Cuisine Gourmet Italian


igourmet 2-lb. Mexican Cheese Assortment

igourmet 2-lb. Mexican Cheese Assortment
While it is obvious that Italian cuisine calls for Italian cheeses, most Americans cook with uninspired domestic varieties when serving up Mexican cuisine. Simply put, Mexican foods look cuisine gourmet italian and taste better when prepared with authentic Mexican cuisine gourmet italian and Caribbean cheeses. Hispanic cheeses look, cook, cuisine gourmet italian and taste different from their American cuisine gourmet italian and European counterparts. Celebrating Mexico's cheese culture, this fantastic collection will quickly become indispensable to anyone whose interest in Mexican cuisine ventures beyond the ubiquitous chips 'n salsa. All four of the cheeses represented in this assortment are produced domestically, yet adhere to traditional Mexican recipes cuisine gourmet italian and techniques. So grab a bottle of your favorite cerveza cuisine gourmet italian and enjoy - Buen Provecho!Montasio Festivo: This fantastic goat cheese has been aged for between 6 months to a year, cuisine gourmet italian and has developed a decidedly firm texture. Bold cuisine gourmet italian and assertive with a nutty tinge, the depth of flavor in this cheese is remarkable. Montasio Festivo is rubbed with an ancho chile/olive oil paste to form a thin, dark-red rind, whilst also lending the cheese an unmistakable aroma.Queso Oaxaca: Inspired by the fabulous cheese from the beautiful Mexican state of Oaxaca, this has quickly developed a cult following in our tasting rooms here at igourmet. If you've never tasted Queso Oaxaca, think of it as a Mexican mozzarella. Hand-stretched into long ribbons of string cheese cuisine gourmet italian and rolled up like a ball of yarn, it has a subtle flavor, cuisine gourmet italian and a wonderful texture. Very versatile, this cheese is also the base for the classic Mexican dish Queso Fondido, a Central American twist on fondue.Anejo Enchilado: A firm, pressed cheese rolled in paprika. This cheese is not as strongly flavored as Cotija but can be easily shredded or grated. It is commonly used as a topping or stuffing for enchiladas, burritos, cuisine gourmet italian and tacos.Cotija: Known as the "Parmesan of Mexico", this cheese is strongly flavored, firm, cuisine gourmet italian and perfect for grating. Cotija is commonly used to add a lively garnish to common dishes: simply sprinkle on top of refried beans, salads, quesadillas cuisine gourmet italian and enchiladas. In Mexico it is also widely used to enhance the flavor of many savory dishes by mixing directly into the casserole or recipe.Please note that any item temporarily out of stock will be substituted with a similar item of equal value.
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igourmet 12.3-oz. Aioli Sauce

igourmet 12.3-oz. Aioli Sauce
To us, Provencal cuisine represents a return to natural flavors cuisine gourmet italian and simplicity. This area of France stretches from the Alps to the Mediterranean cuisine gourmet italian and from the Rhone to the Italian border. Their cuisine draws on the food from the rugged mountain plateaus to the waters of the Cote d'Azur. The landscape of the area is not suited for cows as other areas of France, more for sheep, goats, cuisine gourmet italian and olive trees. For this reason, butter is not a common ingredient in Provencal food. The hallmark of Provencal cuisine is aioli, a rich sauce of crushed garlic, egg yolks, lemon juice, mustard, white wine vinegar cuisine gourmet italian and sunflower oil. A traditional summer banquet, Aioli Complet, would consist of poached salt cod with a variety of fresh steamed vegetables, cuisine gourmet italian and thick bowls of aioli. Sometimes a boiled egg, shellfish, leg of lamb, cuisine gourmet italian and chickpeas are added to this feast. This displays the many delicious foods that are enhanced by a good aioli. Don't be shy in trying it on grilled fish or meats, cold on the side or grilled on top. Try it in soups cuisine gourmet italian and grilled on bread or in sandwiches. This can be used just a mayonnaise to liven up such dishes as potato or chicken salad. This is more than a sauce, this is a symbol of Provence!
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