I can “Naturelle Chocolate Chip Scones”

Following the Post regarding “Cuisine Naturelle” to which I receive many interesting and positive reviews (for that I thank you all), here’s (quite naturally) a recipe following the same thematic, that is a Natural Cuisine recipe. For those who will prepare it, you will notice that without the use of any sugar, eggs or milk the end-result, in terms of taste, is quite surprising. So, here’s my small contribution for your health and a hypothetic change in your eating habits. Surprise your guests, with these naturally delicious scones while them for the high Tea.

Do not forget, some ingredients you might find them at “Natural/Organic shops”.

Hope that you will enjoy it.

Here's the shopping list:

1/3 cup sunflower oil

3 Tablespoon maple syrup

½ cup soymilk

1 teaspoon apple cider vinegar

1 teaspoon vanilla powder

1/3 cup rice syrup

2 ½ cups white flour

2 teaspoon baking soda

2 teaspoon cream of tartare

½ teaspoon cinnamon powder

½ teaspoon sea salt

¼ teaspoon nutmeg powder

1 cup fondant chocolate chips

Step 1) Preheat the oven to 350° F

Step 2) Mix the oil, syrup, soymilk, vinegar, rice syrup and vanilla in a bowl.

Step 3) In another bowl place the flour, cream of tartare, baking soda, spices, salt;  Poor the wet ingredients into the dry, but don’t overwork the batter. Add the chocolate chips.

Step 4) Knead the dough no more than 8 times just until it forms a ball. Turn it out onto a parchment-covered baking sheet.

Step 5) Dust with 1 tablespoon flour and pat the dough into a dome shape about 2 inches thick. With a knife, score it into 8 wedges.

Step 6) Bake for 25 minutes. Let cool 30 minutes on a wire rack before slicing

Bon Apetit,

Chef Gourmet Du Art

I can "Cuisine Naturelle"

Dear Readers, first of all, I would like to wish you all a Happy New Year 2011, I sincerely hope that the New Year will be full of successes and wonderful things, both to you and to your loved ones.

The first Post of the New Year is dedicated to “Cuisine Naturelle” or Natural Cuisine.

As you know, I always try to write concerning new trends, fashions and hypes regarding the wonderful world of Gourmet. Prior to this new Post I would like to clarify that I do not consider Natural Cuisine as a Trend but as a healthy and philosophical choice for a new way of life.

So, a new year usually means changes and choices, so here’s my humble contribution.

I have interviewed the wife of a colleague and friend of mine, Chef of “Cuisine Naturelle”. Prior to this excellent and elucidative conversation allow me to present her for all you readers:

Ramona Saviola, 46 years old, obtained her Diploma at “La Sana Gola” of Milano (School and Restaurant), completing her course, not only, as a Chef of “Cuisine Naturelle” but also as a Food Therapist. Since a couple of years, she organizes both collective and invidual courses of “Cuisine Naturelle”, events and Brunch of Vegan, Vegetarian, Macrobiotic and Ethnic Cuisine. Her motto is “Dimmi come e cosa mangi e ti dirò chi sei” that is: “Tell me how and what you eat and I will tell you who you are”.

So, Ramona, thank you for your time and availability, you know that yours is the first ever interview of this Blog, I do hope that it brings luck for both of us.

My pleasure Chef Du Art, it is a big responsibility, but I am ready for it.

Ramona, please tell us what is "Cuisine Naturelle"?

My “Cuisine Naturelle” has its genesis out of the principles of Macrobiotic from Michio Kushi, but it evolves according to the basics of traditional cuisine. That is the importance of: Products Seasonality and its origin (most of them organic), to the various stiles of cooking and not only to the various nutritional values but also to their energetic values.

Essentially is a Vegan “Cuisine” with occasional use of several Fish recipes. I do not use meat of any kind neither milk/lacticines, eggs or sugar but instead I use Cereals, Vegetables and Vegetable Proteins such as seitan, tofu and tempeh, greens, herbs, fresh/dry fruits, sweeteners, natural aroma, seeds and algae.

In which context arrives in your life the "Cuisine Naturelle"?

It was the consequence of various choices in my way of life, in which, step by step I have made while searching for my harmony with the surrounding world. I have always considered “Cuisine” as an important mean to socialize, grow and discover our world.

I couldn’t agree more with your definition of “Cuisine”. Please tell us, Are you Vegetarian? If so, can you tell us how it happened?

I have been a total Vegan for almost 4 years, then for several and various motives, in the last two years, I have reinserted the occasional use of ingredients such as Fish and Eggs. Due to a spiritual enterprise, both my husband and I have removed the total use of Meat and its derivates from our diet, thus we found ourselves paying more attention in our daily shopping and having a more conscious purchasing habits. We are a common visit in the various “Cuisine Naturelle”/Organic products shops. In the beginning we were mingling between unknown products but at the same time such situation had an effect in our curiosity. So, I have started experimenting recipes with all this new and exciting products, with many different end results. Some of them terrible, thus I have decided to undertake a course that could enable me to properly prepare them.

Still, "Cuisine Naturelle" is not only made for Vegans or Vegetarians, correct?

Absolutely not! It is correct to say that it is all about reinsert all sorts of forgotten ingredients that are very important, if not vital to our good health, that is Cereals, Seeds, Greens, Seasonal Fruits, etc. Proceeding with this natural path, one will find itself diminishing not only, the consumption of animal products, but also artificial products. You grow to be more conscious with what you are eating.

Have you done a specific course of "Cuisine Naturelle"?

I have started with a Basic course and then I have upgrade it to a Diploma as Chef in “Cuisine Naturelle” and as a Food Therapist.

Not only Vegetarians appreciated "Cuisine Naturelle", is it so?

I have experienced fierce “carnivorous” that undertaking (with some scepticism) the Basic Course, have learned to appreciate the “Cuisine Naturelle” and have reviewed their eating habits. Recently, I have found at my “Vegetarian Functions” many “not vegetarians” customers very happy for the flavours and harmony of the various dishes that they were experimenting.

The "Gourmet" world and the "Cuisine Naturelle" are closer or are worlds apart?

The Natural Cuisine does not mean the sad lettuce on a dish; personally I amuse myself while transforming many traditional or Ethnic “Gourmet” dishes (many of them famous) in a totally natural version, with the amusement and surprise of the various customers. We are able to develop many so-called “fusion” dishes.

Can you please tell us if by any chance there are famous Restaurants that have adopted in their “Menù” dishes of "Cuisine Naturelle"?

The famous Chef Pietro Leemann in its Ristorante "Joia" in Milano proposes many creative/artistic High Cuisine Vegan/Vegetarian dishes.

You have mentioned Milano, where, any of our readers, can enjoy "Cuisine Naturelle" in that city?

At Ristorante"La Sana Gola" in via Farini 70, inside the restaurant chain "Mens@Sana", Ristorante "Il grande cerchio" in via Buonarroti 8, the Ristorante "Joia" in via Panfilo castaldi 18, and Ristorante "l'ordine dell'universo" in via Belinzaghi 17, each and every one with its own particulars and different ways but with one sole scope, pass on the importance of healthy diet.

I believe that you have managed to create a lot of curiosity in our Readers, I know I have! Which recipes/dishes do you suggest and why?

I suggest a diet based in Soups, Cereals (especially in grain), Greens, Seasonal Fruits, Vegetables, Seeds and Algae. Recipes? Well, there are so many and each and every one has its importance. My advice is in the form of a question: “Why change your Diet? Because it means not only a change in your eating habits but also a big change in yourself, in your life and in your own vision of the world that surround you”.

For our Readers that will be interested in learning the art of "Cuisine Naturelle", what is your suggestion?

There are many courses of “Cuisine Naturelle” advertised on the web, I myself organize both collective and/or individual courses (in house).Here is my contact: hindin@fastwebnet.it

Thank you so much for your interview and let us learn and share a bit of your Gourmet world.

You are welcome, it is I that thank the “I can Gourmet” Blog for your outmost interest.

Well, dear Readers, I hope that you have enjoyed the first post of 2011, please remember that thoughts, opinions and comments are responsibility of every and each one of us. I advocate the liberty of free thinking, free speech and enjoy discussing and learning new points of view, even if they are different from my own.

Bon Apetit,

Chef Gourmet Du Art

Curiosities: 1) “Natural Foods are the ones that do not contain any sort of hormones, sweeteners, food colours or flavourings that were not originally in the food” 2) Health foods can also be considered as Medicines because they have favourable effects on health” 3) According to a National Geographic study “The secret to live longer” is to have a diet based on low-calories, that is a diet that consist mainly of Fruits, Vegetables and Cereals.

Places where you can enjoy good “Cuisine Naturell”: Ristorante Joia, via panfilo castaldi, 8 – Milano/Italy; Kasvisbaari (Finnish Academy of Fine Arts) – Helsinki/Finland; Amico Bio, 44 Cloth Fair – London/UK; Terra Restaurante Natural, Rua da Palmeira 15 – Lisboa/Portugal; Golden Budha, 832 Clement Street – S. Francisco/USA

What is Brunch?

Quite simply is a mixture between Breakfast and Lunch, it is usually done on Sundays as an excuse to meet friends and family in a different environment rather than your home.

There are fabulous places where one can enjoy a wonderful Brunch and prices vary according to the degree of exigency that you might expect from the various providers.

At a certain stage of my life, Brunch became a habitude, it was certain that every Sunday I would go to the place Y and meet the friend Z. Never-the-less, and apart from any social stigma that one might encounter while adopting several behaviours (considered by many as Trends), BRUNCH can be an exciting experience.

Some locations are really amazing, like a private unknown garden, an amazing terrace with a breathtaking view, or just a river/sea front that offers you that holiday feeling in your home town.

Brunch are also more relaxed than your chosen posh restaurant, as they offer finger food or open buffet. Still, some places offer a good quality of choice.

So for all you tired of Brunch because it became hype, search for an alternative. There are always a new place opening next to you, which will remain quite secret till crowds arrive. Then, quite simply look for another one. For all of you that have never tried it, I strongly recommend it, it is a good compromise between failing your mothers cooking and still be able to mingle with the family.

I remember once having a wonderful Brunch inside a Glass Winter Garden built by a Queen, overlooking a beautiful garden, roof tops and the river. It was a very posh environment but not at all crowded, it seemed like a privilege for the very few that knew the place.

So have a go and then do not forget to tell me about your experiences.

Bon Apetit,

Chef Gourmet Du Art

Curiosities : 1)While common in the States and Canada the term was introduced in England around 1896; 2) The typical hours of brunch are between 10am and 3pm; 3) French do not enjoy adopting foreign expressions, thus they simply call brunch as “le grand petit déjeuner”

Places I have been that I can recommend you: Majestic – Oporto, Portugal, Le jardin au bord du lac – Milano, Italy, Estufa Real – Lisbon, Portugal, Sheraton Diana Majestic – Milano, Italy, Pain et Chocolat – Sao Paulo, Brazil, Dickens Bar at Excelsior Hotel – Hong Kong, China

Wine is culture

Wine is far more than an alcoholic beverage, it is culture. Embracing this vast and exciting world is embracing history, entire countries, and wonderful life styles.

As an European I was brought up looking to my father and mother having wine always during the meals, such habitude has mould me in what is my so-called cultural blue print.

But in the process of growing, learning, travelling, searching, I have found that wine is a far more complicated and exciting world than my family drinking habits. Wine is culture!

The Romans are the main responsibles for the Vine proliferation around the Mediterranean Sea, in fact most of the famous wines and wine countries can be found around that particular geographical area.

Without knowing, the Roman Empire launched the basis of vast resource and richness to some countries, e.g. Portugal, Spain, France, Italy, Bulgaria and others.

Now-a-days, Europeans’ cultural appreciation of wine reflects the diversity of the European experience, savoir-vivre and culinary habits.

It is an urban myth, that woman like White wine rather than Red Wine. Such consideration can be easily explained by the fact that White Wine usually is drunk cold and it is easier to the "Palato".

Red Wine, on the other hand requires time and perseverance.

Italians say that “One barrel of wine can work more miracles than a church full of saints”, funny that popular common knowledge already underline the virtues of wine. Why is that? Why do we say that drinking Red Wine is good for your health? Because Red Wine is full of antioxidants, such drinking habits (in a moderated consumption basis) allied to a Mediterranean style diet is proven to be healthier. That is, such diet is rich of fruit and vegetables, and as such, full of antioxidants that extinguishes the free radicals and other oxidants which damage your cells and tissues.

My personal advice, as your Chef Gourmet is when choosing a wine, go for Southern European Red Wines, not very aged (2 to 3 year is fine), with decent alcohol content (12,5% up to 14%). Such full bodied, non sparkling red wines are good for red meat and cheese plates. Do not go for expensive old wines, you should master years of experience (concerning taste and preferences of grape). You do not have necessarily rich in order to profit from a good wine. First, try at home, develop a certain taste for a country, region or grape. With non aged wines you do not have the problem of spending a good amount of money that can be proven a mistake. Aged wines can be wonderful or can be quite bad, the same bottle can vary with time and conditions, it is always a surprise.

Rule, do not have prejudice! A good wine can come from Bulgaria, from New Zealand, from Portugal. It does not necessarily come from France or Italy that is pure Marketing.

I have learned a lot about wines while living in Paris and having the pleasure of working next to Mark Williamson. Mark owns Willi’s Wine Bar and the Restaurant Maceo, both located in Palais Royal.

Mark is quite a character, a Brit with his own peculiar sense of humour that can hook persons like me or can make you run, if you are the sensitive type. Mark is an artist, lives like one and in my opinion looks like one too (Mick Jagger). Mark loves food (he was a Chef) and most of all, he loves wines. In fact, in Willi’s Wine Bar, one goes there first and foremost to drink wine and then accompanied it with good “cuisine de marché”. There’s an excellent and comprehensive Wine List.

If you have the chance to visit Paris, pay a visit. And if you meet by chance Mark, say hi for me.

Bon Apetit.

Chef Gourmet Du Art

Curiosities: 1) The earliest wine production happened in Georgia and Iran as early as 6000BC, 2) The first DOC denomination was created by the Portuguese crown back in 1756 and it is the oldest wine denomination in the word, 3) Wines are good “Venblen Goods” which means good investment, as with time demand increases and prices go higher.

Places I have been, where you can enjoy good wine: ( www.williswinebar.us)Willi’s Wine Bar – Paris, France, Solar do Porto – Oporto, Portugal, Templo da Carne – Sao Paulo, Brazil, Trattoria della Posta – Monforte d’Alba, Italy, Alain Ducasse Restaurant at the Dorchester Hotel – London, UK

Love juice

Dear readers,

Many of my friends and “I can Gourmet” Blog enthusiasts asked me to write about this theme, that is very cherish for me.

So here it is, today I am going to discuss about “Piri-piri”. English tourists or Portugal enthusiasts have renamed it “Peri-peri” but that is just slang, and a simple English transformation of the original name (similar to what happened with Lavrador/Labrador).

Piri-piri is a hot and spicy sauce, often used in many good Portuguese table's (households or restaurants). Home-made Piri-piri sauce recipes are passed from generation to generation, but one can easily found its industrial format in any Supermarket (in Portugal or abroad in the International section). Piri-piri sauce is made out of crushed “bird’s eye” chilly alias “African Devil” chilly.

This chilly is known, in Portugal, as “Malagueta”, it is grown in small gardens or pots, then sun dried and used in many Portuguese dishes.

The generalized use of Piri-piri or Malagueta in the Portuguese cooking habits is a result of 500 years of cultural exchanges with Africa.

In the so-called “Portuguese-Africa” the “convivencia” of Europeans, Africans, Indians and Asians made it possible the creation of the Piri-piri sauce.

We Portuguese often joke that the reason for our good humour or for our fame as good “latin lovers” derives from the fact that we use Piri-piri in abundance in our cuisine.

In fact, Spicy food is considered “Aphrodisiac” and also if you start wondering, almost all food with “falic” or “feminine genitalia" shape are considered as “Aphrodisiacs”. Example: Clams, Oysters, Chilly’s, etc.

Personally, I use Piri-piri almost every day, in almost all dishes that I prepare at home. My family is already customised to the taste. I do not abuse of the spiciness, I use it only as a flavour enhancement.

Not only Piri-piri is a natural antiseptic, but also when you eat spicy food or a chilly, your taste terminals send a signal to your brain, that responding to the “hot” feeling releases endorphins. Endorphin is released by your brain during exercise, pain, love and orgasm. So, now you know the main reason for the enormous success of Piri-piri. It generates the so-called “endorphin rush” responsible for feelings of exhilaration.

Contrary to other known spicy sauces (example: Tabasco or current "Chinese Spicy”), Piri-piri do not mask the original taste, it is wonderful with meat (specially grilled Chicken) but it can also be used in Sea food recipes, Soups, Pizza’s, Pasta, etc.

In Brazil, Piri-piri it is known as “Molho de Pimenta” or Pepper Sauce but it is exactly the same thing.

So, here you go, if you are looking for an easy way of improving your happiness and also getting you and your partner in the mood use Piri-piri sauce in your recipes.

Bon Apetit,

Chef Gourmet Du Art

Curiosities: 1)Piri-piri word arrives from Swahili language in the area of Mozambique 2)Pepper were brought from America to Europe by Columbus in 1493; 3) Portuguese were the main responsible’s for its proliferation through the rest of the world (Africa/Asia), 4)Now-a-days Chillies are used in more than a fourth of the world cuisines.

Places I have been, where you can enjoy good Spicy Food: Indonesian Restaurant Tempo Doeloe – Amsterdam, Holland; Thai Restaurant Koh Phagan – Stockholm, Sweden; Churrascaria Ramires Frango da Guia - Guia/Algarve, Portugal

I can Smoked Salmon "Cocktail Delicatessen"

With Christmas Season already in full gear, here’s a small recipe that can be easily and quickly prepared in order to surprise your guest and friends over a nice glass of Champagne or White Wine.

In the following days you will probably have many “quick” visits, both from friends and family (namely for presents exchange or season greetings). This elegant “cocktail” recipe will impress and delight your guests.

Do not forget, quality of the ingredients equals quality of the dish.

Hope that you will enjoy it.

Here's the shopping list:

200g Smoked Salmon

200g Russian Salad

10 slices of White Sandwich bread

10g Butter

Q:B. Fresh Dill

Step 1) With the help of a simple glass cut bread circles

Step 2) Melt the butter in a frying pan

Step 3) Fry the bread circles, till they gain a golden colour (both sides)

Step 4) With the help of a spoon place the Russian salad in the middle of the bread circles

Step 5) Cut the smoked salmon in long strips (more or less 5 cm high)

Step 6) Round the Russian salad with the smoked salmon slices (full circle)

Step 7) Chop the fresh dill in small pieces and powder over the top (you can also use a dill leaf for decoration).

Bon Apetit,

Chef Gourmet Du Art

I can "Consommé" Tarator Cocktail soup

As you already know, I am a preacher of the so-called “Fusion Cuisine”, which is play with different traditional recipes of a given country and mix it with key elements of another country.

It is a fun process with its failures but also with its glories.

Today’s advice is a traditional “Yogurt Soup” from Bulgaria but transformed into a fashion statement of the true “Fusion Cuisine” admirer.

I am sure that you will impress your guests with such “Cool” novelty.

You can serve this “consommé” soup has an Appetizer for your guests prior to a meal.
Do not tell them that it is a soup, wait for their comments and then, at the end surprise them.

Hope that you will enjoy it.

Here's the shopping list:

2 Cucumbers

2 tablespoons of olive oil

1 Garlic Clove

4 Natural Yogurts (without sugar)

1lt. Mineral Water

Q.B. Walnuts

Q.B. Salt

Q:B. Dry Dill

Step 1) With a grater pass all two cucumbers into a bowl

Step 2) Also grate the garlic clove

Step 3) Add the olive oil

Step 4) Than Natural Mineral Water (+ - 1 litre)

Step 5) Add the 4 Natural Yogurts and mix thoroughly

Step 6) Add the salt and the dill, continue mixing

Step 7) Crush the Walnuts and also mix it with the prepare

Step 8) Add ice cubes to the prepare and live it to rest in the fridge (half an hour before you serve it)

Step 9) Pour the content in separated cocktail glasses

Step 10) Decorate each glass with a Cucumber slice and a leaf of dill on the top

Bon Apetit,

Chef Gourmet Du Art