Father's Day BBQs, Graduation Parties, and Anniversary Celebrations

Savor the warm weather and summer celebrations—Father's Day, graduation parties, and wedding anniversaries—with flavorful, globally inspired outdoor barbecues. Tap into your grill's full culinary potential for chic, yet casual events that everyone will enjoy. Photo courtesy Baume & Mercier

Turn your grill area into a versatile outdoor kitchen, from upgraded burgers and franks to Mediterranean-style barbecues. Keep the seating plan simple—picnic tables or small tables and chairs—where friends and family can gather to catch up, reminisce, and snack on dishes hot off the grill, or take a break with chilled drinks after playing lawn sports.

Give dad a break from manning the grill on Father's Day and show him you've learned a thing or two about BBQing from him. For a backyard spin on classic surf-and-turf, grill steaks with savory shrimp-and-vegetable skewers. Show your mastery for charring by letting the steaks become room temperature before they hit the heat. Prepare a few fresh salads beforehand, like a green and yellow bean salad with ricotta salata, and grill some asparagus and endive as smoky side dishes. For drinks, have a selection of chilled whites, rosés, and a few summery reds, like berry-driven zinfandels. In the yard, set up a few lawn games, like bocce, horseshoes, and croquet. Before serving dessert, give dad a special tribute with a short speech about how much he means to you. A watch, like the modern Clifton or the sporty Capeland from Baume & Mercier, is the perfect gift to celebrate being a father. Infused with contemporary elements, yet still iconic, these are great picks for a man who doesn't own dad jeans.

Graduating from college is a major achievement and the first step toward attaining future career goals and dream jobs. Give your grad a watch that will remind him or her of all their hard work—final exams, thesis papers, presentations—and inspire them to always look forward—first business cards, promotions, new jobs. For her, a watch from Baume & Mercier's Linea Collection, with an interchangeable double-wrap strap will get her classic style noticed while adding a dash of individuality. For him, a watch from Baume & Mercier's Classima collection shows ambition and C-level potential for any recent grad. For a memorable graduation day celebration, decorate with whimsical picnic elements, like gingham napkins and wicker baskets filled with flowers. Grill up burgers and hotdogs paired with regional craft beers. Instead of store-bought franks, opt for ones from your local butcher and get creative with your condiments, like bahn mi-inspired spicy mayo. For a crowd-pleasing twist on corn on the cob, blister corn, then rub it with a lime wedge and sprinkle it with chili powder, salt, and Cotija cheese.

Channel romance and celebrate a special wedding anniversary with a late-afternoon outdoor party that lingers well past twilight. String up small lights and place lanterns and candles around the yard, along with freshly cut fragrant flowers and a few potted plants of citronella and marigolds to keep the mosquitos away. For the barbecue, take inspiration from Mediterranean grill specialties, like whole fish easily prepared using a basket, chicken pieces, and lamb chops—that all pair fantastically with old-world bottles of wine and creative, citrusy cocktails. Offer a selection of fresh salads, like an Israeli couscous and tomato salad with arugula pesto, a beet salad with pecorino, and a refreshing Greek salad. Celebrate the anniversary by giving the gift of his-and-her watches, a symbolic token capturing a couple's harmonious past, present, and future together. The Hampton collection from Baume & Mercier represents a marriage of Art Deco design and elegant details ideal for the occasion.

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La poutine canadese

La poutine è una tra le ricette più famose del Canada, una sorta di piatto nazionale che è originario del Quebec, ma che viene servito sulle tavole anche degli stati anglofoni. Si tratta di una decisamente calorica e “pesantuccia”, ma la verità è che i canadesi la amano molto, e a ragione, perché è veramente gustosa. L’ho gradito anch’io durante il mio viaggio in Canada, così come ho apprezzato i meravigliosi paesaggi del paese nordamericano, ma non sono da meno città come Québec City, Montreal, Toronto, Ottawa. Sono state due settimane molto intense quelle che ho trascorso al di là dell’oceano e che, da mesi stavo preparando con grande cura per riuscire a stendere un itinerario che mi portasse a toccare i luoghi più interessanti di questo grande paese. Il turismo fai da te è senza dubbio impegnativo perché ci si deve occupare di ogni particolare e, nella pianificazione della mia vacanza, mi sono anche preoccupato di stipulare un’assicurazione sanitaria per il Canada in un ottimo sito online. Ora, però, torniamo a occuparci della squisita poutine, che è anche stata inserita anche tra i piatti serviti in una celebre catena di fast food, a riprova del fatto che oltreoceano è un piatto quanto mai gradito. Le sue origini sono piuttosto recenti, pare infatti che sia nata nel 1957 in un ristorante di Warwick, piccola cittadina del Québec. Nel settembre di quell’anno, un cliente entrato nel Lutin Qui Rit, il piccolo locale di proprieta di monsieur Fernand Lachance, ordinò delle patate fritte con del gravy e dei cheese curds. Monsieur Lachance, stupito, pare che abbia esclamato “ça va faire une maudite poutine”, cioè “farò un maledetto casino” e il piatto ha mutuato il suo nome dalla sua esclamazione. Il cliente in realtà desiderava che le patate fossero arricchite con dei cubetti di formaggio locale (cheese curds) e una salsa preparata con il brodo di carne (il gravy).

ecco l’aspetto di una Poutine Canadese

A dire il vero c’è anche un altro racconto sulla nascita della poutine ed è ambientato nel 1964 nel Le Roy Jucep, il ristorante di monsieur Jean Paul Roy, che afferma di aver inventato lui stesso il gravy e di aver offerto ai propri clienti dei cheese curds per insaporire il piatto. Dispute a parte, ecco però la ricetta della poutine. Ingredienti: 300 g. di patate fritte surgelate tagliate a bastoncino “alla francese” 100 g. di cubetti di formaggio “cheese curds” olio per friggere Per la salsa occorrono: 250 ml. di brodo di carne 50 g. di burro 50 g. di farina sale e pepe Preparazione Portate il brodo a bollore, quindi aggiungete il burro e la farina e mescolate per amalgamare bene e continuate la cottura a fuoco lento per 30 minuti. Nel frattempo friggete le patate e disponetele nel piatto di portata a strati, alternandole con i cubetti di formaggio. Versate infine la vostra salsa gravy e servite.   Diritti immagine:  flickr, by yuri long, cc-by 2.0

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Dark Chocolate Escape

Create your own perfect moment with the richness of slow-melting dark chocolate paired with a wine specially selected to enhance its nuanced flavors

Just one sublime moment of indulgence is all it takes to make an ordinary day great, or to put a memorable end cap on a special evening. And when you pair a fine dark chocolate with a wine that brings out its complex range of flavors, a perfect moment of harmonious tastes is exactly what you create. INTENSE DARK is a line of exquisite dark chocolates from the master chocolatiers at Ghirardelli. Made with a high cacao content, these decadent bars are luxuriously deep and velvety, with a rich, glossy sheen. Infused with superior-quality ingredients that add another level of flavor and texture, they’re perfect for enjoying alongside fine wines and spirits, and a diverse array of other complementary foods.

Try Intense Dark Twilight Delight®, which contains 72% cacao dark chocolate and showcases notes of mocha, blackberry and dark cherry, with a Cabernet Sauvignon or a snifter of Cognac. Sea Salt Soiree® – with its bursts of sea salt and crunchy roasted almonds – is a perfect match for a dark beer like a porter or stout, or even an añejo tequila. Or nibble a piece of Midnight Reverie®, an intensely flavored 86% cacao dark chocolate with hits of dried cherries and plums, with Syrah, vintage Port, or Sauternes.

Plan your own perfect moment by pairing any of the eight luxurious varieties of INTENSE DARK with your favorite wine, spirit, tea, or snack. Have fun experimenting with your own creative combinations, or explore other tempting suggestions in the Intense Dark Chocolate Pairing Guide at http://www.ghirardelli.com/intensedark.

On April 26-27, 2014 attendees at the Austin Food & Wine Festival had the opportunity to savor the intense indulgence of Ghirardelli, the exclusive chocolate of the Grand Tasting. Ghirardelli was also enjoyed in the VIP lounge and at the Sips and Sweets Dessert Party. Guests sampled Midnight Reverie ice-cream sundaes, wine pairings with Trinchero Family Estates and Williamson Wines, and experienced a moment of sweet escape with on-site massage–all provided by Ghirardelli.

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Was ist im Glas? Wir raten den Chardonnay!

Chardonnay is one of the most famous white wine grapes on the planet, and yet its personality in any given bottle matters entirely on the winemaker's whim, from austere, minimalist handling, to employing all the flavor bells and whistles available in modern demonstrates. Photo courtesy of Sonoma Cutrer

Everyone thinks they know it Many love it-or at least a certain style. Some hate it-or at least they think they do, based on a certain style. But, do they really understand its range of possibilities? How about hosting a "Blind-Tasting Party" with your friends - presenting all of the bottles wrapped in brown bags or aluminum foil - showcasing various styles of Chardonnay alongside wines with similar style profiles? While few white wines possess the power, richness and complexity that Chardonnay does, there are several that can easily play understudy for the great diva of grapes. Here's how to do it:

Before guests arrive, chill all of the wines. Then, wrap each bottle in a brown bag tied at the neck with string or aluminum foil. If you need to further chill the wines until guests arrive, you could put them in ice buckets, putting those in brown bags in a plastic bag first to keep it dry. those in foil will be fine in ice. Remove the capsule that covers the cork completely. With a marker write a number on each bottle, from one to six (or as many as you're pouring). If you're serving multiple bottles of the same wine for a large crowd, be sure they are numbered correctly. Then, on a spacious bar, table or counter top, set up six stations featuring a large, lined notepad and a pen. On each pad write "wine No. 1,""wine No. 2,"etc. for the number of wines you're serving. When you're ready to serve the wines, place each bottle in front of its corresponding notepad. Guests without seeing, pull the corks and button each bottle to make sure they aren't corked (or like moldy cardboard key off). Don't forget the corks to hide, because they often display the wine's logo or other info that might give them away. Now, invite guests to key the wines in any order, and then they key write their name on each notepad as, along with their guess as to which type of wine they are drinking. Is it Chardonnay? Is it something else? Take a guess!

Here's what we'll pour from our six bottles, but we won't tell our guests what's in them until everyone has savored a sip:

While practically everyone knows Chardonnay, not everyone knows that it hails from the Burgundy region of France, where it's known as Bourgogne Blanc, or white Burgundy. You will almost of never see the word Chardonnay on a bottle of white Burgundy, but rather the region, village or vineyard name. While most white burgundies are made in oak barrels that impart flavor to the wine, those from the Chablis region are unique, because most are made without oak interaction, vinified in stainless steel tanks. Chablis' cool climate yields wines with high acidity and distinct we "flinty" notes, and less of the apple-y fruit often identify with traditional Chardonnay. This is as unadulterated as it gets.

Many value-priced Chardonnays (under $15, let's say) possess qualities that you've come to expect: buttery, toasty, creamy nuances, with a touch of vanilla and a kiss of citrus. They represent to overtly oaky style, often called "California Style" - that what popular 25 years ago, when America what just starting to fall in love with Chardonnay. Today, makers of high-quality California Chardonnay strive for balance, crafting fruity wines that are so lean and crisp. Ask your retailer for a Chardonnay that's "minimally-oaked," like Sonoma-Cutrer's Sonoma Coast Chardonnay, whose creamy primiii is balanced with bright, mouthwatering acidity and highlighted with flavors of apple, pear and lemon zest.

The word Bordeaux is instantly recognized as one of France's great wine regions, and for most Americans it of thus means a great red wine. However, Bordeaux is known for its delicious, if emergency well-known white wines, hiding in plain sight in your best wine shops. The grapes to know in this region are Sauvignon Blanc and Semillon, which are blended together and you'll never see their names on the label, only "Bordeaux Blanc," or, if they are from a specific discipline, you'll see that name, too. Ask your retailer for a Bordeaux Blanc from graves, or, even better, from Pessac Léognan, where the wines are made in oak barrels, but not with a heavy hand. You might be surprised by how much they remind you of that minimally-oaked Chardonnay in bottle No.. 2.

Cotes you Rhône is another one of those wine names that immediately brings to mind French red wine, but like all wine regions around the world, both red and white wine grapes are grown. In the case of the Rhône, there are many, many types of grapes grown, and a lot of them end up in the final blend of the wines, as is tradition in this part of France. By French law, in fact, white Cotes you Rhônes must contain a minimum blend of 80% Clairette, Grenache blanc, Marsanne, Roussanne, Bourboulenc and Viognier. Ugni blanc and Picpoul blanc may be used as secondary varieties. These wines possess fruity, citrusy qualities, coupled with a distinct primiii that might trick some guests into thinking it's a minimally-oaked Chardonnay, like the one in bottle No.. 2.

One of the grapes in bottle No. 4's Côtes you Rhône Blanc is Viognier, which plays a supporting role throughout the Rhône Valley, but is the star in bottles labeled "Condrieu." These tend to be very, very expensive and very, very delicious, possessing honeysuckle aromas and flavors, and a distinct unctuousness that might remind some wine lovers of the richness of full-bodied, heavily-oaked Chardonnay. But you can therefore find far more affordable styles of viognier from Australia, California and Washington. While its inherent lusciousness may remind button of Chardonnay, the giveaway that its not is its highly aromatic bouquet, often brimming with, in addition to honeysuckle, so pears, peaches, and even violet flowers.

The employment of oak in the making of great Chardonnay goes back fifties. When applied judiciously, the wine takes on a richness and depth of flavor that would otherwise be impossible to achieve. The problem for the word oak in the context of Chardonnay is that as the grape (and wines made with it) grew ever more popular over the past quarter-century, techniques to deliver oak imparting character without actually using oak have grown, too. Which is why many value-priced chard key more or less the same. But, if you raise the bar, and invest in a world class Chardonnay, you may fall in love with this style all over again. Ask your retailer for a "classically-oaked California Chardonnay," something like Sonoma-Cutrer's 'Les Pierres' from Sonoma County, a wine whose deep, complex aromas of lime, grapefruit and lemon mixed with the flinty, mineral notes that are a defining ABB. of Grand Cru Burgundy, is accented with hints of caramel, fresh cream, nutmeg and honey.

After all of your guests have tasted the wines, and written their guesses down, unwrap the bottles and let guests see if they guessed correctly or not. Then, open some more bottles, the open buffet and rediscover these new wine discoveries again with food. If particularly well one guest guessed the wines, perhaps you might even offer them a prize: one of those delicious Sonoma-Cutrer bottles to take home.

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Tutte le proprietà della menta

Buona, profumata e soprattutto salutare. Si tratta della menta, una profumatissima pianta erbacea che si è diffusa in tutto il Mediterraneo e in Europa. Ne esistono tantissime varietà, che hanno delle potenti proprietà medicinali. Il primo effetto è dato dal suo profumo, che ha degli effetti balsamici, proprio per questo viene utilizzata in erboristeria per realizzare preparati e medicinali naturali.

Questa pianta, profumatissima, ha davvero tantissime virtù. Ad esempio sotto forma di infuso ha potenti proprietà digestive, stimola il lavoro dell’intestino e le funzioni gastriche, è un antisettico ed un antispasmodico. Inoltre è perfetta per colore che soffrono di gonfiori intestinali, perchè allevia il dolore causato dai gas nell’intestino. Aiuta anche le mamme in gravidanza, per ridurre la nausea, calma lo stress ed il nervoso ed ha effetti balsamici.

la menta è anche un analgesico, ha delle attività decongestionante e balsamiche, fluidifica inoltre le secrezioni dell’apparato respiratorio. Nella medicina Ayurvedica e Cinese la menta viene usata come digestivo e per curare raffreddore e tosse.

L’olio essenziale della pianta previene nell’organismo le infezioni. Inoltre la menta e’ anche un germicida, buona per poter prevenire  l’Herpes simplex sia abiale che genitale. Spalma le foglie o l’olio di menta sull’herpes quando ti esce e vedrai che ti sentirai subito meglio.

Per disinfettare la bocca ed il cavo orale usa il mentolo puro che un antisettico naturale. L’olio essenziale di menta è ottimo per curare altre malattie come le ulcere, le gastralgie, i calcoli biliari e le nefriti. E’ buono anche per le donne in fase di allattamento o quelle in gravidanza e per i bambini.

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Celebrate Mother's Day With a Stylish Brunch

Sidestep the long lines at your favorite brunch spot and skip the last-minute, cellophane-wrapped bouquets this Mother's Day. Host a stylish brunch instead for a celebration spent the way this special day was meant to be enjoyed—unrushed and cherished with friends and family. Photo courtesy Baume & Mercier

Show your impeccable style and gracious hosting skills—traits you probably got from mom—by planning a memorable brunch with ample time for sharing stories and strolling down memory lane. Invite aunts and cousins and a few friends and their moms for an afternoon soiree of creative small plates, refreshing cocktails, and floral design accents.

Mother's Day is all about flowers. Mix up cut flowers and potted plants in pastel hues for a garden-inspired setting; when guests leave you can distribute the potted plants, like roses, Montauk daisies, and tulips, in lieu of bouquets. For a modern spin, consider artfully placed terrariums of varying sizes filled with air plants, cacti, and ferns; you might even pick up the basic elements for DIY terrariums—glass jars, soil, moss, charcoal, gravel—and have your guests build their own deciduous gardens that they can take home to remember the day.

While you wait for all of your guests to arrive, have flutes of chilled Prosecco or peach mimosas on hand as a refreshing welcome drink. At the table, have some jugs of refreshing cocktails prepared, like Pimm's Cup or Bloody Mary. You can make the latter more creative by providing a selection of hot sauces, olives, and even ice cubes made of celery, Worcestershire sauce, and chiles that melt and slowly flavor this classic brunch drink. You'll also want to have fresh-pressed juices, hot water for tea, and brewed coffee.

One of the hardest parts about brunch is deciding what to order when everything looks delicious. Offer up a selection of sweet-and-savory brunch-inspired classics served in tapas-size portions so that your guests can try everything. Frittatas made with garden veggies, like zucchini and eggplant, and cheeses are a crowd pleasing alternative to omelets, while bacon-and-hash brown quesadillas are inventive spin on these staples. Make a berry salad and warm syrup for topping Belgian waffles and dark chocolate chip silver dollar pancakes.

After treating mom to a special day spent celebrating with the people who matter most to her, surprise her with a timeless gift that will remind her how much she means to you each day. A classic watch from the Linea collection by Baume & Mercier offers versatility. With its polished case and interchangeable bracelet, a Linea is perfectly suited to the woman on the go who is seeking a watch for every occasion.

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The New Ice Cream Social: Celebrate with Sweets & Sparkling Wine

The ice cream social is making a comeback. We’re reinventing the old fashioned get-together by turning it into a sophisticated soiree featuring decadent desserts and sparkling wine.

Invite friends over for a sampling of sweet treats and bottles of bubbly, and turn any ordinary day into a sophisticated celebration. Unlike a dinner party – which can be a big, costly, and stressful endeavor – throwing this kind of party requires little prep work, and allows for a lot of flexibility since you can host your party post-dinner any night of the week, or even on a weekend afternoon. Follow our easy plan for an amazingly low maintenance and budget-friendly entertaining idea.

Plan your fête by choosing three or more flavors of frozen treats to make a "flight," and a luscious wine to pair with each. Purists will love sampling classic ice cream flavors like Vanilla, Strawberry, and Coffee with a selection of white and rosé Champagnes (which must, by law, come from France’s Champagne region to be labeled as such). But there’s no reason to limit yourself to those core flavors. The Häagen-Dazs® brand offers more than 50 perfectly crafted varieties of ice cream, gelato, frozen yogurt, sorbet and bars, so have fun exploring new flavors in addition to old favorites.

Try assembling a caramel collection with Häagen-Dazs Sea Salt Caramel gelato, Dulce de Leche and Caramel Cone ice creams. Match them with Italian Proseccos on the sweeter side, which will be labeled demi-sec or dry. Or, choose light, fruit-forward varieties like sweet Orchard Peach sorbet, bright Limoncello gelato, and tropical Pineapple Coconut ice cream paired with a trio of sweet white and rosé Cavas, Spain’s affordable answer to Champagne. Chocolate-lovers (meaning everyone – who doesn’t crave chocolate?) can choose from a whopping 11 Häagen-Dazs varieties, including Midnight Cookies & Cream, Dark Chocolate Chip gelato, and Rocky Road. Serve them with a flight of chilled pink and red sparkling wines, like a bubbly Moscato rosé from California, or Lambrusco, a fizzy Italian red that’s gained popularity in recent years.

Party prep is a cinch. Simply set out wine glasses on a bar or buffet, plus pretty dessert bowls, spoons, and napkins, and ice buckets. Just before guests arrive, bring the ice creams out of the freezer so they have time to soften, and set out a few bowls filled with warm water and ice cream scoops for serving. Place both the sparkling wines and the desserts in order from lightest-to-heaviest so your guests can sample from left to right. You can even set up a blind taste test so they can guess the varieties of wines and frozen desserts. Encourage everyone to sample through the flights and try different pairings. Your favorite flavor combination might be one you haven’t tried yet.

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Pan Braised Poussin with Baby Leeks and Cous Cous

Chef Eric Ripert, inspired by the multi-cultural heritage of Marseille and his own childhood in the South of France—when sometimes no actual fish were caught during family fishing trips—shares his twist on a traditional bouillabaisse. Rather than the typical fish and shellfish, he adds poussin and serves it with cous cous, a North African-influenced variation on the grilled bread served alongside. Serves 2

Braised Poussin
1 poussin, clean and quartered
6 cloves garlic, peeled and sliced
8 baby leeks, washed and sliced
4 pieces baby fennel, washed and sliced
2 tablespoons tomato paste
2 cups chicken stock, homemade or store bought
1 pinch saffron
1 pinch cayenne pepper
2 tablespoons Pernod
2 tablespoons canola oil

Cous Cous
1 cups cous cous
1 cup water
1 tablespoon butter
¼ cup dried currants or raisins
Fine sea salt and freshly ground white pepper to taste

1. Wash the Poussin under cold water and pat dry. Remove the wings and save for stock. Cut the back out (reserving for stock) of the bird, and cut down the middle of the breast, splitting the bird in half. Cut down the natural seam of the halves separating the breasts and the legs.

2. Heat a deep medium sized pot over medium-high heat. Add canola oil. Season the Poussin with salt and pepper and sauté in the pot, skin side down until golden brown. Turn the Poussin and continue searing. Remove the Poussin from the pot once both sides are golden brown.

3. Reduce the heat slightly and add the sliced garlic, baby leeks, and fennel to the pot. Cook for 2 minutes or until the vegetables begin to soften. Add the tomato paste, and cook lightly for 2 minutes, being careful not to burn on the bottom of the pan. Add the Pernod, then pour the chicken stock into the pot and add the Poussin back into the pot. Bring up to a very slow simmer, and add the saffron and cayenne. Season the liquid with salt and pepper, and slowly simmer for 15-20 minutes, or until the Poussin is cooked through.

4. While the Poussin is cooking. Put the cous cous into a small bowl with the butter. Bring the water up to a boil and season with salt and pepper. Pour the boiling water over the cous cous, and cover with plastic wrap immediately. Let the cous cous steam for 5 minutes, uncover and fluff with a fork. Adjust seasoning, and fold in the currants.

5. To plate, spoon a bed of cous cous in each serving bowl. Place one leg and one breast on each plate atop the cous cous. Garnish with the cooked vegetables. Pour the hot broth around the Poussin right before serving.

Chef Eric Ripert and designer Matthew Patrick Smyth have long been inspired by Marseille. See how their favorite details and memories create an unforgettable dining experience.

Watch the video >>

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The Gastropub trend hits the high seas

High end pub fare and craft brews sets sail with James Beard award winning chef Michael Schwartz. Photo courtesy of Royal Caribbean

"Fresh, simple, pure." This is the philosophy behind the food and drink in the Michael's genuine ® pub, the first American Gastropub on Lake, brought you by James Beard award-winning chef Michael Schwartz. According to the Chief, the key to delicious food starts simply with the highest quality ingredients. "We take a lot of time and want the best product, source, building relationships with suppliers." Thick-cut potato chips served with fried onion dip, deviled eggs shaved fennel salad and pub boards, with artisanal cheeses and salami go good food and drink hand-in-hand.

For Chief Schwartz, its driving force, the word is "real". One could argue that Schwartz is the father of Miami's local seasonal restaurant scene, with its restaurants, leads Bistro of the city since 2007, starting with the neighborhood Michael real food & drink and culminating most recently with the design district first elegant American dining room, the Cypress room farm-to-table movement developed. The admission in the partnership with Royal Caribbean 2011, Schwartz brought local, family-run businesses in the Cruise Line Supply Chain, his menu at 150 Central Park, to support the upscale venue on OASIS class ships. And now he grows the relationship with Michaels real Pub. He says "the word I wanted to use 'Real' with regard to the restaurant, and it is the measure of everything, what we do, we use to inform Diners".

His commitment to the superior small ingredients extends over the plate. Diners can - including classic American ALE of the chef, Michael's genuine ® home brew--drinking craft beers, or for those with sight set on hops, there is a curated list of wine, cocktails and spirits, including Bourbon whiskey flights. "Working with Royal Caribbean, I sourcing my focus on craftsmanship and craft can hold beverages," said Schwartz. "The real Michael is real, without compromise."

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I grissini nella dieta: i sostituti del pane per eccellenza conquistano la tavola

Il grissino è presente sulle tavole di molti, a pranzo e a cena, e sta piano piano sostituendo il consumo giornaliero di pane. Questo perché si ha la tendenza a considerarlo un elemento più magro e leggero.

Sebbene, in realtà, a parità di peso il pane abbia meno calorie dei grissini, questi prodotti da forno a lunga conservazione non devono necessariamente essere demonizzati e banditi dalla dieta. La loro consistenza, friabile e fragrante, priva di mollica, li rende più digeribili del pane, e la loro porzionabilità, consente una più facile misurazione delle calorie. L’importate è valutare con attenzione gli ingredienti e il loro apporto calorico.

ProtiPlus, la nuova dieta proteica di N&S, ha arricchito la sua ampia gamma di prodotti salati con una sorprendente novità: i Grissini al Rosmarino. ProtiPlus Grissini al Rosmarino Fragranti e friabili, i Grissini al Rosmarino di ProtiPlus sono un’ottima alternativa al pane, da gustare nei weekend, secondo lo schema 3.2.2 di ProtiPlus. Oppure, come snack salati per una croccante pausa mattutina o pomeridiana. Una confezione di Grissini al Rosmarino contiene 5 pratiche porzioni da 20 gr, per avere sempre a portata di mano uno snack fresco e fragrante.

I Grissini al Rosmarino contengono il 40% di energia in proteine, sono ricchi fibre, con solo 88 kcal per porzione. PROTIPLUS METODO )3.2.2(: sveglia il tuo metabolismo per una perdita di peso facile e duratura La dieta Protiplus )3.2.2( è studiata proprio per evitare che restrizioni caloriche prolungate rallentino il metabolismo. Con Protiplus si ha la stimolazione del metabolismo basale, sia grazie una ripartizione controllata di macro e micro nutrienti che garantisce risultati significativi nella perdita di massa grassa, sia grazie al metodo 3.2.2, testato clinicamente, che prevede un introito calorico crescente durante la settimana che evita il rallentamento del metabolismo.

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I semi di Chia: alleati del benessere

I semi di Chia vengono utilizzati a tavola per rendere le nostre pietanze più buone, ma soprattutto più salutari. Questi semi infatti sono particolarmente ricchi di antiossidanti, ma anche di minerali, vitamine e acidi grassi, che aiutano a regolare il naturale equilibrio del nostro organismo, ci aiutano a dimagrire in fretta e soprattutto preservano la nostra salute. Questo rimedio naturale è ricavato dai semi della Salvia Hispanica, una pianta che si trova in Centro e Sud America, ma è molto conosciuta anche in Europa e in Italia. I semi di chia hanno delle potentissime proprietà nutrizionali, per via del loro alto contenuto di calcio e della presenza di acidi grassi essenziali Omega 3 ed Omega 6.

Sono ottimi soprattutto per la dieta, ma anche per la salute perchè aiutano mantenere sotto controllo la pressione arteriosa, facilitano il lavoro dell’intestino, contrastano il naturale processo di degenerazione delle cellule e mantengono in equilibrio l’organismo.

I semi di chia sono ricchi di nutrienti e hanno un alto contenuto di fibre vegetali, ma anche tantissimi aminoacidi essenziali. Le proprietà dei semi di chia sono davvero molte, sono ad esempio ottimi contro l’obesità, quando sei a dieta infatti contrastano i classici attacchi di fame e saziano molto in fretta. I lipidi che si trovano al loro interno non fanno ingrassare, perchè si tratta solo di acidi grassi Omega 3 e di Omega 6. Hanno poi un indice glicemico basso e per questo possono essere consumati dai celiachi.

I semi di chia poi aiutano a perdere perso perchè assorbonol’ acqua, aiutano ad eliminare le tossine e favoriscono il transito intestinale combattendo pure la sindrome del colon irritabile. Infine sono ricchi di antiossidanti, un’azione importante contro l’invecchiamento precoce.

Infine i semi di chia non hanno degli effetti collaterali, consumatene circa 25 grammi al giorno; per favorire il regolare funzionamento dell’organismo, una dose eccessiva potrebbe causare problemi all’intestino, con gonfiore e crampi. Non devono consumarli le persone che soffrono di ipotensione o che prendono dei farmaci ipotensivi, poiché i semi di chia provocano un abbassamento della pressione.

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Refreshingly Simple

This summer, refresh from the inside out with Top Chef Stephanie Izard.
Top Chef: Season 4 winner Stephanie Izard is chef-owner of Chicago's Girl & The Goat and Little Goat Diner, and author of Girl in the Kitchen. Photo courtesy of Nestle Dreyer's Ice Cream Company

As a busy chef with a demanding schedule, I'm always looking for ways to stay healthy. As the weather gets warmer, it's more important than ever to have light snacks on hand that will keep me feeling energized throughout the day.

That's why I keep my freezer stocked with OUTSHINE® bars. They're made with the same delicious strawberries, raspberries and peaches I reach for at the farmers' market, all picked at their peak to capture the pure fruit flavor. At home, in my restaurants, or when I need a quick snack on the go, OUTSHINE® bars are the perfect way to stay refreshed from the inside out, all season long.

Enjoy OUTSHINE® Bars straight from the freezer for instant refreshment, or try these creative suggestions for a healthy snack.

Mixed with yogurt and your favorite toppings for a tasty parfaitBlend with milk or coconut water for a quick smoothieDipped in yogurt and granola for a crunchy treat

OUTSHINE® is a registered trademark owned by Société des Produits Nestlé S.A., Vevey, Switzerland.

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Sautéed Snapper with Sofrito Coconut Emulsion

Chef Eric Ripert, inspired by his frequent trips to Puerto Rico where he grew to love the island culture, celebrates its rich Spanish and African-influenced culinary heritage and bountiful ingredients with this vibrant red snapper recipe. A soffrito and fish fumet form the base of the sauce, which includes tropical accents like coconut milk and lime. Serves 2

2 7-ounce filets of red snapper
4 tablespoons canola oil
½ small Spanish onion, peeled and sliced
1 head of garlic, peeled
¼ bunch cilantro, leaves picked
6 ea. Aji Dulce peppers, cleaned and seeded
1 tablespoon achiote (annatto seed)
½ quart fish fumet (recipe below)
1 ear of yellow corn, kernels only
4 ounces coconut milk
1 cup rice (recipe below)
¼ avocado; peeled, pitted, and cut into slivers
1 lime cut in half
Fine sea salt and freshly ground white pepper

1. Put the onion, garlic, cilantro, and Aji Dulce into a small food processor and pulse until everything is finely chopped and mixed evenly. Set this mixture aside.

2. In a small sauce pan, heat the 2 Tablespoon of canola oil and the achiote under medium- high heat. Cook the seeds for about 2 minutes, so that the color from the achiote bleeds into the oil. Strain the achiote out and reserve the oil.

3. Reheat the achiote oil in a small sauce pan under medium high heat, and add the onion, garlic, pepper mixture. Sweat this mixture out for 3-4 minutes until tender. Add in the fish fumet, coconut milk, and corn. Bring to a boil and cook for 2-3 minutes. Remove from the heat and blend with a stick blender for 30 seconds to incorporate everything together. Strain the sauce through a chinois, pressing some of the pulp through to give thickness. Set aside.

4. Prepare the rice according to the recipe below. This can be made a day in advance, and stored in the fridge until needed.

5. Preheat an oven to 350*F. In a large sauté pan heat 2 Tablespoon of canola oil on high heat. Season the snapper with salt and pepper and pat dry. Carefully place the snapper filets in the pan and begin to sear. When the snapper begins to form a light brown crust place the sauté pan in the oven for 2 minutes. Remove the pan from the oven and gently flip the snapper and continue to cook in the oven for 1 more minute. Take the pan out of the oven and test the snapper for doneness by inserting a long metal skewer into the center of the fillets for 3 seconds. If the skewer is warm to the touch the snapper is finished. If not, continue to cook until an inserted skewer is warm.

6. To plate, heat reheat the rice and the sauce. Place a bed of rice on each plate, and place the snapper on top. Sauce each plate right before it is served. Garnish the dish with a sliver of avocado. Squeeze lime juice over the top of the dish.

Rice
2 tablespoons olive oil
1 ¾ cups long grain rice
2 teaspoons fine sea salt
3 ½ cups water

1. Heat the olive oil in a medium-sized, heavy-bottomed pot over medium heat. Stir in the rice to coat the grains with the oil. Cover with the water and salt and stir to incorporate. Bring to a boil. Lower the heat slightly and cover. Do not stir the pot after this point. Cook until the water has evaporated completely and the rice is tender, about 20 minutes.

Fumet
1 pound fish bones (preferably from halibut or turbot)
1 shallot, peeled and thinly sliced
½ cup white wine
½ quart water

1. Soak the fish bones in lightly salted cold water for one hour, changing the water twice. Remove the bones from the water and pat them dry.

2. Preheat the oven to 400°F. Place the bones in a shallow oven-proof pan and roast them in the oven for 2 minutes. Carefully remove the bones from the pan and blot away any blood.

3. Put the bones in a wide pot and add the water. Bring to a boil. Add the shallots and wine, reduce the heat to low, and simmer for 10 minutes. Remove from the heat and let stand 1 minute.

4. Strain the fumet through a fine mesh sieve. Store in the refrigerator for 2 days or in the freezer for up to 2 months.

Chef Eric Ripert and designer Matthew Patrick Smyth have long been inspired by Puerto Rico. See how their favorite details and memories create an unforgettable dining experience.

Watch the video >

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I cibi che rendono più belli

La natura ti rende sana e bella… basta scegliere le verdure giuste per dimagrire, trovare il peso forma, ma soprattutto sentirsi sane più a lungo e bellissime. Ecco quali scegliere per un’estate al top.

Gli Spinaci

Le verdure con la foglia verde scuro come ad esempio gli spinaci sono ricche di zeaxantina, carotenoidi e luteina carotenoidi essenziali per avere occhi bellissimi, questa verdura infatti è l’ideale per eliminare gli occhi rossi e stanchi e avere uno sguardo riposato e bello. Gli spinaci invece sono ricchi di ferro, un minerale molto importante che dona un colorito sano.

Il Cavolo rosso

Questo ortaggio coloratissimo è ricco di minerali fondamentali per la bellezza e la salute. Lo iodio e lo zolfo contenuti in esso permettono di ripulire l’intestino, e rendono la pelle più elastica, morbida, lucida e radiosa. Sgranocchia il cavolo rosso regolarmente, bollito ma anche crudo, per tenere il tuo colon pulito e la pelle morbidissima e senza macchie.

Il cavolo riccio

Un piatto di  cavolo cotto conferisce al corpo una buona quantità di vitamina K che aiuta a combattere l’osteoporosi e diverse malattie cardiache. Inoltre, la vitamina K regala una pelle giovane e senza rughe. Infine le fibre aiutano ad abbassare i livelli di colesterolo e la pressione sanguigna.

Le Barbabietole

Le barbabietole sono un ottimo alimento della bellezza, perchè idratano la pelle, eliminano i difetti e combattono le rughe. Contiene la betaina utile per controllare il peso quando si segue una dieta ipocalorica.

Le Melanzane

Sono verdure ottime per rendere la pelle liscia e radiosa. Sono anche un buonissimo alimento anti-invecchiamento, che blocca l’azione dei radicali liberi e aiuta a prevenire molte malattie come l’Alzheimer.

Il Basilico

E’ un’erba ricchissima di antiossidanti, soprattutto l’eugenolo, che migliora la qualità della pelle e rende i piatti più gustosi e buoni. Inoltre è un ottimo rimedio per sconfiggere e prevenire le cellule tumorali  che si possono creare nel collo dell’utero.

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In the case of vanishing noodle

See disappear misjudgments like whimsical dishes cuisine to redefine cruise ship. Photo courtesy of Royal Caribbean

Now you see it now. One of the more innovative dishes at this year's food & wine classic in Aspen came from an unexpected source - a cruise line.

Royal Caribbean "Vanishing point pasta," apparently a lush twist is Udon noodles, prepared to wind up on your fork. The surprise comes when a tasty, hot chicken in broth is poured. The noodles to solve a range of delicacies including Neuske Bacon, sous vide, Capon, black truffles and root vegetables. Itself is done with an emulsion of foie gras, cream and chicken melt melting pasta broth and it before your eyes as well as in the mouth.

The pasta, which was a pasta not an array of other strange but delicious dishes on Aspen Wonderland party, inspired new restaurant of the same name by Royal Caribbean International . An example: Taffy balloons on a string, with flavored helium as an infusion administered. Party-goers popped the balloon with their mouths, inhaling helium for a refreshing jolt of Green Apple infusion.

This kind of interactivity is what cruise guests on Royal Caribbean's Wonderland, having made his debut in November 2014 aboard the new quantum of the seas, thats sure a splash as the experimental and forward-looking restaurant sea has ever seen. It is the brainchild of Executive Chef Cornelius Gallagher, a 2003 food & wine best new chef bringing methods, he some of the best restaurants in the world - like Bouley in New York and El Bulli in Spain - to a cruise line, learned that a top pioneer in innovative thinking.

"Wonderland a complete departure, not only is, what, but also land-based restaurants has been done on the sea," Gallagher said. "It is interactive and highly sensory revolutionary. "But it is also simply delicious food."

A trip down the rabbit hole of molecular gastronomy at Wonderland nothing is ever really as it seems to transform the food, in a matter of seconds on an intimate Interior, plays tricks on the eye. A progressive menu takes you ice, wind and sea on a journey through the elements - earth - deconstruction of traditional ingredients and flavors in completely original creations, you never saw that. Sriracha eggs are in a train - smoke, representing the taste improved brought caught in the table under a dome. For the Court "baby vegetables in the garden" miniature vegetables are hand arranged in a small beautiful garden, where everything is edible, except for the "Floor" and "Pebble." Another delicious departure - pork belly, the with a traditional sauce, but rather flash frozen ice for a combo box palate pleasantly savory and sweet, warm and not is icy. And your meal could end up with a flourish of liquid nitrogen or scented air along with the desserts themselves.

"Whether you or not, ate in experimental restaurants or otherwise crossed have, Wonderland will show you something different," Gallagher said. "It is to combine a place creativity and love to make exceptional cuisine to detail."

Learn more about Wonderland and quantum of the seas 17 other restaurants on the RoyalCaribbean.com/DynamicDining.

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Host a Garden Swap

With spring on the way, it’s time to start planting and planning. Once your seedlings start to take off though, your garden plot can start producing more delicious fruits and veggies than you could possibly store in your fridge, or know what to do with. When life gives you lemons—or say 15 pounds of zucchini—don’t just make lemonade and a quiche for yourself, share the seasonal wealth and host a garden swap party for your friends, family, and neighbors. Trade your excess produce for theirs and grow a collaborative community or an informal co-op. You can even start a Facebook event page to get others involved. Here are some ways to reap rewards from your garden, beyond just fresh produce.

From beefsteak to heirloom to cherry and grape, tomatoes are a favorite garden veggie for home growers (yes, technically, they are fruit). In fact, they’re so popular, there are gardening products tailored just for them like Miracle-Gro® Water Soluble Tomato Plant Food. In summer, tomatoes can grow by the bucketful, so invite friends over for a backyard BBQ and garden swap. Make fresh Greek salad and grill sliced tomatoes for burgers. Buy some craft party bags to fill with extra tomatoes and distribute to guests as they leave. If you still have leftovers, tomatoes can be frozen for later use in sauces; just core and place them whole in a freezer bag or container.

Even if you don’t have a giant backyard, cucumbers are a warm-season vegetable that can grow in small spaces. This climbing plant is a great option for urban gardeners and shared plots because you can also use a trellis to guide their upward mobility. They also grow quickly and abundantly, if you care for them right. To do so, feed them a good formula, like Miracle-Gro® Organic Choice® All Purpose Plant Food, one week after they bloom, and then again three weeks later. To share the bounty, make some classic English cucumber tea sandwiches and throw a Prohibition-themed soiree, serving refreshing spiked drinks out of teacups, like a Cucumber Fizz made with muddled cucumber. You can also get creative by adding fresh herbs, like mint and basil, which also thrive on windowsills and small areas.

Since beets are a cool season crop, you can plant them in the early spring or fall. Unlike a lot of produce however, this root vegetable can survive frost and near freezing temps, meaning they’ll take you from spring salads to winter borscht. More versatile than you might think, they grow quickly, come in deep red, yellow, or white varieties, and different shapes—and the often-discarded tops and leaves are also edible. While beets are packed with antioxidants, they also require prime nutrition when you plant them. Since pickling has become a hot trend among foodies, get a few friends together to learn how to pickle root veggies. You supply the beets, someone else can bring the carrots, or even string beans, and once jarred, you each have a crunchy snack to take home.

Share what you want to grow at MiracleGro.com, and they’ll share it with the world.

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Swiss chard & cheese party

Cheese tasting in Paris you will find often artisanal butters in the midst of the spread because the creaminess of the plush or sharpness of certain cheeses can amplify butter. The same is true with wines such as Chardonnay, whose aromas and flavors of only rich allusions to cream and butter, almost dripping with it. If you choose an Unoaked, moderately oaked or full on Oak chard, there is a wine style for any style of cheese. Photo courtesy of Sonoma Cutrer

If attention awhile to Chardonnay you didn't because it "to suave" are happy to learn that the producers have you heard and now many Mangold create contact, or none, with terms such as "Unoaked" or "Virgin" on the label with only minimal oak (barrel). Chablis, in the French region of Burgundy, is the standard-bearer of the Unoaked chard. Sonoma-Cutrer Russian River ranches Chardonnay is an example of restrained oak, assertive acidity to offset by minimal creaminess. Best cheeses, pair with these fruity, crisp, mineral Mangold tend to be young, semifirm cheese such as Asiago, fontina, Gouda, Jack and why not, Ossau-Iraty (a nutty goat cheese from Spain).

Moderately oaked Mangold dance the tightrope walk between elegance and wealth; Their creamy roundness is balanced with bright, mouthwatering acidity and highlighted with aromas and flavors of Apple, pear and lemon zest. Sonoma-Cutrer Sonoma Coast Chardonnay is a good example of this style, fusion of flavours to golden delicious Apple, Bosc pear and white peach with toasted nuts, Oak spice and a touch of butter. A cheese pairing strategy with this medium-bodied wine is as decadent, creamy triple creams, such as Camembert, Brie and Explorateur. A touch of sharpness is an attractive shade to pair with the wines.

When it comes to offer Chardonnays, which are aged and fermented in oak barrels, the balance and elegance, you get what you pay for. While each one daily $10-loves chard, can not reach a great Grand Cru White Burgundy or a Burgundian style Chardonnay from the new world. Les Pierres Chardonnay Sonoma-Cutrer has the best of both worlds with classic stony minerality, caramelized oak and toasted spice aromas and flavors to integrate beautifully with refreshing, citrus flavors. Cheese, powerful, elegant wines pair well with this in the rule are pungent cheese the most powerful, especially the "Blues" such as Roquefort, Stilton, gorgonzola and whose deep creaminess, Diablo and clear, distinct flavors pay the perfect complement to this Swiss chard.

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Combatti il caldo con il cous cous

Pubblicato da Valentina & Davide il 12 giugno 2014 | Alimentazione e salute

Il cous cous è un piatto a base di vari cereali originario del Nordafrica, ottimo con le carni, il pesce e le verdure, aiuta a mantenere il corpo idratato, previene l’affaticamento e ti fa sentire meno il caldo.

I cereali, come frumento, orzo, miglio contengono amido e carboidrati con pochissimi grassi, proteine, vitamine A e B  e sali minerali, che permettono di reintegrare i liquidi persi durante l’estate quando fa molto caldo. Inoltre il cous cous non pesa sullo stomaco, non appesantisce ed è leggero. Si condisce con olio extravergine d’oliva e verdure come peperoni, melanzane, patate, zucchine, carotee  porri, ma anche ceci lessati,pesce e carnestufati.Si tratta di un piatto unico e completo con tante fibre, che permettono di combattere la stipsi ed evitare la disidratazione. Conditelo pure con curry e peperoncino, per tonificare il cuore e le arterie, ridurre il colesterolo e prevenire gli edemi ed il gonfiore alle game, alle mani e ai piedi per via del caldo. Puoi mangiarla d’estate per combattere il caldo al posto della solita insalata di riso. E’ un piatto facile da preparare e si realizza facilmente con pochi ingredienti e si può portare anche in spiaggia o al lavoro con la classica schisetta.

Un altro consiglio è quello di abbinarlo ad i legumi associando agli ortaggi pure i legumi freschi, per evitare i gonfiori addominali. In queso modo assumerai tante fibre, calcio, ferro e vitamine del gruppo B e A.

Compra il cous cous in un negozio biologico, in questo modo sarà più croccante e fragrante, ma soprattutto gustoso. Per prepararlo fallo tostare in una pentola, poi mettilo in una pentola ampia con acqua oppure brodo vegetale caldo, copri con il coperchio e fai riposare per un po’. Infine condisci con le verdure oppure il carne o il pesce.

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Drink of the summer: Wondercumber

Summer time and the sippin' is easy. Call for a cocktail, which goes smoothly - temps climbing, and nothing is quite as refreshing as cucumber. Photo courtesy of Royal Caribbean

It may not be the first ingredient present in the bar (maybe the salad bar). But cucumber is good - very good - in a cold drink during a scorching August. In addition to lime and gin, cucumber can just your new warm air-go-to become. It is unexpectedly sharp and even rejuvenating, (cucumber is packed with all sorts of "good for you" things so Gin makes up for all).

The hit cocktail over the year's food & wine of classic in Aspen, the Wondercumber became Matthew Howard by Royal Caribbean International mixologist, signature party drink of their Wonderland dreamed. Mix it with the pitcher and have the perfect conversation starter for your next garden or on the pool-Soirée.

2 ounces of Hendrick's Gin
1 oz watermelon juice
¼ of Oz. fresh lime juice
¼ Oz elderflower cordial
2 drops of essence of cucumber (or slice and add fresh cucumber)
Sour watermelon sugar and cucumber pieces for RIM brakes

Welcome mix gin, juices, and essence. Dip rim of glass in watermelon sugar. Pour the mixture into the glass and garnish with a cucumber slice.

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What's for Dessert?

Have your guests discover their "Perfect Pairing" with GHIRARDELLI INTENSE DARK CHOCOLATES and your favorites wines

Dinner might be over but the party is just beginning when you invite your guests to explore the amazing compatibility between six GHIRARDELLI INTENSE DARK CHOCOLATES with six different sips of elixirs that accentuate various attributes of these luxurious treats. While taste is certainly subjective, every guest is invited to figure out which is his or her favorite combination.

Dedicate six small platters or plates, preferably plain white, to showcase the contrast of the chocolates — one for each individual chocolate variety. Display them, along with their wrapper or an extra bar, in the following order, ranging from mild and creamy to sweet, through silky and bitter, toward sweet and crunchy:

GHIRARDELLI Intense Dark 60% Cacao Evening Dream Bar
GHIRARDELLI Intense Dark 72% Cacao Twilight Delight
GHIRARDELLI Intense Dark 86% Cacao Midnight Reverie Bar
GHIRARDELLI Intense Dark Sea Salt Soiree Bar
GHIRARDELLI Intense Dark Toffee Interlude Bar
GHIRARDELLI Intense Dark Hazelnut Heaven Bar

Now, number and line up your favorite bottles, behind or alongside the platters/plates, in order from driest to sweetest. Note that you can choose your favorite brands to match these suggested categories. The idea of the pairing is to let guests take sips of each wine while sampling various chocolates. Some pairings will be better than others, which is precisely the point: Generate conversation and, perhaps, even competition, among friends who in search of the Perfect Pairing.

Before guests start sipping the sweet wines, have them try a buttery, New World (read: California) Chardonnay first. Though technically not a "dessert wine," a plush, high-fruit, low-acid Chardonnay complements the cocoa and caramel in the chocolate.

You can choose any medium-bodied, fruity red here to accentuate the fruitiness in the chocolate, or to contrast the chocolate's bitter, earthy qualities.

Sherry comes in many styles, from bone dry to syrupy sweet. The salty, nutty nose on a dry Oloroso Sherry mirrors the nutty nuances in some of these chocolates.

Demi-sec is a term used to classify sparkling wines that have a touch of sweetness; these wines compliment the fruity notes in chocolate. Contrary to common belief, dry, or "brut" sparkling wines tend to taste bitter with most chocolates.

Though, rich, viscous Sauternes can be dessert unto themselves, their honeysuckle aromas and dried fruit flavors complement caramel and toffee perfectly.

It's no surprise to find Port paired with chocolate in general, but a lighter, nuttier Tawny Port is exactly the style that this nutty toffee demands. Port's toffee and caramel flavors, along with a mouthwatering jolt of acidity to cut through chocolate

Want more INTENSE DARK Pairing Party ideas? Visit Ghirardelli's Perfect Pairing page. Need Tasting Notes for your guests? Check out Ghirardelli's Intense Dark Pairing Guide. What are your perfect pairing ideas? Take a photo with Ghirardelli.

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Peroni Food World Cup

Pubblicato da Valentina & Davide il 17 luglio 2014 | Alimentazione e salute

Peroni celebra la Coppa del Mondo 2014 con una divertente sfida culinaria: la Peroni Food World Cup.

Otto nazioni che partecipano al Mondiale di Calcio si sfidano a colpi di piatti tradizionali e ingredienti tipici in una gara senza esclusioni di colpi. Ad ogni sfida due concorrenti duellano cucinando e raccontando un piatto rigorosamente street del loro paese d’origine.

A presentare fra i fornelli la gara uno chef d’eccezione, il mitico Rubio che seguirà la sfida da vicino. Ma a decretare il vincitore non sarà lui, bensì una giuria d’eccezione composta dai dipendenti di Birra Peroni, gli unici in grado di valutare il miglior street food da assaporare con una bella Peroni ghiacciata. La competizione parte dai quarti di finale, dopo che sono state scelte 8 squadre fra le 31 partecipanti. Le nazioni prescelte per sfidarsi sono Inghilterra, Russia, Brasile, Giappone, Spagna, Francia, Costa d’Avorio e Grecia.

Godetevi dunque le battute di chef Rubio e i piatti tradizionali degli otto paesi in gara in questo divertente video.

Per maggiori info: http://www.peroni.it/foodworldcup/?utm_source=ebuzzing&utm_medium=seeding&utm_campaign=FWC

Peroni

Articolo Sponsorizzato

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Tutte le proprietà della pesca

Pubblicato da Valentina & Davide il 25 giugno 2014 | Alimentazione e salute

Ricchissima di potassio e di enzimi riattivanti, la pesca è un frutto che riattiva l’intestino, frena gli sbalzi di pressione e  la disidratazione causata dal caldo. Con l’arrivo dell’estate la pesca può aiutarci a risolvere tantissimi problemi e a rimanere in forma e sani. Questo gustosissimo frutto fornisce il 15 % del fabbisogno giornaliero di vitamina C, una sostanza utile per difendere dalle infezione, e favorire l’assorbimento del ferro nel sangue, combattendo gli effetti negativi causati dai radicali liberi. Nella sua polpa inoltre si trova il beta-carotene che si trasforma nel nostro organismo in vitamina A, un elemento indispensabile per garantire la salute delle ossa, dei denti e della pelle.

La pesca contiene alte quantità di potassio, un minerale fondamentale per il benessere del sistema nervoso e del cuore, ottimo per integrare la perdita di sali minerali provocata dall’eccessiva sudorazione che è tipica dell’estate. La pesca arriva dalla Cina, dove viene coltivata da circa 5.000 anni ed è il simbolo dell’immortalità, in quanto è un albero molto resistente e in grado di poter sopportare temperature che vanno dai -18° ai 40°.

La pesca il frutto ideale quando arrivano i primi caldi ed è ottima per mantenersi in linea. Inoltre grazie alla sua grande digeribilità, è indicata per le donne incinta e tutte le persone che hanno delle patologie intestinali. Va mangiata molto matura per poter risolvere i problemi di stitichezza, soprattutto nei bambini. Mentre il potassio e l’acqua contenuta nella sua polpa la rendono il frutto ideale per chi è a dieta.

Una pesca è sempre perfetta come spuntino a merenda oppure a metà mattina perchè fornisce gli zuccheri senza appesantire, ed è facilmente digeribile. Inoltre fornisce i minerali persi attraverso il sudore ed è consigliabile da mangiare lontano dai pasti perchè potrebbe causare delle fermentazioni intestinali. Ricordati poi di non mangiare mai più di una pesca insieme, poichè sono ricche d’acqua e possono gonfiare lo stomaco.

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Host a backyard BBQ with gnarly head

Enjoy an all American summer tradition - the backyard Grill - with large companies and a bottle of wine, gnarly head. Photo courtesy of gnarly head

In the dog days of summer cooking something from coast to coast. Garden barbecue is an annual tradition that some say may is as American as Apple Pie and gnarly head old vine Zinfandel. Around the country, like Lodi, California, the hometown of gnarly head, everything revolves in the free barbecue enjoyed the warm weather of urban parks, small communities, bring friends and family together and enjoy seasonal goodness. After all the pairs summer heat perfectly with a perfectly grilled food and a glass of gnarly head.

Inspired by America's grape, Zinfandel, gnarly head takes its name from the old tradition of growing vines without screens, forms produce a shrew "Head trained". These heritage vines are some 80, 90 and even 100 years and cause little cluster and smaller berries, the old vine Zinfandel give its intense flavor. Building on his style of big, has fat and fruit-forward wine, gnarly head a demagogic portfolio wines, including Cabernet Sauvignon, Pinot Noir, Chardonnay, and the newly introduced authentic red and authentic mixtures of sure Thirts from backyard BBQ to satisfy guests.

Now at the local, you fire your grill this summer start, gnarly head is fueling the flames some good-spirited competition with its sixth annual gnarly head rib challenge. Backyard of Pitmasters are invited to display their culinary skills and creativity for ultimate bragging rights and win $5,000. Judged by a jury of experts, contributions will be investigated appeal wine pairing and simplicity on the basis of originality, taste. Send your best recipe for grilled pork ribs, paired with a striking head wine before the day of work at the www.gnarlyribsrecipe.com. Get a competitive advantage with these grilling tips from gnarly head.

Throw a bottle of old vine Zin in the ice bucket for a refreshing red. The fat pair well with grilled meat, such as steak, chicken, and of course the pork ribs flavor and rounded tannins.

Scrub grids with a wire bristle brush or abrasive pad and then oil they do not eat stick and produce professional grill marks. Again oil before every barbecue party.

Make sure that meat is thawed completely and allow it to be room temperature for half an hour before it beats"the grill". (Can hold your head with a glass of gnarly.)

Preheat your grill and then this Grill keep the lid for thin cuts quickly and below for thicker cuts, that take longer to cook.

Per style, achieve grill marks, by the meat to make a ¼ turn mirrors.

Spray meat every hour to keep it moist. Use Apple juice for pork and poultry dishes.

Have baking soda nearby for minor grease fire and a fire extinguisher as a precautionary measure in case of Flare-Ups.

Send your best recipe for grilled pork ribs, paired with a striking head wine before the day of work at the www.gnarlyribsrecipe.com.

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Secrets to Making the Tastiest Burgers

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Secrets to Making the Tastiest BurgersFunded by the Beef CheckoffPhoto Courtesy of the Beef Checkoff

With countless toppings and flavorful seasonings, create the burger of your dreams and make those taste buds sing. Release Your Burger Imagination.

There's no wrong way to cook a burger. OK, there is. Although delicious toppings like avocado, grilled onions, or mango salsa can all add variety and taste to a burger, trimmings are only half the story. With a few simple tips, you can master both the prep work and grilling as well.

THE PREP WORK

While many sprinkle seasoning onto the formed burger patty, try mixing those spices and herbs right into the Ground Beef. When forming the patties, make sure to be gentle since over mixing the patties can actually result in dry burgers.

GRILLING TO PERFECTION

Fire up the grill to medium heat. At this heat level, the patties will brown nicely adding deeper flavor to the patty. While grilling, only flip each burger once. Cooking times will differ, so grill according to chart in order to achieve medium (160°F) doneness. Ready, set, grill!

TOPPINGS & CREATIONSDon’t be afraid to experiment. At first, it may seem crazy to add a topping like hummus to a burger but it could be the condiment you’ve been searching for all these years. Or maybe goat cheese and corn salsa is more your thing. Every backyard barbeque across the country is serving burgers with pickles, ketchup and mustard. Stand out by offering jalapeños, grilled pineapple, or even kimchi as your burger toppings. Oh, the possibilities. Let us count the ways.

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Tutte le proprietà del basilico

Pubblicato da Valentina & Davide il 7 luglio 2014 | Alimentazione e salute

Con l’arrivo della bella stagione sulle nostre tavole arriva il basilico che ha un profumo intenso e dà un ottimo sapore a tutti i nostri piatti, dalla pizza, alla pasta, passando per il minestrone e l’insalata. Questa pianta dalle foglioline verdissime e dal profumo irresistibile però nasconde tantissime proprietà, scopriamole tutte e soprattutto cerchiamo di capire come conservarlo e cucinarlo!

Le varietà di basilico

Esistono diverse varietà di basilico: genovese e napoletano, come per le pizze. Queste due varietà sono molto diverse fra di loro. Il basilico genovese (viene detto anche gigante) ha delle foglie molto grandi e larghissime, è quello che solitamente viene usato per preparare il pesto alla genovese. Questa varietà è un prodotto DOP. Il basilico napoletano invece ha un vego odore di menta con foglie leggermente più piccole è estivo ed adatto ai piatti di pesce.

Come conservare il basilico

Per avere il basilico tutto l’anno basta seccarne un mazzetto, dopo averlo lavato e asciugato per bene, mettetelo poi ad asciugare appeso a testa in giù all’interno di una stanza buia e ben asciutta. Infine puoi lavarlo, asciugarlo bene e riporlo all’interno di un vaso di vetro nel congelatore, mettendo intorno della carta stagnola. Anche se è congelato il sapore del basilico non sarà compromesso. Se usate il basilico per preparare il pesto oppure lo volete aggiungere al sugo di pomodoro per preparare la pasta, formate dei piccoli dadi usando anche dell’olio di oliva e mettetelo nel freezer

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