Tête de Moine AOP

Cheese-serving tools: the “cheese curler”

September 30, 2016

One of the few cheese-serving tools is the cheese curler, a device that thinly slices the wheel into delicate, edible cheese flowers. This is where Tête de Moine comes in, the classic fromage for this device.

The name means monk’s head and derives from the original brotherhood that has churned out this food for more than 800 years. You can get this delicacy from only one place, Bellelay, and it’s one of the few Swiss cheeses to be cloaked with a protected designation of origin label. That means each wheel you try will have benefited from the fresh herbs and greens that cows grazing in the Swiss Jura Mountains have eaten, as well as the spruce boards used to age the cheese for three months. Continue reading…

Categories: News

Couscous is good, soooo good!

September 26, 2016

Maybe it is because Italian people are inevitably Mediterranean (and who’s writing is form that boot-shape peninsula) or maybe it is just because I like it (that’s it, simply as it is), but I would like to share with you all this masterpiece about my beloved couscous…

As a matter of fact, couscous is more than just “the food so nice they named it twice”, it also has a wide variety of health benefits, including the ability to prevent certain cancers, increase heart health, prevent bacterial and viral infections, promote normal metabolism throughout the body’s systems, controls fluid levels in the body, improve digestion, help weight loss efforts, heal wounds, build muscles, and boosting the immune system.

Continue reading…

Categories: News

La Vin Spices

Herbs and spices with fun

September 5, 2016

Food is always better when properly seasoned. You’ll enjoy cooking a lot more once you’ve mastered herbs and spices basics. The food will taste better, smell better, and impress your friends/family/coworkers/pets. Hooray!

I’m going to go over the seasonings I keep in my kitchen and use frequently. You don’t necessarily need all of these to cook – I just tend to go a little nuts.

These will also be listed in alphabetical order so you can find what you’re looking for easily!

Have any suggestions for ways to use a certain herb/spice or a herb or spice that should be added? Tell me in the comments section. Let’s collaborate!

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La Vin Pizza

What makes the perfect pizza?

August 27, 2016

As any Italian will tell you, a pizza shouldn’t be messed about with. I may have come across some of the most disgusting-sounding toppings in a pizzeria in the northern city of Turin (‘Irish pizza’ with stewed beef and potatoes, ‘Russian’ with caviar and vodka), but I’m pretty sure that was just for the tourists.

In fact the citizens of Naples, who are credited with inventing the pizza as we know it in 1889 in honour of the king’s wife, Margherita, secured official EU protected status for their pizza, to distinguish it from inferior imitations. For a pizza to be called Napoletana (Neopolitan), amongst other stipulations it must be topped with genuine buffalo mozzarella and the tastiest San Marzano tomatoes.
Not everyone’s content to keep it simple though. At New Year, my housemates and I tested two pizza recipes, pitching a Gordon Ramsay pizza against a reader’s. Both recipes were restrained on the toppings, much to my housemates’ disappointment. Where was the pepperoni?

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La Vin Breackfast

Oldway’s Mediterranean breakfast is ready!

August 18, 2016

Most Mediterranean “breakfast foods” are just a sampling of foods eaten regularly throughout the day. In Turkey, for example, people often eat a small bowl of savory soup for breakfast. In Israel, you might have flatbread dipped in olive oil and sprinkled with za’atar (a Middle Eastern dried herb mix), and fresh cucumber and tomato salad. In other words, vegetables and savory flavors are not off the Mediterranean breakfast table.

A typical Mediterranean work-week breakfast is quick and light. Aside from the standard coffee or tea, there is great diversity in everyday breakfast foods across the Mediterranean. Here are a few examples:

  • Lebanon: leftover grains, usually bulgur or barley + milk + cinnamon + honey + fruit
  • Spain and Italy: toasted bread + soft cheese + fresh fruit or freshly squeezed fruit juice
  • Greece: paximadia (bread made from whole wheat, chickpea, and barley flour) + olives + cheese
  • Syria: tahini yogurt with chickpeas + pickles + sliced radishes
  • Morocco: fried egg in olive oil + soft cheese + olives + flatbread

Continue reading…

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