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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Showing posts with label french food. Show all posts
Showing posts with label french food. Show all posts
Wednesday, November 19, 2008
Sunday, November 16, 2008
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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Wednesday, September 3, 2008
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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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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Thursday, February 14, 2008
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.
**Get a money-making mall FREE! Click here:
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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.
**Get a money-making mall FREE! Click here:
http://www.mypowermall.com/Biz/Home/30831
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:
http://www.mypowermall.com/Biz/Home/30831
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:
http://www.mypowermall.com/Biz/Home/30831
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
Sunday, August 26, 2007
How To Master Your French Press | Plunger Pot Coffee Maker
by: Daryl Plaza
The French press produces a very rich, robust coffee. It is the next best brew to an Espresso. Using medium to coarse coffee grounds which when directly infused using slightly cooled boiling water, will create a great blend of aroma and flavor. The French press method is pre-warming the glass beaker with hot water, adding your preferred amount of coffee in the beaker, then adding some slightly cooled boiling water. The plunger cover is then replaced on the beaker. You should then allow the coffee to steep for about four to six minutes. Then you gently press the plunger lid down allowing it to pass through the suspended coffee. This will separate your finished coffee away from the grounds by pressing all the grounds to the bottom of the pot.
^^^^^^
Uncover The Secret Recipes From Your Favorite Restaurants!
^^^^^^
Advantages | Disadvantages of your French press
Advantages: Using this technique gives the richest body of coffee (excluding Espresso). The stop time is less, application of pressure is slight, water is hotter, and the ratio of water to coffee is greater. Grounds in this process (steeping) are just under the boiling point, which means no extra boiling or burning which will save the dark, delightful flavor and coffee aroma - with no bitterness. Also there is no paper filter to take away some of the coffee oils - which will help save your delicate aroma.
Disadvantages: The cooling down of the coffee before the steeping pressure has finished. If your coffee beans are ground too fine, it will be harder to press down the plunger lid because of the increased surface tension. And if you do not use the medium to coarse grind, you may have sediment at the bottom of our cup.
^^^^^^
Secret Recipes Of Your Favorite Restaurants – Now, Make Them Yourself!
^^^^^^
Bonus | Using the French press as a foamer to make froth.
Heat a cup of milk (using non-fat has best results) on the stove or in the microwave. Do not overheat; just heat it enough that you cannot put your finger into it. Pour the milk into a rinsed plunger pot. Pump the plunger in the pot for a few minutes and the milk will expand to three to four times its volume creating froth for your cappuccino and latte.
About The Author
Daryl Plaza is the owner of All About Coffee: www.all-about-coffee.com - a website focused on helping people to understand more about coffee. For tips on coffee machines and coffee recipes check out All About Coffee Makers.
|
Tuesday, August 21, 2007
What Is Nouvelle Cuisine?
Welcome back - here's today's featured article:
by: Troy Pentico
The 1970's brought a great deal of upheaval and new ideas to the forefront, and the world of cuisine was no exception. In June of 1975, the British magazine Harpers & Queen coined a term to refer to a new type of food that was sweeping the world: Nouvelle Cuisine.
What is nouvelle cuisine? It is, in a word, the marriage of health-conscious California to traditional France. Consider it an updated version of French cuisine- flavorful food with a light-handed, healthy approach. It's difficult to define nouvelle cuisine in more specific terms because of its huge impact on the way food in general is prepared today. Nouvelle cuisine opened doors to a new generation of restaurant-goers who loved rich tastes and fresh combinations, but didn't want their bodies to pay for it later.
^^^^^^
Uncover The Secret Recipes From Your Favorite Restaurants!
http://tinyurl.com/ypo2a8
^^^^^^
With this new lighter menu came a new style of cooking as well. Chefs in nouvelle cuisine restaurants used shorter cooking times and fresher ingredients, cutting down on the multiple steps that got in the way of the natural flavors of the food. In a world that was waking up to faster-moving times and stricter diets, this new cuisine caught on with incredible speed.
Like any other trend, nouvelle cuisine was often widely misunderstood and misrepresented. Depending on what regional restaurant you visited, you might have been subjected to a low-calorie meal with tiny portions and been told it was nouvelle cuisine. Many chefs and consumers alike did not grasp the concept that lighter did not necessarily mean less.
One of the main goals of nouvelle cuisine was to excite more than just the sense of taste. A skilled nouvelle chef would be able to produce a meal that was artistically arranged on the plate and contained a wonderful mix of smells, textures, and flavors. Oils and fresh spices were used extensively to bring out the natural flavor of the fresh vegetables and pastas in these meals.
^^^^^^
Secret Recipes Of Your Favorite Restaurants – Now, Make Them Yourself!
http://tinyurl.com/2bzumj
^^^^^^
The way we cook at home today owes a great deal to nouvelle cuisine. Olive oil, vinaigrette, and fresh herbs are common today in many American kitchens, mainly due to the influence of the nouvelle cuisine movement. Restaurants, too, have taken their cue: before the appearance of nouvelle cuisine, portions were heavier and larger, and consumers went to restaurants expecting to come out full, but not necessarily sated. Nowadays fine restaurants base their expertise on combining flavors, not smothering them; and on their presenting food that satisfies, not simply fills, an empty stomach.
^^^^^^
Uncover The Secret Recipes From Your Favorite Restaurants!
http://tinyurl.com/ypo2a8
^^^^^^
There is still a debate on whether nouvelle cuisine has disappeared from the radar. It has certainly influenced other fields of cooking, but nobody is sure if it can be considered a movement of its own in the current times. Then again, a trend that catches on so quickly is almost always destined to develop in other ways and spread to other things, losing its identity as a separate entity along the way.
About The Author
Troy Pentico
Visit The Tasty Chef for more great tips, techniques, and insights pertaining to cooking and recipes. http://www.tastychef.net/
by: Troy Pentico
The 1970's brought a great deal of upheaval and new ideas to the forefront, and the world of cuisine was no exception. In June of 1975, the British magazine Harpers & Queen coined a term to refer to a new type of food that was sweeping the world: Nouvelle Cuisine.
What is nouvelle cuisine? It is, in a word, the marriage of health-conscious California to traditional France. Consider it an updated version of French cuisine- flavorful food with a light-handed, healthy approach. It's difficult to define nouvelle cuisine in more specific terms because of its huge impact on the way food in general is prepared today. Nouvelle cuisine opened doors to a new generation of restaurant-goers who loved rich tastes and fresh combinations, but didn't want their bodies to pay for it later.
^^^^^^
Uncover The Secret Recipes From Your Favorite Restaurants!
http://tinyurl.com/ypo2a8
^^^^^^
With this new lighter menu came a new style of cooking as well. Chefs in nouvelle cuisine restaurants used shorter cooking times and fresher ingredients, cutting down on the multiple steps that got in the way of the natural flavors of the food. In a world that was waking up to faster-moving times and stricter diets, this new cuisine caught on with incredible speed.
Like any other trend, nouvelle cuisine was often widely misunderstood and misrepresented. Depending on what regional restaurant you visited, you might have been subjected to a low-calorie meal with tiny portions and been told it was nouvelle cuisine. Many chefs and consumers alike did not grasp the concept that lighter did not necessarily mean less.
One of the main goals of nouvelle cuisine was to excite more than just the sense of taste. A skilled nouvelle chef would be able to produce a meal that was artistically arranged on the plate and contained a wonderful mix of smells, textures, and flavors. Oils and fresh spices were used extensively to bring out the natural flavor of the fresh vegetables and pastas in these meals.
^^^^^^
Secret Recipes Of Your Favorite Restaurants – Now, Make Them Yourself!
http://tinyurl.com/2bzumj
^^^^^^
The way we cook at home today owes a great deal to nouvelle cuisine. Olive oil, vinaigrette, and fresh herbs are common today in many American kitchens, mainly due to the influence of the nouvelle cuisine movement. Restaurants, too, have taken their cue: before the appearance of nouvelle cuisine, portions were heavier and larger, and consumers went to restaurants expecting to come out full, but not necessarily sated. Nowadays fine restaurants base their expertise on combining flavors, not smothering them; and on their presenting food that satisfies, not simply fills, an empty stomach.
^^^^^^
Uncover The Secret Recipes From Your Favorite Restaurants!
http://tinyurl.com/ypo2a8
^^^^^^
There is still a debate on whether nouvelle cuisine has disappeared from the radar. It has certainly influenced other fields of cooking, but nobody is sure if it can be considered a movement of its own in the current times. Then again, a trend that catches on so quickly is almost always destined to develop in other ways and spread to other things, losing its identity as a separate entity along the way.
About The Author
Troy Pentico
Visit The Tasty Chef for more great tips, techniques, and insights pertaining to cooking and recipes. http://www.tastychef.net/
Thursday, August 16, 2007
Cooking with Culinary Lavender
by: Jenny Bishop
Have you tried whole grains with culinary lavender? Whole grains are making a comeback, and their advantages in terms of health and environmental conservancy are well known. However, to many palates accustomed to refined flour, whole grains seem tasteless and heavy. By using our Culinary Lavender, you can create healthy, satisfying meals that taste - and smell - delicious. Adding Lavender Lemon Pepper or Italian Seasoning with Lavender to your whole grains is the key to making nutritious meals that your entire family will love.
Why are Whole Grains So Beneficial?
Natural grains consist of three parts - the germ, the bran, and the endosperm. White rice, flour, and other refined grains are made by processing endosperm and discarding the bran and germ. The endosperm consists almost entirely of starch, while minerals, vitamins, proteins, and other healthy substances are found in the bran and germ. Although the endosperm has a milder taste and softer texture, adding culinary lavender to whole grains makes them just as appealing as refined grains - or even more so!
^^^^^^^^
Uncover The Secret Recipes From Your Favorite Restaurants!
http://tinyurl.com/ypo2a8
^^^^^^^^
Using Culinary Lavender to interest your family in whole grains is also environmentally friendly. Nearly one third of every bushel of grain is discarded in the refining process. By using whole grains, you are extending the usefulness of every acre of grain that is planted.
What does Culinary Lavender Add to Your Meal?
Culinary Lavender looks and smells wonderful, but it also does more than just make whole grains more appetizing. Culinary Lavender has been known since Roman times for its soothing and healing properties. A pinch of Italian Seasoning with Lavender in your rice can relieve dizziness, or some Lavender Lemon Pepper mixed with whole grain flour for a fish batter can ease the pain of headaches as well as tasting great.
^^^^^^^^
Secret Recipes Of Your Favorite Restaurants – Now, Make Them Yourself!
http://tinyurl.com/2bzumj
^^^^^^^^^
How Can I Use Culinary Lavender with Whole Grains?
Here are some suggestions for using Culinary Lavender while cooking with whole grains:
· Add Italian Seasoning with Lavender to homemade whole grain pastas, or use it to spice up your spaghetti sauce when cooking store bought whole grain pasta.
· Bake whole wheat breads with a touch of Culinary Lavender, to add a hint of alluring flavor to your loaves.
· Sprinkle Lavender Lemon Pepper over your stone-ground whole grain grits in the morning.
· Make a spicy topping for your whole wheat bread using a mixture of garlic, olive oil, and Italian Seasoning with Lavender.
· Use whole grain flour mixed with Lavender Lemon Pepper as a batter dip for fried vegetables, fish, and chicken fingers.
· Crush some Culinary Lavender with raw sugar, and sprinkle it over your whole grain oatmeal for breakfast.
About The Author
Jenny Bishop teaches many culinary classes with the use of culinary lavender and is one of the judges for the Lavender Gourmet Recipe Contests hosted throughout the year by Lavender-n-Things. For free lavender recipes visit http://www.lavendernthings.com/.
jenny@lavendernthings.com
by: Jenny Bishop
Have you tried whole grains with culinary lavender? Whole grains are making a comeback, and their advantages in terms of health and environmental conservancy are well known. However, to many palates accustomed to refined flour, whole grains seem tasteless and heavy. By using our Culinary Lavender, you can create healthy, satisfying meals that taste - and smell - delicious. Adding Lavender Lemon Pepper or Italian Seasoning with Lavender to your whole grains is the key to making nutritious meals that your entire family will love.
Why are Whole Grains So Beneficial?
Natural grains consist of three parts - the germ, the bran, and the endosperm. White rice, flour, and other refined grains are made by processing endosperm and discarding the bran and germ. The endosperm consists almost entirely of starch, while minerals, vitamins, proteins, and other healthy substances are found in the bran and germ. Although the endosperm has a milder taste and softer texture, adding culinary lavender to whole grains makes them just as appealing as refined grains - or even more so!
^^^^^^^^
Uncover The Secret Recipes From Your Favorite Restaurants!
http://tinyurl.com/ypo2a8
^^^^^^^^
Using Culinary Lavender to interest your family in whole grains is also environmentally friendly. Nearly one third of every bushel of grain is discarded in the refining process. By using whole grains, you are extending the usefulness of every acre of grain that is planted.
What does Culinary Lavender Add to Your Meal?
Culinary Lavender looks and smells wonderful, but it also does more than just make whole grains more appetizing. Culinary Lavender has been known since Roman times for its soothing and healing properties. A pinch of Italian Seasoning with Lavender in your rice can relieve dizziness, or some Lavender Lemon Pepper mixed with whole grain flour for a fish batter can ease the pain of headaches as well as tasting great.
^^^^^^^^
Secret Recipes Of Your Favorite Restaurants – Now, Make Them Yourself!
http://tinyurl.com/2bzumj
^^^^^^^^^
How Can I Use Culinary Lavender with Whole Grains?
Here are some suggestions for using Culinary Lavender while cooking with whole grains:
· Add Italian Seasoning with Lavender to homemade whole grain pastas, or use it to spice up your spaghetti sauce when cooking store bought whole grain pasta.
· Bake whole wheat breads with a touch of Culinary Lavender, to add a hint of alluring flavor to your loaves.
· Sprinkle Lavender Lemon Pepper over your stone-ground whole grain grits in the morning.
· Make a spicy topping for your whole wheat bread using a mixture of garlic, olive oil, and Italian Seasoning with Lavender.
· Use whole grain flour mixed with Lavender Lemon Pepper as a batter dip for fried vegetables, fish, and chicken fingers.
· Crush some Culinary Lavender with raw sugar, and sprinkle it over your whole grain oatmeal for breakfast.
About The Author
Jenny Bishop teaches many culinary classes with the use of culinary lavender and is one of the judges for the Lavender Gourmet Recipe Contests hosted throughout the year by Lavender-n-Things. For free lavender recipes visit http://www.lavendernthings.com/.
jenny@lavendernthings.com
Saturday, August 11, 2007
Provence - A Wine Lover's Dream Come True
Today, a trip through some of the world's finest wine country. Enjoy!
by: Mark Anthony
Provence is often overlooked by companies that offer traditional wine tasting tours, in spite of the excellence of its wines. If you’re a true wine lover and wine fan, this beautiful location in France offers the most fascinating scenery and, not to mention, some of the best vineyards around.
^^^^^^^^
Uncover The Secret Recipes From Your Favorite Restaurants!
http://tinyurl.com/ypo2a8
^^^^^^^^
In Provence, as everywhere in the Mediterranean, you’ll find the people full of warmth, spontaneity and a “joie de vivre”. As you will soon discover, any of these master oenologists (winemakers) will be delighted to introduce you to the wines they have become famous for; and share a little of the region’s history with you.
In Provence your days will be filled with sunshine and warmth, and lush nights, scented with jasmine, lavender and wild thyme - whether you stay in a bustling, crowded metropolis with all the modern conveniences, or a turn-of-the-century country guest house filled with 17th and 18th century antiques.
However, little do outsiders know that winemaking in Provence is a serious business. Many of the winegrowers here have won the rights to include the prestigious “AOC” designation (Appellation d’Origine Controlee) on their bottles of wines. This label assures the buyer of a guaranteed vintage from the designated region. In order to win the right to become designated as an appellation wine, winegrowers much pass rigorous tests and inspections.
^^^^^^^^
Secret Recipes Of Your Favorite Restaurants – Now, Make Them Yourself!
http://tinyurl.com/2bzumj
^^^^^^^^^
If you are thinking of traveling to the south of France in the near future, think about including a trip to one of the vineyards of the 60 winegrowers in the "Cotes de Provence" region. A small, yet beautiful area, it takes in the departments of the Var and part of the Bouches-du-Rhone.
Located in the heart of Provence’s winemaking region, the “Maison des Cotes de Provence” boasts an outstanding selection of appellation wines. The Cotes de Provence winegrowers are experts in utilizing traditional methods when harvesting and bottling their wines. Their deep respect for the soil, the climate and the different varieties of grapes they use comes through in the quality and taste of each bottle.
During your visit to Provence, you can also arrange to take a wine tasting course at one of the vineyards where you will learn a complete understanding of wine: its robe (color), its bouquet (perfume), its body (strength) and everything you need to know about service, conservation and more. Not only will you be able to taste the finest wines, but you will also learn invaluable winemaking tips you can’t learn elsewhere.
For the true wine lover, Provence is definitely a place to visit – both for the fantastic wines and unforgettable scenery!
About The Author
Mark Anthony is an avid wine lover. He owns a number of wine-related sites, including http://www.frenchwinesecrets.com, http://www.italianwinesecrets.com and http://www.napawinesecrets.info . More wine articles, resources and information can be found by visiting his sites.
by: Mark Anthony
Provence is often overlooked by companies that offer traditional wine tasting tours, in spite of the excellence of its wines. If you’re a true wine lover and wine fan, this beautiful location in France offers the most fascinating scenery and, not to mention, some of the best vineyards around.
^^^^^^^^
Uncover The Secret Recipes From Your Favorite Restaurants!
http://tinyurl.com/ypo2a8
^^^^^^^^
In Provence, as everywhere in the Mediterranean, you’ll find the people full of warmth, spontaneity and a “joie de vivre”. As you will soon discover, any of these master oenologists (winemakers) will be delighted to introduce you to the wines they have become famous for; and share a little of the region’s history with you.
In Provence your days will be filled with sunshine and warmth, and lush nights, scented with jasmine, lavender and wild thyme - whether you stay in a bustling, crowded metropolis with all the modern conveniences, or a turn-of-the-century country guest house filled with 17th and 18th century antiques.
However, little do outsiders know that winemaking in Provence is a serious business. Many of the winegrowers here have won the rights to include the prestigious “AOC” designation (Appellation d’Origine Controlee) on their bottles of wines. This label assures the buyer of a guaranteed vintage from the designated region. In order to win the right to become designated as an appellation wine, winegrowers much pass rigorous tests and inspections.
^^^^^^^^
Secret Recipes Of Your Favorite Restaurants – Now, Make Them Yourself!
http://tinyurl.com/2bzumj
^^^^^^^^^
If you are thinking of traveling to the south of France in the near future, think about including a trip to one of the vineyards of the 60 winegrowers in the "Cotes de Provence" region. A small, yet beautiful area, it takes in the departments of the Var and part of the Bouches-du-Rhone.
Located in the heart of Provence’s winemaking region, the “Maison des Cotes de Provence” boasts an outstanding selection of appellation wines. The Cotes de Provence winegrowers are experts in utilizing traditional methods when harvesting and bottling their wines. Their deep respect for the soil, the climate and the different varieties of grapes they use comes through in the quality and taste of each bottle.
During your visit to Provence, you can also arrange to take a wine tasting course at one of the vineyards where you will learn a complete understanding of wine: its robe (color), its bouquet (perfume), its body (strength) and everything you need to know about service, conservation and more. Not only will you be able to taste the finest wines, but you will also learn invaluable winemaking tips you can’t learn elsewhere.
For the true wine lover, Provence is definitely a place to visit – both for the fantastic wines and unforgettable scenery!
About The Author
Mark Anthony is an avid wine lover. He owns a number of wine-related sites, including http://www.frenchwinesecrets.com, http://www.italianwinesecrets.com and http://www.napawinesecrets.info . More wine articles, resources and information can be found by visiting his sites.
Saturday, August 4, 2007
Culinary Traditions Of France
For our first two postings, we're examining the basics. Here's today's feataured article.
by: Kirsten Hawkins
French cuisine is the amazingly high standard to which all other native cuisines must live up to. The country of France is home of some of the finest cuisine in the world, and it is created by some of the finest master chefs in the world. The French people take excessive pride in cooking and knowing how to prepare a good meal. Cooking is an essential part of their culture, and it adds to one's usefulness if they are capable of preparing a good meal.
Each of the four regions of France has a characteristic of its food all its own. French food in general requires the use of lots of different types of sauces and gravies, but recipes for cuisine that originated in the northwestern region of France tend to require the use a lot of apple ingredients, milk and cream, and they tend to be heavily buttered making for an extremely rich (and sometimes rather heavy) meal. Southeastern French cuisine is reminiscent of German food, heavy in lard and meat products such as pork sausage and sauerkraut.
^^^^^^^^
Uncover The Secret Recipes From Your Favorite Restaurants!
http://tinyurl.com/ypo2a8
^^^^^^^^
On the other hand, southern French cuisine tends to be a lot more widely accepted; this is generally the type of French food that is served in traditional French restaurants. In the southeastern area of France, the cooking is a lot lighter in fat and substance. Cooks from the southeast of France tend to lean more toward the side of a light olive oil more than any other type of oil, and they rely heavily on herbs and tomatoes, as well as tomato-based products, in their culinary creations.
Cuisine Nouvelle is a more contemporary form of French cuisine that developed in the late 1970s, the offspring of traditional French cuisine. This is the most common type of French food, served in French restaurants. Cuisine Nouvelle can generally be characterized by shorter cooking times, smaller food portions, and more festive, decorative plate presentations. Many French restaurant cuisines can be classified as Cuisine Nouvelle, but the more traditional French restaurant cuisine would be classified as Cuisine du Terroir, a more general form of French cooking than Cuisine Nouvelle. Cuisine du Terroir is an attempt to return to the more indigenous forms of French cooking, especially with reference to regional differences between the north and south, or different areas such as the Loire Valley, Catalonia, and Rousillon. These are all areas famous for their specific specialty of French cuisine. As time has progressed, the difference between a white wine from the Loire Valley and a wine from another area has slowly diminished, and the Cuisine du Terroir approach to French cooking focuses on establishing special characteristics between regions such as this.
^^^^^^^^
Secret Recipes Of Your Favorite Restaurants – Now, Make Them Yourself!
http://tinyurl.com/2bzumj
^^^^^^^^^
As part of their culture, the French incorporate wine into nearly every meal, whether it is simply as a refreshment or part of the recipe for the meal itself. Even today, it is a part of traditional French culture to have at least one glass of wine on a daily basis.
About The Author
Kirsten Hawkins is a food and nutrition expert specializing the Mexican, Chinese, and Italian food. Visit http://www.food-and-nutrition.com/ for more information on cooking delicious and healthy meals.
by: Kirsten Hawkins
French cuisine is the amazingly high standard to which all other native cuisines must live up to. The country of France is home of some of the finest cuisine in the world, and it is created by some of the finest master chefs in the world. The French people take excessive pride in cooking and knowing how to prepare a good meal. Cooking is an essential part of their culture, and it adds to one's usefulness if they are capable of preparing a good meal.
Each of the four regions of France has a characteristic of its food all its own. French food in general requires the use of lots of different types of sauces and gravies, but recipes for cuisine that originated in the northwestern region of France tend to require the use a lot of apple ingredients, milk and cream, and they tend to be heavily buttered making for an extremely rich (and sometimes rather heavy) meal. Southeastern French cuisine is reminiscent of German food, heavy in lard and meat products such as pork sausage and sauerkraut.
^^^^^^^^
Uncover The Secret Recipes From Your Favorite Restaurants!
http://tinyurl.com/ypo2a8
^^^^^^^^
On the other hand, southern French cuisine tends to be a lot more widely accepted; this is generally the type of French food that is served in traditional French restaurants. In the southeastern area of France, the cooking is a lot lighter in fat and substance. Cooks from the southeast of France tend to lean more toward the side of a light olive oil more than any other type of oil, and they rely heavily on herbs and tomatoes, as well as tomato-based products, in their culinary creations.
Cuisine Nouvelle is a more contemporary form of French cuisine that developed in the late 1970s, the offspring of traditional French cuisine. This is the most common type of French food, served in French restaurants. Cuisine Nouvelle can generally be characterized by shorter cooking times, smaller food portions, and more festive, decorative plate presentations. Many French restaurant cuisines can be classified as Cuisine Nouvelle, but the more traditional French restaurant cuisine would be classified as Cuisine du Terroir, a more general form of French cooking than Cuisine Nouvelle. Cuisine du Terroir is an attempt to return to the more indigenous forms of French cooking, especially with reference to regional differences between the north and south, or different areas such as the Loire Valley, Catalonia, and Rousillon. These are all areas famous for their specific specialty of French cuisine. As time has progressed, the difference between a white wine from the Loire Valley and a wine from another area has slowly diminished, and the Cuisine du Terroir approach to French cooking focuses on establishing special characteristics between regions such as this.
^^^^^^^^
Secret Recipes Of Your Favorite Restaurants – Now, Make Them Yourself!
http://tinyurl.com/2bzumj
^^^^^^^^^
As part of their culture, the French incorporate wine into nearly every meal, whether it is simply as a refreshment or part of the recipe for the meal itself. Even today, it is a part of traditional French culture to have at least one glass of wine on a daily basis.
About The Author
Kirsten Hawkins is a food and nutrition expert specializing the Mexican, Chinese, and Italian food. Visit http://www.food-and-nutrition.com/ for more information on cooking delicious and healthy meals.
Gourmet: A Defining Moment
Welcome! Before setting out on our gourment journey, let's first cover some basics. Here's today's featured article.
by: Charles Nicholson
Do you remember the first time you had a “gourmet” delicacy? I do. I was having dinner in a restaurant of supreme quality and reputation, and I ordered the escargot. It was the most wonderful entrée I have ever had the pleasure of consuming. The food there was delicious and prepared with individuality. Therein is the chief ingredient for gourmet. The definition of gourmet is a person devoted to refined sensuous enjoyment, especially good food and drink. That is the discriminating difference between McDonald’s and Savoy’s. Food production for the masses is a necessity. But it eliminates the wonderful, sensual, enjoyment to be had in the consumption of a gourmet meal.
Having operated a restaurant for several years, I can vouch for the truth in the discriminating taste of the public. Everyone would like a gourmet meal on a shoestring budget. It is just not a possibility. If you’re going to ask for sensual enjoyment, you’re going to have to pay for that privilege. It’s not cheap food. It was not intended to be. Gourmet food is prepared with the individual tastes and talents of a trained chef. The use of only fresh, high, quality ingredients is a must, and strict adherence to the chef’s preferred seasonings required. Given all this special attention, one must assume the price to be more than $2.95. But then, I ask you, if it’s gourmet, is price not irrelevant?
^^^^^^^^
Uncover The Secret Recipes From Your Favorite Restaurants!
http://tinyurl.com/ypo2a8
^^^^^^^^
Occasionally, we must throw aside our frugal tendencies, and simply take a moment to enjoy the fruits of our labor. The gourmet inside us all needs an opportunity now and then to experience a rare bottle of wine, the finest liver pate, or the gourmet chocolate of Godiva. That’s the wonderful thing about gourmet. It’s very subjective. Your tastes are not mine.
There are some basics about gourmet that remain no matter what the taste of the chef or the customer. It isn’t gourmet if it isn’t made with quality ingredients, attention to detail, individuality, and seasonings and flavors that bring unique richness to the food. To simply include the words exotic, specialty, or rare does not make food gourmet. The experience of real gourmet is much bigger than just fancy words.
^^^^^^^^
Secret Recipes Of Your Favorite Restaurants – Now, Make Them Yourself!
http://tinyurl.com/2bzumj
^^^^^^^^^
Many gourmet chefs and cooks have been apprenticed or educated formally for several years. They have degrees in how to uniquely prepare your food. Or maybe the term gourmet is applied because the preparations and process have been so refined as to be considered expert in the field. This is the case with certain wine makers. The wine is considered gourmet because of the unique sensations and taste of the wine on the taster’s pallet. It is beyond compare. Many gourmet chefs buy only locally grown foods. In doing so, they are adding to the uniqueness of the experience.
So, as you can see, gourmet is not just a description. It is truly an experience to be enjoyed by young and old, rich and poor. Take a moment, set aside the budget and allow yourself the extreme pleasure of a gourmet meal. Ah….. the pleasures of life!
About The Author
Charles Nicholson is an expert Gourmet Chef and operates a gourmet catering business. Visit http://www.gourmet-foods-and-cooking.com/ for great receipes and cooking ideas!
by: Charles Nicholson
Do you remember the first time you had a “gourmet” delicacy? I do. I was having dinner in a restaurant of supreme quality and reputation, and I ordered the escargot. It was the most wonderful entrée I have ever had the pleasure of consuming. The food there was delicious and prepared with individuality. Therein is the chief ingredient for gourmet. The definition of gourmet is a person devoted to refined sensuous enjoyment, especially good food and drink. That is the discriminating difference between McDonald’s and Savoy’s. Food production for the masses is a necessity. But it eliminates the wonderful, sensual, enjoyment to be had in the consumption of a gourmet meal.
Having operated a restaurant for several years, I can vouch for the truth in the discriminating taste of the public. Everyone would like a gourmet meal on a shoestring budget. It is just not a possibility. If you’re going to ask for sensual enjoyment, you’re going to have to pay for that privilege. It’s not cheap food. It was not intended to be. Gourmet food is prepared with the individual tastes and talents of a trained chef. The use of only fresh, high, quality ingredients is a must, and strict adherence to the chef’s preferred seasonings required. Given all this special attention, one must assume the price to be more than $2.95. But then, I ask you, if it’s gourmet, is price not irrelevant?
^^^^^^^^
Uncover The Secret Recipes From Your Favorite Restaurants!
http://tinyurl.com/ypo2a8
^^^^^^^^
Occasionally, we must throw aside our frugal tendencies, and simply take a moment to enjoy the fruits of our labor. The gourmet inside us all needs an opportunity now and then to experience a rare bottle of wine, the finest liver pate, or the gourmet chocolate of Godiva. That’s the wonderful thing about gourmet. It’s very subjective. Your tastes are not mine.
There are some basics about gourmet that remain no matter what the taste of the chef or the customer. It isn’t gourmet if it isn’t made with quality ingredients, attention to detail, individuality, and seasonings and flavors that bring unique richness to the food. To simply include the words exotic, specialty, or rare does not make food gourmet. The experience of real gourmet is much bigger than just fancy words.
^^^^^^^^
Secret Recipes Of Your Favorite Restaurants – Now, Make Them Yourself!
http://tinyurl.com/2bzumj
^^^^^^^^^
Many gourmet chefs and cooks have been apprenticed or educated formally for several years. They have degrees in how to uniquely prepare your food. Or maybe the term gourmet is applied because the preparations and process have been so refined as to be considered expert in the field. This is the case with certain wine makers. The wine is considered gourmet because of the unique sensations and taste of the wine on the taster’s pallet. It is beyond compare. Many gourmet chefs buy only locally grown foods. In doing so, they are adding to the uniqueness of the experience.
So, as you can see, gourmet is not just a description. It is truly an experience to be enjoyed by young and old, rich and poor. Take a moment, set aside the budget and allow yourself the extreme pleasure of a gourmet meal. Ah….. the pleasures of life!
About The Author
Charles Nicholson is an expert Gourmet Chef and operates a gourmet catering business. Visit http://www.gourmet-foods-and-cooking.com/ for great receipes and cooking ideas!
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