Tea Together Tuesday: Coffee Talk

Today on Tea Together Tuesday, a delightful community tea prompt hosted by Tea with Jann and Tea is a Wish, the prompt is to share if you enjoy coffee or if you are strictly a tea/tisane person. Of course, if you’ve followed my Instagram for a while, you’ll know that, before I had Elliot, we used to go to our favorite coffee shop, Vigilante Coffee, every weekend where I had my weekly coffee drink. You see, I also love coffee, but sadly it doesn’t love me back. I find that if I have plain black coffee, it upsets my stomach, and even if I have a drink with milk, it’s not great on my digestion.

But like many things in my life, sometimes it’s worth it to risk it for a cup of something delicious. About three years ago, my spouse Dan and I took advantage of a mid-week holiday to go to the weekly coffee cupping at Vigilante’s roastery in Hyattsville, where we had the opportunity to not only learn about coffee cupping technique, but also to try four of their excellent single-origin coffees, including two that Cup of Excellence coffees. Dan loves that Vigilante generally roasts their coffees lighter than the popular nationwide coffee chains, and I… well, I just love tasting things. Tea, whisky, wine, coffee. If it tastes good, I’m going to be there.

In fact, if you happened to be around when Dan and I tried to start a food blog, you’ll remember our post about cupping at Vigilante. Now, due to other factors at play in our lives during the end of 2017 and into 2018, we didn’t manage to continue the blog for long, but we did continue visiting Vigilante Coffee. I even managed a visit two days before I went into the hospital to give birth to Elliot! Their coffee is not only carefully sourced in partnership with farmers around the world, but the care they take in roasting it shines through in the elegant and complex flavors. I’m not usually a fan of acidic coffee, but their coffees have this characteristic brightness that isn’t unpleasant.

Sadly, we moved away from Vigilante last year and, while we were visiting a local cafe that serves their coffee for a while, the pandemic brought that to an end. Dan has started getting their coffee subscription delivered as we’ve moved towards getting more and more of our local food delivered, but I haven’t been able to indulge in a barista drink for a while. My go-to was a flat white, which has the most velvety milk texture, going beautifully with their espresso.

But for now, I’ll mostly enjoy the delightful aromas whenever Dan makes his morning coffee and hope to get my flat white again soon.

NB: Nothing to disclose. If you are interested in collaborating with me, please see my contact and collaboration information.

My Favorite Souvenir from Barcelona

Anyone who watched my Instagram Stories while I was on vacation in Barcelona might have noticed the meal at Bodega 1900, where I waxed rhapsodic about pretty much all of the food. But I think my favorite part of that meal was the part that I could actually kind of take home with me: their tomato salad. Now, their tomato salad were special, locally-grown tomatoes that were served with their house-made feta cheese. But the most striking thing about them was their simplicity. The tomatoes were simply peeled, cut into chunks, and served with a pinch of salt and pepper and a drizzle of olive oil.

Upon returning home, I decided I needed to keep this marvelous salad in my life. So for the past few weeks, we’ve been eating tomato salad at least once a week. I’m fortunate to have access to a plethora of farmers markets that still have abundant tomatoes, as well as a local grocery store that sells local heirloom tomatoes. So I thought I’d share my “recipe.”

The thing about this recipe is that it’s not really a recipe. It’s all about the individual ingredients. It’s pretty common culinary wisdom that the fewer ingredients a recipe has, the more important it is to get the best of those ingredients. Now, I only use freshly-ground peppercorns and mineral-rich sea salt in my kitchen, so those are pantry staples for me. But if you don’t, this is where you’re going to want to break out that fancy box of flaky sea salt your mom gave you for Christmas when fancy sea salts were the in gift (just me? okay). And get the best olive oil you can find. Again, I have a great local grocery store that recently put in a bulk olive oil bar, so I can get very fresh olive oil every couple of weeks for a very reasonable price, so that’s what I use. It’s a Napa Valley olive oil with a fresh, buttery flavor and none of the acidic bite that can indicate the olive is starting to turn.

And then there is the tomato. I have made this salad with Roma tomatoes, standard slicing tomatoes, and a few heirloom varieties, and I have to say, I vastly prefer the heirloom varieties. I will say that, despite the giant honking tomato in the picture above, it does best with a medium-sized tomato. Basically, you want to be able to cut the tomato into pointed chunks. If I use an heirloom tomato, I will usually skip peeling it, as the skins are so thin, but a regular slicing or Roma tomato will get a little X cut in the non-stem end, a quick dip in boiling water, and a quick peel. It’s not as fussy as it sounds, I promise. Then, you dress it simply, right before serving, and marvel at the masterpiece.

Simple Tomato Salad

Ingredients:

1-2 medium-sized heirloom tomatoes
good sea salt
freshly-ground pepper
extra virgin olive oil

Wash your tomatoes (and peel, if desired). Remove the stem and white core around the stem, and cut into 6-8 wedges. Cut each wedge into 2-4 chunks. Arrange, skin side down, on a large flat plate or bowl, in a single layer. Sprinkle with salt and pepper and drizzle with olive oil. Consume immediately. Serves 2-3 people.