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    Thursday, 29 January 2009
    Three Cheese Fondue With Champagne

    4 tsp cornstarch
    1 tbsp fresh lemon juice
    1 1/4 cups dry champagne (brut)
    1 large shallot, chopped
    2 cups coarsely grated gruyere cheese (about 7 oz)
    1 1/3 cups coarsely grated emmenthaler cheese (about 5 oz)
    1/2 cup diced rindless brie cheese or camembert

    cheese (about 3 oz)
    2 tsp Beau Monde Seasoning
    1 french-bread baguette, crust left on,bread cut into 1 inch cubes

    1. Stir cornstarch and lemon juice in small bowl until cornstarch dissolves; set aside.

    2. Combine Champagne and shallot in fondue pot or heavy medium saucepan; simmer over medium heat for 2 minutes.

    3. Remove pot from heat.

    4. Add all cheeses (slowly) and stir to combine.

    5. Stir in cornstarch mixture.

    6. Return fondue pot to medium heat and stir until cheeses are melted and smooth and fondue thickens and boils, about 12 minutes.

    7. Season fondue with Beau Monde Seasoning.

    8. Place over candle or canned heat burner to keep warm.

    9. Serve with bread cubes.

    Dark Chocolate Souffle

    1 oz heavy cream
    4 oz dark chocolate
    1/2 tbsp butter
    2 large eggs (separated into whites and yolks)
    1 dash cream of tartar
    1/4 cup sugar
    1 tsp Coffee & Chocolate Spice

    1. Preheat oven to 375ýF

    2. Prepare two 6 oz. ramekins with cold butter. Pour some sugar mixed with cocoa into the ramekin and shake and roll the ramekin to coat the bottom and sides with sugar.

    3. Melt the butter, cream, chocolate, and Coffee & Chocolate Spice in the double boiler. Stir to help the melting. Once the chocolate has melted, turn off the heat.

    4. Whisk the two egg yolks into the chocolate.

    5. In a medium bowl, beat the egg whites with the cream of tartar until the egg whites reach soft peaks. The whipped egg white tip of the peak should droop for the soft peaks.

    6. Add the sugar to the egg whites and continue to beat until you reach stiff peaks. Adding the whites a little at a time, fold them into the chocolate mixture.

    7. Without over mixing, fold the remaining egg whites into the batter.

    8. Pour the batter into the two prepared ramekins. Fill them at least 3/4 of the way up. Place a piece of chocolate or berries on each and gently push into batter.

    9. Place the ramekins on a baking pan and place the pan in the oven on a rack set in the middle position. Bake the souffles for 15 minutes at 375 F. After fifteen minutes, the souffle will have risen up out of the ramekin.

    10. Serve immediately in the ramekin. As the souffle cools, it will drop and become more dense. Dust with Coffee & Chocolate Spice and garnish with berries or 2 pieces of dark chocolate.

    Terra Americana is a group of people who love to travel, shop, cook and give. Due to our own hectic schedules, we feel a need to ease tension and save time, thus our product line is dedicated to convenience and the simple pleasures of life.

    As always the key to these and any of our products is to SMILE, RELAX AND ENJOY!

    Posted by: Gourmet Grocery Online AT 11:01 am   |  Permalink   |  Email
    Wednesday, 28 January 2009

    Gourmet cakes make great gifts. The flavors, design and theme are all endless. People are always touched to receive presents personally made rather than bought. The time and effort exerted to it are always appreciated.

    Baking is not exactly easy because it deals with precise measurements. But it is easy to get the hang of it with constant practice. And when you learn, your friends and family will definitely love receiving your home-made sweet desserts.

    Most cakes given as gifts are round, good for 12 to 16 servings. That's about 5 pounds. But you can also bake cakes in square or rectangular pans. Chocolate Fantasy Cakes are one of the most popular. Almost everybody loves chocolates. It never fails to delight children. Some adults are also endeared to chocolates. You can put chocolate bits inside. Some prefer lining it with strawberry for a blend of sourness and sweetness.

    The Red Velvet Cake is a chocolate variety, classic and smooth as velvet. It has a southern touch. It has a rich, red and mild chocolate flavor topped with cream cheese.

    The Chocolate Chip Cake has a thick fudge frosting with chip and sprinkles. Black Forest Cake is a light, moist chocolate cake in two layers. One custard layer is filled with cream, cherries and chocolate shavings.

    The Chocolate Raspberry Cake is a moist cake with raspberry filling and topped with fudge. The Chocolate Fudge Rum Cake a three-layered light moist cake filled with walnuts and fudge. Chocolate Truffle Cake is semi-sweet with ganache. And the Rocky Road Cake is made of three chocolate types with chips, nuts and marshmallow.

    Next to chocolate fantasy cakes, mousse cakes are also delicious. They are very rich and creamy.

    The Chocolate Mousse Supreme is a bestseller with lots of chocolate flavoring. Chante Éclair is a chocolate mousse with raspberry on top and jelly rolls on the sides. Strawberry Mousse Supreme has creamy strawberry with white chocolate, cream between two layers of vanilla flavored sponge cake.

    The Baileys Espresso Cream Cake is three-layered vanilla flavored cake with Baileys mousse and espresso cream. Banana Chocolate Mousse has bananas and thick coverings of chocolate. On the other hand, white delight cakes are light and fluffy. The most popular variety is the Strawberry Short Cake. It has whipped cream sweeping over mixtures of strawberry filling in vanilla chiffon.

    The Hazelnut Torte is a nutty, two-layered cake with raspberry and praline butter cream on top. Coconut Layer Cake has vanilla chiffon filled with butter cream and flakes of coconut just like a snowball. Mocha Raspberry Walnut Cake is three-layers of vanilla sponge cake filled with raspberry and mocha butter cream, with walnuts and swirls at the sides. The Sunny Lemon Layer Cake is three layers of vanilla sponge cake with lemon toppings.

    Cheesecakes are gourmet cakes made from cheese, cream and eggs. The most common are pumpkin cheesecake, carrot spice cheesecake, and New York Style Cream Cheesecake.

    Gourmet gift presentations come in designer sets and packages that serve as a lasting remembrance. They can be placed in tin cans, baskets or cases/towers.

    For more information on Birthdays Gourmet Cakes and Gourmet Fruit Cake Recipe please visit our website.

    Posted by: Gourmet Grocery Online AT 03:54 pm   |  Permalink   |  0 Comments  |  Email
    Friday, 23 January 2009

    There is nothing like sitting down to a bowel of hot soup on a frosty winter night here in the Midwest. It is even good for us as our grandparents knew. Now, experts are saying that the combination of chicken and broth has real medicinal value.

    When was soup invented and who invented it? The word soup comes from the English term "sop," meaning a slice of bread soaked in liquid. Soup as we know it came to be eaten one-hundred years after Catherine de Medici in 1553 arrived in France and transformed the world of French cuisine. However, I personally think that people have ate some version of meat cooked in heated water for thousands of years. Evidence, including residue sticking to pots, tells us man consumed soup by the Iron and Bronze Ages. The Ancient Romans ate soup, including a type of fish broth cooked in wine and spices. The Greeks were familiar with soup as well, as the following quote from a play by the Athenian satirist Aristophanes illustrates:

    Today, the world of soup is large. We enjoy thick soup, hearty Russian borscht, French clear soup made from boiled beef and vegetables, and a host of soup in between. It can be a meal, an appetizer, or our winter night comfort food. Below is my recipe for a hot bowl of soup on a cold Chicago night.

    New England Potato Soup

    Makes 6 servings

    Prep Time: 25 Min

    Cook Time: 15 Min

    Ready in: 40 Min


    * 1 medium onion, chopped

    * 1 celery rib, thinly sliced

    * 2 tablespoons butter or margarine

    * 1 (14.5 ounce) can chicken broth

    * 3 medium potatoes, peeled and cubed

    * 1 1/2 teaspoons sugar

    * 1/2 teaspoon salt

    * 1/2 teaspoon dried rosemary, crushed

    * 1/2 teaspoon dried thyme

    * 1/8 teaspoon pepper

    * 1/3 cup all-purpose flour

    * 2 1/2 cups milk, divided

    * 1 1/2 cups cubed fully cooked ham

    * 1 cup frozen peas


    In a saucepan, saute onion and celery in butter until tender. Add broth, potatoes, sugar, salt, rosemary, thyme and pepper; bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until potatoes are tender. Combine flour and 1/2 cup milk until smooth; gradually stir into soup. Bring to a boil; cook and stir for 2 minutes. Stir in ham, peas and remaining milk; simmer 7 minutes and serve.

    I am a local chef in Chicago and I love to cook. You can visit my site at for more great recipes

    Posted by: Gourmet Grocery Online AT 10:57 am   |  Permalink   |  0 Comments  |  Email
    Wednesday, 21 January 2009

    Does someone in your life have a big number coming up? Are you looking for that perfect piece of confectionery to make your loved one's day extra special?

    First of all, before you begin baking your birthday cake you should ask yourself: What does my recipient like? That is, who is your guest of honor, and what are their interests? Is it a child's birthday? Than, maybe they would like a cake decorated as a racing car! Is it a business colleague's party? How about an work-related cake? All of these ideas come back to a simple point: Make a cake based upon the subject's hobbies or interests.

    Let's do a comparison: I have a two year old with a birthday that is soon arriving, and I need to make a cake for this young person. It was my intention to make a cake based upon a popular cartoon character, but this ended up being a bad idea. The reason was that this character was for children of a much higher age group. As such, my subject was not interested in, and did not care for, this popular character. Instead, I had discovered what the child really was interested in, and based a cake design on that interest. The subsequent result was a cake design that everybody at the party loved, including the child's parents!

    The above story is just one example of how one must keep a mind upon the subject's personality. If you can make a beautiful cake that is coordinated to your subject's tastes, than you can create a cake that will leave an everlasting impression upon everyone that will never be forgotten.

    Cake Design Ideas

    Teddy Bear: For one year old babies, sixteen year old girls, or aging fathers, a teddy bear cake is a great birthday idea for a loved one. Its sentimental and caring. It is best made for someone with a warm personality.

    Action Toy Cake: This cake is a great design idea for boys between five and eleven years of age. Action heroes are a popular theme for boys at this age, and designing a cake to match this interest is a great idea. If you are unsure of what your tot likes, just watch what he watches on Saturday morning.

    Sports Cake: This is a great idea for almost any male in one's life, whether they be five or one hundred and five. Sports designed birthday cakes are very popular with boys or men. They are often easy to make, and go great with season tickets as birthday gifts!

    Job or Career Cake: Another great idea for the person with an unusual job or career. This is a great idea for dad or even for the boss at work. This idea has only two drawbacks: 1) You can only use it once in a long while, and 2) Do not present this cake if the subject's profession is not going well.

    Holiday Theme: If your subject's birthday falls on or near a famous holiday, you can design your cake on that holiday. Halloween is always a popular time, as is Christmas and Valentine's Day. You can even plan a party on the holiday and call it a birthday party as well.

    If you are looking for more information about cake designs, or other party ideas please visit our site.

    Posted by: Gourmet Grocery Online AT 10:45 am   |  Permalink   |  0 Comments  |  Email
    Monday, 19 January 2009

    Why does wine taste best with particular types of food? Sometimes it seems confusing deciding which wines we should pair up with which foods. Certain wines on our wall wine racks seem to complement certain foods better. However, how do we know which wines to match up with which foods? Although the process is not an exact science, here are some guidelines that can help to make the process simpler:

    1. Consider classic combinations

    Although the way that you pair up wines with food is quite literally a matter of taste, here are some classic combinations that you may have to consider when serving wine with a meal:

    - wine and fish: Red wines typically contain tannins, which can create a metallic flavor when combined with fish.
    - wine and meat: While red wines are generally recommended, do some experimenting to find which specific combinations work best.
    - wine and sweet foods: During a meal, temporarily halt your wine drinking until after eating your dessert

    2. Consider how flavors interact

    We all learned in elementary school that our tongue can sense four primary flavors: bitter, salty, sour, and sweet. Meanwhile, our noses can detect more than 200 different scents! Thus, we are able to distinguish numerous flavors and difference in flavors.

    Consider this fact when selecting wines for your metal wall wine racks. Ironically, both the clashing and complementing of different tastes can enhance our dining experience. For instance, the distinct flavor of a wine can become heartier or softer, depending on which foods we pair with it.

    3. Consider the acidity of the food

    This is an important factor to take into account, when choosing wines for foods. For foods that are somewhat sweet, consider a wine that is a little bit drier than the food is. Meanwhile, for foods that are acidicsuch as those containing lemon or oranges, select wines that also have acidic hints.

    4. Realize that pairing wine and food is not an exact science

    Some matches are renowned among wine and food connoisseurs. However, it is important to realize that the most important factor when pairing up wines and foods is your own preference. A combination that may seem repulsive to virtually everyone else could seem to you as a match made in heaven.

    5. Determine the meals heartiness

    When considering which wine to pair up with which foods, consider how heavy or light the foods are. This will help when choosing wines from your metal wall wine racks. As a general rule, people usually select robust red wines for heavy foods, and milder white wines for light foods. A mnemonic device that you could use is: red wines for red meats, and white wines for white meats. However, remember that this rule is not carved in stone. Your personal preference in taste is the most significant factor.

    Which wines match up best with which foods? When choosing wines for your home wall decor wine rack, consider the aforementioned tips. However, remember that ultimately YOUR taste is king!

    Jessica Ackerman is the senior staff writer for - a unique wall art store specializing in metal wall wine racks and wood wall art

    Posted by: Gourmet Grocery Online AT 12:44 pm   |  Permalink   |  0 Comments  |  Email
    Thursday, 15 January 2009

    As we all know, the first basic rule of pairing wine and food is red wine goes with red meat, white wine goes with white meat. But is this a rule written in stone? In a word, no. It's certainly a helpful guide if you know nothing about wine but it's rather about personal taste. Personally, I find a dry red wine like Cabernet Sauvignon goes down great with a chicken dish.

    So how to choose? Well, think about the meal you intend to serve. If you're cooking something "heavy", like a beef stew or traditional sunday roast then a full bodied red wine, like a Burgundy, would be my choice, even if the meat is chicken or turkey. However, if I'm having a stir fry I would go for a light white wine such as a delicate Chardonnay whether the stir fry contains beef, chicken or whatever. So in this case, my choices would be full bodied wine with heavy food and a delicate wine with light food, regardless of which type of meat the dish is made from. If you're not sure whether a wine is light or full bodied, a good guide is the alcohol content. If we take 13.5% as the starting point, then anything above would be full bodied, and anything below is classed as light.

    Another consideration is the flavour of the food. Some people say in this case the wine and food should be paired like-for-like, i.e. a fish cooked in a lemon sauce would be slightly acidic so you should choose a dry, crisp white wine to complement the flavour. Others would say that this is too much of the same and you should go with a slightly sweeter wine for contrast. Again, it's all down to personal taste. I prefer the wine to have a contrasting flavour as I find the flavours of the wine and food tend to get lost in each other if they're too similar.

    Finally, I'd like to mention hot, spicy food such as Mexican or Indian. LIke me, you probably prefer to drink beer with these foods as it's more quenching if the food is too hot, whereas a sip of wine doesn't ease the pain at all. In fact if you choose the wrong wine the burning sensation can increase. However, I have found that a chilled sparkling white wine goes down great with a curry, I don't know if the bubbles have anything to do with it but it really helps clear the palate when the going gets tough.

    So to finish off, I'd just like to reiterate that there are no rights or wrongs in pairing wine with food, and at the end of the day if you do make a bad choice it won't poison you. In fact the best way to learn is basic trial and error, and if you love your food and wine then you'll have a great time finding out!

    For more wine-related ramblings visit my blog at

    Posted by: Gourmet Grocery Online AT 11:07 am   |  Permalink   |  0 Comments  |  Email
    Thursday, 08 January 2009

    This is a tasty appetizer that is extremely easy to make. It can be made in less than 30 minutes.

    I spent a few days thinking about how to make an original recipe that is tasty as well. After a few attempts I finally came up with the creation you see listed below. The pita bread is tastier than crackers and lends a more sophisticated, custom, an tastier feel. Serve as hors devoirs if your having a party, your guests will surely enjoy this tasty treat!

    Difficulty (Scale from 1-10): 4

    Makes: 24 wedges Serves: 8


    - 1 large ripe avocado
    - 2 tablespoons of finely chopped shallots
    - 1 tablespoon of lime juice
    - 1 1/2 tablespoons of lemon juice
    - 1/2 - 3/4 teaspoon of wasabi paste
    - 1 pound canned, cleaned, and drained Alaskan king crab (or regular crab)
    - 3 pitas
    - 2 tablespoons of olive oil
    - salt and pepper to taste

    Preparation of Pita Bread

    Cut each pita into 8 wedges. Arrange pita wedges on a large baking sheet. Lightly coat both sides of each wedge with olive oil. Spread wedges evenly on the baking sheet, sprinkle with salt and pepper. Bake 8-12 minutes, or until toasted and golden in color. Serve warm or at room temperature.

    Preparation of Topping

    While pita bread is in the oven, scoop flesh from avocado and mash coarsely with a fork. Stir in shallots, lime juice, and wasabi to taste.

    Season with salt and pepper. In a separate bowl, toss crab with lemon juice and salt to taste. When pita bread is ready; liberally spread avocado mixture over each pita wedge, then top each wedge with crab meat.

    Enjoy your meal!!

    Peter Alfieri is the host of the cooking show: Buon Appetito Providence, Pete cooks many different foods from several geographical areas; his specialty is Italian food which is also featured on the TV show. Be sure to check out other recipes on the show's website.

    Posted by: Gourmet Grocery Online AT 10:00 am   |  Permalink   |  0 Comments  |  Email
    Wednesday, 07 January 2009

    For many people when they think about having a slice of carrot cake they instantly are in heaven over it. What better desert is there that has soft, sweet tasty insides that has raisins, carrot slivers and crunchy pecan and then topped with a rich cream cheese frosting? You can almost taste it melting in your mouth.

    So where can you find a great carrot cake recipe? There are many places to look. First you can start at home or within your family. Ask around you never know who might have a secret super moist and tasty carrot cake recipe they will want to share with you. No bakers in the family? No problem! There are still several other ways to track down just the perfect cake recipe.

    The library is a great place to start your carrot cake recipe search. You can choose from several different cook books that offer many ways to make a carrot cake including low fat carrot cake recipes that will make even the most diet conscious person break down and have a slice. But is the library really the best place to find a recipe for your next cake?

    You can also search online for an easy carrot cake recipe that you will love. There are several sites where people come together and submit their favorite recipes for cooking a wide variety of things. On many of these sites you will also find a rating system or a comments area that will allow you to discuss with other visitors if the recipe really is a good one to try. Because lets face it you can find a recipe anywhere from in the library to the grocery store but how are you going to ever know if it is any good if you can not ask someone?

    Here is one recipe that is sure to excite you because it is so simple and will also be the light of the next event where you unveil your delicious yet easy carrot cake recipe:

    Things you will need:

    1 package of yellow cake mix
    1 cup of Real Mayonnaise
    2 cups carrots finely grated
    2-1/2 teaspoons of ground cinnamon
    4 large eggs
    1/2 cup of chopped Walnut Pieces (optional if you do not like them leave them out)

    Preheat your oven to 350 degrees while you are making the batter.

    In a large bowl combine the mayo, eggs, 1/4 cup of water, cake mix and the cinnamon. Beat them all together with an electric mixer. Do this on the medium setting for about 3 minutes. Then add the walnuts and the carrots and blend those in.

    Then take your 13x9 inch baking pan and grease it. Make sure to get no only the bottom but also the sides to keep your carrot cake from sticking to the pan. Once it is greased pour in your carrot cake mixer. Spread it so it is even within the pan to help it cook evenly.

    Then put the cake in the oven and bake it for 30-35 minutes.

    Check it often for the last 10 minutes with a toothpick. If you place the toothpick in the center of the cake and it pull it out clean then the cake is done.

    Allow it to cool before icing it.

    Bernice Eker is an expert on Carrot Cakes and wants to help people by sharing her expertise.

    For more information on Carrot Cakes visit:

    Posted by: Gourmet Grocery Online AT 10:52 am   |  Permalink   |  0 Comments  |  Email
    Tuesday, 06 January 2009

    If you are looking for fine French wine and food, consider the up and coming wine region of southwestern France. You may even find a bargain, and I hope that you'll have fun on this fact-filled wine education tour in which we review a local red wine based on the indigenous Négrette and the international Cabernet Sauvignon and Syrah grapes.

    Among France's eleven wine-growing regions the southwest ranks sixth in acreage. Surprisingly enough this is the first wine that we have reviewed from this region. The most famous alcoholic beverage produced in this beautiful region is Armagnac that many prefer to Cognac. Parts of this region neighbor Bordeaux so don't be surprised if some of the wines are quite good, and yet more moderately priced than many of its world-famous neighbor's offerings.

    If you are visiting southwestern France, and you really should, make sure to stop by the village of Bergerac that was not the home of the famous Cyrano de Bergerac who actually lived in Paris in the first half of the Seventeenth Century. The town is beautiful. Market days are Wednesday and Saturday. You can take a guided walking tour of the old city and cruise the Dordogne River from Easter to October. The Cloître des Récollets was a convent and now hosts a wine business. Go a few miles south to the Château de Monbazillac. Their sweet wine is famous but pricey.

    Before reviewing the southwestern wine and imported cheeses that we were lucky enough to purchase at a local wine store and a local Italian food store, here are a few suggestions of what to eat with indigenous wines when touring this beautiful region. Start with Foie Gras Frais avec Myrtille (Fresh Duck Liver in a Berry Sauce). For your second course savor Pipérade Basquaise au Jambon (Eggs, Tomatos, Green Peppers, Onions, and Ham). And as dessert indulge yourself with Gateau Basque (Lemon Shortbread, Baker's Cream, and Tart Cherry Jam.)


    All wines that we taste and review are purchased at the full retail price.

    Wine Reviewed
    La Forêt Royale 2004 13% about $13.50 (Appelation Fronton Controlé)

    Let's start by quoting the marketing materials. La Forêt is a blend of the indigenous Négrette (45%), Cabernet Sauvignon (30%), and Syrah (25%). The wine goes through fruit-enhancing and tannin-mellowing micro-oxygenation and acid-softening malolactic fermentation. The resulting wine is full of flavors and aromas, including raspberry, blackberry, cassis, dark chocolate, licorice, and a hint of tar. Serve it with grilled steaks, backribs, or gourmet sausages. And now for the review.

    My first meal consisted of commercially prepared beef spare ribs, spicy Moroccan carrots, and potatoes roasted in chicken fat. The meat was seasoned with Tunisian Harissa, a very spicy hot-pepper sauce. This was a great combination. The tannins melted in my mouth. I tasted black cherries, chocolate, and a lot of tobacco. The wine was robust and mouth-filling. It held up both to the fat and the strong spices.

    The meal included meatballs with harissa, rice, and green beans. This wine was round and moderately long. The chocolate and tobacco tastes were powerful.

    The final meal was a commercially prepared barbecued chicken with a paprika-covered shin and store bought potato salad. The wine was a good antidote to the fat. Once again the chocolate taste predominated.

    The first cheese pairing was with an Emmenthaler (Swiss Cheese). The wine handled the pairing nicely. It was quite round and strong. On the other hand I barely tasted the cheese. And a goat's milk cheese fairly well denatured this wine.

    Final verdict. This wine is a winner. I expect to come back to southwestern France for more wines.

    Levi Reiss has authored or co-authored ten books on computers and the Internet, but to be honest, he would rather just drink fine Italian, French, or other wine, accompanied by the right foods and spend time with his wife and family. He teaches classes in computers at an Ontario French-language community college. Among his many web sites he is particularly proud of his new love and relationships site celebrating mostly spiritual and on occasion physical love at

    You will find a wide range of articles devoted to various aspects of love, and a special collection of love quotes in both English and French (with translations.) Check out his global wine website at with his new weekly column reviewing $10 wines.

    Posted by: Gourmet Grocery Online AT 11:09 am   |  Permalink   |  0 Comments  |  Email
    Monday, 05 January 2009

    There is nothing like a good bowl of chicken soup. It makes you feel better when you are sick. It warms you up on a winter day. It is kid friendly. How can you find anything better? Instead of just opening a can and adding some water, why not try making your own homemade chicken soup? It is not hard at all, and it tastes so good.

    Basics for Cooking Chicken Soup

    First, you need some chicken bones. These can be leftover from the roast chicken you had last night. Didn't know you could get two meals out of that single chicken, did you? Put the entire carcass in a stockpot and cover it with several quarts of water. Add some seasonings and a carrot, an onion, some celery and herbs. Bring the water slowly to a boil, and then turn it on low to keep it simmering. Skim off the foam that will appear on the top. This is caused by the protein in the chicken. Do not worry... the good stuff stays in the soup!

    Simmer this slowly for several hours... all day if you have the time. Add more water if you need to, although covering it will help reduce the evaporation rate. On the other hand, reducing the stock will intensify the flavors. It all depends on how much soup you need to make to feed your family. Strain the stock. The bones and vegetables can be tossed at this point; they have given all they can.

    Add in new vegetables, and the meat you have leftover. If you want to add potatoes, add them with the other vegetables. You may want to add any of the following: turnips, rutabagas, parsnips, carrots, zucchini, sweet potatoes, peppers, onions, or anything else you like.

    Towards the end, you may want to add some rice or noodles (rice will take longer to cook than noodles), and any vegetables that cook quickly. This may include cabbage, broccoli, or anything else you have left in the garden.

    What Else Can You Do with Chicken Soup?

    The above description makes a classic chicken soup with a clear yellow stock. However, you may be wondering what else you can do with chicken soup. Creamed chicken soups are hearty, creamy, and delicious. You can serve them plain or you can add a little vegetables or noodles to it.

    You can thicken a classic chicken soup by adding a roux and make it heartier. You can also turn a chicken soup into chicken and dumplings just by adding the dumplings in for the last twenty minutes of cooking. There is nothing better on a cold winter's night.

    Change the flavor of your chicken soup by adding some ethnic ingredients. Soy sauce, some Asian vegetables, herbs, and some glass noodles make the usual chicken soup seem exotic. Add some spice and tortilla pieces to create a trendy tortilla soup.

    You can also simplify. Reduce your chicken stock until you have a tasty golden consommé. This consommé can be eaten by itself, used to make gravies and sauces, or frozen for later use.

    Chicken Noodle Soup is a great resource for soup lovers everywhere! If you're looking for something new to do with your favorite soup recipe, be sure and check out the site: If you are looking for some great recipes or tips on cooking chicken soups of your own, the site will be very helpful. Whether you want a quick and easy soup, a creamy one, or an old fashioned Amish recipe, or chicken stew, you're sure to find it there.

    If you are in the mood for chicken soup with an international flare why not try our chicken tortilla soup or maybe something a little more mainstream like one of our chicken soups find them at the site for chicken soup. Nothing but chicken soups of all kinds. Also find informative articles related to chicken soup's health benefits and other interesting information like cooking tips.

    Look for our heart health recipe guide to find soup recipes that can help you with your fight against heart disease.

    Posted by: Gourmet Grocery Online AT 11:48 am   |  Permalink   |  0 Comments  |  Email
    Sunday, 04 January 2009

    If you want to have the perfect cake for your event or birthday, but are less than a whiz in the kitchen, you may want to consider ordering the perfect cake from your local bakery. Specialty bakeries can make your specialty cake to your exact specifications, and deliver it just in time for your big event. Your child will love his or her perfect character or themed birthday cake, and it'll be the perfect finish to his or her big party.

    If you do decide to order a specialty cake from a local bakery, here are some things to keep in mind. First you want to choose the size, shape and theme of your cake. It's a good idea to do some research online for good ideas and to see what can be done. Once you've got the general design in mind, you can go in and make the order.

    You'll also need to know what type of cake, filling and frosting you want. You'll be able to choose from such favorites as butter cream, whipped or even fondant for that perfect smooth cake. You'll also want to know the color choices available to you so that you'll be able to get the exact cake that you want for your party or event. You can even have a photo of the subject being honored at the party imposed onto the cake.

    Use a bakery you trust and they'll be able to walk you through the process, so that you end up with the exact cake that you want. The look on the face of the person you're making it for will be well worth it.

    The Sweet Tooth Fairy ( is a Provo bakery. Billings Farnsworth is a freelance writer

    Posted by: Gourmet Grocery Online AT 08:31 pm   |  Permalink   |  0 Comments  |  Email
    Thursday, 01 January 2009
    When you're entertaining for friends and family, you want to be sure to knock their socks off. But that can be difficult to do when you're busy with work and family, and don't have time to come up with a lavish spread. To say nothing about trying to save money in these difficult times. You want to make sure everyone is well fed and has a great time, but if can be hard to figure out the best way to make that happen. So why not take the guess work out of it and order live lobsters to steam and share?

    You may think that live lobster is a crazy suggestion. How could you possibly have the time to go find lobsters for everyone, bring them home, try to keep them alive and steam them all before the party! Isn't that more work? And what about the expense? In the days before the internet, this would have been a valid concern, but in this age of easy internet shopping, you can save time and money by ordering live lobster online without ever leaving home!

    Ordering live lobster online is fast and easy. Instead of all the driving around you'd need to do to find live lobsters at home, all you'll need to do is click a few buttons. And instead of the scraggly old and tough lobsters you're used to getting from the grocery store, these lobsters will have been caught fresh. All you'll need to do is choose whether you would like one, two, or three pound lobsters, and you're on your way to a great holiday party!

    How do these fresh live lobsters get to you so quickly and stay so fresh? It's easy. Instead of coming to a local store through suppliers, something that can take up to a week at a time, you are getting your lobsters directly from the fisherman. This means that you're getting the best quality lobsters there are, and there's no waiting time, since the lobsters are shipped directly to you. This means that you're getting fresh and succulent lobster, without waiting for the middleman!

    The other great part of ordering live lobsters online is the price. As you may have read, the price of lobster per pound has been dropping dramatically of late. This means that it's a great time for you to get deals. And the best deals are online. In a store, part of the price of your lobster is going to the supplier and to the store itself. So why not skip the middlemen and simply pay the fisherman. It will be a great deal for both of you, and you'll be able to indulge yourself in more lobsters!

    So what are you waiting for! The time is now to buy fresh live lobsters online. You'll be able to impress friends and family alike with your dinner, and save time and money while doing it. So say no to a difficult and complicated meal and say yes to succulent and fresh live lobsters!

    Love lobsters and hate the cost? Save when you order live lobster online! You can find them right now at Quality Fresh Seafood !

    Posted by: Gourmet Grocery Online AT 02:52 am   |  Permalink   |  0 Comments  |  Email


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