Europe Recipe » delicious food recipe

The kale chip craze

May 202012

After watching far too much Food Network, Rachael Ray Show and Dr. Oz I decided it was time for me to try kale chips. Everyone, it seems, has been cooking them up.

My daughter recently bought a snack size bag along with a sandwich for her lunch. She raved about them although she did find them salty. I figured they would be easy to make and by making them I would control exactly what was in them including the amount of salt. A friend made some last week and expressed the need for a salad spinner to dry the leaves before baking. She said she used her blow dryer to get the leaves perfectly dry. While shopping yesterday I came across a one pound bag of kale. It was already stemmed, cut and triple washed. The price was comparable to bunches of fresh kale. With the fresh you would have quite a bit of waste after de-stemming.

Some people who say they don’t like kale have probably only eaten it raw and may find it bitter. I tried it raw and still liked it though, but I normally don’t have a problem with greens that might be on the bitter side. So, if you have tried kale raw and didn’t love it, try baking it.

Why should you eat kale? Kale is one of the healthiest vegetables on the planet. A leafy green, kale is available in curly, ornamental, or dinosaur varieties. It belongs to the Brassica family that includes cruciferous vegetables such as cabbage, collards, broccoli and Brussels sprouts. Continue reading »

FT Recipes: Kale!

Europe Recipe No Responses »

May 202012

By Martha Hicks Leta

Most adults with busy lives become creatures of habit when it comes to cooking and eating. At the grocery store, if we get there at all, we tend to stick with the same familiar staples. In the produce aisle that usually means the same boring rotation of broccoli, green beans and lettuce, leaving an entire spectrum of leafy greens, unexplored.

Kale, for instance, is a dark leafy member of the cabbage family that thrives in cooler weather. If you’ve spent any time in fishing villages like New Bedford or Provincetown or if you are of Portuguese descent, you’re probably familiar with kale as a staple in things like Portuguese Kale soup, which runs a close second in these parts to traditional New England clam chowder, and yet it’s a much healthier alternative.

As a nutritional powerhouse, kale is unsurpassed. Says expert Teris Espinosa at Fitness Together in North Attelboro, “Kale is packed with nutrients. It is a great source of fiber, protein, thiamin, riboflavin, folate, iron, magnesium and phosphorus, vitamin A, vitamin C, vitamin K, vitamin B6, potassium, copper and manganese.” Continue reading »

Summer Pasta with Basil, Tomatoes and Cheese

Europe Recipe Comments Off

Apr 122012

The tomato fruit is consumed in diverse ways, including raw, as an ingredient in many dishes and sauces, and in drinks. While it is botanically a fruit, it is considered a vegetable for culinary purposes (as well as by the United States Supreme Court, see Nix v. Hedden), which has caused some confusion. The fruit is rich in lycopene, which may have beneficial health effects.

The tomato belongs to the nightshade family. The plants typically grow to 1–3 meters (3–10 ft) in height and have a weak stem that often sprawls over the ground and vines over other plants. It is a perennial in its native habitat, although often grown outdoors in temperate climates as an annual. Continue reading »

Recipe for yogurt cake

Europe Recipe Comments Off

Mar 302012

Here is the recipe for yogurt cake that I selected. It is simple to perform even for a beginner in the kitchen and takes little time to prepare. To help you I tried to be as clear as possible, guiding you step by step for the preparation of this cake

This recipe for yogurt cake is suitable for 4 to 6 people

Preparation time 15 min – Cooking time 30 min

List of ingredients

A yoghurt.
(We take the pot as a measure)
2 jars of flour
2 jars of sugar
½ pot of oil
3 eggs
½ teaspoon baking powder
1 packet of vanilla sugar

Step 1: Pour ingredients

Pour your yoghurt in a bowl. Then clean your pot of yogurt, for now this one measurement.

Then add the remaining ingredients using your pot of yoghurt as a measure:

2 jars of flour
2 jars of sugar
½ pot of oil
3 eggs
½ teaspoon baking powder
1 packet of vanilla sugar

Simple recipes with vodka

Europe Recipe Comments Off

Oct 062011

According to legend, the knights Cossacks during an attack, they found themselves in front of a lake that hindered the passage. But the enemy was approaching and so it was not possible to build a bridge. The priest who accompanied the regiment Cossack, then blessed the lake, transforming it into vodka so that horses and riders could drink it and go the other side. Do not dwell on what might be the consequences of a drunken mass (an entire regiment, think) today, I propose a simple recipe for vodka which acts as sovereign. The literary origin of the word cocktail is English and means “rooster tail” and comes from the fact that the drink was accompanied by decorations of various colors that accompanied the drink.

The origin of the vodka is uncertain but it seems that a country that boasts the origin of the vodka is Poland. Maybe around 1300 near Krakow, however, have written references you have to wait until 1400. To appreciate the true value, that is, subtle aroma and taste fine, smooth vodka should be drunk in the special glass vials similar to widen the base or in small liqueur glasses, but for lovers of cocktails, we could not avoid to write a recipe :

Cape Cod

for a glass:

* 4.5 cl Vodka
* 12 cl cranberry juice
* Files, clove

In a cocktail glass pour the vodka and cranberry mix well. Impales the slice of lime and place it with a toothpick in the aperitif.

And why not, pasta with vodka drinks!

Penne with Vodka

Ingredients:

(Serves 4)

400 gr. pens,
50 gr. butter,
50 gr. Grana Padano cheese,
200 gr. fresh cream.
1 hot pepper
4 tablespoons vodka
some tomatoes.

Melt the butter in a pan, add the chopped peppers and tomatoes, wait until everything takes on flavor. Season with salt, add the cream and just begins to boil, aggiunngere vodka. Stir, then remove the peppers, add the grated Grana Padano cheese, pour the cooked pasta in abundant salted water al dente, 2-3 minutes, seasoning again and serve.

Amazing Food Arts

Asian Recipe, Europe Recipe, Latin Recipe, News, North America and Meso America Recipe Comments Off

Mar 132011

By Marc in Gadgets & Geek Art

As the fear of the obesity epidemic rises, food is seen more an more as simply something one has to cut back on. Lunch is no longer a joyful time to cherish, but a disappointing time spent in front of a microwave. Not everyone has succumbed to this despair, however, and a lot of people are compensating for smaller, healthier, portions, with beautiful aesthetics. Here are 10 beautiful and mystifying artworks made out of cuisine:

(Images via modes4u, lostateminor, neatorama, twolia)

Bento boxes are single portion takeouts and home prepared meals that are extremely popular in Japanese culture. Some people take it very seriously, and love to turn an otherwise mundane preparation into an applause worthy artistic expression. One can only imagine how difficult it would be to start chowing down if your microwave meal was being oohed and aaahed as much as one of these preparations would be.

(Images via neatorama, slashfood, wonderhowto, cadbury)

Chocolate portraits are an increasingly popular artistic expression. The concentration here is on appearance, not taste, so they may not taste as great as you’d think, but they certainly are eye-catching. Chocolate has the advantage of coming in a variety of colors and hues, and being both malleable and hard enough to maintain its form. Through sculpture and careful pouring and manipulation, chocolate artists can create incredibly realistic depictions.

(Images via pixdaus, jorymon)

Nothing spices up a pot luck like strategically arraying your food into a classic painting or character portrait. Such simple and intriguing displays are a bit inspiring. How much harder would it be to add a few distinctive features to your otherwise mundane dish? You may not want to tackle the Mona Lisa the next time you set out cheese and crackers, but a nice smiley face never hurts.

(Images via obesityhelp, popfi, funnypictures, guardian)

Some believe that higher powers work in mysterious ways… whether these are examples of this, or just fortuitous coincidence, is hard to say. Regardless of the source of these inspirational portraits, nobody can deny they’re intriguing. The phenomenon of seeing Jesus’ face in random food products (like the cheeto, naan, potato chip, and fish stick pictured above), isn’t constrained to the food itself:

(Images via bitchspot, popfi)

Household items can showcase unearthly portraits as easily as a potato chip. Whether you find excitement over these occurrences ridiculous or spiritual, they’re definitely interesting. Pictures of food is an example how the food has own unique images

(Images via guardian, amandamorrow, popularasians, chilloutpoint)

Sushi is delicious, and no one will argue that the taste of a good sushi roll can be affected by the artistry of its creation, and its appearance on the plate. There are some who take this to an extreme. A portrait of President Obama and the face of a friendly panda may have been the inspiration for a sushi vinyl toy that does not look happy to be on the plate.

(Images via foundshit, geekologie, break4fun, insomniadiaries)

Meat is something a lot of people like to eat, and it’s also something a lot of people don’t like to think about. Whether you’re a meat lover or not, the above sculpted artworks are a bit nauseating, and very unique. After taking a look at this assemblage of strange sculptures, it will be hard to see a muscle car the same way again.

(Images via panric, pxleyes, saufnase)

For artists with a photographic and technological bent, food is more enjoyable to manipulate with photoshop. Mixing and matching different objects in entertaining and shocking ways is a great way to catch someone’s attention and show off your skills with photo manipulation.

(Images via rockstartemplate, humor-articles, unstructured musings, weirdspy)

Artists choose a variety of strange materials, and food is no exception. Some artists love taking the everyday and turning them into something more powerful. A good photo changes an otherwise temporary piece of art into something that can brighten up someone’s day for as long as the internet is around.

(Images via philagrafika, hackedgadgets, blisstree)

Toast is the foundation for any good breakfast, in television commercials, and in the average home. One might say toast is both the most common and most boring part of breakfast, but new technology aims to change that. Possibly inspired by the faces of Jesus that kept appearing on slices of bread, some engineers put together a toast printer that can imprint any image you’d like onto a piece of white or wheat. Some versions work like a real printer with the bread as paper, while others use an external tool to burn the decorations. However it’s done, it sure seems like a lot of fun!

Belarusian Salads

Asian Recipe, Europe Recipe Comments Off

Dec 142010

Belarusian salads are different than salads in the west. First, they tend to be quite creative as many unusual ingredients get mixed together. It is not unusal to find salads made of various nuts, fruits and meats. You will almost never be served a bunch of lettuce topped with 2 or 3 pieces of tomatoes.

Second, the idea of a Belarusian salad is to get the mix of tastes of all the ingredients. That is why salad ingredients are cut into small squares or finely chopped or grated. The ingredients never come in big chunks. You will never use you knife when eating a salad in Belarus.

Third, Belarusian salads tend to be quite rich. The salad dressing is usually mayonaise based, but it might also contain sour cream. Together with the finely chopped ingredients, the rich sauce blends the flavors together giving the salad a unique taste. Continue reading »

Matthew Fallaize: a useful guide to choosing the right wine

Europe Recipe, Latin Recipe, North America and Meso America Recipe Comments Off

Nov 132010

The Semiotics of Wine Ordering

So, you’re in a restaurant, you’re presented with a wine list. You don’t actually know anything about wine, you have a passing interest, you quite like it. You know that Sauvignon Blanc is white, you have a vague idea that New World wines are consistently okay. You’re like most people. Well done you.

Sadly, however, you’re out for a meal with a first date. Goodness but they’re hot, they fulfil most of your basic tenets of what constitutes a good partner. you’d like to look impressive. Continue reading »

Bottled Beer Chronicle

Europe Recipe, Latin Recipe, North America and Meso America Recipe Comments Off

Oct 152010

Bottled beer was invented in Hertfordshire some 440 years ago, the most popular story says, by a forgetful Church of England rector and fishing fanatic called Dr Alexander Nowell.

While Nowell was parish priest at Much Hadham in Hertfordshire, around 20 miles north of London, in the early years of Elizabeth I, it is said that he went on a fishing expedition to the nearby River Ash, taking with him for refreshment a bottle filled with home brewed ale. When Nowell went home he left the full bottle behind in the river-bank grass. According to Thomas Fuller’s History of the Worthies of Britain, published a hundred years later, when Nowell returned to the river-bank a few days later and came across the still-full bottle, “he found no bottle, but a gun, such was the sound at the opening thereof; and this is believed (causality is mother of more inventions than industry) the original of bottled ale in England.”

The ale, of course, had undergone a secondary fermentation in the bottle, building up carbon dioxide pressure so that it gave a loud pop when Nowell pulled the cork out. Such high-condition ale must have been a novelty to Elizabethan drinkers, who knew only the much flatter cask ales and beers. However, Fuller’s story is fun, but it seems unlikely Nowell really was the person who invented beer: more likely brewers were experimenting generally with storing beer in glass bottles in the latter half of the 16th century, though there is no apparent evidence of commercial bottling until the second half of the 17th century, only bottling by domestic brewers.

Part of the problem was that the hand-blown glass bottles of the time could not take the strain of the CO2 pressure. Gervaise Markham, writing in 1615, advised housewife brewers that when bottling ale “you should put it into round bottles with narrow mouths, and then, stopping them close with corks, set them in a cold cellar up to the waist in sand, and be sure that the corks be fast tied with strong pack thread, for fear of rising out and taking vent, which is the utter spoil of the ale.”

white-shield-ipa

(There is, incidentally, a garbled version of the “bottle as gun” tale which seems to have materialised in the late 19th century, and which conflates the bottled ale story with another about Nowell fleeing England in a hurry in the reign of Queen Mary, after he received a warning that his enemy Bishop Bonner, known as “Bloody Bonner”, was out to arrest him for heresy. For some reason, in this version of the story Nowell is called “Newell”.)

Despite the introduction of a tax on glass in 1645 (it was removed in 1699 and re-imposed in 1746), bottled ale did become increasingly available. Samuel Pepys recorded drinking “several bottles of Hull ale” with friends at an inn called the Bell in London in November 1660. (This was very likely ale from somewhere like Derby or Burton upon Trent, shipped via Hull to London). The household accounts of the Cecil family, earls of Salisbury, in 1634 suggest the nobility and gentry, who brewed their own ale and beer on their country estates for themselves and their staff, servants and workers, would drink strong bottled beer when they came to London. This was probably bottled in the country and brought up to the capital when necessary: Wheatley Hall, Doncaster, home of the Cooke family, had a bottle room in 1683, Holkham Hall in Norfolk in 1671 had two bottled beer stores leading off the “small beer cellar” (that is, cellar for small beer), and in 1676 the Earl of Bedford’s household accounts show the purchase from a brewer near the family seat at Woburn of ale “to bottle for my lord’s drinking”. Continue reading »

Secret Restaurant Recipes | Wine & Food Pairing | History of Wine

Europe Recipe Comments Off

Jul 282010

Wine and Food Pairing

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. Pairs well with fish and seafood

German Rie Continue reading »

Older Entries