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Eat & Drink

with Ali Hassan & Marco Timpano

Comedians Ali Hassan & Marco Timpano talk about food and drink!insta: podcasteatdrinktwitter: podcasteatdrinkemail: podcasteatdrink@gmail.com
Latest Episode
2019-11-14

26. Hot Toddy & Chili con Carne

Season 1, Ep. 26

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: HOT TODDY & CHILI CON CARNE


Social Media:

Twitter: @podcasteatdrink

Insta: @podcasteatdrink

email: podcasteatdrink@gmail.com


HOT TODDY:

This drink is meant to warm the cockles of your heart, especially when you are under the weather.

It is all to your taste, so use the ingredients in a manner which makes sense to what you like;


1.5 oz of Bourbon (or Whiskey, or Brandy)

4 oz of hot water

squeeze a lemon wedge in.

2 teaspoons of honey (or more or less)

whatever spice you want:

  1. One star anise
  2. One clove of clove
  3. One cinnamon stick

You can add a teabag if you like. You can a squeeze of citrus. If you can find it you can even add a plug of puncheon rum.


CHILI CON CARNE

to bean or not to bean?


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2019-11-14

26. Hot Toddy & Chili con Carne

Season 1, Ep. 26

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: HOT TODDY & CHILI CON CARNE


Social Media:

Twitter: @podcasteatdrink

Insta: @podcasteatdrink

email: podcasteatdrink@gmail.com


HOT TODDY:

This drink is meant to warm the cockles of your heart, especially when you are under the weather.

It is all to your taste, so use the ingredients in a manner which makes sense to what you like;


1.5 oz of Bourbon (or Whiskey, or Brandy)

4 oz of hot water

squeeze a lemon wedge in.

2 teaspoons of honey (or more or less)

whatever spice you want:

  1. One star anise
  2. One clove of clove
  3. One cinnamon stick

You can add a teabag if you like. You can a squeeze of citrus. If you can find it you can even add a plug of puncheon rum.


CHILI CON CARNE

to bean or not to bean?


If you liked this episode: Rate, Review & Subscribe and tell your friends.

If you didn't like it, there is a whole slog of podcasts out there for you to explore and enjoy and we hope you do!

2019-10-24

39. Fables and Focaccia Special

Season 1, Ep. 39

In this episode: Ali & Marco welcome Food Journalist: Jenny Arena

They discuss a multitude of topics, with a focus on Southern Italian food and recipe creation.


Check out: Fables & Focaccia


RECIPES:


Peach Cookies (Makes approximately 3 ½ dozen cookies)

Ingredients:

Cookie Shells

·      12 eggs

·      3 cups sugar + additional sugar for dredging

·      4 packets of Lievito Bertolini (or 16 tsp of baking powder)

·      1 cup vegetable oil

·      9 -10 cups of all-purpose flour (the more humid when baking the more flour is needed)

·      1/4 cup each vermouth, one with a few drops of yellow food coloring and one with a few drops of red food coloring (or ½ cup Alchermes) or for ease ½ cup of vermouth with red coloring only

Crumb Filling

·      1 cup cookie crumbs (from the peaches)

·      4 tbls slivered almonds roughly chopped

·      1 cup peach jam

·      ¼ Amaretto liqueur

Pastry Cream Filling

·      4 eggs   

·      4 tsps.   sugar   

·      4 tsps.     all-purpose flour

·      2 cups   milk   

 

Directions:

Preheat oven to 350 degrees.

In a large bowl, mix all ingredients except flour together by hand (for the lemon variation also add in the lemon juice, lemon zest and lemon extract). Slowly add in the flour and begin to knead by hand until you’ve formed a semi-hard dough). Using a tablespoon or small scoop, measure out little balls of dough.

Place a small amount of vegetable oil on your hands and then roll out the dough balls and place onto a cookie sheet lined with parchment paper at least an inch apart. When making the lemon variation work the ball of dough into little lemon shapes by hand.

Bake the cookies on the middle rack for 15-20 minutes (timing will depend on your oven) until they are slightly golden on top and golden underneath. Remove the cookies and allow them to cool.

Once cooled, using a melon baller or small paring knife, scoop out the centre of each cookie taking care not to go too deep with the cookie. Once all the centres have been removed, dip half of the cookies in the yellow food coloring and the other half in the red food coloring and place them onto clean paper towel to dry slightly. Taking one each of the red and the yellow, fill the centres of each half and put them together. Roll the formed peach or lemon in sugar and place on a dish or serving tray.

For the Crumb Filling

In a small bowl combine all the ingredients to get a soft, sticky mixture then spoon it into each half of the peach.

For the Pastry Cream

For the filling, combine the eggs, flour, sugar and milk into a medium saucepan and cook over medium heat for 20 minutes, stirring constantly.

Remove from the heat, transfer to a bowl and cover. Then allow to cool for 2 hours.

 

Note: the recipe can easily be halved to make less cookies. Also, the cookie shells can be hallowed out and will store well in the freezer.


 

Nutella Truffles

Ingredients

·      6 cups dried cookie crumbs (such as “S” cookies or tea biscuits)

·      450 grams of Nutella

·      1 cup hazelnut liqueur (can be substituted with milk or coffee to make non-alcoholic)

·      1 cup chopped hazelnuts, chocolate sprinkles or other decoration of your choosing

 

Directions:

1.    Place cookies in a food processor and chop into fine crumb mixture

2.    Place the cookie crumbs into a large bowl

3.    Add the Nutella and liquid

4.    Combine the mixture until you get a semi-firm dough. Mixing the ingredients with your hands is the best method

5.    Roll the dough out into small balls then coat in chopped hazelnuts or sprinkles

6.    Refrigerate for 1 hour to allow them to set and enjoy

Note: the truffles can be made and frozen, they freeze incredibly well



Social Media:

Twitter: @podcasteatdrink

Insta: @podcasteatdrink

email: podcasteatdrink@gmail.com


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2019-10-9

38. Ice Ice Baby & Mango

Season 1, Ep. 38

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: ICE & MANGO


Social Media:

Twitter: @podcasteatdrink

Insta: @podcasteatdrink

email: podcasteatdrink@gmail.com


Ali & Marco talk about:


ICE

Ice, ice baby, yeah!

The better the ice, the better the drink tastes.

Ice, ice baby yeah!


MANGO SALAD

Like a salad., with mango.



If you liked this episode: Rate, Review & Subscribe and tell your friends.

If you didn't like it, there is a whole slog of podcasts out there for you to explore and enjoy and we hope you do!

2019-9-26

37. The Rickshaw & Squash Soup

Season 1, Ep. 37

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: Rickshaw & Squash Soup.


Social Media:

Twitter: @podcasteatdrink

Insta: @podcasteatdrink

email: podcasteatdrink@gmail.com


Ali & Marco talk about:


Rickshaw:

This goes so well with Thai food but great with friends on a patio, especially if you like a little citrus zing to your drink.

  • Throw some ice into your shaker.
  • 2 oz of Gin.
  • 1 oz Basil Simple Syrup.
  • 1 oz Lime Juice.
  • Shake it till your arm is sore.
  • Pour it into an old fashion type glass
  • Garnish with sliced cucumber.

Enjoy this drink and enjoy your Thai food.


Fall Squash Soup:

Fall into Fall with this soup. FALL in love with this soup. FALL head over heels backwards into this sou—LOOK, just take whatever Fall metaphor you like most and apply it to this soup okay. It is rustic, it is flavourful and it is so damned nourishing!


Ingredients:

  • 2-3 tbsp olive oil
  • 1 medium sized squash: butternut, acorn or honey nut (in which case you’d need 2), peeled and cut into chunks
  • 1 cup chopped or crumbled cooked sausage (I used a gluten-free, nitrite-free wild boar sausage)
  • 2 cups of chopped kale or spinach leaves
  • 1/2 large red onion, diced
  • 4-5 garlic cloves, minced finely
  • 1 knob of fresh ginger, minced finely
  • 1/4 tsp Chili flakes
  • 1 tsp fresh thyme
  • 1 tsp salt
  • 5 cups of chicken stock (mine is homemade, with organic chicken bones but you do you bruh)
  • Optional: chopped cabbage, diced red pepper, broccoli, green onion, pumpkin seeds



  1. Set a heavy bottomed pot over medium heat for a few mins. Add olive oil and coat the base of the pot. Add onions and garlic and sauté until onions are translucent (not browned).
  2. Add ginger, thyme, Chili flakes, and salt and fry for another minute, before adding cubes of squash and sausage.
  3. Fry this mixture for 3-5 min, then add the chicken stock. Let simmer until squash just starts to soften
  4. Add greens, cabbage and red pepper. Cook for another 2-3 min. Add salt to taste.
  5. Serve, eat and feel at one with the Lord.



If you liked this episode: Rate, Review & Subscribe and tell your friends.

If you didn't like it, there is a whole slog of podcasts out there for you to explore and enjoy and we hope you do!