Monthly Archives: December 2017
Zester
Lee Valley: EV530
Grater
Lee Valley: EV531
These are outstanding kitchen tools. Each has a pattern of raised V-shaped teeth that have been chemically etched to a sharp edge for almost effortless cutting. Additionally, the blades have a non-stick coating that lets material glide smoothly over the surface and reduces the potential for clogging.
The generously sized handles are offset to let you hold your wrist at a natural angle, and are coated in soft thermoplastic rubber for a secure, comfortable grip. A non-skid cushioned tip helps prevent slippage when braced against a surface. Both tools come with a removable storage cover.
The zester has hundreds of tiny perforations to quickly produce ultra-fine shavings with a light, feathery texture. Not just for zesting citrus, it is also useful for grating hard cheese, chocolate, nutmeg or cinnamon, as well as puréeing garlic or ginger. To contain zested material, a transparent holder marked with graduations up to 20ml and 2 tbsp is included. The holder’s integral squeegee sweeps material from the underside of the 1″ x 6″ blade as the holder is removed.
The grater has oversize perforations in the 4-3/4″ x 2-3/4″ face to allow softer cheeses to pass through easily without sticking. It is also suitable for shredding apples, carrots and other foods when you want a coarser cut. Highly recommended tools.
Lucito
Single Malt Whisky – Laphroaig 10 Year Old
Our 10 Year Old is the original Laphroaig, distilled the same way today as when Ian Hunter invented it more than 75 years ago. It is the foundation of all other Laphroaig expressions.
In making Laphroaig, malted barley is dried over a peat fire. The smoke from this peat, found only on Islay, gives Laphroaig its particularly rich flavour.
Those enjoying the 10 Year Old will first notice the bold, smoky taste, followed by a hint of seaweed and a surprising sweetness. This full-bodied variant is the foundation of all Laphroaig expressions and comes with a long finish.
Laphroaig distillery is an Islay single malt Scotch whisky distillery. It is named for the area of land at the head of Loch Laphroaig on the south coast of the Isle of Islay. The meaning of the toponym is unknown, but a commonly suggested etymology includes the elements “lag” (Gaelic: hollow), “breid” (Norse: broad) and “vik” (Norse: bay), implying an original Gaelic form something like “Lag Bhròdhaig” (the hollow of Broadbay). The name may be related to a placename on the east coast of Islay, “Pròaig”, again suggested as meaning “broad bay”.
Laphroaig – pronounced La-froyg – is one of the most divisive Scotch whiskies, loved by those who enjoy its medicinal, smoky flavour and looked on in amazement by those who don’t, it remains one of the most popular. Laphroaig distillery sits on the south coast of Islay, the first of the three Kildalton distilleries.
Lucito
Ingredient
1 diced onion
2 tbs dried sweet basil
2 tbs dried chives
4 oz mushrooms sliced
4 eggs, lighty beaten
1 cups half and half
6 oz Smoked Atlantic Nova Salmon
3 oz Baby Swiss
3 oz sharp cheddar
3 oz extra shard cheddar
1 unbaked 9 inch pie crust
salt and pepper
Preparation
1. Preheat oven to 425 degrees F (220 degrees C).
2. In a medium bowl, whisk together eggs, half and half, salt, pepper, basil, chives, onion, salmon and cheese.
3. Pour mixture into pastry shell.
4. Bake 15 minutes in the preheated oven. Reduce heat to 300 degrees F (150 degrees C), and bake an additional 30 minutes, or until a knife inserted 1 inch from edge comes out clean. Allow quiche to sit 10 minutes before cutting into wedges.
Lucito