|
|
 |
Bunratty potcheen [BUN-rat-ee puh-CHEEN]
WHAT?
Irish
moonshine. Made from barley, malt, yeast, sugar, and water,
Bunratty potcheen weighs in at a whopping 90 proof. But its
potency has nothing to do with the fact that it was illegal
to sell in Ireland for centuries. As Bunratty Mead and Liqueur
explains, it was actually outlawed in 1661 as a way to encourage
large commercial stills. Traditionally it was brewed in “small
pots” (Potcheen in Gaelic) over peat fires, and the Irish
drank it at weddings and wakes. Not long ago, Bunratty got a
license from the government to sell it in the Emerald Isle.
Maxim described Bunratty potcheen as “rocket fuel
from the land of leprechauns,” and predicted it will “revolutionize,
as they would say across the pond, ‘getting pished.’”
But don’t dismiss it out of hand as something only a frat
boy could love. Kevin Kosar of alchoholreviews.com praised the
drink’s “fruit nose—almost like raspberries.
In the mouth, though, it was spirit, melon and earth.”
WHEN?
March 12,
Noel McMeel, Castle Leslie
Finnan haddie
[FIHN-uhn HAD-ee]
WHAT?
Cornflakes
and milk, Scotts-style. Americans aren’t generally
keen on fish for breakfast, but the Brits have a long tradition
of eating kippers, kedgeree, and finnan haddie at dawn. The
last is boned, smoked haddock and is named for Findon, Scotland,
the village where the method of preparation (slow smoking over
peat chimneys) originated. Craig Claiborne was a fan: “Give
me a platter of choice finnan haddie, freshly cooked in its
bath of water and milk, add melted butter, a slice or two of
hot toast, a pot of steaming Darjeeling tea, and you may tell
the butler to dispense with the caviar, truffles, and nightingales’
tongues.” Kedgeree, by the way, is curried finnan haddie
with lentils and rice; kippers are smoked herring.
WHEN?
March 26,
Scott
Campbell, @SQC
Kuku sabzi
[kookoo SAHB-zee]
WHAT?
Iranian
frittata. The herbs used to make kuku sabzi symbolize rebirth
and the eggs fertility, which is why this Persian omelette is
traditionally eaten at Noruz, Persian New Year. The herbs (sabzi),
in fact, are key to the celebration; they are one of seven traditional
items-symbolizing seven guardian angels—that are part
of every table setting for the New Year's feast. According to
Margaret Shaida's Legendary Cuisine of Persia, kuku sabzi
is the most famous and popular of the many varieties of kuku
(omelette). It can be eaten hot or at room temperature. Iranians
cook one side of the omelette in a frying pan, then cut it into
wedges before flipping each slice to brown. When done, the outside
of the kuku should be a crispy bronze, the interior tender and
green from generous handfuls of cilantro, dill, mint, chives,
and other herbs. Chopped barberries (a sour red berry) or walnuts
are sometimes added to the filling as well.
WHEN?
March 20,
Michael
Mir, Bha! Bha! A Persian Bistro
Schiacciata
[ski-ah-CHA-ta]
WHAT?
Tuscan
flats. Perhaps the Genovese term for flat bread, focaccia,
found its way into the American food lexicon because it is marginally
easier to pronounce than its Tuscan cousin, schiacciata.
Both are traditional flat yeast breads shaped into sheets or
disks with dimpled tops. Although we often see versions here
upwards of two inches high, in Italy they are rarely allowed
to rise higher than a half-inch or so. This adds an element
of crispness to the bread, and if there is a distinction between
schiacciata and focaccia it is usually that schiacciata is baked
slightly longer to make it even crunchier. Schiacciata literally
means "squeezed" or "smashed," which is likely a reference to
the way the bread is shaped by pulling and knuckling the dough
flat—the knuckling also produces the dimples. Sweet schiacciata
is made by adding sugar to the dough and flavorings such as
citrus zest. It is often topped with semi-dried grapes and aniseed
to make schiacciata con l'uva.
WHEN?
March 19,
Fortunato
Nicotra, Felidia
|
 |
|
