Egg Cream

 

Egg Cream

The Egg Cream started as a New York thing about a hundred years ago. Lately it’s become more widely known but in case you’re not familiar with it, it’s a New York candy store fountain drink that doesn’t contain eggs or cream. It’s made with some milk, chocolate syrup (or sometimes vanilla),  and topped off with seltzer to give it a frothy head There are lots of theories of why its called an Egg Cream and I’ll leave you to Google that. 
Egg Cream aficionados say the only correct way to make one is with Fox’s U-Bet Chocolate Syrup and seltzer from either a  soda fountain or a seltzer syphon.  I’m not so strict. If you can’t get U-Bet, Bosco is a good substitute. Egg Cream
Bottled seltzer is fine and better than club soda which contains some salty minerals.

Egg Cream

The ingredients are simple:
  • 2 oz. whole milk
  • 1 1/2 oz. chocolate syrup
  • Seltzer
Start with the milk, add the syrup and stir, then fizz it with the seltzer. If you want a white head instead of brown, just change the order – milk,  seltzer then add the syrup and stir.Egg Cream

Egg Cream

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Daiquiri

Alec Guinness in ‘Our Man in Havana’ at his local bar where he drank quite a few Daiquiris.

 

Daiquiri

The Daiquiri was invented in Cuba during the Spanish-American War. Instead of calling it something bland like a ‘rum sour’ it was named after a local beach, the Daiquiri.

The Classic Daiquiri

The original and simplest –

Daiquiri

Ingredients:
  • 2 ounces light rum
  • 1 ounce lime juice, freshly squeezed
  • 3/4 ounce simple syrup*
  • Garnish: lime

1 cup of sugar & 1 cup of water – heat until the sugar dissolves and the syrup is clear. 

Add the rum, lime juice and syrup to a shaker with ice. This is a classic so serve it in a classic Nick and Nora cocktail glass. Garnish with a wedge of lime. This can easily become a frozen daiquiri by making it in a blender that will slush the ice.

Daiquiri


Hemingway Daiquiri aka Papa Doble

Invented by Ernest Hemmingway when he lived in Havana –

Daiquiri

Ingredients:
  • 2 ounces light rum
  • 1/2 ounce maraschino liqueur
  • 3/4 ounce fresh lime juice
  • 3/4 ounce fresh grapefruit juice
  • Garnish: lime
Add all ingredients into a shaker with ice and shake. Strain into a cocktail glass and garnish with lime.Daiquiri

Frozen Strawberry Daiquiri

You don’t need a slush machine for this one –

Daiquiri

Ingredients:
  • 2 oz dark rum
  • ¾ oz Key Lime juice
  • 1 oz simple syrup
  • A few strawberries
  • 6 ice cubes

Daiquiri

Add the rum, lime juice, syrup, strawberries, and ice to a blender. Mix until you get a slushy consistency. Pour into a coupe and garnish with a sprig of mint.

Daiquiri


Banana Daiquiri

A subtle hint of banana –

Daiquiri

Ingredients:
  • 2 ounces dark rum
  • 3/4  ounce banana liqueur
  • 1 ounce fresh lime juice
  • 1/4 ounce simple syrup
  • Garnish: banana slice
Add the rum, banana liqueur, lime juice and syrup into a shaker with ice. No bananas here except for the liqueur and  garnish. Shake and strain into a chilled cocktail glass and garnish with a banana slice. You can easily make this a frozen banana daiquiri by making it in a blender with the addition of about a ¼ of a sliced banana.Daiquiri

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SalvaDor Dali’s Cookbook

SALVADOR DALI'S COOKBOOK

SALVADOR DALI'S COOKBOOK

Salvador Dali’s Cookbook ‘Les Diners De Gala’

A surrealist cookbook with interesting recipes and beautiful illustrations.
It comes with this disclaimer – “If you are a disciple of one of those calorie-counters who turn the joys of eating into a form of punishment, close this book at once; it is too lively, too aggressive, and far too impertinent for you.”

Here are a few of the recipes in case you’d care to try them.

SALVADOR DALI'S COOKBOOK SALVADOR DALI'S COOKBOOK SALVADOR DALI'S COOKBOOK SALVADOR DALI'S COOKBOOK


Some cooking terms defined in Le Diners de Gala:
  • Deglaze – To pour a liquid in the cooking pan and profit from its boiling to recover and incorporate with the sauce the browned bits from the bottom.
  • Lute – to seal the cover of a cooker with flour dissolved in a small amount of water.
  • Salpicon – Composed of different sorts of aliments, diced, such as truffles, quenelles, mushrooms.

The illustrations are amazing even if you don’t intend to make any of the recipes.

SALVADOR DALI'S COOKBOOK SALVADOR DALI'S COOKBOOK

SALVADOR DALI'S COOKBOOK SALVADOR DALI'S COOKBOOK


If you’d like more information on Dali’s cookbook and perhaps even get a copy, go to SALVADOR DALI'S COOKBOOK

Salvador Dali Les Diners De Gala First Edition English 1973 Surrealist Cookbook

SALVADOR DALI'S COOKBOOK

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Shrimp with Chard and Ginger

Shrimp with Chard and Ginger

Here’s another one adapted from Melissa Clark (my favorite chef) in the New York Times.

 

Shrimp with Chard and GingerIngredients:
  • 1 lb. large shrimp
  • ½ tsp. kosher salt for seasoning shrimp
  • 1 bunch chard, washed (about ½ lb.)
  • Olive oil for frying
  • 3 minced garlic cloves
  • 1 thinly sliced hot chili (optional)
  • 1 medium shallot chopped
  • 1 tsp. grated fresh ginger root
  • 2 tsps. Brown sugar
  • 1 tsp. black pepper
  • 2 tsps. white wine or sherry vinegar
Blot the shrimp dry and season with salt. Cut the stems off of the chard up to where the leaves begin. Roll a hand full of chard leaves like a cigar and cut it into ¼ inch strips.
Shrimp with Chard and Ginger
Shrimp with Chard and Ginger
Add some olive oil to a large skillet and on medium hear lightly brown the shrimp on each side. Remove the shrimp to a dish, add some more oil and add the garlic, chili (if you’re using), shallot and ginger. Sauté for about 3 minutes and then add the sugar and season with salt and black pepper.
Put the greens in the skillet with ¼ cup of water. Mix to coat them with the liquid in the pan. Cover and steam for a few minutes so the greens wilt. Return the shrimp to heat them, drizzle with the vinegar and serve.
Shrimp with Chard and Ginger

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