Food and Drink Center

What Are Some Easy Italian Recipes?
By Andrew Krause

A lot of the cuisine of Italy can be intimidating, with multiple techniques used to produce a dish, expensive ingredients and complex construction. Many new cooks take a look at some of the more classic “gourmet” Italian recipes and decide such cooking is better left to Olive Garden or Macaroni Grill. This is a mistake, as there are plenty of easy Italian recipes around.

In every ethnic cuisine, the basic cooking is simple. Remember that for most of human history, cooking tools were very simple and the availability of complex cooking tools was unknown. There was only heat, a simple pan or two and some basic ingredients.

Take, for example, Shrimp Scampi, one of the most popular Italian restaurant dishes. Done right, it is a marvel of balance, with the richness of butter and the taste of garlic, green onions and white wine. Actually, it s a very, very simple dish! You just saut? the garlic and onions in olive oil, add the wine, then the butter, then the shrimp. It s not hard at all, and the results are fantastic.

Lasagna, believe it or not, is another amazingly simple dish. The layers can look intimidating in the finished product, but it s basically just a matter of making simple meat and cheese mixtures, then ladling them into a dish in layers separated by noodles. The great thing about lasagna is that it s fairly foolproof. Get your layers out of order? Forget to put the cheese in one layer? It really won t matter all that much once everything s baked together.

And, for dessert, don t forget the cannoli (hey, it was good enough for “The Godfather,” right?) You can buy cannoli shells at most bakeries, which removes what for most people is the tough part. The filling is simply a mixture of cheeses and flavorings which is then piped into the shells and decorated. You won t believe how simple it can be!

There are hundreds of easy Italian recipes out there. All you have to do is get cooking.

Andrew Krause is a Chef and Pastry Chef for over 30 years, at persent I own a Gourmet Bakery called The Cheese Confectioner. You can visit my site at http://www.andies.cashhosters2.com

NOTE: You are welcome to reprint this article online as long as it remains complete and unaltered (including the about the author info at the end).

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Pinot Gris - The “Other” White Wine
By Scott Campanella

Pinot Gris (or Tokay Pinot Gris) is a white wine grape of species Vitis Vinifera related to Pinot Noir which goes by a lot of other names:

Pinot Grigio (Italy)
Pinot Beurot (Loire Valley, France)
Rul?nder (Austria and Germany, Romania, sweet)
Grauburgunder or Grauer burgunder (Austria and Germany, dry)
Grauklevner (Germany)
Malvoisie (Loire Valley, France and Switzerland)
Tokay d Alsace (Alsace) (currently being renamed due to EU regulations)
Auxerrois Gris (Alsace)
Fromentau (Langudoc, France)
Fromentot (France)
Fauvet (France)
Gris Cordelier (France)
Grauer M?nch (Germany)
Monemrasia
Crvena Klevanjka (Croatia)
Sivi Pinot (Slovenia)
Sz?rkebar?t (Hungary)

“Pinot” means “pinecone” in French, and “gris” means gray. The grapes grow in small clusters (hence the pinecone shape), and upon ripening, often display a pinkish-gray hue, although the colors can vary from blue-gray to pinkish-brown.

Pinot Gris is called Pinot Grigio in Italy, and the grape is grown in many regions, although, arguably, most successfully in Alsace (France), Italy, Germany, and Oregon. In the United States, Pinot Gris has recently supplanted Sauvignon Blanc as the most popular white wine grape next to Chardonnay. In fact, Pinot Gris is often referred to as “the other white wine”.

Pinot Gris produces wines that are generally fruity in aroma, with flavors of honey, apple, pear, vanilla, oak, and citrus. The flavors can vary from region to region, but a good Pinot Gris will display crisp acidity, balanced with silky sweetness, resulting in a complex array of flavors on the pallet. Pinot gris goes well with foods typically associated with white wines, including fish, seafood, chicken, pork, and Asian cuisine.

Pinot Gris is thought to have originated in the Burgundy region of France, and was planted in Northern Europe for many years before making its way to Oregon in the 1960 s. The grape is presently grown in many different areas, but prefers the relatively cool climate of places like France, Germany, Italy and Oregon, where the long (but not too hot) summer days mingled with cool autumn weather bring the grapes into perfect ripeness.

Pinot Gris grapes grown in Italy (Pinot Grigio) usually produce a somewhat wanting, light-colored wine with crisp acidity. German Pinot Gris tends to be medium-bodied, with good balance between sugar and acidity. Grapes grown in Oregon tend to produce a wine that is medium-bodied, exhibiting strong fruit flavors and aromas and superb crispness. Pinot Gris produced from grapes grown in the Alsace region of France has proven to show full-bodied, floral flavors, and a deep viscosity with a long-lasting finish.

Pinot Gris made from grapes grown in other regions can also be delicious, but generally don t deliver the same excellent qualities that people have come to expect from wines made in the regions listed above. California is one area where Pinot Gris is grown, but the wines made there tend to be flabby, losing their complexity due to the warmer weather. In fact, Pinot Gris produced in California is often called Pinot Grigio because of the similarity in style to the wines from Italy.

Pinot Gris can be found in many places, from restaurants to tasting rooms to supermarkets. Listed below are some of the places you can purchase Pinot Gris, and what it might cost you.

Restaurants - Easily the most expensive place to buy wine, the restaurant offers a cozy atmosphere, sometimes knowledgeable waiters, and comprehensive wine list. For a decent bottle of Pinot Gris, be prepared to pay 30 to 40 dollars or more, depending on how fancy the establishment is. One idea for frugal restaurant dining is to call beforehand and ask if you can bring in your own delicious bottle of Pinot Gris. The restaurant will charge you a nominal “pouring fee”, but you won t have to shell out the big bucks.

Supermarkets - Probably the least expensive place to purchase wine, your neighborhood Safeway or Albertsons offers a variety of Pinot Gris at prices ranging from $7 to $20. Just don t expect too much help from the stockboy when deciding which Pinot Gris would go best with osso buco.

Tasting Rooms - Many wineries have their own tasting rooms with dramatic views and enchanting music geared to put the consumer into a wine buying-trance. If you buy Pinot Gris from the tasting room, however, you are usually buying directly from the winery, and won t get the big discounts that the stores receive. Expect to pay somewhere between 15 to 30 dollars for a good bottle of Pinot Gris.

The Internet - A great place to shop for wine in general, the web offers you some super deals. The upside of web shopping is that you can browse the wine shoppe at 3 AM if you desire. The downside is that every state has their own particular wine laws, and you may have to shop for awhile before you can find someone to ship Pinot Gris to your state. Oh, and you have to pay the shipping costs, and the wine may be exposed to all kinds of elements and hazards on its way to your door.

Wine Festivals - If you live in a reasonably populated area, chances are that you have an annual wine festival within 20 miles or so. These are great places to try a variety of wines by the glass, and mingle amongst large crowds. You will probably be paying close to Tasting Room prices, though, so a bottle of Pinot Gris will run you 12 to 25 dollars.

Wine Shops - Most wine shops have prices that are competitive with those found in the supermarkets. Wine shops also carry a nice variety of wines, but best of all, the owners or workers will often possess valuable knowledge that they will share with you most whole-heartedly if you promise to buy a bottle or two.

About the author: Scott has worked at an Oregon winery for the last four years, and has learned an awful lot about wine, especially Pinot Gris, during that time.

Visit the Pinot Gris Blog at http://www.pinotgris.biz

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Food Supply Issues to Consider
By Lance Winslow

Many organic food gurus and proponents are very much against GM Crops. Personally I am not and I see the companies that do the research as truly leading the way to figuring out how to feed the World. There are food shortages and more people being born every minute. There are also issues with water supplies in many regions running dry and too many people to feed. No water means no agriculture either.

For those against the issues of certain additives used in food processing, I am with you on the getting rid of infiltrated food and some of these additives, but not all. You see, I believe that there are realities on other issues of depleted soil, insecticide (over-use) and some issues in food processing that need to be more scrutinized.

Indeed, I like most understand the potential problems and issues with playing god prematurely with some GM crops and we must keep and eye on this and do more research to insure we get it right.

In fact, I am actually a proponent of GM Crops with due diligence, research and proper understanding of enzymes, RNA, DNA, switches, etc. Most concerned about water issues, pollination and feeding 10 Billion People by 2015 if we have excessive droughts in many regions of the world and continued Wars, tearing apart civilizations.

Well, these are some thoughts for the GM Protestors and that lady in the news who found a worm in her Apple and wanted to sue. I like my Apples, without worms, thank you very much. I certainly hope this article is of interest and that is has propelled thought. The goal is simple to help you in your quest to be the best in 2007. I thank you for reading my many articles on diverse subjects, which interest you.

“Lance Winslow” - If you have innovative thoughts and unique perspectives, come think with Lance http://www.WorldThinkTank.net/. Lance is a guest writer for Our Spokane Magazine in Spokane, Washington

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Alligator Recipes
By David Russo

Alligator in Hot Mustard Sauce

1 pound Florida alligator meat

4 eggs, beaten

1 1/2 cups flour seasoned with

1/2 cup melted butter

salt &amp pepper

Trim all of the fat off the meat and cut it into small medallions. Then tenderize with a meat mallet until very thin. Flour the medallions and submerge them in the beaten eggs. Then quickly saut? them in the butter until light brown on both sides, at which point they are to be drained. Serve with Dijon mustard, lemon wedges and parsley.

Hot Mustard Sauce:

1 cup mayonnaise

1 teaspoon soy sauce

1 tablespoon hot mustard

1 teaspoon lemon juice

Combine ingredients and mix well.

Stewed Alligator

2 onions chopped

1 cup butter

2 cloves garlic, chopped

salt and pepper to taste

4 stalks celery, chopped

1/2 cup green onions, chopped

1 can tomatoes

1/4 cup parsley, minced

1 pound alligator meat, cut in thin strips

Red pepper to taste

Saut? the onions, garlic and celery in the butter until soft, then add tomatoes and let simmer for 20 minutes with the cover on. Add the alligator meat and cook over low heat for about one hour until tender. Add salt, pepper, parsley and red pepper. Serve over cooked rice garnished with green onion.

Gator in Hot Sauce

2 pounds alligator meat, cubed

2 tablespoons Worcestershire sauce

2 cups chopped onions

1/4 teaspoon basil

1/3 cup cooking oil

1 bay leaf

1/2 cup chopped fresh red pepper

6-ounce can sliced mushrooms

1/2 cup chopped celery

1/4 cup chopped shallots

16 ounces can tomato sauce

1/4 cup chopped parsley

16 ounces can tomatoes

1/4 teaspoon oregano

Salt and pepper to taste

Brown the onions in oil, then add the red peppers and celery and saut? till tender. Add tomatoes and sauce, oregano, Worcestershire sauce, basil and bay leaf. Let simmer for 10 minutes and add mushrooms and drained alligator meat. Cover the pan and simmer for about 40 minutes, then add shallots and parsley and cook uncovered for a further 10 minutes. Serve over rice.

Marinate the alligator meat in wine for one hour (optional) before adding the sauce.

David Russo, VMD, PhD
Veterinary Scientist, Gourmet Lover and Amateur Cook
GOURMET MEATS AND SEAFOOD
CONTACT US

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Garlic - The Stinking Rose
By Robert L Hill

Qualities

* Antioxidant
* Antibiotic (most effective broad spectrum antibiotic in existence)
* Antiseptic
* Anti-carcinogen
* Antiviral
* Anti-fungal
* Lowers LDL “bad” cholesterol
* Lowers systolic and diastolic blood pressure
* Natural Mosquito repellent

Historical Precedence

* Mentioned in Sanskrit writings from India dating over 5,000 years old
* Used by ancient Egyptians and Chinese as medicine
* Contained in Ancient Egyptian lore that the slaves who worked on the pyramids would refuse to work if they were not given a head of garlic each day to eat
* Prescribed by Hippocrates, the father of modern medicine, for over 3,000 ailments
* Consumed by Romans to keep them healthy on campaigns
* Used by the famous four French thieves who robbed graves during the Bubonic Plague. It is said that the thieves soaked cloves of garlic in vinegar and ate the cloves and drank the vinegar daily in order to prevent contracting the “Black Death”. Four Thieves Vinegar is still sold in France today
* Utilized by American troops in World War I as an antiseptic in the trenches when the regular medicine was depleted, with reportedly greater success in keeping wounds clean than the standard military issued antiseptic
* Contained as part of Lance Armstrong s recipe for his recovery from cancer

Recent Buzz

* Study by the American Chemical Society (One out of 2,500 recently published)
* Best selling herb in the world

* Proliferation of Allicin (phytochemical in garlic) pills and other garlic supplements

My favorite uses

* Roasted garlic - although cooking garlic is thought to destroy some of the phytochemicals, it tastes so stinking good
* Sauteed garlic - again loses some health benefits, but sometimes you gotta do it
* Raw garlic slices with parsley - who needs coffee? I guarantee this will wake you up, although you may not have many friends if you don t brush your teeth…
* Crushed garlic in olive oil - the best way to activate the phytochemical compounds while not harming the digestive tract (due to olive oil s soothing properties on the stomach)
* Marinated in vinegar - those four thieves were onto something, well except for the whole stealing thing

Warnings for the overzealous

Yes, I know, you are amazed and can t wait to bite into a clove or two yourself. However, from experience, please listen to my warnings.

First, eating a raw clove of garlic is will be harsh on the stomach and should probably not be used for anything but entertainment value. You need to slice it up so that you can handle the smaller quantities.

Second, you can have too much of a good thing. Garlic s antibiotic properties can be found in small quantities. The antibiotics will pass through the system completely within 15 minutes, so it seems like smaller doses throughout the day are better than a ton of garlic all at once. Too much at once will severely irritate your digestive lining and is not recommended.

Third, the allicin inside garlic is a boon to the body but a bane to the breath. Common knowledge. However, did you know that it also seeps through your pores? Yes, that s right ladies and gentlemen, if you eat a couple of cloves of garlic or more, you and all of your friends will be noticing a pungent aroma every time you walk by. Now I m not saying that s bad. Just unique.

Well, that is about all that I know. If anyone else has any interesting facts, or things that I should include, email me. I would love to know about it just for fun, anyway.

I am the owner of http://www.suburbanchef.wordpress.com, a suburban guy s blog guide to food. Or learning about it anyway.

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