Christmas - The Cook and the Chef (Engl)

Christmas is fast approaching, but for some of us that brings the annual stress of working out how to feed a big group! This week Maggie and Simon demonstrate that cooking a Christmas lunch or dinner doesn't have to be stressful.

EVERYTHING IS BETTER WITH BACON (Engl)

Bacon Ice Cream and Fig Dessert (Engl)

Eric Ripert visits Tuscany to learn about the art of making and eating lardo. Along the way he enjoys fine wines, amazing meals and interesting concoctions. One of the most interesting concoctions is a Bacon Ice Cream. AVEC ERIC serves up an array of unique culinary inventions.

Camu Camu Berry Benefits (Engl)

Special Salads and Fabulous Fruits (Engl)

Recipes created by Gordon include agreen papaya salad, a chopped salad and raspberry millefeuille.

How Beer Saved the World (Engl) (Esp)

Did you know that beer was critical to the birth of civilization? That’s right – beer. Scientists and historians line up to tell the amazing, untold story of how beer helped create math, poetry, pyramids, modern medicine, labor laws, and America. If you think beer is just something cold and filling to drink during sporting matches or in the kind of bars that you probably shouldn’t order wine in, then, boy, are you ever in the dark. It turns out beer is responsible for, like, all the greatest things on earth. Learn more about what beer did for you.


(Spanish Subtitles)

Historia de la Ginebra (Esp)

(Bayas de Enebro)

Variedades de Uva Para Vino (Esp)

Variedades de Uva Tinta Para Vino (Esp)

Variedades de Uva Blanca Para Vino (Esp)

The Spice Trail (Engl)

The Spice Trail - Vanilla and Saffron (Engl)


 

Kate Humble's journey takes her from the Atlas Mountains of Morocco to the plains of Spain as she uncovers the story of the world's most expensive spice, saffron, before crossing the Atlantic to Mexico in search of vanilla, a spice discovered by the famous Spanish conquistador Hernan Cortes. In the Atlas Mountains, October is saffron harvest month for the Berber people. Kate joins local saffron farmer Ahmed and his family to harvest their crop and visits a stunning store house carved into the mountainside. Worth 4,000 pounds a kilo, saffron is also known as red gold and inspires countless imitations. In Spain, Kate turns detective as she joins a blind tasting to sort out genuine saffron from the fakes and meets a man who tests its DNA in order to make sure it's genuine. The Berbers of Morocco took saffron to Spain in the Muslim conquest of the 8th century, and 800 years later it was an ambitious Spaniard that brought us the next exotic taste, vanilla. It's now so widespread that it has become the world's most popular ice-cream flavour. Kate journeys to Paplanta in Mexico, the birthplace of vanilla, to meet the Totonac - the original guardian of the spice. She witnesses a spectacular death-defying fertility dance and meets the people determined to keep Mexican vanilla alive in the face of the massive competition from other producers.

The Spice Trail - Pepper and Cinnamon (Engl)


 Kate Humble retraces the steps of 15th-century explorers as she sets out on a spice trail that takes her to India and Sri Lanka, the birthplaces of pepper and cinnamon. She begins her travels on India's 'Spice Coast', where she uncovers the story of pepper, once known as black gold and now the most consumed spice in the world. She does the pepper dance to shake the berries from their stalk, meets farmers fighting back against a disease that is devastating pepper crops, and is taught the centuries-old secret language still used by the traders who wheel and deal in the spice. From India, Kate heads south to Sri Lanka, the land of cinnamon - a place shrouded in mystery to Europeans until the Portugese accidentally landed on its shores. She attends the spectacular Buddhist festival, or Perahara, which celebrates local resistance to the invaders, and takes part in the delicate process of harvesting the spice and making a cinnamon quill. Finally, she witnesses the crucial make-or-break negotiations of local farmers trying to sell their crops.



 


The Spice Trail - Nutmeg and Cloves (Engl)


 Kate Humble embarks on a journey around the fabled spice islands of eastern Indonesia in search of two spices that launched epic voyages of discovery, caused bloody wars and shaped empires - nutmeg and cloves. These two spices, grown on an archipelago of tiny volcanic islands, drew European explorers in search of unbelievable wealth, but also led to massacres of local people and the decimation of their culture. Kate meets the people who have rebuilt their lives and communities around the cultivation and trade of nutmeg and cloves, takes her place on one of the fastest produciton lines in the world, and discovers how the battle for these two spices led to the beginning of the British Empire in North America.

Food, Wine, Eating out – a Galician way of life (Engl)

Watch this video to learn about the fantastic local food and wine of Galicia, which includes fish, seafood, tapas, ham and chorizo.

 
 Up in the north-west of Spain, is world-famous for its food and wine. Proud of its locally sourced ingredients and large variety of restaurants, this region is home to an eclectic array of traditional Spanish dishes, including fresh seafood, empanadas, Spanish ham (jamon), chorizo, rustic stews, and a wide variety of local cheese. With the longest stretch of coastline in Spain, stretching for more than 700 miles, the region boasts some of the finest seafood in Europe: lobster, octopus, oysters and fresh fish are all prepared using traditional cooking techiniques in bustling tapas bars and fine-dining restaurants across the region. Fresh produce and the famed oyster farms line Vigo Bay makes Galicia the gastronomic envy of the world. For an alternative to fine-dining, seek out the friendly oyster sellers in Vigo's Casco Vello Market for a fresh alfresco treat. Rías Baixas is the most important Denomination of Origin (DO) in Galicia. Formally established in 1988, this DO wine owes much of its acclaim to the white albariño grape, which has been elevated by many in Spain and abroad to cult status.

Chilli Crab - Singapore (Engl)

Chilli Crab is one of the many dishes that have put Singapore on the world map. The Calamity Chef reveals the story behind this popular local dish.

Sicily Unpacked (Engl)

Art critic Andrew Graham-Dixon teams up with chef Giorgio Locatelli to embark on a journey around Sicily.

Abenteuer Leben täglich Wissen: Hong Kong Tim Raue (DE)

Hongkong - Top 10 Sehenswürdigkeiten zu sehen und zu tun (DE)

Planen Sie Hongkong zu besuchen? Diese erstaunliche Stadt bietet so viel zu sehen und zu tun, wie für Beispielpe:: Lantau, Kowloon, Victoria Peak und Disneyland Hong Kong.

White Truffle Risotto (Engl) Link

We head to 8 ½ Otto e Mezzo to learn how to make the lavish white truffle risotto from chef Umberto Bombana.

Highly prized for its rarity and distinctive and pleasing aroma, white truffles are one of the most precious ingredients in the world of gastronomy. At the peak of the white truffle season, we head to 8 ½ Otto e Mezzo Bombana at Alexandra House in Central to ask the "King of White Truffles" – to teach us how to prepare this luxurious Italian dish for a lavishing Christmas feast at home.

 In this video, chef Bombana will walk through the steps on how to prepare the perfect Italian risotto. He will also give us tips on how to choose the precious white truffles and the best ways of serving them.


 Ingredients:

320g carnaroli rice
40g chopped shallot
400ml chicken and veal white stock
40ml extra virgin olive oil
40ml white wine
15ml mascarpone
15ml taleggio
60g Jerusalem artichoke in small dice
30g unsalted butter
20g extra virgin olive oil
30g Parmigiano reggiano
30g Fontina cheese

Link to the video recipe

 http://hk.dining.asiatatler.com/videos/the-epicurean-express-white-truffle-risotto

Sternekoch Tim Raue setzt auf Qualität (DE) (Engl)

In seinem Restaurant TIM RAUE in Berlin-Mitte setzt der Sternekoch auf höchste Qualität und Handarbeit. Angefangen beim Interieur-Design bis hin zu seinen eigenen Kreationen.

Tokio, das neue Mekka der Gourmets (DE)

Tokio hat Paris, jahrhundertelang Welthauptstadt der Gastronomie, den Rang abgelaufen. Auch in diesem Jahr gibt es in der japanischen Hauptstadt wieder mehr Dreisterneköche als in Frankreich. Außerdem registriert Tokio mit 261 Sternen die höchste Zahl von Michelin-Sternen - dreimal mehr als Paris! In Frankreich ist zwar nicht jeder mit dem Erfindungs- und Abwechslungsreichtum der asiatischen Küche vertraut, doch die Meisterköche schon: Ducasse, Gagnaire, Troisgros, Pourcel - alle französischen Starköche haben Restaurants in Tokio! Als Botschafter und Verfechter des französischen kulinarischen Kulturerbes gesteht Joël Robuchon, Stolz der französischen 'Cuisine' und 'Koch des Jahrhunderts', mit Bedauern ein, dass 'Frankreich in der Welt das Image einer überholten, vergangenheitslastigen und wenig erfinderischen' Küche hat. Eroberungsstrategie, notwendige Anpassung an die Globalisierung, geschmackliche Experimente - sind das die Gründe, warum Tokio Paris überrunden konnte? Wer sind die Sterneköche in Tokio? Um eine Antwort auf diese Fragen zu finden, traf sich Filmemacherin Isabelle Cottenceau mit dem frankophilen Spitzenkoch Shuzo Kishida. Der Japaner wurde in Frankreich ausgebildet, arbeitete für die Pourcel-Brüder in Montpellier, im Pariser 'Astrance' und eröffnete sein eigenes französisches Restaurant, 'Quintessence', in Tokio - das prompt drei Sterne bekam! Mit 35 Jahren ist Shuzo der jüngste Dreisternekoch der Welt. Seine Koch-Philosophie ist schlicht, die Gerichte werden allerdings kunstvoll und mit einer Prise Poesie angerichtet. Eine weitere erstaunliche Erfolgsgeschichte ist die von 'Sukiyabashi Jiro', der bescheidenen Sushi Bar, die ebenfalls in den geschlossenen Club der Dreisterne-Etablissements aufgenommen wurde. Eine Minibar im Keller, keine eigene Toilette, zehn Barhocker - und dennoch trifft man hier zuweilen alle großen französischen Küchenchefs in Tokio. Jean-Luc Naret, 'Monsieur Globalisierung' des Hauses Michelin, erläutert die Hintergründe der gastronomischen Japan-Euphorie.

Guarapo - Miel de Palma (Esp)

El Guarapo en Canarias se le llama al jugo dulce extraído de la palmera canaria (Phoenix canariensis Hort. Ex Chab.), con el se elabora tanto la miel de palma como la bebida dulce del mismo nombre, entre otras.

 El guarapo es una mezcla de savia bruta y elaborada que mana del palmito de la palmera canaria, muy dulce y con un sabor peculiar, es una bebida refrescante, energética (alta concentración en minerales) y muy deliciosa.
 El Guarapo o savia de palma se obtiene tras un corte en los tejidos superiores del palmito, previa eliminación de las hojas jóvenes de la palmera, obteniéndose este zumo vegetal de alto valor nutricional. Después de la conquista de las Islas Canarias, S.XV, por parte del reino de España, los historiadores comienzan a recoger información sobre los aspectos etnográficos y culturales de los antiguos canarios.

 La práctica del guarapeo se lleva realizando en Canarias desde hace, por lo menos 500 años, llegando hasta nuestros días, con todas sus técnicas y variantes en muy buen estado.

 La Técnica de guarapeo se estuvo realizando en todas las islas del Archipiélago Canario, tal proceso fue olvidándose progresivamente hasta el punto de estar relegada su producción exclusivamente al norte de la isla de La Gomera.

 La famosa miel de palma, elaborada exclusivamente (sin añadidos) a partir de la savia o guarapo de la palmera canaria (Phoenix canariensis Hort. Ex Chab.), es la reina de la cocina gomera, siendo utilizada tanto en prevención de enfermedades dentro de la medicina popular canaria, como en la elaboración de postres y cócteles o acompañado en distintos platos
. La miel de palma es la representación más evidente y llamativa de la estrecha vinculación que los habitantes de La Gomera han mantenido con la palmera, llegando a crear toda una genuina cultura asociada a esta planta.
 (http://www.mieldepalma.com)

Top Chef Masters Finale 2012 (Engl)

Anthony Bourdain: No Reservations - Emilia Romagna-Italy (Engl)

Tony tours the Emilia-Romagna region of Italy with Italian-trained chef Michael White. The two rent a red Ferrari and cruise across the region, sampling culatello, balsamic vinegar, Sangiovese wine and a variety of Italian cheeses .

Gordon Ramsays Ultimate Cookery Course (Engl)

Cooking with Spices


 Gordon's cookery course continues as he shows how to cook with spices. Recipes include a gutsy slow-cooked fiery lamb, a curry-spiced sweetcorn soup, and a simple but delicious aromatic rice pudding.



 



Cooking with Chilli (Engl)


 Recipes created by Gordon include red mullet with sweet chilli sauce, classic jerk chicken, and a super simple spicy beef salad.

MasterChef - US - Finale 2012 (Engl)

Anthony.Bourdain.No.Reservations -Penang (Engl)

The food and culture of Penang, Malaysia, is explored. Featured eats include fresh snapper and a rice-and-shrimp dish wrapped in a banana leaf.

Chef Hunter - Les Halles (Engl)

Two chefs interview for the job of Chef de Cuisine at Les Halles, the legendary Manhattan restaurant. Each candidate is given the keys to the restaurant for a night and must attempt to replicate some of Les Halles' classic French dishes, as well as create some of their own specials for the menu. Only one will receive a real job and become Les Halles' new Chef de Cuisine.

MasterChef Australia Finale 2012 (Engl)

Gastronomia insolita - (Bizarre Foods) Singapur

Kolumbien (DE)

Eine Dokumentation über die landschaftlichen und kulturellen Schönheiten Kolumbiens von ARD. Kolumbien ist auf jeden Fall eine Reise wert - noch interessanter und exklusiver ist es dort zu chartern. San Andres y Providencia, Islas de San Blas, Islas del Rosario, San Bernardo etc., wunderschöne Atolle...

Perhaps no Caribbean food is more widely known than Jamaica's jerk. Jeremy McConnell at Scotchie's, demonstrates how he prepares jerk pork and chicken. Chef Bill Moore of Push Cart Foods explains that authentic jerk takes days of marinating, and must be smoked over pimento wood.

Puerto Rico's Markets (Engl)

When exploring culinary Puerto Rico, what better place to start than a market? And who better to serve as our guide than Chef Wilo Benet, A Culinary Institute of America graduate and one of the island's premier chefs whose restaurant Pikayo is a beacon to all who visit in search of the tastes of Puerto Rico. He'll give us a basic course in the Puerto Rican market basket at the Plaza del Mercado, a small, but lively market in the Santurce area of San Juan. Here, we get our first look at the bounty of this region where sometimes the freshest ingredients like bananas and avocados are growing outside the back door.

Classic Greek Cooking with Aglaia Kremezi (Engl)

Award winning cookbook author Aglaia Kremezi explains some of the fundamentals of Greek cooking.

The Island Cooking of Crete (Engl)

Crete is Greece's largest island. It was here that researchers first documented the health benefits of the Mediterranean diet. In this brief look at their way of cooking you will be struck by the widespread use of leafy greens and other vegetables.

Travis's Pomegranate Molasses Salad Dressing (Engl)

Travis McAuley shows Nerida how to whip up a simple salad dressing using luscious Pomegranate Molasses.

What is Pomegranate Syrup - Molasses? (Recipe) (Engl) In this episode of What's This Food, Dan explores the popular Middle Eastern cooking ingredient, Pomegranate Syrup, and makes the classic Persian dish, Fesenjan. Fesenjan is a stewed dish with chicken, walnuts and Pomegranate Syrup.

Masterchef Australia 2012 - Finale (Engl)

Part 1





 Part 2

 

Cordero al Burduntzi (Esp)

El cocinero David de Jorge ha despedido la tercera temporada de 'Robin Food' con dos invitados de lujo: Martín Berasategui y Karlos Ibarrondo. Éste último ha preparado un cordero al burduntzi.

Crispy dried Fish, Rice and Sambal Terasi (Engl)

Indonesian Recipe

Ingredients


 2 dried groper or barramundi, around 400g each 1 litre (4 cups) vegetable oil Steamed rice, lime wedges and chopped fresh chilli, to serve Sambal 5 candle nuts 1 tsp ground turmeric Juice of 1 lime 2 cm knob ginger, peeled 3 red Asian eschalots, peeled 2 cloves garlic 6 red bird's eye chillies, chopped 2 tbs grated palm sugar 2 tsp terasi (shrimp paste) 100ml tamarind water (see note) 60ml (¼ cup) palm oil  

Preparation

To reconstitute the dried fish, place it in a heatproof bowl and cover with boiling water. Stand until the water is cool, then drain, rinse and pat dry. Meanwhile, for the sambal, grind all the ingredients except the palm oil in a mortar and pestle until a coarse paste forms. Heat the palm oil in a wok over medium heat, and cook the sambal for about 10 minutes or until thick and pulpy. Remove from the heat and cool. Makes about ½ cup. Heat the vegetable oil in a large saucepan or wok to 190°C. Deep-fry the fish, in batches if necessary, until golden and crisp. Drain on paper towel. Serve with steamed rice, sambal, lime wedges and chopped chilli.

  Note: To make tamarind water, place 50g tamarind paste in a heatproof bowl and pour over 150ml boiling water. Allow to cool, then combine well. Strain the mixture through a fine strainer, extracting as much liquid as possible. Discard the solids.

How to carve vegetables into a Bouquet of Flowers (Engl)

(Veggies Bouquets)

NAIT Culinary Arts chair Stanley Townsend transforms ordinary vegetables into art.

Cheeses (Engl) (IT) (DE) (Esp)

(Italian Cheeses)


(Italian Cheeses)

Italian cheeses are famous all around the world being extremely tasty and apt for cooking of everyday and special meals. You may find any sort of cheese you want in this wonderful country, which annually attracts a lot of tourists with its numerous sights and highlights. Italian cheeses can be soft and firm, made of milk and cream, whey and curd, salt and sweet in taste. In short, your every cheese-related culinary wish will be easily realized in the country of pastas and pizzas, which cannot even be imagined without this delicious product.
A long list of Italian cheeses astonishes the fantasy, and if you are not a native of this country it is easy to lose yourself in such a variety. You will need much more time than usual vacations to discover all the delights of the Italian cuisine in general and cheese in particular. A common decision in this situation is to choose a sort, which is not unusual, and taste it with different dishes and drinks. Actually, it is difficult to expect the wish to try some specific cheese (for example, a sharp-odored one) from the person who had never tasted the Italian cheese before.
It is the most reasonable to begin a trip across the Italian cheese making from soft creamy cheeses, as they are the most common and most people on the globe are their fans because of a mild texture and a delightful flavor. The supermarkets of Italy offer a deal of creamy cheeses, and the choice is truly wide: Gorgonzola, Bel Paese, Mascarpone, Parmesan and tens of other sorts of Italian cheese made of cream or just having a pleasant texture.
If you are not sure about the sort to buy (especially when you need a definite cheese for your recipe) address a market operator who will willingly help you. If cheese is necessary for the dish you should really buy the sort mentioned in the culinary book with the purpose to avoid trouble and disappointment. The fact is that each Italian cheese is made with adding different bacteria and in accordance with different technologies, so the flavor may vary. And if the dish is expected to have a special taste only a definite cheese may provide it.
If you prefer hard cheeses with a firm structure the best are Grana Padano, Parmigiano Reggiano and Fontina. Do not forget that hard cheeses are wonderful for grating, so if the recipe needs grated Italian cheese buy a firm one without hesitation. These sorts are also perfect with fruit. The best way you can use them is top salads, soups and pastas - all Italians do so. There are also cheeses made of milk (most cheeses) and whey (for example, Ricotta). Their flavor much differs and the texture is not the same. Cheeses made of milk usually become more granular in texture when aged.
But if you are looking for the most common, well-known and willingly-purchased cheese in Italy you should buy Provolone. The reason of its popularity is very simple: the cheese is, indeed, universal and may be used in cooking of various dishes. It has a lightly-sour flavor because of adding special acid. Citric acid Provolone is good both as an independent snack and an addition or ingredient to some dish. If you go to Italy on your vacations do not limit yourself to architecture, historical monuments and museums. You will all the same need some food to keep fit, so try to know the most you can about a delicious Italian cuisine, which annually attracts no less tourists than the Italian sights and points of interest.

How to Make Mozzarella (Engl)





  Information about the Cheeses of Europe (Engl) (Link) http://www.nationalgeographicfood.com/CheesesOfEurope    Encyclopedia of Cheeses of the World (Link)     http://www.nationalgeographicfood.com/EncyclopediaofCheeses  

    (The Cheese Rap) (Engl)    Parmigiano Reggiano - The King of Cheeses (Engl)   Already in texts of the ancient Roman writers Parmigiano-Reggiano is mentioned with reference to a specific production area, and surely we have precise information on how in the Middle Age in the abbeys of the Benedictine and Cistercian monks of the Po Valley, the production of Parmigiano-Reggiano was started using techniques that are still being used today. In particular, in the Po Valley between the Apennines and the right bank of the Po river, the monks who were skilled farmers, reclaimed fenlands, tilled fields sowing enough fodder plants to be able to breed cattle. Clover and lucern were the first products to be cultivated in those fields, and they are still essential to feed cows and to have a really savoury cheese, well seasoned and with a delicate flavour, without adding additives nor preservatives that might be harmful to the production of Parmigiano-Reggiano. Only then, having many heads of cattle, the production of Parmigiano-Reggiano could be started, a production that required approximately 600 litres of milk to produce just a single whole cheese that at that time, just like nowadays, can weigh 40 kg. So, close to the big monasteries and main castles, the first dairies were built, small square or polygonal buildings that can still be found in our country-side used to process the milk; in the XII century this was the cradle of Parmigiano-Reggiano. At that time goods began to be exchanged among the various religious communities risen in Italy and in Europe. These exchanges brought to the development of extraordinary invention of quality foodstuffs that are appreciated even today: excellent beers, vintage brandy, great red wines and champagne, as well as delicious cheese. The monks did not only start cattle-breeding on a large scale, but in their huge kitchens and in their laboratories they carried out important experiments and made inventions. They discovered that by a double heating of milk at an adequate and controlled temperature, a paste with few remaining water could be obtained, that was an essential condition to produce a long preservation cheese with a high nutritive value and tasty. Soon the big whole cheese, shiny as the sun, caught the attention of the merchants who from the monasteries of the Po Valley brought Parmigiano-Reggiano and made it well-known all over the world. Since then, the production of Parmigiano-Reggiano hasn't changed much, as the strength of this unique product lies in the strict and rigorous respect of tradition.    All About Cheese - Italy (Engl) Link)   (Cheese Board)  (Taleggio)

Italy is home to many world-famous cheeses. Parmesan, Gorgonzola, Mozzarella and Pecorino are famous all over the world. We are in awe at the richness of the Italian specialty cheeses, and we show how stylish and artistically the various regions of Italy produce their cheeses: Gorgonzola in Pavia, Bel Paese in Lombardy, Mozzarella and Mascarpone in Mantua, and Pecorino on the island of Sardinia. On this tour of the gourmet paradise of Italy, also art historical and scenic highlights of the various areas are presented. Meanwhile, Signore Battista, the owner of a Trattoria in Monteleone presents some quick and delicious recipes with cheese.  http://www.factualtv.com/documentary/All-About-Cheese-Italy-Lunch-with-Rossini  All About Cheese - Denmark, H.C. Andersen's Cheesy Tales (Link) Denmark is regarded as the land of butter and cheese. The small country is characterized by its temperate climate ideal for agriculture. This cheese country, its traditions, its cheese festivities and its milk is presented here. The Danes interpret other European styles of cheese such as Emmental cheese or Gouda in their own way. See for yourself. http://www.factualtv.com/documentary/All-About-Cheese-Denmark-H-C-Andersens-Cheesy-Tales  All About Cheese - Austria, Land of Undiscovered Varieties (Engl)

 

When one thinks of cheese, one’s thoughts might well begin with Austria. Here the famous Alpine milk gives the cheese something special. Hans Hauser, cheese master and Carinthian original, leads us both to the well-known cheeses and to the hidden treasures of his country while telling us funny stories about cows and cheese. In Styria, we see how a new cheese is born, as the monks in the Augustinian monastery in Reichersberg present us with their prelate cheese. In Mondsee we sample some of the finest Austrian cheese and in Ennstal we visit the milkmaid Anni in Stricker Alm who produces a Steirer cheese from the milk of her own cows. A rustic and amusing cheese adventure . http://www.factualtv.com/documentary/All-About-Cheese-Austria-Land-of-Undiscovered-Varieties  All About Cheese - France, Route des Fromages - 1  

France is the cheese lover’s paradise and seduces the connoisseur with 400 different cheese varieties. In this episode we discover the classic cheese of the Jura, the Perigord and the Savoie regions before we arrive at the great blue cheese Roquefort. This world-famous cheese, which can only be produced in Roquefort, has a number of secrets. The moon and a few other mysteries play a role in its manufacture. You will learn the trick behind the blue mold in the cheese, and how best to enjoy it. We also present various regional culinary specialties such as asparagus with goat cheese, and the wines, that best fit these cheese delights. http://www.factualtv.com/documentary/All-About-Cheese-France-Route-des-Fromages-1  All About Cheese - France, Route des Fromages - 2  

The Routes de Fromages II begins in Normandy, the home of Camembert. At a well-known Camembert producer in Mont St Michel, we see how complex and refined the production process of this popular soft cheese is. Then we continue to Ile de France: From this area comes another famous Frenchman: The "Brie de Meaux," which has been produced since 1217. The chef at the restaurant "La Source" in Tremont-sur-Saulx prepares a gratin with a Brie de Meaux-cream for us. Next is the Chablis region. The big cheese of this wine region is the Chaource. It was created in the 17th Century by Cistercian monks. A specialty of Burgundy is the Epoisses. This spicy cheese with orange-red bark was called "king of cheese by philosopher Brillat-Savarin and we see the fine craftsmanship of its manufacture. Finally, we are guests at a farm in Alsace, where spicy Muenster cheese is produced in the traditional method. A tour for connoisseurs through the culinary havens of France.  http://www.factualtv.com/documentary/All-About-Cheese-France-Route-des-Fromages-2   All About Cheese - Germany, Limburger & Co.  Did you know that Germany is third largest cheese producer in the world after U.S.A. and France? Whether it is soft cheese, cheese, string cheese or hard cheese - all kinds of cheese is produced here. In the land where snacks are so popular, large quantities of cheese are also eaten. The average German eats 19.8 kilograms of cheese every year. We take a look at some cheese producers and "snack specialists", visit a couple of large manufacturers, as well as cheese producer Frieda in Rödental who still makes a small sour milk cheese by hand. http://www.factualtv.com/documentary/All-About-Cheese-Germany-Limburger-Co  All About Cheese - Switzerland, Land of Many Cheese Cultures (Engl) (Emmentaler) We take a look at all the major centers of Swiss cheese like Emmental, Appenzell, Gruyere and Freiburg. We visit a Raclette cheese festival with farmers in Valais and also a cheese maker, who makes cheese in the old-fashioned way using sour milk. A basic introduction to Swiss cheese, we demonstrate how close together cheese and tradition are in Switzerland along with some interesting and surprising facts about Swiss cheese.  http://www.factualtv.com/documentary/All-About-Cheese-Switzerland-Land-of-Many-Cheese-Cultures  All About Cheese - The Netherlands, Famous for Cheese  Holland is the largest cheese exporter in the world, and we visit the most famous cities such as Gouda, Edam, and other cheese-making centers of Holland. It shows the milk production in fully an automated high-tech barn, the cheese-making in the family business in the factory and the care for the traditions surrounding cheese, which are still maintained in Holland, not only as a tourist attraction. This episode answers all your questions regarding Dutch cheese: Which of over 20 grass varieties are best for the Gouda production? Why do cows in Holland sometimes travel by boat to pasture, and why the Edam gets a red wax jacket. An appetizing introduction to a major center for cheese . http://www.factualtv.com/documentary/All-About-Cheese-The-Netherlands-Famous-for-Cheese  Making Asiago Pressato (Engl) Asiago is a whole milk cheese that originated in Northern Italy, around the Po River Valley near the Trentino Alto Adige region, where Italy borders Austria. Coming from the mountains, Asiago is similar to other mountain cheeses, such as Switzerland’s Gruyere or France’s Beaufort. Like other mountain cheeses, Asiago is made in large wheels designed for long-term aging to get through tough winters. Dense and flavorful, Asiago’s flavor profile changes as time polishes the wheels over the course of several months or years. Taken from the milk of cows grazing on the grasses and wildflowers of the mountains, Asiago can have a fresh, fruity flavor, or a savory, zesty taste on the palate. Asiago Pressato: The youngest form of asiago, this is the mildest, sweetest Asiago. It has a springy, pale interior, and pairs wonderfully with a light, fruity wine. (Asiago Cheese) Chef Mark is joined by Lou DiPalo from Di Palo's in New York's Little Italy, as they explore the making of Asiago DOP cheese in the Altopiano region of Northern Italy. We see the making of Asiago Pressato, also known as Asiago Fresco.

Cheese Souffle with Summer Garlic (Engl) (Link)  http://www.timesonline.co.uk/tol/news/times_online_tv/?vxSiteId=d8fa78dc-d7ad-4d5a-8886-e420d4bc4200&vxChannel=Life%20and%20Style&vxClipId=1152_timesonline0693&vxBitrate=300   Parmigiano Reggiano, Storia di un'Arte antica (IT)       Protecting Polands Prize-winning Cheese "Oscypek" (Engl) Oscypek, a Polish mountain cheese, is a protected EU regional product, like French Champagne or Italian Parmesan. Oscypek is produced and smoked in south-east Poland mainly from sheep's milk. This could greatly improve the situation of the shepherds who produce the cheese, most of whom are extremely poor. But they must also ensure that producers who make fake Oscypek cheese withdraw from the market... Fake products, like Oscypek made of cow's milk or cheese dyed with tea, could cause irreparable damage to the product's image."   The Best of the Iberian Peninsula (Engl)   Tetilla is named for its unique shape which was previously created by hand but now is done using cone-shaped molds to drain the curd. Its bright yellow rind and buttery yellow paste remind us of fresh buttermilk. Only aged for a short time, it is almost spreadable and perfect with fresh fruits and vegetables. At a great price, this cheese is a hidden treasure that will surprise and excite everyone! Azeitao could perhaps be the poster cheese for the Iberian Peninsula because of its unique shape, texture and flavor that is greatly helped by the thistle rennet used to coagulate the milk. Spain and Portugal have led the way in this innovative cheesemaking process that is most commonly used in raw, sheep’s milk cheeses like Azeitao. Queso Clara is such a rugged looking cheese that many often think that is only for the most daring of cheese lover. However, inside is a delicate, complex goat’s milk cheese that is nothing like its scary exterior. The flakey yet creamy texture and complexity of flavor make this a staff favorite. Valdeon is a powerful blue made from the mixing of cow’s and goat’s milk. Not as spicy as Cabrales but it packs a punch. A gorgeous cheese that is just as complex as the small Peninsula where it was made. Tetilla Propriety prevents me from providing the exact translation of this cheese's name, but take a look at the shape of it and you'll figure it out on your own. Oh, so that's how this cheese got its name! Made from cow's milk, it is aged for barely more than a week. The straw-yellow paste is semi-soft, springy, and sometimes small-medium eyes can be found. It is very mild, with a creamy mouthfeel and little discernable aroma. In Spain, children love it spread on raisin-nut toast or with quince paste. Made in Galicia. Azeitao This little puck of raw sheep's milk cheese is one of the cheeses in the "thistle-renneted" category. No animal rennet is used for the coagulant, instead, the traditional recipe calls for thistle (cardoon) to be used. This process causes the paste to become softer as it ages, and thistle also give the cheese a notable piquancy in addition to the sweet, briny flavors inherent in the milk. DOP-protected, made in Portugal in the valley of the Arrabida Mountains. Queso Clara While Spain is known for its sheep’s milk cheeses, it’s worth giving equal time to the goats. This one is rustic and complex. It starts out herbal with a light tang, than a little sweetness comes in before the tang turns electric; just before the sweetening to a caramel finish, an earthy note wafts over. Did you ever think a cheese could play ping-pong with your palate? Valdeon A rich and creamy, intensely-flavored cow and goat's milk blue cheese from Leon, Spain. The wheels are wrapped in Sycamore or Chestnut leaves making it visually stunning and contributing to the complex, earthy flavor of the cheese. Aged for a minimum of one and half months in caves with 85% humidity, this cheese develops lots of blue veins but they do not overtake the cheese as they can in Cabrales. Fabulously strong and earthy with a finish of fresh goat. (Manchego Cheese) Put together the perfect Cheese Platter (Engl) (Link)  (Cheese Plate)

 Tasty Cheeses and Accompaniments for all taste buds.   http://abclocal.go.com/kgo/video?id=6778929&section=view_from_the_bay   Cheese Plate (Engl) What type of cheeses should go on a cheese plate? What should you serve with the cheese? Sweet things? Savory things? Renowned Cheesemonger Ihsan Gurdal shares his expertise on the art of cheese.     Gruyère (Engl) The name gruyère doesn't just mean the cheese from this south-western part of Switzerland, it is also the region itself found in the canton of Freiburg/Freibourg. More than one million tourists visit every year - many of whom come to see the cheese producers. We also travel via cablecar to the Restaurant Plan Francey whose chef prepares for us the soupe du chalet prepared - of course - with gruyère cheese.   Cheese Travels: Le Gruyere (Engl) Travel with Cathy Strange, WFM's Cheese Guru, to the Swiss Alps--home of authentic Le Gruyere--and learn about the time-honored production and aging methods that give this popular cheese its unique flavor profile.   Ein Kochrezept mit Gruyère (DE) Gruyère ist ein aromatischer Käse aus der Westschweiz mit einer fruchtig-kräftigen Note. Aber Gruyère ist auch der Name der Region in der Westschweiz, nicht weit vom Genfer See im Kanton Freiburg/Fribourg.Ein kleines, mittelalterliches Dorf mit einem Schloss aus dem 13. Jahrhundert hat nicht nur der Region sondern auch dem Käse seinen Namen gegeben. In den kleinen, eng gebauten Häuschen des Dorfes Gruyère leben heute nur noch rund 100 Menschen, und die bekommen jedes Jahr Besuch von mehr als einer Million Touristen. Eine der Hauptattraktionen sind die Gruyère-Käsereien. Wir besuchen eine Käserei, zeigen dort die Herstellung des Gruyere und fahren danach mit einer Standseilbahn auf 1500 Meter Höhe an den Fuß des Moléson in das Restaurant Plan Francey, wo uns der Koch eine für Region und Jahreszeit typische „Soupe de Chalet eine Hüttensuppe mit Gruyère zubereitet.   Queso de Cabrales (Esp)   En este documental podemos conocer con detalle el Queso de Cabrales, un queso azul que se elabora en el Principado de Asturias a partir de leche de oveja, vaca y cabra.     Grana Padano & Parmigiano Reggiano (Engl) Cheese Souffle (Engl) This wonderful cheese souffle can be made from ingredients in your pantry and there's no need to be intimidated by it... it will be delicious no matter how high it rises!   Formaggio Pecorino - Pienza Toscana (IT)  

 Swedish Cheese Varieties (Engl) (Swedish Cheeses Platter)

Bla Gotland This cheese was produced in Sweden by Arla Foods Company on the island of Gotland in Stanza town. This is considered between mild and strong having elements of both. It is pale in color, having no holes. Its texture is like Emmentaler but has a strong flavor. It is cube-shaped and is placed in blue wax. Herrgardsost This cheese is made of cow’s milk. It was first made in 1890 and is popular in Sweden. It has a mild, nutty and sweet flavor with small round holes. It is made from pasteurized part-skimmed milk. Bacteria are introduced in milk which produces carbon dioxide and creates holes. The milk is curdled and heated up to 43 degrees Celsius. Curd is pressed making a hole which is salted. Cheese wheels are wax coated after two weeks. They are preserved for three to four months. Hushallsost It is semi-hard cheese having small granular holes. It is made of Swedish whole cow milk having 24% fat content. It is made in cylinders weighing up to two kilograms and is covered in film of plastic before aging for 60 days. It tastes mild and sour. Prastost This Swedish cheese was earlier produced in churches in Sweden and is now made in factory from pasteurized milk of cow. It is soaked in whiskey or saaland pfarr, another type of whisky used for this purpose. A portion of it is preserved for 12 months. It is then cured in vodka. The manufacturing technique is known as Prastost. Svecia It is semi-hard Swedish cheese made of cow’s milk which is light yellowish, has small and irregular holes and is slightly acidic in taste. This is made in wax-covered cylinders which weigh 12-15 kilograms. For making it, milk is pasteurized to 72 degrees Celsius and then cooled to 30 degrees Celsius. For coagulating milk into curds, rennet is mixed and lactic acid enzymes are used to replace enzymes. Bacteria are killed during pasteurization. After cutting curd, it is stirred and drained slowly and again heated up to 40 degrees to drain out moisture. After adding salt, curds are packed in moulds slightly loosely to leave air pockets that make Svecia’s small holes. After soaking in brine to reduce salt content to 1.5% of weight, it is preserved for two months in a dry environment. Vasterbotten It is hard cow’s milk cheese having tiny holes and granular texture. After heating, it is cut and stirred at the time of molding and ageing. It has strong flavor and tastes salty and bitter. Slightly yellowish, it has 31% fat content. It is considered the king of all cheeses and is in great demand but is twice as expensive as many other cheese varieties. Camembert Käse (De) Der Camembert ist ein Weichkäse mit 45 Prozent Fettanteil, der erstmals 1791 in einem Bauernhaus im gleichnamigen Ort Camembert in der Normandie von der Bäuerin Marie Harel hergestellt wurde. Heute gibt es in und um Camembert noch eine Handvoll „Fromagerien". Insgesamt werden in der Ursprungsregion 17.000 Tonnen im Jahr hergestellt -doch der beliebte Käse wird international kopiert.

Parmigiano-Reggiano Flan (Engl)

This comforting Italian cheese flan makes a great appetizer or party food.
A delicious antipasto made with original italian Parmigiano-Reggiano.

MANSAF - The Pride Of Jordanian Cuisine (Engl)

Chef Michael Smith travels with HRH Prince Mired Al Hussein to explore hospitality deep in the desert of Jordan. From Petra to Wadi Rum, he discovers the culinary secrets of this ancient holy land.

Fougasse (Engl)

Fruit Tartlets - Richard Bertinet (Engl)

MasterChef Australia - Hindu Wedding (Engl)

The contestants learn that they have to cater for a Sri Lankan wedding. The Bride and Groom have invited 450 guests to their traditional Hindu wedding featuring purely vegetarian food.

MasterChef New Zealand Grand Final (Engl)

Part 1



MCNZ S03E27 Grand Final Part 1 por AddictedChefXtra


Part 2



MCNZ S03E27 Grand Final Part 2 por AddictedChefXtra

Jamie's Fish Suppers - Jamie en el Mar (Engl) (Esp)

Jamie's Fish Suppers - Part 1/4 (Engl)


Jamie cooks to help save the sea.






Part 2/4





Part 3/4





Part 4/4






Jamie en el Mar (Esp)

Marrakech (Esp)

Marrakech (Las escapadas de Jamie Oliver) (Esp)

Jamie visita Marrakech para descubrir su cultura culinaria e inspirarse en nuevas recetas.

Cheese Slices (Engl) (Esp)

Cheese Slices - Corsica & Sardinia (Engl)


Twins of the Mediterranean - Corsica and Sardinia
Despite being close neighbours, these two large islands in the Mediterranean have distinctly different cheese traditions. While sampling Corsica's renowned Brocciu, a soft ewe's milk cheese, Will is introduced to a traditional cheese covered with maggots. After a short ferry ride and a drive into the beautiful mountains of Sardinia, he uncovers an ancient curd cheese matured in a goat's stomach before exploring authentic Pecorino Fiore Sardo, an exceptional cheese hand-made by shepherds then smoked over an open fire.





Quesos del Mundo Corcega y Cerdeña (Esp)






Gorgonzola and Cave Ripened Talleggio, Italy (Engl)

Cook it Raw - Japan (Engl)

 Anthony Bourdain
  

(Illustration by Drew Friedman)

Tony Bourdain heads to Japan for the gastronomic event that is, "Cook it Raw," which brings together some of the best chefs in the world and throws them into an unfamiliar environment with unknown ingredients. Tony bears witness to it all.
There was foraging, fishing, hunting ducks with big nets and a whole bunch of world famous chefs tromping through the Japanese woods.