Taste
Food, drink and fodder. Dec 10
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Orange Bread Recipe
Method 1 Preheat oven to 350°F. Butter a 4x8-inch loaf pan. To make it easier to remove the loaf from the pan, you may want to lay down a wide strip of parchment paper, along the length of the bottom of the loaf pan, and up the narrow sides.
Desserts
Alastair Little's cookery has been a major catalyst in the evolution of modern British cuisine. As a boy, Alastair travelled widely across Europe because his father was a naval officer. His travels ignited his passion for food, although he didn't study cooking formally, preferring to read archaeology at Cambridge.
BBC - Food - Chefs : Alastair Little recipes
Fork Magazine - The place for real food - Fork hero: Alastair Little
How many people popping into the Tavola delicatessen in Notting Hill for a bag of pasta or bottle of olive oil realise that the bearded, 59-year-old chef in the galley kitchen behind the counter is one of the godfathers of modern British cooking? In the 80s and 90s, Alastair Little got more press attention than any of the so-called celebrity chefs around today, even though he never had a TV show and only wrote four books. Ask many chefs and restaurateurs today who they were influenced by and the name Alastair Little inevitably crops up. Born in Lancashire in 1950, Little went to boarding school before studying archaeology and anthropology at Cambridge. Even as a child of the Fifties, he experienced good food both at home and on continental holidays with his parents.
Greek Food
Coffee
Eating Soup: Broccoli Gorgonzola Soup
We had the Waitrose version of this soup while staying with at my aunt's house in the south of England this last winter. The Waitrose version had a surprisingly short list of ingredients - we are usually not the types to eat "pre-made" meals, what with all their nitrites and ridiculous ingredients lists. Anyway, inspired, we decided to make our own. Heat olive oil in a pot on low heat.The April issue of Super Food Ideas is all about making life simpler in the kitchen! Our make-ahead month of meals is perfect for the time-poor, budget-conscious cooks. Whip up tasty dinners in less than 60 minutes, celebrate Easter with an easy barbecue feast and indulge in decadent chocolate desserts. Join us on Facebook! Now available on iPad and Zinio!
Baba Ghanoush Recipe - Taste.com.au
Italian Food
Cooking Blogs
Moroccan Food
Tasting history is one of the more enjoyable aspects of classic cocktails, however many of those original ingredients have been lost to time. Abbott's bitters is one of those ingredients, and without it we really don't know how the original Manhattan tasted. Sure, there are those rare vintage bottles of Abbott's bitters floating around on eBay, but those bottles are at least 70 years old and have undergone some serious aging. The extreme aging basically creates a new flavour, but… Continue Just prior to prohibition, a great little booklet was put out by The Wine and Spirit Bulletin called Beverages De Luxe.
Art of Drink :: Exploring the World of Drinks :: Cocktail Blog
Hypocras (also spelled "hyppocras") is at the very least a Medieval drink, but more probably, as the name suggests, it dates back in time to pre-Christian or first millennium Greece. I have found recipes for it in English dating back to the reign of Edward III (1327-1377). In more recent times in Colonial America, an almost identical drink was made and called "mulled wine." Most of the recipes I have found use a finished still red wine as a base and infuse or flavor it. The result is variously called "Hypocras," "Hyppocras," "Ypocrys, or "Mulled Wine." I have only found one recipe that sets out to ferment a wine/mead/metheglin from scratch.
winemaking: requested recipe (Hypocras)
An ad hoc committee set up by the Cultural Affairs Council endorsed a plan Monday to get Japanese food culture listed on UNESCO's intangible cultural heritage list . The government will present its formal nomination to the U.N. Educational, Scientific and Culture Organization by the end of March so a decision on the listing can be made as early as autumn 2013.
WASHOKU - Japanese Food Culture and Cuisine
Homo Gastronomicus
While the original club rules only made provisions for wine, an amended rule in 1760 reflected these evolving tastes: NB: As many of the Gentleman chose to drink Limonade, and Porter, the Treasurer always estimated these liquors at Equal in value to a bottle of wine, and paid 2 shillings in every reckoning for them, whatever numbers the company was. Today's lemonade is rather simple –– nothing but a simple concoction of lemon juice, water, and sugar –– consumed on lazy summer days to quench one's thirst. But I wondered what this early modern "Limonade" really entailed. Seems like the same 'quenching properties' of lemonade were recognized then as now, although 18th century physicians tended to give it a decidedly medicinal flair.