mélange
copyright 2013 - 2018 TGG
“...having bowed to the inevitability of the dictum that we must eat to live, we should ignore it and live to eat...” ― M.F.K. Fisher, An Alphabet for Gourmets
Alchemy
“Age appears best in four things: old wood to burn, old wine to drink, old friends to trust and old authors to read.” ― Francis Bacon
Watch a French housewife as she makes her way slowly along the loaded stalls… searching for the peak of ripeness and flavor… What you are seeing is a true artist at work, patiently assembling all the materials of her craft, just as the painter squeezes oil colors onto his palette ready to create a masterpiece.” ― Keith Floyd
On French meals in the brasseries of Paris: “The pommes a l’huile were firm and marinated and the olive oil delicious. I ground black pepper over the potatoes and moistened the bread in the olive oil. After the first heavy draft of beer I drank and ate very slowly.” - Ernest Hemingway, in A Moveable Feast
Bees contribute to more than $1.5 billion of crops every year through pollination… India is the lowest consumer of meat in the world-70% of the world’s vegetarians are Indians… Australia is biggest consumer of meat in the world followed closely by the United States…
We   all   know   olive   oil   is   good   for   us   and   that   it   is   the   cornerstone of   the   Mediterranean   diet   but   how   do   we   know   if   what   we   are buying   is   the   real   thing?   Price   doesn’t   always   tell   us   we   are getting   higher   quality   but   with   olive   oil   it   usually   does.   Stricter guidelines   are   applied   to   those   oils   touting   they   are   extra   virgin so   always   look   for   that   and   look   for   glass   bottles   that   are   dark   in color,   stay   away   from   plastic   and   clear   glass.   Another   way   to ensure   you   are   getting   a   quality   product   is   to   look   for   the   stamp of   approval.   For   California   olive   oils   look   for   COOC-   California Olive   Oil   Council.   For   international   olive   oils   look   for   the   EV Alliance   or   UNAPROL   stamp,   both   have   a   good   reputation   and have   high   quality   standards.   Interestingly   we   usually   associate Italy    or    Spain    with    having    the    most    consistent    and    highest quality    oils    but   Australia    and    Chile    have    the    most    stringent standards and are known for exceptional olive oils.
The 25th is Culinarians Day…… A sampling of culinary terms to celebrate being a culinarian…… A la grecque-served in Greek style such as with olive oil, lemon juice and seasonings….. Effiler-  to remove the string from a bean or to thinly slice almonds…. Mise en place- the preparation of ingredients before you begin cooking; such as dicing vegetables or measuring spices… Oeuf- French for egg…….
A simple but delicious recipe……. Blend 3 cups of Kalamata olives (or any olive really) with about ½ of a cup of good olive oil; process till you reach the consistency you want; serve on some crusty bread and pour a glass of wine and it’s all good…
July is Blueberry Month….
Blueberries are number one when it comes to antioxidant health benefits…..Native to North America their flesh is green only the skin is blue………