Monday, August 31, 2009
Sunday, August 30, 2009
Saturday, August 29, 2009
Basics ingredients: French Vermouth, Italian Vermouth, gin, brandy, bitters, Bacardi Rum (white), absinthe, lime juice, sloe gin, rye, bourbon, scotch, egg white, cream, lemons.
According to Oscar, some of the most popular cocktails were the Manhattan, Daquiri, Whiskey Sour, Rob Roy, Side Car, Martini, Old Fashioned, Bronx, Dubonnet, and Tom Collins.
The Alexander was made with gin, not brandy.
A few obscure ones are: Goat's Delight, Charlie Chaplin, Salome, Gloom Lifter, Roosevelt Punch, and Come Up Some Time. The recipes for most of these are clear evidence of their waning popularity.
There was no vodka, little fruit juice, no sodas, little ice, and some surprisingly revolting combinations.
Have fun and don't forget the maraschinos!
Friday, August 28, 2009
Wednesday, August 26, 2009
Tuesday, August 25, 2009
My London Flat Baked Potato & Leek Soup
with Cheddar & Bacon
Yields about 6 cups.
2 medium potatoes (about 1/2 lb. each)
1/4 cup unsalted butter
2-1/2 cups sliced leeks (about 2 medium leeks; white and light green parts)
2 medium cloves garlic, minced
Kosher salt and freshly ground black pepper
4 cups homemade or low-salt canned chicken broth
1/2 cup milk or cream
1/2 cup sour cream
4 thick slices bacon, cut into 1/2-inch dice
1 cup grated sharp Cheddar (about 1/4 lb.)
2 Tbs. thinly sliced scallion greens or chives
Heat the oven to 375ºF. Scrub the potatoes in water, pat dry, and pierce in several places with a fork. Set them directly on an oven rack and bake until very tender, about 1 hour. Let cool completely on a wire rack.
Melt the butter in a soup pot over medium-low heat. Add the leeks and garlic, season with salt and pepper, and cook, stirring occasionally, until softened, about 10 minutes. Add the broth. Bring to a simmer over medium heat and cook until the leeks are very tender, about 20 minutes.
Meanwhile, put the bacon in a skillet and cook over medium heat, stirring occasionally, until browned and crisp, 8 to 10 minutes. Transfer the bacon bits with a slotted spoon to a saucer lined with paper towels to drain and cool.
When the potatoes are cool, cut one of them in half lengthwise. Use a large spoon to scoop the flesh in one piece from each half. Cut the flesh into 1/2-inch cubes and set aside. Coarsely chop the potato skin and the entire remaining potato and add to the pot with the leeks. Purée the contents of the pot in a blender until very smooth (you'll need to work in two batches). Return the puréed soup to a clean soup pot and reheat over medium low. Whisk together the milk and sour cream until smooth and then whisk this into the soup, along with 1/2 cup of the Cheddar. Stir in the diced potato. The soup should be fairly thick, but if it seems too thick, thin it with a little water. Season to taste with salt and pepper. Serve garnished with the remaining Cheddar, the bacon bits, and the scallions or chives.
Monday, August 24, 2009
Sunday, August 23, 2009
Friday, August 21, 2009
Thursday, August 20, 2009
Wednesday, August 19, 2009
Tuesday, August 18, 2009
At a lavish Brighton resort hotel, the wealthy Opalsens seem to be the victims of a theft of pearls. But their French maid had been in the room all evening, leaving only for two thirty-second intervals when the chambermaid came in to turn the beds down. How could anyone have stolen the pearls in such a short interval? Can Poirot help? The Jewel Robbery at the Grand Metropolitan appeared in Poirot Investigates and was adapted for television with David Suchet as Poirot.