Best Food And Beverage Tips: August 2010

Tuesday, August 31, 2010

Can Diabetics Enjoy Chocolate, Try These Chocolate Recipes

Being diabetic does not mean we can't enjoy chocolate. We chocoholics have a collection of chocolate "sweets" to enjoy. Here I share a few of them. So diabetic

chocoholics, relax and enjoy! (As with all foods though, we must enjoy our chocolate in moderation. Don't pig out and eat everything in one setting!!) Do you like cold, frozen desserts? Then try the Frozen Cocoa Dessert below. Another option is a Chocolate Eclair Dessert.

FROZEN COCOA DESSERT

1 medium ripe banana

1 cup orange juice

1/2 cup cold water

1 cup cream

1/2 cup Splenda

1/4 cup baking cocoa powder

Slice banana into the container of a blender. Add orange juice and cold water. Cover and blend until smooth. Add remaining ingredients, cover again and blend well. Pour into a freezer-proof square pan. Cover and freeze until hard around the edges.

Spoon the partially frozen mixture into blender container. Cover and blend until smooth but not melted. Pour into a 1-quart mold. Cover and freeze until firm. Unmold onto a plate that has been chilled. Slice and serve.

Garnish with some Sugar-Free Frozen Whipped Topping, thawed, if desired.

CHOCOLATE ECLAIR DESSERT

1 cup water

1/2 cup butter

1 cup all-purpose flour

4 eggs or 1 cup egg substitute

1 small pkg instant sugar-free vanilla pudding mix

2 3/4 cups low-fat milk

1 pkg (8 oz) light cream cheese, softened

1/2 cup sugar-free chocolate syrup

Preheat oven to 400 degrees. In a saucepan, bring water and butter to a boil, stirring constantly until butter is melted. Reduce heat to low and add the flour. Stir vigorously with a wooden spoon until mixture leaves sides of pan and forms a smooth ball. Remove from the heat. Add eggs, one at a time or 1/4 cup at a time, beating well after each addition. Beat until the batter becomes smooth. Spread into a greased and floured 13x9-inch baking pan. Bake for 30 minutes or until puffed and golden. Immediately remove from pan and cut in half horizontally. Cool completely. For filling, beat the pudding mix, milk and cream cheese in a mixing bowl until smooth. Just before serving, place the bottom eclair layer on a serving platter and cover with filling. Add the other eclair layer to the top of filling mixture and drizzle with chocolate syrup.

NOTE: This is a good diabetic recipe because it has a good carb to protein ratio of 15 g carbs to 6 g protein.
Enjoy!

Retrieved from "http://www.articlesbase.com/desserts-articles/can-diabetics-enjoy-chocolate-sure-try-these-chocolate-recipes-1084054.html"

(ArticlesBase SC #1084054)

Monday, August 30, 2010

How To Order Wine In A Restaurant For Beginners

Eating out is an excellent opportunity to try food and drink you would never have at home. Even if you are an accomplished cook and a knowledgeable wine collector, being able to sit down at a good restaurant affords you the ability to test flavor combinations and ingredients tha

t you've never tasted before. While this can be fun and exciting, if you are going out to a dinner where you must impress, it can be a little daunting.

Here are some simple tips for selecting a good wine at a good restaurant. Whether you want to impress your friends or a new love interest, or you have an important business dinner, this information will help pick the right wine to complement your food.

Reds and Whites and Food
The most basic thing to know about choosing the right wine for dinner is that red wines are for meats, and white wines are for fish and poultry. Here's why: The idea is for the wine to enhance the flavors of the food. Red wine has a stronger flavor than white and pairs well with the stronger flavors of meats. Red wine also has more tannins, or organic compounds that can have a stronger or weaker flavor depending on a number of things, including how well the wine has been allowed to breathe and how well it was stored. The tannins in red wine complement the meat flavors very well, especially if there are rich sauces.

Pinot Noirs are a good choice for meat dishes. They have the reputation of being "food-friendly", which is a nice term to toss in while you are talking to your companions about how you are considering your choices.

White wines, on the other hand, have a lighter, crisper taste that may have a hint of acidity. This goes well with a fish dish that has a lemony sauce, for example. Chardonnays and Sauvignon Blancs are safe choices for fish and poultry dishes. The word to use is "sour", as a general rule of wine and food pairing is to serve white wines with foods that lean towards sour flavors.

Wine Presentation
The next most basic thing to know is that after you have chosen a bottle, you will be presented with a glass of the wine. This is known as "wine presentation", and depending on the restaurant, it could be more formal than your high school graduation. You may be asked to look at the cork -- this is to make sure the cork has no mold and is not cracked, which would affect the quality of the wine.

Next you should check the color of the wine (if it is older -- more than 5 years -- expect it to be a bit browner than a "younger" wine). People typically swish the wine around in the glass to see the color better. Next you want to smell the wine briefly. You are checking for any vinegar or rust smells. These would happen, again, from the wine being stored improperly. Finally, have a light taste. Taste the wine from the front and back of your tongue. Imagine how it would taste with the food you and others at the table want to order. If you like the match, it is a go. If not, tell your waiter your concerns and work with them to find something better.

What To Do If You Forget Everything Else
This has little to do with wine and food pairing, but it is an important idea for impressing people. You do not need to know everything to be impressive. Confidence and good manners are far more valuable than trying to show off your wine expertise. Besides, dining out is supposed to be a bit of an adventure.

It is perfectly acceptable at a high-quality restaurant to look to your waiter (and especially to a sommelier, or professional wine expert) and say "I bet you can make a more interesting choice than I can. What do you suggest?" Even at a business dinner, having the good sense to seek an expert's advice is hardly a bad habit to demonstrate.

Retrieved from "http://www.articlesbase.com/wines-and-spirits-articles/how-to-order-wine-in-a-restaurant-for-beginners-1992344.html"

(ArticlesBase SC #1992344)

How To Read A Wine Label For Beginners

Wine, like opera, has a terrible reputation for being a snobby subject that requires specialized knowledge in order to talk about it and not look like an idiot. Do not be intimidated. Wine is pretty

simple once you understand a few basic things about it. Wine bottle labels, too, are easy to understand once you get a few basics down. Here are the essential things to know in order to read a wine label.

Do not be impressed by phrases like "special reserve". There are no regulations on reserves or on using the term on bottles, so a winery could put "reserve stock" on every bottle it produces. Reserve actually means whether or not a bottle was set aside to age longer than usual. While "reserve" does not mean much, do keep an eye out for the term "grand vin" on a French label. This means it is considered the winery's best wine.

The "varietal" is the kind of grapes used to make the wine. Common white wine varietals include Chardonnay, Sauvignon Blanc, Riesling and Gewürztraminer. Common red wine varietals are Zinfandel, Syrah, Merlot, Cabernet sauvignon, Pinot Noir and Sangiovese. If you are reading a French label, also look for the term "grand cru" which means the region's finest winery. "Premier cru" means a top winery, but not the best.

Look for the vintage, or the year the wine was

made. This will be four digits, like 1974 or 2001. If the label is French, look for the word "Millésime". If it is Italian look for "Annata" or "Vendemmia". For Spanish wines the word for vintage is "Cosecha".

Look for the geographic origin of the wine, or, put more simply, where it was made. For American wines, this is known as the American Viticultural Area, or the AVA. This can be a bit tricky because some origin names are regulated and some are not. Most wines are regulated, which means they actually have to come from Sonoma Valley to have that county name on their label. Unregulated wines like California Chablis do not necessarily come from the Chablis region of California. For French wine labels, look for the term "Vin de Pays", which shows the region the grapes where grown in. On Italian labels, the term to watch for is "Classico", which means the wine comes from the center of a DOC or Denominazione della Origine Contrallata region.

"Estate bottled" is another term to value. It means the wine was bottled where it was grown, and this typically makes for a higher quality wine. In Italian, the term is "Imbottigliato all'origine". In French, its "Mise en bouteille(s) au Chateau". In German, it is "Gutsabfüllung".

Other good information on wine labels includes the alcohol content (which may be the most important piece of information for high schoolers). The other is the acid content and/or pH value, which could be helpful if you are trying to pick a wine to have with a specific dinner.
The higher the number of the pH, the less acidic the wine is. White wines have higher acid levels than reds. Most table wines have a pH between 3.3 and 3.7 and a total acidity between 0.6 to 0.7%. You may have to get out your calculator to get the total acidity of a bottle, as acidity is frequently measured in milliliters, and what you want is milliliters divided by the total liquid volume of wine in the bottle.

Retrieved from "http://www.articlesbase.com/wines-and-spirits-articles/how-to-read-a-wine-label-for-beginners-1992663.html"

(ArticlesBase SC #1992663)

Wine Chillers - What Are They?

People have been enjoying their favorite wines for thousands of years. In the past all wines were served warm. There was just no way to get your favorite Merlot to a nice frosty chilled

temperature. Fast forward to today and it is a completely different story.

With modern technologies and engineering comes advancements in everything that we do in life, including the ways that we drink and store our favorite red, white and blush wines.

While some fine wines are supposed to be served at room temperatures others should be served chilled to the perfect temp. But how are you going to chill your whole collection of fine wines? You could put them all in your fridge right next to last nights left over chicken dinner or you could get a wine chiller.

What is a wine chiller? Wine chillers are small refrigerators made just for chilling your fine wine and nothing else. They come in many different varieties, styles and prices. You are bound to find one that is perfect for your wine collection, be it large or small.

You can find them as small as a single bottle chiller or as large enough to chill a collection of thirty bottles or more and everywhere in between. There are even some that will sit perfectly on your kitchen table. Some models feature advanced digital controls that allow you to set the temperature precisely and effortlessly while others might keep your wine cool with new technologies that are extremely quiet and efficient.

There are rapid chillers that will cool whole bottles of wine in a matter of minutes. These make a fantastic and practical gift for anyone because you can chill just about any type of beverage. Now that you know what a wine chiller is, why don't you keep your wine collection chilled.

Retrieved from "http://www.articlesbase.com/wines-and-spirits-articles/wine-chillers-what-are-they-2003093.html"

(ArticlesBase SC #2003093)

Is Consumption Of Wine Safe During Pregnancy

There have been many articles written about the consumption of alcohol during pregnancy. And there have many debates and researches that referred to this issue.

Some experts say moderate drinking during

pregnancy is okay, but there are others who believe taking even one drink is like very dangerous for the baby's health.

The thing that is not debatable is that whatever women eat or drink while pregnant goes directly through your bloodstream into the placenta so literally if a pregnant woman takes a drink — a glass of wine, a beer or a cocktail — the unborn child takes the same.

For the unborn child, the alcohol interferes with his ability to get enough oxygen and nourishment for normal cell development in the brain and other body organs. Research has shown that a developing foetus has very little tolerance for alcohol and infants born to mothers who drink during pregnancy can have serious problems. Fetal Alcohol Syndrome (FAS) is a pattern of mental and physical defects which develops in some unborn babies when the mother drinks "too much" alcohol during pregnancy. A baby born with FAS, or even with the lesser Fetal Alcohol Effects (FAE), can have serious handicaps and therefore could require a lifetime of special care. There is even some research that indicates that women who plan to get pregnant should stop drinking before they even conceive.

The debate raised by the Department of Health is about how much is "too much" because until now it was said that the only safe limit is no alcohol at all. The Department of Health said that pregnant women and those hoping to conceive can safely drink up to two glasses of wine a week without harming the foetus.

Dr Raja Mukherjee, an expert on the disorder who works at St George's hospital medical school in Tooting, London, called for pregnant women to cut out alcohol completely, and said the UK's binge drinking habits were of particular concern: "There is an increasing literature of evidence, however, to suggest that binge drinking as well as low doses of alcohol can cause damage."
The Department of Health said the research cited at the conference had been reviewed in March as part of the government's alcohol harm reduction strategy, and that the two units a week limit was considered to be safe.

Retrieved from "http://www.articlesbase.com/wines-and-spirits-articles/is-consumption-of-wine-safe-during-pregnancy-2009777.html"

(ArticlesBase SC #2009777)

Health Benefits Of Drinking Red Wine

If you drink alcohol then you should definitely think about drinking red wine. There are several health benefits of drinking wine. The experience is extremely enjoyable and the drink would be a logical option for you. Let us have a detailed look at its health benefits.

Scientists firmly believe that the key is to health a benefit of wine is the antioxidants present in it. These are also known as Flavonoids. Flavonoids work towards reducing the low density lipoprotein or LDL production. LDL is also known as 'bad' cholesterol. Drinking moderately also plays a great role in increasing the production of HDL or high density lipoprotein or 'good' cholesterol in the body. The combined effects of reduction of LDL and increase in HDL help a lot in preventing blood clots and enhancement in the overall lipid profile.

Red wine is also a rich source of phytochemicals. These are biologically active compounds found in plants. Polyphenols are the phytochemicals found in red wine.

Catechins and resveratrol are two major polyphenols found in wine. Both these polyphenols are antioxidants. Antioxidants are help in reducing oxidative damage in the body. This is a type of damage caused by oxygen free radicals inside the body. Free radicals attack molecules via capturing electrons and thereafter transforming chemical structures.

Some of the researchers also claim that drinking wine promotes good cardiovascular health and facilitates normal call growth and healthy aging due to the presence of resveratrol in it. The other polyphenol, catechin play a significant role in minimizing the risk of heart disease. Saponin is another antioxidant found in red wine. This antioxidant also provides optimum protection to the heart. It is easily absorbed by the body.

However, the health benefits of drinking wine does not limit to only cardiovascular benefits. Many studies and researches proved that resveratrol present in the wine can facilitate the reduction of the growth of cancerous tumors. This antioxidant also contains properties that may be helpful in nerve cell formation and can help in treating some neurological diseases such as
Alzheimer's and Parkinson's.

With so many health benefits of drinking red wine, people may love to indulge in too much drinking. However, it is important to know that drinking in moderation will only provide the above mentioned benefits to health. Too much of red wine may have adverse effects on the body. You may suffer from health conditions like obesity, high blood pressure, cardiac arrhythmia, cholesterol and stroke by drinking too much red wine. Hence, you should resist over consumption of red wine.

Moderate consumption of wine will let you enjoy all the health benefits it tends to provide the drinker. Moderate consumption means one to two glasses per day for men and a glass a day for women. Now, if you think that you can abstain from drinking red wine for a week and then consume a good amount of it over the weekend. You are absolutely wrong. This is unhealthy.
Drink red wine. It's healthy. Don't over do it. Just moderate consumption will work wonders for your health.

Retrieved from "http://www.articlesbase.com/wines-and-spirits-articles/health-benefits-of-drinking-red-wine-2009768.html"

(ArticlesBase SC #2009768)

Sunday, August 29, 2010

Wine Tasting: How Is It Done?

Wine tasting is definitely an art and there is a right and wrong way to go about it. Some may even complicate it too much, while others may not understand the finer points well enough to get the most out of it. The following are some of the basics to help you with the process.

The process is quite simple. The wine will be provided in a glass with typically a very little amount of wine. The reason being is because all you really need is one sip. Wine tasting can be broken down into four components: swirling the wine around your tongue, smelling the wine, tasting the wine, and spitting it out.

When tasting wine, three aspects to evaluate are taste, color and clarity, and smell. By swirling the wine in the glass, you can judge whether the colors are lighter or darker, and also how light affects the color. After awhile, you should be able to detect specific flavors such as vanilla, citrus, or berries.

When examining the wine's appearance, you want to judge the consistency of the color. Hold it up against a light background and see if you see any traces of any other color, mainly focusing on the area between the edge and middle of the glass. Any variation could be attributed to oxidation, but it could also mean that it is an issue that will impact the taste.

Most wines will fall under only a few categories when smelling the wine. Either the wine will smell floral and fruity, or will be a bouquet scent, which actually originates from the wine making process. Eventually, you should be able to recognize these categories of scents when wine tasting.

Retrieved from "http://www.articlesbase.com/wines-and-spirits-articles/wine-tasting-how-is-it-done-1962904.html"

(ArticlesBase SC #1962904)

Wine Tasting 101 - Understanding The Basics

Wine tasting is simply referred to as 'tasting' to those who love it. It consists of analyzing different kinds of wine using his or her senses. Wine tasting

has continued to grow in popularity and now even has its own language.

There are four primary tastes according to wine tasters: sweet, sour, salty, and bitter. Wine can be just one of these, or a combination of multiple tastes. Tasting is defined by not just the effect of tasting, but also the smell of it as well.

The Process of Wine Tasting
The color and clarity, taste, and smell are the most critical components. To determine the color and clarity, simply pour a glass of wine and hold it up in front of a white background and examine it.

If you are examining red wine, then look for maroon, brown, or purple traces. For white wine, green, amber, brown, and yellow are the colors to focus in on.

The smell is an important part of the process. You can do this by swirling the glass in an attempt to extract the smell of alcohol. What is known as the 'attack phase' involves sipping the wine and using your tongue to roll it around. Your initial evaluation is then documented.

The following phase of the process is what's known a the evolution phase. This involves the discernment of the wine's flavor profile. The finish is the last phase, and it refers to the amount of time in which the flavor stays in one's mouth after swallowing.

Retrieved from "http://www.articlesbase.com/wines-and-spirits-articles/wine-tasting-101-understanding-the-basics-1963010.html"

(ArticlesBase SC #1963010)

A Conversation About Red Wine

What can be said about red wine can be said about great conversation: the best will be savored for years to come. A particularly keen vintage of Pinot Noir, an elegant Cabernet Sauvignon, or a sensual

Syrah will linger in your memory with the same resonance as a hilarious witticism or a moving exchange. Each great wine has its own individual taste and presence, and as such, should be enjoyed with the same appreciation and respect you accord an old friend.

Pinot Noir
Pinot Noir, one of the darker red wines, is grown from a delicate grape which requires great finesse and very specific weather conditions to reach maturity. Often, the grapes from a previously successful crop are not consistent in shape or size. Because of the difficulty involved in its production, a great Pinot Noir tends to be slightly more expensive than other comparable wines. Best uncorked five to eight years after its bottling date, Pinot Noir will surprise you with its complexity while delighting you with its multitude of flavors. The low, powerful, earthy taste, like the slow note of a gracefully tuned cello, grabs hold of your tongue as it introduces a full-bodied flavor to your palette. Drinking an excellent vintage of Pinot Noir is almost always a precursor to a fantastic evening of camaraderie and memorable banter.

Cabernet Sauvignon
Cabernet Sauvignon has a slightly lighter and fruitier taste than Pinot Noir, and introduces playful elements that make it an excellent companion to pasta dishes and exuberant friends.
Unlike Pinot Noir, Cabernet Sauvignon grows relatively easily, due to the grape's tough outer skin. Known for its remarkable ability to age into a truly fine wine, the older vintages of Cabernet Sauvignon are especially delicious. The wine gained widespread popularity in the 1980's, due not only to its availability, but its prestigious status among vino connoisseurs. A great Cab always compliments the food with which it is served, highlighting the delicate flourishes of a dish without overwhelming the food's underlying notes. Whether served with pasta, beef, or even a simple salad and cheese dish, this wine will delight you while enhancing your culinary experience.

Syrah
One of the oldest cultivated red wines, Syrah requires a hot climate to attain ripeness, and as a result tends to be grown only in very specific regions of California and France. Its unusually dark look, which can range into the violet, distinguishes it from other red wines almost as much as its distinctive rich texture. A Syrah is an excellent conversational wine, partly because its taste is so remarkable! With its spicy overtone, Syrah quickly intrigues your taste buds and demands that they experience a slew of visceral textures. Best served with fish or light pastas, a Syrah matures elegantly, and may be drunk to great effect many years after its initial bottling.
Red wine is ultimately as much about the company you keep as the vintages you drink. Never be shy when trying an unfamiliar wine—but have no shame in returning to your old favorites.

http://www.vintage-harvest-wine-racks.com/Red-Wine.html

http://www.vintage-harvest-wine-racks.com/

Retrieved from "http://www.articlesbase.com/wines-and-spirits-articles/a-conversation-about-red-wine-1968348.html"

(ArticlesBase SC #1968348)

Oven or Fire Roasted Red Pepper and Tomato Soup

Ingredients you will need:

1.5 lbs of Red Peppers
l lb Fresh Tomatoes

1 large Onion
4 cloves Garlic
1 tablespoon Tomato paste
1 1/2 quarts Chicken stock
1 teaspoon Fresh Basil
1 pinch of thyme and 1 pinch of oregano
1/2 cup of grated Parmesan Cheese
1 Tablespoon Olive oil
Salt and Pepper T.T. = ( to taste )

Cut the tomatoes in half, and do the same with the peppers, cut the onion into quarters, and remove skin from garlic cloves and brush all with olive oil. Place all in the oven on a large metal grates for good air circulation and bake with the flesh side down. If you do not have the metal grates use a roasting pan, but remove the moisture from the veggies often so you will not braise them in the oven. Roast in a 200-250 degree oven for about 20- 30 minutes, if you are using larger vegetables it may take longer than the suggested time. Cook them until the tomato and pepper skins start to wilt and brown. If the garlic and onion start to get too brown remove them and let the tomato and pepper continue to roast. Remove from roasting pan, and put the vegetables into a bowl, cover with saran wrap and allow to rest for about 10-15 minutes. The steam from the roasted veggies will make them easier to peel.You will want to peel and puree your roasted veggie mix at this time. An immersion blender works the best but a stand alone blender will work also. Puree the mixture well to end up with a better finished product.In a soup pot you will add chicken stock, herbs, your pureed vegetables, and cook at a simmer for about 30-45 minutes to allow all of the flavors to bloom. Before you are ready to serve add the grated Parmesan cheese and stir it to a smooth consistency. If you have fresh herbs you may add them for garnish when you place the soup into your serving bowls. You may serve hot or cold. If you wish to serve cold chill for several hours in the fridge or create an ice bath to set your hot soup into to chill it down. You will need to adjust the seasonings reguardless of how you serve them right before you serve yourself and or guest.

You may also add heavy cream and a pinch of sugar for extra flavor if you don't mind the calories.

This is a great recipe and it is fairly easy to make. If you do not feel like roasting your vegetables you can use canned. It will not be as delicious, but it will work in a pinch/time crunch.

Retrieved from "http://www.articlesbase.com/soups-articles/oven-or-fire-roasted-red-pepper-and-tomato-soup-delicious-by-chef-shelley-pogue-315442.html"

(ArticlesBase SC #315442)

Inspiration, Cooking and Wine

You know on a Sunday no one should really work....with one exception, I am not going to either. And, while I have never been accused of being a master motivator (sorry, that is not my strength), I do come across some things that I like and, hey, why not share. Also, I have been accused for having a passion for good

cooking and an occasional class of a good wine. So, why not share a little inspiration, food and wine.

The Paper Airplane Movie by Michael McMillan is a good little diddy that really represents what Steve Heideman and Fulcrum Investment Network are trying to accomplish and instill....thinking outside the box. Regardless of what we do, isn't it a novel idea to do some things outside the box? Anyways, hope the little diddy makes an impression.

We know we can always find good recipes by going to sites like FoodTV, but isn't it great to find a tried and true recipe from some "normal" person?! Listed below is a gumbo recipe that, while I did not create, I did modify it quite q bit. I am biased, but I think it is awesome. If Gumbo is your thing, you might also want to check out gumbocity for additional things to look at. Here you go:

2/3 Cups Flour
2/3 Cups Vegetable Oil
Mix the flour and oil together in an iron soup pot until
the roux is caramel

2 Cups Onions Add onions, celery & peppers.
1 Cup Celery
1/2 Cup Green Bell Peppers, chopped
Saute and cook until the onions are glossy

1/2 Cup Green Onion tops, chopped
1/4 Cup Parsley
4 Cloves Garlic, chopped
Add onions, parsley and garlic. Saute. Add hot water (4 cups). Stir

2 lbs. Shrimp, raw and peeled
2 Larger Cans of Crabmeat
2 Fillets of Catfish
2 Fillets of Talapia
1 lb. of Scallops....larger sized ones
1 Pint of Oysters and liquid
2-3 8oz bottles of clam juice
Add Shrimp, Crabmeat, Catfish, Talapia, Scallops, anything else you want...hey you won't ruin it.

1 and 1/2 quarts of hot water
1 Tablespoon Salt
1 Teaspoon Cayenne Pepper
Add hot water, salt and pepper. Cover and cook.

Remember, gumbo is supposed to be soupy and I like soups with lots of liquid. So, feel free to play with up or down with liquid to your liking.

Add can of tomatoes....hey, how much depends on you....this will give the soup both good flavor and color.

Now here is where you play.....I like to add in some Old Bay Seasoning (maybe 1 - 2 tablespoons), some Zatarain's (maybe a tablespoon) and as much or as little Lea & Perrins Worcestershire Sauce. Remember, cook the soup down for flavor and add more liquid (fish liquid, if possible) if you want.

Now, what I do shortly before serving is I put 1 lb of shrimp in so they dont cook down into little nuggets and I put in 2 lbs of nice and clean Alaskan King Crab legs. Bring soup to a complete boil, reduce heat and be ready to serve.

Serve with Rice....white rice please.

Did anyone say wine?

For any of you who are Pinot Noir fans, I have a great recommendation. While this one is a little pricey, it is a great find. Also, you will probably have to order it (if you can get it) as this wine is typically snatched up by hotels and high end restaurants.

The Pinot in question....Pisoni Pinot Noir . If you order it, you will have to buy a case (6 bottles). I think last year's price was around$375.00. However, for those Pinot lovers our there....or even if you are not...you will get hooked in with this label.

If anyone tries the recipes I send along, please let me know. Be interested to see what people think.

Retrieved from "http://www.articlesbase.com/soups-articles/inspiration-cooking-and-wine-415952.html"

(ArticlesBase SC #415952)

Saturday, August 28, 2010

Potato Leek Soup

BHad some good comments from a previous blog posting on April 20 for a good Gumbo recipe. So, I thought it would only be good to follow it up with another one of my favs.....this one is so incredible easy,

all of you should try it. I will give credit to the original source for such an easy, savory soup -- but I believe I have made it better with my own twist on the classic.

Without further ado, today's soup is Leek and Potato Soup Simplicity.

1 lb. all-purpose potatoes, scrubbed and sliced. I actually peel the potatoes as well....hey, my preference.
8 fairly fat leeks...take all the white part and about 1" of the green, split open lengthwise, very well washed and sliced.
4 cups of Swanson Chicken Stock....actually, I add a bit more.
4 cups Spring Water....actually, do we really need Spring Water? Any water will do.
1 - 3 tablespoons of butter....go closer to 3
Salt and freshly ground pepper.

Some extra potatoes -- get to that later
1 healthy size Mayan sweet onion
Some Kikkoman Soy Sauce

1. In a large pot, heavy soup pot, combine the potatoes, leeks, stock, water and butter. Bring to a boil, turn down the heat to medium, and let simmer strongly, uncovered until the liquid is reduced by about half. Taste for seasoning with some salt and pepper...throw in a little soy sauce if you want...I personally like this....maybe a tablespoon or two.

2. Then take 1 or 2 additional potatoes, skin and slice them and cook in a skillet with chicken stock. Cook until the potatoes are definitely soft enough to mash with a hand masher. Right before you take it off the heat, maybe add just a little soy sauce for some additional flavor. Throw it in the soup....you will find this thickens it up just a bit and gives a nice texture to the soup.

3. Then take the Mayan sweet onion and chop it all up into the sizes you want. Again, put the onions int he skillet with chicken stock and cook until the onions are cooked thoroughly...very glassy...and tender to the fork and mouth. Right at the end...why not...put a little soy sauce in the skillet and then dump this into the pot as well.

4. You are done. Now like most soups, the flavor intensifies after being in the fridge overnight, but do what you want. Also, when I serve, I throw on the top some Parmesean cheese for flavor.

I never have a problem with the kids eating this all up and they say it is their favorite soup. Pretty good for how easy it actually is to make.

Okay, now a good wine.....for the Chardonnay lovers out there, lets try a Grgich Hills Estate Chardonnay. I won't pretend to use "wine talk" but not only will you like it but it will go good with the soup.

John R. Park is President of PGI SelfDirected and co-founding Partner of Fulcrum Investment Network

Retrieved from "http://www.articlesbase.com/soups-articles/potato-leek-soup-415967.html"

(ArticlesBase SC #415967)

Read more: http://www.articlesbase.com/soups-articles/potato-leek-soup-415967.html#ixzz0y0Wfu3ge
Under Creative Commons License: Attribution

Mouth Watering Mushroom Soup, Tastes of Liquid Velvet Mushroom Soup

Ingredients you will need:

2 Quarts chicken stock
or mushroom stock - Directions on how to make mushroom stock listed below.

2 cups of fresh mushrooms slice

2-3 large carrots - small dice

2-3 stalks celery - small dice

1 med-large onion - small dice

1 fresh thyme sprig

1-2 bay leaves - depending on size two if they are really small, or one large one

1 tablespoon minced garlic salt & pepper toWipe mushrooms with a clean towel to remove all dirt and then slice the mushrooms. You will need to peel and slice on a bias or use a small dice 1/4" x 1/4" for the carrots, celery, onion, thyme sprig and 1-2 bay leaves. The small dice will look better if you decide not to puree your soup. You will then add all ingredients to 2 quarts of chicken stock and cook on medium heat until done/tender.

**If you would like to make a mushroom stock, use a 1 gallon of water and cook 6 cups of mushrooms with 1 Tbsp. of minced garlic, 1 sprig of fresh thyme, 2 bay leaves and cook until reduced by half.

Then you will add the sliced vegetables/ingredients after you have made the stock. And you will cook them on medium heat until they are done/tender which will be approx. 30 minutes.

Remove the thyme and bay leaf before you puree or serve your soup, it was added just for the flavor component it adds during cooking - it will not taste well.

Then adjust seasonings salt and pepper to taste. I personally like to puree the soup and run through a strainer; however it taste well both ways.Ingredients you will need:

Retrieved from "http://www.articlesbase.com/soups-articles/mouth-watering-mushroom-soup-tastes-of-liquid-velvet-mushroom-soup-by-chef-shelley-r-pogue-315420.html"

(ArticlesBase SC #315420)

7 Advantages of Being a Vegetarian

Being a vegetarian in America can be hard. Meat is such a large part of our diet that it may seem like a bad idea to be a vegetarian. However, there are many advantages of being a vegetarian, and

seven are listed in this article.

1. More energy- Meals that consist of vegetables and fruits stabilize your blood sugar which will help you have more energy. The vegetables and fruits will give you a more consistent energy level, so you will not have that fatigue feeling that people normally get after meals.

2. Weight loss- Quitting meat and dairy products will help you with weight loss. By simply becoming a vegetarian and changing nothing else you will lose a little weight and eventually get back to your natural weight.

3. Save money- Vegetarians spend far less money on meals than non-vegetarians. Families that become vegetarians save upwards of $10-$15 per day.

4. Helping the environment- If you are environmentally conscience than becoming a vegetarian is a good thing. One pig farm in Utah raises 2.5 million pigs each year, creating more waste than the entire city of Los Angeles. By cutting meat from your diet you can help cut down on pollution.

5. Health- Vitamins are crucial for your health and adding more fruits and vegetables means more vitamins. Also, by removing meats you are adding less toxins and hormones to your body that are not wanted. Your immune system will also improve.

6. Bone longevity- An average woman at the age of 65 suffers 35% bone loss. A vegetarian woman at 65 suffers only 18% bone loss. The reason for this is non-vegetarians get 150% more protein than needed each day.

7. Avoid heart disease- Diets full of saturated fats and cholesterol from meats and dairy products have been connected to cardiovascular disease. The average meat-based diet has a 50% change of dying from heart disease. If that person cuts out meat the chance of dying from a heart disease decreases by 15%, and falls to 4% if they also cut out dairy products.

It can be hard to become a vegetarian in America as most of our diet is meat. However, the advantages of becoming a vegetarian are many and it is something every American should consider. Knowing the 7 advantages of being a vegetarian the only thing left for you to decide is if you want to become one or not.

Retrieved from "http://www.articlesbase.com/recipes-articles/7-advantages-of-being-a-vegetarian-2627552.html"

(ArticlesBase SC #2627552)