BRUNCH BURGER

Posted in Beef, Burgers & Sandwiches by sallybr

We almost never eat at chain restaurants, but there is one situation in which we almost look forward to them: road trips. They usually have fast service, and the menu offers a ton of options. Recently, during our trip to Colorado, one of our stops to charge the car was Hays, Kansas. The charging station is located right by a little Applebee’s. If you don’t live in the US, Applebee’s is a restaurant chain that started in the 80’s and now has over two thousand spots all over this and 15 other countries. We decided it would be a good option for lunch during our 40 to 50 minute stop to fully charge the battery. We ordered their signature Brunch Burger: beef patty, a thin layer of hashbrown potatoes on top, bacon, cheese, and a fried egg. Ok, now that you’ve read the description you can get up and do a few jumping jacks or else you’ll be a pound or two heavier. We softened the caloric damage by ordering it without a bun. We like it naked (wink, wink). It was so tasty, I could not wait to get home and make my own version. Here it is…

BEWITCHING BRUNCH BURGER
(inspired by Applebee’s)

turkey burgers (use this recipe)
air-fried carrots (use this recipe)
melting cheese (any kind you like, we used Morbier)
sunny side up fried egg
salt and freshly ground black pepper
lettuce and avocado slices
bacon (optional)
hamburger buns (optional)

Cook the burger to your liking. Add cheese in the final minutes on the grill. Place on a plate over lettuce leaves (or a bun, for more traditional presentation).

Add a good layer of air-fried carrots (or roasted in super hot oven), top with a fried egg, well-seasoned with salt and pepper.

A little Sriracha adds a nice punch. Avocado slices sprinkles with lime juice and Tajin go well with it too.

ENJOY!

to print the recipe, click here

No air-fryer? Use a 425 F oven until done…

Comments: The turkey burger recipe became my default ever since I blogged about it. This time I made two very small changes, using regular mushrooms instead of Portobello and cilantro instead of parsley. Other than that, exactly as posted. I don’t worry too much about precise amounts. I grabbed one of those little boxes of mushrooms pre-sliced from the grocery store, and after processing with the other ingredients, added that mixture to one and a half pounds of ground turkey.

The air-fried carrots are considerably lighter than hashbrown potatoes, but of course if you’d like to indulge, go for the Applebee’s version. What really makes this recipe amazing is the fried egg. The warm yolk forms a natural, luscious sauce and turns this burger into a very satisfying and complete meal, even without any bread. Phil is already lobbying to get it into our weekly rotation. And I will be more than happy to make it happen…

ONE YEAR AGO: Mango Salsa with Verjus

TWO YEARS AGO: Raspberry Bittersweet Chocolate Chunk Brownies

THREE YEARS AGO: Scary Good Pork Burgers

FOUR YEARS AGO: Review of exercise program Focus25

FIVE YEARS AGO: Celebrate Wednesday with a Thai Seafood Curry

SIX YEARS AGO: Post-workout Breakfast

SEVEN YEARS AGO: Semolina Barbecue Buns

EIGHT YEARS AGO: Lavash Crackers

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11Aug2017

BEEF GOULASH, SLOW-COOKER VERSION

Posted in Beef by sallybr

I realize it’s not the time for goulash, at least not where we live. But, having just spent a week in Colorado. I also realize this classic Hungarian dish could come in quite handy mid-August. Highs of low 60’s in the middle of the day, cooling down to 40-something in the evening? That’s goulash-friendly all the way. Come to think of it, using the crock pot in the summer is a pretty nice way to approach cooking. And yes, I’ve been known to enjoy a hearty beef stew in Kansas at the height of the summer and not even feel awkward about it. It is not a common meal for us during this season, but when I get that craving for comfort food, I listen to my body and go for it.

CROCK POT BEEF GOULASH
(inspired by America’s Test Kitchen)

2 medium shallots, minced
1/8 cup sweet paprika
¼ cup tomato paste
3 tablespoons vegetable oil
2 garlic cloves, minced (optional)
1 teaspoon caraway seeds
2 cups chicken broth
⅓ cup soy sauce
1 tablespoon Minute tapioca
2 bay leaves
1 piece of boneless beef chuck (4 to 5 pounds), cut into 1½-inch chunks
Salt and pepper
⅓ cup sour cream
2 tablespoons minced fresh parsley

Season the pieces of beef with salt and pepper and reserve.

In a small skillet, heat the oil, saute the shallots until translucent, add the paprika, tomato paste, garlic, and caraway seeds. Stir until fragrant, transfer the mixture to the slow-cooker. Add the chicken stock, soy sauce, tapioca, and bay leaves. Place the seasoned beef over the sauce, mix it to coat the pieces.

Cover and cook until beef is tender, 9 to 11 hours on low. Discard bay leaves. In a bowl, combine 1 cup hot stew liquid with sour cream, then stir the mixture into stew. Adjust seasoning with salt and pepper. Serve with fresh parsley sprinkled on top.

ENJOY!

to print the recipe, click here

Comments: If you happen to own this product reviewed a while ago by Mimi, definitely put it to use in this recipe. I have used it in the past, but ran out of it and completely forgot to re-order, Not the type of ingredient easy to find where we live. As to the recipe, do not get pre-cut stew beef. It is simply not the same as getting a beautiful, marbled piece of chuck roast and cutting it yourself. Especially using the crock pot for so many hours, it makes a difference in the texture of the meat. The packages sold at the grocery store are usually cut too small and often go through some process to tenderize them. No bueno.

I have a confession to make. After enjoying goulash as it was meant to be enjoyed, over a hot, delicious bowl of buttered noodles, I’ve been known to push the boundaries of fusion cuisine. Leftover goulash going on a date with a corn tortilla might sound a bit odd, but… I find it truly delicious. And if you crumble feta cheese on top, you won’t be hurting my feelings… I might do the same later…

ONE YEAR AGO: Post-workout Chia Yogurt Bliss

TWO YEARS AGO: Tomato Tatin

THREE YEARS AGO: Best Thing I Ever Made: Chocolate Chip Cookies

FOUR YEARS AGO: Farofa Brasileira

FIVE YEARS AGO: Thai-Inspired Pork Tenderloin

SIX YEARS AGO: A yummy Brazilian cake: Bolo de Fuba’

SEVEN YEARS AGO: Summer’s Tomatoes

EIGHT YEARS AGO: Leaving on a jet plane…

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10Jun2017

BRISKET TACOS: ANOTHER ONE FOR THE OMG FILES

Posted in Beef by sallybr

Apologies to my vegetarian friends, this one is all about the meat. Brisket, in a very simple preparation, cooked in the crock pot for hours, until the connective tissue surrenders in all its glory. Chipotle peppers in adobo sauce. A small can holding a simple ingredient that imparts so much flavor and just the right amount of background heat. Love it. I found this recipe online and did a quick cut and paste of the ingredients, promptly forgetting to write down the link. Proper credit is not possible at the present time, if I ever find it again I’ll edit the post to include it. However, I modified the recipe a bit, so here’s to hoping that my crime is not worthy of too heavy a punishment. The recipe makes a ton of meat, which for us means leftovers galore. You can always have a taco party and invite ten of your best friends over…They can bring their pets too. It will be a huge batch of taco-happiness!

SLOW-COOKER BRISKET TACOS
(from the Bewitching Kitchen)

4 bacon slices, cut in pieces
2 shallots, chopped
2 teaspoons salt
1 teaspoon freshly ground black pepper
1 beef brisket, trimmed, about 4 pounds
1 cup chicken broth
2 canned chipotle peppers
2 tablespoons adobo sauce (from the can)
1 tsp ground cumin
1 tablespoon Worcestershire sauce
1 tablespoon honey
2 tablespoons apple cider vinegar
Place bacon and chopped shallots in a 6- to 8-qt. slow cooker. Stir together salt and pepper; sprinkle over all sides of brisket. Place brisket over the bacon/shallot mixture.

Process broth and all ingredients except apple cider vinegar in a blender until smooth; pour mixture over brisket. Cover and cook on low for 7 hours or until brisket is fork-tender. Transfer brisket to a 9- x 13-inch baking dish; cover with aluminum foil to keep warm.

Pour sauce through a fine wire-mesh strainer into a medium saucepan, and cook over medium-high heat, stirring occasionally, reducing it for about 10 minutes. Stir the apple cider vinegar. Coarsely shred the brisket, add the sauce and mix. Serve over tortillas, or white rice, with your favorite toppings. I served with avocado slices and crumbled Cotija cheese.

ENJOY!

to print the recipe, click here

Didn’t I tell you it made a H.U.G.E. batch? I tell you another thing, it was better a couple of days later. The interesting thing is that the heat of the chipotle peppers seemed to dissipate a little instead of getting stronger. Maybe it just permeated the dish in a more uniform manner. That’s probably the case.

You can enjoy it over tortillas. Corn, please, the flour ones are so heavy you will have to lay down and spend a few hours thinking about the Big Bang, the Heinzenberg’s Uncertainty Principe, and how on Earth could you feel so stuffed… You can serve them wrapped in a sturdy Romaine lettuce (messy but good), or over white rice. You can go for the kill and indulge on a nice helping over polenta. Just be ready for that Big Bang frame of mind. Yeah, brisket and polenta. It could conceivably kill me…

Next on my list? Short-rib Tacos. Go visit Karen’s site, and be ready to swoon!

ONE YEAR AGO: Aloha!

TWO YEARS AGO: Baby Back Ribs with Tomatillo Glaze

THREE YEARS AGO: Ten Years Ago

FOUR YEARS AGO: Someone Got a Summer Shave

FIVE YEARS AGO: Border Grill Margaritas

SIX YEARS AGO: Goodbye L.A.

SEVEN YEARS AGO: Vermont Sourdough

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23Apr2017

MISSISSIPPI ROAST AND THE OPEN MIND

Posted in Beef by sallybr

As I’ve mentioned before, I am a huge fan of FoodTV’s The Kitchen. The crowd brings a mixture of different types of talent and cooking styles, they are funny, witty, it’s a great way to spend an hour on Saturday mornings. Often they will have guests, but for the most part I don’t care that much for them. Usually they are hosts from other cooking shows in need to advertise their cookbook, some are so in love with themselves that they get me into that state of non-stop eye-roll. A particular OMG-We-ARE-So-Cool American-Italian couple comes to mind. I had to fast-forward that one, I have my limits. A few months ago they featured Robin Chapman, a nice older woman to share her recipe for a slow-cooker concoction called Mississippi Roast. I know, roast in the slow-cooker seems like a contradiction in terms, but that’s how the recipe goes. Anyway, apparently Mississippi Roast got stellar reviews all over the internet, went fully viral on Pinterest, to the point of calling the attention of Sam Sifton from The New York Times. He went searching for the original author. And that’s how she ended up at FoodTV. As I watched her preparing it, my shock and horror kept growing. I could not picture myself making it for us. A real dump and forget approach to the slow-cooker, involving a bag of powdered ranch dressing to make things more “interesting.” The fun part was watching Geoffrey Zakarian trying to keep his cool. I would love to know his real thoughts as the cooking went on. Of course, I promptly removed the recipe from my mind. Then, one day I got notification of a new post by Mike, the blogger behind The Iron You. My chin dropped. He made it. He raved about it. He tweaked it with a few modifications (taking it on the same path Sam Sifton suggested), which definitely improved the recipe. No more powdered ranch (wink, wink). I caved. I made it. I absolutely loved it. Have already made it three more times. If you are a meat lover, grab your slow-cooker, and try this one.

MISSISSIPPI ROAST
(slightly modified from The Iron You)

3 lbs boneless chuck roast or top or bottom round roast
2 teaspoons fine grain salt
1 teaspoon ground black pepper
3 tablespoons grapeseed oil
3 tablespoons butter
8 pepperoncini peppers (I used jarred)
2 tablespoons mayonnaise
2 teaspoons apple cider vinegar
1 tablespoon chopped fresh dill
¼ teaspoon sweet paprika

Rub salt and pepper all over the roast.

Heat oil in a large pan over high heat until it is shimmering and almost starts smoking. Place the roast in the pan and brown on all sides, about 4 to 5 minutes per side, to create a crust. Remove roast from the pan and place it in the insert of the crock pot.

Make the ranch dressing by mixing mayonnaise, vinegar, dill and paprika. Whisk well to emulsify. To the meat in the crock pot add butter, pepperoncini, and the ranch dressing. Cook on low for 6 to 8 hours.

Using two forks, shred the meat and mix it with the gravy surrounding it.

ENJOY!

to print the recipe, click here

Comments: This was scrumptious. As usual, brown food is pure ordeal to get a nice picture, so you better trust my words. I had never tried pepperoncini and was not sure what kind of flavor they would contribute. It is a very nice pepper, mild, almost lemony. One of the changes I made from Mike’s version was to omit the cornstarch coating of the meat. My sauce turned out a bit thin, but we don’t mind that. I served this “roast” with mashed cauliflower (shown in the picture). with spaghetti squash the second time around, and with rice and beans on the third. Leftovers were always consumed with corn tortillas for a Tex-Mex version. Some Cotija cheese crumbled on top, a little guacamole and we were all set. The original version from Robin Chapman uses a full stick of butter on top of the meat. To me, that is overkill, but if you’d like to try it as initially conceived, jump to the FoodTV link and check it out.

I am very fond of any type of meat that you can shred with a fork, to me it says comfort food right away, and holds the promise of many tasty meals ahead.

So there you have it. I learned a lesson with this one. Don’t twist your nose at something just because it’s not exactly your style of cooking. A few tweaks here and there, and you might end up with a recipe that will win a spot in your regular rotation. Of course, now I’m wondering if there’s really anything to be said for ham braised in Coca-Cola. Hey, I’m not making that up. It is a real thing!

😉

ONE YEAR AGO: Walnut-Raisin Bran Muffins

TWO YEARS AGO: A Star is Born!

THREE YEARS AGO: Chestnut Flour Sourdough Bread

FOUR YEARS AGO: Kinpira Gobo and Japanese Home Cooking

FIVE YEARS AGO: Walnut Sourdough

SIX YEARS AGO: Thai Chicken Curry

SEVEN YEARS AGO: Zen and the art of risotto

22Feb2017

SHORT RIBS WITH CHICKPEAS AND CHARD & LONDON COOKBOOK REVIEW

Posted in Beef, Cookbook Reviews by sallybr

In my previous post I mentioned I’ve been mesmerized by all things Middle East. True. But there’s more. I’ve been also enjoying a virtual love affair with the United Kingdom in general and England in particular. A fascination that started many years ago when I got obsessed by Henry VIII. To the classic question ‘which book would you take to a desert island?” my answer comes quickly, The Autobiography of Henry VIII, a masterpiece composed by Margaret George. A real tour de force in historical research and writing. More recently, shows like Outlander, The White Queen, The Tudors, and The Crown have only added to my fascination with the UK. So, when amazon.com suggested The London Cookbook: Recipes from the Restaurants, Cafes, and Hole-in-the-Wall Gems of a Modern City I wasted no time investigating it further. Next thing I knew, it was in my shopping cart. The book, written by Aleksandra Crapanzano, is pretty much a declaration of culinary love to one of the most amazing cities in the world. I’ve been to London a few times, a couple of those super briefly on a weekend break while living in Paris. Reading the book gave me an intense desire to buy a ticket and fly back. With the book in hand, following Aleksandra footsteps. Speaking of it, she opens the book with a nice walking tour that passes by… Ottolenghi’s spot, in search of his legendary Tahini Cookies. A book that starts like that… is a book I must own. Aleksandra was kind enough to allow me to publish a recipe from it, so without further ado, here I go…

SHORT RIBS WITH CHICKPEAS AND CHARD
(published with permission from Aleksandra Crapanzano,
recipe from The London Cookbook).

1 tablespoon sea salt
1 tablespoon ground cumin
1 tablespoon ground caraway
1 tablespoon ground coriander
1 tablespoon smoked paprika
4 pounds bone-in beef short ribs
3 tablespoons vegetable oil
2 yellow onions, thinly sliced
6 cloves garlic, peeled and halved
1 bunch Swiss chard, stems removed, leaves coarsely chopped
2 cups cooked chickpeas
6 cups chicken stock
Salt and pepper, to taste
2 lemons
1 cup labneh or full-fat Greek yogurt

Combine the salt, cumin, caraway, coriander, and paprika. Sprinkle half of the spice mixture over the ribs. Cover loosely with plastic wrap and refrigerate overnight. The next day, pat the ribs dry with paper towels.

Heat the oil in a large sauté pan. Add the ribs and cook for 2 to 3 minutes on each side, until golden brown. If your pan is on the small side, work in batches so as not to overcrowd the pan. Transfer the ribs to a plate, leaving the oil behind. Add the onions to the pan and sauté over a medium-low heat until they are soft and nearly translucent. Stir in the garlic followed by the chard and the remaining spice mixture. Stir and cook for 5 minutes longer. Add the short ribs and chickpeas, pour in the stock, and bring to a boil. Skim any foam that floats to the surface and then lower the heat, partially cover, and simmer for 2 to 3 hours, basting occasionally. The ribs are done when the sauce has thickened and the meat pulls away from the bone. Season with salt and pepper and the juice of 1 lemon. If you have labneh, use it. Otherwise, vigorously whip the yogurt and olive oil together with a fork. Season to taste. Serve the stew with a dollop of labneh and a wedge of lemon.

ENJOY!

to print the recipe, click here

Comments: Short ribs are the definition of comfort food, but when chickpeas and chard are added as supporting actors, you have a show-stopping dish that spells comfort in capital letters. I knew it would be hard to get a good picture, because well, that is the problem with brown food, but allow yourself to go past the photo and trust me, the taste is sublime. Plus, Aleksandra’s choice of labneh to spoon on top fulfills the circle of my fascination, joining Middle East and England in one amazing dish. There’s something about labneh, you must try it if you are a labneh virgin. Easy to make if you cannot find it at your grocery store, just follow Sawsan’s recipe and be ready to be amazed.

And now, a virtual tour of Aleksandra’s book…

First, let me say that she is a delightful writer. She doesn’t simply offer you a recipe, she will show you why that particular restaurant made the cut to be showcased in her book. The quality of the food matters, but it’s clear that behind great food and service you’ll find genuine, hard-working people with the passion to share their cooking with family, friends, and customers. You will read fascinating stories about places that have been in business for a long time… She offers the perfect amount of prose before each recipe, with a nice balance of wit and knowledge. The recipes are for the most part quite straightforward to make at home, Aleksandra often suggests adaptations for ingredients that might be hard to find. As you know, I have no partnership with amazon.com or any other company, and only review cookbooks I fall in love with. This was definitely one of them.

The book is divided in 10 chapters.

Chapter #1 – Light Fare. The first recipe of the chapter is a perfect example of what the book is all about. A wonderful praise of Ruth Rogers, from The River Cafe, the way she runs her restaurant with “no shouting, no swearing, no fear.” The recipe, a Crab and Raw Artichoke Salad. Have you ever considered shaving artichokes to enjoy in its raw form? I had not. Intriguing… Other favorites from the chapter: Potted Shrimp, from Rules, a place dear to my heart, since Phil and I enjoyed two very romantic dinners at Rules years ago; Shrimp Aguachili Seviche with Jalapeno and Citrus; Grilled Leeks, Chevre, Brown Butter & Smoked Almonds. Smoked almonds, now that’s something to dream about. In this chapter you will get to know interesting facts about Ottolenghi, in the introduction to one of his recipes – Mung and Haricots Verts. As Aleksandra puts it, the recipe is “very Ottolenghi.” The mung beans are Asian, the haricots verts French, the spices Indian. The recipe for the classic Welsh Rarebit comes with a delightful description of two gentlemen enjoying it at St. John. All very proper, as you must expect for all things London.

Chapter #2 – Soups. My heart missed a beat with the description of the Fennel and Watercress Soup from Newman Street Tavern. Fennel is like green candy for Aleksandra, and I was left nodding in full approval. She mentions walking in blizzard-like conditions in New York to get some fennel juice at City Bakery, and that made me want to go to London with a stop at JFK with enough hours to allow for a quick Uber drive to that spot. If you live in New York, go sip a glass and tell me all about it. She follows with Smoked Paprika, Piquillo Pepper, and Tomato Soup with Chevre Toasts. Yes. To. All. How about Roasted Corn and Chorizo Chowder? But the recipe that had me mesmerized for good was Celeriac and Chanterelle Soup. I made it. I absolutely loved it. Here it is, as a teaser for you. Simply spectacular.

Chapter #3 – Pasta, Rice, and Grains. This whole chapter is a must-cook. Just to give you a couple of examples, consider the Cinnamon-Scented Porcini Duck Ragu, from Mission. If I had easy access to duck meat, I would definitely make it. Another dish that almost made it to my choice to feature the book: Pork Shoulder, Black Pepper, and Mascarpone Ragu. Totally understandable, right? But maybe the very best is a Chestnut Straccetti with Mushrooms and Chestnuts. You make the pasta from scratch using chestnut flour. OMG. Her description says it all: This dish is, quite simply, a knockout. The photo, folks, the photo is almost too much to stand. You need to host a dinner party for your very best friends and bring that to the table.

Chapter #4 – Vegetarian.

This session opens with Spiced Heritage Carrots, Freekeh, and Labneh, which prompted her profession of love for cardamon, which I totally share. In fact, I also open the jar and take a good sniff just for the pleasure of it. It makes me feel like riding on a magic carpet to far away lands. This recipe has my name written all over it and I know I’ll be making it soon. It follows with Roasted Squash, Braised Lentils, Soft-Boiled Egg, Garlic Yogurt, and Dukka. A symphony. Potato Chaat with Pomegranate, Mint, and Rose Raita also quite enticing to me, and apparently to everyone who dines at Gymkhana: almost everyone who walks through the door of Gymkhana orders this potato chaat before even being shown to a table. Talk about endorsement!

Chapter #5 – Seafood. Scallops with Corn Puree and Chile Oil is maybe my favorite choice in this nice chapter. Of course, she includes the classic Fish and Chips, her version coming from Tom’s Kitchen. In her words: They are indisputable. A fact of British life. “Since the days of Charles Dickens and his chips with reluctant drops of oil“. How cool is that? But there’s also Sugar-Brined Salmon with Radish, Cucumber, and Pea Shoot Salad, Ginger and Cilantro Spiced Cod with Cauliflower Couscous (love this one!), or my favorite fish in the world, Sea Bass with Hot Paprika Vinaigrette, from Moro a must-visit restaurant.

Chapter #6 – Fowl. I would gladly cook (or eat) every single one of the recipes in this chapter. Period. It starts with Chicken Scaloppine with Mushrooms and Marsala, you simply cannot go wrong with that. But how about Indian Chicken and Pumpkin Curry? In fact, the chef behind that recipe, Mark Hix, from Tramshed, was one of the first to offer recipes, encouragement and introductions to Aleksandra when she started her research for this book. Chicken Berry Britannia is a very interesting recipe too, the name pays tribute to a very famous place, Bombay’s Britannia. Americans will flip for Buttermilk Fried Chicken in Pine Salt. Yes, pine salt. Or some Honey-Glazed Duck Breast with Roasted Plums and Bok Choy.

Chapter #7 – Meat. The recipe I shared with you comes from this chapter, obviously. The chapter is full of unusual recipes, counting three different takes for the fashionable pork belly: Kakuni (Japanese Braised Pork Belly), Ottolenghi’s Pork Belly with Apple and Yuzu Puree with Black Bean Sauce, and finally Treacle-Cured Pork Belly. You will also find the super classic Beef Strogonoff, a version coming from The Delaunay. Her words: strogonoff has lost its reputation, having appeared too often and never well, on one too many cafeteria lines and airplane trays. So true! This recipe will do away with unpleasant memories… I should try it, as Beef Strogonoff is a favorite of ours.

Chapter #8 – Desserts.

I would make every single one of the recipes. There, I said it. And I don’t even like sweets that much. Starting with Chocolate Nemesis, described as “this is the real thing.” But how about Ras El Hanout and Buttermilk Loaf? Irresistibly intriguing. Muscovado Custard. OMG. My favorite perhaps would be Orange, Mint, and Rose Petal Cake. I almost chose it as featured recipe. Bakewell Tart from Rules also called my name. By the way, did you know that Rules Restaurant opened the same year that Napoleon began his campaign in Egypt? Yeap, 1798, making it the oldest restaurant in London. And was a favorite spot for Clark Gable, Charles Chaplin, amongst others. A total of 22 mouth-watering recipes to choose from in this chapter.

Chapter #9 – Chilled Desserts. Baked Alaska is in there, but the recipe that has me absolutely mesmerized is Black Sesame Panna Cotta. I even bought black sesame paste and intend to try it soon. Her description (and the photo) is enough to make me drool in anticipation. Of course, Orange Blossom and Milk Pudding, Burnt Orange Chocolate Sorbet (swoon!), and Marsala Raisin Ice Cream would be more than welcome to wrap up a dinner party.

Chapter #10 – Cocktails. I confess that the “idea of a cocktail” appeals more to me than actually having one. But if you enjoy them this chapter will be quite amazing. From River Cafe you’ll find White Peach Summer Martini, and Blood Orange Winter Martini. There’s also a Mumbai Martini from Benares, one of the most sophisticated restaurants in London. This particular drink has notes of curry and ginger. Maybe I should turn it into a tea? (just kidding). But, speaking of tea the Cinnamon Bellini would be perfect for tea lovers, as it mixes Assam tea leaves with cinnamon schnapps (Godschlager). Ottolenghi shines in this chapter too, with a Sage and Cardamon Gin with Pineapple and Cloves. All quite enticing!

I hope you enjoyed my little virtual tour of The London Cookbook. Consider making a little place for it on your bookshelf, even if it is a bit crowded, like ours. Or, go Kindle for a guilty-free experience, which is exactly what yours truly did.

Aleksandra, thank you once more for allowing me to publish one recipe from your wonderful book! I simply must go back and go straight to Ottolenghi to grab a nice portion of tahini cookies. Then, keep calm and carry on!