Touch of Europe Blog » Gourmet

All the details about our First Open House!

Mimi — Wed, 12 Nov 2008 18:14:23 +0000

FOR IMMEDIATE RELEASE

Touch of Europe

829 Pickens Industrial Drive

Suite 13

Marietta, GA 30062

770-794-4933

info@touchofeurope.net

Web-based retailer Touch of Europe announces 1^st Annual Open House

Marietta, GA- November 12, 2008

Save the date! Touch of Europe, a web-based retail operation with a large fan base announces its 1^st annual open house on November 28 and 29 from 9:00-6:00 in our fully stocked warehouse located at 829 Pickens Industrial Drive, Suite 13 Marietta, GA 30062, off of Allgood Road. Avoid the malls with their long lines and traffic delays, and instead peruse our clearance room, our “good deals” room and our 5000 square foot warehouse packed to the gills with fine imported European antique linens, gourmet food items, office, paper and craft products, beautiful melamine dinnerware, unique table and kitchen linens, kitchen accessories…the list goes on and on! Our items are unique and rarely seen in stores.

We will have a “close-out” area featuring beautiful French pajama sets and robes, adorable athletic type shorts, flannel boxers and pajama bottoms. We have great ideas for all of the children on your shopping lists including some of the cutest stuffed animals around! Our office items from Vera Bradley are in some of the best patterns of the season. Additionally, we have some handbags that are to die for! You will find items for everyone on your shopping list, including those hard to buy for people! We feature products from Baekgaard, Cavallini, Punch Studios, Reisenthel, Laguiole Cutlery and many, many more great names.

We encourage you to leave the kids at home (remember, we are in a warehouse…maybe not the safest place for your little ones!) and bring your friends for a fun-filled shopping experience. We will offer many incentives and door prizes to add to your enjoyment. You will not be disappointed with our selection and products! For additional information, and to see a preview of what is in store for you please see our website: www.touchofeurope.net. You may also call 770-794-4933 locally or 866-764-2975 toll free between the hours of 9:00 AM to 5:00 PM. We look forward to seeing you at what may become your best shopping experience of the year!

Sign up for our newsletter at www.touchofeurope.net to get the latest news as fast as it comes out and get all the details for this unique holiday event.

Summer Cooking and Entertaining

Mimi — Sun, 01 Jun 2008 12:57:03 +0000

We just got back from a 2 week vacation in Italy and it’s amazing how a few weeks outside of our usual environment can recharge and re-energize. Of course being in Italy is always helpful….

Between amazing sites and cities, the always wonderful ambiance and charm and of course the food, we’re in a state of shock at being back home. But all is not lost. Just a few touches will help keep the trip memories alive.

1. Pasta ~ Mangia Mangia!

Pasta of course. And some wonderful sauces. I doctored a pot of our Pesto by simply adding in diced tomatoes and a little bit of half and half (about 1/4 cup, tomato quantity to taste, I used 3 for a regular jar of Pesto). Top with Parmesan and shredded arugula for a bit of a bite. Serve with chilled white wine. Delicious!

While in Cernobbio on lake Como, we had this amazing pasta sauce made with saffron, cream, tomatoes, a few small pieces of bacon (they used pancetta but bacon will work fine) and some walnuts. Also topped with arugula. Once I’ve experimented and come up with the right taste, I’ll post it here.

2. Grilled vegetables.

Vegetables always seem to taste better in Italy. Of course they usually do because they use seasonal vegetables and they aren’t as processed as what we find in the US. Strips of zucchini, eggplant, tomato, red peppers, slivers of potato. With a dash of olive oil and some coarse salt.

One thing they’ve started serving in several places (we had it in Rome, in Parma and in Varese, up North) is grilled radicchio lettuce. I thought it a bit strange but in fact it tastes quite a lot like Belgian Endive and since Endive is so expensive here, it seemed like a good alternative. I’ll try it next time.

Usually the vegetables come to the table either at room temperature or cold. And that is quite nice when the weather is as sweltering as it was in Rome.

3. Prosciutto, mozarella and more

Marinated mozarella, marinated mushrooms, finely sliced prosciutto, incredible salami and other cold cuts. Strong tastes prevent one from going overboard, everything in moderation. But all oh so good. Because we just can’t find the same bold flavors here, doctor what you find with good quality olive oil, coarse salt, fresh black pepper and lots of herbs. Marinate mushrooms in good balsamic vinegar. Use lemons and enjoy the tang!

4. Set the scene

For some reason it all tastes better when enjoyed outside under the stars. Candles create the right lighting. Citronella candles will help keep mosquitos away. A pretty table, set with simple linens and tableware. Comfortable chairs, some music (preferably Italian of course, but not a must). And just sitting there enjoying the evening and talking about the trip…. while sipping delicious coffee and dreaming of gelato.

Pictures soon….

Fleur de Sel, French Gourmet Salt

admin — Sun, 14 Oct 2007 19:57:20 +0000

The flower of salts

Fleur de Sel

literally translates as Flower of Salt and is hand harvested sea salt.

The name ‘Fleur’ arose because the salt has a slight scent of violets as it dries. ;

Traditional harvesting, time and labor consuming

Workers (known as Paludiers) collect or scrape only the top layer before it sinks to the bottom of the larger salt pans.

Tradtionally, Fleur de Sel is harvested by hand in Guérande off the coast of Brittany. It is slightly gray because of the presence of minerals collected in the harvesting process.

Other countries today produce Fleur de Sel, known for example in Portugal as ‘Flor do Sal’ (Portuguese Fleur de Sel is white).

Other well known Fleur de Sel

come from The Camargue, in the South of France.

Fleur de Sel from the Ile de Re, also off the Atlantic coast in France, is another well known salt, and also snowy white, like Portuguese Flor do Sal.

Fleur de Sel is not inexpensive, but it is sought after by chefs throughout the world for its taste and consistency. The naturaly rich flavor enhances grilled meats, fish and vegetables. Sprinkle lightly as a finishing touch on salads or appetizers. Many companies are now producing Fleur de Sel with added flavorings, herbs and spices.

While any sea salt is tastier than regular supermarket salt, it’s the particular type, region and maker that will distinguish the truly fine and outstanding salts. Each region will produce a salt with a unique taste or texture as well as color. Some examples include Himalayan Pink salts, Madagascar Diamond Salts, Hawaiian Red and Black salts. Fleur de Sel is but one of the wonderful gourmet salts appearing at a table near you.

French Gourmet Mustard

admin — Fri, 31 Aug 2007 21:09:06 +0000

Introduction

Mustard grains were known in Antiquity, the Chinese grew mustard over 3,000 years ago! Ancient Mediterranean cultures used mustard. Egyptians, Greeks and Romans used it to enhance meats and fish. Grains were crushed and mixed with the good.

Apparently the Romans brought mustard with them when they colonized Gaul, present day France (and Belgium, parts of Germany etc).

Later, Charlemagne (Charles the Great) recommended growing this spice in all his territories, including the gardens around monasteries around Paris.

Mustard cultivation spread progressively to Germany and then to England. Northern Europeans believed that sprinking a few grains of mustard around ones’ house would keep evil spirits away.

The origins of the term ‘mustard’ possibly comes from 2 latin words (‘Mustum Ardens’) which means ‘spicy must’. Mustard was always used with must (non fermented grape juice). The word then transited to ‘mustard’ in English. Other possible origins would refer to the Duke Philippe the Brave, Duke of Burgundy who in 1382 gave the city of Dijon various privileges, among which the right to bear arms with his motto ‘Moult me tarde’ but this does not seem likely. At least it does show that Dijon was already then quite famous for mustard as early as the 14th Century.

In 1390 mustard production was codified and anyone who tried making ‘bad’ mustard would be heavily fined. In large cities, door to door merchants would go selling this mustard as ‘Hellish sauces and spices’.

Pharmacists and apothecaries at the time apparenly raked in riches by mixing a complicated potion of mustard grains, ginger and mint, that was given to wives by their husbands in the hopes of making them receptive to their spouses!

Two centuries later, the Corporation of Vinegar and Mustard makers’ of the city of Dijon came to be. Their imagination enables us to enjoy the different types known today. The golden age of spices was the Renaissance, mustard was part of all banquets and it is mentioned among others in Rabelais’ literature.

Throughout the centuries it became synonymous of refinement and enjoyment. The fine and flavored mustards appeared.

In the early 19th Century, rival manufacturers vied to create new recipes and variations, encouraged famous gourmands of the day.

Production techniques evolved with the Industrial Revolution. Artisan technique progressively disappeared and manufacturing was automated: a machine crushed, sifts and purees the grains. Factories were born.

In the 20th century, rules became stricter and codified. A law passed in 1937 defined the manufacturing process and how mustards were called. A further update and modernisation of this law was passed in July 2000.

Moutarde de Meaux (Meaux Mustard)

Meaux is 60km (about 38 miles) East of Paris. It is the capital of the Seine et Marne (Dept 77) and has 70,000 inhabitants.
Historically, the city has evolved along with the Marne, the river it was built on. Back in Charlemagne’s day (see above), monasteries were required to cultivate mustard. He protected the mills belonging to the clergy, as well as the quarries.
As early as the 18th century, many mustard factories were counted. Some manufacturers had their own mills, other were specialised in cultivation and sold the wheat to artisants who made mustards for both eating and for medical and pharmaceutical use.
Mustard consumption was booming since it hid the flavor of not-too-fresh food (!)
In 1771 we find traces of mustard manufacturers in Meaux who replaced the clergy and were already quite industrialized in their production.
J.D. Pommery was in business already, running a milling stone quarry. He inherited the secret of the Meaux Mustard and in 1890 the Pommery Family was the only one left manufacturing mustard. In 1925 the factory is no longer in family hands and enters modern production times.
Today Pommery Meaux Mustard is made according to the same recipe as in the past. Ingredients are carefully selected for their qualities. This gives the product a quality that many tried to copy. Everything counts, up to the cork used in the jars.

Different types of mustard

Mustard belongs to the Cruciferous plant family. There are dozens of species worldwide, but the three main ones and best known are black, white and brown.
Black Mustard (Brassica Nigra) has had furry leaves. It grows to about 3 feet and has yellow flowers and a round red seed. The seed turns black which explains the name. Black Mustard is rich and spicy and often used for poultices.
White mustard (Sinapis Alba) gows to 3 to 5 feet. It has larger yellow flowers and the seed is pale yellow. The taste is bitter and less pungent.
Brown mustard (Brassica juncea) is a stronger plant, with round brown seeds and is used in the mustard industry.

Dijon Mustard

The Burgundy region is ideal for mustard. It is a wine-production region and ideally situaed to provide the wine and vinegar needed for mustard production. The fabled Burgundy Duchy of the Middle Ages was known for gourmants and big meat eaters and this mustard was present at every meal.
The soil is rich is potash, which is essential for good mustard. Dijon had an established reputation under King Louis IX (Saint Louis).
The first regulations were produced in 1634 for the guild of Vinegar and Mustard Makers of Dijon. Important tenets were Hygenics and Ethics. Manufacturers were required to show their adherence to these tenets.
Burgundy is no longer a huge grower of mustard plants, and has been declining since the 1950s. Today Canadian seeds are most often used, although revival efforts are ongoing.
Dijon mustard production: the mustard is sieved. The hot flavor comes from 2 ingredients in black and brown seeds which are cleaned, washed and crushed. The flour result is mixed with Must (unfermented grape juice) and white wine. Seed solids are required to be at least 22% of the finished product weight.

Great uses for mustard!

Mustard was seen as a cure-all since times immemoril. It was used as an antiseptic, for digestive purposes as well as for flavoring. Poultices from mustard were used for snake bites. Here are some other examples:
Appetite stimulant Digestive aid (it encourages gastric juice production).
Gargle with mustard to help relieve a sore throat.
Used as a poultice for soothing bronchitis, asthma or pneumonia.
Also as a poultice as an antiseptic and/or distinfectant.
Foot soak: ground mustard seeds mixed in a bowl of hot water.
Antibacterial and antifungal: mixed with oil.

Above all, today people are rediscovering the traditional quality mustards and enjoying new and unexpected flavorings. Low in calories, no fat, and tastes great, what more could you want!