Fortuna Cooks

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Wine appreciation is a lot like Best Barbequing Practices, or Better Deck Building: everybody seems to know something. There are experts, making a study of knowing a lot, and the doesn’t-matter for whom anything will do. If you are confused, sort out the myths with a few sips of Wine Wisdom:

• Serve white cold, red at room temperature?

This is more true for a seventeenth-century castle in England or France than for a cottage in Canada. Try taking the white out of and putting the red into, the fridge for a few minutes before serving.

• Will any container do?

Not true: a good wine glass-whether a plastic patio glass or crystal-is at least the size of an orange and has a stem. A good size lets the wine swirl, so you can smell it-smell is critical to taste. The stem lets you hold it without warming the wine to skin temperature.

• Fill it to the rim?

This myth also comes from the doesn’t matter camp. Resist filling the glass (the one with a stem, that is) more than one-third to one-half full.

• Wine needs to age?

If you bring your wine into the cottage with the other stuff, let it age for about ten minutes, open and enjoy, don’t feel guilty. Most wine is made for early consumption, so go ahead and open it.

• White wine with white meat, red wine with red?

The more full flavored the meal, the more full flavored the wine should be.. but if you enjoy Riesling with your steak, go ahead. Experiment. Remember that the meal is more than just the color of the meat: it is everything on the table, from the main course to the sauces and the condiments.

• You should enjoy this-I paid a lot.

Or, You should enjoy this-I made it. There are so many wine styles, and such a range of quality and price, that this is something for every taste. So let you taste buds tell you which one you really like.

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Some of the corn kernels are pureed to form custard for the chorizo and vegetables in this satisfying, very flavorful casserole.

What you need:

8 ounces chorizo sausage, diced
1 ¼ cups coarsely chopped onion
1 cup coarsely chopped green pepper
1 tsp finely minced jalapeno chile
½ teaspoon dried oregano
1 teaspoon ground cumin
3 cups fresh corn kernels
1 ½ cups dried plum tomatoes
2 eggs
½ cup soar cream
1 cup grated sharp cheddar cheese
3 tablespoons coarsely chopped cilantro
Salt and pepper to taste

What to do:

1. In a 12-inch nonstick skillet, sauté the chorizo over medium-high heat, stirring frequently, until the sausage begins to brown. Remove with a slotted spoon to drain on paper towels and set aside.
2. Add the onion to the skillet with whatever fat remains in the skillet (about 1 or 2 tablespoons) and stir frequently for 1 minute. Add the green pepper, chile, oregano, cumin, salt, and pepper, and sauté for about 4 minutes. Add 2 cups of the corn kernels, return the chorizo to the pan, and continue to cook 1 or 2 minutes more. Add the tomatoes, remove the skillet from the heat, and set aside to cool slightly.
3. Heat the oven to 400 degrees. Butter a 2 1/2-quart oven to table baking dish. In the bowl of a food processor, beat the eggs along with the remaining cup of corn kernels, until pureed. add the sour cream and 1/2 cup of the cheddar cheese, and pulse until combined. Stir in the cilantro and add additional salt and pepper if needed.
4. Transfer the vegetables to the prepared baking dish and pour the egg mixture over them. Sprinkle the remaining cheese over the top and bake for about 25 minutes, or until the cheese is melted and slightly golden. Serve hot.

Makes 4-6 servings

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Boil artichokes, cool, and chill in refrigerator. At serving time, prepare artichoked for stuffing by gently pushing leaves outward. Fill with seafood salad and serve with dressing.

2 cups cooked shrimp (chilled)

1 cup sliced celery

2 tbsp fresh lemon juice

1/2 cup mayonnaise

salt and pepper to taste

Cut shrimps into halves lengthwise and mix with remaining ingredients. Chill several hours before stuffing.

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The artichoke is included in the sunflower family from the native Canary Island. The globe artichoke is also known as “green artichoke” and “French artichoke”.

Now, try this simple and easy steps to cook artichoke and enjoy it with the whole family.

1. Wash artichokes. Cut 1” off, straight across top. Pull off loose leaves at bottom. Clip off spine tips with scissors.
2. Drop artichokes into pot of boiling salted water to which olive oil, garlic, bay leaf, and fresh lemon slices have been added. Cover tightly and boil 20 to 40 minutes (til leaf can be pulled easily from base).
3. Drain upside down. Remove choke (thistle portion) with spoon from center of artichoke.
4. Serve as hot vegetable with hot melted butter or hollandaise sauce. To serve cold, chill cooked artichoke, set upright on plate and serve with fresh lemon juice and favorite dip.
5. To eat: pull off petals one by one and dip base into sauce. Eat only tender base part of leaf by drawing it between teeth. Discard remaining tip. Artichoke bottom is good to eat, too.

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What you need:

¼ cup butter

¼ cup flour

¾ cup chicken

¾ cup milk

½ cup grated cheddar cheese

¼ cup grated parmesan cheese

½ tsp salt

1/8 tsp pepper

2 lbs. hot, freshly cooked asparagus spears

2 tbsp grated parmesan cheese

How to cook:

Melt butter and blend in flour. Add broth and milk and cook, stirring constantly, til mixture is thick and bubbling. Add cheeses and seasonings. Stir til cheeses melt. Set asparagus spears in pie tin. Pour sauce over spears and sprinkle with cheese. Broil several minutes til browned and bubbly.

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1. Wash asparagus to remove grit, but do not soak stalks. Cut off ends of stalks.
2. Wrap asparagus in aluminum foil and set in skillet. (To speed cooking, prick foil with fork in several places before placing in skillet.)
3. Add cold water to skillet to cover package; cover pan and bring water to boil. Cook about ten minutes (or til tender).

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Increased International Tourists Arrivals in Turkey

Despite the ongoing downturn faced by the tourism industry around the world, tourism industry in Turkey has reported significant growth rate in recent time. International tourists arrivals has increased by 2.7% in 2009 over 2008 as compare to negative growth faced by world tourism industry.

With strong government efforts and increasing popularity of Turkey as a tourism destination, the international tourist arrivals in Turkey is expected to increase at a health rate of over 10% in coming four years, with outbound and domestic tourism is also expected see the high growth rates.

Medical tourism is expected to see a maximum growth in coming years. Medical tourists are expected to increase by over 20% in coming years. Increasing healthcare costs in European countries and developing healthcare infrastructure in Turkey will drive the growth of medical tourism in Turkey. A part from that marine tourism and golf tourism is also expected to see a huge growth in coming years.

Turkey tourism industry by 2013 report provides an insight into the Turkish tourism market. It evaluates the past, present and future scenario of the Turkish tourism market and discusses the key factors which are making Turkey a potential tourism destination. Report deeply analysed the different parameters of tourism industry, including inbound tourism, domestic tourism, outbound tourism, medical tourism, hotel industry etc.

Report provides the future forecast till 2013 for the major tourism indicators. Report also covers the major players in the tourism industry including major hotel chains and airlines.

“Medical Tourism to Drive Tourism Industry in Turkey

As per recently released report “Turkey Tourism Industry by 2013?, despite the ongoing downturn faced by the tourism industry around the world, tourism industry in Turkey has reported significant growth rate in recent time. International tourists arrivals has increased by 2.7% in 2009 over 2008 as compare to negative growth faced by world tourism industry.

With strong government efforts and increasing popularity of Turkey as a tourism destination, the international tourist arrivals in Turkey is expected to increase at a health rate of over 10% in coming four years, with outbound and domestic tourism is also expected see the high growth rates.

Medical tourism is expected to see a maximum growth in coming years. Medical tourists are expected to increase by over 20% in coming years. Increasing healthcare costs in European countries and developing healthcare infrastructure in Turkey will drive the growth of medical tourism in Turkey. A part from that marine tourism and golf tourism is also expected to see a huge growth in coming years.

Turkey tourism industry by 2013 report provides an insight into the Turkish tourism market. It evaluates the past, present and future scenario of the Turkish tourism market and discusses the key factors which are making Turkey a potential tourism destination. Report deeply analysed the different parameters of tourism industry, including inbound tourism, domestic tourism, outbound tourism, medical tourism, hotel industry etc.

Report provides the future forecast till 2013 for the major tourism indicators. Report also covers the major players in the tourism industry including major hotel chains and airlines.”

Source: Earthtimes.org

Morgellons Research Foundation  Com

www.morgellonsresearchfoundation.com

Med Travel Worldwide Global

http://www.mmedsolution.com

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What you need:

1 chopped onion (about ¾ cup)

1 to 3 cloves minced garlic

1/3 cup bacon dripping (or oil)

1 ½ tsp salt

1 can (8 oz) tomato sauce

1 ½ tsp chili powder

¼ tsp cumin seed (or powder)

How to cook:

(1)Cover one pound (2 cups) California pink beans (or light red kidney beans) with boiling water and let stand an hour or so. Drain beans, put into a large, heavy pot, cover with boiling water again and all of the ingredients above.

(2)Cook slowly (covered), about three hours, til beans are tender and a rich sauce is formed. Add more hot water if necessary. Beans should be neither too dry nor too juicy.

Makes 8 to 10 servings as a side dish.

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What you need:

1 ½ cups small white beans

2 qts cold water

1 ½ tsp salt

¼ tsp white pepper

½ bay leaf

¼ tsp each crumbled thyme and marjoram

1 cup chopped onion

1 cup chopped celery

1 chopped carrot

A meaty bone or bones

How to cook:

Put “bone(s)” into large pot, add cold water, heat to boiling, and skim before adding soaked beans, herbs and seasonings. Cover and boil gently two hours or til beans are very tender. Take out bone and remove meat. Cut up meat and add to soup along with vegetables. Cook 30 to 40 minutes longer. Add hot water (or canned broth or canned tomatoes) if desired to thin soup to right consistency. Add salt and pepper to taste.

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Dry beans can be cooked without soaking, but soaking cuts down cooking time and pot-watching. Try these methods:

One-Hour- Hot Soak: to one pound of California dry beans, any variety, add 6 to 8 cups hot water. Heat to boiling, boil 2 minutes, then set aside for an hour or so before draining and cooking.

(This method does in one hour what 15 hours of cold soaking accomplishes.)

Overnight Salt Soak: to one pound of California dry beans, add 6 cups cold water and 2 teaspoons salt. Let stand overnight or for several hours.

(The salt helps beans to absorb water more evenly, and keep their shape better.)

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