It was a very nice experience, 2 days with polish TV. It was fun, interesting, different than anything I have done before and definitely worth repeating!!!!!!
Tuesday, 29 May 2007
Monday, 23 April 2007
The power of Cheese
I love cheese!!!!YAMMY!!! What’s good about cheese these days is that we don’t have to travel in order to try them all!! Luckily Brussels is full of cheese shops where you can find what you look for. Hopefully this little guide will help you to learn about what is there to find on the cheese market. First advice: for improvements in flavor and texture, it is widely advised that cheeses be allowed to warm up to room temperature before eating. It’s also good to know that as a general rule, the harder the cheese, the longer it will remain fresh. Nevertheless cheese will continue to ripen, no matter how carefully it is stored. Hard cheeses can generally keep for several months, whereas softer cheeses will keep from one to three weeks after opening, if stored in an air-tight container.
It took me some time to figure out how I should introduce the wonder of cheese to you…but finally I decided to go by a country. Let’s start with Belgium.
Bouquet des Moines is made from pasteurized cow's milk, and is produced in the east of Belgium, at the Abbey du Val-Dieu, in the Pays de Herve. It is a small local Belgian gourmet cheese with a flowery-rind crust and a soft interior. Deliciously creamy just under the rind, the cheese gradually matures towards its centre and displays a unique shape unlike any other. This cheese is also extremely versatile: eat it grilled, melted or fresh from the cheese platter. A very popular Belgian delight that is worth trying....
Brugse Blomme is a round gourmet cheese that has a light red-orange rind, is soft and creamy and finishes with a 'spicy' taste. This fine Belgian gourmet cheese is also sold under the name Fleuron de Bruges. Brugse Blomme is soft to the touch and tastes soft as well. This gourmet cheese is made from cow's milk and is rightly admired in Belgium, certainly a deserved addition to any Belgian gourmet cheese tasting....
The Chimay Grand classique is a semi-hard pressed gourmet cheese. After maturing for four weeks, the gourmet cheese becomes creamy with a fine taste of good, fresh, milk; a very complete classic flavor. Since 1876, the Trappist monks of Scourmont have known the secrets of making this semi-hard cheese made from good milk from their farm. Today, Chimay cheese is made exclusively with regional milk and the Trappist monks have modernized their production equipment…
Echte Loo is a medium hard Belgian cheese, made according to an old recipe of the Fathers of the old Abbey Lo. Echte Loo is a Trappist-type cheese with an easy to recognize black 'rind'. This Belgian gourmet cheese is a full cream cheese that has a particular interesting taste that is also noticeable in its aroma. Beer and wine are good accompaniments of this snack cheese. Enjoy this delightful Belgian gourmet cheese with a Belgian beer or any strong red wine....
Exquis is a cheese with a very spicy taste that is the result of 8 weeks maturation in cellars. This Belgium cheese is made in the area of Herve, the Eastern part of Belgium, bordered by The Netherlands and Germany. The Belgians consider this part of the country their 'Normandy'. The square form and the warm brick color of the cheese is characteristic for the Herve area. The characteristic flavor of the cheese is a perfect match with sweet flavors such as pears, apples, figs and white wine such as Gewurztraminer....
La Ramée is a medium-hard traditionally-made Belgian cheese, with an incomparable smoothness and unique taste. The cheese is washed with "La Ramée" beer during its production. This gourmet cheese has a medium soft paste with an aroma of malt of the La Ramée beer; a distinct sharp-bitter beer flavor. It is worth trying!...
Limburger is creamery, washed-rind cheese. The smooth, sticky, washed rind is reddish-brown with corrugated ridges. The yellow interior hints at sweetness but the taste is spicy and aromatic, almost meaty…
Orval is an excellent Belgian gourmet cheese made by Orval Cistercian Trappist Abbey in Villers-devant-Orval, located in the Gaume region of Belgium. Made in an Abbey originally founded in 1132, Orval is produced using the full cream pasteurized milk local to the Gaume region…
Passendale may be the best known Flemish Belgian cheese. It is a creamy, semi-soft cheese; it has a firm and damp consistency, with very small and irregular holes. It has a round shape. The flavor is mild and creamy and the crust can be eaten. You can drink anything with the Passendale cheese, as long as it is not too strong that it overpowers the cheese flavor....
Père Joseph is an aromatic cheese from Belgium. This gourmet cheese is a popular dessert cheese in Northern Europe. It has a strong aroma, almost as strong as Limburger cheese. Each wheel of Père Joseph sits for over a month in a ripening cave before a brown paraffin rind is applied to stem the aging process. Père Joseph is a cheese that melts well, and adds a lot of flavor to the foods to which you apply it. This gourmet cheese has a creamy, satiny body that is slightly salty and a bit sharp....
I have a little dilemma what cheese should I be writing about now....I think I will be a bit selfish and write about the cheese that can be found and associated with Greece. Why do I want to do that? Well, soon I will be gone for a long deserved vacation and the country I will visit during my break is.....GREECE!! I thought it will be good to know what can I expect and what will I be able to find there...
....So...Let's not start with Greek obvious choice number 1, Feta...we will get there, no worries:))
Anthotyros is a traditional, unpasteurized, cheese made from sheep's and/or goat's whey with the addition of milk. The cheese is dry and white. It is eaten for breakfast with honey and fruit, in savoury dishes with oil, tomato and wild herbs, ideal for spaghetti dishes. This cheese has been made for centuries. Its name ("flower cheese") comes from the aroma and flavor, carrying the hint of wild herbs. Smooth, hard and moist, the cheese has a fine, crumbly texture.
In Greek cuisine, Feta is a curd cheese in brine. It is traditionally made from goat's and/or sheep's milk. It is commonly produced in blocks, and has a slightly grainy texture. It is used as a table cheese, as well as in salads and in baking. Feta can range from soft to semi-hard, with a tangy, salty flavor that can range from mild to sharp. The average (per capita) annual consumption of Feta in Greece is more than 12 Kg!! Feta is manufactured mainly in mountainous and semi- mountainous regions of Greece.
Formaella of Parnassos is traditional Greek cheese. It is manufactured from sheep’s or goat’s milk or mixtures, in the region of Arachova at the foot of the Parnassos mountain. It is a hard cheese with piquant taste and rich flavour which is consumed as table cheese after ripening for at least for 3 months. It is also consumed fresh as “saganaki” (shallow-fried cheese).
Galotyri is one of the oldest traditional cheese of Greece. It is manufactured from ewe’s or goat’s milk or mixtures in the regions of Epirus and Thessalia. It has a soft and spreadable texture with sourish and very pleasant refreshing taste and is consumed as table cheese.
Kasseri, a medium hard yellow cheese made from sheep or goat milk. It is consumed as table cheese or used in the preparation of pizza.
Kefalograviera is one of the newer Greek cheeses. Production was started in the 1960s and it has quickly become a favorite table cheese. The taste of this hard cheese is salty. It is made from sheep's milk. It is mainly served as a table cheese (appetizer, meze), kefalograviera can also be used in saganaki (fried cheese), as a roasted cheese, or grated.
Kefalotiri is considered the ancestor of many hard Greek cheeses. It has a salty and piquant taste and a unique rich aroma which is obtained after ripening for at least 3 months. It is consumed as table cheese, grated cheese, in cheese-pastries and as saganaki (shallow-fried cheese).
Kopanisti is exclusively manufactured in Cyclades islands from ewe’s, cow’s or goat’s milk or mixtures. The main characteristics of Kopanisti are the intense salty and piquant taste and the soft texture and rich flavour which approaches that of Roquefort. It is consumed as table cheese, in cheese-pastries and as a snack with wine and ouzo.
Ladotiri of MITILINI is traditional Greek cheese exclusively manufactured in Mitilini island from ewe’s milk or mixture of it with goat’s milk. It is ripened for at least 3 months and is also known with the name “Kefalaki” (small head) due to its particular shape. The main characteristic of this traditional cheese is that is preserved in olive oil and this is the reason why is called Ladotiri (ladi=olive oil, tiri=cheese). It has strong flavour, hard texture with slightly salty taste and is mainly consumed as table cheese.
Mizithra has been manufactured in Greece for thousands of years and is considered the ancestor of all Greek whey cheeses. Mizithra is manufactured from whey derived from ewe’s, goats’ or cows’ milk or mixtures of milks in the regions of Macedonia, Thrace, Thessalia, Sterea Hellas, Peloponissos, Ionian islands, Aegean island and Crete island. There are two types of Mizithra; Fresh Mizithra which is unsalted or slightly salted and consumed a few hours or days after its manufacture and Dried Mizithra which is salted, dried and consumed as grated cheese.
Let's talk about a beautiful french cheese.....
It took me some time to figure out how I should introduce the wonder of cheese to you…but finally I decided to go by a country. Let’s start with Belgium.
Bouquet des Moines is made from pasteurized cow's milk, and is produced in the east of Belgium, at the Abbey du Val-Dieu, in the Pays de Herve. It is a small local Belgian gourmet cheese with a flowery-rind crust and a soft interior. Deliciously creamy just under the rind, the cheese gradually matures towards its centre and displays a unique shape unlike any other. This cheese is also extremely versatile: eat it grilled, melted or fresh from the cheese platter. A very popular Belgian delight that is worth trying....
Brugse Blomme is a round gourmet cheese that has a light red-orange rind, is soft and creamy and finishes with a 'spicy' taste. This fine Belgian gourmet cheese is also sold under the name Fleuron de Bruges. Brugse Blomme is soft to the touch and tastes soft as well. This gourmet cheese is made from cow's milk and is rightly admired in Belgium, certainly a deserved addition to any Belgian gourmet cheese tasting....
The Chimay Grand classique is a semi-hard pressed gourmet cheese. After maturing for four weeks, the gourmet cheese becomes creamy with a fine taste of good, fresh, milk; a very complete classic flavor. Since 1876, the Trappist monks of Scourmont have known the secrets of making this semi-hard cheese made from good milk from their farm. Today, Chimay cheese is made exclusively with regional milk and the Trappist monks have modernized their production equipment…
Echte Loo is a medium hard Belgian cheese, made according to an old recipe of the Fathers of the old Abbey Lo. Echte Loo is a Trappist-type cheese with an easy to recognize black 'rind'. This Belgian gourmet cheese is a full cream cheese that has a particular interesting taste that is also noticeable in its aroma. Beer and wine are good accompaniments of this snack cheese. Enjoy this delightful Belgian gourmet cheese with a Belgian beer or any strong red wine....
Exquis is a cheese with a very spicy taste that is the result of 8 weeks maturation in cellars. This Belgium cheese is made in the area of Herve, the Eastern part of Belgium, bordered by The Netherlands and Germany. The Belgians consider this part of the country their 'Normandy'. The square form and the warm brick color of the cheese is characteristic for the Herve area. The characteristic flavor of the cheese is a perfect match with sweet flavors such as pears, apples, figs and white wine such as Gewurztraminer....
La Ramée is a medium-hard traditionally-made Belgian cheese, with an incomparable smoothness and unique taste. The cheese is washed with "La Ramée" beer during its production. This gourmet cheese has a medium soft paste with an aroma of malt of the La Ramée beer; a distinct sharp-bitter beer flavor. It is worth trying!...
Limburger is creamery, washed-rind cheese. The smooth, sticky, washed rind is reddish-brown with corrugated ridges. The yellow interior hints at sweetness but the taste is spicy and aromatic, almost meaty…
Orval is an excellent Belgian gourmet cheese made by Orval Cistercian Trappist Abbey in Villers-devant-Orval, located in the Gaume region of Belgium. Made in an Abbey originally founded in 1132, Orval is produced using the full cream pasteurized milk local to the Gaume region…
Passendale may be the best known Flemish Belgian cheese. It is a creamy, semi-soft cheese; it has a firm and damp consistency, with very small and irregular holes. It has a round shape. The flavor is mild and creamy and the crust can be eaten. You can drink anything with the Passendale cheese, as long as it is not too strong that it overpowers the cheese flavor....
Père Joseph is an aromatic cheese from Belgium. This gourmet cheese is a popular dessert cheese in Northern Europe. It has a strong aroma, almost as strong as Limburger cheese. Each wheel of Père Joseph sits for over a month in a ripening cave before a brown paraffin rind is applied to stem the aging process. Père Joseph is a cheese that melts well, and adds a lot of flavor to the foods to which you apply it. This gourmet cheese has a creamy, satiny body that is slightly salty and a bit sharp....
I have a little dilemma what cheese should I be writing about now....I think I will be a bit selfish and write about the cheese that can be found and associated with Greece. Why do I want to do that? Well, soon I will be gone for a long deserved vacation and the country I will visit during my break is.....GREECE!! I thought it will be good to know what can I expect and what will I be able to find there...
....So...Let's not start with Greek obvious choice number 1, Feta...we will get there, no worries:))
Anthotyros is a traditional, unpasteurized, cheese made from sheep's and/or goat's whey with the addition of milk. The cheese is dry and white. It is eaten for breakfast with honey and fruit, in savoury dishes with oil, tomato and wild herbs, ideal for spaghetti dishes. This cheese has been made for centuries. Its name ("flower cheese") comes from the aroma and flavor, carrying the hint of wild herbs. Smooth, hard and moist, the cheese has a fine, crumbly texture.
In Greek cuisine, Feta is a curd cheese in brine. It is traditionally made from goat's and/or sheep's milk. It is commonly produced in blocks, and has a slightly grainy texture. It is used as a table cheese, as well as in salads and in baking. Feta can range from soft to semi-hard, with a tangy, salty flavor that can range from mild to sharp. The average (per capita) annual consumption of Feta in Greece is more than 12 Kg!! Feta is manufactured mainly in mountainous and semi- mountainous regions of Greece.
Formaella of Parnassos is traditional Greek cheese. It is manufactured from sheep’s or goat’s milk or mixtures, in the region of Arachova at the foot of the Parnassos mountain. It is a hard cheese with piquant taste and rich flavour which is consumed as table cheese after ripening for at least for 3 months. It is also consumed fresh as “saganaki” (shallow-fried cheese).
Galotyri is one of the oldest traditional cheese of Greece. It is manufactured from ewe’s or goat’s milk or mixtures in the regions of Epirus and Thessalia. It has a soft and spreadable texture with sourish and very pleasant refreshing taste and is consumed as table cheese.
Kasseri, a medium hard yellow cheese made from sheep or goat milk. It is consumed as table cheese or used in the preparation of pizza.
Kefalograviera is one of the newer Greek cheeses. Production was started in the 1960s and it has quickly become a favorite table cheese. The taste of this hard cheese is salty. It is made from sheep's milk. It is mainly served as a table cheese (appetizer, meze), kefalograviera can also be used in saganaki (fried cheese), as a roasted cheese, or grated.
Kefalotiri is considered the ancestor of many hard Greek cheeses. It has a salty and piquant taste and a unique rich aroma which is obtained after ripening for at least 3 months. It is consumed as table cheese, grated cheese, in cheese-pastries and as saganaki (shallow-fried cheese).
Kopanisti is exclusively manufactured in Cyclades islands from ewe’s, cow’s or goat’s milk or mixtures. The main characteristics of Kopanisti are the intense salty and piquant taste and the soft texture and rich flavour which approaches that of Roquefort. It is consumed as table cheese, in cheese-pastries and as a snack with wine and ouzo.
Ladotiri of MITILINI is traditional Greek cheese exclusively manufactured in Mitilini island from ewe’s milk or mixture of it with goat’s milk. It is ripened for at least 3 months and is also known with the name “Kefalaki” (small head) due to its particular shape. The main characteristic of this traditional cheese is that is preserved in olive oil and this is the reason why is called Ladotiri (ladi=olive oil, tiri=cheese). It has strong flavour, hard texture with slightly salty taste and is mainly consumed as table cheese.
Mizithra has been manufactured in Greece for thousands of years and is considered the ancestor of all Greek whey cheeses. Mizithra is manufactured from whey derived from ewe’s, goats’ or cows’ milk or mixtures of milks in the regions of Macedonia, Thrace, Thessalia, Sterea Hellas, Peloponissos, Ionian islands, Aegean island and Crete island. There are two types of Mizithra; Fresh Mizithra which is unsalted or slightly salted and consumed a few hours or days after its manufacture and Dried Mizithra which is salted, dried and consumed as grated cheese.
Let's talk about a beautiful french cheese.....
KamaYammy Wine Escape
There are thousands of different kinds of wine available for sale. It would be probably enough to have a different wine every day till the rest of our life; it would not be a bad life style but the question is would our liver survive that challenge??
It is very important while tasting the wine to trust your first instinct and speak your mind. The great thing about the wine is that you don’t have to know a lot about it to drink and enjoy it. Most wine drinkers don’t know much about wine which does not prevent them from appreciating it. It is also very important to know that the wine subject is so huge that it is simply impossible to know everything about it. Therefore, there is nothing more to do than accept it and get on with drinking it.
Wine Survival (essential things to know about the wine):
Wine has the power to bring people together in a relaxed yet sophisticated style. Consequently, opening and consuming wine, whether you are doing so at home or in a restaurant, comes with its own dining etiquette. Knowing wine etiquette is very important for being the perfect host and demonstrating a level of culture and class!
When it comes to ordering wine in the restaurant one might feel confused, embarrassed and lost. There is always the option of asking your waiter for his suggestion on the wine but there is nothing more satisfying than using your personal taste and knowledge in choosing your bottle of wine.
The wine lists in the restaurants can be endless so first decide on white versus red. Try to choose the wine that compliments your food (to simplify; whites with lighter foods like grilled chicken, fish or salads, big reds with steaks or heavy red sauces and lighter, fruitier reds with anything else)
If you are up for nice dinner, skip the house wine unless you are familiar with the house wine of the certain restaurant.
It could also be a good idea to go with a wine from the same region as the restaurant's food specialty. A good Italian restaurant, for instance, should have a solid selection of Italian wines.
Once the wine arrives at the table there are a number of things you need to check before asking the waiter to pour.
Firstly, make sure the wine the waiter is holding is in fact the wine you ordered. Your bottle cannot be open. It’s also very important to check the temperature of the bottle. Whites have to be chilled and reds have to be served at room temperature. In case your bottle of white wine isn’t cold enough allow it to sit on ice for a while and if it’s too cold allow it to be in room temperature for about 10min. It is rather important to do that if you want your wine to be at its best!
Now it would be the time to open the bottle, first check the cork if it’s not dried out and cracked. Wait till the waiter pours some wine in your glass, take a good sniff in order to be sure that the wine doesn’t have odours, which should not be there. If the smell is good, go ahead and taste it. If the taste is fine acknowledge this fact to the waiter and start your fine evening.
There is yet another thing that you should know, what to do in case your wine does not taste the way it’s supposed to? Well, you have the right to send it back. Nevertheless sending the wine back is even harder than ordering it. All you have to do is to remember that you are paying quite an amount of money for that bottle so the least you can expect is for the wine to taste good. So without getting angry just ask nicely for the bottle to be replaced.
Throughout your meal the waiter should refill your glass, nevertheless in case that your glass runs empty and there is no chance for the waiter to show up, you can feel free to pour more yourself.
It’s also good to know about the alternative wine closures:
Cork has been used to seal wine in bottles for centuries. However, extensive research has shown that cork is responsible for some rather unacceptable process of spoiling the wine. Some now view cork as a less than ideal solution for keeping wine in a bottle free from the damaging effects of germs and oxygen. Please learn about two fairly known and popular methods:
Synthetic corks are made from plastic compounds that are design to look and "pop" like natural cork. Disadvantages to synthetic corks include difficulty in extracting them from the bottle and lack of ease in trying to use the plastic cork to reseal the wine.
Screwcaps are closures made from tin or aluminum material. They are the predominant closure used by New Zealand winieries,which aims at promoting the use of screwcaps instead of cork. Screwcaps form a tighter seal and can keep out oxygen for a longer period of time than natural cork. These benefits aid in maintaining the wine's overall quality and aging potential. Some studies show that apart from protecting against cork taint, screwcaps are also beneficial in the ageing of wine, particularly preserving the aromatic freshness.
Despite these positives for the wine industry and consumers, a disadvantage of screwcaps according to wine experts is that "consumers still perceive screwcaps as being for ‘cheap’ wines (regardless of the price tag)”. In my opinion, slowly but surely, screwcaps are making their way through in the wine world, nevertheless there still are consumers that are rejecting the idea of using screwcaps for their fine wine.
Wine & Food
It can be a tricky task to pick the perfect wine to accompany your food. The well paired wine should bring out the flavours of the food as well as the other way around; food that you are serving should taste better with the wine you picked than without wine at all. Nevertheless wine apart from being served with the food can also be drunk before and after the meal or simply by itself. If you want a red wine before food, drink it a little cooler than normal, since a cooler temperature can mask some of the acidity. A red too high in tannins may be too strong to have before dinner. On the other hand, if beginning with the white wine it’s better to serve a bit warmer than normally. Sweet wines are also a good choice because their flavours can stand on their own without food. Similarly, dry wines help to stimulate the appetite. A fun alternative could be a light sparkling wine.
There are of course rules in pairing wine and food, but don’t be afraid to band them to your liking. Although, when you are organising a dinner party it’s better to stay on the safe side and go for the combinations that are suggested widely and proven to be favourable among wine lovers. The wine can make or break the meal.
Some suggested wine & food pairings:
WHITE WINES:
Chardonnay: It is a good match with strong cheese, shellfish, seafood, poultry, pork and veal. Apart from that chardonnay can be served with white creamy sauces. It would be better to avoid serving chardonnay with a very spicy food. Chardonnay is the primary white wine grape of the Bourgogne. It is also among the most popular white wines in Australia and New Zealand. The trend has been for many regions in Australia and New Zealand to produce unblended Chardonnay wines rich in flavours of citrus and melon and temperate fruits, with or without the added complexity of oak. Part of the attraction of Chardonnay, for wine makers and lovers alike, is its versatility. Without oak, Chardonnay generally produces a soft wine, often with fruity flavors. When aged with oak, Chardonnay can acquire a smokey, vanilla, caramel, and butter aroma. The origin of the oak - either French or American - will affect the final flavor, along with the degree to which any oak barrels were toasted.
Chenin Blanc: It can be served as an aperitif. It also goes well with mild cheese, shellfish and poultry. Chenin blanc (or simply Chenin) is a particularly versatile grape. Its high acidity means it can be used to make everything from sparkling wines to well-balanced dessert wines, although it can produce very bland, neutral wines if the vine's natural vigour is not controlled.
Gewurztraminer: It goes good with mild cheese and light seafood. You can also serve it with pork, ham as well as with dessert. It is classified as an aromatic and spicy wine grape. It is possible to serve it with fleshy, fatty wild game as well as foie gras. It is better to avoid serving it with a light food. Spicy wines, like Gewurztraminer, are often a good option when matching dishes stemming from historically non-wine growing cultures. Examples include Thai, Mexican, Indian, and Chinese cuisines.
Pinot Grigio: Wines made from the Pinot grigio vary greatly and are dependent on the region and wine making style they are from. Alsatian Pinot gris are medium to full-bodied wines with a rich, somewhat floral bouquet. They tend to be spicy in comparisons with other Pinot gris. While most Pinot gris are meant to be consumed early, Alsatian Pinot gris can age well. German Pinot gris are more full-bodied with a balance of acidity and slight sweetness. In Oregon the wines are medium bodied with a yellow to copper-pink color and aromas of pear, apple, and/or melon. In nearby California, the Pinot gris are more light bodied with a crisp, refreshing taste with some pepper and arugula notes. The Pinot grigio style of Italy is a light-bodied, often lean wine that is light in color with sometimes spritzy flavors that can be crisp and acidic. Pinot gris is considered an "early to market wine" that can be bottled and out on the market within 4-12 weeks after fermentation. It goes well with turkey, shrimp and veal. The wines produced from this grape also vary in color from a deep golden yellow to copper and even a light shade of pink. Researchers have determined that Pinot gris has a remarkably similar DNA profile to Pinot noir and that the color difference is derived from a genetic mutation that occurred centuries ago. The leaves and the vines of both grapes are so distinctly similar that the coloration difference is the only thing that tells them apart.
Riesling: It is a very old white grape variety. Riesling is a very versatile wine to have with food, because of its balance of sugar and notable acidity. It can be served as an appetizer.It can also be a good pair with mild cheese, white fish, poultry, salads or with pork, and it is one of the few wines that can stand up to Thai and Chinese cuisine. The sharp acidity/sweetness in Rieslings can serve as a very good balance to foods that are high in salt content.
Sauvignon Blanc: It is a green-skinned grape variety which originates from the Bordeaux region of France. Sauvignon blanc is producing a crisp, dry, and refreshing white varietal wine. Conversely, the grape is also a component of the famous dessert wines from Sauternes and Barsac. Depending on climate, the flavor can range from aggressively grassy to sweetly tropical. Sauvignon blanc, when slightly chilled, pairs well with fish or cheese, particularly Chevre. It is also known as one of the few wines that can pair well with sushi.Sauvignon Blanc goes as well with pasta, salad, shellfish. It also works as an appetizer. The wine is usually consumed young, as it does not particularly benefit from aging.
Semillon: It is a golden-skinned grape used to make dry and sweet white wines, most notably in France (Bordeaux) and Australia. Outside of these regions, however, Sémillon is unpopular and often criticised for lack of complexity and intensity. As such, plantings have decreased over the last century. As referenced above, the grape can still be found in South Africa and Chile. California growers plant Sémillon primarily to blend it with Sauvignon blanc. The grape is also planted in Argentina, and recently in New Zealand.The Sémillon grape is rather heavy, with low acidity and an almost oily texture. It has a high yield and wines based on it can age a long time. It is a good match with mild cheese, shellfish and seafood.
Viognier: It is very ancient grape and remarkably difficult to grow. Viognier was once a fairly common grape, though it is now a rare white grape. Nevertheless the popularity of the wine, as well as its price, has risen and thus the number of plantings have increased. It is best known for its apricot, peach and spice flavours, together with high alcohol (often over the 13% mark) and low acidity. As with many white wines it is generally best consumed young, although the classic Viogniers of the North Rhône (and increasingly wines from the oldest vines in California and Australia) can develop well for much longer. You can drink it with many foods or none. Try matching it with spicy Thai cuisine, Chinese take-aways, Mexican dishes, medium to strong and salty cheeses, strong flavoured fish dishes, pork and chicken and fresh fruit.
RED WINES:
Cabernet Sauvignon : It is a variety of red grape mainly used for wine production, and is, along with Chardonnay, one of the most widely-planted of the world's grape varieties. The principal grape in many Bordeaux wines, Cabernet Sauvignon is grown in most of the world's wine regions, although it requires a long growing season to ripen properly and gives low yields. Many of the red wines regarded as among the world's greatest, such as Red Bordeaux, are predominantly made from Cabernet Sauvignon grapes. World-class examples can improve for decades and remain drinkable for a century. The particularly thick skin of the Cabernet Sauvignon grape results in wines that can be high in tannin which provides both structure and ageability. This varietal, while frequently aromatic and with an attractive finish, also tends to lack mid-palate richness and so is often blended with lower tannin, but "fleshy" tasting grapes, particularly Merlot and, especially in Australia, Shiraz / Syrah. As a group, Cabernet Sauvignon wines are generally full-flavored, with a stronger flavor than Merlot for instance, and with a smooth and lingering "finish". It pairs well with strong cheese, lamb, beef and pasta.
Cabernet Franc: It is one of the major varieties of red wine grape in Bordeaux. It is mostly grown for blending with Cabernet Sauvignon and Merlot in the Bordeaux style, but is also vinified alone. Cabernet Franc is lighter than Cabernet Sauvignon. Depending on growing region and the style of wine, the aromas can include tobacco, raspberry, and cassis, sometimes even violets. The Cabernet franc wine's color is bright pale red.
Merlot: Merlot-based wines usually have medium body with hints of berry, plum, and currant. It pairs well with strong cheese, seafood, lamb, beef and pasta. Used in Bordeaux and all over the world to soften Cabernet Sauvignon based wines.
White Merlot is also worth mentioning, made the same way as its more famous cousin, White Zinfandel. The grapes are crushed, and after very brief or even no skin contact, the resulting pink must ferments. It normally has a hint of raspberry. White Merlot was reputedly first marketed in the late 1990s.
In Switzerland, a type of White Merlot is made but is often considered more a rosé.
Pinot noir: Home to this grape is Burgundy. It goes good with strong cheese, seafood, pork and lamb. It is widely considered to produce some of the finest wines in the world, but is a difficult variety to cultivate and transform into wine. The tremendously broad range of bouquets, flavors, textures and impressions that Pinot noir can produce, sometimes confuses tasters. In the broadest terms, the wine tends to be of light to medium body with an aroma reminiscent of black cherry, raspberry or currant. Traditional red Burgundy is famous for its fleshy, 'farmyard' aromas, but changing fashions and new easier-to-grow clones have favoured a lighter, fruitier style. It is also used in the production of Champagne (usually along with Chardonnay and Pinot meunier) and is planted in most of the world's wine growing regions for use in both still and sparkling wines. Pinot noir grown for dry table wines is generally low-yielding and often difficult to grow well. Pinot noir grown for use in sparkling wines (e.g. Champagne) is generally higher yielding.
Syrah/Shiraz: It is called Syrah in France and most of the United States. In South Africa, Australia, and Canada it is known as Shiraz. Recently, Australian Shiraz producers have started to add up to 4% Viognier to their Shiraz to add apricot tones to the wine's nose and palette. With such a small percentage added, the producer wasn't obliged to declare the blend on the label. In the past 5 years however, it's becoming increasingly fashionable to label the wine Shiraz Viognier as Viognier gains consumer acceptance in the market place. The practise of blending Viognier with Syrah has actually been common for years in the Northern Rhône Valley region of Cote-Rotie. Many premium Shiraz-based wines are at their best after some considerable time aged in a cellar (10-15 years). There is also a small amount of rosé wine produced from the Syrah grape. Before the popularity of Australian Shiraz wine it was very often used to make port. A number of Australian winemakers also make a full-bodied sparkling dry shiraz.
Wines made from Shiraz are often quite powerfully flavoured and full-bodied. The variety produces wines with a wide range of flavor notes, depending on the climate and soils where it is grown. Aroma characters can range from violets to berries, chocolate, espresso and black pepper. No one aroma can be called "typical" though blackberry and pepper are often noticed. With time in the bottle these "primary" notes are moderated and then supplemented with earthy or savory "tertiary" notes such as leather and truffle.
Zinfandel: Typically, Zinfandel wine tastes spicy and fruity. Zinfandel is used to produce a wide range of wine styles including sweet White Zinfandels, light-bodied reds reminiscent of Beaujolais nouveau, full bodied dry reds, sweet late harvest dessert wines, and port-style wine. It is California's specialty grape. Also produced in Italy and Croatia. It has a unique raspberry flavour, intense spicy fruitiness and a vibrant colour. It ranges from lightweight, juicy and fruity to intensely rich aromatic wines.
KAMA’S FAVORITES:
It is very important while tasting the wine to trust your first instinct and speak your mind. The great thing about the wine is that you don’t have to know a lot about it to drink and enjoy it. Most wine drinkers don’t know much about wine which does not prevent them from appreciating it. It is also very important to know that the wine subject is so huge that it is simply impossible to know everything about it. Therefore, there is nothing more to do than accept it and get on with drinking it.
Wine Survival (essential things to know about the wine):
Wine has the power to bring people together in a relaxed yet sophisticated style. Consequently, opening and consuming wine, whether you are doing so at home or in a restaurant, comes with its own dining etiquette. Knowing wine etiquette is very important for being the perfect host and demonstrating a level of culture and class!
When it comes to ordering wine in the restaurant one might feel confused, embarrassed and lost. There is always the option of asking your waiter for his suggestion on the wine but there is nothing more satisfying than using your personal taste and knowledge in choosing your bottle of wine.
The wine lists in the restaurants can be endless so first decide on white versus red. Try to choose the wine that compliments your food (to simplify; whites with lighter foods like grilled chicken, fish or salads, big reds with steaks or heavy red sauces and lighter, fruitier reds with anything else)
If you are up for nice dinner, skip the house wine unless you are familiar with the house wine of the certain restaurant.
It could also be a good idea to go with a wine from the same region as the restaurant's food specialty. A good Italian restaurant, for instance, should have a solid selection of Italian wines.
Once the wine arrives at the table there are a number of things you need to check before asking the waiter to pour.
Firstly, make sure the wine the waiter is holding is in fact the wine you ordered. Your bottle cannot be open. It’s also very important to check the temperature of the bottle. Whites have to be chilled and reds have to be served at room temperature. In case your bottle of white wine isn’t cold enough allow it to sit on ice for a while and if it’s too cold allow it to be in room temperature for about 10min. It is rather important to do that if you want your wine to be at its best!
Now it would be the time to open the bottle, first check the cork if it’s not dried out and cracked. Wait till the waiter pours some wine in your glass, take a good sniff in order to be sure that the wine doesn’t have odours, which should not be there. If the smell is good, go ahead and taste it. If the taste is fine acknowledge this fact to the waiter and start your fine evening.
There is yet another thing that you should know, what to do in case your wine does not taste the way it’s supposed to? Well, you have the right to send it back. Nevertheless sending the wine back is even harder than ordering it. All you have to do is to remember that you are paying quite an amount of money for that bottle so the least you can expect is for the wine to taste good. So without getting angry just ask nicely for the bottle to be replaced.
Throughout your meal the waiter should refill your glass, nevertheless in case that your glass runs empty and there is no chance for the waiter to show up, you can feel free to pour more yourself.
It’s also good to know about the alternative wine closures:
Cork has been used to seal wine in bottles for centuries. However, extensive research has shown that cork is responsible for some rather unacceptable process of spoiling the wine. Some now view cork as a less than ideal solution for keeping wine in a bottle free from the damaging effects of germs and oxygen. Please learn about two fairly known and popular methods:
Synthetic corks are made from plastic compounds that are design to look and "pop" like natural cork. Disadvantages to synthetic corks include difficulty in extracting them from the bottle and lack of ease in trying to use the plastic cork to reseal the wine.
Screwcaps are closures made from tin or aluminum material. They are the predominant closure used by New Zealand winieries,which aims at promoting the use of screwcaps instead of cork. Screwcaps form a tighter seal and can keep out oxygen for a longer period of time than natural cork. These benefits aid in maintaining the wine's overall quality and aging potential. Some studies show that apart from protecting against cork taint, screwcaps are also beneficial in the ageing of wine, particularly preserving the aromatic freshness.
Despite these positives for the wine industry and consumers, a disadvantage of screwcaps according to wine experts is that "consumers still perceive screwcaps as being for ‘cheap’ wines (regardless of the price tag)”. In my opinion, slowly but surely, screwcaps are making their way through in the wine world, nevertheless there still are consumers that are rejecting the idea of using screwcaps for their fine wine.
Wine & Food
It can be a tricky task to pick the perfect wine to accompany your food. The well paired wine should bring out the flavours of the food as well as the other way around; food that you are serving should taste better with the wine you picked than without wine at all. Nevertheless wine apart from being served with the food can also be drunk before and after the meal or simply by itself. If you want a red wine before food, drink it a little cooler than normal, since a cooler temperature can mask some of the acidity. A red too high in tannins may be too strong to have before dinner. On the other hand, if beginning with the white wine it’s better to serve a bit warmer than normally. Sweet wines are also a good choice because their flavours can stand on their own without food. Similarly, dry wines help to stimulate the appetite. A fun alternative could be a light sparkling wine.
There are of course rules in pairing wine and food, but don’t be afraid to band them to your liking. Although, when you are organising a dinner party it’s better to stay on the safe side and go for the combinations that are suggested widely and proven to be favourable among wine lovers. The wine can make or break the meal.
Some suggested wine & food pairings:
WHITE WINES:
Chardonnay: It is a good match with strong cheese, shellfish, seafood, poultry, pork and veal. Apart from that chardonnay can be served with white creamy sauces. It would be better to avoid serving chardonnay with a very spicy food. Chardonnay is the primary white wine grape of the Bourgogne. It is also among the most popular white wines in Australia and New Zealand. The trend has been for many regions in Australia and New Zealand to produce unblended Chardonnay wines rich in flavours of citrus and melon and temperate fruits, with or without the added complexity of oak. Part of the attraction of Chardonnay, for wine makers and lovers alike, is its versatility. Without oak, Chardonnay generally produces a soft wine, often with fruity flavors. When aged with oak, Chardonnay can acquire a smokey, vanilla, caramel, and butter aroma. The origin of the oak - either French or American - will affect the final flavor, along with the degree to which any oak barrels were toasted.
Chenin Blanc: It can be served as an aperitif. It also goes well with mild cheese, shellfish and poultry. Chenin blanc (or simply Chenin) is a particularly versatile grape. Its high acidity means it can be used to make everything from sparkling wines to well-balanced dessert wines, although it can produce very bland, neutral wines if the vine's natural vigour is not controlled.
Gewurztraminer: It goes good with mild cheese and light seafood. You can also serve it with pork, ham as well as with dessert. It is classified as an aromatic and spicy wine grape. It is possible to serve it with fleshy, fatty wild game as well as foie gras. It is better to avoid serving it with a light food. Spicy wines, like Gewurztraminer, are often a good option when matching dishes stemming from historically non-wine growing cultures. Examples include Thai, Mexican, Indian, and Chinese cuisines.
Pinot Grigio: Wines made from the Pinot grigio vary greatly and are dependent on the region and wine making style they are from. Alsatian Pinot gris are medium to full-bodied wines with a rich, somewhat floral bouquet. They tend to be spicy in comparisons with other Pinot gris. While most Pinot gris are meant to be consumed early, Alsatian Pinot gris can age well. German Pinot gris are more full-bodied with a balance of acidity and slight sweetness. In Oregon the wines are medium bodied with a yellow to copper-pink color and aromas of pear, apple, and/or melon. In nearby California, the Pinot gris are more light bodied with a crisp, refreshing taste with some pepper and arugula notes. The Pinot grigio style of Italy is a light-bodied, often lean wine that is light in color with sometimes spritzy flavors that can be crisp and acidic. Pinot gris is considered an "early to market wine" that can be bottled and out on the market within 4-12 weeks after fermentation. It goes well with turkey, shrimp and veal. The wines produced from this grape also vary in color from a deep golden yellow to copper and even a light shade of pink. Researchers have determined that Pinot gris has a remarkably similar DNA profile to Pinot noir and that the color difference is derived from a genetic mutation that occurred centuries ago. The leaves and the vines of both grapes are so distinctly similar that the coloration difference is the only thing that tells them apart.
Riesling: It is a very old white grape variety. Riesling is a very versatile wine to have with food, because of its balance of sugar and notable acidity. It can be served as an appetizer.It can also be a good pair with mild cheese, white fish, poultry, salads or with pork, and it is one of the few wines that can stand up to Thai and Chinese cuisine. The sharp acidity/sweetness in Rieslings can serve as a very good balance to foods that are high in salt content.
Sauvignon Blanc: It is a green-skinned grape variety which originates from the Bordeaux region of France. Sauvignon blanc is producing a crisp, dry, and refreshing white varietal wine. Conversely, the grape is also a component of the famous dessert wines from Sauternes and Barsac. Depending on climate, the flavor can range from aggressively grassy to sweetly tropical. Sauvignon blanc, when slightly chilled, pairs well with fish or cheese, particularly Chevre. It is also known as one of the few wines that can pair well with sushi.Sauvignon Blanc goes as well with pasta, salad, shellfish. It also works as an appetizer. The wine is usually consumed young, as it does not particularly benefit from aging.
Semillon: It is a golden-skinned grape used to make dry and sweet white wines, most notably in France (Bordeaux) and Australia. Outside of these regions, however, Sémillon is unpopular and often criticised for lack of complexity and intensity. As such, plantings have decreased over the last century. As referenced above, the grape can still be found in South Africa and Chile. California growers plant Sémillon primarily to blend it with Sauvignon blanc. The grape is also planted in Argentina, and recently in New Zealand.The Sémillon grape is rather heavy, with low acidity and an almost oily texture. It has a high yield and wines based on it can age a long time. It is a good match with mild cheese, shellfish and seafood.
Viognier: It is very ancient grape and remarkably difficult to grow. Viognier was once a fairly common grape, though it is now a rare white grape. Nevertheless the popularity of the wine, as well as its price, has risen and thus the number of plantings have increased. It is best known for its apricot, peach and spice flavours, together with high alcohol (often over the 13% mark) and low acidity. As with many white wines it is generally best consumed young, although the classic Viogniers of the North Rhône (and increasingly wines from the oldest vines in California and Australia) can develop well for much longer. You can drink it with many foods or none. Try matching it with spicy Thai cuisine, Chinese take-aways, Mexican dishes, medium to strong and salty cheeses, strong flavoured fish dishes, pork and chicken and fresh fruit.
RED WINES:
Cabernet Sauvignon : It is a variety of red grape mainly used for wine production, and is, along with Chardonnay, one of the most widely-planted of the world's grape varieties. The principal grape in many Bordeaux wines, Cabernet Sauvignon is grown in most of the world's wine regions, although it requires a long growing season to ripen properly and gives low yields. Many of the red wines regarded as among the world's greatest, such as Red Bordeaux, are predominantly made from Cabernet Sauvignon grapes. World-class examples can improve for decades and remain drinkable for a century. The particularly thick skin of the Cabernet Sauvignon grape results in wines that can be high in tannin which provides both structure and ageability. This varietal, while frequently aromatic and with an attractive finish, also tends to lack mid-palate richness and so is often blended with lower tannin, but "fleshy" tasting grapes, particularly Merlot and, especially in Australia, Shiraz / Syrah. As a group, Cabernet Sauvignon wines are generally full-flavored, with a stronger flavor than Merlot for instance, and with a smooth and lingering "finish". It pairs well with strong cheese, lamb, beef and pasta.
Cabernet Franc: It is one of the major varieties of red wine grape in Bordeaux. It is mostly grown for blending with Cabernet Sauvignon and Merlot in the Bordeaux style, but is also vinified alone. Cabernet Franc is lighter than Cabernet Sauvignon. Depending on growing region and the style of wine, the aromas can include tobacco, raspberry, and cassis, sometimes even violets. The Cabernet franc wine's color is bright pale red.
Merlot: Merlot-based wines usually have medium body with hints of berry, plum, and currant. It pairs well with strong cheese, seafood, lamb, beef and pasta. Used in Bordeaux and all over the world to soften Cabernet Sauvignon based wines.
White Merlot is also worth mentioning, made the same way as its more famous cousin, White Zinfandel. The grapes are crushed, and after very brief or even no skin contact, the resulting pink must ferments. It normally has a hint of raspberry. White Merlot was reputedly first marketed in the late 1990s.
In Switzerland, a type of White Merlot is made but is often considered more a rosé.
Pinot noir: Home to this grape is Burgundy. It goes good with strong cheese, seafood, pork and lamb. It is widely considered to produce some of the finest wines in the world, but is a difficult variety to cultivate and transform into wine. The tremendously broad range of bouquets, flavors, textures and impressions that Pinot noir can produce, sometimes confuses tasters. In the broadest terms, the wine tends to be of light to medium body with an aroma reminiscent of black cherry, raspberry or currant. Traditional red Burgundy is famous for its fleshy, 'farmyard' aromas, but changing fashions and new easier-to-grow clones have favoured a lighter, fruitier style. It is also used in the production of Champagne (usually along with Chardonnay and Pinot meunier) and is planted in most of the world's wine growing regions for use in both still and sparkling wines. Pinot noir grown for dry table wines is generally low-yielding and often difficult to grow well. Pinot noir grown for use in sparkling wines (e.g. Champagne) is generally higher yielding.
Syrah/Shiraz: It is called Syrah in France and most of the United States. In South Africa, Australia, and Canada it is known as Shiraz. Recently, Australian Shiraz producers have started to add up to 4% Viognier to their Shiraz to add apricot tones to the wine's nose and palette. With such a small percentage added, the producer wasn't obliged to declare the blend on the label. In the past 5 years however, it's becoming increasingly fashionable to label the wine Shiraz Viognier as Viognier gains consumer acceptance in the market place. The practise of blending Viognier with Syrah has actually been common for years in the Northern Rhône Valley region of Cote-Rotie. Many premium Shiraz-based wines are at their best after some considerable time aged in a cellar (10-15 years). There is also a small amount of rosé wine produced from the Syrah grape. Before the popularity of Australian Shiraz wine it was very often used to make port. A number of Australian winemakers also make a full-bodied sparkling dry shiraz.
Wines made from Shiraz are often quite powerfully flavoured and full-bodied. The variety produces wines with a wide range of flavor notes, depending on the climate and soils where it is grown. Aroma characters can range from violets to berries, chocolate, espresso and black pepper. No one aroma can be called "typical" though blackberry and pepper are often noticed. With time in the bottle these "primary" notes are moderated and then supplemented with earthy or savory "tertiary" notes such as leather and truffle.
Zinfandel: Typically, Zinfandel wine tastes spicy and fruity. Zinfandel is used to produce a wide range of wine styles including sweet White Zinfandels, light-bodied reds reminiscent of Beaujolais nouveau, full bodied dry reds, sweet late harvest dessert wines, and port-style wine. It is California's specialty grape. Also produced in Italy and Croatia. It has a unique raspberry flavour, intense spicy fruitiness and a vibrant colour. It ranges from lightweight, juicy and fruity to intensely rich aromatic wines.
KAMA’S FAVORITES:
Wednesday, 11 April 2007
KamaYammy Food Adventure
Different country various cuisine
Where should I start with that one......There is so many countries and cuisines that I have so far experienced...Let me start with the cuisine that is so amazingly underestimated and unknown...I am talking about polish cuisine!!!! That's right!!!! It's tasty, it's full of surprises and it's definitely noteworthy....The only turn off that I can think off is how time consuming it is to do the magic....uuuffffff...................
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Polish kitchen is a mixture of Slavic and foreign culinary traditions. Born as a mixture of various culinary traditions, both of various regions of Poland and surrounding cultures, it uses a large variety of ingredients. It is rich in meat of all kinds and with spices, as well as in different kinds of noodles and dumplings.
Entering a Polish home, whether you are an old friend or a stranger, you will be greeted with warm hospitality and a sumptuous meal. “Guest in the home, God in the home”, as the old Polish saying goes.
For centuries the Polish cuisine has been the arena for competing influences from France and Italy, while it also borrowed extensively from more exotic tables: Tartar, Armenian, Lithuanian, Cossack, Hungarian and Jewish.
The traditional Polish cuisine combines the refined and elegant tastes introduced to Poland centuries ago by the French court of Henri de Valois – the first elected Polish king, with the wild, mysterious flavours of the Lithuanian forests, the sweet aroma of the dishes served for the Jewish Sabbath supper, and the fierce, rare taste of the steak Tartare – originally made by the horse riders of Genghis Khan who used to place a slice of raw beef under the saddle for extra tenderness.
Locally made dishes specific to different parts of Poland will also spoil you for choice. Fresh water fish is the favourite dish in the north of Poland where lakes are in abundance; from the sandy plains of Mazowsze in central Poland comes Żurek – a sour rye soup, and the Eastern belt is know for the world famous Pierogi. Wielkopolska in Western Poland will treat you to aromatic duck dishes; Suwalszczyzna in the north-east tip of Poland offers the best potato dishes and Podhale at the foot of the Tatra Mountains is famous for kwaśnica – sauerkraut soup and oscypek – a sheep's milk smoked cheese. Wherever you go, you can enjoy delicacies that for centuries have been made of produce harvested in the forests, fields, meadows, lakes and rivers of Poland.
Any experienced Polish chef will tell you the real Polish cuisine is incomplete without cereals, fish, crayfish, venison, good bread and fruits of the forest. To better understand why Polish delicacies taste so good you should also know that they are typically made of organic products prepared by natural methods, cooked in the traditional home-made style without artificial ingredients. The traditional Polish cookery books are full of recipes using ingredients that strangers will find most exotic. Sour cabbage and cucumber, cereals, dried mushroom, curdled milk and sour rye are but a few unusual ingredients to be savoured. But above all, cooking the Polish way also means putting your heart into it.
Entering a Polish home, whether you are an old friend or a stranger, you will be greeted with warm hospitality and a sumptuous meal. “Guest in the home, God in the home”, as the old Polish saying goes.
For centuries the Polish cuisine has been the arena for competing influences from France and Italy, while it also borrowed extensively from more exotic tables: Tartar, Armenian, Lithuanian, Cossack, Hungarian and Jewish.
The traditional Polish cuisine combines the refined and elegant tastes introduced to Poland centuries ago by the French court of Henri de Valois – the first elected Polish king, with the wild, mysterious flavours of the Lithuanian forests, the sweet aroma of the dishes served for the Jewish Sabbath supper, and the fierce, rare taste of the steak Tartare – originally made by the horse riders of Genghis Khan who used to place a slice of raw beef under the saddle for extra tenderness.
Locally made dishes specific to different parts of Poland will also spoil you for choice. Fresh water fish is the favourite dish in the north of Poland where lakes are in abundance; from the sandy plains of Mazowsze in central Poland comes Żurek – a sour rye soup, and the Eastern belt is know for the world famous Pierogi. Wielkopolska in Western Poland will treat you to aromatic duck dishes; Suwalszczyzna in the north-east tip of Poland offers the best potato dishes and Podhale at the foot of the Tatra Mountains is famous for kwaśnica – sauerkraut soup and oscypek – a sheep's milk smoked cheese. Wherever you go, you can enjoy delicacies that for centuries have been made of produce harvested in the forests, fields, meadows, lakes and rivers of Poland.
Any experienced Polish chef will tell you the real Polish cuisine is incomplete without cereals, fish, crayfish, venison, good bread and fruits of the forest. To better understand why Polish delicacies taste so good you should also know that they are typically made of organic products prepared by natural methods, cooked in the traditional home-made style without artificial ingredients. The traditional Polish cookery books are full of recipes using ingredients that strangers will find most exotic. Sour cabbage and cucumber, cereals, dried mushroom, curdled milk and sour rye are but a few unusual ingredients to be savoured. But above all, cooking the Polish way also means putting your heart into it.
The next cuisine in line would be the cuisine of the country, that I have chosen to live in at this very moment and that would be a Belgian cuisine, which is surely worth mentioning for several reasons............
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Belgium is a nation of Gourmands rather than Gourmets which, in my opinion, means that along with big portions, you get pretty good quality and a kind of unpretentiousness. Through history, the country has been invaded and ruled by many other people-the Romans, Vikings, French, Spanish, Austrians, Dutch, English, and Germans-and many great and famous battles have been fought on Belgium soil. This land has become a meeting point for the Germanic cultures of northern Europe and the Latin cultures of the south, and this has influenced their cuisine.
Cooking techniques and ingredients of the invaders were acquired by the natives, who by the Middle Ages developed a cuisine of their own. Today Belgians proudly say their food is cooked with French finesse and served with German generosity.
The country is famous for its mussels and frites (French-fried potatoes), waffles, and endive, which has a place of honour in dining and a unique style of cultivation. This vegetable was accidentally discovered by a Belgian farmer, Jan Lammers, in 1830. Fine chocolates are a passion and exquisite chocolatiers dot the marketplace of every city.
Another Belgian speciality is beer. Although a comparatively small country, there are a large number of beers available in a range of different styles. Almost every different beer has its own unique drinking vessel, usually a glass of some description. Many beers are crafted by small brewers whose family recipes and techniques go back generations.
Belgians love potatoes and are fond of game and meat. Charcuterie, a basket of bread, and beer often make a meal. Fish and seafood are important. Hearty soups play a big role, and the so called waterzooies are the most typical.
Medieval cookery still influences the cuisine with today's prevalence of condiments, mustards, vinegars, and dried fruits that lend a sweet-sour and sweet-salty flavor to dishes. Almonds and spices are used in abundance, and fresh herbs lace appetizers, salads, meats, and even desserts.
Cooking techniques and ingredients of the invaders were acquired by the natives, who by the Middle Ages developed a cuisine of their own. Today Belgians proudly say their food is cooked with French finesse and served with German generosity.
The country is famous for its mussels and frites (French-fried potatoes), waffles, and endive, which has a place of honour in dining and a unique style of cultivation. This vegetable was accidentally discovered by a Belgian farmer, Jan Lammers, in 1830. Fine chocolates are a passion and exquisite chocolatiers dot the marketplace of every city.
Another Belgian speciality is beer. Although a comparatively small country, there are a large number of beers available in a range of different styles. Almost every different beer has its own unique drinking vessel, usually a glass of some description. Many beers are crafted by small brewers whose family recipes and techniques go back generations.
Belgians love potatoes and are fond of game and meat. Charcuterie, a basket of bread, and beer often make a meal. Fish and seafood are important. Hearty soups play a big role, and the so called waterzooies are the most typical.
Medieval cookery still influences the cuisine with today's prevalence of condiments, mustards, vinegars, and dried fruits that lend a sweet-sour and sweet-salty flavor to dishes. Almonds and spices are used in abundance, and fresh herbs lace appetizers, salads, meats, and even desserts.
OK, I presume that now would be a good time to talk about the french cuisine....I appreciate it for its diversity and class....
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French cuisine is considered to be one of the world's most refined and elegant styles of cooking, and is renowned for both its classical ("haute cuisine") and provincial styles. Many of the world's greatest chefs, such as Taillevent, La Varenne, Carême, Escoffier, Fernand Point, and Bocuse, are or were masters of French cuisine. Additionally, French cooking techniques have been a major influence on a lot of Western cuisines.
French cuisine is characterized by its extreme diversity, and style. Traditionally, each region of France has its own distinctive cuisine:
Cuisine from northwest France uses butter, cream, and apples;
French cuisine is characterized by its extreme diversity, and style. Traditionally, each region of France has its own distinctive cuisine:
Cuisine from northwest France uses butter, cream, and apples;
Cuisine from southwest France uses duck fat, foie gras, porcini mushrooms, and gizzards;
Cuisine from southeast France uses olive oil, herbs, and tomatoes, and shows deep influences from Spanish cuisine, Catalan cuisine and Italian cuisine;
Cuisine from northern France uses potatoes, pork, endives and beer, and shows Flemish cuisine influences;
Cuisine from eastern France uses lard, sausages, beer, and sauerkraut, and shows German cuisine influences.
Besides those five general areas, there are many more local cuisines, such as Loire Valley cuisine, Basque cuisine and the cuisine of Roussillon, which is similar to Catalan cuisine. With the movements of population of contemporary life, such regional differences are less noticeable than they used to be, but they are still clearly marked, and one traveling across France will notice significant changes in the ways of cooking and the dishes served.
French wine and French cheese are an integral part of French cuisine, both as ingredients and accompaniments. France is known for its large ranges of wines and cheeses. Actually France leads the world in wine consumption and production. The French make 25% of the world's wine, about 10 billion bottles a year. Only 5% of that total is exported. The average French person drinks 90 litres of wine a year. France also produces many fine liqueurs such as Cognac, Armagnac, Calvados and Grand Marnier. A French monk called Dom Pérignon is said to have invented champagne in the 17th century.
It’s also France that produces the greatest number of cheeses in the world, including roquefort, brie and camembert. Chèvre is cheese made of goat milk.
France is also noted for escargots (snails served in garlic butter) and truffles (mushrooms that grow underground and are harvested by people using pigs or hounds that can detect the location of the mushrooms). The French make some of the world's best mustard. This industry is centred in the town of Dijon, and the term à la Dijonnaise means served in a mustard sauce. Mayonnaise (first developed in the Mayenne region) is another French invention.
Did you know?
In the 19th century, master chef Marie-Antoine Carême created the term haute cuisine (high cooking) for the best French cooking. He also invented the toque, the high white hat that is part of the chef's uniform.
Ummmmm, I will have some of the French specialities tonight!!!! Cannot wait!!!
French wine and French cheese are an integral part of French cuisine, both as ingredients and accompaniments. France is known for its large ranges of wines and cheeses. Actually France leads the world in wine consumption and production. The French make 25% of the world's wine, about 10 billion bottles a year. Only 5% of that total is exported. The average French person drinks 90 litres of wine a year. France also produces many fine liqueurs such as Cognac, Armagnac, Calvados and Grand Marnier. A French monk called Dom Pérignon is said to have invented champagne in the 17th century.
It’s also France that produces the greatest number of cheeses in the world, including roquefort, brie and camembert. Chèvre is cheese made of goat milk.
France is also noted for escargots (snails served in garlic butter) and truffles (mushrooms that grow underground and are harvested by people using pigs or hounds that can detect the location of the mushrooms). The French make some of the world's best mustard. This industry is centred in the town of Dijon, and the term à la Dijonnaise means served in a mustard sauce. Mayonnaise (first developed in the Mayenne region) is another French invention.
Did you know?
In the 19th century, master chef Marie-Antoine Carême created the term haute cuisine (high cooking) for the best French cooking. He also invented the toque, the high white hat that is part of the chef's uniform.
Ummmmm, I will have some of the French specialities tonight!!!! Cannot wait!!!
Although there is a lot of other European cuisines that I should write about (and I will, I promise!), I will move to those ones that are a bit distanced, which doesn't absolutely mean, less popular......the cuisine I am talking about is South East Asia cuisine....During my visit to South East Asia this spring I have realised that tasting the food of Southeast Asia is one of the most enjoyable and rewording way of experiencing this beautiful part of the world.....Let me share my experience with you.....
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Across Southeast Asia one finds distinctive and common ingredients: coconut milk, lemon grass, laos (a root in the ginger family), palm sugar, local fruits, Asian basil, mint, shrimp paste or fish sauce, the varied spices of the Spice Islands--and liberal amounts of that import from the Americas: chillies. But the ways these ingredients are combined, and the cooking techniques used, vary greatly and give the different cuisines their distinctiveness.
A standard Southeast Asian meal has no courses. All the parts of a meal are presented at once and eaten together. As in Chinese cuisine, the cook (who is, in most homes, a woman) strives for a harmonious balance of textures, temperatures and flavours: sweet, sour, salty, bitter. In Thailand, people eat with a spoon, knife, and fork; in Indonesia, Malaysia, and Singapore, people eat with their (right) hands, and spoons are used for serving (unless we are in fancier restaurant, then people tend to use either knife and fork or chopsticks, which I personally find the best way to eat this kind of food). Vietnam is the country, that is famous for eating with chopsticks.
Except in the Philippines and Singapore, desserts, as they are known in the West, are rare. Meals are followed, perhaps, by fresh fruit, which are great, juicy and very tasty in this part of the world.
A Southeast Asian kitchen is built around five main items: a coal or wood fire, a wok, a mortar and pestle, a cleaver, and something in which to cook rice -- these days it is usually an electric rice steamer.
Southeast Asian food is cooked primarily in a well-seasoned wok, an all-purpose pan in which you can stir-fry, deep-fry, pan-fry, boil, blanche, and even steam foods. Some foods, like satay, are grilled directly over the fire. In wok cooking, food is usually cut into uniform small pieces in order to speed cooking time, save precious fuel, and expose the maximum surface area to sauces and marinades.
Did you know?
The wok is the southern Chinese invention that is so appreciated in Asian cooking because of the fact that it reaches a very high temperature rapidly, and distributes the heat evenly, which allows for quick cooking of virtually anything. The faster you cook vegetables, fish or meat, the more fuel you have left to cook large quantities of rice. That way you can safe plenty of so needed energy.
Mortars and pestles are used to create the many marinades and spice mixtures. These vary in form from area to area. Thai cooks, for example, use deep, bowl-shaped mortars, while Indonesians use flat mortars or grinding stones, crushing and blending ingredients with a rolling, rather than a pounding, motion. The work of grinding chillies and other spices into powder or paste with mortar and pestle can be replicated by a food processor or coffee grinder, but nothing can match the satisfaction of using your muscles to release and blend multiple flavours into one new, sublime taste and smell.
I would like to write a bit more about Bali and its life and the Balinese people. While being there I have experienced nothing but the hospitality and kindness. It’s the best to try the local restaurants rather than the touristy ones; the food is better and cheaper. Be sure to try the ubiquitous Indonesian dishes nasi goreng (fried rice) and mie goreng (fried noodles). Not being Muslim, the Balinese have nothing against a drink and alcohol is widely available. The most popular and worth trying is Bintang. Great for the sunny days.
To understand the Balinese cuisine better I followed the cooking class. During this class I have discovered the secrets of Balinese cuisine and enjoyed its wonderful flavours. Together with the chef we visited the local markets in order to purchase the ingredients for the dishes we were preparing. Thanks to those visits I have learned plenty about the authentic Balinese delicacies.
Really great and memorable experience!!
I have written already about Greek cheese and now it's the time to describe the great food that comes from that country...Some time ago I had the chance to try Greek cuisine at the source...in GREECE!!!! It was very good!!!... no doubt about it, the tourist restaurants are to be avoided at any price; the taverns (Taverna) are a much better bet...
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