Gourmet Article

If you are just starting to cook
or are moving in on your own
chances are
you don't have much in terms of cooking equipment. Here is what we recommend for you to get
as you are starting out. As times goes by
you will
of course
get more kitchen gadgets. But here are five that we recommend starting out with:

- Chopping board. This is something very basic
as you can't chop anything without having a chopping board. It is very versatile
as you can chop pretty much anything on it - onions
potatoes
tomatoes
meat
herbs
etc.

Some people prefer to get separate chopping boards to meat
dairy items
vegetables
etc. Others get differently sized chopping boards
and use them depending on the volume of things they need to chop. Start out with one
and see what else you need.

- A knife. Again
this is very basic
but you will not be able to chop or cook anything without a knife. A good
sharp knife goes a long way to help you prepare food. You can go to some stores
and hold the knives in your hand
so that you know which one you are comfortable with.

- A big pot. You need a pot for pretty much anything - from boiling pastas to making soups to stewing to pretty much anything else. Some pots come with colander inserts
which makes it easier to cook pasta. Or
you may get a colander separately
and use that.

- A saute pan. We love saute pans
and use them all the time. Again
they are very versatile
and we recommend getting ones without wooden handles
so that you can put the saute in the oven as well.

Use the saute pan for preparing stir fries
sauteing meat and fish
cooking vegetables and much
much more.

- Roasting Pan. These are perfect for preparing things in the oven. From roast to roasted chicken to roasted vegetables
a roasted pan can help you cook your favorite dishes in the oven.

Don't be scared - cooking is fun. Start getting a few things that we recommended
and add to your collection of kitchen equipment as time goes.

The Olive tree dates back to early ancient times in both biblical and classical writings. In these early writings
the olive oil is referenced as a symbol of both goodness and purity
and the tree represents peace and happiness. In ancient times
the oil was also burnt in sacred lamps at temples during the Olympic Games
and the victor was crowned with its leaves.

Olives have been cultivated since prehistoric times in Asia Minor. Today olives are commercially produced in Spain
Italy
France
Greece
Tunisia
Morocco
Turkey
Portugal
China
Chile
Peru
Brazil
Mexico
Angola
South Africa
Uruguay
Afghanistan
Australia
New Zealand
and California. The Mediterranean area produces 93% of the olive production. Currently there are some 800 million olive trees being cultivated. California is the only state where olives are grown commercially. Over 90% of the olive production is used to make olive oil.

The Olive tree is considered an evergreen tree. These trees can live to be over 2
0
years old. They grow 20-40 feet high and begin to bear fruit between 4 and 8 years old. The tree blooms with small whitish flowers and have a wonderful fragrant.

A Franciscan missionary planted the first olive tree in California in 1769 at a Franciscan mission in San Diego. The olives grown in California are called กฐmission olivesกฑ. Of all the species of olives
this olive is especially good for its oil.

Olives are not edible
green
or ripe
and must be treated with lye and/or cured in brine or dry salt before being edible. They contain about 20% oil. Olives must be processed to remove the bitter glycoside oleuropein
before they are edible
so they are usually first treated with lye and then pickled.

Greek olives are not treated with lye. They are strong tasting because they are just packed in dry salt
or pickled in brine for 6 to 12 months (where they undergo a process of lactic fermentation)
and finally packed in fresh brine.

Spanish green olives are picked before they are ripe
treated with lye
and then placed in a brine and allowed to ferment.

California olives are treated to set the pigment
treated with lye and then packed immediately in brine and sterilized. They do not undergo the fermentation process
and the sterilization 'cooks' them. This lack of fermentation and the 'cooking' when they are sterilized produces a bland
uninteresting olive

Ten medium size black olives have 50 calories and 4 grams of fat.

The Szechuan style of cuisine arose from a culturally distinct area in the central western of part of China
a province known as Sichuan. This area of China came into its own culturally towards the end of the Shang Dynasty
during the 15th century. However
it was also the climate of the area that helped to shape the culinary traditions that were to arise from Sichuan province and make their way into the realm of international cuisine.

The province from which the cuisine that the world knows as Szechuan evolved is often hot and humid
and this contributed to this necessity of preparing foods in ways that differ significantly from other regions of China. Szechuan cuisine is primarily known for its hot and spicy dishes
though naturally there is more to Szechuan food than spice and sauces rich and strong in flavor.

A general overview of culinary history and trends reveals that
for the most part
areas that tended to spice heavily were areas in which the fresh food supply was not as reliable as in places that traditionally used a lighter hand in their use of spices. The climate of Sichuan is conducive to faster food spoilage. This
particularly in the past
made necessary food preservation techniques that themselves left behind a strong flavor
such as salting
pickling
drying
and smoking. Thus
spices served to mask the flavors of less than fresh foods and those that have been preserved by methods that affect their natural flavors. In addition to masking certain flavors
the use of hot spices
such as chili peppers
tends to be more common to hot climates
as the sweat that they can produce is thought to cool the body.

Much of the spicing of regional Chinese cooking is based upon bringing together five fundamental taste sensations – sweet
sour
pungent
salty and bitter. The balance of these particular elements in any one dish or regional cuisine can vary
according to need and desire
especially as influenced by climate
culture and food availability.

In Szechuan cuisine
there are a variety of ingredients and spices used to create these basic taste sensations. These include a variety of chili peppers
peppercorns over various types
Sichuan peppers
which are in reality a type of fruit
not pepper
and produce a numbing effect in addition to their warm flavor. Sichuan peppers
also called flower pepper and mountain pepper
are a traditional part of the Chinese five spice powder
or at least of those that are modeled upon the most authentic versions of the spice combinations common to regional Chinese cooking.

Other ingredients used commonly in Szechuan cuisine to create the five fundamental taste sensations include different types of sugars
such as beet root sugar and cane sugar
as well as local fruits for sweetness. The sour comes from pickled vegetables and different varieties of vinegar. A special bitter melon is added to many dishes to offer the touch of bitterness that complements other flavors. Other spices and flavors include dried orange peel
garlic
ginger
sesame oil and bean paste. Salt is important to Szechuan cuisine
and the area produces uniquely flavored salts that help to distinguish authentic Szechuan cuisine from the other regional cuisines from China.

Szechuan cuisine is marked by its rich traditional flavors
which stem from a culture of hundreds of years and are in part shaped by the natural forces of climate. Authentic Szechuan cuisine offers a unique dining experience made up of adventurous and creative taste sensations.

Lemon
vanilla and the more elaborate concoctions such as pumpkin
chocolate chip
cranberry and blueberry are just a few of my favorite cheesecakes. The delight you experience when you take that first bite of your favorite cheesecake can be exhilarating and soothing at the same time.

And remembering loved ones at gift-giving time brings to mind even more exciting flavors that are available like raspberry
Neapolitan
bing cherry and key lime
another of my favorite cheesecakes
and one sure to be your favorite as well once you give it a try. There are times when nothing but the best will do
and that's the time to decide to give a freshly baked cheesecake instead of flowers and chocolates.

There are many sources from which to buy your favorite cheesecakes. There's the frozen section at your supermarket
specialty retail shops
and now the Internet is a reliable source as well. Ordering online is an experience in itself as you browse through the pages looking at luscious Gourmet Cheesecakes that are sure to please everyone on your gift list. Once you make a selection
the cheesecake is packed in a special container and can be delivered as soon as the next day for your convenience.

You are certain to find a cheesecake to please even the most discriminating palate when you view the selections and discover a world of delicacies that can be yours at the click of a button. Cheesecakes are usually available with a crumb crust or a more traditional crust that has been rolled thin.

And don't forget the wonderful selections of a unique personalized cheesecake for special occasions such as anniversaries
birthdays
holidays
Secretaries Day
Mother's Day
Father's Day and other occasions to make cheesecake a favorite with everyone.

Send a Cheesecake to someone special today.

Another award comes to Midsummer House this year in the guise of the BMW Square Meal Award for Best Out-of-Town Restaurant 2005. Midsummer House is in good company
the previous winners of this award being Le Manoir aux Quat' Saisons (2001)
The Waterside Inn (2002)
The Vineyard at Stockcross (2003) and The Fat Duck (2004). This award is particularly special as it's decided not only by the Square Meal team of reviewers
but also by their readers
who provide Square Meal with their own verdicts on restaurants around the country.

Having also been awarded it’s second Michelin Star this year
Midsummer House has firmly established itself on the culinary map.
Midsummer House is the only additional two-star restaurant in this year’s guide and remains the only Michelin star restaurant in East Anglia. Midsummer received its first Michelin Star in 2002 and the team has been working towards receiving this second star ever since. Having recently undergone a major refurbishment and having new menus created
Midsummer House certainly deserves this prestigious accolade.

Clifford’s cooking is based upon a sound grounding in French technique and he constantly seeks to improve and innovate: low temperature cooking
jellies
foams and unexpected contrasts of taste
texture and temperature. A research kitchen has recently been added to the building in which Clifford experiments with new ingredients
processes and dishes. A plasma screen has also been installed in the private dining room so guests can watch their choice of dishes being prepared
a rare opportunity to watch the ‘man of genius’ at work.

Chef/Patron Clifford
who started his career as a kitchen assistant at Canterbury College comments
“I have worked towards this award for many years and am delighted that along with my team all our efforts have been recognised.”

For more information please view the Venue Reservations website at:

www.venuereservations.co.uk