|I created the tulgey wood for the drinks spread at the Alice party my fabulously creative friends threw a few months ago. It was definitely my favorite of the three cocktails we served. It's done in the style of a Manhattan, replacing the sweet vermouth with a concoction called Torani Amer. (I originally picked up the bottle to try the cocktail in the link - the Hoskins. It was gooood.) I think the Amer is deeper and darker than the vermouth, and the bitter orange lends a touch of mystery. I'd like to try this with some orange bitters - I used my house standard Angostura.|
1.5 oz Jack Daniels
3/4 oz Torani Amer
dash or two of bitters
2 brandied cherries
Combine the first three ingredients over big chunks of fresh ice. Shake hard. Serve up, with a few brandied cherries. (Don't use maraschinos - the sweet syrup is all wrong here.) Burble.
Another fabulous recipe from |
(I don't know how I'm going to break it to meriko, but she's never getting her cookbook back...)
Spicy Beef With Corriander Relish
1/3 cup Shaoxing rice wine, or dry sherry
1/4 cup oyster sauce
1/4 cup light soy sauce
2 tablespoons bakers (superfine) sugar
1 tablespoon sesame oil
4 x 7 oz sirloin steaks
optional: to serve
7 oz snow peas
Place rice wine, oyster sauce, soy sauce, suagr and sesame oil in a large bowl and stir until the sugar is dissolved. Add the steaks then cover with plastic wrap and place in the refrigerator to marinate for 2 hours, bringing to room temperature in the last 30 minutes.
Prepare the corriander relish while the steaks are marinating.
Preheat a frying pan or barbecue until hot. Sear the steaks for 2 minutes each side, by which time they'll be done if you like rare steak. Continue cooking over medium heat for 1 to 2 minutes on each side for medium and 2 to 3 minutes a side for well done.
Remove the steaks from the pan and allow to rest for 5 minutes in a warm place. Optional plating: lightly blanch snow peas in boiling water then plunge into cold water and drain well. Slice each steak into 1/2 inch slices, top with a little relish and serve with steamed rice and snow peas. Serve with corriander relish.
1 cup chopped corriander
1/4 cup vegetable oil
2 tablespoons lime juice
1 large red chilli, seeded and minced
1 tablespoon fish sauce
1 teaspoon bakers (superfine) sugar
freshly ground black pepper
Place all the ingredients in a bowl and stir to combine.
|*taptap* Is this thing on? It's been a bit - I've been travelling and working too much of late. (Hey, at least there was some travelling in there....) But tonight, back to creating something tasty and new for the Leckman-Borogove Sunday supper!
I found a package of fregole at Lucca a few weeks ago - it looks like my beloved Israeli couscous, but toasted up nice and dark. This stuff is Sardinian - and it looks like the traditional dish made with it is fully of clammy goodness. I spotted an article in my local that mentioned that the good folks over at Incanto cook it like risotto with crab; that sounded good to me. Nothing being that easy for a Leckman-Borogove supper, I put together two different fregole dishes for our dinner tonight - a crab, thyme & shallot fregole, and one with tomatoes, chantarelles, white beans, and sage. (Warning: do not try and feed to the littlest Leckman.)
Fregole with Crab: method
--Clean a crab. Make a simple stock with the shells, and reserve the meat.
--Mince 3-4 shallots. Pluck a few branches of thyme.
--Sauté the shallots in a little butter over medium heat until they just start to color. Toss in the thyme; let cook for a few moments until the leaves turn bright bright green.
--Add in a cup of fregole. Stir to coat with tasty butter and shallot. Add stock to just cover up. Bring to a simmer.
--Simmer for 20-25 minutes, adding stock as necessary to keep the fregole submerged. Taste reasonably often, starting around minute 15. Stop cooking when they are just past al dente, but still a bit springy when you chomp.
--Stir in some crab butter that has been hanging around your freezer. And the reserved crab meat.
--Squeeze a small lemon (or half a big one) into the pasta. (Do this a bit at a time, until you like the lemon level.) Salt and pepper to taste. Serve with a green salad and a little coarse sea salt sprinkled over the top. Serves 2, with a bit leftover for lunch.
Fregole with Beans, Tomato, Mushrooms & Sage: method
I worked from Judy Rogers' method for cooking dried beans and then her method for Fagioli all'Uccelletto, from The Zuni Cafe Cookbook. She's smart, that Judy. (I just realized I made Fregole e Fagioli. Oh dear.)
For the tasty beans:
--Cook your white beans according to your favorite method. If you don't have one, go get the Zuni Cookbook now!
--Chop an onion & sauté it over medium in some olive oil. Let it carmelize a bit.
--Throw in a few handfuls of chopped chantarelles and 2-3 cloves of minced garlic. And a little salt, just because you want to taste the mushrooms in a minute. Let them cook. (Now is a good time to drop down and start cooking your fregole.)
--Add a tablespooon of chopped fresh sage. Stir it in. Taste the mushrooms again. (And maybe one more time, for good measure. And let Beca taste them, too.)
---Add around a half a cup of chopped tomatoes and a splash of veg stock. Bring back to a simmer. Add the beans and some of their cooking liquid. Taste again - you'll probably need more salt. Let simmer, gently, for 15 minutes or so. (Or until the fregole is done. We're pragmatic around here.)
For the fregole
--Sauté another chopped onion in some olive oi. Add fregole, and a nice dark veg stock, and cook as above in the crab recipe.
--When the fregole is done, stir in most of the beans and their sauce, gently. Try not to break up the beans.
--Spoon into a plate, and top with a few more of the beans and a little extra sauce.
--If you have a meat-eater around, cook off a nice lamb sausage. (We had one from Golden Gate Meat Markets; lamb sausage cured in red wine.) Slice it and arrange it on the plate atop the fregole.
--Serves 3, with some leftover for lunch.
I live with one vegetarian and one all-organic (mostly veggie) toddler, but hot veggie entrees aren't really in my repertoire. Meriko loaned me what's become my new favorite cookbook, bills open kitchen by Bill Granger, and I dug into it for a veggie dish for tonight's regular Sunday Night Dinner date with the Borogoves. Chickpea stew with tomatoes and green chilli is what I landed on, but omitted the chillis in consideration for my baby's palate. I had never cooked chickpeas, never made veggie stew; from what I hear the results were pretty good!
Chickpea Stew With Tomatoes (And Green Chilli)
2 tablespoons olive oil
1 red onion, finely sliced
3 garlic cloves, finely sliced
2 teaspoons freshly grated ginger
1 or 2 green chillies, seeded and finely chopped (optional)
1 teaspoon sea salt
1/4 cup water
2 14 oz cans chickpeas, drained
1 teaspoon ground cumin
1/2 teaspoon tumeric (optional)
freshy ground black pepper
500 g cherry tomatoes, sliced in half
100 g (3 1/2 ounces) baby spinach leaves
Serve with: plain yogurt
Heat a large deep frying pan over a medium to high heat. Add the oil, onion, garlic, ginger, chilli and salt. Cook, stirring, for 5 minutes, or until the onions are soft. Add the chickpeas, 1/4 cup water, cumin, tumeric and pepper and cook for 5 minutes, or until the water evaporates. Add the tomatoes and cook for another 2 minutes to soften. Remove from the heat and taste for seasoning. Stir through the spinach and top with yogurt.
Serves 4 as a main dish or 8 as a side.
I also made a killer Spicy Beef with Corriander Relish also from the same book for the meat-eaters. I'll save that post for a rainy day. :>