Difference between revisions of "Category:Wine and Gourmet Foods"

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*[http://www.3men.com/what_spices_to_use.htm What Spices To Use]
 
*[http://www.3men.com/what_spices_to_use.htm What Spices To Use]
 
*[http://allrecipes.com/ Allrecipes] — has more than 40,000 free recipes
 
*[http://allrecipes.com/ Allrecipes] — has more than 40,000 free recipes
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*[http://en.wikibooks.org/wiki/Cookbook:Cuisine_of_France Wikibooks:Cookbook:Cuisine of France]
  
 
[[Category:Hobbies]]
 
[[Category:Hobbies]]

Revision as of 04:42, 1 May 2008

I love fine wines and gourmet foods. I spoil myself from time-to-time on some of the finest in these categories. I have tasted some of the finest wines in the world (including a 1990 Cabernet Sauvignon by Château Lafite-Rothschild). I like getting my friends and family together for "wine and cheese" nights. Of course, I also enjoy having a nice red while reading a good book.

Examples

Below are some examples of what I mean. I have tried most of this wine and food in the country it was produced. That is, during my World Travels. I was introduced to most of this food by the nationals, who later became good friends. They also taught me the "right" way to prepare and consume it.

Wines

  • Wine (strictly red)

Hors d'œuvre / Antipasto

  • Cheeses / fromage
  • Truffles (black or white) and other champignon
  • Crudités
    • Olives
    • Asparagus
    • Capers
  • Meats
    • Prosciutto (Italian), Kraški pršut (Slovenian), and Jamón serrano / Jamón ibérico (Spain)
    • Pâté de foie gras
    • Choucroute garnie
    • Kransky
    • Botifarra
    • Chorizo / chouriço
    • Fuet / fuet de Vic
    • Sobrassada (w/mè rostit, porcella rostida)
    • Rajo
    • Bindenfleisch / Bünderfleisch / Bresaola / Cecina (Cecina de León)
  • Caviar (specifically from either the Black Sea or the Caspian Sea)
  • Bread (the richer the better)
    • Bruschetta (Classica and al Pomodoro) / Fettunta / Pa amb tomàquet
    • Ciabatta
    • Fougasse
    • Canapé / Tartine
    • Croque-monsieur
  • Salads
    • Insalata Caprese
  • Misc.
    • Lots of olive oil (extra-virgin; e.g. Arbequina)
    • Basil (including pesto alla genovese)
    • Mozzarella (di Bufala Campana or fior di latte)
    • Vichyssoise and Gazpacho
    • Ratatouille / kapunata / escalivada / tumbet / samfaina
    • Allioli / Le Grand Aïoli / aillade
    • Aceitunas
    • Paella
    • Paprika (Erős / Különleges / Édes csemege / etc.)
  • Desserts
    • Pesche col Vino Chianti
    • Crème brûlée / Crema catalana
    • Turos taska

Salsa garden

  • Tomatoes, Tomatillos, Onion, Garlic, Peppers and Chilies, and Herbs
    • Example: Beefsteak Tomato, Brandywine Tomato, Hampson Tomato, Tomatillo, Cayenne Long Red, Anaheim Chile, Jalapeno, Serrano, White Sweet Spanish Onions, Utah Yellow Sweet Spanish Onions, Walla-Walla, and Cilantro.

Hungarian

  • Rántotthús / bécsi szelet
  • Gulyás (aka goulash; good with gnocchi) / gulyásleves
  • Pörkölt
  • Töltött káposzta (stuffed cabbage) / töltött paprika
  • Savanyu kaposzta
  • Palacsinta / hortobágy palacsinta (good with tejföl sauce)
  • Lángos
  • Lecsó / lecsókolbász
  • Hideg meggyleves
  • Trappista cheese

External links

Recipes / Cookbooks

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