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August 2008 Blog Posts (15)

Tomato vegetarian recipe from Italy

A new vegetarian and tasting recipe for all great cooks foodie friend from Italy:

Tomato mousse

by Roma gourmet

DIRECTIONS AND INGREDIENTS >>

To realize this recipe is very important ingredients… Continue

Added by Roma gourmet on August 29, 2008 at 9:05pm — No Comments

BBQ is Rising in Queens

I've got some exciting news for you folks. There's a new Southside or Kreuz rising in Bayside Queens! What are Southside and Kreuz you ask? Well, they're two of the legendary Texas Hill Country barbeque joints that every true barbecue aficionado needs to visit before he/she dies.

And one is rising in Bayside Queens? In New York City? How is that possible?

Well, it's a long and winding road, but nothing's impossible in NYC. Southside and Kreuz began as butcher shops and… Continue

Added by Robert on August 28, 2008 at 7:19pm — No Comments

Yeah, I've Had That

OK, here's my Americanized take on Andrew at Very Good Taste's Omivore's Hundred. What makes this an Americanized take? Well, I'm an American and I can step out my door right now and buy most of these things.

I'm afraid that mine isn't as exotic as Andrew's, but I'm surprised by how many of what I consider everyday foods, aren't. Not to say I eat these foods… Continue

Added by Robert on August 27, 2008 at 5:01pm — No Comments

APPLE JELLY

Many people think of jelly making as the most difficult branch of preserving, but the basic principles for making jellies are the same as for making jam. It takes a little longer to make jellies and space is needed to keep it out of harms way while it is being strained. For this you need a jelly bag and stand, or suitable material to improvise.

Blackberries, elderberries and sloes are very good fruits for jellies, as are wild raspberries and blueberries mixed with apples.

When… Continue

Added by Norbert on August 23, 2008 at 10:30am — No Comments

STRAWBERRY JAM

A shelf of jars full of home-made jam, jelly and marmalade, neatly labelled and well arranged is a lovely sight in any kitchen.

Making jam's and jellies is a great pleasure and a job that many housewives look forward too. The lovely smell of the fruit cooking, the colour and texture of raspberries, black berries, apricots or strawberries make the thought of jam making something desirable. It arouses a feeling of elation when the jam sets as expected and frustration when the jelly… Continue

Added by Norbert on August 21, 2008 at 10:30am — No Comments

Women and Wine

www.feminalise.com

This is an interesting new wine competition.

Apparently more than 70% of wine purchased is by women.

This competition is for wines made by women and judged by women.

So Melanie, the winemaker at Cave Les Trois Blasons www.lestroisblasons.com entered two of her latest wines.

And bingo.... she was voted in the top third of all 1800 wines:

Element Syrah Cabernet 2007 16/20 ...........I helped blend this wine but don't tell the competition… Continue

Added by Hamish Wakes-Miller on August 20, 2008 at 4:45pm — No Comments

LEMMON CHICKEN

If barbecue eating is outdoor eating at home, picnics are outdoor eating away from home. Of course you can picnic quite legitimately in the garden, or even inside if the weather dictates.

Above all picnic foods must be portable and the simpler the better. Most foods can be transported happily with ingenuity using clingfilm, rigid containers, cool bags and chill boxes.

Picnic foods must be those that taste good cold or luke warm. Pies, pastry, cakes and breads, potted meats, fish or… Continue

Added by Norbert on August 19, 2008 at 10:00am — No Comments

Wine in the South of France

We are just getting ready for harvest down here in the south of France. Some of the early Muscats have been picked in the Roussillon area near the Spanish border. The main aromatic whites (Sauvignon Blanc, Vermentino and Marsanne) will be picked from next week. Then the main harvest for reds will start from mid September.

Disaster this morning...the heavens opened and we had a big downpour. We needed this rain in the winter and spring...but not now! There are some nervous vignerons lurking… Continue

Added by Hamish Wakes-Miller on August 19, 2008 at 8:02am — 1 Comment

BARBECUED SPARE RIBS

The best thing about barbecuing is that it is a form of grilling, which is one of the healthier methods of cooking. There is a small amount of added fat, the oils and marinades that you baste on fish, chicken, meat and vegetables, but most of this is burned away during grilling.

Grilling flavours the food, so a good charcoal is vital. Generally there are two forms of charcoal, which are charcoal pieces or briquettes. The briquettes are probably a better choice as they are made from… Continue

Added by Norbert on August 17, 2008 at 10:00am — No Comments

BARBECUE STYLE COOKING

One of the most pleasurable things about summer is that you can eat outdoors. More and more people have a barbecue as a permanent fixture in there gardens. Eating outdoors will never become a way of life for us here in Ireland because of the weather, but I recommend you try it on a nice sunny afternoon.

Eating outside involves simpler food. Your not juggling with intricate sauces and complicated timing and maybe this is the explanation why food always tastes better when eaten out of doors.… Continue

Added by Norbert on August 15, 2008 at 10:00am — No Comments

SALAD OF PLUM TOMATOES WITH SPROUTS

When preparing salads, don't just think of lettuce, tomato and cucumber. Ingredients and combinations for salads are limitless. Vegetables, used raw, plus vitamin rich sprouted seeds or grains add a great deal to the nutritive content of a salad, as can cooked grains and pulses, selected fruits, nuts and protein foods such as cheese or fish. Many cheeses can make successful dressings as well.

As for salad combinations, why not try red bean and beanshoots, buckwheat and sweetcorn,… Continue

Added by Norbert on August 12, 2008 at 9:00am — No Comments

SIMPLE SALAD WITH FRESH HERBS

Salads are also very healthy menu items. Raw salads, combinations of leaves of all shapes, colours and flavours, often with vegetables such as tomatoes and cucumbers, are good for everyone.

The nature of salads has developed over the years. Raw vegetables, normally used in other ways, can be mixed into colourful salad combinations, e.g. Courgettes, Avocados, Cauliflower, Broccoli and Fennel, only to mention a few.

The modern salad is a feast of colour, texture and taste. In recent… Continue

Added by Norbert on August 10, 2008 at 9:00am — No Comments

The Tattooed Gourmet

If you want to know more about me or to see a clooction of my favorite recipes please visit my blog.
I will try to post some of them here as well.

The Tattooed Gourmet

Added by Bryan Taylor on August 8, 2008 at 10:00pm — No Comments

BABY SPINACH AND SEAFOOD SALAD

Food should always be a pleasure, never a tyrant, never a bore, never a vice but a positive contribution to the all round enjoyment of life. Food should delight the eye, please the palate and satisfy the appetite. After a meal you should feel refreshed and invigorated, not sluggish or listless.

Peoples dietary needs vary according to constitution, age and lifestyle, for example, but there are some general principles that apply to practically everyone. If followed, they will help you to eat… Continue

Added by Norbert on August 7, 2008 at 9:00am — No Comments

CRUDITES WITH YOGURT CREAM

Eating a balanced and nutritious diet contributes to good health and if you are weight-watching you simply cannot go wrong with vegetables, provided you don't cook them in fat or smother them with butter when you serve them.

From a health point of view the best way to eat vegetables is to eat them raw. Mixed salads, the most usual way of serving raw vegetables and fruit, are colourful and their crunch and bite contrast pleasantly with other foods. Microwaving or steaming are the best… Continue

Added by Norbert on August 5, 2008 at 9:03am — No Comments

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