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Monday, April 16. 2007
So, here's one gourmet recipe that's as tasty as it is healthy. In short, you'd need:
-chicken - 4 ounces
-vinegar - 1 teaspoon
-soy sauce - 2 tablespoons
-chicken broth - 1 cup
-ginger - 1 teaspoon
-cornstarch - 1 tablespoon
-mushrooms - 1 cup
-garlic clove
-water
About 4 ounces of chicken would do, but you'd better take those bones out of that fat-assed chicken and better skin it, too. After all, a healthy gourmet meal is what you're looking for, right? No, you wouldn't be needing a Japanese chicken for this Teriyaki recipe. An American-born chicken would do, you know. Then add about a teaspoonful or so of vinegar, two tablespoonfuls of soy sauce and about a cup of tasty chicken broth, both the low-sodium type, about 4 cups of fresh water, a teaspoonful of dried ginger, a clove of minced garlic, a tablespoonful of cornstarch, a fourth-cup of damn cold water, and you have everything that is needed to make a tasty Teriyaki chicken meal. But you should not forget to add about a cup of edible mushrooms. I think you should take the non-psychedelic type, you know, for you might think that damn chicken is walking out of your plate!
Next thing for you to do is reheat that damn oven of yours to about 350 degrees or so. Then, prepare a non-stick pan in which to heat the tasty olive oil, as well as brown the damn chicken you got there for about three minutes or less, without missing any portion of that damn chicken of yours. Then bake that chicken for about 40 minutes or so. While that fat-assed chicken is cooking itself, combine what you got left in a medium to large saucepan, leaving out the cold fresh water and the cornstarch for later. Heat that saucepan of spices, and decrease the heat after about 3 minutes or so. Mix the cornstarch with the cold fresh water, and flush it in the saucepan of spices after it's about the time the cornstarch fully dissolves in the cold fresh water. Heat up that saucepan for about a minute or so, then pour it on that baked chicken of yours. What you got there is a Teriyaki chicken, complete with mushrooms, a nice and healthy gourmet meal, my friend. Enjoy!
Saturday, April 14. 2007
 There's this thing our French friends call food and wine pairing. I don't actually prefer a good bottle of wine over a cold beer after a good hearty meal, but sometimes, my curiosity takes hold of my better judgment. With this, I tried picking a bottle of wine which I think would match my next meal in mind yesterday. The results were disastrous! I think I got the wrong bottle of wine, the wrong meal, or just about the wrong person to test it out!
Having learned my lesson, I now know what sort of wine goes with which sort of food. Those greasy fast food meals should only be paired with a cold beer, and those delicately fine gourmet meals should always be eaten with a good bottle of gourmet wine. The more expensive your meal is, the more expensive the bottle of wine that should go with it! You should know that in the situation where food and gourmet wine pairings are as important as winning the World Cup (and too bad, the French team lasted like a tasty gourmet dinner gone spoiled in the end), the main aspect is balance. You see, with a bad gourmet meal, getting a good bottle of wine to go with it would only make your experience worse! You should make it a point to choose a bad bottle of gourmet wine with bad gourmet food, for it would at least leave you with something that's just bad and not worse!
Thursday, April 12. 2007
 The historical Indian culture is one of the most interesting topic in history. It is very diverse and complex, yet very intriguing to know. One aspect of it that I certainly love to explore is the Indian cuisine. Because of that, I am eager to know and learn to cook Indian recipes. One Indian recipe that I learned is the so-called Carrot Soup.
8 cups water
6 carrots, chopped
2 potatoes, peeled and cubed
3 celery, chopped, with leaves
1 large onion, chopped
1/4 cup soy sauce
1/4 teaspoon ground cumin
1/4 teaspoon cayenne pepper
1/4 teaspoon chili powder
1/4 teaspoon garlic powder
3 teaspoons curry powder
2 1/2 cups whole milk
6 tablespoons dry potato flakes
Boil water in a large cooking pot and add carrots, potatoes, celery and onion; return to boil. Reduce heat, cover, and simmer for 30 minutes, or until carrots are tender. Remove soup from heat and let it cool for about 5 minutes. Then, puree in blender or food processor in batches until smooth; return pureed soup back to pot. Next, add soy sauce, cumin, cayenne pepper, chili powder, garlic powder, curry powder and stir well. Add whole milk and stir constantly, stir in potato flakes before bringing to a boil. Reduce heat, and simmer for 5 about minutes, then stir occasionally. Add seasonings depending on your preference; serve hot.
Sunday, April 8. 2007
 I have seen both on TV and those damn flicks how much our French friends value taste and presentation over nutritional content with their food. I thought this was how those sophisticated French women manage to stay slim even in this modern age of burgers, french fries, and other greasy fast food. I also knew that some of their recipes involve basic stuff which I wouldn't even know how to spell, let alone read and pronounce! But I think their new idea of French cuisine in this modern digital age has taken a turn for the damn worst!
They now have this addiction to cigarettes and black gourmet coffee. I do hope those cigarettes and coffee are the Cuban type. For if not, then I wouldn't even think these are real French people! Maybe the world has suddenly been trapped in some sort of warped space, and all our distinct cultures seem to be in topsy-turvy! I see Americans knowing that there's the damn rest of the planet to worry about, our Brit friends knowing what poverty means, and the French having no damn taste whatsoever when it comes to a good and tasty diet! Well, I don't even think they still give importance to staying fit and healthy in what they drink and eat! I think they would even prefer a cold beer over a glass of fine wine!
Friday, April 6. 2007
 If you're a caffeine addict, then you wouldn't want to taste a hot steming cup of coffee that doesn't even give you a mild boost on your nerves. This kind of not-so-much perky coffee is called Arabica, and yes, it's indeed very tasty. It's just that if I wanted a tasty drink, I'd get myself a damn cold beer! It's no wonder why those gourmet coffee fanatics prefer the Robusta type over this one!
I just don't give a damn why this tasty gourmet coffee is called Arabica, but maybe it came from Arabia or something, you know. It's just that I wouldn't even consider drinking an Arabica cup while surfing the internet or something. Even if I did have a fast internet connection, its speed couldn't even drag me out of this cup's blandness! I, for one, don't like coffee that doesn't perk me up in the morning, so I prefer to get myself a hot steming cup of Robusta coffee than this one. Our Arab friends might like it, but I don't! So if you're looking for a perky cup of tasty gourmet coffee, better stay out of this one, 'cause you're better off with a cold Coke! After all, isn't coffee supposed to be a stimulant? Seasoned coffee lovers would tell you it's more about the taste, but I don't believe that load of crap! This is because if you strip my coffee of its caffeine, then it's like stripping an alcoholic off his drinking rights and privileges!
Monday, April 2. 2007
 So you call yourself an actual gourmet coffee addict, right? Well, I believe you don't even know what the cheapest yet most addictive coffee type is! Well, I have learned from my internet browsing ventures, thanks to my fast internet connection, the type of tasty gourmet coffee I really love! Well, I think you would be interested in what I have to say, so go and get yourself a hot cup of coffee you don't even know which country it came from, and listen to what I have to say.
Well, doesn't that first sip give you a sense of elation similar to what you would have when you get that first headrush from a heroin session? That's called a caffeine rush, my friend. Caffeine isn't exactly a prohibited substance, but I do think it's a regulated one. You see, caffeine is highly addictive, and it has the notoriety of coming from the Coca plant. Yes, the same plant where you get cocaine, and, from a more popular story, the carbonated beverage critically acclaimed around the world!
Since you know by now why coffee tends to give you the same effects as what cocaine would give you, I think it would do you good to read on. Drinking coffee, specially the Robusta type, would generally perk you up in a way which would simulate a mild amphetamine dose. It's a stimulant, right, and the term Robusta is what you call the type of tasty coffee that actually has high caffeine content. Well, it's also the cheapest gourmet coffee you could find with enough caffeine to keep you awake for as long as you like. Just keep on sipping a hot cup of this coffee type, that is. Since caffeine is highly addictive, I think I wouldn't have to tell you what to do.
Sunday, April 1. 2007
 Julia's boyfriend dumps her for a popular, pretty, blond cheerleader in their school. Julia was so depressed and sad about what happened to her four-year romantic relationship with Brian. She didn't expect that Brian would fool her and break her heart. In fact, she didn't expect that her bestfriend Jenny would betray her by stealing Brian from her. She found out about the relationship between Brian and Jenny when she saw them enter the cinema. From afar, she saw that the two are holding hands and she decided to follow them, to negate that what her mind is saying (Brian and Jenny have a relationship) is not true. In the small cinema, she saw the two kissing. Julia shuts her eyes; she couldn't bear to watch her boyfriend and her bestfriend betraying her.
As she was walking on the way to her house, her mind keeps on replaying what she saw earlier. She doesn't want to believe what she saw. She is trying to convince herself that it's nothing and that Brian still loves her dearly. Her eyes weren't the only ones weeping, her heart too was weeping; as though it was crushed into pieces.
When Julia arrived at her house, her mother was eating luscious German food. Julia went up to her room. Even though Julia hasn't told her mom about what happened, she has an idea already. Instead of going up to Julia's room, her mother called on zchocolat and ordered their finest chocolates. One of the goals of zchocolat is to give a lasting memory of the chocolate to the clients. All its chocolates are deliciously original and can be order online.
After the mother called up zchocolat and ordered chocolates, she knocks on her daughter's room and when Julia opens the door to check who it was, she found a box of Zchocolat in front of the door and a card that says, "I'm here for you". At the sight of the chocolates and her mother's card, Julia felt better and all her blues went away.
Saturday, March 31. 2007
 I have always been addicted to bittersweet chocolates. Thus, it is no big news that I devour everything that has the said chocolate included in any recipe. Just recently, I was able to taste a delectable dish prepared by my brother's girlfriend. Needless to say, I asked for the recipe of the dessert that is currently a favorite of mine.
Ingredients:
2 cups of confectioner's sugar
1 1/4 cups of all purpose flour
1/8 teaspoon of salt
5/8 cup of melted unsalted butter
6 eggs, white part only
1 tablespoon of heavy cream
1 teaspoon of vanilla extract
1 1/2 teaspoons of light corn syrup
4 ounces of bittersweet chocolate, finely chopped
1/4 cup of unsalted butter
The steps in making this luscious dessert are quite simple. First thing to do is to mix the flour, salt, and confectioner's sugar in a big bowl. Create a well at the center of the mixture. Next, you can add in the egg whites, heavy cream, vanilla, and melted butter. Blend all of them very well. Refrigerate this at least 2 hours; better yet, keep it overnight in the refrigerator. Afterwards, you can grease 2 baking sheets with some vegetable oil spray. You can also use shortening if you want. Make sure the that you preheat the oven at 220 degrees Celscius. A heapful of teaspoon containing dough should be placed on 1 of the baking sheets. Spread the said batter into an oval measuring 6x3 1/2. You can produce 4 ovals in one baking sheet. 6 minutes should be enough to bake the batter, or you can wait until you see that the edges of the cookies are brown in color. The, you can use a spatula to transfer the batter to another clean surface. When rolling the cookie, a chopstick may be used. If you sense that the cookies are stiff, place the cookies back in the oven for 30 seconds. Prepare another baking sheet while the first batch is being baked. Lastly, mix corn syrup, remaining 1/4 cup of butter, and chocolate in a bowl. The bowl should be placed atop simmering water. Stir the mixture until it is smooth. When the chocolate mixture is done, dip the ends of the cookies in it. Set the cookies up on some waxed paper.
Friday, March 30. 2007
 Undoubtedly, the historical Indian culture is one of the most interesting cultures to study. Because of that, I did some research on their culture particularly on their food. What I found out is a recipe that is so easy and so fast to do, the rice noodles.
14 ounces rice noodles
1 teaspoon salt
3 tablespoons vegetable oil
1 teaspoon black mustard seed
2 dried red chile peppers, chopped
4 tablespoons roasted peanuts
3/4 cup shredded or flaked coconut
1/4 cup water
fresh cilantro, for garnish
To start preparing rice noodles, place noodles in a medium size pot and add water, just to cover. Next, put some salt and boil. Then, after boiling 1 to 2 minutes, transfer the noodles to a colander and let cold water run through it for about 3 seconds. Drain the noodles and set aside. Afterwards, heat oil in a wok. When it is warm already, add the mustard seed, chile peppers and lentils and stir-fry until lentils start getting light brown. After that, add peanuts and stir-fry for 10 seconds. Then, stir in coconut and fry it until light brown and add cooked noodles and 1/4 cup water. Allow it to stir over heat for 10 to 20 seconds or until well mixed. Finally, garnish with cilantro and serve.
Thursday, March 29. 2007
 I love trying new dessert recipes. I just saw this in a magazine that also features actress Nicole Kidman and her Academy-award winning peformance for The Hours. I immediately went to a store to buy the ingredients and went back home to cook. Funny it may seem but I really love desserts.
2 cups white sugar
2/3 cup water
1 teaspoon vanilla extract
1 1/3 cups flaked coconut
2 drops red food coloring
To prepare this delicious and sweet dessert, line a 7 x 7 inch pan with parchment or waxed paper. Then in a medium heavy-bottomed saucepan, put sugar and water and heat gently until the sugar is dissolve already. After that, bring to a boil and cook until it reaches 240 degrees F or 120 degrees C on a candy thermometer, or a little syrup dropped in a glass of cold water forms a soft ball. Afterwards, remove from heat and immediately stir in vanilla and coconut. Allow it to stir for 5 to 10 minutes or until mixture begins to thicken. Then, pour half of the mixture into the prepared pan and level the surface with a knife or spatula.
Next, tint the other half of the mixture by stirring in the food coloring and pour the pink mixture on top of other layer, and level the surface. After, press all down firmly with the back of a spoon and allow to harden. If firm already, turn out of the pan and remove the paper and cut into squares with a sharp knife.
Monday, March 26. 2007
 Are you the typ eof person who likes the mixed taste of sourness and sweetness? Then this recipe called Scrunchy Sweet and Sour Chicken is perfect for you. I was vacationing in Spain when I met a chef who taught me how to cook this dish. At first, I cannot master how to blend the two opposing taste but after two weeks of trying, I was able to do it finally.
2 egg yolks
2 tbsp cornstarch
salt and ground black pepper
4 skinless, boneless chicken breast halves, cubed
vegetable oil
For the sweet and sour sauce:
1 onion, sliced
1 small red pepper, cut into 1 inch pieces
1 small orange pepper, cut into 1 inch pieces
1 lb can pineapple cubes in natural juice
1 tbsp cornstarch
2 tbsp tomato ketchup
2 tbsp light soy sauce
1 tbsp white wine vinegar
handful of fresh cilantro leaves, to garnish
To start everything, mix together the egg yolks, with a tbsp of water, the cornstarch, and some salt and pepper. Then, heat 2 inches of oil in a wok or deep frying pan and toss the chicken in the cornstarch mixture and deep-fry in batches for 5 minutes or until crisp and golden. After that, drain on paper towels. Next, empty the oil from the wok to leave a thin coating in the pan and stir-fry the onion and peppers over a high heat for 3 minutes. Then, drain the pineapple cubes add to the pan, and cook for a minute ot two. Reserve the pineapple juice in a container. Afterwards, combine together the cornstarch and a little of the pineapple juice to form a paste, stir in the remaining juice, the ketchup, soy sauce, vinegar, and 1/2 cup water. Then, pour this into the pan and bring to a boil and stir until the mixture thickens. Stir the chicken pieces into the pan. Simmer for 5 minutes until cooked through. Do not forget to check the seasoning then divide between bowls. Finally, scatter the cilantro on top and serve.
Sunday, March 25. 2007
 We only see mushrooms in our surroundings. Some might thought that they are useless except for their biological purposes. However, there are mushrooms that can be eaten by humans. Accordingly, mushrooms have an array of flavors, aromas, and textures. From mushrooms, this soup will definitely suit your taste and will brighten up your day. This soup showcases the amazing taste of wild mushrooms. This taste creates a very interesting flavor that is comforting and at the same time delicious.
1 large shallot, peeled and sliced thin
8 Ounces Porcini Mushrooms, sliced
8 Ounces Chanterelle Mushrooms, sliced
8 Ounces Oyster Mushrooms, sliced
2 Quarts Chicken Stock
1 Pound Yukon Potatoes, peeled and diced large
2 Tablespoons Fresh Thyme, chopped
2 Tablespoons Butter, unsalted
1 Teaspoon Fresh Oregano, chopped
1/2 Cup Madeira
1/2 Cup Heavy Cream
Salt and Pepper
To begin, put the butter to a large heavy pot and melt over medium heat. Then, add the shallots and cook or for about 5 minutes or until they are soft. Next, add the mushrooms and cook for another 5 to 7 minutes. After that, you can now add the stock, potatoes, thyme, and oregano. Have it boiled, then simmer and cook for about 15 minutes.
Next to that, puree the mixture in a food processor or a blender and return to the pot. Then, stir in the Madeira and add salt and pepper. Finally, stir in the heavy cream just before serving. Now your wild mushroom soup is ready. Enjoy it with the whole family.
Saturday, March 24. 2007
Lemon Meringue is a perfect dessert for the whole family. This recipe is divided into two main steps, making the lemon filling and doing the meringue toppings.
Lemon Filling:
4 egg yolks (reserve whites for meringue)
1/3 cup cornstarch
1 1/2 cups water
1 1/3 cups sugar
1/4 teaspoon salt
3 tablespoons butter
1/2 cup lemon juice
1 tablespoon finely grated lemon zest
1 (9-inch) pre-baked pie shell
1 recipe Meringue, recipe follows
Meringue Topping:
4 egg whites
1 pinch cream of tartar
2 tablespoons sugar
For lemon filling, we have to adjust the oven rack to the middle position. Then preheat the oven up to 375 degrees F. Next, whisk the egg yolks in a medium size bowl and set aside. Afterwards, combine cornstarch, water, salt and sugar in a medium pan. Then, turn the heat on medium, stir frequently and bring mixture to a boil. Let it boil for 1 minute and remove from heat. Now, it is time to add hot mixture to egg yolks and stir until you have added at least half of the mixture.
Then, you have to return the egg mixture to saucepan, turn heat down to low and cook and stir for 1 more minute. Again, remove it from heat and gently stir in butter, lemon juice, and zest until well combined. Next, pour mixture into pie shell and top with meringue while filling is still hot. Make sure that meringue completely covers filling and that it goes right up to the edge of the crust. Then, bake it for 10 to 12 minutes or until meringue is golden. Afterwards, remove it from the oven and cool on a wire rack. It is recommended that slicing muct be done if the pie is cooled completely.
For meringue toppings, you have to place the egg whites and cream of tartar in the bowl of a stand mixer fitted with the whisk attachment. Then, beat egg whites until soft peaks form and then gradually add sugar and continue beating until stiff peaks form, approximately 1 to 2 minutes.
Friday, March 23. 2007
 Sometimes we just love chocolates. We just care on its taste and its price that we tend to forget to at least know who manufacture that chocolate. Now, are you curious to know what is the world's largest chocolate company? Previously known as the Hershey Foods Corporation, now The Hershey Company or simply Hershey's is the largest chocolate manufacturer with its headquarters located in Hershey, Pennsylvania. Milton Hershey founded this company as the Hershey Chocolate Company in 1894, a subsidiary of Lancaster Caramel Company. Considered as one of the oldest chocolate company in the United States, Hershey's chocolates are being distributed not only in US but also in different parts of the world. Hershey's is also considered as an icon for its chocolate bar.
Not known to many, aside from making the best chocolates in the world, Hershey's also engages in charity works. The company maintains the Milton Hershey School and Milton Hershey Medical Center. It also founded Hersheypark, which was initially built as an amusement park for Hershey's workers' children. It also sponsors the Elizabethtown College Honors Program. I hope this company serves also as an inspiration for other companies. The true success of a company not only lies on its capability of giving the best service for its customers, it also involves providing help for those unfortunate people in our society.
Thursday, March 22. 2007
 So you think only fancy restaurants have the right to make your favorite dish? Wrong. Even rice lovers out there could rejoice at the prospect of creating their very own gourmet rice at the comfort of their nice homes. Trust me, there is no way you would get it wrong because it is too easy.
Rice is an excellent alternative for the pasta or any kind of carbohydrate dish. Gourmet restaurants are known to be an expert in making different variants of rice. This includes Rice Pilaf, which you could easily cook for your friends.
Ingredients:
-1/2 oz. butter
-2 shallots (chopped, of course)
-half celery stick (that's chopped)
-1 tbsp. fresh basil
-1 tbsp. fresh parsley
-1/4 tsp. cayenne
-7 oz. rinsed rice (long grain)
-13 oz. chicken stock (heated one)
-salt
-pepper
While preheating oven to 180 degrees Celsius, cook butter, shallots, and celery in casserole over medium heat. Add the seasonings and after 3 minutes, put the rice into the casserole and mix with salt and pepper. Cook until the rice gets sticky, then pour the chicken stock. Stir occasionally and let mixture boil. Cover and finish cooking in oven for 18 minutes. Now, you can be proud of yourself for cooking up a healthy and tasty gourmet rice.
Monday, March 19. 2007
 Just when I thought that people diagnosed with diabetes, in order to religiously follow a strict diabetic diet, are not allowed to savor sumptuous gourmet dishes, came a gourmet book dedicated solely to our diabetic gourmet lovers. It was released two years ago, and since the day it appeared on bookstores, I began hearing diabetic people delighted about the book's concern for them.
By encouraging diabetes patients to allow themselves eat healthier meals, the book also captured the attention of health experts. The book contains two hundred original recipes by the authors. Each recipe is guaranteed easy-to-prepare, nutritious, and equally delectable with those found in gourmet restaurants' menu. Among the exquisite cuisines are banana and cream pie, veal piccata, pot roast, potato skins, peanut butter flavored cookies, pecan waffles, macaroni with cheese, and so much more.
The book makes it possible for diabetic people to enjoy eating gourmet dishes to the fullest. Although some of the recipes require sugar and cream, we are guaranteed that they do not gravely affect diabetes diet. If you ask me, this book effectively explains to us that not all that is sweet is bad for diabetics. In fact, the recipes help us maintain a balanced diet because their main ingredients are derived from fish, poultry, fruits and vegetables.
Sunday, March 18. 2007
 Here is a book that will show you just how easy meal preparations could be without the hassle of cooking. It is authored by Miss Nomi Shannon and contains recipes with nothing but natural ingredients which are not only nutritious, but invigorate the body as well. She created the book to impart her knowledge about raw foods which she learned because of the many health problems she's been diagnosed of. I believe that this is a unique approach to gourmet cooking and I am sure many gourmet food lovers will fall in love with it.
The idea behind no-cook recipes is to invigorate the bodily systems. It as also safe to say that engaging in a raw foods diet helps in the gradual detoxification process. Although preparing no-cook foods sound a bit odd, the author said that it will let us spend lesser time in the kitchen. She offers recipes for soups juices, salads, entrees, desserts, and sauces.
The bottom line of Shannon's gourmet book is simplicity. The ingredients for her recipes are very easy to find and since there's no need for cooking appliances, the book requires nothing but refrigerator for storage of vegetables, nuts, and fruits. Also, alongside the recipes are healthful notes about the benefits we could get from them.
Saturday, March 17. 2007
 Andalusia is a region in Spain where sherry manzanilla, fino, amontillado, and oloroso are made. In other words, we can have a wine feast in Andalusia. Seriously, the region produces as much wine as any other cities in Europe. Only, we do not usually find them in gourmet restaurants because maybe they are meant to be drunk singly. I bet, that's the best way to enjoy their extraordinary taste.
Sherry is made by adding distilled grape wine to ordinary wine prior the aging process. On the other hand, manzanilla and fino are younger sherries. They are crispier, lighter, and contains more acid. Lastly, the oloroso and amontillado are older sherries. They appear darker, mellower, but richer. Connoisseurs say they have nutty flavor and are sweeter.
I discovered such wines one time when I have been to the city of Granada in Andalusia. Here, I learned of the famous names regarded as the best wines and winemakers in the region. One of which is the Ximenez regarded as dessert fortified sherry. It's texture resembles that of honey and is very delicious. There is also Montillas whose name is already famed during ancient times. It has large quantity of sugar that helps pack the alcohol thus alcohol is not included in its recipe.
Friday, March 16. 2007
 I still can't get enough of the 2006 World Gourmet Summit that encourages chefs to engage in culinary skills development. Let me introduce you to the finalists and the stars of the title for Chef of the Year. The said award is given to the individual involved in operating a Singaporean restaurant. To qualify for this title, the contender must be consistent in his art while providing superior restaurant experiences.
The finalists were chef Chiarini and chef Bompard. Chiarini is an extensively experienced chef who worked in Tokyo and Paris hotels. He is hailed among the forty world-renowned chefs and even authored a pasta book. On the other hand, Bompard already won two five-star awards. He also worked in Paris , in Cannes, and in Burgundy. He is known for his adroitness in blending Burgundy expertise and French dishes to fit the warm climate in Singapore.
Finally, the title-holder of the Saint Pellegrini award is chef Stroobant. He is known for his innovations when it comes to designing the menu. He focuses on the four kinds of seasons. He is very particular with preparing seasonal cuisines that tickle the taste buds of the customers. Stroobant studied under the supervision of master chefs. In 2003, he established S.Pierre, his own restaurant.
Thursday, March 15. 2007
 Everybody loves cakes. Don't you agree? In fact, a richly flavored recipe never fails to allure anyone who looks at it. A sweet and attractive looking cake always makes people want to have a slice of it. So what makes cakes so attractive that even a diabetic would sometimes sneak for a bite or two? What's the secret in baking cakes?
Well, baking a cake is just like cooking other recipes. Of course, you have to use the best materials and ingredients. Yes, none but the best! Another is the process of mixing and baking. These two elements are very important in getting a good output. Mixing the batter requires a lot of patience on your part. You should not hurry doing the steps. Instead, do them well and your efforts would be rewarded. When you are learning the art of baking, don't be discouraged after producing hard lumps during your initial tries. Try and try until you get it perfect.
Although the best ingredients are necessary in baking, the result depends more on how a person makes use of them. For, two people can use the same ingredients and tools and yet produce the opposite result. Baking cake is all about passion and patience. They always bring nice rewards in the end.
Monday, March 12. 2007
 Four years ago Food Factory opened in India. Its goal is to serve Italian cuisines at prices comparable to that of fast food chains. This almost sounded impossible. Just imagine Italian Gourmet dishes sold in Indian hotels at cheeseburger prices. But it succeeded in doing so, and up to this date, the Factory serves quality gourmet fast foods.
The humble beginnings of the Factory could be traced in Mumbai. When the idea was first presented to the public, its impact to consumers was astounding. Since then, aside from gourmet dishes, the Factory opened its doors to the idea of including pastas, sandwiches, soups, juices, desserts, appetizers, salads, and flavorful Italian coffees. These are served by restaurants that offer quick services. What's good about this is that the prices are affordable while the quality of food is Italian. On the other hand, there are also cuisines dedicated to Indian gastronomy. Vegetarians will find a lot of veggie dishes on the menu at, of course, affordable price.
As the sales of the Factory increased it expanded and accumulated partnerships from food companies within and outside India. The popularity of the Factory has already reached the point wherein it was compelled to open franchises. This concept, simply put, gives a potential investor or partner the opportunity to have his own restaurant.
Sunday, March 11. 2007
 Things are getting better for gourmet dishes. If we are accustomed in having gourmet cuisines at hotel restaurants or famous gourmet diners, then we are missing the delightful experiences of savoring gourmet fast foods. I know that you won't expect a burger or pizza on the menu, but things have changed. Now, pizza is regarded as a gourmet dish.
The latest trends in gourmet pizzas could be seen at Garlic Jim's. According to Dwayne Northrop, consumers are already becoming accustomed to up-scale fast food, thus it is high time that fast food operators take hold of the advantage and develop more sophisticated cuisines. At least, fast food chains can alter the belief that fast foods are bad for the health because of their high cholesterol content.
Pizza is an all time favorite, no doubt about that. I am glad that Garlic Jim took the step in promoting high quality, healthy, and delicious pizzas. I just wonder if the menu includes smoked salmon pizza because according to the press release, Garlic Jim has seafood pizzas. I hope that more and more consumers will patronage Garlic Jim stores. I cannot wait to experience gourmet pizza at its best!
Saturday, March 10. 2007
 Almost two months have passed since the Gourmet Summit was held in Singapore. It just pains me that I have not been there to witness this most prestigious celebration of gourmet excellence. But I was not surprised to learn that El Bulli won as the best gourmet restaurant.
Anyway, I was after the participating wineries in the said summit. I was not looking for a specific brand. I just wanted to know who among the thousands of vintners from all parts of the globe will join the summit. The brands listed on the website were real fine ones. I was not at all startled to find the wine brands from Bordeaux, the French wine district. Included in the list are Estournel, Figeac, Martray from Burgundy, Faiveley from Burgundy, Gros from Burgundy, and Sandrone from Italy.
I wonder if I will get to see the some brands next year. But I hope that other wine connoisseur will make it to the event. I believe that the summit is perfect avenue to promote gourmet wines and, of course, gourmet recipes. I would like to see new connoisseurs. I am pretty sure that some of them are just waiting for the right time to come out in the open. Wine makers are very patient enough to endure time.
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Gourmet Food Comments
Sat, 21.10.2006 13:42
One of my most memorable trips to Europe is my college trip in Florence, Italy. I always dream of going to this place [...]
Fri, 20.10.2006 08:07
When you tour around the city of Vienna, you'll surely conclude that the city has wide and lively selections of cultural [...]
Fri, 20.10.2006 06:50
Your tip about dining in restaurants is really swell. You get to taste the most expenive and deliciosu wine in that [...]
Fri, 20.10.2006 06:49
Wines in Europe taste really good. However, most wines are really expensive.
Thu, 19.10.2006 14:07
A lot of people keep asking me why I bought a simple gadget for my mp3 player when I can use the money to buy other [...]
Wed, 18.10.2006 11:59
Use 1/2 cup sugar and mix it with 2/3 cup water with stirred cornstarch and pineapple. For 4 to 5 minutes, place it on [...]
Sun, 15.10.2006 17:55
Preheat oven to 350 degrees then grease the cookie sheets. Beat eggs and mix sugar in a large bowl until thick and [...]
Thu, 12.10.2006 17:12
I'm like a mouse, I always crave for cheese. Any kind and sort of cheese will please my palate and satisfy my desires. [...]
Thu, 12.10.2006 09:45
After a tour around the Italian city, I was tired and starving. I was in a mood to sip on a hot soup so I went to a [...]
Sun, 08.10.2006 15:15
I'm like a mouse, I always crave for cheese. Any kind and sort of cheese will please my palate and satisfy my desires. [...]
Sat, 07.10.2006 14:37
I think there are also pork tenderloin that is available in grocers that has the same fat levels as before. With this, [...]
Sat, 07.10.2006 14:37
I think it is leaner than what pork was back then. Thanks to modern agricultural science, we now have an alternative to [...]
Sat, 07.10.2006 14:25
At the start of your bass-fishing venture, you should have the damnest lures in a precious tacklebox. This is in case [...]
Fri, 06.10.2006 06:31
Saving on your actual energy bills is a good option since you just might have enough cash left to treat yourself to good [...]
Thu, 05.10.2006 13:35
I would choose a plump chicken meal over several fish treats anytime, you know. But it would be a different thing if [...]