Gourmet Foods

Sautéing the scallops

• 4 or more veal scallops
• 1 ½ tablespoon butter
• ½ teaspoon cooking oil
• A 10 inch non-stick skillet

Dry scallops thoroughly on paper towels. Heat butter and oil in the skillet over high heat. When butter foam has almost subsided but is not browning, add scallops. Do not crowd them together; cook them a few at a time if necessary. Sauté on one side for about 4 minutes, regulating heat so fat is always very hot but not browning; then turn and sauté meat on the other side. Scallops are done when they are just resistant to the pressure of your fingers, and the juices run clear yellow when meat is pricked. Remove scallops to a side dish and make the sauce as follows:

• 1 tablespoon minced shallots or scallions
• Optional: ¼ cup Dry white vermouth
• ½ tablespoon dried tarragon leaves
• 1 cup brown stock or beef bouillon or ¼ cup stock and one cup heavy cream
• Optional: 1 cup mushrooms, previously sautéed in butter for about 5 minutes
• ½ tablespoon cornstarch blended to a paste with 1 tablespoon water
• Salt and pepper
• 1 tablespoon soft butter
• A very hot serving dish
• Parsley sprigs

Pour all but a tablespoon of fat from the skillet. Add shallots or scallions and stir over medium heat for ½ minute. Then add the optional wine, the tarragon, and the stock or the bouillon. Scrape up all coagulated sauté juices with a wooden spoon, and simmer for a minute. (If using cream, add it now.) Boil rapidly to reduce liquid to about 2/3 cup. Remove from heat; beat in cornstarch mixture and optional mushrooms. Simmer, stirring, for two minutes. Season scallops lightly with salt and pepper return them to the pan, baste with the sauce. Correct seasoning. Set aside uncovered until a few minutes before serving.

Just before serving, reheat to the simmer, basting scallops with sauce for a minute or two until heated through. Remove from heat, place scallops on a hot serving dish, and add butter to the sauce in the pan. Swirl pan until butter has been absorbed, then pour sauce over scallops. Decorate with the parsley, and serve immediately.

• 1 cup sugar
• 3 tablespoons flour
• 1/8 teaspoon salt
• 2 tablespoons butter
• 1 teaspoon vanilla
• 2 cups boiling water

Mix sugar, flour and salt. Gradually add water. Boil 5 minutes, stirring constantly. Remove from heat and add butter and vanilla. Serve over cake or use on other desserts.

• 1 cup milk
• 1 large scoop vanilla ice cream
• 2 tablespoon butterscotch Sunday sauce

Blend all ingredients until smooth. Makes about 2 cups.

• 1 package chocolate wafers
• 1 cup whipping cream
• 1 tablespoon sugar
• 1/2 teaspoon vanilla, mint or almond extract

In chilled bowl, mix whipping cream, sugar, and extract until stiff peaks form. Spread 1 teaspoon whipped topping on each wafer and stack in a low dish in piles of 6. (Assemble like logs.) Cover with remaining whipped cream and refrigerate for 4 hours. You can sprinkle with nuts, chocolate chips, etc.

• 3 tablespoons butter
• A heavy-bottomed 2 quart saucepan
• 4 tablespoons flour
• 2 cups hot veal or chicken stock or bouillon
• A wire whip
• ½ cup finely minced onions, previously cooked in butter until translucent
• 1 cup sliced mushrooms, previously sautéed in butter for about 5 minutes
• 1/3 cup heavy cream
• ½ cup grated Swiss cheese
• A baking dish, 2 inches deep
• Salt, pepper, and lemon juice
• 4 to 8 previously sautéed veal scallops or sliced leftover roast veal
• 4 to 8 slices lean boiled ham
• 1 tablespoons softened butter

Preheat oven to 375 degrees F. Melt butter in saucepan, then blend in flour and cook slowly, stirring, for 2 minutes without browning. Remove from heat. Pour in all the hot stock or bouillon at once and beat vigorously with a wire whip to blend. Boil, stirring constantly, for 1 minute. Stir in cooked onions and simmer for 5 minutes. Stir in mushrooms and simmer for 5 minutes more. Thin out with spoonfuls cream, but the sauce should be quite thick. Correct seasoning; add two thirds of the cheese. Lightly butter the baking serving dish. Spread a spoonful or two of sauce on bottom of dish. Salt and pepper veal and lay in overlapping slices in dish, with a spoonful of sauce and a slice of ham between each. Covers with remaining sauce, sprinkle on remaining cheese, and dot with butter. Set aside or refrigerate until ½ hour before you serve. To finish cooking, place in upper third of a preheated 375 degree oven until it bubbles and the top has browned slightly. Do not overcook.

• 4 chicken breasts
• ½ teaspoon lemon juice
• ¼ teaspoon salt
• Pinch of white pepper
• 4 tablespoons butter
• A heavy, covered flameproof casserole about 10 inches in diameter
• A round of waxed paper cut to fit casserole
• A hot serving dish

Preheat oven to 400 degrees F. Rub the chicken breasts with drops of lemon juice and sprinkle lightly with salt and pepper. Heat butter in casserole until foaming. Quickly roll the chicken breasts in the butter, lay the paper over them, cover casserole and place in the hot oven. After 6 minutes, press tops of chicken breasts with your finger; if still soft and squishy, return to oven for a minute or two more. They are done when they feel lightly springy and resilient; do not overcook them. Remove the chicken breasts to hot serving dish; cover and keep warm while making the sauce, which will take 2 to 3 minutes.

For the Wine and Cheese Sauce:

• ¼ cup white or brown stock or beef bouillon
• ¼ cup port, Madeira or dry white vermouth
• 1 cup heavy cream
• 2 tablespoons fresh minced parsley
• Pinch of salt and white pepper
• Couple of drops of lemon juice

Pour stock or bouillon and the wine into the casserole with the cooking butter, and boil down rapidly over high heat until liquid is syrupy. Then pour in the cream and boil rapidly until lightly thickened. Season carefully with salt and white pepper and a few drops of lemon juice. Pour the sauce directly over the chicken breasts. Sprinkle with parsley and serve immediately.

• 1 pint milk
• 1 cup sugar
• 1 tablespoon cornstarch
• 1 tablespoon cocoa
• ½ teaspoon cinnamon
• 1 egg yolk
• 1 teaspoon vanilla

Heat milk and add to other ingredients well mixed. Cook five minutes. Cool, flavour with vanilla and chill. Add cold milk to suit taste.

• 6 tablespoons cocoa
• 1 cup boiling water
• 4 sprigs of mint
• ¼ cup sugar
• 1 litre milk
• ½ teaspoon vanilla

Mix cocoa with boiling water. Add mint and cook until thick. Add sugar and milk. Bring to a boiling point and remove from heat and strain. Cool, and add vanilla. Ice and serve.

• 3 tablespoons cocoa
• 3 tablespoons sugar
• ¾ teaspoon salt
• 1 cup water
• 3 cups heated milk

Mix cocoa, sugar, and salt, add to boiling water and let boil 8 to 10 minutes. Add milk and serve at once.

• 2 squares chocolate
• ½ cup boiling water
• Pinch of salt
• ½ teaspoon vanilla

Melt chocolate and add sugar. Add boiling water, salt, and boil until thickened. Cool, and add vanilla. Dilute with milk for iced chocolate.

Marinade:

• ¼ cup freshly squeezed lime juice
• 2 tablespoons minced fresh cilantro
• 1 tablespoon reduced-sodium soy sauce
• 1 tablespoon honey mustard
• 1 tablespoon barbeque sauce or ketchup
• 1 teaspoon grated lime zest
• 1 teaspoon minced garlic
• ¼ teaspoon each cumin, ground coriander, salt and freshly ground black pepper
• 1 ½ pounds boneless, skinless salmon fillet, cut into chunks
• 4 12 inch metal skewers

Combine all marinade ingredients in a small bowl. Mix well.

Place salmon chunks in a large, heavy-duty, resealable plastic bag. Add marinade and seal bag. Turn bag several times to coat salmon with marinade. Marinate in refrigerator for 30 minutes.

Meanwhile, preheat grill or broiler to high setting. Remove salmon from marinade (reserve marinade) and thread pieces onto skewers. Coat grill rack or broiler pan with cooking spray or brush lightly with oil. Grill or broil salmon for 3 to 4 minutes per side, brushing often with reserved marinade. Salmon should be just slightly pink in the center. Be careful not to overcook the salmon or it will be dry. Serve hot.

• 1 pint of milk
• 2 inch piece of stick cinnamon
• 1 ½ tablespoons ground coffee
• 1 ounce chocolate
• ¼ cup boiling water

Heat milk with cinnamon and coffee. Strain through double cheese cloth and reheat. Add chocolate melted, and mixed with boiling water. Cook 2 minutes. Beat well and served with whipped cream.

• 1 litre milk
• 4 ounces chocolate
• 1 tablespoon sugar
• 1 teaspoon arrowroot

Put milk in double boiler; add the chocolate broken in small pieces, then the sugar. Stir until chocolate is dissolved. When chocolate is hot add arrowroot dissolved in a little water. Serve with whipped cream.

• 2 squares chocolate
• ½ cup boiling water
• ¼ cup sugar
• 3 cups scalded milk

Melt the chocolate and add water. Stir until smooth, add the sugar, boil three minutes, and add the milk immediately. Serve with whipped cream or marshmallows.

Marinade

• ¼ cup freshly squeezed lemon juice
• 1 tablespoon liquid honey
• 1 tablespoon olive oil
• 1 tablespoon minced fresh oregano leaves
• 1 tablespoon minced fresh mint leaves
• 2 teaspoons balsamic vinegar
• 2teaspoons minced garlic
• ½ teaspoon salt
• ¼ teaspoons freshly ground black pepper
• 4 large boneless, skinless chicken breasts cut into 1 inch chunks

Cucumber-dill sauce

• 1 cup low-fat plain yogourt
• 1 cup peeled, seeded and diced English cucumber
• 1 tablespoon minced fresh dill or minced fresh mint leaves
• 1 teaspoon garlic
• ¼ teaspoon salt
• ¼ teaspoon fresh ground black pepper
• 4 12 inch metal skewers

Combine all marinade ingredients in small bowl. Place chicken in a large heavy-duty, resealable plastic bag. Turn bag several times to coat chicken with marinade. Marinate in the fridge for at least an hour. (6 hours would be perfect).

While chicken is marinating, prepare Cucumber-Dill Sauce. Combine all sauce ingredients in a medium bowl and mix well. Cover and refrigerate until ready to use. (Make sure you refrigerate the sauce for at least 1 hour.)

Preheat grill to high setting. Thread chicken pieces onto metal skewers and discard marinade. Coat grill with cooking spray or brush lightly with oil. Grill chicken for 8 to 10 minutes, turning occasionally, until no longer pink in the center. Do not overcook chicken, or it will be dry.
Serve chicken with cool Cucumber Dill Sauce.

• 1 ½ cups graham cracker crumbs
• ¼ cup butter, melted
• 4 packages light, cream cheese spread, softened
• ½ cup sugar
• 2 cups mixed berries, thawed and well drained
• 3 cups light, whipped topping

Line 13×9 inch pan with foil, with ends of foil extending over sides of pan. Mix graham cracker crumbs and butter; press firmly onto bottom of prepared pan.

Refrigerate while preparing filling.

Beat cream cheese spread and sugar in large bowl with an electric mixer on medium speed until well blended. Smash drained berries with a fork; stir into cream cheese mixture. Gently stir in 2 cups of the whipped topping. Spoon over crust; cover.

Refrigerate 6 hours or overnight until firm. Use foil handles to remove cheesecake from pan before cutting into pieces to serve. Top with remaining 1 cup whipped topping. Store leftover cheesecake in the fridge.

Marinade:

• 2 tablespoons grainy Dijon mustard
• 2 tablespoons balsamic vinegar
• 1 tablespoon olive oil
• 1 tablespoon brown sugar
• 2 teaspoon minced garlic
• 1 tablespoon minced fresh rosemary or 1 teaspoon dried rosemary
• 1 ½ teaspoons minced fresh thyme or ½ teaspoon dried thyme
• ½ teaspoon salt
• ½ teaspoon freshly ground pepper
• 1 ½ pounds thick cut sirloin steak, cut into 1 ½ inch cubes
• 4 12-inch metal skewers

Whisk together all marinade ingredients in a small bowl. Place steak cubes in a large, heavy duty, resealable plastic bag. Turn bag several times to coat steak with marinade. Marinade in fridge at least one hour. (Longer if you have time.) Preheat grill to high setting. Thread steak cubes onto the skewers. Discard marinade. Place kebobs on a grill rack that has been coated with cooking spray or lightly brushed with oil. Close lid. Grill for 8 to 10 minutes, turning occasionally, until meat is cooked to desired degree of doneness.

• 1 bunch chives cut into 1 inch pieces
• 1 bunch fresh chervil leaves
• 1 bunch fresh basil leaves
• 1 head radicchio lettuce, torn into small pieces
• 1 head Belgian endive leaves separated
• 2 tablespoons extra virgin olive oil
• 1 tablespoon aged balsamic vinegar
• Pinch salt and pepper

1. Combine herbs and lettuce in a large bowl. Toss with olive oil and balsamic vinegar. Season with salt and pepper. Gently mix and serve immediately.

• 1 bunch fresh lemon balm
• 1.89 L lemonade
• 3 tablespoons honey
• 1 cup ice cubes
• 1 each lemon, orange and lime, sliced and frozen

1. Place 2/3 of the lemon balm into a pitcher and, using a wooden spoon, bruise it slightly.
2. Stir in half of the lemonade and the honey to dissolve. Add remaining lemonade, ice, frozen citrus fruit slices and stir. Serve in chilled glasses garnish with a sprig of lemon balm, a few citrus slices and ice.

• 3 each large oranges, limes and grapefruits
• 2 tablespoons honey
• 4 salmon fillets
• Pinch each salt and pepper
• 7 cups baby spinach
• 1 bunch fresh chervil
• 3 tablespoons extra virgin olive oil
• 1 tablespoon red wine vinegar

1. Preheat the broiler to high. Peel and segment the oranges, limes and grapefruits over a medium bowl and reserve any juices that drip. In a small bowl, combine the honey and 1 teaspoon of citrus juice.
2. Place the salmon on a parchment-lined baking pan. Season with salt and pepper, then top with citrus-honey mixture. Broil salmon for 10 to 15 minutes until cooked through. Allow to rest for 5 minutes, and then flake.
3. Arrange spinach on a platter, place citrus segments down the center of the spinach, top with salmon and garnish with chervil. Whisk oil and vinegar together, season to taste with salt and pepper and drizzle over salad.

Use a heavy-duty, thick sided tube pan. For this recipe, do not preheat the oven. Turn the oven on only after the cake is put into the oven.

• 1 ½ cups salted butter, softened
• 1 (8ounce) package cream cheese, softened
• 3 cups sugar
• 6 large eggs, at room temperature
• 3 cups all purpose flour
• Pinch of salt
• 3 tablespoons vanilla extract

1. Grease and flour a 10 inch heavy sided tube pan, or spray with non-stick cooking spray with flour.
2. In a large bowl, beat the butter and the cream cheese with an electric mixer on high speed until combined. Add the sugar and beat well, scraping down the sides of the bowl. Add the eggs one at a time, beating well after each addition.
3. Stir in the flour and salt. Add the vanilla. Blend well.
4. Pour the batter into the prepared pan. Start in a cold oven, and bake at 300 degrees F. about 2 hours, until the top is light golden brown and crunchy. (A toothpick stuck in the center of the cake should come out with batter on it- it will never come out completely clean.)
5. Cool the cake 15 to 20 minutes. Remove the cake from the pan onto a plate, then immediately turn onto a wire rack so cake is right side up (this will allow the crust to develop on top). Be careful not to break the crispy brown top as you turn the cake out.

Chili-Cheese Fries

• 1 ½ pounds frozen seasoned curly fries
• 1 (15 ounce) can prepared chilli
• Oil for deep frying
• 2 (8 inch) flour burritos
• 1 (8 ounce) package processed cheese, such as Velveeta
• 2 tablespoons shredded cheese mix (cheddar-mozzarella)

1. To make fries: Prepare the fries according to package directions.
2. Empty the chilli into a small saucepan and heat over low heat. While the fries are cooking and the chilli is heating, make the burrito shells.
3. To make the burrito shells: Fill a large saucepan with oil to a depth of about 5 inches. Heat oil to very hot (around 350 degrees F). Fold the burrito around a glass jar or metal can. Using metal tongs, hold burrito in place around the can and dunk it into the hot oil. Fry 20 to 30 seconds, until golden brown. Remove from the oil; flip the burrito over on some paper towels, and let drain. (Be careful not to burn hands, as hot oil can hide in pockets.) Repeat with second burrito.
4. Cut the process cheese into cubes. Place the cubes in a microwave-safe bowl and heat on high 5 minutes, stirring after 3 minutes, or until the cheese is melted. You could also heat the cheese over low heat until melted, stirring occasionally.
5. Fill each burrito shell with half of the fries. Spoon half the chilli on top of each serving of fries, followed by half the melted cheese. Sprinkle each serving with 1 tablespoon shredded cheese. Serve immediately.

For the Baklava:

• 1 pound (approximately 3 cups) blanched almonds, coarsely ground
• 1 cup sugar
• 2 cups (4 sticks) unsalted butter
• Peel of 1 orange, grated finely
• 1 ½ pounds phyllo dough

For the syrup:

• 4 cups sugar
• 2 cups water
• 1 tablespoon freshly grated lemon peel
• Juice of 1 lemon (about 3 tablespoons)

1. To make the baklava: In a bowl, combine nuts with the sugar. Add the orange peel and set mixture aside.
2. Brush a 9×13 inch baking pan along the bottom and sides with some of the melted butter.
3. Place one sheet of phyllo in the pan.
4. Brush the phyllo generously with the melted butter. Repeat layering and brushing with butter 8 sheets of phyllo, working quickly.
5. Sprinkle approximately ½ cup (more or less according to taste) of the nut mixture evenly across the top.
6. Layer 3 more phyllo sheets, brushing each sheet with melted butter. Then sprinkle nut mixture evenly across the phyllo. Repeat this step until you run out of nut mixture.
7. After the last of the nut mixture, layer 8 more sheets of phyllo, brushing each sheet with butter. Cover the pan and place in the fridge for approximately 1 hour.
8. Preheat oven to 300 degrees F.
9. When the baklava is chilled, remove the pan from the fridge. Using a long, very sharp knife, Cut the baklava into small diamonds: First make 6 evenly spaced lengthwise cuts. Cut straight down until the tip of the knife touches the bottom of the pan, and keeping the knife straight, cut in a straight line all the way. Next, begin at the upper left end and cut diagonally across the lengthwise cuts to form diamonds, starting in one corner and making cuts until you reach the opposite corner. You should have about 48 diamonds.
10. Bake 90 minutes or until golden brown.
11. To make the syrup: Mix the sugar and water in a medium saucepan, Add the lemon peel.
12. Bring the mixture to a boil. Reduce heat to low and simmer 15 to 25 minutes, until the syrup thickens. Remove from heat and remove the lemon peel with a slotted spoon.
13. Add the lemon juice and stir. Set the syrup aside to cool.
14. Remove the baklava from the oven and spooned the cooled syrup evenly over the hot baklava.
15. Cover and allow to rest, at least several hours and preferable overnight, at room temperature, before serving.

One cup custard cups work well for baking the puddings. Cake flour may be substituted for the rice flour. The ground almonds can be omitted for a smooth textured pudding.

• 1 pound (good quality) bittersweet or dark chocolate, divided
• ¼ cup hot espresso or good strong coffee
• 9 tablespoons butter, plus extra for greasing
• 1 cup plus 2 tablespoons sugar
• Generous ½ cup finely ground almonds 3/4 cup rice flour
• 6 eggs, separated, at room temperature

1. In a saucepan, melt 4.5 ounces of the chocolate with the coffee. Pour into six small ice cube molds and freeze 20 to 30 minutes, until hard.
2. Grease six 1 cup oven safe cups or molds with the butter. Place in the fridge while preparing the pudding mixture.
3. Melt the remaining chocolate with the butter in a bowl set over a saucepan of boiling water. Set melted chocolate aside to cool. In a separate large mixing bowl, beat the egg whites with the sugar until stiff. Fold the yolks into the cooled chocolate mixture, and then add the almonds and the flour. Carefully fold in the beaten egg whites.
4. Preheat oven to 375 degrees F. Remove the molds from the fridge. Spoon a little pudding mixture into each one. Push a cube of frozen chocolate into the pudding mixture. Cover with the remaining pudding mixture so each ice cube is completely enveloped.
5. Bake 18 to 20 minutes. While the pudding is hot, remove carefully from molds. (Insert with a knife around the edges to loosen if necessary.) Serve Immediately.

For the marinade:

• 1 ½ cups hot water
• 1/3 cup low-sodium soy sauce
• 1/3 cup sugar

For the chicken:

• 4 small chicken breast halves (about 2 pounds) (boneless)

For the Teriyaki sauce:

• 1 ½ cups chicken broth
• 1 cup low-sodium soy sauce
• ¾ cup sugar
• 1 teaspoon grated garlic
• 1 ¼ teaspoons grated fresh ginger

Garnishes

1. 2 scallions, thinly sliced
2. To make the marinade: Mix the water, soy sauce, and sugar. Pour over the chicken, cover, and marinate in fridge for 2 hours.
3. To make the teriyaki sauce: Combine all sauce ingredients in a large saucepan. Bring to a boil and simmer 45 minutes, until reduced by about 20 percent. Remove from the heat and set aside.
4. Preheat oven to 400 degrees F. Remove the chicken from marinade and discard marinade. Place chicken on a rimmed baking sheet and bake 15 to 20 minutes, until chicken is tender and no longer pink.
5. Brush a large griddle or skillet with oil. Place the chicken on the hot grill or skillet, and heat 4 minutes per side, until browned.
6. Reheat teriyaki sauce over low heat in a large skillet. Place chicken directly in pan with sauce; increase heat to high 1 to 2 minutes, until sauce boils. Slice chicken on the diagonal into ½ inch slices and serve immediately on a bed of rice. Spoon sauce over chicken and garnish with thinly sliced scallions.

Keep the cookies small, using no more than one teaspoon of batter per cookie, so they will bake up crunchy rather than crunchy.

• 6 large egg yolks
• ½ cup sugar
• 1 teaspoon vanilla extract

1. 3 ½ cups coarsely chopped walnuts
2. Preheat oven to 300 degrees F. Place parchment paper on two ungreased baking sheets.
3. In a large bowl, beat the egg yolks, sugar, and vanilla with an electric mixer at high speed 4 minutes, until very thick and almost white. Add the walnuts and mix well.
4. Drop spoonfuls of the batter 2 inches apart on the prepared baking sheet.
5. Bake for 18 to 20 minutes, or until dry, firm, and golden brown. Cool the cookies completely on baking sheets before removing.

• 1 cup fresh whole raspberries or sliced strawberries
• 2 cups milk
• 4 teaspoons sugar
• 4 scoops vanilla ice cream

Puree the berries in the blender. Add the milk and sugar, and blend. Add the ice cream, and blend until smooth.

• 1 can chickpeas
• 1 can white beans
• 1 can black beans
• 1 can red kidney beans
• 1 small onion, diced
• 1 each red, yellow and orange sweet bell peppers, seeded and diced
• 1 bunch fresh Italian parsley, roughly chopped
• 6 tablespoons Sun dried tomato dressing
• Pinch each salt and pepper

1. Combine chickpeas, beans, onions, bell peppers and parsley in a bowl. Season mixture with salt and pepper.

Mix well, taste and adjust seasoning if needed. Refrigerate until ready to serve.

The Aztecs were credited with the discovery of chocolate. The Olmec Indians of South and Central America, ancestors of the Aztecs, were the first known to use the fruit of the cacao tree. Mayans first created a beverage made by roasting and pounding the raw cacao beans with maize and Capsicum peppers and letting the mixture ferment. Cacao is the Mayan word meaning “God Food”.

The Aztecs could not cultivate the cacao tree, as they existed at a much higher altitude where the climate was not suitable. They acquired the beans through trade - and war. The Aztecs used cacao beans for religious services, gifts and even as currency.

The Aztecs created their own beverage by roasting the beans and grounding them into a paste. They mixed them with water and maize flavored with chilies. It was called xocolatl (pronounced “shoco-latle”).

In 1519 AD, Montezuma introduced Spanish explorer Hernan Cortéz, to the drink. Finding the name hard to pronounce, he called it Chocolat - which was later changed to Chocolate. Montezuma, who valued chocolate more than gold or silver, said of it, “The divine drink, which builds up resistance and fights fatigue. A cup of this precious drink permits a man to walk for a whole day without food.”

Chocolate has long been thought to help improve libido and was given as an offering by the Aztecs to the God of Fertility. Casanova was known to take a cup of cocoa before bed as an aphrodisiac. Science has proven that there are valid reasons for these claims. The following elements support this theory:

• Phenyl ethylamine - is similar to an amphetamine, which raises blood pressure and blood glucose levels and gives a person a natural high.
• The amino acid, Tryptophan, also contained in chocolate is the same thing that is in turkey. It helps the body produce the B-vitamin Niacin, which in turn, produces a calming agent in the brain known to play a role in sleep. Consuming chocolate also produces endorphins.
• Endorphins are a group of substances formed within the body that naturally relieve pain. Their chemical structure is similar to morphine. They have an analgesic affect and are thought to play a part in controlling the body’s response to stress and determining mood.
• Another chemical in chocolate, Ana amide, targets the same cell membrane receptors as the active ingredient in marijuana and hashish. Experiments have shown that this chemical plays important roles in the regulation of mood, memory, and appetite and pain perception.
• And lastly, chocolate contains caffeine. Most of us are aware of the affects of caffeine on our bodies. At moderate levels, caffeine can cause pleasant effects with improved attention and concentration.

So, the next time you’re feeling stressed but don’t want to make it worse by eating, consider a chocolate bar! It may very well be better than “an apple a day”, and in any case, it certainly tastes better!

I decided to write an article about “gourmet gift baskets” to promote by gift basket store. Imagine my surprise while researching the word “gourmet”, to find that it is not an adjective at all - but a noun!

The word “gourmet” was stolen from the French and is currently being incorrectly overused in the United States.

Gourmet (goor ma´, goor´ ma), n. a connoisseur of fine food and drink.

A close relative of “gourmet”, is “gourmand” takes the meaning a step further and is defined as “one who is fond of good eating, often to excess”

So, although we rampantly use the term “gourmet” to describe everything from gourmet chocolate to gourmet potato chips, its intended use is to describe the person, not the food or drink.

What causes us to characterize something as being “fine food and drink”? What is delicious to one person may not be to another. Perhaps it’s the use of the finest quality ingredients that allow us to make this claim. Or it could be attributed to the rarity or uniqueness of the food or drink.

Whatever the reason behind the claim of “gourmet”, it is apparent that it is a much sought after category for food and wine vendors today.

In my personal use of the term “gourmet”, I attribute it to something you wouldn’t necessarily have every day. A luxury if you may. Something akin to the sumptuous Grand Gourmet Gift Basket, loaded with delectable treats including olive spread, cheese spread, parmesan herb pita chips, Ghirardelli mint chocolates, Ghirardelli double chocolate-filled squares, Joseph Schmidt truffles, lemon breezes, Asiago cheese crackers, honey cinnamon cashews, smoked salmon, chocolate-covered Virginia peanut brittle, caramel popcorn, mint chocolate cookie joys, English toffee cookies, sparkling cider, chocolate almond orange biscotti, triple chocolate chip cookies, caramel walnut shortbread cookies and chocolate-covered pretzels.

Ultimately though, the thing that makes something “gourmet” is not the item itself, but the person who tastes it and decides it is truly a “fine food or drink”.