GIVEAWAY!! Come smell the (delicious) coffee . . .

Recently I was asked by a representative from the Aerobie Company to try out and share my opinions of their Aero Press 1 to 4 cup Coffee and Espresso Maker.

I was a little skeptical at first ~ because over the years, like many of you who drink and make your own coffee ~ I've had all kinds of coffee makers; electric coffee makers, French Presses, etc. Then about 5 years ago or so we invested heavily in a completely automatic Italian Saeco espresso machine (it cost a bit under two thousand dollars at the time.) We live miles away from town, out in the country side so taking a quick jaunt to the coffee house is not an option. We wanted GREAT coffee and espresso at home. The Saeco is an impressive machine and works like a champ turning out very good coffee and espresso, we've been very happy with it.
But it is huge and takes up a lot of valuable counter space.

So I was curious by the simplicity and size of the AeroPress® especially after reading the fabulous reviews over on amazon.com.  Over 700 POSITIVE (5 star) reviews ~ those numbers are mind boggling compared to other products on amazon. You can take a look at the reviews HERE.
The AeroPress is THE highest rated coffee maker on the internet.


The good news?

One lucky winner of our drawing will have a chance to win an AeroPress!

The AeroPress arrived in this neat box ~



Look at that ~  simple instructions; and Made in the U.S.A.! (Sadly, you don't see that on many products anymore.)

So here's what comes in the box (everything except the coffee & the background cups/spoons):



There is also a stand included, which I did not picture here . . . oops.


Filter receptacle, filter screen and micro filters.

You'll want the grind of coffee to be anywhere between drip and espresso grind.
You can grind yourself at the grocery store or have your favorite barista at your coffee shop grind it to order for you.


But you know what?
I grind my own at home using this compact Krups® grinder:

Because they are so small, easy to store, and inexpensive I actually have two.*I use the black one for coffee exclusively and the white one 

is used for grinding herbs and spices. 
*This is a  brilliant tip I learned from Julia Child years ago, gotta have two of these! :)

They are workhorses ~ I've had them for years, they do a marvelous job of grinding in just seconds. They can handle whole coffee beans with no problem ~ and if you have regular ground coffee ~you can grind it even finer (espresso grind) by whirring it for a moment in the Krups.

Here is how simple it is to make perfect cup(s) using the AeroPress:

To make from 1 to 4 cups of  American coffee or Italian style espresso ~
Place the filter chamber with filter in place over your cup or mug,add the ground coffee.



Pour boiling water into the chamber . . .and stir with the provided stirrer for a few seconds, if necessary.
We find that simply the process of pouring the water into the chamber aerates the ground coffee really well ~  see what works best for you.




Insert plunger into the chamber and press gently for 20 seconds:



You can add more hot water for American-style coffee,or add milk for a latte.


Our evaluation?
We were both remarkably impressed with the AeroPress ~a quick and easy way to make an amazingly rich, smooth cup of American coffee or  deep, strong espresso style coffee. I recommend it, and can see why it has received over 700 excellent (5-star) reviews on amazon.com


Other reasons to love your AeroPress . . .
 As long as you can boil water you can have an excellent cup of coffee. 
1.) Dependable ~ This is especially important to me as my house is "all electric", power losses are frequent in the winter. Electric coffee makers (including the mammoth Saeco) are useless with no electricity. However I have an inexpensive butane powered, single burner stove for use during those times ~ I can boil water, so we can still have excellent coffee, anytime.
2.) Simple to use, and no mechanical parts. And the units are DURABLE, they will not break like the glass French coffee presses are apt to do.
3.)  Portable ~ For travel, camping, backpacking, etc.
4.)  Economical ~  Save the money you spend at the coffee shop. Makes even bargain brand coffee taste like a million bucks ~ smooth, with no bitterness.
5.) Easy to clean!
6.)  Takes up virtually no countertop "real estate", as most other coffee makers do.

Important note: The questions have been asked an answered ~ the material the from which the AeroPress is made contains no harmful plastics. 

You know what else?  The $$$$ Saeco has been on 'vacation' since the AeroPress arrived at out house about a month ago. That's how good a cup of java the AeroPress produces. I sure would like to have the counter top free of that monster . . . and after using the AeroPress that seems like it could be a real possibility!  Believe me, I'm ready.


Drawing details ~
Entries will be accepted until Saturday, November 26th at 9 PM Pacific time.)
YAY! This contest is open to entrants in the USA as well as our friends in Canada!!

Here are the rules:
1.) Just leave a comment here stating that you'd like a chance to win an AeroPress.
2.) Double your chances by being a Google friend follower (side bar at the top), and say so in your comment.
3.) Be, (or become) a Once Upon a Plate follower on facebook for another chance to win (and please state so in your comment so your name can be entered again.)
Winner will be announced Sunday, November 27th.

Good luck to everyone who enters!

Psst . . . If you're not feeling so lucky ~ 
You can secure your own AeroPress right here

I can highly recommend it!

A most excellent cup of coffee ~ I agree with those 700+ 5 star ratings on amazon.com.  AeroPress easily gets 5 stars at my house, too.
*************
Thank you for entering everyone ~ Entries are now closed.
Winner will be announced shortly!  :) 

Decadent Cappuccino Bars and Announcing an Upcoming GIVEAWAY!!

(Or Cappuccino Squares ~  actually they ended up becoming triangles in this case.)
So . . . 

If you happen to be sailing or taking a ferry to the San Juan Islands off the coast of Washington state anytime between early April and late November, a visit to Holly B's Bakery on Lopez Island is a must.  A true family business, Holly B's has been producing incredible bakery goods on the island for well over 30 years and has a loyal following of delighted patrons.
Holly B's Cappuccino Bars are just one of my favorites. 




These are deliciously decadent ~ something you would likely spend a couple of dollars for at your favorite coffee place.  Imagine a slightly crisp, buttery and chewy cookie base with a hint of espresso and good chocolate, topped with a paper thin, crisp, sweet cinnamon glaze ~  these are the perfect partner for a cup of your favorite java, hot tea, or cold milk.



Here's Beautiful Holly!

Photo courtesy of Holly B's Bakery, Lopez Island, Washington state.Visit Holly B's Bakery website HERE






Simple to make ~ a flour and butter shortbread cookie base flavored with instant espresso powder, vanilla and then chocolate pieces stirred in. The dough is pressed into a jellyroll pan and baked for 8 to 10 minutes.




After taking the cookie base from the oven a warm glaze; hot mixture of confectioner's sugar, butter, milk and a touch of cinnamon is poured and spread over the top and allowed to cool slightly.  The bars or squares are best cut while the cookie base is still warm to the touch. (They cut more cleanly that way.)





You can use chocolate morsels or chopped chocolate.  I used semi-sweet morsels this time ~ but I prefer a dark, less sweet chocolate because I'm not such a fan of overly sweet 'sweets' and the final glaze adds an additional sugar kick which is plenty sweet for me. I ended up cutting them into triangles.

  Next time, I'll go back to using chopped dark chocolate.
But if you like SWEET ~ the semi-sweet chips will make your 'sweet' craving sing! 



These have been taste tested by many in my world ~ and have received solid thumbs up all around. (Both the semi-sweet and dark chocolate versions.)
 A cup of steaming coffee, hot tea, or ice cold milk suits them beautifully whether you choose to use semi-sweet, or a darker chocolate.


~ * ~ * ~ * ~ * ~

Can't get to Lopez Island anytime soon? Not to worry!
Many recipes for Holly B's most popular baked goods are available in her cookbook "With Love and Butter"; available through the website above, or through amazon.com. The book also relates the story of how Holly and her husband achieved their dream of opening a country bakery, and includes history Lopez Island. 

If you would like a printable copy of my adaptation of the recipe ~ you'll find it on the Once Upon a Plate recipe blog . . . Here.






Please check back this week ~ 


I'll be announcing a wonderful giveaway . . .




Hint:  It's something that will put these treats right over the top.




Thank you for stopping  ~ I hope you have a delicious day!

Swiss Chard and Parmesan Torte with Press-In Olive Oil Pastry

This is one of my "Go-To Tried and True" recipes ~ it might become one of yours as well.  It's easy to make, budget friendly, healthful and very tasty!

Here's the story ~
A dear friend of mine shared this one several years ago and it's been a favorite ever since. When she told me she discovered it in Patricia Well's cookbook "Trattoria" I was surprised, as I had bought that book when it was first published (1993 by William Morrow & Co.) and had made several of the the wonderful recipes, but somehow missed THIS one! So thank you my friend . . . Ciao, and you know who you are! :)
It is an easy recipe to put together, and I especially like that there is NO need to roll out the pastry ~ it is a press-in olive oil pastry ~ it bakes up almost cracker-like, sturdy and crispy so you can cut the slices thinly and pick the slices up with your fingers as an appetizer with a glass of your favorite beverage if you like.
Patricia explains that tortes similar to this one are a popular Mediterranean snack and can be found at pastry and snack shops in many parts of Italy, and some versions contain pine nuts and raisins.  I haven't tried either of those additions, but maybe next time. 

(Swiss Chard, I love it! But it you don't, you can use fresh spinach instead.)

Another wonderful thing about this recipe; it can be prepared ahead of time and is traditionally cut into thin slices and served at room temperature ~ (again,  just the perfect nibble with a glass of white wine as an appetizer.)  But I usually serve it warm from the oven for lunch or a light dinner with some sliced tomatoes with a vinaigrette drizzle ~ or some other kind of simple salad.  It certainly does have enough flavor so it tastes great at room temperature (and my friend and I agree, a slice is even tasty right from the fridge the next day.)
Patricia Wells ~ I love her cookbooks!

The steps for assembly:

Pastry ~ 


1 cup all purpose flour, a pinch of sea salt, 1/4 cup water, 1/4 cup extra virgin olive oil.  That's it!



Put the flour and salt in a bowl and mix in the water.



The mixture will look raggedy ~



Stir in the olive oil ~



The dough will begin to clump together, you can use your hands to help it along, but no need to over mix ~ it's perfectly fine if you can see streaks of olive oil.



Press the dough into a shallow 10-inch tart pan with removable bottom.  I don't have a 10-inch pan so I use an 8-inch instead, (this one is a deep dish, but that doesn't matter.)   And don't worry, the dough does not have to reach all the way up the sides, whichever size pan you use.Set aside.

For the filling:



1 pound Swiss chard, tough stems removed. (I didn't quite have a pound this time ~ not a problem)*, sea salt, freshly ground black pepper, 3 large eggs (they don't have to be from your own hens ~ as these are. :D) 1 cup grated Italian Parmigiano-Reggiano cheese ~ do use the real stuff here, and grate your own.  It makes all the difference in the world.
* To prepare the chard, wash and shake off extra moisture, remove tough stems and discard. Tear or cut the chard leaves into pieces and cut into smaller pieces using a food processor fitted with the metal blade; best done in several batches.  Alternately you can just cut the chard leaves with a knife.  I've cut them into medium size pieces, and sometimes smaller pieces, it really doesn't matter.  Just try not to chop them too finely.
Place the chard in a wide frying pan, season with salt and pepper, then wilt over low heat, tossing a couple of times until most of the liquid is evaporated. This only takes about 2 to 5 minutes. Remove from heat and allow to cool slightly.




Crack the eggs into a medium size bowl (I just use the same bowl that  I mixed the dough in.)


Whisk until combined.


Add the wilted Swiss Chard and grated Parmigiano to the eggs



And stir to combine thoroughly.



Spoon the chard mixture into the pastry, then bake in a preheated 375˚F oven for about 30 to 45 minutes (the filling should be lightly be lightly browned and firm.)  Remove to a baking rack to cool to room temperature, or serve warm right out of the oven.  If you serve it at room temperature ~ cut it into thin slices (it's firm enough to eat with your fingers.)  When I serve it for lunch or dinner I cut it into larger slices as shown here.
If you try this one (and I hope you will),  I hope you enjoy!



For a printable copy of the recipe head over to my recipe blog by clicking HERE.

Recommended:

Wonderful book and highly rated by those who own it; just a few good pictures, but it is LOADED with wonderful recipes and great introductions and tips from Patricia for each one. You get a lot of great recipes, and tips for your money with this one, not a bunch of "fluff".

Years ago I used to only buy the shiny tinned tart pans from Williams-Sonoma, because they looked so authentic & *French*.  Although they look lovely on display on the French Baker's rack, I quickly tired of the extra care (to prevent rust, staining, etc.) I switched over to non-stick a long time ago, and haven't looked back. Save yourself the headache ~ get the non-stick!

Come see Foodie Friday with Designs by Gollum!

Thanks for stopping by today friends.
Cheers!  ~m.

Retro 40's ~ Ice Cold Milk and Cinnamon Roll Cookies!

Welcome !

I'm so happy you've stopped by for a visit ~ pull up a chair and help yourself to some icy milk and cookies fresh from the oven.

This week for Tablescape Thursday we're taking a trip in the Way-Back Machine.

Afternoon Milk and Cookies as may have been in the 1940's

Cinnamon Roll Cookies ~   

The taste and texture is very similar big cinnamon rolls ~ lots of cinnamon-sugar  filling, a crisp edge on the outside of the roll, tender center and a slight crackle from the glaze.   A tiny bit lighter in calories for 2011 ~ some of the butter has been replaced with applesauce.

Some of the last roses from the gardens ~ plucked yesterday, just in time as we had our first freeze of the season last night, so we'll say goodbye to the roses until late next spring.

Most of these are David Austin Heirloom, English Climbing roses; fragrant, prolific bloomers, dependable and hearty. *heart*

Of course the milk has to be chilled in a vintage glass milk bottle.

This one happened to be a lucky find recently at a local antique store.

Imagine my surprise when I spotted it on the very last aisle,  on my way out of the shop.

Yippee! A bottle from our hometown dairy in the San Francisco Bay Area. 


The same dairy products my sis, brother and I grew up with ~ delivered right to the porch by our friendly milkman.  You can probably imagine how my heart skipped a beat when I spotted this little prize. :)

From back in the day when there were dairy cows grazing the hills surrounding the Stanford University campus. 

(Note that both those hunky Stanford U. athletes as well

as little growing boys loved their Piers Dairy ice cream, as advertised on the back of the bottle.)

This one predates me; I barely remember the switch to brown glass milk bottles.


 The change from clear glass to brown occurred after it was discovered that milk develops flavor changes and nutrient loss ~ riboflavin (vitamin B2), vitamin A (particularly in added vitamin A), vitamin C, and added vitamin D when exposed to light.

As long as we're taking a trip down memory lane, I decided put the apples in a vintage Homer-Lauglin "Sunrise Brand" Dinnerware serving bowl, sold exclusively through Sears Roebuck as "first quality china", from the mid 1920's to early 40's. 


As much as I love the clean lines of modern, as well as old world, country-style rustic, I really like the detail on the older everyday US dishware.  

I acquired this one on the secondary market ~ I wonder what stories it could tell us . . .

The fluted luncheon dishes are vintage Staffordshire~ 
Manufactured by Myott the pattern is "Olde Chelsea" England.  


The rose is a David Austin English Heirloom, climber (Abraham Darby), intensely fragrant, prolific bloomer, and virtually disease free. I absolutely love David Austin Roses!

The tablecloth is vintage mid 40's - early 50's.

April Cornell napkins

Flower vases are vintage English stoneware Marmalade jugs

Swirl glasses are European "no name"

If you would like the recipe for the delicious Cinnamon Roll Cookies, you'll find them on Once Upon Plate the Recipes site ~ click HERE.

Thank you for visiting today!

I'm linking to Tablescape Thursday @ Between Naps on the Porch

and

Foodie Friday @  Designs by Gollum

We Have a Winner!!! Bertolli, Mario's Cookware & All Clad Giveaway

Ding, Ding, Ding!!

~ We have a Winner ~
Picked by random drawing, our winner is:
 Patricia @ Butter Yum!



Congratulations Patricia!!
If you'll email me yourmailing/shipping address, I'll forward it to thefolks at Bertolli so they can get your gift pack out to you.
onceuponaplate [@] gmail [dot] com

I want to thank everyone who entered ~ how I wish you ALL could have won.
But, stand by ~ we have another exciting giveaway on the way!
Watch for details shortly.


Thank you again for following my blog, everybody!
Blessings, ~m.