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Corks for Wine
That little piece of bark (yes, cork is bark harvested from a kind of oak tree) is the focus of much controversy among today's winemakers. Here at Ross Valley Winery, we think there is something more to the discussion than the substitution of cork...
Food and wine choice advice from an expert wine taster
Food and wine were meant to go together. In my big Italian
family, no gathering was complete without plenty of both. Winter
feasts were easy for the food and wine lovers among us - a
hearty red table wine is the perfect foil for most...
Have you bought your first case of wine yet?
Instead of buying bottles of wine one at a time, when you think about it, there are lots of good reasons to spring for a whole case (that's usually 12 bottles, for the uninitiated but before you go all superior haughty on me, let me add that certain...
History of the Mendocino County Wine Industry
The history of wine production in Mendocino dates back to the mid 19th century. The first Europeans to settle in the region were Russian hunters and trappers. They made their living selling seal and otter pelts.
The Gold Rush caused the...
Wine Making For Beginners
If you are interested in wine making then you need to do a
little homework before you get started. Wine making is not
something that you can just plunge into and learn along the way,
you need to do some research so that you know that you are...
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Recipes From Around the World Right in Your Kitchen
One of the most enjoyable parts of travel is to taste the foods that are indigenous to different countries and cultures.
If you judge Mexican food by local restaurants you would miss the incredible variety of moles for Oaxaca, for example. The
stews of Hunan province are not served in Chinese restaurants and African food is hard to find outside of large cities.
But traveling to all these regions to sample these wonderful cuisines is impossible, so we turn to cookbooks. A newer and
faster and cheaper way to do that now is to download an Ebook from someone who is familiar with these foods and has tested
each recipe. You can print each recipe as needed and keep the rest in a file on your computer.
Here is one recipe from Hot & Spicy Soups & Stews From Around the
World
African Chicken Stew
West Africa
Serves 4 to 6
Note: This Stew is Hot! Adjust the amount of chiles to your tastes
Ingredients:
- 1 ½ lb. boneless chicken breasts, cut into bite size pieces
- 1 inch piece ginger, peeled and chopped
- ½ tbsp. paprika
- 1 tsp. each ground nutmeg, coriander, cinnamon, and allspice
- 2 tbsp. vegetable oil
- 1 14 oz. can tomato pieces
- 2 habanero or Scotch
bonnet chiles, finely chopped
- 1 onion, chopped
- 2 cloves garlic, finely chopped
- 3 cups chicken stock
- 1/4 cup chunky peanut butter
- 2 sweet potatoes, peeled and cut into bite size pieces
- 5 dried chiles, soaked for 2 hours in hot water
- 2 tbsp. red wine vinegar
- parsley for garnish
Drain and chop soaked dried chiles, set aside.
Heat the vegetable oil in non-stick stew pot. Add onions, garlic, ginger, fresh chiles, fry until the onions have begun to
soften. Add chicken cubes, fry until very lightly browned. Add spices and cook for 3 minutes, stirring constantly.
Add the chicken stock, tomatoes, dried chiles, and peanut butter. Bring to a boil, reduce heat to a simmer and cook, stirring
occasionally, for 30 minutes.
Add vinegar and peeled and cubed sweet potatoes. Cook until sweet potatoes are done (20 to 30 minutes).
Season with salt and freshly ground black pepper to taste. Garnish with chopped parsley.
About the Author
Pat Schraier is an
ECookbook writer and former restaurant chef/owner. She has been cooking since she was 4.
Soup & Stews Cookbook
Hot & Spicy Food Blog
Website
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