Cooking, recipes, restaurant reviews, and other musings on food and culinary arts.
Ethiopian coffee is traditionally twice-boiled in a traditional coffee pot called ጀበና jabana. The resulting beverage is thick and dark and bitter, and is served with a large helping of sugar to bring up the sweetness to balance the intense flavour created by this method.
Meat sits on display in the window of Schwartz’ Montreal Hebrew Delicatessen, on Boulevard Saint-Laurent, in Montréal. I have tried to give this a more filmic quality in processing, by adding grain, reducing saturation, increasing vibrancy, and toning it to increase blues in shadows and yellows in highlights. A different direction for me, but I am mostly pleased with the results.
The sandwich from Schwartz’, the deli featured in yesterday’s post. It was delicious, and worth the wait. The pickle and coleslaw raised no complaints, either.
Piles of smoked briskets sit behind the counter, ready to be cut into famous Smoked Meat sandwiches. Next to them, a server takes orders over the phone, Schwartz’ Deli, on Saint-Laurent, in Montréal.
All Summer now, my food kick has been home-made sorbet. Recently, my photographic kick has been learning the use of flash. So here is my first attempt at food photography with flash, of my recent favorite sorbet creation, Orange and honey sorbet with Old Krupnik. I prepared this using ingredients on hand and a little bit of sorbet knowledge before a recent party, and it went over better than the other three (professional) recipes I prepared, which was thoroughly pleasing. The recipe follows:
Heat one cup of water with the honey and marmalade and stir until dissolved. Remove from heat, add remaining water (cold), orange juice (I favor juice with lots of pulp), Old Krupnik, and the Splenda. Stir until completely mixed; refrigerate overnight. Prepare in sorbet machine according to usual practice, then freeze to harden.
Note that because the recipe uses Splenda instead of sugar, it relies on the alcohol to soften the sorbet and keep it from freezing solid. As a side effect, I think it takes more time in the freezer after the sorbet machine than usual for hardening. Old Krupnik is a type of Polish honey vodka/liqueur with spices, somewhat like a very strong (40% alcohol) mead. For the marmalade, I used Scott’s medium cut with Teachers scotch whiskey, which I hope adds some complexity to the flavour. I don’t actually like it on toast, however (I am not a fan of marmalade in general), so I would suggest you use whatever marmalade you may prefer.