By -

 

Recipe by Momtchil Dimitrov

Comments

Post a Comment

Popular posts from this blog

"Why Chenin Blanc Might Be the Most Underrated White Wine"

By -
Image
  Chenin Blanc doesn’t chase the spotlight, but for those who know, it quietly delivers some of the most complex, expressive, and age-worthy wines in the world. In this short video, one of the world’s top sommeliers breaks down what makes this grape so special — from bright and zippy to rich and honeyed, and everything in between. Watch here: https://youtu.be/98t6DplLpr8?si=OsPmkO0L8WDmvc3I Now, if the video has you curious, we’ve got the perfect lineup to taste exactly what he’s talking about. Featured Wines: Domaine Huet – Vouvray, Loire Valley Domaine Huet is the benchmark for Chenin Blanc in France, and their wines age beautifully. Each bottle reflects a different vineyard, soil type, and personality. Here’s what’s on our shelf right now: Clos du Bourg Moelleux 2003 & 2006 – Première Trie Structured and deep, these vintages deliver golden richness with baked quince, dried apricot, and subtle spice. Clos du Bourg offers density with finesse. Le Mont Moelleux 2005 – Première ...
Read more

Crafting the Perfect Lactose-Free Yogurt

By -
Image
By Momtchil Dimitrov, Yogurt Specialist at Old World Market In the evolving landscape of dairy consumption, lactose-free products have become indispensable for many individuals navigating lactose intolerance. As a chef specializing in yogurt at Old World Market, I've delved deep into the art and science of creating rich, creamy, and flavorful lactose-free yogurt. Today, I’m excited to share my expertise on enzymatic hydrolysis and its pivotal role in crafting the perfect yogurt, as well as how fermentation time influences its sweetness and texture. 1. Enzymatic Hydrolysis: The Foundation of Lactose-Free Milk Creating lactose-free milk is the cornerstone of producing high-quality yogurt for those sensitive to lactose. The most effective method to achieve this is through enzymatic hydrolysis . Process: Addition of Lactase Enzyme: The journey begins by introducing the enzyme lactase (β-galactosidase) into regular milk. Lactase meticulously breaks down lactose into its simpler sugar c...
Read more

Baked Cod with Zaatar

By -
Ingredients: 4 cod fillets 1 tbsp extra virgin olive oil 1 tbsp. Zaatar fresh lemon juice salt and pepper to taste Preheat oven to 400F.  Place cod fillets in a baking dish. Brush them with olive oil and sprinkle with Zaatar, salt and pepper. Drizzle with lemon juice. Bake for about 15 min. or until the fish is opaque. Serve with green salad.  Pair with Sauvignon Blanc. You may also like Grilled Zaatar Salmon with Yogurt Marinade Zaatar (Za'atar) is Middle Eastern mix of wild herbs, spices and sesame seeds. Zaatar is good as seasoning to sprinkle on vegetables, salads, meatballs or kebabs and flatbread, mixed into olive oil or yogurt. You can use it to marinate fish or chicken. You can find Zaatar at Old World Market Naples
Read more