. Stay tuned for more later in the week :)

Meanwhile, Stay Cool and Carry On with ice cream and cold coffees!

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Double Chocolate Ice Cream

3 yolks, farm fresh

2 T raw sugar

1/2 cup dark chocolate ganache, cooled

1 cups heavy cream

1/2 cup whole milk

1/2 cup bitter sweet chocolate chopped

By hand, cream the yolks and sugar together until light yellow in color. Meanwhile, heat the cream and milk until just barely simmering. Remove the pan from heat. Slowly, and while continuously whisking the mixture, incorporate the hot cream into the yolk mixture.

To prepare the custard, pour the mixture back in to the pan and over LOW heat, gently heat the mixture, stirring often. The mixture will start to thicken. Continue heating until the mixture coats the back of a wooden spoon (about 8 - 10 minutes) and if you run your finger along the back of the spoon, the streak remains without the cream running down through the streak.

Remove from heat immediately. Whisk the mixture for a minute to stop the custard from cooking further. Strain through a fine sieve to remove any lumps or scrambles. Stir in the ganaches in whisk to incorporate fully without lumps. Cool the mixture to room temperature.

Cover the custard with plastic wrap and refrigerate for atleast two hours until completely chilled. At this point, you can process the mixture in an ice cream machine according to manufacturer's instructions.

If you don't have an ice cream machine, once the custard mixture is cold, move it to the freezer. After about 45 minutes, check on the mixture. If it has started freezing on the edges, remove and whip up the mixture with a hand-held mixer to break the ice crystals and incorporate some air to create the fluffiness.

Return to the freezer and repeat the whisking every hour, three more times. By this time, volume of the ice cream would have doubled. If it hasn't, then you are not whisking enough each time. After the final repetition, gently fold in the chocolate pieces and freeze the mixture again.

I like having the ice cream when it is just firm and not completely frozen. This will be about 2-3 hours after the final whisking.


Chocolate Affogato

 

{ I made my coffee using the new coffee Parana. It is a mild fruity coffee that pair beautifully with the intense chocolate and adds the perfect balance in this mocha }

1 cup fresh brewed coffee

1 generous scoop of chocolate ice cream

Top hot coffee with ice cream and enjoy! Simple eh?!


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