08.06Quail Eggs Appetizer | Adventuresome

Quail Eggs Appetizer

The Gourmet REview

Whenever my husband and I go to our friend’s house for dinner, we know we’ll have great food.  Linda is a gourmet cook and her husband, Hal, always pairs wines perfectly with each course.

Quail Eggs Appetizer

The Gourmet Review

So this particular evening,  I was fascinated by Linda’s quail egg crostini appetizer, as I had never cooked or eaten quail eggs.  These delicate looking eggs were beautiful and tasty. They were much like a regular egg, but the brown, mottled shells were  more interesting and miniature in size, as you would expect.

Quail Eggs Appetizer

The Gourmet Review

Hal finds the eggs at a Vietnamese market, but assures me that you can pick them up at just about any public market.

Quail Eggs Appetizer

The Gourmet Review

Next step was the coppa. This reminded me a lot of prosciutto or parma ham, but the Italian meat has its own distinctive flavor. Hal slices his own, but you can also get the coppa pre sliced at any Italian deli.

Quail Eggs Appetizer

The Gourmet Review

Then it’s time to finish with a little grated cheese. Check out the recipe. Then open a bottle of wine and it’s time to start the party!

– The Gourmet Review

08.06Quail Egg Crostini Appetizer Recipe

Quail Egg

The Gourmet Review

Quail egg crostini was a gastronomique surprise for me. I had never tasted  quail egg before. I loved this appetizer from my friend, Linda, who created the crostini appetizer as the first course for a fabulous gourmet dinner.

SERVES:    10 appetizers

INGREDIENTS

l    Baguette

10 slices mild Coppa (this is a traditional Italian cold cut similar to prosciutto)

1    package of 10 Quail eggs (these look like miniature eggs)

1    tbsp butter or Pam No Stick Cooking Spray

Pinch  Truffle salt

1/4 Cup grated Pecorino Truffle Cheese

PREPARATION

Slice 10 pieces of Baguette ½” thick.

Lightly toast bread in Panini Press or under broil setting in oven until lightly browned.

Fry Quail eggs sunnyside up  in frying pan with butter or Non Stick Cooking spray.

Take Quail eggs off burner while  yokes are soft.

Add pinch of truffle salt to season eggs.

Sprinkle grated Pecorino Truffle Cheese on top of eggs.

ASSEMBLE

Place l slice Coppa onto lightly grilled baguette slice.

Gently add Quail egg on top of Coppa. Be careful not to break yolk.

Add pinch of Truffle Salt on top of eggs.

Finish with a sprinkle of grated Pecorino Truffle Cheese as finish garnie.

– The Gourmet Review

12.28Ponta Dos Ganchos Hotel | Brazil’s Paradise for the New Year

Hotel Review Blog | World Travel Blog | Gourmet Food Blog

Courtesy Ponta Dos Ganchos

As the new year is just around the corner,  I’m reminded of  Ponta Dos Ganchos, which could just possibly be one of the most gorgeous destinations in the world. If you are looking for a great sunny destination, why not try Brazil?

Our family visited this dream destination last year. We celebrated New Year’s Eve in the Brazilian tradition, complete with sending off candles into the ocean.  This 35-room hotel is an idyllic hideaway nestled in the hills near Florianopolis, a tropical island off the coast of Brazil and a short flight from Rio de Janeiro.

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Courtesy Ponta Dos Ganchos

Breathtaking views of emerald green and blue waters can be seen from every private bungalows built into the hillside.

Hotel Review Blog | World Travel Blog | Gourmet Food Blog

Courtesy Ponta Dos Ganchos

Lounging on the beach is the order of the day. Stress? What’s that?  No worries here!

Hotel Review Blog | World Travel Blog | Gourmet Food Blog

Courtesy Ponta Dos Ganchos

The hotel beach is private, as is the small island accessed by a wooden bridge from the beach, used for romantic dining and sun bathing. The photo above shows dinner on its way to the island the first night of our trip. Or, if you just want to enjoy sumptuous appetizers, such as the hotel’s famous fresh oysters and grilled mussels, these too will be served on the island. Guests are encouraged by staff to take off their shoes (sandals provided), leave the world behind, and settle into island life.

Hotel Review Blog | World Travel Blog | Gourmet Food Blog

The Gourmet Review

The number of romantic options for dining, whether in the beautiful restaurant, on the island, or  on the scattered white lounge beds, seems endless. The fresh, healthy food selections each day are worthy of their own post, but suffice to say, the culinary genius of Chef Luiz Salvajoli was reflected in every meal.

Luxury Travel Blogs | Top Food Blogs | The Gourmet Review

The Gourmet Review

Each day tables were beautifully set. The atmosphere was one of luxuriating for hours with family and friends while savoring multi course meals.

Hotel Review Blog | World Travel Blog | Gourmet Food Blog

Courtesy Ponta Dos Ganchos

As to be expected from a Relais & Chateaux hotel, the food, which is inclusive for the resort, was simply extraordinary  – “like a miniature gourmet festival.” Breakfast was served until 4:00 in the afternoon and consisted of a nine course tasting menu – small tastes of fresh ingredients. A sample breakfast might include a kale, apple, lemon and ginger shot,  a plate of strawberries and mango or fruit assortment, fresh yogurt with grapes, quinoa and honey, an assortment of freshly baked breads (including croissant au chocolate), a sliced cheese and meat platter, as well as a main dish – perhaps a baked miniature french toast sandwich with ham, a quail egg with spinach cream or a stuffed pancake!

Hotel Review Blog | World Travel Blog | Gourmet Food Blog

Courtesy Ponta Dos Ganchos

Salads were made with fresh greens picked from the hotel garden that morning. These beautiful salads were the first course for every lunch and dinner.

Top Food Blogs | Gourmet Food Blog | Best Travel Blog

Courtesy Ponta Dos Gonchos

Seafood was caught hours before serving. For lunch, once a week, fresh grilled fish was featured on the day’s menu, accompanied by a selection of grilled vegetables, with farofa, garlic chips and arugula vinaigrette.

World Travel Blog | Gourmet Food Blog

Courtesy Ponta Dos Gonchos

Once a week an assortment of meat selections was grilled to order. One day our selection featured ancho beef with grilled vegetables, chorizo beef and lamb.

World Travel Blog | Gourmet Food Blog | The Gourmet Review

Courtesy Ponta Dos Gonchos

Dessert might be mango crumble with grape sorbet or freshly sliced fruit. Whatever it was, the plate was as artistically pleasing as the food.

Gourmet Food Blog | The Gourmet Review

The Gourmet Review

Best Luxury Travel | Gourmet Food Blog | The Gourmet Review

The Gourmet Review

Whether paddle boarding, snorkeling, canoeing or surfing nearby, there was always plenty to do. When returning to the room, one might find a plate of chocolates on the nightstand or red rose petals framing the bed. The outdoor hammock was a magnet for stepping on the deck to enjoy the view and possibly a quick jacuzzi.

We flew a long way to experience a Brazilian New Year’s celebration and we were not disappointed. The staff provided world-class service.  As you can see, guests were given their own bottle of champagne with sequined PDG (Ponta Dos Ganchos) 2012 as s souvenir..

Luxury Travel Blogs | Top Food Blogs | The Gourmet Review

Courtesy Liza Rodriquez

We began the night with champagne and  a six-course meal for dinner. The dining room was transformed with hundreds of white flowers and sparkled with candles and live entertainment in the background.

Best Luxury Travel | World Travel Blog | The Gourmet Review

Courtesy Liza Rodriguez

After dinner, we moved to the beach, complete with leather sofas (white, of course), a dance floor and a stage for the band. Music was played from around the world and we danced until we couldn’t stand a moment longer.

Hotel Review Blog | world Travel Blog | Gourmet Food Blog

Courtesy Jennifer

In Brazil, the Orisha (New Year’s) festival enjoys great popularity. According to Yemanja Tradicion, thousands of people show up on the beaches in Rio de Janeiro and throughout Brazil’s coastline to deposit offerings to the goddess of the sea. It was fun participating in this tradition.

Each guest at Ponta Dos Ganchos was given a blue boat with a white rose, a candle to light at midnight and the traditional story  of ringing in the new year. At precisely midnight, we lit our candles and walked into the water to cast off our boats to make our wishes for the next year. We will never forget ringing in the 2012 New Year  in Brazil. Try this dream destination anytime of year!

 NOTES

A special thanks to Gustavo, holding the champagne bottle in the photo above, and Eva, who made sure we had everything we needed seemingly every minute of the day!

Ponta Dos Ganchos  has justifiably enjoyed such awards as Conde Nast “Most Excellent Romantic Hideaway,” as well as awards for  “South America’s Leading Boutique Hotel, “ and Tatler Magazine Travel Guide’s, “101 Best Hotels in the World” awards.

– The Gourmet Review

02.17Ponta Dos Ganchos Hotel | A Brazilian Tropical Paradise

Hotel Review Blog | World Travel Blog | Gourmet Food Blog

Courtesy Ponta Dos Ganchos

Ponta Dos Ganchos is a dream destination, where you can experience a taste of paradise. The 35-room hotel is an idyllic hideaway nestled in the hills near Florianopolis, a tropical island off the coast of Brazil and a short flight from Rio de Janeiro.

Best Luxury Travel | Luxury Travel Hotels | Hotel Review Blog

Courtesy Ponta Dos Ganchos

Breathtaking views of emerald green and blue waters can be seen from every private bungalows built into the hillside.

Hotel Review Blog | World Travel Blog | Gourmet Food Blog

Courtesy Ponta Dos Ganchos

Lounging on the beach is the order of the day. Forget the stress of everyday life. No worries here!

Hotel Review Blog | World Travel Blog | Gourmet Food Blog

Courtesy Ponta Dos Ganchos

The hotel beach is private, as is the small island accessed by a wooden bridge from the beach used for romantic dining and sun bathing. The photo above shows dinner on its way to the island the first night of our trip. Or, if you just want to enjoy sumptuous appetizers, such as the hotel’s famous fresh oysters and grilled mussels, these too will be served on the island. Guests are encouraged by staff to take off their shoes (sandals provided), leave the world behind, and settle into island life.

Hotel Review Blog | World Travel Blog | Gourmet Food Blog

The Gourmet Review

The number of romantic options for dining, whether in the beautiful restaurant, on the island, or  on the white lounge beds, seems endless. The fresh, healthy food selections each day are worthy of their own post, but suffice to say, the culinary genius of Chef Luiz Salvajoli was reflected in every meal.

Luxury Travel Blogs | Top Food Blogs | The Gourmet Review

The Gourmet Review

Each day tables were beautifully set. The atmosphere was one of luxuriating for hours with family and friends while savoring multi course meals.

Hotel Review Blog | World Travel Blog | Gourmet Food Blog

Courtesy Ponta Dos Ganchos

As to be expected from a Relais & Chateaux hotel, the food, which is inclusive for the resort, was simply extraordinary – “like a miniature gourmet festival.” Breakfast was served until 4:00 in the afternoon and consisted of a nine course tasting menu – small tastes of fresh ingredients. A sample breakfast might include a kale, apple, lemon and ginger shot,  a plate of strawberries and mango or fruit assortment, fresh yogurt with grapes, quinoa and honey, an assortment of freshly baked breads (including croissant au chocolate), a sliced cheese and meat platter, as well as a main dish – perhaps a baked miniature french toast sandwich with ham, a quail egg with spinach cream or a stuffed pancake!

Hotel Review Blog | World Travel Blog | Gourmet Food Blog

Courtesy Ponta Dos Ganchos

 Salads were made with fresh greens picked from the hotel garden that morning. These beautiful salads were the first course for every lunch and dinner.

Top Food Blogs | Gourmet Food Blog | Best Travel Blog

Courtesy Ponta Dos Gonchos

Seafood was caught hours before serving. For lunch, once a week, fresh grilled fish was featured on the day’s menu with perhaps a selection of grilled vegetables with farofa, garlic chips and arugula vinaigrette.

World Travel Blog | Gourmet Food Blog

Courtesy Ponta Dos Gonchos

Once a week an assortment of meat selections was grilled to order. One day our selection featured ancho beef with grilled vegetables, chorizo beef and lamb.

World Travel Blog | Gourmet Food Blog | The Gourmet Review

Courtesy Ponta Dos Gonchos

Dessert might be mango crumble with grape sorbet or freshly sliced fruit. Whatever it was, the plate was as artistically pleasing as the food.

Gourmet Food Blog | The Gourmet Review

The Gourmet Review

Best Luxury Travel | Gourmet Food Blog | The Gourmet Review

The Gourmet Review

Whether it was paddle boarding, snorkeling, canoeing or surfing nearby, there was always plenty to do. When returning to the room, one might find a plate of chocolates on the nightstand or red rose petals framing the bed. The outdoor hammock would be a magnet for stepping on the deck and enjoying the view and possibly a quick jacuzzi.

We flew a long way to experience a Brazilian New Year’s celebration and we were not disappointed. The staff provided world-class service.  As you can see, guests were given their own bottle of champagne with sequined PDG 2012 to remember the evening.

Luxury Travel Blogs | Top Food Blogs | The Gourmet Review

Courtesy Liza Rodriquez

We began the night with champagne and  a six-course meal for dinner. The dining room was transformed with hundreds of white flowers and sparkled with candles and live entertainment in the background.

Best Luxury Travel | World Travel Blog | The Gourmet Review

Courtesy Liza Rodriguez

After dinner, we moved to the beach, complete with leather sofas (white, of course), a dance floor and a stage for the band. Music was played from around the world and we danced until we couldn’t stand a moment longer.

Hotel Review Blog | world Travel Blog | Gourmet Food Blog

Courtesy Jennifer

In Brazil, the Orisha (New Year’s) festival enjoys great popularity. According to Yemanja Tradicion, thousands of people show up on the beaches in Rio de Janeiro and deposit offerings to the goddess of the sea. It was fun participating in this tradition. Each guest at Ponta Dos Ganchos was given a blue boat with a white rose, a candle to light at midnight and the traditional story  of ringing in the new year. At precisely midnight, we lit our candles and walked into the water to cast off our boats and make our wishes for the next year. We will never forget ringing New Year’s 2012 in Brazil.

 NOTES

A special thanks to Gustavo, holding the champagne bottle in the photo above, and Eva, who made sure we had everything we needed seemingly every minute of the day!

Ponta Dos Ganchos  has justifiably enjoyed such awards as Conde Nast “Most Excellent Romantic Hideaway,” as well as awards for  “South America’s Leading Boutique Hotel, “ and Tatler Magazine Travel Guide’s, “101 Best Hotels in the World” awards.

– The Gourmet Review

12.09Great Dinner Party Menu

We had a fantastic meal at our friend’s house not too long ago.You’ll remember Linda and Hal. She’s the gourmet cook and he knows everything about pairing wines/champagnes/after dinner drinks with her food.

The menu this evening was pesto cheesecake, fresh corn and tomato stacked salad, home smoked black cod, pasta in lemon sauce, and roasted asparagus with sliced fennel and onion. We completed the evening with homemade chocolate sorbet and cookies. Absolutely delicious.

We started out with an appetizer of homemade  pesto cheesecake. This was served in the wine cellar.

 

Then we gathered around the kitchen as Linda unmolded a stacked fresh corn and tomato salad with a reduction of balsamic vinegar. This was our first sit down course. Then it was back to the kitchen to see what was next on the menu.

 

Linda started  preparing the Croxette pasta to serve with a light lemon sauce.  I was fascinated by the Croxetti pasta, which I had never seen. Hal had purchased the pasta from an Italian specialty market. Croxetti is a pasta that was made by local peasants in the middle ages and used by aristocrats as a display of wealth. The stamp was usually a family’s coat of arms.  Today, it’s made in small batches near Genova, Italy. Stamped and cut approximately 1.75 inches in diameter from pasta sheets with a mold, often by hand, the shape is distinctive and the ridges hold in the pasta sauce.

I fell in love with the cheese grater, as Hal grated some fresh Parmesano Regianno into a handmade wooden box. Of course, Hal had to coordinate getting me a dozen of these for holiday gifts.Don’t you sometimes need a perfect gift for someone who loves to cook- especially around the holidays? This cheese grater was it for me.

 

Not much room left now, but we managed to finish dessert. Homemade chocolate sorbet with thin, crisp wafers. Now you know why my husband and I barely rolled home at the end of the evening. Of course,  I couldn’t resist taking a few photographs!

Thank you for another great culinary treat, Linda and Hal!

– The Gourmet Review

12.07Roasted Asparagus With Fennel and Onion Recipe

Roasted asparagus with sliced fennel and onion, drizzled with a little olive oil, is a sure winning elegant side dish. My friend, Linda, always prepares fabulous food with a twist. Her addition of sliced fennel and onion enhances the texture and sweetness of the asparagus. Perfect for easy entertaining.

SERVES:  6

INGREDIENTS

3/4 to l pound of fresh asparagus, peeled and trimmed

1/2 cup thin sliced fennel

1/2 cup thin sliced onion

DIRECTIONS

Preheat over to 400 degrees.

Wash and peel asparagus. Remove tough ends so uniform in size.

Line a baking sheet with foil. Place asparagus, fennel and onion onto baking sheet. Drizzle with olive oil, salt and pepper. Lightly toss to coat.

Make sure asparagus is in a single layer to bake evenly.

Place in oven for 15 minutes.

Turn lightly and return to over for 10 more minutes, roasting until tender.

Remove and arrange on platter or plate.

– The Gourmet Review

  
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