Fortuna Cooks

You’ll notice the crisp vegetables. Sauces are light and delicate. Mandarin and Szechwan dishes are more highly spiced (sometimes volcanically) and usually stir-fried. Wine is often used in cooking.

Don’t go to a Japanese restaurant with a hole in your sock, for you may be asked to remove your shoes. You may find yourself seated on the floor in order to eat from a traditionally low Japanese table, and your food might be cooked at the table. Your waitress will probably wear the traditional Japanese kimono.

Plunge right in and try sushi (a combination of rice with an endless variety of fillings). Sukiyaki is best known, but try sashimi, tempura, or teriyaki. Saki (the Japanese wine) is served warm.

Italian food is a never-ending series of courses. Go easy on each dish—otherwise, after antipasto, soup, salad, and pasta, you may find it difficult to eat your entrée.

French cooking needs little introduction. It’s done imaginatively in San Francisco, where some of the most elegant restaurants feature French cuisine. Ask your waiter for house specialties.

Basque food centers around lamb. You’ll probably eat boarding-house style with community serving dishes. A bottle of wine is served for every four people, and a bowl of fruit is your dessert.

Armenian, Jewish, Swiss, and Indian fare are only a sampling of the additional around-the-world discoveries in the city. Finally, you might want to end a meal at a coffee house, sipping an Italian cappuccino or an Irish coffee—both popular in San Francisco.

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Fortuna Cooks

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Any color can be described by making use of three attributes, hue, saturation and brightness. These attributes also have a say on wine characteristics.

Hue

This is the red, yellow, green and blue (or intermediate between adjacent pairs of these) tints that comprise our wine color. Black, white and neutral grey have no hue. In a ‘blind’ tasting — or one held under red lights— only a small percentage (20-30 per cent) of tasters can tell the difference between red and white wine; this is simply a lack of training. So, when we can see wine in good light, we should pay particular attention to the various aspects of sight since they are not only part of the aesthetic enjoyment of wine, but a valuable guide to its quality. Colometric measurements at the Australian Wine Research Institute, with both local and French wines, support the proposal that young red wines of superior quality can be determined by color measurement alone. The color levels of the wines measured varied from 6-25 per cent.

Saturation

Vividness of hue, depth of color. Scarlet is a saturated color, pink is a desaturated color. Remember when we were adding more food coloring to the glass of water — we were saturating the hue. In red wines this saturation comes from optimally ripe fruit — unripe fruit will lack saturation of color. Saturation is the degree of strength or intensity of color in a wine. Red wines, for example, can vary from a light rose to a deep purple, depending on style the term ‘red’ being almost as loose as ‘white’. Density of color can be related to ‘body’ in a wine, full bodied being thicker, darker than ‘light bodied’ wines. White wines that do not show saturation of color from four to five years of age will, more likely, give off offensive odors during the olfactory appraisal.

Brightness or Luminosity

Of color’s three attributes, brightness is the most difficult to define. Technically, brightness applies to an object that emits or reflects light. Brightness is an important part of clarity (see below), yet as an aspect of sight, especially in wine, it goes further. Relevant terms are brilliant, sparkling (non bubbly), as distinct from cloudy, dull, opaque. One might think of it as the difference between glass (clear) and diamonds (sparkling). All good wines — even an aged red — should be bright. Brightness is a visual sign of healthiness in wine a dull or flat appearance suggests decrepitude or high pH.

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• Chocolate And Red Wine Go Well Together Most wine experts will share their passion on what foods pair well with wine and some will even help you indulge by sharing a little dark chocolate with your wine because they do go well together. Studies have shown that the nutrients in wine and chocolate have medicinal properties and......
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For wine lovers wishing to identify the smell differences between rose, new mown hay and violet, the first hurdle is to stop calling them room freshener — although this is one of their most common uses. When given the smell of ginger, some people write down bourbon. Why? Because they have ginger ale in their bourbon and ginger is the dominant odor of the mix. (Also, the ice in the drink usually dulls everything else.) These strange results are purely lack of training; remedies have been suggested earlier to help in this regard.

Blackberry juice and the synthetic black berry flavor are also  good examples. Even though it is often identified as a ‘berry’ smell, not a large percentage of people recognize the blackberry flavor for what it is; not one person in the world has gone close to identifying the real blackberry juice.

Cherry is another odor rarely recognized even though one regularly reads that this wine, or another, has ‘overtones of cherry’, or a ‘cherry-like flavor’, so few people are able to recognize the smell of cherry.

Below are examples of chemical, fruit and floral odors to sharpen up your smell skills.

Chemical

Acetic Acid— Vinegary; Acetaldehyd— Distinctive smell of sherry;
Ethyl Acetate— Nail polish remover, model aero glue;
Hydrogen Sulfide— Rotten egg smell

Floral

Rose, violet, jasmine, geranium.

Fruity

Apples, apricot, peach, raw and cooked; grapefruit, lemon, pineapple, strawberry, banana, raisin, black currant, prune, fig.

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Having determined what we think we can smell, it then becomes necessary to communicate our perceptions to others or there is no chance of elevating our appreciation of any art form. Verbalizing our sensory experiences is the short cut to greater pleasure. But that is easier said than done, without lots of practice. Many modern day wine lovers have the same tongue tied problem. ‘I know what it smells/tastes like but can’t explain it!’ is an all too frequent response.

Winelovers must start somewhere — here and now is a superb time and place to start correctly articulating our experiences. The fear of making a mistake is possibly the main cause of reticence for the tyro taster, so let me hasten to assure you that even the most skilled professional is capable of, and makes regular goofs.

It is perfectly normal for perceptions to differ from one person to another. We, ourselves, are the only ones who are experts in our own perceptions — if we see red as red/brown and smell chardonnay as grapefruit when others experience apricot, lime or melon, then these are our personal judgments. Where there is no absolute, I think your personal judgment is objective, not subjective as many people like to say. The very reason that there are so many wines on the market, and new styles appearing daily, is that winemakers and marketers wish to provide for all tastes. If there were but one common taste there would be but one common wine.

Just to prove that you have nothing to fear about articulating your smell experiences, have a look at some of the more regular answers we receive to our tests with common fragrances:

Strawberry has been called: Peach, cherry, vanilla, musk, cough medicine, apple juice, jelly beans, rose perfume, chewing gum, caramel, chocolate, mango, pineapple, apricot.

Ginger has been called: Soap, three-in-one oil, turpentine, pine-gum, grass, gasoline, onion, rancid butter, lemon, citronella, moth balls, cedar, oil of cloves.

Apricot has been called: Hard candy, mango, pineapple, Hawaiian punch, peppermint, strawberry, shampoo, orange, gingerbread.
Lychee has been called: Musky, cedar, banana, caramel, strawberry, marzipan, toffee, coconut, fairy floss.

Conversely, there is not one fragrance in our repertoire of more than 50 common smells that has not, at sometime, been called strawberry.
So it’s worth repeating — I believe, we all perceive fragrance quite differently and one person’s meat can easily be another’s poison.

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• Collecting Wine Label Art Drinking a glass of wine is one of those luxuries that can quickly grow into an obsession with wine bottles, wine varieties and even wine labels. The more that you get into wine collecting, the more you are going to want to document all of the wine experiences that you......
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• Buying Wine in Restaurants Ordering a bottle of wine at a restaurant can be confusing and even daunting. Many times, what little information available is incomplete or even wrong. To make matters worse, not many restaurants have a wait staff that is knowledgeable about the wines in question, leaving them to be of little......
• How to make an excellent risotto with red wine WINE RISOTTO    [/caption] I like to make risotto with wine. Depending  on the wine it will get an incredible purple color as you can see from the picture. I have to say that the best would be with amarone, a full bodied wine produced close to Verona. The drying......

Immediately before the wine enters the mouth we will perceive the higher volatiles of the fruit flavor and bouquet invading our sense of smell. Watch very carefully for this bonus smell opportunity. It appears as though we unconsciously take a breath before placing things in our mouth and at this time we inhale some of the more prominent odors.

Regardless of the method of appraisal, it is worth remembering that too little wine will not allow for a worthwhile appraisal, while too much wine will prevent the mouth from warming it sufficiently to release an increased amount of volatile substances.

What do we actually smell?

Here we run into three complex difficulties:

• Physiological — What can we really smell? Do not be influenced by others.
• Psychological — What do we anticipate or expect?
• Linguistic — Do we have the language resources to convey our sen sory perceptions?

In the first place we are smelling a colored liquid and trying to relate this to some common everyday commodity so that we can communicate our experience. It is easy to say that a flower smells like rose when we can see or feel a rose, but we are looking at a glass of wine, not a rose. (By way of in terest, Singaporeans are the only culture able to consistently identify rose fragrances — Caucasians are very poor at recognizing what one would think is an obvious smell.)

And what about the garlic eating cultures of the world? Is this smell so ingrained that they can’t smell two of wine’s major faults — mercaptans and H both smelling somewhat similar to garlic. Certainly New Zealanders living near the famous Rotorua thermal fields are immune to the wine destroying odor of hydrogen sulfide, a natural product of the local geysers.

And what expectations does a French person have when smelling an Argentine wine — or a Moslem breaking the faith in favor of ‘la dolca vita’? Can a top quality Argentine or Australian product cross these formidable cultural barriers and be accepted in their own right?

Having determined what we think we can smell, it then becomes necessary to communicate our perceptions to others or there is no chance of elevating our appreciation of any art form.

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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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• New Recipe Tried this recipe out last night. It was awesome. I added Lemon Pepper seasoning at the end and that made it perfect! There are various variations on this recipe I've discovered but this one was fast and easy. Enjoy. Shrimp & Asparagus Linguine Makes 3 servings Ingredients 3/4 pound (41......
• Simple Pepper Steak Recipe Looking at this simple pepper steak recipe it looks quite lengthy. But actually it is pretty simple and doesn’t take that long to prepare. This recipe is kind of different. It calls for diced tomatoes which is kind of unusual, but gives it a unique flavor. If you like......

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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