Here’s the kind of thing you can do with fresh herbs and fruit. Saute a diced onion (we used a vidalia last night) Add a couple of diced celery stalks to the onions and cook a bit more. Add as many sliced drained olives as suits (we add about 1/2 cup). Add three medium tomatos… Continue reading Sairey Gamp’s Summer Tomato Linguine
Category: Recipes
Food and drink recipes from Dr Booze
Summer Sauces
When you get right down to it, most of the ingredients in our food our quite dull: meat, starch, veg. If you want to improve them you have to dress them up. Onions and nuts to the rice, butter and lemon over the broccoli, and hollandaise over the meat (and everything else for that matter.… Continue reading Summer Sauces
Uber Aubergine!
And what a ripasso! I don’t know if Masi is getting better; perhaps 2006 was an exceptional vintage; or maybe it was just the right meal and the right wine…
Greek Gifts
I was feeling all zorba-esque this week, so I bought three Greek wines to try. If you’re thinking retsina, you probably have bad memories of a party long long ago involving inappropriate behaviour. No one who actually likes wine, likes retsina. Near as I can tell, the popularity of retsina stems from a) smoking so… Continue reading Greek Gifts
Angostura Bitters & the Banshee!
The thing you have to understand with cocktails (and all food) is that astringency is important. Celery is astringent. Grapefruit is astringent. Romaine is astringent. The absence of astringency begats a palate for fat people. Angostura Bitters is widely available and perhaps the most useful cocktail ingredient ever invented. It is gentian extract. Apparently it… Continue reading Angostura Bitters & the Banshee!