August 1, 2011 | Page 2 of 9 | The Rambling Epicure

Food Art: Chocolate and peanut ice cream and Co, food photography by SandeeA

Published by Jonell Galloway + Monday, August 29, 2011 Permalink 0

These photos are by SandeeA, author of the column Food Play, and who runs a site called La Receta de la Felicidad. SandeeA is never lacking ideas when it comes to playful, fun recipes. Click here to find the recipe for making chocolate and peanut ice cream. It would be a great recipe to get your kids in the kitchen!

That’s So Corny, Irene!

Published by Alice + Friday, August 26, 2011 Permalink 0

by Alice DeLuca

A Brief History of Creamed Corn and What to Pack in Your Hurricane Survival Kit

This season, our thoughts turn to hurricanes and the darker part of the year. My own thoughts wander quite a bit, as a matter of course, and I find myself thinking about creamed corn, and specifically canned creamed corn, a staple of the American baby boomer childhood larder.

Creamed corn and a particular type of silver-labeled canned peas are tied to deep memories of preparations for stormy weather. We always had cans of corn, peas and baked beans, and kerosene and candles, in case of emergencies, storms, and power failures.

Food News Daily: August 26, 2011

Published by Jonell Galloway + Friday, August 26, 2011 Permalink 0

Mainstream Anglo Media and Press

Giant Oreo cake, by SandeeA

Are food prices approaching a violent tipping point?, The Guardian

Salmonella fears spur ban of Mexican papayas, MSNBC Health

Simon Says: Daily Food Quote, August 26, 2011

Published by Jonell Galloway + Friday, August 26, 2011 Permalink 0

by Simon de Swaan

What is a man, when you come to think upon him, but a minutely set, ingenious machine for turning, with infinite artfulness, the red wine of Shiraz into urine?–Baroness Karen von Blixen-Finecke, 1943

Karen Blixen was a Danish writer who wrote under the pseudo name Isak Dinesen. She was married to her Swedish second cousin, the Baron Bror von Blixen-Finecke. She is best known for her book Out of Africa about her time living on her coffee plantation in the hills of Kenya, and for her short story “Babette’s Feast,” both of which were adapted into Academy Award-winning films.

Food Art: Pineapple and kiwi popsicle, food photography by SandeeA

Published by Jonell Galloway + Friday, August 26, 2011 Permalink 0

These photos are by SandeeA, author of the column Food Play, and who runs a site called La Receta de la Felicidad. SandeeA is never lacking ideas when it comes to playful, fun recipes. Click here to find the recipe for making pineapple and kiwi popsicles. It’s a great way to get your kids in the kitchen!

Switzerland: Filet of Perch with Parsley/chive Sauce Recipe

Published by Jonell Galloway + Thursday, August 25, 2011 Permalink 1

Filet de perche / perch filet, Switzerland, Swiss food and cuisine, recipe

Spontaneous Cuisine, by Jonell Galloway

Traditional dish in Lake Geneva region: filet of perch with parsley, chives and butter: a recipe with a twist

Recipe

Ingredients

1 kg / 2.2 lbs of filet of perch

1.2 dl / 1/2 cup of white wine

125 g / 1 stick butter

1 large clove of garlic, finely chopped

1 1/2 teaspoons of strong mustard

2 egg yolks

Parsley, 1 large bunch

Chives, 1 large bunch

Salt and pepper to taste

Directions

Preheat oven to 220°C / 425°F.
Butter a baking dish that can also be used on stovetop. Add wine and garlic.
Arrange filets in a baking dish. Salt and pepper.
Bake for about 8 minutes or until fish is cooked but still firm. Carefully remove fish and set it aside.
Use cooking juices in baking dish to make sauce. Add butter, mustard and egg yolk.
Cook over very low heat, stirring constantly with a wire whip. Add parsley. Warning: If you turn the heat too high and quite stirring, you will end up with scrambled eggs instead of sauce!
Arrange perch on serving plates, preferably warm. Pour sauce over fish and serve immediately.

Continue Reading…

Food News Daily: August 25, 2011

Published by Jonell Galloway + Thursday, August 25, 2011 Permalink 0

Mainstream Anglo Media and Press

The Very Tasty Liberation of Paris, GQ

Fine wine galore! Hong Kong’s buried treasure, The Independent

New Nordic Cuisine Draws Disciples, The New York Times

Simon Says: Daily Food Quote, August 25, 2011

Published by Jonell Galloway + Thursday, August 25, 2011 Permalink 0

The best number for dinner party is two – myself and a damn good head waiter.–Nubar Gulbenkian, 1965

Nubar Gulbenkian (1896–1972) was an Armenian petroleum magnate and socialite born in the Ottoman empire. Click here to read more about about him.

Food Art: Ice cream sandwiches, food photography by SandeeA

Published by Jonell Galloway + Thursday, August 25, 2011 Permalink 0

These photos are by SandeeA, author of the column Food Play, and who runs a site called La Receta de la Felicidad. SandeeA is never lacking ideas when it comes to playful, fun recipes. Click here to find the recipe for making ice cream sandwiches. It would be a great recipe to get your kids in the kitchen!