FrogPrincesse

Kay - the salmon is cooked in the oven for about 10 minutes at 425F

I made the guanciale from Babbo recently. The recipe could not have been easier, however it took me months to find the pork jowls. I almost gave up until one day I found a package in the freezer case at my butcher shop. 3 jowls, 2.5 lbs total. I added the cure (no pink salt in this recipe, just salt, sugar, peppercorns, and fresh thyme) and waited for 7 days. Then I let them dry in my spare fridge for about a month. Here is the result... I could not be happier with the outcome. It's even better than bacon and you can really taste the thyme.

SobaAddict70 - Beautiful dishes. I need to put my hands on some samphires because I love their briny taste. Your asparagus and poached egg dish is a classic dish that I want to make very soon, with duck eggs if I can find any.

Test driving this White Negroni variation for a cocktail party that I am hosting tomorrow. Usually Junipero is my gin of choice, but I decided to use the Beefeater that I just bought yesterday. White Negroni (Dutch Kills version) 1.5 oz gin 3/4 oz Suze 3/4 oz Dolin blanc vermouth Lemon twist Wow, this is good, and I love the Beefeater in this drink. Until now I thought that the White Negroni with Cocchi was my favorite but now I am really confused... More experimentation is in order.

I made a Slope tonight with the following ratios: 2 oz Rittenhouse rye 3/4 oz Punt e Mes 1/4 oz R&W apricot liqueur 1 dash Angostura bitters I was concerned that the apricot may overwhelm the drink. It was quite the opposite. At first this Manhattan variation seemed a little intense with the Punt e Mes and rye dominating the drink. The apricot gave it a nice subtle finish.

Salmon fillet wrapped in Parma ham with Puy lentils, spinach, mint, and yoghurt. The ham keeps the salmon really moist. I really like lentils and having them with fresh spinach and plenty of herbs is delicious.

I had a Blood Orange tonight (on the Campari thread) and I made him a Manhattan with Woodford bourbon, Carapano Antica, Boker's bitters, and brandied cherries. After dinner, he was in the mood for a Caucasian...

This one is very good with some grapefruit undertones. It reminds me of the Jasmine. The Blood Orange by Jeff Morgenthaler. 1.5 oz gin 1.5 oz orange juice 0.75 oz Campari 0.75 oz dry vermouth

A total guess... I am thinking that it could be Kouign Aman in San Diego. She posts regularly in the gardening thread.

A couple of things. I believe Phil's original recipe called for Beefeater. And M & R for the sweet vermouth. Served up. Was the orange peel flamed? All of these elements will make the difference from a "regular" Negroni more apparent. It feels like the seven errors game. The orange peel was flamed - at least I got that right. Regarding the gin, I thought that Junipero would be a good match as it's juniper-forward, but since I never had Beefeater I could be wrong. I don't have M & R; I realize that Carpano Antica may be more present in the drink and may offset the balance to some extent, but I noticed that Gary Regan does not specify what type of vermouth to use when he posted the recipe a while back. I am a little reluctant to get a bottle of M & R just for this drink (I already have Carpano Antica, Dolin rouge, and Vya). Regarding serving the cocktail up (vs. on the rocks), I noted that point in my post but I just couldn't bring myself to it... That part is very easy to change though.

Just found the answer here ...

Great looking lasagna, Shalmanese. Did you use ricotta or bechamel, and what type of sauce did you use? Tonight we had Jamie Oliver's "fantastic roast chicken" with butter, thyme, garlic, lemon zest and home-cured pancetta/tesa (my modification - the original recipe calls from prosciutto) under the skin. My favorite way to roast a chicken.

Sorry I was not clear. Why is this variation called a "Cornwall" Negroni? I cannot understand the connection.

Tonight I tried Phil Ward's Cornwall Negroni. I built it on ice because somehow it did not feel right to serve a Negroni up. The Negroni is a cocktail that I enjoy seeing evolve as the ice melts. It is very good, but not that different from a regular Negroni, despite an increased amount of gin. I am still trying to figure out the origin of the name. Does anybody know?

Champs Elysées variation from Zig Zag Cafe. The cocktail was a little sweet and unidimensional. My husband detected "sour apple" notes which is not a good thing; we are usually Chartreuse fans. I see that the original recipe from the Savoy cocktail book uses a lot more lemon juice, so I may have to give it another try.

Shaken, but it makes much more sense to me to build it directly in the glass, similar to a Negroni.

Thanks! The Bensonhurst was not a hit initially because at first it tasted like a dry Manhattan with a syrupy quality contributed by the maraschino. I had it side by side with another Brooklyn variation that we liked immediately, the Bushwick, and the Bensonhurst seemed quite sweet in comparison. For a moment I thought that maybe I had forgotten the Cynar, so I took a sip from my measuring cup to confirm that it had been included. The Cynar is there, but mostly at the end, and gives a nice herbal finish to the drink (which my husband did not care for, but he is not a Cynar fan by any means). It the end this cocktail really grew on me. It is quite subtle and intriguing, not what I expected based on its description as a “tough-guy drink”. I entered it in my notebook so I will be making it again. I saw two versions of it online. The one I tried was actually the second one. Oh Gosh! version 2 oz rye, 1 oz dry vermouth, 1/3 oz maraschino, 1 barspoon Cynar (~ 1/6 oz) Diffords version 2 oz rye, 1 oz dry vermouth, 1/4 oz maraschino, 1/8 oz Cynar For references purposes, here is my go-to Brooklyn recipe (from Vintage Spirits and Forgotten Cocktails) 2 oz rye, 3/4 oz dry vermouth, 2 tsp (~1/3 oz) maraschino, 2 tsp (~1/3 oz) Amer Picon The version from Oh Gosh! contains more maraschino and Cynar compared to the version I tried last night, so it's possible that the Cynar is more noticeable with these ratios. I would be tempted to try it again with the Brooklyn ratios, just substituting the Cynar for the Amer Picon.

Seafood risotto

A Brooklyn variation with Cynar, from Chad Solomon: The Bensonhurst. Rye, dry vemouth, maraschino, and Cynar.

A very nice Brooklyn variation: The Bushwick with rye, sweet vermouth, amer picon, and maraschino liqueur, a Phil Ward creation.

Onion Soup Les Halles In my experience, browning the onions takes longer than specified in the recipe (about 45 min vs. 20 min). I was a little short on the chicken stock so I added some demi-glace. The bacon was home-cured fresh bacon. I love this recipe! It was just for the two of us but I made a full-scale batch and froze the leftovers into single portions for later use... Before going in the oven: After:

Tonight I made a Southside with Bols genever. I used the recipe from Joy of Mixology with minor modifications: 1 lemon cut into 4 wedges 2 teaspoons sugar 6 mint leaves 2.5 oz genever Muddle lemon wedges, sugar, and mint. Add genever and ice, shake, double strain.

Just a note that there is no orange juice in the Cin Cyn recipe in the Babbo cookbook. The rest of the recipe is identical to what you entered in the Kindred Cocktails database, with the gin specified as Junipero.

I have a bottle of Bols genever that has been languishing in the liquor cabinet and I am looking for new ideas apart from the occasional John Collins. This one is the Dutch Courage that I made tonight with a couple of tangerines and a cara cara orange. 1.5 oz Bols genever 2.5 oz tangerine and cara cara orange juice (the original recipe called for Satsuma) scant 0.5 oz Cointreau orange bitters (Regan's and Angostura)

A savory cannoli.... Wow! I want one. Tonight, a simple one-pot dish. Baby broccoli from my CSA tossed with olive oil and pressed garlic, baked together with a couple of rockcod fillets wrapped in homemade tesa/pancetta. Lemon halves are baked in the same dish and used to season the fish before serving. Really nice and so simple (based on a recipe in Jamie Oliver's The Naked Chef Takes Off).