Wednesday, July 11, 2012
Cordero al Burduntzi (Esp)
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.
Monday, July 9, 2012
How to carve vegetables into a Bouquet of Flowers (Engl)
(Veggies Bouquets)
NAIT Culinary Arts chair Stanley Townsend transforms ordinary vegetables into art.
NAIT Culinary Arts chair Stanley Townsend transforms ordinary vegetables into art.
Tuesday, July 3, 2012
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.
(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 
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)
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.
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)
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)
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.
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.
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