The Noilly Prat Dry Vermouth – the New Recipe in 2009

The most people agonize over what brand gin or vodka to use in their martini, but precious little thought tends to go into the selection of vermouth. Today I’ve done something most would deem unthinkable: Drink vermouth straight.

noilly-prat-vermouth-old-bottleWhy? Because Noilly Prat, the French maker of one of the world’s best-selling brands of vermouth, is changing its recipe. Well, updating it, really: Noilly Prat is introducing its current European blend to the U.S. market, discontinuing the old American blend that’s been sold here for years (decades, maybe). The bottle design gets an update too (that’s the old one to your right, the new one is below), so you’ll be able to tell which version you’re buying as stores run out of the old stock. The new blend is scheduled to go on sale in January 2009.

How do the two compare? I definitely prefer the new, European version to the old. The original is very pale, almost clear, with a very strong bitterness overwhelming any herbal notes in the vermouth. It’s fine, but plain and unthrilling. The new version is striking in its changes but it’s still a real vermouth: It’s got a distinct, light gold color to it and hits the tongue first with some sweetness and a more pronounced herbal flavor, before then fading into a lighter bitter finish. The new Noilly Prat is quite reminiscent of Lillet Blanc and even reminded me a bit of Strega. (However, both Noilly Prat versions — tied at 36 proof — are better than Martini & Rossi dry vermouth… but of course they say you should only drink Italian vermouth if it’s sweet and stick with France for the dry.)

Of course, the true test of any dry vermouth is in a martini… and I’m happy to report the new Noilly Prat shines with either gin or vodka. Check it out!

A- / $6.50 (750ml bottle) / noillyprat.com
source : http://www.drinkhacker.com

Recipe Food Advice 0 Comments | Readmore...

The Beef with Brakoli

This is secret to this popular restaurant dish is to marinate the beef in a bit of oil.

can be Serves 3 to 4

Ingredients:

3/4 lb (375 g) lean beef, sliced thinly into bite-sized pieces

Marinade for Beef:
1 egg
1/3 tsp (1.5 mL) salt
1 Tbsp (15 mL) cooking wine
1 Tbsp (15 mL) cornstarch (corn flour)
2 Tbsp water

1 1/2 Tbsp (20 mL) oil

1 1/2 lb (750 g) broccoli, flowerets removed, slice on the diagonal into thin slices
1 cup (250 mL) cooking oil
2 1/2 Tbsp (30 mL) oyster sauce
2 Tbsp (25 mL) light soy sauce
3/4 Tbsp (10 mL) dark soy sauce
1 Tbsp (15 mL) sugar
a few drops of sesame oil
2 cloves garlic, crushed
1/2 cup (125 mL) chicken broth
2 Tbsp cornstarch (if desired)

Directions:

Slice beef and mix together marinade ingredients. Add marinade to beef and marinate for thirty minutes. Add 1 1/2 tablespoons of oil to beef, mix in thoroughly, and marinate beef for another thirty minutes. While beef is marinating, prepare the vegetables.

Heat wok and add 1 cup of oil. When oil is ready, add beef and stir-fry until it is nearly cooked. Remove beef and set aside on a plate. Drain the wok and wipe clean with a paper towel.

Add 1/2 cup water to wok. Bring the water to a boil and add the broccoli. Cover and cook until broccoli is cooked through. Drain the wok.

Heat wok and add oil (about 2 tablespoons). Add the garlic and stir-fry for about 1 minute. Add vegetables and beef and mix together. Make a well in the middle of the wok and add the sauce ingredients. Add cornstarch, stirring to thicken. Mix sauce together with other ingredients. Serve hot.

Variations
*Add carrots and onion if desired. Boil in the wok with the broccoli (you’ll need to add more water).

source : http://recipe.bitfreedom.com

Recipe Food Advice 0 Comments | Readmore...

EXCHANGE LINK

if you want to exchange link, just left a message comment in here, and i will put your link to my friends link columm :

Recipe Food Advice 2 Comments | Readmore...

the Spicy pumpkin and orange soup with lemon gremolata

Serves 4
Whizzing the soup in a blender gives you a rich velvety texture without the need for cream.
spicy pumpkin and orange soup with lemon gremolata
ingredients
1 onion, halved and finely sliced
2 tbsp olive oil
1 kg butternut squash or pumpkin
1.2 litres chicken or vegetable stock
2 tbsp tomato paste
2 cinnamon sticks
half tsp grated nutmeg
1 tsp smoked paprika
1⁄4 tsp cayenne pepper
100 ml orange juice
sea salt and pepper
1 orange, cut into wedges

How to cook spicy pumpkin and orange soup with lemon gremolata
Heat the oil in a saucepan and cook the onion over gentle heat for 5 minutes until soft. Cut the butternut into large chunks and cut off the skin.
Add the butternut, stock, tomato paste, cinnamon sticks, nutmeg, and cayenne to the leeks and bring just to the boil.
Simmer for 20 to 30 minutes or until the butternut is tender.
Remove the cinnamon sticks and 4 chunks of butternut, add the orange juice, sea salt and pepper and heat through.
Whiz in a blender (in batches) until smooth.
Serve in warm shallow soup bowls with the reserved butternut and a wedge of orange, topped with crunchy gremolata crumbs.

Recipe Food Advice 0 Comments | Readmore...

Lamb with feta and mint

Lamb with feta and mint Serves: 4
Rield: 4 servings
Ready in: 40 mins (15 mins prep - 25 mins cook)

Ingredients :
¼ cup (60 ml) olive oil
300 g new potatoes, scrubbed and thinly sliced
1 large zucchini, sliced
1 red onion, sliced
2 red capsicums, deseeded and sliced
8 garlic cloves, peeled
⅓ cup (80 ml) red wine vinegar
75 g feta cheese, drained
25 g fresh mint, finely shredded

Preparation method for Lamb with feta and mint

Heat a large frying pan with a tight-fitting lid over a medium heat. Brush the lamb steaks on one side with a little of the oil. Add the steaks to the pan, oiled-side down, and fry for 3–4 minutes until nicely browned. Lightly brush the lamb steaks with a little more oil, then flip them over and continue frying for a further 1 minute. Transfer the lamb steaks to a plate and set aside.
Add 1 tablespoon of the oil to the pan and heat. Add the potatoes and fry, turning occasionally, for 5 minutes or until golden and they start to soften. Add another 1 tablespoon of oil to the pan. Add the zucchini, onion, capsicums and garlic and continue frying, stirring occasionally, for 5 minutes or until all the vegetables are tender.
Meanwhile, mix the remaining oil with the vinegar in a small jug or bowl. Return the lamb steaks to the pan, placing them on top of the vegetables, and pour in the oil and vinegar mixture. Crumble the feta cheese over the top. Reduce the heat to low, cover the pan with a lid and cook for about 5 minutes for medium-rare or 7 minutes for medium.
Uncover the pan and scatter the mint over the top. Season with freshly ground black pepper to taste. Serve at once, straight from the pan, with a drizzling of the pan juices.

source : http://www.readersdigest.com.au

Recipe Food Advice 0 Comments | Readmore...

Serves: 4
Yield: 4 servings
Ready in: 30 mins (20 mins prep - 10 mins cook)

Ingredients for Asian chicken salad with peanut dressing 500 g cos lettuce
150 g snow peas
1 can (565 g) canned lychees, drained and cut in half
1 large navel orange, peeled and cut into sections
1 red plum, stoned and sliced
4 spring onions, thinly sliced
370 g chicken breast fillets
Creamy peanut dressing:
1/3 cup reduced-fat mayonnaise
3 tablespoons creamy peanut butter
1 garlic clove, finely chopped

Preparation method :

Finely shred the lettuce and place in a bowl. Trim the snow peas and remove the strings. Cut the snow peas in half on the diagonal and add them to the bowl. Add the lychees, orange, plum and spring onions and toss to combine.
Coat a heavy-based frying pan with nonstick cooking spray and set over medium-high heat until hot, about 2 minutes. Fry the chicken breast fillets until cooked through, about 4 minutes on each side.
To make the dressing, whisk the mayonnaise, peanut butter and garlic in a small cup. Cut the chicken diagonally into thin slices and add the strips to the bowl. Just before serving, drizzle the salad with the dressing and toss to coat.
source: http://www.readersdigest.com.au

Recipe Food Advice 0 Comments | Readmore...

THE WINE OF THE MONTH

Domaine du Fontsainte: Demoiselle
Appellation Corbiéres
Carignan (70%) Grenache (20%) Syrah (10%)

This smooth red wine is full of rich berry fruits, yet it has a dry peppery back note from the carignan grape. Hand picked from old vines, it comes from the rocky slopes of the Corbiéres, which are covered with wild herbs. Although it has a strong velvet feel it is versatile enough to be matched with lighter flavours like chicken, veal & goats cheese.

Demoiselle retails at £6.45

Chateau Hauterive: Appellation Corbiéres
Grenache blanc (60%) Maccabou (20%) Marsanne (20%)

This cool and subtle white is refined with a gentle dryness and no heavy sweet tones as in a New World chardonney. Chilled, it is delicious just by itself or a perfect match to delicate fish or poultry.

Hauterive blanc retails at £6.75

If you would like to buy any of the above wines then contact us by emailing info@hub-uk.com

Recipe Food Advice 11 Comments | Readmore...