FOODIE PAM
Making things from scratch As far back as I can remember I've always wanted to make things from scratch. In high school this manifested itself through baking - brownies, cookies, cakes, you name... |
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SOPHIA MARKOULAKIS
In Season: Rhubarb - more than just for pie Rhubarb is one of those foods that you see and think, "Why would I eat that, let alone trouble myself with it in the kitchen?" It's got a lot... |
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HEATHER JONES
I am so excited about today’s featured Cookbook Author, Marie Simmons. Very rarely do you find that an author that makes you want to run out and... |
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AMY SHERMAN
Remarkable Rum Rum has a long history, with precursors dating all the way back to ancient India or China. But the modern and best known versions of rum are from the... |
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FOODIE HUSBANDThoroughly Modern Milkshakes
 I've watched Adam Ried wax poetic on the pros and cons of various features of blenders, cookie sheets, and all sorts of other kitchen gadgets. Given his dedication to all things kitchen, I had high expectations of his book about milkshakes, a seemingly simple subject that after Adam's treatment, is not so simple after all. Fortunately, his book met my expectations in both detail and personality. Adam provides a similar attention to detail in his book as he does in his product reviews on America's Test Kitchen. All this with light-hearted, easy to read prose.
While "Thoroughly Modern Milkshakes" is, as the name suggests, a modern take on the milkshake, I was looking for a bit of taste nostalgia too... When I was very young I lived in New York City. One of my few strong memories... |
HEATHER JONESDown Home with the Neelys – A Southern Family Cookbook  Unless you are from Memphis or Nashville your first introduction to the Neelys and their infamous BBQ restaurants was probably through the Food Network, but this vivacious couple has been cooking up a storm together for over 15 years. They love to cook and they love to eat; their new cookbook is a celebration of both. High School sweethearts Pat & Gina Neely had their first foray into television when they were discovered by those handsome Deen Brothers (as in “my mama is Paula Deen”) on a Food Network special, next thing you know they were showing up in kitchens and living rooms across America on the Food Network, but trust me it wasn’t that easy. This is a hard working family that has rightfully earned every bit of success they have.
Best known for their “Memphis”... |
 July brings bountiful produce, outdoor barbecues and hot weather in which to enjoy ice cream. In this month's magazines you'll find lots of great recipes for all of the above and much more including issues devoted to Best New Chefs, international BBQ, and Texas.
Fine Cooking - recipe list The June/July issue of Fine Cooking gives you everything you need to make sure that you have a delicious food-filled summer. For the canning and preserving challenged there is an easy guide to freezing summers bounty and for those of you who can't get enough of those fresh picked beans/peas, great new recipes for showcasing their unique flavors. And not to be outdone by the other "grilling" issues, learn how to "sear, braise, and glaze" your way to better barbecue. Summer is definitely not complete without homemade... |
PEGGY FALLONFamily-Style Meals at the Hali'imaile General Store  Photography by Laurie Smith 'Planning a stay-cation this summer? Even when dining in your own backyard, there's no excuse for serving the same boring meals. This eclectic collection of family-friendly recipes just may be enough to transform your cement patio into a lush island paradise. Well, at least as far as your mouth is concerned. Author-chef Beverly Gannon certainly has the credentials. In addition to running two very successful restaurants on Maui-The Hali'imaile General Store and Joe's in Wailea-she is a founding member and ardent supporter of the Hawai'i Regional Cuisine movement. Gannon also serves as the Executive Chef for Hawaiian Airlines and oversees Celebrations Catering. But with all her expertise in fancy foods, her first love is serving hearty meals to members of her family-both actual and extended. A previous volume helped readers... |
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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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