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SAVEUR is for those that adventure the realm nutrients first. Created to fulfill the starvation for actual information regarding nutrients in all its contexts, the journal emphasizes historical past and culture, domestic cooking and genuine nutrition, evoking flavors from all over the world (including forgotten wallet of culinary excellence within the United States). It celebrates the cultures and environments within which dishes are created and the folks who create them. It serves up wealthy, gratifying tales which are complicated, defining and noteworthy.

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Saveur, Issue 111 (May 2008)

SAVEUR is for those that adventure the area nutrition first. Created to fulfill the starvation for real information regarding nutrition in all its contexts, the journal emphasizes history and culture, domestic cooking and actual meals, evoking flavors from worldwide (including forgotten wallet of culinary excellence within the United States).

Extra resources for Saveur, Issue 111 (May 2008)

Sample text

E. YOU REALIZE THAT THE TURKEY IS STILL FROZEN THE MORNING OF THE PARTY OR THAT THE CULINARY CENTERPIECE OF A MEAL IS A COMPLETE FLOP FOR SOME REASON) ENTERTAINING If something like this happens to you, do not panic! Assess the issue and begin looking for a practical solution. If you keep your cool and tend to the situation with a smile on your face, your guests will likely respond in kind. two | HORS D ’OEUVR E AND FINGER F O O DS The hostess must be like the duck—calm and unruffled on the surface, and paddling like hell underneath.

Spread out the olives on paper towels and blot dry to remove most of the brine. 2. Put the olives, herbs, and pepper flakes in a medium bowl and sprinkle with the zest. Sprinkle with extravirgin olive oil to moisten the mixture and toss to mix well. Add more oil, if needed, to just barely cover the olives. 3. Let the olives marinate in a covered container in the refrigerator for at least 24 hours before serving. They will last up to 2 weeks in the refrigerator. Serve at room temperature on their own or as part of a antipasti or hors d’oeuvre variés platter.

Here is a selection of Italian cheeses for an antipasti platter: CREAMY, SOFT-RIPENED CHEESES INCLUDING ROBIOLA AND TALEGGIO BLUE-VEINED CHEESES SUCH AS GORGONZOLA HARD CHEESES INCLUDING PECORINOROMANO AND PARMIGIANO-REGGIANO SOFT OR FRESH CHEESES INCLUDING MARINATED MOZZARELLA FIRM CHEESES SUCH AS ASIAGO OR RICOTTA SALATA Antipasti generally contains three elements: meats, cheeses, and marinated or roasted vegetables. It may also include crusty Italian bread, fish or seafood, nuts, and fresh or dried fruits.

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