Culinary Anthropologist

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  1. Waldorf salad with Stilton

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    Waldorf salad was invented at the very end of the 19th century in New York’s Waldorf Hotel.  Originally it was just celery and apple, dressed well.  Over time other ingredients have been added – walnuts (or pecans), grapes, blue cheese, leaves such as watercress and sometimes chicken breast.  To be quick, you could use shop-bought […]

  2. Christmas special part 4 – Nathan’s eggnog

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    I admit to having said some not very nice things about eggnog in the past.  But that was before I tried Nathan’s eggnog.  Heavy on the bourbon, light on the sugar and spice, and silky smooth on the tongue, this one is a creamy and delicious dessert in a glass.  Also, Nathan cooks (and bakes) […]

  3. 1794s

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    This cocktail is in the Manhattan family, but much more elusive.  It seems there are only two places sophisticated enough to serve it in San Francisco, not counting our kitchen – the top notch restaurant Range and the über-cool speakeasy style bar Bourbon & Branch.  For a truly amazing cocktail experience, try it with vanilla […]