|
urban-cachet | food
|
GATEWAY
register register and you will receive urban-cachet announcements  |
The urban-cachet food section provides unique recipes and party advice -- food that can be prepared simply while providing maximum impact to your taste buds and your evening event. The current feature is West African Beef Stew. For something surprising and simple, check out this recipe in the feature section below.And for some additional urban-cachet recommendations, check out the selections from the naked chef, Jamie Oliver ! Here are some other features that you may be interested in seeing: Or if you have your own interesting recipes that you would like to share, please post them on the urban-cachet food board. One of your recipes may be selected and featured as the urban-cachet pick of the week.
Sweet - And Lovely
The hottest young new star of TV cookery, Jamie Oliver -- also known as the naked chef -- has wowed all generations of food lovers with his no-nonsense, ultra-tasty recipes. Check-out the recipes below for something cheeky mate!! Watercress, Rocket *, Sweet Pear, Walnut and Parmesan Salad
Wok Cooked Fragrant Mussels
Creme Brulee with Fresh Rhubarb
* Rocket, also known as roquette and arugula, is a fashionable new salad leaf from Italy. The flavour is peppery, but pungency varies according to the specific variety. Rocket leaves may be long and rounded, or quite feathery. The small flowers are edible too and can be added to salads.
Bam - Baby !
Emeril Lagasse, one of the best-known chefs in the United States, has revitalized Creole-Acadian cooking. Using only ingredients of Southern Louisiana, Emeril has managed to preserve the bayou's culinary tradition while adding on an urban flair.Check this recipe out ... barbequed pulled pork sandwiches with southern fried pickles. Also included is the recipe for Emeril's creole seasoning. Bam, baby, bam! Barbecued Pork Sandwiches with Cole Slaw and Fried Pickles
West African - Beef Stew
Beef cattle are reared mainly in the Savannah regions of West Africa and transported to other areas. This rich and savory dish is intended to tenderize the hearty nature of the West African beef. Using North American quality stewing beef takes this recipe to a new level.Cooking Instructions 
Brown the stewing beef in a large, heavy pot on medium-high heat for 4 minutes using oil or butter. Remove beef from pot and turn heat down to medium. Add onions and lightly brown. Then add peanut butter, curry, flour and stir for 1 minute. Add beef stock, coconut milk and the browned beef. Cover partially and cook on medium-low heat for 2 hours* stirring occasionally. Add okra toward end of cooking.Serves four people. Serve over basmati rice. Garnish with mango or melon slices. 
* Cook for one hour if using beef strips About Okra
Okra, also known as gumbo, is a tall-growing, warm-season, annual vegetable from the same family as hollyhock, rose of Sharon and hibiscus. The immature pods are used for soups, canning and stews or as a fried or boiled vegetable. The hibiscus like flowers and upright plant, growing 3 to 6 feet or more in height, have ornamental value for backyard gardens.
Australian - Cabernet Sauvignon
Cabernet Sauvignon is one of the world's finest red wine grapes. From Bordeaux to California and increasingly in Italy and even Chile, Cabernet makes great red wines. Australia is no exception making great Cabernet in Western Australia, South Australia, Victoria and the Hunter Valley. Cabernet grapes tend to be thick skinned with bunches of small berries, and also only give moderate sized crops in general. This means that wines made from these grapes will have plenty of skins from which to get colour, flavour and tannin, and have plenty of flavour as a finished wine.  Cabernet based wines can tend to be quite tannic when they’re young, but age very gracefully with a softening of the tannin and the slow development of complexity, cedar and cigar box aromas. In regions where the grapes do not quite ripen there can be a ‘capsicum’ or ‘green bean’ character. This can add complexity to the wine, but if more than a trace it tends to distract from the experience and be a fault. Very ripe Cabernets from warm climates tend to be less distinctively Cabernet, and develop chocolate and richer flavours, and while delicious young, do not cellar as well. The flavour profile in Cabernets tends to be black and red currant, blackberry, and cassis, with occasional hints of mint, chocolate and even regional earthiness. Regional versions of this wine can be noticed and I will mention these below along with some recommended wines to try from each region. Coonawarra Consistently Australia’s best Cabernets are made in the Coonawarra region of South Australia. This is a small cigar shaped region with red ‘Terra Rossa’ soils over limestone, free draining and with a cool climate. The wines from here tend to be well balanced with a very good cellar potential: Barossa Valley The warm climate here tends to produce richer dark and fleshy wines with typical chocolate hints. Blackberry more than blackcurrant is often the dominant fruit flavour: Victoria In Central Victoria there is often a mint/eucalyptus hint to these wines over classic cassis and blackcurrant: Margaret River Very good region indeed for Cabernet wines, slight gravelly hints with red berry fruit and usually great length and cellaring ability: Hunter Valley Very regional as all their reds seem to be, earthy style whose regional nature continues as they age: Wines of the World - LocatorIf you are looking to purchase a wine from another country, try this search engine to find it, as well as pricing and shipping details. |
|
| ride | music | horoscopes | vastu | food | art | games | urban mystic |
© 2000 - 2009 urban-cachet inc. all rights reserved