tag:blogger.com,1999:blog-45986793981282668982024-03-13T04:37:02.522+00:00The HistoriansDrinks historians Jared Brown & Anistatia Miller have been on a spirituous journey for over 25 years, researching and contributing to the world's knowledge of cocktails and spirits as well as the people who create them. But their passions also extend to food, where they spend their time rediscovering the simple things. Foods that are easy to prepare with inexpensive ingredients.Shaken Not Stirred®: A Celebration of the Martinihttp://www.blogger.com/profile/16791683818924023507noreply@blogger.comBlogger79125tag:blogger.com,1999:blog-4598679398128266898.post-71136275145801720712021-03-28T13:21:00.004+01:002021-03-28T13:30:36.935+01:00Lost Cuban Cocktails<p><span style="color: #fff2cc; font-size: medium;"> </span></p><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4kuluL28N93EPYDqr4UMcnkNfyjevEmeAV-FZWzcDrVa87H_PTGubg_HQqMIjqeql5SxX8ihj6PCqGP68wL8W8cQ10t8LQbV59fGoWRRiuclJB0-OCSVkYbA5O-CG1tYXYioggqvXozT2/s2048/IMG_3258.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span style="color: #fff2cc; font-size: medium;"><img border="0" data-original-height="1536" data-original-width="2048" height="426" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4kuluL28N93EPYDqr4UMcnkNfyjevEmeAV-FZWzcDrVa87H_PTGubg_HQqMIjqeql5SxX8ihj6PCqGP68wL8W8cQ10t8LQbV59fGoWRRiuclJB0-OCSVkYbA5O-CG1tYXYioggqvXozT2/w567-h426/IMG_3258.JPG" width="567" /></span></a></div><div class="separator" style="clear: both; text-align: center;"><span style="color: #fff2cc; font-size: medium;"><br /></span></div><div class="separator" style="clear: both; text-align: center;"><span style="color: #fff2cc; font-size: medium;"><br /></span></div><div class="separator" style="clear: both; text-align: left;"><span style="color: #fff2cc; font-size: medium;">We 've spent more than 10 years combing through the cocktails and mixed drinks in Havana, Cuba. from the first time we landed there in August 2008 until May 2019. Here are a few the treasures we mined from the dozens of books we collected along the way at the bookseller stalls in Habana Vieja.</span></div><div class="separator" style="clear: both; text-align: left;"><span style="color: #fff2cc; font-size: medium;"><br /></span></div><div class="separator" style="clear: both; text-align: left;"><b><span style="color: #fff2cc; font-size: medium;">MARAGATTO SPECIAL</span></b></div><div class="separator" style="clear: both; text-align: left;"><span style="color: #fff2cc; font-size: medium;">Created by Emilio 'Maragato' Gonazalez in the 1920s at the Hotel Plaza</span></div><div class="separator" style="clear: both; text-align: left;"><span style="color: #fff2cc; font-size: medium;"><br /></span></div><div class="separator" style="clear: both; text-align: left;"><div><span style="color: #fff2cc; font-size: medium;">30 ml Havana Club 3Y<br />25 ml dry vermouth<br />25 ml sweet vermouth (rosso)<br />5 ml maraschino liqueur<br />Shake and strain to a chilled cocktail glass.</span></div><div><span style="color: #fff2cc; font-size: medium;"><br /></span></div><div><b><span style="color: #fff2cc; font-size: medium;">SLOPPY JOE'S COCKTAIL</span></b></div><div><div style="text-align: left;"><span style="color: #fff2cc; font-size: medium;">Created by Jose Abeal y Otero circa 1920s at Sloppy Joe's</span></div><div style="text-align: left;"><span style="color: #fff2cc; font-size: medium;"> </span></div><div style="text-align: left;"><span style="color: #fff2cc; font-size: medium;">45 ml Havana Club Añejo 3-year </span></div><div style="text-align: left;"><span style="color: #fff2cc; font-family: times; font-size: medium;">45 ml dry vermouth</span></div>
<p style="font-stretch: normal; line-height: normal; margin: 0px; text-align: left;"><span style="color: #fff2cc; font-family: times; font-size: medium;">juice of 1 lime</span></p>
<p style="font-stretch: normal; line-height: normal; margin: 0px; text-align: left;"><span style="color: #fff2cc; font-family: times; font-size: medium;">dashes of curaçao</span></p>
<p style="font-stretch: normal; line-height: normal; margin: 0px; text-align: left;"><span style="color: #fff2cc; font-family: times; font-size: medium;">dashes of grenadine</span></p>
<p style="font-stretch: normal; line-height: normal; margin: 0px; text-align: left;"><span style="color: #fff2cc; font-family: times; font-size: medium;">Shake over ice. Strain.</span></p><p style="font-stretch: normal; line-height: normal; margin: 0px; text-align: left;"><span style="color: #fff2cc; font-family: times; font-size: medium;"><br /></span></p><p style="font-stretch: normal; line-height: normal; margin: 0px; text-align: left;"><span style="color: #fff2cc; font-family: times; font-size: medium;"><b>CUBA BELLA</b></span></p><p style="font-stretch: normal; line-height: normal; margin: 0px; text-align: left;"><span style="color: #fff2cc; font-family: times; font-size: medium;">Created by Fabio Degado in the 1940s/1950s at Sloppy Joe's</span></p><p style="font-stretch: normal; line-height: normal; margin: 0px; text-align: left;"><span style="color: #fff2cc; font-family: times; font-size: medium;"><br /></span></p><p style="font-stretch: normal; line-height: normal; margin: 0px;"><span style="color: #fff2cc; font-family: times; font-size: medium;">45 ml Havana Club Añejo 3-year</span></p><p style="font-stretch: normal; line-height: normal; margin: 0px;"><span style="color: #fff2cc; font-family: times; font-size: medium;">120 ml fresh orange juice</span></p><p style="font-stretch: normal; line-height: normal; margin: 0px;"><span style="color: #fff2cc; font-family: times; font-size: medium;">15 ml créme de menthe</span></p><p style="font-stretch: normal; line-height: normal; margin: 0px;"><span style="color: #fff2cc; font-family: times; font-size: medium;">15 ml grenadine</span></p><p style="font-stretch: normal; line-height: normal; margin: 0px;"><span style="color: #fff2cc; font-family: times; font-size: medium;">Pour crème de menthe in a collins glass. Add 3 large ice cubes. Layer orange juice on top. Mix rum and grenadine in a separate glass. Then layer into drink.</span></p><p style="font-stretch: normal; line-height: normal; margin: 0px;"><span style="color: #fff2cc; font-family: times; font-size: medium;"><br /></span></p><p style="font-stretch: normal; line-height: normal; margin: 0px;"><span style="color: #fff2cc; font-family: times; font-size: medium;"><b>MANHATTAN CUBANO</b></span></p><p style="font-stretch: normal; line-height: normal; margin: 0px;"><span style="color: #fff2cc; font-family: times; font-size: medium;">Introduced by Harry Craddock in the 1920s at the American Bar at the Savoy Hotel, London</span></p><p style="font-stretch: normal; line-height: normal; margin: 0px;"><span style="color: #fff2cc; font-family: times; font-size: medium;"><br /></span></p><p style="font-stretch: normal; line-height: normal; margin: 0px;"><span style="color: #fff2cc; font-family: times; font-size: medium;">45 ml Havana Club Añejo 7-year</span></p>
<p style="font-stretch: normal; line-height: normal; margin: 0px;"><span style="color: #fff2cc; font-family: times; font-size: medium;">45 ml Martini Rosso</span></p>
<p style="font-stretch: normal; line-height: normal; margin: 0px;"><span style="color: #fff2cc; font-family: times; font-size: medium;">10 ml créme de cacao</span></p>
<p style="font-stretch: normal; line-height: normal; margin: 0px;"><span style="color: #fff2cc; font-family: times; font-size: medium;">2 dashes Angostura Bitters</span></p>
<p style="font-stretch: normal; line-height: normal; margin: 0px;"><span style="color: #fff2cc; font-family: times; font-size: medium;">Shake over ice. Double strain into a coupette. Garnish with an orange twist.</span></p><p style="font-stretch: normal; line-height: normal; margin: 0px;"><span style="color: #fff2cc; font-family: times; font-size: medium;"> </span></p><p style="font-stretch: normal; line-height: normal; margin: 0px;"><span style="color: #fff2cc; font-family: times; font-size: medium;"><b>MAZAGRAN</b></span></p><p style="font-stretch: normal; line-height: normal; margin: 0px;"><span style="color: #fff2cc; font-family: times; font-size: medium;">45 ml Havana Club Añejo 7-year</span></p><p style="font-stretch: normal; line-height: normal; margin: 0px;"><span style="color: #fff2cc; font-family: times; font-size: medium;">130 ml strong brewed Cuban coffee</span></p><p style="font-stretch: normal; line-height: normal; margin: 0px;"><span style="color: #fff2cc; font-family: times; font-size: medium;">1 heaping barspoon CUBAN sugar</span></p><p style="font-stretch: normal; line-height: normal; margin: 0px;"><span style="color: #fff2cc; font-family: times; font-size: medium;">4 dashes fresh lemon juice</span></p><p style="font-stretch: normal; line-height: normal; margin: 0px;"><span style="color: #fff2cc; font-family: times; font-size: medium;">1 spray pure vanilla essence</span></p><p style="font-stretch: normal; line-height: normal; margin: 0px;"><span style="color: #fff2cc; font-family: times; font-size: medium;">Shake over ice (except for the vanilla) strain into a wine goblet filled with cracked ice. Garnish with a spray of pure vanilla.essence.</span></p><div><span style="color: #fff2cc; font-size: medium;"><br /></span></div><p style="font-stretch: normal; line-height: normal; margin: 0px; text-align: left;"><span style="color: #fff2cc; font-family: times; font-size: medium;"><b>1922 PINA COLADA</b></span></p><p style="font-stretch: normal; line-height: normal; margin: 0px;"><span style="color: #fff2cc; font-family: times; font-size: medium;">45 ml Havana Club Añejo 3-year</span></p><p style="font-stretch: normal; line-height: normal; margin: 0px;"><span style="color: #fff2cc; font-family: times; font-size: medium;">120 ml fresh pineapple juice</span></p><p style="font-stretch: normal; line-height: normal; margin: 0px;"><span style="color: #fff2cc; font-family: times; font-size: medium;">4 dashes fresh lime juice</span></p><p style="font-stretch: normal; line-height: normal; margin: 0px;"><span style="color: #fff2cc; font-family: times; font-size: medium;">1 barspoon Cuban sugar</span></p><p style="font-stretch: normal; line-height: normal; margin: 0px;"><span style="color: #fff2cc; font-family: times; font-size: medium;">Shake over ice strain into a wine goblet filled with cracked ice.</span></p><p style="font-stretch: normal; line-height: normal; margin: 0px; text-align: left;"><span style="color: #fff2cc; font-family: times; font-size: medium;"><br /></span></p><p style="font-stretch: normal; line-height: normal; margin: 0px; text-align: left;"><span style="color: #fff2cc; font-family: times; font-size: medium;"><b>CABALLITO</b></span></p><p style="font-stretch: normal; line-height: normal; margin: 0px;"><span style="color: #fff2cc; font-family: times; font-size: medium;">30 ml Havana Club Añejo 3-year</span></p><p style="font-stretch: normal; line-height: normal; margin: 0px;"><span style="color: #fff2cc; font-family: times; font-size: medium;">30 ml sweet vermouth</span></p><p style="font-stretch: normal; line-height: normal; margin: 0px;"><span style="color: #fff2cc; font-family: times; font-size: medium;">1 barspoon CUBAN sugar</span></p><p style="font-stretch: normal; line-height: normal; margin: 0px;"><span style="color: #fff2cc; font-family: times; font-size: medium;">Juice of 1/2 lime</span></p><p style="font-stretch: normal; line-height: normal; margin: 0px;"><span style="color: #fff2cc; font-family: times; font-size: medium;">Mint leaves</span></p><p style="font-stretch: normal; line-height: normal; margin: 0px;"><span style="color: #fff2cc; font-family: times; font-size: medium;">Shake over ice. Strain.</span></p></div><div><span style="color: #fff2cc; font-size: medium;"><br /></span></div><div><b><span style="color: #fff2cc; font-size: medium;">HARRY M STEVENS COCKTAIL</span></b></div><div><p style="font-stretch: normal; line-height: normal; margin: 0px;"><span style="color: #fff2cc; font-family: times; font-size: medium;">1 part Havana Club Añejo 3-year</span></p>
<p style="font-stretch: normal; line-height: normal; margin: 0px;"><span style="color: #fff2cc; font-family: times; font-size: medium;">1 part dry vermouth</span></p>
<p style="font-stretch: normal; line-height: normal; margin: 0px;"><span style="color: #fff2cc; font-family: times; font-size: medium;">1 part orange juice</span></p>
<p style="font-stretch: normal; line-height: normal; margin: 0px;"><span style="color: #fff2cc; font-family: times; font-size: medium;">1 part apricot brandy</span></p>
<p style="font-stretch: normal; line-height: normal; margin: 0px;"><span style="color: #fff2cc; font-family: times; font-size: medium;">dashes of grenadine</span></p>
<p style="font-stretch: normal; line-height: normal; margin: 0px;"><span style="color: #fff2cc; font-family: times; font-size: medium;">dashes of curaçao</span></p>
<p style="font-stretch: normal; line-height: normal; margin: 0px;"><span style="color: #fff2cc; font-family: times; font-size: medium;">Shake over ice. Strain. Squeeze orange peel over the top but do not immerse.</span></p></div><div><span style="color: #fff2cc; font-size: medium;"><br /></span></div><div><b><span style="color: #fff2cc; font-size: medium;">RAFAEL MOREAU COCKTAIL</span></b></div><div><p style="font-stretch: normal; line-height: normal; margin: 0px;"><span style="color: #fff2cc; font-family: times; font-size: medium;">1 part Havana Club Añejo 3-year</span></p>
<p style="font-stretch: normal; line-height: normal; margin: 0px;"><span style="color: #fff2cc; font-family: times; font-size: medium;">1 part Dubonnet</span></p>
<p style="font-stretch: normal; line-height: normal; margin: 0px;"><span style="color: #fff2cc; font-family: times; font-size: medium;">dashes of curaçao</span></p>
<p style="font-stretch: normal; line-height: normal; margin: 0px;"><span style="color: #fff2cc; font-family: times; font-size: medium;">Stir over ice. Strain.</span></p><p style="font-stretch: normal; line-height: normal; margin: 0px;"><span style="color: #fff2cc; font-family: times; font-size: medium;"><br /></span></p><p style="font-stretch: normal; line-height: normal; margin: 0px;"><span style="color: #fff2cc; font-family: times; font-size: medium;"><b>MENENDEZ</b></span></p><p style="font-stretch: normal; line-height: normal; margin: 0px;"><span style="color: #fff2cc; font-family: times; font-size: medium;">45 ml Havana Club Añejo 7-Year</span></p><p style="font-stretch: normal; line-height: normal; margin: 0px;"><span style="color: #fff2cc; font-family: times; font-size: medium;">45 ml Lillet Blanc</span></p><p style="font-stretch: normal; line-height: normal; margin: 0px;"><span style="color: #fff2cc; font-family: times; font-size: medium;">20 ml fresh orange juice</span></p><p style="font-stretch: normal; line-height: normal; margin: 0px;"><span style="color: #fff2cc; font-family: times; font-size: medium;">15 ml fresh pineapple juice</span></p><p style="font-stretch: normal; line-height: normal; margin: 0px;"><span style="color: #fff2cc; font-family: times; font-size: medium;">Shake over ice and double strain into a coupette. Garnish with a pineapple wedge.</span></p></div><div><span style="color: #fff2cc; font-size: medium;"><br /></span></div><div><b><span style="color: #fff2cc; font-size: medium;">JAI ALAI SPECIAL</span></b></div><div><p style="font-stretch: normal; line-height: normal; margin: 0px;"><span style="color: #fff2cc; font-family: times; font-size: medium;">60 ml Havana Club Añejo 3-year</span></p>
<p style="font-stretch: normal; line-height: normal; margin: 0px;"><span style="color: #fff2cc; font-family: times; font-size: medium;">60 ml fresh lime juice</span></p>
<p style="font-stretch: normal; line-height: normal; margin: 0px;"><span style="color: #fff2cc; font-family: times; font-size: medium;">30 ml white créme de cacao</span></p>
<p style="font-stretch: normal; line-height: normal; margin: 0px;"><span style="color: #fff2cc; font-family: times; font-size: medium;">120 ml fresh orange juice</span></p>
<p style="font-stretch: normal; line-height: normal; margin: 0px;"><span style="color: #fff2cc; font-family: times; font-size: medium;">Shake all ingredients except for orange juice over ice. Strain into a collins glass. Add crushed ice. Fill glass with orange juice. Garnish with a lime wedge.</span></p><p style="font-stretch: normal; line-height: normal; margin: 0px;"><span style="color: #fff2cc; font-family: times; font-size: medium;"><br /></span></p><p style="font-stretch: normal; line-height: normal; margin: 0px;"><span style="color: #fff2cc; font-family: times; font-size: medium;"><b>CHAPARA</b></span></p><p style="font-stretch: normal; line-height: normal; margin: 0px;"><span style="color: #fff2cc; font-family: times; font-size: medium;">45 ml Havana Club Añejo 3-year</span></p><p style="font-stretch: normal; line-height: normal; margin: 0px;"><span style="color: #fff2cc; font-family: times; font-size: medium;">45 ml dry vermouth</span></p><p style="font-stretch: normal; line-height: normal; margin: 0px;"><span style="color: #fff2cc; font-family: times; font-size: medium;">Stir over ice. Strain. Garnish with a lemon twist.</span></p><p style="font-stretch: normal; line-height: normal; margin: 0px;"><span style="color: #fff2cc; font-family: times; font-size: medium;"><br /></span></p><p style="font-stretch: normal; line-height: normal; margin: 0px;"><span style="color: #fff2cc; font-family: times; font-size: medium;"><b>HAVANA CLUB SPECIAL</b></span></p><p style="font-stretch: normal; line-height: normal; margin: 0px;"><span style="color: #fff2cc; font-family: times; font-size: medium;">45 ml Havana Club Añejo 3-year</span></p><p style="font-stretch: normal; line-height: normal; margin: 0px;"><span style="color: #fff2cc; font-family: times; font-size: medium;">10 ml fresh lime juice</span></p><p style="font-stretch: normal; line-height: normal; margin: 0px;"><span style="color: #fff2cc; font-family: times; font-size: medium;">1 bar spoon Cuban sugar</span></p><p style="font-stretch: normal; line-height: normal; margin: 0px;"><span style="color: #fff2cc; font-family: times; font-size: medium;">Shake over ice. Strain.</span></p><p style="font-stretch: normal; line-height: normal; margin: 0px;"><span style="color: #fff2cc; font-family: times; font-size: medium;"><br /></span></p><p style="font-stretch: normal; line-height: normal; margin: 0px;"><span style="color: #fff2cc; font-family: times; font-size: medium;"><b>HAVANA CLUB BLOSSOM</b></span></p><p style="font-stretch: normal; line-height: normal; margin: 0px;"><span style="color: #fff2cc; font-family: times; font-size: medium;">45 ml Havana Club Añejo 3-year</span></p><p style="font-stretch: normal; line-height: normal; margin: 0px;"><span style="color: #fff2cc; font-family: times; font-size: medium;">45 ml fresh orange juice</span></p><p style="font-stretch: normal; line-height: normal; margin: 0px;"><span style="color: #fff2cc; font-family: times; font-size: medium;">Shake over ice. Strain.</span></p><p style="font-stretch: normal; line-height: normal; margin: 0px;"><span style="color: #fff2cc; font-family: times; font-size: medium;"><br /></span></p><p style="font-stretch: normal; line-height: normal; margin: 0px;"><span style="color: #fff2cc; font-family: times; font-size: medium;">For more about the history of Cuban rum< the origins of the classic Cuban cocktails, and even more lost Cuban Cocktails, read:</span></p><p style="font-stretch: normal; line-height: normal; margin: 0px;"><span style="color: #fff2cc; font-family: times; font-size: medium;"><br /></span></p><p style="font-stretch: normal; line-height: normal; margin: 0px;"><span style="color: #fff2cc; font-family: times; font-size: medium;"><a href="https://www.amazon.co.uk/Spirit-Cane-Jared-McDaniel-Brown/dp/1907434496/ref=tmm_hrd_swatch_0?_encoding=UTF8&qid=1616933512&sr=8-6" target="_blank">Spirit of the Cane</a> by Anistatia Miller and Jared Brown<br /></span></p><p style="font-stretch: normal; line-height: normal; margin: 0px;"><span style="color: #fff2cc; font-family: times; font-size: medium;"><br /></span></p><p style="font-stretch: normal; line-height: normal; margin: 0px;"><span style="color: #fff2cc; font-family: times; font-size: medium;"><a href="https://www.amazon.co.uk/CUBAN-COCKTAILS-Jared-McDaniel-Brown/dp/1907434100/ref=sr_1_3?dchild=1&keywords=Cuban+Cocktails&qid=1616933590&sr=8-3" target="_blank">Cuban Cocktails</a> by Anistatia Miller and Jared Brown<br /></span></p><p style="font-stretch: normal; line-height: normal; margin: 0px;"><span style="color: #fff2cc; font-family: times; font-size: medium;"><br /></span></p><p style="font-stretch: normal; line-height: normal; margin: 0px;"><span style="color: #fff2cc; font-family: times; font-size: medium;"><a href="https://www.amazon.co.uk/Arte-Hacer-Cocktail-Algo-Mas/dp/1907434224/ref=tmm_pap_swatch_0?_encoding=UTF8&qid=1616933643&sr=8-1" target="_blank">El Arte de Hacer un Cocktail y Algo Mas</a>, translated by Barbara Renard with a foreword by Anistatia Miller<br /></span></p><p style="font-stretch: normal; line-height: normal; margin: 0px;"><span style="color: #fff2cc; font-family: times; font-size: medium;"><br /></span></p><p style="font-stretch: normal; line-height: normal; margin: 0px;"><span style="color: #fff2cc; font-family: times; font-size: medium;">and visit the free digital library of <span style="caret-color: rgb(56, 53, 62);">vintage</span> cocktail books at <a href="http://euvslibrary.com" target="_blank">EUVA Digital Collection</a></span></p><p style="font-stretch: normal; line-height: normal; margin: 0px;"><span style="color: #fff2cc; font-family: times; font-size: medium;"><br /></span></p><p style="font-stretch: normal; line-height: normal; margin: 0px;"><span style="color: #fff2cc; font-family: times; font-size: medium;"><br /></span></p><p style="font-stretch: normal; line-height: normal; margin: 0px;"><span style="color: #fff2cc; font-family: times; font-size: medium;">Cheers</span></p><p style="font-stretch: normal; line-height: normal; margin: 0px;"><span style="color: #fff2cc; font-family: times; font-size: medium;">Anistatia</span></p></div></div><p></p>Shaken Not Stirred®: A Celebration of the Martinihttp://www.blogger.com/profile/16791683818924023507noreply@blogger.com0London, UK51.5073509 -0.127758323.197117063821153 -35.284008299999996 79.817584736178844 35.028491700000004tag:blogger.com,1999:blog-4598679398128266898.post-36379587838534562372021-01-29T11:55:00.007+00:002021-03-28T13:29:48.764+01:00The 1639 Distiller of London decoded and published!<h3 style="text-align: left;"><span style="caret-color: rgb(5, 5, 5); white-space: pre-wrap;"><span style="color: #eeeeee; font-family: georgia; font-size: medium;"><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfOxu-TMOOqyUC-x7tQVhq12lj-yTV-PSpxnscI-Z3iobU9LQZLoFEmZL0yVvkBhi8QmezEANRgeDEw3nQ6tex2VXusgvdO50vqiN55IoFykvWIWZ5xRADkghw_m_Gzf5bnS7NGyIo0tfM/s930/Screenshot+2021-01-03+at+19.10.36.png" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="930" data-original-width="594" height="491" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfOxu-TMOOqyUC-x7tQVhq12lj-yTV-PSpxnscI-Z3iobU9LQZLoFEmZL0yVvkBhi8QmezEANRgeDEw3nQ6tex2VXusgvdO50vqiN55IoFykvWIWZ5xRADkghw_m_Gzf5bnS7NGyIo0tfM/w313-h491/Screenshot+2021-01-03+at+19.10.36.png" width="313" /></a></div><br />Mystery solved! </span></span></h3><p style="text-align: left;"><span style="caret-color: rgb(5, 5, 5); white-space: pre-wrap;"><span style="color: #eeeeee; font-family: georgia; font-size: medium;">Written in code in 1638, <i>The Distiller of London</i> protected the distilling craft’s 'mysteries' practiced by the Worshipful Company of Distillers. Award-winning authors and drinks historians Anistatia Miller and Jared Brown deciphered these recipes. They offer modern-day readers glimpses of distilling’s evolution as it transformed in sixteenth- and seventeenth-century England from medicine to social beverage.</span></span></p><div class="o9v6fnle cxmmr5t8 oygrvhab hcukyx3x c1et5uql ii04i59q" style="margin: 0.5em 0px 0px; text-align: left; word-wrap: break-word;"><p style="caret-color: rgb(5, 5, 5); white-space: pre-wrap;"><span style="font-size: medium;"><span style="color: #eeeeee; font-family: georgia;">The new introduction to this slim volume includes 'a new understanding of the origins of gin drawing upon evidence within the original text to support the theory that gin evolved in London from distilling knowledge that arrived from Germany in 1527’— challenging the existing historiography with new primary evidence.</span></span></p><p style="caret-color: rgb(5, 5, 5); white-space: pre-wrap;"><span style="font-size: medium;"><span style="color: #eeeeee; font-family: georgia;">Other distillation books printed in England even earlier than <i>The Distiller of London</i> included juniper in their recipes. However, this volume contained the distillation guidelines sanctioned by England’s King Charles I for the Worshipful Company of Distillers of London: a regulatory body that oversaw the distilling trade before William and Mary ascended the English throne in 1688 and before the eighteenth-century Gin Craze brought illegitimate distillers and compounders before the public eye, soiling the budding industry's reputation for nearly a century.</span></span></p><p style="caret-color: rgb(5, 5, 5); white-space: pre-wrap;"><span style="color: #eeeeee; font-size: medium;"><span style="font-family: georgia;"><br /></span><span style="font-family: georgia;">Present and future distillers and rectifiers—craft distilling’s new artisans—will be inspired. Lay readers catch a glimpse of a fascinating profession that continues to grow and change.</span></span></p><p style="caret-color: rgb(5, 5, 5); white-space: pre-wrap;"><span style="font-size: medium;"><span style="color: #eeeeee; font-family: georgia;">Reviews:</span></span></p><p style="caret-color: rgb(5, 5, 5); white-space: pre-wrap;"><span style="color: #eeeeee; font-size: medium;"><span style="font-family: georgia;"><br /></span><span style="font-family: georgia;">"A diligently researched, masterfully edited, and most attractively produced book. It will become a warm friend to anyone interested in the history of distilling and particularly of gin and its botanicals plus the Worshipful Company of Distillers. I shall keep my copy close to hand.”</span></span></p><p style="caret-color: rgb(5, 5, 5); white-space: pre-wrap;"><span style="font-size: medium;"><span style="color: #eeeeee; font-family: georgia;">—Charles Maxwell, master distiller and proprietor Thames Distillery, London</span></span></p><p style="caret-color: rgb(5, 5, 5); white-space: pre-wrap;"><span style="color: #eeeeee; font-size: medium;"><span style="font-family: georgia;"><br /></span><span style="font-family: georgia;">“Masterful reveal of a classic distilling archive.”</span></span></p><p style="caret-color: rgb(5, 5, 5); white-space: pre-wrap;"><span style="font-size: medium;"><span style="color: #eeeeee; font-family: georgia;">—Nicholas Cook, Director General, The Gin Guild, </span></span></p><p><span style="color: #eeeeee; font-family: georgia; font-size: medium;"><span style="caret-color: rgb(5, 5, 5); white-space: pre-wrap;">Available from <a href="http://www.mixellany.com/the-shop-2.html" target="_blank">Mixellany</a></span></span></p></div>Shaken Not Stirred®: A Celebration of the Martinihttp://www.blogger.com/profile/16791683818924023507noreply@blogger.com0Atlantic Ocean-14.5994134 -28.6731465-24.839564334461354 -46.251271499999987 -4.3592624655386452 -11.095021500000012tag:blogger.com,1999:blog-4598679398128266898.post-75923492677370144082020-12-04T10:10:00.001+00:002021-03-28T13:25:50.124+01:00Gin & Gingerbread<p style="border: 0px; box-sizing: border-box; caret-color: rgb(102, 102, 102); font-family: "Roboto Slab", Georgia, Times, serif; font-size: 18px; margin: 0px 0px 27px; outline: 0px; padding: 0px; vertical-align: baseline;">Almost as long as the gin of the Gin Craze lubricated the streets of eighteenth-century London, gingerbread was its spicy companion. Its popularity extended long enough that the pairing inspired the subject and title of a 1989 piece of historical fiction titled <span style="border: 0px; box-sizing: border-box; font-family: inherit; font-style: italic; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">Gin and Gingerbread</span> by Elizabeth Jeffrey. The protagonist Abigail Chiswell first encounters the combination when she prepares to attend the annual opening of the oyster beds in Colchester, Essex and asks why gin and gingerbread were served at the ceremony.</p><blockquote class="wp-block-quote" style="border: 0px; box-sizing: border-box; font-family: "Roboto Slab", Georgia, Times, serif; font-size: 1.2em; line-height: 1.4em; margin: 0px 0px 27px; outline: 0px; padding: 0px 0px 0px 64px; position: relative; quotes: "" ""; vertical-align: baseline;"><p style="border: 0px; box-sizing: border-box; font-family: inherit; font-size: 21.600000381469727px; font-style: inherit; margin: 0px 0px 27px; outline: 0px; padding: 0px; vertical-align: baseline;">‘I think it’s some old wives’ tale about gin helping to counteract the ill effects oysters might have on some people.’<br style="box-sizing: border-box;" />‘And the gingerbread?’<br style="box-sizing: border-box;" />…’Goes well with the gin, I suppose. It’s very nice anyway.’</p><cite style="border: 0px; box-sizing: border-box; display: block; font-family: inherit; font-size: 0.8125em; font-style: inherit; margin: 7px 0px 0px; outline: 0px; padding: 0px; text-align: right; vertical-align: baseline; width: 591.90625px;">Elizabeth Jeffrey, <span style="border: 0px; box-sizing: border-box; font-family: inherit; font-size: 17.55000114440918px; font-style: italic; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">Gin and Gingerbread</span> (London: Hachette UK, 2018).</cite></blockquote><p style="border: 0px; box-sizing: border-box; caret-color: rgb(102, 102, 102); font-family: "Roboto Slab", Georgia, Times, serif; font-size: 18px; margin: 0px 0px 27px; outline: 0px; padding: 0px; vertical-align: baseline;">The opening of the oyster beds not only in Colchester but in Kent has a long association with the consumption of gin with gingerbread that continues to present day with the Gin and Gingerbread Ceremony. The Lord Mayor reads out the 1189 royal proclamation that originally asserted the town’s fishing rights, raises a toast to Her Majesty, and invites everyone to feast on gin and gingerbread.</p><p style="border: 0px; box-sizing: border-box; caret-color: rgb(102, 102, 102); font-family: "Roboto Slab", Georgia, Times, serif; font-size: 18px; margin: 0px 0px 27px; outline: 0px; padding: 0px; vertical-align: baseline;">Looking further back at its social associations, gin and gingerbread were the refreshments offered at the executions of ‘Maw the Soldier’ and ‘Morat the Black’ at the Shepherd’s Bush hanging tree in West London according to one news item:</p><blockquote class="wp-block-quote" style="border: 0px; box-sizing: border-box; font-family: "Roboto Slab", Georgia, Times, serif; font-size: 1.2em; line-height: 1.4em; margin: 0px 0px 27px; outline: 0px; padding: 0px 0px 0px 64px; position: relative; quotes: "" ""; vertical-align: baseline;"><p style="border: 0px; box-sizing: border-box; font-family: inherit; font-size: 21.600000381469727px; font-style: inherit; margin: 0px 0px 27px; outline: 0px; padding: 0px; vertical-align: baseline;">There were several Gallons of Gin sold on that Road all Sunday, notionally by Running Distillers with Bottles, but almost every 100 yards was a Stall with Gingerbread and Gin.</p><cite style="border: 0px; box-sizing: border-box; display: block; font-family: inherit; font-size: 0.8125em; font-style: inherit; margin: 7px 0px 0px; outline: 0px; padding: 0px; text-align: right; vertical-align: baseline; width: 591.90625px;"><span style="border: 0px; box-sizing: border-box; font-family: inherit; font-size: 17.55000114440918px; font-style: italic; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">Derby Mercury</span>, 10 March 1736</cite></blockquote><p style="border: 0px; box-sizing: border-box; caret-color: rgb(102, 102, 102); font-family: "Roboto Slab", Georgia, Times, serif; font-size: 18px; margin: 0px 0px 27px; outline: 0px; padding: 0px; vertical-align: baseline;">But these items were also sold roadside:</p><blockquote class="wp-block-quote" style="border: 0px; box-sizing: border-box; font-family: "Roboto Slab", Georgia, Times, serif; font-size: 1.2em; line-height: 1.4em; margin: 0px 0px 27px; outline: 0px; padding: 0px 0px 0px 64px; position: relative; quotes: "" ""; vertical-align: baseline;"><p style="border: 0px; box-sizing: border-box; font-family: inherit; font-size: 21.600000381469727px; font-style: inherit; margin: 0px 0px 27px; outline: 0px; padding: 0px; vertical-align: baseline;">…the poorest retailer, even those who sell gin and ginger-bread in baskets upon the highway, will always find money or credit for two gallons, which amounts to but three shillings…</p><cite style="border: 0px; box-sizing: border-box; display: block; font-family: inherit; font-size: 0.8125em; font-style: inherit; margin: 7px 0px 0px; outline: 0px; padding: 0px; text-align: right; vertical-align: baseline; width: 591.90625px;">The Scots Magazine, 1 February 1744</cite></blockquote><p style="border: 0px; box-sizing: border-box; caret-color: rgb(102, 102, 102); font-family: "Roboto Slab", Georgia, Times, serif; font-size: 18px; margin: 0px 0px 27px; outline: 0px; padding: 0px; vertical-align: baseline;">There are some visual clues to the popularity of this pairing. The first comes from William Hogarth, the satirist and artist who campaigned against the consumption of gin in his 1751 engraving <span style="border: 0px; box-sizing: border-box; font-family: inherit; font-style: italic; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">Gin Lane</span>. One of Hogarth’s other impactful presentations titled <span style="border: 0px; box-sizing: border-box; font-family: inherit; font-style: italic; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">Industry and Idleness</span>, consisted of 12 engravings that related a more story about the rewards of diligence and hard labour as well as the disastrous end that could befall a youth who was lazy. The eleventh plate depicts the idle apprentice at his execution on the Tyburn Tree, situated near in what is now known as Marble Arch.</p><figure class="wp-block-image size-large" style="box-sizing: border-box; caret-color: rgb(102, 102, 102); font-family: "Roboto Slab", Georgia, Times, serif; font-size: 18px; margin: 0px 0px 1em;"><img alt="" class="wp-image-108" sizes="(max-width: 1024px) 100vw, 1024px" src="http://anistatia.co.uk/wp-content/uploads/2020/06/2006BF9118_2500-1024x697.jpg" srcset="http://anistatia.co.uk/wp-content/uploads/2020/06/2006BF9118_2500-1024x697.jpg 1024w, http://anistatia.co.uk/wp-content/uploads/2020/06/2006BF9118_2500-300x204.jpg 300w, http://anistatia.co.uk/wp-content/uploads/2020/06/2006BF9118_2500-768x523.jpg 768w, http://anistatia.co.uk/wp-content/uploads/2020/06/2006BF9118_2500-1536x1046.jpg 1536w, http://anistatia.co.uk/wp-content/uploads/2020/06/2006BF9118_2500-2048x1394.jpg 2048w" style="box-sizing: border-box; height: auto; max-width: 100%;" /><figcaption style="box-sizing: border-box; margin-bottom: 1em; margin-top: 0.5em;">Source: Courtesy of the Victoria & Albert Museum</figcaption></figure><p style="border: 0px; box-sizing: border-box; caret-color: rgb(102, 102, 102); font-family: "Roboto Slab", Georgia, Times, serif; font-size: 18px; margin: 0px 0px 27px; outline: 0px; padding: 0px; vertical-align: baseline;">Look to the right of the image. There is a baker wearing an apron and selling round balls of gingerbread. Behind him there is a cart from which a woman is selling drams of gin. The pairing caused concern amongst the better sorts because it was associated with the poor and social disorder. </p><p style="border: 0px; box-sizing: border-box; caret-color: rgb(102, 102, 102); font-family: "Roboto Slab", Georgia, Times, serif; font-size: 18px; margin: 0px 0px 27px; outline: 0px; padding: 0px; vertical-align: baseline;">An item in the 24 July 1770 <span style="border: 0px; box-sizing: border-box; font-family: inherit; font-style: italic; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">Public Advertiser</span> reported at one hanging ‘drinking booths were erected, and the place had the same appearance of general disorder as a fair day’. And the same publication reported on 30 April 1782 that nearly 40,000 onlookers came to the hanging of murderer William Smith by ‘coaches, chariots, phaeton &c’ as well as on foot to enjoy fried sausages or, for those of less opulent means, gin and gingerbread in a scene of ‘shameful riot and disorder’.</p><p style="border: 0px; box-sizing: border-box; caret-color: rgb(102, 102, 102); font-family: "Roboto Slab", Georgia, Times, serif; font-size: 18px; margin: 0px 0px 27px; outline: 0px; padding: 0px; vertical-align: baseline;">Hangings were not the only social gathering in which gin and gingerbread appeared according to an item in the 10 June 1788 <span style="border: 0px; box-sizing: border-box; font-family: inherit; font-style: italic; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">Kentish Gazette</span>. In London’s Hyde Park, ‘Kate the retailer of gin and gingerbread’ sold her wares as she strolled passed chimney sweeps, dukes, and even the Duchess of Gordon, this pairing offered a poor young maid a less nefarious way to make her way in the metropolis. </p><p style="border: 0px; box-sizing: border-box; caret-color: rgb(102, 102, 102); font-family: "Roboto Slab", Georgia, Times, serif; font-size: 18px; margin: 0px 0px 27px; outline: 0px; padding: 0px; vertical-align: baseline;">The refreshment was also a common treat at London’s Frost Fairs which took place from 1650 through 1814. The brutal winters brought on by the Little Ice Age inspired Londoners to gather on the River Thames when it froze over to enjoy entertainments, shopping, and the warm of gin and gingerbread. Neighbouring booths were advertised on a map titled ‘Mrs Mary Malkinton’ that was ‘printed on the ice’ on 2 January 1715. The Gingerbread Stall was situated at location ‘K’ in the legend and the Geneva Booth was only separated from its usual companion by a stall that sold roasted mutton shoulder. </p><figure class="wp-block-image size-large" style="box-sizing: border-box; caret-color: rgb(102, 102, 102); font-family: "Roboto Slab", Georgia, Times, serif; font-size: 18px; margin: 0px 0px 1em;"><img alt="" class="wp-image-99" sizes="(max-width: 1024px) 100vw, 1024px" src="http://anistatia.co.uk/wp-content/uploads/2020/06/Printed-on-the-ice-1024x613.jpg" srcset="http://anistatia.co.uk/wp-content/uploads/2020/06/Printed-on-the-ice-1024x613.jpg 1024w, http://anistatia.co.uk/wp-content/uploads/2020/06/Printed-on-the-ice-300x180.jpg 300w, http://anistatia.co.uk/wp-content/uploads/2020/06/Printed-on-the-ice-768x460.jpg 768w, http://anistatia.co.uk/wp-content/uploads/2020/06/Printed-on-the-ice-1536x920.jpg 1536w, http://anistatia.co.uk/wp-content/uploads/2020/06/Printed-on-the-ice.jpg 1600w" style="box-sizing: border-box; height: auto; max-width: 100%;" /><figcaption style="box-sizing: border-box; margin-bottom: 1em; margin-top: 0.5em;">Source: Courtesy of the Museum of London</figcaption></figure><p style="border: 0px; box-sizing: border-box; caret-color: rgb(102, 102, 102); font-family: "Roboto Slab", Georgia, Times, serif; font-size: 18px; margin: 0px 0px 27px; outline: 0px; padding: 0px; vertical-align: baseline;">But what sort of gingerbread recipe was this? Was it one that is familiar to our modern-day palate which used a number of ingredients that were unaffordable to poor bakers let alone to poor consumers. A recipe discovered by Museum of London’s Hazel Forsyth is an example of an aristocratic recipe:</p><blockquote class="wp-block-quote" style="border: 0px; box-sizing: border-box; font-family: "Roboto Slab", Georgia, Times, serif; font-size: 1.2em; line-height: 1.4em; margin: 0px 0px 27px; outline: 0px; padding: 0px 0px 0px 64px; position: relative; quotes: "" ""; vertical-align: baseline;"><p style="border: 0px; box-sizing: border-box; font-family: inherit; font-size: 21.600000381469727px; font-style: inherit; margin: 0px 0px 27px; outline: 0px; padding: 0px; vertical-align: baseline;">Take a quart of honey, put it into a great skillet on the fire and when it begineth to seeth, put thereto a pint of strong ale, & scum it clear, then put soo much grated bread as will make it like unto dow and put thereto halfe a pound of Liquorish, as much Aniseeds, and a quarter of a pound of ginger being finely searced with two ounces of graines, then take it out of your skillet and worke it on a table as you doo flower to dough to make it stiffe, then make it in cakes, put powder of Liquorish and Aniseeds upon your moulds so it cleave not and so lay them upon a board till they be dry, then lay them up in boxes. </p><cite style="border: 0px; box-sizing: border-box; display: block; font-family: inherit; font-size: 0.8125em; font-style: inherit; margin: 7px 0px 0px; outline: 0px; padding: 0px; text-align: right; vertical-align: baseline; width: 591.90625px;"><span style="border: 0px; box-sizing: border-box; font-family: inherit; font-size: 17.55000114440918px; font-style: italic; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">Lady Barbara Fleming’s Manuscript Receipt Book</span>, 1673</cite></blockquote><p style="border: 0px; box-sizing: border-box; caret-color: rgb(102, 102, 102); font-family: "Roboto Slab", Georgia, Times, serif; font-size: 18px; margin: 0px 0px 27px; outline: 0px; padding: 0px; vertical-align: baseline;">A more plausible recipe style for a poor man’s gingerbread was discovered by the National Trust. Even though it is attributed to the Victorian era, the ingredients and method are much more to the fashion of a treat that baker could whip up overnight and hawk at a hanging the next day:</p><p style="border: 0px; box-sizing: border-box; caret-color: rgb(102, 102, 102); font-family: "Roboto Slab", Georgia, Times, serif; font-size: 18px; margin: 0px 0px 27px; outline: 0px; padding: 0px; vertical-align: baseline;">225 gr plain flour<br style="box-sizing: border-box;" />225 gr butter (or other fat), softened<br style="box-sizing: border-box;" />15-30 grams ground ginger, depending on your taste preference<br style="box-sizing: border-box;" />170 gr dark treacle<br style="box-sizing: border-box;" />a splash of milk</p><ol style="border: 0px; box-sizing: border-box; caret-color: rgb(102, 102, 102); font-family: "Roboto Slab", Georgia, Times, serif; font-size: 18px; list-style-image: initial; list-style-position: initial; margin: 0px 0px 27px 27px; outline: 0px; padding: 0px; vertical-align: baseline;"><li style="border: 0px; box-sizing: border-box; font-family: inherit; font-style: inherit; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">Place the butter and flour into a bowl.</li><li style="border: 0px; box-sizing: border-box; font-family: inherit; font-style: inherit; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">Heat the treacle and milk in a small saucepan until it is very hot. </li><li style="border: 0px; box-sizing: border-box; font-family: inherit; font-style: inherit; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">Pour into the flour mixture and stir to combine. </li><li style="border: 0px; box-sizing: border-box; font-family: inherit; font-style: inherit; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">Cover with a tea towel and let stand in a cool place for four hours, preferably overnight.</li><li style="border: 0px; box-sizing: border-box; font-family: inherit; font-style: inherit; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">Take spoonfuls of the mixture and roll into balls the size of a large marble. Place on a baking tray lined with parchment.</li><li style="border: 0px; box-sizing: border-box; font-family: inherit; font-style: inherit; margin: 0px; outline: 0px; padding: 0px; vertical-align: baseline;">Bake in a hot oven (160°C/320°F) for about 10-15 minutes until set.</li></ol><p style="border: 0px; box-sizing: border-box; caret-color: rgb(102, 102, 102); font-family: "Roboto Slab", Georgia, Times, serif; font-size: 18px; margin: 0px 0px 27px; outline: 0px; padding: 0px; vertical-align: baseline;">Thus, gin and gingerbread took on many guises during its long existence from a warming treat for the poor at popular cultural events, a by-employment for young women, a ceremonial tradition, and even the title of a modern-day historical novel. As the inspiration for a few contemporary gin variations, it will be no surprise if research into historical mixed drinks uncovers a few recipes that took their inspiration from this pairing.</p><p style="border: 0px; box-sizing: border-box; caret-color: rgb(102, 102, 102); font-family: "Roboto Slab", Georgia, Times, serif; font-size: 18px; margin: 0px 0px 27px; outline: 0px; padding: 0px; vertical-align: baseline;">—Anistatia Miller</p>Shaken Not Stirred®: A Celebration of the Martinihttp://www.blogger.com/profile/16791683818924023507noreply@blogger.com0tag:blogger.com,1999:blog-4598679398128266898.post-79757106643827815592020-06-20T14:50:00.001+01:002020-06-20T14:50:28.138+01:00Stashe's Simple Recipes: BREAKFAST-ON-THE-GO-BARS<h1 style="text-align: left;">back to work (for some) or commuting to the home office still requires a quick breakfast option</h1><div><br /></div><div class="separator" style="clear: both; text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgx1oBmM2dk-Mda2AcR2ovO29myyQIKbF-jtUp2mvNVtsyxIw1ExR-vzM1eOJHjE6nOngdl_6iIIUfhpqjSy1ls6Eu5ljl_NL8u62jB3wtrq5NL8QlLZVSJcJRs7wEFWGGXltgLSBrgHeki/s4032/IMG_7899.jpeg" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="4032" data-original-width="3024" height="976" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgx1oBmM2dk-Mda2AcR2ovO29myyQIKbF-jtUp2mvNVtsyxIw1ExR-vzM1eOJHjE6nOngdl_6iIIUfhpqjSy1ls6Eu5ljl_NL8u62jB3wtrq5NL8QlLZVSJcJRs7wEFWGGXltgLSBrgHeki/w733-h976/IMG_7899.jpeg" width="733" /></a></div><div><br /></div><div>It's been a rough set of commutes since they put me on self-isolation since 14 March. Jared has been Skype and ZOOM meeting every day for a few hours a day from the sitting room, from the kitchen, from the garden. I've been in my office hunkered over history books, furiously typing away on my thesis. In between times, there's pilates, rowing, and a daily walk to keep us fit through the crisis.</div><div><br /></div><div>There are times when making eggs and toast are a time-consuming option. And you can only eat so much homemade granola with homemade Greek yogurt and fruit before you get bored. We found a nice foundation recipe for breakfast bars and tweaked it a bit to suit our personal tastes. </div><div><br /></div><div>You can do the same. The essentials for making these are butter, golden syrup, and porridge oats. The rest is up to you. You can try making them with other seeds combinations, opt for hazelnuts or almonds instead of pecans, add chopped dried apricots or dates instead of dried raspberries. (I love a recipe that lets you customise till the cows come home.)</div><div><br /></div><div><b>Ingredients & method:</b></div><div><br /></div><div>100 gr salted butter</div><div>775 ml golden syrup</div><div>175 gr porridge oats</div><div>50 gr pumpkin seeds, unsalted</div><div>50 gr sunflower seeds, unsalted</div><div>50 gr pecans, roughly chopped</div><div>10 gr dried raspberries (or 60 gr of any dried fruit you prefer)</div><div><br /></div><div>Preheat the over to 180°C. Line a square baking tin with baking parchment.</div><div>Place the oats, seeds, nuts, and fruit into a large bowl. </div><div>Melt the butter in a small sauce pan over a medium heat. Add the golden syrup and mix. heat until bubbling.</div><div>Mix everything together really well so there are no dry oats. Pour into the baking tin and press down to make an even layer.</div><div>Bake until golden, not dark brown. (About 18-20 minutes.)</div><div>Cool for 10 minutes and then turn out onto a board and cut into 16 squares. Let the squares cool so they become solid enough to pick up and eat.</div><div>Store them in an airtight container. They will keep for up to a week!</div><div><br /></div><div>Cheers!</div><div>Anistatia</div>Shaken Not Stirred®: A Celebration of the Martinihttp://www.blogger.com/profile/16791683818924023507noreply@blogger.com0Bristol, UK51.454513 -2.5879123.144279163821153 -37.74416 79.764746836178844 32.56834tag:blogger.com,1999:blog-4598679398128266898.post-69072127362710572882020-05-12T21:12:00.000+01:002020-05-12T21:45:50.396+01:00Stashe's Simple Recipes: SOURDOUGH STARTER AND... <h2>
What to do with your "waste"...You'll understand in a minute.</h2>
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<span style="font-family: "times";">Seems like baking has become a first-world, middle-to-upper class aspiration in the midst of lockdown. Although we first succumbed to the allure of wafting aromas of fresh-baked, homemade bread things when we flew the coop, moving from West London to the wilds of the North Cotswolds, this latest round has upped the ante.<o:p></o:p></span></div>
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<span style="font-family: "times";">We decided to eschew the use of our trusty Panasonic SD-ZB2502 Breadmaker: A worthy steed that served us well for ten years kneading and baking everything from <i>pain rustique</i> seeded bread loaves, maple-pecan loaves, pizza dough, and even our first attempts at sourdough making. First lesson learnt: do not bother purchasing some powdery or liquid substance that markets itself as the way to start a proper "sourdough mother." Although we had nurtured a batch of "mother" from an envelope of purported San Francisco sourdough mother, it never had that sour, sour, tang that you dream about and occasional encounter from an artisanal loaf of the stuff.<o:p></o:p></span></div>
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<span style="font-family: "times";">This time, our quest led to us seek the Holy Grail of sourdough ecstasy. We read any and every but of advice from about a dozen cookbooks. We tried to surmise what could go right and prayed nothing could go wrong. We ended up meshing five recipes into a single formula which did everything we hoped and prayed would happen.<o:p></o:p></span></div>
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<span style="font-family: "times";">And now we're handing our part of the knowledge chain to you. But wait. There's more.<o:p></o:p></span></div>
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<span style="font-family: "times";">You'll find that while you are feeding and nurturing this lovely mother, you end up with a lot of 'waste' (read: unfed, many times unloved, disposed mother). Sure, you could give away jars of 'waste' to friends with instructions on the care and feeding of same. But you could loose friends following the same path. It's like courgettes (zucchini). You grow them. Then there are tons of them. Then are you looking for open car windows through which you can pitch one onto the passenger seat, hoping the hapless, unknown driver will whisk away with the that night's side dish.<o:p></o:p></span></div>
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<span style="font-family: "times";">So after I finished blathering about making a sourdough mother, there are a few fun things to do with this luscious leftover substance. Here goes:<o:p></o:p></span></div>
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<b><span style="font-family: "times";">First project: Make your sourdough mother</span></b></h3>
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<span style="font-family: "times";">We made two mothers our first round: One was plain white flour, the second was a half-and-half blend of rye flour and wholemeal (whole wheat) flour. We wanted to see, smell, taste the differences. The rye-wheat formula won hands down. Start with a 500 ml or 1 litre clip-top Kilner jar. In a separate bowl mix:<o:p></o:p></span></div>
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<span style="font-family: "times";">50 gr rye flour<o:p></o:p></span></div>
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<span style="font-family: "times";">50 gr wheat flour<o:p></o:p></span></div>
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<span style="font-family: "times";">100 gr filtered water (see below*) <o:p></o:p></span></div>
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<span style="font-family: "times";">* Why filtered water? Chlorinated water reeks havoc on sourdough. Use either water from the Brita filter pitcher or leave a jug of water out for at least 24 hours to dissipate the chlorine.<o:p></o:p></span></div>
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<span style="font-family: "times";">WEIGH your water, don't measure it with a measuring cup. You want a 50/50 balance of flour to water every time. Stir throughly. Close but don't seal the lid shut. You want those wild yeasts to join the party with your batter. Leave the jar in the nice warm spot (kitchen, warming cupboard, you get it) and walk away.<o:p></o:p></span></div>
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<span style="font-family: "times";">The next day, you may not see much action or any action. But you are going to weigh out what you have into a bowl and mix it with another round of rye flour, wheat flour, and water in the same amounts as the day before. Stir and repeat what you did the day before.<o:p></o:p></span></div>
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<span style="font-family: "times";">If you are really lucky, you might notice a bit of a sour, acidic smell the next morning emanating from your jar. That's good. Repeat the steps again.<o:p></o:p></span></div>
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<span style="font-family: "times";">By the four day, you might notice some bubbling action. Then again, it might take more than four days. Your yeasts are rugged individualists. They march to their own cha-cha.<o:p></o:p></span></div>
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<span style="font-family: "times";">If a brownish or greyish liquid appears on your on starter, don’t fret. It’s only “hooch” (basically it’s a distiller’s beer forming on the top.) However, it does mean that your starter is starving for food! Just feed the poor thing before she goes anorexic and begins to smell like nail varnish remover (ketoacidosis…the same smell that diabetics get when their blood sugar runs super low.) Some mothers need to be fed once every 12 hours instead of 24 hours. So pay attention.<o:p></o:p></span></div>
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<span style="font-family: "times";">If she smells like nail varnish remover a day after being fed, you have serious problems and we suggest starting again. So harm, no foul. But look carefully at this photo. This is what you want to end up with after a week of care and feeding. This is your mother.<o:p></o:p></span></div>
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<span style="font-family: "times";">Go ahead and make a <a href="https://thehistorians-jaredbrown.blogspot.com/2020/04/stashes-simple-recipes-crock-baked.html"><span style="color: #954f72;">crock-baked sourdough loaf</span></a> to see how your mother has performed. Want a little more sour in your life? We did. Just keep feeding and feeding your mother for two or more weeks before you put her into the fridge or freezer. She will get richer and more beer-like as she matures.<o:p></o:p></span></div>
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<b><span style="font-family: "times";">Second project: Caring and feeding for your sourdough mother</span></b></h3>
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<span style="font-family: "times";">If you keep your mother in a warm spot in the kitchen, you need to feed it every day:<o:p></o:p></span></div>
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<li><span style="font-family: "times"; text-indent: 0cm;">WEIGH out your starter in grams. Then portion it out half and half. You are only going to use half to maintain your starter. (or if you want to make a bunch for giving away or for a major bake-off don’t portion it out.)</span></li>
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<li><span style="font-family: times; text-indent: 0cm;">Mix the same amount of flour and the same amount of filtered water as you have of starter in a bowl. (250 grams of mother + 250 grams of flour + 250 grams of filtered water)</span></li>
<li><span style="font-family: times; text-indent: 0cm;">Leave your mixture in a glass jar or plastic container covered lightly (give it some room to let the gases escape) for at least 12 hours. You can go as long as 24 hours before it needs to be fed again.</span></li>
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<li><span style="font-family: times; text-indent: 0cm;">If you keep your starter in the fridge because you aren’t going to use it in the next day or so, you still need to feed it at least once a week.</span></li>
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<li><span style="font-family: times; text-indent: 0cm;">Take your starter out of the fridge. Let the mixture get to room temperature.</span></li>
<li><span style="font-family: times; text-indent: 0cm;">Follow steps 1.1 through 1.2.</span></li>
<li><span style="font-family: times; text-indent: 0cm;">Then put the jar back in the fridge.</span></li>
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<span style="font-family: "times";">You can also freeze your mother. Double the amount of flour to make a very thick paste. Place in an airtight container and freeze for up to one year. Thaw at room temperature and feed the poor girl, she’s been in Antarctica!<o:p></o:p></span></div>
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<span style="font-family: times;">But wait. </span></div>
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<b><span style="font-family: "times";">Third project: what to do with the “waste” if you are splitting your starter and not giving some away when you do a feeding. </span></b></h3>
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<b><span style="font-family: "times";">Make sourdough crackers!</span></b></h3>
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<b><span style="font-family: "times";">Ingredients:</span></b><span style="font-family: "times";"><o:p></o:p></span></div>
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<span style="font-family: "times";">113g wholemeal flour</span><span style="font-family: "times";"><o:p></o:p></span></div>
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<span style="font-family: "times";">1/2 teaspoon sea salt</span><span style="font-family: "times";"><o:p></o:p></span></div>
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<span style="font-family: "times";">227g sourdough starter, unfed/discard/waste</span><span style="font-family: "times";"><o:p></o:p></span></div>
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<span style="font-family: "times";">60 g butter, room temperature</span><span style="font-family: "times";"><o:p></o:p></span></div>
<div class="MsoNormal" style="font-family: Calibri, sans-serif; margin: 0cm 0cm 0.0001pt;">
<span style="font-family: "times";">2 tablespoons dried herbes de provence or oregano or get creative</span><span style="font-family: "times";"><o:p></o:p></span></div>
<div class="MsoNormal" style="font-family: Calibri, sans-serif; margin: 0cm 0cm 0.0001pt;">
<span style="font-family: "times";">Olive oil, for brushing</span><span style="font-family: "times";"><o:p></o:p></span></div>
<div class="MsoNormal" style="font-family: Calibri, sans-serif; margin: 0cm 0cm 0.0001pt;">
<span style="font-family: "times";">coarse salt (such as kosher or sea salt) for sprinkling on top</span><span style="font-family: "times";"><o:p></o:p></span></div>
<div class="MsoNormal" style="font-family: Calibri, sans-serif; margin: 0cm 0cm 0.0001pt;">
<br /></div>
<div class="MsoNormal" style="font-family: Calibri, sans-serif; margin: 0cm 0cm 0.0001pt;">
<span style="font-family: "times";">· Combine the flour, salt, sourdough starter, butter, and optional herbs to make a smooth (not sticky), cohesive dough.<o:p></o:p></span></div>
<div class="MsoNormal" style="font-family: Calibri, sans-serif; margin: 0cm 0cm 0.0001pt;">
<span style="font-family: "times";">· Divide the dough in half. shape each half into a small rectangular slab. Cover with plastic wrap, and refrigerate for 30 minutes, or up to a couple of hours, until the dough is firm.<o:p></o:p></span></div>
<div class="MsoNormal" style="font-family: Calibri, sans-serif; margin: 0cm 0cm 0.0001pt;">
<span style="font-family: "times";">· Preheat the oven to 200°C<o:p></o:p></span></div>
<div class="MsoNormal" style="font-family: Calibri, sans-serif; margin: 0cm 0cm 0.0001pt;">
<span style="font-family: "times";">· Very lightly flour a piece of parchment, your rolling pin, and the top of the dough.<o:p></o:p></span></div>
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<span style="font-family: "times";">· Working with one piece at a time, roll the dough to about 2mm thick. The dough will have ragged, uneven edges; that's OK. <o:p></o:p></span></div>
<div class="MsoNormal" style="font-family: Calibri, sans-serif; margin: 0cm 0cm 0.0001pt;">
<a href="https://www.blogger.com/blogger.g?blogID=4598679398128266898" imageanchor="1" style="clear: right; float: right; margin-bottom: 1em; margin-left: 1em;"></a><span style="font-family: "times";">· Transfer the dough and parchment together onto a baking sheet. liberally brush with oil and then sprinkle the salt over the top of the crackers.<o:p></o:p></span></div>
<div class="MsoNormal" style="font-family: Calibri, sans-serif; margin: 0cm 0cm 0.0001pt;">
<span style="font-family: "times";">· Cut the dough into 3cm squares; a rolling pizza wheel works.<o:p></o:p></span></div>
<div class="MsoNormal" style="font-family: Calibri, sans-serif; margin: 0cm 0cm 0.0001pt;">
<span style="font-family: "times";">· Prick each square with the tines of a fork.<o:p></o:p></span></div>
<div class="MsoNormal" style="font-family: Calibri, sans-serif; margin: 0cm 0cm 0.0001pt;">
<span style="font-family: "times";">· Bake the crackers for 15 - 20 minutes, until the squares start to brown around the edges. <o:p></o:p></span></div>
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<span style="font-family: "times";">· Midway through, reverse the baking sheets: both top to bottom, and front to back; this will help the crackers brown evenly.<o:p></o:p></span></div>
<div class="MsoNormal" style="font-family: Calibri, sans-serif; margin: 0cm 0cm 0.0001pt;">
<span style="font-family: "times";">· When fully browned, remove the crackers from the oven, and transfer them to a cooling rack. <o:p></o:p></span></div>
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<span style="font-family: "times";">· Store airtight at room temperature for up to a week; freeze for longer storage.<o:p></o:p></span></div>
<h3>
<b><span style="font-family: "times";">Fourth project: You can also make sourdough waffles...or pancakes</span></b></h3>
<div class="MsoNormal" style="font-family: Calibri, sans-serif; margin: 0cm 0cm 0.0001pt;">
<b><span style="font-family: "times";">Ingredients:</span></b><span style="font-family: "times";"><o:p></o:p></span></div>
<div class="MsoNormal" style="font-family: Calibri, sans-serif; margin: 0cm 0cm 0.0001pt;">
<i><span style="font-family: "times";">The sponge (make this the night before):</span></i><span style="font-family: "times";"><o:p></o:p></span></div>
<div class="MsoNormal" style="font-family: Calibri, sans-serif; margin: 0cm 0cm 0.0001pt;">
<span style="font-family: "times";">Put 227 g sourdough mother (unfed/waste) in a large bowl.<o:p></o:p></span></div>
<div class="MsoNormal" style="font-family: Calibri, sans-serif; margin: 0cm 0cm 0.0001pt;">
<span style="font-family: "times";">Add:<o:p></o:p></span></div>
<div class="MsoNormal" style="font-family: Calibri, sans-serif; margin: 0cm 0cm 0.0001pt;">
<span style="font-family: "times";">450 g buttermilk<o:p></o:p></span></div>
<div class="MsoNormal" style="font-family: Calibri, sans-serif; margin: 0cm 0cm 0.0001pt;">
<span style="font-family: "times";">30 g caster sugar<o:p></o:p></span></div>
<div class="MsoNormal" style="font-family: Calibri, sans-serif; margin: 0cm 0cm 0.0001pt;">
<span style="font-family: "times";">240 g white flour or half white/half wholemeal flour<o:p></o:p></span></div>
<div class="MsoNormal" style="font-family: Calibri, sans-serif; margin: 0cm 0cm 0.0001pt;">
<span style="font-family: "times";">Stir everything well. Cover and rest at room temperature overnight (at least 12 hours). The batter should bubble and rise a bit.<o:p></o:p></span></div>
<div class="MsoNormal" style="font-family: Calibri, sans-serif; margin: 0cm 0cm 0.0001pt;">
<br /></div>
<div class="MsoNormal" style="font-family: Calibri, sans-serif; margin: 0cm 0cm 0.0001pt;">
<span style="font-family: "times";">Next morning, whisk 2 large eggs and 60 g melted butter in a small bowl. Stir in 1/2 tsp salt and 1 tsp baking soda. Add to the large bowl of 'sponge'. Stir gently. The batter is going to bubble again.<o:p></o:p></span></div>
<div class="MsoNormal" style="font-family: Calibri, sans-serif; margin: 0cm 0cm 0.0001pt;">
<span style="font-family: "times";"><br />Preheat your waffle iron and bake waffles as you usually do. (Hint: Wait until the waffle stops emitting seam from the iron. Then it's done.<o:p></o:p></span></div>
<div class="MsoNormal" style="font-family: Calibri, sans-serif; margin: 0cm 0cm 0.0001pt;">
<br /></div>
<div class="MsoNormal" style="font-family: Calibri, sans-serif; margin: 0cm 0cm 0.0001pt;">
<span style="font-family: "times";">Cheers!<o:p></o:p></span></div>
<div class="MsoNormal" style="font-family: Calibri, sans-serif; margin: 0cm 0cm 0.0001pt;">
<span style="font-family: "times";">Anistatia<o:p></o:p></span></div>
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<br /></div>
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<br /></div>
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-->Shaken Not Stirred®: A Celebration of the Martinihttp://www.blogger.com/profile/16791683818924023507noreply@blogger.com0Bristol, UK51.454513 -2.5879151.296248 -2.9106335 51.612778 -2.2651865tag:blogger.com,1999:blog-4598679398128266898.post-42551944593649012512020-04-29T20:52:00.002+01:002020-05-02T14:12:43.679+01:00Stashe's Simple Recipes: CROCK-BAKED SOURDOUGH BREAD<h2>
It's the Simple Things that Make Life Wonderful</h2>
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Well, to tell you the truth, we've been making our own bread ever since we moved out to the countryside, about ten years ago. And before then, we'd both made our own bread since we were kids. But we hadn't gone cray enough to say 'let's make a sourdough mother' since 2010. Call it life getting in the way, no time to fed the mother and nature her before putting her in the fridge for the times when bread baking isn't on the agenda.<br />
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This lock down gave us opportunity and necessity did the rest. Couldn't find dry yeast, no self-raising flour, no nothing baking-wise in the shops so what else could we do?<br />
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The sourdough mother—the starter—took ten days of daily feeding to get it to that beautiful sour-meets-distiller's-beer aroma and bubbling thickness that you need to make a good loaf. The rest is more art than science, really. But the results are scrumptious with a touch of extra virgin olive oil, butter, or honey.<br />
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<b>Ingredients:</b><br />
<br />
2 cups / 500 ml strong bread flour<br />
1/2 cup / 130 ml sourdough starter** (recipe coming soon)<br />
1/2 cup / 130 ml water or <a href="https://thehistorians-jaredbrown.blogspot.com/2020/03/the-lock-down-cookbook-farmers-cheese.html" target="_blank">whey (leftover from making farmer's cheese)</a><br />
1 tsp crushed Maldon salt or other high-quality salt<br />
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Combine all the ingredients in a bowl and mix until a slightly, sticky dough forms. Do not knead the dough. Fold it gently a few times on a lightly greased surface to incorporate the ingredients and open the glutens in the flour.<br />
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Place in a lightly greased bowl. Cover with a damp tea towel. And let it rise for a minimum 3 hours and preferably 8 to 12 hours in a warm spot in the kitchen.<br />
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Heat the oven to 400°F / 200°F. Place a Dutch oven or round cast-iron lidded casserole into the over and heat it for about 15 minutes. Pull it out of the oven. Sprinkle the bottom with a teaspoon of polenta or semolina or corn meal. Place the dough into the Dutch oven. Cover it with the lid and bake for 45 minutes to an hour.<br />
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(See, the Dutch oven replaces spraying the interior of your oven with water a few times while baking to get that lovely crispy crust.)<br />
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You can tell when it's done if it sounds hollow when you tap the top.<br />
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Lift the bread out of the Dutch oven and cool on a rack.<br />
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The sourdough starter? Well, you'll have to wait until the next post and until you have a few days to really make a great one. Back to you soon!<br />
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Cheers<br />
Anistatia<br />
<br />
<br /></div>
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<br />Shaken Not Stirred®: A Celebration of the Martinihttp://www.blogger.com/profile/16791683818924023507noreply@blogger.com0Bristol, UK51.454513 -2.5879151.296248 -2.9106335 51.612778 -2.2651865tag:blogger.com,1999:blog-4598679398128266898.post-87881198005884446152020-04-29T20:29:00.000+01:002020-05-02T14:12:55.245+01:00Stashe's Simple Recipes: HALLOUMI SALAD & ROASTED AUBERGINE<h2>
When It's Time to Clear the Vegetable Bin... </h2>
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Yeah, we've heard about Meatless Mondays. But we are dyed-in-the-wool omnivores except when it's time to eat the fresh veg and make room for the next load arriving in the grocery delivery.</div>
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Little Gem lettuce, rocket (arugula), mushrooms, cherry tomatoes. That's just the start. Wash everything, chop into bite size pieces and then get ready to make something that goes beyond luscious—grill some halloumi cheese. This Cypriot cheese is a cheese lovers dream of the perfect burger option.</div>
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<b>Grilled Halloumi Ingredients:</b></div>
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1 block of Cypriot Halloumi cheese, cut into 8 slices</div>
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1 Tb olive oil brush brushing onto the cheese slices</div>
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Heat up a grill or a non-stick frying pan. Brush the Halloumi slices with olive oil, lightly. Place the slices on the grill and cook on medium high heat for about 1 minute. Take a spatula and check if they have browned slightly. If so, flip them over and cook for about a minute.</div>
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Place the slices on top of your salad. Sprinkle homemade croutons on top. Drizzle with either fresh lemon juice or balsamic vinegar. </div>
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Now, we also had some aubergines we needs to eat up. (Did you notice that we love aubergines?) Roasted aubergines make a lovely side dish for this salad and they are just as simple.</div>
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<b>Roasted Aubergine Ingredients:</b></div>
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1 medium aubergine cut into think slices (about 1.5 cm / 1/2-inch)</div>
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Olive oil brush brushing onto the cheese slices</div>
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Seasoning salt such as a garlic-pepper salt or just really good sea salt, cracked black pepper, and a sprinkle of roasted garlic powder.</div>
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Place the aubergine slices on a parchment lined baking tray. Brush each slice with a little olive oil and sprinkle with seasoning salt. Bake at 200°C/400°F for 30 minutes. Serve.</div>
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Cheers<br />
Anistatia<br />
<br />
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<br />Shaken Not Stirred®: A Celebration of the Martinihttp://www.blogger.com/profile/16791683818924023507noreply@blogger.com0Bristol, UK51.454513 -2.5879151.296248 -2.9106335 51.612778 -2.2651865tag:blogger.com,1999:blog-4598679398128266898.post-30793414278846026542020-04-23T19:29:00.001+01:002020-05-02T14:13:07.210+01:00Stashe's Simple Recipes: JAPANESE BEEF SOBORO<h2>
When there's no time and a plain burger just won't do...</h2>
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We've been trying to keep the tastebuds titillated each and every day now that we're into our sixth week of self-isolation (ah, the advantages of being designated vulnerable by the NHS). There's one dish that takes as little time and effort as you can ever imagine but offers serious case of fun with the more opportunity for additions.<br />
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Soboro Don is a homefood staple in Japanese households. So long as you have rice, some sort for minced meat or poultry, and a few Japanese cooking ingredients, you can whip up dinner in less than 30 minutes. You can dress it up, dress it down wherever your palate takes you.<br />
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<b>Ingredients:</b><br />
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1 Tb vegetable oil<br />
500 gr (1 lb) beef mince (ground beef) or ground chicken or ground pork or ground turkey<br />
4 Tb cooking sake<br />
4 Tb mirin<br />
2 Tb soy sauce<br />
2 spring onions, chopped fine<br />
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Heat the oil in a wok or frying pan over high heat and add meat just before the oil starts to smoke. Stir the meat, breaking up just as you would for making chilis con carne. Cook until it's browned, about 3 minutes. Lower the heat to medium. Add the sake and cook for a minute. Add the mirin and soy. Cook for another minute. <br />
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Now some people keep cooking this mixture until the pan or wok is dry. We prefer to keep that juicy goodness for spooning over the finished dish. But it's up to you to decide which you prefer.<br />
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Add the spring onions and stir. (As an option, toss in a handful of frozen peas at the very end a let cook for a minute more.)<br />
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Serve over steamed Japanese rice with spicy condiments such as ra-yu (Japanese toasted garlic chilli oil) or shichimi togarashi (a seven-spice chili pepper seasoning). A side of steamed broccoli or spinach gives you your veg component to make a very simple meal.<br />
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Hint: Leftover soboro (without peas) can be frozen to make an even quicker meal.<br />
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Cheers<br />
Anistatia<br />
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<br />Shaken Not Stirred®: A Celebration of the Martinihttp://www.blogger.com/profile/16791683818924023507noreply@blogger.com0tag:blogger.com,1999:blog-4598679398128266898.post-72804146490808351192020-04-22T20:27:00.000+01:002020-05-02T14:13:18.173+01:00Stashes Simple Recipes: SHRIMP SCAMPI<h2>
Shrimp that reminds of our childhoods...</h2>
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We've lived in the UK for 15 years, now (with a short 3-year foray in southern France). Here, scampi is a breaded affair on pub menus that's identical to the fried shrimp served in the midwestern US. But the scampi that both of us know and love since childhood involves a simple sauté of three ingredients with opportunity for options.</div>
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Jared remembers this dish best as one served in a ramekin with slices of crusty, fresh baguette. I remember it as a topping for angel hair pasta or buttered pilaf (like above). Either way, what bliss. A fast dish to whip up, you can complement this main with wilted spinach, a salad, a plate of sliced tomatoes drizzled with olive oil and balsamic vinegar. We hadn't made this one in almost three decades, but I thinks it's time it makes a come back in our repertoire.</div>
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<b>Ingredients:</b></div>
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250 gr (1/2 pound) peeled prawns (frozen or fresh)</div>
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3 cloves garlic, pushed through a garlic press</div>
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1 Tb butter</div>
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1/2 tsp dried oregano</div>
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2 pinches paprika</div>
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1 Tb olive oil</div>
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In a skillet, pour in olive oil and butter. Using a medium heat, melt the butter and toss in the mashed garlic. Sauté to open the aromas. Place prawns flat-side down in a single layer. Continue to sauté until the bottoms begin to turn pink, about 1-2 minutes. Flip each prawn and continue to cook about 1-2 minutes. Sprinkle the paprika and oregano over the top. Serve.</div>
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Options: Toward the end of cooking, add a splash of white wine or rosé. Lower the heat and simmer for one more minute.</div>
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Cheers<br />
Anistatia<br />
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Shaken Not Stirred®: A Celebration of the Martinihttp://www.blogger.com/profile/16791683818924023507noreply@blogger.com0Bristol, UK51.454513 -2.5879151.296248 -2.9106335 51.612778 -2.2651865tag:blogger.com,1999:blog-4598679398128266898.post-73778843650200791092020-04-22T19:19:00.001+01:002020-05-02T14:13:40.756+01:00Stashe's Simple Recipes: BAKED AUBERGINE PARMESAN<h2>
Eggplant, aubergine, whichever way you talk about it...and our easy homemade marinara</h2>
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It's a dish that thrives on its own with a salad or wilted spinach and a glass of rosé. It's a perfect complement for grilled pork loin, steak, chicken, a burger. It's vegetarian to boot! Those are a few of the reasons we make homemade marinara and freeze small bins of it so we can whip up this meal in 40 minutes.<br />
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What we love about making this dish is that it is easier that the heavily breadcrumbed, fried then baked version. It's lighter on the stomach and the palate. And it offers you an opportunity to make variation after variation: switch out grated mozzarella for slices of fresh mozzarella; add a healthy pinch of chill flakes to the marinara to spice things up; use chunks of soft goat's cheese instead of mozzarella. You get it.<br />
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<b>Ingredients:</b><br />
<br />
1 medium aubergine / eggplant, sliced thick<br />
200 ml homemade marinara sauce (recipe below)<br />
25 gr grated mozzarella<br />
25 gr grated parmesan<br />
olive oil<br />
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Place the aubergine slices on a parchment-lined baking tray and brush with olive oil. Bake for 20 minutes at 200°C / 400°F.<br />
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In another baking dish, spoon and spread a few tablespoons of marinara on the bottom of the dish. Place the baked aubergine slices on top, pour the remaining marinara over the slices. Sprinkle the grated mozzarella on top followed by the grated parmesan. Bake for another 20 minutes at 200°C / 400°F.<br />
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<b>Basic Homemade Marinara:</b><br />
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2 tins of chopped tomatoes (14oz / 400 gr tins)<br />
3 Tb olive oil<br />
2-3 Tb tomato paste<br />
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1 tsp dried or fresh oregano</div>
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1 tsp dried or fresh basil</div>
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1/2 tsp dried or fresh rosemary </div>
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Using a large sieve, push the tomatoes through the sieve into a large pot. This will remove the seeds and make for a smooth sauce. Place the pot on a medium heat and add the basic spices. When it begins to bubble, turn the heat to a simmer. Stir in the tomato paste and olive oil. Continue simmering uncovered until thickened.</div>
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Optional spices: roasted garlic powder, onion powder, dried chill flakes</div>
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<b>The Fresh Base Version:</b><br />
<br />
1.5 kg (3 lbs) fresh, ripe tomatoes<br />
3 Tb olive oil<br />
Salt and ground black pepper<br />
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Place tomato halves on a baking tray with the cut-side up in a single layer on a lighting oiled with olive oil. Drizzle olive oil over the tomatoes. Season and bake in aa 200°C/400°F oven for about an hour. Let the mixture cool.<br />
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Using a large sieve, push the tomatoes through the sieve into a large pot. This will remove the seeds and make for a smooth sauce.</div>
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Use this luscious base in the Basic Homemade Marinara above when the season is right for using the ripest, freshest tomatoes you can get.</div>
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Cheers<br />
Anistatia<br />
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<br />Shaken Not Stirred®: A Celebration of the Martinihttp://www.blogger.com/profile/16791683818924023507noreply@blogger.com0Bristol, UK51.454513 -2.5879151.296248 -2.9106335 51.612778 -2.2651865tag:blogger.com,1999:blog-4598679398128266898.post-13358497235599289422020-04-18T09:58:00.001+01:002020-05-02T14:13:51.762+01:00Stashe's Simple Recipes: GREEK YOGURT<h2>
Is there any other kind? Making some in a pinch... </h2>
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Day 35 of self-isolation, sitting in online queues to get a delivery slot (I got approved by the NHS for grocery delivery for vulnerable patients). I start clicking on all the items on our shopping list. Yay! And then the inevitable happens: a screened image and the phrase "OUT OF STOCK" blips on. Bread flour. OUT OF STOCK. Whole milk. OUT OF STOCK. Dry yeast. OUT OF STOCK. Eggs. OUT OF STOCK. Greek yogurt. OUT OF STOCK. No! Not that!<br />
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We tend to live on Greek yogurt. A bowl of it for breakfast sprinkled with homemade granola. A topping for courgette fritters or Indian curry. Stirred into spinach cooked with a sprinkling of roasted garlic powder. A snack bowl with a drizzle of honey. Used in place of soured cream to make meatball or mushroom stroganoff. Not gelatinous like most commercial substances, this variety is thick, creamy, and luscious.<br />
<br />
Down to the last half a container of our favourite brand, we had to take on emergency measures. Time to make our own Greek yogurt. There is a hitch: milk has also become a precious commodity. We are in luck. We stocked up on UHT milk long before this lockdown business, simply because we live in the countryside and occasionally find ourselves snowed in. So we still had a couple of cartons<br />
in the larder. You can follow this same recipe a few different ways if you are one of the lucky ones who is still scoring fresh milk from some source. Just follow the steps and take whichever option works for your food supply.<br />
<br />
<b>Ingredients:</b><br />
<br />
700 ml / 3 cups whole milk (*No, you cannot make Greek yogurt with skimmed milk.)<br />
175 ml / 3/4 cup full-cream milk powder (Nestlé Full Cream Milk Powder is a popular brand in the UK and New York made with only dehydrated milk and soya lecithin, no chemicals)<br />
3 heaped tablespoons Greek yogurt<br />
<br />
Optional ingredient blends:<br />
1) 3 cups of UHT whole milk to 3/4 cup of full-cream milk powder<br />
2) 3 cups of full-cream milk powder to 3 cups of cold water<br />
<br />
Pour the milk into a large sauce pan. Whisk in the milk powder to dissolve. Heat the milk over a medium temperature until it reaches 82°C/180°F. (That's right. You need a cooking thermometer. Get a digital one or use an old-school candy thermometer.)<br />
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Take the pot off the heat and let the milk cool down to 48°C/120°F. In the meantime, mix 3 heaped tablespoons of Greek yogurt (Fage and Morrison's make the best for the UK) with a few tablespoons of your hot milk mixture in a small bowl. When you milk reaches its cooled temperature, stir in the yogurt mixture.</div>
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Add flavourings, if you so desire, at this point: a couple of spoonfuls of fruit preserves; a few drops of vanilla extract; a couple of spoonfuls of maple syrup; finely-chopped fresh mint leaves...<br />
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Pour the combined milk mixture into clean glass jars with lids. Seal them. And place them in a warm spot in your kitchen. (We've heard tell that <span style="font-family: "times" , "times new roman" , serif;">playing the jars on a tray in an unheated oven covered with a couple of the tea towels works if you turn the interior over light on. Radiators work in the winter time. Placing ours on the counter next to our Aga oven (which is on 24/7) works.)</span><br />
<span style="font-family: "times" , "times new roman" , serif;"><br /></span>
<span style="font-family: "times" , "times new roman" , serif;">Leave the yogurt to rest like this for 4 to 8 hours. You can tell if it's done if you tilt the jar and the yogurt is thick, not runny. Leave it overnight if you like tart yogurt. When it's done, you can put it in the fridge or you can go all the way and strain the yogurt through cheese cloth to get that authentic thickness that comes just shy of making labne—a Near Eastern yogurt cheese.</span><br />
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Yogurt last about two weeks in the fridge if you don't yum it all up before that.<br />
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One parting shot: make certain that you leave a few tablespoonful of your homemade yogurt for making your next batch.<br />
<br />
Cheers<br />
Anistatia<br />
<br />
<br />Shaken Not Stirred®: A Celebration of the Martinihttp://www.blogger.com/profile/16791683818924023507noreply@blogger.com0Bristol, UK51.454513 -2.5879151.296248 -2.9106335 51.612778 -2.2651865tag:blogger.com,1999:blog-4598679398128266898.post-86776591336074367452020-04-16T11:08:00.001+01:002020-05-02T14:14:02.812+01:00Stashe's Simple Recipes : WHOLEMEAL BIALYS<h2>
The Kind Only a Mother (and Father) Could Love</h2>
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Kossar's on Grand Street in Lower Manhattan was a favourite go-to when I was a kid. The summers that I spent with family in New York have great memories: tuna melts and chocolate malts at Lexington Candy Shop (not together, of course), knishes from Yonah Shimmel's, sable and lox from Russ & Daughter, chopped chicken liver and Roumanian steak at Sammy's, latkes at Ratners. It was the stuff of dreams for me. Granted bagels were best, hot and fresh from H&H, especially if you were also trekking to Zabar's. But the bialys at Kossar's stuck with me even when I lived on the Lower East Side in the '80s, walked to this mecca of bread and picked up a half dozen for the weekend. (Did you know that Jared lived a block away from me on Clinton Street before we ever even met and haunted the same food sources? That's another story.)</div>
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When you live in the UK, bialys are a far cry away, especially when you live in the Cotswolds and the West Country. So for the past 14 years we've tested and perfected our own bialys. We make ours with wholemeal flour and finessed the filling, using caramelised shallots finished with a touch of ground tumeric and a drizzle of honey. Comfort food can still be had even though sable is still impossible to get. But smoked trout is just as scrumptious!</div>
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<h4>
Ingredients:</h4>
380 gr (3 cup) wholemeal flour<br />
1 tsp dry yeast<br />
1-1/2 tsp sea salt<br />
250 ml (1 cup) tepid water plus 1 Tb<br />
<br />
4 long shallots sliced lengthwise into thin strips<br />
2 tb olive oil<br />
2 pinches sea salt<br />
1/2 tsp ground tumeric<br />
drizzle of honey<br />
<br />
Place the dough ingredients in a bowl. Mix and knead for 7 minutes to make a smooth, fairly stiff dough. Place in a lightly greased bowl, cover with a tea towel and let rise to about double: 90 minutes to 2 hours.<br />
<br />
In the meantime, make the filling.<br />
<br />
Carmelise the shallots in oil over a low heat. Sprinkle with salt, tumeric, and honey.<br />
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Deflate the dough and divide into 8 balls. (We sometimes make our a bit smaller and divide into 12 balls.) Shape each ball into a circle, about 4 to 5 inches (10 to 12 cm). Place each disk on a parchment-lined baking sheet. Make a well in the centre of each disk (but don't make a hole all the way through). Spread a spoonful of filling into the well.<br />
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Bake for 11-15 minutes at 200°C (450°F) until they are a dappled, golden brown.<br />
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Then get out the butter or cream cheese and yum 'em up.<br />
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<span style="font-family: "times" , "times new roman" , serif;">Cheers</span><br />
<span style="font-family: "times" , "times new roman" , serif;">Anistatia</span><br />
<br style="font-family: times, "times new roman", serif;" />
<br style="font-family: times, "times new roman", serif;" />
<br />Shaken Not Stirred®: A Celebration of the Martinihttp://www.blogger.com/profile/16791683818924023507noreply@blogger.com0Bristol, UK51.454513 -2.5879151.296248 -2.9106335 51.612778 -2.2651865tag:blogger.com,1999:blog-4598679398128266898.post-81863016369367486902020-04-16T10:45:00.001+01:002020-05-02T14:14:13.688+01:00Stashe's Simple Recipes: CELERIAC SLAW<h2>
Okay the minimal ingredient challenge is on...</h2>
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When you have two trained chefs in one household, things can get happily competitive for the better of all. Ever since we went on the 5:2 diet two years ago (because I needed to lose weight and exercise more to avoid diabetes medications and injections) we've found inventive ways to make familiar foods in healthier ways.<br />
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We both love cole slaw: with steaks, burgers, ribs, tuna salad, on its own. But mayonnaise has been erased from our diet. (No, we don't purchase non-fat anything for this household. And skim milk or semi-milk is not uttered under this roof or allowed to enter our home.) So we discovered that Greek yogurt does the trick.<br />
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Last night, Jared drummed up a celeriac slaw to go with grilled burgers and minted garden peas (grown last summer and blanched for freezing to get us through the pre-summer months). Two ingredients with possible variations.<br />
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Take over, Jared...<br />
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<span style="font-family: "helvetica";">T</span><span style="font-family: "times" , "times new roman" , serif;">his is a true two ingredient dish. We have added many other ingredients. All of them worked, yet none of them could be called an improvement on the flavour. However, we have included them as options below the recipe. </span><br />
<h2>
<span style="font-weight: normal;"><span style="font-size: small;"><span style="font-family: "times" , "times new roman" , serif;">Ingredients:</span></span></span></h2>
<h2>
<span style="font-weight: normal;"><span style="font-size: small;"><span style="font-family: "times" , "times new roman" , serif;">Half a celeriac (approximately 350 grams)<br />100-150 grams Greek yogurt (if the yogurt has been sitting long enough for whey to accumulate on top, pour this in as well)</span></span></span><span style="font-family: "times" , "times new roman" , serif; font-size: small; font-weight: normal;"><br /></span></h2>
<h2>
<span style="font-family: "times" , "times new roman" , serif; font-size: small; font-weight: normal;">Grate the celeriac. Mix in the yogurt. Serve.</span></h2>
<h2>
<span style="font-weight: normal;"><span style="font-size: small;"><span style="font-family: "times" , "times new roman" , serif;">Option 1: for a bit of colour, grate a carrot into the mix, or add a sprinkle of paprika.<br />Option 2: for a touch of acid, add a tablespoon of rice vinegar or white wine vinegar or the juice of a lemon wedge.</span></span></span></h2>
<span style="font-family: "times" , "times new roman" , serif;">Thanks, Jared. Off to conjure up another challenge.</span><br />
<span style="font-family: "times" , "times new roman" , serif;"><br /></span>
<span style="font-family: "times" , "times new roman" , serif;">Cheers</span><br />
<span style="font-family: "times" , "times new roman" , serif;">Anistatia</span><br />
<br style="font-family: times, "times new roman", serif;" />
<br />Shaken Not Stirred®: A Celebration of the Martinihttp://www.blogger.com/profile/16791683818924023507noreply@blogger.com0Bristol, UK51.454513 -2.5879151.296248 -2.9106335 51.612778 -2.2651865tag:blogger.com,1999:blog-4598679398128266898.post-87899365405107526742020-04-13T23:22:00.000+01:002020-05-02T14:14:25.244+01:00Stashe's Simple Recipes: MISO SAUCE<h2>
Miso Sauce for Just About Everything Because I Think I'm Turning Japanese (but I think I was already there!)</h2>
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Marinated, grilled salmon with a miso glaze. Steamed broccoli with a miso drizzle. Butternut squash slices roasted with a miso sauce. Chicken and Soba Salad with a miso dressing. Get it? Miso sauce can make any simple meal an absolute treat, Japanese home-cooked style. We got the idea for making a batch from our favourite online Japanese cooking maven at <a href="https://www.justonecookbook.com/all-purpose-miso-sauce/">Just One Cookbook</a>.<br />
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We make a jar of this sauce which keeps in the fridge for about two months (if it lasts that long before we make another batch.) Health benefits? Yeah, there's a ton of them, not the least of which are immunity boosting, vitamin and mineral boosting, flavour enhancing yumminess.<br />
<h4>
Ingredients:</h4>
270 gr (1 cup) red or brown miso (you can even try half and half white and red miso)<br />
250 ml (1 cup) mirin<br />
125 ml (1/2 cup) cooking sake<br />
1 tsp. caster sugar<br />
<br />
Place all ingredients in a small saucepan. Stir to blend and bring the mixture to a boil over medium heat, then reduce heat and simmer for about 30 minutes to thicken. Cool and store in clip-top jar or other airtight container in the fridge.<br />
<br />
<br />
<span style="font-family: "times" , "times new roman" , serif;">Cheers</span><br />
<span style="font-family: "times" , "times new roman" , serif;">Anistatia</span><br />
<br style="font-family: times, "times new roman", serif;" />
<br />Shaken Not Stirred®: A Celebration of the Martinihttp://www.blogger.com/profile/16791683818924023507noreply@blogger.com0Bristol, UK51.454513 -2.5879151.296248 -2.9106335 51.612778 -2.2651865tag:blogger.com,1999:blog-4598679398128266898.post-59780120861728296342020-04-11T20:55:00.001+01:002020-05-02T14:15:37.634+01:00Stashe's Simple Recipes: SQUASH & CHICKPEA CURRY <h2>
The Three-Tin Challenge</h2>
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You've half of a butternut squash in the fridge leftover from the night before. Not much else in the fresh department and you want something fun and different. Cupboard foraging time.<br />
<br />
With an onion, some dried spices, a bouillon cube, and some basmati rice, three tins in the same cupboard made this into a full-scale meal for two.<br />
<br />
1 diced onion<br />
2 Tb vegetable oil<br />
2 cloves garlic, mashed<br />
1/2 butternut squash peeled and chopped into diced cubes<br />
1 vegetable bouillon cube<br />
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<br /></div>
1 tin of reduced fat coconut milk<br />
1 tin of chopped tomatoes<br />
1 tin of chickpeas, drained<br />
<br />
1-2 tsp ground cumin<br />
1 Tb ground numeric<br />
1 tsp ground coriander<br />
1 tsp chili flakes<br />
1-2 tsp ground ginger<br />
<br />
Sauté the onion in oil in a large sauce pan until soft and a little caramelised. Add spices and squash to the pot. Sauté for 2 minutes then add the ground spices and stir to avoid<br />
sticking. Add coconut milk, tomatoes, and chickpeas. Crumble the bouillon cube over the top and sit in. Simmer covered on low heat until squash is tender, about 30 minutes.<br />
<br />
Serve with steamed rice and if you are lucky to have some fresh coriander growing on the windowsill, chop a few sprigs to garnish the top.<br />
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<br />
<br />
<span style="font-family: "times" , "times new roman" , serif;">Cheers</span><br />
<span style="font-family: "times" , "times new roman" , serif;">Anistatia</span><br />
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<br />Shaken Not Stirred®: A Celebration of the Martinihttp://www.blogger.com/profile/16791683818924023507noreply@blogger.com0tag:blogger.com,1999:blog-4598679398128266898.post-9399814308436157782020-04-03T22:02:00.000+01:002020-05-02T14:14:56.951+01:00Stashe's Simple Recipes: WHOLEMEAL YORKSHIRE PUDDINGS<h2>
With a Twist or How to Make a Sunday Roast Favourite with Wholemeal Flour</h2>
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It's getting harder and harder to find plain flour in the markets these days now that everyone has got the homemaking bug out of necessity. (The sell by date on commercial loaves kind makes them a counter-intuitive purchase in today's climate.) But we decided that we'd make a beef roast tonight that will translate into three more meals into the week. And no self-respecting Brit would feign to eat a Sunday roast without Yorkshire puds.<br />
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Actually these lovely nests for gravy are also ideal for serving up curry if you run out of rice. They make great boats on which to float a stew or sautéed mushrooms. In short, Yorkshire puddings are great to eat on any and every occasion you can imagine.<br />
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This version uses wholemeal flour because we ran out of plain flour and not likely to get any for another month at the rate things are going. Still didn't stop us.<br />
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100 gr (3.5 dry oz.) wholemeal flour (whole wheat flour)<br />
2 pinches of salt<br />
3 large eggs<br />
8 fl. oz. (225 ml) whole milk<br />
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Place the flour and salt in a bowl. Add eggs and milk. Whisk until the mixture is smooth. (We use a hand blender to make this super smooth.) Pour into a jug and chill in the fridge for a few minutes.<br />
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In the meantime, pour a teaspoon of vegetable oil or melted beef dripping into each of the cups in a 12-cup muffin tin or 3 tablespoons of vegetable oil in a roasting tin. Place the tin in a 200° (400°F) pre-heated oven for 5 minutes.<br />
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Pull the tin out CAREFULLY and pour the batter about half full into each cup or into the tin. Place back into the over and bake for 20-25 minutes. Bake for 30-35 minutes if you use a roasting tin.<br />
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You'll know they are done when they turn golden brown and are risen out of the cups.<br />
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Serve immediately.<br />
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<span style="font-family: "times" , "times new roman" , serif;">Cheers</span><br />
<span style="font-family: "times" , "times new roman" , serif;">Anistatia</span><br />
<br style="font-family: times, "times new roman", serif;" />
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<br />Shaken Not Stirred®: A Celebration of the Martinihttp://www.blogger.com/profile/16791683818924023507noreply@blogger.com1Bristol, UK51.454513 -2.5879151.296248 -2.9106335 51.612778 -2.2651865tag:blogger.com,1999:blog-4598679398128266898.post-84898482186373484762020-04-03T21:34:00.001+01:002020-05-02T14:15:54.887+01:00Stashe's Simple Recipes: ENERGY TREAT BOMBS<h2>
Four protein-packed ingredients make a quick energy boost a treat</h2>
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Back in the 1970s I spent a lot of time experimenting with different ways to make 'healthy' treats for a full house of step kids and kids while living in Marin County. When you're surround on both sides by two factions: the Cool Whip / Instant Breakfast crowd and the Back-to-Nature crew, you try to create a military detente via packed school lunches so your brood doesn't get embarrassed.<br />
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This recipe was born from those long gone days but lived on because even I love a cheeky treat with coffee (and so does Jared). This one is great because you can finish it off a bunch of ways and you can vary your flavours to suit your own tastes.<br />
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We go for almond butter over peanut butter. Cashew butter could also be a major revelation. Walnut butter and pecan butter could also work but could be too moreish.<br />
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We dip our treats in melted 100% cacao dark chocolate but you can roll them in desiccated coconut or high-quality cocoa powder (Green & Black or Droste's) or finely chopped nuts.<br />
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Ready?<br />
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1/2 cup pure maple syrup<br />
1/2 almond butter<br />
1 cup powdered milk<br />
1 cup porridge oats<br />
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Place oats and powdered milk in a bowl. Add syrup and nut butter. Mix with a large spoon until the ingredients come together like a dough. Take a teaspoon of this dough and roll into a small ball between your palms. (A little butter or oil rubbed in your palms will help the balls from sticking.) Place each ball on a sheet of parchment on a baking tray. Repeat until you have about 30-32 balls. Chill in the fridge for at least 30 minutes whilst you melt the chocolate or set up a plate with coconut or cocoa powder.<br />
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Dip each ball in melted chocolate and place back on parchment lined baking tray. Or roll each ball in your favourite coconut or cocoa (or both!) mixture. Chill again for 15 minutes. Then transfer to an air tight container. Refrigerate until ready to pack in your lunch or nibble throughout the day.<br />
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<span style="font-family: "times" , "times new roman" , serif;">Cheers</span><br />
<span style="font-family: "times" , "times new roman" , serif;">Anistatia</span><br />
<br style="font-family: times, "times new roman", serif;" />
<br />Shaken Not Stirred®: A Celebration of the Martinihttp://www.blogger.com/profile/16791683818924023507noreply@blogger.com0Bristol, UK51.454513 -2.5879151.296248 -2.9106335 51.612778 -2.2651865tag:blogger.com,1999:blog-4598679398128266898.post-25647414694698307902020-03-31T13:55:00.001+01:002020-05-02T14:16:06.246+01:00Stashe's Simple Recipes: FARMER'S CHEESE FROM SCRATCH<h2>
When You Just Want a Hunk of Cheese</h2>
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Farmer's cheese has so many names in this world: It's a super-close cousin to ricotta and cottage cheese. Well, way back in the 1960s when I was working on a shrimp boat in the Gulf of Mexico, learned the value of powdered full-fat milk. Yes, it had a value. You could drink coffee with whole milk. You could make cream gravy for biscuits. You could do all of this whilst stranded on the Marquesa Keys off of Key West for a few weeks. (Don't ask.) Luckily, we had sacks of rice and black beans and plenty of cumin for making Moros y Cristianos in a pressure cooker over a campfire, too. (A touchy procedure we do not recommend you trying unless you are well-versed at balancing heat on a campfire.)</div>
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One recipe that still stuck after 50 plus years is how to make fresh cheese from powdered full-fat milk. Don't wince. A) It tastes better than you think. B) If you end up with a milk shortage during this lock down, powdered full-fat milk is your best friend and it keeps your fat-craving brain cells very happy. C) It's a flexible recipe that makes some fun from the cupboard recipes. </div>
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This particular recipe comes from India, a land that suffers from a fresh milk deficit because of climate, limited refrigeration, and cost. So you guessed it, we're making PANEER! Been to Sixth Street in New York and ordered Saag Paneer? Then you know that taste of cheese made with powdered full-fat milk. (Why does she keep going on about full-fat milk? Crazy woman.) This can only be made with the full-fat version of powdered milk because you need those milk solids (read: fats) to make cheese, you silly person.<br />
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But before we start: Yes, you can make this recipe with fresh milk and I will note the difference in measurements in a bit.<br />
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2 cups (250 gr) powdered full-fat milk [or 1 litre (4 cups) of whole milk]<br />
3 cups (700 ml) boiling hot water<br />
2-3 tb. fresh lemon juice [or fresh lime juice or white distilled vinegar]<br />
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If you are doing the powdered milk version, place the powdered milk in a medium pot. Then gradually pour hot water into the pot and stir to remove lumps as you go.</div>
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<span style="text-align: left;">Once you've got a smooth mixture (you can whisk this to get it really smooth or use a hand blender) bring it up to a boil, stirring constantly to avoid scorching the bottom of the pot. Once it starts to boil, remove it from the heat. Slowly add the juice or vinegar and continue to stir. </span></div>
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<span style="text-align: left;">Soon you'll see the mixture curdle. (Stop stirring, will you?)</span></div>
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Now, if you want to make authentic paneer, add a couple of cubes of ice to spot the curdling process and reduce the lemon taste. (We don't bother.)</div>
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Take a piece of cheese cloth and drape it over a colander or sieve. Place the colander or sieve over a large bowl.</div>
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Pour in your milk mixture. Now, go away for an hour and let all that lovely whey drain out of your cheese. Then come back and make the cheesecloth into a bundle and wring out the remaining whey as much as you can.</div>
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Please the bundle on a plate, knot side down. Place a heavy pan (cast iron is good) or a plate with a heavy object on top to press and shape your cheese. Go away for an hour, again.</div>
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Then unwrap your cheese and store in the fridge in an airtight container until ready to use. Mind you this cheese can live in the fridge for a week, if you don't find a great use or two for it before hand.</div>
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Uses? We got uses.</div>
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<li>If you've ever been to Veselka in the East Village in Manhattan, you might have had the joy of eating <b>noodles in farmer's cheese</b>. Boil egg noodles per instructions. Drain and place in a large bowl. Crumble farmer's cheese over the top. Boil up some frozen peas or open a tin of peas, drain and add to the bowl. Toss. Add a couple of splashes of white distilled vinegar and season with salt and pepper. Eat.</li>
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<li>Last night, we took steamed cauliflower florets and broccoli florets (you can thaw out frozen of each). About 3 cups (750 ml) will do for two people. Pour 1 tablespoon of vegetable oil in a large skillet. Add the vegetables. Add 2 tablespoons of your favourite curry paste (ours is Patak's Rogan Josh paste. But a Tikka Masala or Dopiaza paste works just as well) plus a half-tin of chopped tomatoes and 60 ml (1/4 cup) of water. Cook over a low heat. Add a handful of cubed cheese. Toss again to combine. Serve with pilau or steamed basmati rice.</li>
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<span style="font-family: "times" , "times new roman" , serif;">Cheers<br />Anistatia<br /></span></div>
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Shaken Not Stirred®: A Celebration of the Martinihttp://www.blogger.com/profile/16791683818924023507noreply@blogger.com0Bristol, UK51.454513 -2.5879151.296248 -2.9106335 51.612778 -2.2651865tag:blogger.com,1999:blog-4598679398128266898.post-63349605399723229952020-03-31T08:49:00.004+01:002020-05-02T14:16:20.520+01:00Stashe's Simple Recipes: ROAST CHICKEN PLUS<h2>
From roast to stock and a few after thoughts</h2>
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Roast chicken beats out roast beef in the Sunday lunch cooked at home competition here in the UK. Why? Chicken is cheaper than beef. Plain and simple. That means a lot in a land where stretching pounds and pence is not a platitude, it is a lifestyle. There's another reason: we were raised in a land in which rationing was reality from the Second World War to 1964. Stretching additional meals off a single roast was key to survival and embedded in the hearts and minds of everyone who live through it and their immediate baby-boomer descendants.<br />
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There's another reason we love roast chicken. When we lived in southern France over a decade ago we got the taste for roast chicken from the local <i>rotisseur</i>, complete with potatoes cooked in all that lovely dripping chicken fat, seasoned with herbes de Provence. Once a week at least. Sometimes twice a week one of us would hop the ferry to pick up supplies after racing to the rotisseur to order a chicken (and a few cheeky slices of tranches de porc (rotisserie pork slices).<br />
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Our fridge was chock a block with chicken stock thanks to these feasts. Cooking pasta in stock became another frequent menu item. So did chicken soup and a hunk of crusty baguette.<br />
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But enough talk about food. Let's cook a roast chicken with a bow to the <i>confrerie de la chain des rotisseurs</i>!<br />
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Roast Chicken</h4>
1.5 kg (3.31 lb.) roasting chicken (preferably higher-welfare, free-range, or organic)<br />
1-2 tb. olive oil<br />
1 tb. herbes de Provence (to make your own mix, see below)<br />
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Wash the chicken in cold water and pat dry. Place in a roasting tin on top of an onion that's split in half horizontally so it ca be used as a platform.<br />
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Preheat the oven to 200°C (400°F). Drizzle the olive oil all over the breast, legs, and wings. Gently spread the oil with your fingertips all over the chicken. Sprinkle the herbes de Provence all over the skin. Season with a sprinkle of sea salt or crushed Maldon salt and ground black pepper.<br />
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Slip the chicken into the oven and roast for 1 hour, 5 minutes. You can tell when the chicken is done when you can wiggled the leg and it comes away from chicken body.<br />
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Now it's pretty obvious what you do with the roasted chicken at this point: make gravy; roast a tin of potatoes, carrots, parsnips with a healthy drizzle of olive oil; steam a green veg or cook up some frozen peas. And enjoy a fine Sunday lunch.<br />
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What to do with the leftovers and carcass</h4>
<b>Chicken Stock:</b><br />
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Pick the meat off the carcass and put the carcass in a large pot along with any skin or other chicken bits. (Save the chicken meat for a few other dishes.) If you have any potato water left over from boiling them for roasting, pour that into the pot inside down the drain. Put the onion skins from your roasting onion along with the roasted onion. Chop another fresh onion into large chunks leaving the skin on. Crush a couple of garlic cloves, skin and all, and toss them in. Add water to just the top of the chicken carcass. Set this on a medium heat and bring to a boil, then turn the heat down to low and simmer for about two hours, covered with a lid.<br />
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Let the stock cool, then strain through a large sieve or colander. Now your stock is ready for making:<br />
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<li><b>Chicken and soba noodles with mushrooms</b> (dried shiitake reconstituted in hot water and a dash of sherry). Cook the soba or udon or ramen noodles separating according to directions. Place in a large soup bowl. Shred check meat and add to the bowl. Cut the mushrooms into strips or leave whole and place in the bowl. Chop a spring onion (scallion) or two and put into the bowl. Pour piping hot stock over the ingredients. Add a dash or two of soy sauce and a couple of drops of sesame oil. Another version would be to replace the soy sauce and sesame oil with a healthy squeeze of fresh lime juice and a few dashes of Asian child oil (we usually use la-yu or ra-yu style chili oil.)</li>
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<li><b>Stir-fried chicken with broccoli and mushrooms.</b> Chop half an onion in fine cut. Crush two cloves of garlic. Pour a tablespoon of vegetable oil into a large, heavy-bottom pan or wok. Place on medium heat. Toss in the onion and garlic. Cook until fragrant. Add broccoli florets and slice mushrooms. Story fry for 2 minutes, until broccoli is al dente. Add 2 splashed of soy sauce to the mix. Then pour in 1 cup (250 ml) chicken stock and let simmer for 2 minutes. Take 1 tablespoon of corn starch (corn flour) and put it in a glass. Add 1/2 cup (125 ml) cold water and stir with a fork until the lumps are gone. Add to the wok and continue simmering until slightly thickened. NOW you can add shredded chicken meat to the wok and stir to combine. Serve with cooked rice or noodles. </li>
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<li> <b>Avgolemono soup</b>. In a medium pot, pour in 2 cups (500 ml) chicken stock, bringing it to a boil on medium heat. In a bowl, whisk 3 eggs until smooth. Add 3 tablespoons of fresh lemon juice and continue whisking until smooth. Pour a ladle of hot chicken stock over the egg mixture and whisk to combine. Then pour the mixture into the pot and stir until the soup thickens and becomes opaque, about 2 minutes. Add shredded, leftover chicken meat and a half cup of cooked rice or orzo. Stir and serve.</li>
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<b>Homemade Herbes de Provence</b>: 2 tsp. dried thyme, 2 tsp dried savoury, 1 tsp. dried marjoram (or oregano), 1 tsp. dried lavender, 1/2 tsp. dried rosemary, 1/2 tsp. fennel seeds, 1 crushed bay leaf. Blend all of the ingredient together and keep in an airtight contained until ready to use.<br />
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<span style="font-family: "times" , "times new roman" , serif;">Cheers<br />Anistatia<br /></span></div>
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Shaken Not Stirred®: A Celebration of the Martinihttp://www.blogger.com/profile/16791683818924023507noreply@blogger.com0Bristol, UK51.454513 -2.5879151.296248 -2.9106335 51.612778 -2.2651865tag:blogger.com,1999:blog-4598679398128266898.post-76673767311022424372020-03-27T16:41:00.000+00:002020-06-20T14:06:11.713+01:00Stashe's Simple Recipes: FLOURLESS PIZZA CRUST<h2>
The LockDown Cookbook</h2>
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PIZZA CRUST for Cheese Lovers (and Folks Who Eat Low-Carb for Health Reasons)</h3>
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Trust me. When I was diagnosed for a third time with Diabetes II back in the summer of 2018, I thought this was gonna go pear-shaped real fast. Luckily, this time medicine has found that losing weight (peeled off 32 lbs. to get my glucose levels down), intermittent fasting, low-carb food, and exercise can almost reverse this particular type of diabetes within a few months. Guess what? It did. What it almost did was rearrange our diet for the better.</div>
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Yeah, okay. I can have a cheeky wholemeal flatbread about once a week if I behave with everyone else. But, I can also have pizza again after we found this killer recipe for a no-flour pizza crust on a paleo-keto site. We've tweaked it a bit. But the result: How much do you the crusty cheese on the edges of your favourite pizza? This whole pizza crust IS the crusty cheese AS the crust!</div>
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Better still, this recipe makes 4 individual pizza crusts. Slap a piece of parchment between each, wrap the whole bundle in foil, and you can freeze them for later. Thaw out before you add toppings and cook for service.</div>
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Ingredients:</h4>
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72 gr (3/4 cup) almond flour</div>
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200 gr (2 cups) shredded, aged mozzarella</div>
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2 tbs. cream cheese<br />
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<span style="font-family: "times" , "times new roman" , serif;">Fill a large saucepan half full with water and place over high heat. Let it come up to a boil. (Your re making a makeshift bain marie.) Mix together the almond flour, mozzarella and cream cheese in a smaller sauce pan. Place the smaller saucepan over the large saucepan. Low the heat on the larger sauce pan and begin stirring. Stir constantly until the cheese melts and becomes dough-like.<br /><br />Place the dough on a piece of parchment and divide into four pieces. Take another piece of parchment and place a piece of dough in the centre. Cover with another piece of parchment and press down to flatten. Take a rolling pin (or an unlabelled, empty wine bottle) and roll onto the dough into a circle. (Jared is better at this part than I am. Roll out to about 3mm (1/8 inch). Slip parchment and dough onto a baking sheet. Take a fork and poke a few holes in the dough so it won't bubble up when it bakes.<br /><br />Bake at 200°C (400°F) until it turns golden but not completely browned, about 8-10 minutes.<br /><br />Repeat this process for all three pieces of dough.<br /><br />Cool the crusts on a racks. Do not stack.<br /><br />When ready to use, put your favourite toppings on a crust. (Our favourites range from passata, fresh mozzarella, and artichoke hearts to fresh tomato slices, passata, fresh mozzarella, and strips of prosciutto crudo. Place it on parchment on a baking sheet. Pop it back into the oven at 200°C (400°F), et voilà! Pizza!<br /><br />Cheers<br />Anistatia<br /><br /><br /><br /><b>Hey there!<br />If you like this recipe, share us on Twitter, Pinterest, or Instagram.<br />Hashtag: #LockDownCookbook.</b></span><b><br style="font-family: Helvetica; font-size: 12px;" /></b></div>
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Shaken Not Stirred®: A Celebration of the Martinihttp://www.blogger.com/profile/16791683818924023507noreply@blogger.com0Bristol, UK51.454513 -2.5879151.296248 -2.9106335 51.612778 -2.2651865tag:blogger.com,1999:blog-4598679398128266898.post-48458123294591508302020-03-27T11:22:00.004+00:002020-05-02T14:16:46.568+01:00Stashe's Simple Recipes: CUPBOARD-TO-GLASS DRINK RECIPES<h2>
<span style="font-family: "times" , "times new roman" , serif;">For Garden-to-Glass in a time of Self-isolation</span></h2>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglUWH5Vy5kroIU3VxAJbEPE1Zhajbm-vK_E4EuuQMHy-aXCntDS0c15qD-skysAlb8Z7iytpISA-BiGDa5BTITF9Jy5fFeuHm7HwcUT9lyTR4jFEV9wIUEhJpIyK7iOQ-H1lgHF5nxvCW-/s1600/IMG_1713.HEIC" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" data-original-height="1200" data-original-width="1600" height="240" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglUWH5Vy5kroIU3VxAJbEPE1Zhajbm-vK_E4EuuQMHy-aXCntDS0c15qD-skysAlb8Z7iytpISA-BiGDa5BTITF9Jy5fFeuHm7HwcUT9lyTR4jFEV9wIUEhJpIyK7iOQ-H1lgHF5nxvCW-/s320/IMG_1713.HEIC" width="320" /></a></div>
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<span style="font-family: "times" , "times new roman" , serif;">You’re trying not to go outside and especially not to the shops where angry mobs are rushing to buy a lifetime supply of Dettol and loo roll before all the panic buying fun ends with warmer weather. </span><br />
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<span style="font-family: "times" , "times new roman" , serif;">So, what can you mix at home? There’s a surprising number of options, many with roots back to a time before Tesco Express. </span><br />
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<span style="font-family: "times" , "times new roman" , serif;">This conversation began with shrub, which is essentially fruit preserved with vinegar and sugar. Shrub was a way for previous generations to get vitamin C in the off-season.<br class="" /><br class="" /><b>SHRUBS:</b> Not to be consumed with a bush, shrub takes its name from the Arabic word for drink sharbah (from which you also get sherbet and syrup). Sailors brought shrub with them on voyages to ward off scurvy, and it boomed once again in the 19th century as temperance advocates embraced it. Making basic berry shrub is simple: Put 500 gr of fresh berries and 480 ml of distilled vinegar (white or wine works best, but you can experiment with red wine and code, too.) in a saucepan. Place berries and vinegar in a saucepan. Bring to a boil and simmer for 2 minutes to soften the fruit. Push through a fine sieve. Return to the pot. Add 250 gr caster sugar (or more to taste). Bring to a boil and simmer for 2 minutes. Cool and store in sterile bottles. To serve: put 30 ml of shrub and 50 ml gin, vodka, or whisky in a collins glass. Add 120 ml sparkling water and a couple of cubes of ice.</span><br />
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<span style="font-family: "times" , "times new roman" , serif;"><b>AROMATIC BITTERS: </b>Orange bitters is perhaps the easiest thing we ever made in our kitchen. Take the skin of one orange, shove it into a jar or cup. Cover it with the spirit of your choice (whiskey and cognac are good choices). From there, add a clove, a cinnamon stick, some coriander seeds. The options are only limited by your spice cabinet and sensibility (we don’t recommend garlic, but to each their own). Fresh orange peel bitters only takes a day as well. Just remember, one of the primary rules for making a great ingredient is that it must be good. It can’t take away from the flavour of the drink. </span><br />
<span style="font-family: "times" , "times new roman" , serif;"><br class="" /><b>SYRUPS, CORDIALS, AND LIQUEURS:</b> The first liqueur I made in my mother’s kitchen with my childhood friend Jonathan, was coffee liqueur. We dissolved sugar in an equal measure of water in a pot on the stove. We measured the resulting amount of syrup and added an equal measure of vodka. We added instant coffee (have some forgiveness, it was 1975 and we were eleven). Funny thing, aside from switching to fresh-ground Illy, and from vodka to gin as a base spirit, I make liqueur the same way. Take a cup of fresh-brewed coffee. Fill a cup next to it with sugar up to the same level as the coffee so you have an equal measure of each. Combine them in a pan and stir over low heat until the sugar is dissolved. Pour this into a measuring jug or into a larger cup. Add an equal amount of spirit and your liqueur is done. The variations on this are endless, from the basic—I use decaf these days—to the more interesting—you can add a touch of drinking chocolate and a pinch of chilli flakes. </span><br />
<span style="font-family: "times" , "times new roman" , serif;"><br class="" />The next one I made, age 11, was an orange liqueur. Slice an orange and simmer it for about 30 minutes in equal measures of sugar and water. Take it off the heat and leave it to cool. Strain it. Add an equal measure of gin or vodka or rum or Armagnac (or any other straight spirit you find in the cupboard—whisky is surprisingly good). You can even make a tea liqueur by brewing strong tea, turning it into a syrup and adding spirit. To make cordial or syrup (they’re really the same thing)? Hold off on adding the alcohol. However, syrups are not shelf stable and will start fermenting within a week. We had one that turned into a remarkably pleasant low-alcohol brew, but I don’t recommend this as that was one out of dozens that didn’t. However, if you’re really dying to try a bit of home fermentation, I think it was a chai tea syrup. Incidentally, chai tea liqueur is awesome. </span><br />
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<span style="font-family: "times" , "times new roman" , serif;"><b>AMAROS:</b> Amaros are digestive bitters, meant to be sipped neat or used as a mixer. These invariably involve a combination of spirit that’s been infused with bitter flavours, and then sweetened. Common bitter elements include leaves form artichoke plants (Cynar is the best-known of these), grapefruit peel (Campari uses a lot of grapefruit peel), or roots such as gentian (Suze from France is a great example). Grapefruit peel is the most likely bittering agent in your kitchen. Lemon peel is good, too. Balance it with cinnamon sticks to give it a bit of earth and warmth. If you want to experiment with a bunch for spices, infuse each of them into the alcohol in a separate container and then bland them together. This way if one of them doesn’t work out it doesn’t ruin the whole batch. I did that once by leaving wormwood for too long, and I hate putting good alcohol down the drain. </span><br />
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<span style="font-family: "times" , "times new roman" , serif;"><b>RIM SPICES:</b> Mix just about any powdered spice with sugar and you can come up with a mix to coat the rim of a glass. You can also do the same with salt. (One neat trick is to add a little salt to a sugar rim, and a pinch of sugar to any salt rim). Here, you can use everything from chilli powder to curry powder to crushed candies. Then you wet the rim of the glass, usually with a citrus wedge or slice. Then you invert the glass into the mix.</span><br />
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<span style="font-family: "times" , "times new roman" , serif;">Cheers</span><br />
<span style="font-family: "times" , "times new roman" , serif;">Jared</span><br />
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<span style="font-family: "times" , "times new roman" , serif;"><br /></span>Shaken Not Stirred®: A Celebration of the Martinihttp://www.blogger.com/profile/16791683818924023507noreply@blogger.com1Bristol, UK51.454513 -2.5879151.296248 -2.9106335 51.612778 -2.2651865tag:blogger.com,1999:blog-4598679398128266898.post-84829901921051748202020-03-27T11:22:00.001+00:002020-05-02T14:17:00.835+01:00Stashe's Simple Recipes: SIMPLE WHOLEMEAL FLATBREAD<h2>
<span style="font-family: "times" , "times new roman" , serif;">...</span><span style="font-family: "times" , "times new roman" , serif;">because Man (and Woman) Can Live without a Bread Maker and It Sure Does Top off a Meal</span></h2>
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<span style="font-family: "times" , "times new roman" , serif;">If curries, gyros, souvlakis, </span><span style="font-family: "times" , "times new roman" , serif;">burritos, tacos are on your usual meal list, this simple flatbread might be a welcome contribution to your lockdown menu. We came up with this as an accompaniment to make-ahead meatballs simmered in homemade marinara sauce the other night. The best part was discovering that the leftovers are still as soft and moist the next day if you wrap them in cling film for eating the next day with breakfast. (Think scrambled eggs and flatbread!)</span><br />
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<span style="font-family: "times" , "times new roman" , serif;">This recipe will make 8 good-sized pieces. (Dieters: each bread is 185 kcal.)</span><br />
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<span style="font-family: "times" , "times new roman" , serif;">Ingredients:</span></h4>
<span style="font-family: "times" , "times new roman" , serif;">250 gr (2 cups) wholemeal flour</span><br />
<span style="font-family: "times" , "times new roman" , serif;">1/2 tsp. salt</span><br />
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<span style="font-family: "times" , "times new roman" , serif;">190 ml (3/4 cup) whole milk</span><br />
<span style="font-family: "times" , "times new roman" , serif;">50 gr (3-1/2 tbs.) butter or olive oil</span><br />
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<span style="font-family: "times" , "times new roman" , serif;">Method:</span></h4>
<span style="font-family: "times" , "times new roman" , serif;">Melt the butter in a small pan on low heat. (If you are using olive oil, skip this step.) In a mixing bowl, place flour and salt. Pour milk and melted butter over the dry ingredients. Mix until it forms a dough.</span><br />
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<span style="font-family: "times" , "times new roman" , serif;">Dust a work surface with flour. (I have a piece of oilcloth cut to fit my Kitcheners counter work space to keep the mess to a minimum.) Place the dough on the surface. Grease your hands with a little oil and start kneading until you have a soft, smooth dough. This dough doesn't need a lot of kneading to accomplish a smooth ball. If your dough is too sticky, add a sprinkle or two of flour to get it just right.</span><br />
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<span style="font-family: "times" , "times new roman" , serif;">Roll the dough into a thick cylinder with your hands so you can cut it into 8 pieces. Take each piece and form it into a ball.</span><br />
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<span style="font-family: "times" , "times new roman" , serif;">Take a ball and flatten it with the palm of your hand. Then dust a rolling pin (or a clean wine bottle with the label removed) and roll your dough out to about a 3 mm (1/8-inch) thick round. Repeat for each ball and place a piece of baking parchment or cling film between rolled out rounds to prevent sticking.</span><br />
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<span style="font-family: "times" , "times new roman" , serif;">If you are using a non-stick pan, brush the base of the pan with olive oil. (Do not use a lot of oil because the dough will only suck it up and make the bread greasy.) If you have a griddle, do the same. Get the pan up to a medium heat and place the rolled out flatbread in the pan or griddle.</span><br />
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<span style="font-family: "times" , "times new roman" , serif;">(Tip: Brush the top with a little melted butter or olive oil if you want a little more yummy in your bread.) Cook for about a minute. You should see bubbles appearing on the surface of the dough. Flip the flat bread and cook for another minute. You should see small brown spots on the cooked surface. When done, place on a plate covered with a cloth napkin or tea towel so you can cover the pieces while you cook the remainder.</span><br />
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<span style="font-family: "times" , "times new roman" , serif;"><b>Storing:</b></span><br />
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<span style="font-family: "times" , "times new roman" , serif;">If you don't want to make all of your flatbreads at once, you can wrap each ball in cling oil and store in the fridge for up to three days. Make sure you get the chilled dough back to room temperature before you attempt to roll it out and cook it. But don't roll out the balls and then store them. The dough will dry out and not have that wonderfully soft texture that makes for a perfect flatbread.</span><br />
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<span style="font-family: "times" , "times new roman" , serif;">Cheers</span><br />
<span style="font-family: "times" , "times new roman" , serif;">Anistatia</span><br />
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<span style="font-family: "times" , "times new roman" , serif;"><br /></span>Shaken Not Stirred®: A Celebration of the Martinihttp://www.blogger.com/profile/16791683818924023507noreply@blogger.com1Bristol, UK51.454513 -2.5879151.296248 -2.9106335 51.612778 -2.2651865tag:blogger.com,1999:blog-4598679398128266898.post-77628980861705800682018-03-05T13:29:00.002+00:002018-03-05T13:29:42.057+00:00Generation Z<div style="color: #454545; font-family: "Helvetica Neue"; font-size: 12px; font-stretch: normal; line-height: normal;">
[This article previously appeared in Barlife Magazine.]</div>
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by Anistatia Miller and Jared Brown</div>
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<span style="font-family: Helvetica; font-size: 12px;">They say the young generation doesn’t read. As publishers, we wonder about the hardbound books purchased as decorations for bars today. They seem to sit pristine on backbars around the world. </span><br class="" style="font-family: Helvetica; font-size: 12px;" /><br class="" style="font-family: Helvetica; font-size: 12px;" /><span style="font-family: Helvetica; font-size: 12px;">However, this doesn’t mean the younger generation has turned away from reading. They just read differently. They have embraced far more populist and rapid media: social media. Facebook, Snapchat, Instagram, Twitter and the others have become the platforms for instantaneous, interactive, internationally-oriented information dispersal. (Say that after three Martinis!). </span><br class="" style="font-family: Helvetica; font-size: 12px;" /><br class="" style="font-family: Helvetica; font-size: 12px;" /><span style="font-family: Helvetica; font-size: 12px;">This active reading is the secret to the success of Generation Z. Today, you don’t need to wait for a book to come out—much less wait for it to come out translated into your preferred language. The apps have translation buttons. We can communicate as easily between Prague and Buenos Aires as we can communicate with each other tête-à-tête in a coffee shop. </span><br class="" style="font-family: Helvetica; font-size: 12px;" /><br class="" style="font-family: Helvetica; font-size: 12px;" /><span style="font-family: Helvetica; font-size: 12px;">Some say too much time on the internet is unhealthy. It steals time away from more productive pursuits. This is true if the bulk of your time is spent watching cute dog and cat videos (or porn). However, if you use social media as a tool for learning and sharing ideas, it is the greatest knowledge accumulation and development tool in the history of our species. Social media is one of the main reasons this has become the Golden Age of the Cocktail, the Cocktail Renaissance—or rather because the industry has so thoroughly embraced social media. </span><br class="" style="font-family: Helvetica; font-size: 12px;" /><br class="" style="font-family: Helvetica; font-size: 12px;" /><span style="font-family: Helvetica; font-size: 12px;">Does spending time online make you anti-social? This has also been said many times. And when you’re sitting with a group of people who are all staring at their phones rather than talking it feels anti-social. However, it is more the case that we are alternatively social today. We are no longer bound by geography to socialise with those people around us. We can seek out people who share our interests wherever they are. We may never even meet them in person but they can become our closest friends. This has spawned interest groups focusing on everything from classic cocktails to bitters to flair bartending to bartenders’ fashions. Got a particular interest? There’s probably a group out there already, waiting to share ideas and critique ideas with you. </span><br class="" style="font-family: Helvetica; font-size: 12px;" /><br class="" style="font-family: Helvetica; font-size: 12px;" /><span style="font-family: Helvetica; font-size: 12px;">It is essential to keep reading, to stay on top of the developments, to find the innovators to follow their work. Equally essential is sharing your own work. While it might be tempting to keep secret recipes secret, imagine if Joërg Meyer had kept the Gin Basil Smash a secret, or if Sam Ross had refused to share his Penicillin Cocktail recipe? The world would never have gotten to try these drinks. Their creators would never know how far their creations could and have circumnavigated the world. </span><br class="" style="font-family: Helvetica; font-size: 12px;" /><br class="" style="font-family: Helvetica; font-size: 12px;" /><span style="font-family: Helvetica; font-size: 12px;">If you’ve made it this far, then you have a better than average chance of success in this business for the simple reason that you are reading. Cheers!</span>Shaken Not Stirred®: A Celebration of the Martinihttp://www.blogger.com/profile/16791683818924023507noreply@blogger.com0tag:blogger.com,1999:blog-4598679398128266898.post-72339730710635447392018-03-05T13:28:00.000+00:002018-03-05T13:28:01.607+00:00Soft & Low<div style="color: #454545; font-family: "Helvetica Neue"; font-size: 12px; font-stretch: normal; line-height: normal;">
[This article previously appeared in Barlife Magazine.]</div>
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by Anistatia Miller and Jared Brown</div>
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<span style="font-family: Helvetica; font-size: 12px;">There are no hardhats, steel toes, safety goggles or reflector vests required—not because bartending isn’t hazardous work, but because the physical, mental and emotional hazards are subtle. </span><br style="font-family: Helvetica; font-size: 12px;" /><br style="font-family: Helvetica; font-size: 12px;" /><span style="font-family: Helvetica; font-size: 12px;">At least once we’ve all been three deep at the bar and caught a thumb with a serrated knife drenched in lime juice. Inevitably it happens directly over the well and at that moment when it would be least appropriate to explode in a stream of all the words we weren’t taught as children. We keep straight faces. We smile. We gesture to the barback for a bandage or a roll of duct tape and a bucket of ice and a fresh ice well while smiling and chatting to the bar reviewer who showed up during a Friday night peak. All the while, we’re remembering the inventory is due at the end of the shift and we’ve got visitors dropping in at closing time and the ice well is filling with blood and toward the back of the bar a drunken hen party is stuffing all the expensive new electric candles into their purses, the ones you barely squeezed into the budget. </span><br style="font-family: Helvetica; font-size: 12px;" /><br style="font-family: Helvetica; font-size: 12px;" /><span style="font-family: Helvetica; font-size: 12px;">Stress. The world doesn’t realise bartenders face stress. Many bartenders are unaware of it, even some of the ones feeling it the most, and most affected by it. Does it matter? Perhaps not in the short run, but the three most common causes of death: heart disease, stroke and cancer all include stress as a major contributing factor. </span><br style="font-family: Helvetica; font-size: 12px;" /><br style="font-family: Helvetica; font-size: 12px;" /><span style="font-family: Helvetica; font-size: 12px;">For bartenders there are additional dangers from stress. Primary among them is substance abuse. Alcohol is the obvious danger. It is all around us. Customers buy us shots. We buy customers shots and they expect us to drink with them. Drinking is part of the job. Moderation is up to us and incredibly challenging. </span><br style="font-family: Helvetica; font-size: 12px;" /><br style="font-family: Helvetica; font-size: 12px;" /><span style="font-family: Helvetica; font-size: 12px;">While the prevailing cure for alcoholism is complete abstinence (and for some this is the only possible cure) for many it is possible to exercise self-control once the problem or potential problem is recognised. </span><br style="font-family: Helvetica; font-size: 12px;" /><br style="font-family: Helvetica; font-size: 12px;" /><span style="font-family: Helvetica; font-size: 12px;">Other more addictive and illegal substances should generally be avoided. Bartending is a profession. Cocaine and other class A drugs have ruined countless careers and lives. Those highs are simply not worth the risk.</span><br style="font-family: Helvetica; font-size: 12px;" /><br style="font-family: Helvetica; font-size: 12px;" /><span style="font-family: Helvetica; font-size: 12px;">If you or someone close to you has issues with substance abuse, it is worth investigating the root cause by going to (or encouraging the person) to visit a therapist. All too frequently, this abuse is self-medication in an attempt to cure underlying emotional issues. Once the root is treated, the remedy loses its urgency. </span><br style="font-family: Helvetica; font-size: 12px;" /><br style="font-family: Helvetica; font-size: 12px;" /><span style="font-family: Helvetica; font-size: 12px;">Beyond substances, there are less visible forms of self abuse and other hidden addictions that can harm us in the long run—even the pursuit of good health. Beware of workout programs that do damage to your body. You can get a massive endorphin release in the gym or on a run but if you are risking your ligaments and rotator cuffs you are not actually improving your overall health. Again, bartending is a profession. It is one of the best professions in the world. Take care of yourself now and always and you extend your professional life, and the party keeps going.</span><br style="font-family: Helvetica; font-size: 12px;" /><br style="font-family: Helvetica; font-size: 12px;" /><span style="font-family: Helvetica; font-size: 12px;">“Everything in moderation,” said British author and bon vivant Oscar Wilde, “including moderation."</span>Shaken Not Stirred®: A Celebration of the Martinihttp://www.blogger.com/profile/16791683818924023507noreply@blogger.com0tag:blogger.com,1999:blog-4598679398128266898.post-87850495730768348092018-03-05T13:27:00.000+00:002018-03-05T13:27:01.081+00:00The Multilevel Bartender<div style="color: #454545; font-family: "Helvetica Neue"; font-size: 12px; font-stretch: normal; line-height: normal;">
[This article previously appeared in Barlife Magazine.]</div>
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by Anistatia Miller and Jared Brown</div>
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<span style="font-family: Helvetica; font-size: 14px;">Every bartender must learn the classics. These are the drinks you will inevitably make in some form more than any others. As long as there are bars there will be customers looking for Martinis, Manhattans, Daiquirís, Gin & Tonics, Mojitos, and Old Fashioneds. Mastering these is essential to becoming a great bartender.</span><br class="" style="font-family: Helvetica; font-size: 14px;" /><br class="" style="font-family: Helvetica; font-size: 14px;" /><span style="font-family: Helvetica; font-size: 14px;">However, there is another far more important reason to learn the classics. These recipes contain the building blocks for drinks with no name, drinks made on the spot perhaps inspired by a customer who is up for trying the “bartender’s choice”.</span><br class="" style="font-family: Helvetica; font-size: 14px;" /><br class="" style="font-family: Helvetica; font-size: 14px;" /><span style="font-family: Helvetica; font-size: 14px;">For that matter, once a bartender has learned the fundamentals of the classics, the job is not over. It is easy to spend a lifetime learning the nuances and variations. Previous generations left us a legacy of classic recipes not so that we could become masters of replication of standardised formulae and stand beside those past masters, but so that we might learn from them and stand upon their shoulders taking drink a step further in our lifetimes. </span><br class="" style="font-family: Helvetica; font-size: 14px;" /><br class="" style="font-family: Helvetica; font-size: 14px;" /><span style="font-family: Helvetica; font-size: 14px;">Bartender’s choice is a personal favourite. Willy Schmidt, a German bartender working in New York during the late 1800s was more famous in his lifetime than Harry Johnson and Professor Jerry Thomas combined. “The Only” William was also famous for producing original creations for his customers. He might not remember thirty minutes later what he had mixed, but that drink and the next one would likely be the best that the customer had ever tasted because Willy had mastered the fundamental structures and could demonstrate remarkable creativity within them. </span><br class="" style="font-family: Helvetica; font-size: 14px;" /><br class="" style="font-family: Helvetica; font-size: 14px;" /><span style="font-family: Helvetica; font-size: 14px;">Today, Guiliano Morandin at the Dorchester Hotel in London is among the best living examples of freestyle masters. Give him a spirit, a few ingredient suggestions or a general direction and his well-trained palate allows him to put together a new masterpiece on the spot. </span><br class="" style="font-family: Helvetica; font-size: 14px;" /><br class="" style="font-family: Helvetica; font-size: 14px;" /><span style="font-family: Helvetica; font-size: 14px;">Building on the classics is not a new concept. In the late 1800s and early 1900s, bartenders were more akin to chefs. Louis Fouquet, who wrote </span><i class="" style="font-family: Helvetica; font-size: 14px;">Bariana</i><span style="font-family: Helvetica; font-size: 14px;"> in 1896 and could be considered the father of cocktail bartending in France made his Martini with gin, dry vermouth and crème de noyaux. Pedro Chicote, father of Spanish cocktail bartending and author of </span><i class="" style="font-family: Helvetica; font-size: 14px;">El Bar Americano en Espagna,</i><span style="font-family: Helvetica; font-size: 14px;"> </span><i class="" style="font-family: Helvetica; font-size: 14px;">Cocktails Mundials,</i><span style="font-family: Helvetica; font-size: 14px;"> and </span><i class="" style="font-family: Helvetica; font-size: 14px;">Mis 500 Cocktails</i><span style="font-family: Helvetica; font-size: 14px;">, mixed a Martini with gin, dry vermouth and four dashes of Angostura bitters. These are bartenders who learned the classics and then modified them to create their own original drinks.</span>Shaken Not Stirred®: A Celebration of the Martinihttp://www.blogger.com/profile/16791683818924023507noreply@blogger.com1