Wine & Food Recipes

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Wow! This onion dip is not your typical out of the package dip. Instead, you pretty it up with a scooped-out ball of Gouda cheese. No kidding! Because it’s so beautifully self-contained, it travels well when you want to take this as an appetizer to a party.

gouda onion dip,gouda cheese,dip,chips and dip, appetizer,recipe
Wow! This onion dip is not your typical out of the package dip. Instead, you pretty it up with a scooped-out ball of Gouda cheese. No kidding! Because it’s so beautifully self-contained, it travels well when you want to take this as an appetizer to a party. Not only that, but your friends will be bowled over by the presentation and the great flavor. There will be no leftovers!

What you’ll need:

- one 10-oz ball of imported Gouda cheese

- 4 Tbsp unsalted butter

-1 small yellow onion (finely chopped)

- 4 oz roquefort cheese (crumbled)

- 4 oz sharp cheddar cheese (finely grated)

- 1 tsp Worcestershire sauce

- 3 drops of hot pepper sauce

- 1 tsp whole-grain mustard

- 4 Tbsp dark beer or stout

With a sharp knife, cut the top to make a lid from the Goulda cheese ball, about 1 inch thick. Save the lid. Hollow out the cheese without cutting through the wall of the ball. The wall should be as thin as you can make it on all sides. Take the reserved Gouda cheese and grate it and set aside.

In a small skillet, heat 2 Tbsp of the butter over medium heat. Add the onion and saute until it reaches a golden brown color. This usually takes about 7 to 10 minutes. Stir often. Remove the onion from the skillet and set aside to cool.

Combine the Gouda, Roquefort, and Cheddar cheeses in a food processor, along with the remaining butter, the onions and the Worcestershire, mustard, and hot pepper sauce. Process the mixture until smooth. Scrape the sides occasionally. Pour in the beer and continue to process until smooth and creamy.

Next, fill the hollowed out Gouda ball with the mixture. You’ll probably have more mixture than will fit in the ball. Place the lid on the ball of cheese and put the remaining dip into a bowl. Cover both with plastic wrap and refrigerate before serving.

One nice aspect of making this dip is that if you make it a day ahead, it actually enhances the flavor. When you serve the dip, bring out the Gouda ball in time to reach room temperature. You can use the additional dip to refill the cheese ball.

This recipe makes approximately 2 cups. You must refrigerate it at least 4 hours before serving.

Enjoy with Homemade Potato Chips, Bagel Chips and Pita Chips. You can find these recipes on my web site - see info below.

364

The art of decoration has taken on a life of its own, inspiring a host of books and reality television shows that seem to multiply by the day. The way you decorate your home reflects your very personal style and those things that are most important to you. For wine enthusiasts, the ability to not only enjoy ?but display ?those beautiful bottles of wine has led to a decorating trend all its own ?the wine rack cabinet.

The modern wine rack cabinet comes in a variety of st…

Wine Rack Cabinet
The art of decoration has taken on a life of its own, inspiring a host of books and reality television shows that seem to multiply by the day. The way you decorate your home reflects your very personal style and those things that are most important to you. For wine enthusiasts, the ability to not only enjoy ?but display ?those beautiful bottles of wine has led to a decorating trend all its own ?the wine rack cabinet.

The modern wine rack cabinet comes in a variety of styles, colors, and materials ?from solid wood and metal to wrought iron. But the timeless function of the wine rack cabinet transcends all styles. A wine rack cabinet is used to store and display wine bottles and in so doing combines form and function in a unique way. While some designs are meant only for wine bottles, others offer space to store and display beautiful stemware and barware. Most are standing pieces of furniture that can stand in a corner or against a wall. Either way, the wine rack cabinet is an inexpensive way to finish a room with a decorative and functional flair.

Another benefit of the wine rack cabinet is its ability to maximize space. For those who have smaller living environments, a wine rack cabinet can successfully store items in an organized and visually appealing manner. No longer are wine bottles relegated to behind closed doors or being stored haphazardly on a kitchen countertop. This can be a fantastic space saver that exquisitely presents a wine collection and elevates a once common room to a sophisticated space.

You can easily find a wine rack cabinet through a number of different avenues including a home furniture store, a large retail outlet that offers home goods, and even the Internet, where a wine rack cabinet can be purchased and shipped straight to your door. Some solid wine rack cabinet pieces come in one piece, while others will require assembly ?although this process is relatively simple and quick to complete.

No matter what wine rack cabinet you choose, you will instantly have a decorative piece that beautifully and efficiently showcases your wine collection for all to enjoy.

466

No matter what you tipple is; white, red, pink or sparkling, storing your wine correctly is essential. Simply putting your favourite bottle above the fridge and forgetting about it for a year could drastically alter the taste, then, when you come to enjoy it at that special occasion, it might not be as favourable as you hoped.

Despite wines being a perishable commodity, properly caring for and storing your wine can actually improve its?aroma, flavour, texture and complexi…

wine cellars, wine storage
No matter what you tipple is; white, red, pink or sparkling, storing your wine correctly is essential. Simply putting your favourite bottle above the fridge and forgetting about it for a year could drastically alter the taste, then, when you come to enjoy it at that special occasion, it might not be as favourable as you hoped.

Despite wines being a perishable commodity, properly caring for and storing your wine can actually improve its?aroma, flavour, texture and complexity over time.

Step 1: How long are you storing your wine for?

The first decision to make is how long you are planning to store your wine for. Generally short term storage means 3 to 6 months and should be your cheaper, less cherished wines, where as long term can mean decades and should be reserved for your quality, precious wines.

Step 2: Correct storage conditions

Whether it’s short or long term storage the same rules apply, firstly and most crucially the bottles should be laid horizontally instead of upright, this ensures the cork remains moist, to stop it drying out.

It is essential to keep the wines in a vibration free environment so they can not move about, therefore on top of electrical appliances or a place subject to external forces (i.e. from a subway) should be avoided.

Wine can be greatly affected by its surrounding temperature; the ideal temperature is roughly 55 degrees Fahrenheit (12°C). Bottles should be kept out of drafts and any temperature change should be very gradual.

Additionally light can negatively impact on a wine, which is why some wine bottles are made of coloured glass. Wine must be kept out of direct sun light, since too much light can react with proteins in wine, forming a haze and bad aromas to pollute its?flavour.

For long term storage, the correct atmospheric conditions are required. Humidity has to be very high, approximately 70% or more, in order to stop the cork drying out and to reduce the chance of wine evaporating. Also when storing long term, consider the wines surroundings, ensure there are no other foods or liquids that could be absorbed into the wine itself. Substances with strong aromas for example fuel or vinegar must be kept elsewhere!

Step 3: Enjoy?

When the time comes to pop the cork and savour all your hard work, drink responsibly but do try to finish bottles within a few days of opening, since as soon as the wine is exposed to air it starts mixing with oxygen. This is known as oxidation, which also alters the essence of the wine.

Correct wine storage is fundamental for any serious wine lover, enthusiast or even hobbyist. The most effective storage is in a wine cellar, since numerous bottles can be kept conveniently out of sight yet in the perfect conditions.

Cheers!

339

The basis of a good soup is usually a good stock. Once you know how to make a good stock, you can use it for an almost endless variety of soups. This is a recipe I use for chicken stock that’s easy to make, and tastes delicious. I usually make extra, and freeze what I don’t use.

Food Recipes
The basis of a good soup is usually a good stock. Once you know how to make a good stock, you can use it for an almost endless variety of soups. This is a recipe I use for chicken stock that’s easy to make, and tastes delicious. I usually make extra, and freeze what I don’t use.

1 Whole Chicken, about 3 pounds

8 cups water

2 carrots, cut into 2 inch pieces

2 stalks of celery, cut into 2 inch pieces

1 medium onion, cut into large chunks

2 cloves of garlic, crushed

2-3 sprigs of parsley

1-2 sprigs of sage

2 sprigs of rosemary

2 sprigs of thyme (please, no Simon and Garfunkel jokes)

2 tsp. salt

Cut the chicken up into pieces.

Put the chicken, and the rest of the ingredients into a large kettle, and bring to a boil.

Reduce the heat to medium low, and simmer for 3 hours.

Remove the chicken, and place in a bowl to cool.

Pour the stock through a colander lined with cheesecloth, and chill.

When the chicken has cooled enough to handle, remove the skin and the bones, and freeze or refrigerate the chicken for another use.

Skim the fat off of the stock, and refrigerate, freeze, or use immediately.

Yield: About 6 cups of stock, about 4 cups of chicken.

Don’t feel constrained by the ingredients and amounts listed in this recipe. You can use other herbs for a different flavor. You could add ginger peels and lemongrass for an Asian flavor. Just let your imagination run wild.

You don’t need to use a whole chicken either. You can buy the bone-in chicken breasts, and remove the bones before cooking. Then just put the bones in a plastic bag, and put them into the freezer. Then when you’re ready to make the stock, just take the bones out and use them in the stock.

Once you’ve learned to make this chicken stock, you can use it as a basis for many different soups… chicken noodle soup, cream of chicken soup, peanut butter soup… again, just let your imagination run wild with it, and enjoy!

301

Snacks are an important part of a healthy lifestyle. Healthy snacks can help provide extra nutrients and also count towards our five a day target of fruit and vegetables. Healthy natural snacks should be eaten between meals and will help towards your health and nutrition. Nutritionists recommend that healthy snacks should contain vegetables, fruit, nuts or cereal grains. They will also cost you less than buying junk food that has little nutritional value and is bad for your h…
Snacks are an important part of a healthy lifestyle. Healthy snacks can help provide extra nutrients and also count towards our five a day target of fruit and vegetables. Healthy natural snacks should be eaten between meals and will help towards your health and nutrition. Nutritionists recommend that healthy snacks should contain vegetables, fruit, nuts or cereal grains. They will also cost you less than buying junk food that has little nutritional value and is bad for your health. Combining healthy snacks with a good diet and exercise leads to an improved wellbeing. The five ideas below, for healthy snacks, are suitable for everyone from school children to those at work.

Avocado and cheese sandwich made with wholemeal bread. Avocados are a good source of vitamin E and C as well as being high in fibre and potassium. They also contain folic acid, an important vitamin for pregnant women. Cheese contains important levels of calcium and wholemeal bread is high in fibre.

Dried banana chips. Dried banana chips are often fried in coconut oil and coated in honey. Bananas contain high levels of vitamin A and C. They are also rich in potassium. You can often find banana chips included in muesli. Great for a carbohydrate boost.

Crackers and cheese. A very popular snack after dinner. Cheese is high in calcium. Crackers also come in wholemeal varieties and these are a good source of extra fibre.

Fruit salad. You can combine any of your favourite fruits in this snack such as kiwi fruit, apples, pear, and nectarines. This snack will help you towards your five a day of fruit and vegetables.

Hummus in pita bread. Hummus is made from dried chickpeas, garlic and sometimes tahini. Hummus contains fibre and iron; tahini is made from sesame seeds and is high in calcium.

369

Brownies just keep getting better and better. Moist, chewy and so easy, these Fudgy-Fig-Nut Brownies are made with rich dark chocolate, crunchy toasted walnuts and surprise-sweet, delicious figs.

Better Brownies, Better Taste, Better Nutrition
Brownies just keep getting better and better. Moist, chewy and so easy, these Fudgy-Fig-Nut Brownies are made with rich dark chocolate, crunchy toasted walnuts and surprise-sweet, delicious figs. Taste and health have joined together with simple directions to deliver brownies fit for every day or special occasions such as Father’s Day, Fourth of July and birthdays.

Amber-colored golden figs and dark purple Mission figs star as the special secret ingredients that make these brownies so unique and so delicious. The tiny crunchy seeds and sweet, chewy flavor of the figs complement the toasted walnuts and smooth dark chocolate. Health-conscious cooks are excited to learn that dark chocolate contributes health-promoting flavonol antioxidants; dried figs offer a unique array of essential vitamins and minerals and an excellent amount of dietary fiber; and walnuts deliver essential omega-3 fatty acids and “good” monounsaturated fats.

Figs are also great for snacking because they are so portable and convenient, along with being a nutrient-dense fruit. Three to four figs provide 6 percent daily value (DV) iron, 6 percent DV calcium, 6 percent DV magnesium, 6 percent DV vitamin B6 and 8 percent DV copper.

Fudgy Fig-Nut Brownies

3 large eggs

11/4 cups granulated sugar

1/4 cup canola oil

1 teaspoon vanilla extract

1 ounce unsweetened chocolate, chopped

1 cup all-purpose flour

2/3 cup unsweetened cocoa powder

1/4 teaspoon salt

1 cup stemmed and chopped Blue Ribbon Orchard Choice or Sun-Maid Golden or Mission Figs

1/3 cup chopped, toasted walnuts

Preheat oven to 325? Coat 8-inch square baking pan with nonstick spray. In medium bowl, lightly beat eggs with wire whisk. Add sugar and whisk until well-blended. Whisk in oil and vanilla. Melt chocolate in small bowl in microwave oven on 50 percent power for 2 to 3 minutes, stirring every minute. Whisk chocolate into egg mixture. In small bowl, stir together flour, cocoa and salt. Stir flour mixture into chocolate mixture, blending until smooth; batter will be stiff. Stir in figs and walnuts. Spread batter in baking pan. Bake for 35 minutes or until pick inserted in center comes out with a few crumbs attached. Cool in pan on wire rack. Cut into 16 brownies.

Nutrients per serving (16): Calories 191; Protein 3g; Total Fat 7g; Carbohydrate 29g; Cholesterol 40mg; Dietary Fiber 2g; Sodium 65mg.

Figs, chocolate and walnuts–nutrition and taste come together in one delicious brownie.

401

If you are just as interested in travel as you are in food, then the history of French foods is one in particular that you are going to want to become more familiar with. The history of French foods is one which actually begins as far back as 1400 A.D., when the first French cookbooks imitated Moorish cuisine and sugar, which was still considered very much as being a luxury, was what was used to sweeten the various dishes.

1600

During the 1600s it was Royal patronage wh…

History of French Foods
If you are just as interested in travel as you are in food, then the history of French foods is one in particular that you are going to want to become more familiar with. The history of French foods is one which actually begins as far back as 1400 A.D., when the first French cookbooks imitated Moorish cuisine and sugar, which was still considered very much as being a luxury, was what was used to sweeten the various dishes.

1600

During the 1600s it was Royal patronage which truly promoted French cooking, with various dishes of fish and fruit being the most popular. There are many examples, particularly from this time that go to show just how important food has always been in France. For instance a butler once killed himself because his lobsters arrived late.

It was also during this time in French history that Dom Perignon invented the art of making champagne, as he began storing his wine in bottles that were strong enough to contain the petulance of secondary fermentation. Coffee was also introduced around the same time, in 1644, while in 1686 the development of the croissant celebrated a true Christian victory in Austria over the crescent banners of the Turks.

1700

The 18th century also played a great role in the history of French foods, and it was really during this time in particular that the appeal of French food began to grow with the prestige of French culture. The restaurant movement also began around this time and there was a new journalistic breed coming about, namely including food critics and restaurant reviewers.

2000

Although the 19th and 20th centuries also had their influences on the history of French foods, it has been the 21st century more than either of those which have played a role. French cuisine is now renowned around the world more than ever before and held high in regard and respect. There is really no other country in the world that takes its cuisine as seriously and significantly as the French,< and French cooking is really not a monolith, but rather it ranges from the olives and seafood of Provence to the butter and roasts of Tours.

There is so much variety with French cuisine, and this is actually one of the most valuable aspects of all that people need to understand and recognize when it comes to the history of French foods. http://www.living-in-france.org

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Waste Accumulation Theory

The waste accumulation theory of aging states that in the course of a life span cells produce more waste than they can properly eliminate. The waste includes various toxins that when accumulated to a certain level they can interfere with normal cell function and ultimately kill the cell.

Limited Number of Cell Divisions Theory

This theory is concerned with the number of cell divisions directly affected by the accumulations of the cell’s wast…
Waste Accumulation Theory

The waste accumulation theory of aging states that in the course of a life span cells produce more waste than they can properly eliminate. The waste includes various toxins that when accumulated to a certain level they can interfere with normal cell function and ultimately kill the cell.

Limited Number of Cell Divisions Theory

This theory is concerned with the number of cell divisions directly affected by the accumulations of the cell’s waster products. As more wastes accumulate over time the cells quickly degenerate thus causing aging and ultimately death.

Hayflick Limit Theory

Dr. Hayflick theorized that the aging process was controlled by a biological clock contained within each living cell. Studies done in 1961 concluded that human fibroblast cells (lung, skin, muscle, heart) have a limited life span. They divide approximately 50 times over a period of years and then suddenly stop. They also concluded nutrition seemed to have an effect on the rate of cell division. Final conclusion of this theory states that improper functioning of cells and loss of cells in organs and tissues may be responsible for the effects of aging.

Death Hormone Theory (DECO)

Brain cells or neurons are unlike other cells in that they do not replicate. At birth we have roughly 12 billion of them and over a life time about 10 percent die out. Dr. Donner Denckle speculated that as we age the pituitary begins to release DECO which inhibits the ability of cells to use thyroxine. Thyrozine is a hormone produced by the thyroid-governing basal metabolism, which is the rate at which cells convert food to energy. The metabolic rate brings on and accelerates the process of aging.

Thymic-Stimulating Theory

Dr. Alan Goldstein says “the thymus is the master gland of the immune systems.?The size of the gland continues to reduce and shrink to round three grams by age 60. Scientists are investigating the possibility that the disappearance of the thymus contributes to the aging process by weakening the body’s immune system.

Mitochondrial Theory

This is the free radical theory is supported by directed experimental observations of Mitochondrial aging. Our primary source of energy comes from ATP. Mitochondria are the energy-producing organelles in the cells that produce ATP. They produce cell energy by a process that leads to forming potentially damaging free radicals. Evidence seems to tell us that various kinds of accumulated DNA damage over time contribute to disease. New research in mitochondrial repair could play an important role in the fight against aging.

Errors and Repairs Theory

Dr. Leslie Orgel suggested in 1963 that because the “machinery for making protein in cells is so essential, an error in that machinery could be catastrophic.?Since the system is incapable of always making perfect repairs on these molecules, the accumulation of flawed molecules can cause disease and other age changes to occur.

Redundant DNA Theory

This theory is similar to the error-and-repairs theory in that it also blames errors accumulating in genes for age changes. A difference is that as these errors accumulate the reserve genetic sequences of identical DNA that take over until the system is work out.

Source: The American Academy of Anti-Aging Medicine

Disclaimer: These statements have not been evaluated by the Food and Drug Administration. The information in this article is not intended to diagnose, treat, cure or prevent any disease. All health concerns should be addressed by a qualified health care professional.

This article is FREE to publish with the resource box.

?2007 Connie Limon All Rights Reserved

339

Pumpkin is one of South Africa’s favourite vegetables. Most restaurants serve pumpkin and spinach as vegetable side dishes with main meals and all mothers buy it for their families.

South African food, traditional South African recipes, pumpkin, pampoenmoes, recipes from South Africa
Pumpkin is one of South Africa’s favourite vegetables. Most restaurants serve pumpkin and spinach as vegetable side dishes with main meals and all mothers buy it for their families. There are many ways in which you can serve the great varieties of pumpkin available like butternut squash, herbert squash, “boer?pumpkin or red pumpkin, to mention just a few.

Not all types of pumpkin are in season and therefor available all through the year, so you have to use the one that is in season at a certain time. The most common and quickest way to prepare pumpkin is to boil it in a little bit of water, season lightly with salt and add some cinnamon. Otherwise you can mix the pumpkin with flour, salt and egg and bake “pampoenkoekies?in a little bit of oil, sprinkle with cinnamon sugar and serve warm.

Another favourite recipe from times gone by, a truly traditional South African recipe, is “pampoenmoes? You can either bake this in the oven or boil it in a little bit of water in a saucepan. This is a recipe worth trying:

Ingredients:
8 slices of white bread
Butter
Apricot jam
2 cups of pumpkin (1 butternut squash should do. Slice very thinly)
Salt
Sugar
Cinnamon

Method:
1. Butter the bread on both sides and spread apricot jam on the side facing up. Place one layer in an oven proof glass dish, jam facing up.
2. Cut the pumpkin thinly, season lightly with salt and place on top of the bread.
3. Mix the sugar and cinnamon together and sprinkle over the pumpkin.
4. Repeat this until all the pumpkin and bread is used up, finishing with a layer of pumpkin. Dot a few extra clots of butter on the top.
5. Bake for 45 minutes to an hour in a pre-heated oven of 180°C

Serve the pumpkin hot with vegetables and maybe a lovely chicken dish, maybe a pie? This is a great dish to try and impress your friends with. It is very easy to make, so try it and see what happens!

501

Famous Louisiana Chef John Folse is a man with a deep, warm voice. And when he speaks about Louisiana food, there’s no doubt where his heart is.

Chef John Folse On How To Cook Delicious Shrimp
Famous Louisiana Chef John Folse is a man with a deep, warm voice. And when he speaks about Louisiana food, there’s no doubt where his heart is.

“Eating in Louisiana is a religion; it’s not just about nutrition,” Chef Folse says. “It’s an in-gathering; it’s celebratory; it’s a prayer of thanks for all we’ve been blessed with from the swamp.”

John Folse grew up just east of the Atchafalaya Swamp and lost his mother as a young boy. His father raised six boys and two girls as a single parent. One of the things Mr. Folse felt he needed to teach his children was to be good cooks.

And their first lesson was that only the freshest foods yield their true flavors. “He really taught us to refuse anything less than great taste,” Chef says.

To serve the freshest foods, you need to know what’s in season. “When it’s brown shrimp season, you eat brown shrimp. When it’s white shrimp season, you eat white shrimp. When it’s strawberry season, you eat strawberries,” Chef chuckles.

Locals call brown shrimp season Bonne Crevette-translation, good shrimp! The season begins in May and runs until fall. Even during Bonne Crevette, you need to know how to select the very best quality.

Well-taught cooks only purchase whole, in-shell, raw shrimp when they’re displayed on a thick bed of fresh ice-not melting-under a cover. The shrimp meats must be firm to the touch, not soft. The shells must be translucent and moist, not dull or dry.

Learning to capture the legendary taste of brown shrimp also means learning a sense of timing. “A lot of people are worried they will undercook shrimp,” Chef says, “but the real crime would be to overcook it and boil out all of the flavor and texture.”

Follow these tips and your shrimp are sure to yield their true Louisiana flavors.

So, celebrate Bonne Crevette with Chef Folse’s Shrimp Scampi. “Try this dish. It’s an easy, traditional shrimp recipe. And it’s one of my favorites.”

Chef explains that although scampi is a term used elsewhere to describe a species of shrimp, in America it refers to an Italian dish. This simple recipe is magnificent when served over pasta, fish or chicken.

For an excellent wine pairing, enjoy Shrimp Scampi with a glass of lovely Alice White Chardonnay.

Chef John Folse’s Shrimp Scampi

11/2 pounds (20-25 count) Louisiana shrimp, peeled and deveined

1/2 cup flour

Salt & cracked black pepper to taste

Tabasco Pepper Sauce to taste

1/2 cup olive oil

6 cloves garlic, sliced

1/4 cup shallots, chopped

2 tbsp fresh basil

2 tbsp fresh oregano

1/2 cup mushrooms, sliced

1/4 cup parsley, minced

1/2 cup dry white wine

In a mixing bowl, blend flour, salt and peppers. Dust shrimp lightly in seasoned flour and set aside. In a large saut?pan, heat oil over medium-high heat. Add garlic, saut?1-2 minutes or until edges turn golden. Blend in shrimp, shallots, basil and oregano. Using a slotted spoon, turn shrimp occasionally until pink and curled. Add mushrooms and parsley, then deglaze with white wine. Serves 4.