In Praise of the Percolator

Alright, I live in Seattle - admittedly the most coffee-obsessed city in America, possibly the world - so perhaps I've become a little coffee-conscious since I moved here. Coffee isn't just coffee to me anymore. That's good. I am not complaining. I've become refined in my tastes.

I've tried all the trendy and classic coffee drinks from frappu-whats-its to espresso. I've mastered coffee-house lingo. I've spent way too much money on expensive coffee beans. I've got a French press, and a drip coffee maker. I've tinkered with my daily java, adding chunks of cinnamon and a splash of vanilla. I like cream more than sugar. I prefer a dark-roasted (not burnt) full-bodied coffee with hints of sweetness and cocoa, that's not too acidic. Seriously, I never thought this much about coffee before and by Seattle standards I am an amateur. But I thought I had it pretty well figured out...until a recently trip to Arizona to visit my parents.

Let me give you a little back story. My dad has been a coffee drinker all his life. He took it black, probably harkening back to his days in the army. I remember the agonizing, lingering over coffee at restaurants. (Agonizing for a child, so we're talkin' 10 or 15 minutes here.) My dad would order coffee and my brother and I would groan because we were done eating and wanted to go. We'd even take turns gulping swigs of bitter blackness from his cup just to speed the process.

Although he was a diner-coffee drinker, my dad always seemed to be on a quest for "a good cup of coffee." He'd try different blends and ask what restaurants were serving. He'd complain about weak coffee, grouse about bitterness. Out of exasperation, he even turned to tea for a while.

When he recently told me that he'd figured out the key to the "good cup of coffee" I was naturally intrigued. So here it is. Are you ready for it? A percolator. Doesn't that conjure up visions of 1950's housewives? Let's just say I was skeptical - until my last visit.  

He pulled out the percolator on my first morning at home, brewed up a pot, and I was sold! The coffee was full-bodied, with a satisfying mouth-feel. Really, I mean it. It didn't taste like coffee-flavored water. It was richer, more rounded. I just couldn't get over it. (Don't you just hate when your dad it right?)

I just don't understand why drip coffee makers have become the norm? Maybe it's the perception that drip coffee makers take less time? That may have been the case 30 years ago, but modern percolators brew coffee as quickly as drip machines - approximately, one cup per minute. Plus, a percolator uses half the coffee grounds to make the same amount of coffee that a drip maker does. And, the percolator is greener because it doesn't use filters.

Quick, economical, environmentally-friendly, and really good coffee. What's not to love?! So, I've traded in my expensive drip machine for a quirky looking, relic of a by-gone era. Join me at my next coffee klatch, won't you?

How do you take your coffee? Have you figured out the perfect blend? Do you love your coffee maker? Tell me your story!

Just for the Halibut!

Alaskan Halibut season officially opened on March 12! High quality fresh Halibut is now starting to fill the pipeline and catch volumes have been normal despite the weather. That's good news for northwest Halibut lovers. 

I love the clean, meaty flavor of Halibut and one of my favorite ways to enjoy it is with a touch of Spicy Tomato Chutney. Good Tomato Chutney can be difficult to find on the shelves of your local market. Fortunately, it's easy to make and can be stored in your refrigerator for up to two weeks.  It's also really tasty on eggs, with curries, on roasted chicken or lamb and with panisse (chickpea fries) or polenta cakes.

If you live in the Seattle area, stop by the Seattle Fish Company
Thursday, March 31, 2011

5pm and 7pm

to sample my Pan-Seared Halibut with Spicy Tomato Chutney! 

If not, here's the recipe so you can try it at home.

Pan-Seared Halibut with Spicy Tomato Chutney

Ingredients:

4 tbsp of sunflower oil

1/2 cup finely chopped onion
1 tsp mustard seeds
1 tsp fennel seeds
1 tsp cumin seeds
2 dried red chiles, whole
1/2 tsp chili powder
1/2 tsp ground coriander
1/2 cup sugar
1/2 cup white distilled vinegar
2 lbs Roma tomatoes
1/4 tsp ground cinnamon
3 whole cloves
pinch of nutmeg
1 tsp grated ginger
1 tbsp minced garlic
salt and freshly ground pepper to taste
4 6 to 8 ounces halibut fillets
1 tbsp sunflower oil

Method:
Core and seed the tomatoes.

Heat the oil in a large sauce pan over medium heat. Add chopped onion and sauté until translucent, about 10 minutes. Next, add all of the seeds, the chiles, chili powder and coriander to the oil. Cook one or two minutes until the seeds start to pop.

Add the vinegar and sugar stirring until dissolved. Stir in the tomatoes, the remaining spices, ginger and garlic, reduce heat and simmer for an hour.

After an hour, the tomato skins should be separating from the tomatoes and floating freely in the chutney. Use a pair of tongs to pull out the skins. Continue cooking until the is thick and syrupy but still chunky, approximately 1/2 hour. Remove the 2 whole chiles and discard. Salt to taste.

Sprinkle salt and pepper all over the fish. In a large skillet, heat the remaining 1 tablespoon of oil until shimmering. Add the halibut and cook over moderately high heat until browned on the bottom, about 5 minutes. Flip the fillets and cook about 2 minutes longer. Transfer the halibut to plates, spoon the tomato chutney on top and serve.

Note: The chutney can be made several days ahead of time and warmed just before service. Leftover chutney can be refrigerated for up to 2 weeks.