I can "the real" Sangria

Dear Readers,

in order to celebrate, not only the reach of the milestone 3.000 visits but also the start of the Summer, today’s recipe is a favourite of mine, and in hot days, a must in my table.

Today’s "home trick" is my secret recipe of Sangria.

As you know I am Portuguese and when I start wondering around the world in my many conversation I started explaining that we indeed drink a lot of Sangria in Portugal.  All asked me the reason why? Isn’t Sangria Spanish? Why do you drink it then in Portugal?

As a matter of fact, I had never before then, been confronted with the enormous Marketing and appeal capacity of our neighbour Spain, thus I went to investigate such intregue.

As a matter of fact, there are some lines of though that reclaims the birth of Sangria in Spain (most of them are of course Spanish Sources). In others, and also in Wikipedia, the origin of Sangria is given to Portuguese Farmers that in order to drink Red Wine in hot days created this Red Wine spiced drink and named it “Sangria” that means in Portuguese Sangue (blood) or Sangria (to bleed).

Portuguese and Spanish are related languages and closest than been given credit for, so it works also in Spanish the same explanation. So, to avoid more confusion, let’s say that for sure, it is a drink that was created and still is appreciated today in all Iberia Peninsula.

Here’s my personal and secret recipe.

You can use it, both for aperitif or with meals. Your guests will love it, it is a fun easy fresh drink that celebrates life, it’s colourful, delicious and will put you and your partner in the mood.

Hope that you will enjoy it.

Here’s the shopping list:

1 lt. of Red Wine (remember the better the wine the better the Sangria)

3 Peaches

2 Oranges

1 Lemon

2 Apples

300g Strawberries (only to be used if you decide to do the Lover’s Sangria)

q.b. Fresh Mint leafs

1 small glass of Triple Sec (or if you cannot find it white spirit like Rum)

4 spoons of Sugar

2 small Cloves

2 Cinnamon sticks (or 2 spoons of Cinnamon powder)

1 lt. of 7up (the best for Sangria something else can do but it is not the same, you can also use Soda)

Step 1) Wash and dice all fruits

Step 2) Add mint, sugar, cinnamon, cloves, the Triple Sec, cinnamon in a large container (large Pan)

Step 3) Add the Red Wine and leave it to rest (for some hours)

Step 4) Add the 7up and loads of ice (just before serving)

Step 5) In Portugal we use a traditional 1l Terracota vase to serve the Sangria (together with a wooden spoon)

Bon Apetit,

Chef Gourmet Du Art

Lifestyle's, choice or monkey see monkey do?

With modern life, stress levels increase and as a direct consequence time for family and friends diminishes.

You readers know that I am Southern European, meaning that culturally we value very much family and friend’s relationships.

So, lack of time due to a stressy workload or stressy urban life has a direct hit also in your eating habits. How come?  Well, a close relation with your family means periodical lunch and dinners, meaning traditional food in our case (southern Europe) Mediterranean Style Food (healthier).

I believe that such lack of time can be observed under many external signals, obesity in Western Developed countries (with the proliferation of Junk or Plastic Food) and also the destruction of core Family values (respect, accountability, friendship).

With so many external signals, some profit for business, see the overflow of Spa’s, Gym’s, Relaxation and Philosophical courses (for body and mind) but also and coming more to my Blog Theme many Trendy New Wave restaurants promising Home Cooking, Natural Flavours, Slow Food, Healthy Resto’s, Vegetarian Resto’s, Sushi, etc, etc

What is my point? My point is, are we making a conscience choice or are we been driven to make one?!

Confused? Take a Family of four for example, living in the urban area of a large European city, both kids at school and both parents working in the city. Wake up early, prepare the kids, kids to school, train to work, more public transports, pollution, stress, workload, poor lunch in a crowed cantina or junk food small Resto, then run to catch the last train, recover kids, arrive home completely dead (mentally and physically). What is missing? Dinner? Frozen, Take away or fast food???

It is all this combination of factors or some of them, which are limiting our behaviour and affecting our choices. So, when one thinks that today I am eating Sushi because is healthier than a Burger do not think that is an innocuous choice.

My point, take a deep breath, make two steps back and try to look to the overall picture. Choose you, choose family, choose time, choose quality in terms of free time, in terms of food, make your choices but conscientious of the outcome. Choose quality food and ingredients (not necessarily expensive). Remember what my friend “Cuisine Naturelle” Chef said “You are what you eat”.

So my dear reader, my post of today is liberation. Free to think, free to choose don’t be influentiated by trends, do not follow the crowds. Eat well, eat what you decide to.

Bon Apetit,

Chef Gourmet Du Art

I can Hummus with crispy Lamb

Dear All, the good weather finally arrived and with warm sunny days here it is a simple but delicious fresh recipe.

It is a dish that is prepared all around the Mediterranean and Middle East, I believe that it is a nice compromise between simplicity, spontaneity, good taste and a wonderful excuse to receive friends for a small Tapas.

The way that I present to you today is the national dish of Syria.

I suggest having it with iced beer or with a crispy White Wine.

Hope that you will enjoy it.

Here's the shopping list:

1 large can of Chick Peas

q.b. Olive oil

q.b. of Garlic

q.b. Fresh Mint leaf

q.b. Salt

1 Lemon (juice)

1 Spoon (large) of Strong Mustard

q.b. Black Pepper

300g of Lamb

Step 1) Pour the chick peas in a large bowl;

Step 2) Add the lemon juice, olive oil, the mint, garlic, salt and pepper and the mustard;

Step 3) Pass it with the blender;

Step 4) Add hot water to the prepare and continue blending it;

Step 5) Pay close attention to the quantity of hot water, so pour it in small quantities time after time till it gains your favourite consistency;

Step 6) Place the prepare in a container, close it and let it rest in the Fridge;

Step 7) Slice the lamb in small stripes;

Step 8) In a frying pan with a small table spoon of olive oil fry it till it gains a crispy texture;

Step 9) Pour the Hummus prepare in a large dish, and with the help of a spoon cover the dish with the prepare;

Step 10) Pout the cryspy lam on top of the Hummus and serve it as a center table Tapas dish;

Step 11) I advice to eat it together with a good sliced bread (Focaccia type will do it);

Bon Apetit,

Chef Gourmet Du Art

I can defend Portugal

Dear Readers,

as you probably have seen in recent news, the situation in my home country is not good and the Government was forced to request economical aid.

Such situation is the result of lethal mix between harsh behaviour of non regulated Rating Agencies, Actual Economical crisis and some despotism of the state institutions.

Still, Portugal and the Portuguese deserve better, and we will overcome this harsh situation.

As someone once said "You can not fool around with the Folks that play with Bulls".

As per you my readers, visit Portugal ( such a wonderful place), enjoy our great cuisine and exquisite wines.

Here’s a “crash course” for you about Portugal. Watch the You Tube video.

Bon Apetit,

Chef Gourmet Du Art

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