I love love love these recipes. Yes, the videos are in Spanish...and the cook's accent is quite difficult to understand if you are not used to it ;) BUT! The videos are very easy to follow...cooking has no language barriers right?
Sauvignon Blanc has been used for generations in France, and came to California in 1878. In the US it is sometimes called "Fumé Blanc", a name first coined by Robert Mondavi to play up its smoky flavors. The sales of the wine under this new name now exceed sales under the original name. New Zealand is now known as one of the top producers of sauvignon blanc.
Sauvignon Blanc has pronounced flavors of a herbal variety, with grassy and apple flavors, plus olive and a soft, smoky flavor. They can be anything from sweet to dry, but are typically very light. Sauvignon blancs tend to be crisp and acidic, helping the wine cut through heavy food flavors. It pairs well with thick sauces and stews.
Sauvignon blanc should be served at around 52F and should be drunk within a few years.
Chardonnay is a relatively light white wine that, depending on where you get it from, can be buttery, oaky, minerally, fruity, or any combination of the above. The only way to know which a given Chardonnay is is to either hope the label / website tells you, or to learn about the region it comes from and hope it's a typical wine for that region.
Main Dishes Chicken with cream sauce Pork with cream sauce Shrimp with cream sauce Caribbean cuisine
Desserts mango, pineapple, honeydew
In general, avoid tomato based dishes - the sharp acidity of the tomato doesn't go well with the buttery flavors in a Chardonnay. Chardonnay is a light white wine, so things like steaks and game will overwhelm the flavor. The light, fruity flavors of Caribbean cooking go well.
Make sure you serve the Chardonnay COOL at around 55F - i.e. not the fridge temperature coldness. If the Chardonnay is too cold, you lose all of its fruity flavors.
Created in the region of Naples, Provolone is one of the most famous pasta filatas. Unequaled with the aperitif, it acquires character with time and develops a very pleasant robustness.
Category: firm cheese (pressed and cooked cheese, pasta filata, interior-ripened).
Appearance and texture: sold in huge pear shapes or in balls (Provolette) or like sausages; very thin crust of a cream to light yellow colour, often covered with wax; white to cream or straw body colour; firm and fibrous texture.
Aroma: slightly fermented milk aroma.
Taste: slightly fermented milk taste, ranging from mild to medium to sharp.
Attributes: it melts and browns at high temperatures.
Varieties: mild; medium; sharp; smoked.
How to enjoy it?: Provolone literally steals the show with cocktails. With an antipasto, it is also delicious with pickles, olives, deli meats and some wedges of melon. With time, Provolone acquires strength and becomes an excellent cheese to grate on pizza, pasta and soups.In a tasting, you will appreciate its unique qualities by enjoying it with a good red wine.
Storage: About 2 weeks if it’s mild; from 3 to 4 weeks if it’s sharp.
Esrom is a semi-firm cheese made from partially skim raw cow's milk. Starter and Rennet are added to the milk, then the curd is cut, stirred, drained and warmed. The cheese is place into moulds and lightly pressed. The surface is then salted and rubbed with a bacteria, then aged for 10 to 12 weeks. The cheese's rind is washed during aging.
The rind ends up thin, hard and orange, feeling almost greasy. Inside, the cheese is light-yellow and semi-firm; its texture is pliable, making it easy to slice. There are small holes throughout the cheese inside.
The cheese has a strong odour, but the taste is actually mild.
The cheese is available in different fat contents, ranging from 22.5% to 60% and in different flavours such as garlic and pepper.
Well wrapped and kept in a cool place, Esrom will keep for a couple of weeks.
Try it melted on a slice of bread with a touch of olive oil and black pepper. Delicious!
2 boneless, skinless chicken breast halves, each about 6 oz.
Salt and freshly ground pepper, to taste
1/2 cup mayonnaise, plus more for serving
2 tsp. fresh lemon juice
2 celery stalks, thinly sliced
3 green onions, white portion only
20 thin slices sandwich bread
Put the chicken breasts in a small fry pan and add cold water to cover. Season lightly with salt and pepper. Bring to a boil over high heat, reduce the heat to medium and simmer until the chicken is opaque throughout, 7 to 10 minutes. Using a slotted spoon, transfer the chicken to a plate and let cool. Using your fingers or 2 forks, pull the chicken into shreds.
In a bowl, whisk together the 1/2 cup mayonnaise, the lemon juice, celery and green onions until blended and smooth. Fold in the chicken.
Trim the crusts from the bread slices. Spread each of the slices with mayonnaise. Divide the chicken mixture among 10 of the slices. Put the remaining bread slices on top and press gently. Cut each sandwich in half on the diagonal. Arrange the sandwiches on a platter and serve immediately. Makes 10 sandwiches.
Chicken Noodle Soup
4 small Skinless Chicken Breasts, diced 2 pints boiling Water 2-3 Chicken Stock cubes 1 medium Onion, chopped Black Pepper 2 teaspoons Dried Parsley or handful of Fresh Parsley, chopped 2 1/3 oz. your favourite Noodles
Put the stock cubes into a med-large heavy bottomed saucepan. Boil the kettle and pour boiled water over the stock cubes - stir well. Add the chicken, onion and seasonings. Bring to the boil and reduce the heat to a simmer. Cook for around 30-35 minutes or until the chicken is tender. Stir in the noodles, leave for 5 minutes and serve. (Serves 5)
Local seasonal foods are tastier, fresher and more nutritious. Why? It’s because the produce has been harvested in the last fews days and has only travelled a short distance to market. This means less packaging, processing and refrigeration. All good for the environment (no flying in food from all corners of the planet)and your health.
Here is a list of fruits and veggies that are in season for November: