Louis Eustache Ude

Many people rail against attributing much importance to the pleasures of the table; but it is not observable that these moralists are more averse than others to gratification of the palate when opportunity occurs.- Louis Eustache Ude, The French Cook, 1813.

I never mention my interest in the history of cooking in these pages. Since most of these notes in this blog reflect a day-by-day process of cookery - albeit covering a fairly wide range* of cuisines, ingredients and tastes - the topic rarely comes up. I'm not a scholar in the subject. My kitchen library includes both my grandmothers' cookbooks: a copy of Mrs. Beeton** from the 1920s and a slightly later (though not first edition by any stretch) Joy of Cooking. Another book on my shelf is the 1981 Lord Peter Wimsy Cookbook, a culinary ramble through the fictional works of Dorothy L. Sayers.

A few days ago I developed a hankering for duck with green peas, wondering what that might be like. I couldn't put my hands on the 1981 book, and I still do not know about the recipe, because my online search led me to the name Louis Eustache Ude.

Fascinating.

Ude (1769-1846) cooked for nobility for most of his life. He started in the family business as an apprentice sous-chef in the kitchens of Louis XVI, leaving before the Revolution for several years in other jobs (printer, jeweller, casino employee). He returned to his original career for a two-year stint as the maître d’hôtel of Napoleon's mother, then relocating to England, where he worked twenty years for the Earl of Sefton. Leaving for service with the Duke of York (when the Earl's son added salt to the soup),  Ude became the initial chef of William Crockford's gaming club on the death of the Duke. Crockford's is still a London gambling club, though the name has changed to 'Fifty.'

Louis Eustache Ude, from an
early edition of The French Cook

His personality matched the English stereotype of the French at the time, and may well have contributed to it. Lady Chesterfield described him as "whimsical, good-natured, [and] exorbitantly vain." He is famous for one quotation, usually presented as "The English have many religions but one sauce." The actual text is given below.

This man is remembered for his two cookbooks, in particular

He published this extensive work in 1813, and during his lifetime the book went to at least ten editions. It was reissued (probably without royalties) in the US in the mid 19th century. Mrs. Beeton stole his recipe for Turtle Soup.

His major cookbook is still available today. Original copies of The French Cook (pre-1830) can be purchased - typically for upwards of £1000. There is a copy in the Harvard library which has been scanned by Google. And Nabu Press has issued a facsimile edition of 562 pages: The French Cook, Or, The Art Of Cookery, ISBN 114478428X, published at $42.75 but available online for less.

Looking through the online version for 'duck with green peas' I found the following two recipes which I decided on instead:

430. Compote of Quails.
Take six or eight quails, according to the size of your dish. Cut the claws off, empty the birds, without making too large an opening, Truss them en poule, that is to say, with the legs inward. Have a dozen pieces of bacon cut into the shape of corks, blanch them in order to draw the salt out: then let them fry in butter till they are of a light brown; next take them out of the stewpan to make room for the quails, which stew till they begin to be of a light brown also, and then take them out. Make a roux, which moisten with a ladleful of gravy of veal; add a bunch of parsley and and green onions, some small white onions (if approved of), mushrooms, &c. As soon as the quails are done, take them out of the stewpan, and let the bacon stew till thoroughly done. Skim the sauce well, and strain it through a tammy over the quails: then dish the bacon, mushrooms, and small onions, and send up quite hot and well seasoned. This dish will not do for an English dinner.

689. Asparagus Peas.
If the asparagus be properly dressed, it should taste like green peas. Take some young asparagus, which pick with great care; then cut them into small equal pieces, avoiding to put in such parts as are hard or tough. Wash them in several waters, and throw them into boiling water, with a little salt. When the asparagus are nearly done, drain them first through a sieve, and next wipe them quite dry with a towel. Then put them into a stewpan with a small bit of butter, a bunch of parsley, and green onions, and toss them in the stewpan over the fire for ten minutes. Now add a little flour, and a small lump of sugar, and moisten with boiling water. They must boil over a large fire. When well reduced, take out the parsley and green onions, and thicken with the yolks of two eggs beaten with a little cream, and a little salt. Remember that in this entremet sugar must predominate, and that there is to be no sauce. Asparagus are always dressed in this manner, when to be served in the second course; but for first-cours dishes, throw them into some good sauce tournee (No. 19), well reduced. Boil them a few times over a large fire, then powder a little sugar, and make a thickening of one egg. The sauce must be made thick, on account of the asparagus always yielding a certain quantity of water, which will thin the sauce.

The asparagus sat in the fridge, but when I went to the store. MLG let me down - and not for the first time. The package of frozen quails I had seen in the case had disappeared! As a fallback, I decided on halved game hens instead. Instead of bacon I bought a package of cured side meat, which served admirably.

In the end, I made a fresh stock and blanched the cork-sized chunks of side meat in it. These I sauteed in butter, followed by the halved game hens. I put the browned hens in a casserole in the oven while I completed the recipe with the roux, stock, parsley and onions. After straining the gravy over the game hens I served the nibbly bits in a dish separately as Ude suggests. The asparagus took less time to prepare than the recipe takes to read and parse. And it was good, served with no salad or starch and a glass of the house red.

I did not calculate the calories or the carbs for this meal, but the results the following morning were quite satisfactory. I bought the book as well (not the antique, but the reprint).




From the 1828 edition:
what a difference 15 years makes!

 Notes:

* Was that a pun? I do hope not, as my kitchen range, though flexible, is not large enough for my paella pan in any configuration I consider.

** In the interest of full disclosure, I must say that Elijah, when he was new to the family, took my treasured copy off the shelf and found it quite to his taste.

Online References:

http://www.practicallyedible.com/edible.nsf/pages/louiseustacheude

It is very remarkable, that in France, where there is but one religion, the sauces are infinitely varied, whilst in England, where the different sects are innumerable, there is, we may say, but one single sauce. Melted butter, in English cooking, plays nearly the same part as the Lord Mayor's coach at civic ceremonies, calomel in modern medicine, or silver forks in fashionable novels. Melted butter with anchovies, melted butter and capers, melted butter and parsley, melted butter and eggs, melted butter for ever: this is a sample of the national cookery of this country.- Louis Eustache Ude, The French Cook, 1813.http://books.google.com/books?id=FXXKK6i7mCQC&printsec=frontcover#v=onepage&q&f=false

Ramen Noodles

A day or so ago I described a dish (Huevos Rancheros) I thought should be called more of a process than a recipe, since there are so many possibilities for variance. Here's another one .. among the least expensive items you can buy at the store. I can find it at MLG for as low as six cents a package. It comes in many, many flavors.

And, prepared according to the package directions, it is just about as bland as anything you will find, unless you do something interesting to tart it up. Fortunately that is not a difficult process, and can be quite rewarding.

Any purists in the house can leave now. Stick around if you like, but please don't say anything. This post is not based on any recipe, food group, culture or blog I have ever seen. The result tastes good, and fits well within my present guidelines. It gives an illusion of Asian dining on a pretty low budget. Since my fridge often contains odd scraps of various ingredients that need to be eaten before they spoil, I've become quite experimental.

If you know me, you know I'm a great fan of Asian food. I have eaten it all the world around (except, unfortunately, in Asia. When I was in Singapore* at the age of 11 I ate English food at the Raffles Hotel and Dutch food on the ship). I learned about noodles in Hawaii, where saimin is on the menu at McDonalds and all the cultural edges except your own tend to get a little blurred. Given a recipe, I can follow it .. and if I try to go off the beaten path I still come pretty close.

To be sure, I don't really think I'm that far off base when it comes to my basic idea of 'these noodles are not meant to be eaten plain.' My many ideas for improving the experience are based on what I have seen, with some extrapolation. I know many people eat ramen just as the packet says. They really don't have to do this, and indeed I wish they wouldn't.

In the present global culture, it is my joy to report the presence of CAM in the world. No, I'm not referring to the Cincinnati Art Museum, though that is a wonderful place. I'm talking about the Cincinnati (or Columbus, or Cleveland) Asian Market. This is a tremendous resource, and not just for the immigrant Asian people among us yearning for a taste of home. I love the store. Others do as well:
http://www.huaxin.us/english/news_0E.htm

What you can buy there covers an extremely very wide range. I like the cookware, staples, frozen dumplings, vegetables (cheaper than MLG) and condiments. I steer clear of the candy, toys, and things I wouldn't buy or eat on a bet ('black chicken' comes close, though I tried it once and it wasn't bad. I seriously draw the line at 'frozen pork wombs'). Then there's the other half of the shelf stock that I haven't a clue about, since I can't read the languages.

Something else I like very well at CAM: the absence of Indian foods. Cincinnati hosts many Indian stores to serve our consumers, and I'm certainly one of them. It's just comforting for me to know that I'm not likely to cross that particular international line by accident. I would hate to create, however inadvertently, a dish such as 'kim-chee biryani' and then have to explain it later. That would blow my credibility, such as it is, all away.

INGREDIENTS:
The Basic:
A packet of Ramen noodles
The flavoring envelope that comes in the packet
2C water

condiments***soy sauce
rice wine
sesame oil
fish sauce
five spices powder
ginger
dashi powder (Japanese broth base)
and if you like
cumin
chili
curry powder
sriricha

The range of optional ingredients is huge:protein choiceskamaboko ('krab', fish-cake)
wonton or other dumplings
1 can of protein (tuna, chicken, salmon)
sliced pork or beef
bay scallops
left-over chicken
ground beef
(and, if you want to go out on a limb****)
ham
cheese
bologna*****

vegetable choices:onion
spinach
daikon (Japanese white radish)
bok choy
won bok
and less traditional
turnip
carrot
broccoli
cabbage
garnish:
chopped scallions
sesame seeds
gari ('sushi ginger')
tarako furikake ('preared sesame seed & seaweed'****)

This list is by no means exhaustive. My only advice is that you not go too far in too many directions at once. The add-ins should be tastefully chosen, like Baroque ornaments in the music of Telemann.

My method of preparation is simplicity itself, and bears very little resemblance to the one printed on the back of the packet. One of my goals is to disguise as much water in cooking as I can.******

METHOD:Put two cups of water on to boil
Add any liquid condiments you choose
Put the noodles in the water (which should be getting close to boiling)
Add whatever else you choose
Simmer 5 minutes
Turn off the heat
Add the contents of the flavor packet and stir
Let cool for an additional 5-10 minutes

This recipe makes a single portion, with a variable number of calories and carbs depending on the extras you add. Most of the add-ins do not up the ante a lot, but I do recommend care in their choice.

Balat ng Manok

* The unrepentant home of 'Deep-Fried Chicken Skin' (Balat ng Manok, street food consisting of deep-fried chicken skin breaded with flour, usually dipped in vinegar. Eat your heart out, Colonel Sanders...).
** This was my father's typical lunchtime option.
*** all found in my kitchen on a regular basis .. I can't speak for yours.
**** IMHO the idea of 'Chili Ramen' is fairly adventurous, but with chopped onion, ground beef and shredded cheddar it isn't bad at all.
***** I think that is intended as 'prepared' - it is made by the Futaba Co., Ltd. in Kumamoto, Japan
****** The subject of paying for water in food is another issue, and I really prefer not to go there right now. Let me just say that I don't like paying per-pound meat prices for 'up to 15% of a basting solution added.' I also take a dim view of bacon that has so much water in it that it won't fry, it just sits in the pan and seethes.

Web References:http://www.maruchan.com/index.html
http://www.maruchan.com/recipes_images/maruchan_recipes.pdf
http://www.huaxin.us/english/location_cinE.htm
http://jonography.blogspot.com/2007/08/fried-chicken-skin.html

Huevos Rancheros

While Huevos Rancheros remains one of the great weekend breakfast/brunch dishes, it can be eaten with gusto at just about any time of the day or night, with coffee, beer or mezcal as a suitable accompaniment. Mimosas aren't in it, I fear. Wikipedia translates rancheros as "in the style of the traditional large mid-morning fare on rural farms," using eighteen syllables instead of three, and really not especially specific, mind you.

The dish is known for a certain flexibility. One US food writer cites a version from 1950s Texas where the eggs were poached in a tomato-bacon sauce and served on toast (see the Note, below). I consider this dish more a process than a recipe, and attempt to present it as such.

Over the years I've made (and eaten) Huevos Rancheros in countless ways. I remember with great fondness (and a certain amount of horror and disbelief, given the present state of the world) tortillas smeared with refried beans, topped with uncased chorizo, with fried eggs on top - then garnished with cheese, salsa, sour cream and green onions. "Broke the mout'," as they say in Honolulu. I must say such a preparation is far too rich for my blood (-sugar) these days.

I've worked to come up with a version that meets my current criteria, that tastes as good and is as filling as what I used to fix. Looking back, all I really miss is the chorizo - and a little of that wouldn't hurt a thing. It is so seldom at hand, and what I have is frozen and in the downstairs freezer. I think.

These days I grill the tortillas and scramble the eggs. This is by no means my hard and fast rule. Grilling certainly keeps a lot of fat out. When I first learned to make this, my Arkansas teacher (who worked her way through college as a frat-house cook in Austin) cooked the tortillas and the eggs in lard. I can certainly see the point - the eew! response only occurs when you tell this little cooking secret to the diners. Grilling is, on the whole, better for me. Scrambling the eggs in with the vegetables makes for a more even experience, though the texture and variety of flavor are different from frying or poaching the eggs.

A great salsa** makes all the difference.

INGREDIENTS:
4 eggs, beaten
4 corn tortillas
1/4C shredded cheese (Jack, Cheddar, Queso)
1 onion, sliced
cooking spray

options:
1 small tomato, chopped
1/2 capsicum pepper, chopped (green, red, orange, yellow, hot)
cilantro
cumin
hot pepper flakes
chorizo*
frijoles*
chili*
1/8C half-and-half or cream beaten with the eggs.
salt and pepper to taste

garnish:
chopped scallions
salsa
guacamole* or sliced avocado
sour cream (no-fat is good)

METHOD:
Saute the onion and pepper in cooking spray and a little water
Add the pepper flakes, chopped tomato, cilantro, and cumin, if used
When they are soft, stir in the beaten eggs and the cheese
Grill the tortillas, 15-30 seconds per side
Put two tortillas on a plate, add the eggs and put salsa on top
Garnish as you wish

alternatives:
Saute the vegetables and top them with fried or poached eggs, cheese, salsa, etc.
Dry fry the tortillas in a cast-iron skillet, or use a little oil**

This recipe makes two portions, each with
calories and
carbs

NOTES:
In general, I define this dish as a Hispanic-slanted subset of the infamous Eggs Ackley, a term I coined in Pine Bluff Arkansas at the table of Laverne Hanners (1921-1998), may her memory be ever green: the woman who introduced me to Elmer McCurdy. The Ackley in question refers to 'exactly what you have in the refrigerator' - more is not possible.

One of these days I'll have to try huevos motuleños from town of Motul (Yucatán): eggs on tortillas with black beans and cheese, with additions such as ham, peas, plantains, and salsa. This dish can be found in Yucatán, Quintana Roo and Oaxaca as well as in Cuba and Costa Rica. It sounds like a worthwhile variant. Huevos divorciados on the other hand, aside from its 'port and starboard' look, seems a trifle foofy.

* Using these ingredients will increase the calorie count dramatically, so watch out, have a care and be careful.
** We have been using Frontera salsa ever since we had brunch at the Frontera Grill in Chicago, discovered they sell it retail, and that a selection is carried by some of the upscale outlets of My Local Grocer. Many varieties (the store never has the same selection twice in a row) and they are all good.
*** or a lot .. it's your cholesterol count

Web References:
http://en.wikipedia.org/wiki/Huevos_rancheros
http://www.fronterakitchens.com/

The taste of dried cherries...

That was my suggestion, made in a dream to an old woman. She worked as a sort of camp cook in a curious place I reached in a strange way, which I can no longer recall.

As I walked up she was stirring two small kettles of sirloin tips, simmering in a thin gravy. She offered me a taste as I passed by. Confidentially, I whispered to her that the stew would be improved if it included the taste of dried cherries.

"Did you say something?" I repeated my remark, only to discover the question at least was real. I had been whispering in my sleep.

I woke myself up. I thought I would just write what I saw down to see what it really tasted like. I don't talk in my sleep. I'd have heard about it if I did.

I don't usually dream about food, either. The last time I can recall was about 2002, when I concocted a rather elaborate dip (that I should try again, because though the recipe looks promising the first result was so-so).

I considered what I thought I saw, and came up with this.

Ingredients:1-1/4 lb. Beef pot roast roast
2 onions, sliced
1 15-oz can of tomatoes, diced small
2.5 oz dried cherries
1/4 cup red wine
salt and pepper to taste

Method:
Throw it all in the slow cooker for the afternoon*
Strain out the solids
Reduce the liquid to a gravy
Meanwhile, shred the pot roast
Spoon the cherries, onions and tomatoes on top
Pour the sauce over all

With the dried cherries and the reduced sauce, the result was better than the old woman could have dreamed of, had she been other than a figment.

An unusual taste for a pot roast, but something to dream of.

Served with a salad, half a baked sweet potato and a glass of the house red it made an ample dinner.

Four servings, each
325 calories
25 carbs

*during which time I installed and patched Finale 2011.

Souvlaki on the fly

I wondered where the nice boneless pork ribs I found in the used meat bin at My Local Grocer the other day would wind up. Grilled is always good, but even my typical approach (basted with sesame oil and a little soy sauce) benefits from a change of pace. I didn't have time to make carnitas, or I might have done that.

The result pleased us both: a fast and easy take on souvlaki. I didn't follow a recipe. Had I, the pork would have marinated a lot longer.

Ingredients:
8 oz boneless pork chops, cut in cubes, marinated and skewered

Marinade:
smashed garlic
oregano
olive oil
pepper
red wine
orange juice

I didn't measure a thing. I put the first four ingredients in a small mixing bowl then added the meat. I put in wine to cover, stirred it up and set it aside. Later, on impulse, I added a small amount of orange juice, a good call.

Method:
preheat the grill
put the skewers on to broil
after 5 minutes, spray with olive pam and turn
Grill a total of 20 minutes/three turns

The result: another inexpensive and thoroughly delicious meal. I served the grilled skewers with a vegetable melange (an onion, two green peppers, a cherry pepper, and some zucchini with a splash of olive oil, a can of diced tomatoes and about a quarter cup of red wine. When I put it in the serving dish I piled on a couple of ounces of shredded feta. The cherry pepper gave just the right touch of color and heat to the dish.

Eating this became an interactive project: Take the meat off a skewer, slice it and put it in a pita half along with some of the melange. In the absence of tatziki sauce, ranch dressing works well enough. Repeat until done. Success lies in preparing only appropriate portions .. had there been dividends there would have been no leftovers. Neither of us could have looked at ourselves in the mirror in the morning.

This dish gave two portions, each with
calories 390
carbs 70

The vegetable melange consisted mostly of what Weight Watchers used to call 'unlimited vegetables.' I like pita, because two rounds equal the four grams of carbohydrate I should have with dinner. Once again, no frills or photos. Just a quick and good meal for a Friday dinner after a long week.

Broiled Tilapia and Ham

Most of the fun I have with cooking is not looking up imaginative recipes in books or online, though that has a charm of its own. I truly enjoy having an idea, looking to see what is in the fridge, and having it come out looking elegant and tasting wonderful. That happened this evening.

Ingredients:2 ham steaks (4oz)
6 oz tilapia fillet
1/2t  parmesan
thin slice of tomato
olive pam
salt, pepper, thyme to taste
juice of 1/4 lemon

Method:spray the pan with the pam
put two ham steaks in the pan
arrange tilapia on ham
top with parmesan, salt, pepper and thyme
place a small round of tomato on top
broil 6 minutes
squeeze with lemon juice before serving

This was really simple, and quick to prepare. Nancy called as I was leaving My Local Grocer with the fish and we sat down to eat it seven minutes after she got home. The fish was in the broiler for six of those - I didn't want to start cooking it before she got here. I didn't find this recipe anywhere, but it was good enough for a magazine.

two servings, each
calories 212
carbs 3

With numbers like these we could have eaten more.

We ate the fish together with mushrooms sauteed with garlic served over rice pilaf made with onions and chicken stock. Salad, with a simple vinaigrette, and a glass of the house red completed the meal.

Sorry for the absence of  photos or background details. We were hungry.

Greek Night 3: Paidakia with Cauliflower in Tomato Sauce, Agiorgitiko and a Rustic Salad (Παιδακια, Κουνουπίδι κοκκινιστό, αγιωργίτικο, χωριάτικη σαλάτα)

Wine is wonderfully wholesome for man in sickness and in health, provided that it is taken at the right time and in the right quantity to suit individual needs.
-Herodotus

This afternoon's brief visit to the Place the Wine Comes From proved highly successful: I returned with a bottle of Agiorgitiko (αγιωργίτικο) from Nemea. The wine is named after the Peloponessian grape it is made from, the region described by Homer described as "Ameloessa" ("full of vines"). Local residents term this wine 'Blood of Hercules' since, tradition has it, the demigod drank it before he strangled their lion (Λέων της Νεμέας) for his opening act. Today, Nemea is perhaps the most important red wine AOC of all Greece. The Agiorgitiko grape produces wines famous for their deep red color, complex aroma and long, velvety palate.

Like Spanish wines a decade ago, Greek wines are experiencing a continuous process of modernization, globalization and increased popularity. This rebirth coincides with a steady
emergence from six centuries of repression. Under the Ottoman empire, official repudiation and prohibitive taxes ended with a scorched-earth retreat. For nearly a century wars
swept the region (the Balkan wars, two world wars and a civil war). Add to this a lengthy period of emigration, and, unsurprisingly, many vinyards lay abandoned. I personally found the Agiorgitiko delightfully complex while not overpowering to an unsphisticated palate. It was worth every dime of the price paid.

But enough about the wine. This blog should, after all, focus on the food.

The cauliflower recipe bears more than a shouting resemblance to the Coliflor con ajos y pimentón from a few weeks ago. A highly flavored sauce complements the somewhat bland flavor of the steamed florets.

Cauliflower with tomato sauce
Κουνουπίδι κοκκινιστό

Ingredients:
1 head cauliflower
2T olive oil
1 onion, minced
1 can diced tomatoes, drained
cinnamon, salt and pepper to taste

Method:
Parboil the cauliflower, then cool in tap water, discard the stems and cut it in florets
Drain the tomatoes in a strainer (reserve the juice for another use)
Saute the onions in the olive oil in a saucepan
Add the drained tomatos and the cinnamon, salt and pepper
Bring to a boil and reduce heat to a high simmer
Reduce the liquid, then mash the onion and tomato sauce, stirring often
While the sauce simmers, arrange the cauliflower in a serving dish
When the sauce is thick, spoon it over the cauliflower

Two servings, each
200 calories
30 carbs

Lamb, like duck, is very high on my list of quality meats. At a restaurant with both on the menu I sit in a dilemma over which to order. It will always be one or the other,
unless the chef has decided to serve rabbit (America's other 'other white meat.') Someone (not I) should develop a compelling dish that uses both. If I find it, I'll try it and tell you. Until then, each travels its own path very well. Fortunately my path at My Local Grocer included stumbling on an orphaned packet of Baby Back Lamb Ribs, or this dish would never have been here. I'm so glad I could introduce you. This very simple preparation also works with lamb chops.

Paidakia
Παιδακια

Ingredients:
1 rack of lamb back ribs (8 bones)
olive Pam
lemon juice
oregano
salt and pepper to taste

Method:
Divide the ribs and simmer for half an hour; let cool
Spray with Pam and place on hot grill
Grill for 15 minutes, turning at 5, 10, 12 and 14 minutes
Respray as needed
Season with salt, pepper, a sprinkle of oregano and a squeeze of lemon juice

Two servings, each
600 calories
0 carbs

All too often I've had reasons to dislike with the "Greek Salad" served in most restaurants. The dressing is frequently harsh and, all too often the case with many salads, the
greens and vegetables cut far too large. I also actively dislike the obligatory pickled peperoncini peppers. This is personal preference. I'm quite glad to see them listed as
optional in most recipes.

Rustic Salad
χωριάτικη σαλάτα

Ingredients:
Leafy Romaine
1 Roma tomatoes
4 scallions
1/4 bell pepper
2 oz crumbled Feta

This is, of course, a short list which could be augmented by the addition of
olives
cucumber
peperoncini
onion
radish
dolmades
anchovies
gigantes, etc.
but which quite obviously was not...

I completed the salad with a dressing that rivals The Best Salad Dressing In The World. In fact it is quite similar, with white vinegar and lemon juice replacing the wine or balsamic vinegar in TBSDITW.

Ingredients:
1/4C olive oil
2T white vinegar
Juice of half a lemon
1 large clove of garlic
1T dried oregano leaves
salt and pepper to taste

Method:
Put all the above in a blender
Blend until smooth
Use half on the salad and reserve the rest for another day...

Two servings, each
460 calories
21 carbs

Photos:
http://www.nestorimports.com
http://www.allaboutgreekwine.com