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Luxury Snacks Imported from Europe

Jun 122012

Next time you’ve had a challenging professional or personal day, don’t lament. The (short-term) solution to your angst is likely only as far away as the nearest deli or the specialty food aisle of your local grocery store. Why not treat yourself to a luxury snack imported from Europe – a snack, sourced straight from the place on the globe that makes it best? Because as much as we hate to break the news, the mozzarella you just peeled out of a plastic wrapper probably isn’t the best you can do. And we won’t let you stand for it!

Why not whip up a nice spinach salad, for instance, with balsamic vinegar and extra virgin olive oil from Italy? There are slight regional variances in the taste and production of both products, but fear not: it’s hard to go wrong if it was made in Italy. Our favorites, however, are Tuscany’s Gemini extra virgin olive oil and Emilio-Romagnia’s Mussini balsamic. The employees at your specialty shop should be able to direct you to the best they offer, and, surprisingly, you can even order both from Amazon.com.

French Cheese; Image source: hesomagazine.com

French cheese is also a savory and restorative luxury snack choice. While Camembert, Roquefort, and Munster are all delicious (especially when paired with the right wine or fruit), it’s always good to try some lesser-known, but no less extraordinary, tastes. Hailing from the French Alps, Reblochon is an excellent creamy cheese with a nutty aftertaste. Enjoy it with a fruity red wine and spread over bread or crackers. Époisses, from the Côte d’Or, is a strong, salty cheese with a pungent smell. Pair Époisses with raisin bread for an extra luxurious breakfast treat.

Spain’s jamón ibérico, a cured ham, is made specifically from black Iberian pigs found in the south and southwest of the country. The best finished products come from Jabugo and Guijuelo – but since authentic jamón ibérico is difficult to procure in the US (ham pun intended), it’s not necessary to purchase from sources here alone. If there’s such a thing as prestigious ham, this is it.

Happy snacking!

Top 3 Drinking Snacks

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Jun 042012

Here are our top 3 drinking snacks to reach for while you enjoy your adult beverage of choice.

Olives; Image source: beechwoodinn.ws

1. Nuts. A ubiquitous bar and informal gathering staple, nuts are a great partner for beers. Whether with a dark ale or a light summer shandy, this is a simple match made in some sort of laidback heaven. Salted peanuts are at their best with a citrusy beer like Blue Moon. For a sweet treat, try a trail mix with chocolate pieces and a raspberry beer – Liefman’s Framboise is the absolute god among them.

2. Olives. Every drinking establishment from the local dive to Bar Hemingway at the Paris Ritz is sure to have these on hand. When it comes to olives, the variety in taste and quality is absolutely dizzying (in the best possible way). Next time you’re planning on martinis, select some fresh green olives from your deli and drop two into the drink. You’ll be delighted with the subtle change in taste and texture of an olive stuffed with garlic, bleu cheese, or onion as you’re sipping the cocktail. Greek Kalamata olives stuffed with feta cheese go wonderfully with Pinot Noir. I personally find it difficult not to cook without a glass of wine and a little bowl of olives handy, and I recommend Whole Food’s olive bars if you’re looking for something fresh.

3. Cheese. When paired with the right wine, it seems to be a scientific fact that cheese can actually make your taste buds sing. Check out Sivani’s style blog article on the subject. Spirits can be a great complement to cheese, too. Try out a Talisker 18 year old with a Mull cheddar. You won’t regret it, we promise.

Organic Food Trends – It’s the Ripe Time for Organics

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May 242012

In all likelihood, you pass the organic food aisle with a sense of either excitement or curiosity–or perhaps even baffled distaste. However, if you haven’t taken an intrepid journey into the world of organic food, there’s no time like the present. Lots of other people apparently think so too: the organic food trends are making this sector the fastest-growing sector in the US food marketplace.

Requirements for which foods can be labeled organic are pretty strict, ensuring that the items you’re buying are naturally manufactured. In America, the United States Department of Agriculture is the body that approves and maintains standards for the production of organic food. This is because the word’organic’ refers to the farming processes that lead to the carrot or steak in front of you.

Organic Food Trends Its the Ripe Time for Organics

Organic Food; Image source: sendmethemanager.com

So what’s so different about the way these foods are manufactured, and what are the benefits of purchasing them over traditional foods? For one thing, there’s an argument to be made that organic farming is better for the environment and your body. Non-organic farming uses pesticides and synthetic fertilizers that can seep into your food, and eventually into your system. Not what you want, is it? Another plus: organic farms don’t use as much energy as traditional farms, and it’s requirement that organic meat sources come from farms where the animals have access to the outdoors. So you also get points for being ethical when you choose to buy organic!

You can make the switch to organic gradually by swapping a few produce or meat items out each time you’re in the store. Most large grocers have a setion devoted exclusively to organic items. Or you can make the plunge and shop at a farmer’s market in your area (remember to look for the organic label) or at Whole Foods. Happy healthy eating!

Wine and Cheese Pairings? Yes, Please.

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May 142012

Wine and Cheese Pairings; Image Source: blog.officelinks.com

Wine and cheese pairings might seem kind of fussy, but don’t go knocking it until you try it. With the help of your taste buds, you’ll soon find how sublime a great pairing can be. Here is Sivani’s crash course in putting together complementary pairs of wine and cheese:

1. Salty cheese? Choose a crisp or sweet wine. For instance, we suggest pairing a platter of olives and divine feta cheese with a Sauvignon Blanc, and you can’t do better for a Roquefort than to give it a glass of Port!

2. Sweet cheese? Your wine should be somewhat edgy. If you want to serve a Wensleydale cheese with embedded cranberry, reach for a Cabernet Sauvignon.

3. Also keep in mind that you want your wine and cheese to both be at the proper temperature for serving. This will ensure that you get the best possible result where taste is concerned. If you’re purchasing your delights in a deli or wine shop, ask at the counter for information on what the best way to serve is.

4. Try to pair wines and cheeses from the same country, and from the same region, if possible. This is the best shortcut to wonderful pairings, since natives have likely been pairing the wine and cheese you select for centuries.

Don’t be afraid to try combinations until you get it just right. If you have a luxury delicatessan in your area, chances are good that they’ll let you try out some sample. Feel free to experiment. There are no hard-and-fast rules. And after all, what could be so bad about testing delicious cheeses and luxurious wines? Absolutely nothing.

Lightin’ Up the BBQ – Barbecue Ideas for Party

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May 072012

Lightin’ Up the BBQ Barbecue Ideas for Party

Barbecue Chicken; Image Source: marthastewart.com

Those summer beers that we discussed in last week’s post will no doubt go down easy with what we’re about to chat about this week — barbecue ideas for party. So once you’re sure you’ve got enough gas, coal, and brews, why don’t you invite some friends over for a backyard soiree? Here are some recipes and party ideas to start the summer off in style.

If it’s a laidback get-together of family and/or friends, hotdogs, brats, and burgers are always a good bet. Going to a good butcher makes all the difference in the world where taste is concerned, but if not, Archer Farms (at Target) and Trader Joe’s brand meats are superior to what else is hanging out in the meat aisle. Feel free to go cheap on things like pickles, sauerkraut, and ketchup, but heaven help you if you’re cheap on the tomatoes, onions, or cheese! For recipes of this type, we suggest consulting with Martha Stewart’s website. While you may not think of her as a grizzly grill master, she does know how to please a crowd.

For a more upscale gathering, fish or steaks might be the order of the evening. Make sure you stock up on red wine (Cabernet is especially nice) for red meet, and a white if it’s fish. If you’re not sure exactly what wine to choose, foodandwinepairing.org is a great food and wine pairing website, and very simple to use. As for the food, we again refer you to the local butcher or fishmonger—though No Name steaks are a delicious alternative to more expensive options.

If you’re in the mood to brush up on your grilling skills, we’d recommend ordering a copy of Weber’s Big Book of Grilling. And to those disenfranchised vegans out there, fear not: you too can enjoy this summer tradition, and Veganomican: The Ultimate Vegan Cookbook can help.

If you’re not too burned out (pun intended), the barbecue lovers among you will adore chef Anthony Bourdain’s Kansas City episode – watch it on travelchannel.com!

Summer Beers for the Win

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Apr 302012

Summer Beers 2012; Photo credit: rheinlander.com

With summer on the horizon, it’s time to dig into the season of what we like to call the Big Three: baseball, the beach, and beer. Sivani’s blog is paying close attention to all three of these very important summer mainstays. Right now, we want to talk about the third and potentially most important of the three. And that, friends, is beer.

Summer is traditionally the season of Pilsner–a group of pale lagers with a taste that we will describe here as “fresh” instead of “light.” Because if it doesn’t taste like something, you didn’t spend enough money on it. Our favorite pilsners are Pilsner Urquell (THE original pilsner from the Czech Republic), Jever (of the German persuasion, and slightly more bitter than the Czech), Warsteiner (another prolifically delicious German pils), and Belgium’s Grolsch, which has a sweet ring to it that can be enhanced with a small slice of citrus.

For those of you who like the wares that smaller breweries have to offer, we’ve got a few suggestions to pair with whatever you’re serving up on the grill. If it’s an ale you’re after, reach for Ipswitch Ale Brewery’s Summer Ale—a nice, full blonde with a dash of citrus. Lagunita’s A Little Sumpin’ Sumpin is a silky wheat beer with quite a little bang for its buck at 7.5% abv. (don’t man the grill if you’ve had a few, y’hear?). For something a little heavier, grab a cold Russian River Supplication. It’s a darker summer ale that has been sent to age in wine barrels made of oak.

There are also a ton of beer festivals going on this summer if you’ve got a taste for it. Beerfestivals.org has a great selection of events organized by city. Some of the most epic fests include Portland’s Oregon Brewers Festival and the Great American Beer Festival in Denver. Wherever you go and whatsoever you drink, remember to drink responsibly—so you can actually enjoy the festivities and remember them, too.