I can exciting Brazilian Prawn dish “Bobò de Camarao”

One of my favourite Brazilian recipes is “Bobò de Camarao” a mashed dish with Prawns. It is full different colours, tastes and perfumes.

I am sure that your family and your friends/guests will enjoy this great tropical dish.

I advice a Chilled perfumed white wine, like the Traminer.

Once again, first and foremost, remember that the quality of the ingredients equals the quality of the dish.

Here's the shopping list:

2 kg of Cooked and Peeled King Prawns

½ kg of Mandioca (Cassava)

4 table spoon of Dende Oil (if you can not fid it use Olive oil)

1 large Onion

1 large Tomato

1 large green Pepper

Q:B. Fresh Coriander

Q.B. Chilly Pepper (Piri Piri)

240ml of Coconut Milk

Step 1) In boiling water, boil for few minute the prawns and keep aside the water for later

Step 2) Cut the Mandioca in small cubes and cook it till it is soft, keep aside 2 cups of the water

Step 3) Blend the cooked Mandioca with zips of the boiled water kept aside

Step 4) In a frying pan add the oil and the chopped onion, when its gold add the chopped tomato

Step 5) Add the prawns, the spices, salt and the Coriander

Step 6) After a few minutes of Sautee, lower the fire and leave it for 3 minutes

Step 7) Add the mashed Mandioca and the Coconut Milk, stir

Step 8) Serve the preparation in a large tray, with full prawns and fresh chopped coriander for décor

Step 9) You can serve it with White Rice

Bon Apetit

Chef Gourmet Du Art

I can "Gourmet Salt"

Dear Readers,

as you know, I often praise that the quality of the ingredients equals the quality of your dishes. Today’s Post was suggested by my friend and neighbour Marco, to whom I thank for the contribution of some of the given information.

So, today’s subject is Salt. The importance of this ingredient is such that until quite recently it was more used to preserve food than to season it.

Rare and precious it was in some periods paid in gold. That very same reason made it valuable and during the Roman Empire period, professional soldiers were paid in salt, which gave origin to word “salarium” or Salary.

Some facts about famous salts:

In Italy

Salt from Mothia: this Sicilian salt is origin from the Salt Factories located between Trapani and Marsala (famous for their windmills that once served to bring water to the ponds). Its roots back from the Phoenician time and you could find it in its two varieties (fine grain and coarse salt), whole or not, at a considerably low price. It is a good generic salt to use in your kitchen, especially in the whole salt version.

Salt from Cervia: it is another Italian salt of millenary tradition; it is produced next to Ravenna. It is a not refined Sea Salt, thus rich of oligomineral. You can visit the “Slow Food” place that manages the only remaining Salt Farm of Cervia (il ‘Camillone’) where salt is still produced in a very artisan way, recovered by hand. The salt of Cervia is known as ‘sale dolce’, or Sweet Salt but its salted capabilities are not minor when compared with other salts but its purity is such that it does not contain any bitter elements, and for such it has a clear and elegant flavour. It is wonderful with fresh fish from the Adriatic Sea.

Rest of the world:

Fleur de sel (from Portuguese name Flor de Sal): it is the first salt of the summer, the one of the top of the sea ponds not yet fully dried, it is also the most expensive salt of all, around 35 euro a Kilo. The most famous one is fleur de sel of Guérande in Bretagna (France), over the Atlantic but it is also recovered in Camargue and in the Algarve (Portugal). The Fleur de Sel is a small crystals salt and it has a lighter salted flavour than normal salt, it’s more humid and often presents still the remains of a persistent sea breeze, and in some violet perfume. It is a very elegant salt, of opaque white colour. It is a good companion of salads and steam boiled veggies.

Maldon Salt: comes from England and actually is the preferred salt of Chefs all over the world.

Its peculiarity is minuscule pyramids shape flakes of an amazing unique crunchy salty flavour. ”Da qui”, “Ferran Adria” restaurants have this particular salt as an ally to conferred a tasty and crunchy flavour to their gourmet creations. Like the Fleur de Sel the Maldon Salt is a crystal and thus, does not immediately melts in your mouth, thus interacts for longer with the food making it possible to create many amazing special tasty effects. The Maldon Salt is perfect, for making contrasts with soft consistencies and combinations, even with Chocolate.

Kasher Salt: is a Jewish tradition salt, with grains middle/large, originally used to help with the extraction of the blood from the meat. Very famous amongst the American Chefs for its practical format (it is very easy to use (dosage) with your finger, good ratio quality/price). The kasher salt is also used to flavour the famous Pretzel bread (those funny shape breads from Central/East Europe).

Rosa Salt of the Himalayas: is one of the few gem salts amongst the gourmet salts. The Rosa Salt of the Himalayas is in fact extracted from the mountain were it has been from thousands and thousand s of years, dating back to an Era were pollution was equal to zero.

Anyone looking for a pure flavour finds it here, excellent with creative dishes of fish and fruit.

Smoked Salt:  it is a recent creation. The real smoked salt comes exposed to smoke of burning wood in order to capture in its flavour the unique aroma of smoked salt. There are some economical versions with added artificial flavouring but with poorer quality.

Flavoured Salts: you can find a huge assortment from Vanilla Fleur de Sel to Lemon Wedge Salt, Lavender Salt, Chilly Salt, Herbs Salt. Bear in mind that such salts have always been prepared at home using a good quality sea salt and then creating with different quality of ingredients to one’s particular taste. Please keep in a dry closed environment at least a week prior to consumption.

Here’s a comprehensive Salt list next time you go to a good Gourmet store:

Coarse Salt

Other Names: Gos Sel, Sale Grosso, Sal Grosso

Use coarse salt to grind over any dish, create a salt crust on meat or fish, and to flavour soups, stews and pasta.

Finishing Salt

These salts bring out the depth of natural flavours of any dish, and also add to a beautiful tableside presentation. The various colours and flakes of finishing salts make gorgeous garnishes for every meal.

Flake Salt

Other Names: Flaky Salt

Flake salts can come in many different flake sizes, from the large pyramid-shaped flakes to the paper-thin, delicate flakes.

Fleur de Sel

Other Names: Flower of Salt, Flor De Sal (Portuguese)

Fleur de Sel is ideal for salads, cooked fresh vegetables and grilled meats.

French Sea Salt

French sea salts are ideal for use on salads, cooked fresh vegetables and grilled meat. They are available in coarse grains – ideal for pinching or salt cellars, stone ground fine – an ideal replacement for processed table salts, and extra fine grain – the perfect popcorn salt (or other salty snacks).

Grey Salt

Other Names: Sel Gris

It is available in coarse grain – which is the perfect finishing or pinching size, stone ground fine – ideally used at the table instead of processed salts, and extra fine (Velvet) grain – perfect for sprinkling over nuts or popcorn.

Grinder Salt

Also appropriate for use during cooking for freshly ground salt flavour. Note: Always use a salt mill with a ceramic or plastic grinding mechanism. Metal, including stainless steel, such as is found in pepper mills, will corrode and/or rust after prolonged contact with salt.

Hawaiian Sea Salt

Other Names: Alaea, Alae, Hawaiian Red Salt, Hiwa Kai, Black Hawaiian Salt

It is the traditional and authentic seasoning for native Hawaiian dishes such as Kalua pig, poke and Hawaiian jerky. It is also delicious on prime rib and pork loin. Alaea Red Hawaiian Sea Salt is available in fine and coarse grain.

Italian Sea Salt

Other Names: Sicilian Sea Salt, Sale Marino

These salts have a delicate taste and plenty of flavour, without being too strong or salty. Italian sea salts are wonderful on salads or used to finish roasts and sauces. Great as a garnish on bruschetta. Available in coarse and fine grain.

Kala Namak

Other Names: Black Salt, Sanchal

Vegan chefs have made this salt popular for adding in egg-y flavour to dishes like tofu scrambles. Kala Namak is used in authentic Indian cooking, and popular in mango smoothies.  Available in very fine or coarse grain.

Kosher Salt

This is the kind of salt most often used on top of pretzels and on the rims of margarita glasses. It is important to note that all Kosher salt is not necessarily sea salt.

Organic Salt

Salt made with high standards include ensuring the purity of the water, cleanliness of the salt beds and strict procedures on how the salt is harvested and packaged. These certifications that place their stamp of approval on organic salts consist of:
Nature & Progres (France)
Bio-Gro (New Zealand)
Soil Association Certified (Wales)

Sea Salt

Other Names: Sal Del Mar, Sel De Mer, Sale Marino, Sal Marinho

Some of the most common sources for sea salt include the Mediterranean Sea, the North Sea, and the Atlantic Ocean (particularly in France, on the coast of Brittany and Portugal in the Algarve). Sea salt is thought to be healthier and more flavourful than traditional table salt. Available in coarse, fine & extra fine grain size, and many sizes in between.

Smoked Sea Salt

These salts are delicious to use when grilling or oven roasting, and are a must when cooking salmon. Also adds an authentic smokehouse flavour to soups, salads, pasta and sandwiches. Available in fine, coarse and flake grain sizes.

Table Salt

Today we know that most people require less than 225 micrograms of iodine daily. Seafood and many dark greens, as well as sea salt, contain iodine naturally, and the supplement is unnecessary if there are sufficient quantities of either in one's diet. Natural sea salt is a healthy replacement for ordinary table salt.

So, next time that you pick you salt you will know a few facts about this important ingredient. Please remember that the consumption of Salt must be moderate and that the excess of Salt might lead to serious health problems. Quality of the ingredients equals quality of your dishes.

Bon Apetit,

Chef Gourmet Du Art

I can "rewrite world history"

Dear friends and followers, sometimes as you well know, not all that is written in this Blog is 100% about Gourmet world. The reason is that I also use my Blog as a space to inform, to share and to express myself.

Today’s Post is about rewriting word history. Well, not all of course, but a part of it with some obvious consequences regarding the countries in question.

It is not an easy topic as culture, national pride, background, short sight and established history records, play an important part. For the very same reason individuals can not have an objective view.

Thus, I kindly ask you to slowly follow a few facts and piece by piece build a logical path to what I am trying to inform you. Please, bare with me…

Fact 1)

During the 15^th century Portugal was the n°1 World Power. With the best of the technology of those days (boats, arms, maps, compass, astrolab, etc) they have achieved  many maritime enterprises. Portuguese Navigators have discovered the Atlantic Islands (Azores Madeira, Canary, Cape Verd, St. Tome & Prince and others) and navigate all the African Coast till the Cape of Good Hope.

Fact 2)

The Pope divided the word in two halfs between the Kingdom of Portugal (King D. John II) and the newly born Kingdom of Spain (King Fernando & Isabella). This treaty “Tordesilhas” was signed in 1494.

Fact 3)

This treaty is an imaginary line (North to South) and splits the world between Spain(West) and Portugal(East). Such line was actually renegotiated b the Portuguese King in order to be moved further to West. Why was that??? You have to keep on reading to find out.

Fact 4)

Did you know that only Portuguese Sailors were allowed in board of the Portuguese Caravellas during the Discoverie’s (What? If so, why Colombus was allowed then?!). King D. John was famous by his high level of secrecy and by creating one of the first known Spy Agencies. During this period only the Captains of the Ships had access to the Maps and only them knew the final destination or objective of the mission. In the case of an attack or an accident, maps were destroyed in order not to fall in enemy hands. Also, the builders of the Caravellas and Naus (ships) were forbiden to emigrate to other countries (to avoid foreign nations to have Portuguese technology).

Fact 5)

The Portuguese have made numerous discoveries that were not be advertised and known to the rest of the world. Why? Quite simply because such lands were inside the Spanish half, and Portuguese did not want to give more land to Spain. Did you know that Terranova (also known as Newfoundland) was actually discovered by the Navigators Corte Real and Lavrador (yes the Dogs of those parts are now called Labrador) and Canada. It is so funny that Canadians do not have a clue about the origins of the name of their homeland. Did you know that the name Canada comes from a simple note in a chart mentioning that in those parts there were no richness (Gold or Spices), in Portuguese “Cà nada” means, Nothing here, very interesting.

Fact 6)

Did you know that in Portugal and also in Brazil the Discovery of Brazil is not celebrated but instead the Countries celebrate its official recognition?! You see, only when the treaty (see fact 1) was inforce and changed further west, Portugese Sailors could finally passed there and officially claim it. Navigator Pedro Alvares Cabral under the King orders changed in his way to India the route and stoped in Brazil, that was when Portugal officialy claimed the biggest country in South America. Understand that only knowing where it was in the first place and renegotiating a complex world treaty such enterprise could ever be acomplished. It might came as a surprise for you folks but America was known to Portuguese Sailors before the Colombus trip. Did you know that the first name of Brazil was Terras de Vera Cruz? It was then changed to Brasil, from the Portuguese word "Brasa" that means hot coal. The land in Brazil is red and also the colour of the expensive wood "Pau Brasil", it was that reason that generated the name change.

Fact 7)

In Portugal we do not study Colombus as an Italian. We study that official history says that he was from Genova (Italy) but in fact he was a Portuguese spy. Sent to Spain under the order of the Portuguese King, pretending to be Italian and trying to sell Portuguese Secrets to them. Portugal knew in the first place that America was not India and in order to avoid certain war with Spain (bigger country, bigger profesional army, poorer and thinking that Portugal belongeg to them) or tough competition in the Spices route, Portugal decided to lure the Spaniards to a vast land (were in fact the Spaniards stayed for centuries and did not disturbed Portugal);

Fact 8)

Columbus, if he really was Italian why is that there's no documents left by him writen in Italian? There are many Spanish with Portuguese words in the middle or in Portuguese. Explain me, how it was possible for a foreigner (from humble background) to have direct access to the Portuguese Court and discuss with the most important King of its days? How come (in those days) a humble man married a Portuguese Noble lady, daughter of the Captain of Porto Santo Island and cousin of the King? How come Colombus never named any of its many discovered Lands with Italian names? Instead he named almost everything with Portuguese known names. Did you know that the name of  birth place of the Portuguese Colon is Cuba?! Confused? Let me explain you that Cuba is a small village in Portugal (much older than the Island of Fidel Castro). And it continues with names of that region of the Alentejo, for example Guadalupe is the Patron Saint of the village of Cuba, etc...

Fact 9)

Did you know that Colombus only sailed off from Palos de la Frontera (South Spain) when he receive from a misterious knight the maps sent by the Portuguese King (the enemy of Spain and the chaser of Colombus according to know history). Did you know that such maps were written in Hebrew? In the 15th century who knew Hebrew? Only Jews. Very strange and very interesting.

Fact 10)

Don't you think that it is very strange the persuasion and determination of Colombus to continue West even if his crew have mutinied saying that they did not have enough food or water to the return trip? Such attitude can only be explained with the fact that he already knew were he was going. 

Fact 11)

Another strange episode is the return trip because Colombus stopped in Portugal for many days (for the surprise and shock of his sailors). First he met the Portuguese King in his hunting palace, then he met other friends (maybe family) and only after a week he decided to go to Spain. I do not know about you, but for me it is very odd that first you will tell your enemy (that wanted to kill you) and then without being touch you go and tell the Kings of Spain about one of the biggest discoveries in history. Well Folks, let me remind you that the official history books tells us that he thought that he arrived in India. Thus, the world, now-a-days celebrates someone that found an Island thinking to be India as one of the biggest world discoveries. Ah ah ah LOL. Odd, very odd.

Fact 12)

During the 16^th century already under the rule of King Manuel of Portugal, the Indian Ocean was under Portuguese rule. Lisbon was in centre of the world with a massive flow of Spices, Silk, Tea, Gold, Jewels, etc.

Portuguese have founded cities, established interports and strongholds in Africa, Arabian Golf, India, China, Japan, Indonesia, Malasya, etc.

Fact 13)

If Indonesia and Timor were Portuguese colonies don't you think that being so close to Australia, the experienced Portuguese Navigators did not know anything about it? Known history celebrates Captain Cook as the discover of Australia and New Zealand. Did you know that only recently Australian authorities are considering rewriting history because proofs of Portuguese presence have been found (fort, cannon, ship wreck) in the Australian coastline. Folks, Portuguese have found Australia 250 years before Cook.

Fact 14)

Did you know that Captain Cook used a Portuguese Map (Delfim Map) to sail on those pars. And on-board he had a Portuguese citizen in order to communicate with Natives that spoke a sort of Portuguese Creoule. The Navigator Captain Cristovao de Mendonça was the real discover of Australia and New Zealand, 250 years before Captain Cook. He left Malacca with an Armada of three ships and draw the Delfim Map, such map already represents 2/3 of Australia and has also New Zealand.

Fact 15)

Portuguese King couldn’t advertise such discovery because it was inside the Spanish half ruled by the Treaty of Tordesilhas (see Fact 1).

Fact 16)

Fernao de Magalhaes (or in English Magellan) was a Portuguese Navigator that discovered the West route to the Spices though the passage of the South America, today known as “Estreito de Magalhaes” (in English Magellan Strait). When he arrived in a new ocean he named it Pacifico (that is Portuguese for Peaceful). He did the first world circumnavigation (but he died in battle in Asia before finishing it) the trip was finished by the Spaniard El Cano.

Fact 17)

Did you know that America received its name from an Italian Cartograph, working for the Portuguese crown drawing maps of the new found continent. His real name was Amerigo Vespuccio, but in Portuguese the Italian name Amerigo becomes Américo. Then German Cartographs while copying the Portuguese Maps have decided to write inside the new found continent the name of  Italian Cartographer. Thus, the new world was by mistake named after the Cartographer that draw the first map. Like that from Portuguese Américo (Amerigo) came América (the land of Américo).

Fact 18)

Did you know that the Vatican have in their vaults World Maps prior to Colombus discovery of America where lands could already be seen in the west. The Vatican have also letters where it's written that Colombus real name was Colon and not Colombus. Did you know that Italians have only claimed Colombus nationality when Italy was formed has a country in the late 19^th century  ad they needed National Hero’s to unify a nation.

Fact 19)

Did you know that the longest oceanic voyage was made by Vasco da Gama, he left Lisbon on 8^th July 1497 and arrived in Calecute (India) on the 20^th May 1498. Such enterprise, unfortunately, is not greatly empathized by the history books. He left Lisbon to go to India and he arrived there almost a year after crossing all the South Atlantic Ocean (for the first time ever), crossing the Equador, arriving in South Africa. And then in the Indian Ocean he sailed to Mozambique, Kenya and then India. It was an Epic voyage that Hollywood did not immortalize in film (yet).
On the 29^th of August of 1498, after commercial agreements with local authorities he left to Lisbon where he was received has an Hero on August 1499. This successful trip lasted 2 year and it is not celebrated, you could make comparison with the Moon landing (but in this case many Portuguese Sailors died). Vasco da Gama enterprise and determination should be acknowledge in all world history books and not the one of Colombus. It was in fact the voyage of Vasco da Gama and not the one of Colombus that started the so-called Globalization.

Fact 20)

The Portuguese Empire was the first world maritime empire and the also the last one to finish. The Empire started in 1415 (with conquer of the city Ceuta, Marocco) and finished in 1999 with the return of Macau back to China.

You should pay a visit to Lisbon and still see the may marks that such Empire left in the Portuguese population (mixed), language (words from other populations), culture, habits, food (with all the spices), etc.

P:S. Visit the Monastery of Jeronimos in the Belem district in Lisbon (built to celebrate the voyage to India), Vasco da Gama Tomb is there. It is the only church in world were Elephant statues can be found. Indian Elephants in the Tomb of King Manuel.

It was a huge achievement for such a small peripherical European Country to built such a vast world Empire.

Well, dear readers, it was a long and complex  Post but if you are fun of history you will appreciate for sure some clarification. History, as you well know, tends to be written by the ruling force, by the winners and as such many details are not made relevant.
After the collapse of Portugal as the ruling world nation it was up to the English to dominate and thus much glory was claimed by them. That is, only after the roads and highways were built it came the English, the French, the Dutch to claim their glories.

Please pay a visit Lisbon or to a Portuguese colony, you will have a wonderful experience of centuries of cultural exchange and influences.

Bon Apetit

Chef Gourmet Du Art

I can "5000" visits

Dear all,
it is my first post after a well deserved Christmas break with the Family in snowy Bulgaria.
Once again I had the privilege of having some nice food and wine. Once again I drunk an amazing wine that I totally recommend it (if you are able to find it), it is called "Kometa" from No Man's Land 2006, it is a super Red Wine which was rewarded at "Mundus Vini International" of 2008 in Germany with the Gold Medal. Such award is considered to be one of the most prestigious in the World of Wines.
Well, happy new year to all my readers, friends and followers.
I also would like to signal the reach of 5.000 visits to this Blog, I am very pleased with that and I thank each one of you.
I promise you a 2012 plenty of exciting new recipes and good articles.
Bon Apetit,

Chef Gourmet Du Art