Archive for the ‘recipes’ Tag

DT #233, 21 August 2014 (Cordoniu Gran Cremant)   Leave a comment

Cordoniu Gran Cremant

 

A fresh batch of broth:
What better celebration
Excuse do we need?

Name: Cordoniu Gran Cremant
Type: sparkling wine
Recipe: Butternut Squash curry:  I got this ‘recipe’ from the Running Bug spam I received a week or so ago.  There were no quantities listed except ‘2 cans of tomatoes.’  Here’s what I did similar to their recipe…cube a butternut squash and a potato and fry these.  Add some red onion, turmeric, curry powder, red hot chillies, some chilli powder or paprika, ginger, and garlic and continue to heat about 5 minutes.  Into this, empty a can of tomatoes with juice then add some tomato purée (paste), a couple of fresh chopped tomatoes, some broth (which conveniently was just finishing nearby), some coriander (cilantro), parsley, and rinsed red lentils and simmer 15 minutes.  Add some frozen green peas and simmer another 5 minutes.  Serve on rice or, barring that, do what we did and serve on some urad dal (split lentils which have had the skin removed…lots of protein and fibre and the flavour is grand).
Venue:house

Review/notes: It’s crap cava, but it was on sale and what-the-heck, right?

[DT =Daily Tipple, explained in DT #000 here]

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Posted 2014/08/22 by Drunken Bunny in Daily Haiku, Daily Tipple, food, wine

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DT #215, 3 August 2014 (Canaletto Montepulciano d’Abruzzo)   Leave a comment

Canaletto Montepulciano d'Abruzzo and brisket

 

‘Twas not meant to be
An ode to a squaddie bar
And so it isn’t.

Name: Canaletto Montepulciano d’Abruzzo
Type: red wine
Recipe: Brisket 1: Salt, pepper, and brown a piece of brisket.

brisket 1 browning

Brisket 2: Put some onion in the bottom of the pan to flavour it and act as a rack.

brisket 2 onions

Brisket 3: Put the meat on the onions, coat with English mustard, put some water in the pan (don’t cover the onions, though), put a couple of branches of rosemary on top, cover the brisket with oil-soaked cheesecloth, cover the pan tightly with foil and a lid and bake for 4 or 5 hours at 150°C.

brisket 3 mustard
Venue:house

Review/notes: On the run in Durrington and around the Bulford Camp I tried hard to find a pub on or near the base that would be open to the public but serve primarily the enlistees, to no avail.  Of the two new pubs, I couldn’t find a draft beverage that hasn’t featured in the Daily Tipple so far either…best laid plans, etc.

[DT =Daily Tipple, explained in DT #000 here]

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Posted 2014/08/04 by Drunken Bunny in Daily Haiku, Daily Tipple, food, wine

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DT #212, 31 July 2014 (Quirky Bird Shiraz Mourvedre Viognier)   Leave a comment

Actually two Quirky Birds, if you look closely across the table

Actually two Quirky Birds, if you look closely across the table

Got a new cookbook,
Lucky charity shop find.
All Thai recipes.

Name: Quirky Bird Shiraz Mourvedre Viognier
Type: red wine
Recipe: Thai Duck Curry: Make a marinade of the juice and grated peel of one orange and 30 mL/2Tbs  each of sesame oil, minced ginger and Chinese 5-spice powder.  Mix this with 4 duck breasts cut into bite size chunks and set aside for at least fifteen minutes.

In the meantime, boil some water and add similarly chunked butternut squash; boil 5 or 6 minutes to almost tender.  Drain and set aside.

Drain the duck marinade into a large pan and heat along with a large spoon of Thai red curry paste.  Once it is bubbly and fragrant, add the duck and brown a few minutes then add 30 mL/2 Tbs of fish sauce and a small spoon of brown muscovado sugar.  When THAT is all smooth, add 300 mL of full fat coconut milk (the sort that is partially frozen at room temperature) and bring to a simmer for 5 minutes.  Break up four lime leaves and seed two red chillies and stir these in with the squash and heat for another 7 or 8 minutes.  just before serving, stir in a large handful of chopped coriander (cilantro).
Venue: house

Review/notes: The wine stood up to the rich flavours of the curry and, on its own, stood up to a more rigorous tasting…dark berries and cigar, to use the lingo.

[DT =Daily Tipple, explained in DT #000 here]

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DT #207, 26 July 2014 (Banrock Station Colombard Chardonnay)   Leave a comment

Banrock Station Colombard Chardonnay

This healthy eating
May well be the death of me
Many years from now.

Name: Banrock Station Colombard Chardonnay
Type: white wine
Recipe: Falafel…soak chickpeas overnight but don’t cook them (the starch helps bind the patties later without having to add flour).  Drain and put in a food processor with onion, parsley, cumin, egg, salt, turmeric, cayenne, and garlic…so much garlic….  Whiz them to a consistency almost of fine bread crumbs then add just enough water (I was making chicken broth so scooped a little of that) to help it bind).  Cover and refrigerate for 2-3 hours then fry small spoonfuls mashed into patties.
Venue: house

Review/notes: I’m from the Deep South and can’t enjoy catfish without a side order of hushpuppies.  As soon as I decided on basa fish for Saturday I put the chickpeas for falafel in to soak — falafel are the Arabic equivalent of hushpuppies.  These were an especially good batch, too.

The wine was awesome with the aroma of Juicy Fruit chewing gum and flavours of nuts hiding behind plums and other summer fruits.

[DT =Daily Tipple, explained in DT #000 here]

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DT #201, 20 July 2014 (Thatcher’s Heritage)   1 comment

Thatcher's Heritage Clifton

The freezer was full,
Nought identifiable.
Non-problematic.

Name: Thatcher’s Heritage
Type: cider
Recipe: You can’t fuck up cassoulet and anyone who says they have the definitive recipe is some sort of psychopath…for instance, here is one version I’ve done in the past (linked here) and another here and another here.  The “American Indian Style Cassoulet”  presented here has nothing to do with traditional ingredients the Native Americans would use but, rather, gets its name because you use every bit of the carcass (that is, you empty the freezer and put everything vaguely cassoulet-ish in).  Here’s what this one entailed.

cassoulet start

Ingredients:
150 g black beans
180 g potatoes leftover in the larder
287 g lamb cubes
215 g duck meat rendered from 650 g leg quarters cooked like confit (fat saved for cooking, bones for broth)
180 g leftover brisket
2 liters of soup from 6 tubs found in the freezer (accumulated over last 4 months)
500 mL venison stew sauce (heavily reduced wine in there)
500 mL defatted residue from the brisket last week (fat added to bacon drippings for cooking greens)
500 mL homemade salsa leftover from some nachos sometime the last several months
Dump all into slow cooker and leave on low for 6 hours. Yum.

cassoulet feast
Venue: The Clifton, Swindon

Review/notes: The Clifton was already a very good bar but now, depending on how you want to look at it, either it has become gentrified or improved.  It has DEFINITELY been tidied a bit and the garden was a very nice place to catch our breath on the long trudge uphill to Old Town after picking up some DIY crap over at Home Base.  We couldn’t linger, though, as we had some stew to overeat.

Thatcher's Heritage Clifton pump

 

[DT =Daily Tipple, explained in DT #000 here]

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Thought-free Pickled Eggs   Leave a comment

pickled eggs step 1-ish

As anyone who has run behind me on a Sunday morning can attest, I love me some pickled eggs (talk about your ‘carbon footprint’).  I love pickled anything, for that matter and used to drink pickle juice from the fridge before I found out that it doctors up sauces so well.  Now I reserve it for cooking but have somehow accumulated a bit extra and decided to use it for some delicious eggs.

Step 1: Put boiled eggs in pickle juice.

Step 2: Put in fridge for a month.

Step 3: Eat with some chips and beer.

As an alternative, you can make Welsh eggs (a variation on Scotch eggs).  Take a pickled egg and pack about a centimeter of sausage meat around it then bread the outside with herbed crumbs and some thin egg/milk/flour batter.  Fry these (or bake).  Portable breakfast or awesome bar snack!

Posted 2014/06/20 by Drunken Bunny in food

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DT #062, 3 Mar 2014 (La Vieille Ferme)   1 comment

La Vieille Ferme

Eighties artifacts.
Tidying turns up items
You forgot about.

Name: La Vieille Ferme
Type: red wine
Recipe: Leftover chicken, ground cumin, paprika, ground coriander seed, and a can of tomatoes heated through.  Add leftover rice (couldn’t find a can opener for the beans), some green/spring onions and chopped cilantro/coriander.  Warm some tortillas and add cheese then fill.  Feast.
Venue: house

Review/notes: A rather standard red for burrito night.  We’re still living in clutter but can see daylight.

I had buttons like this in the early 1980s, but this was one of Jackie’s (picked up in a shop in Athens, GA June 6, 2004 a few hours after we heard the obit on NPR).  I married well.

ronald reagan rots in hell close

[DT =Daily Tipple, explained in DT #000 here]

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