Brandy Mixed Drinks: Part 2 : How to Make the City Slicker Mixed Drink
The City Slicker is a mixed drink with brandy that's easy to make at home. Our professional bartender shows you how in this free video on mixed drinks.
Expert: Expert Village Bartender
Bio: Our Expert Village bartender has over 10 years of experience concocting drinks.
Filmmaker: Christopher Rokosz
Daltjies & Kapparangs Special: THE INCEPTION DALTJIE with Fatima Sydow
We had the pleasure of cooking with the lovely Fatima Sydow of Kaap, Kerrie en Koesister!
Her new cook book now available, check out her Instagram & Facebook pages!
Also, thank you to Yaaseen Barnes, Chef Wadia, Yuzriq Meyer, Luqmaan Shadrach and Fahmi Jacobs of Simplified IT Services for their appearances- for more of them all stay tuned for part 2 of this special!
Instagram: daltjiesandkapparangs
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Cooking in Poverty: Chili & Canned Potato Slop in a 94 Caravan
Recipes from the Matrix
Pasta recipe! BUCATINI WITH LEMON GARLIC CHIVE PESTO
Grab a fork and get twirling – we’re serving up BUCATINI WITH LEMON GARLIC CHIVE PESTO and everyone’s welcome to try.
Nothing about this gorgeous pasta recipe is complicated save for one ingredient that is in season for only a short period of time. Since we’d love you to relish the simplicity of this awesome dish, we’ll get right into the things that make it so memorable.
GARLIC SCAPES – Garlic scapes come into season in late spring/early summer, so the window of opportunity to enjoy them is rather small. That said, these curly, vibrantly flavoured thin green stalks add a welcome hint of garlic without overpowering a recipe.
I usually find garlic scapes at farmer’s markets and often ask my favourite produce providers to reserve some for me; they’re always happy to oblige.
GARLIC CHIVES – Sometimes referred to as Oriental garlic or Asian chives, garlic chives are a perennial herb that delivers wonderful flavour to this dish. They can be used as a garnish, we like them chopped and sautéed in the sauce or more spectacularly used in making the pesto that we’re now head-over-heels in love with. Garlic chives - find some, grow some, try some!
PESTO – Pesto is a superbly versatile accompaniment that we often add to dressings, marinades, and in this case, the actual pasta sauce. Making a pesto couldn’t be easier, yet we pushed the flavour envelope by making it with garlic chives.
The recipe for this garlic chive pesto is detailed below but you can also use a more traditional WALNUT PESTO. Click HERE to view our City Slicker video.
PASTA – As with all our pasta recipes, we encourage you to make the recipe using your favourite pasta. We used bucatini for this recipe because of the way the cream sauce clings to the long, thick noodles.
LEMON CREAM SAUCE – We think there’s something magical about the lemon and dairy combination in this pasta sauce. When reading the recipe or watching the video, feel free to flip the quantities of milk and cream for a more or less creamy sauce.
Of course, you might be tempted to add more vegetables to the recipe but we suggest keeping the enhancements to a minimum. The inclusion of the garlic scapes and chives, pesto and Parmesan is all this pasta dish needs.
SIDE WISE – Presenting Parmesan, a bit more pesto and black pepper on the side will give your guests the opportunity to boost their dish with their favourite flavours. Never surprises me that guests do so, not because the dish needs more, but rather to add to their enjoyment of it.
This BUCATINI WITH LEMON GARLIC CHIVE PESTO is a seasonal favourite that delivers fabulous flavour and superior, good taste. Looking for a complete menu idea? Start off with our ABC FLATBREAD, serve this pasta as the main, and then finish the evening with an easy to prepare STRAWBERRY RHUBARB CRISP.
‘Tis the season to enjoy the taste of summer in our BUCATINI WITH LEMON GARLIC CHIVE PESTO.
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BUTTER CHICKEN CHILI recipe! Murgh Makhani Chili
This gorgeously rich BUTTER CHICKEN CHILI is best enjoyed on a bed of steamed basmati rice along with a drizzle of cumin-scented raita. It truly is a taste sensation.
Here's our story & complete recipe!
Carol and I first tried this superb recipe last year when we were visiting Jasper, Alberta. Having just arrived at the Fairmont Jasper Park Lodge, we plopped ourselves down in the Emerald Lounge, ordered cocktails and thankfully took our server’s suggestion to try their BUTTER CHICKEN CHILI.
Of course, whenever Carol and I are together, you can barely get a word in edgewise; we’re always yammering on about food and drinks and Weekend at the Cottage. We had barely noticed that the server had placed our chili in front of us and then we took that all-important first bite.
You could have heard a pin drop clear across the Rockies.
As time stood still, we stared at each other for a good 10 seconds before lunging into exclamations – “Oh! My! Gosh! This is incredible! This is crazy delicious! I’ve never tasted anything so perfect!”
Lucky for us - and now for you - we have friends at Jasper Park Lodge. Our thanks to Executive Chef Christopher Chafe, Executive Sous Chef Cliff Crawford and the talented gentleman who shared his expert wisdom with us, Sous Chef Amal Bahuleyan - hopefully, this post does your recipe proud.
BUTTER CHICKEN is a relatively new culinary sensation from the Indian subcontinent where it is called “murgh makhani”. The dish gained popularity in the 1950s when Indian restaurateur Kundan Lal Gujral first served it at his famous restaurant Moti Mahal Delux in Delhi, India. I wonder what Mr. Gujral would think of the marriage of his authentic butter chicken recipe with the more common chili?
Here’s what we learned when making the Jasper Park Lodge version of this one-of-a-kind, easy butter chicken dish:
INGREDIENTS
Traditional butter chicken uses large pieces of chicken cooked either in a tandoor or deep skillet. Since this recipe is for a chili, we use ground chicken instead. Stir constantly as the meat cooks, to break it up into tiny morsels. Note: we drained the cooked chicken on a paper towel-lined plate to remove unnecessary fat from the recipe.
Using a large sweet white onion and finely chopped garlic and ginger is the only prep for the recipe. The simplicity of it all makes this recipe a keeper. I used homemade tomato purée for this recipe made by my friends Angela and Mike Calamita. Look for organic tomato purée at your local grocer.
SPICE ROAD
Five of the ground spices used in this recipe – cumin, coriander, cardamom, turmeric and chili powder – are readily available at both health and bulk food stores. The three that may be slightly more difficult to track down are garam masala, chaat masala, and Kasoori methi.
Have a look at the photo of these spices in the video and slider. I usually find them at East Indian grocery stores but I’ve also listed them below in our AMAZON links in case you’d like to purchase them online.
SERVICE
While this luxurious sauce simmers to perfection, and I mean PERFECTION, steam up some basmati rice and prepare our RAITA recipe. Serve the steamed rice in small bowls, add the BUTTER CHICKEN CHILI and then top it off with a dollop of the creamy yogurt-cucumber sauce and perhaps some finely chopped cilantro. Guests will certainly ask for a second helping, so plan accordingly!
The marriage of two great recipes spawns a savoury treat perfect for casual get-togethers.
Make this BUTTER CHICKEN CHILI and enjoy some authentic Indian soul food. Namaste!
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The best LEMON JELLY ROLL RECIPE
Tangy, creamy lemon curd spread onto lavender-scented sponge cake, rolled up and dusted with confectioners’ sugar. This LEMON JELLY ROLL RECIPE is truly fabulous!
Carol and I are super excited about this post because it seems to have taken on a life of its own. That happens with a lot of our stories, and we love how it makes the creative side of our work so fun and exciting. We’re also both super pushy with each other, so when we start working on an idea... look out! You be the judge with this LEMON JELLY ROLL RECIPE - the proof is in the pudding, or in this case, the curd!
This recipe is about three key points: lemon curd, a light sponge cake, and presentation. We posted a recipe for LEMON CURD as a 1-minute City Slicker video about a week ago; if you haven’t already, check it out too! The sponge cake component is pretty simple, but our inclusion of lavender in the mix takes the flavour and fragrance to a whole new level. We made a conscious decision to present a simple, elegant dessert. Think about that when you go to take your first bite – looks lovely, but the flavour will amaze you!
Here are a few things to keep in mind as you go to create this dessert, which will garner you great praise and many, many compliments!
LEMON CURD – Although the lemon curd recipe is already posted as a stand-alone feature on our YouTube channel, I will list the ingredients and preparation steps again here just so you don’t have to flip back and forth. Suggestion: make the LEMON CURD a few days in advance just to get the preparation of this essential ingredient out of the way.
SPONGE CAKE – We purposely made the sponge cake for this recipe using Bob’s Red Mill gluten-free flour since one of our expert tasters is eating gluten-free these days – yay, Josh! We also tested this recipe using regular flour, so feel free to go with either – you’ll have the same great success with each. I’ve included a link to purchase the Bob’s Red Mill gluten-free flour in our AMAZON links below.
LAVENDER – The idea to add the ground lavender into the dry ingredients for the sponge cake came to me in a dream. I was walking through a field of daffodils and jonquils, the sun shining down on me, a robin singing sweetly from the branch of a blooming apple tree… LOL ! As if! I came across it while I was looking for baking powder in the spice cupboard. All joking aside, the flavour and fragrance it adds to the finished JELLY ROLL is sublime. Make sure to purchase more than the recipe calls for to add a sprinkle to the completed dessert.
PRESENTATION – I speak from experience when I say, keep it simple. We had just spread the lemon curd onto the sponge cake and rolled it up when we started with the questions - should we cover it with whipped cream? Or a buttercream icing and decorate it to look like a log? Maybe we can pipe more curd down the sides to create a trellis pattern? And then we all agreed, nope, let’s keep this super simple. After all, it will be about the flavour, right?
We suggest transferring the completed LEMON JELLY ROLL onto a presentation piece, then dusting it with confectioners’ sugar followed by a light sprinkle of fine lemon zest and dried lavender. Once you begin slicing and serving, go ahead and add a dollop of whipped cream, but stop there. Simplicity is truly the order of the (spring!) day.
There you have it, everything you need to know in creating a truly memorable dessert. Looking for suggestions on what to serve beforehand? We think our ROASTED LEG OF LAMB or NANNY’S BAKED HAM are perfect main course ideas, served with our GARLIC MASHED POTATOES and our GREEN BEANS ALMONDINE.
A LEMON JELLY ROLL RECIPE that tastes as delicious as it looks. Enjoy!
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