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Archive for the ‘Delicacies’ Category

A famous French delicacy is escargot. Escargot is snail, which can be served in a variety of sauces. Well prepared escargot has a delightful flavor and texture. Snails have been a delicacy in several Mediterranean countries throughout history as well. However, the French eat an estimate of 40,000 tons of escargot a year, making France the world’s leading consumers of escargot.

Preparing fresh escargot takes several days. Escargot may be farmed or found in the wild. In France there is actually a shortage of wild escargot. Regardless of the type of snail, these snails have to “fast” usually a week prior to being prepared. “Fasting” the snail is a way to cleanse the system of the snail to get rid of toxins so they are edible.

Common preparations for escargot include steaming or boiling. Snails are typically served still in the shell, although there are several recipes that do not include the shell. Often, escargot may be served on a special escargot plate, a plate with depressions for each shell to sit in.

In order to eat escargot, you use special tongs to remove the flesh from the shell. Once you have the meat, you then use a small fork, comparable to a crab fork, to dip the escargot into a sauce. The most common sauce for snail is butter or garlic based. Wine sauces are also popular.

There are at least 100 different types of edible snails. The most popular in France are the Petit-Gris and Escargot de Bourgogne. The nutritional value of a snail can depend on how it is prepared. Snails are low in fat and high in protein. Snails are also 80 percent water.

If you are interested in preparing your own escargot, canned snails are available.

The most expensive caviar in the world, Almas Beluga Caviar, comes from Iran.

The $7,000/kilogram brand is sold in 24k gold containers and imported from the Caspian Sea where it is harvested from 60-100 year old Beluga sturgeon.

A delicacy that is supposed to be served with a mother-of-pearl spoon to preserve its taste, caviar (or sturgeon roe) is served as a lavish hors d’oeuvre or garnish to a refined meal. However it is served, the mere mention of caviar brings to mind images of royalty and opulence.

How did such a seemingly unappetizing food item (fish eggs!) become such a sought after and expensive dish?

With increasingly rare populations of prized fish and increasing government bans on wild fish farming, caviar went from being an abundant and common American staple to a less available symbol of wealth. What was once served for free in bars became a sought after scarcity.

Countries such as Russia and Italy are large producers of caviar, and while the specialty is still somewhat expensive in these locations, it is more common than in America. It is often served at large celebrations during the holidays or at weddings.

As long as caviar continues to satisfy distinguished pallets, the delicacy will remain in high demand. However, with so many varieties now available, it does not have to be limited to the upper-class of diners.

Visit your local grocer and you are likely to find an affordable version of caviar if you are curious and looking to try something you’ve heard about for so long. The experience might not be the same as you would get from a $900 can, but you may never know the difference.

If you have never ventured outside of the US, chances are you have never enjoyed real Kobe beef.

A cut of meat which comes strictly from Kobe, Japan, this highly marbleized beef is considered a delicacy. The fat of Kobe beef melts at a temperature of 44 degrees Fahrenheit (literally, melts in the mouth)  and a Kobe steak can cost upwards of $100.

While Americans can enjoy Kobe Style beef, true Kobe beef imported from Japan is only available in the US on the black market.

What makes this cut of meat so special?

Try beer fed, hand massaged cattle.

The breed of Wagyu cattle that are raised and slaughtered in Kobe are treated akin to royalty (besides the part about being made into steaks). Fed with beer right out of the bottle, the alcohol increases appetite so that the cattle keep up on their hearty grass diet through the summer months.

Massages are said to help calm the cattle and produce tender beef- because we all know that happy and releaxed cows taste the best, right? That’s a claim that we’ll leave to the people of Japan who enjoy the tradition of authentic Kobe beef.

However, the popularity of Kobe Style Wagyu beef in the United States suggests that even the imitations of this Japanese delicacy are worth a pretty penny.

In the U.S., a mix of Wagyu and Angus cattle were bred to survive the climate and ranching style in the states. These herds provide the Kobe beef that is available in American restaurants. Since the Wagyu breed of cattle are genetically predisposed to higher marbling than other cattle, these hybrids provide a less-white cut of meat that American consumers rave about.

So the next time you venture to a Japanese steakhouse, keep an eye out for Kobe beef on the menu. And if you can spare the cash, see for yourself what all the hype is about.

Curry powder has a distinctive aroma.

You already know this if you have ever visited an Indian restaurant or the home of someone who likes to cook Indian food. This is just one of the many spice blends used in flavorful Indian cooking.

So, you have an interest in Indian food, but where do you start if you’ve never even sampled Indian cuisine?

Eat . . . find a local Indian restaurant that has good reviews, if you have any friends familiar with the Indian culture, invite them along to help you order dishes you might like. If not, take an adventurous friend and try one of these popular dishes: Chicken Tikka Masala (creamy chicken dish), Naan (Indian flat bread) or Saag (spinach dish). Ask your waiter for suggestions depending on your taste.

Educate . . . now that you‘ve tasted the food, find some information online or in cook books from your local library about making Indian cuisine. Basmati rice, turmeric powder and mustard seeds are just a few of the supplies you’ll want- learn all you can about the ingredients needed and the types of dishes you can create. You might even be able to find a local who will teach you basics for a small fee.

Experiment . . . after you’ve learned about what it takes to make Indian food, head to a local grocer that has a good selection of international cooking ingredients. Pick three recipes you feel like you can tackle and practice until you can make them well. Try difference versions of recipes and don’t be afraid to get creative.

Expand . . . invite friends over for an Indian themed evening. Make one of your dishes and share the love of Indian food you have discovered. Once you get your friends converted you will have company when you try new restaurants and new dishes.