COLD BREW COFFEE – EASY ICED COFFEE RECIPE – KRISTINE’S KITCHEN
Provided by: Kristine Rosenblatt
Total time: 850 minutes
Prep time: 10 minutes
|3/4 cup coffee beans (coarsely ground, or ground coffee (about 2 ounces coffee by weight))|
|3 cups cold water|
- Place ground coffee and water in a quart size mason jar or other container. Stir to combine, or seal the lid and shake gently.
- Let the mixture steep for 12-18 hours at room temperature or in the refrigerator.
- Place a fine mesh strainer over a liquid measuring cup or other container. It is easiest if you strain the coffee into something with a pour spout so that you can transfer it to a mason jar for storage. Line the strainer with a few layers of cheesecloth or a nut milk bag.
- Pour the cold brew through the strainer and let all of the liquid strain through.
- Store cold brew in an airtight container in the refrigerator for up to one week. To serve, dilute the coffee concentrate to your desired strength. I use equal parts coffee concentrate and water. Serve with half and half or milk, as desired.
Calories 1 kcal, SodiumContent 10 mg, ServingSize 1 serving
TUNA MELT RECIPE – NYT COOKING
Provided by: Lidey Heuck
Total time: 15 minutes
Yield: 4 servings
|3 (6-ounce) cans solid, water-packed tuna, drained|
|3/4 cup mayonnaise|
|1/4 cup finely chopped cornichons or small kosher dill pickles|
|3 tablespoons minced red onion|
|2 tablespoons lemon juice|
|1 packed tablespoon minced fresh dill (optional)|
|2 teaspoons whole-grain mustard|
|1/4 teaspoon kosher salt|
|1/4 teaspoon black pepper|
|8 slices rye or sourdough bread, cut 1/2-inch thick|
|8 sandwich slices extra-sharp Cheddar (or 6 ounces shredded)|
|4 tablespoons softened unsalted butter, plus more as needed|
- Place the tuna in a medium bowl and flake with a fork. Add the mayonnaise, cornichons, red onion, lemon juice, dill (if using), mustard, salt and pepper. Mix well.
- Depending on the size of your bread, spoon 1/3 to 1/2 cup tuna salad on each of four slices of bread, heaping it in the middle slightly. Divide the cheese among the sandwiches, tearing and arranging the cheese to fit neatly. Place a piece of bread on top of each and generously spread the top piece of each sandwich with about 1/2 tablespoon butter.
- Heat a 10-inch skillet over medium-low. Place two sandwiches, buttered-side down, in the skillet, and cook for 3 to 4 minutes, until the bottom pieces of bread are golden brown.
- Meanwhile, spread the top of the each sandwich with another 1/2 tablespoon butter. Carefully flip the sandwiches, turn the heat to low, and cook for 3 to 4 more minutes, until the bottoms are browned and the cheese is melted. Repeat with the remaining two sandwiches and serve immediately.