It being that time of year, I made a genuine strawberry daiquiri. This isn’t the travesty you likely get in most bars. Like all good drinks it’s dead easy to make, taking about 3 minutes start to finish. The key of course is to use fresh ingredients, uncut by sulfites, sulfates, sugars [...]
So what do you drink with guacamole?
This time of year the avocados are pouring into the stores. Who can resist them? And anyway, they’re good for you.
The rich (i.e. fatty or oily) nature of the fruit overpowers just about evrything. My instinct was a brisk sauvignon blanc but it couldn’t cut it [...]
Here’s the kind of thing you can do with fresh herbs and fruit.
Saute a diced onion (we used a vidalia last night)
Add a couple of diced celery stalks to the onions and cook a bit more.
Add as many sliced drained olives as suits (we add about 1/2 cup).
Add three medium tomatos chopped, and maybe 20 [...]
When you get right down to it, most of the ingredients in our food our quite dull: meat, starch, veg. If you want to improve them you have to dress them up. Onions and nuts to the rice, butter and lemon over the broccoli, and hollandaise over the meat (and everything else for that matter.
In [...]
And what a ripasso! I don’t know if Masi is getting better; perhaps 2006 was an exceptional vintage; or maybe it was just the right meal and the right wine…
I was feeling all zorba-esque this week, so I bought three Greek wines to try.
If you’re thinking retsina, you probably have bad memories of a party long long ago involving inappropriate behaviour.
No one who actually likes wine, likes retsina. Near as I can tell, the popularity of retsina stems from [...]
A fly fishing friend passed this on to me. He makes the sandwich, presses it, puts it in his vest pocket and goes fishing. It’s easy to make, tastes great, and dense in calories. (Think of it as the tasty version of a protein bar.) It keeps at least 8 hrs, [...]
Okay I’ve written much about stews and slow cooking elsewhere. The reason is I think such fare the perfect meals. Prep time is minimal. The food is ready whenever you are. They taste great.
One of my favourites is Osso Bucco. This week I stumbled across the Ur-recipe, the Betty Crocker version [...]
It seems an easy use of leftovers and winter veg. Buy a squash (mine cost me $2.50). Fill with rice etc.
My recipe was:
- 1/2 lb prosciutto butt
- 1 onion
- 1/4 cup cooked chick peas
- 1/2 cup slivered almonds
- 200 mls (4 shots) amontillado sherry
- 1/4 nutmeg, grated (maybe an 1/8 tsp)
- 5 mls cinammon
- [...]
