Fat In Food

Posted by Food And Wine in Uncategorized on October 17th, 2009

Fat isn’t bad when it comes to weight gain, is the imbalance in fats, and contributes to gaining weight, especially oil, hydrogenated. Let’s look at some of the health benefits: 1) Coconut contains a high content of medium chain fatty acids. If you’ve difficulty digesting fats and begin to retrieve, more fat in your diet, you may need to consider copra oil. The advantage here is that there will necessarily be absorbed by bile salts, which explains why some people have trouble digesting fats well. Gold, oil, coconut carries medium chain fatty acids, bile salts don’t digest. The benefits of high health copra oil are that the body changes these fatty acids straightaway into energy, making it perfect for weight loss.

Fat is for certain a worthy goal, its better things out till you alter your body. Those who have lived in a low fiber often feel bloating, cramps, gas and abdominal pain, if you suddenly increase the quantity of fiber in their diet.

Raising the level of the fiber will step by step help to avoid these forbidding side effects. Most plant foods include at least a few fibers, but also include certain types of nutrient more than others. This implies that they include meat, poultry, fish, eggs, milk and milk products, no fiber. It’s significant to take this into account when preparing healthy meals. High fiber foods, containing more than six grams per serving as healthy staples like beans, legumes, peas, dried fruits, nuts, sunflower seeds, benniseeds and a lot kinds of berries. These nutrients are excellent origins of fiber. It’s so rich in fiber, as above, but still superior sources of fiber are apples, pears, barley, bran muffins, beans, Lima, brown rice, peas, peas and sweet potatoes. Fried potatoes are also good origins of fiber, while the skin is the meat of the potato consumption. All these foods include 4 to 6 grams of fiber per serving.

Fat is that prepares food taste better. Let’s face it, a diet that you can not stand (not edible), because the food will follow you in the long-run. Moreover, for a lot of people it can be hard to consume adequate calories, when dietary fat is too weak to eat too. The caloric density of dietary fat is a simple way to gain calories. But a few people discover the opposite, that increasing dietary fat, encourage such feelings of fullness, which is hard to maintain the high caloric consumption. The sad fact is that a big number of studies, high consumption of dietary fat with a quantity of States have the disease. Nevertheless, it’s hard to differentiate precisely the effects of the quantity of quality food to fat food.
For readers familiar with fat (technically: dietary triglycerides) are different flavors.
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Tags: weight loss, nutrient, diet, fat, food
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The Meaning Of Organic Foods

Posted by Food And Wine in Good Food Info on October 16th, 2009

organic foodsOrganic Foods at a Glance
Organic foods are becoming more and more popular each year.
Long before humans became dominant, nature has found his own balance. Various crops such as rice, wheat, corn already in the earth, as well as insects that depend on them. When people think of it as a pest species and then attacked him with toxic chemicals. Toxic chemicals that eventually not only kill pests but also kill the various species are useful to humans, such as bee pollinators and pest-eating birds. Finally toxic chemicals intended for nuisance species are also harmful because it undermines the human body.
But now has come at last to return to the awareness of nature.

Many countries began to return to organic farming. Even in countries like Indonesia to the organic agriculture has begun to develop. With awareness for organic foods are not only the consumers who become healthy but also farmers and the environment.

Organic Foods – What Is It?
Organic foods are grown without synthetic pesticides and fertilizers, antibiotics or growth hormones. Organic food production is based on a system of farming that strives for balance with nature, using methods and materials designed with the environment in mind. Food grown without pesticides; grown without artificial fertilizers; grown in soil whose humus content is increased by the additions of organic matter, grown in soil whose mineral content is increased by the application of natural mineral fertilizers; has not been treated with preservatives, hormones, antibiotics, etc. And the important thing also, about the storage, do not forget about the storage especially for food processors and food manufacturers, they must separate organic products from non-organic products and take steps to ensure that organic foods don’t come into contact with forbidden chemicals or substances.

What to Expect From Organic Foods?
Our body would be healthier if we always consume organic food.
Foods grown conventionally are treated with chemicals and pesticides to control weeds and pests, prevent plant disease and fertilize soil. These chemicals and toxic materials can remain on foods long after they are harvested and can pose health threats to you and your family. Conventionally produced foods are cheaper than organic foods. It is caused by organic foods tightly controlled to be free of chemicals, using natural compost instead of hormones or additives so it takes more time and money but finally produce quality products more healthy. Organic foods have been proven to not only taste better, but to also contain more of the food’s natural vitamins and minerals than foods harvested by modern farming methods.

Some people buy organic products because they are concerned about pesticides, antibiotics or other chemical residues in food. They prefer food produced naturally for the long-term health.organic products

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The Wine In The Aluminum Bottle

Posted by Food And Wine in Wine Musings on October 16th, 2009

The winemaking philosophy for Think Wines is to make a well balanced wine that allows regional and varietal expression, without excessive winemaker intervention while leading the evolution in sustainability for the environmentally conscious. Think Red, Pink , and White have subtle and harmonious flavors and is sourced from one of Europe’s top emerging wine destinations for remarkable quality and value. Leading the innovation to enjoy wine with less environmental impact is Think Wines, the wine in the aluminum bottle. At restaurant “Pri Kose” you can find a great assortment of wines – red and white, Bulgarian and foreign. Spanish-Portuguese Restaurant PRI KOSE in Varna works for your elegant style.

Why an Aluminum Bottle?
Aluminum is much lighter than glass, thus reducing the carbon footprint created during transportation. Almost double the amount can be shipped as compared to wine packaged in glass. The lighter weight also makes it easier to handle and takes up less space to store.

Aluminum chills 5 times faster than glass, reducing the energy needed to chill white and rosi wines. The packaging is 100% recyclable and aluminum is the most-recycled container type, almost double the percentage as compared to glass.
Think Wines bottle is shatter proof and more durable, making it ideal for outdoor venues especially where glass bottles are prohibited or not convenient such as beach bars, pool bars, concerts, sports arenas, airplanes, trains, and clubs.

The Design -
Think Wines is also leading the innovation evolution for packaging design. The 2009 edition of Women and Wines of the World International Competitionâ„¢ Femmes et Vins du Monde Concours International in Monte Carlo, Monaco, awarded Think Pink a gold medal for design and silver medal for the wine.

The simple form, refined lettering and fresh colors create a contemporary and powerful look. The use of two different labels, two different faces and two different fonts on the bottles creates an irreverent look and a classic look at the same time all the while facing forward. The design also incorporates the concept of what type of wine is in the bottle and when under UV lights, the labels glow; excellent for creative parties and nightclubs.

The Source -
The innovation does not stop at the packaging; the wine is sourced from the best vineyards in the Alentejo region of Portugal, an emerging region in Europe known for producing quality wines at a remarkable value. The region produces rich, concentrated wines with sundrenched, extraverted, ripe fruit flavors.
Alentejo is located in the south-eastern area of the country where the climate finally escapes the influence of the Atlantic Ocean. The climate is contental with very little rainfall thus keeping the yields amazingly low. The gentle undulating hills are composed of mainly granite and schist, ideal for vineyards.

The Grapes -
The grapes used to make Think Wines are some of Portugal”s unique varieties that allow for individualism and interesting wine but deliver flavor and quality. Grape varieties such as Araginez, Catelio, Trincadeira, Antio Vaz, Roupeiro and Rabo de Ovelha are used in the production of Think Wines.

The Red Grapes -
Araginez also known as Tempranillo, Tinta Roriz, and Cencibel ahs been grown for centuries in Alentejo. It produces full-bodied and highly aromatic wines with aromas of plum and berries. Araginez is the primary grape used for the Rioja wines of Spain and one of the principal grapes used in the fortified wines of Vinho do Porto or Port wine from Portugal.

Catelio is the most widely-grown red grape variety in Portugal. Wines produced from Catelio are powerful and intense with aromas and flavors of cranberry and currants suitable for lengthy cellaring. The grape is also known as Periquita, Joio de Santarim and Castelio Francis.
Trincadeira is one of the most important and traditional grape varieties of Alentejo. It has excellent acidity, soft tannins and abundant aromas of plum and blackberry, yielding elegant and well balanced wines. It is also known as Tinta Amarela, Espadeiro, Mortigua, and Crato Preto.

The White Grapes -
Antio Vaz is predominately grown in Alentejo. It is an early-pick variety that produces wines with tropical and mango fruit aromas while maintaining its natural acidity for elegant and refreshing wines.

Roupeiro (Siria) is best known for producing wines with excellent acidity and honeyed notes of lime and tropical fruits, such as pineapple and mango.

Rabo de Ovelha also known as Rabigato and Boal/Bual, which is one of varieties used in the production of Madeira is an early ripening grape that has good acidity with notes of peach, pear, apricot and apple.
It is through the use of innovative packaging and a quality fruit source that Think Wines leads the evolution in sustainability for the environmentally conscious wine consumer where every glass matters.

The Aluminum Bottle -
The aluminum bottle is coated with a USDA approved coating for food, beer and beverage products which helps to protect the aluminum from the wine and the wine from the aluminum.

Currently the coating is used for products ranging from canned fruits, vegetables and soups, vacuum closures for jarred foods, to canned colas, caps for bottled water, fruit juices and sodas, as well as crown caps for beer.

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Tags: winemaking philosophy, sports arenas, wines of the world, restaurant, aluminum bottle
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How To Create Copy Cat Recipes At Home

Posted by Food And Wine in Recipes on October 12th, 2009

Why go out and spend $70, $75 or even $110 or more at your favorite eatery when you can cook those same excellent meals in your own kitchen with a copy cat recipe for a third or less of the price? That’s right, all your favorite out-to-eat meals made method to save money in these economic times without giving up your favorite foods.

I’m not talking about just several recipes from some mediocre restaurants. I am referring to the popular many well known establishments. Applebees, Outback Steakhouse, Bob Evans, Cracker Barrel, Olive Garden, Chilis, Ruby Tuesday, Red Lobster are just to name a few. The geniuses behind the Recipe Secrets cookbook series are an actual team of professionals who are cooking and perfecting these dishes to ensure that you are receiving the exact formula for your favorite foods. Imagine mezmorizing your closest relatives with Applebee’s Babyback Ribs or Outback Steakhouse’s Bloomin Onion. And to thinkimagine of the money you will be saving by cooking these excellent meals right in your own home.

on top of all this, Ron and his chefs have added several other Recipe Secrets to this incredible offer. You not only get publications 1 and 2 of America’s Secret Recipes, you also get:

Secret Sauces Revealed!: The Savory Sauces of 5-Star Restaurants
Good Ole Comfort Foods: The Go-to Recipes They’re Sure to Love
The Grill Master’s Guide to BBQ Grillin and Smokin
Special Occasion Cookbook: The Special Recipes for Special Days
Diabetic Delights: The Healthier Version of Your Favorite Foods
Kid Tested Cookbook: Awesome Dishes the Kids Will Love

For a total of 8 cookbooks in all totaling over 800 recipes at your fingertips. These bonus cookbooks are amazing. I am especially happy with the Grilling Cookbook extra. If you are a rookie to using a grill or a smoker, this cookbook will more than be worth the cost of this special offer. They really take you through the basic, easy to follow steps with explicit instructions so your cullinary results are a success. Not to mention using a smoker will open up a whole new universe of flavor that you have never witnessed. I also refer a lot to the Special Occasion Cookbook for preparing those traditional holiday suppers that you just can’t seem to get right like mom or grandma did. These bonus recipe books will definitely allow you to make those traditional holiday dishes with ease, following simple instructions and accomplishing top rated chef results.

Now, there are several free versions of several of the recipes available online however, there is an explanation as to why they are free. They are not the “real” recipes. They are without something. They haven’t been perfected by a professional chef. The recipes here are the “real” thing. They have been tested and perfected to give you “the” ingredients and step by step plans to make your favorite restaurant meals at home. You won’t find any Copy Cat Recipes any more authentic anywhere else, and they have bought themselves in just one meal. But don’t take my word for it, try it out for yourself at Copy Cat Recipe.

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Vietnamese Food: Vermicelli And Chicken Soup (Bun Thang)

Posted by Food And Wine in Recipes on October 11th, 2009

Vietnamese cuisine is a style of cooking derived from the nation of Vietnam; fish sauce, soy sauce, rice, fresh herbs, fruits and vegetables are commonly used. Vietnamese recipes use a diverse range of herbs, including lemongrass, mint, Vietnamese mint, long coriander and Thai basil leaves.

The Vietnamese also have a number of vegetarian dishes, influenced by Buddhist beliefs.[citation needed] The most common meats used in Vietnamese cuisine are pork, chicken, shrimp, and various kinds of seafood. Beef is used less commonly, save for pho, bun bo Hue, thit bo xao rau muong, canh bo xao… Duck and goat are used.

Visit Vietnamese food for more Vietnamese food recipes!
This particular article will teach you how to make Vermicelli and chicken soup (Bun thang)

Ingredients

1000g pig marrow bones
2 chicken eggs
100g lean pork paste
3000ml cold water
50g dried shrimp, washed
1 salted duck egg
50g Chinese sausage
1000g rice vermicelli
250g duck (breast with bone intact)
100g fresh shrimp head (or dried cuttlefish)
1 dried shallot, charred and slightly crushed
1 piece ginger, charred and slightly crushed
2-3 Sipuncula (peanut worm), dried
100g fresh shrimp head (or dried cuttlefish
To taste: Fish sauce, belostomatid essence, smartweed, lemon, chili, shrimp paste,, dried turnip, spring onion.

Preparation

Wash and boil pig marrow bones in a stockpot; quickly scrub the stockpot clean; strike the bones with hammer to break them partway and return to the pot. Put the shallot ginger, Sipuncula, shrimp head (or dried cuttlefish) into the pot; pour in water, and bring to a boil to make broth. Before serving, season the broth to taste.

Put chicken and duck breasts into the stockpot. When cooked, remove from the pot and let cool; shred the chicken and duck, set aside; return the bones to the stockpot.

Dip the dried shrimp in the stock, then remove and pound; put pounded shrimp into a pan and roast until fluffy (this substance is called pemmican).

Beat the eggs to make very thin omelet and cut in long strips. Boil salted duck egg; discard egg while; cut egg yolk into thin slices.

Cut lean pork paste into long, omelet and cut in long strips. Boil salted duck egg; discard egg white; cut egg yolk into thin slices.

Cut lean pork paste into long, thin strips. Soak dried turnip in water until soft; then dip in fish sauce. Wash and finely chop smartweed. Fry and slice Chinese sausage.

Pour boiling water on rice vermicelli, then drain; divide vermicelli evenly between 4 large bowls; place smartweed on top and cover with a portion of chicken, duck, omelet, pork paste, and fluffy pemmican; put a slice of egg yolk in the middle of each bowl; ladle boiling broth into bowls.

Serve soup hot with fish sauce (mixed with belostomatid essence), shrimp paste, lemon juice, chili and pickled turnip.

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Adore Wine? The Truth About Cabernet Sauvignon – Merlot – And Chianti

Posted by Food And Wine in Wine Musings on October 11th, 2009

Cabernet Sauvignon is a very popular wine. In fact, it has become so popular it’s often called the “king of wines”.

This particular red wine is in fact renowned as the top vintage, and you can find it served in a number of fine London Ontario restaurant, London Ontario catering and many other restaurants across North America and around the World.

But did you know that it this wine is originally from Bordeaux? And that this grape has planted a strong root in California’s estates?

The ACIDS and TANNINS contained in the Cabernet Sauvignon wine support the foundation for its formation and long life, most appropriately aged 5 to 10 years. Cabernet-Sauvignon grapes prefer warmer climates and are found in places such as Chile, Australia, and Eastern Europe.

Enjoy Cabernet Sauvignon with red meats, full with flavor and much heartier, red strong-flavored cheese, and surprisingly, chocolates (the dark ones are especially recommended).

Generally, the fruity tasting flavours have been called names such as cherry, black cherry, black currant, and raspberry. In the event that this wine grape was mixed with a different one, the probable choices would be a Merlot, Cabernet Franc or Petit Verdot vintage.

Now let’s move on to another very well known wine: Merlot.

Pop Quiz: do you know Merlot’s real name? It’s Merlot Noir! It is named after the main grape in Saint-Emilion and Pomerol areas, and the various main (other than or except Cabernet-Sauvignon) of Bordeaux. This grape is widely grown in Eastern Europe with sizable plantings in Bulgaria, Hungary, and Romania.

Merlot is primarily throughout the world but has developed a tarnished reputation from overproduction in areas like northeastern Italy. Since its original planting in California, as a blending wine, it has become more trendy and stands on its own.

Merlot’s flavour has a nice range from plums, cherries, blueberries and blackberries mixed with hints of black pepper. Merlot seems to be easier to pair, but works best with red meats, port, poultry, salads and pasta the best.

Let’s clear up some of the misconceptions that surround Chianti.

To most people when they think of Chianti, they think of a relatively flavourless wine that comes in a straw basket. Well that was the case a couple decades ago. The DOC (the Governing group that controls Italy’s wine production) changed it all around. So now when you see the emblem containing a little rooster on the neck of the bottle you should be getting an nice quality wine.

Brief History Plug:

Chianti has be recognized as a wine region since the 1700’s. It wasn’t really recognized officially until the mid 19th century when Baron Ricasoli the Prime minister of Italy made the blended recipe of 70% Sangiovese, 15% Canaiolo, 15% Malvasia(white skinned). This recipe lasted until the 1970’s when producers started to minimize the white skinned grapes. Finally in the 90’s the DOC decided that it may be called a Chianti as long as it is produced with 80% Sangiovese and within one of the seven sub-zones of Chianti region.

Here are the 7 sub-zones:

Chianti region is divided into seven regions that span from Florence to Siena. Chianti Rufina, Chianti Montalbano, Chianti colli Senesi, Chianti colline Pisane, Chianti colli Fiorentini, Chianti colli Aretini, and finally the most popular Chianti classico.

Many of these wines may age from three to nine months with the exception of Classico which must age for 10 months. All of these wines may also be labeled Riserva if the have be aged for 38 months in oak.

Let’s do a quick overview of Chianti. All of the Chianti wines are at least 80% Sangiovese and are light aromatic wines that pair well with tomatoes, medium flavoured cheeses, simple roasted dishes like beef or pork.

Whenever you see Riserva on the bottle give it an hour to open up. They will cost a little more but ninety-nine percent of the time will be fantastic, and well worth the extra. A couple of my personal favourites include Chianti Rufina, Montalbano, aswell as Classico.

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Tags: london ontario restaurant, black currant, cabernet sauvignon wine, cabernet sauvignon grapes, cabernet franc
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This Holiday Season, Bring More Smile And Joy With Gourmet Gifts

Posted by Food And Wine in Good Food Info on October 10th, 2009

Summer is on the way out and fall colors are starting to show on the landscape. The nights are getting chilly and very soon there will be jack frost on the grass. Before we know, the holiday season will be upon us. The season of giving and sharing is something to be taken seriously. So many friends to remember, so many family members to wish, countless associates ( Business or otherwise ) to say thank you.

The challenge of a gift giver is to find the right gift to each person, which will express his / her best wishes for the season, express the thoughtfulness and be politically correct.
In today’s day and age, giving a sweater which does not fit or some table top gifts to a business associates, is a sure way of courting disaster.
What gift to give to mother who has everything she needs , what to give to a business associate who will remember the gesture for a long time. These are the dilemmas that bothers almost every one during the holiday season.

One gift that is becoming trendy is the gift of gourmet foods. By definition, gourmet foods are high end exotic foods which are normally not available in the neighborhood supermarkets. That includes high end chocolates, cookies and candies. Many of those are imported from around the world, hand made, or artisan made, made in small batches or not readily available.

Every one enjoys great chocolates or cookies and more so during the holiday season. Chocolates and cookies are the comfort food for all ages and a gift of gourmet chocolate will almost always get a smile on the face and a big thank you. Instead of giving any gift, a collection of selected gourmet foods in a hamper goes a long way. Staff in the office can share a collection of cookies and snacks. Kids in home will always love to dig in the cookies and chocolates. A gift of gourmet foods is always politically correct. And one can always fit the gift to the budget. A gourmet food gift can be from few dollars to few hundred dollars. The best part is, no longer people are selecting a gourmet gift basket but going beyond the traditional baskets and designing their own gourmet gift hampers.

Giving a gourmet gift hamper allows one to put in brand name gourmet foods that they love or know that their loves ones enjoy.

More and more companies are selecting to send out food gift hampers to their business associates. Whether it is a box of cookies or an elaborate arrangement of high end chocolates and other delicacies, companies can easily manage their budget and bring out the smile and good wishes with their gift of gourmet foods. And if the corporations , big or small, can do it , so can we, the everyday consumers.

Holiday season is also the season of gourmet excess. With snow on the ground, who doesn’t want to enjoy a cup of hot chocolate before the fireplace. Or share a box of gourmet chocolate with his or her sweetheart gently caressing all your senses. As always, cookies are all time favorite for sharing.

Giving a gourmet gift during the holiday season is a sure way of wining long term friends. As the saying goes, the road to heart is through the stomach. Holiday gift giving is no exception. Here at Giftswish , there are thousands of gourmet foods to choose from and every one can be an expert in gift giving. Select from the well know and trusted brand names like Lindt, Godiva , Ghirardelli and many others. Browse our range of imported cookies like Elsa’s Story from Israel or Bahlsen cookies from Germany or Deans shortbread from Scotland. The whole world is at your disposal though its culinary extravaganza from Giftswish.com.

So this holiday season, give the crowded malls a miss, sit in front of your laptop and select the best gourmet foods the world has to offer from the biggest online retailer of gourmet foods, i.e Giftswish.Com. Save tons of money by selecting the economy case pack of your favorite chocolates, cookies and everything in between. Holiday shopping could not be any easier.

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The Skill Of Wine Making – The Basic Guide

Posted by Food And Wine in Wine Musings on October 8th, 2009

The Art of Wine Making – A Simple Guide

What is Wine?

“Wine is the alcoholic beverage produced from the fermentation of freshly gathered grapes”

Viticulture & Viniculture
The making of wine falls into two categories -
1)The growing of the grapes – VITICULTURE
2)Turning those grapes into wine – VINIFICATION

1.VITICULTURE
The main factors affecting wine production are:

Location – Vines flourish in poor soil, and wines of prominence are only grown in the temperate zones of the world i.e.. 30°- 50° North and South, The more northerly and southerly parts of this area e.g.. Germany and New Zealand produce more acid wines than the other regions, which due to the warmer climate allows the grapes to ripen more fully (more of the natural grape acids are converted into grape sugars)
Climate – Sunshine – too little will produce unripe grapes with a light acid wine of low alcohol content, poor in colour in the case of red wines. The ideal is 1300 to 1350 hours per year.
Rainfall – too much will produce wines as above. The ideal is 27”-28” per year.
Soil – The best wines are often those that come from stressed vines, those which have to fight for their existence. If the soil is poor the vine will send its roots deep down into the subsoil to find water and nutrients, thereby accessing trace elements and minerals, improving the quality of the fruit. On rich soils the roots tend to grow laterally, finding fewer minerals rising to the tendency for the vine to over crop, diluting the quality of the grape. Vineyards are often planted on soil that would not support other crops. Rich soil gives quantity not necessarily quality. The finest grapes are normally produced in quartz, calcareous or even slate soils. For example: Chalk Champagne; Gravel – Bordeaux; Clay – Burgundy; Slate – Mosel; Rock – Port; Volcanic – Madeira
Grape – The variety is normally determined by the soil. Different mineral contents of the soil will produce different flavours even in the same grape variety. Some examples of grape varieties are:
Sauvignon Blanc, Pinot Noir, Chardonnay, Pinot Grigio, Riesling, Shiraz

2. VINIFICATION
Literally-the making of the wine

Methods vary area to area, therefore making a variety of wines which are distinctly different.

THE PROCESS
1. Pick the grapes (Harvesting) Late August/September for Upper Hemisphere. Late February/March for Lower Hemisphere
2. The Pressing. Used to be done by foot but now large machinery usually involved to press the juice (must) from the grapes.
3. Fermentation. Takes place in barrels or stainless steel tanks.
Sugar + Yeast = Alcohol & Carbon Dioxide
Fermentation ceases when:
-Sugars have been consumed
-An alcoholic strength of 15-16% by volume has been reached-yeast cannot live
-Temperature is outside the range of 40°-90°F (4½° – 32°C)
4. Fining
Clears wine of any suspended particles and stabilises the wine.
Agents used are Gelatine, Egg White or Bentonite (Fullers Earth) which coagulate the particles causing them to settle at the bottom of the cask.
5. Racking
After fining, the wine is carefully run off from the sediment (lees) into clean sterile casks.
6. Bottling and Labeling. Usually done at the winery for fine wines
7. Drinking. This we leave to you!

Just remember what Louis Pasteur said:
”If you drink – you die
If you don’t drink – you die anyway
So drink!”

Enjoy…….

The Vinisus Team

Get practical tips about quick and easy recipes – make sure to read this web site. The time has come when concise information is truly only one click of your mouse, use this possibility.

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Prize Amish Country Soup Recipes

Posted by Food And Wine in Soup Recipes on October 7th, 2009

Interlaced with the culinary influences from Europe, the Amish are noted for their exceptional home cooking that is supported by the Heartland’s fruits, vegetables, meats and grains, it’s farm cooking at its best!

— Amish Home Style Potato Soup —

INGREDIENTS:

8 slices lean bacon
1/4 cup celery, chopped
1/2 cup onions, chopped
3 cups potatoes, cut into 1 inch cubes (3 medium)
2 1/2 cups water
1 (12 ounce) can evaporated milk
1 tablespoon worcestershire sauce
2 tablespoons parsley, minced
1/4 teaspoon pepper
1/4 teaspoon celery salt
1 bay leaf

DIRECTIONS:

Chop bacon.
Saute’ bacon, celery and onion in a deep sauce pan.
(I drain the fat before going on to the next step, but the recipe doesn’t call for it).
Add potatoes, water, bay leaf, salt, pepper and celery salt and bring to a boil.
Reduce heat, cover and let simmer for 15 minutes or until potatoes are tender.
Mash lightly, leave about 1/4 whole.
Remove bay leaf and add milk, worcestershire sauce and parsley.
Bring to a boil.

— Amish Cabbage Soup —

INGREDIENTS:

2 tsp. unsalted butter
3/4 head cabbage, chopped, or 1 bag prepared coleslaw mix
1-1/4 carrots, finely chopped
3/4 onion, finely chopped
1-1/4 celery stalks, finely chopped
2 potatoes, finely chopped
1-1/4 tsp. parsley flakes
2 cups chicken stock
3/4 can cream of celery soup
3/4 can cream of broccoli soup
2/3 cup sour cream

DIRECTIONS:

Melt butter in a heavy stockpot over medium high heat. Saute next 6 ingredients 8-10 minutes, or until softened. Stir in stock, cream soups and salt and pepper to taste. Reduce heat to low and simmer 15-20 minutes, or until vegetables are tender. Remove from heat and stir in sour cream.

— Customary Amish Chili Soup —

INGREDIENTS:

1 1/2 pounds sausage
1 medium onion, chopped
3 cups tomato juice
1 can kidney beans
1 tablespoon chili powder
1/4 to 1/2 cup brown sugar
Salt to taste
2 to 3 tablespoons flour
Spaghetti

DIRECTIONS:

Brown sausage and onion in a deep pot. Add remaining ingredients, except spaghetti, stir well, and bring to a boil. Add some spaghetti to the soup. Cook until spaghetti is done, about 5 to 10 minutes over medium-high heat.

— Amish Home Style Chicken and Corn Soup —

INGREDIENTS:

1/2 Stewing hen or fowl;
2 quart Chicken stock or broth
1/4 cup Onion; coarsely chopped
1/2 cup Carrots; coarsely chopped
1/2 cup Celery; coarsely chopped;
1 teaspoon Saffron threads; (optional)
3/4 cup Corn kernels; (fresh/frozen)
1/2 cup Celery; finely chopped
1 tablespoon Parsley; fresh chopped
1 cup Egg noddles; cooked

DIRECTIONS:

Combine stewing hen with chicken stock, coarsely chopped onions, carrots, celery, and saffron threads. Bring the stock to a simmer. Simmer for about 1 hour, skimming the surface as necessary.

Remove and reserve the stewing hen until cool enough to handle; then pick the meat from the bones. Cut into neat little pieces. Strain the saffron broth through a fine sieve. (Note: The soup can be made through this step in advance. Simply refrigerate broth and diced chicken meat for 2 to 3 days, or freeze the broth and the chicken meat in separate conveniently sized containers. Be sure to label and date them. To use, defrost, remove congealed fat, return the broth full boil, and add the diced meat. Continue with recipe.)

Add the corn, celery, parsley, and cooked noodles to the broth. Return the soup to a simmer and serve immediately.

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Home Beer Brewing Secrets Are Finally Revealed By A True Brewmeister

Posted by Food And Wine in Uncategorized on October 7th, 2009

Home brewing has never been a secret, although it was still illegal not too long ago. The problem is that home beer brewing is still unknown to a majority of the population, so a home brewing professional has finally revealed the secrets to a finely crafted beer… no matter what your experience, of lack thereof.

For some people home beer brewing is a hobby, and for some others it is a small scale home business. Surveys indicate that much more people out there are interested in adopting home brewing as a hobby.

“Home brewing, whether formerly practiced illegally by bootleggers, or better yet, legally by beer loving enthusiasts in recent times, has been around for hundreds of years. The excellent news for beer lovers worldwide, is that brewing your own beer at home is completely legal in most parts of the world. Unfortunately, if you don’t have the expertise and knowledge needed to produce a fine tasting home brew, it can be very frustrating. This is the sole reason I decided to share my Home Beer Brewing secrets with the world, helping beer lovers turn their love of beer into a fun and fascinating, not to mention tasty hobby!” says Luke Porter of http://homebeerbrewingsecrets.com/

When asked about the difficulty of home brewing, Luke Porter said, “Home brewing may seem to be a very hard and complicated task for those in the dark. However, home brewing is actually quiet simple once you get a hang of the step by step process. This is where ‘Home Beer Brewing Secrets’ is perfectly aligned to lend a helping hand. Our expert guide is there to give people a jump start into their home brewing career, in the most economical way. Our home brewing guide is very easy to understand, whether just starting out as a novice brewer, or simply wanting to improve your technique as an advanced brewmeister. If you are looking for the most effective, and easiest ways to brew award winning beers from the comfort of your own home, then Home Beer Brewing Secrets is for you.”

Speaking on the move, Luke Porter said, “We haven’t rushed into releasing the newly updated version to the public just yet. Feedback from other industry experts after reading the revised edition has been extremely positive, and we are prepared to deliver on the huge demand for such a forthcoming home brewing guide. Be sure to register your details on our official website to be notified once we go public with the official ‘Home Beer Brewing Secrets’ guide.”

About http://homebeerbrewingsecrets.com/

‘Home Beer Brewing Secrets’ is fully loaded with the latest brewing techniques and technologies. ‘Home Beer Brewing Secrets’ features winning recipes that will have your friends and neighbors singing you praise and coming back for more.

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