Quinta do Vallado awarded "Best Of Wine Tourism 2013"

Dear Readers,

One of the newest trends is the food and wine tourism, I promise to write about this particular trend in the weeks to follow, today I would like to congratulate the “Quinta do Vallado” that representing the city of Oporto, Portugal received the “Best of Wine Tourism 2013” award.

This ceremony was held in Florence, Italy in the Palazzo Pitti.

The network of Wynyard’s cities celebrates this annual awards, in order to reward the best of the best in “wine tourism” players.

Besides the city of Oporto, the network also include Mainz (Germany), Mendonza (Argentina), Cape Town (South Africa), San Francisco (USA), Bilbao (Spain), Bordeaux (France), Florence (Italy) and Christchurch (New Zealand).

The awarded Wynyard “Quinta do Vallado” is still owned by the family of the famous Antonia Adelaide Ferreira, or simply Ferreirinha for the “connoisseur’s”. It received the “Best of Wine Tourism 2013” award in the category of “Architecture and Landscape”.

With its 70 hectares of Wynyard’s in the hills of both the river banks of Corgo River, nearby the town of Regua, this “Villa” is world famous for the quality of its wines and now became equally famous also for the quality of its rural wine hotel and its marvellous landscapes.

On behalf of the “I can Gourmet” blog I would like to express my congratulations for this important award that not only demonstrates the enormous potential of Portugal in this new trend of Tourism but also my pride in being Portuguese and give a helping hand in further spreading the word.

Bon Apetit,

Chef Gourmet Du Art

Gewidmet dem Deutschen Volk

Todays Post is dedicated to all Gourmet and Foodies around the world and particularly our friends in Germany, it is very important for me to teach some facts about my home country and stop the miss information and the tear down the prejudice. The first video is in German and the second in English.

Thus, pay a visit to Portugal and enjoy a marvellous country.

Bon Apetit,

Chef Du Art

Thank you for the 10K

Dear readers,

todays is a special day. I would like to thank each and every one of you, from all around the world for your visits, for your comments, for your loyalty.

The Blog is presently cruising at a speed of a thousand visits per month, thus it is with great pleasure that I tell you that we have reached the 10.000 visits.

I promise you more fun, exciting, informative Gourmet Post.

Please go and check the Post after this one, as advertised I am preparing a special post to celebrate the 10K.

Thank you once again and keep on clicking you Foodies and Gourmet Lovers around the world.

Bon Apetit,

Chef Gourmet Du Art

Wonderful Cod Fish Lasagna - Lasagna de Bacalhau

Dear Readers,

As promised, in order to celebrate the 10K milestone, here it is a surprise.

I was wondering what to do in order to properly celebrate the occasion, should I write a “Hot Post” like the famous “Is Chocolate better than Sex?” or should I present you a new recipe? Ummm… Tough call.

I have decided to reward you with a new brand recipe, just recently tried at home, my family loved it.

I have created a mix between Portuguese traditional Cod Fish Recipe and the famous Italian Lasagne. The mingle resulted as “Wonderful Cod Fish Lasagne”. I think that it is a wonderful way of not only reward your loyalty but also pay my honours to Italy (country where I am presently living) and Portugal (my birth place).

I believe that this recipe would go wonderfully with a chilled Dry White Wine why from Alentejo region of Portugal.

Hope that you will enjoy it.

Here's the shopping list:

4 pieces of salted Cod

q.b. Olive oil

q.b. Garlic

q.b. Freshly grated Parmesan Cheese

1 Large Onion

2 Packs of small cooking Cream

q.b.

Sea Salt and Black Pepper

q.b. Butter

q.b. of Clove of India (spice)

q.b. of Bay leaf

q.b. of Milk

q.b. of Black Olives

q.b. of Piri Piri (Chilli Powder)

q.b. of White Flour

1 Can of Chopped Tomatoes

1 Box of Lasagne Pasta

1 Mozzarella Cheese

1 Fresh Large Green Pepper

Step 1) Leave the Cod inside water for at least a day (change water three times);

Step 2) Cook the Cod just in water;

Step 3) After is cooked leave it to rest inside cold water, this will make it easier to the next step;

Step 4) With your hands break the Cod flesh in small pieces, be careful to remove any skin and bones;

Step 5) Chop the onion and green pepper in small pieces and fry it with the garlic and Bay leaf;

Step 6) When is golden add the Cod Fish and fry it for 5 minutes, add Pepper and if you like it a little bit spicy some Piri-Piri (chilli powder);

Step 7) Add the can of chopped tomatoes and leave it to cook (you can add a bit of white wine);

Step 8) Melt some butter in the frying pan, add the Flour and stir;

Step 9) Add some hot milk and stir, it will become solid, don’t worry;

Step 10) Add some salt, pepper, the Clove of India and the Cooking Cream, continue to stir;

Step 11) On a cooking Tray place the lasagne pasta in the bottom;

Step 12) Cover the lasagne with the Cream;

Step 13) Cover the Cream with the Cod;

Step 14) Cover the Cod with the grated parmigiano cheese and pieces of the Mozzarella cheese

Step 15) Repeat the process till you have filled the tray. Do not forget to add loads of cheese on top;

Step 16) Pre-heat the oven at 250° and lace the tray inside;

Step 17) Control the cooking process as the recipe will be ready when it gains a crispy golden colour.

Step 18) Add some black olives over the top and serve the tray directly to the table;

Bon Apetit,

Chef Gourmet Du Art

I can "9.000" visits

Dear Readers,

thank you once again for your visits.

The Blog recently reached the 9K milestone. At this rhythm we will reach the 10K quite soon.

Keep on clicking and do not forget to comment the Post of your choice.

I promise you a hot Post for the 10K occasion.

Bon Apetit,

Chef Gourmet Du Art

It’s a new world out there

Dear readers,

Since I became an Iphone user, I have noticed that you literally carry the world with you in your hands, pocket, bag or purse.

The Post of todays is in the same line of thought, that is, here’s a brief enumeration of 2012 newest trends in Gourmet World.

Food and food preparations are now being helped and supported by advance technology, as I joke now-a-days with the Iphone, there’s literally an app for everything. So many Top Sommeliers are actually using Ipads wine lists.

It seems that in the Americas the Peruvian wave has arrived, that is the food from Peru is gaining notoriety and followers. There’s actually a new fusion called Matsuhisa, which blends Japanese and Peruvian dishes.

Well let’s wait and see if this American craze will arrive in Europe and in the rest of the world.

In the cocktail world Beer is finally catching up with its peers. You will be surprised to find out how many trend and cool new cocktails are being created with the use of beer. Beggar’s Banquet, Cezanne and Aziza are just a few cool beer cocktails that you can enjoy. Cheers.

Molecular food preparation has been always involved in polemics, as you have the purist that completely are against it and the new comers that are eager to create with new innovative methods. So, once again you observe the advent of the Molecular Gastronomy.

On the other extreme of the technology there’s a return to Comfort food, that is food that in so many ways is identical to home meal. You can observe a return to Farm-to-table or Italian nostalgia.

Well it seems that now-a-days the generation “social-media” are in permanent contact with one another and the spread the word event happens in blink of an eye. Food and Foodies are in contact with one another even from the far corner of our good planet hearth and communicate, inform and share all sorts of cool information.

Well, this Post is a good example of this.

Bon Apetit,

Chef Gourmet Du Art

Wonderful simplicity. Simply simple Portugal.

Dear readers,

it has been a while...

I promise you some new exciting Posts, but for the time being please check this video, it has been awarded the best Tourism movie in the world.

Being a proud Portuguese it is my sole duty to share with you and to advertise it to the world.

Please remember that Portugal is not dead.

If you have the opportunity pay a visit to my home land and check our food, our wines and our warm hospitality.

Bon Apetit,

Chef Gourmet Du Art