Mediterranean Delux (Formerly Caviar Appreciation 101)

Travel Talk: Destination -Sardinia Island

2010-07-25T18:49:00.001-07:00

If you're looking to visit an exotic tropical location, that also yields many a millenia of Mediterranean culture, art and tradition - a fantastic meal and great wine, then the Romanesque Island of Sardinia must go to the top of your list. History describes the island as a Phoenecian colony that was conquered and colonized by the Romans during the First Punic war in 238BC. The history of Sardinia as a human settlement dates backs thousands of years. Archaelogical evidence of human existence is represented by the numerous dwellings called nuraghe.

The beaches here are incredible. However, with the vast amount of immaculately preserved cultural and historical record of their rich and so well preserved traditions, an ample amount of time should be dedicated to 'exploration' and discovery' of the island. In the capital city of Cagliari, make to sure to visit these historical bases.

Raccolta di Cere Anatomiche Cagliari
Creepy, anatomically-correct wax models line the halls of the Raccolta di Cere Anatomiche, and their insides are on display for all the world to see. Models are carefully cross-sectioned to reveal the hidden intricacies of the human body. The interesting displays combine science with macbre entertainment.
Address: Piazza dell'Indipendenza 7
Cagliari CA Italy
Te.l: (o11) +39 (0) 70 6757627

National Picture Gallery of Cagliari (Pinacoteca Nazionale di Cagliari)
Cagliari's Pinacoteca Nazionale's collection focuses on Sardinian art from the 15th to the 17th century. Four works by Sardinia's premiere artist, Pietro Cavaro, are a highlight. Other items of interest include a fascinating collection of 14th century Spanish-Arab pottery and a look at the history of Sardinian weaponry.
Address: Piazza Arsenale
Cagliari CA Italy 09124
Tel: (011) +39 (0) 70 674054

Museo Archeologico Nazionale
Ancient Sardinia was once populated by a civilization known as theNuragici, who left behind several artifacts, including curious towers known as nuraghes, scattered accross the island. Some of the most intriguing pieces left behind are housed safely in the Museo Archeologico Nazionale. Look for bronzetti, carved bronze statues it's said date back as far as 5000 BC.
Address: Piazza Arsenale
Cagliari CA Italy
(011) +39 (0) 70 684000

Ref:http://www.sardinia.worldweb.com/ProvinceofCagliari/CagliariCA/SightsAttractions/Museums/

History Log: The Execution of Mata Hari - 1917

2010-07-24T20:21:00.000-07:00

The Ode to'la femme fatale' which this blog honors as one of the, if not the greatest manipulator of fine fabric and clothing to compliment the soft lines of the feminine form to intrigue and excite the enemy, the allie, both or neither... ssshhh.

Mata Hari was the stage name Dutch-born Margaretha Zelle took when she became one of Paris' most popular exotic dancers on the eve of World War I. Although details of her past are sketchy, it is believed that she was born in the Netherlands in 1876 and married a Dutch Army officer 21 years her senior when she was 18. She quickly bore him two children and followed him when he was assigned to Java in 1897. The marriage proved rocky. The couple returned to the Netherlands in 1902 with their daughter (their other child, a son, had died mysteriously in Java). Margaretha's husband obtained a divorce and retained custody of his daughter.

Margaretha then made her way to Paris where she reinvented herself as a Mata Hari Indian temple dancer thoroughly trained in the erotic dances of the East. She took on the name Mata Hari and was soon luring audiences in the thousands as she performed in Paris, Berlin, Vienna, Madrid and other European capitals. She also attracted a number of highly-placed, aristocratic lovers willing to reward her handsomely for the pleasure of her company.

With the outbreak of World War I, Mata Hari's cross-border liaisons with German political and military figures came to the attention of the French secret police and she was placed under surveillance. Brought in for questioning, the French reportedly induced her to travel to neutral Spain in order to develop relationships with the German naval and army attaches in Madrid and report any intelligence back to Paris. In the murky world of the spy, however, the French suspected her of being a double agent. In February 1917 Mata Hari returned to Paris and was immediately arrested; charged with being a German spy. Her trial in July revealed some damning evidence that the dancer was unable to adequately explain. She was convicted and sentenced to death.

In the early-morning hours of October 15, Mata Hari was awakened and taken by car from her Paris prison cell to an army barracks on the city's outskirts where she was to meet her fate.

"I am ready."

Henry Wales was a British reporter who covered the execution. We join his story as Mata Hari is awakened in the early morning of October 15. She had made a direct appeal to the French president for clemency and was expectantly awaiting his reply:

ADVERTISMENT
"The first intimation she received that her plea had been denied was when she was led at daybreak from her cell in the Saint-Lazare prison to a waiting automobile and then rushed to the barracks where the firing squad awaited her.

Never once had the iron will of the beautiful woman failed her. Father Arbaux, accompanied by two sisters of charity, Captain Bouchardon, and Maitre Clunet, her lawyer, entered her cell, where she was still sleeping - a calm, untroubled sleep, it was remarked by the turnkeys and trusties.

The sisters gently shook her. She arose and was told that her hour had come.

'May I write two letters?' was all she asked.

Consent was given immediately by Captain Bouchardon, and pen, ink, paper, and envelopes were given to her.

She seated herself at the edge of the bed and wrote the letters with feverish haste. She handed them over to the custody of her lawyer.

Then she drew on her stockings, black, silken, filmy things, grotesque in the circumstances. She placed her high-heeled slippers on her feet and tied the silken ribbons over her insteps.

She arose and took the long black velvet cloak, edged around the bottom with fur and with a huge square fur collar hanging down the back, from a hook over the head of her bed. She placed this cloak over the heavy silk kimono which she had been wearing over her nightdress.

Her wealth of black hair was still coiled about her head in braids. She put on a large, flapping black felt hat with a black silk ribbon and bow. Slowly and indifferently, it seemed, she pulled on a pair of black kid gloves. Then she said calmly:

'I am ready.'

The party slowly filed out of her cell to the waiting automobile.

The car sped through the heart of the sleeping city. It was scarcely half-past five in the morning and the sun was not yet fully up.

Clear across Paris the car whirled to the Caserne de Vincennes, the barracks of the old fort which the Germans stormed in 1870.

The troops were already drawn up for the execution. The twelve Zouaves, forming the firing squad, stood in line, their rifles at ease. A subofficer stood behind them, sword drawn.

The automobile stopped, and the party descended, Mata Hari last. The party walked straight to the spot, where a little hummock of earth reared itself seven or eight feet high and afforded a background for such bullets as might miss the human target.

As Father Arbaux spoke with the condemned woman, a French officer approached, carrying a white cloth.

'The blindfold,' he whispered to the nuns who stood there and handed it to them.

'Must I wear that?' asked Mata Hari, turning to her lawyer, as her eyes glimpsed the blindfold.

Maitre Clunet turned interrogatively to the French officer.

'If Madame prefers not, it makes no difference,' replied the officer, hurriedly turning away. .

Mata Hari was not bound and she was not blindfolded. She stood gazing steadfastly at her executioners, when the priest, the nuns, and her lawyer stepped away from her.

The officer in command of the firing squad, who had been watching his men like a hawk that none might examine his rifle and try to find out whether he was destined to fire the blank cartridge which was in the breech of one rifle, seemed relieved that the business would soon be over.

A sharp, crackling command and the file of twelve men assumed rigid positions at attention. Another command, and their rifles were at their shoulders; each man gazed down his barrel at the breast of the women which was the target.

She did not move a muscle.

The underofficer in charge had moved to a position where from the corners of their eyes they could see him. His sword was extended in the air.

It dropped. The sun - by this time up - flashed on the burnished blade as it described an arc in falling. Simultaneously the sound of the volley rang out. Flame and a tiny puff of greyish smoke issued from the muzzle of each rifle. Automatically the men dropped their arms.

At the report Mata Hari fell. She did not die as actors and moving picture stars would have us believe that people die when they are shot. She did not throw up her hands nor did she plunge straight forward or straight back.

Instead she seemed to collapse. Slowly, inertly, she settled to her knees, her head up always, and without the slightest change of expression on her face. For the fraction of a second it seemed she tottered there, on her knees, gazing directly at those who had taken her life. Then she fell backward, bending at the waist, with her legs doubled up beneath her. She lay prone, motionless, with her face turned towards the sky.

A non-commissioned officer, who accompanied a lieutenant, drew his revolver from the big, black holster strapped about his waist. Bending over, he placed the muzzle of the revolver almost - but not quite - against the left temple of the spy. He pulled the trigger, and the bullet tore into the brain of the woman.

Mata Hari was surely dead."

"The Execution of Mata Hari, 1917," EyeWitness to History, www.eyewitnesstohistory.com (2005).

How About a Nice Curry, and Do Put That Left Hand Away

2009-06-15T15:48:00.000-07:00

Although many consider curry dishes, or 'curries', to have originated in, and is exclusive of India, and Indian cooking, the truth is that 'curries' stem from a number of Asian countries including India, Sri Lanka (Ceylon), Myanmar (Burma), Thailand, Malaysia and Indonesia.

Essentially a curry is of a spicy demeanor, but depending on the of spices and herbs used determine the flavor, and vary rom country to country. The true objective of curries is to create a dish with a pleasant and satisfying balance of flavor and sensual intrigue until the next meal.

In Indian cooking, for example, this contrast is demonstrated in the difference between the hot vindaloo and Madras curries and the mild kormas. Generally speaking, commonly used base spices and herbs include coriander, cumin, cardamom and tumeric.

Recently, traditional curry has taken a turn, or a return, as we have it, to a time when editions of it were reserved only for royalty and their most noble guests. Just this month, London eatery, the Bombay Brasserie, owned by Taj Hotels, based in Mumbai, announced a fabulous culinary creation by the name of 'Samundari Khazana' in time to tribute to the DVD release of Oscar-winning film 'Slumdog Millionaire'. The price for the curried delicacy, a cool $2000. Not really too bad if you split it up 'family style'.

According to media reports, the dish is a combination, and (presumably a) careful balance of Beluga Caviar, sea snails, a whole lobster and slices of edible gold. Andy Morris of GQ Magazine comments, 'No dish, no matter whether it's coated in precious metal or has so many lobsters it looks like 'Aquaman's breakfast, can justify such vast expense. The problem is it cheapens the restaurant experience: in a hotly contested field, the Brasserie is one of the best Indian restaurants in London but by including such a preposterous item on the menu, they risk overshadowing the good work they do in the kitchen.'

Well, that's one opinion...

In response, Chef Prahlad Hegde proposes, 'There are still people out there with money to spend and this curry is a real experience. "The idea is from a basic Indian recipe I got from my
Mum but we are using the finest ingredients in the world." Hegde said. "The fish and seafood is marinated in chilli and tamarind paste, then I'm going to slice truffle over the top to give it a nutty flavour." Hagde added.

And that's another perspective...

Personally, I'm of the mind that food should be intriguing and not to be limited to price factors, such as one would do with any form of art. And being the gracious host that I am, I would be the one picking up the tab. So simply enjoy your meal.

Best of everything,
Marcia

How To Out Do Your Best Friend's Wedding

2009-05-29T13:31:00.000-07:00

As we approach the breezy carefree month of June we can admire that certain number of fortunate women will be realizing their dream of walking, sashaying, floating, or even jumping over a broom, on their way down the aisle on their fabulous wedding day. Yes, on this magnificent day everything from the ceremony to the photos to the preliminary limo ride to the unbelievable reception flows along without a hitch. However, no one could begin to imagine the amount of time and planning that has actually gone into the event (not to mention, the stress, but on many a friendship, and family tie or two. Gee, what makes those brides tick)?

By far, the most popular time for having weddings is between the months of May and August. Rightfully so - summer weddings are the most ideal; due to the warm weather, outdoor ceremonies are reasonably plausible, brides have the choice of shorter sleeve, or even sleeveless gowns, the period of daylight is longer so children can readily join in on the fun, flowers are in bloom... So many reasons to choose this pleasant easy season. Aside from the ceremony itself, it is the after wedding Celebration, or Reception, that announces to the stock of friends and family that the couple has officially embarked onto a life long adventure (and at this point it would indeed be the intent). The Reception, too, whether, it be presented in the form of a sit down dinner, a cocktail party setting, or just a big ol' free for all, is a way that the bride will be remembered and considered as a hostess. Well, at least to those people who care about that type of thing, ahem.

Here are some ideas that I have come across that I believe could be incorporated into most any affair that is one to talked about for years to come. Of course, each suggested scenario should be preceded by a formal cocktail hour replete with true French Champagne, authentic Russian Vodka to accompany a pleasing seafood and in season vegetable crudites spread that includes p remium caviar, fine domestic roe, and bottarga. Allez!

French Accents:
'...Stations during the cocktail hour should be filled with elaborate platters for your guests to sample: pork and chicken liver pâtés; crudités; onion and goat cheese tartlets; Roquefort; leek, chèvre and walnut tortes; and French cheeses with baguettes. Try a mixed-green salad with olives and a tarragon-Dijon vinaigrette, plus cassoulet — a pork, white bean, sausage and tomato stew — and coq au vin with potato gratin for an elegant entree. Or, instead, experiment with Parisian bistro fare and serve steak frites, mussels mariniere and tuna niçoise.'

Italian Accents:
'...Sharing and passing antipasti, such as fried zucchini flowers, grilled octopus, Italian cured ice and whet the whistle. Pass on typical rolls and butter for short vases filled with tall breadsticks, rustic Italian breads and olive oil for dipping. Buono then likes to serve individual second and third courses, such as a trio of pastas — think lobster ravioli, angel hair in basil pesto and cavatelli in marinara — and entrees like lamb with rosemary and broccoli rabe or rabbit cacciatore.'

East Indian Accents:
'...A buffet offering cumin-grilled chicken with lentils and coriander chutney, fennel and spinach samosas served with a cooling yogurt dip, tandoori chicken and vegetable curry with pumpkin seeds and golden raisins are great examples of this spicy cuisine. “Indian breads are fun and delicious, and a station of lacha paratha, chapati and naan served with accompaniments like mango chutney and tamarind onion relish are always a hit,"
Source: Donna O’Brien, owner and creative director of Beautiful Blooms in Philadelphia
http://www.phillymag.com/weddings/articles/elegant_wedding_the_food_affair/

Elegant Oregon Wedding Caterers
Crave Caterers: http://www.portland-catering.com/
Catering by Bo: http://www.cateringbybo.com/

Good News for Yacht Owners

2009-05-22T09:14:00.000-07:00

Just when you were thinking of firing your accountant comes a fantastic break. On May 6th, 2009, the government successfully reinstated, Article 2 of the Financial Regional Act. The approval of the Act effectively cancels the regulation known as the “luxury tax. This a fabulous development for all those owning, or thinking to buy expensive second homes, private yachts and/or aircrafts. For those who like to travel in style can continue to stay at the most lavish hotels and resorts much more peacefully now. Isn't that just the best news anyone has heard this year? Here are a few of my picks for top line products to add to your 'got to get list':

Charter Princess Mariana

Price: 125 000 000 EUR/175000 USD

This impressive six decks yacht has been built to accommodate just 12 permanent guests and is therefore extremely spacious. One of the most exceptional areas aboard PRINCESS MARIANA is the Beach Club. When the helicopter not aboard, the helipad becomes a golf driving range with a giant screen portraying a host of well-known courses. Having recently completed a 12 million dollar refit, the consideration to the smallest detail is unparalleled, elevating her to a higher standard of mega yacht.
http://www.csoyachts.com/en/yachts-for-sal e.html

Villa in Sardinia, Italy

Newly constructed, detached villa of approx 200sqm with swimming pool near Porto Cervo just 1km from the beach, on Sardinias north east coast. The villa is situated in a commanding hillside location, on the famous Costa Smeralda, with spectacular sea views over the Pevero bay.
Luxury touches have also been added with an installed sauna and Jacuzzi. Outside is a large, covered veranda, perfect for dining ‘Al Fresco whilst enjoying the stunning views, swimming pool, well tended lawns and parking space.
Price: $1,823,780

The Mercedes-Benz SLR McLaren

The Mercedes-Benz SLR McLaren is inspired by the Mercedes-Benz 300 SLR of 1955, based on the W196 F1 car, yet named after the road-going 300SL Gullwing. On 4 April 2008, Mercedes announced they will cease production of the SLR. The last of the coupes rolled off the production line at the end of 2007 and the roadster version is due to be discontinued in early 2009.

MSRP: $495,000 - $495,000

Invoice: $460,350 - $460,350

MPG: 12 City / 16 Hwy
(Can we all agree that the mileage
pretty terrible for this car, oh well..).

Source: http://en.wikipedia.org/wiki/Mercedes-Benz_SLR_McLaren
Sales info: http://usnews.rankingsandreviews.com/cars-trucks/Mercedes-Benz_SLR-McLaren/

What good news this is. However, throughout this discussion I've had the feeling that I'm forgetting to say something. Gee, I wonder what it could be? Oh, yes, of course. Did I mention that this law only applies to legal residents of Sardinia, Italy? For the rest of you Richie Richs, good luck.

Vive le R&R,
Marcia

Why Must Anchovies Get All The Glory

2009-05-11T13:41:00.000-07:00

While reading through Wikipedia looking for an adequate description of bottarga, this is what I get:

"In Italy, it is best-known in Sicilian and Sardinian cuisine; its culinary properties can be compared to those of dry anchovies, though it is much more expensive. Bottarga is often served with lemon juice as an appetizer or used in pasta ishes. In Lebanon it is served sliced, where each slice is covered with a piece of raw garlic and the whole is immersed in olive oil then eaten with flat bread."

Anchovies! Nothing against them - quite possibly the most revolting, accidental comestible on the planet. Alright, maybe I got a little carried away, but I'm sure I would not be the first fine food junkie to beg to differ with that perspective. Now, here's a bit of the skivvy on anchovies. Back around the fifteenth and sixteenth centuries, in the days before refrigerators and the Internet, the only way fishermen could preserve their rather scant catches of fish; chiefly anchovy, sardine and eel, was 'salting'. Bottarga, in the other hand, was much more rare due to its own complex process of preservation.

As exporting their catches was a means of income for the fishermen, preserving all that was caught was imperative, Basically the only way to do this was immediately drench the fish in a vat of salt or brine. Weather permitting, the fish was also spread out in the sun to dry. Bottarga, conversely, though also an export commodity in many Mediterranean sea ports, was acknowledged, even by nobility for its strength enhancing qualities. So, I would say, it had a definite purpose, unlike the common everyday anchovy. Further, the means of processing it required a much more sophisticated procedure.

As opposed to being a salty addition to a Caesar salad or just ruining a perfectly good pizza, bottarga truly encompasses the natural flavor of the sea, for it is never salted. It is indeed hand massaged to perfection. Dare I say more on the subject.

Recently, bottarga is becoming more and more accessible to American pallettes. At this point, the item is fairly expensive, such as is caviar in general, but suppliers are working hard to maintain affordable pricing in order to properly introduce it within American markets.

With that, I rest my case.

Smooth sailing,
Marcia

Harrods of London - 'Omnia Omnibus Ubique'

2009-05-01T13:25:00.000-07:00

Harrods Department Store located in London, UK was established by Charles Henry Harrod, originally in 1834 as a grocery and tea wholesale firm. In 1849, Harrod obtained a small shop in the district of Knightsbridge, which incidentally remains the site of the current store. Harrod’s son Charles, impressively built the business into a thriving operation selling medicines, perfumes, stationery, fruits, and veggies. Harrod's rapidly expanded and soon acquired nearby adjoining buildings, and employed one hundred people by 1880.* In a near tragic turn of events, a fire destroyed the store, in 1883. However, the Harrods managed to fill and deliver all of their customer orders by the Christmas season and effectively proved their worth as exceptional purveyors of fine goods to the British public. To date, the emporium continues to thrives as a mainstay of British elegance and class. Through out the years it has changed hands officially twice;first acquired by the House of Fraser in the late 1940s and later by Egyptian Industrialists, Mohammed and Ali Al Fayed in the 1980's.

Harrod's Department Store is impressively immense to say the least with its over 300 departments impeccably situated over a span of seven floors. The expansive emporium sells all the items one would expect to find in an upscale department store from clothing, to jewelry, china, toys, and wedding fare. Additionally, the store has a pet shop with a wide range of domestic and moderately exotic animals for sale. Among the most celebrated departments is that of the aptly named 'Food Hall'. Available here is a virtually endless array of the most gracious of delicacies including fine rare cheeses, charcutarie, chocolates, Ewe, and pastries galore. Of course the finest in luxury gourmet items are offered with a price tag to match. Within the alimentary shoppe, one can also find a number of regular grocery items that cost no more than the Safeway supermarket down the road. For travelers to London, this historic British institution is a definite 'must see'.

Harrods, 87-135 Brompton Road, Knightsbridge, London SW1X 7XL. Tel: 020 7730 1234. www.harrods.com. Knightsbridge Tube. Open Mon-Sat 10am-8pm; Sun 12 noon-6pm

Travel happy

Caviar Shop Information Desk

2009-04-21T15:46:00.000-07:00

Caviar is considered to be primarily an unprocessed food. This means that no synthetic additives or preservatives are present in the product. Thus it must be consumed in a short period of time. Some caviars are semi-pasteurised to extend its shelf life. If given the chance, I would always recommend (and personally choose hands down, every time) fresh caviar. The pure subtle flavor of the crunchy 'egglettes' have no comparison. On the other hand, bottarga, a cured caviar product, is completely acceptable. The pungent salty flavor of the Mediterranean proper of this item can be likened to that of a well aged wine, and is a memorable treat that any caviar lover should try. However, I digress...

Even in larger metropolitan cities, fresh caviar can be difficult to find. However, if you're willing to do the research, you should likely find a local reputable shop that sells fresh products and will even allow you to sample a bit before you buy. Caviar tastings are another nice way to sample and learn about different types of the delicacies. Check your local wine shops, even drop a couple of very obvious hints to the shop owner, if you're so inclined. If you do not readily find a nearby purveyor of this fine item, there are a number of shops that offer caviar to your door online. And don't hesitate to request a sample with your order. Many retailers (including the Caviar Princess) will be happy to include them. Each of the boutiques below have online stores, and sell various other specialty, ethnic and luxury items.

West Coast

Beverly Hills Caviar, Los Angeles, California

Sarda Mediterranean Direct - Caviar Princess, Portland, Oregon

Seattle Caviar Company, Seattle, Washington

Sterling Caviar, Sacramento, California

Tsar Nicoulai, San Francisco, California

Mid-West

Collin's Caviar Company, Michigan City, Indiana

East Coast

Marky's, Miami, Florida

Petrossian, New York, New York

Russ and Daughters, New York, New York

Zabars, New York, New York

Happy paletts

Well, How Much Caviar Do you Need?

2009-04-16T17:42:00.000-07:00

How much caviar should you buy? Glad you asked. Really, truly, you don't need a whole lot. I mean, if you take into consideration that a good half of your guests will not we interested in it. Unless your peer group are all caviar veterans. On the other side of appearances, guests will be familiar with the general rule of consuming no more than an ounce at a given sitting. However, I must admit, that at a recent pre-Oscar 'meet and greet' I attended in the Hollywood Hills of Los Angeles, I witnessed with my own eyes, one certain journalist throw back at least a good three to four ounces in a period of time I would not have ever expected. And it was obvious that each of her humanly senses delighted in every bite. You've got to love her for that. Gilles Marini, of 'Dancing with the Stars' fame was another apparent aficionado of caviar, although his enjoyment was totally consistent his distingueshed, yet easy going presence. While I'm in a digressed state of name dropping, I might as well mention that Jai Rodriquiez from 'Queer Eye for the Straight Guy, stopped and had a few bites and made everyone laugh. No doubt his familiarity with delux food was wll honed. Melissa Rivers, on the other hand, admittedly was not a huge fan of caviar, but we all have our taste , and that's OK - a very classy girl, no less. Getting back to out original discussion, whether putting together a Caviar Tasting or simply using it as an appetizer to 'open the palate', keep it basic. I like GreatCaviarRecipe.com's idea that 'the Russian combination is still the best, caviar and blini , buttered or with a dollop of crème fraiche (or even sour cream -Sorry No, the Caviar Princess must interject)! Similarly, use toast points or a very small, thinly sliced baguette. Any bread used should be only lightly toasted and still soft, not crumbly like crackers. Besides ruining the texture of the caviar, it wouldn't do to have any of that lovely (and expensive) caviar on the floor. (Source: http://www.greatpartyrecipes.com/caviar-recipes.html). Before I forget, let me give you my advice here. One half ounce per person, give or take should suffice for your shindig. However, its always good to have a little extra on hand. Fortunately, many American Sturgeon derived 'caviar' can be frozen and stored for extensive periods as long as not opened.

Bon Appetite All,

Marcia

Caviar in the Day of Stalin: Champagne and Caviar - A fine read, indeed.

2009-04-15T16:57:00.000-07:00

From time to time, when I'm in the neighborhood, I like to stop at a shop by the name of 'Anoush Deli'. It is a popular delicatessen and grocery store that specializes in dry goods and products from Russia and Eastern Europe. A few other Mediterranean countries are also represented in the cozy shop. I recall on one of my initial ventures into 'Anoush', I found myself attracted toward the books and videos department. On closer view, I noticed that none of the materials were in English. That fact did not stop me from approaching a certain VHS (at the time dvds were far from the norm). On the cover was the stern mustashioed face of Josef Stalin. Suddenly, from seemingly nowhere, I hear, 'is there something I can help you with?', in a clipped yet inquiring tone. 'Oh no, just looking', I replied quickly returning to the canned food section. Just about to date, this has been the closest I've been to coming into contact with details regarding the life and times of Josef Stalin (born Ioseb Besarionis dze Jughashvili December 18, 1878 to March 5, 1953: wikipedia).

Recently, however, a highly fascinating read that explores the complicated, if not uproariously bewildering political regime of the Marxist leader, has been captured in the book, 'Caviar with Champagne, by Jukka Gronow.

'Life has become more joyous, comrades.' Josef Stalin, 1936 Stalin's Russia is best known for its political repression, forced collectivization and general poverty. Caviar with Champagne presents an altogether different aspect of Stalin's rule that has never been fully analyzed - the creation of a luxury goods society - While at the same time as millions were queuing for bread and starving

Stalin's careful control of the media helped him to foster a cult of personality. However, after his death his successor, Nikita Khrushchev, denounced his legacy, initiating the period known as de-Stalinization.: wikipedia). What I especially find so intriguing about the book - but further about Stalin's Russia, is that the country plainly illustrates the existence of 'the Parallel Universe'; as it manages to exhibit dire poverty, while literally creating and setting the bar on what constitutes true luxury - the Proverbial Paradox, if there ever was one.

Amazon.com gives this book a five star rating. I whole heartedly stand by their judgment. I recommend purchasing this book on Amazon.com. The book book runs in price from $35.00 new, all the way down to $15.00, for a used copy. Also, if you can stand to read a monitor screen, the entire book is available online on a number of websites.

So in the infamous words of Ellen DeGeneris -
'Buy the book' (the name of her shop in her sitcom from the 1990s).
Cheers,
mb

'Caviar Dreams' Arrives to Facebook

2009-04-14T17:05:00.000-07:00

Today, I'd like to simply inform readers that the Caviar Princess has created an application on Facebook. Personally, I happen to prefer Facebook over Myspace and Twitter, which I still really don't quite get. Perhaps my lack of understanding and associated indifference to Twitter could be based on the fact that I don't like to use my cell phone unless its a dire emergency. Anyway, in terms of the 'Caviar Dreams' application, I think it could be fun because this way, anyone can have the chance to 'experience' the pleasures of virtually every type of caviar you can find... and not find - so easily, such as Oscetra, Sevruga and Queen Beluga. On the application, I list the current price (range give or take) of the given caviar. That way, people can learn and become familiar with the cost and quality of caviar, which simply couldn't hurt anyone.
Of course, this blog would greatly appreciate any input from those who have any type of experience with caviar. Good or bad. No matter what opinion you may have regarding the reigning Empress of the food chain, she has long proven herself worthy of near deity status for hundreds of years world wide, to date. So, in closing this discussion of blatant self promotion, if you haven't a Facebook account, you might as well open one... to check out the 'Caviar Dreams' application, if nothing else. Smiles, and order some

BFFs forever?
Marcia

Just Got ta' Follow 'da Rules - Part Two

2009-04-08T16:37:00.000-07:00

Due largely to the near extinction of Sturgeon fish stocks in the Caspian Sea region, the US banned the importing of Beluga caviar in 2006 after officially listing it under the US Endangered Species Act. However, in the the ScienceDaily (as late as) Mar. 6, 2008, it was reported that the Convention on International Trade in Endangered Species (CITES) announced trade quotas governing the export of wild sturgeon and their prized caviar eggs from the Caspian Sea. The Pew Institute for Ocean Science has analyzed the quotas, which are re-set each year, and has determined that beluga caviar quotas are virtually unchanged from 2007 and do little to halt continued population declines'.

Further the article indicated that -

In 2007, quotas for Beluga caviar were 3,761 kg and this year, the export quota is 3,700 kg. (This slight decrease reflects the absence of a quota for Turkmenistan, which is not a Party to CITES but in past years has been allocated an export quota through neighboring Kazakhstan). Since the beluga population in the Caspian Sea has certainly not increased or stabilized since 2007, the quotas should be reduced to reflect this.

Caviar export quotas also decreased slightly for Russian sturgeon, from 27,630 kg in 2007 to 27,430 kg in 2008; and for sevruga sturgeon, which went from 20,337 kg to 18,200 kg, again reflecting the absence of quotas for Turkmenistan. Quotas for Persian sturgeon caviar dropped from 38,000 kg to 37,000 kg, and represent the only case in which a quota was voluntarily lowered.

A number of effective systems have been put in place in order to save the Sturgeon populations impacted by overharvesting especially over the last twenty years - a time period that evidenced a 90% decline in the specie's population. According to Dr. Pheadra Doukakis, a research scientist at the Pew Institute, 'For the quota system to be effective at conserving sturgeons in the wild, it must be justified by accurate information about wild populations.'
Resource: http://www.sciencedaily.com/releases/2008/03/080304093748.htm

Ya' Just Got ta' Follow 'da Rules - Part One

2009-04-07T16:24:00.000-07:00

The last year Russia was officially able to export caviar was 2006. Prior to this harvesting Sturgeon from the Caspian Sea was banned in 2003 for scientific reasons. Of recent Russia is increasing controls specifically on poaching, which has illegally harvested as much as 100 tons of caviar annually, to secure the renewal of the sturgeon population.

These days Russia legally exports 9 tons of caviar per year down from 162 tons in 1999!
The size of export quotas for black caviar was set by the Commission on the Biological Resources of the Caspian Sea and made up 24.2 tons for Russia, 13.3 tons for Kazakhstan, 5 tons for Turkmenistan, 42.2 tons for Iran and 6.7 tons for Azerbaijan. The figures have been sent for consideration to the secretariat of the Convention on the International Trade in Endangered Species of Wild Fauna and Flora.

It has also been reported that the Russian government also decreased caviar production after a quota on sturgeon catches was imposed in pril last year by the Convention on International Trade in Endangered Species of Wild Fauna and Flora (Cites).
Resource: http://www.independent.co.uk/news/business/crisis-on-sturgeon-roe-1108533.html

Retire on Caviar or Cat Food, Your Choice

2009-04-03T22:49:00.000-07:00

Today's, or more accurately, tonight's discussion's focus will take a slight turn from the topic of food per se', but financial stability in later days. Recently, I came across an article stranglely in the Physician's News Digest that brought to mind some rather fundamental considerations that lifestyle conscious individuals may benefit from.

The subject in question pertains to concerns relating to an individual's specific financial strategy or philosophy leading to stability upon retirement age. Let us ponder the situation, for example a situation of having ample liquid assets to them all in government bonds or credible stocks. On the surface such a condition may appear, particularly ideal for those intending to live out their golden years in peaceful confort. However, in this world inflation can have no place. You see, if inflation occurs then income must increase or the 'money starts to get funny'. In other words, infinite becomes FINITE real quick. And, in turn the bills begin to add up. Suddenly life isn't so rosy.

From this point on, the article progresses back and forth between Classical to Modern, and back Greek theorectical finacial equations that may or may not save an individual from ruin. However, finally the author delineates three specific recommendations with the potential of steering post pre and post Baby Boomers and Generation X'ers; toward a continual climb of between 5% and 6% climb each year - basically enough to keep incomes at a level consistent with the rate of inflation. Here they are:

1. Invest in a fixed income, guaranteed type portfolio, e.g., government bills and bonds, fixed annuities, CDs, etc. and hope that inflation won’t be too rough on you, or plan to have your lifestyle degrade as you age in direct proportion to any inflation we may have.

2. Invest in a diversified equity-driven portfolio (made up of several different asset classes, i.e., asset allocation) and hope that there won’t be any serious, protracted, Bear markets or that there won’t be any at all.

3. Invest in a diversified, equity-driven portfolio of several different asset classes and manage the risk in each asset class. What does manage the risk mean? My definition is, watching each asset class every day and when the risk of staying invested is not worth the perceived reward AND the asset class starts to deteriorate (not after it has hit rock bottom), exit a portion or all the asset class depending on the circumstances and don’t return until it starts to improve. While you are waiting, that portion of your portfolio that’s not in the asset class is in cash (money market).

Lastly he purports that if a person needs to deduct money from an investment portfolio to augment his or her lifestyle, [he or she] 'absolutely, positively cannot afford to lose money in a protracted Bear Market'.

Therefore, in presenting an argument outline of determining the potential of spending the loong leisurely days preparing toasts for caviar appetizers or dunking crackers in a cans of Cat Chow. Somehow, I don't think I could have put it in better words. I will add, however, to get hip to the financial terminology, system and features to at least attempt to protect your livelihood for the future. Still, you never know, though...
source:Bruno A. Giordano is a contributing author of the book, Wealth: Enhancement and Preservation, and is President of Dorset Financial Services Corp. in Devon, PA.

Be kind to animals,

Marcia

Ideal Eating Spots for Your 'Next' Honey Moon in Paris.

2009-04-02T14:32:00.000-07:00

There is a certain aspect of fine, but truly refined dining that brings about an air of romance. In this unique setting the senses expand and detect the extraordinary nuances of smell, sound, taste and sights expand and devour the mood to be recorded in technicolor forever, in the mind's eye. The following Parisian caviar focused dining spots are among the finest backdrops to christen two hearts as one. Bon appetit.

Caviar Kaspia
17, pl de la Madeleine
Paris 75008
Tel: 01 42 65 33 52

Caviar Kaspia offers great decor and caviar that imitate Russian varieties from the 1800s. Aficionados are especially pleased to sample from the selection, which includes Sevruga, Geluga (peut-etre Sevruga(?) and Oscetra. The extensive wine list carries an appropriate vintage to accent any appetizer or meal you choose.
Customer Review: spainramon
09.28.2009
An unforgettable experience. Excellent service, great ambiance, not to mention the incomparable quality of the products and the breathtaking view over the Madeleine Church.

Maison du Caviar
21, rue Quentin-Bauchart
Paris, France 75008
Tel: 01-47-23-53-43
Website: http://www.caviar-volga.com/

The restaurant 'La Maison du Caviar' in Paris, established in 1956, is a trendy and upscale restaurant that attracts all the French and International Showbiz clientele. It is also well known to sell the best variety of caviar, smoked salmon and foie gras along with other cold and hot menu signature dishes such the beef stroganoff, and the Alaskan spider à l’estragon with rice, and other tantalizing luxury items.

Customer Review: saras1081636on
09.20.2007.
Great place for caviar and smoked salmon lovers. First class quality but very expensive. Sevruga caviar is delicious and so is their famous crab royale salad. It can be a bit stuffy as an older and wealthy generation usually go there. Expect to spend and spend. Menu limited only for fish lovers and russian style food.

Customer Review: J.Sylvain BAREL
09.29.2007
Le meilleur borcht pirojki de Paris. Dommage qu'on ne puisse pas réserver après 21h00 et qu'il faille attendre parfois 1 heure si on veut vraiment y manger. Le voiturier est un must dans ce quartier. (The best pirochi in all Paris. Such a shame they do not accept reservations after 9:00 pm (when Euros usually eat). Also sometime seating wait times may be up to an hour in order be sure to dine there. An automobile is a must in this section of town).

Le 144 Petrossian
18, bd de La Tour-Maubourg
75007 Paris France
Tel: 01 44 11 32 32
Métro: La Tour-Maubourg/Invalides

The present Chef, Sébastien Faré, a young Senegalese, replaces the menu of this house of traditions with flourishes of spices and sunny preparations. He presents smoked salmon done three different ways and tumeric artichokes, crispy wild Iranian shrimp curry, spinach and grilled kacha and apple macaroons, and gingerbread ice cream.

Customer Review: johnod02871
09.19.200
Go for the caviar, but be prepared to enjoy a menu with good depth. The service is excellent but not assuming. It is not an impossible reservation as some well known Paris restaurants can be.

Customer Review: ThomasT9284
09.18.2007
Disappointing

Personally, I try to avoid relying on previous review or criticism (or gossip) in regard to anything that I have an interest in and the capacity to review myself, and recommend the same for others. But that's just me.

Happiness is a form of freedom,
Marcia

If It Smells Fishy, Throw It Back - Its Not Black Gold

2009-04-01T13:12:00.000-07:00

Black gold is a term used by many to describe the shimmering elegance of the glorious culinary delight also known as caviar. In recent years, much like 24 carat gold nuggets, caviar become scarce, particularly that near Caspian sea ports, due to government implemented restrictions set in place to protect Sturgeon populations (refer.: WWF, the global conservation organization, and TRAFFIC, the wildlife trade monitoring network). Apparently such conditions have proven adequate to elicit a thriving black market industry of caviar smuggling and related illegal practices. In the past ten years hundreds of poaching, smuggling and mislabeling rings have been brought to justice. Below are a few examples of some recent US based caviar capers...

In 1999 the first high profile arrest relating to illegal smuggling of caviar, after restrictions were placed on the exportation of Caspian Sea based Sturgeon, occured when seven Polish passengers boldly checked in 16 really heavy bags. Apparently a not so close friend called on the law and made sure U.S. authorities were aware of their names, itineraries and seat assignments. The orchestrating culprits, a high ranking Polish police officer, and two officials of a Connecticut importing company. They met their charges in a Brooklyn Federal Court. Talk about a burnt bridge coming back to bite you...

May 2008, In Oregon an alleged lead player at the center of an illegal network involving Northwest -US fish populations has pleaded guilty to racketeering charges. Prosecutors report that the suspect was a broker serving wealthy customers a high-priced delicacy derived from Columbia River sturgeon. The accused, Aleksandr Grigoryan of Milwaukie, Oregon, pleaded guilty to racketeering in the case and was sentenced to 5 years' probation and thousands of dollars in fines. source: http://www.flmnh.ufl.edu/fish/InNews/impact2008.html (photo, entitled Caviar dealer in jail - BEMKA324 x 316 - 301k - bmpwww.caviarist.com - appears to be image of Buster Keaton(?), but what do I know)?

Victor Tsimbal, president and owner of Miami based Beluga Caviar, Inc., was sentenced on November 6, 2003, by U.S. District Court Judge Federico Moreno after pleading guilty to charges of conspiracy, smuggling and money laundering. Tsimbal also admitted to using false documents to smuggle more Beluga caviar from Russia into the United States via Poland in 1999 than the entire Russian export quota for that year. According to court files, Tsimbal paid smugglers about $500 and airfare to deliver pre-packed suit cases filled with black market caviar to apartment and hotel rooms between Europe and Miami.

source: http://www.flmnh.ufl.edu/Fish/InNews/caviarsmug2002.htm

Also inn Florida businessman, Max Moghaddam and his Fort Lauderdale company, Bemka Corp., were charged with conspiracy, false labeling of export line shipments, and illegal export of internationally protected fish roe from July 2005 through April 2007, according to an article in the Miami Herald. Moghaddam is reported to have described American Black Paddlefish caviar on his invoices and customs documents as 'Bowfin Roe,' which is not protected under the intergovenmental regulations of Paddlefish and other species. The case was heard by U.S. District Judge Federico Moreno Oct. 14, 2008.

If the above real life stories fail to elicit excitement or intrigue, suspense writer, Kirk Russell has created a 'veritable page turner' that explores, examines and exposes players caught up in the game of caviar black market trade.

'Dead Game' by Kirk Russell
$23.95 Online price
Publisher: Chronicle Books LLC
Pub. Date: October 2005
ISBN-13: 9780811850780

Synopsis:
The latest challenge for California Fish & Game Warden John Marquez is a group of poachers who kill sturgeon for caviar and aren't too solicitous about higher species either...

Reviews and feedback are always welcome.

Happy reading,

Marcia

Welcome to the Russian Tea House. Leave Your Card at the Door.

2009-03-31T16:53:00.000-07:00

If there is an institution that has consistently endeavored to preserve traditional culture and culinary code of classic Russian cuisine, it is unquestionably the mystical opulent, and recently resurected Russian Tea House of New York.
The story of the Rise and Fall ...and again Rise of the Russian Tea Room is a long and colorful one. The fabled club like hideaway was first opened in 1927 by former members of the Russian Imperial Ballet, initially as a meeting place for Russian expatriates. It soon became a popular gathering spot for well known performing artists. It is not certain if the original owner of the tea house was Jacob Zysman or Albertina Rasch. By 1933, the Siberian émigré Alexander Maeef was running the Russian Tea Room and was the main personality associated with the restaurant for the next fifteen years. In 1981, it fell into the hands of industrial developer, Harry R. Macklowe.

In December 1996, Warner LeRoy, owner of the Tavern on the Green, bought the restaurant from Stewart-Gordon for $6.5 million and closed it down. However, after four years and having spent $36 million in renovations, he reopened it. Unfortunately, his grande plan or reintroducing the 'elegance of old' flopped and the Tea Room closed abruptly in July of 2002 (declaring bankruptcy in the process). LeRoy's health was failing. Also, the local economy did not recover quickly enough to make payments on the substantial loans for the renovations. After Warner LeRoy died, his estate sold the property for $16 million to the United States Golf Association in December 2002*.

The Russian Tea Room reopened in November of 2006. The restaurant's interior has been left in tact and 'the over-the-top' decor instituted by LeRoy, remains the same as when he closed it in 2002. Upon observing the majestic history of this treasured New York landmark, time reveals that you can't keep a good man (or woman) down. By the way, Canaegie Hall's next door.

What to Drink At the Russian Tea House:

In addition to its famous list of 40 vodkas, cocktails also fare splendidly. Though it may feel corny to order, the Moscow Mule delivers a gingery kick in the pants. The Cavitini comes with a cucumber slice topped with 10 grams of wild American Hackleback caviar floating over chilled Imperia vodka. Other cocktails of note include the Cosmonaut and Ivan the Terrible.

For Lunch:

The a la carte lunch menu includes dishes like the Burger Pojarski ($25) and a caviar omelet ($28). There's also a $35 three-course "business express" lunch.

For a caviar treat watch this video featuring RTR Chefs, Taxiera and Moldovan:
http://revver.com/video/1369026/caviar-creations-with-chef-taxiera-and-chef-moldovan-at-the-russian-tea-room/

Personally, I've not visited the Russian Tea Room, but here are a number of comments of those who have: http://www.yelp.com/biz/the-russian-tea-room-new-york

References
Stewart-Gordon, Faith (1999). The Russian Tea Room: A Love Story. New York: Scribner.
ISBN 0-4-85981-5.

Happiest regards,
Marcia

Shamefully, The Only Way to Fly

2009-03-30T18:30:00.000-07:00

In these troubled times dare there still be those still willing to dole out $5,000.00 and up for a first class seat to Europe or Asia; easily double to the sun laden destinations of Australia or the inner reaches of Africa. The answer is yes, and the world is, in essence their oyster, for the moment, as a number of airlines have taken on to employing celebrity chefs to woo first class passengers with offerings such as seared salmon, rack of lamb, and of course, premium caviar to begin the mile high multi-course extravaganza

May your first class journey be attributable to a nice stash of cash, diplomat status, a hefty accumulation of 'sky miles', or the lucky ducky buddy pass, you now are limited to but a handful of carriers if you crave the crackly chilly crunch of fresh Sevruga, Oscetra or any crispy roe off the Caspian trail.

Some of the airlines that still cater to fine diners in first class seating include:

Cathay Pacific: According to one previous traveler, caviar and salmon dishes are served around 50% of the time, 'depending on the crew'. There are apparently individual and 'group' service, whatever that can mean. Caviar and salmon are generally served one time per flight unless specifically requested.

Japan Airlines: Was scheduled to begin providing caviar service to their first class

passengers, including those flying in non-suite sections December 2008. Check: http://www.jal.co.jp/en/inflight/int...ew_first/meal/ for full details.

American Airlines: Is still reeling from an episode of not only serving caviar with onions (oh dear), but serving faux caviar. Two foreign businessmen were recently indicted for selling the air carrier paddlefish and hackleback roe for authentic Russian caviar, and selling previously frozen and mislabeled caviar to a number of major specialty food chains.

Emirates: Does not have 'first class' per se' However, that does not prevent them from allowing their passengers full charge of services, 'order what you want when you want'. Oh and by the way enjoy to your hearts content anything from the 'all-you-can eat Iranian caviar bar.

Lufthansa: Serves a lovely spread of hors d'ooeuvres and canapes on starched table linens complimented with a Lufthansa First Class rose. Caviar is served on its own dish while the other hors d’oeuvres were served on an etagère. Hmm, impressive.

Qantas: Offers an 8-course tasting menu complete with caviar. All meals are made on board and made to order with the freshest ingredients. They also offer array of canapes are served before the main meal.

Saudi Arabian Airlines: Offers Iranian Sevruga caviar served with an assortment of traditional Middle Eastern garnishes and accompaniments. What can be more elegant than this simple gesture?

Singapore Airlines: Provides to its passengers the choice of Krug or Dom Perignon champagne upon boarding as an accompaniment to Servruga Caviar before the main meal, which is served on Givenchy china. Additionally luscious dishes such as Wagyu beef and Korean-style eel fillet are designed by a team of nine top chefs from around the globe.

Of course, the atmosphere in all settings is sure to provide the finest array hot and cold beverages, and libations of the persuasion of champagnes, wines and vodkas (aside from the libation free Emirates). Plus all the comfort based pamperings to be expected as a VIP.

For the moment extravagant international travel may not be completely in style. However on a limited number of airborne posh palaces, those with the resources can travel 'in style'.

(Ode to the yet decommissioned Concord).

Rest well all,

Marcia

Caviar Smear Campaign

2009-03-27T19:12:00.000-07:00

For those (of us) seeking the elusive 'fountain of youth', a piece of it may be within reach. Ears have that in a limited number of exclusive treatment spas that specialize in the coddling of VIPs, are offering caviar facials. The skin treatment is quickly gaining popularity among the Hollywood elite because of its gentle, non invasive nature, which allows it to be administered up to 24 to 48 hours before an event, as opposed to at least the three full days needed with a regular facial. The spa at the Four Seasons Hotel in Beverly Hills will readily send a chauffeur driven Rolls Royce to accompany the most splendid of 'pamper pusses' to the salon in the case the she is not in the mood to drive.
At the Four Seasons esthetician, Hannah Sowd applies a cold, mushy substance of concentrated caviar paste to patrons, 'Caviar actually has a cell structure that is very similar to human collagen,' she says. 'It sounds cheesy, but every time I do it I’m amazed by the results.' Further, she states, '... they get the eggs from the sturgeon by massaging it in a certain way. It’s a great image, isn’t it? The fish relaxing on a massage table. It kind of sums it all up, really.'

On the Sunset Strip in West Hollywood at an unassuming yet, elegant French salon owner Michele Elyzabeth reveals that its the cellular structure of caviar, which is 'strikingly similar to that of skin: 50 to 70 percent water, with a similar percentage breakdown of lipids, protids and trace elements. When you put caviar essence on your skin, you're giving back life to the cells because of the cellular consistency between skin and caviar,' says Elyzabeth. 'If you were to graft skin to skin, you would renew the skin. It's that simple.'

Unfortunately, the glimmering effects of the age altering skin treatment loses its shine after about four days and another treatment must be administered if the youthful glow is to reappear. Were it not for the $95.00 to $250.00 price tags attached, indeed the aging process might be conquered.

Kind wishes,

Marcia

How to Eat Fried Worms - In the Pacific Isles

2009-03-26T18:34:00.000-07:00

At this point, its evident that delicious caviar is harvested and produced in North America as well as the Caspian Sea, and a few other locations. However, another area that most may not have considered offers another unique variety of the time treasured delicacy. In the islands of the Pacific there exists yet another type of 'caviar'. 'Pacific caviar', indeed, is extraordinary in the sense that it is affordable to the average man (meaning man or woman), thus consumed in larger quanities. As may be expected, it is not derived from the ancient Sturgeon - or any fish species at all. It is the eggs of a type of annelid sea worm, called 'Palolo'. Male and female worms are distiguisheble by there color differences; males are reddish brown and females are green bluish. Now when the moon is into its last quarter, the worms gather together and rise to the seas surface to spawn.

'Once on the surface, the worms get stuck on everything: buckets, hand nets, mosquito nets, basket made of coconut tree leaves, hands. The astonishing phenomenon will last only few hours, and it always starts at 2 a.m. The islanders eat the worms even raw, but they can be boiled, roasted or fried. The worms can be baked into a loaf with coconut milk and onions. In local restaurants, you can find roasted palolo worms'.

(source: http://news.softpedia.com/news/Eat-Paolo-the-Caviar-of-the-Pacific-47009.shtml)

During the three day harvesting period, which extends typically from November to December

'hardcore' Palolo connoisseurs grab the wriggling green-and-blue worms and swallow the Palolo worm egg mass raw on the spot. Most scoop them up in clumps and dump them into buckets. The next day there's a celebration—a kind of Thanksgiving feast, Samoan style. The worms are fried in oil or baked into a loaf with coconut milk and onions. A new daily special shows up on local restaurant menus: palolo worm on toast. It's considered quite a delicacy.

In terms of flavor, some Westerners have gone on record to say that the Palolo's taste is 'fishy, scratchy, tart, even a mix of seaweed and caviar'. Obviously Palolo to the Western pallet is a taste to be acquired. Therefore, an open mind is required.

Traveller, Ryan Wells recounts of his recent visit to Western Samoa

... the morning after the Palolo harvest, even for those who didn't take part in the late-night sex-party crashing, there is plenty of the overpriced delicacy at the market. Even restaurants like the Gourmet Seafood, inappropriately named but charming, have an added handwritten special on their board today - Fried Palolo on Toast. Sauteed with a little butter and onion, the palolo takes on a translucent green quality making it even harder to swallow for some, even more delicious for others. (source:http://www.getlostmagazine.com/features/2003/0305samoa/samoa.html).

So, tell me. who wants to go first?

Trust only your friends,

Marcia

American Roe It Is, But Don't Call It Macaroni

2009-03-25T19:01:00.000-07:00

Russian and Iranian caviar are one thing, but American caviar is neither anything to sniff at. In fact more than a many afficionados of true caviar have developed a taste, if not a preference for American Sturgeon, Paddlefish, Boefish and Salmon varieties among other types of US based extracted roes. In recent years, caviar has risen in such popularity as a hors d’ oeuvre served at parties, weddings and New Years events, in the US that every well heeled party host should at least know how to serve it.

First of all caviar should be served chilled. It is recommended that it be removed from the refrigerator about 15 minutes before serving and that it should be covered until the moment of eating*.

When serving caviar, some believe it is better to serve it in the tin can (of which it came) or the glass jar, with crushed ice surrounding the tin can. Much care must be taken in serving the caviar because the grains should not be broken. Mother of Pearl eating utensils are recommended to be used with a delicate touch.

In most cases, simple is better so as an hors d’ oeuvre, caviar ideally pairs well with crackers or toasted bread with butter. Use creme fraiche as opposed to sour cream, which utterly ruins the mild sea salt flavor of the fresh roe. Some purists also recommend against combining caviar roe with [chicken or other poultry] eggs. However, that decision lies within each individual.

Lastly, in order to procure the best quality caviar, always purchase it from a reputable retailer. If purchasing online, visit and even contact the e-commerce store direct. Most quality caviar purveyors will spend a moment educating you upon various aspects of the elegant cultlural delicacy.

Some Viable Examples of Caviar Alternatives

There are other types of caviar, taken from alternative sources like the American Paddlefish, the American Hackleback, the Wild Yukon River Alaskan Salmon Roe, the Flying Fish Roe and the Russian Golden Pike Roe. There are other types with different tastes and prices. However, the satisfaction of the guests who will eat the caviar still depends on their taste buds and how the caviar is served. We must get together soon.

Love and live to eat,

Marcia

*From the point of serving time

Source: http://www.caviar-guide.com/Caviar-Serving.htm

Sustainable Caviar in a Green World

2009-03-24T18:04:00.000-07:00

Sustainable Caviar in a Green World

Beluga sturgeon have a life span of around 110 years and can grow to be 2700 lb. It takes 20+ years for them to reach sexual matutity compared to 7 years for Sevruga and Oscetra Sturgeon. The length of time it takes Beluga Sturgeon to reach maturity is also the reason why Beluga is closer to extinction than the Sevruga or Oscetra. Sevruga, and Oscetra sturgeon have also suffered a mass culling through overfishing in recent decades as well as decline in numbers through pollution of the Caspian Sea, Black Sea and spawning rivers that they inhabit (source: http://www.farmedcaviar.co.uk/).

However, not far from the location where Sturgeon have become established veritable endangered species to be forever protected by a coalition of governments throughout the globe, a revolutionary technique has emerged that very well may be the fundamental source of the survival of the species.

A caviar farm in Latvia has established a method of harvesting roe from live sturgeon. This way Sturgeon no longer have to be killed in order to extract the caviar from them. This breakthrough in Latvia indeed is helping to save the fish species from extinction. Another added benefit is that the surviving Sturgeon will produce finer quality caviar every year as they mature. Therefore, the situation only improves as the fish thrive in ideal conditions and the end product continues to refine itself.

Some experts believe that farmed caviar is indeed the best, specifally indicating that the quality of the caviar produced by farm raised caviar is superior to wild caviar in often because farmed sturgeon are raised in the pure artesian spring fed water under carefully controlled conditions with absolutely no chemicals or pollutants while the environments in which wild caviar reside are likely to be exposed to contaminants.

Latvia's caviar brand is called Mottra boasts to be the producers of the most ethical caviar on the market. And truly, who can argue? The company allows its Sturgeon to mature after removing the eggs--rather than following the traditional practice of immediately culling the fish once harvested. 'This more ethical and sustainable method allows eggs to be gathered from the same fish for up to 40 years.' Currentlly the product is available only in Eastern Europe, but the company is in discussion for international distribution. What a fabulous treat to look forward to, I say.

It only gets better,
Marcia

Caviar Cousins Keeping Up Appearances

2009-03-23T18:40:00.000-07:00

True Beluga, Oscetra and Sevruga, not to mention the most expensive Iran-based, Almas Caviar are among the most noted and revered of fish roe on the planet. However, throughout cultrual map of the world, let it be known that the roe of numerous sea-based creatures are savored as well, on a daily basis. For example, in Maine Red Lobster Roe, also known as the coral and is the female lobsters unfertilized eggs and are available are often used in sauces and baked savories. 'Green' lobster roe is also known as the 'tomalley' and are not eggs, but the lobster's liver and pancreas.

Some More Unlikely Relatives of Our Favorite More Elegant Roe.

Bottarga is a Mediterranean specialtythat is made from the salted and sun-dried roe of primarily grey mullet. Tuna is also used. Its sold in the form of sausauge and used for d'oeuvres or grated over pasta, fish, or salads. It's expensive but very tasty.

Capelin Roe - Masago. Japanese chefs typically use the tiny, fluorescent eggs as a topping for sushi. Substitutes include flying fish roe or golden caviar
caviar (sturgeon roe).

Flying Fish Roe - Tobiko. These fluorescent orange eggs are wonderfully crunchy and flavorful. The Japanese are particularly fond of them. They're often flavored with various seasonings before they're sold. Substitutes:

Herring Fish Roe. Kazunoko is another roe favored by the Japanese who traditionally serve this on New Year's Day. It has an interesting texture, but it's not very flavorful.

Pollock Roe. Asian markets sell this inexpensive roe in wooden boxes. It's often baked and served on rice.

Salmon Roe - Red caviar, also Salmon Caviar and Ikura. The eggs pop in your mouth. They make wonderful hors d'oeuvres. Substitutes include Smoked Salmon Roe or Trout Roe

Scallop roe. This coral-colored roe is expensive and hard to find, but it has a wonderful, delicate flavor. The roe is usually both sold and served with the scallop that produced it.

Sea urchin roe - Uni or Sea eggs. It takes 20 fresh sea urchins to yield one cup roe. Red roe is more expensive than yellow, but the taste is similar.

Smelt Roe. Masago is bright orange and moderately crunchy. Substitutes include Flying Fish

Smoked Cod Roe is a Japanese sushi garnish somewhat similar to Smoked Salmon.

Tarama - Taramo. Greek markets often carry jars of this pink cod roe. It's often used to make taramasalata, which is Tarama mixed with a filler (like bread crumbs), oil, and seasonings.

Tobikko - See flying fish roe.
Tobiko - See flying fish roe.
Tobiuonoko - See flying fish roe.

Trout caviar - Trout roe is great for making hors d'oeuvres.

With all these great alternatives for the ultimate chi chi treat of all, how can we eat anything else?

Pass on kindness,
Marcia

Take Two Ounces and Call Me in the Morning

2009-03-20T18:27:00.000-07:00

The Nutritional Aspects of Caviar

First of all, let's reestablish that caviar is considered to be an appetizer that is to be enjoyed in small amounts.

The elegant specialty is a composition of fish roe and salt. Caviar is a good source of calcium and phosphorus, as well as protein, selenium, iron, magnesium, and Vitamins B12, B6, B2, B44, C, A, and D. It also contains the amino acids arginine and histidine, as well as the essential amino acids lysine, isoleucine, and methionine. One tablespoon of caviar contains a gram of Omega-3 fatty acids, which help prevent heart disease. However...

While 'caviar' does contain a number of nutritional elements, it is quite high in sodium and cholesterol. Therefore, the recommended serving size is 30 to 50 grams per person.

Per 100 grams this is the break down:

Calories: 270

Protein: 25.3 g

Fat: 17 g

Cholesterol: 440 mg

Sodium: 1,700 mg

Phosphorus: 330 mg

Potassium: 164 mg

Calcium: 51 mg

Sugar: 4 g

Its generally known that consumption of fish based products is generally low in western societies and countries including the US. However, studies have shown a notable low incidence of ischemic heart disease among Eskimos in North America. This appears due to the health efficacy of the long chain of n-3 polyunsatuated fatty acids found in seafood. Increased concumption of most types of seafood, including caviar would likely be beneficial to populations as a whole (not only on a health level, but a social

level as well), especially those with a record of heart disease and related issues (ie., the US). Simply subscribing to a habit of taking fish oil is not considered to be a feasible alternative. Enter the Caviar Princess. Where do we go from here? Stay tuned.

Tomorrow's a new day,

Marcia

Eau Savage No More - for Mainstream Caviar

2009-03-19T19:05:00.000-07:00

Wild Verses Farmed Caviar

Farmed Caviar roe is becoming more prevalent and over a dozen countries now have viable commercial activities in caviar farming. Italy and France are among the most well-established producers in this field.

In the mid-1990s, the farmed caviar industry was nothing more than a few marine biologists with a dream. Today it is emerging as a global, multimillion- dollar business. Sturgeon farms in France, Germany, Italy and Uruguay are investing millions of dollars to expand facilities and to develop new technologies, like microchip implants, to create roe with a pop as perfect and a flavor as buttery as traditional wild caviar's. However, for eco-friendly fine food enthusiasts especially farmed Sturgeon or Paddle fish roe are a scrumptious, crumptious yet delicately sea flavored alternative.

According to caviar reviewer, Kira Marchenese at http://www.blogger.com/post-create.g?blogID=3183240310655632176, 'Loyal consumers of Oscetra, Sevruga or Beluga caviar form the Caspian Sea may find, as one New York Times reporter has, that caviar from farm-raised White Sturgeon rivals the best Russian Oscetra,' note the authors in 'One fish, Two Fish, Crawfish, Bluefish: the Smithsonian Sustainable Seafood Cookbook'.

What does it mean to be 'Farmed'

Fish farming is the principal form of aquaculture. It involves raising fish commercially in tanks or enclosures, usually for food. Recently aquaculture has become an ecological response to the ban on Sturgeon Caviar within the Caspian Sea regions.

What does it mean to be 'Wild'?

'Banned' is what that means, in this day and age especially if you're caviar coming from the Caspian Coast regions. However, for for the common layman 'wild' means that a given form of animal life is allowed to thrive and exist naturally in its environment with no artificial or human manipulated environment.

Upon a visit to your favorite seafood department or market, be prepared to hear very convincing arguments against or for either method of fish harvesting. For each individual the truth is most definitely in the pudding.

This discussion isn't over, by the way.

Exist for the good,
Marcia

Vodka a la Ruse. This is How They Do It.

2009-03-18T16:45:00.000-07:00

Yesterday's blog discussion focused on introduction and history of the savory caviar accompaniment of vodka. However, in my research I found that there's more than meets the eye to this limescent libation of the former Soviet Union. Enough so to focus at least an equal amount of time to another fine aspect of the Russian invention and gift to the world - that is, if vodka's your drink.
Russians are known the world over as having the ability to consume startling amounts of vodka over an extended amount of time while keeping perfectly sober; then further having the tendency to wake refreshed and ready to meet the day with a clear healthy head devoid of hangover.

How can this be possible? Well, indeed there are a number preparations, if not precautions to which Russians adhere that to other remain unbeknownst. Certain Russian natives have been overheard laughing at the mistakes Americans, in particular, have been highly guilty of, such as drinking on an empty stomach, mixing cocktails and other types of alcoholic drinks, and possibly worst of all... sipping, rather than knocking back, in a single shot, the powerful infusion. Many methods and strategies abound the appropriate manner of consumption. However, I have selected that of Shenanchie from http://pages.zdnet.com/shenanchie/russia/.

Vodka A La Ruse

Drinking vodka a la ruse means to drink vodka the traditional Russian way. The Russians have had vodka for more than 600 years and have developed a short set of etiquette rules. Vodka, for the Russians at least, is not to be mixed. It’s to be chilled to around 10 °c and served. No ice is added. After all vodka is perfect by itself. Russians don’t drink before or after meals. They drink during the meal! Do not sip your vodka. Vodka is to be drunk with gusto, and swallowed in a single gulp. Luckily that gulp is only a charka. A charka is an ancient Russian measure of liquids used for vodka, it contains a single dose of vodka, which is around 150 grams.

The prescribed a la ruse method of drinking vodka is:
Exhale air through your mouth before you drink vodka.Then hold your breath and drink the vodka.Put your empty glass back on the table.
Take a piece of rye bread to your nose, inhale deeply. This last step is known as zanyukhat (sniff it off).

However, before you can have that gulp you must say a toast. Some simple phrases that go with vodka-drinking (usually in the form of a toast), go something like:
Nu, budem! - Let’s live!Na adorovye! - Here’s to your health!Za nas! - Here’s to us!Khorosho poshla! - Feels nice!Khorosha Chertovka! - Damn good drink!Krekaya, zaraza! - It feels damn strong!

The Russians recommend that prior to beginning a Vodka 'tasting' to eat something 'rich'. Gee, what can be richer than 'caviar'. Oscetra is perfectly acceptable. So, why not..?

Kind thoughts,
Marcia

After You. Oh No, I insist, You Go First, Says Vodka to Caviar

2009-03-17T15:34:00.000-07:00

To the gastronomic purist of 'caviar', for lack of a better word, it is not French champagne, but Russian vodka that is considered the quintessential beverage for washing down 'caviar' and its shimmering kin, and compliments such as saumon fumee, foie gras or truffles. Who really can argue of what magnificent ambiance is achieved in a setting where chilled sturgeon roe on ice can be readily chased by a your favorite martini - shaken not stirred, and please hold the gin...

'Vodka and caviar are the perfect complements for each other,' said Carolyn Panzer of Smirnoff UDV. 'Food mavens agree that the cool fresh taste of vodka cuts the salt of the caviar and cleanses the palate'.

For such a hard hitter Vodka has a rather gentle history

Let's first clarify that the distillation of spirits is a French invention - the process being developed around the 14th century. Historical accounts state that in year 1334, Vilnev bottled the first official wine. A century or two later spirit enthusiasts in England, Scotland and Germany developed production methods for whiskey, gin, and brantwien (mead?) from various grains and other organic materials, each using the principles introduced by the French.

The first versions of today's Vodka were initially referred to as 'drink', (bread) wine, korchma or korchma wine, 'distilled' wine, 'burning' or 'burnt' wine and bitter wine among others. It is thought that the drink itself, or rather its ancestor, a strong drink called aqua vitae (Latin for 'water of life'), was first brought to Russia by Genoese merchants on their way to Lithuania. This makes sense as 'acqua vita' is still readily available in any Italian house hold to this day.

In the 15th century Russian monasteries took advantage of the countries abundance of grain and started to produce it. Soon enough 'burnt' wine would prove a global sensation never to wain. At this time the Grand Prince of Moscow and the Tsar of all Russia, Ivan the Third, himself having a shrewd mind for business introduced a state monopoly on the production and selling of vodka, as well as on all other alcoholic drinks.

Throughout the history of the spirit in Russia, the methods of distilling and distributing the product has undergone numerous transitions. 'The system of 'wine lease' or the right to produce and sell vodka for a payment of a small percentage of income to the state, which made the leaseholders fabulously rich, was constantly being introduced and withdrawn', for example.

Russian vodka enjoyed its highest degree of status in the 1950s when flagship product, Stolichnaya was awarded the Gold Medal, 'from the Moscow Special' in Switzerland. In the 1990s, Russian president, Yelsin instituted the Decree on the Abolition of the State Monopoly on Vodka. This resulted in a market saturation of low grade and even fake vodka ['distilleries'], and massive profit losses. Thankfully, the next year a new decree called on the Reestablishment of the State Monopoly on Production, Storage, Wholesale and Retail of Alcoholic Products. Just between me and you, I wouldn't mind seeing a similar statute applied back to 'Ma Bell'.

On that note, we'll end the discuss but begin the happy hour with an example of the best of both worlds, the martini 'Lady of the Evening' - actually an Imperia martini with a dollop of caviar resting on a thin slice of cucumber. It'll only set you back $25.00 at New Yorks Cellar Bar. Really only a dollar or two than a cocktail at most any downtown bar. Shall we?

For more information on Vodka visit these sites:
http://www.bisonbrandvodka.net/
www.absolut.com
www.smirnoff.com
www.stoli.com
www.greygoosevodka.com
www.skyy.com
www.blavod.com
www.finlandia.com
www.redarmyvodka.com
www.uvvodka.com
www.vladivar.com
www.voxvodka.com
http://www.reykavodka.com/

Keep an open mind,

Marcia

Blini: High Class Flap Jacks

2009-03-16T16:04:00.000-07:00

A mild marriage of good taste

Russian caviar may be the world's most expensive ethnic 'soul food' registered on WHOIS. And rightfully deserved that would be. As with most traditionally favored dishes, caviar, particularly true caviar has an exclusinve list of compliments that is can or must be paired with for ultimate taste satisfaction. This fundamental accessory is none other than blini or blintz.

The diminuative flat bread comes in a number of incarnates including blintz, blintze or blin (plural: blintzes or blini; Lithuaian: Blynai, blynai; Russian: блин blin, блины (pl.) Polish: bliny; Ukranian: млинці, mlyntsi; Yiddish: בלינצע blintze) is a thin pancake. It is somewhat similar to a crêpe with main difference being the fact that yeast is always used in blini, but not used in crêpes. Therefore, blini is a 'leaven' bread. According to general sources, Traditional Russian bliny are made with yeasted batter, which is left to rise and then diluted with cold or boiling (zavarnye bliny) water or milk just before baking them in the traditional Russian oven (to this day the process of cooking bliny is referred to as baking in Russian, even though these days they are almost universally pan-fried, like pancakes, source: wikipedia).

French Crêpes in comparison, are made from unyeasted batter (usually made of flour, milk and eggs) are also not uncommon in Russia, where they are called blinchiki and considered to be a borrowed dish. All kinds of flour may be used for making bliny: from wheat and buckwheat to oatmeal and millet, although wheat is currently by far the most popular.

Even though the delicate leavened flat bread was introduced into the US mainsteam by Jewish immigrants from Russia and Eastern Europe the item is not reported to be associated with any specific Judaic religious practice. During pre-Christian times, blini were prepared to celebrate the Pagan Change of Season rites, called Maslenitsa by Slavic peoples, who honored the sun with its round shape.

Today the holiday come to be known as Maslenitsa is among the oldest surviving Russian traditions with evidence tracing it to the 2nd century. The week-long celebration that marks the beginning of spring was one of the most important and elaborate for the pagan culture, as Russian winters were severe. As mentioned blini were consumed as symbols of the sun, 'personified by the ancient and powerful god Volos' This was done not only in thanksgiving, but also as a method of purification as it was coupled with an abstention from meat, which Russians have long regarded as a source of 'lust and aggression'. Linguistic evidence suggests that Maslenitsa ('Butter-Week') was formally called 'Myasopusta' ('meatless', though the word form is now archaic', source: http://www.sras.org/maslenitsa_blin).

Whether you have the exceptional opportunity to enjoy a caviar tasting at a Maslenitsa celebration in Russia, or elect to savor the nearly ageless essential in some more familiar locale, do not neglect to pair the delicacy with its time tested comrade, blini. Upon review of a number of traditional blini recipes, I have chosen that of Daniel Boulod whose ingredients are more complimentary of savory dishes. Also, he uses traditional, and arguably the only acceptable dairy product to be served with caviar.

Ingredients
1 large egg yolk
1/3 cup buckwheat flour
1/3 cup flour
1/4 cup beer
2 tablespoons milk
2 egg whites
1 pinch salt
olive oil

Directions
1 In large bowl whisk flours into egg yolk, alternating with beer and milk until you have a smooth batter.
2 Beat egg whites until they peak add salt, fold into batter.
3 Heat 1 tsp olive oil in pan.
4 Spoon batter into hot oil 1 tbsp at a time.
5 When top starts bubbling flip them over, aprox 2 mins/side.
6 Serve w/caviar and creme fraiche.

Undoubtedly, this will be an enjoyable experience, and with a history.

Have a nice day,

Marcia

If You Have To Ask This Isn't For You ... Or Me

2009-03-13T16:03:00.000-07:00

I wonder what it is that makes a person cringe uncomfortably as they open the check after a luscious, delectable, impeccably prepared dinner in the romantic, care-free ambiance of a fine restaurant. Why is it that individuals of the civilised world are more content to feed their automobiles with a higher grade of nourishment than themselves. Even with the nearly unlimited abundance and variety of food and drink in the US, for example. The average citizen opts to purchase canned or frozen produce over fresh, or meat and poultry items from halfway across the country when the best quality of them are available locally. And the unescapable appeal and cost of ground chicken nuggets, kangaroo meat burgers, imitation cheese toppings and lard laden bean burritos have captured the hearts and capricious taste buds of nearly every child in America.

Some say that once the general population habitually partakes in decadent practices its all over for Society. Such as the case with the respective Falls of Egypt, Greece, Rome and Ghana. In modern times, Western Civilization appears to be well on its way toward the same fate. But alas...

Why don't we momentarily discover [together] that a small population of culinary 'nobility' exist in the world who may thankfully preserve civilization as we know it. As a fine food enthusiast, rather than examinethe psyche and practices of the rich and famous, I say we look at the mystical items that mesmerised the palettes and stomachs of the 'Haves' throughout history.

Saffron. This is a spice grown worldwide, is derived from the saffron crocus flower. A pound of dry saffron (0.45 kg) requires 50,000–75,000 flowers to make, meaning an entire football field of these flowers. Requiring so much resources and labor, prices for the spice go around US$500/pound to US$5,000/pound.

Macadamia Nuts. The macadamia tree produces nuts only after it’s 7-10 years old, requiring fertile soil and heavy rainfall. These nuts have a very hard seed, but once it’s open it reveals a creamy white kernel containing up to 80% oil and 4% sugar. The cost of a kilogram of these nuts exceeds 30$.
Almas Caviar. On the subject of caviar, the most expensive is not Russian at all, but the Iranian, Almas Caviar. The word ‘almas’ is Farci for diamond. This true caviar comes from a fish aged over 100 years old whose species has remained unchanged for nearly 120 million years. The luxurious caviar comes from the oldest survivor of the Dinosaur era. Almas caviar retails for about $2000.00 a lb. in the US.

White Truffle. The 'mushroom' originates in the Langhe area of the Piedmont region in northern Italy, it can reach 12 cm diameter and 500g. These truffles are sold at a amazing price of nearly $1350 - $2700 per pound. The record price for this truffle was paid last year, in December, when Stanley Ho, the owner of the Macau casino paid $330,000 for about 4 lbs. of truffles.

La Bonnotte Potato. This is the most expensive potato in the world is a French one called ' Pomme la Bonnotte'. Annually, only 100 tons of this top quality potato are cultivated and collected only on the island Noirmoutier. The potato fields require to be fertilized only with seaweed in a climate shaped by the nearby sea. The cost of one single kilogram can reach about $900.00 since this type of potato is almost extinct.

Wagyu Beef. The most expensive beef in the world is the type of beef coming from the Wagyu cows. These Japanese cows are fed the best grass and provided the best treatment. That is why the meat is especially tender and particularly expensive. 200 grams of a fillet cost in Europe more than 100 dollars.

Chocopologi Chocolate. Among the tastiest and most expensive chocolate in the world is Chocopologie by Knipschildt. At $2,600 per pound, this handmade chocolate truffle is available only if ordered. t contains a black truffle and 70% Valrhona cacao.

Perrier Jouet Belle Epoque de Blanc Champagne is the most exclusive of fine Champagne in the world. Its made of specially selected grapes, sold in manually painted bottles and with a price tag of around $1,500.

Vielle Bon Secours. If beer is more your 'cup of tea', enjoy a bottle of VBS, it the world's most expensive draft and costs around around $1,000 a bottle. It can only be found in a bar called the Bierdrome in London, UK.

Kona Nigari Water. This edition of the globes's most essential element takes the title for the world’s most expensive water. The desalinated water high in minerals from the deep seas off Hawaii, costs $16.75 per ounce. Let's see, we need to drink at least 64 oz. per day give or take. Oh well, who's counting?

At least one item should go on each reader's bucket list. We're not talking about just saving a few mislead individuals, but Civilization as we know it. Maybe see you in San Tropez?

Visualize peace,

Marcia

Save Money By Spending a Fortune on Food

2009-03-12T16:08:00.000-07:00

What's the temple worth?

How much should we, could we, would we spend on food per week? Thirty dollars, $80.00, $150.00, $400.00? Well, in France, families spend on average about 14% of their incomes, and another 3 to 4% on dining out. And I'm quite sure that next door in Italy, the number is probably double. This comes direct and thorough observation from living in both countries.

In America according tot the USDA's Economic Research Service (ERS 2005) , Americans spent on average, 9.9 percent of their disposable income on food. This is up from from 9.7 percent in 2004 and consistent with figures over the past five years. The percentage actually dropped to single digits for the first time in recorded U.S. history in 2000. Food trends have significantly changed from twenty years ago when American consumers spent about 11.7 percent of their disposable income on food. If we go back 30 years we will find the statistic to be 15.1 %. And if we travel even further back in time. Let's say about the turn of the century, Americans spent up to 20% of their incomes on nourishing their bodies.

Gracious me, what happened? Well apparently, the development of more efficient equipment, mechanization, the use of hybrid seeds, fertilizer, crop protectorants and other inventions have been attributed to the lowered food costs in the US... However, the earnings of food producers have generally decreased by 11% over the same period. If we take a close look at the food spending habits of more traditional populations in grades from Western Europe, to Africa and Asia, we typically find that those nations with a higher presences of convenient, fast and fried, cheaply processed food of low or questionable quality, we find a signigicant decrease in the percentage of disposable income is spent on nourishing their bodies.

Presently, if we look at the world we find the spending trends of the following countries
Germany 10.9 %
Japan 13.4 %
South Korea 13.4 %
France 13.6 %
South Africa 17.5
Mexico 21.7 %
China 28.3 %
Russia 36.7 %
India 39.4 %
Indonesia 49.9 %

Similar to the case of the recent recognition of global warming so the public begins to make the correlation of coomprimised health to the quality of items consumed into the body. No one argues that caviar can be an extremely expensive item, to be reserved for once in a life time events for some. However, think of the amount of dollars one has readily spent on foods of such low quality that they may be classified as toxic. In other words, large things sometimes come in small packages. - And remember, you are what you eat.

Best of the best,
Marcia

Bottarga Ain't Peanuts, You Know

2009-03-11T19:11:00.001-07:00

It is with a heavy heart that the Caviar Princess dips her pen (well e-pen) into the (e) inkwell to embark on the day's discourse with caviar aficionados, and general spectators, of current events and news surrounding culinary fish roe and its taste bud intriguing counterparts. In previous discussions I have made a few references to my preferred genre of caviar, Bottarga di Muggine. For those not familiar with the Mediterranean delight, Bottarga di Muggine is the air dried entire roe sacs of the Grey or Silver Mullet fish. By a number of accounts, Bottarga has been established as the most ancient of all forms of edible 'caviar'. Story goes that Hebrew tribes that resided in a number of seaside Mediterranean countries and islands, such as Egypt, Sardinia and Turkey discovered the especial culinary features of the roe of a diverse number of fish varieties, which were often discarded bythe presiding population.

Over a period of time the tribes - a number of which, who more often than not were nomadic, thus on the contance 'go' developed the process of drying fish and its would be offspring, an optimal source of nutrition, fish roe. The process stemmed from a number of variables, mostly related to the arid climate and continual travel, frequently through long stretches of land absent of vegetation.

In modern history Bottarga is many things to many people - referred to also as Botargo, poutargue or boutargue (French), botarga (Spanish), batarekh (Arabic) or avgotaraho (Greek αυγοτάραχο). It is most known in Mediterranean countries and is revered as a delicacy.

Bottarga is also processed from the roe or egg sac of tuna or sometimes the swordfish. The sacs are massaged by hand to eliminate air pockets, then dried and cured in sea salt for a few weeks. The result is a dry hard slab, which is coated in beeswax for conservation. It is largely present in Sardinian cuisine; its culinary properties have been compared to those of dry anchovies, though it is much more expensive and complicated in taste structure. Bottarga is often served as an appetizer, in a manner similar to caviar, or used in pasta and seafood dishes.

Perhaps the most defining feature of this classic and essential specialty food source is its presence in Sarda Mediterranean Direct - Sardalia Gourmet Line-Caviar Princess's repetoire as our flagship product. The item was initially brought into the US from Sardinia, Italy in 2001. Due to Italophone dual nationals such as Mario Batalli, and chef/reviewers such as Tony Bourdaine, Bottarga began to settle onto the palettes of food enthusiasts from coast to coast.

Well sadly, the Caviar Princess must report that after 8 years of steadily increasing interest and commercial satisfaction from innovative hotels and restaurants noted for fine dining, the FDA has decided to put the reigns on and not allow another shipment of Bottarga di Muggine into the country from Sardinia, for Sarda Mediterranean Direct et al because our HAACP documentation was not translated into English to within a given time period... yada, yada. Alas, our anxiously awaited prize will return to its Mother shores until the appropriate paperwork arrives on the right desk.

So it will be back to the drawing board for several more months at the very least. However, with perserverance, diligence and determination Bottarga will return to the plates and palettes of the distinguised lovers of caviar, and the best of fine food. We hope for your kind thoughts and well wishes in the interim.

Peace and prosperity,
Marcia

The Incredible Edible (Dino-Fish) Egg. Is It Worth It?

2009-03-10T20:26:00.000-07:00

Can Prehistoric Delicacy Be Preserved During Financial Crisis

We hear that the ecomony has gone to heck in a handbasket. Foreclosures prowl among the neighborhoods. Many a head of hair, nails and faces go uncoiffed, unmanicured and unesticised for weeks on end. And we talk of luxuries such as caviar? Well, there are certain indulgences that must be retained at any expense. The indulgent we speak of, is... Well, while not caviar perse', doubtlessly that of good food regarded as earth's essential elements, (Now, who can argue that caviar is not good food). In order to fully understand what type of element we describe as an essential of the earth we must travel back in time.

Let us begin our exploration in prehistoric times, precisely the Triassic period some 200 million years ago. This was a time when an ancient essential dino-fish inhabited the seas. During this period, this prehistoric sea life separated and developed into new species related to Sturgeon and Paddlefish varieties through the evolution process. Now, ponder for a moment. What came first the dino-fish or the egg? The answer illustrates the makings of an essential element of the earth.

While there is no record as to whether the much later appearing cavemen enjoyed Stugeon caviar or the roe of other types of fish at their dinner parties, we may speculate that they readily would have appreciated the plentiful and tasty nutrient rich gems of the nearby seas and lakes surround the fertile plains.

In later periods of civilization between the Medieval period and the Industrial Revolution, caviar consumption was restricted to the highest reaches of nobility. However, by the nineteenth century, caviar was so plentiful in America that it present at the bar or table of virtually every pub or tavern in town. Eventually overharvesting of the delicate resource caused its near extinction, resigning it this time around as a rare and fragile commodity by its own account.

Returning to the issue of the seemingly sorry state of financial affairs in the nation, while its true that an unprecedented degree of restraint is needed to survive its struggles, a refined degree of retrospect should focus on preserving among the most timeless of culinary essentials' - caviar. And maybe, just maybe a piggy bank of its own.

Had a Long Day? Let Me Fix You a Cocktail, Darling

2009-03-09T14:24:00.000-07:00

(Author declines to denote the specific genders of the above mentioned - lol)

Caviar is classified as an aperatif, which itself is a culinary item that prepares the palette for a substantial meal. An aperatif can be either a beverage or a comestible, and is often enjoyed during a little period we like to call 'cocktail hour'.

Cocktail hour. What better way to stylishly relax and empty the mind of the day's stresses once home from a hard day of work? Or attempt to name a more ideal manner in which to prepare the palette for the evening meal - and in the best of company? Whatever became of this once sometime formal, typically private social excursion that brought friends and acquaintances together for a period beginning in late afternoon until just prior to the dinner hour.

In the US in the 'cocktail hour' gathering heyday of the 1920s, guests would mill about, rarely if ever taking a seat, drink in one hand, cigarette firmly in holder in the other, catching up or reacquainting themselves with the ladies and gentlemen of their circle, in the elegant setting of a private home, hotel, restaurant, gallery or other venue. The range of offerings included distilled spirits, wine and 'virgin' beverages (available for decent ladies, who could-not-should-not-would-not partake in the consumption of spirited infusions). Served at the occasion also would be light comestibles; cucumber sandwiches and other fare carried over from afternoon tea [time], shrimp, smoked salmon, or a variety of other dainty finger foods to compliment the cocktails and stave off hunger until supper. Within this period, caviar was a plentiful, elegant and oh so well suited, item present within the cocktail setting.

One of the earliest recorded definitions of the 'cocktail' comes from the May 13, 1806 edition of the Balanceand Columbian Repository, of Hudsun New York, where the paper provided an answer to the question, "What is a cocktail?". It read:

"Cocktail is a stimulating liquor composed of spirits of any kind, sugar, water, and bitters — it is vulgarly called a bittered sling and is supposed to be an excellent electioneering potion, inasmuch as it renders the heart stout and bold, at the same time that it fuddles the head. It is said, also to be of great use to a Democratic candidate: because a person, having swallowed a glass of it, is ready to swallow anything else."

Dressing for Cocktails

In terms of womens' cocktail wear, Coco Chanel, Jean Patou, and Elsa Schiaparelli, all made famous by separates designs, helped popularize the dressy cocktail suit as transitional clothing from the afternoon tea to the intimate evening fête. Costume jewelry, whether as a daytime pin or an evening parure, became the definitive cocktail accessory. During World War II, the hemline of the cocktail dress rose from the 1930s ankle, or "cocktail-length," sheath, but the convenience and accessibility of the fashionable cocktail accessory was sustained. Parisian milliners like Simone Naudet (Claude Saint-Cyr) produced elegant chapeaus with black silk net veils for the cocktail hour. In New York, Norman Norell attached rhinestone buttons to "vodka" gray or "billiard" green day suits to designate them cocktail ensembles.3 By the mid-1940s, cocktailing was made easy by the adaptability of cocktail clothing and the availability of the indispensable cocktail accessory. Classic French designer, Christian Dior was the first to name the early evening frock a "cocktail" dress in the late 1940s, and in doing so allowed magazines, department stores, and rival Parisian and American designers to promote fashion with cocktail-specific terminolo

For men, in the 1930s, acceptable cocktail attire was less formal than evening wear and usually consisted of a suit or trousers, jacket and tie or bow tie. In the 1950s men often sported rayon trousers, with custom-made jackets. Cotton or silk shirts were accessorised with slender ties and ascots. However,by the 1960s, ties were discarded along with interest in retaining the elegant ritual, unwittingly replaced by an interest in recreational drugs and the 'Revolution'.

Cocktail hour remained a popular and continually refined weekly, if not daily social event, perpetuated in large part, by the Hollywood film industry and popular literature, which clearly established images of wealth and class associated with the participants of it. As mentioned cocktail hour as a social event decreased significantly between the 1960s and the 1990s. However, recently cocktail hour appears to be enjoying a resurgence along with the growing fascination with fine, natural and essential food. How lovely it would be to turn back the pages of time and experience those glorious days when one could really have a 'tete-a-tete', if only for a day.

All the best,

Marcia

Call up the Stand In

2009-03-06T10:04:00.000-08:00

Alright we had our fun living 'a day in the life' of the rich and famous in our memorable, though vicarious trip to the Ritz-Carlton - Moscow, in yesterday's blog. However, its time that we ventured to the more down-to-earth aspects of enjoying this most essential culinary device.

From our previous discussions we know that 'few true' ie, Beluga, Oscetra and Sevruga, while accessible, are not ones that will provide endless enjoyment to US-based palletes at least until the Sturgeon population is able to replenish itself to a comfortable level. Don't hold your reath...

Acceptable 'Stand Ins'

The flavors of trout, Paddlefish, and Golden White Fish roe have been describes as delicious as caviar sourced from Caspian Sea-based and domestic Sturgeon. And while its safe to say that the population of Sturgeon Fish in American waters are more plentiful, its industry has also significantly suffered from the Sturgeon's declining numbers. Fortunately, American producers have developed well received caviar substitutes from other fishe species, many of which have become quite in demand from purists in America all the way to Russia!

Somewhat surprisingly the quality of caviar is usually determined by its color opposed to its shape or size.

- Grade 1 caviar a very light color and is classified as 000.

- Grade 2 caviar has a medium color tone and is classified as 00

- Grade 3 caviar has the darkest color and is classified as 0.

In modern times, the near extinction of Sturgeon of the Caspian Sea, nearby regions and around the world has become a very real problem. While it is being addressed, many premium quality and eco-friendly alternatives to 'true' caviar have come to be enthusiastically embraced by the artful hands of American (based) chefs, and palettes of adventuous patrons of trendy restaurants, sushi bars and gourmet food retailers.

As mentioned in an archive 'Wine Spectator' Magazine interview (11/30/99)

"The nutty, creamy flavor of white sturgeon caviar resembles [Caspian] osetra caviar," says Rod Mitchell, president of Browne Trading Company in Portland, Maine, which supplies American caviar to restaurants such as Restaurant Daniel in New York and Charlie Trotter's in Chicago. "Some paddlefish caviar is coming out better than some of the sevruga from the Caspian," he says.

Hackleback Sturgeon can be found in the wild within the Mississippi River system. Its flavor is described as 'clean and mild,' with a tinge of nuttiness. However, its pitch-black appearance has a tendency to be less appealing to chefs who typically prefer the classic Caspian species grey tint.
Hackleback caviar is usually a safe tasteful choice in dinner party settings.

Paddlefish is a large fish that resembles the Sturgeon, from the Mississippi region. It costs about half of Sevruga Caviar. Its flavor is typically consistent with its appearance, often described as pristine green of free-running springs of Kentucky, the location of its origin.

Salmon roe, on the surface may seem to be more accessible to the masses thus less susceptible to criticism. However, salmon roe should be just firm enough to gently pop open when bitten into. Overly mature eggs will be too hard, immature eggs too squishy. Color indicates origin, not quality.

Mark Federman of Russ and Daughters remarks that 'some of these roes taste as interesting as they look. I particularly liked the firm and pleasantly saline trout roe and the smoky charcoal gray herring roe. The crunchy, mild whitefish roe would make a nice garnish but the black-dyed whitefish roe ran all over the place. Pearl gray anchovy roe was attractive but had a chickenlike flavor, prompting Federman to say, 'It doesn't taste real to me.'

These days, there is an abundance of caviar substitutes, ie., fish roe, that of a variety of flavors, colors, textures capable of encouraging or destroying a given ambiance or mood. The only real way to discover your particular likes, dislikes is to pack up your blini and get on the train.

All the best
Marcia

Um... I seem to have forgotten my wallet

2009-03-05T17:36:00.000-08:00

A lesson in indulgence

I supppose there is a point in everyone's life when the thrill of the experience supersedes the capacity of practicality. That impulsive purchase of designer jeans, that gorgeous Range Rover, that time share in Bend, law school... I mean, who need groceries anyway. Well, thankfully, this particular experience has not presented itself. However, if it does, what decision would you take?

Let's say, a twenty-four hour stay at the new Ritz-Carlton Hotel in Moscow...

Would you be content to spend $1000.00 a night for a basic room or splurge on the presidential suite. That'll run you light and airy $16,000, but it does come with its own bullet-proof, private dining room. Unfortunately, the hotel doesn't offer a complimentary breakfast, but the menu offers all your favorites, Cristal champagne, truffle omelette, brioche, blini and the elusive pure and classic Beluga Caviar. It'll set you back $700.00, but when would such an opportunitiy ever arise again... ever.

The Ritz-Carlton has a vodka sommelier on hand to direct you toward the best brands to compliment your present mood or activity. There's no charge for their services, but do leave a nice tip. The wine list features a 1961 Château Pétrus at $68,000 a bottle, and a 1969 Macallan single malt whisky priced at $400 a measure. For guests from the UK and Canada there is an English high tea, a deal at 35.00 quid.

There are four restaurants and bars in the Moscow Ritz-Carlton, including the Jeroboam restaurant for Russian-accented cuisine, the rooftop sushi bar, and the Italian-influenced Caviarterra brasserie. We won't talk menu prices, but recommend you don't forget your check book, Visa, American Express, and cash. Before heading off into the night to 'see' and be seen', head to the spa suite to be pampered to your hearts content.

Come morning when its time to pack up and hail a taxi back to the airport, you reflect. 'I wonder if I made the right decision'?

Moral of the story...

Best regards,
Marcia

Blog Overload?

2009-03-05T11:25:00.000-08:00

Good Day Caviar Appreciation 101 Blog Invitees,

Today I ran into a neighborhood friend who told me that she was receiving a continuous feed of Caviar Apprecication 101 blogs into her e-mail, and that she was beginning to suffer from 'information overload'. This came to a bit a of a surprise to me as I was under the impression that only a one time invitation to view my blog went out. Word is that a revised copy of any blog entry, including editing corrections automatically shoots off to everyone e-mail. This action can be problematic as I'm an editing fool, not to mention downright annoying for you readers. I apologise for this. At this time, I am looking into limiting to amount of times the blog is e-mailed out to invitees. In the interim, I ask that you bear with me as I get the issue resolved. Also, I won't be insulted if you delete any blog repetitions. Thanks for reading - until later.

Kind wishes,
Marcia

What came first, l'escargot or the egg?

2009-03-04T16:32:00.000-08:00

Now we're all mature adults here, right? We've been around the block a time or two. Many of us have ventured upon cuisines of many far away lands. Sushi? Been there. Calimari? Done that. Steak Tartare, what about Carpaccio? Ha, you kid. Well how's about escargot - Now before you answer that, let me finish my thought - escargot caviar? Personally speaking, I have to admit that while I savor most every type of fish roe with abandon, I'm more than a bit hesitant about trying that of the oh so chic beloved delicacy of the French, escargot caviar. My trepidations in this case are associated with my, well lets say, 'antipathy' toward the consumption of our land based garden friends, aka, snails. Mind you, I have tried them and even found them to be delicious... Until, I discovered exactly what they were (since, my knowledge of Italian has improved significantly).

I consider myself a modest person. However, I have long prided myself in my sense of neutrality and having an open mind. Therefore, I accept this (personal) challenge to introduce this earthly 'essential' to the minds and possible menus of lovers of excellent culinary goods.

According to legend, snail caviar or 'caviar d'escargot first came on the scene in a few French restaurants in the 1980s, but didn't really catch on with complaints that the pale salmon colored eggs were rather bland in taste. Flash forward to 2004, a young French couple by the surname of Pierrus, quit their contruction and food market stall, jobs, respectively, and paired up in a business capacity to set up a snail farm, and to perfect a recipe for the ultimate 'caviar d'escargot'. For thhe next three years they focused on providing a diet of open air herbs and cereals intended to tenderize the tiny soft pearls without altering their 'subtle autumn flavor with woody notes'. In an interview with Jordane Bertrand of the 'Mail and Guardian Online',
the Pierrus recommend serving the caviar on a sliver of toast, at room temperature, lightly peppered with a touch of sour cream -- and naturally a glass of chilled champagne.' It's completely different from sturgeon caviar, both in terms of appearance and taste," said Dominique Pierru, fresh back from a French food salon where he said the feedback was '95% positive'. Further...

Joel Schaeffer, a top chef from Luxembourg, describes the taste as woody, salty, with a hint of rosemary, well suited to nutty ingredients such as truffle.'We're interested because it's something totally new', he said. 'A lot of diners don't like ordinary caviar, but this they find amazing.' Schaeffer suggests serving the caviar warm in a celeriac soup, or with a thin sliver of truffle, in a cocktail glass layered with creamy celeriac puree and a milk and courgette mousse -- garnished with coriander and toasted rosemary brioche.

According to the same source, snail or escargot caviar retails for about $115 per 50 grams, roughly the same as farmed sturgeon's egg caviar. Many snail farmers occasionally produce a batch of caviar, but the eggs in their raw state have a brittle, slippery shell, while pasteurisation -- used to preserve them -- is thought to spoil their flavor, Dominique Pierru says. After tenderizing the eggs -- the exact process is a trade secret -- the Pierrus plunge them in brine with a dash of rosemary essence to each jar, which allows the caviar to keep unpasteurised for three months.

Gee, this doesn't sound bad at all, even a bit intriguing. The pearlescent dish is scheduled to arrive soon in American boutiques including that of the Caviar Princess. Hmm, shall we discover this pleasure together...

Stay peaceful,
Marcia

$6,000 and One Hour... What do you say?

2009-03-03T16:43:00.000-08:00

Essential Japanese Caviar Cuisine

I had the exceptional opportunity to visit several cities in the island country of Japan in 1977, at the age of thirteen. At that time, I had very little experience with foreign cuisines of any kind, and still had yet to settle out of my overall juvenile 'pickiness'. After getting over the initital sense of feeling so, so... but oh so far away from home, I began to discover a kind, pleasant and respectful society of people, with a fascination with the surrreal. I watched in awe an entire section of Tokyo inhibited by young people donning authenic American clothing of the 1950s, from our tourbus. In another area, people went about their daily activities dressed as their favorite cartoon character. In terms of fashion, I readily discovered that Japanese women spare no expense. Indeed, I'm still waiting for some of those so eloquently expressed designs that coexist with such calm tranquility among the classic kimono and wooden sandal, to arrive upon our shores.

On a more somber note, my adventure in experiencing traditional Japanese cuisine was rather limited. I can vividly recall several instances where I refused several dishes based on what I perceived as a 'fishy' taste. However, I would attribute the stronger deterent against participation in Japanese meals to the extremely short amount of cooking time spent in food preparation. I distinctly point to a trip to a Benihana-type restaurant where the female chef devoted no more than a few seconds on any number of cold raw items from potatoes to chicken thighs on our table top grill. I owe the discovery of a 'Shakeys' Pizza Parlor to my survival of the trip. Years travel later, however, I appreciate the experience more than I can say.

This brings me to our discussion experience with caviar today. I have chosen to show excerpts of a classic episode of 'Iron Chef - Caviar Battle' to demonstrate the manner in which chefs from the country of arguably the most consistent consumption of 'essential', ie., pure, raw, etc., food on the planet, manipulate this most glorious delicacy. More to chew on. If only...

And as always, I welcome your feedback,
best times,
Marcia
http://www.youtube.com/watch?v=MZfneF70X7k
http://www.youtube.com/watch?v=o56VM8WmaEg
http://www.youtube.com/watch?v=OZHxzeBTi8Q
http://www.youtube.com/watch?v=XUDbHYIRRSk

Caviar Appreciation 101: ...Even a Caveman Can Eat it.

2009-03-02T17:48:00.000-08:00

'Caviar' has been around a long time. Indeed it it one of the 'essential edibles' that has stood the test of time. It's long association with royalty, nobility and the elite is n'ether a fact to sniff at. In modern history fish roe, in its various forms, has stablished itself as an agent of sustinance for indigent peoples and other populations known to have the ability to speak and communicate with the nature. Truly, it has viably established itself as a classic luxury, and it may very well play the most important part in retaining a sense of civilization in a decadent world.

My favorite type of 'caviar' or fish roe, hands down, is by far, Sardinian Bottarga. The sultry delicacy of the mediterranean is reportedly the oldest type of 'caviar' in history. Written and oral sources of history recount that early Hebrew populations located in Egypt and various points within the Mediterranean from Greece to Sicily. The present day term can be traced to the Arabic, 'butarikh', which means 'salted roe'. In early periods prior to the 1500's salting and drying were among the only options for preserving perishable food.

The preferred type of fish used of which to extract the roe was the Grey (or Silver) Mullet. Tuna, swordfish and other types or fish roe are used, but Mullet is considered 'classic', and most preferred by purists ( such as I like to believe myself to be). Sardinia Island is an area that has proven to remain among those most true to [this] tradition.

Bottarga di Muggine comes in two basic forms, vacuum packed cured double roes, and grated. The later may be vacuumed packed or packaged in a jar. It has an exceptionally long shelf life and can be stored nearly for years on end. In Italy, a favorite way to serve bottarga is with hot pasta dishes:

Spaghetti alla Bottarga (serves Four)

1 pound spaghetti (No. 5 size, if possible)1 ounce ‘bottarga di muggine’ (roe or grated form)
4 tablespoons extra virgin olive oil
3 cloves garlic
Crushed red pepper to tastePreparation

Bring a large pot of salted water to a boil. Add spaghetti and cook until al dente. Drain and set aside. In a large skillet heat olive oil, add garlic cloves, sautee until slightly golden. Remove cooked cloves from pan. Add about two table spoons of ground or grated Bottarga and about 4 teaspoons of hot water (from spaghetti) and toss. Add spaghetti to skillet mixture. Heat pan to medium and sauté for another few moments. Toss then turn spaghetti onto serving plate. Add another two table spooons or so (or less) of grated Bottarga. Serve immediately.

Spaghetti with Clams and Bottarga (Serves Four)

¾ pound spaghetti (No. 5 size, if possible)
1 ½ pound fresh clams in shell – scrubbed and debearded
1 ounce ‘bottarga di muggine’ (roe or grated form)
4 tablespoons extra virgin olive oil
4 cloves garlic
½ cup of Italian parsley
Crushed red pepper to taste

Bring a large pot of salted water to a boil. Add spaghetti and cook until al dente. Drain and set aside. In a large skillet heat olive oil, Add the clams, ½ of the Italian parsley and garlic cloves. Sautee briefly then steam for five to seven minutes. Add spaghetti to mixture along with about ¼ cup of its cooking water. Let the spaghetti finish cooking uncovered for anther 2 to 3 minutes – until flavors are well absorbed. Stir in remaining parsley, and top with a bit of grated Bottarga, if desired. Serve immediately.

Caviar Princess Hints: Use fresh herbs and fresh pasta is best whenever available.

Another delectable way to enjoy Bottarga di Muggine is to cut from an entire cured double roe, in paper thin slices. Squeeze fresh lemon and drizzle some extra-virgin olive oil over the top and place on paper thin 'pane carasau', crackers or doughy pulled pieces if Italian bread. Food of the Gods, is the only way to describe it. Pair with a Cananau or other rich red.

Buon Appetito Tutti,
Marcia

Caviar Appreciation 101: Hey, Are You Going To Eat That?

2009-02-27T12:26:00.000-08:00

Tasting Caviar

The moment of truth is quickly approaching. There you stand with a nervous grip on your champagne flute, which you're not quite sure whether you should be holding by the stem or under the rim. The hosts have provided for their guests an incredible spread with a mouth watering assortment of crudites and canapes (that's what they're called, aren't they)? You try not to bring attention to yourself as you move closer take in the details... Fresh cantaloupe slices wrapped in Italian prosciutto, stuffed grape leaves, and oh, look at those cute miniature spanikopitas. You breath a sigh of relief as you realize that no special etiquette is needed to consume these goodies. However, the real mission in attending this shindig is to finally tackle mystical luxurious caviar. The butterflies return.

Though there are a specific amount of basic rules to be followed when eating caviar, there is never a need to be intimidated by it. It can not be said enough that the delicacy is considered one of the finest luxuries of the world. However, caviar is also a staple in the cuisine of a number of cultures living in regions near the Caspian Sea.

One of the reasons that so-called special rules are designated to certain types of food is likely to allow the consumer to enjoy all its flavor nuances to their full extent, without interference or distraction. Historically, that has been the case in a number of societies. Simply think back to how scrumptiously luscious an ice cold, freshly peeled navel orange tasted as a kid. Of course respect for one's neighbor is essential in these modern days as well, so a little minimal level of civility is to be expected.

With that, let's discuss a few basics regarding the consumption of a few types of caviar and other types of fish roe. A number of purists believe that caviar (just as the navel orange) should be eaten simply, nude (referring to the caviar, that is) with no garnish what-so-ever, if one may.

.. And note that in every setting, caviar should be served ice cold in a non-metallic bowl set in another bowl of ice. Don't be surprised, however, to see it served in its original tin from time to time.

Initial Solo Impressions

(1) To do this use a non stainless steel or silver utensil (mother of pearl spoons especially for caviar are available. However, wooden or glass spoons are alright to use, too. Plastic spoons are considered 'gauche' so use these in private, if you embarrass easily). (2)Spoon about a teaspoon or so onto the flat area in between your thumb and index finger. Bring it to the mouth and eat it. Now at this point, concentrate on the flavors, textures and other morphisms going on in your mouth. (3) Give yourself a moment or two to process. The ball is in your court from this point on.

Accompaniments to caviar are acceptable and even preferred by a fair number of enthusiastics, and ethnic palettes and include unsalted crackers, Sardinian 'pane carasau' (particularly with 'Bottarga' or air dried Silver Mullet roe, my all time personal favorite), and/or melba - with or without unsalted butter, créme frâiche even carefully separated soft boiled eggs. For some a gentle squeeze of lemon balances the flavor. Rather inexpensive types of roe can even be used in cooking such as Capelin and Whitefish caviar. The point to remember is to ultimately retain the flavor of the roe.

Although so much, much more can be said regarding the consumption of this fabled delicacy, an essential point to keep in mind is that 'caviar' remains to be regarded as an rare occasioned and coveted culinary delight, therefore that you not be a... well a piggy about it and consume a somewhat moderate portion of it. Typically an ounce or two should suffice, to play it safe for first timers.

Your host will most likely make decisions regarding drink accompaniments to caviar selections. Purists will typically choose fine quality Russian vodka that is to be slammed in a single shot, much as a caviar chaser. Others may recommend 'brut' and 'extra brut' champagne or other sparkling or flat white wines such as Vermintino. Even beer can act as an acceptable and appropriate backdrop. Knowing the effects of certain flavor changes and conditions you can make your own decisions based on your preferences. I, for instance could never part with a deep red wine as a caviar accompaniment. Experimentation is encouraged. However, I wouldn't recommend adding it to peanut butter sandwich.

Have a fun weekend,
Marcia

Caviar America - Yes We Can

2009-02-26T15:22:00.000-08:00

2009 Year of Hope

- Paraphrasing the previous president's response to the latest Financial crisis of 'thinking about lettin' this thing ride out or leavin' it to the... the... the... experts' [to figure out], I respectfully reply, 'nonsense', with the declaration that even in these economically rugged times, there still is an ample abundance of hope.

Somehow, through it all, caviar, along with a number of other indulgences, are experiencing a renewed and active interest. With the recent heavy limitations and bans on the export of the coveted Sturgeon roe of the Caspian Sea basin, new opportunities have arisen to explore the ultimate culinary luxury Stateside, and deservedly so. Although 90% of caviar production has been historically attributed to Russian producers, the US boasts an extensive and flourishing 'caviar' industry, as well as Iran, China and other locations .

Wake Up and Sniff the Bubbly -

Currently there is a ... huge - for lack of a better word, variety of excellent 'caviar', from domestic Sturgeon and other culinary refined, amenable types 'caviar' or roe derived from a variety of fresh water and river based fish. In developing an appreciation for the sumptuous delicacy some of the following types of roe are rather ideal to begin the adventure with:

But first a few basic points on the system of grading and pricing fish roe in America -

Typically the quality and grade of fish roe we casually refer to as 'caviar' is based on its proximity to the characteristics of 'magnanimous three', or true caviar. Overall, caviar is graded by color and size of egg, with the lightest and largest eggs being regarded as most desirable (ie., best) and therefore the most expensive. In the US, specific American caviar is as well based on its similarity to its magnanimous counterparts:

(1) Beluga - Widely considered to be the finest type of true caviar. It comes from the largest Sturgeon, has the largest eggs and is lightest in color, which ranches from pale grey to black. It has a flavor described as a mild and buttery though reminiscent of the sea. Currently only 100 Beluga Sturgeon are caught each year - easily validating the reason its caviar is the most expensive in the world.

(2) Osetra - (also spelled Ossetra, Oscietra, rarely Asestra) Consists of medium-sized eggs, that range in color from dark brown to light grey and even golden brown. Many prefer Osetra's nutty, slightly fruity flavor over Beluga.

(3) Sevruga - Considerably more plentiful, thus less expensive, the Sturgeon produces smaller eggs that are more pungent tasting than Beluga. It ranges in color from light grey to black. Due to its particular flavor trait, Sevruga has a distinct following.

The following are a few initial types well worthy of trial and exploration:

American Sturgeon Caviar - Is from domestic wild or free range Sturgeon. The roe is smaller than Russian varieties and dark black in color. With a mild hint of the deep seas in flavor, it is considered a natural and qualified alternative to Russian caviar.

Paddlefish Caviar - is from a domestic fresh water fish, similar to Sturgeon in size. Paddlefish Caviar has a grey hue and has a resemblance to Russian Sevruga. It is a lovely and 'safe' enhancement for occasions that involve wine tasting or vodka toasting.

American Black Sturgeon Caviar - is derived from the Bowfin fish often in a free range environment. Bowfin Caviar makes an ideal caviar choice for consumers looking to stay within budget and is looking to add a touch of elegance to their palate.

And for Sushi Lovers...

Japanese 'caviar' is highly affordable, had a nearly limiteless range of textures, and is surprisingly tantalizing. It is derived from a number of large fish varieties and comes in a wide range of sizes and colors from cherry red to cool refreshing green. Common types include:

Tobiko - Red Tobiko Caviar is a fine, quality roe derived from 'Flying Fish'. The tiny crackly beads are a favorite in Sushi bars, Japanese restaurants. specialty and Asian Markets.

Ikura - is one of the most familiar types of fish roe to most people. It is the large Salmon eggs that brings to images of Dad's fishing tackle box. Salmon roe is a popular request in savory Japanese cuisine and has a texture that is easily acquired by the adventurous.

Well, that'll have to be it for today, although ther is so much more to talk about. The art of 'blogging' is a new skill base for me in the making and after spending the day writing and rewriting several copies of drafts I were lost forever, I have found them all., alas. Funny, I had no idea I was this reluctant to enter the new 'Information Age'. I ask that you bear with me - as I intend on entering into at some soon point. Really, I do... Until then,

best wishes and much
HOPE,
Marcia

Ps - input is good, questions, too.

Caviar Appreciation 101: Well, if you're absolutely out of Beluga...

2009-02-25T16:44:00.000-08:00

The Caviar Trinity, Plus One

Ah Beluga... Still considered the world over to be the most precious of all culinary jewels of the sea. And indeed it is, but its situation is no longer all glamour and glitz. Keeping up appearances is important and has its place, but Beluga, while the most valuable and carefully harvested type of caviar is quickly becoming the stuff dreams are made of. But first a little background.

Beluga is a Russian word that means 'white' and refers to one of the rarest types of Sturgeon that inhabit the Caspian Sea, along with the Oscetra, Sevruga, and the extremely rare Sterlet, which some strict caviar purists place at the tippity top of the caviar class. Officially, there really is no 'best' caviar. However, the delicacy does fall under different grades or classes. Indeed, by law, only Beluga, Oscetra and Sevruga roe can be refered to as 'caviar'. All other types of roe must be preceded by the type of fish of which it originates (ie., paddlefish caviar, salmon roe, ikura). Russian Beluga and related Caspian-based types caviar are unavaliable in the US. Due to over harvesting, illegal poaching, pollution and other issues, extemely strict export limitations of 'caviar' have been put in place. So for the moment the thought of dining with the gods is dream deferred, so to speak. So if anyone claims to have it, keep one eye open...

About Sturgeon and the Caviar they produce

Caviar 101 - Who Eats This Stuff Anyway?

2009-02-24T17:15:00.000-08:00

For many, images of Joan Collins dressed to the nines lounging about the house with absolutely nothing to do but eat endless mounds of beluga and glasses of champage, on old episodes of Dynasty, are conjured up replete with a giggle or two. While, its true that caviar has historically been considered to be the 'height of all luxuries', the 'passion of high society', and a symbol of status and success, today it would be safe to describe caviar as a specialty item associated with fine dining.

According to historical records, the early Persians were the first to consume the eggs of the Sturgeon fish, gathered from the icy waters of the mystic Caspian Sea. Apparently Imperial Persians, Greeks and Romans believed it increased stamina and power. This eyebrow-raising bit of information was likely due to the fact that the immense fish was so diffifult and dangerous to catch. The combination of caviar's link with extraordinary strength and its overall rarity doubtless made the delicacy only more appealing to the Czars, Emperors and aristocrats throughout the world. As far back as the 2nd century, "during the highest power of Rome, a jar of Sturgeon Roe cost the same amount as 100 sheep". Throughout history the chief purveyors of premium Sturgeon caviar passed from the Iranians to the Russians, both respectively perfecting its harvest and processing.

In America, native American women are known to have weaned their infants on Sturgeon caviar. Surprisingly early American did not consider Sturgeon as a valuable fish and fed it only to slaves at one point. However, soon German immigrants began to harvest Sturgeon from the Delaware River region and caused a 'Caviar Rush'. Within this period there wasn't a bar, pub or tavern that did not have it on hand, readily as peanuts - a salty snack to encourage more sipping. Over-fishing ran the prices uncharacteristically low, cause for the development of government regulations on its harvesting.

But the question is... Who eats its anymore?

Well, according to the literature its no longer the Joan Collin-esce, rich showoff, who has no idea where it comes from or what is even is. Fewer and fewer Airlines are serving it to its First Class Passengers. Even Queen Elizabeth is reported to have taken it off several menus. It is quickly becoming the Foodie, Kitchen Connaisseurs, wine and spirits enthusiasts, and students of the preservation of natural and essential food. Of course, if you want to don your favorite robe and tiara, no one's here to judge.

Take good care,
Marcia

Caviar Appreciation in a Depressed Economy

2009-02-24T17:13:00.000-08:00

Long considered a decadent delicacy reserved only for the Very Well-Heeled, caviar is in fact one of the simplest, most delicate, thus refined foods on Earth. It has a long yet consistent history, and remains one of the most globally known culinary treasures to date.

Depending on your source, caviar was first enjoyed by the early Persians and Greeks, on into Imperial Rome. The Persian words 'Khag Avar' and 'Chav Jar', respectively ranslates to 'Roe Generator' and 'Cake of Power', the latter obviously satorizing its meek presentation among nobility and high ranking officials. An alternate origin of the term caviar is attributed to the Turkish 'Khavyar', which also refers to its basic biological composition as an egg sac.

...Which leads us to the actual definition of caviar. True genuine caviar is the unfertilized roe of freshly caught Sturgeon. In the world there are more than 20 varieties of Sturgeon, some 90% of the current harvesting and processing of caviar is is extracted from three main types, Beluga, Oscietra and Sevruga. These three species are indigenous to the Caspian Sea, and are of Iranian or Russian origin. Not to be outdone, there are several excellent excellent domestic (US) wild varieties of caviar that we will describe further in this discussion...

For now, some food for thought.
Think good thoughts,

Marcia