Made from Grapes

Today I'm thinking of a delicious Italian feast consisting of multiple dishes that ends with a small glass of Grappa. This beverage is another product of those beautiful grapes that make that delightful wine and brandy.

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Grappa is made in Italy and its name is protected, just like prosecco and champagne. In order to be Grappa it has to meet very strict criteria that involves the way it was distilled, fermented and its origin, mainly San Marino, the Italian part of Switzerland or Italy itself.

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It is usually served as an after-dinner-drink  but has been a great ingredient in the preparation of desserts and sauces. There are several foods that can accompany Grappa very well like pistachios,  certain cheeses, fruits and even chocolate. Or it can be serve with coffee as part of it or as a side.

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On your next Italian outing, try out some of this beverage and it will be the best way to end a perfect meal!

Have a tasty day!

Peppery Taste

I love all kinds of leafy greens that have deep flavors and go well with virtually anything. Arugula is one of those that adds so much flavor to any pasta or salad.

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A staple in Mediterranean cuisine, arugula has gained popularity all over as it grows years round. In antiquity it was believed that it had aphrodisiac because of its vitality and energy boosting powers, as well as for its peppery taste.

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It grows year round which makes it a great ingredient throughout the seasons, especially in summer salads as it helps the body stay hydrated. It is so versatile that in Ischia, in the Gulf of Naples, they make a digestive liquor called rucolino that is drank just like a limoncello or grappa. 

 Recipe

Pretty much the whole plant is edible, even the little flowers and its seeds. When you buy arugula look for fresh leaves that are strong and don't look wilted. Keep them for a couple of days in the refrigerator wrapped in a paper towel inside a plastic bag or a closed container.

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Enjoy arugula any day, any time of the day... It goes great with you morning omelet, your lunch salad or adds spice to your late night soup... YUM!

Have a delicious day!

Cherry

This past weekend while at the supermarket shopping for groceries I came across a bag filled with delicious dark cherries. I couldn't believe my eyes and jumped at one of the bags as if someone was going to steal it.

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These drops of goodness are packed with health benefits. They are a great weapon in alleviating pain caused by arthritis, exercise and gout. They are a fantastic aid in fighting cancer due to their intense red color created by strong antioxidants, which help in fighting free radicals.

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Cheerries are a great source of vitamins A and C, as well as potassium that helps lower blood. It is a great source of dietary fiber and a very low calorie count.

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So, my dear friends, as soon as you see these goodies jump at them and enjoy their sweet taste... Enjoy!

Have a delicious day!

Desert Salad

These days I'm working on a research project related to the Middle East and suddenly I've been very much in the mood of that type of food. The craving got more intense as I saw pictures of a freinds dinner party where the menu included Persian recipes.

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No doubt one of my favorite dishes is tabouleh or tabouli. This dish has found many variations over the years from its original recipe, which typically includes bulgur, tomatoes, finely chopped parsley and a simple dressing made with olive oil, lemon juice and salt.

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It originated on what is called the Levant region consisting of those countries in the Eastern Mediterranean (Lebanon, Syria, Jordan, Israel, the Palestinian territories, Cyprus and Turkey). It popularity spread throughout the region and made it across the ocean into our tables thanks to immigrants from those countries.

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Tabouli can be a healthy main dish at lunch or dinner. Also, it can be eaten as an appetizer or the perfect salad companion to any dish... love it with any fish! You can make it and keep it in the fridge for up to 3 days {mine never lasts more that 2... ha!} or you can serve it fresh before your next dinner party.

Have a delicious day!

Hey Honey!

Honey is one of those good things that have been around for ever. I usually mix it with my morning yougurt to get that sweetness going early in the day.

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Its believed that honey has been part of our diet for over 8,000 years and has been used for cooking, beauty treatments and even preservation of artifacts.

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Honey moisturizing and the perfect ingredient of exfoliants. It is believed that Cleopatra would take honey baths to keep her skin moisturized and beautiful. Use it in face masks together or alone, for your hair with coconut or olive oil, and on burns by itself to relieve the burning sensation.

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No doubt honey is great on your food. Its distinctive taste and high content of sugar make it idea for baking, beverages and even salty foods. You can use it as a substitute for maple syrup on your pancakes, as a glaze for your salmon mixed with a little mustard, and mix it with a fruit juice over low heat to make a delicious sauce for your ice cream.

Have a sweet day!

Ancient Grain

As we are somewhat historic this week I thought it was appropriate to talk about one of the oldest grain we are known to eat these days. Farro has exploded onto our screens over the past months and today you can find it at restaurants one delicious dishes and supermarkets so you can play with.

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I discovered farro at Whole Foods {where else!} in the shape of risotto with butternut squash and since then I have been experimenting with it. But before me ancient peoples were using it around in the Near East about 17,000 years ago {WOW!} and some of them know it as emmer {we call is semi-pearled farro}.

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It most grown in mountainous part of Europe and Asia but its a staple of Italian food as it was the garin of choice to feed the Roman Legions. Farro is a type of spelt but when cooked is firmer and more chewy instead of mushy... Make sure that you read the package and it calls for Triticum Dicoccum {it's actual name}.

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Farro is not gluten free but has lower contents of it, so if you are allergic better stay away from it. On the other hand is high in fiber, protein and nutrients. It has a slight nutty flavor and it's very versatile as you can use it on a wide variety of dishes like soups, salads and as a rice substitute.

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If you feel adventurous, give this hearty grain a try and you won't be disappointed. It is easy to cook as it usually takes about 20 minutes and you can use a similar ratio as rice {2part of water to 1 part of grain}. I've never tried using it on sweet dishes but that pudding at the top looks lovely.

Have a delicious day!

Peachy

I've always liked peaches because they're juicy, sweet and have that delicious crisp sound when you bite into them. As I bite into one of them while I write this post, I cannot help but wonder how little I have used them as ingredients on my dishes.

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These delicious fruit originates from China but its name refers to Persia which is how it was transplanted to Europe by Alexander the Great. They are the exact same fruit as the nectarine and what makes them different is just a gene.

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Throughout the ages peaches have been symbolic of good health and vitality. In China, they are believes to be the strongest because their blossoms appear before their leaves. Koreans like peaches because they believe its a happy fruit as well as one that is honorable and brings longevity.

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They are loaded with vitamin C and potassium as well as have a fragrant aroma. If you buy them fresh look for firmness, bright colored skins and look out for any bruises. For those of you who like the canned types, look for brands that have the least amount of preservatives and check out the sugar content.

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Last but not least, the color derived from the fruit is a sign of summer, tenderness, has religious connotations to some Asian cultures and in the Art Deco era it was the color used in luxurious environments.

Have a peachy day!

Frosting

For days I've been feeling like indulging on a delicious piece of cake with a creamy, soft and sweet layer of frosting. The word itself makes me daydream and cannot help but anticipate for the weekend to come for me to finally satisfy the craving.

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This delicious part of our baked goods was born as a glaze used in the 1600's and evolved into what we know today in the 1800's. Since many people have written multiple recipes on how to make it ranging from the well know buttercream frosting to royal icing and ganache.

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When you make a cake you have to be very careful about the perfect balance between cake and frosting, because too little or too much of one of them can ruin the whole experience.

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I heard once someone say that in her country {won't say which country} they don't eat frosting, but I have to say i have a hard time believing it. Whatever your preference is, you have to admit it is the perfect companion to any desert!

Have a sweet day!

Spanish Rice

Over the weekend I went out to have dinner with my parents at a very well known paella restaurant. I have not had one in a long time and thoroughly enjoyed rediscovering how much I like this dish.

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This dish very characteristic of Spanish cuisine is the pride and joy of the city of Valencia. located on the east coast of Spain. The Paella Valenciana {the one originated in Valencia} is made with white rice, vegetables and a type of meat either chicken, rabbit or duck.

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Paellas are made in a especial pan called paellera which is a shallow round pan made with stainless steel and two handles. The secret to get paellas done right is the pick the right ingredients like the rice {a short grain rice similar to the one used in risotto} and saffron to give it that special taste.

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If you are having a big party at home, find a great place near you that makes paellas, they are the best dish to have at a party because they are conversation starters, taste great, and there will be plenty for all your guests.

Have a tasty day!

The Other Milk

I have always loved coconuts... the soft texture and taste of it makes me dream of vacations spent on a hammock enjoying the sunset. You can certainly imagine the proliferation in its use and the added benefits make me even happier to consume it.

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On a trip to Los Angeles I discovered ice cream made with coconut milk, which believe it or not, I had never tried and loved it. The rich creamy texture and the subtle coconut taste appealed extremely to my sweet tooth.

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It has a high content of a type saturated fat but the good news is that it's stored in the body as a source of energy {so you better go out and burn it!}. It is loaded with vitamins and minerals like iron, calcium, potassium, magnesium and zinc. It has also high contents of Vitamins E and C which help on promoting a beautiful looking hair and skin.

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Use it for a variety of beauty treatments like hair conditioner, soaking bath or as a spray for sunburns. For convenience you can buy it canned but you can also make it at home using shredded coconut, water and a little patience {Recipe}. I recommend using it in moderation but most certainly I recommend that you enjoy it!

Have a lovely day!

Flavored Drinks

As you know I'm a tea drinker, especially when it comes to green tea. As much as I like the pure taste of tea, I also like it when it's mixed with herbs or fruit juices.

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Currently, I'm hooked on lemongrass flavored green tea which is super easy to make. The short way to make it is by brewing a green tea {or regular tea} bag with another one of lemongrass. Another way to make it is by using fresh lemongrass, where you boil the stalks in water and when they have released all the flavors, add the green tea. If possible, use honey to sweeten it, as it goes great with these flavors.

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Ginger is another great addition as it has plenty of medicinal properties. When using ginger start with small amounts of the grated root as you add it to your brewing tea. A great tip is to put it inside a tea brewing ball or basket along with the leaves, that way they release the flavors together.

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Spices are what make your chai tea so tasty and delicious. Have fun with cinnamon, cardamom, cloves, star anise and many others to add that special touch to your drink. When making spice tea you can either prepare the different tea flavors together {use the same regular or green tea as a base} or each one separately and combine them little by little until you achieve the perfect flavor combination.

Have a great day and a delicious cup of tea!

Eating on the Road

I'm sure those of you enjoying summer these days are planning a road trip or two over the next few months, or you may be like me and need to travel by car {or plane} quite often. One thing that can make or break your trip is the food you get to eat while in transit.

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Find foods that are easy to grab and bite size, as they will distract you the least if you're driving or are great to pass around if you're traveling with other people. Nuts, bread sticks and trail mixes are perfect examples of easy to eat foods you can bring with you.

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Opt for healthy snacks that give you energy and don't have artificial ingredients. If you're like me and like to travel first thing in the morning, find alternatives similar to your everyday breakfast {or lunch or dinner} like granola bars, home brewed tea, and some chopped fruit.

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If you're snacking on something that has spices, salt or sugar {in moderation!} remember to bring a packet of wipes, as they are easy to take out and disposable. It's very useful to bring a cooler where you can store your fruits, veggies or drinks, and a bag for trash so you car pick up everything when you arrive at your destination.

Have a great day and enjoy the ride!

Carambola

Some of you may know it as star fruit but not matter what you call it most probably you love it as much as I do. This fruit is originally from Southeast Asia but has spread to other parts of Asia, Latin America, the Caribbean and southern United States.

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You can eat carambola in many different ways as the main ingredient in salads, as the condiment to fish and shrimp, in iced drinks as juice or combined with other fruit juices {i love it with pineapple!}, or raw after it has ripened and become a beautiful intense shade of yellow.

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It is a good source or Vitamin C, Potassium and antioxidants, but also has a low sugar, acid and sodium content. Because of all these properties and its firm texture it is great not just for cooking but also for decoration as a whole or in slices. Buy it when it's ripe for immediate consumption because you want it to be firm and juicy or get ones that are still a little green and let them ripen in a cool place... and enjoy!

Have a tasty day!

Flat on my Plate

Flat shapes or two dimensional ones are present on everything... even our food. If you think about it so many of the things we eat have a shape like the ones from yesterday's post.

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When planning a menu, you can rely on how your dish is going to look by making use of some design principles, how they are best displayed on the plate and later on the table.

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You can complement the roundness of a tortilla, quesadilla or crepes with the round shape of a plate on top of a charger which is on top of a square place mat. Or you can think of a waffle and its many little shapes in contrast with a round plate and round berries on top.

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Use shapes to make the dish stand out when people look into it, you have the opportunity to enhance the flavor and the experience.

Have a delicious day!

Linear Food

Few things are as enjoyable as a plate full of spaghetti with fresh tomato sauce or "spaghetti al pomodoro". This staple of Italian cuisine can be found in its dry version made with durum wheat semolina, and its fresh version made with water flour, egg and water.

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The name comes from the word "spago" which translates to twine or thing string and then became spaghetto {or 1 string of many spaghetti}. This type of pasta originated in the 12th century in Sicily and expended throughout the country by the 19th century.

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Cooking spaghetti is very simple, just fill a pot with water and a pinch of salt, bring it to a boil and cook them until they are "al dente" or the center has a little bite. Never over cook them in the water because when you add the hot sauce they continue cooking and then you end up with a doughy ball and sauce.

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The types of sauce that best fit spaghetti are the ones that can be trapped in the strings of pasta like those that have little pieces of tomatoes or seafood. When eating spaghetti, grab a few strings with your fork, roll them in it making sure you have an amount big enough to put in your mouth without splashing sauce all over.

Have a delicious day!

Buttery Goodness!

Few things are as good as a good cookie, especially when that cookie is shortbread. Everytime I see a receipe I save it and make it and learned that the best recipes always have a ratio of ingredients where there is more flour that butter to give it the perfect texture.

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The ideal ratio is one part sugar {use 3/4 is using fine sugar}, 2 parts butter, and 3 parts flour. If you find recipes that have a similar ratio you can always modify it or make your own using this formula. You can add vanilla extract, maple syrup, cocoa pwder {1/2 parts}, any citrus zest and even a little bit of rose or orange flower water.

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The cookie is typical of Scotland  and was born around the Middle Ages from bicuit bread and its double baking process. Today, it has become a symbol of the United Kingdom and has several cousins in other countries like Denmark, Ireland and Sweden. You can find a similar version in Mexico called Polvorones which are usually made with pecans and covered with fine sugar {see recipe above}.

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My personal experience has taught me to work with very cool dough when cutting the cookies and then cooling them again on the baking sheet. This will prevent them from losing their shape while baking.

Have a sweet day!