10 European Desserts to Try

One of the things I love about travel is trying all the different foods that countries are famous in each area.  I try to do a little research before traveling to make sure I know what I should try.  I found the following article helpful and can’t wait to try the following.  I do not have recipes attached, but I might have to start finding them and trying them at home.

On The Great British Bakeoff, Paul Hollywood had the contestants attempt to makePastéis de Nata, and it was not one of the more successful endeavors, so not sure if I am going to try that one.

Europe’s cultural diversity manifests itself in its cuisine, from Italian pasta to French escargot. But for those travelers with a sweet tooth, this appetizing variety extends to the continent’s many mouthwatering desserts. Forget about your diet if you’re planning a trip soon, here are ten European desserts you have to try.

Rødgrød

Rødgrød
You’ll find fruity rødgrød if you visit Denmark, but the similar rote grütze can be found just across the border in northern Germany. Served hot or cold, it’s bursting with summer berries like redcurrants, blackcurrants, raspberries, and blackberries. The fruit is cooked with sugar and some form of starch, like semolina or potato starch is added to make the pudding. Custard or cream often accompanies the dish to balance the acids in the fruit.

Pastéis de Nata

Pastéis de Nata
Pastéis de Nata is the traditional Portuguese custard tarts that are small enough to fit in your mouth in one go. The best place to find them is in the Pastéis de Belem bakery that’s been churning them out in their millions since 1837. The proof of the quality is in the length of the queue, which snakes around the block whatever the time of day. They sell about 50,000 of these delicious tarts every day, which surely makes them a contender for western Europe’s favorite dessert.

Gelato

gelato
Italy’s dessert menu might encompass tiramisu, pannacotta, and zabaglione (all fabulous!) but its gelato is legendary the world over. Every imaginable flavor can be found, on street corners, at pavement cafes, and in fancy restaurants. Don’t be fooled into thinking it’s the same as ice cream, however. If what you see is heaped high above the edges of the container, it’s full of air and not the real deal.

Clafoutis

Clafoutis
This baked French dessert originates from the Limousin region and was popularized in the 19th century. It is usually made with black cherries, though raspberries, plums or blackberries are occasionally substituted. The fruit lines a baking dish and a thick batter is poured over the top. Traditionally, the cherry stones are left in, adding an almond-like flavor to the dish.

Apfelstrudel

Apfelstrudel
Apfelstrudel is one of Austria’s greatest exports. Layers of thinly-rolled dough are filled to bursting with sweet apples, juicy raisins and a liberal measure of cinnamon. The first recipe dates from Vienna in 1696 and it’s just as popular today in the city’s many coffee houses.

Sticky toffee pudding

Sticky toffee pudding
Peruse the menu in any British gastropub and you’re almost guaranteed to find sticky toffee pudding. This dense, dark pudding is topped with lashings of toffee sauce and served with cream, ice cream or custard. It’s rich, so save plenty of room for dessert if you plan to try it.

 

Flan

Flan
A flan is not a flan when it’s from Spain. Instead of receiving a small tart or quiche, order flan in Spain and you’ll be presented with a tasty crème caramel. To make it, a caramel syrup lines a mold and warm custard are poured on top. It’s cooked in a water bath to ensure the custard doesn’t curdle and flipped over to serve once cooked and set.

Waffles

Waffles
If there’s one dessert synonymous with Belgium, then it’s surely waffles. Known as gaufre to the nation’s French speakers and waffels to Flemish speakers, the two most popular kinds hail from Brussels and Liege. Buy one from a street stall and eat it straight from the paper, dusted with icing sugar. In a cafe, you’ll find them served with fruit compote, Nutella or Chantilly cream, but hold off on the maple syrup as that’s not the way it’s done on home turf.

 

Baklava

Baklava
Layer upon layer of rich, flaky filo pastry bound together with sweet honey and lavishly sprinkled with nuts, baklava is understandably the Greeks’ most popular sweet treat. But though they’ll argue the toss, it actually originated in the city of Istanbul in Turkey before migrating east. That’s still Europe, at least in part. Wherever you try it, it’s delicious.

Black Forest Cherry Gateau

Black Forest Cherry Gateau
Germans know a thing or two about cake, but its most famous cake is not quite what it appears. That signature bake, Black Forest Cherry Gateau, was invented, so they claim, in 1915 at the Café Agner in Bad Godesberg near Bonn. It’s so popular it even has its own food festival. The key ingredient is the “Schwarzwälder kirschwasser”, a potent cherry brandy which made its way across the border from Switzerland but is named after the Black Forest region of Germany. Without the kirsch, it’s just a chocolate and cherry cake.

10 European Desserts to Try

12 MYTHS ABOUT COFFEE

 images-1.jpg

images-2.jpg

 

12 MYTHS ABOUT COFFEE

Two Buck Chuck ~ The Real Stor

HOW TRADER JOE’S WINE BECAME CHEAPER THAN BOTTLED WATER

no.jpg

“CHARLES SHAW WINE USED TO BE GREAT — AND NOBODY DRANK IT. NOW, IT’S TERRIBLE AND IT’S SELLING LIKE GANGBUSTERS.”

“I TRIED TO PUT IT ALL BEHIND ME BUT I NEVER STOPPED THINKING ABOUT WINE.”

Two Buck Chuck

Charles not in charge

Two Buck Chuck
Two Buck Chuck ~ The Real Stor

Rump Cap Roast is amazing!

The rump cap cut features heavily in Brazilian cooking, where it is known as the Picanha. With a decent amount of fat coverage to keep it moist, the rump cap is perfect for barbecues and roasting. Today’s recipe will be focusing on the latter, as we’ll be creating a heavenly roast that packs plenty of punch in the flavor department…

You’ll need:

  • 1 cut of rump cap (approx. 3⅓ lb)
  • coarse salt
  • ground black pepper
  • 1 tbsp paprika
  • 3⅓ fl oz olive oil

For the filling:

  • 12⅓ oz diced mozarella
  • 4¼ oz chopped bacon
  • 1 diced red pepper
  • 2 diced onions
  • 1 tsp oregano

For the sauce:

  • 10 fl oz red wine
  • 2 tbsp plum jelly
  • 1 pinch salt
  • 1 pinch cayenne pepper

Here’s how:

1. Remove the fat and sinew from the rump cap and sear it on both sides in a pan containing vegetable oil. After removing it from the pan, leave it to cool for a short while.

2. Use a sharp knife to cut off a thin slice from the larger side of the rump cap. Next, cut a deep pocket into the meat as in the image below.

3. Now carefully roll the pocket inside out, making sure the rump cap doesn’t get torn in the process.

4. Chop up the onions, peppers, and bacon and fry them in a pan. Transfer the contents of the pan into a bowl containing diced mozzarella and stir everything together with the oregano.

Add the filling to the meat. Close the pocket with cocktail sticks and rub the paprika, coarse salt, and pepper onto both sides of the meat.

5. Place the rump cap in an oven set to 390°F with the top and bottom heat on for 35 minutes. Afterward, leave it to rest for 10 minutes.

For the sauce, reduce the red wine and add the plum jelly, a pinch of salt, and some cayenne pepper. Leave the sauce to cook for five more minutes.

It’s surprising to see that this sumptuous cut of meat is fairly unknown in everyday cooking. That’s why it’s down to you to spread the word by preparing this hearty roast for all your friends and family!

Rump Cap Roast is amazing!

 Granite vs. Quartz

If you’ve recently shopped for new kitchen countertops, you know firsthand how many options there are today. Houzz research says that for most people, the choices often boil down to granite or quartz. Two out of five homeowners choose one of these two surfaces, often for durability and easy cleaning, according to a 2017 U.S. Houzz Kitchen Trends Study. If you have whittled it down to granite or quartz, here’s a quick way to learn all about their pros and cons.
 Granite vs. Quartz

5 Ways to Take Better Care of Your Knives, According to Chefs

Knife-Care-Ft-2.jpg

Having a great knife makes cooking so much more enjoyable when you have this joy of cutting through something that’s so easy and effortless, plus it’s going to last you a lifetime and can even be an heirloom for your kids.

If you want to get the most out of that fancy new knife you bought—and have it last long enough to actually be an heirloom follow these tips from the experts.

Whatever you do: Don’t put them in the dishwasher.

The biggest mistake people make at home, according to Blanchard and Cox, is putting their knives in the dishwasher. Newer high-powered dishwashers can even warp the steel. You always want to hand wash and hand dry your knives.

“Use a kitchen rag or soft sponge be gentle.”

Taking care of your knives

Remember that boning knives aren’t for … bones.

When it comes to knife work, bones are off-limits. Period. (And boning knives are designed for working around the bones and through the joints.)

People assume that Japanese knives can go through anything, that they’re like samurai swords. They cannot go through bone. They are finely made, like jewelry.

And please don’t try to cut through frozen food, either. That can damage the knife.

Ditch the bamboo cutting board.

What you’re cutting on is almost just as important as the technique you’re using. Hardwood is preferable. You can use plastic or composite rubber, especially when you’re cutting raw proteins, so you can just put it in the dishwasher. Bamboo is a little too rough.

Learn the difference between honing and sharpening.

Both are important. Honing, which you should do more frequently, involves grinding the edge of the knife on a stone to even it out. The process doesn’t sharpen the knife, but it fixes the blade’s alignment, which makes it feel sharper and cut better. Sharpening, on the other hand, involves actually shaving off some of the blade, and should be done a few times a year at home, or at a shop that professionally sharpens knives.

“”you don’t want to sharpen or hone your knife on anything harder than the steel of the knife itself,” says Cox, suggesting ceramic honing rods. “Hone your knife a couple times on each side – always use the same amount of passes on each side. Go ten or twelve. But if you’re going more than ten or twelve on each side, and it doesn’t go right back, then its time to sharpen.”

Incorporate oil.

Applying oil to a carbon steel knife will help prevent any oxidation or rusting, though don’t use any vegetable oils like canola or olive.

What happens with vegetable-based oils is they get rancid, so use Tsubaki oil, Camellia seed oil, very thin and neutral and you don’t need a lot of it. You can get mineral oil at the grocery store.

In many respects, you want to treat your knives like they are cast-iron pans.

For a stainless steel knife and carbon steel knife, you want to treat it like a cast-iron pan. Even for a stainless steel knife, some knives are high polished and contain nickel and silver. Humidity speeds up the oxidation process, causing the knives to rust, so you want to store them in as dry a place as possible.

5 Ways to Take Better Care of Your Knives, According to Chefs

 Foods Most Likely to Make You Ill

There’s a hot-list of foods that spread food-borne illnesses more than others, but there are a few steps you can take to best protect yourself from any sickness.

Home cooks are increasingly seeing alarming headlines about national outbreaks of serious food-borne illnesses and with the recent fervor over one of the worst E. coli outbreaks in the last decade, the topic of food safety has never been so relevant.

The list is based on information that the Centers for Disease Control and Prevention keeps for cooks looking to keep their kitchens as safe as possible. The shortlist of foods below are linked to food-borne illnesses more frequently than any other on the market. Luckily, there are steps you can take to reduce your chance of illness when eating them.

Which foods are the most likely to get you sick?

They’re as follows:

Did You Eat Romaine Lettuce? These Are the E. coli Warning Signs to Look For
A massive E. coli outbreak caused agencies to ask the entire nation to toss their romaine lettuce.

Chicken, beef, turkey, and pork

1710w-Raw-Meat-Pork.jpg

Raw and undercooked meat and poultry are surefire ways to get you sick. Nearly all raw poultry contains a bacteria called campylobacter, which the CDC says is the leading cause of “diarrheal sickness” in the United States. Other illness-causing bacteria linked to questionable meat include salmonella, E. coli, Yersinia (commonly found on raw pork), and C. perfringens (one of the most common bacteria leading to short-term food poisoning.)

Vegetables and fruits

eat-vegetables-diet

It’s crucial to front-load your daily diet with tons of fresh vegetables and fruits, but raw variations can often cause food poisoning from contamination with salmonella, E. coli, and listeria bacteria. The exterior of uncooked fruits and vegetables are especially tricky as they’re a breeding ground for bacteria during transportation from farm to table, and especially at risk for cross-contamination in the kitchen. There are more than a few ways to clean them, however, and cooking your veggies is a sure way to eliminate most risk.

Raw milk and cheese

How to Store Soft Cheeses So They Don't Get Moldy

Some might think it’s very tasty, but health officials say that raw milk and the products made with unpasteurized milk can carry ample bacteria including E. coli, listeria, and salmonella, among others. Other dairy items that are more likely to hide harmful bacteria is feta cheese, brie and camembert, queso fresco, ice cream, and yogurt.

Eggs

1804w Eggs

We watched as more than 200 million eggs were recalled due to a widespread salmonella contamination—the CDC says salmonella is often undetected, even for eggs that look clean and un-cracked. Choosing pasteurized eggs could help reduce that risk.

Raw shellfish and seafood

raw-oysters-24-things-you-should-never-eat-out

There is a greater chance to get sick with food poisoning from raw fish, yes. But raw shellfish is often more problematic than anything, with staples like oysters containing viruses and bacteria that could cause serious sickness—more than 100 people recently fell ill in California after eating raw oysters contaminated with norovirus.

Sprouts:

sprouts

Warm and humid growing conditions for things like alfalfa and bean sprouts lend themselves to perfect growing conditions for salmonella, E. coli, and listeria. Thoroughly cooking sprouts before placing them in any dish can help reduce the chance of you getting sick.

 Raw Flour:

Casabella Cookie Dough Trays with Lids

The last item on the list is flour, which is usually raw and hasn’t been treated and because we cook with it or use it in our baking, those germs are killed during cooking. Things like raw cookie dough have often been a source of food poisoning given that the flour in these staples hasn’t been cooked.

It’s nearly impossible to avoid food-borne illnesses altogether, but using the safety tips to enjoy the foods on the list above might save you from a firsthand experience with food poisoning. 1 in 6 people in the United States suffer through side effects of food-borne diseases, and more than 3,000 deaths each year are caused by foodborne pathogens, the CDC says.

This may help you want to “eat less” if you want to lose weight.  I used to love raw chocolate chip cookie dough, but it does not look quite so appealing at the moment.  Eat safe and enjoy!

 Foods Most Likely to Make You Ill

How Long Can Cheese Sit Out

Bon Appetit and Epicurious wrote this interesting article about our favorite snack – Cheese!

Putting cheese and crackers out at a party, whether sliced sharp cheddar and Triscuits or Humboldt Fog and crostini, is a simple way to welcome guests. Everyone loves cheese, and people will snack on it all night. But if hours go by and there’s still half a wedge of Brie on the cheese board, are you putting your friends in danger? In other words: How long can cheese sit out before you get sick or die?

Bringing cheese to room temperature is essential to help the fat loosen up, which gives the cheese a better texture and flavor. However, there is a ticking clock on how long it should stay out past that hour (or two) out of the fridge. To keep yourself safe from bacterial growth or spoilage, you should only keep cheese out for four hours, according to the director of food safety, quality, and regulatory compliance at Dairy Farmers of Wisconsin.

With that said, some cheeses fare better than others with quality after those four hours elapse. Higher moisture cheeses like ricotta, queso blanco, and mascarpone will deteriorate in quality and spoil faster when left on the counter. Soft cheeses including Brie, Camembert, or a bloomy-rind fancier cheese will last a little longer, and harder cheeses from cheddar to Gouda to Parmesan will hold up the longest. Parm, Romano, or harder cheeses will likely not have micro bacterium growth or very insignificant amounts throughout the duration of a party,. Those cheeses you’ll often see hanging in Italian markets or cut into pieces on display at the grocery store because they don’t require constant refrigeration.

Long before you get an upset stomach from cheese (uh, unless you’re lactose intolerant), you’ll probably notice that it’s looking a little sad. Cheese will dry out when left in open air, especially in a warmer room, and start to look crusty and crumbly.  After eight hours on a cheese board, cheddar will likely not have a lot of bacterial growth, but it won’t look appealing to eat. However, there is no way to tell if there are bacteria on a piece of cheese based on looking because it’s microscopic. One thing you can tell immediately about a cheese gone bad is if there’s mold growing on it in the fridge. If you see that, cut off about 1–1½ inches around the mold and continue eating it. However, if a high-moisture cheese like ricotta or cream cheese has a spot of mold, throw it out it will have contaminated the entire container.

cheese harbison
See this beautiful oozy wheel of Harbison? Don’t let it sit out for more than four hours!

There has been some extensive research done in Wisconsin that proves cheese can stay out for up to six hours at 70°F or colder. Some cheeses tested for low levels of listeria, salmonella, Escherichia, and staphylococcus but nothing life-threatening. The level of water activity in a cheese determines how long it can stay out. Hard cheeses like Parmesan could be out for 24 hours and be fine, but a young cheddar is more vulnerable. You will see oiling off and drying out from it sitting out in the open air. If it starts to look like it’s glistening, that’s a sign to either put it back in the fridge or toss it.

Trust yourself. If it looks unappealing, don’t eat it. You probably won’t get sick, and definitely won’t die, but the quality of cheese can plummet dramatically after more than four hours at your party. Eat something else, take out a new block of cheese from the fridge, or maybe just serve fondue at your next party. Cheese sweats are always better than sweaty cheese.

*Pregnant women, the elderly, or people with weakened immune systems are at higher risk for food-borne illness and should take a higher level of caution.

How Long Can Cheese Sit Out

Top Kitchen Innovations From Milan

Dream kitchens, live presentations of the latest smart-home appliances and cooking demos by famous chefs greeted visitors to EuroCucina and FTK (Technology for the Kitchen), the biennial events that took place during the latest installment of the Salone del Mobile trade fair in Milan, Italy, from April 17 to 22.

We kept an eye open for signs of how the most lively and innovative space in the house, the kitchen, is evolving. Among the exhibits were increasingly flexible setups, commercial appliances redesigned for the home cook and innovative new technologies. Picking up on the current trend of the integration of kitchen and living spaces, designers also presented kitchen features that either blend seamlessly into their surroundings or disappear altogether. Here are some of the kitchen innovations coming your way in 2018.

Top Kitchen Innovations From Milan