Add this fun widget to your Myspace or Facebook page, blog, or anything you like. Every week we’ll choose a new cheese and when you click the widget you can learn more about the history of the cheese along with recipes and wine pairings.

I created this widget with Sprout. Sprout is a quick and easy way for beginner and pro users to create living content including websites, banners, videos, music, photos, RSS feeds, calendars and more. It’s really easy and fun to use. Check it out.

This year we wanted to reach out to the cheese connoisseur community and invite them to cast their votes for their own favorite cheese. Vote and follow along as Italy, France, England and America send in theri four top competitors to finally see who really is the ultimate “BIG CHEESE”

To make the game a bit more interesting, we’re offering a twelve month subscription to our Cheese of the Month club to one lucky fromage fan! Simply cast your vote on who you think will win the Savory 16 for a chance to win this year supply of cheese!

Click here to Vote Now!

From www.howstuffworks.com

1. Hamburger

At $99, the Double Truffle Hamburger at DB Bistro Moderne in Manhattan gives new meaning to the term whopper. The burger contains three ounces of rib meat mixed with truffles and foie gras stuffed inside seven ounces of sirloin steak and served on a Parmesan and poppy seed bun, with salad and truffle shavings. For penny-pinchers and calorie counters, the Single Truffle version is a mere $59.

2. Caviar

The world’s most expensive caviar is a type of Iranian beluga called Almas. Pale amber in color, it comes from sturgeons that are between 60 and 100 years old. A 3.9-pound container will set you back $48,750.

3. Pie

In 2006, a chef in northwestern England created the world’s most expensive pie. Based on a traditional steak and mushroom pie, the dish includes $1,000 worth of Wagyu beef fillet, $3,330 in Chinese matsutake mushrooms (which are so rare that they are grown under the watchful eyes of armed guards), two bottles of 1982 Chateau Mouton Rothschild at a cost of about $4,200 each, as well as black truffles and gold leaf. The pie serves eight with a total cost around $15,900, or $1,990 per slice, which includes a glass of champagne.

4. Bread

Forget Poilâne’s famous French sourdough at $19.50 a loaf. In 1994, Diane Duyser of Florida noticed that the toasted sandwich she was eating appeared to contain an image of the Virgin Mary. She kept it for ten years (it never went moldy), before selling it to Canadian casino Goldenpalace.com for $28,000 in 2004.

5. Ice Cream Sundae

At $1,000, the Grand Opulence Sundae at New York’s Serendipity certainly lives up to its name. Made from Tahitian vanilla bean ice cream. covered in 23-karat edible gold leaf and drizzled with Amedei Porcelana, the world’s most expensive chocolate, this indulgence is studded with gold dragets and truffles and topped with dessert caviar.

6. Pizza

Americans love their pizza.  And at $1,000 a pie (or $125 a slice) they better be able to put their money where their mouth is. The Luxury Pizza, a 12-inch thin crust, is the creation of Nino Selimaj, owner of Nino’s Bellissima in Manhattan. To order this extravagant pizza, call 24 hours in advance because it is covered with six different types of caviar that need to be specially ordered. The pie is also topped with lobster, crème fraîche, and chives.

Our list of the world’s most expensive foods continues with the priciest boxed chocolates.

7. Boxed Chocolates

At $2,600 per pound, Chocopologie by Knipschildt Chocolatier of Connecticut is the world’s most expensive box of chocolates. The Chocolatier, opened in 1999 by Danish chef Fritz Knipschildt, also sells a decadent dark chocolate truffle with a French black truffle inside for a mere $250. But don’t expect to just drop in and buy one on a whim . . . they’re available on a preorder basis only.

8. Sandwich

Since the 19th century, the club sandwich has been a restaurant staple. But thanks to English chef James Parkinson, the von Essen Platinum club sandwich at the Cliveden House Hotel near London is also the world’s most expensive sandwich at $197. Weighing just over a pound, the sandwich is made of the finest ingredients, including Iberico ham cured for 30 months, quail eggs, white truffles, semi-dried Italian tomatoes, and 24-hour fermented sourdough bread.

9. Omelette

For $1,000, this gigantic concoction comes stacked with caviar and an entire lobster encased within its eggy folds. Still, one might expect a seafood fork made of platinum and a few precious stones within to justify the price of a few eggs (albeit with a few added trappings). Nicknamed “The Zillion Dollar Lobster Frittata,” the world’s most “egg-spensive” omelette is the objet d’art of chef Emilio Castillo of Norma’s restaurant in New York’s Le Parker Meridien Hotel. A smaller version is also available for $100.

10. Spice

Saffron, the most expensive spice in the world, has sold in recent years for as much as $2,700 per pound! The price tag is so high because it must be harvested by hand and it takes more than 75,000 threads, or filaments, of the crocus flower to equal one pound of the spice! Most saffron comes from Iran, Turkey, India, Morocco, Spain, and Greece, and in the ancient world the spice was used medicinally and for food and dye. Prices vary depending on the quality and the amount, but high-quality saffron has been known to go for as much as $15 per gram (0.035 ounces).

11. Cake

And the award for the most expensive food goes to . . . a fruitcake? Encrusted with 223 small diamonds, this cake (which is edible without the gems, of course) was for sale for an unbelievable $1.6 million in December 2005. One of 17 diamond-themed displays in a Japanese exhibit called “Diamonds: Nature’s Miracle,” the masterpiece took a Tokyo pastry chef six months to design and one month to create.

Update: LaOctober 2007, the Luxury Brands Bridal show unveiled the most expensive cake of all time. Mimi So Jewellers’ and cake designer Nahid La Patisserie Artistique’s diamond-studded creation had its own team of uniformed security guards and is, unfortunately, unlikely ever to be eaten. Cost: $20 million.

igourmet.com is a proud sponsor of Bonneville starring Jessica Lange, Joan Allen and Kathy Bates.

ABOUT THE FILM

Jessica Lange, Joan Allen and Kathy Bates hit the road in BONNEVILLE, a story about three friends who ”come of age” for a second time on a trip across the great American West.  Faced with the decision of a lifetime, Arvilla Holden (Lange) loads up her 1966 Bonneville convertible and, with her friends (Allen, Bates) in tow, sets out from Pocatello, Idaho en route to Santa Barbara.

As they detour to spots like Bryce Canyon and Las Vegas, it doesn’t take long for the women to realize Arvilla has something unexpected in store.  But what none of them realize is that what began as a simple trip will end up becoming a chance to rediscover themselves, their friendship, the importance of promises - and of letting go.  Also starring Tom Skerritt and Christine Baranski, BONNEVILLE unites three of the most acclaimed actresses of our time in a story that celebrates fun, adventure and living life to the fullest.

Get ready to hit the road in style with lots of tasty treats in this lovely package inspired by the new film starring Jessica Lange, Kathy Bates, and Joan Allen! Just as Lange and her friends hit the road on an adventure of a lifetime, you and your friends will relish our gourmet picnic-style snacks which come in a beautiful insulated tote, perfect for taking on the road! Finally, get inspired with an exclusive DVD “Sneak Peek” as you hear from the stars of Bonneville about their fantastic journey!

Check out this unique financial report and cook book from food company Podravka in Croatia.  The pages of the book are blank untill placed in the oven and cooked. Then images and text will appear.

An aphrodisiac is an agent which is used to increase sexual desireThe name comes from the Greek goddess of Sensuality Aphrodite. Throughout history, many foods, drinks, and behaviors have had a reputation for making sex more attainable and/or pleasurable.

Here are some recipes from various sources with aphrodisiac ingredients for a sensual Valentine’s day meal.

APPETIZER

Roasted Fresh Figs with Gorgonzola 

Emeril Lagasse

12 ripe figs
1 1/2 tablespoons extra-virgin olive oil
1/2 cup Gorgonzola
1/3 cup good-quality honey
4 pinches finely chopped fresh rosemary leaves Preheat the oven to 400 degrees F. Using a paring knife, carefully trim any tough portion of the stems from each fig. Rub each fig all over with extra-virgin olive oil, then slice down through the stem about 3/4-inch. Make a second cut perpendicular to the first cut, so that you have an X-shaped cut in the top of each fig. Gently pry the edges apart and stuff each fig with about 1 teaspoon of the Gorgonzola. Place the figs upright on a baking sheet and bake until the figs are plump and shiny but have not burst, about 10 minutes.

• 2 large artichokes
• 2 cups water
• 1/2 lemon
• 1/8 cup olive oil
• 1/2  medium onion, sliced
• 3/4 cups dry white wine
  
  Artichoke and truffle crumbs:
• 1 1/2 artichokes, cooked
• 1/2 Tablespoon black truffle, brunoise
• 1 Tablespoons bread crumbs
• Salt and pepperArtichoke vinaigrette:
• 1/2 artichoke, cooked
• 1 Tablespoons olive oil
• 1/2 Tablespoon lemon juice
• Salt and pepper
• Artichoke cooking liquidFilet mignon:
• 2 prime filet mignons
• Salt and pepper
• 1/4 cup jus roti, heated
• 1/2Tablespoon truffle juice
• 1/2Tablespoon chopped truffles

Method:
For artichokes:
Trim artichokes down to the hearts with stems and cut into sixths. Reserve artichokes in a bowl of lemon water to prevent discoloration. Heat a sauté pan over medium heat and add olive oil. Cook onion until translucent. Lay the artichokes on top of the onions and then pour in the wine. Bring to a boil, turn the heat to low, and cover. Cook for 30 to 45 minutes. Remove artichokes from cooking liquid and set aside. Reserve cooking liquid for vinaigrette.For artichoke and truffle crumbs:
Remove and cut stems from 1 of the 2 cooked artichokes into brunoise. Mix chopped stems with truffles, bread crumbs, salt and pepper.For artichoke vinaigrette:
Blend 1 cooked artichoke with olive oil and lemon juice in blender or food processor. Add cooking liquid as necessary to desired consistency. Season with salt and pepper.For filet mignon:
Heat a large, oven-proof sauté pan over medium-high heat with 1 Tablespoons olive oil. Generously season filets with salt and pepper. Sear filets until brown, about 4 to 5 minutes on each side for medium rare (the internal temperature should be 120 to 130°F.) Top filets with breading and brown under salamander or broiler on high. Place filet mignons on plates. Add truffle juice and chopped truffles to jus roti and spoon on plate. Drizzle plates with artichoke vinaigrette. <p>

Asparagus with Lemon Butter Sauce

Paula Deans home cooking

24 thin asparagus spears
1 lemon
2 tablespoons butter
Olive oil
Kosher salt Wash asparagus and line them up on a cutting board with the tops even. Cut off tough bottom ends. Bring a skillet or oval casserole filled half full with salted water to boil. Dump in asparagus all at once. When water returns to the boil, cook asparagus until crisp-tender, about 1 to 3 minutes, depending on size. Drain. Return asparagus to hot pan, squeeze lemon juice over top. Add butter and a drizzle of olive oil, tossing to coat. Add kosher salt, to taste. Serve immediately.

Wine pairing:
A full-bodied Barbera or Barbera-Nebbiolo blend such as the Rocche dei Manzoni “Bricco Manzoni” 1997 

• ½ cup heavy cream
• ¼ cup passion fruit juice, strained (about 4 passion fruits)
• 3 ounces high-quality milk chocolate, chopped
• 1 ounce high-quality dark chocolate, chopped
• 2 Tablespoons apricot brandy

For dipping:

• Fresh strawberries or sliced bananas
• Brioche or challah, cubed and toasted

Method:
In a small saucepan, combine cream and passion fruit juice. Bring mixture to a boil. Remove from heat and whisk in chopped chocolates and liqueur. To serve at a later time, transfer the fondue to a covered container and chill.When ready to serve, gently warm the fondue in the microwave or over a double boiler. Transfer to a fondue pot, assembled and operated according to the manufacturer’s instructions. Take care not to scorch the fondue; if it thickens, it may be thinned with a little milk or cream.Use long skewers or fondue forks to dip fruit and toasted brioche or challah.Wine pairing:
A rich, fortified dessert wine made from white wine such as the Mas Amiel Muscat de Rivesaltes 2001

McCormick

Makes 16 servings. 1 package chocolate brownie mix (family-size) 1 1/2 tsp. ancho chile pepper 1/2 tsp. chipotle chile pepper 1/2 tsp. cinnamon 1 tsp. pure vanilla extract 1 C. ,chocolate chips or chunks Preheat oven to 350 degrees. Prepare brownie mix as directed on package, stirring in ancho and chipotle chile peppers, cinnamon and vanilla with dry mix. Gently stir chocolate chips into batter. Spread in greased 9-inch square baking pan. Bake 35 to 40 minutes or until toothpick inserted in center comes out with fudgy crumbs. Cool in pan. Cut into 16 squares. Serve with caramel sauce and/or whipped cream, if desired.  

The production of one of Italy’s best known exports, mozzarella, is under threat from an infection spreading through herds of water buffalo.”

igourmet’s New Years Resolutions

1. Spend more time with family and friends.

2. Lose weight.

3. Enjoy life more.

4. Help others.

5. Try new things.

igourmet.com is a proud sponsor of Bonneville starring Jessica Lange, Joan Allen and Kathy Bates.

ABOUT THE FILM

Jessica Lange, Joan Allen and Kathy Bates hit the road in BONNEVILLE, a story about three friends who ”come of age” for a second time on a trip across the great American West.  Faced with the decision of a lifetime, Arvilla Holden (Lange) loads up her 1966 Bonneville convertible and, with her friends (Allen, Bates) in tow, sets out from Pocatello, Idaho en route to Santa Barbara.

As they detour to spots like Bryce Canyon and Las Vegas, it doesn’t take long for the women to realize Arvilla has something unexpected in store.  But what none of them realize is that what began as a simple trip will end up becoming a chance to rediscover themselves, their friendship, the importance of promises - and of letting go.  Also starring Tom Skerritt and Christine Baranski, BONNEVILLE unites three of the most acclaimed actresses of our time in a story that celebrates fun, adventure and living life to the fullest.