A1,Aberfoyle,bsinthe Drip

List of cocktail given below alphabetically. These will help you to enrich your collection of cocktail recipes. So try it!

A1

Ingredients---------------Qty
Gin----------------------2oz
Grand Marnier---------1oz
Lemon juice-------------1 dash


Method
Shake all the ingredients together and strain into martini glass. Serve with a twist of lemon.

Aberfoyle

Ingredients---------------------------------Qty
Vodka---------------------------------------3oz
Drambuie-------------------------------------2oz

Method
Build in an old fashioned glass.

Absinthe Drip

Ingredients------------------------------Qty
Pernod----------------------------------2oz
Sugar cube------------------------------1 no

Method

In the likely event that you do not possess a drip glass, half fill a 5oz. martini glass with crushed ice and place the sugar-cube in the centre.

Now slowly drip the absinthe, one drop at a time , on to the sugar-cubes until it has added.

Serve with a twist of lemon and a short straw.

Orange Caramel

Serve as a light and elegant finale to a rich meal. When the caramel-drizzled orange rounds are refrigerated, the caramel melts into luscious syrup.

Ingredients------------------------------------Qty
Orange ( Large navel)---------------------------6 nos.
Brandy-----------------------------------------2 ½ tbs
Sugar----------------------------------------1 cup

Method

From oranges, with vegetable peeler, remove 6 strips ( 3” by 3 / 4” each ) peel. Cut strips lengthwise into slivers.

Cut remaining peel and white pith from oranges. Slice orange into ¼-inch-thick rounds and place on deep platter, overlapping slice slightly. Sprinkle with brandy , if desired, and orange peel.

In 1 ½ - quarter saucepan, cook sugar over medium heat, stirring to dissolve any lumps, until sugar has melted and turned deep amber. Drizzle caramel over orange slices. Cover and refrigerate until caramel melts, about hours. Makes 6 servings.

White lady

The Cocktail white lady is very much similar to the Cocktail Sidecar. Harry MacElhone first launched the white lady while at Ciro Club in London in 1919. The recipe was lemon juice Cointreau and crème de menthe, a most enticing combination at the time.

The Common ingredients for the modern White lady is a dash of egg white. The Popularity of the white lady has led to some colourful variants , such as the Blue lady , Pink lady etc.

Ingredients----------------------------Qty
Cointreau ( Triple sec)------------------1 oz.
Gin-----------------------------------1 oz.
Fresh lemon juice---------------------1 oz.
Egg white ( optional)------------------1 dash.

Method
Shake all the ingredients together with a scoop of ice and strain into a 5oz. martini glass.

Creamy Polenta

Creamy Polenta
Polenta has long been a popular staple in northern Italy and now the World loves it. This recipe gives you a lump free finishes product.


Ingredients ----------------------Qty
Yellow cornmeal----------------1 ½ Cups
Parmesan cheese ( Grated)-------1/ 2 cup
Butter or margarine--------------4 tbs
Salt-------------------------------1 tsp
Clod water----------------------2 cups
Boiling water----------------------5 cups

Methods

In 5-quart oven , combine cold water and salt. With wire whisk, gradually beat in cornmeal until smooth. Whisk in boiling water. Heat to boiling over high heat. Reduce heat to medium-low and cook, stirring frequently with wooden spoon, until mixture is very thick, 20 to 25 minutes.

Stir Parmesan and butter into polenta until butter has melted. Served immediately. Makes 8 accompaniments servings.

Quote

"You can tell a lot about a fellow's character by his way of eating jellybeans." Ronald Reagan

The Kir

The drink is named after the Abbe, Felix Kir, Kir (1876 - 1968), Resistance hero and wartime Mayor of Dijon. In France it is usually drunk as an apéritif before a meal or snack. Originally the wine used was Bourgogne Aligoté, a lesser white wine of Burgundy. Nowadays, various white wines are used throughout France, according to the region and the whim of the barkeeper. Many prefer a white chardonnay-based Burgundy, such as Chablis.

Ingredients-------------------Qty
Crème de Cassis-------------1 tsp
Dry white wine ( Chilled)-----1 wine glass

Method

Drop the cassis into a wineglass and pour the chilled white wine over it. If mixing a kir royale, use a champagne flute.

Besides the basic Kir, a number of variations exist:

Kir Royal - made with Champagne
Kir Pétillant - made with sparkling wine
Cardinal - made with red wine instead of white
Kir Imperial - made with raspberry liqueur instead of cassis, and Champagne
Kir Normand - made with Normandy cider instead of wine.
Kir Breton - made with Breton cider instead of wine.
Cidre Royal - made with cider instead of wine, with a measure of calvados added

Couscous

Couscous is not a grain , but a tiny pasta from semolina flour. Here’s a basic recipe and some variations. Couscous is traditionally served under a meat or vegetable stew. It can also be eaten alone flavoured or plain, warm or cold, as a dessert or a side dish.

Ingredients------- --------- Qty
Couscous ------------1 cup
Salt-------------------3/ 4 Tsp
Butter or margarine-------1 tbsp
Dark seedless raisins ( optional)-1/ 4 cup
Water-------------------1 ¼ cup

Methods

In 3-quarter saucepan, combine water, raisins if using, butter, and salt: heat to boiling over high heat. Stir in couscous.
Remove from heat: cover and let stand 5 minutes. Makes about 3 cups or 4 accompaniments servings.

Variations

Lime Couscous

Prepare couscous as directed but omit raisins and add 1 table spoon fresh lime juice and ½ teaspoon freshly grated lime peel to water.

Moroccan Couscous

Prepare couscous as directed but add ¼ teaspoon ground cinnamon, ¼ teaspoon ground turmeric (optional), add ¼ teaspoon ground cumin to water.

Dried Tomato and green Onion Couscous

Prepare couscous as directed but omit raisins and add 1 green onions, sliced and 5 dried tomato halves, chopped, to water.

Dried- Cherry Couscous

Prepare couscous as directed but substitute ¼ cup dried tart cherries for raisins.

Mint Julep

Part 12, “how to make a good cocktail in- house”.

The Classic Cocktails, know how??

Mint Julep

A great cocktail for Whiskey connoisseur. The concise Oxford dictionary defines the word ‘julep’ as ‘a sweet drink , especially as a
vehicle for medicine’. The origin of the word is traced to the Arabic julab and Persian gulab, meaning ‘rose water’.
Ingredients Qty Fresh Mint Leaves 1dozen Castor or Granulated Sugar 1 tsp. Bourbon Whiskey 3-4oz Ice cubes Lots of Short straws 2nos.

Method
Place 8 of the mint leaves in julep mug or al old fashioned or old highball glass with the sugar and dash of Bourbon (enough to wet the
whole mixture). Muddle together with a pestle or the back of the bar spoon until the mint is nicely bruised. Fill the mug with crushed ice,
add 1oz. bourbon, stir until the mug has frosted. Top up with bourbon, stir and plant the reaming mint leaves into the top of the ice cubes
Insert the short straws and serve. Not only do you experience the unique essence of the drink , but the short straws mean that your
noise is permanently amongst the mint leaves, increasing the peppermint bouquet.

Paella

Aromatized Rice ,Rice preparation, Part 2

Paella

Every Spanish cook has his or her own version of paella. Which may include a wide range of ingredient in every paella is a medium -grain rice, such as Spanish Valenca or Italian Arborio, because of their texture and the way the grains cling together when cooked. Paella is a typical Spanish dish and is traditionally cooked in a "paellera" - a round flat pan with two handles - which is then put on the table. It is normally made using shellfish but can also be made with chicken or rabbit. In many Spanish villages, especially in coastal areas, they use a giant paellera to cook paella on festival days which is big enough to feed everybody.

Ingredients Qty Olive oil 1 tbsp Boneless chicken pieces 500gms Chicken sausages 2 pieces Prawns (if using cooked prawns substitute fish stock for the water) 200gms Mussels 12nos. Rice (traditionally short grain rice) 500gms Carrots, finely chopped 2nos. Medium-sized tomatoes, skinned and finely chopped 2nos. Green beans 100gms Cloves of garlic, coarsely chopped 2nos. Small onion, finely chopped 1nos. Red pepper, finely chopped 1nos. Bay leaf 3pcs. Water 1liter Dry white wine 300ml Lemon wedges

Methods

In deep pan, heat oil over medium-high, heat until very hot . Add chicken and sausages cook until brown ed , about 10 minutes. With slotted spoon, transfer chicken and sausages to bowl.Reduce heat to medium. Add onion and chopped red pepper to the pan: cook, stirring frequently, until onion is tender, about 5 minutes. Stir in garlic and ground red pepper; cook 30 seconds. Add tomatoes with their puree and wine; cook, braking up tomatoes with side of spoon, until liquid has evaporated.Stir rice, carrots, green beans, bay leafs and salt into the pan. Thinly slice sausages; return rice and chicken to the pan. Heat to boiling over high heat. Reduce heat; cover and simmer 20 minutes.Tuck mussels into paella; cover and cook 3 minutes . Tuck shrimp into paella; cover and cook just until mussels have opened. Discard bay leaf and any mussels that have not opened. Sprinkle paella with parsley and serve with lemon wedges.

Quote

One cannot think well, love well, sleep well, if one has not dined well". -- Virginia Woolf

Part 11, “how to make a good cocktail in- house”.

The Classic Cocktails, know how??

The Sidecar

This brandy based cocktails dates back to 1931 and is attributed to the great Harry MacElhone, founder of the world famous Harry’s New York Bar.

Ingredients---------------------------------------------- Qty

Brandy (preferably Cognac ) ---------------------------1oz.

Cointreau ------------------------------------------------ 1oz.

Freshly Squeezed lemon juice ---------------------------1oz.

Method
Shake all the ingredients together with a scoop of ice and strain into a 5oz. martini glass , garnish with slice of lemon.

Aromatized Rice

Aromatized Rice

The most widely used staple food in the world is rice. Rice which is included in our lunch and dinner , is eaten with delicious curry every day. It is estimated that more than 2 billion people rely on rice as primary source of nutrition. In our food and beverage column, we will help you to aromatize your rice preparation.

Follow the basic directions to cook up fluffy rice, and then add the desired flavouring for one of those below.

Ingredients ----------------------------------Qty

Chicken Broth or Vegetable stock ----------- 1 cup .

Water ---------------------------------------¾ cup.

Regular long-grain rice -----------------------1 cup.

Salt--------------------------------------------- ¼ tsp.

Prepare the rice long with water and broth or stock, stir rice and put salt to taste. Then add your desired flavouring, given below. Do not stick to the reference , use your innovative ideas to sooth your taste buds.

Lemon- Parsley Rice
Cook as directed. Stir in 2 tablespoon chopped parsley and 1 teaspoon freshly grated lemon peel.

Cumin Rice ( Jeera Rice )
Cook as desired. add cumin seeds to rice , stir well on a low heat.
Asian RiceCook as directed but omit salt. Stir in 2 green onions, chopped . 2 teaspoon soy sauce, ¼ teaspoon sesame oil.

Lemon – Parmeson Rice

Cook as directed. Stir in ¼ cup freshly grated Parmesan cheese, 1 teaspoon freshly lemon peel , and ¼ teaspoon ground black pepper.

Coconut Rice

Cook as directed . Stir in ½ cup unsweetened coconut milk, ½ teaspoon freshly grated lime peel, and pinch ground red pepper (cayenne).

Herb-rice
Cook as desired. Chopped the desired herbs, sprinkle over the rice and stir it.

Quote

"Part of the secret of success in life is to eat what you like and let the food fight it out inside." --Mark Twain

Decorative ice cubes

Making decorative ice cubes. A small tip to make your cocktail or any ice drinks look elegant.

These are particularly good for enlivening simple cocktails and mixed soft drinks.

1. Half –fill ice cubes trays with water and freeze until firm.


2. Dip pieces of fruit, olive, citrus rind, edible flowers or mint leaves in cold water, then place in the ice cube trays.



3. Top up the trays with water and freeze until hard.

This will give a nice eye-applying to the drinks. You also can add some food essence in the water before you place in the trays.

Gimlet

The Gimlet, another sexy-easy shaking cocktail was named after the sharp metal utensil that was used to perforate casks and sometimes doubled as a rudimentary corkscrew. The cocktail was the product of two ingredients that came together by geographical and medicinal circumstance. A plymouth gin is preferred but nay other gin can also be used.

The second constituent was Rose’s Lime cordial, a condensed and sweetened lime-juice product. First invented by a Scotsman named Lauchlin Rose in 1867, this cordial like many other beverages of the era had a pharmaceutical inspiration, in this case as prevention for Scurvy.

“GIMLET “

Ingredients------------------------------------Qty
Gin ( Plymouth if available)--------------------20 o.z
Rose’s Lime Cordial (Cordial)-------------------1 oz.
Lime slice----------------------------------------1 nos.

Methods

Shake the ingredients together with a scoop of ice cubes and strain into a chilled 5oz. martini glass. Decorate with slice of lime and served.

Method 2

Put the ice cubes into an old-fashioned glass, pour the lime cordial over the ice cubes and stir. Add the gin , stir and decorate with a slice of lime.

Margarita

Margarita, it sounds like a name of a beautiful girl from far west. May be yes! But this is a cocktail known by the best example of tequila’s mix ability.

Ingredients----------Qty
Tequila-------------2oz.
Cointreau ( Triple sec)----1oz.
Freshly squeezed lemon----1oz.

Methods
Put the tequila , lime juice and Cointreau into a cocktail shaker with the cracked ice. Shake thoroughly and strain into a cocktail glass or Margarita glass rimmed with salt, oppentional. Decorate with lime slice.

A la carte and Table d'hôte

Very often I come across many guests getting confused between “A la carte” and Table d'hôte. So, next time when you visit a restaurant, remember this …A la carte, it’s of French origin means "from the menu”. Here a menu is presented to the guest and he chooses from the menu. All items are priced separately. An example of A la carte menu is given below for your reference.

A la carte menu
Choice of Soup ----- ----- Rs.120

Chicken Tikka ----------- Rs.250/-
Mutton Roghan Josh -----Rs.450/-
Tandoori Roti -----------Rs.50/-
Ice cream of your Choices- Rs 150/-

Table d'hôte denotes ("host's table") indicates menu where multi-course meals with limited choices are charged at a fixed price. Such a menu may also be called pre fixed ("fixed price"). Because the menu is set, the cutlery on the table may also already be set for all of the courses, with the first course cutlery on the outside, working in towards the plate as the courses progress. When a Table d’hote cover has been laid, the steward should remove, after the order has been taken, any unnecessary cutlery and flatware and any extra items that may be required. Where as Table d'hôte comprises.

Table d'hôte denotes Rs. 450/-

Choice of Soup
Paneer Tikka
Mutton Roghan Josh
Tandoori Roti
Ice cream of your choices

Do you know.....?
Concept of ‘Jutha’:’Jutha’ means something that came in contact with your mouth, your saliva or your plate (while eating). It is basically something that directly or indirectly came in contact with your saliva. It is considered very rude and unhygienic to offer someone else your ‘Jutha’ unless you are very close family, couple or close friend. So, avoid doing this if you are not sure how your other Indian diners feel about it. (Unknown sources )

Food quote

"Tell me what you eat, and I will tell you what you are." Anthelme Brillat-Savarin

Part 7, “how to make a good cocktail in- house”.

The Classic Cocktails, know how??
“Bloody Mary”

The one of the world famous cocktail ever produced. There is much confusion and contradictory evidence as to when, where and by whom the “ Bloody Mary” was invented ! An opaque idea of it’s’ origin goes to year 1921 at Harry’s New York Bar .

Ingredients----------------------Measure
Vodka-------------------------------3oz
Freshly squeezed Lemon Juice-----½ nos.
Tabasco Sauce-----------------------1-3 dashes
Worcestershire sauce-----------------4-6 dashes
Salt and pepper------------------------To taste
Ice cubes----------------------------------3pcs.

Methods
Put all the ingredients into a cocktail shaker and shake, then pour into a 12 oz high ball glass. Garnished with slice of lemon , sprig of mint or stick of celery .

Say cheese 3

Cheese and wine have a great deal in common, and they have been enjoyed together since time immemorial and appreciated in every season of the year. There should be enough variety to go with, 8-12 oz. of cheese per person for the event and at least 1-2 oz. serving of each different cheese per person. - Many cheeses taste better close to or at room temperature. Pull these cheeses out of the refrigerator an hour or so before serving.

Though, there are no hard and fast rules as to which wines should be served with particular cheeses, the possibilities of pairing cheese and wine are endless. There are so many wines and so many cheeses. Let’s see what the three steps rule telsl us, as follows;

1.Texture - The softer the cheese the more it coats the mouth, blocking many wine sensations... Young, mild, and milky cheeses such as fresh goat cheese with light, fruity delicate wines such as Sauvignon Blanc and Beaujolais.
2. Sweetness - Some mild cheeses taste slightly sweet and make dry wines seem acidic, tart and devoid of fruit. This happens whenever a food is perceived to be sweeter than a wine served with it.
3. Flavors - Assertive, strong-flavored cheeses such as Provolone with young, robust red wines such as and Chianti and Syrah.

Besides, the light, cream cheeses go well with full bodied whites, roses and light reds.The strong, pungent even smelly blue veined varieties cry out for big reds like Bordeaux and Burgundy (Good fill bodied local varieties can also be substituted), or tawny, vintage or vintage-style ports and even luscious sweet whites.

My readers, let’s not trouble your mind with all experts’ jargons. Appreciate the last pieces of cheese with the last drop of wine.

Food quote

"Never work before breakfast; if you have to work before breakfast, eat your breakfast first."— Josh Billings

Say cheese!!, Part 2

I believe that cheese part one edition has given you a basic idea about what are “cheese”, “buying” and “storage” tips. Now, it’s time to include cheese in your dinner-party course. Fromages (Cheese) is served as an individual course in “French classical Menu” after the main course and before dessert or after the dessert and before coffee. When the cheese board is served as a dinner-party course among many there may be just one or two different types. The more usual approach to the basic dinner-party cheese board is to include an example each of hard, blue and semi-soft cheese. Ensure that there is enough of each cheese for every guest to have a modest sample; buy more than one of a small cheese if necessary.

Few guidelines to present cheese!

Wooden or marble boards are traditional but china platters and glass or china cake stands work extremely well.
Remove cheese from the refrigerator several hours before hand and leave it in a cool room. Unwrap any pre-packed cheese and cover them loosely.
Always have separate knives for hard,soft blue and goat’s cheese.

Allow enough space on the board or base for cutting.
Do not clutter a board with grapes if it already contains several cheese; it is better to serve the fruits separately.

Accompaniments
Every food is served with their distinguished accompaniments. Crackers should be plain. Oatcakes, water biscuits and Melba toast are excellent. Do not include salted and flavoured biscuits as accompaniments.

Crusty brad with plenty of substantial, soft crumb should be offered as well as biscuits. When offering cheese as the main food for a meal or buffet, choose a good selection of breads that are light in flavour but substantial in texture.

Serve bowls of watercress or rocket (arugula) springs with the cheese. A light green salad can clear the palate.

Celery sticks and pieces of fennel.
Fresh figs, apples, pears, grapes, fresh dates and apricots go well with all cheeses. Can also include nuts in the shell or shelled.
When serving cheese as a main course , black or green olives , or sweet ripe tomatoes may be offered.
Chutney , pickles , relishes and salsas are delicious with a main-course cheese board. Sweet-sour flavours are particularly successful.
Offer an excellent oil with the cheese-walnut, hazelnut , macadamia or olive oils may be trickled on a plate as a condiment for cheese.

Food quote

"I've been on a diet for two weeks and all I've lost is two weeks." Totie Fields

Part 6, “how to make a good cocktail in- house”.

In our last edition, you have been briefed with all you need to know to commence “Bar at home”.It’s time to drive into cocktail making. Cocktails are alcoholic mixed drinks, which are usually a mix-and-match concoction of a least two different liqueurs or sprits. However, not all mixed drinks are cocktails. A cocktail usually contains one or more types of liquor and flavorings and one or more liqueurs*, fruit juices, sauces, honey, milk, cream or spices, etc. The question of who invented the original cocktail is one that is asked by a great many people , and almost as many are convinced that they know the definitive answer. The problem is , however that no two answers will ever be the same. A great many people will come up with out hesitation with the colorful story of princess “Xoctl” , the Mexican princess who, according to legend , offered a drink to American officers at her father’s court. A classic misunderstanding rooted; the soldier thought that “Xoctl” was in fact the name of the drink rather than the princess’s name. Unfortunately, this story probably owes more to vivid imagination than to the truth.

The popularity of cocktail begun after Prohibition in the United States. During Prohibition the art of mixing drinks became more and more important to mask the taste of bootlegged alcohol. The bartenders at a speakeasy would mix it with other ingredients, both alcoholic and non-alcoholic. After the repeal of Prohibition, the skills developed in illegal bars became widespread and heralded the golden era of the cocktail, the 1920's. The 1920s and 1930s were the golden age of cocktail, and some of the ones that were formulated then are still drunk in the bars today.
Do you know? One of the oldest known cocktails, the Cognac-based “Sazerac”, dates from 1850s New Orleans, as many as 70 years prior to the Prohibition era.

Most ever Popular Drinks, classics!

Bloody Mary
Pina Colada
Sidecar
Mojito
Margarita
Daiquiri
White Russian
Gaipirinha
Mint Julep
Fruit Sangria
Long Island Iced Tea

Note:- Liqueur, The Liqueurs are defined as sweetened and flavored sprits. They should not be confused by liquor like rum or other sprits. The term “liqueur”, or “cordial”, refers to an alcoholic beverage produced by combining a distilled spirit with a strong flavoring agent (usually a sweetener). Liqueurs are generally between 30 and 60 proof, though there are many exceptions. They can usually be enjoyed on their own, but many are frequently mixed with other sprits and mixers to create exciting and festive beverages.

Say cheese!!

A soft creamy – semi hard coagulated milk curd , no matter how you slice it , cheese is simply coagulated milk curd.

The final products depend on many variables. What kind of milk was used? Cow’s is the most common, but many cheeses use sheep’s or goat’s milk. How long was the cheese aged? In general, the older the cheese, harder the texture. Was any special bacteria , yeast or mould added to the cheese to give it distinction?

There are hundreds of types of cheese produced all over the world. Different styles and flavors of cheese are the result of using milk from various mammals or with different butterfat contents, employing particular species of bacteria and moulds, and varying the length of aging and other processing treatments. Other factors include animal diet and the addition of flavoring agents such as herbs, spices, or wood smoke. Whether the milk is pasteurized may also affect the flavor. The yellow to red coloring of many cheeses is a result of adding annatto. Cheeses are eaten both on their own and cooked as part of various dishes; most cheeses melt when heated.
Whether you appreciate cheese by itself as an appetizer or dessert course or use it in casseroles, pizzas , salads, or other dishes , this delicious food delivers a lot of flavor , even in small amount.

The ancient fact on “cheese”

Most authorities consider that cheese was first made in the Middle East. The earliest type was a form of sour milk which came into being when it was discovered that domesticated animals could be milked. A legendary story has it that cheese was 'discovered' by an unknown Arab nomad. He is said to have filled a saddlebag with milk to sustain him on a journey across the desert by horse. After several hours riding he stopped to quench his thirst, only to find that the milk had separated into a pale watery liquid and solid white lumps. Because the saddlebag, which was made from the stomach of a young animal, contained a coagulating enzyme known as rennin, the milk had been effectively separated into curds and whey by the combination of the rennin, the hot sun and the galloping motions of the horse. The nomad, unconcerned with technical details, found the whey drinkable and the curds edible. (Unknown sources)
Cheese was known to the ancient Sumerians four thousand years before the birth of Christ. The ancient Greeks credited Aristaeus, a son of Apollo and Cyrene, with its discovery; it is mentioned in the Old Testament.
In the Roman era cheese really came into its own. Cheese making was done with skill and knowledge and reached a high standard. By this time the ripening process had been developed and it was known that various treatments and conditions under storage resulted in different flavours and characteristics. My readers, best way to taste different cheese, is to visit your nearest five star hotel and request for cheese platter.

Buying cheese
Cheese is a living organism and needs to be treated with respect and certain amount of care. To buy cheese, find a cheese specialty food store that prides itself on the quality of its merchandise. It is always better to buy cheese on the day you will be serving it, and purchase only the amount you think you will need.

Storing cheese
Store cheese in the refrigerator, tightly wrapped to prevent it from drying out. Leave the original wrapping intact, or rewrap in wax paper and then in foil. To prolong the life of cheese, change the wrapping every few days. Strong-smelling cheese should be kept in airtight container so its aroma doesn’t effect the other foods.
In general, the harder a cheese, the longer it will keep. Soft cheese, especially goat cheese. , should be eaten as soon as possible. Hard getting cheese, such as Romano and Parmesan , can be stored for up to several months.
If a hard cheese develops a mouldy spot , cut it away: the remaining part is fine to eat. Discard any soft cheese that has developed mould, because it could have permeated the cheese. We will come up with serving cheese and accompanied with wine at our next issue.

Till then say cheeseeeeeeee.

Quote

"There is no love sincerer than the love of food." Unknown Sources

Part 5, “how to make a good cocktail in- house”.

Measure

Measure has a very important role to play in any mixing of drinks. Being a beginner one should know what should be the quantity of ingredients likely to be used. Few extra drops of lemon juice can spoil your cocktail or sweeteners can over sweeten your drink. There are two ways of measuring your ingredients: Using a measure and by the eye. It requires an experienced hand to measure amounts by eye. Use measures to measure the ingredients which help to control the quantity and reduce the wastage. Above all, your use of ingredients should be according to your taste and that of your discriminating guests and then stick to these proportions with reasonable accuracy. Now, at first, you may have little idea just how much of this and that to put in the shaker to make two drinks, four drinks, or ten drinks. Never try to measure by eye after the ice has been put in. Experiment from time to time with different proportions in your drinks but do this alone or with a trusted friend who is somewhat of a connoisseur.

For chart please click www.foodandbeverage.co.in and then click Mixologist's Measurement Cross-Check Chart

Courtesy by

www.foodandbeverage.co.in

Making canapés

Making canapés

A canapé or canape (known in Italy as tartine) is a small, prepared and usually decorative hors d'oeuvres, held in the fingers and often eaten in one bite.Traditionally, canapés are made from stale white bread, cut in thin slices and then shaped with a cutter or knife. Shapes might include circles, rings, squares, strips or triangles. These pieces of bread are then prepared by deep frying, sautéing, or toasting.Although sometimes people use the words interchangeably, canapés are appetizers, but not all appetizers are canapés. The technical composition of a canapè consists of a base, i.e. the bread or pancake, a spread, a main item, and a garnish. The spread traditionally is either a compound butter or a flavored cream cheese. Common garnishes can range from finely chopped vegetables, scallions, and herbs to caviar or truffle oil. Because they are easy to pick up and eat neatly, canapés are often served at parties where people are circulating around a room rather than sitting at a table. Thus, they make popular items at events like wedding receptions, art gallery openings, and cocktail parties. However, because of their small size and because they are eaten with the fingers, they are also an excellent choice for children’s parties.

The trip of making impressive canapés with out an army of experts is by adopting a conveyor-belt method.

• 
  
  Buy a large square sandwich bread loaves of white , whole- meal or rye brad and leave them unwrapped at room temperature for a day.


• 
  
  Trim off crusts , and then cut each loaf lengthways into large , fairly thin slices.


• 
  
  Spread with the chosen topping, such as a savoury butter , flavoured soft cheese , pate or spread .


• 
  
  For spread , use a toppings that can be piped , rather than spread , such as soft cheese or creamy mixtures.


• 
  
  The bases can be prepared to this stag a day ahead ; cover with clean film and pack in a plastic bag. Cut into squares or fingers.


• 
  
  
  Arrange the canapés on serving platters and then add the garnishes.


• For efficiency , prepare a tray that can be added to the topped canapés quickly and easily.

Quote

"An empty belly is the best cook." ~Estonian Proverb

Part 4, “how to make a good cocktail in- house”.

Glassware

The Selection of suitable glasses is a subject of importance, deserving a separate book of its own. No, host, be he professional or otherwise, can be expected to provide the correct receptacle for every drink, so purpose of this guide I have given few universal styles of glass. But nevertheless, it is perfectly acceptable to serve a cocktail in whatever glass you have at your place.
No mater what style of glass you choose, there are a few basic rules you should follow.

Always keeps your glassware sparkling clean.

Keep one towel handy for drying and one for polishing.

Always use a stemmed glass for cocktails served without ice, so the heat of your hand will not warm the drink.

If you are using oversized stemmed wine glasses, don’t worry if the recipe doesn’t fill the glass totally.

Always serve drinks with cocktail napkins or coasters to absorb the moisture of the outside of the glass. If this is not done, condensation will form at the bottom of the glass and leave water ring.

Name of the Glass-----------------------------------OZ
Martini ------------------------------------------------5oz
High Ball---------------------------------------------10-12oz
Old-fashioned------------------------------------------8-12oz
Wine glass-----------------------------------------------5-7oz
Goblet Large, medium and small-------------------------6-12oz
Liqueurs-------------------------------------------------3oz
Shot----------------------------------------------------2-2 .1/2oz
Pousse Cafe --------------------------------------------2-3oz
Salude Grande-------------------------------------------7oz
Napoli---------------------------------------------------14 oz
Sour glass-------------------------------------------------3-5oz
Deep dish champagne saucer-------------------------------4-7oz
Champagne flute------------------------------------------4-6oz
Pilsner/beer---------------------------------------------10-12oz
Brandy ballon---------------------------------------------10oz+
Liqueur coffee-------------------------------------------8oz

Part 3, “how to make a good cocktail in- house”.

Non- Alcoholic Mixes, besides liquors, bar should have few non-alcoholic mixes which are mostly used in making cocktail. A list of the same given for your reference.

Bloody Mary mix, Club soda, Cola.

Coffee:- When you are making coffee for hot drinks, always make it fresh and make sure it is steaming hot.

Cream:-If you don’t use it in daily coffee, keep it frozen until you intend to use it. When preparing drinks, always keep it chilled.

Ginger Ale: - Buy it in individual bottles.

Grape fruit juice:-Is available in any super market.

Grenadine: - A sweet, cherry colored syrups, made from the pulp of pomegranates, is also available in any super market.

Lemon juice: - You can make in-house. But always use fresh.

Lime juice: - You can make in-house. But always use fresh

Orange juice:- Tetra packet of orange juice but fresh can sooth your cocktail by its fresh ness.

Orget:- An almond syrup, used in Mai Tai and others tropical drinks.

Passion fruit juice or other tropical drinks.

Pineapple juice:- Buy small cans- large if you are having a party.

7Up:- It is the most popular of all the lemon-lime soft drink.

Tomato juice:- Straight tomato juice is richer than tomato cocktail. Jars rather than cans are

best for storage in the refrigerator once opened.

Tonic water and Water.

There are the basic extras you should have on hand to complete your home bar inventory.

Bitters; - The best known is Angostura. It is flavoured with roots, barks, and herbs, and has a unique bitterness.

Cherries:- If you can afford maraschino , a popular garnish for manhattans, sour and tropical drinks. Otherwise any cherries with fresh and good shape should be considered as it is used for garnish. Garnish should always be fresh and best quality.

Cinnamon sticks, lemon and Limes.

Nut meg: - Sprinkle on Alexander, or use as a topping on many hot , non-coffee drinks.

Olives: - They come in many types and sizes. A small, green pitted one are the most popular, but you can get them stuffed with pimentos, anchovies (fish), onions, or almonds. Keep them refrigerated and tightly closed.

Onions, Orange, Salt and pepper and sugar.

"Eva salad"

The word "salad" comes from the French salade of the same meaning, from the Latin salata, "salty", from sal, "salt".
"Eva salad"
Ingredients-------------------------------------Qty
Sweet Apples(Medium)--------------------------6nos
Slice of fresh Pineapple-----------------------------1nos.
Banana---------------------------------------------1nos
Fresh cream--------------------------------------5cl
Lemon juice-----------------------------------------30ml
Crisp lettuce leaves-----------------------------------4-6pcs

Methods

• Wash apples, do not peel, cut away a neat lid, save.
• Core without cutting right through the apples.
• Peel reaming two apples, cut into small dice.
• Mix with diced banana, pineapple, lemon juice and cream.
• Fill this salpicon of fruit into core of 4 apples.
• Replace lids; a stalk of Angelica (herb) can be added.
• Serve cool on lettuce leaves.
  
  Do you know?

Pineapple is the only sources of the enzyme bromelian, which is a protein-digesting enzyme. Anti-inflammatory, diuretic , lowers blood pressure, helps prevent blood clots, speed up tissue repairs good for the digestive system , energy boosting.

Banana is a good source of potassium, which is beneficial to those suffering from hypertension.

Apple is a source of chromium that helps in regulating the glucose metabolism and preventing attacks of gout. Lettuce is a good source of vitamin K, which prevents internal bleeding.

Food quote

"Food in Aryan belief was not simply a means of bodily sustenance ; it was part of a cosmic moral cycle. The Taittirya Upanished states: From earth sprang herbs, from herbs food seed, from seed man. Man thus consists of the essence of food…. From food are all creatures produced, by food do they grow…. The self consists of food, of breath , of mind, of understanding, of bliss".

Part 2, “how to make a good cocktail in- house”.

If you have ever walked into a liquor store, you have seen hundreds of different brands and types of liquors. What type of liquor and how much to get can be a min-boggling decision. To help you out, here are a few simple guidelines to follow.
In stocking your bar for the first time, don’t attempt to buy all types of exotic liquors, unless you can afford it.
The list of liquors or liqueurs that you particularly like, you may want to double the amount. As per your size of the bar, you want to stock.

What is your brand denotes, are you rum drinker or....? Rum is spirit made from fermented by-products of sugar cane. It is produced in countries where sugar cane grows naturally and is available in dark and light varieties. If rum, dark rum is punchy but light rum is clear: this rum is used for cocktail.

Vodka: as well as the basic, slightly peppery strong sprit and has distinguish character to blend with any thing makes it to the mostly used liquor in the cocktail. Good quality plain vodka is useful for most cocktail.

Gin, familiar as an aperitif with tonic water, gin is widely used in a Variety of cocktails. It is flavored with juniper barriers.
Whisky; basic whisky is good enough for cocktails rather than masking the flavor of a long-matured single malt.

Tequila; a Mexican spirit distilled from the fermented juice of the cactus plant. It is traditionally drunk after lick of salt and a squeeze of lime or lemon. Used in a variety of cocktails.

Brandy; Brandy may be defined as a sprit distilled from wine. The word brandy is usually linked with the name cognac but it should be remembered that brandy is made in almost all wine producing areas. Cognac and Armagnac are the two French brandies. Fruit brandies or eaux-de-vie include peach, cherry and apricot brandy.

Champagne; dry (brut) champagne feature in many cocktails. Champagne has the mousse for making excellent fizzy cocktails, but less expensive local sparkling wine can be used instead.
Stock few those bottles in your bar, but do not over load your bar with expensive brand.
Liqueurs are used in cocktail at very less quantity to enhance the flavor and color of the drink. It helps also to mellow down the punchy taste of spirits. Your bar should have few bottles of liqueurs, my recommendation as below:

Amaretto di Sarone:- A sweet almond flavoured liqueur.

Benedictine: - Made by Benedictine of Fecamp in Normandy, this golden liqueur is flavoured with myrrh, honey and herbs, brandy base.

Cointreau :- Orange liqueur, brandy base.

Crème de cacao: - Dark brown coco- flavoured, rum base liqueur.

Crem de menthe: - Green color, mint- flavoured, brandy base liqueur.

Curacao: - Curacao: - Orange-flavoured liqueur that is available coloured blue, clear or orange-brown. This liqueur is brandy base.

Drambuie:- Malt whiskey liqueur with herb , honey and spices.

Khlua: - Pale chocolate colored, coffee flavoured, rum base liqueur.

Besides, your bar should have some aromatized wine such as dry vermouth and sweet vermouth. Few cases of light beer and bottles of red wine and white wine, burgundy wine is always recommended, especially if you are serving beef. Rose is popular alone or with meals.

Important aspects of Italian cuisine

"No man is lonely eating spaghetti; it requires so much attention". ~Christopher Morley

*Excuse me!

Can I place my order?

The captain nods his head and said,“yes madam”.

Madam replies, “get me some pasta”.

Captain acknowledges very gently and looks at her.

"But! pasta which one"?

Madam is perplexed! She does not know what to say!!

Let me share some important aspects of Italian cuisine.
Tantalizing Italian dishes are very appealing to its endeavourer. A dinner with Antipasto and a glass of accompanied wine to rendezvous, followed by secondo the main dish, usually fish or meat (pasta is never the main course of a meal), let your all senses dance upon the melody of its aroma and mouthwatering taste. Still to go with smooth a dolce ("dessert") Cassata alla Siciliana (Authentic Cassata is made by lining a cake mold with layers of sponge cake soaked in rum or sweet liqueur, Then sweetened ricotta with bits of candied fruit peel,pistachios and chocolate bits are used to fill the cake) . Time to conclude with digestivo or famous Esspresso.
Italian cuisine is extremely varied: with culinary influences from Greek, Roman, Gaul, Germanic, Goth, Norman, Lombard, Frank, Turkish, Hebrew, Slavic, Arab and Chinese civilizations. Italian cuisine is imitated all over the world.

To a certain extent, there is really no such thing as Italian cuisine in the way that one usually understands national cuisines. Each area has its own proud specialties, primarily at regional level, but also even at provincial level. Italian cuisine is not only highly regionalized, it is very seasonal.

1. Antipasto - hot or cold appetizers .
2. Primo ("first course"), usually consists of a hot dish like pasta, risotto, gnocchi, polenta or soup. There are usually abundant vegetarian options.
3. Secondo ("second course"), the main dish, usually fish or meat (pasta is never the main course of a meal). Traditionally veal is the most commonly used meat, at least in the North, though beef has become more popular since World War II and wild game is very popular, particularly in Tuscany.
4. Contorno ("side dish") may consist of a salad or vegetables. A traditional menu features salad after the main course.
5. Dolce ("dessert")
6. Caffè ("coffee"/ "espresso")
7. Digestivo which is liquors/liqueurs (grappa, amaro, limoncello) sometimes referred to as ammazzacaffè ("Coffee killer") or One notable and often surprising aspect of an Italian meal, especially if eaten in an Italian home, is that the primo, or first course, is usually the more filling dish, providing most of the meal's carbohydrates, and will consist of either risotto or pasta (both being excellent sources).

Pasta comes in all shapes and sizes. The tiniest shapes are often used in soups, long ribbons or strands with sauces, and tubes and fanciful shapes in casseroles and pasta salads. Some shapes are large enough to be stuffed and baked, and others, like ravioli, come already stuffed.Below, the few names of common pastas are given:
LasagneSheets of pasta dough 10-12cm width. Often with rippled or curly edges. Lasagne verde is spinach flavoured. Boil or bake with sauce.MacaroniThick, long, hollow shapes, often broken into 3 cm lengths for baking. Boil or bake with sauce.PenneThick, hollow tubes likethe stems of a feather, with the ends cut at an acute angle. Boil and serve with sauce.Spaghetti Long, cylindrical, dried pasta. Spaghetti al sugo is spaghetti with meat sauce and Spaghetti al pomodoro is spaghetti with tomato suce. Pommarola 'N Coppa is topped with sauce of fresh tomatoes with onions, bacon and garlic browned in olive oil.Wholewheat PastaCombination of wholewheat grain and white flour.

About the sauce –

Bolognese: This sauce is ideal for spaghetti, but can be used with any kind of pasta - great for Lasagna as well. This will give you a not too salty Bolognese with a very slight sharpness to it. If you like your food hot, double the amount of Sambal (Chilli Base Sauce). Also, if you like more garlic in your spaghetti Bolognese, feel free to modify the amount.

“Serving for Six”

Ingredients ----------------------------------Qty
LAMB mince--------------------------------500gm
Onions--------------------------------------650gm
Tomatoes( Chopped) ----------------------400gm
Tomato Concasse---------------------------200gm
Olive oil-------------------------------------8 tbs
Salt and pepper--------------------------------To taste
Oregano---------------------------------------2 Tbs
Garlic cloves--------------------------------------2nos
Honey--------------------------------------------1 tbs
Paprika---------------------------------------------1 tsp
Red wine --------------------------------------------1 glass
Worcestershire sauce--------------------------------One splash
Sambal Sauce--------------------------------------------1 teaspoon
Parsley chopped finely -----------------------------------1tbs
Tomato grilled---------------------------------------------1 nos
(Note: - Ready-made sauce is also available in the supermarket)
Methods
1. Chop the onions - not too finely. Press the garlic.
2. Pour olive oil into a large saucepan, add the onions and fry them in the olive oil until they change colour.
3. Now crumble the lamb mince into the onions and fry it until it is completely done (no red bits left). Continue frying the mince and the onions. While string to let some of the water that has accumulated evaporate. When the mince is nice and crumbly, pour in the red wine.
4. Now add the tomatoes, the tomato concasse, the honey and the spices. Let the whole simmer for an hour with no lid on the saucepan -we want the sauce to reduce to get rid of some of the water - that will make it tastier.

“Spaghetti”
Serving for Six
One kg spaghetti,7 liters water, two tablespoons olive oil, one teaspoon salt, two tablespoons butter, freshly chopped basil, freshly grated parmesan cheese.
Method
1. Allow roughly 200g of pasta per head (for the very hungry) – a normal portion is around 150g. Boil a lot of water (1 liter per 100g), add some olive oil and salt.
2. When the water is boiling, add the pasta. Tends to be 10 – 12 minutes for spaghetti. Check at the lower end of the cooking time to see if they are "al dente" (COOKED TO PERFECTION).
3. Now put out the whole lot into a colander which you have placed in your sink. Turn on the cold water and rinse the spaghetti under the water (while they are still in the colander). Put the saucepan back onto your hob and add 2 tablespoons of butter.
4. Melt the butter. Put the pasta back into the saucepan and heat it cup while turning it until it's hot. The pasta will taste great, not stick together and be just right!
For final presentation, toss the pasta in a frying pan along with the Prepared Bolognese sauce, garnish with finely chopped parsley , accompanied by grilled tomatoes, serve hot .

A cocktail at Home Part 1

“James Bond 007” and “Martini - not stirred, shaken”. We all are aware of this famous dialogue. But What‘s Martini? A cocktail. What is “Cocktail”? A cocktail is a style of mixed drink. A cocktail usually contains one or more types of liquor and flavorings, usually one or more of a liqueur, fruit, sauce, honey, milk or cream, spices, etc. The first publication of a bartenders' guide, which included cocktail recipes, was in 1862: How to Mix Drinks; or, The Bon Vivant's Companion, by Professor Jerry Thomas.

The exact date of the first mixed drink is a matter of pure speculation and great conjecture. However, it was probably a few minutes after wine was discovered. The farmer probably did not like the taste of the fermented grapes and mixed the wine with water or possibly squeezed in the juice of a local fruit to change the harsh taste.

Knowledge about a good selection of cocktails is very essential, Frankly speaking before joining the Hotel Industry, I was only aware of the term “Cocktail”. In my experience in F&B, I have come across a question repeated by my honorable guests in the restaurant “how one can make a cocktail with out alcohol” or an order placed from the cocktail list like “Bloody marry” and later on submitting to not knowing what it is all about!

I will be sharing with you some of the good cocktail recipes and provide you a basis of how to make a good cocktail in- house. One doesn’t need to visit an expensive bar to enjoy and feel the thrill of a cocktail. What you need is some basic information. In this issue, you will find “Things needed for Cocktail making”

Bar Equipment, available in any super market or Kitchen utensils shop. Get ready with the list of tools.

Bar spoon: - Used for stirring drinks that are made in a glass mixing cup, such a as Martinis and Manhattans, bar spoon measures one teaspoon.

Corkscrew, Can and Bottle Openers: - A corkscrew is necessary to open wine.

Electric Blender

Ice, Ice bucket, Tongs, Scoop

Measuring Devices.

Mixing cup- Glass:-Drinks such as Martinis and Manhattans are stirred in the glass mixing cup.

Mixing cup – Mental

Paring knife and Cutting Board

Picks, Sticks, Straws, napkins.

Salt and Sugar containers

Speed pourers:-Professional bartenders use speed pourers to give them control over how fats or slow0 the liquor flows from the bottle.

Strainer:-After making a blended or stirred drink, place the strainer over the mixing cup and strain mixture into the glass. This prevents ice from being poured in the finished drink.

Towels:-Have a moistened terry-cloth towel handy for keeping the bar area clean.
For drying glasses, use a dry cotton towel.



Do you know?
Liqueurs

The Liqueurs are defined as sweetened and flavored sprits. They should not be confused by liquor like rum or other sprits. The term “liqueur”, or “cordial”, refers to an alcoholic beverage produced by combining a distilled spirit with a strong flavoring agent (usually a sweetener). Liqueurs are generally between 30 and 60 proof, though there are many exceptions. They can usually be enjoyed on their own, but many are frequently mixed with other sprits and mixers to create exciting and festive beverages.


Continue

An ice bowl

An ice bowl makes an impressive serving dish for ice cream and sorbets* (sherbets). Make the bowl in advance and store it in the freezer. Fill it with scoop of your choice of ice cream a few hours of the dinner and return to the freezer and dessert is ready to serve at once!

Un-wind your mind and create spectacular elixir for your guest. There are few tips, will help you to being with;

· Select the two bowls, one about 5cm/2 in smaller than the other. Stand a few ice cubes in the bottom on the larger bowl and place the smaller bowl on the top so that the rims of the both bowls are level.
· Tape the bowl at intervals at the edge.
· Slide slices of fruits or flowers, nuts between the bowls and pour the cold water to fill the gap.
· Freeze the bowls. Use a skewer or small stick to push the fruits, flowers and nuts down between the bowls if they float during freezing.
· To release the ice bowl, remove the tape and pour a little hot water into small bowl and stand the bottom bowl in hot water. As soon as the ice bowl is released place it to the freezer.

This will give you a wonderful presentation to your desserts and impress your invitees.
If you want to add some color to the bowl then mix blue Curacao (a flavoring and coloring agent) in the water or some squash but it should suit your character of desserts otherwise the clash between the flavors will spoil the taste.


Do you know?

The word sorbet belongs to The French Classical menu. Because the length of the French Classical menu, this is considered to be the ‘rest’ between the courses, where diners may obtain their second wind. The sorbet therefore must be able to counteract the richness of dishes already served and stimulate the appetite for those to come. Typical sorbet is a water ice plus Italian meringue, flavored with champagne or a liqueur (Not liquor).
Do not be authentic, just unwind your mind and try what ever is available in your kitchen.

Salad dressing

A dressing is usually served with all type of salads. It adds flavor, provides food value, helps digestion, improves palatability, and appearance. Using oil and vinegar to dress greens and vegetables dates to Babylonian times, some 2,000 years ago. The word salad can be traced to the ancient Romans who sprinkled salt on grasses and herbs, calling it “herba salata”. It was not long before Roman and Greek cooks experimented with combinations of olive oil, vinegar, and salt, then adding wine, honey, and a fermented fish sauce known as “garum”. The latter was made by soaking the intestines and other pieces of mackerel, salmon, sardines, and shad in brine and herbs.
Dressing is in a liquid or semi-liquid form, a mixture of oil vinegar, seasonings or eggs or cream, etc.
The basic dressings are:
Mayonnaise, Vinaigrette or French dressing, lemon dressing, mustard cream and acidulated cream.
Mayonnaise:- Is also known as basic cold sauce,

Vinaigrette: - Can be made, in the French, English, or American style. The ratios of ingredients vary.

French

Ingredients---------------------------------Qty
Olive oil ( can be any substitute)------------3 parts
Vinegar------------------------------------1 part
French Mustard-----------------------------1 part
Seasonings( Salt and pepper)----------------To taste


English

Ingredients-------------------------------Qty
Olive oil ( can be any substitute)---------1 part
Vinegar----------------------------------2 parts
Mustard--------------------------------2 parts
Seasonings( Salt and pepper)--------------To taste

American

Ingredients---------------------------------------Qty
Olive oil ( can be any substitute)------------------------Equal part
Vinegar--------------------------------------------------------Equal part
Sugar------------------------------------------------------------To taste
Seasonings( Salt and pepper)--------------------------------------To taste

Lemon dressing: - Same as vinaigrette using lemon juice instead of vinegar.

Acidulated cream

Ingredients------------------------------------------------Qty
Thin cream----------------------------------------------3 parts
Vinegar or lemon juice-----------------------1 part
Salt and pepper ---------------------------------To taste


Before you go further; just check your taste buds. Over indulgence in use of dressing may spoil your salad. Therefore, moderate use is always is appreciated.

“Go Healthy”

It’s no wonder that cabbages were once known as ‘the poor man’s physician’: They are rich in fiber, low in calories , rich in vitamins B and C , bioflavonoid, potassium , and folic acids. The ancient Greeks valued its properties so much that laws were passed making the stealing of cabbages punishable by death! Cabbage juice can politely be described as ‘an acquired taste’, but its taste is improved by mixing with another, sweeter juice, such as carrots and some celery for ‘spice’, to make a really good energizer that wards off cold and flu.

Serving 1

“Go Healthy”

Ingredients------------Qty
Cabbage( Any type)-----1/3
Carrots---------------2nos
Celery------------2nos
Ginger-----------10gms

Method

Wash the veggies and juice the cabbage, celery, carrots and ginger.
Mix the juice well in a glass and garnish with a little fresh coriander.

Kebab

Food historians generally attribute the origin of kebabs to ancient Middle Eastern cooks. In a land where fuel was scarce, this was a very efficient way to cook meat. Small pieces of meat (smaller the cut, faster they cook) threaded on skewers would have required very little fire. The recipes and combinations are endless.

"Kebab. A dish consisting basically of small pieces of meat threaded on to skewers and grilled or roasted. It originated in Turkey and eventually spread to the Balkans and the Middle East. The name is a shortened form of the Turkish sis kebab, sis meaning skewer and kebab meaning roast meat."
---Larousse Gastronomique,

From a central Asian soldier’s campfire to a Mughal emperor’s feast…… the kebab has traveled a long way to find in India. Babur’s Persian cooks first introduced kebab to India. The word ‘Kebab’ is a combination of the Persian word “Kum” meaning little and “abb” or water indicating the method of its preparation.

"Kebab. Roasting marinated meat on spit while basting with fat is described both in Sanskrit and Tamil literature...the kabab has a distinct identity as a dainty from the Middle East which is particularly favoured by the Muslims in India...Ibn Battuta records chicken kaba being served by royal houses during the Sultanate period. Even common folk at kabab and paratas for breakfast, and in Mugal India a few centuries later it was still naan and kabab."
---A Historical Dictionary of Indian Food, K. T. Achaya [Oxford University Press:Delhi] 1998 (p. 115)

Kebab, a tantalizing invention to the gastronomy is a wonderful starter and many occasions accompanied with drinks make our dinner really sinful. Next time, you host a cocktail party, it must include Kebabs in the menu. You can make it live- the meaty aroma of the kebab will seduce the appetite of your guests. There are n number of kebab recipes available in the recipe book, try any of them you like. Master chef‘s favorite is

Seekh Kebab
Made with keema (lamb or beef mince) and traditionally cooked in a tandoor oven.


Ingredients----------------Qty
Lamb Mince------450sgm
Onions ( Chopped)-------------2nos
Garlic Cloves (Chopped)---------5nos
Ginger ( Chopped)----------1.5cm
Fresh Coriander Sprigs ( Chopped) -----2- 4 nos

Dry Masala

2 pieces of cardamoms (small, green, ground), 1 piece of black cardamom (ground), ½ a tsp of red chili powder,1/2 tbs of salt (to taste), ½ tbs of garam masala, ½ tbs of cumin seeds and one tbs of dry coriander.

Methods

Put all the mince lamb in a large bowl and add chopped onions, garlic, ginger, chillies and coriander. Then add whole of the ground masala and mix thoroughly with either your hand or a wooden spoon.
Take a large hand-full and make into a long kebab using the handle of a wooden spoon.
Put foil on to your grill and put your kebabs under a hot grill your kebabs under a hot grill. Cook on all sides until brown.
Serve on a bed of lettuce. Garnish with tomatoes, onion rings, chilies and coriander and wedge of lemon.

Food Quotation

“Great restaurants are, of course, nothing but mouth-brothels. There is no point in going to them if one intends to keep one's belt buckled”. ~Frederic Raphael

Ice Bowl

"An ice bowl"
An ice bowl makes an impressive serving dish for ice cream and sorbets* (sherbets). Make the bowl in advance and store it in the freezer. Fill it with scoop of your choice of ice cream a few hours of the dinner and return to the freezer and dessert is ready to serve at once!
Un-wind your mind and create spectacular elixir for your guest. There are few tips, will help you to being with;

Select the two bowls, one about 5cm/2 in smaller than the other. Stand a few ice cubes in the bottom on the larger bowl and place the smaller bowl on the top so that the rims of the both bowls are level.

Tape the bowl at intervals at the edge.

Slide slices of fruits or flowers, nuts between the bowls and pour the cold water to fill the gap.
Freeze the bowls. Use a skewer or small stick to push the fruits, flowers and nuts down between the bowls if they float during freezing.

To release the ice bowl, remove the tape and pour a little hot water into small bowl and stand the bottom bowl in hot water. As soon as the ice bowl is released place it to the freezer.

This will give you a wonderful presentation to your desserts and impress your invitees.

If you want to add some color to the bowl then mix blue Curacao (a flavoring and coloring agent) in the water or some squash but it should suit the character of desserts otherwise the clash between the flavors will spoil the taste.

Do you know?

The word sorbet belongs to The French Classical menu. Because the length of the French Classical menu, this is considered to be the ‘rest’ between the courses, where diners may obtain their second wind. The sorbet therefore must be able to counteract the richness of dishes already served and stimulate the appetite for those to come. Typical sorbet is a water ice plus Italian meringue, flavored with champagne or a liqueur (Not liquor).Do not be authentic, just unwind your mind and try whatever is available in your kitchen.

EGG

Egg, a nutritional bless to mankind. Complete ambrosia, rich in protein and other minerals, a healthy food, a breakfast delight to cream of caramel has wide range of application in the gastronomy. Egg contains the highest quality protein you can buy. Egg protein has the perfect mix of essential amino acids needed by humans to build your own tissues. In addition, eggs have thirteen essential vitamins and minerals.

A world without egg, “you must be joking”, says our master chef.

Chef’s tips to how you handle the “Egg”

The Egg shell may have as many as 17,000 tiny pores over its surface. Through them, the egg can absorb flavors and odors.

Storing them in their cartons helps keep them fresh.

Eggs are placed in their cartons large end up to keep the air cell in place and the yolk centered.

Eggs age more in one day at room temperature than in one week in the refrigerator .

Eggs can be kept refrigerated in their carton for at least 4 to 5 weeks beyond the pack date.

A hard-cooked egg will peel more easily if it is a week or two old before it is cooked.

To tell if an egg is raw or hard-cooked, spin it! If the egg spins easily, it is hard-cooked, if it wobbles, it is raw.

A cloudy white is a sign of freshness, not age, because of high carbon dioxide content when the egg is laid.

If an egg is accidentally dropped on the floor, sprinkle it heavily with salt for easy clean up.

A greenish ring around a hard-cooked (boiled) egg yolk is due to either overcooking or high iron content in the cooking water. This can be avoided using proper cooking time and temperature, and by rapidly cooling the cooked egg in a bowl of ice-water for a few minutes.

In cooking, eggs are "the cement that holds the castle of cuisine together." because of their ability to bind, leaven, thicken, emulsify, clarify, and more in all types of recipes.

The egg yolk and white separate best when cold. Egg whites will beat to a better volume if they're allowed to stand at room temperature for 20 to 30 minutes before beating.

A fresh egg will sink in water while an older egg will stand up. As the egg gets older the air space in the egg increases causing it to float.

The stringy piece of material in the egg is not an embryo but rather a special protein called chalazae which acts as a shock absorber for the yolk so it doesn't break .



Which came first, the chicken or the egg? Forget it!

It has a noting to do with our taste bud.

French Omelette
The classic French omelette is not cooked as long as its American counterpart. This omelette is simple in design but difficult in execution. Follow these steps from Master Chef.


Ingredients------------Qty
Eggs-------------------12nos
Butter-------------100gms
Salt----------------10gms
Pepper-------------10gms
Tomatoes----------------25gms
Onion----------------25gms
Parsley--------------05gms
Milk or Cream--------------50gms

Methods

Take a mixing bowl, the eggs, add cream or milk, add salt and pepper (to taste), add chopped tomatoes and chopped onion and parsley. Beat well with fork until mixed all together.
Heat the frying pan, add butter or oil.
Put the mixture and move the pan anti clock to settle the mixture well.
Once it is done place it on the plate.
You can garnish with few slices of tomatoes

Quote

"The only man who is really free is the one who can turn down an invitation to dinner without giving an excuse”.

Jules Renard

“A great going”

Did you know the mangoes were related with cashew nuts! Full of vitamin C as well as calcium and potassium, mangoes and real energy boosters and help to stimulate the immune system .Bananas are also potassium rich and have vitamin B6 , which balances the body’s metabolism. Bananas promote the release of seratonin – the body’s natural ‘happy’ chemical, to lift your mood.

“A great going”

Serving for 1

Ingredients------------Qty
Mango----------1nos.
Banana----1nos.
Orange---1nos.

Grated Coconuts----2-3 tsp.
Ice cubes---3 to 4nos.

Methods

· Wash all the fruits under running water. Peeled and de-stone the mango.
· Peel the banana and orange.
· Place the mango, banana and grated coconut into a blender / food processor and whiz until smooth.
· Juice the peeled orange or simple pop the orange into the blender/ food processor as well and whiz again.
· Rimmed the glass with grated coconut
· Crushed the ice cubes and pour into the glass.
· Pour the juice into the glass on crushed ice.

Do you know?

Bananas were discovered by Alexander The Great in India. They were brought to United States in 1830 from Central America.

Bananas contain three natural sugars - sucrose, fructose and glucose - combined with fiber. A banana gives an instant, sustained and substantial boost of energy. Research has proved that just two bananas provide enough energy for a strenuous 90-minute workout. No wonder the banana is the number one fruit with the world's leading athletes.

Smoking: Bananas can also help people trying to give up smoking. The B6, B12 they contain, as well as the potassium and magnesium found in them, help the body to recover from the effects of nicotine withdrawal.

By foodandbeverage.co.in

Fresh Fruit Chat

Who doesn’t want to be beautiful? Beauty-business is the talk of the town. Everyone desires to be remaining young and beautiful. Millions of rupees are spent in inventing new cosmetics or other kind of therapy to keep the skin ever green. Beauty and youth are those elusive subjects that never seem to go out of fashion. Women spend thousand of rupees in beauty seeking advice for their skins and other part of the body to achieve ever youth. New products are launched with great bang and fanfare, and their efficacy is proclaimed by famous film stars and other popular big bugs who are paid millions for promoting the products. This extravaganza of cosmetics advertisements allures us to personify in the character of the advertisements and makes us believe that we could be the same. But the truth is that never has a lotion been invented that can make the skin glow more than what right diet can. So, wake up, unwind your mind, and explore the nature. Nature is the biggest producer of beauty enhancement treatment.

Those ‘old wives’ were true: You are what you eat. So, feed your body right kind of nutrients to control the aging. Our body is covered by skin, the skin needs adequate of nutrients for cell renewal and other normal functions. Deficiency of vitamins and minerals lead to the early wrinkling of the skin. For healthy and glow skin, your diet should be consist of carrots, tomatoes, orange, melons, spinach, red sweet potatoes and apricots which are good sources of beta-carotene, the plant form of vitamin A. Oil fish, walnuts, linseeds, sunflower, pumpkin seeds and unrefined oils of these seeds are in rich of essential fatty acids and vitamin E. Vitamin C strengthens the immune system and delays premature ageing of the skin.

Vitamin B is important for the formation of healthy skin cells. Vitamin A and E play a very significant role in the maintaining softness of the skin texture. Eggs and garlic are good high –sulphur foods which provide required sulphure in our body.

If you want a healthy skin, it is important for you to have a healthy diet- a diet which contains adequate amount of vitamins, minerals and proteins. Balance is the key word. No single diet is responsible for building up or maintaining the skin- so fad diets, which over-emphasize one food in preference to others, can actually deprive you of essential nutrients and so may even harm your body and skin.

For a glowing and healthy skin , eat plenty of carrots , tomatoes , orange-fleshed melons, spinach , red sweet potatoes and apricots. Deficiency of vitamins and minerals manifest as pallid and dull skin.

“Fresh Fruit Chat”

Do not get miss-guided by any recipe book or statement of any celebrity Chef. Just believe in your taste and go with any kind of fruits. But there should be enough varieties.

Ingredients --------- Qty
Pineapple ------- 1/2
Orange--------1nos.
Grapes Green-------1 cup.
Grapes Red-------1 cup.
Papaya ---200gms.
Red Apple-----1nos.
Banana------4nos.
Pomegranate------1cup
Tomatoes------50gms
Onion ( Chopped)---50gms
Green chili----3 to 4 pcs.

Seasoning

Ingredients----Qty
Lime Juice---10ml
Chat Masala---20gms
Salt---To taste
Tomato Ketchup----50ml
Chilli sauce----40ml

For Garnish
Chopped Coriander, lemon wedge, Julienne of ginger, lettuce leaves and tomato slice.



Methods

· Wash the fruits under running water.
· Peel and cut the pineapple into chunks.
· Peel and cut the orange into sections.
· Cored and deseed and cut into dice.
· Peeled and sliced the banana.
· Combine all the fruits in a large glass bowl. Toss with the seasoning mentioned above, put chopped green chilli, onion and tomatoes. Check the salt.
· Toss once again and garnish with chopped coriander, pomegranate, lemon wedges, lettuce and juliennes of ginger.

Bonne a petite