Time for a Drink: Pisco Punch

From Recipes Let’s start the weekend right–with a cocktail recipe from Paul Clarke ( The Cocktail Chronicles ). Need more than one? Hit up the archives. Cheers! In the late 19th century, when San Francisco was the cultural gem of the Pacific coast, one drink enjoyed exceptional prestige in the city: Pisco Punch . Often credited to barman Duncan Nicol at the Bank Exchange, located where the Transamerica Pyramid now stands, Pisco Punch had a dramatic reputation: in 1889, Rudyard Kipling wrote that it was ” compounded of the shavings of cherub’s wings , the glory of a tropical dawn, the red clouds of sunset and the fragments of lost epics by dead masters,” while others wrote that “it tastes like lemonade but comes back with the kick of a roped steer,” and that “it makes a gnat fight an elephant.” Now that a new pisco is available that has close links with San Francisco’s bars, it’s time to take a fresh look at Pisco Punch. The story goes that Nicol took the exact recipe for the punch to his grave, and there are several similar versions of the recipe in circulation. Here’s a single-serving recipe…

This Post was extracted from New Vegetarian Recipes
Read more from the original source: Time for a Drink: Pisco Punch

Tags: archives, crystallization, flavor, kipling, punch, recipes, result, rudyard-kipling, save-the-sugary, shavings, Specialty, texture, transamerica

Coffee Tree to Cup in Brazil: Part 2, The Harvest

Author’s note: In early June, I attended the coffee harvest in Pedregulho, Brazil, with leading specialty coffee producer Octavio Café and Dallis Coffee , the New York coffee roaster that Octavio recently acquired. Down at Octavio’s Nossa Senhora Aparecida farm, I leaned how coffee goes from the plant to your French press—as millions of coffee trees are picked, sifted, seeded, dried, roasted, and brewed into the coffee that wakes you up every morning. Here’s Phase 2: all about the harvest. — CJ Missed Part 1? Check it out here

Tags: brazil, brazilian, coffee, farm, Fields', harvest, nossa-senhora, result, Specialty, work, [Producer]

French in a Flash: Homemade Merguez Boulettes

From Recipes [ Photographs: Kerry Saretsky ] Previously Veal Stew Forestière » All French in a Flash recipes » So long as I’ve had a spoon in my right hand and a fork in my left, Morocco has meant fire. Not just because my Mémé, with her fiery red hair, was born many decades ago in Casablanca (where, photos inform me, her hair was decidedly brown). But because everything that my French-Moroccan family put on my plate had spice, sass, and heat. In Morocco, spice doesn’t only mean chili, although the harissa with which I was anointed is certainly baptism by fire. It means smoky cumin, sweet cinnamon, and allspice. Like my family, Moroccan food is complicated, unruly, exotic, and feisty as hell. Merguez is a Moroccan sausage that my family, when they left France and moved to America, had to recreate from scratch, because truth be told, there is not exactly a large Moroccan market here in the States. Here you don’t find merguez at every sausage counter as you do in France, and even in other parts of …

This Post was extracted from New Vegetarian Recipes
Go here to see the original and read more: French in a Flash: Homemade Merguez Boulettes

Tags: allspice, creamy-mint, creator, crowning, family, flavors, market, meat, merguez, restaurants, Specialty

Seafood At Kedai Kopi Taman Cantek

The food is average but the prices are below average and for that, this 2 month-old coffeeshop seafood restaurant is making good business. Crabs are their specialty. Male crabs are only RM13/US$3.60 per kg and female RM15/US$4.20 per kg, probably the cheapest crabs in town. I’ve tried the crabs steamed, fried with ginger and spring onions, deep-fried with black pepper and ‘kim heong’ and I like the black pepper style the best. I’d come here just to eat the crabs because anything else can be very inconsistent. Sometimes the fried mifen is good, sometimes bad. We had the crabs steamed but they are also good fried with black pepper. These oysters were very big so they were cut up and that was bad because you don’t get a whole oyster in each and some parts were very tough. This was the first time oysters tasted bland, which was rather strange because oysters are always delicious and savory sweet. Sand clams with ginger and spring onions were very tasty and meaty the first time but on a different occasion, they weren’t fresh. Doong fung loh are shells…

This Post was extracted from A Daily Obsession
See the original post here and read more: Seafood At Kedai Kopi Taman Cantek

Tags: black, clams, eggs, flickr, ginger, like-the-black, male, oyster, penampang, restaurant, shells, Specialty, traditional, tried-the-crabs

Learn How to Cook the Beef Specialty Dish London Broil

Preparation of Ingredients for the London Broil For people who want to cook a special beef dish, they can always try the easy-to-cook recipe called London Broil. Perfect for various occasions, this enticing treat is guaranteed to satisfy all the hungry stomachs out there, especially with its tender meat and delectable flavor. Some of the key ingredients used in cooking this special recipe include two pounds of fresh meat, which can be cut in several ways including as flank steak, top round steak, or top round roast. Likewise, at least ¼-strip bacon is needed to enhance the flavor of this tasty treat. Aside from the beef and bacon, London Broil also needs at least a tablespoon of Worcestershire sauce, two tablespoons of red wine vinegar, and a tablespoon of honey. A cup of stout ale, one bay leaf, and an onion are also needed to give this special beef recipe a richer flavor and taste. Additionally, also prepare one clove garlic, ¼-teaspoon of dried thyme, and three tablespoons of cornstarch. Likewise, also add a teaspoon of ground black pepper and ½-teaspoon of kosher salt to make the dish tastier. Cooking the London Broil Cooking London Broil is just a simple process, starting with the cutting of meat into finer slices. For a healthier option, remove the fats and membranes surrounding the meat. Meanwhile, slice the bacon into six slices, each measuring at least ¼ in size. Then, get the garlic and peel it thoroughly before slicing it into five to six pieces. After that, slice the onion as well before preheating the oven to a temperature measuring at least 270 degrees Fahrenheit. Before putting the London Broil inside the preheated oven, put salt and pepper on both sides of the meat. Furthermore, also put some cornstarch all over. Moving on with the bacon strips, apply some thyme before adding them to the mix. Afterwards, add garlic all over the dish then place it on a pot with enough oil in it. Get the sliced onions then arrange them randomly on top of the London Broil. In a separate container, combine the bay leaf, stout ale, and red wine vinegar with the other important ingredients like honey and Worcestershire sauce. Mix them well before pouring it all over the dish. After that, add more flavor to the beef recipe by adding more salt and pepper depending on the preferred taste. To make this simple cooking technique more effective, cover the pot with a single layer of foil. Place the beef dish inside the preheated oven, then wait for at least three hours before taking it out. Be sure not to take the lid of the pot to guarantee its freshness while allowing the flavor to sink in more into the meat. After removing the pot from the oven, allow it first to cool down for a span of 10 to 15 minutes. Soon after, take out the meat then cut them nicely into smaller pieces. Place them in a nice clean platter before serving the London Broil to guests.

Tags: beef, Broil, cook, dish, Learn, london, Specialty

The Barefoot Contessa Cookbook – Secrets From The East Hampton Specialty Food Store For Simple Food & Party Platters You Can Ma

No description for this product could be found, but have a look over at Amazon for reviews and other information.
Buy The Barefoot Contessa Cookbook – Secrets From The East Hampton Specialty Food Store For Simple Food & Party Platters You Can Ma at Amazon

Tags: Barefoot, Contessa, cookbook, East, food, From, hampton, party, Platters, Secrets, Simple, Specialty, store