Learning to Cook and Other Things

ASIAGO d'ALLEVO The name Asiago was previously classified as a trade name, in December 1978 but was recognized as a name of origin. This cheese is ewe's milk cheese made in the foothills of the Dolomites although now it is made almost entirely from cow's milk in the provinces of Vincenza and Trento and parts of Padua and Treviso . Asiago is a pressed cooked cheese that produces a firm,strong table cheese after two to six months. Cheeses ripened for longer periods are used purely for grating and Asiago d'Allevo is renowned as an extra strong cheese and used as table cheese. BEL PAESE (Beautiful Country) A mild, white creamy cheese made from cow's milk and one of the most popular cheeses in modern day history. Made in Melzo in Lombardi, the Northern part of Italy . Bel Paese is matured and ripened for about 50 days and contains 48%-50% fat in dry matter. It can be used to replace mozzarella in cooking. BURRINI A specialty cheese from Puglia and Calabr

I can only dream of these cheeses from my dream country, Italy. In the first place, my illness does not allow me to eat a lot of cheese. Aaargghh. But I can cheat can't I? I relish and salivate just thinking about it and even without the accompanying wines. STRACCHINO A fresh, cow's-milk cheese from Italy's Lombardy region. Stracchino contains about 50 percent milk fat. Its flavor is mild and delicate - similar to but slightly more acidic than CREAM CHEESE. Stracchino Crescenza has a somewhat higher milk fat content, which results in a slightly creamier texture. TALEGGIO Hails from Italy's Lombardy region. It is rich (48 percent fat), semisoft cheese made from whole cow's m ilk. Its flavor can range from mild to pungent, depending on its age. When young, Taleggio's color is pale yellow and its texture semisoft. As it ages it darkens to deep yellow and becomes rather runny. Taleggio is sold in flat blocks or cylinders and is covered either with a wax coating or

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

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

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

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

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 dessert.fwh246@gmail.com with the following information: 1. Blog Name 2. Blog Address 3. Blog Description plus write a post regar