NEVER SAY BASTA TO PASTA

P A S T A

Pasta is a type of noodle and is a staple food of traditional Italian cuisine, with the first reference dating back to 1154 It is also commonly used to refer to the variety of pasta dishes. Typically pasta is made from an unleavened dough of a durum wheat flour mixed with water and formed into sheets or various shapes, then cooked and served in any number of dishes. It can be made with flour from other cereals or grains and eggs may be used instead of water. Pastas may be divided into two broad categories, dried (pasta secca) and fresh (pasta fresca). Chicken eggs frequently dominate as the source of the liquid component in fresh pasta.

Most dried pasta is commercially produced via an extrusion process. Traditionally fresh pasta was produced by hand, sometimes with the aid of simple machines,  but today many varieties of fresh pasta are also commercially produced by large scale machines, and the products are broadly available in supermarkets.

Both dried and fresh pasta come in a number of shapes and varieties, with 310 specific forms known variably by over 1300 names having been recently documented.  In Italy the names of specific pasta shapes or types often vary with locale. For example the form cavatelli is known by 28 different names depending on region and town. Common forms of pasta include long shapes, short shapes, tubes, flat shapes and sheets, miniature soup shapes, filled or stuffed, and specialty or decorative shapes.

As a category in Italian cuisine both dried and fresh pastas are classically used in one of three kinds of prepared dishes. As pasta asciutta (or pastasciutta) cooked pasta is plated and served with a complementary sauce or condiment. A second classification of pasta dishes is pasta in brodo in which the pasta is part of a soup-type dish. A third category is pasta al forno in which the pasta incorporated into a dish that is subsequently baked.

Pasta is generally a simple dish, but comes in large varieties because it is a versatile food item. Some pasta dishes are served as a first course in Italy because the portion sizes are small and simple. The servings are usually accompanied by a side of meat. Pasta is also prepared in light lunches, such as salads or large portion sizes for dinner. It can be prepared by hand or food processor and served hot or cold. Pasta sauces vary in taste, color and texture. When choosing which type of pasta and sauce to serve together, there is a general rule that must be observed. Simple sauces like pesto are ideal for long and thin strands of pasta while tomato sauce combines well with thicker pastas. Thicker and chunkier sauces have the better ability to cling onto the holes and cuts of short, tubular, twisted pastas. Sauce should be served equally with its pasta. It is important that the sauce does not overflow the pasta. The extra sauce is left on the plate after all of the pasta is eaten.

So, now you know……NEVER SAY BASTA ( enough ) TO PASTA  !!

Note :  IT IS NOT IMPERATIVE TO SPEAK  ITALIAN, BUT IT WOULD HELP, IF YOU LIKE THE FOOD.

THE FOOD FROM IPANEMA

Brazil beachesfeijoada

 

Ipanema (Portuguese pronunciation: [ipaˈnẽmɐ]) is an affluent neighbourhood located in the South Zone of the city of Rio de Janeiro (Brazil), The beach at Ipanema became widely known by the song “The Girl from Ipanema” (“Garota de Ipanema”), written by Antônio Carlos Jobim and Vinícius de Moraes.

The word “Ipanema” comes from the Tupi language and possibly means “stinky lake”, from upaba (“lake”) and nem (“stinky”) or “bad water; river without fish” from “y” (water) and “panema” (bad). No kidding.

The song was written in 1962, with music by Jobim and Portuguese lyrics by de Moraes; English lyrics were written later by Norman Gimbel. Its popularity has seen a resurgence with Diana Krall’s song “Boy from Ipanema”, released in 2008.
Okay,let’s  see, we have the Girl from Ipanema,the Boy from Ipanema ,so, what is next.(!)

Ipanema is adjacent to Copacabana and Leblon Beach, but it is distinct from its neighbour. It is relatively easy to navigate because the streets are aligned in a grid. Ipanema is one of the most expensive places to live in Rio, and private investment has led to the building of world-class restaurants, shops, and cafes. At the forefront of its beach culture are the many surfers and sun worshipers who socialize daily at the beach. Every Sunday, the roadway closest to the beach is closed to motor vehicles allowing local residents and tourist to ride bikes, roller skate, skateboard, and walk along the ocean.
Ipanema has played a role in the culture of Rio de Janeiro since its beginning, with its own universities, art galleries, theaters and cafes. festivities, separate from those of Rio de Janeiro, attracting up to 50,000 people to the streets of Ipanema.

Everybody gets hungry so why not try the most popular and ubiquituos FEIJOADA..

Feijoada (Portuguese pronunciation: [fejʒuˈadɐ]) is a stew of beans with beef and pork which is a typical Portuguese dish. Feijoada is also typically cooked in former colonies such as Macau, Angola, Cape Verde, Mozambique and Goa (India). the recipe can differ slightly from one country to another,and from stand to stand..
Brazilean Feijoada  name comes from feijão, Portuguese for “beans”.
The basic ingredients of feijoada are beans with fresh pork or beef. In Brazil, it is usually made with black beans; in the northeast (Bahia), it is generally prepared with kidney beans (Feijoada à Brasileira), and includes other vegetables such as tomatoes, carrots, and cabbage. The stew is best prepared over low heat in a thick clay pot.
It is usually served with rice and assorted sausages, such as chouriço, morcela (blood sausage), farinheira, and others, which may or may not be cooked in the stew.

thanks:http://www.strommeninc.com/the+girl+from+ipanema+lyrics+portuguese+and+english

P.S. Sorry ,no traslation for Stan Getz Saxophone playing .(!)

XOCHI-MIL-CO. ( Mexico) or SOCHI -MEAL-Co.(Russia)

xochimilcoSochi beachhieloantorcha
The whole world’s attention seems to be concentrated in the 2014 Olympic
Winter Games. Which Countries wins more Medals, focusing in the speed,
strength and graciousness.

President Vladimir Vladimirovich PUTIN, born in October 7,1952 under the
Zodiac sign of Libra, has been a creative politician , He is a devoted Orthodox
believer and also a genuine athlete.Few people knows that he holds a ” Black Belt ”
in Kyokushin Kaikam Karate,( in other words, for someone like me, sportively inactive
means that, please do not upset him.)  In spite of being  a Vegetarian, He loves T-Bone Steaks.

sochi Olympics

.

Back to the Winter Olympics, Putin really put in practice his ideals and
together with his governmental team, they really planned to WOW THE
WORLD with such a frolic competition, organizing, building and preparing
their athletes. Out of the Blue they selected a small town called Sochi.
A resort area by the Black Sea.Nonchalantly started building one of the most
venturesome boldness creation for different sports and the snowed facilities few minutes away.

Suddenly Sochi became very famous, the local restaurants improved
their capacity and VOILA, Sochi it’s feeding the world with their own
Gastronomic specialities ,  to mention few of the most popular
Yummy- Yummiest Concoction :

Shiskabobs.

Shish kabobs.   ( Шиш кебабы  )
Of course, the top dish is shish kabobs! No outdoor picnic in Russia is complete without kebabs: whether it be a fishing trip, a trip to the country house, or a weekend with the family at a resort. As grilling hamburgers is for Americans, kebabs are for Russia. It’s almost a national idea. Kebabs can rightly be called the king of the Sochi cuisine,( A truly Gold Medalist.).

Solyanka

Solyanka soup       (.Солянка суп.)
Georgian style Solyanka is for those who like it hot and spicy. This nourishing, thick, hearty and flavorful soup is the second favorite after kebabs in all Sochi eating establishments. Solyanka is prepared from choice cuts of meat that are cooked for several hours, then onions, carrots, garlic, tomatos and pepper are added. Those who like spicy food can get adjika (a spicy red sauce from the Caucasus) on the side. Solyanka is best eaten with light and fresh Georgian lavash.( Kremlin bureaucracy’s Favorite.)

Khinkali

Khinkali.   ( Хинкали )
In Russia they are called pelmeni, Italy, ravioli, and in Japan, gyoza. The principle is the same — a thin piece of dough wrapped around a stuffing and boiled in salted broth. Khinkali are filled with minced beef, pepper, salt, and finely chopped green coriander. They are larger than pelmeni and are also different in that almost half of the stuffing is a strong, rich broth. Khinkali are served with tomato sauce and Tsakhton sauce (a white sauce based on sour cream, herbs, and garlic). Summer or Winter Champion.

kachapuri
Khachapuri .    ( ХАЧАПУРИ )
Another masterpiece of Georgian cuisine that still prevails in Sochi. Khachapuri is a traditional Georgian dish of cheese-filled bread. The bread can be shaped in various ways.( personally,I think it is the Russian version of the Mexican Chalupa ) If you find yourself in Sochi, you certainly need to try the boat-shaped khachapuri! This traditional form is filled with butter, a raw egg, and cheese. It is considered a success if the chef bakes the khachapuri so that the yolk is still runny at the end. The boat khachapuri should be eaten with your hands, pinching off the corners and dipping them in the cheese-oil-egg filling. Beloved by participants in the game
of Biathlon (athletic contest consisting of cross-country skiing and shooting ) or people who likes to ” Hit and Run.”

………………TO BE CONTINUED .

IF YOU LIKE THE TASTE OF “DOGFISH” STEW ……..

cod fish

Good luck finding local cod in Cape Cod, Mass.

The fish once sustained New England’s fishing industry, but in recent years, regulators have imposed severe catch limits on cod, and the fish remain scarce.

“I’ve never seen cod fishing this bad,” says Greg Wilinsky, who has been fishing on Cape Cod for more than 30 years. “It looks to me like it’s over. And I can’t catch any codfish.”

It’s so bad, many fishermen say, that for the first time, they cannot catch enough cod to even reach shrinking government quotas.

At Finely JP’s, a seafood restaurant on the Cape, owner John Pontius says he has always served local cod, but the shortage caused prices to skyrocket. So for a while, he took it off the menu.

Now Pontius serves cod imported from Iceland. He is not alone.

“Everybody up and down the road has got the same cod from Iceland on their menu right now. If it’s on the menu, it’s more than likely Icelandic,” he says.

To deal with the shortage, New England fishermen are turning to other types of fish — specifically, dogfish. But dogfish is considered a “trash fish” and has almost no market in the U.S.

Gloucester, Mass., north of Boston, was once the busiest fishing port in the world because of the abundance of cod. But those times are long gone.

“This fishery has been declared a federal disaster,” says Chris Duffy, manager of fish wholesaler Cape Ann Seafood Exchange.

In his warehouse, Duffy shows off vats of freshly caught whole dogfish packed on ice. Virtually all of it will be shipped overseas to Asia and Europe.

“This undersection here is called the belly flap — those go to Germany, and they get smoked. They take the skin off of this, and you have the dogfish backs — they’re big in Europe, and they’ll chop it up into cutlets with the meat in it, that they’ll fry it that way,” he says.

Duffy and other fish wholesalers are trying to build a local market for dogfish. But it’s a hard sell. In America, he says, it’s just not popular.

“I know what they do with dogfish. They send it to England mostly, and the English use it as fish and chips — and I believe that’s why they put vinegar on their fish and chips,” says Romeo Solviletti, the manager of Connolly’s Seafood just down the block from Cape Ann Seafood Exchange.

“I mean, I’m sure there are people who eat dogfish around here,” he says, “but we don’t sell any of it.”

Nonetheless, the firm white fish is slowly making its way into markets in New England, including into the dining rooms of some hospitals and universities.

So, now, Welcome to the  new name City  OLD CAPE DOG FISH .

https://fooddoctorx.com/2013/10/05/if-you-like-the-taste-of-lobster-stew/

…IF YOU LIKE THE TASTE OF LOBSTER STEW…..

 

PATTI PAGE

 

 

 
“Old Cape Cod” is a song, written by Claire Rothrock, Milton Yakus, and Allan Jeffrey, and published in 1957. The single, as recorded by PATTI PAGE, became a gold record, having sold over a million copies. Having been hailed by “Cape Codders” as the “unofficial Cape Cod Anthem, if ever there was one”, the song has been credited with “putting the Cape on the map”, by helping to establish Cape Cod as a major tourist destination.

The song extolls the virtues of Cape Cod as a leisure destination with each verse ending with the line “You’re sure to fall in love with old Cape Cod.” The nucleus of the song was a poem written by Boston-area housewife Claire Rothrock, adapted by M.Yakus.

Page had NEVER visited Cape Cod until after the song was released and had become a hit. She later recalled her first visit to the Cape, saying:

“I could not believe it when I finally did go, because I realized that [the song] had captured something about a place that I had had within me for so many years, but never knew.
Patti Page was born in Claremore,Oklahoma on Nov.8,l927,
Her last visit to Cape Cod was in February 2010, followed Patti Page’s death on January 1, 2013, a ceremony held in her honor at the Cape Cod Chamber of Commerce,with a dedication and unveiling of a new street sign.( BIG DEAL ! )
For someone to created the success with helping to establish “Cape Cod” as a major tourist destination and their Real  Estate  to the clouds.

lobster stew

 

 

LOBSTER STEW

Ingredients  :

1/4 cup Extra virgin olive oil
1 med.Spanish Onion, minced
6 Stalks Celery, diced
6 med.Carrots,diced
6 Lge. Potatoes,cubed 1/2 inch
6 cups Lobster Stock
2 tbsp.Parsley, chopped
1 tbsp.Chives, chopped
2 tbsp.Paprika (Romanian Best)
2 tbsp.Black Pepper.
1 tbsp.Kosher Salt.
3 cups.Milk
1 qt. Heavy Cream.
And of Course :
2 lbs.Make Believe LOBSTER. *****
(You know what I mean )

DIRECTION:

Use your Imagination.
Start from the begining.
Do not boil.
Add in the end broken chunks of *****
Bring to 165 degrees F.

Serve with: crackers,saltines,matzos,tostadas,
left over crusty bread or whatever.

 

(BLOODY ) MARY IN THE MORNING .

Nothing’s quite as pretty as Mary in the morning
When through a sleepy haze I see her lying there
Soft as the rain that falls on summer flowers
Warm as the sunlight shining on her golden hair

When I awake and see her there so close beside me
I want to take her in my arms,
The ache is there so deep inside me

Nothing’s quite as pretty as Mary in the morning
Chasing a rainbow in her dreams so far away
And when she turns to touch it I kiss her face so softly
And then my Mary wakes to love another day

And Mary’s there in sunny days or stormy weather
She doesn’t care, cause right or wrong the love we share,
We share together

Nothing’s quite as pretty as Mary in the evening
Kissed by the shades of night and starlight in her hair
And as we walk, I hold her close beside me
All our tomorrows for a lifetime we will share.

+ + + + + + + + + + + + + + + + ++ + + + + +++ ++ ++ ++ + + +
The Bloody Mary is a cocktail of international fame. One of the most widespread theories says that its creation is due to Fernand Petiot, who first made this drink in 1921, in the New York bar in Paris. It’s name could refer to Queen Mary I of England, who received such a unique nickname after ordering a cruel persecution against the Protestants in the sixteenth century.
Nowdays, it’s a large group of Catholics,Protestants and Agnostic people who prefer such a concoction to get
intoxicated for any reason and any weather .

bloody mary

Ingredients :

3 parts vodka
6 parts tomato juice
3 drops of Worcestershire sauce
3 drops of hot sauce.
1 Spoonful of Lemon or lime juice.
1 DESIGNATED DRIVER.
Vodka (Polish: wódka, Russian: водка) is a distilled beverage composed primarily of water and ethanol, sometimes with traces of impurities and flavorings. Vodka is made by the distillation of fermented substances such as grains, potatoes, or sometimes fruits or sugar.

Our Informants declare that russian scientifics are using
Ukrainian Vodka as fuel in transatlantic experimental
flights. ( NO COMMENTS )

Traditionally prepared vodkas had an alcoholic content of 40% by volume. Today, the standard Ukrainian, Polish, Russian, Latvian and Lithuanian vodkas are 40% alcohol by volume (ABV) or 80 proof. The European Union has established a minimum of 37.5% ABV for any “European vodka” to be named as such. Products sold as vodka in the United States must have an alcoholic content of 30% or more. For homemade vodkas and distilled beverages referred to as “moonshine”, see moonshine by country.

KNOWING YOUR PARSLEY,SAGE, ROSEMARY AND THYME.

herbs

spices

KNOWING YOUR PARSLEY,SAGE,ROSEMARY & THYME.
Both spices and herbs are used to add flavor and taste to food. However, next time you are confused by that oriental cookbook you are trying, take a look at the subtle differences between herbs and spices.

The most prominent difference between both of them is that herbs are leaves of herbaceous plants. Spices are, more often than not, derived from the roots, stalks, seeds or fruit of the plant. Though most people confuse the usage of the terms, technically speaking both are different.

If you look at the biological differences, herbs refer to the plants that do not produce woody stalks. However, an exception to this rule is rosemary. They are usually found in temperate regions, while spices are usually found in the Far Eastern countries. Although spices like nutmeg, pepper and cloves originated in tropical countries, they are commonly found in most of the western countries today.

Herbs are basically the leaves of herbaceous plants and are used for savory tastes and flavors in foods. However, they do have some medicinal value as well. When you are cooking up a culinary delight, you will in all probably use more of herbs than spices. This is because herbs are more subtle in flavor. Spices will usually have a much stronger flavor compared to herbs.

Herbs owe their origin to such places as France, Italy and England. Technically speaking, herbs may also refer to herbaceous plants that die off at the end of the growing season; they may not refer to herbs used in cooking at all.

Spices are more commonly available at warm and tropical countries and they can be a part of woody and herbaceous plants. Spices are also used to preserve foods at times, though that is not something you will find in herbs.
You may also come across plants which are considered the source of both spices and herbs. For instance, the leaves of the cilantro plant are the herb, while the seeds are the spices. Another example of such a plant is the dill. The seeds are the spice while the dill weed is derived from the stem or the leaves of the plant.

There is another difference you might notice between spices and herbs. Since herbs originate in the temperate countries themselves, they will usually come across as inexpensive. You will not find spices readily available or inexpensive, even at places where you do find them. Herbs can usually be grown by the average gardener. However, spices need the perfect temperature and conditions to flourish.

Before the invention of clinical medications, spices and herbs were commonly used to treat a variety of conditions. Even today, research has found that some of these are very helpful in controlling diseases. For instance, the anti cancer quality of turmeric is well known. However, it is a fact that rigorous scientific study is yet to be undertaken in these spices and herbs.

Spices and herbs are not only used to add flavor to your food. They are also used in perfumes and for aroma therapy as well.

CAVIAR AND MUSIC

CAVIAR

 

CAVIAR
Caviar, according to the Food and Agriculture Organization, is a product made from salt-cured fish-eggs of the Acipenseridae family. The roe can be “fresh” (non-pasteurized) or pasteurized, with pasteurization reducing its culinary and economic value.
Traditionally the term caviar refers only to roe from wild sturgeon in the Caspian and Black Seas (Beluga, Ossetra and Sevruga caviars). Depending on the country, caviar may also be used to describe the roe of other fish such as salmon, steelhead, trout, lumpfish, whitefish, and other species of sturgeon.

Caviar is considered a luxury delicacy and is eaten as a garnish or a spread. In 2012, caviar sold for $2,500 per pound, or $3,000 to $5,500 per kilo.

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Andreas Vollenweider (born 4 October 1953) is a Swiss musician. His music has been categorized as World Music, Jazz, New Age and even Classical; two of his albums were number 1 on the Billboard charts simultaneously in the categories Classical, Jazz, Pop and Crossover for more than 11 weeks. His primary instrument is an electrically modified harp of his own design, but he also plays a wide variety of instruments from around the world, including the Chinese guzheng. His albums feature many musicians performing his compositions with him, ranging from simple solos to suites for orchestra and soloists. His music is mostly instrumental but he has occasionally forayed into vocal music as well.

BEAT THE BEETS.(borscht Russian soup )

 

BORSCHT         

 (  Russian’s  most  Popular   Soup  with a Mexican Touch and without BEETS )

Ingredients :

2 pounds beef soup bones

2 quarts water, or more as needed
12 carrots, chopped
6 potatoes, cubed
1 head cabbage, finely chopped
3 onions, minced
1 1/2 tablespoons chopped fresh parsley
10 whole allspice berries
1 bay leaf
1 teaspoon salt
1 pinch ground black pepper
1 1/2 cups chopped tomato
1/2 cup heavy cream

1 Jalapeno (pickled) Pepper ( per guest )

Directions :

Bring beef soup bones and water to a boil in a large pot over medium-high heat. Reduce heat and simmer for 1 1/2 hours, adding more water, as necessary, to maintain the 2 quart level. Remove and discard the soup bones ( Save them for your Dogs, they will be very glad )
Then strain the broth into a fresh pot, and return to the stove.

Stir in the carrots, potatoes, cabbage, onions, parsley, allspice berries, bay leaf, , salt, and pepper. Cook until the potatoes are easily pierced with a fork, about 20 minutes. Stir in tomatoes and return soup to a boil. Serve individual bowls of soup topped with a full spoon of Sour Cream and a whole (pickled)

Jalapeno Pepper on top.

NOTE : Too much food ?…..invite your neighbor .

LISTEN NOW GREAT POP MUSIC FROM RUSSIA ……WITH LOVE !!!!!!

BEAUTIFUL MUSIC THAT MAKES YOU WANT TO  LEARN HOW TO SPEAK RUSSIAN .

http://www.radiodacha.ru
player.htm