Cooking World

To the East?
The Eurocommission has approved distillation with the purpose to transform to fuel 30 million liters of the Spanish high-quality wines.
But wine makers, probably, will offer some other positive program to the European Community. In fact any collector of berries understands today that it is impossible to preserve bygone state of affairs. The positive program exists and it even starts to work gradually. This program can be named «To the East!». The most enterprising wine makers do not boast any more by their fragrant experiments, and have started to searches for new perspective markets which can be found very easily. These markets are Asia and Russia. They are these very perspective saviors of the European wine industry and grapevine.
What for to cut it, if India, China, and Russia have developed their middle class, and it just about to conceive a liking for a noble drink in mass quantity? «When Chinese will feel the taste of winet, their requirements for our product will grow, and we, probably, won’t be able to cope with such great demand» - is today the most popular argument in wineries and chateau.

New World attacks
Wine is not sold. European wines languish on shelves while buyers will rather taste wines from the New World - Chile, the USA, Southern Africa, etc. Ireland, for example, imports 70 % from New World. And Australia recently even has left behind France by the amount of wines exported to the Great Britain.
Spain possessing approximately 3 million acres of vineyards, feels these changes as any other country. But Spanish wine makers have quite good chances to overcome the crisis. In the recent report Standard & Poors rating agency has noted, that Spanish wines, alongside with Australian and Chilean, are the main competitors of US wine-making companies.
Red Rioja wines have been popular in the USA for a long time. The same can be told about Toro and Jumilla premium wines. Strict EU rules concerning wine production help manufacturers to emphasize exclusiveness, the top notch of their product.
Spain has good chances to increase demand for its wine. In spite of the most extensive grape areas, Spain has hold only the third place on production volume among all EU countries. Within this limits Spanish manufacturers and distributors are aimed at expansion of their share of the market.

In Europe “the wine conflict” has reached crisis point. It was provoked by Australia, Africa and America - Northern and Southern. Someone strikes terror into all European wine makers. And only Asia and Russia help them.
Globalization has captured European, and global winemaking, and there two reasons that. The first - expansion of Australia, the USA and Chile on traditionally European markets. The second one is a sharp recession of wine consumption in the Europe.
Wine, bread and cheese are «three whales» of the French table.
According to the European Commission’s information, a quarter of a century the Frenchmen and Italians jointly took about five billions liters of wine every year. But since the last year this figure has fallen up to three billions. Wine loses the title of one of three whales of the French meal along with bread and cheese. The Frenchmen have started to drink less, but became more exquisite in preferences. The increased selectivity is only one of two reasons, and, perhaps, not main. And main, in opinion of many French wine merchants is toughening of the laws aimed at restriction of alcoholic drinks consumption, first of by motorists.

British fish and shellfish is well-known and very popular in Europe; it has great many various types of fish, prawns, lobster, mussels, oysters, crab and scallops. Fresh fish can be easily bought in most coastal towns, and also in the big cities, where restaurants have well-organized supplies. Restaurants please their clients with delicious dishes, though the best seafood dishes are frequently the simplest.
Fish farming has become widely spread and contributed to creation of significant industry in the Highlands and Islands, that made once expensive treasured salmon relatively inexpensive. Both salmon and trout, which is one more commonly farmed fish, are often smoked and served cold with only bread and butter. Herring, once the main fish in Scotland, is still popular.
They say now that the traditional methods of boiling lobsters, langoustines and other sea products alive is cruel as it can take very long time for the animals to die. Some advise to freeze them for at least two hours before boiling or cooking, or experienced chefs or fishmongers may kill them quickly by cutting through the nerve centers.

This recipe may take some time to cook the dish, but it is worth it. It will be nice for people who want to grow thin, as zucchini and squash replaced pasta in this recipe.
Ingredients:
1 lb. zucchini
1 lb. squash
1/4 tsp. Italian seasoning
1/4 tsp. black pepper
2 c. tomato pasta sauce
16 oz. low-fat cottage cheese
2 egg yolks
1/3 c. Parmesan cheese
2/3 c. seasoned bread crumbs
2 c. mozzarella, part-skim
3 c. spinach
1 c. fresh basil
Tips for cooking:
Preheat oven to 425 F.
Cover two baking pans with nonstick cooking spray.
Cut all squash and zucchini half-and-half; then, cut each half lengthwise into pieces about 1/4 inch thick.
Spread squash and zucchini on pans in one layer and add Italian seasoning.
Bake it for 25 minutes, turn over once through baking.
Take out from the oven and set aside. Lower oven temperature to 375 F.
In a large pan heat pasta sauce over medium-high heat. Then add spinach into the pasta sauce.
Combine cottage cheese, basil, egg yolks, and 2 tablespoons of Parmesan cheese. Blend all ingredients until they are well mixed and smooth.
Splash 2 tablespoons of bread crumbs over the bottom of a 13 x 9 x 2 inch baking pan. Put half of the zucchini and squash slices on the bottom of the dish. Next, cover squash and zucchini slices with cottage cheese mixture. Sprinkle with 3 tablespoons of bread crumbs. Top with remaining zucchini slices. Add the remaining 3 tablespoons of bread crumbs. Pour pasta sauce evenly over the top. Add mozzarella cheese also over the top. Sprinkle with the remaining 2 tablespoons of Parmesan cheese.
Bake all this at 375 F for about 35 minutes. Cheese should be browned and bubbling. Let it stand for 10 to 25 minutes before serving.
You can also add other vegetables to the sauce, for example, onions and red pepper.