A post by Paul at Curious: The Curious Wines Wine Blog » The Curious Blog
INTENSE AND COMPLEX bouquet of black cherries and kirsch laced with cinnamon and freshly-crushed vanilla pods. The rich, powerful palate brims with ripe black fruits suffused with mocha, cocoa and black pepper. A plush, indulgent, sinfully-good wine!
The post Dignité Syrah 2010 (IGP Languedoc, France) appeared first on Curious: The Curious Wines Wine Blog. Continue reading »
This recipe comes from my auntie Ann who spent a lot of time in America over the years and has picked up some really great US inspired recipes. This banana bread is deliciously moist and is extremely easy to throw together.
You can add a little sliced banana on top before it goes into the oven or even stir some chopped nuts or chocolate chips through the batter! The best thing about this banana bread recipe is it is so adaptable. Continue reading »
Beer Versus WineColm v Caroline.
Scrumptious Blackpudding from Jack McCarthy.Great flavours from the L’Atitude kitchen.
Lots of good humour and great drinks at the Beer v Wine Smackdown in L’Atitude last Thursday night where the protagonists were Caroline Hennessy and Colm McCan.
Caroline, co-author of the Irish beer bible Sláinte, made it clear at the outset that she was making the case for craft beer saying “the other beers have no flavours”. Continue reading »
Alltech Brews & Food returned in spectacular fashion for 2015 at the end end of last month. Rumours of a dialled-down beer offer at the three-day event proved totally unfounded, with a host of brewers from across Europe and further afield represented. The only bit that irked me was the translucent plastic beaker we were given to drink from. Continue reading »
Something that has only dawned on me with wisdom is the importance of protecting our financial future. When I started working, I was paid an absolute pittance but managed to have a pretty decent life with my meagre earnings. Of course it was because I was spending every penny and not saving anything at all. As I got older and started thinking about buying a house, my financial behaviour had to change enormously to make this happen. Continue reading »
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“I will willingly tell you everything, Inspector Jones,” I said. “…..I am greatly in need of any help you that the British police can provide.” I broke off as Frau Steiler returned to the table with two bowls of steaming soup and Spätzle – which was the word she used to describe the little dumplings floating in a murky brown liquid. It smelled better than it looked and, with the scent of boiled chicken and herbs rising in my nostrils, I began my narrative. Continue reading »
It’s the first day of spring, and I am celebrating with this wonderful white vegetable soup. It’s made with a few of my favorite things – celeriac, cauliflower, cumin and roasted garlic.
I am a big fan of celeriac, but strangely I have a complete aversion to celery as a vegetable. I think my main problem with celery is not the flavor but that strange stringy texture. Continue reading »
Subtle and balanced pale ale. Lacks the hoppyness of an IPA which is not necessarily a bad thing.
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Dry but with almost Weissbier taste (maybe the Belgian yeast?)
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Come Join The Cheerful Chorus at Monk’s Lane
There is almost an monastic silence as we stroll towards Monk’s Lane in the centre of Timoleague. But, open the door, and there is the happy sound of people dining. Our table is ready and soon we join the cheerful chorus.
The menu is full of promise. The sandwich section uses the best of local produce: Toons Bridge, Gubbeen, Ummera. And so it continues. Continue reading »
Colonising my first water kefir, a delicious and refreshing drink, more probiotics than the best yogurt and dairy free :) www.valskitchen.com
A post by Valerie O'Connor at Val's Kitchen
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What is curd? Sweet curd is made with 4 main ingredients. 3 of which are always butter, sugar, and eggs. The 4th ingredient is normally a tart or citrus flavour. Once made properly it sets to a dropping consistency. This is because both the butter and the egg yolks play a part in the setting process.
You’ve probably heard of lemon curd. Continue reading »
Margaux and Riedel
Charmes de Kirwan, Margaux 2010, 13%, €31.00 Maison du Vin de Margaux.
Thought this Kirwan would be just the one to baptise the new Riedel glasses and indeed, it proved a very compatible pairing indeed.
It may well be the second wine of the estate but it is a very drinkable classic and “one to watch” according to the 2014 Hugh Johnson handbook.
The dark fruit aromas were highlighted by the Riedel. Continue reading »
On the eve of Alltech Brews & Food 2015, Grand Cru beers held a meet-the-brewer session with Thornbridge in Against the Grain, tasting the classic line-up of Chiron, Jaipur and St Petersberg and finishing on the 10th anniversary special Jaipur X. This monster is 10% ABV but really doesn’t taste it, being the same innocent pale gold as Jaipur and exhibiting the same waxy, honey flavours as the basic edition, just a small bit more of them. Continue reading »
If you follow me on facebook, twitter or Instagram you probably know I spent St Patrick’s Day in NYC this year and what a way to celebrate all things Irish if you can’t be at home! I was so chuffed to be invited back to the NBC Studios by The Today Show team and couldn’t wait to get back in the kitchen with Kathie Lee and Hoda again.
I was on a couple of years back and it was great craic so at least I knew what I was in for this time around! Continue reading »
During the summer, I buy cherries when they're in season and cheap and spend a happy half hour pitting them before eating some and freezing the rest for baking later in the year. One of the best investments I've ever made is a cherry pitter which makes short shrift of taking the stones out of the cherries without mangling the delicate fruit. Continue reading »