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Wineries of the California Central Coast – with Chamisal Vineyards


Located half-way between San Francisco and Los Angeles, the Edna Valley is recognized as one of the finest Central Coast grape growing regions in California, known in particular for Chardonnay, Pinot Noir electric motor dc, and Rhone grape varieties. With the Pacific Ocean just a few miles away, the coastal fog and breezes combine to create one of the longest growing seasons. The climate, combined with the calcareous and volcanic soils of the area, results in wines with concentration and balancing acidity.

In 1973 Chamisal became the first winery to plant vines in Edna Valley, a gamble that paved the way for one of the most revered wine regions of California. The vineyard is named for the native, white-flowered Chamise plant that thrives on the property. In the early 1990’s after a period of dormancy veuve clicquot, the vineyard was replanted and the estate was renamed Domain Alfred. New ownership began in 2008 and restored the original name – Chamisal Vineyard – to honor its place in Edna Valley history.

Join us as we talk with Chamisal winemaker Fintan DuFresne about the history, the vineyards, and the wines. We’ll even taste the new un-oaked Pinot for you cristal champagne!
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Fish Taouk


This is one of those dishes, which after eating you give yourself a pat on your back n say ” Well done!”. I’ve eaten Chicken taouk, lamb n beef taouk but Fish taouk ? Never ! So I wondered how’d it be … and trust me when I tell you this … its bloody delicious ! The thing is you needn’t be fancy to make a delicious meal. I think the tastiest of foods are the simplest. This recipe takes hardly any time to prepare but the results are so rewarding. I used my most favourite fish ( well one of my most fav :)) – Tilapia. Its a very popular fish here in Ghana, and think its ideal for grilling, its a fresh water fish and the flesh is firm and its not too bony like the snapper. You can start ahead by preparing the taouk spice mix. Honestly I’ve made this marinade before even without it and it tastes gr8 even without the spice mix, but hey a little extra flavour never hurt right :) The spice is a blend of White pepper, grated nutmeg, ground cloves, corriander power, onion powder, salt, cardamom, and red paprika Cloud Hosting.

Fish Taouk BBQ

Ingredients

Serves 2

1/4th cup olive oil
3 tablespoons good quality tomato paste
1 tablespoons taouk spice
3 tablespoons lime juice
3 fat cloves of garlic grated
salt to taste

Clean and gut the fish. Make gashes and lightly salt it. Smother the fishes liberally with the marinade and keep at room temperature for about an hour. When ready set them on the bbq and cook till done. Serve with pita bread and Lebanese pickles Payroll Outsourcing Services. East isn’t it ?!?

The Crock-Pot Hook Up and A Slow-Cooker Party Menu


The commerical for the Crock-Pot Hook Up "connectible entertaining system" features a pretty creepy level of enthusiasm elyze, and could easily be mistaken for a Saturday Night Live spoof, but considering the overwhelming popularity of slow cooking, we have to admit those Crock-Pot folks might be on to something. Culinary trends come and go, but slow cookers are the cupcake of cooking methods. We never seem to tire of them and we always want more recipes. It started with stews and soups, but now we use our trusty slow cooker to make just about everything from pulled pork and poached salmon to cobbler and chocolate chip cookies.

The Crock-Pot Hook Up collection includes slow cookers in a variety of sizes (3.5 quarts, 2 quarts, and a double 1-quart model) that can all be connected and plugged in using one cord and one electrical outlet elyze. This means you can make different dishes in each one and set them up buffet-style, using the "warm" function to keep everything hot and ready to serve. It's obviously great for parties, especially potlucks when guests can just carry their Crock Pot over and hook it up to yours. Of course, assuming you have the necessary electrical outlets, you could do something quite similar with a set of any slow cookers. But the slow-cooker buffet concept got us thinking: If everyone's favorite countertop appliance can cook so many different dishes, why not create a feast completely cooked in slow cookers? And so, fellow slow-cooker fans, below is our slow-cooker salute, a menu of crowd-pleasing recipes perfect for a slow-cooker buffet elyze.

Cheddar Jalape?o Bread


The dough for this recipe is wetter than many home bakers may be used to, but the end result is a delightfully moist, textured bread.
Ingredients

1 teaspoon active dry yeast (less than a 1/4-ounce package)
1 3/4 cups plus 1 tablespoon warm water (105-115°F)
4 cups all-purpose flour plus additional for dusting
1 1/2 teaspoons salt
1/4 cup olive oil
3 tablespoons chopped fresh jalape?o, including seeds and ribs, plus 2 tablespoons chopped fresh jalape?o, without seeds and ribs (from 3 medium total)
5 ounces coarsely grated extra-sharp Cheddar (1 1/2 cups plus 2 tablespoons)
1 1/2 ounces finely grated Parmigiano-Reggiano (3/4 cup)
1 large egg, beaten with a pinch of salt

Special equipment: a stand mixer fitted with paddle attachment

Preparation

Stir together yeast and 1 tablespoon warm water in a small bowl; let mixture stand until foamy, about 5 minutes. (If it doesn't foam, discard and start over with new yeast Cloud Hosting.)

Mix together flour, salt, oil, yeast mixture, and remaining 1 3/4 cups warm water in bowl of mixer at low speed until a soft dough forms. Increase speed to medium-high and beat 3 minutes more. Add jalape?o, 1 1/2 cups Cheddar, and 1/2 cup Parmigiano-Reggiano and mix until combined.

Scrape dough down side of bowl (all around) into center, then sprinkle lightly with flour. Cover bowl with a clean kitchen towel (not terry cloth) to keep a crust from forming and let dough rise in a draft-free place at warm room temperature until doubled in bulk, 2 to 2 1/2 hours. (Alternatively,let dough rise in bowl in refrigerator 8 to 12 hours.)

Turn dough out onto a well-floured surface and gently form into a roughly 11- by 8-inch rectangle with floured hands.

Fold dough in thirds (like a letter) with floured hands (dough will be sticky), pressing along seam of each fold to seal.

Put dough, seam side down, in an oiled 9- by 5-inch loaf pan. Cover pan with same clean kitchen towel and let dough rise in a draft-free place at warm room temperature until dough completely fills pan and rises above it slightly, 1 to 1 1/4 hours scholar leaders.

Put oven rack in middle position and preheat oven to 400°F.

Brush loaf with egg, then sprinkle remaining 2 tablespoons Cheddar and remaining 1/4 cup Parmigiano-Reggiano down center of loaf.

Bake until bread is golden and sounds hollow when tapped on bottom, 50 minutes to 1 hour. Run a knife around edge of pan to loosen loaf, then remove from pan to test for doneness.

Return bread (not in pan) to oven and turn on its side, then bake 10 minutes more to crisp crust. Cool completely on a rack, about 1 1/2 hours.

Six Foods That Fight the Flu


Boost your immunity with healthy recipes from Epicurious and advice from John La Puma, M.D.
By Megan O. Steintrager

Recipes for Healthy Foods that Fight the Flu: Wild Salmon with Pearl Couscous, Hearty Chicken Vegetable Soup, Chicken and White Bean Soup, and Fig Salad with Goat's Milk Yogurt
Pictured: Wild Salmon with Pearl Couscous vacuum tube, Hearty Chicken Vegetable Soup, Chicken and White Bean Soup, and Fig Salad with Goat's Milk Yogurt

H ave you noticed that people who normally shun shots are scrambling to get flu vaccines this year? And that's just the "regular" flu shot—vaccinations against H1N1, or "swine flu," aren't even widely available yet. At Epicurious, we're always looking for a food solution to any problem, so we contacted John La Puma, M.D., the author of Chef MD's Big Book of Culinary Medicine, for advice about what to eat to boost immunity and fight the flu.

Before we jump into La Puma's list of top flu-fighting foods, here are a few notes from the doctor:

Swine flu is most likely to be spread the same way as any kind of flu—from person-to-person contact, through coughing and sneezing— and the "best and easiest protection" against flu, including swine flu, is to "wash your hands often, for 15 to 20 seconds, with soap and water, or with an alcohol-based hand cleaner, [rubbing] until your hands are dry."
You can't get swine flu from eating pork or from drinking bottled or tap water, two common myths about contagion.
People with immunity problems, such as thyroiditis, rheumatoid arthritis, lupus, and celiac disease, should talk to their doctors before upping their intake of immunity-boosting foods, because "their immune systems are already overstimulated."
Some reputed immunity-boosters, including garlic, foods high in zinc (such as oysters and peanuts), and foods rich in conjugated linoleic acid (hard cheeses) have not been proven to fight the flu.

Read on for the six foods La Puma says should be in your flu season diet.

Quercetin Powerhouse Produce: Apples, Onions, Broccoli, and Tomatoes

Quercetin is one of many thousands of flavonoids—substances that are responsible for plants' colors, as well as many of their health benefits. La Puma says that in research performed on mice, stressful exercise increased flu susceptibility but quercetin canceled out the negative effects. The same illness-fighting results were found in a study on cyclists, La Puma says, citing a study from Appalachian State University in Boone, N.C. Quercetin is also believed to aid in disease prevention thanks to its anti-inflammatory properties (to learn more about inflammation, read our feature on the Anti-Inflammatory Diet). So load up on quercetin-packed produce, including apples, onions, broccoli brushless dc motor, and tomatoes. Tip: When buying tomatoes, consider choosing organic, which La Puma says have higher levels of quercetin than conventionally grown ones (the same is true for lycopene in tomatoes).
recipes to try:
Vegetable and Chickpea Ragout
Frisée and Apple Salad with Dried Cherries and Walnuts
Black Sea Bass with Moroccan Vegetables and Chile Sauce

Chicken Soup

It's not a suburban legend: Chicken soup really does have healing properties, according to La Puma. A steaming bowl of soup (unappetizing language alert) "reduces mucus and facilitates coughing it up." And it seems that chicken soup is more effective at the job than hot water, according to research cited by La Puma. To get the anti-inflammatory and other health benefits of produce too, the doctor suggests making chicken soup with vegetables rather than using store-bought condensed soup or cooking with chicken alone. He shares a favorite recipe for Simple Sopa Azteca on his Web site, and Epicurious has dozens of healthy chicken and vegetable soup recipes, including the ones below.
recipes to try:
Hearty Chicken Vegetable Soup
Chicken and Hominy Soup
Chicken and White Bean Soup with Herb Swirl

Green Tea

Add fighting the flu to the long list of green tea's health benefits, which also include fighting cancer and heart disease and possible links to "lowering cholesterol, burning fat, preventing diabetes and stroke, and staving off dementia," according to WebMD. Green tea is high in "anti-viral activity against influenza," says La Puma, citing studies involving green tea from the Dr. Rath Research Institute in Santa Clara, CA, and the Department of Biotechnology, College of Engineering, Yonsei University in Seoul, South Korea. While all kinds of tea are made from the same leaves, white and green teas contain higher levels of catechins—the flavonoids thought to be responsible for tea's antiviral properties—than oolong and black teas. Although the studies La Puma cites involved green tea, it's likely that white tea has similar flu-fighting powers. Black and oolong tea do have some catechins and are higher than green tea in other polyphenols, so while they might be the second choice for the flu, they are still good for overall health.
recipes to try:
Green-Tea Soy Broth
Scallop Tea Rice
Angel Punch

Vitamin D–Rich Foods: Salmon, Light Tuna, Sardines, Milk, and Cereal

Vitamin D has been a hot topic in the news recently Amethyst earrings, with stories about the sunshine vitamin's many health benefits dovetailing with reports that suggest that many of us don't get enough of it. La Puma says experiments in the 1940s showed that mice that received diets low in vitamin D were more susceptible to experimental swine flu infection than those that received adequate vitamin D. While the same has not yet been proven in humans, La Puma and many other experts believe that getting sufficient vitamin D can offer protection against swine flu—the vitamin is believed to cause the production of antimicrobial substances in the body. "In winter, too little vitamin D is made in your skin, because the angle of the sun is too low," says La Puma. "And winter is when you get flu." The good news is that food can pick up the slack. Milk (which is fortified with vitamin D in the U.S.), malted drink mixes, and fortified cereals such as Total Raisin Bran and Whole Grain Total all provide vitamin D, but La Puma says roasted sockeye salmon is the single best source, gram for gram. Roasting the fish allows it to maintain the most vitamin D. "Cooking fatty fish with oil allows the vitamin D to leak out," says La Puma. "Cooking fatty fish in water does retain a little vitamin D, at least in theory, so poaching and steaming work better than frying, deep-frying, and sautéing."

Other good seafood sources of vitamin D are chinook and pink salmon, as well as light tuna and sardines packed in oil. "Packing (but not cooking) fish in oil allows retention of omega-3s and vitamin D," says La Puma. But, he warns, "pouring off the oil from canned fish pours off the vitamin D too."In addition to making the dishes below, try omitting the step of draining the canned fish in recipes such as Sicilian-Style Pasta with Sardines or Tuna, White Bean, and Red Onion Salad. If you are not a fan of the flavor or extra calories in oil-packed fish, don't worry: Water-packed varieties do have some vitamin D, just not quite as much as oil-packed. For more information, see Epicurious's sister site Nutrition Data's list of foods highest in vitamin D. Bumble Bee Chunk Light Tuna was the top pick for oil-packed varieties in Epicurious's Canned Tuna Taste Test.
recipes to try:
Baked Sockeye Salmon with Bell Peppers and Capers
Wild Salmon with Pearl Couscous, Slow-Roasted Tomatoes, and Lemon Oregano Oil
Penne with Tuna, Basil, and Lemon

Yogurt and Kefir with Live Active Cultures

Epicurious's recent blog post Fight Off the Flu with Delicious Yogurt Recipes discussed a study that suggests that probiotics—the friendly bacteria found in yogurt and some other foods, as well as in pill form—may reduce cold and flu symptoms. La Puma cites the same study and says that probiotics have been shown to reduce the incidence and duration of fever, cough, and runny nose by 73, 62, and 59 percent in kids ages 3 to 5, respectively. While the study was done with supplements, La Puma says we "foodistas" may prefer to get our probiotics from what we eat. When buying yogurt and kefir, be sure to look for the "Live and Active Cultures" label and choose one with as many different strains of cultures as possible. For more on how different strains affect health, see probiotic confusion from Nutrition Data. As the author of the article, Monica Reinagel, M.S., L.D./N., notes, friendly bacteria can also be found in fermented foods such as kim-chi, kombucha, sauerkraut, and miso, and "eating a variety of fermented foods, which provides a wider variety of bacterial strains, might offer a wider range of benefits."
recipes to try:
Moroccan-Style Vegetable Stew with Harissa Yogurt Sauce
Fig Salad with Goat's Milk Yogurt and Pepper Cress
Roast Chicken Breasts with Garbanzo Beans, Tomatoes, and Paprika

Chiles Such as Serranos, Jalapeños, and Poblanos

Spicy peppers don't just help clear your sinuses, they're also a great source of vitamin C, which "has been tested in influenza A and been shown to reduce the incidence of pneumonia that comes with flu," says La Puma. The vitamin has antiviral properties and stimulates antibody production, explains La Puma. Not a chili-head? Sweet red bell peppers are also packed with vitamin C, as are guava, kiwi, oranges, green bell peppers, strawberries, Brussels sprouts, cantaloupe, and papaya, according to the USDA.

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