A Creative Cooking School Will Teach You How To Prepare Gourmet Foods

Creative Cooking School Video

If you are seeking to impress your guests at your next dinner party or special event enrolling in a creative cooking school will teach the necessary skills to properly prepare gourmet food. Most of the larger retail grocery stores have a gourmet foods isle. If you cannot find what you are hungry for there try a quick online search.

Online gourmet stores offer many of the hard to find gourmet meats shipped direct to your doorstep. They may come frozen and packaged in specialized storage containers to retain their freshness and quality. This is especially convenient if you do not live close to large shopping areas.

If you do live in an area that has a great supply of gourmet meats make friends with the in house butcher. Tell him what type of event you are planning and how many people will be attending. He will be able to furnish you with all the information about the type of meat and its cost.

Finding that perfect cup of gourmet coffee amongst the myriad of brands available can be a tedious task. The flavor is contingent upon many factors. The type of bean and where it is grown, the way it is shipped and packaged, how fine the grind and the brewing method.

If you are taking the time to serve up a special meal consisting of some finer gourmet foods you will want to accompany the dish with fine gourmet coffee as well. Whether it is a cappuccino, espresso, or flavored coffee the bean is the all important component.

Nothing makes a better accompaniment to coffee or a better finish to a dinner of finer gourmet foods than gourmet chocolate.

Gourmet chocolate is not only delicious but is also often given out as a gift, and a few of the favorite gourmet chocolates are truffles, nougats, mousses, chocolate gingers, and chocolate covered fruits such as strawberries and apricots.

Searching for finer gourmet foods can be done easily online. They can be shipped conveniently to your front door and added to your next gourmet meal or dinner party menu. Whether you are looking for gourmet meats, coffee or chocolates it is always worth it to take gourmet cooking classes. The the extra time and effort will definitely pay off with the compliments you will receive.

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Lemon Sole A La Port

Here's another tasty recipe from my private collection. Enjoy!

INGREDIENTS

2 filets of sole
1/4 cup brandy
1/2 cup water
2 tblsp. garlic powder
1 tsp. salt
1 tsp. pepper
1 small can shelled crabmeat
1 tsp. paprika
1/2 cup crushed almonds
1/8 lb. butter
1/2 fresh lemon
1 container Port Wine cheese spread

Pre heat oven to 400 degrees. Squeeze the lemon and set aside.

Saute crabmeat in butter, 1 tablespoon garlic powder, salt, pepper and paprika. Set aside.

In a baking dish, place the sole. Pour in brandy and water; add the rest of the garlic powder and lemon juice. Bake until fish is not yet flaky - you should allow for another 5 minutes or so of baking so as not to overcook in the final baking step below.

While baking, work the crushed almonds and the crabmeat into the Port Wine cheese thoroughly, making sure they are distributed evenly.

Remove filets from oven. Top filets with a thin layer of the Port Wine cheese mixture. Bake again briefly until cheese is partially melted.


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Chicken Bon Vivant

Here's another tasty recipe from my private collection. Enjoy!

INGREDIENTS

4 chicken leg quarters, skinned

2 large cans chicken broth

1 small package saffron yellow rice

1 small package Velveeta cheese

1/2 pint heavy cream

1/2 tsp. garlic powder

1 tsp. ground rosemary

1 tsp. poultry seasoning, preferably Chef Paul Prudhomme’s Poultry Magic

2 tsp. dried minced onions

1/2 tsp. black pepper

1 tblsp. flour or cornstarch

In a large pot place chicken broth, garlic, rosemary, poultry seasoning, minced onions and pepper. Add chicken. Cover pot and bring to boil. Reduce heat to active simmer. Cook for 40 minutes or until tender.

Meanwhile, prepare rice according to package instructions.

Pre-heat oven to 425 degrees.

When chicken is done, remove from pot and save pot contents. Place chicken in lightly buttered baking dish and put in oven to crisp for about 15 minutes – keep an eye on it to avoid overdoing the crisping.

While chicken is baking, strain liquid in the pot, then return the liquid to the pot. Pour off all but about 3 cups of the remaining liquid.

Cut Velveeta into small pieces to aid melting. Add cheese to the pot. Add the heavy cream. Over medium heat, stir thoroughly until the mixture is smooth. Mix flour or cornstarch with a small amount of warm water to smooth, then add a little at a time to thicken the sauce, while stirring constantly. Mixture should be thick enough to pour slowly.

Place a bed of rice on each plate, place 2 leg quarters on top of the rice and smother thoroughly with the sauce.

Serves 2.

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How To Choose A Wine Rack To Fit Your Style And Budget

by: Jason Connors

Cultivating an appreciation of wine is a growing trend in the US. Shops specializing in wine are appearing throughout the country, not just in the traditional vineyard regions of California, Oregon, and Virginia. People who may not have grown up around wine are now drawn not only to sampling but also to collecting it. Tasting parties and special wine pairing events are a common theme in restaurants and in the home. With this comes an increase in interest in home storage. While proper storage can help wines become even more exquisite, improper storage can lead to ruined wine.

A freestanding, temperature controlled wine rack is ideal, but much more expensive than a simple wooden or metal wine rack. However, it is not necessary to spend several thousand dollars to enjoy wine in your home. If you can find a dark, cool, slightly humid location in your house, you will be able to then select a simple rack that will keep your wine for years to come. The ideal location will be 50-60 degrees, with constant 60-70 percent humidity.

Wine Rack Kits

One way to cut down on cost is to build your own wine rack. For first-time enthusiasts, it is probably best to stick to a wine rack kit. There are many considerations when designing a wine rack, and starting from a kit will keep the wine in the rack where it should be - the last thing you want is the whole thing to come crashing to the floor due to a miscalculation.

There are many commercially available wooden racks that offer snap-together assembly, requiring nothing more than a hammer. These inexpensive kits are usually made of redwood or pine, and can be bought for under $35.

The most important thing to keep in mind when building your own wine rack is to consider the strength of the rack. A bottle of wine weighs approximately 3 pounds, so the weight adds up quickly. Make sure not only the rack but the floor itself can handle the weight, keeping in mind the weight of the rack.

If the kit is wooden, make sure the wood has been dried properly (no more than 14% moisture), and that the cross sections are no less than 3/8" (1/2" is better).

Also, make sure the wine is stored horizontally so that the wine stays in contact with the cork. A dry cork signifies that the wine has been damaged.

Wine Rack Capacity

How much wine do you need?

While having 1500 bottles of wine on hand sounds exciting, most people have neither the space nor the wallet to support such a venture. If you would like to have something for everyday, a 15-30 capacity rack should meet your needs. That way, you can have 2 bottles of sparkling wine, 3 bottles of red (merlot or cabernet), 3 bottles of white (chardonnay, pinot grigio, or white zinfandel), one bottle each of red and white cooking wine, and still have room for a few special bottles that you plan to let age for years. Also keep a nice red ready for company, and a reisling or shiraz for a spicy meal. Have one bottle of white wine on hand in the refrigerator (it will only last in there for a week), and you'll be ready for any gathering. A 30-bottle capacity rack is enough for a wine-tasting, an extended gathering, or for someone who likes to try a different wine every day.

Also, keep in mind that most wine rack manufacturers list the total bottle capacity. This may be different from racked wine capacity, as total capacity may have bottles stacked directly on top of each other. While this will not damage the wine, it is not as aesthetically pleasing and may be inconvenient when getting the wine out of the rack.

Styles of Wine Racks: Location is Key

Wine racks come in many styles. Racks can be freestanding cabinets, counter top, or wall mounted.

When choosing a style, keep the following in mind:

How much space do you actually have?

Do you want the wine rack to be visible, or would you rather have a large, hidden wine rack that does not necessarily match your home's decor?

Where can you put the wine rack?

The most important part of your choice is the location. If you choose a rack that is not freestanding, make sure it is protected from vibrations. It is not a good idea to put the wine rack next to the sink where the disposal will rattle it. Never place the rack on the top of the refrigerator, as it gets very warm. Also, keep the rack away from a window, as the temperature may vary too much, and UV light will damage the wine.

If you can not find a wine rack to fit in that perfect location and you are not confident of making your own, consider having a custom wine rack created just for you. While this option is more expensive than an off-the-rack version, it is still much less than the freestanding units, and can keep your wine for years to come.

Wine Rack Material

Wine racks come in a variety of materials, from wood to metal to glass. Whether you choose one made of mahogany or steel depends on a variety of factors, include cost, weight, and appearance.

Wooden Wine Racks

The most common type of wine rack is the wooden wine rack. It is generally easier to assemble and relatively light. Common woods are pine, cedar, spruce, oak, and redwood. Another less common wood is mahogany. Mahogany is a high quality wood and is used in both moderate and expensive racks.

Metal Wine Racks

Metal wine racks are becoming increasingly popular, especially those made of steel. They are very strong and last longer than wooden racks with less care. They can be painted to match any home. They can also be formed into a wider variety of shapes while maintaining their strength.

Choosing a wine rack should be an enjoyable process. Consider it an investment for all the wines you will try today as well as those you will keep for a special occasion down the road.

About The Author

Jason Connors is a successful writer and wine connoisseur providing valuable tips and advice on wine cellar design, wine making, and wine basics. http://www.about-wine.net.


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Secrets to Becoming a Wine Connoisseur

by: Fred London

Wine is a broad term that refers to the fermentation of plant matter for the purpose of producing an alcoholic beverage. Of course, most people think of grapes as the basis for wine, but other sources include rice (sake), various fruits (elderberry, grapefruit, cherry, etc.), barley, and even honey (mead).

For the purposes of this short explanation, we ll stick with wines made from grapes. These are categorized several ways, including by vinification methods, taste, and vintage. Many casual drinkers pay little attention to the differences in these categories. After all, for most folks the sole consideration is good taste. However, for many aficionados wine is serious business. The variety, taste, and vintage must all meet high expectations before serious collectors will consider owning a bottle.

Vinification

Vinification simply means the method by which grape juice is fermented into wine. The practices followed during fermentation are what determine the type of wine you end up being able to purchase. A common misunderstanding by the average drinker is that grape juice colors vary, which is what produces red, white, or rose wines. Actually, all grapes produce clear (or very close to clear) juices. What creates the color of the wine you buy is whether the grape skins have been left in contact with the juice during the fermentation process. Red wines have been fermented thusly; whites have not fermented in contact with grape skins; rose is a combination of the two.

Sparkling wines, such as champagne, have bubbly characteristics that are caused by the addition of carbon dioxide. This effect is achieved by fermenting the grape juice two times. The first time, the juice is fermented in open containers, which allow the carbon dioxide to escape. During the second fermentation, the juice is kept in closed containers, trapping and infusing the gases.

Taste

Most wines are described as dry, off-dry, fruity, or sweet. Technically, this refers to the amount of sugars left over after fermentation is completed. Dry has a tiny amount of residual sugar content, while sweet has high sugar content.

Beyond this basic taste classification, wine-tasting experts have developed a system of classifying wines by the more in-depth tastes and aromas they exude. Many outsiders find this a somewhat bewildering system, but tasting pros consider the ability to discern subtle elements of a wines taste to be a badge of honor. As one example, Cabernet Sauvignon is a popular variety that wine tasters claim contains a combination of black currants, chocolate, mint, and tobacco flavors.

Vintage

Vintage is a straightforward classification. It refers to the year of the grapes harvest from which a bottle of wine was made. This is important because many grape growers have exceptionally good harvests only during certain years. Also, the best grapes are usually singled out for use in a producers vintage bottles. You get the highest quality wine from that year’s harvest.

About The Author

Fred London - Fred, who has an acute wine palate show you how to keep wine at its best. Learn more Tips for Wine Storage at: http://www.AboutWineRefrigerators.com.



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Chicken Chipotle Gourmet Recipe

Here's another quick and easy gourmet treat that will tantalize your taste buds. Enjoy!

CHICKEN CHIPOTLE

Ingredients

A thick chicken breast
1 clove garlic, finely chopped
2 large roasted sweet Italian peppers, chopped into 1 inch portions
4 tblsp Extra Virgin olive oil
2 tblsp capers
6 slices Monterey-Jack cheese cut into strips about ½ inch wide by 2 inches long
½ cup Progresso Italian bread crumbs
½ cup Key West Brand Chipotle sauce

Split the breast, but do not cut through. Line the split with the cheese, roasted peppers and capers. Place the breast in a dish with concave dimensions or on aluminum foil with corners curled up, after using Pam to avoid sticking.

Saute the garlic in the olive oil very briefly – just flash the garlic and remove from heat.

Pour the garlic and olive oil over the breast. Cover with the bread crumbs and evenly distribute the Key West Chipotle sauce.

Bake at 350 degrees for about 35 minutes.

This recipe is for one serving – multiply for more.









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A Guide to Wine Tasting Holidays

Wine tasting holidays are very popular in Europe. Many travel agencies organize wine tasting holidays in different countries around the globe. When looking for a travel agency, you should look for one that offers many destinations such as trips to Italy, France, New Zealand and South Africa.  If you don't know where to go then consider wine tasting in Tuscany.

Wine tasting holidays are fantastic and bring a memorable experience to your and your travel partners; there are many things that you can enjoy whilst travellng such as visting the great wine cellars or a chateaux in France.

What will you ba able to do on your wine tasting holiday?  Well, there are simply so many choices such as being able to taste gourmet food, meet the chateaux owners and also meet the wine makers. You will not be able to experience these excitements if you visit these wineries alone as a person. Wine tasting holidays in different countries gives a unique experience. If you go for a wine tasting holiday in New Zealand, you will find unique experiences which you not find if you visit a similar place in South Africa.

If you choose a wine tasting break in France, you will be taken for a journey in the French vineyards of Bordeaux, Rhone, Burgundy, Alsace and Provence. There are different forms that your tour can take place. You can take the ride in a chartered bus, or in a private luxury car or a cruise, and the cost will vary accordingly.

Choose a Wine Guide

The organization generally provides a wine guide with the vacation. These people are normally very friendly and approachable. They fully understand that eveyone on the tour will have different skills and knowledge when it comes to wine. If you have never been to that region before or want to learn as much as you can, finding a wine guide is great.

A good wine guide in a wine tasting holiday can tell you the inside story, the gossip, the real history, the run down on the vintages, the producers and the wines, without the PR, the sales pitch or national chauvinism. If you come home without knowing the details of these destinations, what is the point in spending so much money and going for wine tasting holidays? If you have learnt the details of the particular areas, you can feel the place.

The price of wine tasting holidays depends on which region you are going to travel and make sure to confirm rates and read all the fine print before heading out to your getaway.  The good thing is that you don't have to be a real wine buff to enjoy a wine tasting holiday.  You don't even have to build your own wine cellar to house all the wines you buy on your trip.

Gourmet Chocolates Tips.

A while ago I decided to a be chef and make some gourmet food for a party, I actually ended up making truffles, and boy, were they a big hit with all my friends, who all made the assumption they were gourmet chocolates purchased from a trendy candy or gourmet food shop. Be warned! making your own gourmet chocolate is quite difficult, and it takes time and patience, however, on the positive side it gives you the option to choose from recipes that may not be so easy to get in the local candy store.

The key to making amazing gourmet chocolate:

Choosing and buying the ingredients of your gourmet chocolate is part of the fun. To start with I melted excellent quality dark chocolate over a double boiler. Secondly I rolled some small balls from marzipan and covered them with chocolate. Finally I rolled the chocolate covered marzipan in ground almonds, I also rolled chocolate covered peanut butter in more chocolate and then gave them a covering of ground peanuts.

Making chocolates opens up your creative juices, and so when making your own gourmet chocolates, you can create many different variations like, chocolate covered candied ginger, chocolate covered citrus peels; even chocolate covered chili peppers, wow.

Sharpen your sculpting talents when making gourmet chocolate:

A popular TV chef had a recipe for a honey chocolate cake, which inspired me to make a honey marzipan truffle.

• Start by getting the chocolate ingredients.
• Then melt the chocolate over the double boiler.
• Add a little honey, this will create a nice glaze.
• Now get the marzipan and with a paring knife carve some simple shapes like flowers, bunnies or hearts.
• Then immerse the shaped marzipan cautiously into the chocolate and let the chocolate set on the marzipan.
• Then dust them with confectioner's sugar.
• The glaze will be a little sticky, so the sugar will stick.

This will make a great gift for all occasions, and is an especially good idea for gourmet chocolates, because you can make the marzipan into any shape to suit the occasion, and finish off by dusting them with the confectioner's sugar.

A Fantastic gift for someone you care about:

It's difficult to find someone who doesn't like chocolate, so as gifts they are an excellent choice to show someone you care. By making chocolate yourself, you can take your time, and make them look great for that special person in your life. Food and wine followed by some gourmet chocolates will definitely score you some brownie points.

Gourmet chocolates are as a rule created by master chocolate makers, so there's no pressure here, but be sure you don't make something that’s looks dreadful and uninteresting, as this will crush the object of making them yourself. If the chocolates you create are lumpy, uneven or mis-shaped people will not think much of them. You need to be sure the quality is fantastic when offering your friends some of your gourmet chocolate.

Wine Gift Baskets For All Occasions

A wine gift basket can provide the ideal gift or a birthday, anniversary or other special occasion that requires a gift. They can provide elegant gifts for wine lovers and can include additional products besides wine. You could also include such treats as cheese, chocolates, fruit, nuts and wine accessories like corkscrews and bottle openers, drip stoppers, foil cutters or whatever else you decide to add to the basket. They are available already assembled or you can create your own to add that special touch. All you need to know is the type of wine the recipient enjoys, or you can create a surprise basket.

Buying Prepared Baskets

If you'd rather buy a wine gift basket pre packaged, stop into your local liquor store to see if they have a selection available. Liquor stores will often sell wine gift baskets, especially at holiday times. You should have a range of wines from which to choose and then you can add extra products.

Shop Online

The internet is a great place to order customizable gift baskets. Begin by choosing a bottle or two of wine, then start adding additional products from the range of food and accessories. Complementary products could include smoked salmon and caviar, savory crackers or cheese crackers, soft or hard cheeses, cheese knives, nuts, exclusive mustards or honey ... the sky's the limit when it comes to adding to them.

The organization then delivers the gift basket to you or straight to the gift recipient. This is a very easy option for a corporate gift or as a thank-you to a member of your staff.

Make Your Own Gift Baskets

Making your own wine gift basket gives allows you to add that extra personal touch. Start by buying an attractive basket. Even a simple and inexpensive basket will do because you can then decorate it with silk flowers or colored tissue paper. Buy your wine of choice or choose champagne for a special celebration, add some additional products depending on the preferences of the gift recipient. For example, it's not necessary to limit your gift basket to wine or wine accessories. You could include handicrafts for someone interested in arts and crafts, or a book about wine for a wine lover who is also interested in the history or the making of wine. Add some quality food products to accompany the wine, pack everything into your decorated basket and wrap the whole thing in clear cellophane.

If you are able to, deliver the gift basket to the recipient personally so you can see their joy when they receive it. If you're lucky he or she might even share the bottle of wine with you.

You can still assemble a stunning gift basket for a non-wine drinker. A coffee drinker might enjoy a gift basket that included freshly roasted coffee beans from different coffee-growing regions, coffee mugs, gourmet cookies, caramels and nuts. A tea drinker would appreciate a selection of teas from different regions, a teapot and strainer and a fine china teacup. A coffee or tea gift basket could actually be packed onto a decorated tray rather that a basket. Again, wrap the entire package in clear cellophane and tie a ribbon around it.

Gift basket ideas are only limited by your imagination.

Passion Is The Key Ingredient For A Gourmet Cooking Class

All across the country, people like you are considering taking part in a course this fall and winter. Whatever your motivation, a gourmet cooking class could be exactly what you're looking for.

Gourmet food is more than just filling a yawning belly. It satisfies more than just hunger. It is the cooking equivalent to art. If Ronald McDonald were a house painter, gourmet cooking would be Vincent Van Gogh.

Professional gourmet chefs can command excellent salaries. And though they work under pressure, often putting in long hours, the rewards can be high. You have the chance to make a mark in your local community. You can earn a certain notoriety - good restaurants get attention. They are written about in blogs and in the press. Famous people, or at least well-known locals, will show up if the reviews are good. You could move into becoming a restauranteur, running your own business, perhaps even owning a chain of restaurants.

But there's one requirement; one thing you absolutely must have. A passion for cooking.

You have to feel the intoxication of great ingredients. You have to catch your breath at the sight of a beautifully presented dish. And you have to want to go through everything it takes to be the best.

Even if your ambitions don't reach so high, you'll still get a lot out of a gourmet cooking course. The emphasis will be on quality over quantity - and with over 35% of the US population declared officially obese, that can't be a bad thing.

You'll learn how to present food to have your dinner guests reaching for their cameras. Your meals will become sensuous experiences shared with a chosen few of friends and loved ones. But most of all, your moments in the kitchen will be transformed into stimulating explorations, assaults on the senses that make life so worth living.

In short, attend a gourmet cooking class, and you won't just be enriching your diet. Your life will be enriched.

Masses of Cooking Classes

cooking class

Whether you are a seasoned pro when it comes to the fine art of cooking or an utter novice, there should be some cooking schools or resources in your area that can help you learn and improve your existing skills. Surprisingly few people manage to utilize the many wonderful opportunities that are available to them when it comes to cooking classes.

If you are considering a cooking class you should be glad to know that many communities offer them for a nominal fee at night and sometimes on the weekend. These classes are rather basic and often designed to help women learn the basics of a few economical and healthy meals to prepare for their beginning families. If this is for you, visit the library for the available classes in your area locally. Even if they do not have the information available it is quite likely that they can point you in the right direction. If for some reason you're tight for time, there is also an option in taking cooking online classes. It will be easy to learn such skills as cooking rice, pastas, fish, and any other tantalizing dish.

If you are looking for cooking classes that you can take with your children, check out your library once again for the first resource. There are also many gourmet food shops that offer cooking classes for parents to take with their children. This is a great opportunity to bond with your child while you both learn to prepare a new dish or two together. It is quite likely that you will be quite surprised by the things you can learn from your child as well as the things you can learn by simply taking the class.

For those among us who are seeking culinary experience with very specific cuisines you will have to search a little more for the perfect cooking classes in which you can achieve your goal. They do exist however, though your chances of learning Thai cooking are much greater in a larger city than in smaller towns throughout the country. If you are really interested in learning some exotic cooking techniques perhaps you should consider a vacation in which you can try out a few new cooking classes while you are there. If you prefer other things on your vacation to cooking you could make a point of attempting one basic class in the cuisine of your choice for each vacation you take. This will give you a little more than the same old souvenir to bring back from your trip and an experience that in many cases is quite memorable.

Finally, if you are looking for a romantic idea, how about signing up to take a couples cooking class? Believe it or not, these classes are often offered in both big and smaller cities. They seem to be all the rage around Valentine's day, perhaps the hint is that the other partner in a relationship can share some of the cooking responsibility or perhaps the idea is that there is more than one way to steam up the kitchen.

Regardless of the reason for taking cooking classes they can bring not only a great deal of enjoyment to your dining room, but also increase your ease in your kitchen. If you've never taken a cooking class, there is no time like the present to do so. No matter how skilled you are in the kitchen there is always something that can be learned.

Quail In Peppercorn Sauce With Pasta And Asparagus

Here's another original recipe to please your family.

INGREDIENTS

4 quail (packaged frozen)
10 ounce jar or can sliced mushrooms
1/2 cup Chablis 1/2 pint heavy cream
Dash of turmeric 4 tblsp. butter
1/4 tsp. marjoram 2 small cans cut asparagus
Pinch of parsley 8 ounces angel hair pasta
Pinch of tarragon 1/2 cup shredded sharp cheddar
Pinch of chives 1/2 cup shredded Monterey Jack
1/2 tsp. garlic powder 1 tblsp. grated parmesan
2 tblsp. green peppercorns 1 tblsp. dill weed
Flour

Defrost quail.

Pre heat oven to 350 degrees.

In a baking dish, place the defrosted quail. Add wine and 1/2 cup water. Then add mushrooms, turmeric, marjoram, parsley, chives, tarragon, garlic powder and peppercorns. Bake for 30 minutes, making sure to baste the quail frequently, since the meat is easily dried out.

While the quail are baking, boil pasta. Combine cheeses and 1/4 pint heavy cream in a saucepan. Heat until cheeses are thoroughly melted.

Remove quail from oven and pour remaining liquid into a saucepan.

Replace baking dish with the quail in oven for another 10 minutes to crisp, watching regularly to avoid drying.

Meanwhile, heat asparagus in a small saucepan. Add the butter and dill weed and stir. Keep warm.

To the saucepan containing the mushrooms and peppercorns, add the remaining cream. Over medium heat, add flour to thicken, stirring constantly.

To serve, place quail 2 per plate, and pour mushroom/peppercorn sauce over. Place asparagus on plate and pour butter dill sauce sparingly.

Add melted cheese and cream to drained pasta, mix thoroughly and serve.

Enjoy!

copyright 2008 Jim Nettleton



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Pottage Italiano, A Mouthwatering Treat

Here’s another terrific recipe of mine that’s a real tummy filler. Enjoy!

INGREDIENTS

1 15 ounce can Hunt's tomato sauce
1 tblsp. finely chopped garlic
1/2 small onion, chopped in chunks
1 tblsp. parsley
1 tsp. black pepper
1 tsp. basil
1 whole mild Italian sausage
1/2 cup water
1/2 cup dry red wine - Cabernet Sauvignon recommended
1/4 cup extra virgin olive oil
1 cup freshly sliced mushrooms
1 cup coarsely chopped red bell peppers, with seeds removed
1 1/2 cups diced creamer potatoes
4 pieces veal, scallopini style
1/2 pint heavy whipping cream
2/3 cup Parmesan, Romano, Provolone cheese, mixed in equal portions and grated
1/2 cup olive oil for sauteeing
1 cup fresh snow peas in pod

Place tomato sauce in a large pot. Add garlic, onion, parsley, pepper, basil, water, wine, 1/4 cup olive oil and two small pieces (about an inch long apiece) of Italian sausage. Cover pot and bring to boil. Immediately turn heat down to simmer for 30 minutes.

While sauce is simmering, saute the following in the 1/2 cup olive oil, saving the oil for the next step: the rest of the sausage, by itself, for 10 minutes. Save sausage drippings and clean the skillet; then, together, the mushrooms, bell peppers and creamer potatoes for about 5 minutes; then, the snow peas for 1 minute.

Next, cut the veal into thin strips about 1/2 inch wide and 2 inches long. Using the saved oil and sausage drippings, saute the veal for about 2 to 3 minutes. Place all sauteed items aside. When sauce is finished simmering, strain to remove the onion pieces, but retain all other ingredients. Return to the pot and add heavy whipping cream (fat free ½ and ½ can be substituted, but will result in thinner substance) and the 2/3 cup mixed grated cheeses, stirring carefully to blend.

Now, add all sauteed items. Stir. Cover the pot and bring close to boil, then reduce heat and simmer until peppers and potatoes are tender and the sausage is completely done, about 10 to 15 minutes. Watch the pot carefully during this time and stir frequently to avoid burning.

Ladle into large soup bowls. Serves 2 to 4 as either a soup or a complete entree.



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An Easy Gourmet Food Recipe

Cooking and preparing fine, gourmet meals has always been a hobby of mine. Over the years, I’ve originated dozens of recipes that have pleased family and friends. Here’s one that you can prepare rather quickly that will have your diners praising your skills.

STUFFED SHELLS ELEGANCE

INGREDIENTS
1 15 ounce can Hunts tomato sauce
½ small onion chopped fine
1 tblsp. Parsley, chopped fine
1 tsp. Basil
½ cup water
½ cup dry red wine – Cabernet Sauvignon recommended
¼ cup extra virgin olive oil
½ cup extra virgin olive oil for sautéing
1 whole mild Italian sausage (about 10 inches)
1 cup coarsely chopped red bell peppers with seeds and stem removed
1½ cups diced creamer potatoes
1 cup freshly sliced mushrooms
5 ounces small cooked shrimp
5 ounces cooked crabmeat
1/3 cup shredded Monterey Jack cheese
1/2 tsp. cayenne pepper
1 tblsp. freshly chopped garlic
1 tsp. garlic powder
1 box jumbo pasta shells (biggest you can find)
5 ounces flounder fillet
Parmesan cheese, grated

Place tomato sauce in a large pot. Add chopped garlic, onion, parsley, pepper, basil, water, wine, ¼ cup olive oil and Italian sausage. Cover pot and bring to boil. Immediately turn heat down to simmer for 30 minutes. When finished simmering, remove and save sausage.

While sauce is simmering, saute the following in the ½ cup olive oil: the mushrooms, bell peppers and creamer potatoes for about 5 minutes.

Bake the flounder until flaky and tender. Then, using a food processor (or chopping the ingredients very fine by hand - if done by hand, the resultant mixture should be thoroughly blended) - blend the shrimp, crabmeat, flounder, Monterey Jack cheese, garlic powder and cayenne pepper until smooth and creamy. Set aside.

Prepare the shells according to package instructions. When done, drain and pat dry. Stuff the shells with approximately 1½ heaping tablespoons of the mixture. To aid in judging the amount needed, the mixture should be enough to stuff about 10 shells.

Place the shells in a baking dish. Pour the sauce over the shells, using entire amount. Bake at 325 degrees until sauce bubbles.

Remove. Sprinkle shells with a small amount of Parmesan cheese. Cut sausage into small pieces. Serve with sausage pieces as garnish.


Enjoy!

Copyright 2008 Jim Nettleton





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Don't Burn It - Roast It!

Welcome back - here's today's featured article on a much misunderstood cooking technique:

by: Michael Sheridan

Despite plenty of evidence to the contrary, I still see recipes that insist you should cook meat at high temperature for the first twenty minutes or so to seal it and then lower the level for the rest of the cooking time.

This has become the fashionable way and I’m not sure why. Maybe it has something to do with a lack of time in an age when both partners tend to work for a living.

What I am certain about is that this is not the best way to treat a prime roast. Nor does it ‘seal’ it. Let’s put this myth to bed once and for all.

Cooking meat at high temperature, whether in the oven, on the barbecue or in a pan does not seal it!

It burns it. That’s why it goes brown. And it introduces extra flavor, because the outside of the meat generally has a covering of fat. Fat is what gives meat it’s unique flavor.

However adding this crust to the outside of the meat will also speed up the cooking of the rest of the joint, and reduce the amount that remains rare.

It will not produce the even finish you see in hotel and restaurant carveries.

To achieve that you need slow, low temperature cooking plus regular basting.

Basting is simply taking the juices from the bottom of the pan and pouring them back over the cooking meat from time to time. By doing this, and cooking at the right temperature, you will produce far more succulent results. Browning will still take place, but gently, as part of a process.

Let’s look at the basic method.

Using a roasting tin

It’s not a good idea to cook meat inside a roasting tin. A much better way is to place the joint directly on the rungs of the oven with the roasting tin underneath it. In this way, you can pack vegetables in the roasting tin and they will cook nicely in the juices from the meat.

If you don’t like that idea, because it means you have to clean the rungs after use, put the meat on top of a rack in or on the roasting tin instead. You don’t need to buy a special tin for this, simply use a cake rack or something similar. I have even used two or three kebab skewers and rested the joint on those.

However the advantage of cooking directly on the rungs is that the air circulates freely round the joint, ensuring even cooking, and you can remove the roasting tin to make your gravy while leaving the meat where it is. Of course, if you do that, you will want to put some kind of drip tray under the joint, but any ovenproof dish will do for that.

Temperatures and cooking times

Using my method (actually it’s Graham Kerr’s method which I’ve adopted but what the heck) you don’t need to learn a lot of complicated temperature/time formulas. Cook your red meat at 350°F, 180°c, gas mark 4.

Cook poultry at 325°F, 160°c, gas mark 3.

Calculate your cooking time as 30 minutes for every 500 grams (roughly 1lb) of meat. This will produce thoroughly cooked poultry, beef that is well cooked on the outside and rare inside, pink lamb and pork (yes you can safely eat ‘underdone’ pork providing the internal temperature reaches 145°F. The danger bug is trichinae, which dies at temperatures great than 135°F).

Remember to add an extra 30 minutes if you are using stuffing.

If you want to change anything – alter your cooking times accordingly but beware. There is a very thin line between meat that is well done and boot leather. If rare meat is more than you can handle, it’s a much better idea to use my cooking times but then turn the oven off and leave the meat in it for a further 30 minutes or so.

Which brings me to one more point; it’s very important to let the meat stand for at least 20 minutes before carving.

Why? Because when you heat protein (which is what meat is) it shrinks and toughens. Allowing it to relax and cool a little restores some of its elasticity.

However it will continue to cook for a while after leaving the oven and the internal temperature will increase by as much as a further 10 degrees. Which is why you need a good 20 minutes resting time.

Just keep it in a warm place with a sheet of cooking foil over the top while you prepare the greens and gravy.

About The Author Michael Sheridan was formerly head chef of the Pierre Victoire restaurant in London's West End, specializing in French cuisine. An Australian, he is a published author on cooking matters and runs a free membership club and cooking course for busy home cooks at http://thecoolcook.com tingirablue@optusnet.com.au

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Using Bargain Wines to Your Advantage

Welcome back - here's today's featured article:

by: Neil Best

Using bargain wines is often preferable for occasions when it would be unwise to to invest a large amount of money in expensive wine.

Do you really want to use top-notch red wine for making sangria or for serving up at parties, when friends have already had enough to drink? No, I didn't think so!

Drinking Bargain Wines

Blended wine is usually cheaper and a reasonable bet in terms of drinkability. As a general rule, Chilean blends are the cheapest option, although it's often worth paying that little bit extra for Australian blends. In fact, a number of Australian producers market two excellent blends at the lower end of the price spectrum, one white and one red. The red is a blend of cabernet sauvignon and shiraz and the white consists of semillon and chardonnay. Keep an eye out for these grape combinations, if you're after a bargain!

Another winner at the cheaper end of the market is Spanish Rioja (both red and white). As Rioja is usually less fruity than the previously mentioned blends it is generally better for serving with food, rather than drinking on its own.

Other Uses of Bargain Wines

Sangria

If you're making sangria, you need red quaffing wine - and lots of it. As sangria is made from red wine, sugar, fruit juice and spirits, the quality of the red wine becomes largely secondary. This is where boxed wines come into their own. Buy large boxes that are relatively cheap - no one will notice! Be sure to purchase reasonable quality fruit juice and don't go for the absolute cheapest wine as you may live to regret it, the following morning!

Large Parties and Receptions

When serving wine to a large party, cost is obviously important. As a rule, boxed whites are generally more palatable than boxed reds, so if want to trim costs, anywhere, buying cheaper white wine may be a safer option.

A great way to improve boxed red wine is to add a reasonable quality bottle of red wine. Provided that you choose the correct bottle of red, this can make an impressive difference to the taste. Of course, you do need some suitable decanters or serving carafes and a little patience to pull this one off, successfully.

Finally, choose your nibbles wisely. Plain potato chips will do little to help you disguise a poor wine. Instead opt for a selection of cheeses, as they will enhance the flavor of even the cheapest of wines.

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.com Find about your favorite wine regions, wine recipes, and speciality wines along with how it's made and how best to store it for maximum enjoyment neilbest@rocketmail.com

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Pinot Gris Or Grigio, This Grape Makes Great Wine

Welcome back - here's today's featured article:

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.


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Not All Fats Are Bad

Welcome back - here's today's featured article - some tips you can apply to your gourmet French cooking efforts:

by: Dianne Ronnow

Fats have been unfairly lumped together as being all bad for too long. Fat doesn't necessarily cause disease, and can actually cause a role in its prevention. The truth is that some fats are very bad for us and some fats are actually very good for us.

Time has shown us that diets that restrict all fats fail in terms of weight loss. Since the end of World War II, Americans have been told that they need to restrict saturated fat in their diets. So we switched to margarine from butter, and did what we could to restrict fat. We have been constantly told that the reason for our health problems is that we still eat too much fat, especially saturated fats.

Since Americans have been told to eat a low fat diet to lose weight, the results are that nearly two thirds of adult Americans are now classified as overweight and more children are overweight now than ever before. Obviously something is wrong. That is because we need special kinds of fats in our diets that we are not getting.

If you are like me, you grew up being told that vegetable oils were the good oils and saturated fats were the bad ones. Now we are finding out that it is just the opposite. Diets that are moderate to high in "good" saturated fats and oils such as coconut oil and olive oil are actually very good for us. They raise good cholesterol levels and lower bad cholesterol, blood glucose and blood pressure. As a matter of fact, people who started adding at least 4 tablespoons of coconut oil to their diets every day, have found that they can now lose weight when they could not before on a fat restricted diet. Sometimes the addition of these oils even helps with their health problems.

It turns out that the bad guys are polyunsaturated oils, which carry toxic fatty acids (long chain fatty acids or LCT's). These LCT's tend to produce fat in the body. Polyunsaturated oils are the vegetable oils we commonly see in the grocery store, such as soy, corn, cottonseed, rapeseed and safflower.

We have been told that they lower cholesterol, but they way that they do is not healthy, as it ends up collecting in the liver. These oils are easily oxidized and damaged by free radicals. When cooked they become rancid in a few hours, even in the refrigerator. This causes damage to our body at a cellular level, the end results showing up as problems like diabetes, cancer, hypothyroidism and heart disease. And if that is not enough, these oils help us to get fat, lower the metabolic rate in our bodies, help suppress the thyroid function and cause our skin to age quicker.

Trans-fat is one of the worst bad guys. Trans-fatty acids often appear on ingredient labels as hydrogenated or partially hydrogenated vegetable oils. It is what they do to vegetable oils to make them into hard fats such as margarine and vegetable shortening. It is used in the prepared food industry in baked goods like cookies, crackers, and most supermarket peanut butter to prolong the shelf life. These bad fats are used almost exclusively in fast foods that are fried. When heated and eaten, they turn into something like poison in your system, because your body can not process this kind of chemically made fat. Trans-fats not only increase levels of bad cholesterol, but they will decrease levels of good cholesterol in the blood stream and trans-fatty acids have been linked to heart disease, cancer and diabetes. Fats such as margarine and shortening should be totally avoided, as well as foods items that contain them.

The United States FDA is finally catching up to this truth, and by January 2006 they will be requiring food products to label the amount of trans-fat they have in them.) What is frightening is that trans-fats are found in over 40% of the products on our supermarket shelves.

The fatty acid chains in coconut and olive oil are medium-chain fatty acids (MCT's) and they promote weight loss by increasing the body's metabolism to create energy. Coconut oil has become popular lately, because it has been discovered that coconut oil is nature's richest source of MTC's. If you decide to add coconut oil to your diet, it is recommended that you purchase virgin coconut oil (VCO), usually found in health food stores, because it from the best part of the coconut and has not been chemically bleached and heat processed. It is better for cooking than olive oil, because olive oil can be damaged by the heat of cooking, making it similar to the other vegetable oils in the body when cooked.

Even saturated fat from animals is not as bad as it once was thought to be, especially if it is from organically raised animals (free range and grass fed). Organic butter has a very high conjugated linoleic acid (CLA) content, which helps us lose weight and gain muscle. But non-organic meats may still be dangerous because of the way the animals were raised or fed. Most grocery store meats are filled with hormones, pesticides, medicines and unhealthy fat that gets transferred to us when we eat it.

Organic grass fed and free range meat and eggs avoid these problems, and give us a much healthier source of protein and saturated fat. Organic saturated fats and oils are actually good for you and should be eaten daily. The body needs these fats for healthy functioning.
So, forget the guilt and fry up that range-fed chicken in some coconut oil and enjoy!

About The Author

By Dianne Ronnow © 2006 Mohave Publishing. All rights reserved. From "The Enzyme Health Diet Plan", a free ebook found at http://enzyme-health.com.
Dianne’s FREE ebook, "Coconut Oil Diet Secrets" reveals how people are losing weight and getting healthier with coconut oil diets. To find out the secrets of coconut oil, go to the web site at http://Coconut-Oil-Diet.com now!
This article may be freely copied as long as it is not modified and this resource box accompanies the article, together with working hyperlinks.


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How To Prepare The Perfect Garlic Lemon Chicken

Welcome back - here's today's featured article:

by: Anita Frogel

If you want to prepare the perfect garlic lemon chicken then you should try this recipe. This is one of the easiest and best recipes around for creating delicious garlic lemon chicken.

Let’s get all of the ingredients together that you will need to prepare this wonderful chicken dish. You can either purchase a whole chicken and then cut it into pieces or just buy the cuts that your family enjoys such as chicken thighs or breasts. You will also need 10 cloves of minced garlic, 4 tablespoons of margarine, 3 large lemons, 1 teaspoon of dried oregano, salt, pepper, and parsley.

You should begin by preheating your broiler. Take your chicken and rinse underwater and skin, then rinse again well under cold water and place in a large baking dish. Squeeze the lemons and reserve the juice. Sprinkle about one half of the garlic over the chicken and dab ½ of the margarine on various spots on the chicken. Pour ½ of the juice from the lemons on your chicken, and season with the oregano, salt, and pepper.

Broil for about 15 minutes, remember to baste quite often. Remove and turn the chicken, add the remaining of the ingredients just like you did before broiling for the first time. Now you will need to broil your chicken again for another 15 minutes.

Remember, to baste your chicken so it does not burn. If the chicken starts to become too crispy, you can change from broil to bake and bake at 350 degrees until the chicken is completely done. Remove the chicken from the oven and pour the remaining sauce from the baking dish over your chicken and serve.

Everyone will absolutely love this garlic chicken dish. Serving suggestions would be whipped potatoes and a garden salad.

About The Author
Anita is author of Steaks, Seafood and Barbeque guide Steak-Guides.com.
hansd@netresearch.nl


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Raise A Glass To The Best Wine Of The Month Gifts!

Welcome back - here's today's featured article:

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.com. If you need a great gift that anyone would love, visit our site for some of the yummiest treats you'll ever find!


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