Ahh, coffee! That first cup o’ joe can usually set the tone for the rest of the day. And certainly the Pacific Northwest is known as THE mecca for coffee drinkers and connoisseurs alike.
We definitely love our coffee just as much as our wine with many local independent coffee shops offering coffee “cuppings” – imagine a wine tasting, but for coffee!
We know Coffee is d’lish paired with dark chocolate … so why not get a bit savory and cook with it? Ground espresso adds a deep rich flavor to spice rubs like in my Dish D’Lish Rain City Seasoning – excellent on steak, Alaskan salmon or try in my recipe for Savory Roasted Squash.
How about adding a cup of brewed coffee to your next slow cooked beef stew or chili recipe – it will add such a rich flavor to the dish.
On the sweeter side of things, add a little ground espresso to chocolate cupcake batter or your favorite chocolate chip cookie recipe for a mocha-licious twist. Or for your next brunch try working in a little strong brewed coffee or espresso into your next “Coffee Cake” – for a true COFFEE cake experience! –Kathy
Savory Roasted Squash
The rich coffee notes in the Rain City Seasoning bring out the sweetness of the squash. Snazz up this tasty side dish with a sprinkling of blue cheese, pomegranate seeds and toasted hazelnuts.
Makes about 6 servings.
1 1/2 Tbsp. olive oil
1 1/2 Tbsp. brown sugar
1 Tbsp. dry vermouth, white wine or apple juice
6 cups peeled 1 1/2-inch cubed winter squash, such as Hubbard, Butternut or Acorn
1 Tbsp. Dish D’Lish Rain City Seasoning
Preheat oven to 375 F.
In a large bowl whisk the oil, brown sugar and vermouth together. Then add the squash and stir to coat well. Sprinkle the squash with the Rain City Seasoning and then toss to coat.
Lay the squash out in a single layer on a sheet pan. Roast the squash for about 25 – 35 minutes until they are tender and the edges are caramelized.
Recipe and Photo © Kathy Casey Food Studios.
