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52. Cucumber Elderflower Gimlet & Dill

Season 1, Ep. 4444

Eat & Drink with Ali Hassan & Marco Timpano

Comedians Ali Hassan & Marco Timpano, discuss, lament & come to terms with Food & Drink. They bring over a quarter century of restaurant experience to the podcast table.


This weeks episode: CUCUMBER ELDERFLOWER GIMLET & DILL


Cucumber Elderflower Gimlet


A Gimlet is a beautiful thing, it's a cocktail typically made of 2 parts gin and 1 part lime juice. A 1928 description of the drink was: gin, and a spot of lime. The glorious thing about the gimlet is it was made to be modified or amplified if you will, and here is a great example.


Here is what you will need:


  • 1 ½ ounces of Gin, sub in Vodka if you don't have or like Gin.
  • 1 ounce St. Germain liqueur
  • 1 ounce lime juice
  • A 2 inch piece of peeled cucumber, quarter lengthwise then slice those quarters into ¼″ thick pieces.
  • If you want to add some "bellezza" to your coupe or martini glass a thinly sliced cucumber round for garnish is not a bad idea.


Directions

  1. Fill a cocktail shaker with ice and cucumber pieces.
  2. Add Gin, St. Germain and lime juice.
  3. Shake your Shaker until it feels a bit frosty on the outside, you will bruise the shit out of your cucumber and that is what we want here.
  4. Strain the cocktail into your vessel, and the if you wish garnish with a slice of cucumber.
  5. Enjoy it like you've been married to the love of your life for 10 years like I have!



DILL


OH DILL...how we sing thy praises. Over beans, over potatoes, over beets, over tomatoes, in your tzatziki, on a filet of oily fish, stuff inside a whole fish, as a garnish, as a primary flavour....IT'S ALL GOOD!


Ingredients:

  • 2 cups of french green beans, steamed and still crisp
  • 1/2 cup of sweet corn
  • 1/2 cup of cherry tomatoes, halved
  • 1 large bulb of garlic, mashed
  • 2 tbsp of olive oil
  • 2 tbsp fresh lemon juice
  • 1/4 cup of loosely packed dill, chopped
  • Coarse salt, to taste


Mix all these ingredients together in a bowl, let sit for a half hour and serve as a terrific accompaniment to brunch or dinner.


So don't Dilly Dally...and don't fear the amount of dill in a BUNCH - take it as a challenge and get it in ya! Also...the health benefits are NUMEROUS!






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If you didn't like it, there is a whole slog of podcasts out there for you to explore and enjoy and we hope you do!

More Episodes

5/21/2020

56. French 75 & Black Eyed Peas

Season 1, Ep. 56
Eat & Drink with Ali Hassan & Marco TimpanoComedians AliHassan& MarcoTimpano, discuss, lament & come to terms with Food & Drink.They bring over a quarter century of restaurant experience to the podcast table.This weeks episode: FRENCH 75 & BLACK EYED PEAS (or Bean)French 75:This drink takes us back to World War I and it was named after the French 75-millimeter light field gun. So it does have some military grade strength to it.Ingredients:2 oz Champagne,3/4 oz Lemon juice,1 oz Gin,3/4 oz Simple syrupPreparation:Combine gin, syrup, and lemon juice in a cocktail shaker filled with ice (unless specified always filled with Ice, unless you are Ali and need this specific instruction). Shake vigorously as if you are using French 75-millimeter light field gunand the rat-tat-tat is making you shake your drink. Then strain into a champagne glass or flute using a Hawthorne strainer if you have or a pair of panty hose like they did in the war. Top up with Champagne should be about 2 oz. Stir gently and enjoy with that joie to vivre that only the French could exude in their cocktails during the war.Black Eyed PeasDon’t sleep on the Black-Eyed Pea! Here’s a great recipe that you can eat as a main, a side, or as a “beans on toast” thing!INGREDIENTS:2 cups black eyed peas, soaked overnight2 tbsp olive oil1 small onion, minced3 gloves garlic, minced and smashed1 tsp cumin seeds, lightly crushed1/2 tsp turmeric1/2 tsp chili flakes1 small tomato, diced1 tbsp tomato pastejuice from 1 limesalt, to taste2 cups loosely packed Swiss chard, kale or spinach - roughly choppedMETHOD:add olive oil to a heavy bottomed pan over medium heat. Add onions and garlic, fry until golden and softenedadd all dry spices and fry for 3-5 minutes, stirring every minute; add tomatoes, tomato paste, lime juice and salt; stir, cover and cook for 5 min.Drain black eyes peas and add to spiced tomato mixture. Turn heat to medium-low, add a 1/2 cup of water and cook for 30 minutes or until beans are nice and soft. Add greens and cook for another few minutes.Serve with rice, tortillas, roti or your favourite fresh bread!If you liked this episode: Rate, Review & Subscribe and tell your friends.If you didn't like it, there is a whole slog of podcasts out there for you to explore and enjoy and we hope you do!