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The Renowned Wine And Cheese Of Cyprus

By Brian on Tuesday, December 6th, 2011 | No Comments

By Gabriel Adams

Cheese and wine making are just two more in a long list of traditions in Cyprus. With a history of grape cultivation that goes back to 3.000 BC, this island produces some of the oldest wines known in the world. It fact Cyprus wines have been around for so long they’ve even found mention in the Bible (the story of Solomon), as being best in the world.

Commandaria, one of the oldest wines in the world, was also the pioneer of the ‘apellation of origin’ concept. With a rich aroma and a subtle taste Commandaria is as popular now as it was thousands of years ago. It got its name after the area it was produced in. When the Knights of the Order of St. John came to Cyprus in 1210, they made their headquarters in the richest grape-growing region and named their headquarters ‘Grand Cammanderie’. In time the superior wine that was produced in the area came to be named ‘Vin de la Commanderie’. Besides Commandaria, Cyprus produces a large assortment of red and white wines, vermouths, ports and sherries.

Halloumi, a stretched curd cheese made from cow, sheep or goat milk is the most distinctive traditional culinary specialty of Cyprus. This rind-less cheese is shaped into small loaves of different dimensions and very often flavored with chopped mint, which adds zest to the otherwise bland tasting cheese. Halloumi is a very versatile cheese and can be eaten fresh, grilled, baked or fried and is very popular at barbecues. When grilled or fried, the outer portion turns a light golden brown and the inner portion gets deliciously soft, but not runny. On its own, Halloumi makes an excellent appetizer when drizzled with olive oil. For many Cypriots, Halloumi forms a part of every meal, whether it is breakfast, lunch or dinner.

Feta is another popularly used cheese in many Cypriot dishes.

About the Author: Want to buy northern Cyprus property? Visit http://www.sweetwaterbay.co.uk/

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How to Cook With Wine

By Brian on Saturday, November 26th, 2011 | No Comments

By Michelle Ann Gelder

Contrary to what you might think, cooking with wine is simple. Now that we got that out of the way, budding cooks can gain a lot when they learn how to cook with wine. Some flavors remain locked and unused without the assistance of wine. Its ability to release the taste of foods is unparalleled in fine cuisine. So, let’s start with the basics.

How Much is Too Much

Cooking with wine is all about what works for you. There are really no hard and fast rules. What you need to remember, however, is to put in a little bit at first. If you don’t follow this tip, you will soon find out that it’s almost impossible to salvage a dish that got drenched in wine. Another thing to keep in mind is that alcohol does not give wine its distinctive taste. Wine is composed of just a small amount of alcohol and most of that evaporates throughout the cooking process.

This presents another thing that you have to be aware of. When you cook off the liquid in wine, the flavor intensifies. When wine is reduced, it gets concentrated and the flavor gets kicked up a notch. So, add it in near the end because you can end up overwhelming the dish when it’s done.

What Makes a Good Cooking Wine

Not just any wine will do. A wine that tastes good when drunk will taste good when cooked with. On the same note, an awful tasting wine will taste even worse when put in food. You don’t need to splurge and get a $100 bottle – you’ll just end up not using it as much as you should. There are many good priced one out there. A $10 bottle could work fine. You just have to search a little harder.

A common red or white wine that you enjoy would be a good starting point. For marinades, saut

Cooking With Wine 101

By Brian on Saturday, October 8th, 2011 | No Comments

By Caroline Silverstone

Many people are intimidated by the idea of cooking with wine. It sounds a little too fancy or even gourmet (that’s Greek for complicated). Maybe they are feeding a family and don’t like the idea of serving the little ones something with wine in it. However, often it is just a case of people not knowing how to cook with wine. It really is very simple and can be incorporated into anyone’s recipes.

Some of the advantages of cooking with wine include:

- very little makes a huge difference to the flavor and aroma of your dishes

- it instantly produces a richer, more complex taste to recipes

- you can easily experiment with it for different results

- if you choose to replace it in a recipe, it can be easily done with chicken, beef or vegetable broth

The first step for beginners wishing to cook with wine is to try adding it to spaghetti sauces. Red wines like Cabernet Sauvignon, Shiraz, Bordeaux and Merlot are wonderful in spaghetti sauces that are vegetarian or beef based. If the sauce is being served over chicken or is made with ground poultry, white wine works better. Even as little as 1/3 of a cup of wine adds a rich flavor to the entire batch of sauce that will cause people to come back for it time and again.

Another great and easy way to incorporate wine into your cooking is to create a sauce from the little bits of food left in the frying pan after frying meats. You simply pour in wine and gently scrape the pan as it cooks on the stove. This is actually a real cooking technique called deglazing. It makes a fantastic rich sauce to pour over vegetables or meat. An added bonus is your pan will also be easier to clean afterwards.

If you are cooking in the slow cooker or baking in the oven, you always need to add liquid. Wine is the perfect cooking liquid. It adds flavor and richness. White wine adds an irresistible intensity to fish baked in it. Red wine is wonderful to add to the slow cooker with a roast or in beef stew.

As you get bolder with your use of wine in cooking, explore some different recipes using it. They are very easy to find. Just a simple online search will provide you with numerous recipes. There are soups, desserts, main dishes, pastas, appetizers and more that feature any of a variety of wines in their ingredient list.

So remember to keep at least one red and one white wine on hand to give a little extra flavor to the dishes you prepare. Even inexpensive wines will add a little extra je-ne-sais-quoi in your food. (That’s French for yummy)

An important point to remember for anyone who brings it up, is that the alcohol in the wine burns off in the cooking process, leaving you with flavor and no intoxicating effects. It also doesn’t add any extra fat to the meals you are preparing. You will astound your friends with how sophisticated your cooking has become because of the great results wine produces in even every day dishes.

About the Author: To Find more about wine gift basket and gift for wine lovers. Website provides info about wine cooler refrigerators and wine rack

Source: www.isnare.com

Permanent Link: http://www.isnare.com/?aid=291975&ca=Food+and+Drinks

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Outback Steakhouse Restaurant Secret Recipes – Food & Wine Pairing Guide

By Brian on Tuesday, May 17th, 2011 | No Comments

By Gail Mercedes

We all have our favorite restaurants and favorite wines. Enjoy Outback Steakhouse restaurant secret recipes with paired wine. Now you can discover famous restaurant secret recipes. Restaurant copycat recipes you can cook at home. Home cooks and chefs have spent hour’s time testing recipes that are close to famous restaurant recipes. Discover restaurant top secret recipes with a glass of wine. Outback Steakhouse Marinade Copycat Recipe. Bon Appetite!

Food and Wine Pairing:

- Beef, Lamb & Veal pairs well with: Chianti/Sangiovese/ Merlot/Cabernet Sauvignon

- Chicken, Turkey & Pork pairs well with: Merlot /Chianti/Sangiovese/ Zinfandel

- Fish & Seafood pairs well with: Merlot/ Chardonnay/ Pinot Noir

- Pasta & Vegetables pairs well with: Merlot/Chianti/Sangiovese /Zinfandel

- Fruits and Desserts pairs well with: German Rieslings Wines

Wines:

-Cabernet Sauvignon flavors range from black currant, cherry, plum, mint, chocolate and spice. Pairs well with rich roasted meats or with grilled vegetables

- Chardonnay grape comes in a variety flavors. Tastes includes orchard, tropical, citrus fruit, butter or spice.

-Merlot is a soft wine with rich plum-like flavors noted with blueberry and cherry.

- Pinot Grigio “Grigio” means gray in Italian. Is a bright golden color with an apricot, tropical lemon and pineapple flavors.

- Pinot Noir Red grape in color. Flavors are raspberries, cherries and smoke. Wine pairs well with grilled salmon and lightly sauced pasta dishes.

- Riesling Has a fruit-floral aroma and citrus flavors. Pairs well with Asian cuisine, summer salads and fresh fruit. A pleasant aperitif.

- Sangiovese (San-gee-oh-vay-zay) a brilliant ruby red wine with ripe fruit flavors. Extremely versatile pairs well with a wide range of fowl, meat and pasta. Derived from Latin the “Blood of Jupiter.”

- Zinfandel A quintessential “California red.” A versatile wine can be pairs with BBQ beef, grilled chicken or roasted chicken.

- White Zinfandel Pale pink in color. Can drink alone or pairs well with chicken, pork or seafood.

Outback Steakhouse Steak Marinade Copycat Recipe

Beef Pairs Well With: Chianti/Sangiovese/ Merlot/Cabernet Sauvignon

Copycat Recipes-Famous Recipe Secrets

Ingredients

1 cup Scottish Ale

2 teaspoons brown sugar

1/2 teaspoon seasoned salt

1/4 teaspoon ground black pepper

1/4 teaspoon monosodium glutamate

Place any cut of steak in a shallow pan (a pie plate works great). Pour the ale over the steak and cover the pan. Place it in the refrigerator for 1 hour to marinate. Turn the steak occasionally to ensure both sides get soaked.

After 1 hour, remove the steak from the refrigerator. In another shallow pan, combine the remaining ingredients. Stir the dry ingredients until they are completely blended.

Remove the steak from ale and dip it into the dry ingredients. Turn the steak to mix and coat it with the ingredients. Rub the mixture generously over all sides. Leave the steak in the dish with the dry mixture, and cover it with plastic wrap.

Place it in the refrigerator, turning occasionally, for 30 minutes.

When the 30 minutes are almost up, preheat a skillet or grill to med high heat. Add a bit of butter and heat until it begins to bubble. Then remove he steak from the refrigerator.

Add the steak to the hot skillet or grill and cook it to perfection. Cook steak as desired and serve immediately. Makes

enough marinade for 1 1/2 pounds of beef.

Provided: America’s Secret Recipes

Home cooks and chefs have spent hour’s time testing recipes that are close to famous restaurant recipes. Each recipe has been time and taste tested. Restaurant top copycat recipes that have the distinct tastes and flavors without the exorbitant costs.

About the Author: Discover famous restaurant secret recipes. American Secret Recipes has over 700 recipes from famous American restaurants. Cook like a gourmet chef and save time and money. Order: Favorite Recipe Secrets For Favorite Recipe SecretVisit Over 700 Restaurant Recipes

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Permanent Link: http://www.isnare.com/?aid=614024&ca=Cooking

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