I can Bulgaria

Dear readers,

Here’s my first post after a well relaxed Easter break in Bulgaria.

Bulgaria for many, is a distant and not well known country. Today’s post is intented to let you get acquainted with the country, its folks and its cuisine.

Bulgaria is an Eastern European Country, bordered by Turkey in Southeast, Romania in the North, Greece in the South, Serbia in the West and Macedonia (FYROM) in Southwest. The all Eastern border is the Black Sea.

It is a country with an enormous natural beauty, namely is mountains, famous for its Ski slopes and Nature Parks. The term “Balkan”, todays associated with all countries from Turkey to Italy, comes from a Turkish expression for the highest mountain in central Bulgaria, its means “Green Mountain”.

Bulgaria has many interesting cultural sites (in fact has 7 main Unesco places to visit) and long and interesting history that is reflected in its people, culture and cuisine.

It is for sure one of the oldest countries in Europe, its genesis dates back to 632 DC, the Bulgars are a tribe originally from Central Asia, that is why so many modern Bulgars have a strong Asian eye shape imprint.

In 1393 Bulgaria fell under the rule of the Ottoman Empire and received a harsh occupation for 500 year that left scars, still visible today. The country was liberated in 1878 by the Tsar Alexander of Russia.

The Bulgars speak Bulgarian a Slav language, equal to Macedonian, very close to Serb and with similarities to Russian.

It was in Bulgaria that the Cyrillic Alphabet was born, first as a code to deceive the Turks, enabling Christian Orthodox Monks to continue praying and then as a proper alphabet, used now-a-days by many eastern European countries.

Due to its geographical position Bulgaria (main crossroad of Europe/Asia), left a genetic blueprint pretty much reflected in all its people (so many different looking people).

Bulgaria was also one of the “iron curtain” communist ruled countries and the first to be liberated (February 1990).

So now you have an idea of the melting pot that Bulgaria was and it is. So many influences of many cultures throughout the years shaped modern Bulgaria to a country with a rich cultural background, extensive cuisine and wonderful wines.

As you know, yogurt was born in Bulgaria, thus many dishes are prepared with yogurt, one of my favourites is Tarator Soup (recipe already posted in the blog), Bulgarians drink also Ayran, (like in Turkey and in many Mediterranean countries) a Yogurt based drink.

They have many interesting Kebaps and Grilled meat in the Spit dishes. Bulgarians are mad about Salads and Feta Cheese (used in many pastries).

To give an idea, If you decide to visit Bulgaria you will find a cuisine that is a mix of Greek, Turkish, Mediterranean, Arab blended with many local delicious dishes. All this, of course alongside a wonderful full bodied Bulgarian Red Wine. Bulgaria  is a world Top Wine producer. Do not forget that Bulgaria was a Roman province (Tracia) thus wine has been produced there for a long long time.

Pay a well deserved visit to Bulgaria and have fun.

Bon Apetit,

Chef Gourmet Du Art

Curiosities: 1) The Bulgarians drink Firewater (Rakia) with the Salad (Starter); 2) In Bulgaria a Yes with the head means No and a No means Yes; 3) In Bulgaria Restaurants are always serving throughout the day; 4) Bulgaria is the largest world producer of Rose Water; 5) Bulgaria main religion is Christian Orthodox.

Places where you can enjoy a wonderful meal: Restaurant Vodenitzata, Vitosha Mountain Sofia; Restaurant Lebed, Sofia; Restaurant Kasapinova Kashta, Bansko; Restaurant Molerite, Bansko.

I can "2000" visits

Dear readers, friends and followers,

once again thank you for your support and dedication. Another important milestone achieved, 2000 visits to a dedicated Gourmet Blog.

Every day the "I can Gourmet" blog receives visits from all over the world, from Ecuador to India, from Canada to Thailand, from Russia to South Africa and Australia, from China to Costa Rica.

It is a wonderful experience to share with you all Gourmets and Foodies this exacting world.

Well, your appreciation gives me renovated strength to continue with new posts and new recipes.

As they say here in Italy, grazie mille.

Bon Apetit,

Chef Gourmet Du Art

I can “Portuguese Octopus”

One of the greatest advantages of living by the Sea is to know your fish and learn some eccentric wonderful, tasty recipes. Today’s advice is one of my personal favourites and one than I systematically prepare to my family at home. It is a wonderful mixture of textures, flavours and smells. I am sure that you will appreciate it too. Just be careful with the cooking process of the Octopus as it tends to stay hard. A small personal tip is to cook it with a large onion and at some stage of the boiling take it out and slice it in smaller pieces (it helps a lot). You will certainly impress both your guest and family with this Portuguese Recipe. I totally recommend it with a Chilled Dry White Wine (maybe a Muller Thurgau).

Hope that you will enjoy it.

Here's the shopping list:

1 large Octopus

1kg. medium potatoes

q.b. Olive oil

q.b. “Massa de Pimentao” find it in a Portuguese Delicatessen otherwise use Red Paprika;

q.b. Fresh parsley

q.b. Piri-Piri sauce (hot sauce)

1 large onion

1 Garlic clove

q.b. Sea Salt and Black Pepper

Step 1) Boil the Octupus in a large pan, together with one onion and q.b. sea salt ( + - 1 h)

Step 2) Around the 40m, take the octopus out and slice it in smaller pieces, then continue boiling;

Step 3) Prepare in a glass bowl, a mixture of olive oil, chopped garlic, piri-piri sauce, chopped garlic, chopped parsley and “Massa de Pimentao” (if you cannot find it use Red Paprika);

Step 4) Add the slice cooked octopus in this sauce and leave it to marinate in the fridge in order to gain flavour;

Step 5) Boil the potatoes (do not cook them thoroughly);

Step 6) Take the potatoes out, cool them in cold water for a bit, than with a fist close smash them a bit, attention do not destroy then, it is just a single blow in order to make some cracks in the potato;

Step 7) Add some garlic in the cracks of the potatoes, place them in a baking tray, add some q.b. olive oil over the potatoes;

Step 7) Pre-heat oven to 200°C/375°F and put the tray to bake;

Step 8) Control the cooking process as the potatoes will be ready when it gains a crispy golden colour;

Step 9) When the potatoes are almost done, take the tray out and over the potatoes pour all the contents of the Octopus marinate;

Step 10) Leave it in the oven till the Octopus will gain a crusty consistency;

Step 11) Prepare a single large plate with some potatoes and Octopus pieces (similar to the picture);

Bon Apetit,

Chef Gourmet Du Art

True story of the High Tea

Dear Readers,

As you well know, when we speak about England or the English, one immediately thinks (by association) with Tea or High Tea. But anyone really knows why is England is so fun about Tea or how Tea itself arrived in England?

Well, Tea is believed to have its origins in China, during the Tang dynasty, while the first Westerns (Europeans) to have experience with Tea were the Portuguese (when they have arrived in Asia in the 16^th century). Soon after that Portuguese started importing Tea to Europe, especially to the upper class of France and the Netherlands. The introduction of Tea in England is linked with Catarina de Bragança, a Portuguese princess that married King Charles II of England. Apparently Tea was the Princess’s favourite drink, and there is an episode that explains her ordeal of the first experiences in British soil. When she arrived in the Britain, while expecting her husband-to-be, she was offered by the locals Ale. Imagine an upper class, young princess experiencing warm Ale. She hated it and sent her maiden back to the Ship and fetch her favourite drink (Tea). Such episode (or legend) happened at 5pm. So, at least we have a nice tale to explain the origin’s of the high Tea. Apart from the legend, it is a known fact, that the Princess while Queen of England introduced the habitute of Tea Parties. Tea was associated, at the beginning, with women and only after some time Man also acquired such taste and habitude.

The Chinese word for Tea is Tchai, So Portuguese started calling it Chà which basically has exactly the same sound. While importing Chà or Tchai from Asia, Portuguese Merchants painted a huge T in the transportation containers so that it could be easily identified in the middle of all the goods. It was such fact, which led English to call it T (Tea) instead of Tchai or Chà.

You gourmet lovers or foodies know for a fact that paying a visit to a Tea Room is a wonderful experience, not only in terms of luxury/relaxed atmosphere but also for the elaborated service, presentation and passion that surrounds such wonderful places. I will never forget my visit to Vienna or Budapest Cafés where Princess Sissy used to enjoy her Tea with wonderful and delicious pastries/cakes, or my visit to Harrods, where one can choose any blend of fresh Tea while eating warm Scones clotted cream and jam.

Now-a-days Tea enjoys an overwhelming popularity, one reason can be the recent  re-discovery of one of the many virtues of Tea; Loose weight while drinking green Tea. It works as a charm in an increasing oversized and overweight western population, Tea has become a must drink.

But not only Green Tea is now-a-days popular, the explosion of alternative medicine is supporting Tea’s proliferation amongst common Men, that is Tea used for Therapeutic reasons.

Tea simply is wonderful, not only as a social habit but also as a medicine. Did you know that drinking Tea has direct effect in your organism? You see, Tea can help fighting Cancer, improves your metabolism, reinforces your immune system, reduces Stress, helps bad breath, even has effect in HIV patients. Beware that some of this benefits lack of scientific and reliable confirmation, some of the claimed attributes are closely linked with Tea Production (especially from China) with clear economical interests behind it. As a fact, drinking Tea in large scale can have some negative impacts in your health, Tea has Fluorites, Caffeine.

Never-the-Less, upon all described information Tea effects is more positive than bad (in a normal consumption average). It is a wonderful relaxed social experience that brings people together in wonderful environments.

Bon Apetit,

Chef Gourmet Du Art

Curiosities: 1) The most rare and expensive Tea is the White Tea, only can be collected manually at a certain period of the Plant’s life 2) Tea Plants are native to the Subtropical Regions that are affected by Monsoons 3) In Europe Tea is only cultivated in the Portuguese Azores Islands since 1750, in fact Gorreana and Porto Formoso Teas are amongst the most famous and expensive in the world.

Places where you can enjoy a wonderful Tea: Ruszwurm Café – Budapest/Hungary, Oberlaa Café – Vienna/Austria, Bea’s of Bloomsbury – London/England, The Tea Rooms – London/England; Harrods – London/England, Quinta do Lapidario – Setubal/Portugal, Avenida Palace – Lisbon/Portugal.

I can "Love Potion Cocktail"

Love is the air folks, today is Valentine’s so let the party begin.

Here’s a secret, an aphrodisiac cocktail that wil surely leave you and your loved one in the LOVE mood.

Not only is fresh and easy to drink, but also due to its secret ingredient is a sure thing.

While Ginger is commonly used in Asia it is not in Europe. Well, Ginger amongst a sea of medicinal properties is also a stimulant.

So now you know it, amongst its properties of spice, Ginger can also re-energise your Body and Soul, so much needed in a long romantic evening of Saint Valentine.

Hope you enjoy it.

Here's the shopping list:

1 Bottle of White Rum

6 Limes

q.b. Fresh Mint leafs

q.b. Fresh Ginger

2 Packs of Fresh Strawberries

1 liter of Pineapple Juice

q.b. Crushed Ice

q.b. Brown Sugar

Step 1) Slice the limes in quarters;

Step 2) Place 1 lime and five strawberries by each glass;

Step 3) Add the fresh mint leafs (6 large leafs will do) and the brown sugar (four tea spoons);

Step 4) Crush all the ingredients together;

Step 5) Grate the fresh ginger over the preparation and stir;

Step 6) Fill the glass with crushed ice almost till the top (leave two fingers empty);

Step 7) Fill half glass with the White Rum;

Step 8) Fill the rest with Pineapple Juice;

Step 9) Use a split Strawberry for decoration;

Bon Apetit,

Chef Gourmet Du Art

Valentine's Day Gourmet

Dear Readers,

Well today’s Post is dedicated to the Valentine’s Day, the wonderful day of the 14^th February is celebrated by all you fun loving people next to your loved ones.

More than a date to spend money in useless things (like a giant Teddy bear), you Readers should consider having a wonderful romantic dinner, being at home or at a nice restaurant (with the proper atmosphere and good food).

As you well know, some recipes (ingridients) and drinks are linked with love (and sex), for so many reasons, some of them already explained in previous posts.

Taking this into consideration, you must plan in advance if you will prepare the dinner at home or in a certain restaurant.

Thus, my humble advice is to run a list of aphrodisiac foods and/or ingredients and plan in advance. Please remember, to avoid foods or drinks that you know, beforehand, that your Partner hates and/or is allergic to.

Take into consideration also the drinks; check the wines, the cocktails.

Check your list thoroughly. If you plan your dinner at home, be sure to find all ingredients and leave sufficient time to prepare everything. You must avoid stress, hurries and unpleasant surprises. The night has to be, simply perfect.

If you prefer instead to go a nice restaurant, be sure to control the menu, the beverages, and to make the reservations in time.

Important advice: flowers are a must, red roses, beautiful, fresh (ask for a simple bouquet, avoid tacky).

Chocolates are in order (but together with flowers) avoid mainstream normal chocolate boxes, choose instead some handmade chocolates.

For a more substantial present, go for jewellery and lingerie (forget anything else). Note that it is a romantic celebration, not Christmas or a Birthday.

Here are your Chef’s suggestions for ingredients (that are known to boost, both yours and your partners mood): Seafood (Oysters, Prawns), Spicy food (Chillies), Chocolate, Ginger, Vanilla, Strawberries, Asparagus, Celery.

Drinks: Champagne, Cocktails with aphrodisiac ingredients such as ginger;

Bon Apetit,

Chef Gourmet Du Art

Curiosities: 1) Saint Valentine was a early Christian Martyr 2) The tradition of sending cards for Saint Valentine’s day dates back to the 19^th century 3) It is a tradition that is celebrated all around the world.

Places where you can enjoy a romantic meal: Ristorante Shambala – Milano/Italy; Alcantara Café – Lisboa/Portugal; Espaço Lisboa – Lisboa/Portugal, Thai Garden – Barcelona/Spain; OXO Tower – London/UK

The Gourmets and Foodies

Dear readers,

I have been overwhelmed by the reach of my Blog. It has been receiving constant visits from all over the world, demonstrating the global reach of the cultural ideal linked with fine food, culinary and wine.

The main scope of the “I Can Gourmet” Blog, is not to prove my extended Gourmet knowledge to anybody. It is simply the means that I found, in order to share with you all, the aspects of this particular world that might generate your interest, being recipes, experiences, news, interviews, etc.

It is my outmost scope, to pursue, more and more, different ways to express such views. My sole satisfaction is your loyalty, interest, visits and comments.

So, let’s start with some Philosophical Gourmet. What am I? (or at least believe I am) And what are you? (or might become in a near future). I consider myself a lover of the fine food and fine wines (who doesn’t), its elaboration, its ingredients, their quality, places, etc. That would make me a so-called “Gourmet”, a Gourmand is different, and it is usually linked with one who enjoys food in large quantities.

As you know, French usually refuse to adopt foreign words and many refuse to communicate in another language either than French, well, the term gourmet has its origins in France, apparently it derives from the term of Wine Broker or “taste-vin”. Before Gourmet, French used the term “Friand”, that was the expression used to define whom who was “connoisseur” of delicatessens, not used for one’s primarily nutrition.

Lately, the term Foodie was introduced and used by the media as a synonym for Gourmet, many experts defend the true nature of the Gourmet against the Foodie, that is a clear separation between Gourmet (expert in fine foods and wines, also in its preparation, consumption, presentation, places, etc) and Foodie (food lover).

Without labels, my intention is to share with all you, Gourmets or Foodies, my thoughts about this lifestyle that we all love.

Bon Apetit,

Chef Gourmet Du Art