From starters to desserts, full colour pictures with zoom capabilities Buy it now for just 59p itunes.apple.com Also available Caribbean Cuisine-itunes.apple.com Italian Cuisine-itunes.apple.com Greek Cuisine-itunes.apple.com
Italian designer Giorgio Armani is bringing a unique dining experience to Manhattan with Armani / Ristorante 5th Avenue (717 Fifth Avenue at 56th Street, 212.207.1902). The restaurant will be located on the top floor of his first US concept store, Armani / 5th Avenue. Lorenzo Viani, of Ristorante Lorenzo in the seaside town of Forte dei Marmi in northern Tuscany, and his team have crafted a menu that translates the distinctive Armani philosophy into authentically Italian cuisine, blending both innovation and tradition. With an emphasis on fresh flavors and balance, Armani / Ristorante 5th Avenue offers both á la carte and vegetarian, fish and meat tasting menus. Viani, known in Italy for his inspired seafood preparations, brings that passion to such dishes as Penne con Calamaretti e Granchio (Penne Pasta Prepared in a Light Fresh Tomato Sauce with Baby Calamaretti and King Crab) and Branzino Selvaggio al Forno con Patate e Coriandoli di Verdure (Oven-Baked Wild Sea Bass with Potatoes and Vegetable Confetti).
Starring: Gabriel Cousens, Debra Secunda Director: Robert Shaman Run Time: 120 minutes Product Description Gabriel Cousens, MD is acknowledged as the world’s leading medical authority on raw-live vegan food (not heated above 120 degrees). This 2 hour DVD is the result of over 30 years of his scientific research. During his lecture, see live-blood cell analysis of pre-cancerous conditions & learn about sugar & the glycemic index of foods: The medical community now recognizes that Candida, type 2 Diabetes, & many other ailments can be reversed with a vegan raw plant-based diet. The gourmet chefs at his Tree of Life Rejuvenation Center offer 1 hour of recipes including flax crackers, nut mylk, pizza, nori rolls, coco-mac porridge, carrot cake, & 2 delicious salads with kale & dandelions. Recipes included in this Dvd • Coco-mac porridge • Nut mylk • Pizza • Nori Rolls • Carrot Cake • Flax Crackers • Kale & Dandelion Salads • Shanti Gold-Cousens’ Challah bread
This as a short clip from the excerpt Raw Vegan DVD Series: The Low-Fat Raw Vegan Cuisine, by Frederic Patenaude. This DVD series will feature low fat raw food recipes, based on the guidelines for the 80-10-10 diet or low-fat cuisine, but explained with Frederic’s familiar and down-to-earth style. Available soon at www.rawvegandvds.com
This as a short clip from the excerpt Raw Vegan DVD Series: The Low-Fat Raw Vegan Cuisine, by Frederic Patenaude. This DVD series will feature low fat raw food recipes, based on the guidelines for the 80-10-10 diet or low-fat cuisine, but explained with Frederic’s familiar and down-to-earth style. Available soon at www.rawvegandvds.com
This as a short clip from the excerpt Raw Vegan DVD Series: The Low-Fat Raw Vegan Cuisine, by Frederic Patenaude. This DVD series will feature low fat raw food recipes, based on the guidelines for the 80-10-10 diet or low-fat cuisine, but explained with Frederic’s familiar and down-to-earth style. Available soon at www.rawvegandvds.com
This as a short clip from the excerpt Raw Vegan DVD Series: The Low-Fat Raw Vegan Cuisine, by Frederic Patenaude. This DVD series will feature low fat raw food recipes, based on the guidelines for the 80-10-10 diet or low-fat cuisine, but explained with Frederic’s familiar and down-to-earth style. Available soon at www.rawvegandvds.com
Can you believe that the independence of Sicily seventh rank in the world when it comes to wine production? Again and again I was forced to strike suggested wines off the list because they are not available in North America, at least not yet. So maybe I should plan a trip to this beautiful island, badges and get local is simply not come to North America, such as Sicily ice cream made from the snows of Mount Etna. Sicilian wine is for food. I still remember to bring a $ 40 bottle of wine to my class a few years ago. Nobody, including myself, was impressed. He did not even finish the bottle, so I had a single, small piece left. I brought home the wine and paired with beef ribs braised. How do you say ooh-la-la in Italian? Caponata Siciliana (eggplant and tomato stew) is great as an appetizer or a side dish. My local supermarket sells a version of so-so, but obviously homemade is best. I have not tried the sweet and sour version that often includes raisins. That’s not my way of eating grapes. The wines recommended for caponata rarely available here, but a game that I liked was the Groom Mezzacorona produced from Teroldego and Lagrein grapes native to the region of Trentino-Alto Adige in northeastern Italy. This is a new wine, much like French Beaujolais Nouveau. It is available for a few weeks after mid-November. Do not make a special purchase, after all we are not talking about a main course. Falsomagro (Roll stuffed with meat) is made with ground beef, steak, and various cuts of pork such as ham and bacon italiano italiano. You may find it difficult to get the ingredients as in the case of many wines recommended. You should be able to find a Valtellina Superiore DOCG that comes from Lombardy. Bollito Misto (mixed boiled meats) is popular in many parts of Italy including Sicily. Each traditional cook and the chef has his own recipe. This is a case in which one can say the more the merrier. One of the many sauces suggested is mostarda di frutta (fruit preserved with spices), and leftovers are delicious. Among couples suggested wines are Barbera D’Alba (Piedmont) and Rosso Piceno (Marche). As in many parts of Italy and, frankly, almost everywhere, spaghetti and pizza are popular. Among the many local versions alla Norma (tomato, fried eggplant, ricotta cheese and basil) is a real favorite. Variations abound, such as ricotta cheese can be raw or cooked. Serve with a Chianti Classico from Tuscany or a wine from Sicily, based on signature grape, Nero d’Avola.
Would you believe that almost half of the production of great wine is made from Sicilian white grapes? Unfortunately, not many of these wines are available in North America, at least not yet. So I am compelled to suggest fine or sometimes just medium white wines coming from other regions of Italy. All the more reason to plan a trip to this great island. Please take my advice, do not go in the summer unless you like heat. If you like anchovies and you like you can go for Crispeddi fritters (anchovy and dill fritters), a dish also contains peperoncino peppers, hot Italian. Recommended wines including Verdicchio dei Castelli di Jesi DOC Marche, a wine often associated with seafood and Vermentino di Sardegna DOC of the island of Sardinia to the northwest of Sicily. Sicily was once part of the Arab world. You can see the Arab influence in many dishes such as couscous with fish (fish stew couscous). Sicilians tend to make couscous with fish such as grouper and red snapper. Unlike North Africans generally prefer vegetables, lamb, or lamb sausage called merguez. Again, a good suggestion is Vermentino di Sardegna DOC but so is Fiano di Avellino DOCG Campania region of southern Italy. I’m a real fan of Fiano, but do not plan to sue me if you are unhappy with it. Involtini di Pesce Spada (swordfish rolls) are quite difficult to prepare, but they are delicious. It goes very well with salmoriglio sauce, an Italian sauce that is not found in many local supermarkets. Once you’ve worked hard on the fish and sauce, will have to be satisfied with the wine. Two options are Greco di Tufo DOCG or its close neighbor, Fiano di Avellino DOCG. Some say he Sarde Con Pasta (pasta with sardines) is the signature dish of Sicily. I’m not so partial to sardines and even less to spend but many Sicilians eat up. If you want to do well, the use Bucatini and cook al dente. This is actually a dish of Sicily and so do not be surprised that the appropriate wines are probably not available here. Your best bet is most likely a DOC Verdicchio di Matelica. If you can not get this wine to try his luck with his cousin Verdicchio dei Castelli di Jesi DOC that most people put lower in the pecking wine (drinking?) Order. For dessert you might want to try Cannoli with Ricotta (Ricotta stuffed rolls) that are available in many Italian pastry shops. Otherwise making is difficult but can be delicious. It is also difficult to find a suitable dessert wine to accompany them. Your best bet is probably Passito Moscato di Pantelleria DOC of the small island of Pantelleria, south of Sicily. In 1971 he became the third wine to be accorded to the DOC classification rather than prestige. You can also try your luck with the once great and now trying to claw their way back Marsala. Take my advice, do not even think about going to a Marsala cooking wine, not even for cooking.
It can be very frustrating when you are trying to follow a recipe, but you do not understand the cooking terms used. Sometimes even instructions on a packet of pasta can confuse – what cook until al dente mean? So let’s take a look at some basic cooking terms and language used in recipes: “Al dente – This term is often used with pasta and literally means” to the tooth / bite. ” Boil the pasta until is tender but still has some effect, for more information, visit www. Apple recipes. Com not soggy and falling apart. Packet pasta usually takes 5-10 minutes in boiling water. Baste – This term is often used when roasting chicken or cooking meat in a marinade. You will have regular “baste” the meat with the juice or sauce to keep it moist. You can use a spoon to spoon the juices or sauce on meat or You can use a syringe, which is a bit like a syringe or bulb. Beat – A term often used in cooking or baking. You may be instructed to beat and egg – simply from an egg in a bowl and beat (stir rapidly) with a fork or whisk to combine yolk and white. In recipes for pie, for more information, visit www. groundbeef kitchen. com may be ordered to beat margarine and sugar – use of an electric mixer or blender for ease. Blanch – A recipe may call for bleaching plant. This simply means that immerse them in boiling water for one minute. Chop – self explanatory but use a good sharp knife and try to cut vegetables, etc. so that bits are uniform in size and thickness. Onions often have to be finely chopped to chop them as small as possible. Cream – Cake recipes often instruct you to cream butter or margarine with sugar. Beat together, either with a wooden spoon or electric mixer until well combined and the mixture has turned a paler color. Dice – If you are instructed to dice meat or vegetables, this means you must cut into uniform squares. Steak – This word can be used as a noun or a verb. A steak is a good quality piece of meat that has been “filleted”, had removed the bones. If a recipe calls for a piece of steak or fish, it means that you need to remove the bones. This is complicated to buy beef and steak or ask your butcher or fishmonger to do it for you. Fold – Cake recipes often tell you to fold in the flour after creaming the margarine and sugar and adding eggs. Add the flour little by little over time using a metal spoon and a figure of eight movement to “fold” the flour into the mixture, keeping the air added by creaming or beating. Juliana – This term is used with vegetables. Julienne carrots are carrots that are cut into strips or strips. Marinate – To cover a piece of meat or fish in a sauce usually overnight or for several hours in refrigerator. The meat will take on the flavors of the sauce. Pare – Remove the skin from fruit or vegetables. Peel – Peel fruit, vegetables or shrimp. Poach – To cook in liquid form. Poached eggs are cooked in boiling water and poached fish is often cooked in hot milk. Puree – For the vegetable or fruit puree is mixed until it is as soft as baby food. Use an electric blender. Skip – You can skip this means vegetables and fry in hot oil over high heat for a short period of time. Season – to taste with salt and pepper. Simmer – This term is often used with sauces or recipes like curry or chili. It means carrying a sauce to a boil, then reduce to a level where the sauce is bubbling but not boiling. Stiff peaks – If you are instructed to whipping cream and egg whites until stiff peaks form, then you need to whisk or beat until mixture forms peaks that do not collapse, and even I could turn the cup upside down, without the mixture immediately falling out. Fry – To fry is to cook the meat or vegetables in a wok to high temperatures. Fry releases can be found in supermarkets and all you have to do is to fry briefly in hot oil in a wok, add sauce or spices and serve with noodles or rice. Bata – Use an electric mixer or whisk to beat something like cream.
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