Archive for April, 2009

« Older Entries

White Wine Pairings

Friday, April 24th, 2009

 By Sheryl Racey, Vintner’s Cellar of Royal Oak

  

Spring is finally here and for some wine lovers you may be making the switch over to white wines shortly.  Here are some useful varietal pairing suggestions.

 

Riesling

Cheese Pairing – Blue Cheese 

This is a semi-sweet white with a light delicate fruity aroma and a fresh crisp finish.  Pair this spicy asian cuisine, summer salads or fresh fruit.

Pinot Grigio

Cheese Pairing – Light Goat Cheese

Light and crisp, this wine has a delicate bouquet of honey and herbs.  Dry on the palate with hints of citrus and melon.  Pair this with light fish, oysters, pastas, chicken and veal.

Chenin Blanc

Cheese Pairing – Camembert

Light, producing flavors from apple, melon, lime & pear with a hint of vanilla & honey.  Pair this wine with a blackened fish for a great balance of flavors.

Sauvignon Blanc

Cheese Pairing – Gruyere

Unique blend of earthy, herbal and fruity aromas that can be lightly oaked.  Very clean, crisp everyday drinking wine.  Pair with delicately flavored foods or slightly acidic dishes.  Goes well with citrus and vinaigrette sauces.

Chardonnay

Cheese Pairing – Mild Cheddar

A well balanced wine with soft buttery and vanilla flavors.  Enjoy this with full flavored dishes that have been sautéed, grilled or roasted.

What wine should I cook with?

The answer to this is simple….ONLY cook with wine that you would drink!!!!  If there’s a wine in your cabinet that you are not fond of drinking, most likely you would not want to add that to your recipe.  Just stick with wines you enjoy and you cannot go wrong!

Stop by and try our take on each of these wines
Simply White – Sauvignon Blanc
Belle Luna – Chenin Blanc
Gris Gris – Pinot Grigio
Woodward White – Riesling
Down Under – Chardonnay
 
Learn more by visiting Vintner’s Cellar of Royal Oak or by taking a Culinary Escapes Food tour of Royal Oak.
vintner_logo

 

Tags: , ,
Posted in Culinary Escapes Kitchen | 1 Comment »

The Regality of Cinnamon

Thursday, April 23rd, 2009

by Marq Blanks, Food Tour Guide

Most people don’t realize that the cinnamon in their breakfast pastry is actually from the bark of a species of evergreen tree. Another little known fact is that this spice dates back to antiquity, mentioned in old Egyptian scrolls and Old Testament text. It was once so prized that it was often used as a gift for royalty. Most people probably don’t equate the aromatic sticks tied onto their holiday wreaths as the regal gifts of kings.

Of the common herbs and spices, cinnamon is the only regal offering that has been used for so many reasons, such as:

· a burial spice

· a perfume

· an aromatic as incense

· as a culinary flavoring

· as a medicinal remedy

This pungent and heated taste and scent is cherished in both culinary delights and perfume essences. Cinnamon sticks are bark from the tree that has been pounded, macerated in sea water and left to dry and age. It is sold in sticks, powdered and as oil. Portuguese traders brought the spice back with them from Ceylon. The Dutch East India Company is responsible for cinnamon cultivation and expanding its export all over the world. Currently, Sri Lanka is the world’s leading cinnamon producer, providing over 90% over the cinnamon sticks sold around the world.

Cinnamon versus cassia

Ceylon cinnamon is often confused with cassia, which is darker, denser and woodier in texture than true Ceylon cinnamon. Additionally, cassia contains a substance, coumarin, which is moderately toxic and dangerous if consumed in quantity. True Ceylon cinnamon sticks, due to their much lower concentration of essential oils, contain legible amounts of this toxic substance. Therefore deemed safer for repeated ingestion, there has never been a health advisory issued on Ceylon cinnamon.

Mexico is the leading importer of cinnamon in the world today. Commonly used in Mexico and the United States as a dessert spice, it is used to flavor lamb and poultry dishes in the Middle East. Many stew dishes and Persian culinary specialties require cinnamon for the pungent bite. Cinnamon sticks are also used in many pickling spice combinations, again to add a layer of pungency to the solution. Often added to both hot and cold beverages, cinnamon sticks add a spark to coffees, teas and hot chocolate.

Medicinal cinnamon

Due to its antimicrobial properties, cinnamon has often been sought after as a medicinal remedy for colds and to aid in digestion. Several studies have found a positive effect of cinnamon in treating type II diabetes and insulin resistance. For many years, cinnamon has been added to mouthwashes and breath mints to stave off oral odor. It has also been used as a poultice for minimizing toothache pain. The scent of cinnamon is a common additive in olfactory therapeutics such as candles, incense and aromatherapy oils.

Records dating back to 2000BC depict cinnamon as being prized for its aroma and pungent flavor. The regality of cinnamon as a gift of kings continues on in its continual use for adorning Christmas packages, gifts, wreaths and trees. The scent of cinnamon is pungent, heady and often alluring. It continues to be one of the most popular spices used by many cultures in many ways.

Continue on your journey through the world of common herbs and spices by joining us on one of our guided walking food tours or by visiting www.culinary-escapes.com to explore more culinary wonders.

 

Culinary Escapes Staff

Culinary Escapes, LLC - Unique Food Tours of Metro Detroit

www.culinary-escapes.com

Tags: , ,
Posted in Culinary Escapes Kitchen | No Comments »

Vanilla the Comforting Bean

Thursday, April 23rd, 2009

by Marq Blanks, Food Tour Guide

The valued vanilla bean originated in the Veracruz region of Mexicoand was introduced to the world by the Spanish explorers who brought it back with them from the new world. According to old Mexican mythology, the blood that was shed by the Princess Xanat and her lover caused the vanilla orchid to spring forth from the ground. Perhaps this myth is what led women in the 1930s to use a dab of vanilla behind their ears as a scent for attracting men. Undoubtedly, the calming scent of this world beloved aromatic is sought after for its soothing and smooth touch on the palette as well as for your olfactory senses.

What makes vanilla so endearing?

Of all the common herbs and spices available today, it is the reassuring scent of vanilla that speaks of homey kitchens and invites warm memories of oven baked cookies. The name of this wonderful flavoring comes from the Spanish word for “little pod”, which if you’ve ever seen the bean, the name is justified. When the pod is split with a sharp knife, the inner pulp and seeds hold the flavor that is sought. Many gourmet chefs will use nothing less than the actual insides of the whole vanilla bean. They disregard extract as an abomination of the true essence of the vanilla orchid. Those small, dark flecks seen in premium French vanilla ice cream are from the inside of the pod.

Healthy, good vanilla beans require an excessive amount of labor to produce, which is probably the basis for the actual beans being one of the most expensive flavorings, second only to saffron. The term “French vanilla” does not refer to a type of bean, but rather to a process using the insides of the pod. Currently, the tender vanilla orchid is cultivated in Madagascar, Indonesia, and the Caribbean, in South America and in Mexico. The most sought after strain is the planifolia strain produced in the Madagascar region. Also known as “Madagascar Bourbon Vanilla”, it is reputed to have a sweeter, more intense aroma and flavor than the other strains.

According to old medicinal writings, vanilla has long been considered an aphrodisiac and as a way to bring down fevers. Neither of these claims has ever been studied or proven to have any basis in fact. The aphrodisiac qualities may have stemmed from the Mexican mythological history discussed earlier.

Vanillin, the vanilla imposter

The culinary uses for the vanilla bean abound. Because of the expense, artificial vanilla products, such as vanillin have been used in everything from baked goods to custards. In a variety of taste tests, the only culinary delight where the two could be differentiated was in ice cream, where the natural vanilla was consistently selected as having the best flavor. Regardless of the tests, culinary purists wouldn’t dream of using an artificial vanilla product, especially in fine pastries, chocolates and other desserts. Besides the whole bean, vanilla comes in a powdered form (used for flavoring sugar and starches) and in extract (combined with alcohol).

To explore further into the world of common herbs and spices, revisit www.culinary-escapes.com often or join us on one of our culinary walking tours.

Restaurant Tours of Detroit

 

Culinary Escapes Staff

Culinary Escapes, LLC - Unique Food Tours of Metro Detroit

www.culinary-escapes.com

Tags: , ,
Posted in Culinary Escapes Kitchen | No Comments »

Quiche (Crustless)

Thursday, April 23rd, 2009

Here is another easy recipe I love to make for breakfast… or lunch… or dinner… Well you get the idea!  You can replace the veggies and meat with precooked items of your choice.

Key ingredients to remember are italicized

Serves 3-4 people

Ingredients

6 large eggs, beaten
1 1/2 cups heavy cream
1 cup chopped fresh baby spinach
2 green onion shoots
1 pound bacon, cooked and crumbled 
1 1/2 cups of shredded cheese( we suggest 3/4 cups of swiss and 3/4 cups mild cheddar)
6  4oz ramikins
salt and pepper

Directions

1. Preheat the oven to 375°.  (As this is a temperature sensitive dish and ovens can vary widely in temperature as they cycle on and off, I usually add some mass to the bottom rack like pizza stone to help regulate the temperature.)

2.  Combine the eggs, cream, salt, and pepper.

3. Layer the spinach, bacon, and cheese in the bottom of the ramikins, then pour the quich mixture on top.

4. Bake for 35 to 45 minutes. Serve immediately.

 

Culinary Escapes Staff

Culinary Escapes, LLC - Unique Food Tours of Metro Detroit

www.culinary-escapes.com

Tags: , , ,
Posted in Recipes | No Comments »

« Older Entries