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Lardo Di Colonnata A Tuscan Delicacy

(category: Gourmet, Word count: 388)
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Pork is a staple food of the mountain regions of northern Italy, where it's often said that a well butchered pig should leave 'nothing but the oink' behind. As a pig is typically around 30% fat, thrifty locals had to come up with a way to use and preserve this valuable source of protein, and the result is Lardo.

Lardo di Colonnata, to give it its full name, is a delicacy produced from pork fat in and around the Tuscan mountain town of Colonnata. Happily for fans of cured meat, it's not only a frugal way of preserving pork fat over winter - it's delicious too!

It's made in large vats known as conche, fashioned from marble quarried at the nearby 'white mountain' of Cararra, which are first liberally rubbed with garlic. Next, layers of pork fat, salt, and a special mix of herbs and spices are added until the vats are full. The conche are then sealed with a wooden lid and left in cool mountain caves for 6 months or longer to mature in the clean air.

After the maturation time is over, the conche are opened to reveal a silky-smooth, meltingly tender 'meat' which can be eaten in much the same way as Parma Ham or other prosciutto.

While Lardo is often used to keep roasted meats moist by placing a thin layer over the skin, it is also delicious simply sliced thinly and eaten with bread, olives, and a good extra virgin olive oil as part of an antipasto course. It is not at all tough or greasy, and is well worth trying even if the idea of eating pure fat leaves you a little apprehensive!

Despite the long years of making Lardo in the traditional way, most of the examples that you may find in your local deli or store will have been made in a much more industrial setting, mainly as a result of modern hygiene laws taking precedence over customs and heritage. Gone are the marble conche and the mountain air, replaced by stainless steel and air conditioning.

However, visitors to the area around Colonnata may still be lucky and get hold of Lardo made in the old way that has been proven over the centuries - just don't tell the authorities if you do!

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Create Gourmet Gift Baskets

(category: Gourmet, Word count: 379)
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If you want to make a gourmet gift basket by your own then don't take much time to think because making one is quite fun and also an affordable alternative to purchase them. But before you get a gift basket to start making the basket decide carefully that which candy and in what quantity you are going to place in it.

You can gift a gourmet gift basket on any occasion may be mothers day or fathers day or even on the occasion of the birthday of your friends. You can make a trip to your local candy store whereby you can get a huge variety of individual candies wrapped in pretty wrappings. Other theme candy wrappings are also available such as sports theme wrapping, holiday and birthday themes are also very popular.

The other way would be that you buy candy in bulk and later create small individual packing for your basket by using small cloth bags or squares of transparent wrap or tissue paper filled with candies. Thereafter you need to gather all the corners and tie it up with a bow. This is another cost cutting idea and also adds a personal touch to the gift basket.

For a larger variety of candy choice you have also the option to buy candy online and this is pretty easy when you enter the term "candy" and you shall have all the results displayed before you. After you decide what you shall fill in the basket you should choose a style and size of the basket. When you make several baskets you should not limit yourself to the same choice for all. The choice for the basket could be personal and also consider what they shall do with it after the contents have been removed.

You have various options and it is not necessary that you stick to baskets because if it is a child you can use a fun lunch box, for a lady cosmetic or handbag would be perfect whereas for a gentleman a metal tin or small travel bag would be great.

With a little thought keeping in mind the interests and likes of the recipient you can easily make a gourmet gift basket really special.

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Delicious Desserts

(category: Gourmet, Word count: 312)
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A "Dessert" is a meal course that usually comes after dinner. Most often Dessert foods are of sweet food but can also be of a strongly flavored food, such as cheese, like cheese cake. The world dessert comes from the Old French word "desservir", which means 'to clear the table'. Often times in the English language dessert is confused with the word desert(note only one "s"), which is a baren peice of land normally with sand as soil.

It wasn't until after the 19th-century where the rise of the middle class, and the mechanization of the sugar industry, brought the privilege of sweets into the general public and unreserved it exclusively for the aristocracy, or as rare holiday treat. This was because sugar became cheaper and more readily available to the general public. As sugar was widely spread, so was the development and popularity of desserts.

In today's culture dessert recipes have become a popular item for discussion, as they are a winning way to win people over at the end of any meal. This is partly because if you serve a mediocre meal, with an excellent dessert, people will remember you for the dessert and forget about the meal.

Most cultures, have a seperate final distinction between the main course, and the sweet course. This is not true however in some cultures such as Chinese, who will mix in sweet and savoury dishes throughout the entire meal. Dessert is, often times seen as a separate meal or snack, rather than a course, and can be eaten some time after the meal by many individuals. Because of it's wide spread popularity there are even some restaurants that specialize in desserts.

Some of the most common desserts are:

- Biscuits or cookies

- Ice creams

- Meringues

- Fruit

- Cakes

- Crumbles

- Custards

- Gelatin desserts

- Puddings

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Midsummer House Awards

(category: Gourmet, Word count: 311)
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Another award comes to Midsummer House this year in the guise of the BMW Square Meal Award for Best Out-of-Town Restaurant 2005. Midsummer House is in good company, the previous winners of this award being Le Manoir aux Quat' Saisons (2001), The Waterside Inn (2002), The Vineyard at Stockcross (2003) and The Fat Duck (2004). This award is particularly special as it's decided not only by the Square Meal team of reviewers, but also by their readers, who provide Square Meal with their own verdicts on restaurants around the country.

Having also been awarded it's second Michelin Star this year, Midsummer House has firmly established itself on the culinary map.

Midsummer House is the only additional two-star restaurant in this year's guide and remains the only Michelin star restaurant in East Anglia. Midsummer received its first Michelin Star in 2002 and the team has been working towards receiving this second star ever since. Having recently undergone a major refurbishment and having new menus created, Midsummer House certainly deserves this prestigious accolade.

Clifford's cooking is based upon a sound grounding in French technique and he constantly seeks to improve and innovate: low temperature cooking, jellies, foams and unexpected contrasts of taste, texture and temperature. A research kitchen has recently been added to the building in which Clifford experiments with new ingredients, processes and dishes. A plasma screen has also been installed in the private dining room so guests can watch their choice of dishes being prepared, a rare opportunity to watch the 'man of genius' at work.

Chef/Patron Clifford, who started his career as a kitchen assistant at Canterbury College comments, "I have worked towards this award for many years and am delighted that along with my team all our efforts have been recognised."

For more information please view the Venue Reservations website at:

www.venuereservations.co.uk

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My Favorite Cheesecakes

(category: Gourmet, Word count: 301)
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Lemon, vanilla and the more elaborate concoctions such as pumpkin, chocolate chip, cranberry and blueberry are just a few of my favorite cheesecakes. The delight you experience when you take that first bite of your favorite cheesecake can be exhilarating and soothing at the same time. And remembering loved ones at gift-giving time brings to mind even more exciting flavors that are available like raspberry, Neapolitan, bing cherry and key lime, another of my favorite cheesecakes, and one sure to be your favorite as well once you give it a try. There are times when nothing but the best will do, and that's the time to decide to give a freshly baked cheesecake instead of flowers and chocolates. There are many sources from which to buy your favorite cheesecakes. There's the frozen section at your supermarket, specialty retail shops, and now the Internet is a reliable source as well. Ordering online is an experience in itself as you browse through the pages looking at luscious Gourmet Cheesecakes that are sure to please everyone on your gift list. Once you make a selection, the cheesecake is packed in a special container and can be delivered as soon as the next day for your convenience. You are certain to find a cheesecake to please even the most discriminating palate when you view the selections and discover a world of delicacies that can be yours at the click of a button. Cheesecakes are usually available with a crumb crust or a more traditional crust that has been rolled thin. And don't forget the wonderful selections of a unique personalized cheesecake for special occasions such as anniversaries, birthdays, holidays, Secretaries Day, Mother's Day, Father's Day and other occasions to make cheesecake a favorite with everyone.

Send a Cheesecake to someone special today.

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Yes You Can Be A Food Gourmet And A Skilled Gourmet Cook Too

(category: Gourmet, Word count: 2123)
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Yes, even you can cook up wonderful meals and impress your loved ones!

Ever thought that gourmet cooking is not for you, or that you do not cook well? Then it's time to totally change your mindset from today . . .

Anyone and everyone can easily pick up cooking skills; younger or older, ladies and even the guys. It doesn't matter what your skill level is today; you can do much better and make great dishes like the chefs at your favorite restaurants. And what's more, the meals you cook will be done to perfection - your kind of perfection. And you know what the best part is? You already have the most important ingredient . . . you know what great food is!

Let's show you the way . . . Xperimental Cooking is putting YOU in charge - you're the boss of the kitchen! You choose the ingredients you like and whip up meals to suit your specific tastes. Forget about strictly following recipes that are complicated . . . that requires you to buy special ingredients you will only use once then store till they expire . . . that calls for you to measure out precise amounts of each ingredient. All that is required is for you to have fun and Xperiment with blending ingredients that you like. Let your imagination rule . . . pick the items and create your masterpiece; from types of meats and vegetables, to how they are cooked, to what beautiful arrangement on your dinner plate. Xperimental Cooking is also about you and the people you are preparing a meal for. You know that each person has their unique preferences, so Xperimental Cooking is about helping you fulfill those preferences. Sounds complicated, you may think? But actually, it is rather simple; especially after you develop the basics that will forever change your mindset on cooking and open up a whole new dimension of creativity you never knew you already had within yourself.

Now let us share with you the little secrets of Xperimental Cooking . . . the A, B, Cs if you will . . .

A. INGREDIENTS - The first key is for you to build on your knowledge of ingredients, as they are the basic building blocks for a good meal. You already know of many ingredients, now go and take a closer look; experience each ingredient individually and Xperiment with it. Everything edible can be an ingredient in your creation, so you need to know and understand each ingredient; from how it looks and tastes, to its texture, to how it behaves when cooked in different ways, to which other ingredients it is compatible with, to what happens if you add more or less of it to your food, etc. Since individuals experience things differently, you are your own expert; find out what you like and what you can do without. As you have your meals each day, take the opportunity to study the ingredients. Involve your family & friends and make it fun as you experience & Xperiment. At restaurants, and when you travel, question the chefs if you have a chance and gain perspectives into new ingredients you come across. For the computer savvy, you can also surf the web and quickly gain insight; there is tons of information online. Try typing the ingredient you're interested in on your favorite search engine and discover a wealth of knowledge at your fingertips. As you get to know about more ingredients and become more aware of the characteristics of each ingredient, you will be able to expertly combine them to expand the number of new dishes in your cooking repertoire. There are endless combinations, so keep Xperimenting; you will discover many winners to surprise your guests. Have fun building up your own database of ingredients.

B. QUALITY - When you begin with great quality ingredients, you are certain to produce top quality meals; if you start with poor quality ingredients, it won't come as a surprise that the results will naturally be disappointing. Quality can easily be determined when you use all your senses . . . Use your sense of Sight to look carefully at the ingredients. Check the color to see if it is bright or dull, consistent or has blemishes. Is the shape evenly symmetrical or distorted. Look also at the texture of the items. Your sense of Sight is the first sense that you will usually use when checking anything; and it is a powerful tool in determining the Quality of any ingredient. Practice and see if you can tell what the Quality of an item is, just by looking at it. You will quickly be able to use your Sight to initially screen ingredients to determine if they are worth a closer inspection or to move on. Use your sense of Hearing to listen to the tone when gently tapping or shaking an item. Does it sound hollow or solid, is there a rattling sound? Hearing is not frequently used, but can be helpful in a closer inspection of certain fruits, nuts and vegetables. Use your sense of Smell to sniff out fragrant fruits and the aroma of fresh herbs. You can also detect items to avoid when they emit off smelling odors. Train up your nose and your sense of Smell will come in handy when you search for Quality foods. If you have the opportunity, sample the items before making your decision. Besides checking that the Taste is what it should be, also observe the texture or feel it has in your mouth, when you chew on it, and when it slides down your throat. This is also your chance to confirm that you really like the Taste of the ingredient before buying. Your sense of Taste will be your most important tool when it comes to blending ingredients. With a well developed sense of Taste, you will be able to determine what ingredients, and in what quantities, will go well together. Finally is your sense of Touch. Go ahead, pick up and handle the ingredients you are inspecting. How does it feel in your hands? Is it heavy or light, hard or soft, firm or supple, smooth or rough, dry or moist? You can tell a good deal about the Quality of an ingredient by how it feels; you just need a little practice to fine tune and "get the feel" of things. Practice using all your senses to fully examine ingredients and learn how to pick Top Quality items for your specific needs. It is now time for you to exercise your senses whenever you go shopping for food. Have a good time tuning up your skills in search of Quality at the markets and stores.

C. DESIGNING - Now comes the fun part of Designing your meals. The first consideration is who you are cooking for and what are their likes and dislikes. Do take some time to ask your family, friends, or guests about their eating preferences, especially if they require special diets for health reasons, or are allergic to certain foods. From this mini survey, you can plan a meal that will delight everyone. You can now begin to narrow down your choices; consider if you want to do appetizers and/or soup, what are the best choice for your main courses, and if you wish to make desert? Design a simple meal or an elaborate feast: it's all up to you. Use your knowledge of ingredients to decide on what blend of ingredients will achieve the unique flavors you want. Also consider how the ingredients will look together, and how you can make your dishes visually appealing. At the beginning, you may feel more comfortable sticking to traditional flavors and cooking tried and tested recipes. But as you gain confidence after Xperimenting with traditional foods by altering their taste to suit your preferences better, then its time to be bold and creative; try to design something totally new once in a while. It is also fairly easy for you to design meals to take into account differing preferences among your guests; simply separate your ingredients and add or withhold them into individual portions of your dishes. In the Design phase, you may wish to consider the cooking style as well, since the way food is cooked will make a difference in the outcome in terms of taste and texture.

D. COOKING STYLES - Mastering many Cooking Styles is another way to increase the diversity of your meals. Brush up on your cooking skills by not only practicing the various Styles of Cooking, but also by paying close attention to the details of the cooking process, what each Cooking Style does to your food and the resulting appearance, taste & texture. Xperiment with variations to the standard method (different temperature, time, sequence, combinations, etc.) and observe the results. Learn new Styles as you come across them, and also try your hand at inventing new ways to cook. There are many methods of cooking your food; some more conventional like Baking, Barbecuing, Braising, Roasting, Stewing and Steaming. Some are more exotic like cooking meat on a slab of hot stone. So do try out the various cooking styles on your favorite foods and discover which are to your liking. Also Xperiment with combinations; for example you can first steam a lobster, then cut it open and put some cheese in before grilling for a short while to melt and brown the cheese sauce. Think of new ways to cook, after all its just applying heat to food. You can also broaden your knowledge and skills by observing how people of various lands cook their meals in special ways when you travel.

E. PRESENTATION - The final element is how you serve up the feast that you have prepared. Food Presentation is the art of making your meals visually appealing. Since the objective is to serve up something that will look good, Xperiment with what you think will look nice when assembled together. If you want to keep it simple, just focus on the dish and what is to be put on it. If you want to pull out all the stops, then go with a theme of your choice and dress up everything, including the dining room. Let's run through some ideas to move you along . . . On the simple end of the scale, all you need to do is select a suitable bowl or plate and arrange your food on it, then add something to garnish. The easiest is to place all your food onto serving plates for your guest to help themselves. Select large enough bowls and plates, matching if desired, that can hold the amount of food you have prepared. You can fill a serving bowl with soup and sprinkle some chopped spring onions on top to garnish. Fish can be served on an oval plate, or one of those fish shaped dishes, and you can arrange some lettuce and round slices of lemon to decorate. For prawns, try arranging them in a circle on a round plate, and put sauce for dipping right in the center. You can be more creative when you do individual servings. For the main course, you can simply lay out the meat, potatoes and vegetables on different sectors of the plate in a traditional manner; just remember to include ingredients with nice colors and arrange them in your chosen pattern. Try using carrots or tomatoes to add bright orange or red to your dish. Use corn, pasta or potatoes for a dose of yellow. How about tri-color pasta to really mix up the colors? Appetizers and deserts are my favorites as you can really let your imagination go . . . and come up with really delightful creations. Try using a Burgundy wine glass for your shrimp cocktail, then plant a stick of celery with the leafy end up on one side and garnish the lip of the glass with a circular slice of lemon for a lovely presentation of this favorite appetizer. Now go forth and create visual masterpieces to serve your guests; they will surely be astonished at your work of art. If you need more ideas, you can always look at how the chefs at your local restaurants present their dishes, or you can flip thru food magazines, or surf the internet for tons of ideas to get you on your way.

Now that you know the Secrets to Xperimental Cooking, all you need to do is to start cooking; after all, as the saying goes . . . "Practice Makes Perfect".

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How To Enjoy A Good Cup Of Gourmet Coffee

(category: Gourmet, Word count: 612)
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Are you tired of your regular Joe life and your regular Joe cup of coffee that you start your day with? Then it's time to reward yourself with something different. Why not jazz up your morning ritual with cup of rich gourmet coffee.

The dictionary defines gourmet food like this, "Gourmet food is that which is of the highest quality, perfectly prepared and artfully presented." If you want the highest quality food you go to a top notch restaurant but if you want the highest quality coffee, you can do that at home yourself. That gourmet meal is probably going to stay at the restaurant unless you invite a chef over but gourmet coffee can be made in the comfort of your own home with just a little practice.

Gourmet coffee is more expensive than say, supermarket brands but the taste is also much richer. Unless money is no object, why not save the gourmet cup of coffee for the weekends. Make it an end of the week tradition. Stick with the supermarket coffee for when you're rushing off to work.

To make your own gourmet coffee start with the beans. Gourmet Coffee beans can be bought by the pound and there are many varieties to choose from. Some of the most popular gourmet beans include Kona, Jamaican Blue Mountain, and Sumatra types.

Coffee beans are similar to wine in that they name the beans after the region. In the world of wine you have the popular Sonoma wines which come from Sonoma Valley in California. In the world of coffee the equivalent would be Kona beans which come from Kona, Hawaii.

Kona coffee beans are grown in rich volcanic soil and the mild tropical climate of the Kona coffee belt on the western side of the Big Island of Hawaii. It has a wonderfully full, rich and smooth flavor with little or no bitter after taste. Be sure that you buy Kona beans and not a Kona blend. A Kona blend can legally be labeled as Kona with as little as 10% of actual Kona beans in it.

Next you'll need to grind your beans. Ground coffee begins losing it's flavor once it's exposed to air. So you'll want to grind just enough to make your desired amount. Store any leftover grinds in an air tight container. You'll want to grind you coffee beans very fine but don't pulverize them into dust. If you over grind them the heat and friction will vaporize the oils that give the coffee it's distinct flavor.

When was the last time you cleaned your coffee maker? A clean coffee maker makes a significant difference in how your coffee tastes. At least once a month pour a mixture of half vinegar and half water into your coffee maker. Let the mix run through the full brew process. Repeat the process again using only water this time to rinse it out. Do this one more time if a vinegar smell is still present.

Now you're work is done and it's time for the coffee maker to pulls it's weight. Use clean filtered water and fill the coffee maker to the desired level. Use about 6 ounces of water for every 2 heaping tablespoons of coffee. Turn it on and hang around while it brews. You'll want to be there to enjoy the delightful aroma.

Everyday coffee is perfect for everyday life. But every once in a while you should treat yourself to something special. And what better way to start a special than that with a special cup of coffee. Gourmet coffees can really jazz up your day.

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Top 5 Things You Need In Your Kitchen

(category: Gourmet, Word count: 375)
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If you are just starting to cook, or are moving in on your own, chances are, you don't have much in terms of cooking equipment. Here is what we recommend for you to get, as you are starting out. As times goes by, you will, of course, get more kitchen gadgets. But here are five that we recommend starting out with:

- Chopping board. This is something very basic, as you can't chop anything without having a chopping board. It is very versatile, as you can chop pretty much anything on it - onions, potatoes, tomatoes, meat, herbs, etc.

Some people prefer to get separate chopping boards to meat, dairy items, vegetables, etc. Others get differently sized chopping boards, and use them depending on the volume of things they need to chop. Start out with one, and see what else you need.

- A knife. Again, this is very basic, but you will not be able to chop or cook anything without a knife. A good, sharp knife goes a long way to help you prepare food. You can go to some stores, and hold the knives in your hand, so that you know which one you are comfortable with.

- A big pot. You need a pot for pretty much anything - from boiling pastas to making soups to stewing to pretty much anything else. Some pots come with colander inserts, which makes it easier to cook pasta. Or, you may get a colander separately, and use that.

- A saute pan. We love saute pans, and use them all the time. Again, they are very versatile, and we recommend getting ones without wooden handles, so that you can put the saute in the oven as well.

Use the saute pan for preparing stir fries, sauteing meat and fish, cooking vegetables and much, much more.

- Roasting Pan. These are perfect for preparing things in the oven. From roast to roasted chicken to roasted vegetables, a roasted pan can help you cook your favorite dishes in the oven.

Don't be scared - cooking is fun. Start getting a few things that we recommended, and add to your collection of kitchen equipment as time goes.

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5 Simple Steps To Clone A Red Lobster Chocolate Lava Cakes

(category: Gourmet, Word count: 142)
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It's amazing how so many people love chocolate cakes. One of my favorite is the "Red Lobster Chocolate Lava Cakes". It's sooooo delicious!

If you are like me, I urge you to try this recipe when you have time. You'll fall in love with it. Trust me...

So here it is:

Red Lobster Chocolate Lava Cakes

Number of servings: 6 persons

Ingredients:

Nonstick cooking spray

6 (1 ounce) squares semisweet chocolate, coarsely chopped

10 tablespoons unsalted butter or margarine, at room temperature

1/2 cup granulated sugar

1/2 cup flour

3 tablespoons unsweetened cocoa powder

3/4 teaspoon baking powder

3 large eggs, at room temperature

1 (10 ounce) package frozen raspberries thawed, pur

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