| Weird Foods Of The World - Chinese |
| by: Colette York |
| I have eaten some weird and wonderful dishes around the world but some of the more interesting concoctions have been served up to me in China. A particularly interesting delicacy I ate some years ago consisted of Cow's bronchial tubes - the airways between the cow's lungs and windpipe (gruesome!) in a light white wine sauce. The appearance of a plate full of macaroni, the taste of nothing but the white wine sauce and the consistency of over-cooked calamari, you could describe this dish as the original Chinese chew recipe! Another time I was served with a plate of vermicelli with 20 or so delicately arranged deep-fried crispy scorpion complete with sting! The trick to eating this particular delicacy was to convince myself it was nothing more than a prawn and all I had to do was to pick it up with my chopsticks and slip it into my mouth. Actually once I had said to myself “it’s a prawn, it’s a prawn” 20 times this was not such an ordeal and basically the texture was, well, just crisp! and the only taste was of the oil it had been fried in, not so much of a Chinese chew, more of a Chinese crisp! But Cow’s bronchial tubes and deep fried crispy scorpion are not the most gruesome dish I am aware of. I say aware of rather than ate because even me with my cast iron constitution couldn’t stomach what I am about to describe to you. Anyway I am not sure if it’s just a popular folklore or if people really did this. I am sure it must be illegal now, if its not it should be! Legend has it that, particularly in the southern parts of China, people had a specially designed ritualistic table with a hole in the centre, just big enough to take the upper part of a Monkey’s head. Apparently the ritual consisted of capturing a live Monkey and securing it with it’s head wedged up in to hole in the centre of the table. The next step in the ritual was to trepanne the top of the live monkeys’ skull off and pour boiling water into the Monkey’s brain. People sitting around the table would then proceed to eat the braised Monkey brain with chopsticks directly out of the Monkey’s skull. I did warn you it was gruesome – it can’t possibly be true, can it? Fortunately the dishes that we are more familiar with are not quite so outlandish and use much more traditional ingredients. There are many easy Chinese recipes on the Chinese food menu, just as well really because I don’t know about you but I think I must be part Chinese as I love the food and all about the place. About the author: Colette York loves all things Chinese but especially Chinese food and loves nothing more than cooking a delicious Chinese recipe. Come to http://www.chinese-foods.organd sample some delicious tastes. |
Tuesday, August 19, 2008
Weird Foods Of The World - Chinese
Unique gifts – Send food gifts for something delicious and different
| Unique gifts – Send food gifts for something delicious and different |
| by: Nicole Martins |
| Whether it’s the Christmas holiday season or the middle of summer, the necessity of having to shop for a birthday or anniversary present is inevitable. While it’s always a thrill to find just the right gift for a friend or associate, sometimes issues such as lack of time or the difficulty of trying to find a unique gift: how many ties can you buy your brother in law, make the buying experience stressful and a hassle. Unique gourmet gifts: salmon, lobster, crab and steak There’s really no need to buy yet another tie because what your brother in law really wants is a unique food gift such as an assorted steak box featuring specialty cuts of premium beef. This is a gift that he can take outdoors and grill on a nice summer evening or enjoy dining indoors. If you have a seafood lover to please, you can send them anything from smoked salmon gift baskets to a crab bake, lobster bake, or lobster gram. The last two are really fun because your lobster gifts come with live lobster, a pot, lobster bib and other items for a delightful lobster dinner. Crab bakes are generally the same idea only with live crab. Gifts for the dessert lover With so many choices in gourmet chocolates: in boxes, themed gifts baskets and more, you can send anything from romantic, fine chocolates to elegant, hand made chocolates to a colleague. Another popular idea for the confection lover is tower gifts: chocolate tower gifts and cookie tower gifts. These gifts are delivered in the mail and can make quite a presentation. Cookie bouquets are also fun gifts and great if you weren’t planning to spend a lot. Gifts for the food lover If you have a gourmand, and they’re hungry to sample different kinds of wine, cheeses, chocolates, coffees, teas and such look for a good food of the month club online. These clubs tend to include interesting choices and include information for your recipient to learn more about different kinds of cheeses, for example if it’s a cheese of the month club (see http://www.a1-food-gifts.com/unique-gifts.htm ). Also, with a monthly food gift plan your recipient is not likely to forget you as there is a reminder each month. About the author: Nicole Martins is a contributing author and publisher to http://www.a1-food-gifts.com,your online resource for sending unique food gifts. |
Tools For Your Gourmet Kitchen
| Tools For Your Gourmet Kitchen |
| by: Jerry Powell |
| Chop, chop, chop! No kitchen is complete without a set of cutlery. When it comes to cutlery for your kitchen, you have lots of choices. But the most important thing to have is a Chef’s knife. A high quality chef’s knife will cost you at least $50, but plan on spending $75. All that chopping is bound to cause some damage. Next you will want a cutting board. Like cutlery, there are many choices but if you want the board to last, you’ll want to keep a few things in mind. Cutting boards come in an over the sink style and a style that you sit on your counter. You’ll also want to consider the size. Think about the size of your kitchen and the storage issue. Also consider the size of your sink because you are going to empty your scraps in there. There is quite a debate about whether a wood or plastic cutting board is best. Keep in mind wooden cutting boards will have knife marks in them eventually. On the other hand, plastic cutting boards will dull your knife quickly. And whether you choose a wooden or plastic knife you will eventually need a knife sharpener. When you become a gourmet pro, there are other tools you might consider purchasing. -Paring Knifes -Cleavers -Bagel Cutter -Carving Knife -Fillet Knife -Utility Knifes -Thermometer -Tongs -Whisks -Ladles Now that you’ve done all that chopping, you need somewhere to put the ingredients. There are many different kinds of cookware. Chef’s pans are a great thing to buy in a set. Though it can get expensive, you’ll actually save more money by buying a set of chef’s pans as opposed to buying it piece by piece. But perhaps you don’t want a set of pans. The one must-have is a sauté pan. What is a sauté pan? It is a pan with a wide flat bottom, straight sides, long handle and a lid. Sauté pans come in a variety of sizes. If you want versatility, choose a medium-sized pan. Did you know that a soup pot is not just for soup? You can make pasta, meats and stocks as well. A soup pot, also known as a stock or cook pot is one of the most versatile things you can add to your kitchen. Like sauté pans, soup pots come in a variety of sizes. If you are really ready to get fancy then consider adding the following list of tools to your gourmet kitchen: -Deep Fryer -Waffle Iron -Hand Blender -Slow Cooker -Steamer -Food Processor -Espresso Machine When you are ready to take your gourmet kitchen to the outdoors, you have a few choices. You can purchase a natural gas grill, a charcoal grill or a propane grill. You can expect to invest quite a bit of cash into tools for your gourmet kitchen. But realize that you don’t have to buy everything at once. Also, all the tools aren’t necessary. Only purchase the gourmet tools that you are actually going to use About the author: Jerry Powell is the Owner of a Popular site Know as Gourmet911.com As you can see from our name, we are here in the business to help you learn more about different kinds of Gourmet Food and Wines, from all around the world. http://www.gourmet911.com |
Tips to Buying Food Online
| Tips to Buying Food Online |
| by: Melanie Breeze |
| Did you know that you could buy food online? I was amazed when I discovered this fact. There are hundreds of different food websites on the internet, all of which offer great deals and promotions. So no matter what you are in the mood for, you can find it online. You can choose from steaks, lobsters, fruit, wine, chocolates, cakes, coffee, and much more. What is available? You may be surprised to find out that almost any item that you desire can be purchased online. Many sites offer discount grocery deliveries, as well as gourmet treats. If you want a cheap elegant dinner date, try ordering two live Maine lobsters! They will be shipped to your doorstep within 24 hours, complete with cooking instructions. You can make it surf and turf by adding some Omaha steaks to the menu. Top it off with a bottle of wine and imported chocolates. All purchased online, for less than you would think! The trick to buying food online is to look for the best deals and promotions. A good food delivery site will have many important features. First you want to find someone that has been around for a while. I like the selection available at couponchief.com. They only work with the best sites, and you can be sure that you are getting a good deal. Second look at their prices and selection. Most sites will offer various promotions and coupons for repeat customers. So if you get hooked on that fancy chocolate, it may be cheaper the next batch that you order. You can also find coupon codes that may give you free shipping or 15% off the next purchase. Last, make sure to factor in the shipping costs. Good sites offers free shipping anywhere in the country. Most perishable items will need to be specially packed and rush delivered. Buying food online is a great way to get a good discount. Websites have lower overhead and are able to give you the same product your local grocery store can, at a fraction of the retail price. What a great deal! And with the wide assortment and free shipping, you can’t pass up buying food online. Consider sending a shipment of wine or steaks for cheap, easy gift giving. Most people love food gifts, so you can’t go wrong. About the author: Melanie Breeze, avid online shopper and user of http://www.CouponChief.comis always shopping around for the best deals. You can find food coupons available around the web at CouponChief, all in one location. Always find an online coupon 1st before making ANY purchase! |
Tips for Hosting a Dinner Party
| Tips for Hosting a Dinner Party |
| by: Melanie Breeze |
| There is nothing like an evening of good friends and good conversation. If you love to entertain friends and co-workers, but lack the funds for a traditional dinner party, you are in luck. If you shop smart, it doesn’t take a lot of money to throw an event that will make you the envy of your social circle. When all else fails, consider a potluck. Have each one of your guests bring their favorite dish or appetizer. It can be a lot of fun to try new recipes and variations. First off set the mood! A good dinner party is all about ambiance. Consider going to your local dollar store or discount store to purchase some inexpensive tapers and candles. They are an easy way to brighten up a room, and encourage conversation. Don’t be afraid to try something fun, either. Try a themed party like a Hawaiian theme, or an 80’s theme. The possibilities are endless, and it will help break the ice among your guests. Encourage your guests to dress up, for instant glamour. Once you have the mood set, its time to think about food. Contrary to popular belief, you don’t have to serve a seven course meal. Stick with cheap appetizers and fingers foods. Fondue parties are a blast to throw, and cost very little to pull off. Encourage your guests to bring their favorite dippers, to save you even more. A wine tasting party is also a fun event, and can cost you almost nothing to throw. Ask each guest to bring a bottle of their favorite wine. All you have to do is supply the wine glasses! If you choose to go a more traditional route, try buying your food online. There are many websites that sell discount goodies, and you can save even more by using an e-coupon site. If you go through one of these coupon sites you can purchase lobsters, wine, chocolate, steaks, appetizers, and just about anything else you can think of. It only takes a few minutes to shop, and many vendors offer free shipping. It couldn’t be easier! Pay special attention to the dinner party invitations. A good invitation will help convey the theme of the party, and instruct the guests on any food or items that they need to bring to the event. You can create cheap, one-of-a-kind invitations, by using supplies available at your local craft supply store. Each invitation shouldn’t cost more a few cents a piece. Don’t forget to address the envelope in your own handwriting; it gives it a personal touch. Good luck! About the author: Melanie Breeze, avid online shopper and user of http://www.CouponChief.comis always shopping around for the best deals. You can find food coupons including discounts available around the web at CouponChief, all in one location. Finding a coupon before your online purchase helps you get that extra discount! |
THREE RULES FOR CHOOSING THE RIGHT DINNER WINE
| THREE RULES FOR CHOOSING THE RIGHT DINNER WINE |
| by: Dakota Caudilla |
| RULE NO 1: Drink the wine that you like. Sounds obvious, doesn't it? Sometimes, however, we get so caught up in what is the right wine and what is the wrong wine that we forget the most important thing: we have taste! We have our own individual taste and love drinking the wine we love to drink. Sure, certain wines traditionally match certain foods and flavours, but ultimately you are the judge of what you like to drink, no matter what the enologists say! RULE NO. 2: White with fish, red with meat? Not always. Everyone knows that fish meals should be accompanied by white wine and meat dishes should be accompanied by red wine. But adhering to strict wine rules takes the fun out of choosing wines. Trust your own sense of taste. A wine should do one of two things: complement or contrast. Not all fish dishes are cooked in the same way, so why should they all be accompanied by white wine? Consider the dish, the way it is cooked, the spices and seasonings added, and then choose a wine that complements those elements or contrasts, that is if you want a more intense experience. RULE NO. 3: Always read a wine label. Not all merlots, shirazes, and cabernets are the same. An Australian merlot will differ from an American or French merlot. Read up on winemaking practices around the world and learn the differences between wines and their countries of origin. But apart from the country of origin, also look for information about specific regions and vineyards. The more detailed information on a wine label, the better the wine will be. Of course, the better the wine the more expensive it will be and that is the final deciding factor. About the author: Dakota Caudilla, journalist, and website builder Dakota Caudilla lives in Texas. He is the owner and co-editor of http://www.drinks-are-on-us.comonwhich you will find a longer, more detailed version of this article. |
The Sucessful Dinner Party
| The Sucessful Dinner Party |
| by: Kim LaBarbera |
| Easy Party "Fix - its" What isn't right with this picture? I used to serve delicious dinners with wonderful desserts; (yes, I had checked around and, they were wonderful.) However, I knew, that there was something missing. After I began working in Food Service, I had learned that it's the little things, that complete the big picture. It's not so hard For instance, the use of doilies placed on a dessert plate when serving a fine piece of cake. How about light colored napkins, plain, or with a gentle pattern? Did you know that people, generally feel that colored napkins, are more relaxing than white napkins? Especially pastel colors. Wow, it is painless! Here are some simple suggestions; Chill your glasses about one half hour before your guests arrive. You may want to use a carafe instead of a plain pitcher. There is less chance of spillage and, it takes up less room on the table. Speaking of spillage, wrap a napkin neatly around your wine bottle, covering the neck, so that it will catch the over pour. Some quick appetizer ideas! Did you know that a combination of finely chopped: garlic, fresh parsley, and mushrooms mixed with bread crumbs, butter, and romano cheese, can quickly be stuffed into stemless mushrooms and baked at a low temperature until golden brown? Okay, it's in the form of a (run on) sentence, but I am trying to prove a point... How about some soft spread cream cheese with fresh lox, beaten for about a minute? Serve it with bread sticks, or water crackers. It is usually better for a lunch buffet, but it will work in a pinch. If it is important that you make a good impression, plan for "surprise" problems, otherwise, problems will pop up. I am a firm believer in Murphy's Law. These are simple adjustments, but many people I have spoken with, complain that entertaining can cost alot of money. Well, I say no. Start out small and simple. What I mean is, invite people that you feel very comfortable with, i.e., people that you don't have to impress, and wont be talking to the others about your dinner, at the water cooler. The small and simple of it.. When you replace dinnerware, do it one section at a time. Big hint! Change your wine glasses first, then replace your water and soda glasses. Wine glasses come first, because people generally feel that wine is more important than water and soda, because it is more expensive. Remember, people see your glasses first, when approaching the dinner table. They will feel confident in the meal that you prepare when they see sparkling new glasses. For the long run When you can further update you dinnerware, change your eating utensils. These step by step changes do not have to be expensive, they can be the price of your regular dishware. The secret is not to use them every day. You will always have that that clean, finished look, right on hand. To add a professional appearance to your dinner table, spruce up the place settings and server ware. Salad bowls that are made of new wood, (crystal is always preferred) make your guests feel important, because you put alot of thought into the salad. Sparkling clean serving trays, make a big difference. Don't forget that you can dress anything up, by lining it with a cloth napkin. Place mats made of a wicker or cloth material are very nice. Don't forget coasters, if you decide not to use a light colored table cloth (dark colored table cloths really only work in Italian restaurants). As for a center piece, fresh cut flowers in a nicely decorated vase, are always good. However, the vase has to be taken out of the room when it is time to serve the meal, because the fragrance will distract the palate. This is very important to remember: When serving food, do not choose quality over quantity. There is nothing worse than trying to impress someone and just when you've pulled it off, you run out of food. Don't get me wrong, make sure the food is impressive enough and has quality taste, but also make sure there is enough of it. Your guests may try to comfort you and say that it's alright, if you run out of food, but it's not, i.e. make your guests want to come back. About the author: Article written by Kim LaBarbera She has worked in the food service industry for twenty years, including Craft Service. Her selection of desserts and coffee can be found at: http://www.delightfulbiteful.com |
The Mystery of Decanting
| The Mystery of Decanting |
| by: daniella |
| Decanting is a strange word to many people. Some do not even know what it means exactly. Taking the sophistication out of it, decanting literally means pouring the wine from the bottle to a special glass container. This is done in order to expose the wine to oxygen and enrich it. What is the meaning of this process? Do all wines benefit from decanting or not? The wine experts are not in agreement. Some say wine should be decanted in order to allow it to “breathe” and develop fully before consumption. Others claim decanting does not contribute to the quality of the wine. So who is right? Well, the truth is somewhere in the middle. Decanting does seem to benefit certain wines more than others. Most red wines, except for the very aged and some white ones would definitely benefit from decanting 1-2 hours before serving. Young red wines, on the other hand, which are low in tannins, light and fruity, would not improve if allowed to oxidize. There are also wines that would actually suffer from decanting. Those are the aged reds. Their quality could worsen if allowed too much contact with air. Another important factor in decanting is keeping the right temperature of the wine until it’s time to serve it. When it comes to white wine, one could easily place the decanter in a bigger bucket filled with cold water or ice. That would guarantee a crisp wine ready to serve and enjoy. However, when it comes to red wine, keeping the ideal temperature for serving is more difficult. The same technique as for white wine could be applied but with a minor difference - the temperature of the water in the bucket should be controlled by a thermometer. It may seem like a hassle but the exercise is well worth it. Finally, a few words of wisdom - don’t be afraid to experiment! Sooner or later you’ll be surprised to find that you also have an opinion about decanting which you could adamantly defend! About the author: www.wines-resource.com |
The Harmony between Food and Wine
| The Harmony between Food and Wine |
| by: dan phillipe |
| Wine is a social drink which should be enjoyed in the company of friends and .. food. The right combination between food and wine is a source of ultimate bliss for every connoisseur. Both wine and food can benefit from the right pairing. The right wine can accentuate unexpected gastronomical aspects of food and vice versa, wine can shine in a new light when accompanied by the right dish. In order to savor the splendor of such combinations, one does not need to frequent expensive restaurants and buy overpriced wines. Rather, when combining food and wine it is one’s intuition and curiosity that are of paramount importance. Most rules for agreeable food - wine combinations date back to the 19th century and are made by French cooks who travel around Europe showing other nations the French savoir-vivre. It is since then that we know that champagne goes well with oysters, white wine – with seafood, and red wine – with game and red meats. Those rules, however, have been broken many times throughout the years because the nature of certain dishes and the rich wine variety available allow for a much freer interpretation. For example, some red meats could be made more enjoyable by stronger white wines. A more practical approach for combining wine with food is to avoid any possible dissonance between them. For example, an exceptional wine stands out much better when accompanied by a not so sophisticated dish that will bring out the wine’s superb qualities instead of fighting with it. Certain wines and foods have “found” each other over the years and represent especially suitable combinations. Generally those are the regional wines and foods. Almost all local dishes go best with the wines from their regions. Some tips for making good food – wine choices: Try to balance the weight of both, i.e. heavy dishes and those with a strong taste, such as game and red meat should be enjoyed with an equally heavy wine. In most cases those are red wines but some full-bodied whites could be an equally suitable alternative. Dry wines could develop a very unpleasant sour or even bitter taste if served with desserts. Generally deserts are served with wines that are at least comparably sweet, if not sweeter. Wines with high acidity go best with heavy, rich in fat dishes. This is because the high fat content negates the impact of the acid. High-tannin wines should be combined with foods rich in proteins. The proteins combine with the tannins, thus diminishing the tannin taste. Wines made from grape varieties that contain a lot of tannins, such as Cabernet Sauvignon and Syrah are an excellent match for red meats and other protein-rich foods. On the other hand, high-tannin wines acquire an unpleasant metallic taste if combined with fish and other seafood. Or they could have an extremely bitter taste when combined with salty dishes. So finally… which wine? You could have in mind the rules above when making your selection but don’t be blinded by them and never take things for granted. Even when you are convinced that you have found the perfect wine for a certain dish, a small change, such as a bad yield, a change in the production technology, or other, could disappoint you. So have an open mind and be ready to experiment. Needless to say, a lot of times the results would be a bit strange but that’s what will make the whole experience interesting!! |
The Art Of Coffee Roasting
| The Art Of Coffee Roasting |
| by: Catherine Olivia |
| Could there be anything better than a hot, fresh brewed cup of coffee? As you open that can of pre-ground Maxwell House Coffee, did you even know that coffee comes in different roasts? Did you know that you can roast your own coffee beans at home? If you think that the aroma of your fresh ground coffee beans can't be beat, get a home coffee roaster, you'll be in Java Heaven. Roasting the coffee beans is what imparts flavor. Similar to the making of a fine wine or a hand rolled cigar, some consider the roasting of coffee beans as an art. Those that describe coffee use some of the same vocabulary they use to describe wine. Depending on the roast level chosen the beans take on different flavor characteristics. The lighter the coffee bean the less flavor it will have, the darker the coffee bean the stronger the flavor it will have. There are generally four different categories of roast. A light roast (American) , a medium roast (Breakfast), a dark roast (French), and darkest roast (Italian or espresso). Each type of roast imparts a different appearance to the coffee beans. When a coffee bean is roasted to an American roast the beans will have a very light color to them and they will appear dry. A medium roasted bean, or Breakfast roast will have a rich brown color and will be oily in appearance. A French roasted coffee bean will have a very oily appearance with the beans appearing very dark brown. The darkest roasted beans or Espresso beans will appear black. Coffee roasting can easily be done in your home. Depending on the roast that you desire you can roast coffee in five to fifteen minutes. Green beans are available online from a number of sellers, as are coffee roasters. Choose different types of green coffees to sample. Drum roasters are very popular for use in the home. It's best to consider purchasing a roaster as it will give you the most consistent finish to your beans. Some try to roast beans in frying pans, some use hot air popcorn poppers. While each of these techniques will work, as mentioned above they don't give a consistent finish to all the beans and you will most likely be disappointed in the result. Enjoy! About the author: Article courtesy of http://barnies-coffee.com |
Spanish Food - How To Prepare Boquerones
| Spanish Food - How To Prepare Boquerones |
| by: Linda Plummer |
| Whilst on your travels in Spain and pausing to take a breath from site-seeing, you have surely experimented with "tapas" at a welcoming bar. If this is the case, it is more than likely that you have come across the small, tasty filleted fish, preserved in olive oil, sliced garlic and chopped parsley, and highly popular throughout Spain. This delectable dish is usually known as "boquerones" but, depending on the area, can also be called "anchoas". Boquerones are small, fresh anchovies. Accompanied by crisp, fresh Spanish bread, a glass of ruby-red wine or refreshing Asturian cider, they are a delight to eat. Moreover - as with many traditional Spanish dishes which comprise the renowned Mediterranean Diet - they are extremely healthy. Like its friend the sardine, the anchovy is an oily fish, packed full of proteins and minerals, protecting against heart disease, and "good" for cholesterol. What´s more, in many areas of Spain - in particular the Mediterranean coast - fresh anchovies are extremely cheap. On first coming to Spain, I happily enjoyed many tapas of boquerones, completely unaware of one fact ... all those little anchovies I had eaten were not cooked! For a moment, I deeply regretted asking my Spanish neighbor, Carmen, how to make them! Fortunately, Carmen went into immediate action and saved the day! She frog-marched me to the local fishmongers, bought a kilo of the little fish, took me home and showed me "her way" of preparing them. They were so delicious that I quickly recovered my passion for boquerones and have been enjoying them ever since! Methods for preparing boquerones tend to vary slightly from family to family. However, the basic principles are always the same. You first have to clean and fillet the fish, which is simple enough, but rather tedious until you get the hang of it. Next, you soak the fillets, either in white wine vinegar or a mixture of half vinegar and half water. The vinegar will clean and bleach the fish and also soften any remaining little bones. Some people sprinkle the fish with salt; others (myself included) feel that the fish is salty enough already. The fish has to be left for a good few hours soaking in the vinegar. Again, this tends to vary, with some Spaniards leaving them overnight in the fridge and others just waiting a couple of hours. Also, some families change the vinegar/water-and-vinegar mixture once during this process, whilst others don´t bother. Once you have thrown away the vinegar, the bleached fillets are covered with a good quality virgin olive oil, which will preserve them. You can add as much, or as little, sliced garlic as you wish, plus freshly chopped parsley. So ... here is the actual recipe. BOQUERONES Ingrediants: - 1 kilo fresh anchovies. - White wine vinegar. - Virgin olive oil. - Garlic. - Parsley. - Salt (optional). Method: 1. Top and tail anchovies. 2. Slit along underside and discard innards. 3. Open out fish. 4. Remove central bone by lifting from tail end upwards. 5. Rinse well. 6. Place a layer of anchovy fillets in a shallow dish. 7. Sprinkle with salt (optional) and pour on plenty of vinegar. 8. Repeat with another layer, changing direction. 9. Leave to soak in vinegar for a few hours or overnight. 10. Pour off vinegar. 11. Very gently rinse fillets. 12. Cover fillets in virgin olive oil. 13. Add slices of garlic and chopped parsley. It is so pleasant to find something in life that is a delight to the senses, affordable, healthy and does nobody any harm (apologies to any vegetarians out there and, also, the little anchovies ...). So ... do make the most of fresh anchovies whilst you are in Spain and enjoy! About the author: After living in Spain for 20 years, Linda Plummer decided to compile the information-rich website: http://www.top-tour-of-spain.com with its FREE monthly newsletter, "The Magic of Spain". |
Satisfy Your Wine Desires - Join a Wine Club
| Satisfy Your Wine Desires - Join a Wine Club |
| by: Jerry Powell |
| If you are a wine fanatic, you have many options to satisfy your thirst. But before you choose an option, you should know how to taste wine. In order to do a proper wine tasting, you need to swish the wine around your mouth. This helps get the most out of your taste buds. Here are more tips in order to taste wine. Look at the wine color. The more color a white wine has, the more flavor it has and the older it is. You can approximate the age of a red wine by titling the glass and looking at the edge of the wine. The browner it is, the older it is. Smell the wine by taking one deep whiff. After you do this you want to think about the aroma. When you taste the wine, you want to consider the first impression, the actual taste once you swish it in your mouth, and the after taste. Now for the wine tasting options: You could join a wine club. Wine clubs allow members to pay a monthly fee in order to have a selection or two of wine delivered to their home monthly. The International Wine of the Month Club offers members selections from two separate boutique vineyards along with a newsletter. You have a choice in the type of membership you select. You can receive two red wine selections, two white wine selections, or one of each. Membership to the wine club starts at $27.95 per month plus shipping and handling. The most expensive membership option costs $63.95 per month plus shipping and handling. The International Wine of the Month Club also offers gift memberships. The Cellars Wine Club is similar to the International Wine of the Month Club in that you can receive two red wine selections, two white wine selections, or one of each. However, The Cellars Wine Club offers five different membership options. The premium wine club, the west coast wine club, the all about reds wine club, the platinum wine club and 90 plus points wine club. The wine club memberships start at $36.95 with the most expensive being $79.95 Perhaps a wine club isn’t up your alley. Maybe a wine cellar is. The idea wine cellar has a temperature of 50-55 degrees Fahrenheit. The cellar should be moderately damp because this helps keep the corks from drying out. Ultraviolet light destroys wine so your wine cellar should be dark. Avoid putting your wine cellar sheds or garages because you run the risk of freezing the wine. Similarly, avoid the attic because the heat could get too extreme. The best place for a wine cellar would be an under stairs cupboard. Maybe you just have a few bottles of wine you want to store and display. A wine rack would be your best option. Wine racks come in large sizes to place in your cellar but there are also smaller wine racks that can sit on your kitchen or dining room table. If you really want to get creative, there are wine racks that are also bookends! Next you might decide that you need a technique for comparing wines. The Exploratorium describes a technique of comparing wine aromas that is similar to the following: First you will need these ingredients: A tiny piece of bell pepper, one drop of butter, half teaspoon of fresh citrus, linalool, a teaspoon of peach juice, a teaspoon of pineapple juice and a teaspoon of vanilla extract. You take these 7 ingredients and put each in its own wine glass with the base wine. You cover the glass and label it with the standard. Smell the first three wine separately. Then smell the standards to see which terms describe which wines. About the author: Jerry Powell is the Owner of a Popular site Know as Gourmet911.com As you can see from our name, we are here in the business to help you learn more about different kinds of Gourmet Food and Wines, from all around the world. http://www.gourmet911.com |
Regional Cuisine – New England Clam Chowder
| Regional Cuisine – New England Clam Chowder |
| by: John Sanderson |
| Sea air, crisp apples, the brisk, spice of fallen leaves – there are few things that say autumn in New England like the scents that seem to buffet the senses from everywhere. Among those marvelous treats for the senses are popular dishes from appetizer to dessert that you just won’t find – or at least won’t find quite the same way – anywhere else in the country. If you doubt it, there’s always an ad that was popular this past autumn – after the Red Sox won the World Series. In it, a man was explaining, “Son, when you live in New England there are three basic truths... clam chowder is white…” And the other two truths don’t matter. We New Englanders take our clam chowder seriously. Up and down the New England coast throughout the autumn, nearly every town and township has its Chowder Festival. Throughout the six states, restaurants cook up pots of chowder from their best recipes and compete to be named Best Clam Chowder. The granddaddy of all New England Chowder Festivals is held in Newport, Rhode Island, where dozens of area restaurants compete for the title of ‘America’s Best Clam Chowder’. It’s a simple enough dish, but like chili in Texas and crab cakes in Maryland, every cook has their own special twist on the recipe. There are the basics: clams, potatoes and milk. From there, it’s every chef for himself. Some swear that clam chowder without salt pork is just potage. Others insist that clam chowder can’t be made without onion. Chefs nearly come to blows over whether heavy cream should ever be used and why a butter and flour roux is a better base than clam liquor. Secret recipes abound – and everyone has their favorites. My own personal favorite is the thick, creamy, eat-it-with-a-fork variety of clam chowder served at Legal Seafood and Au Bon Pain in Boston. Rich and laden with chunks of potato, meaty bits of clam, onions, garlic and salt pork, it’s a meal rather than an opener for one. Served with a slab of homemade bread slathered with butter, it’s guaranteed to raise your cholesterol level and please your taste buds for hours. While many chefs cry sacrilege, others believe that fresh corn adds the perfect touch of crisp sweetness to the rich broth and pungent bits of clam meat. Corn isn’t the only bone of contention when it comes to this regional specialty. Purists insist that the only real ingredients in clam chowder are clams, water, milk, onions, potatoes and butter. They argue whether chowder should be made with mussels or littlenecks (if you’re in Maine, it’s littlenecks – in Connecticut, mussels. Anywhere else – it varies), whether to add the clam bellies or just the necks, even whether clams should be steamed ‘virgin’ or with garlic, wine or beer. Whether you like your chowder thick or thin, with or without corn, flavored with salt pork or bacon or something else entirely, there is one thing on which all New Englanders agree – clam chowder is white. We’re not sure what it is that they serve in Manhattan – but it’s not clam chowder. About the author: This article provided courtesy of http://www.bed-breakfast-guide.com |
Raise A Glass To The Best Wine Of The Month Gifts!
| Raise A Glass To The Best Wine Of The Month Gifts! |
| by: Tara Pearce |
| Are you looking for some of the best wine of the month gifts? We have taken out all the hard work and done your research for you. See our Wine Gifts page (http://www.gourmet-food-gifts.com/wine-gifts.htm) for our suggestions, but here’s a little information you need before buying any wine of the month gifts. First, you need to decide your budget. If it’s small, that’s not a problem. There are so many choices when it comes to wine gifts: number of months, number of wines, color of wines, regions and so on that anyone can afford to give a wine of the month gift. You don’t have to go with 12 months – month to month, 3 months, 6 months are also available. You can also opt for wine clubs that send wine and gourmet food every month. These are of course slightly more expensive, but in my opinion you shouldn’t have to drink your wine without anything to compliment it. A great thing about joining a wine club also is that there’s usually an extra discount on other purchases you make. Yes, it’s not the cheapest gift to give, but if you know a wine lover, a wine of the month gift can be the best gift they ever get! About the author: Tara Pearce is the webmaster and author of all content at http://www.gourmet-food-gifts.comIf you need a great gift that anyone would love, visit our site for some of the yummiest treats you'll ever find! |
Wine: A Worthy Teammate for Football
| Wine: A Worthy Teammate for Football |
| by: ARA |
| (ARA) - Football and beer go together like baseball and hotdogs, but what about football and wine? Traditionally, wine has been benched on Sundays. But if you prefer to serve your guests something a step up from a can of suds, a nice glass of Cabernet Sauvignon on a chilly, fall afternoon can score a touchdown with your friends. Kim Caffrey, football fanatic and senior wine educator at Beringer Vineyards, shares her winning strategy for scoring big with wine on football Sunday: Evaluate your Players First, look at the wines available to you and what each one has to offer. Some traditional favorites are Chardonnay, Merlot, and Cabernet Sauvignon. Chardonnay is a versatile white wine that combines both citrus and ripe pear flavors with a soft, rounded body and hints of spice that make it a good match-up for a variety of foods. Merlot, a popular pick, has a good fruit pop with silky raspberry and black cherry flavors that make it a great all-purpose player. Cabernet Sauvignon is the linebacker on this team, with a big, bold taste that can stand up to the spicy, rich flavors of football snacks. But don’t forget about “the ringer,” something no one will expect but that is sure to win applause, like the Shiraz-Cabernet from Stone Cellars by Beringer. This team-up of Shiraz and Cabernet Sauvignon has the deep, black fruit flavors of Cabernet combined with a kick of spice and red currant from the Shiraz -- it’ll be a favorite for Sunday afternoons. Select your lineup Second, you need to look at the food you will be serving and select wines that will support the team well. The flavors of the food and the wine should interact together, not overpower each other. Don’t worry if you have Buffalo wings and nachos on the menu, there are wines that will still pair nicely. Wines with good fruit flavors, soft tannins, and a medium-weight body are very versatile and can pair with a variety foods. The rich sauce and spiciness of the buffalo wings would play well with something like a Cabernet Sauvignon or the Shiraz-Cabernet mentioned above. I also suggest expanding the menu for a variety of different foods that complement wine. For example, there are lots of fun dips that are delicious and easy, such as a spinach and mushroom puff pastry footballs with a Merlot or a cheesy crab dip with a Chardonnay. Make the necessary plays Once you have your wines and foods selected, the last step is the seamless execution of the two for a crowd-pleasing victory. When determining how much wine to buy, figure that there are five glasses to a bottle. For football parties, I recommend easy magnum-sized bottles, which are double the regular size (ten glasses per bottle). Come on, it’s football -- a game where big always means better. And a magnum-size wine bottle is made to last through the game. Kim Caffrey’s Favorite Football Party Recipes Spinach & Mushroom Puff Pastry Footballs Pair with Stone Cellars Merlot Makes 18 appetizers: 1/2 pound mushrooms, finely chopped 1 large shallot, minced 1 clove garlic, minced 1 small yellow onion, finely chopped 3 ounces fresh Chevre goat cheese 1 teaspoon fresh tarragon 3 tablespoon olive oil 5 ounces frozen spinach, thawed, chopped and drained 1 teaspoon freshly grated nutmeg Salt and pepper to taste One package frozen puff pastry sheets, thawed One egg, slightly beaten In large skillet over medium heat, saute onions and shallots in olive oil until slightly tender. Add mushrooms and garlic and saute until very tender (approximately 10 minutes), stirring regularly. Add spinach, crumbled goat cheese, tarragon, nutmeg and salt and pepper to taste. Incorporate goat cheese and spinach well. Remove from heat. On lightly floured surface, roll puff pastry sheet into a 12 inch by 12 inch square. Cut into nine 3 inch by 3 inch squares and glaze edges with egg. Place a heaping teaspoon of the mushroom/spinach mixture in center of each square. Fold each square in half diagonally forming a "football" triangle shape. Place on parchment paper-lined cookie sheet, seal edges with a fork and glaze tops with egg. Cook for 12 to 15 minutes in 400 degree oven. Let cool for 5 minutes and serve, or freeze and reheat at 350 F as needed. Crab and Artichoke Dip Pair with Stone Cellars Chardonnay 1 onion, chopped 1 package of frozen artichoke hearts 2 tablespoons garlic 3 tablespoons butter 2 tablespoons flour 1 1/2 cup half and half 1/2 cup of parmesan 2 teaspoon lemon juice 1/2 teaspoon salt 3/4 pound of crabmeat Preheat oven to 375 F. Lightly oil an 11-inch gratin or other shallow baking dish. Cook artichoke hearts according to package instructions, then drain well and finely chop. In a heavy skillet, melt 1 tablespoon butter and add onion and garlic and sauté until soft and golden. Stir in artichokes and transfer mixture to bowl. Melt the remaining 2 tablespoons butter in saucepan over moderately low heat, then add flour to create a roux, stirring until a light brown hue develops, approximately 3 minutes. Add half-and-half, constantly whisking until it thickens and slightly boils. Reduce heat and simmer, continuing to whisk for about 3 minutes. Remove from heat and stir in artichoke mixture, parmesan, lemon juice, salt, and crabmeat. Place mixture in baking dish and bake in the middle of the oven for approximately 20 to 25 minutes. Dip can be prepared (but not baked) one day ahead and chilled, covered. Courtesy of ARA Content About the author: Courtesy of ARA Content |
What wine really is (just in case you thought you knew)
| What wine really is (just in case you thought you knew) |
| by: Neil Best |
| Although millions of people across the globe enjoy wine, very few of them know exactly what it is about a particular wine that they enjoy. By understanding each of the different components of wine, you can quickly establish the parts you prefer, and therefore choose your next bottle with more confidence. Sugar Sweeter wines have more sugar than dry wines. During the fermentation process a lot of the natural fruit sugar is fermented. However, in some wines, residual (remaining) sugar may be higher and therefore a sweeter wine is produced. Alcohol Most people know that one of the key components of wine is alcohol! Alcohol is fundamental to the taste of wine. The alcohol volume most wines range between nine and fifteen per cent. Fortified wine can be as high as twenty per cent alcohol. Tannin Tannin comes from the skin of grapes. Therefore, tannin is much more fundamental as a taste component in red wine than in white. Too much tannin in a wine is not a good thing and can result in the wine tasting spoiled. However, tannin helps to preserve a wine, which means that some wines can be kept for years and even improve with age. A small amount of tannin is also a positive taste characteristic to regular wine drinkers, if a little over-whelming for novice wine drinkers. Water All wines contain water that has been extracted naturally from the grapes from which they were produced. Very rarely, if ever, would extra water be added to a wine. In fact, some wines will be criticized for being excessively watery if the other flavors are not sufficiently powerful. Acid Acid found in wine balances against the residual sugar that is left after the fermentation process has finished. There are three key types of acid in wine, tartaric, malic and citric. All of these acids are found in varying quantities in the skins of grapes Alcohol may react with bacteria within the wine to create acetic acid; this is not generally a good thing as too much acetic acid will make a wine taste more like vinegar than anything else! Fruit This is what tends to differentiate one wine from the other. Fruity tastes are what we look for in a wine and different grapes will produce a myriad of fruit flavors. It is the combination of tastes that makes each wine unique and special. Carbon Dioxide During every fermentation process, carbon dioxide is produced. Most of this is normally released, however, in some wines a degree of fizz can be left in a wine to add a little extra to an otherwise very ordinary wine. Of course, in sparkling wines, the carbon dioxide is retained and is fundamental to the taste. Oak No longer an essential component of everyday quaffing wines, oak barrels are still used on occasions to add a vanilla, oaky flavor. Oak barrels can add an extra dimension to plain wines that will make them much more saleable and enjoyable. All of these components make the wine that we see in our glasses. Next time you pour yourself a glass of wine, take some time to think about which elements are supporting your enjoyment, and which you could do without. About the author: Since Neil Best first pondered the question "Who made the first wine anyway?" he's been recording his findings at http://www.goodglug.comThis article forms part of the new and free Good Glug Wine Appreciation Mini Course. Visit http://www.goodglug.com/free-wine-course.phpand get your copy now. |
What Should You Serve If Some Of Your Dinner Party Guests Are Diet-Conscious?
| What Should You Serve If Some Of Your Dinner Party Guests Are Diet-Conscious? |
| by: Joanie Williams |
| You are planning an elegant dinner party, with delicious food and drinks. But you know that two or three of the guests you really want around your table are trying to shed a few pounds. Can you invite them with a clear conscience – without feeling you are “sabotaging” their dieting efforts? At the same time, can you mix them with guests who are not concerned about their weight? The answer is a resounding yes - as long as you take five simple steps. The five steps are all designed to give your diet-conscious guests inviting-looking choices they can enjoy without risking their diet. All of them have the bonus advantage that they are inviting-looking for your non-dieting guests as well. 1. Have a jug of sparkling water available for pre-dinner drinks. Garnish it with a lemon or lime so it looks special, and be sure to serve it in lovely glasses. Your dieting friends will be happy to be drinking their sparkling water while others drink wine. The trick is in the visuals. The sparkling jug garnished with lemon or lime will look like a “designer drink” so diet-conscious guests don’t feel deprived drinking it. 2. Let the eyes of your dieting guests fall immediately on a safe appetizer choice for them. Position a low fat appetizer front and center of any other appetizer choices. A beautiful tray of crisp raw vegetables or a tempting shrimp ring fills this bill very nicely. If guests can reach for attractive looking low fat appetizers, they won’t feel so tempted to reach for the more calorie-laden choices. Now you’ve gotten your guests safely to the table without them breaking their diet resolutions. Keep on offering choices that minimize any sense of deprivation. 3. Choose a main dish that relies on savory herbs for its attraction. Don’t choose a dish that relies on a heavy sauce or gravy. Steak is a dish that most people can eat happily without loading it with calorie-laden sauces. Roast or grilled chicken is another such choice. A piece of chicken flavored with rosemary or your herbs of choice smells good, looks good and tastes delicious. Just don’t include a large bowl of stuffing on the side, that’s a highly tempting item most of us would have trouble refusing! 4. Include a pureed squash, sweet potato or turnip dish along with your vegetables and salad. Most green vegetables and salad are no problem for most dieters. Diet-conscious guests can also choose your pureed dishes instead of white potatoes or rice. These dishes fill the plate the same way that potatoes and rice do. And they have the same consistency as fluffy mashed potatoes. (The Atkins diet even recommends pureed cauliflower.) Diet-conscious guests can decline potatoes or rice knowing they will still have filling side dishes. In other words, your diet-conscious guests don’t need to feel deprived because they still have the volume and texture of mashed potatoes in their vegetable purees. 5. Fresh fruit with chocolate bonbons is a great end to the meal. Your guests can eat the fruit without worrying about calories. And since they have been so diet-conscious throughout the evening, they can treat themselves to a piece or two of chocolate candy. If you were to offer a chocolate cake they might not be able to resist a piece. But there is a huge difference between a small piece of chocolate candy and a serving of cake and icing. So let them choose just a taste of chocolate instead of tempting them with a large serving. Now ask yourself – will your diet-conscious guests feel deprived if they are served this kind of menu? - “Designer” garnished sparkling water to drink with appetizers - Appetizers of fresh vegetable tray and/or shrimp cocktail with lemon garnish - Savory herbed roast chicken or grilled steak - Squash puree - As many vegetable and salad dishes as you wish - Fruit with chocolate bonbons I think you know the answer. Of course your guests won’t feel deprived. Far from feeling deprived, your diet-conscious guests will probably heartily enjoy your meal. And they will appreciate your thoughtful provision of diet-conscious but delicious choices that still allow them to stick to their diet resolutions. About the author: Joanie Williams has been giving dinner parties at home for over 25 years. She would love to hear your burning questions about hosting a stress-free dinner party at home. Just click here http://www.thedinnerpartyplanningsite.com/Diet-conscious |
What puts the sparkle in sparkling wine?
| What puts the sparkle in sparkling wine? |
| by: Neil Best |
| We all associate sparkling wine and champagne with joyous celebrations. However, recently, many people have recognized that sparkling wine can provide a bargain accompaniment even for an everyday meal. Making Sparkling Wine and Champagne If you see the words 'traditional method' or 'methode traditionelle' on a bottle of champagne or sparkling wine, then it has been made using the methods originally developed in the Champagne region of France. The first step in making sparkling wine is to create a base wine that is very acidic. Secondly, the base wine is put in a bottle with some extra yeast and sugar and sealed. A word of warning, if you are planning to make your own, the seal must be VERY strong as the build-up of carbon dioxide can be extremely powerful! Finally, the bottle needs to be tipped forwards so that the sediment sinks into the neck of the bottle. In traditional champagne houses, the bottles are turned daily and tapped for a period of up to three months to remove the sediment. However, the more modern approach is to freeze the neck, release the sediment and then re-cork the bottle. Champagne Uncovered Only wines produced in the French region of Champagne are allowed to carry the label 'champagne'. Therefore, we are seeing a lot of sparkling wine on our shelves that is of excellent quality. Not only must champagne be produced in the Champagne region, but it must also be made from the chardonnay, pinot noir or pinot meunier grape varieties. Even the bottling method is unique to the Champagne region. A champagne label will tell you about the sweetness of the particular champagne. For example, rich or doux champagne is very sweet with over 50g of sugar per liter, demi sec has between 17 and 35g of sugar per liter, extra dry is a label used for champagne containing between 12 and 20g of sugar per liter, brut is dry champagne with less than 15g of sugar per liter and extra brut is very dry champagne with under 6g of sugar per liter. If you want a very special bottle of champagne look for the words “tête de cuvée” on the bottle as this refers to a premium champagne which is normally made from a single harvest. Choosing and Serving Sparkling Wine Sparkling wine or champagne is a popular choice for those trying to choose wine for non-wine drinkers. Champagne is known as the quality bubbly; good champagne is expensive and deservedly so. You'd be wise to avoid the cheaper end of the market as it will be at best a disappointment and at worst undrinkable. For a cheaper alternative, often of similar quality, look for sparkling wines from areas such as Australia, New Zealand and California. France also produces some excellent sparkling wines from regions other than Champagne, for example, Saumur in the Loire Valley. Other worthy alternatives include the sparkling offerings from Italy, including the light Prosecco and the sweet Asti varieties. If you are looking for a very good value sparkling wine then consider Spanish cava. Whilst nowhere near the same quality as champagne it is a well-priced, drinkable alternative. Sparkling wine and champagne should be served at 6 Degrees Celsius (43 degrees Fahrenheit); therefore, an ice bucket is essential from the moment the bottle of sparkling wine leaves the refrigerator. A final word of caution, when you open a bottle of bubbly, there will be a large release of gas so make sure that the cork is controlled and not pointed at anyone! About the author: Since Neil Best first investigated wine history he's been recording his findings at http://www.goodglug.comThis article is part of the free Good Glug Wine Appreciation Mini Course. Visit http://www.goodglug.com/free-wine-course.phpnow and get your copy. |
Press ReleaseWineZap Launches New Website to Help Wine Consumers Find, Price and Compare Wines; Subscribers to WineZap's Free Newsletter Offered 10% O
| Press ReleaseWineZap Launches New Website to Help Wine Consumers Find, Price and Compare Wines; Subscribers to WineZap's Free Newsletter Offered 10% Off Any Wine, Regardless of Quantity Purchased |
| by: |
| WineZap today announced the launch of a new website, WineZap.com, a free online service that helps wine consumers to find, price, and compare wines. WineZap.com assists both fine wine lovers and casual wine drinkers to buy wines by making it easy to find a wine, compare it with other wines, and find the lowest wine prices across hundreds of U.S. retailers. San Francisco, CA July 15, 2004 -- WineZap today announced the launch of a new website WineZap.com, a free online service that helps wine consumers to find, price, and compare wines. WineZap.com assists both fine wine lovers and casual wine drinkers to buy wines by making it easy to find a wine, compare it with other wines, and find the lowest wine prices across hundreds of U.S. retailers. |
Press Release In Time for Summer: Blue Danube Wine Company Introduces Refreshing New Varietals from Hungary -- the Craftsman™ Series from Hilltop Nesz
| Press Release In Time for Summer: Blue Danube Wine Company Introduces Refreshing New Varietals from Hungary -- the Craftsman™ Series from Hilltop Neszmély Winery |
| by: |
| In Time for Summer: Blue Danube Wine Company Introduces Refreshing New Varietals from Hungary -- the Craftsman™ Series from Hilltop Neszmély Winery Blue Danube Wine Company is proud to introduce the Craftsman™ series of wines from Hilltop Neszmély Winery of Hungary to California and the West Coast. This exciting new line brings the refreshingly flavors of some of Hungary’s finest grape varietals to American palates. The six whites, two reds and one sweet wine have been carefully selected to capture the flavor and character of Hungarian wines. The varietals include Királyleányka, Irsai Olivér, Olaszrizling, Muscat Ottonel, Gewürztraminer, Pinot Gris (Szürkebarát), Kékfrankos (Blaufränkisch) and Tokaji Aszú. Hilltop Neszmély Winery is at the forefront of the renaissance of Hungarian wine making and internationally renowned wine critic Jancis Robinson terms the winery “one of the country’s leading wine exporters”. Focusing on importing top wines from Central Europe, in particular from Austria, Croatia, and Hungary, Blue Danube Wine is pleased to expand its portfolio of sophisticated flavorful food friendly wines. Our winemakers combine old winemaking traditions and indigenous grape varietals typical of their regions to produce distinctive wines. Los Altos, CA July 13, 2004 -- Blue Danube Wine Company is proud to introduce the Craftsman™ series of wines from Hilltop Neszmély Winery of Hungary to California and the West Coast. This exciting new line brings the refreshingly flavors of some of Hungary’s finest grape varietals to American palates. |
Press Release Chef's Studio - On Location in New Orleans
| Press Release Chef's Studio - On Location in New Orleans |
| by: |
| Chef's Studio - On Location in New Orleans In its "Tastes of the World" program Chef's Studio joined with chefs of New Orleans at the annual New Orleans Wine and Food Experience to explore the best in Cajun and Creole dishes, and enjoy them with wines from around the world. July 5, 2004 -- Chef's Studio went on location to New Orleans for a week of Cajun and Creole cooking, one of the studios featured "Tastes of the World", thanks to The New Orleans Wine and Food Experience. Top chefs invited hosts Alan Simpson and Linda Schnabl to their restaurants and homes, to sample both traditional and new creations. These included Arnauds, Brennans, Maison de Ville, Mr. B's and The Rib Room. Chefs from many other restaurants joined them at the Convention Center, to explore many more dishes, with hundreds of wines from around the world. The Omni Royal Orleans Hotel provided an excellent base, and the weather proved perfect for filming in the French Quarter, French Market and of course during the many events, including the Royal Street Parade. |
Pinot Gris Or Grigio, This Grape Makes Great Wine
| Pinot Gris Or Grigio, This Grape Makes Great Wine |
| by: Darby Higgs |
| One of the most popular imported wine styles in America is Pinot grigio. Nearly all of the Pinot grigio consumed in the US comes from Italy, but as we shall see this is likely to change soon. Pinot grigio is very popular with consumers, but it receives mixed reviews from wine judges and wine critics. One reason may be that wines made from Pinot grigio do not have a consistent and distinctive varietal character. Consumers are just attracted to the crisp which goes well with a wide variety of foods. Another problem is that there are two names for the variety in common use. The names Pinot Grigio and Pinot Gris mean Grey Pinot in Italian and French respectively. 'Pinot' refers to the characteristic pine one shaped bunch of this group of varieties. In Australia, winemakers, marketers and wine writers haven’t really sorted out which name to call the variety. Some have dodged the issue and refer to “Pinot G.” This variety closely is related to the much better Pinot Noir variety and is believed to be a mutation of Pinot Noir. In fact in the vineyard Pinot grigio is difficult to distinguish from its putative ancestor until the berries ripen when those of the grigio will have much less pigment. There is another variety, Pinot blanc which has little or no pigment in the berries. There is considerable clonal variation within the variety. Jancis Robinson says that the variety hardly knows if it is a dark or a light grape. It has several synonyms including Burot and Malvoise in France and Rulander and Tokayer in Germany. In Europe the variety is widely planted. Given the inherent variation and geographic dispersion it is hardly surprising that a wide range of wine styles are produced from it. In Alsace under the name of Tokay d'Alsace, it produces a rich, almost oily wine. In Northern Italy the Pinot Grigio's are light and even spritzig. Under the name of Rulander in Germany it produces wines somewhat similar to white burgundies. The variety has attracted serious interest in Australia only over the past few years. It is now producing some remarkable wines in regions such as the Mornington Peninsula, Geelong and the Adelaide Hills. Casella wines in the Riverina wine region are very interested in this variety. They believe they can make first class wines even in warmer wine regions, and are devoting some resources to developing a wine suitable for export to the US. Remember Casella is the company who developed the yellowtail range of wines which exploded onto the US market a couple of years ago. There is a great deal of experimentation with the variety and it may take several more years before the optimal combination of terroir and winemaking technique emerges. In the meantime some great wines are already available for those who are looking for new experience. The style varies from light bodied and fairly straight forward to rich and complex wines that are almost overwhelming in their voluptuousness. This is one occasion when reading some tasting notes about a particular wine before buying is worthwhile. About the author: Darby Higgs is an expert on varietal wines in Australia. You can see more about pinot grigio on his website at http://www.vinodiversity.com/pinotgrigio.html |
Pear and Walnut Salad with Roquette and Parmesan
| Pear and Walnut Salad with Roquette and Parmesan |
| by: Fred Fisher |
| This is a contemporary salad which has actually been around for quite a while now and we regularly prepare it as part of our cooking holiday in France. I think it has achieved classic status. The only thing that needs any preparation to speak of is the dressing, but the pears do need to be ripe and juicy – comice are perfect for this – and the parmesan needs to be shaved from a fresh block (if you haven’t got any to hand, a good strong cheese like stilton or feta will do very nicely indeed, but completely forget about using that dirty sock-flavoured sawdust sold in pots, laughingly labelled ‘Freshly Grated Parmesan’). If you want to turn this from a starter into a main course just add some strips of dry-cured ham, smoked duck breast, or sauteed chicken livers. Serves four Ingredients: 2 ripe juicy comice pears 1 lemon 1 tblsp white wine vinegar salt 1 tsp grain mustard 6 tblsp walnut oil freshly ground black pepper handful roquette handful of fresh walnut halves, roughly crushed small block of fresh parmesan Method: Peel and core the pears, then smear with a little lemon juice to prevent them turning brown. Put the vinegar and a good pinch of salt in a screw-top jar and shake until the salt has desolved. Add the mustard and walnut oil, then shake again to emulsify – the emulsion will hold for ten minutes or so, but give it another jiggle just before you use it to dress the salad. Assemble the salad: slice the pears lengthwise into thin segments and place them rustically on four serving plates along with the roquette, then scatter over the bruised walnuts. Drizzle with the vinaigrette. Using a potato peeler, shave the parmesan over the salad, then ‘dust’ with a little ground black pepper. About the author: Fred Fisher is an experienced chef who has worked with TV chef Rick Stein, among others. He runs relaxed friendly hands-on cooking holidays in the Dordogne, France. Contact him at enquiries@cookinfrance.com or visit the website at www.cookinfrance.com |
One Size Fits All: Easy Gourmet Holiday Gifts
| One Size Fits All: Easy Gourmet Holiday Gifts |
| by: ARA |
| (ARA) – What size, what color, what brand? This time of year, most of us are racking our brains trying to decide on the perfect gift for everyone. Here’s a tip: everyone eats. Food has long been a traditional gift during the holidays and for good reason. It is always appreciated and can be enjoyed by the whole family. It comes in all price ranges, and it can be easily packed and shipped as a surprise for far flung friends and relatives. Baskets of fresh fruit or nuts, cheese trays or popcorn tins have been the customary choices during the holidays. But why not be more original? There are so many other creative options available. “Most of us want to give something more unique than what you might buy at the mall for a last-minute gift,” says Jill Blashack, president and CEO of Tastefully Simple, a gourmet foods company that sells products through home taste-testing parties. “By putting together interesting combinations of gourmet foods, you can personalize your gift to fit any individual or family.” Here are some ideas for creating unique gourmet gift packages: * The gift of a home cooked meal. Why not put together all the things needed for an easy home-cooked winter meal: a savory wheat bread and crackers paired with an interesting soup or chili mix. Add some fresh apples and oranges and a few bundles of cookies or brownies. * Romantic picnic. Include everything needed for an intimate picnic: two wine glasses, a bottle of white wine, some small cheeses, a loaf of bread, some flavored olive oil for dipping (Tastefully Simple Balsamic and Basil Dipping Oil), a small tablecloth, a cutting board and paring knife, some fresh fruit and a box of Tastefully Simple Truffle Fudge Brownie mix. * A party pack -- everything needed for an impromptu cocktail party. A selection of seasoning mixes for making easy dips, gourmet crackers, chips or bread, a jar of black bean salsa and some candied almonds or pecans. * A theme dinner. Gather the ingredients for an Italian night: dried pasta, a jar of gourmet tomato sauce, dried pesto mix, crunchy bread and a bottle of wine; throw in some amaretto cookies for dessert. Or how about a Mexican meal? Include a jar of fresh salsa, a jar of Tastefully Simple Sweet Pepper Jalapeno Jam, chips, a selection of colorful fresh peppers, a bottle of tequila, margarita mix, course ground salt and two margarita glasses. * A mid-afternoon break selection including an instant chai blend and some hot chocolate mix, an apple cake or fudge brownie mix, some Anjou pears and a few gourmet cheeses. * Rainy/snowy day gift pack. Think of all the things that would be great to have on a cold winter’s day when you don’t feel like going out: a few best selling novels, a deck of cards, some Tastefully Simple Bountiful Beer Bread, a creamy wild rice soup mix, and a ready-to-bake apple cake. If you don’t have time to put together your own gift basket, Tastefully Simple has a number of distinctive gift packs already assembled. Spice It Up is a grouping of mulling spices, muffin mix and toffee oatmeal cookie mix; Souper Douper brings together three creamy soup mixes -- cheddar broccoli, wild rice and potato cheddar; Sweet on You will satisfy any sweet tooth with Creamy Caramel sauce and Twisty Grahams cookies. For more gift ideas and to find out how to order Tastefully Simple products and gift packs, visit www.tastefullysimple.com. Courtesy of ARA Content About the author: Courtesy of ARA Content |
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