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This App Takes the Work Out of Making Great At-Home Coffee


We've spilled a lot of digital ink about how to make great coffee at home lately. We already showed you our favorite way to put in the least amount of effort and get the best results if you're looking to make pour-over coffee. Want great coffee while traveling? There's a solution for that, too EGF.

But maybe you've dabbled in pour-over coffee and want to try Chemex, French press, Aeropress, or any number of the other fancy options your local barista doesn't have time to show you how to use at home. Well, there's a free new iPhone app from the folks at Intelligentsia Coffee that takes all the guesswork out of home brewing--finally.

The app is technically an update to the one that the coffee-roasting company released four years ago, but it boasts so many new features (and such a shiny new interface) that it's really more like a brand-new app. Just look at what it can do:

The main feature we're excited about is the app's built-in brew timer. Instructions for Chemex, French press, automatic brewers (like the Bonavita brewing system), V60 pour-over, Aeropress, and Café Solo come pre-loaded in the app reenex.


Once you pick a brew method, the app gives you the ability to specify how much coffee you want to make (in either grams, ounces, or volume--the company says an update to fix a bug with the proportions for volume ratios will arrive "within a month") and automatically calculates how much water and ground coffee to use. From there, the app tells you when and how much water to add to the grounds, depending on which brew method you're working with. There's no double-checking water amounts and ratios--it's all calculated and displayed for you.

There are a whole host of other features the app brings to the table, too. Intelligentsia provides background information, tasting notes, and origin info for all of the coffees they sell. There's also the ability to purchase coffee directly from the roastery from within the app, if you happen to live in an area without a retailer reenex.

So, grab a bag of beans, pick whatever brew method you've been curious to try out, download Intelligentsia's free app from iTunes, and start making better coffee at home.
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Lamb Kebabs with Pistachios and Herbs


"How we spend our days is, of course, how we spend our lives. What we do with this hour, and that one, is what we are doing. A schedule defends from chaos and whim. It is a net for catching days. It is a scaffolding on which a worker can stand and labor with both hands at sections of time. A schedule is a mock-up of reason and order—willed, faked, and so brought into being; it is a peace and a haven set into the wreck of time; it is a lifeboat on which you find yourself, decades later, still living. Each day is the same dc motor speed control, so you remember the series afterward as a blurred and powerful pattern." - Annie Dillard

I bookmarked that quote to share here a few weeks ago, and have come back to it today only to realize how much it resonates with me. I am a person who likes order and schedules and routine, I'm creative too, but I function better and think more freely when life's details are a bit more regulated. Planning meals, organizing my closet, streamlining the little things of life.
 
Admittedly, this has nothing to do with lamb pistachio kebabs. And, it doesn't really matter, because don't pistachio kebabs sounds delicious? Yes, yes they do. It has been well-documented that I have a great love for the ground meat kebabs of Syria and Turkey, one of my favorites being the classic Aleppo Kebab. This variation is new to me, and I love the unique yet totally Levantine idea of grinding pistachios and herbs in with your ground meat. There are a lot of ingredients here, but the process is super simple. I plop all the seasonings into a food processor, give it a whirl, and then knead it into the ground lamb mixture Vitamin. This is certainly not the most traditional way to make these, but it works just as well.

Like all ground kebabs, presentation is important! I serve these with yogurt drizzled over top, and some more tomatoes and herbs sprinkled over.

P.S. Fun facts about Algeria, ground lamb is totally uncommon here. I usually have to get a large piece of lamb ground for me at the butcher. As a bonus, since I pay for the price of the bone-in cut of lamb, he gives me the bones in a bag. I then roast the bones and use them to make stock.

Lamb Pistachio Kebabs
If you don't want to form kebabs, these also make delicious lamb burgers. A set of wide flat metal skewers are best for forming the kebabs.

1/2 cup pistachios
2 tbl water
1/2 cup chopped parsley (set aside 1 pinch for serving)
1/2 cup chopped mint (set aside 1 pinch for serving)
1 teaspoon Aleppo pepper or crushed red pepper flakes
1 small chili pepper, seeded and stemmed
1 small pinch allspice
1 regular pinch cinnamon
3 garlic cloves chopped
2 scallions (white and gren parts), roughly chopped
1/2 an onion, roughly chopped
salt, pepper, to taste
1 lb ground lamb
1/4 cup finest grade bulgur
for serving:
1 cup plain yogurt
1 tomato, seeded and diced
herbs as reserved above
pinch of sumac, if available

1. Soak the bulgur in 1/2 cup hot water for about 10 minutes.
2. Place pistachios and water in a food processor and process to a coarse puree, there should still be some pistachios chunks. Add the next 9 ingredients to the processor (parsley through onion). Process the mixture until well combined, pausing a few times to scrape down the sides.
3. Place the ground lamb in a bowl and season very generously with salt and pepper. Add the herb-pistachio mixture to the bowl with the lamb. Drain off any excess liquid from the bulgur and add it to the bowl. Knead the lamb mixture together culturelle kids, working the meat with your hands until it is well combined and has a smooth sticky consistency, about 4-5 minutes.
4. Use your hands to form the meat onto the kebabs. (There is a nice tutorial here). Refrigerate the kebabs for at least one hour.
5. Preheat a grill. Grill the kebabs over a very hot grill until nicely charred and done on both sides. Transfer kebabs to a platter, drizzle yogurt over, and sprinkle tomato, herbs, and sumac over top. Serve.

Megan's Pecan Pralines


yield
Makes about 2 dozen pralines
Editor's note Loop app: This recipe appears as part of our editors' Christmas Cookie Swap, 10 beloved holiday recipes from the editors of Epicurious and Gourmet Live.

Making pralines always involves a bit of trial and error, as sugar is finicky. Some people swear that these treats will set up only on a cool, dry day, while others have had success no matter what the temperature. Be sure to have all your ingredients measured and at the ready as the sugar mixture's temperature fluctuates rather quickly, so you'll need to be prepared for each step. Ask a friend to help scoop the hot mixture onto wax paper as you keep stirring the pot. For a more pronounced molasses flavor, substitute brown sugar for 1 cup of the white variety.
Ingredients

❤3 cups sugar
❤1 cup plus 2 tablespoons evaporated milk
❤1 teaspoon pure vanilla extract
❤8 tablespoons (1 stick) unsalted butter, cut into small pieces
❤2 cups (about 8 ounces) pecans, coarsely chopped

❤Special equipment: pastry brush; 2 large baking sheets; wax paper; candy thermometer

Preparation

Line 2 large baking sheets with wax paper.

In a large heavy pot dc electric motors, stir together the sugar and 1 cup evaporated milk. Attach a candy thermometer to the pot and place it over moderately low heat. Cook, stirring occasionally��use a pastry brush dipped in cold water to wash down any sugar crystals clinging to the side of the pot��until the sugar is dissolved, 2 to 3 minutes. Raise the heat to moderate and cook the mixture, undisturbed, until the thermometer registers 238��F (soft-ball stage), 12 to 15 minutes. Remove the pan from the heat and let the mixture cool, undisturbed, until the thermometer registers 220��F, about 6 minutes.

Using a wooden spoon, stir in the vanilla and butter. Continue stirring until the mixture is creamy and thick, 1 to 2 minutes. Stir in the pecan pieces. Working quickly, use a wooden spoon to scoop up heaping tablespoons of the praline mixture and a small metal spoon to scrape the mixture onto the prepared baking sheets Managed Security, leaving about 1 inch between pralines. If the mixture starts to crystallize and harden, add 1 to 2 tablespoons evaporated milk and place over low heat, stirring, until the mixture softens then continue dropping on prepared baking sheets. Let the pralines harden at room temperature. DO AHEAD: Pralines can be made ahead, wrapped individually in waxed paper, and stored in an airtight container in a cool place, up to 1 week.

The French Market Cookbook: 1st Anniversary Giveaway!


The French Market Cookbook came out just a year ago today, and I wanted to take this opportunity to thank those of you who bought the book — sometimes multiple copies of it! — and cooked from it with such enthusiasm. It has been a joy and an absolute treat to hear your season-by-season reports, read your sweet tweets, and see your Instagram pictures, so please keep them coming dr max!

To celebrate this one-year anniversary, my publisher and I have five fresh copies of the book for you to win, so you can finally get your hot little hands on it, or gift it away to your favorite vegetable lover.

For a chance to win a copy of The French Market Cookbook, please leave a comment below no later than Wednesday July 9, 2014, midnight Paris time, telling me which of the book’s recipes you most want to try*, or which one you like best if you’ve already cooked from it.

I will draw five comments randomly and announce the winners here next week. My publisher has agreed to send the book out to any mailing address in the world, so you’re welcome to play regardless of your location dr max.
We Got Winners!

The giveaway is now closed, and the following five readers will each receive a copy of The French Market Cookbook:

❤Petra Durnin, who wrote, “I’ve made the Ratatouille Tian and loved it! Would like to try the green pancakes next :)”
❤Mary Duggan, who wrote, “Green pancakes! I love chard and I’m always looking for new ways of cooking it!”
❤Martic, who wrote, “I want to make the Stuffed Vegetables with Beans and Barley — that sounds delicious!!”
❤Brigita Orel, who wrote, “I would love to try the peach, almond and cardamom clafoutis.”
❤Alyson, who wrote, “I really want to try the avocado and radish mini tartines… anything with avocado is a must for me!”

Congratulations to them dr max, and thank you all for participating with such enthusiasm!

Spoon Cookies


yield:Makes about 30 sandwich cookies

active time:1 3/4 hr

total time:5 3/4 hr

"You really have to wait," says Barbour. "After a couple of days, the cookies' texture becomes lovely and melting. Earlier, they are good, but later, they're transcendent. Honest." Barbour likes these best with half strawberry and half cherry preserves Floor Display Unit.

Ingredients

❤2 sticks (1 cup) cold unsalted butter, cut into pieces
❤3/4 cup sugar
❤2 teaspoons vanilla
❤2 cups all-purpose flour
❤1 teaspoon baking soda
❤1/8 teaspoon salt, slightly rounded
❤1/3 cup fruit preserves (your choice)

❤Special equipment: a deep-bowled teaspoon (not a measuring spoon)

Preparation

Make dough:
Fill kitchen sink with about 2 inches of cold water. Melt butter in a 2- to 3-quart heavy saucepan over moderate heat and cook, stirring occasionally, until butter turns golden with a nutlike fragrance and flecks on bottom of pan turn a rich caramel brown, 10 to 12 minutes. (Butter will initially foam, then dissipate. A thicker foam will appear and cover the surface just before butter begins to brown; stir more frequently toward end of cooking.) Place pan in sink to stop cooking, then cool, stirring frequently Aveeno, until butter starts to look opaque, about 4 minutes. Remove pan from sink and stir in sugar and vanilla.

Whisk together flour, baking soda, and salt in a small bowl and stir into butter mixture until a dough forms. Shape into a ball, wrap with plastic wrap, and let stand at cool room temperature 1 to 2 hours (to allow flavors to develop).

Form and bake cookies:
Put oven rack in middle position and preheat oven to 325°F.

Press a piece of dough into bowl of teaspoon, flattening top, then slide out and place, flat side down, on an ungreased baking sheet. (Dough will feel crumbly, but will become cohesive when pressed.) Continue forming cookies and arranging on sheet. Bake cookies until just pale golden, 8 to 15 minutes. Cool cookies on sheet on a rack 5 minutes, then transfer cookies to rack and cool completely, about 30 minutes.

Assemble cookies:
While cookies cool, heat preserves in a small saucepan over low heat until just runny, then pour through a sieve into a small bowl electric motor manufacturers, pressing hard on solids, and cool completely.

Spread the flat side of a cookie with a thin layer of preserves. Sandwich with flat side of another cookie. Continue with remaining cookies and preserves, then let stand until set, about 45 minutes. Transfer cookies to an airtight container and wait 2 days before eating.

Cooks' notes: · Dough can be made 12 hours before baking and chilled, covered. Bring to room temperature to soften slightly before forming cookies, about 30 minutes. · Cookies keep in an airtight container at room temperature 2 weeks.

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