Description

Eat & Drink with Ali Hassan & Marco Timpano

Comedians Ali Hassan & Marco Timpano, discuss, lament & come to terms with Food & Drink. They bring over a quarter century of restaurant experience to the podcast table.

This weeks episode: Rhubarb

Social Media:

Twitter: @podcasteatdrink

Insta: @podcasteatdrink

email: podcasteatdrink@gmail.com

Ali & Marco talk all about this spring treat whose leaves are in fact poisonous.

Bridal Shower:

No one has to be getting married to enjoy this bright and beautiful looking afternoon cocktail!

• Fill a cocktail shaker with ice.
• Add 2 oz Vodka
• Add 1/4 Campari
• Add 3/4 Rhubarb Syrup
• Add 3/4 Lemon Juice
• Shake well.
• Strain into an ice-filled collins glass and stir in 1 oz of club soda.
• Garnish with the rhubarb stalks.
• Don't poke out your eye with the stalk.

Tomato-Rhubarb Chutney:

As i think about this, this was a recipe created by a Parsi "Aunty" in Montreal who was revered as a terrific cook by the whole community. My thanks to my friend Yasmin for prying the recipe out of her.

4 cups brown sugar

1 cup brown sugar

4 cups apple cider vinegar

4 lbs (18-ish medium sized tomatoes)

2 lbs (after cutting, cleaning) of rhubarb

4 tbsp GOG (ginger, garlic, onion paste) - https://www.youtube.com/watch?v=VM66r1pL0sA

4-6 tbsp of red kashmiri chili powder

3 tbsp garam masala

salt to taste

• wash and dry tomatoes. Chop them roughly
• Boil the vinegar and sugars for 10 minutes
• Add tomatoes and rhubarb, cook for 1 hour over medium heat
• Add GOG, cook for another hour
• Add chili, garam masala and salt, cook until you reach a thick consistency (in the neighbourhood of 3 hours)

Pair this chutney with kebabs. chicken tikka, shaami kebabs, or as a paste in sandwiches!

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