Nicknamed: Brew, Cuppa’, Ink, Java, Joe, Mocha, and Mud
Family: Rubiaceae
Origin: Ethiopia
This – for many, their morning “wake-up jolt” – was discussed in my earlier books, The Civilized Jungle, Volume I and The Medicinal Jungle, Volume II and will be featured in the, soon to be published, copies of The Edible Jungle, Volume II.
Nifty Nugget of Knowledge: Though that which we roast, grind, and make into a beverage is called Coffee beans, they are actually the seeds from small red fruits called Coffee Cherries.
Coffee was first cultivated and brewed as a beverage in Yemen around the 15th century. Legend attributes the discovery of its energizing properties to a 9th-century goat herder named Kaldi, who noticed his flock becoming lively after eating the coffee berries. But, one wonders, just how will it affect ewe?
With Finland drinking the most per capita and Brazil being the largest producer, the world population consumes over 400 billion cups of Coffee annually. One of these – with some recalling his significant mortification and great chagrin – was Jack Nicholson’s character, in The Bucket List. He had long enjoyed Indonesian Kopi Kuwak, unaware that those rare Coffee beans had first passed through the entire digestive system of civets – that had consumed the ripest berries, which altered their taste profile when “outed!”)
But that – behind us now – health-wise, just one cup of regular Coffee has the following “good for us” micronutrients, minerals, and vitamins: 6.2 mg of choline, 4.7 mg of folate, 7.2 mg magnesium, 0.1 mg of manganese, 118 mg potassium, 7.1 mg of phosphorus and 4.8 mg sodium, as well as Vitamin B2, B3 and B5. It also contains massive amounts of antioxidants that reduce inflammation, and on top of this, it may lower the risk of certain types of cancer, type 2 diabetes, and heart disease.
But, cooking with Coffee? Absolutely! Coffee beans have a bold, bitter flavor that enhances the richness of red meat and pork. Further secrets for such? Apply one’s Coffee type to match its intended use. A hefty French roast will give beef a deep, rich flavor, whereas a creamy, buttery, caramel-flavored brew will enhance chocolate-based dishes.
So, beyond the base for one’s morning cup, whole Coffee beans can be used as an intriguing cooking surface. Just as salmon cooked on a cedar plank develops a distinctive taste from the wood, Carrots cooked atop Coffee beans absorb subtle hints of Coffee.
While many people know about slowly cooking Carrots, few have done it over Coffee. Baking Carrots slowly releases their natural sugars, making them more appealing to all palates – even that of Pontius.
Thus, why not try out the following Recipe for Caffeinated Carrot Coins, which will serve six. Even those with a predilection not to care for Coffee will, generally, still like this simple fare of tender Carrots!
Important. This recipe requires freshly brewed Coffee, not just the grounds. So, in memoriam: These brave little Coffee beans are lost to us forever, following their faithful fulfillment of cooking duties in surrendering their essence to fully flavor our Carrots. (Sorta’ brings a gastronomic tear to one’s eye, does it not?)
Oh, by the way, forget that old, supposed dictum to peel Carrots before cooking. (I simply lightly employ the use of a fresh scrubbing/scouring brush or sponge.) Their skin is edible, adds flavor, and contains valuable nutrients such as vitamins C, B3, and phytonutrients. Besides that, cooking them will kill any bacteria. However, of course, do thoroughly wash fresh, unpeeled carrots, unless you’re on a dirt diet!
Ingredients:
One (1) pound Carrots (Orange only, as I’ve read that the purple and red ones come out tough!)
One (1) teaspoon, Garlic, minced
Two (2) Tablespoons, Olive oil
Salt, Kosher, Himalayan pink salt, or of the Sea sort
Freshly ground Black Pepper
One (1) cup Coffee beans
Instructions:
- Trim off Carrot tops (No need to peel; just scrub ‘em!)
- Mix the minced Garlic with the Olive oil, and then somewhat thickly smear the carrots with it.
- Sprinkle with salt and freshly ground Black pepper.
- Put a layer of whole Coffee beans in a large iron skillet and place the carrots on top of the beans.
- Roast in a 375 ° (F) oven for about twenty (20) minutes (Length of time will depend on the thickness of the Carrots.)
- Remove from the oven, lifting the Carrots off the beans. Slice them diagonally and add more sea salt and freshly ground black pepper as desired.
