Die Deutsche Küche ist vor allem aufgrund ihrer deftigen Mahlzeiten bekannt.
Eisbein und Kartoffelsalat gehören zu den kulinarischen Köstlichkeiten in diesem Land. Ausländern fällt bei deutsche Kueche meist zuerst das Sauerkraut ein. Mit deutschen Gerichten assoziiert man meistens deftige, fleischlastige Gerichte.
Deutschland zählt zu den Ländern, die am meisten Kartoffeln verbrauchen. Deutschland ist auch für die Vielfalt an Brotsorten bekannt. Als „typisch deutschen“ Fleischlieferanten betrachtet man das Schwein.
Deutschland hat auch weltweit die größte Vielfalt an Wurstsorten. Als deutsche Spezialitäten ist auch der Verzehr von rohem Fleisch als Mett oder Tatar zu bezeichnen. Der am meisten verbreitete Meeresfisch ist der Hering in den verschiedensten Zubereitungsvarianten. Auch Lachs wird im ganzen Land gegessen. Von den Süßwasserfischen ist Forelle der auf deutschen Speisetafeln am meisten verbreitete Fisch, aber auch Karpfen und Barsch werden häufig serviert.
Die wichtigste Beilage ist die Kartoffel. Es gibt sie in vielen Variationen, z. B. als Salzkartoffel, Knödel, Bratkartoffel, Krokette oder Kartoffelpüree. In Mensen und Schnellrestaurants werden große Mengen Pommes Frites als Beilage oder auch als Hauptgericht verzehrt.
Deutsche Nudelsalat Rezept sind normalerweise mit dickeren Nudeln als die italienischen zuzubereiten und enthalten häufig Ei. Im südlichen Teil des Landes werden Nudelsalat Rezept überwiegend mit der Nudelvariante Spätzle, die eine sehr große Menge Eigelb enthält, ausgeschrieben.
Traditionell ist die Hauptmahlzeit des Tages das Mittagessen, das zwischen 12 und 14 Uhr eingenommen wird. Das Abendbrot ist eine meist kleinere Mahlzeit, die oftmals auch nur aus ein paar belegten Broten besteht. In der letzten Zeit haben die sich wandelnden Arbeitsgewohnheiten dazu geführt, dass viele Deutsche ihre Hauptmahlzeit abends zu sich nehmen.
In die Frankfurter Grüne Sosse gehören traditionell sieben Kräuter: Borretsch, Kerbel, Kresse, Petersilie, Pimpinelle, Sauerampfer und Schnittlauch. Seltener wird Dill zugegeben.
Zur Zubereitung werden die Kräuter sehr fein gehackt, mit 1-2 hartgekochten Eiern, Schmand, Joghurt und saurer Sahne vermengt (je nach Kräutermenge jeweils 1-2,3 Becher) und mit Öl, Salz und Pfeffer vermengt. Dann unbedingt an einem kühlen Ort gut durchziehen lassen (so 2-3 Stunden).
Die Sosse wird traditionell zu Pell-, Salz- oder Backkartoffeln und hartgekochten Eiern gereicht.
Gnocchi di Topinambur mit Ricotta Specksauce (IT-DE)
Das Schwanzstück des Seeteufels zählt zu den exklusivsten und teuersten Fischdelikatessen. Mit Ausnahme des Rückgrats ist dieses weiße und feste Fleisch nahezu grätenfrei.
In der "Tawerna Sopocka" bereitet Chefkoch Jarek Bomba zwei typische polnische Gerichte zu: Piroggi sowie Zurek.
Kobe-Rindfleisch (DE)
Das Restaurant "UFO" liegt auf einem Brückenpfeiler in 85 Metern Höhe über der Donau in der Hauptstadt der Slowakei. Hier genießt man eine tolle Aussicht auf die Stadt und exquisite internationale Küche. Das Gourmetrestaurant ist europäisch-mediterran ausgerichtet. Chefkoch Antonio Iacovelli bereitet für uns "Kobe-Rindfleisch mit Pilzen, Gemüse und Tofu" zu.
Rösti Recipe (Engl) (DE)
Gefülltes Huhn Maltesische Art mit Mediterranem Gemüse (DE)
Im portugiesischen Sintra wird gerne Fisch serviert. In der Taverne der Troubadoure bereitet Köchin Isabel Parada für euromaxx Spirituellen Kabeljau zu. Spirituell deshalb,weil das Gericht Seelenahrung sein soll. Bacalhao espiritual - Spiritueller Kabeljau.
Rezept Käsespätzle mit Zwiebel-Birnen-Schmelz (DE)
How to Make a Pretzel 1 (Engl)
(Käsebrezeln)
How to Mix Pretzel Dough 2
How to Roll Pretzels 3
How to Twist Pretzels 4
How to Prepare Pretzels for Baking 5
How to Top and Bake Pretzels 6
How to Finish a Pretzel 7
Safranrisotto (Hakan Yasar) (DE)
Safranrisotto mit gebratenen Jakobsmuschel, Parmesancracker und Beurre blanc.
Quinoa mit Paprika-Tomatengemüse (DE)
Falafel (Falafeldöner) mit veganer Joghurt-Soße - 100% Vegan (DE)
Geflügel zu Weinachten! Klar da macht man eine leckere Gans, Schaut euch das Video an, da ist alles erklärt! Ente ist bauch sehr gut geeignet für dieses Rezept!
Spätzle und Spatzen: Pasta auf heimische Art (DE) (Link)
Eat like an expert: It’s polite to first serve a few slices of duck to your guests, then serve yourself. Don’t stick to just the leaner parts of the duck. Savor the skin.
The basic ingredients for wrapping the duck include crepe-like pancakes, scallions, cucumbers and a hoisin (plum) sauce. Spread a thin layer of plum sauce over a pancake. Add a few slivers of scallion and cucumber, then one or two slices of duck. Fold the bottom and side flaps of the pancake. The ingredients should poke out the open top, and you should be able to munch on the finished wrap with one hand, as you would a burrito.
Remembering Julia Child (Duck breast with chinese Spices) (Engl)
Muscovy Duck Breast With Chinese Spices Recipe (Engl)
Ingredients for 4 Servings:
For the Duck Sauce:
2 tablespoons peanut oil
6 cloves garlic--peeled and cut into 1/8-inch slices
2-inch piece fresh ginger root, peeled and cut into 1/8-inch slices
2 scallions, trimmed and sliced into 3-inch pieces
2 Thai chiles with seeds, cut into 1-inch pieces
2 dried Chinese black mushrooms, softened in hot water for 15 minutes
1 quart duck broth
1 tablespoon hoisin sauce
1 tablespoon mushroom soy sauce or plain soy sauce
1 pinch five spice powder
Salt
For the Vegetables:
1 head of Napa cabbage
2 teaspoons peanut oil
Coarse salt
Freshly ground black pepper
4 baby bok choy
20 snow peas
For the Duck:
4 Muscovy duck breasts
Coarse salt
Freshly ground black pepper
3 tablespoons five spice powder
1 teaspoon peanut oil
For Serving:
1 scallion, cut at an extreme angle into very fine julienne, placed in ice water
1/4 cup sprigs of fresh cilantro
Special Equipment Suggested:
2-quart heavy-bottomed saucepan
Two 10-inch no-stick frying pans Tongs
4-quart sauce pan
Bowl of ice and water
The Duck Sauce:
Pour oil into 2-quart saucepan. When hot, add garlic, ginger, and scallions. Reduce heat to moderately low and cook slowly, stirring often. Wait one minute and then add chiles. Drain mushrooms, pat dry, cut stems and discard, and slice mushrooms 1/4-inch thick. Add to saucepan after chiles have cooked for 1 minute. Cook mushrooms 6 to 8 minutes or until tender. Pour in duck stock, add remaining seasonings, and simmer until reduced by 1/3. The sauce should be richly flavored, well balanced and lightly thickened. Set aside and warm before serving.
Browning the Napa Cabbage:
While duck breasts are cooking, cut cabbage lengthwise and then cut each half into 1/4-inch thick wedges. Leave piece of the core attached to each wedge to hold it together. In frying pan over medium heat, pour in peanut oil. When hot, put in one layer of cabbage and season with salt and pepper. Let it brown lightly, and then turn over. Repeat with remaining cabbage.
Cooking the Duck:
Keep skin on the duck breasts, but trim any excess or fat. With a sharp knife, score skin of breast in a 3/8-inch crosshatch pattern. Season breasts with salt, pepper, and five spice powder, pressing seasonings onto the skin. Pour oil into sauté pan, and when hot, add breasts skin side down. Sauté over high heat for 5 minutes until skin is lightly browned. Turn and cook 5 minutes more, until meat is medium rare. Let breasts rest 10 minutes before slicing.
Preparing the Bok Choy and Snow Peas:
Drop bok choy into 3 quarts of salted boiling water for 4 minutes. In last 30 seconds, drop in snow peas. Drain and rapidly dip in and then out of ice water to stop cooking, but not to cool.
To Assemble the Dish:
Cut each breast on an angle into 1/2-inch wide slices. Carefully lift with knife blade and place on side of each dinner plate, fanning slices out. Form cabbage into a circle in center of each plate, snuggling it up to duck. Stand bok choy in center of cabbage, opening leaves slightly. Tuck snow peas into bok choy. Scatter scallion on top of vegetables and garnish with cilantro. Spoon sauce around the duck and plate. Serve immediately.
Peking Duck Rolls with Asian Plum Sauce (Engl) (Link)
Peking duck rolls with Asian plum sauce
Peking Duck Pancakes (Engl) (Link)
Peking duck pancakes
Cured Duck Breast (Engl)
Cure your own savory Duck breast with just a few ingredients. The preparation is easy. Waiting 7-10 days to dig in will be hard. Every time you look in the refrigerator, there it'll be, tempting and taunting you to "wait just a little while longer." But the wait is totally worth it!
Mixed Game Grill (Engl) (Link)
Chef at the '21' Club in New York City, Michael Lomonaco visits Julia Child in her kitchen. Lomonaco marinates quail and venison, and creates rumaki with boar bacon and rabbit sausage to form a mixed game grill. Using indirect heating with the coals on one side, Lomonaco cooks these meats outside on the grill. Back in the kitchen, Lomonaco creates a berry relish and home-fried potatoes.
Thai food offers a wide variety of flavors and taste. Most Thai dishes are made with a blend of herbs and spices. Some people feel Thai food may be considered a little spicy but always tasty.
First, a typical Thai meal includes: rice and it will be accompanied by many dishes. There will be a soup, a curry, steam or fried fish , a very tasty salad, and many sauces to dip the food.Secondly, in the southern region of Thailand coconut plays a very important part in dining. Coconut is used in almost all of the dishes. The coconut is used in many different ways. If you mix it in the soup it takes some of the heat out of what would be a very spicy soup. It is used in most curries. All foods are fried in coconut oil. The meat is used to garnish food or just chopped up to enhance the taste of the food.
Third, In the central region the people tend to eat steamed foods. This is usually made up of fresh water fish and fresh vegetables. Noodles are very popular and restaurants are seen all over this region serving bowls of steaming noodles. In Bangkok many stands can be seen serving these steaming dishes.
Lastly, in the northern region, people tend to eat their food with milder seasoning, compared to the rest of Thailand. The close proximity to Burma has had a great influence on the taste of the food in this region. The popular spices are tamarind, turmeric and ginger that are also quite popular in Burma. But whichever food you decide to try from Thailand you will be in for a wonderful taste experience and one definitely worth trying.
(Jasmine Rice left-Glutinous Rice right)
Visit to a Thai Grocery (Engl)
Los mil y un sabores de la Cocina Thai (Esp)
La cocina tailandesa mezcla cinco sabores fundamentales: dulce, picante, agrio, amargo y salado. Algunos ingredientes comunes utilizados en la cocina tailandesa incluyen el ajo, leche de coco, hierba de limón, salsa de pescado,la galanga que es una clase de jengibre, las hojas de lima, el azúcar de palma y la salsa de pescado que se combinan para conseguir un conjunto armonioso y vistoso.
Son muy populares las salsas de y pimienta, el curry Tailandes, ya sea rojo o verde.
Para más información sobre esta maravillosa cocina clicca sobre el enlace (en inglés).
Silver Pomfret in Three Flavors Tamarind
Sauce (Engl)
Anyone who is familiar with Thai cuisine knows that it is built on three basic tastes: Sour, salty and sweet. A sauce made from tamarind simmered with palm sugar and fish sauce is made to combine sweetness, sourness and saltiness into the old fashioned and still very popular "saam roht" or "three flavors" tamarind sauce. The sauce is poured over fish or shrimps.
To the dish success, as important as the "three flavors" are the chilies heat from roasted chili paste; the crisp & crunchy texture of the fried fish skin and its firm somewhat sweet meat.
An expert tip: Before frying the fish soak it in fragrant jasmine rice waters for 10 minutes or so. This will remove the fishy odors and the starch will help the skin to fry to a perfect crispy texture....
Mussels in aromatic Coconut Broth (Engl)
Caramelised Pork Belly with Thai Sausage (Engl) (Link)
Fresh squid, green onions, shallot, ginger, lemon grass, chilies, garlic, lime juice and fish sauce.
(Spring Onions)
Curry Beef (Engl)
Fried Fish and Mango Salsa (Engl)
Fresh Spring Rolls (Engl)
Rice in Banana Leaves (Engl)
Foy Thong - Thailand (Engl)
An ancient Thai dessert made of egg yolks and sugar syrup. The long noodle-like threads are served at a wedding to symbolize eternal love between the bride and groom. Difficult to make, the process requires a brass wok and a cone with small openings; the goal is to make the threads as long as possible.
Travel across the world to meet a diverse group of artisans committed to keeping ancient food traditions alive. In a private kitchen just outside Hong Kong, a chef draws upon old village recipes and time-intensive techniques to secretly prepare dishes for a dining room of just eight people. In Chile, the birthplace of potatoes, you’ll meet a woman who has dedicated her life to preserving Chile’s unmatched tuber diversity of more than 200 varieties. Along southern India’s Malabar Coast, local men enjoy a naturally fermented coconut liquor that stays drinkable for just 24 hours. Back in the Gourmet test kitchen, executive editor John Willoughby makes a pork stew that builds flavors with a variety of Latin roots.
How can an island with barely any native produce evolve into a food lover’s paradise? Discover the many ways in which Hawaii has developed into a unique melting pot of flavors from around the world. Meet Peter Merriman, a chef who launched a regional cuisine based on splendid local bounty prepared in the simplest possible way. Then see fruits you won’t find anywhere else with Ken Love, a man obsessed with ultra-exotics such as tree tomatoes and poha berries. Journey to the Valley of the Kings, where three generations of a family have devoted themselves to farming taro to create traditional poi. Back in the Gourmet test kitchen, food editor Paul Grimes shares a simple recipe for macadamia nut shortbread that gives you a taste of the big island at home.
Experience the unique culture and customs of the Mexican state of Oaxaca, a region that offers dramatic beauty, an ancient heritage, and some of Mexico’s best food. Visit a traditional Zapotec village and meet a family of weavers as they take advantage of indigenous ingredients using recipes passed down by their ancestors. Journey a few miles outside of Oaxaca City to uncover the tradition of stone soup, a dish local men have made to honor women since the pre-Columbian era. Back in the Gourmet test kitchen, executive food editor Kemp Minifie shares a rich and tangy recipe for beef in a spicy tomatillo sauce, adapted from a dish she discovered during a trip to Oaxaca.
What could be more exhilarating than the rush of a chile pepper? Discover the many ways in which these peppers have set the global palate on fire. Native to Mexico, chile peppers play a huge role in the country’s cuisine. In Oaxaca, family and friends come together to make Mexico’s most patriotic dish—Chiles en Nogada. Join John “Doc” Willoughby, executive editor of Gourmet magazine, in Şanliurfa, Turkey, as he researches a story on Urfa and Maraş peppers. In Lenhartsville, Pennsylvania, meet an obsessive farmer who harvests over 100 different kinds of chiles, including the hottest pepper in the world. In the Gourmet test kitchen, Ian Knauer uses serrano chiles to make an Indian shrimp curry that mixes heat with a harmony of spices.
In Korea, food doesn’t simply influence culture; it defines it. Korea’s food remains tied to a venerable past with cooking techniques that reflect its royal dynasties and home kitchens. Watch a certified royal-cuisine chef exercise precision and patience to create kimchi, a fermented-vegetable dish that has been a staple here for more than a thousand years. Discover authentic North Korean recipes, part of a disappearing cuisine largely unknown to the outside world. Marvel at the intense and mysterious process of cultivating pyog’o mushrooms, a revered delicacy in a country where mushrooms are a staple. And in the Gourmet test kitchen, editor in chief Ruth Reichl shares a simple yet flavorful recipe for warm tofu with spicy sauce.
http://www.gourmet.com/diaryofafoodie/video/2009/01/306_korea
Tasmania: The Next Culinary Frontier (Engl)
With its rich volcanic soils, clean air, and pristine waters, the island of Tasmania, off the southeast coast of Australia, is quickly becoming a food utopia. Visit Tasmania’s first Wagyu beef ranch, where cattle roam lush seaside pastures to produce some of the world’s highest-quality beef. Meet a truffle expert who took a gamble on Tasmania’s climate and won when he became the only person in the past century to grow truffles in Australia. He shares the truffle secrets he learned from the French and explains the delicate nature of digging up these aromatic gems. Then head out to a smokehouse located in an organic apple orchard. There, a smoke master uses applewood to create highly prized cold-smoked trout and salmon. Back in the Gourmet test kitchen, food editor Paul Grimes prepares a recipe for Mediterranean Lamb Salad, a dish made from an interesting cut of meat he discovered in Tasmania.
Travel to Istanbul, an ancient Turkish city with a culinary past that weaves its way through the Byzantine, Roman, and Ottoman empires. During the holy month of Ramadan, locals fast from sunrise to sunset. Join a food author for the Iftar meal, the traditional feast when the fast is broken. Visit the famed 150-year-old bakery that makes Turkish flatbread pide, a mainstay of the Iftar, in a time-consuming, authentically traditional way. Discover the beauty of güllaç, a multilayered dessert studded with pistachios and pomegranates, and meet a family that has perfected the art of making Turkish delight, an early ancestor of the jellybean. In the Gourmet test kitchen, executive editor John “Doc” Willoughby prepares spicy grilled köfte, a Turkish street-food favorite that gets its irresistible flavor from a unique blend of spices.
Bread: a simple staple at the center of almost any meal, on every table, across the globe. We’ll travel through the bustling streets of Paris to learn the secret to a beautifully baked French loaf, and then head to Italy where an Italian baker shares the legend of Tuscan bread. We’ll also spend time in the Adirondack Mountains with a baker who sees bread as a way of life. Back in the Gourmet kitchen, we’ll get a taste of a legendary recipe for savory brioche from Richard Bertinet.
Sweet doesn’t necessarily just mean dessert—it is a basic flavor element in all types of food in cultures around the world. We’ll attend a traditional Moroccan tea ceremony, complete with amazing sugared pastries, then travel to Shanghai to sample a sweet meat dish. From Morocco to Vietnam to Shanghai, we’ll discover the many uses of sugar and learn why it’s an ingredient we simply can’t live without. Back in the Gourmet kitchen, we’ll share the gooey goodness of a homemade marshmallow.
Join us on a trip to the incredible country of Vietnam, where fine cuisine is utterly simple. In a remote fishing village in the waters of Ha Long Bay, we’ll experience one of the most popular dishes in Vietnam: Canh Chua Ca (Sweet and Sour Fish Soup). Next we’ll take a caffeine-buzz tour with a food blogger to the many coffee houses in Hanoi. In Tay Ninh, the local rice paper at a family-run factory is so special that cooks come from all over Vietnam to stock up. Back in the Gourmet kitchen, Clay Pot Pork combines sweet, salty, and spicy in a single easy-to-make dish.
Come with us as we fan out across the world to meet with chefs and scientists who are exploring the importance of aromas, proving that the fragrance of a dish does not come only from the ingredients it contains. At the Monell Chemical Senses Center in Philadelphia, we talk with a “taste scientist” who demonstrates the crucial role that aromas play in our enjoyment of food. In the French countryside, we meet a chef who enlivens the dining experience with a wide range of aromas from the plants in the garden just outside his door. And in the Gourmet kitchen, we’ll show you how to keep your kitchen smelling delicious, even when you cook fish.
No doubt, technology has altered the world of food, making ingredients easier to produce and faster to distribute globally. But at what cost? Fortunately, there are artisans who are working to preserve the traditional methods of cooking that have shaped the world’s culinary history. We’ll meet a Japanese knifemaker and visit a market run by a passionate Parisian gardener, discovering how ancient cooking techniques are being revived and sustained.
What goes into the making of a meal? Through the eyes of José Andrés, one of the world’s top chefs, we will deconstruct a meal from start to finish, looking at the philosophies, ingredients, and methods that take a dish from initial conception to savory last bites. We’ll also visit Andrés’ native city of Barcelona to explore the elements of Spanish culture that have shaped his culinary outlook, then head to his popular Washington, D.C. restaurant, Café Atlántico, to see how his ideas translate into everyday cuisine.
Come along with us as we discover the unique and little-known cuisine of Chile, a fascinating cross-pollination of native ingredients and European technique. In the charming city of Quintay, we find some of the best seafood in Chile featured in a family-run restaurant that offers just-out-of-the-water-fresh dishes. We also visit the birthplace of potatoes, where we meet a woman who has dedicated her life to preserving Chile’s unmatched potato diversity. And in the Gourmet kitchen, we’ll show you how queso fresco can create an easy, hearty, and very delicious stew.
With about 10,000 miles of rugged, unspoiled coastline and relative isolation from the rest of the world, New Zealand is the perfect place for growing fresh, organic fare. We’ll travel across the country and meet producers of artisanal honey, hand-crafted goat cheese, single-vineyard wines, and farm-raised venison. Join us as we learn how local products and the natural bounty of the land influence cuisines around the world. And in the Gourmet kitchen, we’re ready for dessert! The taste of fresh honey adds the perfect touch of sweetness to a toffee wafer.
Four stars of the blogging world share their opinions on all things edible, teaching us how to go incognito on the outskirts of Hong Kong and how to gather the sweet goods on the streets of Paris. Join us as we visit bloggers who know that creating a culinary tale is not just about the food, it’s about the adventure along the way. Back in the Gourmet kitchen, Ruth Reichl shares a blog-worthy recipe for apricot pie.
Join us as we visit the rugged region of Southwest Tuscany, where semi-wild Maremmane cattle inspire a local specialty called bollito. Next, we’ll travel to Morocco to experience freshly made Beldi butter, and we’ll also try chocolate milk from the American heartland. From Italy to Upstate New York, we’ll show you how cows influence cuisines around the world. Back in the Gourmet kitchen, we’re spicing up a basic cut of meat with a flavorful dry rub and homemade barbecue sauce.
Join us as we travel across the globe to visit chefs who are redefining the art of grilling. In Panzano, Italy, one of the world’s greatest butchers shows us how a perfectly prepared steak begins and ends with the dry heat of an open flame. Next we’ll travel to Morocco to experience an ancient method of cooking that uses the intense heat of the fire in a communal bathhouse. Then, at a Fourth of July barbecue in Massachusetts, a great chef stays up all night to demonstrate an entire range of grilling traditions and techniques. And in the Gourmet kitchen, we’re sharing tips for easy grilling in your own backyard.
Join us for a look at the fishing industry through the eyes of some of the world’s best seafood chefs and most forward-thinking fisherman. First, chef and fisherman David Pasternack of Esca in New York City takes us fishing in Long Island Sound. Next, we’ll travel to New Zealand, where a fisherman limits his catch of native Paua abalone to help guarantee the survival of this prized export. And in Italy, a traditional fisherman is changing his ways to ensure that there will still be seafood left in the future. Come travel the world to learn about the latest in sustainable fishing practices. And in the Gourmet kitchen, we’ll show you what to look for when you buy seafood.
Curious about the most advanced gadgets in the 21st century kitchen? Come along and meet the people who are pushing the art of cooking to new heights. First, former chief technology officer of Microsoft shows off his incredible home kitchen, which is full of high-tech gizmos. Next we’ll travel to France to meet the man who coined the term “molecular gastronomy,” and discover why he thinks everyone should be a chemist. Finally, in Chicago the genius behind the “anti-griddle” shows us his latest inventions. Back in the Gourmet kitchen, we’ll give you a few tips to inspire your inner inventor.
http://www.gourmet.com/diaryofafoodie/video/2008/03/213_inventors_preview
Anatomy of a Meal: Paul Bartolotta (Engl)
How did a kid from Milwaukee become one of America’s finest chefs? Join us as Paul Bartolotta, one of the first chefs in America to elevate Italian cuisine to four-star status, shows us the fresh ingredients and the classic techniques behind his wonderful, deceptively simple cuisine. Then we’ll travel to Italy to discover some of Bartolotta’s inspirations: The age-old craft of making Parmigiano-Reggiano, and one of the most important fishing ports along the Adriatic. Back in the Gourmet kitchen, we’ll mix Italian ingredients with French techniques to amazing effect.
“Fusion,”
the art of intermingling two distinct cuisines into one imaginative and singular culinary form, is thriving in Brazil. Join us as we travel to this place where the jungle collides with civilization, to see how chefs blend their own culinary traditions with newfound indigenous ingredients. From pizza to sushi, see how just about every type of cuisine can be reinvented and enhanced with Brazilian flavor.
Dessert: The most anticipated course and the perfect ending to any meal. We’ll look behind the scenes at Barcelona’s legendary all-dessert restaurant, Espai Sucre, and talk with edgy New York pastry chef Sam Mason, discovering unusual desserts and the culinary wizards who create them. Join us as we take a look at some of the world’s culinary masters of confection in action, and find out why desserts are more than just after-dinner treats.
We’ll hear the stories of chefs and home cooks alike who use only the freshest, purest natural ingredients—from organic foods to exotic fruits—to create delicious and unusual recipes. Crisscrossing the globe, we’ll find out how a couple in Maine have been changing the face of American farming with their cutting-edge cold-weather harvesting techniques; head to Lima, Peru where we’ll catch fish in the Amazon; and explore the incredible offerings of a garden in western France. Join us as we learn how local products and traditions influence cuisine around the world.
Many Australian chefs have been gravitating towards the “slow” approach to cuisine, taking the time to fully appreciate the skill of cooking. This movement is growing not only “Down Under” but also across the world, with chefs who are passionate about protecting and promoting the use of local ingredients and culinary traditions. These Aussie foodies show us how to create a “slow food” feast, while revealing a deeper message: Slow down, appreciate our natural resources, and enjoy them whole-heartedly.
What happens when indigenous ingredients meet passionate food lovers? In this episode, we’ll meet a Peruvian chef who transforms local fruits and vegetables into haute cuisine, and then learn how an Aboriginal community keeps its Outback traditions alive and thriving. We’ll also visit a French-born chef as he forages for seaweed on the Irish Coast, then hop over to Seattle, Washington to dig for geoduck, a large saltwater clam that can live for up to 140 years and weigh up to 10 pounds. Join us as we learn how these indigenous foods make for rich traditions and delicious cuisine.
Cheese is the most famous example of foods that rely on the development of mold. But did you know that there are many other products that depend on the process of decay? Carefully cultivated through the centuries as a way to preserve food, mold and rot are used throughout the world to make products such as botrytis (wine made with rotten grapes) and Mexican huitlacoche (made from moldy corn). We’ll meet the experts who turn what would be considered “food gone bad” into creative and exceptionally great cuisine.
Curing: Used to preserve food and enhance flavor, but this method of aging, salting, and smoking food creates spectacular culinary effects. We’ll visit New York salami king Mark Buzzio as he demonstrates the art of producing fine Italian dry-cured meats and cheeses. Then we’re off to Cobh, Ireland to experience the nuanced flavors of Irish smoked salmon and seafood, and to Shanghai to try Sichuan-style camphorwood-smoked duck. Lastly, we’ll take a look at avant-garde uses of smoking in Spain, such as a dessert of mushroom ice cream infused with beechwood smoke trapped inside a globe of sugar. Join us as the masters of curing from around the world share their closely guarded secrets.
Lydia Shire is a legend in her own time, a culinary pioneer who featured offal on the menu at the Boston’s legendary Locke Ober Restaurant at a time when other chefs shied away from entrails. Now that the rest of the world has caught up, this intrepid chef is on a new mission: to counter the no-fat, no-fun fad that encourages eliminating butter, meat, and salt from our diets. Shire believes in the enjoyment of rich, full flavors, and advocates using only the finest-quality ingredients from only the best sources. In this episode Shire will introduce us to Diane St. Clair’s rich, creamy Vermont butter; sweet Maine lobsters direct from the Atlantic Ocean; and the freshest cuts of meat from Lobel’s Butcher Shop in New York City. Discover the world of this passionate chef as we take the rare opportunity to visit her at home for an intimate Sunday family dinner.
We’ll travel to Baja, the peninsula south of California in Mexico that is fast becoming an epicenter in the culinary world. We’ll meet a chef who has built a destination restaurant using fresh herbs, vegetables, and seafood for his restaurant Laja. We’ll also travel to a wine school in the fertile valley of Guadalupe, then visit a French chef who runs a five-diamond resort restaurant in Los Cabos. Join us as we show you why this Mexican hotspot is compared to the major gastronomic regions of France. And in the Gourmet kitchen, we’re sharing a savory recipe for Mongolian stewed garlic.
In this episode a taboo on fishing ends and the village takes to the water. Circular netting and lots of big sticks are used for the catch. The fish look like aquarium escapees as they are driven into human pens across the coral reef. If this seems unusual they then bury the fish in a "lovu" wrapped in banana leaves and volcanic rocks with lots of goodies. Fishing and cooking doesn’t get more fun than this.
The best things in life are free, but not here. Gambling rules!.. And it can be anything from roosters or cards to fish. Tackle shop owner, Preecher, shows his mates some stiff and dangerous competition. The rage is all lures, trawling behind an 8-cylinder canoe and landing meter long, angry barracuda and African Pompano. It's all bravado and glory but who cares when it ends up as Tom Yum Prad, (fish soup) bubbling with lemongrass and chilies. Away from the big money, Gotlam hangs out in a stilt kitchen where you can check the tide underneath you. He chases Mengdas, or Horseshoe crabs which resemble squashed armadillo. You only eat their eggs as the Mengda itself is poisonous if cooked incorrectly… and they taste like they look!
