mélange
copyright 2013 - 2020 TGG
Alchemy
“...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
Never eat more than you can lift. Miss Piggy
Classico indicates that the wine comes from a restricted area-Colli means hilly area Chianti must contain at least 70% Sangiovese to be considered Chianti. Chianti is always an excellent choice because of its smooth taste and it pairs well with tomato based dishes such as pizza, lasagna and even tomato soup and yes it pairs well with a fondue too.
20th Sangria Day……… For it to be authentic sangria it must come from Spain or Portugal (or the recipe at least). And don’t skimp on the fruit, use what is in season and fresh, apples, oranges or lemons. In the summer berries are wonderful. Skip the egg nog this season and make your own sangria.
Before sitting down to dinner the Italians take a “passeggiata” evening stroll. And then they enjoy the meal sometimes for hours. Americans spend less time cooking than people from any other country……… We need to get cooking!! It is truly one of the greatest joys in life!!
Cacao is the bean, cocoa is the product made from it. Every stage of cocoa production is done by hand; planting, irrigation, harvesting, fermenting and drying. So paying for the best quality is worth it. The trees need to be planted next to taller trees so that they are protected from direct sunlight. Cacao is the purist form of chocolate that can be consumed. Cocoa is derived from the Aztec word cacabuatl. Legend has it the cacao tree was the most beautiful tree the Aztecs had ever seen. They believed it could appease hunger and thirst, give people universal knowledge and even cure sickness. The Aztecs also used cocoa beans as currency. For authentic European hot chocolate you need whole milk, cream and at least 70% chocolate. It takes longer to make and you can’t zap it in the microwave but it’s worth the effort. Real is always better than fake.
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…
Cocoa……