When an American conjures up an idea of “Italian cuisine,” often what comes to mind is pasta, red sauce, and garlic bread. Pasta, no doubt, plays a large part in most traditional Italian regional cuisine, and few cultures know how to employ a tomato the way that Italians can. However, there are so many distinct styles and trademarks within the different regions of Italy that it is hard to lump together all Italian regional cuisine into one general type of cooking. In reality each region has a very distinct style and taste, and there is really no way to appreciate Italian regional cuisine without visiting restaurants and eateries all over the boot.
Tuscany is a region of Italy that takes up a small piece of the western coastline on the Tyrrhenian Sea. Since a large border of the Tuscan region is coastal, seafood plays a large role in the regional cuisine of Tuscany. A coveted destination for tourists, Tuscany is overflowing with cultural experiences, with roots stemming from the Renaissance. Florence, Pisa and the busy port of Livorno all lie within this modest region. Like it’s simple but beautiful landscape, Tuscan cooking keeps things simple. Tuscan bread, for example is a saltless crusted compliment to their judiciously spiced entrees.
While many people think of Italian cuisine as being very salty and filled with garlic, onion, and basil, Tuscan cuisine uses seasoning very sparingly to bring out the natural flavors of the vegetables, beans, and grains that make up their traditional regional cooking. Chefs of Tuscany are renowned for their rice dishes, and a fish or duck dish in Tuscany is often not complete without a risotto base. They also blend wine seamlessly into these dishes, evaporating the alcohol content and leaving the fruits to mingle with the grains and filled pastas that compliment the meat and fish entrees that bring the rich and famous from all over the world to Tuscany.
Along the coast, seafood plays an integral part of the cuisine. A trademark of the Tuscan coast is a soup called caccuccio. Caccuccio is a rich soup made from a tomato and fish base. The secret is to use many different types of fish, pureed bones and all directly into the base of the soup. This soup, served with a hearty Tuscan bread is filling enough to constitute an entire meal. While the coast of Tuscany is home to many a delicacy, it is the varied nature of the Tuscan landscape that provides such variety in the regional cuisine of Tuscany.
The cattle and boars that are particular to the region, for example, make for a taste that you cannot find anywhere else, in soups, grilled dishes, and hams. While Tuscany is responsible for only four percent of Italy’s overall olive oil production, Tuscan olive trees can live to be hundreds or even thousands of years old. So while each tree produces less of an oil yield than trees customarily found in other regions of Italy, the trees have a much more rich history. This simplicity grounded in a rich tradition is only appropriate for the Tuscan region.
Losing weight is not about starving yourself and subsisting on seltzer. Eat too little and the only place you’ll feel lighter is your head. Plus, research shows that any pounds you lose will likely come back–plus more. One of the healthiest ways to shed pounds for good is to eat power foods that are naturally filling, nutrient-packed and, yes, proven to help you peel off pounds. Pile your plate with these prize possessions!
Steak Women on a diet that included red meat lost more weight than those eating equal calories but little beef, according to a study published in The American Journal of Clinical Nutrition. One reason: The protein in lean cuts of steak helps you keep muscle mass during weight loss, and muscle incinerates more calories than fat, so you will shed more stubborn pudge. Try it: Grill or broil a 4-ounce serving of top round or sirloin; slice thinly to top a salad, or mix with veggies for fajitas.
Eggs The breakfast staple can trim off inches all over. Research from the Louisiana State University at Baton Rouge found that women on a low-calorie diet who ate an egg with toast and jelly each morning lost twice as many pounds as those who had a bagel breakfast with the same number of calories but no eggs. Turns out, egg protein is particularly satisfying, so you liikely eat less during the course of the day.
]]>
Try it: Enjoy a morning omelette or frittata, or top your lunchtime salad with hard-boiled eggs.
Lentils These beans can help banish belly bloat and reduce your belt size. Chock full of protein and soluble fiber, lentils can stabilize blood sugar levels and prevent insulin spikes that cause your body to create excess fat, especially in the abdominal area. Try it: Toss lentils in soups, salads or pasta sauce. Or try this delicious Lentil Pilaf with Turkey Sausage.
Pomegranates Low in calories, this fruit gets high marks for taste and nutritional content, thanks to a healthy dose of folate, fiber and disease-deterring antioxidants. Try it: Skip the juice and snack on the seeds instead. Toss them into salad in place of nuts. Or try these Pomegranate and Cranberry Bellinis from Giada DeLaurentiis (one of her holiday faves).
Chiles Some like it hot, and for good reason. Eating spicy numbers will spike your metabolism, courtesy of a compound in chiles called capsaicin, which helps the body burn extra calories for 20 minutes after you eat them. Bonus: It can be downright painful to inhale a plate of chiles, so you’ll eat slower, allowing your brain adequate time to register that it is full and prevent overeating. Try it: Sample the savory entree that chef Nigella Lawson shared with SELF.
Quinoa It might be hard to pronounce (it’s KEEN-wah), but eating quinoa offers a simple way to ward off the munchies. The grain is teeming with fiber (2.6 grams per 1/2 cup) and protein to keep you humming and hunger-free for hours. Try it: Replace the rice in stir-fries with quinoa.
Parmesan Say cheese! Women who had one serving of whole milk or cheese daily were less likely to gain weight over time, a study in The American Journal of Clinical Nutrition finds. Dieters who ate lowfat varieties of dairy did not experience the same benefit. Why? Whole dairy may contain more conjugated linoleic acid, which could assist in the fat-burning department. And since Parmesan is so flavorful, you only need a few sprinkles to gain maximum flavor without compromising its pound-shedding power. Try it: Grate Parmesan over veggies such as broccoli or asparagus, or pair a 1-ounce portion with an apple.
For more recipes and fat-fighting foods, log on to Self.com and check out 20 Superfoods for Weight Loss. Then sign up for our Jump Start Diet plan to help you shed pounds the healthy way for good!
Our story at 104Inc is simple: We like to help others. Imagine a team that consists of family and friends who all have the same passion in life. Imagine a group of individuals who sacrifice so much everyday in-order to attain their goal and one day live their dream. Now, imagine the amount of effort, motivation and discipline it takes for ordinary people like us having a burning desire to accomplish something extraordinary. Here at http://www.104Inc.com, we have the opportunity to do all of that. We have, the aspiration, the zeal and the motivation to help others in areas where they are less fortunate, including our own family and friends.
Watch Chris Saleem prepare Pomegranate Chicken Salad. Video Rating: 5 / 5
Lyrics: So addictive so addictive I’m addicted kentucky fried chicken the rush of sodium levels it comes instant the way I’m eatin is part of my religion So addictive so addictive I’m so big that I’m eatin with a trident Big bites and burgers I think I’m dyin So many hot wings where’s the fire hydrant Pizza’s up lots of cheese Major grease, eat deluxe sardines and cheese doritos Fuck anybody who lie and say trans fat is evil that shits the reason why I’m alive with pulse zero fuck cabbage I hate that shit and fuck salads That low fat ranch don’t belong in my cabinet Pomegranate sauce I drizzle that on halibut Wrap it up in bacon a little bit of cold cuts Ham and pastrami, man honestly the best meats Put it on some white bread can’t forget the cheddar cheese I will eat like a beast until my stomach is full Then I call pizza hut and order some more So addictive so addictive I’m addicted kentucky fried chicken the rush of sodium levels it comes instant the way I’m eatin is part of my religion So addictive so addictive I’m so big that I’m eatin with a trident Big bites and burgers I think I’m dyin So many hot wings where’s the fire hydrant A sunday with caramel, fudge everywhere Cherry on top bananas cut very well My poo is black, snow is white My last meal, is outta sight Soup’s red Beef’s dark Smack the chef if the steak is tough as tree’s bark Black forest, you know the right cake I love the icing, put the chocolate in the right place Got some white creamer, gotta cup of … Video Rating: 3 / 5
Madison’s Restaurant at Old Edwards Inn and Spa Announces Holiday Menus
HIGHLANDS, NC (PRWEB) September 12, 2006
Madison’s Restaurant and Wine Garden, the flagship restaurant of the Old Edwards Inn and Spa is pleased to announce holiday menus for Thanksgiving, Christmas and New Year’s Eve 2006. Reservations for Thanksgiving and Christmas Day are available 11:00 AM- 6:00 PM. New Year’s Eve dinner will be served from 5:30 to 9PM. Reservations may be made by calling the restaurant directly at 828.526.5477.
Thanksgiving and Christmas Dinner menus offer guests choices for appetizer, entrees and desserts. Along with the regular dinner menu, on New Year’s Eve Chef Nate Waugaman will present a six-course tasting menu featuring the theme “Tiny Bubbles.” Highlights from the menus include the following:
Thanksgiving Menu 2006
Leek and Celeriac Soup with Crisp Veal Sweetbread, Georgia Caviar
Pear and Frisee Salad with Warm Country Ham, Lemon Vinaigrette
Acorn Squash and Duck Confit Terrine with Watercress Salad, Deviled Quail Egg
Pan Roasted Striped Bass with Salsify Champagne Cream, Grapes, Wilted Spinach
Slow Roasted Suckling Pig with Braised Red Cabbage Spaetzle, Wilted Mustard Greens
Fresh Sage Scented Loin of Beef with Apple and Pumpkin Hash, Braised Chard, Madeira Sauce
Basted Medallion of Turkey with Cranberry Cornbread Stuffing, Candied Sweet Potatoes and Herbed Giblet Velouté
Pumpkin Praline Pie with Praline Ice Cream, Spiced Rum Sauce
Pecan Mille-Feuille with Pecan Pastry Cream, Vanilla Terrine
Gala Apple Tart Tatin with Brown Butter Roasted Apple Purée, Cinnamon Ice Cream
$ 65.00 per person, plus tax and gratuity
Children menu available ~ $ 25.00 per child (under 12), plus tax and gratuity
Christmas Day Menu 2006
Pomegranate Onion Soup with Myrtle Cheese Crisp
Crispy Duck Salad with Frisee, Red Onion, Aged Balsamic Vinegar
Pan Seared Rabbit Schnitzel with Apricot Chutney, Wintergreen Velouté
Roast Angus Prime Rib with Yorkshire Pudding, Wild Mushroom Cranberry Jus
Seared Veal Tenderloin with Quince Braised Cabbage, Potato Tourne
and Violet Mustard Sauce
Cognac and Orange Roast Lobster with Chervil Soup, Jerusalem Artichoke Pillow
Black Truffle Roast Pheasant with Rutabaga Purée, Sautéed Apple, Cider Jus
Pomegranate Crème Caramel with Lime Gastrique
Chocolate Injected Stout Bread with Ginger Ice Cream
“Fruitcake” Bread Pudding with Cardamom Ice Cream
$ 65.00 per person, plus tax and gratuity
Children menu available ~ $ 25.00 per child (under 12), plus tax and gratuity
Reservations requested.
New Year’s Eve Menu 2006
“Tiny Bubbles”
Beau Soleil Oyster with Jerusalem Artichoke Panna Cotta, Champagne Gelée, Georgia Caviar
Sautéed Turbot with Broccoli Florettes, Blanc de Noir Butter Sauce
and Carolina Trout Caviar
Roast Veal Tenderloin with Beluga Black Lentils, Champagne Chervil Tripe
and Wood Ear Mushrooms
Muscato Brined, House Made Cheese with Duck Proscuitto, Medjool Date, Apricot Chutney
Midnight Raspberry Cake with White Chocolate Champagne Truffle
$ 95.00 per person, plus tax and gratuity
Reservations requested. Regular menu is also available
(Regular menu will be served on New Year’s Day)
The Old Edwards Inn and Spa is located at 445 Main Street, Highlands, NC 28741, 828-526-8008 or 1-866-526-8008. The Old Edwards Hospitality Group, LLC, founded in 2003, includes the Old Edwards Inn and Spa, Madison’s Restaurant and Wine Garden, The Farm special events facility, Acorns retail shop; The Lodge at Old Edwards Inn, Old Creek Lodge, Rib Shack, The Laundry and Dry Cleaners at Old Edwards Inn and Miss Priss-Charlotte at Stonecrest.
The Old Edwards Inn and Spa is a AAA-Four Diamond award winner; a member of the National Trust Historic Hotels of America and a member of Boutique-the newest brand within Preferred Hotel Group. The property is a Recommended Hotel in Condé Nast Johansens 2005 and 2006 Recommended Hotels, Inns and Resorts Guide and was nominated for Most Excellent Inn 2006. Madison’s Restaurant and Wine Garden received Wine Spectator magazine’s Award of Excellence in 2005 and 2006.
For additional information and photos to accompany publication, please contact:
When learning to cook a low sodium diet, the challenge is not just learning how to get flavor into food without using salt. It’s learning how to get that salty flavor or a nice salty edge to their food they are missing. How can you get the salt taste that is missing? One of the best ways is to learn to add foods and seasonings with a tangy or tart flavor, like lemons, vinegars and tangy fruits like pomegranates.
Here are 4 tips to help achieve good flavorful low sodium results with a salty edge
1. Use a variety of salt free seasonings. Especially salt free seasonings with a lemony or citrusy edge to them. You need good quality salt free seasonings. They also need to be fresh seasonings for the best results. You need more than one, as you will get tired of the same flavor on everything pretty fast. Something you try today and may not like, try using it again in a few months and you might really like it. Your taste buds will change when you cook without salt.
2. Use fresh lemons, limes, or most any citrus fruit. This is one of the best flavor tips for getting a salty flavor without using salt. Fresh lemon is one of the closest natural flavors to salt. You taste salt and you pucker-up then you taste fresh lemon and pucker-up also. Just a squeeze of fresh lemon juice to most food with brighten with a salty taste. Not too much lemon juice or it may become too lemony instead of with a salty edge. Experiment with the amount of lemon needed. The regular lemons work best here, not Meyer lemons as Meyer lemons are sweeter. You can also add a strip or two of fresh lemon peel to water when cooking to help flavor the water without salt. Try this especially when poaching fish, or chicken, even vegetables. Add fresh lemon zest to recipes, even at the end of cooking. A little freshly grated lemon zest sprinkled on top of foods like vegetables at the end of cooking is very nice. Be sure to use just the yellow part of the peel and not the white pith. The pith is bitter, not sour and doesn’t taste very good. The key here is to use fresh lemons.
]]>
3. Try using different vinegars. Almost any vinegar will work except seasoned rice vinegar, as it usually contains salt. There are so many kinds of vinegars; apple cider vinegar, white vinegar, red wine vinegar, sherry vinegar, balsamic vinegar and so many kinds of herb vinegars. Tarragon vinegar tastes surprisingly good to most folks, with a nice hint of a salty taste. Try making your own homemade mayonnaise with this vinegar. Different brands taste different, so you may need to try several until you find one you like.
4. Find foods with a tangy or tart flavor like pomegranates or berries like raspberries. Try sprinkling fresh pomegranate seeds or fresh raspberries on a green salad or a fruit salad. Pomegranate juice, fresh pomegranate juice if possible, is is a great addition to perk-up salads and salad dressings. You may have seen or tried a Raspberry Vinaigrette. Pomegranate molasses (sometimes called pomegranate syrup) is also a wonderful ingredient added to salad dressings, as well as many sauces especially a barbecue sauce. It is important to read the labels for the sodium content or make your own. Some pomegranate syrups have salt added but most do not and are available in many larger grocery stores, supermarkets and many ethnic markets especially Armenian or Mediterranean markets.
Apply these simple flavor tips and you will be amazed how flavorful your low sodium food can be, now adding that missing salty edge you have a more enjoyable low sodium diet.
For more tips I invite you to sign up for the FREE Season It Newsletter when you visit Benson’s Gourmet Seasonings at http://BensonsGourmetSeasonings.com
Click here to get more free information about a low sodium diet, low sodium cooking tips, salt free seasonings, salt substitutes and low sodium recipes. You’ll learn how you can use seasonings, fresh herbs, fresh fruits & vegetables, olive oil, nuts, vinegars, wine and different cooking techniques to flavor your food without adding salt and sugar. You’ll find out how to get more flavor than you ever thought possible.
From Debbie Benson owner of Benson’s Gourmet Seasonings with over 30 years experience promoting salt free seasonings. Loving to cook and being salt free most of my life by choice, I have learned a lot of tips and tricks to create flavor without salt and sugar that seems to be in everything these days.
Eucalyptus Magazine Hosts Gluten Free Living Lecture and Dinner
Chef and author Lauren Hoover.
Los Gatos, CA (PRWEB) September 13, 2011
Eucalyptus magazine, the Bay Area’s resource for green and health-conscious lifestyles, will host the third session of its popular Eucalyptus Dinner Series with “Gluten Free Living, a Health Lecture, Demonstration and Dinner.” The event, which will be held at the Stillheart Institute in Woodside on October 6 from 6 to 9 p.m., will feature a lecture by Dr. Gary Gray from Stanford Medicine and a gluten-free food preparation demonstration by Chef and Teacher, Lauren Hoover. The menu features a delicious three-course meal and drinks free of common allergens such as gluten, dairy and peanuts.
“We’re here to be a resource for people who are interested in health, wellness and green living in Silicon Valley and beyond,” said Michaela Marek, publisher of Eucalyptus Magazine. “I find that these days people are looking for credible resources and professionals that help improve their health and well being. We are here to connect both networks and be a respected source of information, and we accomplish this through our magazine, website and events such as this one.”
Dr. Gary Gray is a Professor Emeritus of gastroenterology and hepatology at the Stanford School of Medicine. He is a well-known author and authority on gluten-free living. His clinical focus is on gastroenterology, inflammatory bowel disease, intestinal malabsorption, and small intestinal diseases. His publications have included research on gluten detoxification enzymes, gluten sensitivity in primates, and enzyme therapy for celiac disease, among others.
Chef Lauren Hover is a celebrated chef, nutrition expert, and the author of the No Wheat No Dairy No Problem cookbook. She has 15 years of cooking and teaching experience at La Folie, Fairmont, Hyatt, Marriott, and has cooked for several US presidents and senators. She appeared on ABC Live in Chicago and Sacramento. Her own issues with food allergies led her to create the cookbook, so she could help other people with sensitivities create delicious meals that won’t upset their stomachs later.
“I look forward to working with Eucalyptus magazine and preparing nutritious and healing food for attendees to enjoy while they learn about gluten intolerance and celiac disease,” said Lauren.
The menu for the Eucalyptus Dinner consists of foods that do not cause common allergic reactions. The appetizer will be walnut and mushroom pâté stuffed mushrooms. Main course selections include persimmon salad with organic baby greens and pomegranate vinaigrette and vegetable lasagna with cashew cheese and crème sauce. For dessert, Lauren will serve up an array of petite desserts, including her famous brownies. Lemon iced tea and filtered water will be served with the meal.
The Eucalyptus Dinner Series is a bi-monthly learning opportunity launched in June 2011, with a series of articles in the column “Healthful Eating” and dinner events that are designed for people to learn about the diet and also experience the food prepared correctly according to the guidelines. Past and future topics include eating/cooking at home, raw foods diet, vegan diet, macrobiotic diet, and Weston-Price way of eating.
“Gluten Free Living, a Health Lecture, Demonstration and Dinner” will take place on October 6 from 6 to 9 p.m. at the Stillheart Institute, located at 16350 Skyline Blvd in Woodside. Tickets are available online at eucalyptusmagazine.com/glutenfree. Space is limited.
For more information about the Eucalyptus Dinner Series or any of Eucalyptus magazine’s products or services, call them at (408) 335-4778 or view them on the web at eucalyptusmagazine.com.
About Eucalyptus
Eucalyptus is the San Francisco Bay Area’s resource for green and health-conscious lifestyles. Through the print publication, website and networking events, Eucalyptus shares knowledge and inspires readers to celebrate their health, support local businesses and surrounding communities, and protect the environment. Since its first publication in 2009, Eucalyptus has been well-received by the health-conscious and green living community and industry. Eucalyptus is the winner of the 2010 Apex Awards for Publication Excellence for green publications and the 2010 Gold MarCom Award for green publications. The magazine is available at over 350 locations in the Bay Area and online at eucalyptusmagazine.com.
Delicious By Design – Chef Eun Jeong Designs a Contemporary Korean Menu for New Restaurant and Releases New Korean Inspired Hors d’Oeuvres Recipes
Los Angeles, CA (PRWEB) November 27, 2007
Chef Eun Jeong’s (pronounced UN – jong) menu for Seoul Bros. puts a contemporary accent on Korean grill cuisine. Her new gourmet Korean-inspired hors d’Oeuvre recipes make traditional cuisine more accessible.
The first Seoul Bros. restaurant will open in December 2007 in Pasadena, California. Jeong, a menu consultant was hired to design a menu of authentic Korean dishes flavored for the American palate. For the signature barbecue sauces she experimented over forty times before coming up with the final four sauces that will be used on the menu.
Jeong’s new hors d’Oeuvres recipes feature traditional ingredients like Sesame leaf, Gochujang (red pepper paste), and Ddock (Korean rice cake). “I want to inspire people to try Korean food by presenting it with a contemporary twist,” Jeong said. Dishes include “Stuffed Crimini Mushroom with Spicy Pork Bulgogi”, “Royal Beef Bulgogi with Ddock”, and “Sesame Leaf sauce with Ahi Tuna”. The recipes will be available on her website, http://www.bedelicious.biz.
Jeong, a recognized restaurant menu consultant also worked with Los Angeles area restaurants Yama and Kintaro. “I work with restaurateurs who want authentic ethnic flavor without alienating the American palate. My mission is to find that perfect balance,” Jeong said. She specializes in creating restaurant exclusive marinades and sauces for signature dishes to “add an extra kick”. For restaurateurs who are more health conscious she creates healthy alternative condiments to traditional Asian mayonnaise-based sauces.
She is also the Chef and owner of Be Delicious Catering, LLC. A self described ‘mixologist for the senses’, in her cuisine she often borrows ingredients from one culture, presentation from another, and spices and seasoning from another. Fresh fruit is a common component in many of her dishes. Her signature Asian accented presentations pair vegetables with fruit, all natural sauces, sweet marinades, and ethnic seasonings. Frequently used ingredients include, sesame leaf, mango, pineapple, Japanese plum, persimmon, jujube, Asian pears, and pomegranate. “I hope to make Korean Food as popular in America as Chinese food,” Jeong said.
For more information about Eun Jeong’s recipes please visit http://www.bedelicious.biz or contact Be Delicious Catering, 906 S. Catalina Ave., #A, Redondo Beach, CA 90277, 310-400-2137. For media inquiries please contact April Rushing or 818-253-5385.
Mexico’s favorite chile relleno, Chiles en Nogado, has its roots in Cinco de Mayo, but can be enjoyed any time of year. It is a festival or special type of dish that is beautiful to behold.
The Chiles en Nogada were created as a special celebratory dish in that the colors of red, white and green, the colors of the Mexican flag were used. The traditional dish has triple flavors of fruit and meat in the filling.
I simplified the recipe so that home cooks without hours and hours of time for preparation could prepare it. Following, I am sharing my favorite version of the recipe, simplified. By the way, we make this in our week long full participation cooking classes.
CHILES EN NOGADA (Stuffed Chiles with Walnut Sauce)
This special dish was created to celebrate the defeat of the French, hence the traditional Mexican flag colors of red in the pomegranate seeds, white in the walnut sauce and green in the chiles.
For the Stuffing: 1 pound 92% lean ground beef 2 cloves garlic, minced 1/2 cup finely chopped onion 1/4 cup raisins 1/4 cup dried apricots, finely chopped 1 apple, finely chopped 2 large tomatoes, finely chopped 1 teaspoon ground cinnamon 1/2 teaspoon ground nutmeg A few grinds freshly ground pepper 1/4 cup dry sherry 1/2 teaspoon salt
For the Chiles: 8 medium chiles poblanos, parched, chilled and peeled 1/2 cup flour (if making batter)
For the Batter (optional): 5 eggs separated 1 1/2 teaspoons salt 2 Tablespoons flour 3 quarts vegetable oil
For the Sauce: 1 cup English walnuts, soaked in cold water overnight 1/2 cup slivered, skinless almonds 1/2 cup heavy cream 1 cup whole milk 6 ounces cream cheese 2 teaspoons finely chopped onion 1/4 teaspoon ground cinnamon 2 tablespoons dry sherry 1/4 teaspoon salt
For the Garnish Seeds from 1 large, or 2 medium pomegranates and 1 bunch Italian flat leaf parsley, coarsely chopped
1.The night before, soak the walnuts in cold water. They have more flavor this way. If you do not do this, simmering one hour in water in a covered pan will remove some of the brown bitter skin, but soaking ahead is better.
2. Prepare the stuffing by frying the crumbled ground beef in a shallow, large skillet. Add the onion and garlic and cook and stir until the onion is clear. Add the remaining ingredients and sauté over medium heat, stirring frequently until mixture thickens, about 20 to 30 minutes.
3.Meanwhile parch the chiles, by first rinsing, then piercing a small hole for team to escape a place on foil on broiler pan or grill on top of the range or over. When uniformly blistered and somewhat blackened, remove to ice water and allow to cool. When cool, drain and peel, stuff with the stuffing. If using a batter, dry thoroughly by blotting between paper or cloth towels, then roll in flour and set aside.
4.To prepare the sauce, remove the skin from the soaked walnuts by vigorously stirring, draining, then rubbing them in a cloth towel until the skins come off. Place the heavy cream and milk in a blender jar, add the remaining ingredients and process until a thick sauce results. Set aside.
5.If frying, heat one-half inch oil to medium high heat, about 375F. Prepare the batter, if using, for the chiles by separating the eggs. Softly beat the whites, then beat the yolks with a fork or simple whisk, then scatter the flour over the yolks and mix together and slowly temper in a bit of the softly beaten eggs whites, beating after each addition. Beat the remaining egg whites to stiff peaks. Then fold the whites into the yolk mixture, making certain to keep the air in the meringue. Dip each stuffed chile into the batter, and carefully lower into the hot oil. Carefully turn to lightly brown each side.
6. Serve with the walnut sauce and garnish with pomegranate seeds and coarsely minced parsley.
Jane Butel, the first to write about Southwestern cooking, has published 19 cookbooks, several being best sellers. She operates a full-participation weekend and week long vacation cooking school, an on-line school, a cooking club, a monthly ezine, a mail-order spice, cookbook, Southwestern product business and conducts culinary tours and team-building classes. http://www.janebutel.com , 1-800-473-8226
Take a break from the routine of beach vacations and visit a city filled with a wealth cultural history, a culinary marvel, and a background of diversity. So, does such a place exist? Of course, and it is named Puebla!
Officially this city is named Puebla de Los Angeles (Puebla of the Angels). It came to be known by such a name due to the legend behind it, which led to its establishment in 1531. It is often told that a group of angels guided the bishop, Julian Garces, to the exact location of land where the city lies now. It was in a dream where Garces saw a field in between two rivers and one running through it. In this same dream, two angels delineated the exact land where he was to build the city. As it so happens, Garces (accompanied by several other people) went in search of this place and found it! Incidentally, the land was known as Cuetlazcoapan, which means “Where the Serpent Changes its Skin,” to the native indigenous people. Of course, if you don’t believe in legends you should know that Puebla was also built out of necessity. Puebla is located exactly between Mexico City and Veracruz, which were two vital cities for the newly arrived Spaniards. Not only was Puebla built because a shorter commercial route between the Mexico City and Veracruz was necessary, but because the Spaniards wanted a city away from the indigenous people. Nevertheless, the indigenous’ hard labor was imminent for labor and the construction of buildings. As a result, members of the indigenous tribes, Tepeaca, Cholula, and Huejotzingo, were allowed to settle at the city’s outskirts. Due to its location being central to commerce, Puebla’s economy boomed. It’s important to include that fact that part of the transportation and commerce was done with China in the Philippines. As a result, Puebla adopted some aspects of Chinese culture and to this day, Puebla’s ceramic art bears witness to this.
Ever hear of “Cinco de Mayo?” Well, in 1861 the then newly appointed indigenous Mexican President, Benito Juarez, refused to pay a debt owed to Europe. As a result, the following year three major European countries, France, England, and Spain, sent delegates and troops. The negotiations failed, somewhat, and England and Spain vowed out of the conflict. At the same time, Mexican conservative forces were concerned with the newly appointed President, who was perceived as an enemy of the Catholic faith, had been ordained a 33rd degree Mason and received considerable support from the emerging Yankee power from the North. Conservatives argued that the Americans had just annexed half of the land of Mexico and were determined to subvert Mexico’s political traditions and impose a liberal Democratic government. Democracy, they thought, was a mechanism to control the direction of Mexico by way of total control of public opinion, and which would bring about economic ruin. Mexican conservative forces were paranoid, and concluded that France, being a Monarchy, a Latin and Catholic country and at the time a tour de force in the world, should integrate Mexico into it’s empire and protect it from the United States of America. France agreed. France proceeded with the plan of taking over Mexico and appointed Charles de Lorencez as the man to do the job. On May 5th of the year 1862, over 6 thousand French troops faced 2 thousand Mexicans led by General Ignacio Zaragoza Seguin. As we now know, Mexico was victorious and that battle has come to be known as “La Batalla de Puebla” (The Battle of Puebla) and “El Cinco de Mayo.” Also, due to this victory the city was renamed as “Heroica Puebla de Zaragoza” or Heroic Puebla of Zaragoza. Nonetheless, the French continued their advance and were successful in establishing a Viceroy from the house of Habsburg, in Mexico. From this era, Mexico gained French cultural influences that persist to this day, such as the Mariachi music, the establishment the nowadays very popular music from Sinaloa. In fact, many Mexicans today have French ancestry and surnames that descend from France.
After this event, the city remained the same, in terms of commerce and prestige. Business was so great that it even branched into the textile industry; in fact, Puebla was the leader of this industry. Another result of Puebla’s continuous economic success was an inflow of European and Eastern European immigration. People came from all over Europe, including Italy, Spain, Germany, and France. There were even people from Lebanon migrating to Puebla. The result of Puebla’s increasingly diverse population can be seen today in the city’s culinary delicacies, streets, monuments, museums, and other buildings. As a matter of fact, some people still maintain their original languages! For instance, a group of Italians settled in the outer parts of the city at the end of the 16th century and to this day they have kept their culture and their language. Another group that has made its mark in the city is Germans. They built their own neighborhood with typical building found in South East Germany. They not only established a Lutheran church but also a college, “Colegio Aleman Alexander von Humboldt. In fact, the city of Puebla celebrates the renowned German holiday, Oktober Fest. Thanks to such a diverse background, Puebla’s cuisine is one of the most delicious in the world. When you visit, you must taste the staple and tradition of Puebla: El Mole Poblano. This can best be described as chicken or sometimes turkey cooked with a special thick dark sauce made of chocolate, peppers, and many other spices. Another traditional delicacy is Chiles en Nogada or poblano peppers stuffed with fruits and meat and then covered with a creamy nut and pomegranate sauce. Tacos Arabes (Arab Tacos) are made of roasted seasoned meat or sometimes pork inside a wheat tortilla. Perhaps as a desert, you might want to try some Camotes, which are like sweet potatoes or yams. And for drinks, you have to try some rompope, which is an alcoholic beverage. Hmmm!
]]>
After a delicious meal, you’ll want to explore the city. In Puebla there are so many places to go and things to see that I don’t know where to begin! Why not start with something prehistoric: La Gran Piramide de Cholula(The Great Pyramid of Cholula). This pyramid, built in the times before Christ, is bigger than the Pyramid of Gizah in Egypt! It consists of a series of trapezoids stacked. What’s even more incredible is that this pyramid even has a number of extensive underground tunnels! At the top of the pyramid you’ll find a church that was built according to Hernan Cortez’s orders. It was used in the 16th century to convert the Aztecs to Christianity. The church is called, La Iglesia de los Remedios or The Church of Remedies.
Another interesting sight is Fuente a la China Poblana (Fountain of the Puebla China Woman). This is a fountain in memoriam of a legendary Indian woman who came to be known as the “China Poblana” or very loosely translated, “The China Woman from Puebla.” Legend has it that Mirrha, her birth name, was born in Delhi, India. She was kidnapped by pirates when she was nine years old. She was soon sold as a slave to a Portuguese merchant who later sent her to a man from Puebla (Don Miguel de Sosa) who had previously asked him for a young Chinese slave. The “Chinese slave” was adopted by Sosa and his wife, who renamed her Catarina de San Juan. Upon the death of the couple, Catarina married Domingo Suarez, who was a Chinese servant at a local church. What caught the attention of the people of Puebla at the time were Catarina’s acts of kindness and charitable efforts and of course, her attire. Upon the death of her husband, Catarina joined a convent and furthered her charitable cause. Obviously, as you can see, she was not really Chinese, but rather, from India, therefore the name is a bit of tongue in cheek pun in itself, to allude to the ignorance of previous centuries, when an Indian woman was taken as being Chinese.
Another place to visit is “El Centro Civico 5 de Mayo.” This “civic center” is composed of nine separate units atop an impressive hill that oversees the grandeur of the city. “El Museo de la No Intervencion en el Fuerte de Loreto,” “Museo de Antropologia” (Museum of anthropology), “Fuerte de Guadalupe,” “Expo Puebla” (where the annual state fair is held), “La Sala de Exhibiciones,” El Planetario” (a planetarium), “Museo de Historia Natural” (Museum of Natural History), “Plaza de Toros ‘El Relicario’” (Bullring), and “Auditorio de la Reforma.”
El Zocalo de Puebla is another magnificent place to visit. This is an extended park and during the weekends don’t be surprised to find it filled with musicians and a variety of other entertainers keeping the crowds in awe. After you get your dose of fun entertainment, just walk across the street and visit Mexico’s most beautiful church, La Catedral de la Concepcion Inmaculada (Cathedral of the Immaculate Conception). This cathedral has two identical towers that seem to touch heaven, incredible! If you’d like to do some shopping, then go to El Caledon de Los Sapos, or The Alley of the Toads. The set-up is like a swap-meet, but unlike to traditional swap-meet, this place has antiques, original and typical local art, restaurants, and you’ll even find a few bars. If you’d like to enjoy a little of Puebla’s night life, which includes live music, then come here on Friday and Saturday night. In fact, a local tavern sells alcohol made out of fruits including one called “pasitas” made out of raisins. Another place for some shopping is Mercado de Artesanias El Parian. Here you can find anything typical of Puebla, from ceramics to textiles to art, and even candy. Puebla also has a first-class zoo. Unlike most zoos, Africam Safari is more of a wild park where the animals are roaming freely in a replica of their natural habitat, similar to the San Diego Wild Animal Park, so don’t worry; you get to see everything up close and personal from the safety of your reinforced vehicle.
One of the best parts about Puebla is the proximity of the attractions. For instance, once you visit El Zocalo all you have to do is keep walking north and you’ll be amazed by the following ten blocks of interesting sights. Right there in the Zocalo you can see the Municipal Palace which is an excellent example of the Spanish-French renaissance architecture. After this, you can see the Museo Universitario, also known as Casa de los Muneco or Doll House, built in the 1600s. This Museum was built using red brick and hand-made talavera tiles; talavera is a white and glazed type of ceramic used for vases, decorations, and so on. Special cartoons are painted on the tiles, and this is what gives the museum the name of House of Dolls. Following this is the Iglesia Del Espiritu Santo where the local folk hero, La China Poblana, is buried. This church was built in 1578 and inside you can appreciate the Iberian-Muslim style and Italian facade. Another establishment you can’t miss is Biblioteca Palafoxiana-Casa de la Cultura. This place, built in 1646, is often host to many cultural events. The second story is the one that houses the library and this you must see to believe. It houses over fifty thousand books neatly organized in shelves carved out of cedar wood; the floors are decorated with a unique red-colored tile, and wait ‘till you see the desks. The desks are embedded with onyx! After this marvel, you’ll soon find yourself staring at the Greek-Roman style of Puebla’s oldest house known as Casa del Dean. Inside you can stare even longer at the incredible murals that remained unseen until their discovery in 1930. Onyx seemed to be quite popular in Puebla’s churches, for some of these including Iglesia de San Cristobal and Iglesia de Santo Domingo-Capilla del Rosario feature onyx- encrusted or onyx-covered decorations. If you’re an admirer of religious art you must visit the Ex-Convento de Santa Monica (Ex or Former Convent of Saint Monica), which used to be a hidden convent and as so you must cross through a house and a hall in order to get to it. One particularly interesting sight is an image of Jesus Christ on the cavalry or his crucifixion; it can be seen inside the Templo de Santa Monica.
Lastly, one can’t mention that fact that Puebla is surrounded by three well-known volcanoes, with the following indigenous names: Popocatepetl, Matlacueyatl (also known as La Malinche), and Iztaccihuatl. So do not be alarm to suddenly see a light breeze of ashes. But more soothing is the thought of fresh summer showers, as they’re very common here. So dress lightly, pack a sweater, wear comfy shoes, and don’t forget your umbrella! But before you pack, see it first at www.patawalk.com!
I’m an English instructor. I love my career because it allows me to work with students of all ages (from children in kindergarten to mature adults in college) and walks of life. I have a B.A. in English from San Diego State University and have recently obtained my M.A., also in English, from National University. During my free time I travel and write short articles for the Patawalk Virtual Tours website (www.patawalk.com). This site takes visitors into fully mapped virtual tours in 360 formats of amazing places such as Cancun, Mexico. It’s like being there!
Farmers in the Kurdish enclave of Bassoutah in northeastern Syria rely exclusively the cultivation of various fruit-producing trees for their living, especially pomegranate trees. But the recent hike in the price of Kerosene has increased of doing business for farmers and had a negative effect on their way of life. Some suggested switching to olive cultivation, but this would be an extremely arduous and costly process. Most, however, prefer a government support for the traditional industry producing Dibs Al-Rumman, a sweet/sour sauce used in the making of many a traditional dish. They say that the government has for long supported the Olive Sector, and that there is no reason why it cannot do the same for Dibs al-Rumman, which could become an important export product as well. Video Rating: 5 / 5
Not every high quality food is gourmet food unless it has the quality to spice up your meal along with a nice presentation. Literally, the term gourmet refers to a cultural method through which a cook presents his or her culinary art of preparing tasty as well as high quality food. It includes the highest quality and flavor, preparation and presentation of food in an artful manner. Once the cooking of meal is over, now all attention is paid on how to decorate and present it to the gourmands. Those who have a passion for cooking also take interest in the preparation of different gourmets to attract the attention of the people. This is the way to get attention of people even coming with full belly.
Generally, certain hotels and restaurants that serve high quality food with great refinement and attractive presentation to their customers use the term “gourmet”. There are many online gourmet service providers offering fresh ingredients that include fruits, dairy, spices, honey, olives, vegetables, dairy, meat products, honey products and many more to their customers. They incorporate different recipes with nice presentation by ensuring that people get nutritious packaged ingredients that are healthy and delicious for the consumers.
Gourmet foods are generally superior in quality, made by artisans in a smaller volume. Those who are interested in cooking gourmet foods need to have a good knowledge of different cooking techniques. They are also expected to be creative enough to think out of the box and experiment with new flavors or combination of flavors. In addition to that, a good palette and great presentation skills are also required to please the senses of smell, taste, sight and feel of the fabulous dishes. When it comes to including some of the most liked cuisine items under gourmet foods, we prefer to have chocolate syrup, yogurt, ice cream, pomegranates sauce and a variety of sweets that are usually added to this category.
Gourmet food is not limited to the food ingredients alone but the inclusion of fresh and seasonal products and then cooking them in an innovative manner is also required altogether. By going through online gourmet sites, you can order a number of cuisine items as per the mood and requirement of the occasion. Here, you can view a large number of gourmets of different flavors that suite your taste.
Our new brand Günboyu is ready. New products are coming: 1) Sena Gida Soda and flavouring soda 2) %100 lemonade 3) New tastes molasses 4)Sauces 5) More than your expectations for more o.kaleli@vinsu.com.tr www.vinsu.com.tr Video Rating: 0 / 5
©Copyright 1997-
©Copyright 1997-