Syrah
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Posts posted by Syrah
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Fortunately, my wife goes on a couple of "girls' weekends" every year where just about any wine is considered a "big deal."
Can I be your wife's new girlfriend? We women , of course, know nothing about wine and are just thrilled to get free plonk that we can drink in the jacuzzi while we discuss our husband's performance. And lack of. It's a blast.
Or just save it for cooking when the hoi polloi are coming for dinner.
I assumed he meant after the first few bottles!
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I also love quiche. My favorite is my own recipe, made with egg, condensed milk, diced ham or crumbled bacon, shredded cheddar, and leftover wild rice in a short crust.
As in sweetened condensed milk? or do you mean evaporated?
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Sherry and mushrooms make an awesome soup.
SO mushrooms
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Using what's in season is the best idea. I like the idea of roasted pears. Orange is underrated as a fruit. I can imagine orange chunks, grand marnier, and a zabliogne as custard. Bit of mint maybe.
Trifle means an insignificant thing, but it can be very elegant with a good combination of flavours. Good booze, good fruit. good cake, and cream.
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b) not to have a rehearsal dinner, since, as my husband says, "You don't rehearse a show that's been open that long".
Your husband has the right approach, and he made me laugh. Double points.
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And there is an eggplant dip I've made a few times topped with pine nuts...
Pine Nuts.
Makes for an awesome rocket pesto (or for the North Americans arugula)
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Brie melted on toast with dukkah.
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If I can be so bold to cheat a bit on the beets, one of my favourite menu items at Cru Restaurant here in Vancouver dresses beets with truffle vinaigrette, then pairs them and crispy shallots with...
...smoked albacore tuna.
Edited to say that by "cheat" I mean that the beets aren't pickled.
That's forgivable. I forget that in most of the world, beets are consumed fresh and not pickled most of the time.
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Pineapple!
Should I be obscure? Pineapple and beetroot are traditional hamburger fillings in Australia.
SO pickled BEETROOT (or BEETS) as you all seem to call them.
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Basil as in caprese salad
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Jerusalem artichokes make a lovely, light creamy soup.
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Sounds like anorexia to me.
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Greek salad on a stick (cherry tomato, cucumber chunks, feta cubes) you could serve with a dressing or just brush with olive oil.
Banana split on a stick (bananas coated in that marshmallow spread stuff, dipped in melted chocolate and rolled in nuts. You could put one of those cherries on top)
Minature Choc Ices from Delia Smith http://www.deliaonline.com/recipes/miniatu...es,1408,RC.html
You could go totally retro and do one of my mothers signature dishes from the 80's.. Cheese cube (cheddar or Tasty), cabanossi (I am now wondering what that translates to, oh click link , so a mild salami would work) and a gherkin (sweet pickle) slice on a toothpick.
Grilled eggplant with proscuitto with some sort of cheesey mixture (maybe goat or something) spread on it and then threaded on the stick, so it sort of scrunches up. You could regrill it at that point to melt the cheese a little.
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Do you have The Cheese Board cookbook, Carolyn? Their scones freeze beautifully. They're a drop scone. Can flavor them a million ways in addition to the variations in their book. My particular favorite is the pumpkin version -- as they say in the book, it is surprisingly light for a pumpkin baked good. I also make a ginger version: I add a teaspoon or two of ground ginger to the dry ingredients and lots of chopped crystallized ginger.
Edited to say I just re-read your post and realize you want a tea scone, not a breakfast scone. Whatever scone recipe you use, they all tend to freeze and bake up beautifully.
And get The Cheese Board Cooperative book. They have good recipes and lots of good ideas.
What is the difference you mean by breakfast scone? I assume tea scone is what I think a scone is.
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I make a herby salsa verde dressing that is delicious. I like it on crisp green beans with avocado.
Salsa Verde
2 cups Italian parsley
2 cups basil leaves
1/4 cup mint leaves
3 cloves garlic
2 Tbs Dijon mustard
5 anchovy fillets (optional)
1/2 cup extra virgin olive oil
2 Tbs red wine vinegar
Blitz in a food processor or chop fine and combine.
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I'm half-Japanese, in case you're wondering, and this identity has played a relatively significant role in my culinary philosophy.
OK, tell us more about it!
My thoughts exactly!
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I think they're beautiful, in a somewhat unsettling sort of way. It's real food.... about as far away from styrofoam packed supermarket meat as you can get.
You captured my thoughts exactly.
I do think I'd like it better as part of a whole goat. The heads seem to be floating eerily.
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Mixed grill of lamb chops and shrimp.. ahem Prawns (
PCL) with a mango-asian chilli salsa and a BIG can of Foster's.Works for me Mate,
~ C
LMAO.. Australian's don't drink Fosters. We export it for a reason.
PCL.... I have never considered mushy peas to be an Australian or a NSW thing at all. You can get them from Harry's in a pie floater but other than that.. I cannot even think of where they would come in.
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Split pea soup is certainly a classic. It always reminds me of Christmas, when after the ham was gone we would be subjected to a weeks worth of soup in 40C heat.
When I think of retro food, I reminded of what was considered the height of sophistication at my mothers gatherings. She would take pieces of devon (also known as bologna I believe in other parts of the world) and spread with mashed potato, roll up and secure with a toothpick. The toothpick was very important! I discovered this when helping her make them and forgot a few toothpicks.
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That's something I've always wondered too.
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Following on from Ben's idea... Bush Tomato chutney is lovely. I buy it commercially and it is brilliant on a steak sandwich.
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I shop weekly.. but I can pickup some fresh things pretty easily throughout the week like bread, milk and other bits and bobs.
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I tim tams. Why oh why can't they sell them in the states. Actually, its probably better that they don't.
I traded with an Australian pen pal some reeces PB cups for a whole whack of tim-tams. OMG, they were fabulous.
They are made with real sugar and not high fructose corn syrup.
Too funny!
My boyfriend has just bought some that he is sending to an American friend right now. Since I never have them in the house, I did confirm that yes they have real sugar. Is it really that unusual in American products? I would have thought you would have a big sugar industry too.
it's 10% fat content. I assume it's supposed to mean 1/2 milk, 1/2 cream .
50's cocktail party
in Food Traditions & Culture
Posted
This may be a useful resource
http://www.foodtimeline.org/fooddecades.html#1950s