Today we were lucky enough to join Krankies coffee cupping session. I've heard many great things about Krankies and this was the best possible way I can think of to experience this gem!
The building is in an old near packing plant with bar up front, dining room in the center and roasting, packing and tasting room in back. They are a local small batch roaster that processes around 100,000 lbs/year.
We did a blind tasting of 4 styles. On each side of the table was the same bean roasted different ways. It was fascinating to see the variations and even how each changes as the temperature changes. A flavor wheel was present to help those like us with limited palette vocabulary!
My favorite was the Lemu, very rich nutty light roast from Ethiopia. I loved the smell and taste throughout the experience. As it cooled it reminded me of a strong black tea. My husband preferred the darker roasts and since he brews the coffee we went home with a bag of railhead today!
The cuppings will be a regular Friday 10 am offering. We plan to go back as they rotate their beans seasonally.
Besides cupping they have Tuesday night wine tastings I'm looking forward to checking out.
Afterwards we had lunch in the dining room next to their art-o-mat! My husband went with a turkey sandwich special but mine was the winner... I come from Wisconsin so I have had a lot of these in my life but this was the best frickin' grilled cheese sandwich ever!!! It was on a hoagie bun with tomato, red onion, coke slaw and pickles the call the Griddled Cheese Hero. The cheese was provolone that was fried first to make it toasty and golden brown. It was such a unique combination with the cheese itself being grilled and topped with coke slaw and pickles just took it over the edge to greatness. This may be the best sandwich I have ever had!
So besides awesome coffee they had homemade sodas which I love to make as well, I tried pineapple!.. but I was really jealous of those with cocktails as those were beautiful. They have their own garden they grow some of what they serve and just started beekeeping so looking forward to that honey!
This place is a true gem with amazing people that opened their doors to us and made us feel like instant friends. We look forward to many good times here! Check them out at 211 3rd Street East, Winston Salem, NC and be patient with parking, lots of construction going on and not a lot of places for cars.
It's no secret, one of my favorite places back in my home town of Milwaukee, WI is Braise. Their creative use of local ingredients never disappoints. How I came to know Dave and his passion is through his classes when he started the Braise travelling culinary school. My first class with him was in the back of the Outpost about chocolate. I know you can't go wrong with chocolate but he used it in some interesting ways... I'll cover more of that later because today I am craving Indian food! At Braise I took "Braise Basics: Indian Food" in April of 2015 and learned some great basic skills that I thought I could only get at my favorite Indian restaurants.
Chicken Tikka Masala
1/4 cup garlic puree
1/4 cup lime juice
1/4 cup peeled ginger, grated
2 teaspoons ground tumeric
2 teaspoons garam masala
2 teaspoons ground coriander
2 teaspoons ground cumin
1/2 teaspoon ground cardamom
4 teaspoons sweet smoked paprika
1 tablespoon kosher salt
1 1/2 cups whole milk yogurt
2 pounds skinless boneless chicken breast, cut into strips lengthwise
1/4 cup ghee or vegetable oil
1 small onion, thinly sliced
1/4 cup tomato paste
1/2 teaspoon crushed red pepper
36 ounces whole peeled or crushed tomatoes
2 cups heavy cream or coconut milk
1 cup fresh cilantro, chopped
Create spice mixtures by combining garlic, ginger, turmeric, lime juice, garam masala, coriander, cumin and cardamom in a small bowl. Whisk yogurt, salt and half of spice mixture in a medium bowl; add chicken and turn to coat. Cover and chill overnight or 4-6 hours. Reserve remaining spice mixture.
Heat ghee in large heavy pot over medium heat. Add onion, tomato paste and crushed red pepper flakes and cook, stirring often, until tomato paste has darkened and onion is soft, about 5 minutes. Add remaining half of spice mixture and cook, stirring often, until bottom of pot begins to brown, about 4 minutes.
Add tomatoes with juices, crushing them with your hands as you add them. Bring to a boil, reduce heat, and simmer, stirring often and scraping up browned bits from bottom of pot, until sauce thickens, 8-10 minutes.
Add cream and chopped cilantro, simmer, stirring occasionally, until sauce thickens, 30-40 minutes.
Puree sauce until smooth. Add back to pot.
Optional: preheat broider or grill. Grill or broil until chicken starts to blacken in spots.
Add chicken to sauce and simmer until chicken is cooked through and tender.
Moong Dal Curry
1 cup split yellow mung bean, rinsed
2 cups water
1 tablespoon curry
1 cup coconut milk
3 tablespoons vegetable oil
1 teaspoon cumin seeds
2 teaspoons yellow brown mustard seeds
2 teaspoons brown mustard seeds
1 small red onion, peeled and minced
1-2 whole dried red chilis, crushed
1 teaspoon ginger, grated
2 cloves garlic
1 small tomato, finely chopped
salt, to taste
1 tablespoon fresh cilantro, minced
Pick through the dal and remove any debris. Rinse the dal thoroughly under running water in a fine mesh sieve. Drain thoroughly.
In a deep saucepan, bring water, curry powder and 1 tablespoon of oil to a boil over high heat. Add dal. Reduce heat to medium-low and cook, uncovered, 30 minutes, stirring occasionally, until dal is very soft. If the water starts to dry up, add another 1/2 cup water. Remove from heat and set aside.
In a medium skillet, heat the remaining 3 tablespoons oil over medium-high heat. Add cumin seeds, mustard seeds; when they begin to sizzle, add onion. Saute for 7-8 minutes, until onions are well browned. Add ginger, chilies and garlic (tomato if using). Cook, stirring occasionally, for another 8 minutes; add onion mixtures, coconut milk and salt to dal. Bring to simmer, check seasoning and add cilantro, serve.
Garlic & Herb Naan
Yield: approx 20 2oz flat breads
4 1/2 cups all purpose flour
1/2 cup sugar
4 teaspoons yeast
1/3 cup herbs, chopped
4 teaspoons salt
2 3/4 cups milk
2 tablespoons garlic puree
2 ounces butter, melted
2 tablespoons garlic puree
1/4 cup herbs, chopped
1/4 cup oil
Combine flour, salt, sugar, yeast, and herbs in bowl of mixer. Whisk together milk and egg and add to dry ingredients. Mix with paddle on slow until a rough ball of dough is formed.
Combine melted butter and garlic puree, then add to dough and mix with paddle on slow until fully incorporated. Place ball of dough into a bowl and place in proofer. Proof until 2-2 1/2 times the original size, about an hour.
Portion dough into 2 oz balls, then roll out with rolling pin until 4-5" in diameter and about 1/4" thick. Place onto floured parchment lined sheet pan and place back into proofer and proof 20 minutes.
Drizzle liberally with oil and place oiled side down on grill. Grill on a low flame. When the bread is easy to handle and is set and browned on one side, flip over. After grilling, brush both sides of naan with herb oil.
Mix to taste. Top any of these dishes with this!
True Milwaukee girl, lived in a multiple areas in the state of Wisconsin and has traveled around the world but always remembers "where ever you go, there you are".
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