TEAM PROJECT FOODIE
What's Cooking November 2009? This month's "What's Cooking" is special - November marks the beginning of the holiday cooking frenzy. Sadly, this month is also special because it brings the last issue of... |
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PEGGY FALLON
Gather Entertaining cookbooks abound, but this one by veteran food pro Georgeanne Brennan stands out from the rest-a refreshing blend of practicality and style. The chapters are first divided into seasons-which... |
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SOPHIA MARKOULAKIS
In Season: Heirloom Apples variety choices and recipes to try Apples are some of the most adaptable fruits in nature and in the kitchen. Throughout their lengthy history, the apple has reinvented itself several times over, often overcoming... |
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HEATHER JONES
I have always loved Bread; I was one of those kids who would happily walk around the house eating it by the slice, but it would be many years... |
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HEATHER JONES
Frugal Foodie - A Very Frugal Thanksgiving For some, the idea of entertaining is positively frightening, especially during the Holiday season. Once you have the guest list put together, you develop your menu, write up that... |
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VIRGINIA WILLIS 
Thanksgiving Favorites: Don't Mess with the Mess Written by Virginia Willis Turkey is a given. Some families may experiment with some other form of roast beast for Christmas, but in our family,... |
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TEAM PROJECT FOODIEThanksgiving Baking: The Next Generation Written by Cindy Mushet  For a food lover, there's no better holiday than Thanksgiving. An entire day devoted to the preparation and enjoyment of a bountiful meal with family and friends - now there's something to be thankful for!
Between a tumbling economy and a bumpy recovery, we're all counting our blessings extra carefully this year. And our pennies. In my home, the over-the-top Thanksgiving extravaganza will be a little less, well, extravagant. That doesn't mean there won't be an abundance of good food, just a re-focus on the number of dishes and who prepares them. This year I'm relaxing a bit, and inviting family to share in the preparation. Best of all, the kids are helping, too. My 11-year old daughter Bella and her cousins...
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TEAM PROJECT FOODIETalking Turkey: Why Breeding Matters? Written by Joy Manning  Every year, the Thanksgiving Day table is set hours ahead, bowls and platters at the ready, marked with notes so nothing is forgotten. Scraps of papers bearing lists, recipes, ingredients, timelines, flutter around the kitchen like so many fall leaves. It's the feast of the year and in most homes a dozen or more dishes are served. But in the mad dash to cook an unforgettable holiday meal, the star of the meal, the turkey, is often an afterthought. Sometimes it's even a freebie. Many grocery chains give away turkeys to customers who have accrued sufficient points by shopping there all year. One nibble of these birds make it clear why it's so easy for the stuffing, dressing, roasted vegetables, cheese plate, canapés, spinach dip,...
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MARIE SIMMONSA New Thanksgiving Favorite: Quince and Butternut Squash Written by Marie Simmons  Walking through the neat rows of vegetables at La Cocina Que Canta (the culinary school at Rancho La Puerta in Tecate, Mexico, where I teach cooking classes) Salvador, the head gardener, regales me with his enthusiastic review of what's at its peak in the 7 acre organic garden adjacent to the school.
"Look at the quince," he exclaims with his unbridled enthusiasm. "Look how many are on the tree." His hands move fast through the heavily laden branches as he fills his arms and mine with as many as we can juggle. Immediately, my mind is racing to the kitchen as I try to imagine how I can cook the quince for the mystery recipe I need to pull together for...
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 The world of Specialty Coffee has grown enormously in the past twenty years. Improvements in agriculture, roasting and packaging now allow an incredible variety of great origin coffees, blends and flavors to be available to the customer. I have spent the last thirteen years roasting, tasting and selling coffee and have to say that the coffee that I will be writing about today is a personal favorite for many reasons. Just thinking about Kauai Estate Reserve brings back the fragrant smell of coffee flowers mixed with plumaria and other exotic flowers on and around what I affectionately call "The Farm". Kauai Coffee is the largest coffee farm in the United States, with 3,400 acres of coffee trees. Literally millions of trees stretch as far as the eye can see bearing fruit that after being harvested, pulped, dried, hulled, graded and cupped will become Kauai Estate Reserve. Kauai Coffee Company, on the south side of Kauai, HI is one of the most technically advanced coffee farms in the world. Unlike many other coffee farms, the operation on Kauai is all inclusive, allowing for quality control from start to finish. Every batch is cupped and graded by the farm and the State Department of Agriculture before it is allowed to have the Trademark of origin. The coffee is then ready to be shipped to a roaster where the coffee will be finished. Hawaiian coffees are for the most part mild and delicate in the cup and Kauai Estate Reserve is no exception.
Unlike most perishable food products such as wine and cheese, the quality of coffee is truly determined at the point of sale. In the hands of a capable roaster an incredible coffee can be created, however it must be ground, brewed and served properly for that creation to be complete and satisfying. There are many methods for roasting coffee, all creating a distinct and different final cup. The same coffee can taste completely different from roaster to roaster depending on their methods and choice of cup profile. Kauai Estate reserve is a relatively soft bean and must be roasted carefully to bring out the best cup. This past year's crop has been a customer favorite for its milk chocolate notes and slightly spicy finish. My cupping results have noted a hint of cardamom lingering in the finish. Mild with a medium to light body this is a perfect all day coffee or a great fit for that special Holiday breakfast that isn't complete without something special and rare. Kauai Estate Reserve competes very well against other Hawaiian coffees both in the cup and the pocket book.
About the Roaster
 Morning Glory Coffee & Tea Inc. is a roaster of specialty coffees in West Yellowstone Montana. At Morning Glory Coffee & Tea Inc., we are passionate about the close knit coffee community, from "seed to cup" and are proud to roast and provide some of the best coffees in the world on our website catalog and at our West Yellowstone, MT Coffee House. At Morning Glory Coffee & Tea Inc. we feel it is important to roast our coffees appropriate to the origin characteristics rather than to a particular roast color.
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