The 5,000 year old cocktail
- Details
Scansano (Grosseto), Italy, Sep 10, 2005 - The first cocktail ever was made in Mesopotamia 5,000 years ago, using wine, beer, apple juice and honey. Patrick McGovern defined the mix as "grog", an archaic drink in the United States is sold as the "Midas Touch". McGovern, a University Professor at Pennsylvania, one of the most important authorities in chemistry applied in archaeology, presented the results of a research on the banks of the Tigris between Iran and Iraq.
This was said at the first day of the international convention on the archaeological study of wine organised in Scansano (Grosseto), land of the Morellino, by the City of Wine National Association and the University of Siena.
In his report, McGovern spoke of the history of the evolution of wine-making in the east and west, giving analyses that prove how in some terracotta containers found on the banks of the Tigris river there were traces of tartaric acid (obtained during grape fermentation), honey, apples and fermented barley (used in beer). 'Grog' was also used by Etruscans, as can be proved through some containers found in southern Tuscany.
The convention highlighted that the sylvan grapes were present in Etruria 6,000 years ago, much before the Greeks' wine culture. Basically the Etruscans knew wine, so its use could have been already known before the Greeks in the Mediterranean.
Potato Scones
- Details
| 1 1/4 cups | self-raising flour | |
| 1/4 cup | polenta | |
| 2 tbsp | butter | |
| 1 tbsp | fresh basil | |
| 1/4 cup | grated cheddar cheese | |
| 1 1/4 cups | mashed potato | |
| 1/4 cup | milk |
- Combine flour and polenta in a bowl, rub in butter.
- Stir in basil, cheese, potato and milk; mix to a soft dough.
- Turn dough onto a floured surface, knead until smooth.
- Roll dough to 2cm (3/4 in) thickness and cut into 5cm (2 in) rounds.
- Bake at 425 for 20-30 minutes or until browned.
Chicken Curry and Rice Casserole
- Details
| 3 cups (750 mL) | basmati rice | |
| 2 tbsp (25 mL) | butter | |
| 1 cup (250 mL) | diced carrots | |
| 1 cup (250 mL) | diced zucchini | |
| 1 cup (250 mL) | green peas | |
| 2 tbsp (25 mL) | chopped coriander | |
| 2 tbsp (25 mL) | chopped fresh mint | |
| 2 tbsp (25 mL) | lemon juice | |
| 1/4 cup (50 mL) | melted butter | |
| Salt and freshly ground pepper | ||
| Chicken Curry (recipe follows) | ||
- Soak basmati rice in water to cover for 30 minutes. Drain.
- Preheat oven to 325°F (160°C).
- Bring a large pot of water to boil, add rice, return to boil and boil for 3 minutes. Drain.
- Heat butter in skillet over medium heat. Add carrots and zucchini and sauté for 5 minutes or until nearly tender. Stir in peas and herbs. Add vegetables to rice and stir together. Season well with salt and pepper.
- Butter a heavy ovenproof saucepan with a tight-fitting lid. Divide rice into 3 portions. Place a layer of rice on base. Add half of Chicken Curry. Repeat layers ending with rice. Pour over lemon juice and butter.
- Cover rice with a circle of parchment paper and the lid. Place in oven and steam for 30 to 40 minutes or until rice is tender.
Chicken Curry
| 2 tbsp (25 mL) | vegetable oil | |
| 1 | large onion, finely chopped | |
| 1 tbsp (15 mL) | ginger, finely chopped | |
| 1 tbsp (15 mL) | garlic, finely chopped | |
| 2 tbsp (25 mL) | medium curry paste | |
| 1 tsp (5 mL) | ground cinnamon | |
| 1 tsp (5 mL) | ground coriander seed | |
| 1 tsp (5 mL) | ground cumin | |
| 2 lb (1 kg) | boneless, skinless chicken breasts cut in 2-inch (5-cm) pieces | |
| 1 cup (250 mL) | coconut milk | |
| 2 cups (500 mL) | drained chopped canned tomatoes | |
| 1 tbsp (15 mL) | lemon juice | |
| 2 cups (500 mL) | baby spinach | |
| Salt and freshly ground pepper | ||
- Heat the oil over medium-low heat in a wok or skillet. Sauté the onions slowly until softened and browned on the edges, about 10 minutes. Add the ginger and garlic. Sauté for 5 minutes longer.
- Stir in the curry paste, cinnamon, coriander and cumin, and cook until fragrant, about 1 minute. Add the chicken and sauté for about 4 minutes or until coated with the spices and slightly brown. Season to taste and remove chicken to a bowl.
- Add the coconut milk and tomatoes to the wok, scraping up any bits at the bottom of the pan. Bring to the boil. Reduce heat and simmer 5 minutes or until thickened.
- Return chicken and simmer, uncovered for 2 to 3 minutes or until the chicken is almost cooked through. Remove from heat and stir in lemon juice, spinach and raisins. Taste for seasoning, adding salt or lemon juice as needed.
Makes 4 - 6 servings
Notes
- If you are cooking the chicken curry to combine with the rice casserole, cook about 5 minutes or until chicken is still slightly pink in centre. The chicken continues to cook when layered with the rice and baked.
- If you are making the chicken curry and not combining it with the rice, cook the chicken for 10 minutes or until juices are clear.
Dill Pickles
- Details
| 20-25 | 4 inch cucumbers | |
| 1 cup | coarse medium salt | |
| 3 cups | water | |
| 1 cup | white vinegar |
Per jar:
| 1/8 tsp | powdered alum | |
| 1 clove | garlic | |
| 2-4 heads | fresh dill | |
| 1 | hot red banana pepper |
- Clean cucumbers well, put in cold water and soak overnight.
- Combine salt, water and vinegar and bring to boil.
- Pack cucumbers into hot sterilized jars (1 jar at a time). Put "per jar" ingredients into jar and fill with brine.
- Seal jar and let cool. Repeat for each jar.
- Re-tighten after cooling.
Variations:
- If you can't find fresh dill then you can use 3 tbsp of dill seed per jar.
- If you want the amount of salt can be cut in half.
Bar-B-Barn Sauce
- Details
| 1/2 cup | brown sugar | |
| 1/2 cup | unsweetened apple sauce | |
| 1/4 cup | ketchup | |
| 3 tbsp | lemon juice | |
| 1/4 tsp | salt and pepper | |
| 1/4 tsp | paprika | |
| 1/4 tsp | cinnamon | |
| 1/4 tsp | garlic |
- Cook all the ingredients until smooth.
Variations:
- Subsitute 1/8 cup tomato paste and 1/8 cup water for the ketchup.
- Add 1 - 2 tsp of liquid smoke.