Tag: recipes

Tamarillo Sidecar

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Two tamarillo cocktails, a tamarillo and a red fabric rose on a white tablecloth

Cooking is about formulas and working out which jigsaw pieces you can slot in and out of the whole to make something new; but so is drinking. And when you realise how many cocktails are based on liquor + sour + sweet: daiquiris, margaritas, cosmopolitans, mojitos, gimlets, and so on, then you can be emboldened, with the right proportions, to start tinkering. In this case, the tinkering was done for me — I was served a wonderful cocktail at Caretaker and wanted to recreate it at home — but — and this is the last time I’ll say the word ‘tinkering’ — I could not resist tinkering further. Actually, it was that other classic recipe formula: reverse-engineering a trebuchet to launch you as close as possible to your desired recipe using the ingredients you have already in your pantry, which is how I landed on this Tamarillo Sidecar cocktail. That is, if I’d had white rum, it might’ve been the original tamarillo daiquiri I was served at the cocktail bar but needs must, which is an absurd thing to say when cognac is involved but — they must!

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Salmon with roasted cherry tomatoes and fennel

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A piece of salmon resting on roasted cherry tomatoes and fennel on a green plate with a fork

I’ll tell you soon as look at you: SEO ruined food blogging. The death of Google, the concept of pivoting to video, AI and the word I don’t even want uttered near my blog because it makes me so belligerent and queasy — ChatG*T — are carving up the remaining carrion. I’ll leave expanding that preamble for another day, but all of this is to say, contextually, that while I’m a rabid hater of roughly 79-86% of food content out there (up to and including the word “content” to describe writing and developing recipes), there are still pockets of hope to be found, like the dimpling air bubbles in a focaccia — people who are driven by a bona fide and guileless love of food, not a love of affiliate link kickbacks (whatever they even are, other than none of my business!) I’m talking of course about people like Bettina Makalintal, ItsHolly, and in the case of the recipe that inspired today’s salmon with roasted cherry tomatoes and fennel, Hailee Catalano.

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Pistachio coffee salted caramel slice

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Three pieces of caramel slice arranged on a blue plate
It’s important to record how and what we eat, as a criterion of social history, reflecting us back at ourselves mouthful by mouthful. For example, when I first wrote about this salted caramel slice thirteen years ago in 2011, I said:

“There are many things in life to be afraid of. But, being a person who tends rapidly towards non-endearingly sweaty anxiety I can say this with confidence: adding salt to your caramel slice — or your caramel anything — should not be on that list of things you fear.”

Which is, in the fullness of hindsight, kind of hilarious. Salted caramel is so utterly normal now to the point of prosaic that it’s easily the default and I’m surprised when the word ‘caramel’ appears without its salted qualifier. It’s like walking in on someone in a state of half-dress — where’s its pants?

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