Corked & Forked: Four Seasons of Eats and Drinks by Keith Wallace

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By Keith Wallace

From informal foodstuff to springtime brunch, elegant dinners, and summer time grilling events, how you can usher in wines, cocktails, and beers with versatile pairings. Over a hundred recipes filled with advice and recommendations for each celebration from a Sunday supper to a savory brunch to a ten-minute banquet supply up creative dishes and beverages like grilled watermelon salad; a bloody Mary bar with all of the fixins; “oystas Rockafella;” ricotta gnocchi; fava beans with mint and bacon; rack of lamb; black pepper martinis; and chocolate and salt torte. The pairings are uncomplicated and academic, designed to educate the reader how to define nice beverages for each meal.

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Extra resources for Corked & Forked: Four Seasons of Eats and Drinks

Sample text

Heat the oil, stir-fry the onion till golden brown. Add the peas and soy sauce, cook for 3–4 minutes. Add the rice and salt, cook and stir gently for a further 5 minutes or till the rice is sufficiently heated. Helpful hint: Fresh or frozen garden peas may be substituted for dried whole green peas. RICE PUMPKIN SOUP WITH BASIL Shwepayon Hincho The flavours of basil, pepper and pumpkin are blended tantalisingly in this healthful soup. 1 tablespoon oil 3 cloves garlic, coarsely chopped 1 pumpkin (about 600 g/1 lb 6 oz) peeled, deseeded and cubed 4 cups (1 litre) chicken stock Salt and pepper, to taste 1/2 cup (20 g) chopped Thai basil (horapa) leaves (substitute European basil) 50 Heat the oil in a pan and lightly stir-fry the garlic for 5 minutes till fragrant.

Tomato Sauce Khayanchinthee Pantwepyaw Ingredients When a recipe lists a hard-to-find or unusual ingredient, see pages 31–35 for possible substitutes. If a substitute is not listed, look for the ingredient in your local Asian food market. Time Estimates 3 tomatoes 2 slices dried fermented soya bean cake, 7 cm (3 in) in diameter 4 dried red chillies, soaked 3 bird’s-eye chillies 2 cloves garlic 1 teaspoon salt 1 tablespoon chopped coriander leaves (cilantro) 1 teaspoon oil Time estimates for preparation only.

Add the soya bean cake slices and salt and continue to pound. Add the tomatoes and the rest of the ingredients. Pound for a further 3–5 minutes. Serve with rice and curries. Fish Sauce Dip Ngapiyaycho 1 cup (250 ml) water 1 tablespoon preserved fish paste 1/4 teaspoon turmeric powder 2 dried red chillies, soaked 2 bird’s-eye chillies 1 tablespoon dried shrimp, soaked 2 cloves garlic Bring the water, fish paste and turmeric powder to a boil, simmer until reduced by half. Strain and discard the solids.

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