Immersion in foreign cultures and the experience of adventure, culinary pleasures and unique tastes – these are just a few of the reasons why many people are drawn to travel to distant places and experience different countries and continents.

Culinary pleasures and the joy of discovering new things have always been our guiding passions. On countless trips throughout the world, our palate has been delighted by a multitude of culinary creations.
This passion soon became the guiding principle of our business:

”To discover the world, you have to taste it!“

Since then, the team at CRESCENDO has traveled around the world in searching for the answer to the question that has fascinated gourmets for thousands of years:

”How does the world taste?“

I have no excuses not to keep you posted with new recipes and product updates. No excuses but surely some reasons. Here are a little view of the excitement of the past weeks :

- Annual partner meeting

- Trip to visit our nuts oil supplier in France

- G’Sund fair in Ravensburg Germany in partnership with Doctor Meiss practice

- And of course, new stores planning

What an incredible time of the year. Autumn is knocking at the door, landscapes are changing to their unbelievable mix of colours and latest trees are offering their fruits. I love this feeling, this time of the year. And I also know there are many shops to open this year simply to bring the best of the World products closer and closer to you.

We just come back (with many international franchisees)from a trip to France to visit our nuts oil producer. Jean-Marc is an artist; he is simply passionate about his products and made us discover the reality of the world of the best nuts and their oils. I have to say we all have been impressed and understand now why the best Chefs around the world do not want to work with any other suppliers after meeting him and tasting his products. An incredible experience going far beyond the boundaries of natural production, which led us to the mountains of Beaujolais to enjoy an unexpected picnic at the table of an organic goat cheese producer – all together with a great wine (we have to enjoy pleasure of life) from Morgon village in France.

Just this experience was enough for a full year but we had already experienced an incredible time with all our partners for our annual meeting. A place of exchange where all partners enjoyed sharing their thoughts and meet each other (yes we also did work to make sure we can still surprise you next year with more and even better products).

This weekend is again a new experience. We finalized our first partnership with Doctor Meiss practice at the G’Sund fair in Ravensburg (Germany). Doctor Meiss is one the specialist “of your Head”. Anything from neck to top of your head, he can make, repair and improve – from teeth to skull.
You know about our philosophy, you know about us, you might not yet know about our latest project development. We all know that what is good for the inside is also good for the outside. For example, we knew that Argan oil is good when applied on your skin. But listening to our customers, it became clear we needed to find a way to take these oils out of your plates and bring them to your skin. Many years of studies, development and here we are. We finally made it: the “C Pure Oil Essence” is alive. We worked closely with a natural cosmetic supplier to create a natural neutral facial cream. This base cream is then mixed with one of our oils to be especially suited to your skin type. No paraben, no preservatives, no tests on animals etc. The list is long. What is the trick? There are no. We simply prepare it fresh and on demand (in front of you, so you know what you get) with the oil that suits your personal skin. - not to decorate, simply to nourish, balance… your skin. Once again, quality and no fake is the only thing that matters. Just by following the same track of oru Taste (Try)-Savour (Apply) –Live (Feel the difference). This unique product will become available in store really soon (not to mention it is already in some).

Many things going on already in the past few weeks but of course, we are planning new stores:

- On 22nd of October, we open our first CRESCENDO store with HEB Central market, in Fort Worth, Texas.

- On 1st of November, we open a new store in British Columbia, Canada. Kelowna will welcome the second Canadian CRESCENDO store.

- In December, it will be Seoul welcoming the first South Korean CRESCENDO store.

- I will not give more details at this point but 3 other stores are planned around the world in the coming weeks. I will keep you posted and you will be surprised again.

So, here was a little inside view of the past weeks. I hope you will then forgive me for not posting the recipes.

But to start again on the right track, here is a new one for you. Olive’s harvest is coming soon and CRESCENDO Olive oil Novello will surely come back. This oil is one of the first one to come out of the “pressing room”. I let you imagine the taste and freshness this brings to your mouth.

A little bit of Italy in your plate. Let’s walk on Italian healthy path this time and do not forget you should Taste-Savour-Live your life!

Your devoted,

 

Bruschetta alla Toscana

 

Ingredients for 4 people:
6 or 7 ripe plum tomatoes (about 1.5 lbs or 700 g), 3 cloves of garlic, 10 tbsp extra virgin olive oil Novello CRESCENDO, 6-8 fresh basil leaves, chopped., 1 tsp CRESCENDO Basil citrus salt, freshly ground black pepper, 1 ciabatta or similar Italian bread

Preparation :
Preheat the oven to 220°C (450°F). Meanwhile finely chop tomatoes finely and don’t forget to cut out and discard the stem area. Put together in a bowl tomatoes with 6 tbsp of CRESCENDO Olive oil Novello, 1 tsp. CRESCENDO Basil-citrus salt and chopped basil. Mix well. Slice ciabatta diagonal about 1/2 inch thick slices. Peal the garlic cloves and rub it in the slices and drizzle a teaspoon of olive oil on each slice. Then place on a cooking sheet and toast them in the top rack in your oven for a few minutes until the bread turns golden. Place the bread on a serving platter and put the tomato topping on each slice of bread and serve.

 

 

But what is Aframomum melegueta? A barbarian name? Surely not. You will discover more about this spice below and have the opportunity to find a great recipe to enjoy it at home. Let's Taste-Savor-Live our lives.
It belongs to the the ginger family, Zingiberaceae. This spice is more known as "grains of paradise" or melegueta pepper or alligator pepper or Guinea grains or even Guinea pepper. Native to West Africa, it is an important cash crop in the "Basketo special woreda" of southern Ethiopia.

In West Africa, they are know for their digestive and warming properties. It has also been used for divination.
Our CRESCENDO Grain of paradise is a pungent and warm spice with a bitter aftertaste. It is used for typical West African and North African cuisine.

 

Moroccan couscous

Ingredients for 4 servings: 3 sliced zucchini, 500 g (1,1 lb) couscous, 1/4 tsp ground ginger, 1 chicken cut into small pieces, 2 finely sliced large carrots, 2 chopped onions, 60 g (2,11 oz) soaked chick peas, 1/4 tsp safran, 2 tbsp finely chopped parsley, 1 tsp paprika, 2 tbsp CRESCENDO olive oil Divino, 2 tomatoes, 120 g (4,23 oz) Lima beans, 2 tsp CRESCENDO Grains of paradise, 1 kg (2,2 lbs) lean lamb cut into small cubes.

Preparation: Put meat, onions, carrots, chick peas and CRESCENDO olive oil Divino in a large pot and add enough water to cover. Season with pepper, ginger, safran and cook for approximately 1 hour. Prepare the couscous according to instructions on the package. Add beans, zucchini, tomatoes and parsley to the stew and cook for another 1/2 hour. Skim off a cup of the gravy and season to taste with cayenne or chili pepper and paprika.

 

 

We were last week celebrating the 4th store in Bangkok with our Thai Curry. Staying within the family of Curries, I would like to present you this week our Curry "English style". Having lived many years in UK, curry dishes can nearly be considered as "tradition" over there. You find curry everywhere. Why in UK? From its history of trade past conquests around the world - but that is not our topic.

The word "curry" is an anglicised version of the Tamil word kari meaning 'sauce'. Some others believe it originates from the Bangladeshi word "Torkari".

CRESCENDO English curry is a tasty and spicy curry with mixed herbs and is ideal for lovers of spicy exotic cuisine. It is also salt free - allowing you to salt to taste. Ingredients: coriander, turmeric, cumin, fenugreek seeds, mustard seeds, ginger, chili peppers, cloves, fennel, garlic, pimento grains, nutmeg, pepper, onions, cassia cinnamon.

 

Enjoy our "Curry rice salad" to Taste.Savor.Live your life!

Ingredients for 3 servings:
125 g (4,41 oz) long grain rice, 150 g (5,3 oz) turkey breast, 20 g (0,7 oz) butter,1 pinch of pepper and 1 pinch of salt, 250 g (8,82 oz) yogurt dressing, CRESCENDO English style curry, 1 red pepper, 1 tin of corn, 4 tangerines

Preparation:
Cook the rice, put it into a sieve and rinse it with cold water until the rice is cold and let it drain. Cut the turkey breast into small cubes. Melt the butter in a non-stick pan and gently roast the turkey breast cubes on all sides, let it cool down and season with salt pepper. Put the yogurt dressing in a bowl and season it with CRESCENDO English style curry, pepper and salt. Cut the red pepper into small pieces and mix it thoroughly together with the salad dressing, the corn, the rice and the turkey breast cubes. Fold the fresh tangerine pieces into the curry rice salad.

 

 

Since we are celebrating this new opening, why not enjoying a nice recipe with our CRESCENDO "Thai" Curry?
There are hundreds of different Indian curry mixtures that vary according to region, season and chef. CRESCENDO Thai curry has a high percentage of cayenne pepper and other pungent spices.
Ingredients: coriander, chili, turmeric, fenugreek seed, cumin, mustard seed, ginger, cayenne pepper.

 

Spicy Risotto

Ingredients for 4 servings:
250 g (8,82 oz) risotto rice, 1 tsp butter, 600 ml (2,54 c) carrot juice, 100 ml (0,42 oz) lemon juice, salt, pepper, 1/2 tsp CRESCENDO Thai curry, 800 g (1,76 lb) Hokkaido pumpkin, 1 bunch parsley, 75 g (2,65 oz) grated parmesan cheese, 4 tbsp breadcrumbs, 3 tbsp CRESCENDO Olive oil Angelino.

Preparation:
Fry rice in butter, stirring constantly until glassy. Pour in carrot juice and seasonings. Bring to a boil and put in a heat-resistant casserole pan. Quarter the pumpkin, removing the seeds. Peel the pumpkin flesh and cut into approx. 1/4 cm (1 in) wide wedges. Place on top of the risotto, wash and shake dry parsley and chop finely. Mix with parmesan, breadcrumbs and olive oil.

 

Here is the News of the week !

Our 4th store opens in Bangkok on Sunday. After the successful opening of CRESCENDO at 8 Thonglor in April, CRESCENDO is excited to announce its opening at Central Ladprao.
Come and discover this world of taste wonders and Taste,Savor,Live !

CRESCENDO Thailand:

- 8 Thonglor
- Central Ladprao
- Central World
- Central Chidlom

 

How could we be in South America and not talk about the most popular spices : Habanero chili. No one can really trace the origin of this spice but we know for sure it is nowadays it is known to be found in South America and especially in Mexico. Its color goes from green to orange and red (white, brown and pink also exists). It simply comes from its maturing level. Habanero belongs to the hottest spice in the World, ranging from 100 000 to 350 000 on Scoville scale (http://en.wikipedia.org/wiki/Scoville_scale)
These habaneros from Mexico are not only especially piquant, they also have a tropical and fruity flavor. They are used mostly to produce the popular hot sauce. Habaneros go well with tomatoes, tropical fruits and for seasoning pungent sauces. Scoville scale : 10 (200,000 to 230,000 Scoville units )
Some will say that I am only talking about spices but soon are also coming more details about the World of Oils and Vinegars. It simply seems to be a matter of finding time for me. Keep reading, you will see more and go deeper into the wonders of the World's taste. Simply to help you Taste-Savor-Live your life!

 

Glass noodle salad with physalis and habanero

Ingredients for 4 servings:
100g (3,52 oz) glass noodles, 200g (7,05 oz) soy bean sprouts, 100g (3,52 oz) physalis, 2 tomatoes, 2 spring (green) onions, 3 tsp CRESCENDO Habanero chili, 1 bunch fresh cilantro greens, 2 tbsp sweet soy sauce, 6 tbsp rice vinegar, 4 tbsp CRESCENDO Sesame oil, 4 tsp soy oil, 2 pinches sugar, 4 tbsp black sesame, 1 pinch salt.

Preparation:
Wash the soy bean sprouts and blanch with boiling water for 1 minute. Quench with coldwater and let cool. Pour boiling hot water over the glass noodles and let sit for 10 minutes. Drain the noodles and quench with cold water. Remove the paper-like hull of the physalis and quarter the fruits. Peel tomatoes and dice into small pieces. Trim spring (green) onions and cut into fine rings. Finely chop cilantro greens. Put all of the prepared ingredients in a bowl and mix. Make a dressing from the CRESCENDO Sesame oil, rice vinegar, soy sauce, CRESCENDO Habanero chili, some sugar and salt. Pour the dressing over theother ingredients and mix well. Roast the black sesame seeds in an ungreased pan until their aroma unfolds. Sprinkle these over the finished salad and serve.

 

While we are in South America, why not stopping by Brazil. Isn't it a great place! Rich History, tropical climate, nice sand on beaches, great people, great food, carnivals and much more. It does sound to me like a true Taste-Savor-Live philosophy submerging this part of the World!
You will agree that best to explore a new part of the World is by starting to explore its tastes. And I think I have what you need for this, our Brazilian Spice.
The fire and passion of Brazil are found in this herbs blend and dishes seasoned with it are enchanting with their exotic South American flair.
Ingredients: onions, carrots, pepper, garlic, cumin, mustard seeds, coriander, rosemary, nutmeg, chili ancho, paprika, thyme, oregano, basil, parsnip, parsley, orange peels, lovage, marjoram, bay leaves, savory (satureja).

This is my treat to you this week to make you Explore the World's taste but overall, do not forget to Taste-Savor-Live you food!

 

Brazilian cream roast

Ingredients for 4 servings:
1 kg (2,2 lb) deboned pork neck roast, 600 g (1,32 lb) sliced mushrooms, 100 ml (0,42 c) water, 400 g (14,11 oz) soft cheese, 250 ml (1,06 c) cream, 3 tbsp CRESCENDO Brazilian spice

Preparation:
Season the pork neck roast with CRESCENDO Brazilian spice, salt and pepper, then steep in the refrigerator for 1-2 days. Bake the meat together with the mushrooms and 100 ml (0,42 c) of water in a roasting tray for approx. 2 hours at 200 °C (392 °F). Take out the roast and coat it thickly with the soft cheese, cook au gratin for 15 minutes. Stir the cream into the meat juice,add some seasoning and thicken the sauce.

Let's go back in time with our Inca salt. It is called Inca salt but was already natually obtained in pre-Inca times by evaporating salty water from local natural underground stream. The flow is directed into tiny channels and the water slowly runs down several hundred of terraced ponds (less than four square meters). Maintenance of the system and collection of salt requires a good cooperation between all the pond keepers ; cooperation implemented since Inca times. But every pond keeper is responsible for its own pond and the quality of salt he produces.
Salt ponds are available to anybody wishing to harvest salt, as long as they locate an empty unmaintened one. It is then all about mutual adjustement with the other members of the informal cooperative.

A real philosophy along the line of a "Taste, Savor, Live" idea!

Inca salt
Spring salt from Peru

CRESCENDO Inca salt is traditionally and naturally dried in the Machu-Pichu region in Peru. The rough pieces of salt are similar in the structure to the fleur de sel and they have a certain residual moisture as well as a particularly fine salt aroma.

 

Inca fish on sweet potatoes

Ingredients for 4 servings:
1kg (2,2 lbs) sweet potatoes, 1 orange, 1 lemon, 500g (1,10 lb) fish fillets (turbot, zander or cod), seedless olives, 100g (3,53 oz) feta cheese, thyme, 50g-80g (1,76-2,82 oz) butter, CRESCENDO Inca salt, CRESCENDO Tellicherry black pepper

Preparation:
Peel sweet potatoes, cut them into cubes and boil them in a little water. Strain off the residual water after approx. 10 min, mash sweet potatoes. Season them with the lemon and orange juices, CRESCENDO Inca salt to taste and keep warm. While boiling potatoes, already heat the butter in a big frying pan. Gently roast fish fillets in it and season them with salt and pepper. Add the thyme and about 10 halved olives to the fish just before it is completely roasted. Put mashed potatoes on plates and press a small hollow into the purée. Add contents of the pan into it and sprinkle crumbled feta cheese over it.

It seems end of the weeks are getting more and more busy for me. You will say "as long as he is working on new shops projects, that's good!" and you are right! That's exactly what I am doing. To apologize for the delay, I give you today two recipes - a little extra treat. Let's get a bit more south and hit the nice coasts of Italy and enjoy really nice traditional Italian food.

For italians, eating is not just about eating to be full but rather a communicative adventure, an expression of vitality. Pasta with sauce, pizza with tasty toppings or as calzone, risotto with seafood or mushrooms, there is something for each gusto ranging from plain to expensive and extravagant. They really like to Taste, Savor, Live!

 

Italian Salad

Ingredients for 2 servings:
200 g (7,05 oz) arugula, 200 g (7,05 oz) grapes, 2 tomatoes, 60 g (2,11 oz) mozzarella, 2 tsp CRESCENDO Olive oil Frant´olio, 2 baguettes, some CRESCENDO Aceto balsamico “Maletti”, 2 tsp CRESCENDO Aromi per insalata, 2 anchovy fillets.

Preparation:
Wash rocket, grapes and tomatoes. Divide tomatoes into eight pieces, dice mozzarella and mix everything. Mix a marinade of CRESCENDO Olive oil Frant´olio, CRESCENDO Aceto balsamico “Maletti”, CRESCENDO Aromi per insalata and pour it over the salad. Wash anchovy fillets, pat them dry and dice them. Mix them with a bit of CRESCENDO Olive oil Frant´olio and add to the salad. Serve with fresh crispy baguette.

 

Tagliatelle e tartufo

Ingredients for 4 servings:
400 g (14,11 oz) veal medallions, 1 pack tagliatelle, 2 tbsp butter, 1 tbsp chopped spring (green) onions, 50 ml (0,21 c) whipped cream, 100 ml (0,42 c) dry white wine, 4 tbsp CRESCENDO Truffle oil, 1 tbsp leaf parsley chopped, 2 tsp CRESCENDO Porcini & tartufi, salt and pepper.

Preparation:
Flavour veal medallions with salt and pepper, spread 2 tbsp CRESCENDO Truffle oil on it and marinate for 10 min. Then heat some butter in a pan and “rosé” fry medallions on both sides. Cook tagliatelle according to cooking instructions. Put some CRESCENDO Truffle oil in a pan with 2 tbsp CRESCENDO Porcini & tartufi. Stew spring (green) onions until they are glassy and deglaze with white wine. Let boil down to half. Put meat with meat juice and truffle stock into the pan and fill up with 50 ml (0,21 c) cream. Briefly simmer. Sprinkle with parsley and cover to keep warm. Arrange medallions on plates, souse them with the sauce, add tagliatelle and finally sprinkle with a little bit of CRESCENDO Truffle oil.

I know. Last weeks recipe did not reach this wall. But it means you will get two this week! For this time of year, we come back to Europe, in the South of France, where you can see fields of lavender showing the best of their blue, violet or lilac color and so typical smell. To enhance our South of France herbs mix, herbes de Provence, we added a touch of lavender. It is rare to find such combination and brings a new experience to food seasonings. Let's try it with our recipe of the week.

Nothing better than taste-savor-live!

 

Pesto Rosso - Mondorla

Ingredients for 4 servings:
100 g (3,53 oz) sundried tomatoes, 200 g (7,05 oz) ground almonds, 1 tsp CRESCENDO Telicherry black pepper, 1 tsp CRESCENDO Fleur de sel, 5 tsp CRESCENDO Herbes de Provence, 100 ml (0,42 c) CRESCENDO Olive oil Frant’olio, 3 tbsp grated parmesan cheese.

Preparation:
Mix all ingredients, except the oil, in a blender until you have a thick paste, gently add CRESCENDO Olive oil Frant’olio and mix. Season to taste with grated parmesan. This pesto goes very well with fresh pasta.
For bruschetta (with baguette), place slices of baguette in preheated oven (250°C (482 °F)) and toast for 4 to 5 minutes until golden brown. Cover them with pesto and serve immediately. The pesto can be kept in the fridge for 3 days. Fill it in a glass and cover the surface with a thin layer of olive oil.

Let's move to the other side of the World for this week's recipe. After a trip to Asia with our Asia Tandoori Masala, we hit the Uncle Sam's Barbecuing tradition with our CRESCENDO American grill and steak. This time of the year is an invitation for outside enjoyments.

CRESCENDO American grill and steak is a culinary mixture of roughly chopped herbs and coarsely crushed seasonings. for steaks, grilled and roasted meats, goulash, delicious sauces and marinades. It is also perfect to prepare vegetarian dishes!

Do not forget, Taste, Savor, Live!

Ingredients for 4 portions:
1 onion, 2 tbsp Worcestershire sauce, 3 tbsp CRESCENDO Peanut oil, 2 tsp CRESCENDO American grill and steak, 100 ml (0,42 c) tomato ketchup, 4 pork neck steaks.

Preparation:
Peel the onions, dice finely and fry until glassy on medium heat. Stir in ketchup, Worcestershire sauce and CRESCENDO American grill and steak. Wash and pat dry the steaks and spread evenly with the cooled marinade. Put the steaks in a closed pot and let marinate in the refrigerator for about 3 hours. Remove the steaks from the marinade and grill on barbecue.

Chimichurri
Argentinian spice blend

...for the popular spicy South American chimichurri sauce.
Ingredients: onions, tomato, parsley, chili, garlic, paprika, pepper, oregano, basil.

Ingredients for 4 portions:
2 tbsp Crescendo olive oil Perseus, 2 tbsp Crescendo grape balsam
2 tbsp Chimichurri seasoning, salt and sugar cane

Preparation:
Mix 2 tbsp seasoning mixture together with 2 tbsp oil and vinegar, add a little water to thin the consistency and bring to a brief boil. Add finely diced ­tomatoes and paprika according to taste. The sauce is served chilled and suitable for grilling and marinating.

 

Bangkok will welcome a new CRESCENDO store at the end of July.

After the successful opening on Thonglor, CRESCENDO will open a store in Central Ladprao. Another amazing place to explore and discover the world of oils, vinegars and spices.

A little insider secret : not only for people leaving in Bangkok, two more stores are planned for the end of the year in Thailand.

 

 

January 2011: Grand opening of CRESCENDO in Bahrain!

Enjoy the uniqe taste of freshly bottled balsam vinegars, oils and spices now also in Middle East!

 

 

 

New Range listed in products.

Get to know more about our new, delightful spices from all over the world.

 

 

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