Mental health crisis training
Grace McLaren with First Responder Coaching talks about how their plan that focuses on teenagers and mental health crises could help others right now.
Consumer Alert with Nancy Crawford
Nancy Crawford with the BBB talks about a scam in which crooks threaten to release embarrassing images, videos and screen shots they claim they got off your computer.
Cooking with Chef Franco
Chef Franco joins us live from his kitchen.
Granita di Caffe
“The name granita comes from the Italian grano (kernel) and describes the grainy texture of this
very simple Italian dessert. There isn’t a coffee bar in Italy that does not offer Granita di Caffe’
during summer; sometimes with a bit of cocoa or a little whipped cream. There is nothing more
refreshing on a hot day than this icy coffee delight. Try adding a splash of grappa or vodka to
make an unforgettable Affogato Cocoa Martini!” – Chef Franco Contaldo
4 oz sugar
2 tablespoons water
6 cups very strong coffee plus 2 cups more
to be chilled and set aside
Note: may use instant coffee by doubling
amount per cup according to package
2 teaspoons unsweetened cocoa powder
To make granita
- Combine sugar and water in a saucepan and heat on low until sugar is completely
dissolved; increase heat slightly to bring mixture to a low boil and heat for 1 minute.
- Reduce heat and pour the 6 cups coffee and cocoa powder into the sugar mixture; stir to
thoroughly combine ingredients and remove from heat. Let cool completely. Pour the coffee
mixture into ice-cube trays and freeze until solid.
- Blender method: Place the cubes into a blender about 2/3 full. Add enough additional cold coffee (or other liquid) to cover 1/3 of cubes and blend until slushy but still keeping the grainy texture
- Franco’s Notes: Granita is traditionally made by freezing in a large pan and scraping the
freezing mixture, periodically, until the desired texture is achieved.