Tuesday, November 30, 2010
Monday, November 29, 2010
Savouring Europe: Puglia - Italy (Engl) (Link)
Spring, now well set in the Mediterranean as herbs and early vegetables unwrap themselves. Here are the best dried pasta makers in Italy. In the white towns and on the Gargano Peninsula, Easter is celebrated with a night illuminated by burning wooden cones.
http://www.youtube.com/watch?v=bNPenChOBbg
http://www.youtube.com/watch?v=bNPenChOBbg
A Foodlover's Guide to Chinatown - NY (Engl)
Join travel author Hillary Davis on foodlover's tour of Chinatown in New York City!
The Flavors of France - Paris (Engl)
In this exciting series, the greatest collection of top Micheline chefs ever assembled in a television series present their signature dishes and regional specialties.
Wine Trails of Italy - Toscana (Engl)
(Grape Varieties)
Major Italian White Wines
Asti: Sparkling wine, deliciously sweet, low in alcohol, with pronounced fruity and floral flavors. Usually non-vintage, but freshness and youth are essential to its quality.
Frascati: Dry or slightly off-dry, light-bodied, and un-oaked with crisp acidity and subdued flavor.
Gavi: Dry, medium-bodied wine. Typically crisp and un-oaked (sometimes slightly oaky) with delicate notes of honey, apples, and minerals.
Orvieto: A generally medium-bodied wine. Dry, crisp, with flavors of pear and apple and a pleasantly bitter finish.
Pinot Grigio: Generally light-bodied, dry, and crisp, with subdued aromas and flavors and no oakiness. Made from Pinot Gris grapes, usually in Northeastern Italy. Wines from Collio or Alto-Adige DOCs are usually the best.
Soave: Generally dry, crisp, un-oaked, and light- or medium-bodied, with flavors of pear, apple, or peach.
Verdicchio: Dry, medium-bodied, crisp white with minerally flavor and a sea-air freshness.
Major Italian Red Wines
Amarone: Lusty, full bodied wine from partially dried Corvina grapes, in the Veneto region. Dry and firm wine, but it's ripe, concentrated fruitiness suggests sweetness. Needs rich, savory foods or flavorful cheeses.
Barbaresco: Similar to Barolo, from the same grape in a nearby area, but generally a tad tighter in body and slightly more approachable. Drinks best at 8 to 15 years of age, depending on the producer.
Barbera: Varietal wine produced mainly in the Piedmont region. Dry, light- or medium-bodied, with intense berry flavor, mouth-watering acidity, and little tannin. Particularly versatile with food. Many of the best wines are from the Alba or Asti zones.
Barolo: Dry, full-bodied, magisterial wine. Has complex aromas and flavors of strawberries, tar, herbs, and earth, as well as a firm, tannic structure. Drinks best at 10 to 20 years, depending on the producer.
Brunello di Montalcino: Full-bodied, intense, concentrated wine. Dry and quite tannic, it drinks best when it's at least 15 years old.
Chianti: Very dry, medium-bodied, moderately tannic wine with lovely tart-cherry flavor, mainly from Sangiovese grapes grown in the Chianti area of Tuscany. "Chianti Classico" is often the best.
Lambrusco: Most commonly a sweet, fizzy wine with delicious, grapey flavors. Dry and sparkling styles also exist.
Montepulciano d'Abruzzo: Generally medium-bodied and flavorful with red fruits and a slightly vegetal note. Lighter examples are smooth and easy to drink; the best wines are concentrated and denser in texture.
Salice Salentino: Dry, full-bodied. Generally have somewhat intense aromas and flavors of ripe, plummy, baked fruit, and rich, dense texture. Suitable with robust foods.
Valpolicella: Medium-bodied wine. Dry, lean, and only moderately tannic, with more or less intense cherry aromas and flavors. Some versions, such as single-vineyard wines are particularly good.
Vino Nobile di Montepulciano: Medium-bodied, dry, and lean, with red cherry flavor, similar to Chianti but slightly fuller.
Major Italian White Wines
Asti: Sparkling wine, deliciously sweet, low in alcohol, with pronounced fruity and floral flavors. Usually non-vintage, but freshness and youth are essential to its quality.
Frascati: Dry or slightly off-dry, light-bodied, and un-oaked with crisp acidity and subdued flavor.
Gavi: Dry, medium-bodied wine. Typically crisp and un-oaked (sometimes slightly oaky) with delicate notes of honey, apples, and minerals.
Orvieto: A generally medium-bodied wine. Dry, crisp, with flavors of pear and apple and a pleasantly bitter finish.
Pinot Grigio: Generally light-bodied, dry, and crisp, with subdued aromas and flavors and no oakiness. Made from Pinot Gris grapes, usually in Northeastern Italy. Wines from Collio or Alto-Adige DOCs are usually the best.
Soave: Generally dry, crisp, un-oaked, and light- or medium-bodied, with flavors of pear, apple, or peach.
Verdicchio: Dry, medium-bodied, crisp white with minerally flavor and a sea-air freshness.
Major Italian Red Wines
Amarone: Lusty, full bodied wine from partially dried Corvina grapes, in the Veneto region. Dry and firm wine, but it's ripe, concentrated fruitiness suggests sweetness. Needs rich, savory foods or flavorful cheeses.
Barbaresco: Similar to Barolo, from the same grape in a nearby area, but generally a tad tighter in body and slightly more approachable. Drinks best at 8 to 15 years of age, depending on the producer.
Barbera: Varietal wine produced mainly in the Piedmont region. Dry, light- or medium-bodied, with intense berry flavor, mouth-watering acidity, and little tannin. Particularly versatile with food. Many of the best wines are from the Alba or Asti zones.
Barolo: Dry, full-bodied, magisterial wine. Has complex aromas and flavors of strawberries, tar, herbs, and earth, as well as a firm, tannic structure. Drinks best at 10 to 20 years, depending on the producer.
Brunello di Montalcino: Full-bodied, intense, concentrated wine. Dry and quite tannic, it drinks best when it's at least 15 years old.
Chianti: Very dry, medium-bodied, moderately tannic wine with lovely tart-cherry flavor, mainly from Sangiovese grapes grown in the Chianti area of Tuscany. "Chianti Classico" is often the best.
Lambrusco: Most commonly a sweet, fizzy wine with delicious, grapey flavors. Dry and sparkling styles also exist.
Montepulciano d'Abruzzo: Generally medium-bodied and flavorful with red fruits and a slightly vegetal note. Lighter examples are smooth and easy to drink; the best wines are concentrated and denser in texture.
Salice Salentino: Dry, full-bodied. Generally have somewhat intense aromas and flavors of ripe, plummy, baked fruit, and rich, dense texture. Suitable with robust foods.
Valpolicella: Medium-bodied wine. Dry, lean, and only moderately tannic, with more or less intense cherry aromas and flavors. Some versions, such as single-vineyard wines are particularly good.
Vino Nobile di Montepulciano: Medium-bodied, dry, and lean, with red cherry flavor, similar to Chianti but slightly fuller.
The Aussie Wine Trail - Melbourn Australia (Engl)
Shot on location in Australia this series takes the viewer on a journey through the historic wine regions of Australia. Produced by Sydney based Panorama Films International, this series will give rare access to the exotic and colorful world of Australian wine. While Australian wines are available for purchase in many countries, little is known about the vineyards, process, culture and people who cultivate the grapes. This may very well be the only wine series available on Australia.
Grape varieties
Major grape varieties are Shiraz, Cabernet Sauvignon, Merlot, Chardonnay, Sauvignon Blanc, Sémillon, and Riesling. The country has no native grapes, and Vitis vinifera varieties were introduced from Europe and South Africa in the late 18th and early 19th centuries. Some varieties have been bred by Australian viticulturalists, for example Cienna and Tarrango.
Although Syrah was originally called Shiraz in Australia and Syrah elsewhere, its dramatic commercial success has led many Syrah producers around the world to label their wine "Shiraz".
About 130 different grape varieties are used by commercial winemakers in Australia. Over recent years many winemakers have begun exploring so called "alternative varieties" other than those listed above. Many varieties from France, Italy and Spain for example Petit Verdot, Pinot Grigio, Sangiovese, Tempranillo and Viognier are becoming more common. Wines from many other varieties are being produced.
Australian winemaking results have been impressive and it has established benchmarks for a number of varietals, such as Chardonnay and Shiraz. Moreover, Australians have innovated in canopy management and other viticultural techniques and in wine-making, and they have a general attitude toward their work that sets them apart from producers in Europe. Australian wine-makers travel the wine world as highly skilled seasonal workers, relocating to the northern hemisphere during the off-season at home." They are an important resource in the globalisation of wine and wine critic Matt Kramer notes that "the most powerful influence in wine today" comes from Australia (Kramer).
GSM blends
GSM is a name commonly used in Australia for a red wine consisting of a blend of Grenache, Shiraz (a.k.a. Syrah), and Mourvèdre. This blend originated from those used in some Southern Rhone wines, including Châteauneuf-du-Pape. Grenache is the lightest of the three grapes, producing a pale red juice with soft berry scents and a bit of spiciness. As a blending component, it contributes alcohol, warmth and fruitiness without added tannins. Shiraz can contribute full-bodied, fleshy flavors of black fruits and pepper. It adds color, backbone and tannins and provides the sense of balance such blends require. Mourvèdre contributes elegance, structure and acidity to the blend, producing flavors of sweet plums, roasted game and hints of tobacco.
Grape varieties
Major grape varieties are Shiraz, Cabernet Sauvignon, Merlot, Chardonnay, Sauvignon Blanc, Sémillon, and Riesling. The country has no native grapes, and Vitis vinifera varieties were introduced from Europe and South Africa in the late 18th and early 19th centuries. Some varieties have been bred by Australian viticulturalists, for example Cienna and Tarrango.
Although Syrah was originally called Shiraz in Australia and Syrah elsewhere, its dramatic commercial success has led many Syrah producers around the world to label their wine "Shiraz".
About 130 different grape varieties are used by commercial winemakers in Australia. Over recent years many winemakers have begun exploring so called "alternative varieties" other than those listed above. Many varieties from France, Italy and Spain for example Petit Verdot, Pinot Grigio, Sangiovese, Tempranillo and Viognier are becoming more common. Wines from many other varieties are being produced.
Australian winemaking results have been impressive and it has established benchmarks for a number of varietals, such as Chardonnay and Shiraz. Moreover, Australians have innovated in canopy management and other viticultural techniques and in wine-making, and they have a general attitude toward their work that sets them apart from producers in Europe. Australian wine-makers travel the wine world as highly skilled seasonal workers, relocating to the northern hemisphere during the off-season at home." They are an important resource in the globalisation of wine and wine critic Matt Kramer notes that "the most powerful influence in wine today" comes from Australia (Kramer).
GSM blends
GSM is a name commonly used in Australia for a red wine consisting of a blend of Grenache, Shiraz (a.k.a. Syrah), and Mourvèdre. This blend originated from those used in some Southern Rhone wines, including Châteauneuf-du-Pape. Grenache is the lightest of the three grapes, producing a pale red juice with soft berry scents and a bit of spiciness. As a blending component, it contributes alcohol, warmth and fruitiness without added tannins. Shiraz can contribute full-bodied, fleshy flavors of black fruits and pepper. It adds color, backbone and tannins and provides the sense of balance such blends require. Mourvèdre contributes elegance, structure and acidity to the blend, producing flavors of sweet plums, roasted game and hints of tobacco.
Thursday, November 25, 2010
Whitebait (Engl) Bianchetti (IT)
Whitebait is a collective term used throughout the world to describe small fishes that are collected en masse and eaten whole. Many species and many fisheries fit this definition. All whitebait species spend part of their life cycle in fresh water and part in the sea. Tiny fish hatch in late autumn and are carried along rivers out to sea where they live and grow over the winter.
(Whitebait Fritters)
New Zealand Whitebaiting (Engl)
Bianchetti (IT)
IL BIANCHETTO (GIANCHETTO) è il nome attribuito in lingua ligure al novellame del pesce azzurro pescato nel Mar Mediterraneo (in particolare sardine e acciughe).
Nella cucina ligure i bianchetti si consumano prevalentemente scottati nell'acqua salata e serviti caldi conditi con olio e limone; un'altra versione prevede il confezionamento di frittelle preparate con pastella di uova e farina o in frittate insaporite dal limone (piatto, quest'ultimo, particolarmente popolare nel ponente ligure); si possono anche semplicemente infarinare e friggere.
Nella cucina siciliana sono molto utilizzate le polpette di neonata, delle polpette schiacciate di bianchetto, con prezzemolo, uovo e un pizzico di farina per amalgamare e quindi fritte in olio d'oliva.
(Prezzemolo)
Nella cucina napoletana prendono il nome di cicenielli.
Antipasto con Bianchetti (o Gianchetti) (IT)
Tuesday, November 23, 2010
Croquembouche - Croque en Bouche (Engl) (IT)
How to make a croquembouche from three base recipes - choux pastry, pastry crème and basic toffee. A step by step guide to assembling this fabulous sweet creation. Presented by Victoria Hansen.
Basic Pastry Crème or Crème Pâtissière (Engl)
Pastry Crème is a staple in pastry kitchens, used to fill cakes, cream puffs, éclairs, Napoleons, tarts, and other pastries.
Choux Pastry Recipe (Engl)
Basic Toffe - Caramel (Engl)
Toffee is a confection made by boiling sugar and water till it caramelises and hardens.
Pasta Choux (IT)
Charcuterie - Salumi Italiani - Italian Salami (IT) (Engl)
(Salame Napoli)
(Mortadella)
Il profumo è inconfondibile, leggermente speziato, mentre il gusto è pieno e ben equilibrato, grazie proprio alla presenza dei lardelli che addolciscono il sapore della carne. La mortadella italiana ha una storia secolare e viene prodotta utilizzando tecniche uniche al mondo. La Mortadella Bologna è contrassegnata dal riconoscimento comunitario IGP.
Molte le ricette che esaltano il suo sapore, soprattutto se abbinato in modo creativo, ad esempio alle verdure o all'aceto balsamico di Modena IGP.
(Lardo)
(Lardo-Pancettato alle Erbe)
(Salame)
(Spalla Cotta)
(Coppa)
Il Caveau del Culatello (IT)
(Culatello)
L'antica Corte Pallavicina di Polesine Parmense e i segreti del "Caveau del Culatello"
Il Mondo di Spigaroli (IT)
La storia della famiglia Spigaroli di Polesine Parmense. Dalla mezzadra con Giuseppe Verdi ai primi locali sulle sponde del fiume Po, alla Antica Corte Relais e il ristorante Al Cavallino Bianco conosciuti in tutto il mondo. Come nasce un Culatello? Spigaroli ve lo spiega....
(Bresaola)
(Guanciale)
(Lardo di Arnad)
(Lardo di Colonnata)
(Salame Felino)
(Salame tipo Cacciatore)
(Pancetta Arrotolata)
(Prosciutto)
Prosciutto di Parma
(Porchetta)
(Nduja)
(Soppressata Calabrese)
(Zampone)
(Cotechino)
Lo Zampone è un impasto di carne di maiale magra, di cotenna tritata e di grasso, salato e speziato, e quindi insaccato nella pelle della zampa anteriore del suino. Tra le produzioni tutelate lo Zampone Modena è un salume IGP. Al contrario di quanto si è portati a pensare lo zampone è un alimento equilibrato.
Il Cotechino viene prodotto con lo stesso impasto utilizzato per lo Zampone, che viene, però, insaccato in un involucro diverso. Anche il Cotechino Modena è stato insignito del riconoscimento IGP. Da un punto di vista nutrizionale il Cotechino garantisce un buon apporto di proteine pregiate e i grassi presenti hanno una composizione in linea con i suggerimenti della moderna scienza nutrizionale.
(Speck)
Si ottiene dalla coscia di suino cruda, affumicata e stagionata. Uno dei segreti di un buon speck sta nell'affumicatura, operazione che dura una decina di giorni e che prevede l'impiego di legna non resinosa (faggio, ginepro, frassino). E' il salume tipico dell'Alto Adige e ha ricevuto il riconoscimento comunitario IGP. Lo Speck dell'Alto Adige è tutelato da un apposito Consorzio che ne verifica e garantisce la qualità, apponendo il proprio marchio alle forme. al punto di vista gastronomico è estremamente versatile. Basti pensare ai primi piatti o all'abbinamento con formaggi freschi o stagionati.
(Salumi Vari)
(Capocollo)
(Pancetta al pepe nero)
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