Two generations ago people purchased “coffee” at the grocery store; one generation ago brands proliferated at the supermarket as people debated preferences for Chock Full O Nuts, Eight O’Clock Coffee, Maxwell House and other brands.

In 1959, the National Federation of Coffee Growers of Colombia upped the ante, convincing millions of Americans that coffee from Colombia was the best. It created the character of coffee grower Juan Valdez, a fictional coffee grower. Television and print ads explained how Juan worked hard all year to grow coffee good enough to be selected by the export agent “El Exigente” (The Demanding One). [Factoid: Carlos Montalbán, brother of actor Ricardo Montalbán, portrayed El Exigente.]

Today, we’re asked to go beyond country choices (Costa Rica, for example), to the regional choices (the Terrazu area of Costa Rica), and even the particular estate where it is grown (such as La Minita).

It’s a long road to produce a good cup of
coffee. Photo by Joan Vincent | IST.

The water-to-coffee ratio, appropriate grind, proper brewing equipment, method of brewing and filtration are all important.

So what do you need to know?

• Get to know the good roasters in your area (ask at specialty coffee shops). You want beans that are roasted and immediately delivered to retailers.
• Grinding the beans right before brewing doesn’t make the coffee better, unless the beans are freshly-roasted. Don’t buy more coffee than you’ll use in a week: The best coffee isn’t made from beans roasted a month ago. Even if you have the beans only a brief time, they must be protected from moisture, light and air in airtight containers.
• Good-quality beans demand good-quality water: Water comprises 98% of a cup of coffee. If the water from your tap has chemical flavors, install a water filter.
• Spend extra for a good brewing machine. Read reviews. There are plenty of them online.

Finally, check out these eight steps for brewing professional-tasting coffee.

“Unstuffed cabbage” with pierogies.
Photo courtesy Mrs. T’s.

Pierogi (pronounced PYEH-roe-gy and also spelled pierogy and a dozen other variations) is a stuffed dumpling, usually in a half-moon shape, that can be boiled, baked or fried. Although many Americans refer to “pierogies,“ the word “pierogi” is the plural form. The singular form is pieróg.

A form of stuffed pasta, pierogi are related to Italian ravioli and tortellini, the Ashkenazi Jewish kreplach, the Chinese wonton, the Japanese gyoza and numerous other “pillow pastas” (stuffed pasta dough) enjoyed by cultures worldwide.

Popular pierogi stuffings include cabbage, cheese, mashed potatoes, mushrooms, meat, onions, sauerkraut, spinach and other ingredients, alone or in combination. There are also fruit-filled dessert pierogi, stuffed with apple, berry, cherry, peach, plum and prune fillings.

Pierogi-making in the U.S. blossomed at the beginning of the 20th century, with the influx of immigrants from Eastern Europe. In the 1940s, pierogi became a staple of church fundraisers in Eastern European neighborhoods of the Northeast and Upper Midwest.

Mary Twardzik and her friends would gather around the kitchen table and make pierogi for their Pennsylvania church. Inspired by the popularity of the pierogi, her son Ted founded Mrs. T’s on October 8, 1952. Last year, the company helped to establish the first National Pierogi Day.

UNSTUFFED CABBAGE AND PIEROGI RECIPE

Ingredients

 
Preparation

1. Sauté pierogi as box directs.
2. In 12-inch skillet over medium-high heat, cook kielbasa slices until lightly browned. Stir frequently. Remove to bowl.
3. Cook cabbage and onion in same skillet, in hot oil over medium heat, until tender-crisp, about 5 minutes. Stir occasionally.
4. Add garlic, tomatoes with their liquid, carrot, salt, caraway seed, pepper and kielbasa. Heat to boiling over high heat. Reduce heat to low; cover and simmer 10 minutes, stirring occasionally.
5. Add pierogi to skillet; heat through and serve.

Serves 4.

Butter made in the European style is slightly higher in fat—82% versus 80%—has fewer milk solids and a lower moisture content. These aspects make it superior for cooking and baking; and as a table butter, it delivers a richer flavor.

• More butterfat and less water in the butter produces higher and fluffier cakes. Cookies are crisper and pie crusts, croissants and puff pastries are flakier.
• Less moisture content gives a creamier texture to sauces, risottos and sautéed foods.
• Compound butters have noticeably intense flavor.
• Table butter—whether on toast, baked potatoes or lobster—is noticeably more delicious.

Plugrá is available in both unsalted and
salted varieties. If you can’t find locally,
it’s available from iGourmet.

Make a plan to use European-style butter for your next baking project. You’ll be pleasantly surprised.

• See all the different types of butter in our Butter Glossary.
• Check out the history of butter.

Everyone will howl at the sight of this
haunted gingerbread house. Photo
courtesy MackenzieLtd.com.

In the new and exciting category, we’ve got everything from a gingerbread haunted house to gourmet chocolates in a coffin box to the very best chocolate caramel apples. They’re all terrific treats and memorable gifts.

Artisan products are made in small amounts, and tend to sell out. So take a look at these Halloween specialties and place your order. Otherwise, you may be trading boo! for boo hoo!

• See our recommended candy and cookies.

Throughout October, Breast Cancer Awareness Month, you can send specially packaged “Pink Pears” as a gift. Nine large pears, some wrapped in pink foil, plus a limited-edition pink tote bag, are $36.95.

Your purchase helps fight cancer: 25% of proceeds will be donated to breast cancer research.

Pear Nutrition: Pears are a nutritious food. In addition to fiber, they contain large amounts of vitamin C and copper, both antioxidants that help fight free radicals (learn more in our Antioxidant Glossary).

Consumption of pears has been linked to cardiovascular and colon health; and they help to fight against postmenopausal breast cancer and macular degeneration.

Pears for the cure. Photo courtesy
Harry and David.

• Shop now.
• Learn how these comice pears got the name “Royal Riviera.”

Pear History: Pears have been cultivated in what is now western China for 3,000 years. However, they may date back to the Stone Age, some 2.9 million years ago.

The original wild pear is small and bitter. For millennia it was made into a fermented drink (now called perry), similar to cide. The ancient Romans cooked and served it with meat, the common practice until the 16th century, when it was discovered that some varieties could be consumed raw. In the 17th century, botanists discovered how to breed sweet, juicy varieties.

The pear came to America with early colonists. America remains the world’s largest producer of pears, along with China.