Corti Brothers Newsletter for Summer 2004   Page 2  

Please note!   Many of our past newsletter items came from a very limited stock and are no longer available.  Please check our products page or contact us for availability.

GOAN CUISINE products are made by a Goan family living in Perth, Western Australia. Using traditional methods and local produce with imported spices, they are hand crafted with exacting care. This distinct Indian culinary tradition has several treats which are perfect for giving spice and savor to summer meals.
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Goan Cuisine CHUTNEY: There are two, made with fresh Western Australian mangoes. SPICY MANGO, with fresh ginger, garlic, and raisins, ideal with grilled lamb, kebabs, chicken. MANGO LIME, made with preserved limes and fresh ginger, an excellent glaze for barbequed meats, either hot and cold.

Goan Cuisine SPICY MANGO CHUTNEY $5.99 jar

Goan Cuisine MANGO and LIME CHUTNEY $6.99 jar

Goan Cuisine MESCUT: A traditional Goan pickle, from “cuti,” made up of small pieces. CARROT, crunchy carrot dice with a hint of mustard seed, try in an unusual potato salad. MANGO, the crispness and pepperiness of green mango, try with smoked chicken.

Goan Cuisine MANGO MESCUT Out of stock.

Goan Cuisine ACHAR: From Persian or Arabic, a “pickle.” CUCUMBER ACHAR, with sour cream or yoghurt as a dip, with grilled prawns or chicken. PINEAPPLE ACHAR, from fresh fruit, perfect with grilled pork and beef, either hot or cold.

Goan Cuisine PINEAPPLE ACHAR Out of stock.

Goan Cuisine KASAUNDI: Found in the coastal cuisines of India. A robust, savory mix of fresh tomatoes cooked with garlic, ginger and roasted mus tard seed; makes a delicious bruschetta.

Goan Cuisine TOMATO KASAUNDI $5.99 jar

AMERICANO COCCHI FOR SUMMER DRINKING

This golden colored, wine based aperitif is the last product of its type. Called Americano, due to an acoustical distortion of “amaricante,” or bittering component of a drink, these drinks flavored with bitter orange peel, quinine, chinchona bark, and alpine herbs were at the height of their popularity before the turn of the 19th century. Campari, the reknown red colored “bitter” is the most famous. Americano Cocchi was very much sought after in Italy. Still made by the Bava family following the original recipe of its pharmacist inventor, Giulio Cocchi, at Asti in Italy’s Piemonte, this is a wonderful, unusual drink for the summer months. Since it is drunk mixed with sparkling water, a generous amount of ice cubes, and a slice of orange, it is very thirst quenching. At only 16.5% alcohol, Americano Cocchi can be used in other drinks too. Just use your imagination.

FOR THE WELL STOCKED BAR: BITTERS AND THE LIKE

Summertime is a good time to stock the bar with items handy for summer and very useful later. Bitters are the backbone of every good cocktail. They improve most, if not all mixed drinks. Bitters used to be more popular than now and some flavors have disappeared. Others are relegated to indexes of mixing guides. The well stocked bar should have several on hand. They even improve a gin and tonic. The author of an early 20th century bar manual calls bitters “absolutely essential to the creation the best mixed drinks, without which...(they) would be short lived, spineless, and ineffectual things.”

The ubiquitous bottle of Angostura, a terrific product, is but one type of bitters. Orange bitters which makes a terrific addition to a Martini is very different. ORANGE, PEACH, PEPPERMINT, and AROMATIC BITTERS are all produced by Fee Brothers of New York.

New Orleans has its own special bitters, PEYCHAUD’S AROMATIC BITTERS. It has a reddish color, quite different from other aromatic bitters. A few drops in a glass and your favorite gin, has now made a “Pink Gin.”

With rum drinks growing in popularity, FALERNUM, originally a Caribbean sweetener made from cane syrup, almonds, and ginger, is one of the best sweetners in rum drinks. Falernum is cited whenever a rum punch is made. It can also be used nicely in cooking–basting a ham, baking beans, or making a dessert–anywhere a flavorful sweetener is needed.

GORMAN’S MUCH MORE SEASONING is the creation of Bill Brownson who bought Gorman’s restaurant in Yolo, north of Woodland, CA., in 1978. At that time most of the farming land was planted to tomatoes and the local farmers liked their Bloody Marys. So Brownson had to concoct a mixer to make a lot of Bloody Marys at one time. He came up with this bottled seasoning which was originally called Gorman’s Bloody Mary mix. By 1986, he started selling it outside the restaurant, and Corti Brothers has had it ever since. Now, Bronson has labeled it Much More Seasoning, since its spicy, incisive flavor is very adaptable to culinary as well as bar use. A handy little recipe booklet comes with each bottle. It is an unusual, delicious California product.

FEE BROTHERS BITTERS: 4oz bottle West Indian Orange, Peach, Peppermint, Aromatic
PEYCHAUD’S AROMATIC BITTERS 10 oz bottle
FALERNUM SYRUP 750ml
GORMAN’S MUCH MORE SEASONING 750ml

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