That's Greek (wine) to me

Greek Wines MACEDONIA produces the most well-loved Greek brusco wine (robust red). Naoussa is the best example AmYndeon made from the same grape is a light red and can also be a pleasant still or sparkling rose. XinOmavro combined with the NegOska variety-another Macedonian native - makes GoumEnissa , a meaty red. NegOska produces a soft red . Chalkidiki of the central peninsula produce the Cotes de Meliton wines, both white and red, from a combination of French (Cabernet Sauvignon and Franc) and Greek varieties. The secluded monastic community of Mount Athos , the monks, have been producing wines since the Byzantine times, and still cultivate both white and red wine-producing grapes. Visitors can explore Macedonia , a wonderful and less known area, following the Wine Roads . EPIRUS in Northwestern Greece is on this most isolated mountainous region ZItsa , a lively, fresh fruity sparkling white is produced from the DebIna variety. In the same region, KatOi

Beware the Greeks bearing cheese gifts

Some of the best Greek cheeses “Greek cheeses are generally made from sheep's or goat's milk. If cow's milk is used in industrial production it must be mixed with one of these other two milks, since the substitution of cow's milk does not fulfill the time-honoured requirements of flavour and colour.“Among these cheeses are: FETA which means “slice”, has been produced since the time of Hippocrates. Ancient production methods are still followed with the milk stored in leather bags until it curds. Feta is traditionally made from goat or sheep's milk and is stored in barrels of brine. Most feta comes from mountainous areas. Greeks eat feta in different ways. It is used in salads (greek salad - horiatiki), baked in pies, crumbled on omelettes or even stuffed into fish. Probably the most favourite way to eat feta is to lay a thick slab on a plate, pour some olive oil and a pinch of oregano on top. How Made: once the milk forms, it is heated over fire and then

French Cheese and Wine Partners

I have always been curious about the various cheeses produced the world over. For starter, I found the following on some of the best Cheeses from France . Watch out for my other research finds on cheeses from Italy, Switzerland, Greece, and the rest of other cheese producers of the world. AISY CENDRE’ was created by the same people who saved the Epoisses cheese from oblivion after World War Two: Fromagerie Berthaut. They discovered that cheese buried in ashes had nutty flavor. How Made: Usually, a young Epoisses cheese is sued. The cheese is salted and washed with Marc de Bourgogne then buried in oak ashes for one month. The result is the Aisy Cendré. Strong in taste and has hazelnut and walnut flavor. Great with: Bourgogne Red wine BEAUFORT was already known during the time of the Romans and was named after a small rural town in the French Alps. Beaufort cheeses come in three versions, Beaufort, Beaufort d’été (summer Beaufort) and Beaufort d’Alpage (in the Alps mount

Cheating aside on Valentine's Day Cooking

As in many other 'special days', we are staying home today. It's been a while since we went out on Feb 14. The reason? Too many people, lots of traffic and the air smells of gross commercialization. It can be annoying. Is this the result of aging? Not really. But isn't it that Valentines Day is really a Hallmark Card invention? I am not a cynic. Promise. :-) Because I am hypertensive, most dishes I cook are for the rest of my family. If I master enough gall to cheat myself, I eat unabashedly. Sigh. Cheating aside, this is what I imagine we'll have on the dinner table tonight: Red Wine - Chateau Cheval Blanc 2003 Saint-Emilion Bordeaux Red Blends Wine crab cakes as appetizer onion soup green salad with french dressing fillet mignon fresh ma ngoes as dessert Savor my own concoctions Crab Cake Appetizer 3 table spoons chopped parsley 1/2 teaspoon dijon mustard 1 teaspoon Worcestershire sauce 2 large eggs, beaten 1 teaspoon fresh lemon juice 1 pound cooked cra

MondoFood - The Network To Hang Out with Your Blogger Friends

Would you like to join a network to provide better exposure to your food blog? Then MondoFood is the place to be. What exactly is MondoFood? MondoFood is sort of the new “link exchange” programs for food blogs. The biggest difference is that all sites who participate benefit from the added exposure by getting displayed on another member’s site. It is one of the best ways to gain new readers and repeat visitors for your website or blog. What are the requirements to join? Your site MUST be food related. It doesn’t even really have to be a blog (though it would make more sense, if it is, right?) Blog topics can include: food recipes, cooking tips, food or restaurant, cookbook or , online food magazine reviews. Or, perhaps, sites with pretty pictures of food. These are acceptable too. In order to join just send them an e-mail at with the following information: 1. Blog Name 2. Blog Address 3. Blog Description plus write a post regar

Food and other Things You May Not Know about the Chinese New Year

Chinese New Year Food Traditional Chinese New Year Food is a symbol of prosperity, good luck, health and long life for everyone at the table. Each and every food, either by its appearance or the pronunciation of its name, symbolizes age old Chinese beliefs. Traditional Chinese New Year Food like dumplings, spring Rolls, ch icken or may be a whole fish wishes good things for the coming year. Given below are some of the Traditional Chinese New Year. Chinese are known to be an ardent lover of food, especially good food. Whenever some one talks about the Chinese food then only few things like fried rice and chicken balls come to our minds. But there is a lot more to the Chinese food than these few things known to us. You can find a whole lot of different varieties of Chinese dishes ranging from region to region. "Eating is the utmost important part of life", the great Confucius once uttered these words. Chinese people have been influenced by these words to a great extent. May be

Ragù alla bolognese (Bolognese sauce)

"A ragu Bolognese style is a meat sauce that is slow simmered for at least an hour to develop a complex flavor and proper thickness. Cooking the ragu in a heavy-duty enamel or similar pot will hold the heat steady and help to give a velvety texture to the ragu. Bolognese ragu is a classic sauce for lasagne and tagliatelle. The sauce also freezes beautifully. Bolognese sauce (ragù alla bolognese in Italian) is a meat- and tomato-based pasta sauce originating in Bologna , Italy . It is typically made by simmering ground meat in tomato sauce, white wine, and stock for a long time (often upward of four hours), so that the meat softens and begins to break down into the liquid medium. The original sauce is not done with minced meat; instead, whole meat, usually beef or veal, is chopped with a knife. Spaghetti alla Bolognese, or spaghetti bolognese which is sometimes further shortened to spag bol, is a dish invented outside of Italy consisting of spaghetti with a meat sauce. In Italy