RPI: MIssion Espresso - Tiramisu

Last night was the most fun I've had in as long as I can remember.

No, not that kind of fun. I wish. 

No, I don't wish. This was better. This was joyous! And phenomenal! And just. plain. epic.

Oh yes - epic. I'm not exaggerating. Last night was absolutely life changing. 

Last night.... I saw Fred Penner. No wait. I experienced Fred Penner.

Do you know who Fred Penner is? You should. He's a beloved and monarch honoured Canadian children's entertainer. His era was in the mid eights - late nineties and he brought musical joy to millions of Canadian children on his television show Fred Penner's Place. These days, he tours the bar scene and does the same thing for the same people, only 15-20 years older.

Who woulda' known that songs like The Cat Came Back, or Sandwiches, or I Had a Rooster, or my personal favourite, Puff the Magic Dragon could elicit such a positive response from so many grown adults. If you can call University kids adults.

Seriously. This guy is either the most generous, kind, and altruistic man that has ever lived... Or he's sure cashing in on a nostalgic gaping wound that has embedded itself in the souls of Canadian University students. 

Did I also mention I got a t-shirt....? And had it signed....? 

Thank you Fred!!!

And now, something to make your little mouth sing: RPI mission - espresso!

I toiled for a bit as to whether I should make a drink or something savory. But after sending out some feelers on Twitter the response was over-whelming: Tiramisu. I know, it seems like the obvious choice for espresso. And it was, which was why I was avoiding it to begin with. But after eating it, I realized there's a reason why the obvious choice is the obvious choice. Because it's fucking good. 

Classic Tiramisu

adapted from Guy Fieri

(printable recipe)

Ingredients:

 2 C Strongly Brewed Coffee, cooled off.

4-5 Ounces Kahlua (boozy = good!).

3 Egg Yolks.

1 3/4 C Whipping Cream.

1/2 C Sugar.

2 C Mascarpone Cheese.

36 to 42 Lady Finger Cookies.

2 Tbsp Unsweetened Cocoa Powder.

1/4 C Good Quality Shaved Bittersweet Chocolate (optional).

What to Do:

Combine the coffee and the booze in a bowl and set aside.

Bring to a boil a small saucepan with 2 inches of water in it over high heat. Place a glass bowl over the top of the pot to act as a double boiler and add the egg yolks and 1/2 C of the whipping cream. Whisk continually until mixture coats the back of a spoon - approx 5-6 minutes. Remove from the heat and continue whisking for a further 3-4 minutes as it cools. Set aside to cool completely - about 15 to 20 minutes.

Once cooled, in a larger bowl add the remaining whipping cream, prepared yolk mixture, and sugar and beat until soft peaks form. 

*Now, I did this for 30 minutes and it still wouldn't firm up! Not sure why - either way my tiramisu turned out spectacular. If you have any idea why it didn't work (I had a very cold bowl and even put a bag of peas underneath it to help keep it cold) please let me know!

Add the mascarpone cheese and combine well.

Now assemble! Measure out how many lady fingers will fit in the bottom of you pan. I used a 9 X 9 baking dish though the original recipe calls for 9 X 13. Your choice. Now that you know how the cookies will fit in the dish, dip each one briefly on both sides in the coffee/boozy mixture. Place back in the pan. 

After the first layer of cookies are in the pan, spread half the mascarpone mixture over the cookies and sprinkle with half the cocoa powder. Repeat starting with the cookies dipping in the coffee. 

Cover tightly with plastic wrap and refrigerate for at least 6 hours or even better, over night.

If desired, shave the chocolate over the top just before serving. Cut into squares, and serve.

Eat.

This post is linked up with This Chick Cooks; Cast Party Wednesday; Simple Lives Thursday; Full Plate Thursday; Tastetasic Thursday; Fight Back Friday; Fresh Bites Friday; Seasonal Inspiration Saturday; Seasonal Celebration Sunday; The Hearth and Soul Blog Hop via The 21st Century Housewife; Tasty Tuesdays; Slightly Indulgent Tuesday; Tuesday Talent Show.

Braised Beef Short Ribs w/ Espresso & Guiness Reduction

The Lowdown:

Let's just say the dinner party turned more party than dinner. For that reason I am posting late, and it's going to be short and sweet because all I really want to do is go get a frosty and spicy "chicken" burger from Wendy's. On a brighter note, we did discover a great bottle of wine for under $10. For any Americans reading this, that is a good deal in Canada. It's a Spanish wine by the name of Lujuria, and it packs a punch that is much more expensive than you pay for. But let's not kid ourselves, it has a cool picture on the label and that's why I bought it. I'm not claiming to be any sort of wine expert, but I do know a cool label when I see one. The price was right as well.

Lujuria: $10

Short Ribs: $7

Potatoes: $3

Making an ass of yourself in front of your girlfriend's coworkers: Priceless.

This is our 3rd installment of RPI. If you need to refresh your memory about what RPI is you can look at it under the Rock Paper Ingredient tab on the top bar. As always I won it, but this time I chose a better ingredient. Espresso! Yayayayayayyayayayayayayaya! (that's how I would react if I had one right now. Just like the coffee scene in Starsky and Hutch. God I just love this coffee). As per usual, I left it till the very last day. This time; however, it worked in my favour. As I was perusing through the store, hopelessly trying to think of something to make, I stopped by the meat section and short ribs were on sale for half off! If I weren't so lazy and my brain wasn't currently trying to implode in my head (blasted wine I tell you) I would write a short essay on how much I love short ribs. Instead I'm just going to state it: I love short ribs. Did I mention that I won RPI again?

The dinner party was a great success. The girls all played on their phones, and the men made fun of them. The first course was a chipotle stuffing risotto w/ a golden plum, ginger, and cranberry chutney. The main course was the braised beef short ribs served with turmeric smashed potatoes (to make them yellow so that they would really contrast with the reduction), white wine braised red chard, and the espresso reduction.

The Playlist:

(Printable Recipe)

6 Beef short ribs, bone in.

3 tbsp, Olive oil.

2 stalks Celery, chopped.

2 Carrots, chopped.

1 Onion, chopped.

5 cloves Garlic

2 Roma tomatoes, chopped.

2 cups Red wine (fuller body = better).

1 can Tomato paste.

2 Bay leaves.

1 sprig Sage (4-5 leaves).

1 tsp Basil, dried.

1 tsp Paprika.

Salt & Pepper.

250 ml Cream

1 bottle Stout (Guinness will do).

6 oz Espresso
6 tbsp Honey

1 tbsp Corn Starch

3 oz water

The Skinny:

1. Put a generous amount of salt and pepper on each short rib.
2. Heat olive oil in a large pot on medium-high (ensure it is oven safe) and brown short ribs on both sides.
3. While ribs are browning add all of the vegetables, onion, and garlic into a blender and blend until a thick paste forms. Add a bit of the wine if it is required to get the blades moving.
4. Remove ribs from the pan and add the vegetable paste.
5. Allow the vegetable paste to thicken, stirring occasionally (about 15 minutes).
6. Add the wine, sage, basil, bay leaves, salt, pepper, and tomato paste and allow enough time to reduce the sauce by half.
7. Add ribs back into the sauce, cover the pan, and put into the oven for 3 hours 30 minutes.
8. Turn the ribs over when half of the time has elapsed and add water if the paste has thickened too much.
9. Remove the lid when only 30 minutes remains to allow the ribs to brown (I now have two blisters on my fingers so remember to use oven mitts).
10. Add the stout, espresso, and cream into a large sauce pan and heat up slowly until it gently boils and mix periodically.
11. Allow for 1/2 to 3/4 of the liquid to reduce then add the corn starch and water until desired consistency is reached.
12. Remove ribs from braising liquid and serve.

The braising liquid can be used in a pasta sauce or minestrone soup, so don't worry about wasting it. 

Stay Rad - H

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