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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Monday, January 21, 2008
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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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!
**Get a money-making mall FREE! Click here:
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Saturday, December 1, 2007
Christmas Recipes: Cakes & Tarts No. 7 of 7 - Christmas Swiss Roll
Welcome back. A delicious recipe just in time for the holidays!
Christmas Recipes: Cakes & Tarts. No.7 of 7 - Christmas Swiss Roll
by: Paul Curran
Christmas recipe makes 8 slices
calories per serving: 720 cals
Preparation time: 45 minutes
Cooking time: 10 minutes
Not suitable for freezing
Christmas recipe ingredients
oil for greasing
caster sugar, 125 g (4 oz)
flour, plain 75 g (3 oz)
eggs, 3
cocoa powder, 30 ml (2 tbsp)
chestnut paste, can of sweetened 440 g (15.5 oz)
icing sugar
decoration, holly sprigs
Christmas recipe instructions
1. Prepare a swissroll cake tin, about 13 x 9 inch, inserting greaseproof paper into the greased tin and then greasing the paper itself. Shake a small amount of caster sugar around the tin, then do the same with some flour, finally shaking out the extra.
2. Whisk the eggs and sugar in a bowl placed over steam from water at just at boiling point. Be careful not to over heat the mixture. It should be just thick enough to make strands as you lift the whisk out of the ingredients.
3. Take thr mixture away from the heat and continue whisking as it cools, (about 5 minutes). Blend in the cocoa powder and flour followed by hot water (15 ml, 1 tbsp).
4. Take the tin from step one and pour in the mixture. Bake at gas mark 6 (200 degrees centigrade, 400 F) until the cake has come away from the sides of the tin a bit (about 10 minutes).
5. Remove the cake from the tin and place on greaseproof paper, previously coated then shaken with caster sugar. Trim the hard edges off the cake, then bake the rolled up cake (with paper inside) for an additional 20 minutes.
6. Melt the chocolate with water (15 ml, 1 tbsp) in a bowl placed over water just at boiling point. Mix icing sugar into some softened butter and then add the melted chocolate.
7. Take the cold swiss roll, unroll it and add the chestnut paste, spreading over the complete surface. Remove the paper, roll up again and put on a plate.
8. Attach a slice of the roll to the side of the log with butter cream. Preferably a diagonal slice.
9. Complete the presentation by using a piping bag with star shaped nozzle to run lines of butter cream along the swiss roll log. Finally, sprinkle with icing sugar and decorate with sprigs of holly.
About The Author
(c) Paul Curran, CEO of Cuzcom Internet Publishing Group and webmaster at http://www.gifts-for-christmas.com, bringing you recipes and unique gifts for christmas including collectibles, russian gifts, cookies, jewelry. Send blank email to santa-52@aweber.com for free Xmas gags recipes.
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Christmas Recipes: Cakes & Tarts. No.7 of 7 - Christmas Swiss Roll
by: Paul Curran
Christmas recipe makes 8 slices
calories per serving: 720 cals
Preparation time: 45 minutes
Cooking time: 10 minutes
Not suitable for freezing
Christmas recipe ingredients
oil for greasing
caster sugar, 125 g (4 oz)
flour, plain 75 g (3 oz)
eggs, 3
cocoa powder, 30 ml (2 tbsp)
chestnut paste, can of sweetened 440 g (15.5 oz)
icing sugar
decoration, holly sprigs
Christmas recipe instructions
1. Prepare a swissroll cake tin, about 13 x 9 inch, inserting greaseproof paper into the greased tin and then greasing the paper itself. Shake a small amount of caster sugar around the tin, then do the same with some flour, finally shaking out the extra.
2. Whisk the eggs and sugar in a bowl placed over steam from water at just at boiling point. Be careful not to over heat the mixture. It should be just thick enough to make strands as you lift the whisk out of the ingredients.
3. Take thr mixture away from the heat and continue whisking as it cools, (about 5 minutes). Blend in the cocoa powder and flour followed by hot water (15 ml, 1 tbsp).
4. Take the tin from step one and pour in the mixture. Bake at gas mark 6 (200 degrees centigrade, 400 F) until the cake has come away from the sides of the tin a bit (about 10 minutes).
5. Remove the cake from the tin and place on greaseproof paper, previously coated then shaken with caster sugar. Trim the hard edges off the cake, then bake the rolled up cake (with paper inside) for an additional 20 minutes.
6. Melt the chocolate with water (15 ml, 1 tbsp) in a bowl placed over water just at boiling point. Mix icing sugar into some softened butter and then add the melted chocolate.
7. Take the cold swiss roll, unroll it and add the chestnut paste, spreading over the complete surface. Remove the paper, roll up again and put on a plate.
8. Attach a slice of the roll to the side of the log with butter cream. Preferably a diagonal slice.
9. Complete the presentation by using a piping bag with star shaped nozzle to run lines of butter cream along the swiss roll log. Finally, sprinkle with icing sugar and decorate with sprigs of holly.
About The Author
(c) Paul Curran, CEO of Cuzcom Internet Publishing Group and webmaster at http://www.gifts-for-christmas.com, bringing you recipes and unique gifts for christmas including collectibles, russian gifts, cookies, jewelry. Send blank email to santa-52@aweber.com for free Xmas gags recipes.
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Saturday, November 10, 2007
Varieties Of Gourmet Olives
Welcome back - here's today's featured article. Gourmet olives can add delicious taste to any gourmet meal - my personal favorite variety is green olives with herbs de Provence mentioned below.
by: Geoffrey Cook
The history of olives and olive oil can be traced back to at the least biblical times. When the waters of the great flood subsided and Noah sent forth a dove it was an olive leaf she returned carrying in her mouth. It is known that as long as 6000 years ago olive oil was used as fuel in lamps. Maybe it was this olive oil that created such a beautiful Genie for Major Anthony Nelson to rescue in the popular television sitcom I Dream of Genie.
Today in modern grocery stores there are dozens of gourmet olives widely available. Gone are the days of canned black olives and green olives with pimentos as the only choices. For those of us who remember the days of opening a can of black olives and placing one on each finger then systematically biting them off here is the new olive.
Nicoises: Is a earthy rich olive commonly used in salad. The curing of this olive in red-wine vinegar gives it a distinctive taste.
Green olives with herbs de Provence: This vibrant citrus flavored olive is a delightful blend of herbs de Provence spices and large green olives. It is an excellent choice to use in surf dishes and with sweet spices.
Mount Athos green with Sicilian herbs: This is a second olive that utilizes herbs to dominate the pallet. Rosemary, garlic, mustard seed, and red pepper flakes give this olive a spicy appeal.
Mount Athos green stuffed with garlic: For a modern twist on the martini this olive is an excellent choice. It is stuffed with rich flavorful garlic and lends itself well to pizza as well as martinis.
Mount Athos green olives with sun-dried tomatoes: Sun-dried tomatoes give this heavy olive an intense flavor that is sophisticated and ideal for snacking.
Sun-dried olives: The drying of this olive gives it a rich flavor that blends wonderfully in sauces for serving over pasta.
Kalamatas: A tangy black olive cured in red-wine vinegar that can be from Italy or California. The California variety is denoted with a 'c' spelling rather than a 'k'.
Alfonsos: This robust winey tasting olive is soft and similar to the kalamata. It is a popular choice in antipasto salads.
Halkididis: Very similar in flavor to the kalamatas this olive is excellent blended with cream cheese and garlic for a flavorful dip.
Lucques: This meaty buttery olive contains pits but is still a wonderful choice with provolone cheese and bruchetta.
About The Author
Geoffrey Cook
You too, can manoeuvre in the unfamiliar waters of gourmet cuisine, with just a few well-learned techniques that are easy to master, and build a repertoire of literally hundreds of dishes and deserts. Let Geoffrey set you on the path today, to gastronomical delights! http://www.free-recipe-books.com.
**Get a money-making mall FREE! Click here:
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by: Geoffrey Cook
The history of olives and olive oil can be traced back to at the least biblical times. When the waters of the great flood subsided and Noah sent forth a dove it was an olive leaf she returned carrying in her mouth. It is known that as long as 6000 years ago olive oil was used as fuel in lamps. Maybe it was this olive oil that created such a beautiful Genie for Major Anthony Nelson to rescue in the popular television sitcom I Dream of Genie.
Today in modern grocery stores there are dozens of gourmet olives widely available. Gone are the days of canned black olives and green olives with pimentos as the only choices. For those of us who remember the days of opening a can of black olives and placing one on each finger then systematically biting them off here is the new olive.
Nicoises: Is a earthy rich olive commonly used in salad. The curing of this olive in red-wine vinegar gives it a distinctive taste.
Green olives with herbs de Provence: This vibrant citrus flavored olive is a delightful blend of herbs de Provence spices and large green olives. It is an excellent choice to use in surf dishes and with sweet spices.
Mount Athos green with Sicilian herbs: This is a second olive that utilizes herbs to dominate the pallet. Rosemary, garlic, mustard seed, and red pepper flakes give this olive a spicy appeal.
Mount Athos green stuffed with garlic: For a modern twist on the martini this olive is an excellent choice. It is stuffed with rich flavorful garlic and lends itself well to pizza as well as martinis.
Mount Athos green olives with sun-dried tomatoes: Sun-dried tomatoes give this heavy olive an intense flavor that is sophisticated and ideal for snacking.
Sun-dried olives: The drying of this olive gives it a rich flavor that blends wonderfully in sauces for serving over pasta.
Kalamatas: A tangy black olive cured in red-wine vinegar that can be from Italy or California. The California variety is denoted with a 'c' spelling rather than a 'k'.
Alfonsos: This robust winey tasting olive is soft and similar to the kalamata. It is a popular choice in antipasto salads.
Halkididis: Very similar in flavor to the kalamatas this olive is excellent blended with cream cheese and garlic for a flavorful dip.
Lucques: This meaty buttery olive contains pits but is still a wonderful choice with provolone cheese and bruchetta.
About The Author
Geoffrey Cook
You too, can manoeuvre in the unfamiliar waters of gourmet cuisine, with just a few well-learned techniques that are easy to master, and build a repertoire of literally hundreds of dishes and deserts. Let Geoffrey set you on the path today, to gastronomical delights! http://www.free-recipe-books.com.
**Get a money-making mall FREE! Click here:
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Thursday, October 18, 2007
Christmas Recipes: Edible Gifts. No, 4 of 8 - Chocolate Truffles
It's getting close to that time of year again, so here's a suitable featured article:
by: Paul Curran
Christmas recipe makes: 2 dozen
Calories per truffle: 65
Preparation time: 30 – 60 minutes
Cooking time: 0 minutes
Suitable for freezing
Christmas recipe ingredients:
Truffle Mixture:
chocolate, bitter, plain or milk 225g (8 oz)
double cream, 75 ml (3 fl oz)
brandy, 75 ml (3 fl oz)
or rum,orange liqueur, coffee liqueur, coconut liqueur
Rolled Truffles:
cocoa powder
chopped nuts
coconut, dessicated or grated
chocolate vermicelli or grated choclate for rolling
Dipped Truffles:
chocolate, plain, milk or white (350 g (12 oz)
or mixture of all three
Suitable for freezing.
Christmas recipe instructions:
1. Truffle Mixture: Add the cream to grated chocolate and melt in a bowl over water at boiling point, stirring until smooth. Allow to cool and thicken.
2. Add your alcohol of choice and whisk until the mixture is strong enough to stay 'up' when a strand of mixture is pulled up by the whisk. Then put the mixture into a shallow tin (covered) and cool till firm.
3. Rolled Truffles: Place teaspoonful size amounts of truffle mixture onto a tray sprinkled with cocoa powder and roll into ball shapes. Alternatively you can substitute the cocoa with grated chocolate, chopped nuts, coconut, or chocolate vermicelli. Cool in a refrigerator for at least two hours.
4. Dipped Truffles: Roll the truffle mixture into 2.5 cm (1 inch) size balls and freeze overnight until rock hard. [If you wish you could push some edible decor into the balls before cooling, such as nuts, ginger or cherries.]
5. Prepare some melted chocolate over water at boiling point. If you can, check the temperature is in the range 46-49 degrees centigrade (115-120 F) or for white chocolate, 43 degrees centigrade.
6. Taking two or three truffles at a time, use cocktail sticks to dip them into the melted chocolate before placing them on non-stick paper. Transfer to a refrigerator for cooling for at least two hours to harden. Repeat for the remaining truffles.
7. Present the truffles in paper cases and store in boxes. Keep in a refrigerator for up to ten days.
About The Author
(c) Paul Curran, CEO of Cuzcom Internet Publishing Group and webmaster at http://www.gifts-for-christmas.com, bringing you recipes and unique gifts for christmas including collectibles, russian gifts, cookies, jewelry.
**Get a money-making mall FREE! Click here:
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by: Paul Curran
Christmas recipe makes: 2 dozen
Calories per truffle: 65
Preparation time: 30 – 60 minutes
Cooking time: 0 minutes
Suitable for freezing
Christmas recipe ingredients:
Truffle Mixture:
chocolate, bitter, plain or milk 225g (8 oz)
double cream, 75 ml (3 fl oz)
brandy, 75 ml (3 fl oz)
or rum,orange liqueur, coffee liqueur, coconut liqueur
Rolled Truffles:
cocoa powder
chopped nuts
coconut, dessicated or grated
chocolate vermicelli or grated choclate for rolling
Dipped Truffles:
chocolate, plain, milk or white (350 g (12 oz)
or mixture of all three
Suitable for freezing.
Christmas recipe instructions:
1. Truffle Mixture: Add the cream to grated chocolate and melt in a bowl over water at boiling point, stirring until smooth. Allow to cool and thicken.
2. Add your alcohol of choice and whisk until the mixture is strong enough to stay 'up' when a strand of mixture is pulled up by the whisk. Then put the mixture into a shallow tin (covered) and cool till firm.
3. Rolled Truffles: Place teaspoonful size amounts of truffle mixture onto a tray sprinkled with cocoa powder and roll into ball shapes. Alternatively you can substitute the cocoa with grated chocolate, chopped nuts, coconut, or chocolate vermicelli. Cool in a refrigerator for at least two hours.
4. Dipped Truffles: Roll the truffle mixture into 2.5 cm (1 inch) size balls and freeze overnight until rock hard. [If you wish you could push some edible decor into the balls before cooling, such as nuts, ginger or cherries.]
5. Prepare some melted chocolate over water at boiling point. If you can, check the temperature is in the range 46-49 degrees centigrade (115-120 F) or for white chocolate, 43 degrees centigrade.
6. Taking two or three truffles at a time, use cocktail sticks to dip them into the melted chocolate before placing them on non-stick paper. Transfer to a refrigerator for cooling for at least two hours to harden. Repeat for the remaining truffles.
7. Present the truffles in paper cases and store in boxes. Keep in a refrigerator for up to ten days.
About The Author
(c) Paul Curran, CEO of Cuzcom Internet Publishing Group and webmaster at http://www.gifts-for-christmas.com, bringing you recipes and unique gifts for christmas including collectibles, russian gifts, cookies, jewelry.
**Get a money-making mall FREE! Click here:
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Monday, October 8, 2007
How To Begin Wine Collecting
Welcome back - here's today's featured article:
by: Dakota Caudilla
Some people collect wine for money…and some people collect wine because they have a passion for wine. Irregardless of whether you’re collecting wine for profit or for pleasure, collecting wine requires some investment. Enjoying wine is a completely different thing from collecting wine, bear this in mind.
When it comes to collecting wine, one of the most important thing to consider is where you’re going to keep the wine. A substantial portion of your investment towards your wine collection hobby is in ensuring that there’s a suitable place to store your wine. The motive is to ensure that the wine collection will increase in value, not decrease. Believe it or not, the storage and the way the wine is kept make a world of difference.
Wine that is kept, collected and protected in suitable condition will age nicely and will turn into vintage wines. However, if your wine collection is not properly cared for, well, you’ll know. The quality of the wine collection will deteriorate and a wine expert will be able to tell that your wine has been ill-treated.
First of all, do extensive research on the many different types of wines there are in the market. Some wines are meant to be kept and stored over a long period of time, some are not. Books on wine collection should be bought and if you’re at all serious about wine collection, spend some time reading through them and understand the different types of wines and the way that they should be kept. If keeping and reading books on wine is not your ‘glass of wine’, you can do your research on the internet. Either way, there’s a wealth of information on wine that you can find. Explore, absorb and remember.
Once you understand the way each type of wine should be kept, it’s time for you to design and construct the place where your wine is to be kept. This depends on the kind of wine you intend to keep there, of course.
And after you’ve built your wine ‘cellar’ (bear in mind, sometimes, wine cellars are not necessarily built in cellars), you should start purchasing wine; wine that you like. One basic thing to remember is that wine is differentiated with the provenance of the vintage. The better the storage, the better the quality. The better the quality, the higher the price. Before you buy wine, ask the seller for an authentic certificate. This may sound so trivial but it’s important if you want to know and be sure that you’re purchasing high quality wine. This is especially important if you’re making a bulk purchase of the wine.
In collecting wine, you would want to strive for a balance between New Age wine from Australia and Chile and with Old World Wine from Europe. Bear in mind that ready-to-drink wine is not suitable for long-term safekeeping. Dessert wine is also best opened and consumed within a short period of time. Know the difference before you start collecting wine.
About The Author
Dakota Caudilla, journalist, and website builder Dakota Caudilla lives in Texas. He is the owner and co-editor of http://www.creative-cooking.com on which you will find a longer, more detailed version of this article.
**Get a money-making mall FREE! Click here:
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by: Dakota Caudilla
Some people collect wine for money…and some people collect wine because they have a passion for wine. Irregardless of whether you’re collecting wine for profit or for pleasure, collecting wine requires some investment. Enjoying wine is a completely different thing from collecting wine, bear this in mind.
When it comes to collecting wine, one of the most important thing to consider is where you’re going to keep the wine. A substantial portion of your investment towards your wine collection hobby is in ensuring that there’s a suitable place to store your wine. The motive is to ensure that the wine collection will increase in value, not decrease. Believe it or not, the storage and the way the wine is kept make a world of difference.
Wine that is kept, collected and protected in suitable condition will age nicely and will turn into vintage wines. However, if your wine collection is not properly cared for, well, you’ll know. The quality of the wine collection will deteriorate and a wine expert will be able to tell that your wine has been ill-treated.
First of all, do extensive research on the many different types of wines there are in the market. Some wines are meant to be kept and stored over a long period of time, some are not. Books on wine collection should be bought and if you’re at all serious about wine collection, spend some time reading through them and understand the different types of wines and the way that they should be kept. If keeping and reading books on wine is not your ‘glass of wine’, you can do your research on the internet. Either way, there’s a wealth of information on wine that you can find. Explore, absorb and remember.
Once you understand the way each type of wine should be kept, it’s time for you to design and construct the place where your wine is to be kept. This depends on the kind of wine you intend to keep there, of course.
And after you’ve built your wine ‘cellar’ (bear in mind, sometimes, wine cellars are not necessarily built in cellars), you should start purchasing wine; wine that you like. One basic thing to remember is that wine is differentiated with the provenance of the vintage. The better the storage, the better the quality. The better the quality, the higher the price. Before you buy wine, ask the seller for an authentic certificate. This may sound so trivial but it’s important if you want to know and be sure that you’re purchasing high quality wine. This is especially important if you’re making a bulk purchase of the wine.
In collecting wine, you would want to strive for a balance between New Age wine from Australia and Chile and with Old World Wine from Europe. Bear in mind that ready-to-drink wine is not suitable for long-term safekeeping. Dessert wine is also best opened and consumed within a short period of time. Know the difference before you start collecting wine.
About The Author
Dakota Caudilla, journalist, and website builder Dakota Caudilla lives in Texas. He is the owner and co-editor of http://www.creative-cooking.com on which you will find a longer, more detailed version of this article.
**Get a money-making mall FREE! Click here:
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Saturday, September 22, 2007
The Top 4 Reasons Why You Should Learn How To Cook French Food
Welcome back - here's today's featured article:
by: Paul Costelo
Food should be the most important thing in our lives. Without it we cannot survive yet we neglect it almost every day of our lives. Are you sick of eating junk ? If the answer's yes then do something about it.
1. Take care of your family
Make no mistake if you want your family to be healthy you need to give them the best food available. The best food available is NOT hamburgers or pizza or any of the rest of the processed , pre-packaged junk we feed our kids nowadays. Are your kids badly behaved, over-weight, hyperactive ? The chances are its down to the food they eat. Stop giving them packaged junk- if you want a healthy lifestyle, a longer life and a happier family look to the food that they eat. And if you want to cook them the best food in the world cook them French food. If you know Europe, if you know cooking ,you'll know that French food really is the best in the world.
2. Its simple and varied.
You may think that French food is difficult to cook , that even if you want to it would be too difficult for you to learn. This simply isn't the case. Cooking any food is easy if you're taught by the right teacher. As with any skill in life learning is easy if you're given straightforward, simple instructions guiding you through every step of the process. It really is possible, with a little time and common sense to learn to cook French. Truffles, sauces,soups, meat dishes, desserts all are easy to learn and easy to cook. You can with a little patience, become a French cookery expert!!
3. Its quick and its natural
Don't be fooled into thinking that French cooking is complicated and that you have to spend hours and hours creating difficult recipes. This isn't true. There are plenty of French recipes which are quick. Many take under an hour including preparation and cooking time and at the end of that time you don't have a meal you have a work of art!! Best of all to cook French properly you have to use natural ingredients. Proper vegetables, delicious fruit, the best cuts of meat,herbs and spices. If you want to eat junk forget French food. If you want to improve your lifestyle and lead a better life then learn to cook like the French!!
4. It improves your life
You probably think that I'm exaggerating when I say French food will improve your life. OK- think about it. These are other reasons why you should learn how to cook like the French: It'll help you learn the language and when you visit Paris or anywhere else in France you'll know what to eat and how to communicate. You'll be a native not a tourist.
Throw a French dinner party, entertain your friends. Your new knowledge will be the envy of everyone who knows you.
France is one of the most romantic countries and cultures in the world- one of the reasons for this is their love of food. They treat food as being sexy and a joy, something to be savoured not a quick five minute snack break. This attitude is reflected in all aspects of their lives- slow down, be sexy and enjoy ! If you really want to cook to impress; friends, your boss, your family, your lover then you must cook French .
Food really is the most important thing in our lives- it can improve us or destroy us. What do you want the food that you eat to do?
Copyright 2005 Paul Costelo
About The Author
Paul Costelo is a High School Vice Principal with a wife and 2 young boys aged 6 and 3. He is not a professional cook but his family's lives changed when he learnt to cook French. His 2 sons suffered badly from food allergies from eating too much unnatural , processed food. Now their diet has improved and consists of natural, delicious food- food cooked the French way.
Paul is now proud to publish this book: 'The Art of simple French Cookery.'
http://www.a1frenchfoodrecipes.com
**Get a money-making mall FREE! Click here:
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by: Paul Costelo
Food should be the most important thing in our lives. Without it we cannot survive yet we neglect it almost every day of our lives. Are you sick of eating junk ? If the answer's yes then do something about it.
1. Take care of your family
Make no mistake if you want your family to be healthy you need to give them the best food available. The best food available is NOT hamburgers or pizza or any of the rest of the processed , pre-packaged junk we feed our kids nowadays. Are your kids badly behaved, over-weight, hyperactive ? The chances are its down to the food they eat. Stop giving them packaged junk- if you want a healthy lifestyle, a longer life and a happier family look to the food that they eat. And if you want to cook them the best food in the world cook them French food. If you know Europe, if you know cooking ,you'll know that French food really is the best in the world.
2. Its simple and varied.
You may think that French food is difficult to cook , that even if you want to it would be too difficult for you to learn. This simply isn't the case. Cooking any food is easy if you're taught by the right teacher. As with any skill in life learning is easy if you're given straightforward, simple instructions guiding you through every step of the process. It really is possible, with a little time and common sense to learn to cook French. Truffles, sauces,soups, meat dishes, desserts all are easy to learn and easy to cook. You can with a little patience, become a French cookery expert!!
3. Its quick and its natural
Don't be fooled into thinking that French cooking is complicated and that you have to spend hours and hours creating difficult recipes. This isn't true. There are plenty of French recipes which are quick. Many take under an hour including preparation and cooking time and at the end of that time you don't have a meal you have a work of art!! Best of all to cook French properly you have to use natural ingredients. Proper vegetables, delicious fruit, the best cuts of meat,herbs and spices. If you want to eat junk forget French food. If you want to improve your lifestyle and lead a better life then learn to cook like the French!!
4. It improves your life
You probably think that I'm exaggerating when I say French food will improve your life. OK- think about it. These are other reasons why you should learn how to cook like the French: It'll help you learn the language and when you visit Paris or anywhere else in France you'll know what to eat and how to communicate. You'll be a native not a tourist.
Throw a French dinner party, entertain your friends. Your new knowledge will be the envy of everyone who knows you.
France is one of the most romantic countries and cultures in the world- one of the reasons for this is their love of food. They treat food as being sexy and a joy, something to be savoured not a quick five minute snack break. This attitude is reflected in all aspects of their lives- slow down, be sexy and enjoy ! If you really want to cook to impress; friends, your boss, your family, your lover then you must cook French .
Food really is the most important thing in our lives- it can improve us or destroy us. What do you want the food that you eat to do?
Copyright 2005 Paul Costelo
About The Author
Paul Costelo is a High School Vice Principal with a wife and 2 young boys aged 6 and 3. He is not a professional cook but his family's lives changed when he learnt to cook French. His 2 sons suffered badly from food allergies from eating too much unnatural , processed food. Now their diet has improved and consists of natural, delicious food- food cooked the French way.
Paul is now proud to publish this book: 'The Art of simple French Cookery.'
http://www.a1frenchfoodrecipes.com
**Get a money-making mall FREE! Click here:
http://www.mypowermall.com/Biz/Home/30831
Friday, September 14, 2007
Give A Swiss Fondue Party
Welcome back - here's today's delicious suggestion:
by: Micaela Ferrari
A Fondue Party is ideal for an informal evening with friends. This popular dish comes from Switzerland where villagers in the mountains had to rely on local produce, like cheese, wine and home baked bread during the long winter months. The name fondue comes from the French word "fondre", which means to melt or blend. Fondue meaning melted cheese in wine. You will need a chafing dish over a spirit stove and long fondue forks.
Place the heated fondue dish on the spirit stove in the center of your table and hand out a fork to all your guests. Everyone spears a piece of bread onto the long fork, dips it into the fondue, turns it once or twice before eating it. In no time the ice will be broken and the party in full swing with everyone trying not to drop the bread form the fork. The custom is that anyone who looses a piece of bread in the dish must supply a bottle of wine. Even the experts find it hard, especially after a few glasses of Kirsch. Fondue Parties in Switzerland are a lot of fun with its warm atmosphere.
Lots of other delicious variations exist now, e.g. Fondue Bourgignonne made with Fillet Steak accompanied with Mustard, Tatar, Bearnaise, Tomato or Curry sauce and so on.
Swiss Cheese Fondue:
Ideally a rustic wine and small glasses of Kirsch and a crispy salad are served with this. Suitable for Vegetarians.
350g ( 12oz ) Emmenthal Cheese, grated
350g ( 12oz ) Gruyère Cheese, grated
45cl ( 3/4 pint ) dry white wine
3 tablespoons of Kirsch
3-4 flat teaspoons of corn starch
grated nutmeg to taste
1 clove of garlic
pepper to taste
crusty firm bread, like French bread, cut into bite size pieces
rub the fondue pan with garlic
pour in the wine and heat very gently over the cooker
when hot add a small amount of cheese at a time, stirring continually
bring it gently to bubbling point
add the kirsch mixed with the corn starch
let it simmer for another 3 minutes, stirring continually
now place it on your fondue stand with a lit flame and serve
Tip: corn starch is a white type thickening flour and not the yellow maize variety
About The Author
Micaela Ferrari loves cooking and baking and has her own website where you can find a lot more mouthwatering recipes.
http://www.myhouseandgarden.com
mica@myhouseandgarden.com
**Get a money-making shopping mall FREE! Click here:
http://www.mypowermall.com/Biz/Home/30831
by: Micaela Ferrari
A Fondue Party is ideal for an informal evening with friends. This popular dish comes from Switzerland where villagers in the mountains had to rely on local produce, like cheese, wine and home baked bread during the long winter months. The name fondue comes from the French word "fondre", which means to melt or blend. Fondue meaning melted cheese in wine. You will need a chafing dish over a spirit stove and long fondue forks.
Place the heated fondue dish on the spirit stove in the center of your table and hand out a fork to all your guests. Everyone spears a piece of bread onto the long fork, dips it into the fondue, turns it once or twice before eating it. In no time the ice will be broken and the party in full swing with everyone trying not to drop the bread form the fork. The custom is that anyone who looses a piece of bread in the dish must supply a bottle of wine. Even the experts find it hard, especially after a few glasses of Kirsch. Fondue Parties in Switzerland are a lot of fun with its warm atmosphere.
Lots of other delicious variations exist now, e.g. Fondue Bourgignonne made with Fillet Steak accompanied with Mustard, Tatar, Bearnaise, Tomato or Curry sauce and so on.
Swiss Cheese Fondue:
Ideally a rustic wine and small glasses of Kirsch and a crispy salad are served with this. Suitable for Vegetarians.
350g ( 12oz ) Emmenthal Cheese, grated
350g ( 12oz ) Gruyère Cheese, grated
45cl ( 3/4 pint ) dry white wine
3 tablespoons of Kirsch
3-4 flat teaspoons of corn starch
grated nutmeg to taste
1 clove of garlic
pepper to taste
crusty firm bread, like French bread, cut into bite size pieces
rub the fondue pan with garlic
pour in the wine and heat very gently over the cooker
when hot add a small amount of cheese at a time, stirring continually
bring it gently to bubbling point
add the kirsch mixed with the corn starch
let it simmer for another 3 minutes, stirring continually
now place it on your fondue stand with a lit flame and serve
Tip: corn starch is a white type thickening flour and not the yellow maize variety
About The Author
Micaela Ferrari loves cooking and baking and has her own website where you can find a lot more mouthwatering recipes.
http://www.myhouseandgarden.com
mica@myhouseandgarden.com
**Get a money-making shopping mall FREE! Click here:
http://www.mypowermall.com/Biz/Home/30831
Friday, September 7, 2007
The Chefs Mindset
Welcome back - here's today's featured article:
by: David McCarthy
Have you ever wondered what the difference between a great chef and an ordinary chef is? How can one produce food recipes that are remembered and another produce food that is quickly forgotten? Disregarding all the jokes about never trusting a skinny chef I can only say that the 80/20 rule applies in this profession the same as in other professions. It is a fact of life that 20% of lawyers, doctors, accountants, financial planners etc. are outstanding; the other 80% are mediocre to awful. The same applies to all trades and professions. So the challenge vis-à-vis chefs is to find what differentiates the 20% from the 80%.
^^^^^^
Uncover The Secret Recipes From Your Favorite Restaurants!
http://tinyurl.com/ypo2a8
^^^^^^
The first thing you will notice about the top 20% is creativity; they create meals and set the standard for others to follow. The most obvious sign of creativity is in the way that a meal is served. Can you look at the meal before you start eating and think: This meal appears to be unique? This must be obvious before you taste it; the meal truly needs to stir something (other than hunger) within you. Top chefs are like interior decorators in their presentation; mixing colors, shapes and textures to be sure that they are eye-catching.
Next we come to the recipe itself. Top chefs rarely present a recipe as it is presented in a recipe book; instead they add their own signature to it. This signature is better known as flair and varies from adding a simple extra ingredient to a number of ingredients. It could also be a variation of some ingredient quantities. For instance there is a recipe on our website for chocolate truffles flavored with cayenne pepper. Now that looks stupid on paper because it is one of those things that you must taste to believe. The result is a truffle that leaves a taste for at least half an hour after you eat it. This is just one example of a chef that thinks outside of the square. There are many more that are not quite so radical.
Another thing I like to test when I eat out is the taste of simple boiled vegetables; you don’t need me to tell you that they can be bland. So, what if you boil all non-root vegetables in chicken, beef or vegetable stock rather than plain water. Also boil them together for the same time. You finish up with extra flavored vegetables and different textures because some vegetables require longer cooking time than others. Does it spoil the vegetables? Only you can be the judge, just remember that vegetables shouldn’t be cooked for too long or you boil the goodness out of them.
^^^^^^
Secret Recipes Of Your Favorite Restaurants – Now, Make Them Yourself!
http://tinyurl.com/2bzumj
^^^^^^
Why not start collecting your own top chef’s tips when you eat out. If there is something on your plate that excites you ask the waiter to ask the chef how he achieved that taste. Chefs are like artists and are usually happy to discuss their techniques with people who show a genuine interest.
This article is copyright © David McCarthy 2006. Feel free to reproduce it in the printed or electronic media without alterations or additions.
About The Author
David McCarthy writes many articles on food, healthy eating and weight-watching subjects. His website is http://www.recipesmania.com/chocolatetruffles.html where you will find the unique truffle recipe mentioned in this article.
**Get a money-making mall FREE! Click here:
http://www.mypowermall.com/Biz/Home/30831
Editor's note: Speaking of truffles, next time Paul Curran reveals a marvelous recipe for Christmas Truffles. Until then, good eating.
Jim Nettleton
by: David McCarthy
Have you ever wondered what the difference between a great chef and an ordinary chef is? How can one produce food recipes that are remembered and another produce food that is quickly forgotten? Disregarding all the jokes about never trusting a skinny chef I can only say that the 80/20 rule applies in this profession the same as in other professions. It is a fact of life that 20% of lawyers, doctors, accountants, financial planners etc. are outstanding; the other 80% are mediocre to awful. The same applies to all trades and professions. So the challenge vis-à-vis chefs is to find what differentiates the 20% from the 80%.
^^^^^^
Uncover The Secret Recipes From Your Favorite Restaurants!
http://tinyurl.com/ypo2a8
^^^^^^
The first thing you will notice about the top 20% is creativity; they create meals and set the standard for others to follow. The most obvious sign of creativity is in the way that a meal is served. Can you look at the meal before you start eating and think: This meal appears to be unique? This must be obvious before you taste it; the meal truly needs to stir something (other than hunger) within you. Top chefs are like interior decorators in their presentation; mixing colors, shapes and textures to be sure that they are eye-catching.
Next we come to the recipe itself. Top chefs rarely present a recipe as it is presented in a recipe book; instead they add their own signature to it. This signature is better known as flair and varies from adding a simple extra ingredient to a number of ingredients. It could also be a variation of some ingredient quantities. For instance there is a recipe on our website for chocolate truffles flavored with cayenne pepper. Now that looks stupid on paper because it is one of those things that you must taste to believe. The result is a truffle that leaves a taste for at least half an hour after you eat it. This is just one example of a chef that thinks outside of the square. There are many more that are not quite so radical.
Another thing I like to test when I eat out is the taste of simple boiled vegetables; you don’t need me to tell you that they can be bland. So, what if you boil all non-root vegetables in chicken, beef or vegetable stock rather than plain water. Also boil them together for the same time. You finish up with extra flavored vegetables and different textures because some vegetables require longer cooking time than others. Does it spoil the vegetables? Only you can be the judge, just remember that vegetables shouldn’t be cooked for too long or you boil the goodness out of them.
^^^^^^
Secret Recipes Of Your Favorite Restaurants – Now, Make Them Yourself!
http://tinyurl.com/2bzumj
^^^^^^
Why not start collecting your own top chef’s tips when you eat out. If there is something on your plate that excites you ask the waiter to ask the chef how he achieved that taste. Chefs are like artists and are usually happy to discuss their techniques with people who show a genuine interest.
This article is copyright © David McCarthy 2006. Feel free to reproduce it in the printed or electronic media without alterations or additions.
About The Author
David McCarthy writes many articles on food, healthy eating and weight-watching subjects. His website is http://www.recipesmania.com/chocolatetruffles.html where you will find the unique truffle recipe mentioned in this article.
**Get a money-making mall FREE! Click here:
http://www.mypowermall.com/Biz/Home/30831
Editor's note: Speaking of truffles, next time Paul Curran reveals a marvelous recipe for Christmas Truffles. Until then, good eating.
Jim Nettleton
Friday, August 31, 2007
What You Need In A Gourmet Kitchen
Welcome back - here's today's featured article:
by: Jerry Powell
The best way to decide what you need in your kitchen is to first decide what it is you are going to be cooking in there. The best suggestion I ever heard on this matter is to find five dishes you really love. The dishes you like to find on menus at restaurants. The next thing you want to do is learn to prepare those dishes to your standards. This is going to take some time, and some research, but I promise you it is well worth the effort.
They say that professional cooks don't like to discuss the way they prepare a disk or recipe, and I find this to be a fallacy most of the time. People in general love to talk about what they do, and enjoy appreciation for their hard work. So don't be afraid to ask, politely, a chef how he makes a certain dish or what is in the recipe. Keep the question general, and you might be surprised about the tips you can pick up from a simple question. If she doesn't want to share her knowledge, thank her and be on your way. Its not like you can't find out from several other sources what is in a certain dish and how to prepare it. No harm no foul. Most of the time I get great results by paying attention to the chef if only taking a quick look at his pots and knives.
Each of our five dishes are going to have a few nuances regarding the items required in their creation. But there are some basics we want in our kitchen no matter what we are going to put on our home menu.
^^^^^^
Secret Recipes Of Your Favorite Restaurants – Now, Make Them Yourself!
http://tinyurl.com/2bzumj
^^^^^^
The first item on the list is a set of good cooking knives. You can't do much without chopping and slicing. A set of good knives is always worth the money. Generally they last forever. When ever I get offered something like a "life time warranty" I always wonder "whose life?" But in the case of a fine set of cutlery we don't have to worry about things like that. In the higher echelons of fine cooking, a chef's set of knives is part of the job interview process.
When you look at chef knives, you will notice they generally have a wide triangular blade which tapers to a "center tip", meaning both the back of the knife and the blade are gently angled to meet in a point at the tip.
This blade shape is perfect for allowing the blade to rock back and forth on the tip (using it as a fulcrum) when you are chopping. It is a great all-around, all-purpose knife for most of your kitchen. They tend to be a bit heavy, 6 to 10 inches long with the most popular being 8 inches. If you have never purchased or handled on on a regular bases, start with an 8 inch chef's knife and get used to how it feels before moving on to something bigger.
Another choice you will have to decide on is whether you want a French or German style chef's knife. The French version has a longer and thinner blade that is better for slicing while the German style is shorter and wider and better for chopping. To help you make this decision, check your list of five dishes and see what you are going to be doing the most of. Make sure the knife has a secure grip and a good feel in your hand, you're looking for balance. The handle should be riveted to the blade. Those would be real rivets, not the painted on kind.
The next items we are going to need are a good set of pans and pots. Which pots and pans can probably be decided by our list of five dishes we made before. However, the pans should be of good quality. We don't want a poor 'non-stick' application flaking off and ruining our dinner. There are plenty of things we can do to ruin our own dinners, we don't want to be required to worry about our Cookware.
You want pots and pans made of stainless steel or heavy-gauge aluminum with non-oxidizing surfaces. The base of the pan should be thick and flat on both the inside and out for better heat efficiency. You also want handles that are riveted to the pan not welded and certainly no plastic handles. The lids should fit snuggly. The most important aspect however is how they feel in your hands. Pick them up and handle them. Just because some bouncy gourmet said they were the best doesn't mean you are going to enjoy using them.
You probably want a good spice grinder. You might already have an electric grinder for your coffee beans and these are great, but don't use the same one for your spices. Mornings have enough surprises.
Once you have these basics, start going through your recipes and keep in mind the methods you have to use to get them prepared. The rest of your kitchen will fill out from there.
About The Author
Jerry Powell is the owner of a popular site known as Gourmet911.com. As you can see from our name, we are here to help you learn more about different kinds of Gourmet food and Wines, Coffees from all around the world.
Get a FREE money-making 1200+ store shopping mall – absolutely NO cost!http://www.mypowermall.com/Biz/Home/30831
Editor's note: Next time, David McCarthy explores The Chef's Mindset. Until then, good eating and enjoy your Labor Day Holiday.
Jim Nettleton
by: Jerry Powell
The best way to decide what you need in your kitchen is to first decide what it is you are going to be cooking in there. The best suggestion I ever heard on this matter is to find five dishes you really love. The dishes you like to find on menus at restaurants. The next thing you want to do is learn to prepare those dishes to your standards. This is going to take some time, and some research, but I promise you it is well worth the effort.
They say that professional cooks don't like to discuss the way they prepare a disk or recipe, and I find this to be a fallacy most of the time. People in general love to talk about what they do, and enjoy appreciation for their hard work. So don't be afraid to ask, politely, a chef how he makes a certain dish or what is in the recipe. Keep the question general, and you might be surprised about the tips you can pick up from a simple question. If she doesn't want to share her knowledge, thank her and be on your way. Its not like you can't find out from several other sources what is in a certain dish and how to prepare it. No harm no foul. Most of the time I get great results by paying attention to the chef if only taking a quick look at his pots and knives.
Each of our five dishes are going to have a few nuances regarding the items required in their creation. But there are some basics we want in our kitchen no matter what we are going to put on our home menu.
^^^^^^
Secret Recipes Of Your Favorite Restaurants – Now, Make Them Yourself!
http://tinyurl.com/2bzumj
^^^^^^
The first item on the list is a set of good cooking knives. You can't do much without chopping and slicing. A set of good knives is always worth the money. Generally they last forever. When ever I get offered something like a "life time warranty" I always wonder "whose life?" But in the case of a fine set of cutlery we don't have to worry about things like that. In the higher echelons of fine cooking, a chef's set of knives is part of the job interview process.
When you look at chef knives, you will notice they generally have a wide triangular blade which tapers to a "center tip", meaning both the back of the knife and the blade are gently angled to meet in a point at the tip.
This blade shape is perfect for allowing the blade to rock back and forth on the tip (using it as a fulcrum) when you are chopping. It is a great all-around, all-purpose knife for most of your kitchen. They tend to be a bit heavy, 6 to 10 inches long with the most popular being 8 inches. If you have never purchased or handled on on a regular bases, start with an 8 inch chef's knife and get used to how it feels before moving on to something bigger.
Another choice you will have to decide on is whether you want a French or German style chef's knife. The French version has a longer and thinner blade that is better for slicing while the German style is shorter and wider and better for chopping. To help you make this decision, check your list of five dishes and see what you are going to be doing the most of. Make sure the knife has a secure grip and a good feel in your hand, you're looking for balance. The handle should be riveted to the blade. Those would be real rivets, not the painted on kind.
The next items we are going to need are a good set of pans and pots. Which pots and pans can probably be decided by our list of five dishes we made before. However, the pans should be of good quality. We don't want a poor 'non-stick' application flaking off and ruining our dinner. There are plenty of things we can do to ruin our own dinners, we don't want to be required to worry about our Cookware.
You want pots and pans made of stainless steel or heavy-gauge aluminum with non-oxidizing surfaces. The base of the pan should be thick and flat on both the inside and out for better heat efficiency. You also want handles that are riveted to the pan not welded and certainly no plastic handles. The lids should fit snuggly. The most important aspect however is how they feel in your hands. Pick them up and handle them. Just because some bouncy gourmet said they were the best doesn't mean you are going to enjoy using them.
You probably want a good spice grinder. You might already have an electric grinder for your coffee beans and these are great, but don't use the same one for your spices. Mornings have enough surprises.
Once you have these basics, start going through your recipes and keep in mind the methods you have to use to get them prepared. The rest of your kitchen will fill out from there.
About The Author
Jerry Powell is the owner of a popular site known as Gourmet911.com. As you can see from our name, we are here to help you learn more about different kinds of Gourmet food and Wines, Coffees from all around the world.
Get a FREE money-making 1200+ store shopping mall – absolutely NO cost!http://www.mypowermall.com/Biz/Home/30831
Editor's note: Next time, David McCarthy explores The Chef's Mindset. Until then, good eating and enjoy your Labor Day Holiday.
Jim Nettleton
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