Even if you’re not a subscriber to The New York Times, you can subscribe free to founding editor of NYT Cooking Sam Sifton’s newsletter, unsurprisingly called NYTimes Cooking Newsletter. It’s so much more than a recipe box. Sam offers recommendations on books, music, articles and quirky stuff that catches his nimble mind. Confirms my opinion that writers who cook and cooks who write are among the more fun and creative individuals on the planet.
A couple of days ago I used an old French press that was way high up in the back of a shelf in my pantry to make cold brewed coffee. The ingredients are simple: coffee, water, milk and time. But it’s the notes readers submit that makes reading this entry so much fun. See for yourself.
I figured it would be okay, maybe even pretty good. I wasn’t prepared for the smooth, rich concoction that resulted. Call me a convert. I’m making more today.
Notes: I always grind my morning coffee from whole beans, but for this I opened a package of ground Peete’s Major Dickinson that I had stashed in the upstairs guest room recently along with other accouterments in the event of unexpected overnighters. I used 3/4 cup ground coffee and about 4 cups of water, let it steep for roughly 16 hours, pushed the plunger and poured off the coffee into wide mouth Mason jars and put them in the refrigerator until they were good and cold. Later in the day, I remembered they were in the fridge and decided to try for an afternoon pick-me-up. I filled an insulated glass with bar ice (that’s from an ice machine and it makes perfect tiny transparent cubes), then filled the glass about 3/4 full with the cold coffee and topped it off with a tablespoon of Natural Bliss Sweet Creamer (left by a granddaughter) and skim milk, stirred, sipped and fell in love.