Bitter and twisted

I was on a quest for something different to kick off the cocktail hour, and I remembered Reggie Darling's post about a Manhattan. At the time I had all of the ingredients except bitters. I rectified this omission the other day, purchasing a bottle of Angostura Bitters, a mainstay of all the bars and all the drinks trays I've encountered at my homes and at my parents'.

And what a subtle but huge difference it makes to this drink and many others. Rather like martinis, two Manhattans go a very long way. A pity we didn't follow that plan last night.

The fragile state was not helped by an earth tremor this evening from the earthquake in neighbouring Burma, which had the effect of making one feel as though one was losing one's balance.

The recipe I used, for those of you wishing to indulge is:

1 1/2 msrs whisky, (I used Jim Beam, but it should be rye)

3/4 msrs dry Vermouth

Twist of lemon

Dash of Bitters

Olive

Stir together over ice and serve straight up in a martini glass.

The length of a piece of string

This article from the Telegraph is so silly, I thought I just had to share it with you.

Mind you, the idea of a marmalade martini...well, no not even that!

On tapas, but not on tap

Croquetas de Jamón y Huevo

Our recent dining habit seems to be to eat tapas when we go out for dinner - to Spanish on 4 - managed very ably by Vaughan Parkes. Saturday was one such occasion. We went to the opening of an envelope, which although pretty, and which did not disappoint as far as impressive products, fell rather short on wine and food and other important things one would normally associate with such an event. We arrived at 7 pm, and were sorry to discover that the owner was absent owing to illness, the shop designer was no where to be seen, and the white wine had run out. We swiftly returned to our own bar for further fortification, and thence to the tapas bar aforementioned.

Tapas does seem to me to be a very sensible way to drink and eat. It appears King Alfonso X of Castille thought this too.

Currying flavour

A dish we quite often make is dried beef curry. Just fry minced beef with curry paste and spices, (cardamom, cumin, cloves, turmeric all ground in a pestle and mortar), beef stock and fish sauce to taste. Add in peas and curry leaves if you have them. Leftovers, (which as I've said before, I quite enjoy more than the first time around), can be made into curry puffs, such as these and served with a green leaf salad. We had leftover boiled new potatoes, so we diced those and also added them to the curry. Just make parcels from puff pastry, and heat in an oven for about 30 minutes, or until golden brown. Serve warm or cool.

Growing up in Malaya it was a favourite snack called Epok-Epok and although there are Thai variations here, they tend to be either too sweet, or (surprisingly), not spicy enough. Curry puffs were introduced by the Portuguese to Malaya, (Malacca) in about 1511. The original Malay word Epok-Epok is a corruption of the Potuguese Empanada.

Enough about me, let's talk about saffron

Lindaraxa nominated me for a Stylish Blogger Award. The little minx.

The Stylish Blogger Award is given by bloggers to other bloggers in recognition of....

having generous friends who make kind remarks about your blog whether deserved or not.

As I had been nominated for a similar "award" recently, and not wishing to warble on endlessly about myself, I promised that if I could come up with something amusing, I would respond with that. Sadly, my attempts at creativity have sounded pretty hollow to me, so I shall just have to leave it with a very big thank you to Lindaraxa, and a bouquet of croci - Crocus tommasinianus - photographed above during our stay in the Borders, in September.

As the crocus produces the spice saffron, it seems entirely appropriate that my bouquet should consist of a variety of this plant - presenting it to one of the best cooking blogs I know. And as a Cuban, Lindaraxa will appreciate the use of the spice in quite a lot of their recipes. I'm sure she might oblige us with one of them.

Going green

From my resident Japanese correspondent:

A recent medical survey of Kakegawa in Shizuoka prefecture in central Japan shows the death rate by cancer is the lowest in Japan and total medical bills of its citizens is 20% lower than average Japanese cities!

The reason for this phenomenon is the consumption of green tea.

Kakegawa tea is slightly different from other teas in that it is double

steamed to reduce its bitterness which enables all the healthy

ingredients in the tea to be more easily dissolved, and thus more of them are absorbed.

The death  rate from heart disease is 15% lower, and from strokes 20% lower than other cities in Shizuoka which is the largest green tea producer in Japan.

The beneficial ingredients are:

Beta carotene: with antioxidants

Vitamin E: to improve blood circulation and the immune system

Chlorophyll: improves intestinal flora, good bacteria

 

In an experiment, a group of adults with slightly elevated cholesterol levels were chosen. After three months of green tea intake (strong green tea 600ml per day) and without any other changes in diet or life style, results showed:

LDL (bad) cholesterol was reduced by 9.02 on average

good bacteria in the gut improved by 10% in 10 days

Waist size reduced by 1.86cm

The trick is to grind tea leaves, making the powder that would normally be produced by matcha - our own Tea Ceremony, if you will. We began our own experiment nearly ten days ago, and will let you know how it progresses. 

Not all salads require alliteration

Pomelo salad is an enjoyable accompaniment to drinks, for those of you who shudder at the prospect of of malnutrition by salad alone.

The intoxicating combination of Pomelo, painstakingly broken down into its own tiny pods, (preferably by someone other than yours truly), and tossed with a mixture of chopped lemon grass rings, slivers of shallots, slightly grilled peanuts, deep fried anchovies, fresh mint and dried shimps, chillies, all combined with mashed tamarind, fish sauce and fresh lime juice, is an incentive to pour the next cocktail forthwith.

It also makes an unusual, but welcome hors d'oeuvre, if you don't over spice it.

Caesar salad Sunday supper

A Caesar salad with the leftover from a roasted chicken makes for a delightful Sunday evening supper. The richness of the ingredients mean that a little goes a long way.

The orgins of the salad are in dispute, but the generally accepted version is this one, (from Wikipedia):

The salad's creation is generally attributed to restaurateur Caesar Cardini, an Italian-born Mexican. Cardini was living in San Diego but also working in Tijuana where he avoided the restrictions of Prohibition. His daughter Rosa (1928–2003) recounted that her father invented the dish when a Fourth of July 1924 rush depleted the kitchen's supplies. Cardini made do with what he had, adding the dramatic flair of the table-side tossing "by the chef".

A number of Cardini's staff have claimed to have invented the dish.

I mostly followed this recipe from Delia Smith's Summer Collection. As I noted in the comments section, I used Green Oak Salanova lettuce, best quality shop bought croutons, and I also added leftover roast chicken.

Cuba Libre

I now know at least two people originally from Cuba, so it intrigued me why what is normally referred to as Rum & Coke, was given this much more glamourous name. I thought it might be an especially inappropriate name given that many have escaped since the revolution, and many who live there consider their lives to be far from free. But Wikipedia to the rescue informs thusly.

Where others might be sipping on Eggnog, Atholl Brose, or mulled wine, here in the heat of South East Asia, a Cuba Libre makes a nice change from the usual tipple in this household. And more importantly, it's too sweet to be moreish.

Lindaraxa's Garden has recently written about An English Christmas Menu, so I thought it might be nice to link this internationally. I think I'll now move onto that Veuve Clicquot you're serving with the smoked salmon.

Thirst quenching

Jean François de Troy, The Oyster Lunch, 1735, Musée Condé, Chantilly
Apparently the first painting in which champagne is depicted, (in the wine cooler in the foreground).

As an old tart once said: I only drink champagne when I'm happy, and when I'm sad. Sometimes I drink it when I'm alone. When I have company, I consider it obligatory. I trifle with it if I am not hungry and drink it when I am. Otherwise I never touch it - unless I'm thirsty.

Spending money like water

Nahm Restaurant at The Metropolitan Hotel

Entrance to The Metropolitan

Lobby of The Metropolitan

A long lost friend came to visit Bangkok recently and took us to the new neighbourhood star restaurant "nahm", which means water in Thai. The chef is David Thompson of the Michelin-starred "nahm" in London. Convenience wise the restaurant could not be better located; The Metropolitan uses our soi (lane), so we are literally next door. Cocktails here, and dinner there makes for a traffic-less and stress free experience.

One downside however was the expense - nearly USD500 for three. This cost is probably not exceptional in London, but in Bangkok it is unusual, especially for Thai food, so it is unlikely to become a regular watering hole, unless someone else is picking up the tab. Thankfully, this was one such occasion. Otherwise it is literally spending money like water, although I suspect the name choice has little to do with that.

Gilding the lily

One of my delightful guests sent over a bouquet of flowers. It needed a bit of tweaking, (such as the removal of the pink and gold-threaded ribbon), and placement in a grander and more over-the-top bowl with gilded lotus flower feet. He did not see it before it left the florists, and was terrified it might be too ghastly for words, but I assured him, when I rang to thank him, that it was exquisite, and I'm sure you'll agree. But apart from that thoughtful gesture, its arrival in the late morning meant that it was not something that needed my attention when guests were arriving.

At about the same time, I was preparing the set up, with champagne and wine waiting to be placed in the fridge, once room had been made by the removal of the large casserole of coq au vin, which we had made the previous evening. Champagne does slip down easily. All of this did.

The table was laid during the late morning. Cleaning it all the next morning, (by hand) is a task that concentrates the mind and is certainly not quite il dolce far niente which would have been my preferred activity for the day. But it's good for the soul, and there is a reward in doing things for others whom you cherish.

An international tale

The author of Lindaraxa's Garden has very kindly invited me to write a guest post about the soufflés we cooked the other night. Please go and read it here, and all the other terrific recipes that she makes. The story of Lindaraxa's Garden is written here. I have not yet been to the Alhambra Palace in Granada, so initially I assumed this was the author's garden at her home in Florida. However, it was also the same name of her home in Havana, which she left in 1960, so my initial assumption was not too wide of the mark.

By one of those extraordinary quirks, it has now turned out that the author of Lindaraxa is related to a friend of mine that I have known for a very long time, since my days in Hong Kong. I had not been in touch with him for a while, and last thought that he was still living in New York, but he has moved to Miami, and we have been in touch. A small world, and indeed an even more international tale, all thanks to a soufflé.

Soufflé salad on Saturday

The two leftover soufflés were chilled overnight in the fridge and I had thought of reworking them as a double cheese soufflé, but was wary of the high fat content this would require. Instead, we just eased them out of their ramekins, and served them chilled with an avocado, sliced cabbage and tomato salad. Chilled, the soufflé had much similarity to a quiche. That, the lack of added cream, and after 1500 metres in the pool, made for a much less guilty experience. But who needs that? I managed to eliminate that sense of well-being pretty swiftly with a night of debauchery.

It's all about balance, as we know.

Simple soufflé supper

Good enough to eat

Buttered ramekins coated with grated Parmesan

Egg yolk, white sauce, broccoli and blue cheese mixture, cooled, awaiting...

...whisked egg whites

Et voilà

As usual when there are just the two of us, we eat supper in the kitchen. Last night's collaborative effort was broccoli and blue cheese soufflé. We made four, according to the recipe, but managed only one each, as they are very rich. The left overs will be reworked, possibly as "double cheese" soufflés, although the requirement of cream seems likely to rule that out for me. But working methodically, and in concert makes this a relatively easy supper, with only 30 minutes prep time and 30 minutes in the oven.

Sixty lengths of the pool are begging my attention today, to effect some damage control. I'd better get on with it.

Think pink drink

The blood red grapefruits we can buy at the moment make for a good addition to the orange juice in the morning. It occurred to me that they might also make a good substitute for limes in a margarita, and indeed they did...last night, lest you think I'm now drinking them for breakfast. I used to serve margaritas in the usual martini glass, but find old fashioned glasses more suitable, which could be something to do with the fact that they need refilling less often. And with such a busy life...

Joining the blue rice set

This evening's chilled sake over ice made a heavenly aperitif. The product of this brewery is from Kyoto. We are often much amused by the frequent mispronunciation of the wine, including sarki. More correctly it should be sa-ké, with emphasis on the second syllable. But after several glasses not many people really care. Obviously. 

These modest libations are a good way of soothing the furrowed brow after a few days of irritating Wifi installation.

Putting on the Ritz

A visit from an old friend we haven't seen for seven years, (at the funeral of his long time partner), galvanised us out of our lethargy as far as giving dinner parties. Fish pie as the main course allowed for not too onerous service by the hosts and this was nicely complemented by Pinot Grigio. Several bottles, it would seem from this morning's clear up. It's good to catch up.

Sadly the candles misbehaved and one of the candleshades fell and sliced the top off the antique ladle in the centrepiece tureen. But it's a clean break and Superglue will come to the rescue. Hardier candles are hard to find in this neck of the woods. 

Funnily enough I had a premonition that this might happen, but in my imagination the damage was to one of the glasses, and replacing this Waterford pattern is not an easy task, so I am relieved, even if my sensory perception is failing.

Bubble and trouble

The Widow Clicquot's brew kicked off a a charming and memorable celebration of an anniversary, which was so impromptu in its design that it turned out to be the greatest fun. Waterford in its best form was given justice too!

Martin eyes

Dorothy Parker's quip:

I like to have a martini,
Two at the very most.
After three I'm under the table,
After four I'm under the host.


is good advice I followed on Monday evening. A pity she didn't also state the obvious, that half a bottle of Pinot Grigio with dinner, and postprandial drinks wouldn't make for a very happy temperament the following day.

And the irony is that yesterday and today are important Buddhist days. Lent.

Clearly observed in alcohol abstention, I'm glad to say.