I hope you enjoy the book. In Food Wine Burgundy you’ll find some wineries in or near Beaune whose products you will be able to afford. If not Beaune, then the Cote Chalonnaise or the Maconnais, where some fabulously good whites are being made these days. Let me know. Thanks, David
There’s another one that is very good that my mother made up. On Sundays she would make homemade biscuits, and we’d pour sugared coffee over them. Her best spontaneous recipe was to sprinkle brown sugar and cinnamon over the biscuits and lightly brown them. Now my mouth is watering . . .
till there you are, brim, half-bobbing
with affection, laughter, half-drowning,
kissing, saying, yes, my darling, yes, …”
Simply wonderful! Thanks for sharing this.
Merelyn Frank
January 21, 2011
Jonell I just love your borscht belt. Can I introduce you to the Monday Morning Cooking Club (MMCC)? (http://www.facebook.com/MondayMorningCookingClub). We are a group of 6 Sydney Jewish women who have spent the last four years creating a unique, soon-to-be-released book “Monday Morning Cooking Club – the food the stories the sisterhood”. (Due April 2011.) It is a collection of treasured old and new recipes; recipes from a community obsessed with food, from generations past and present, creating a record and an heirloom for generations to come. The book has 150 recipes from 65 cooks. Each cook tells the story of how they came to love cooking, and often how they arrived in Australia.
We want to inspire people to return to their kitchens – to find their own “sisterhood” and look into their own families and communities for the delicious and important recipes that should be preserved. We are donating all profits to charity.
I’d love to stay in touch.
What a great post! Moving, intelligent words on how to enjoy eating deserts intuitively and a fabulous recipe to boot! It’s true that when we allow ourselves to enjoy and savour food without restricting ourselves then we don’t need to overdo it. I always feel sad when I see women desperately trying to satisfy their sweet tooth with the ‘more healthy’ option which is often sadly less tasty and less satisfying, meaning they end up eating a lot more of it…Thanks for this lovely post!
What a wonderful article about embracing the joy that dessert is meant to bring us when we eat it rather than the guilt which so often accompanies it instead. I have only had the French version of pinolata before, called “tarte aux pignons”, which is very popular in Nice. They do look very similar, I would guess that would be due to the strong Italian influence that is often seen in the cuisine niçoise.
Gorgeous photos. I have always preferred simple, sharp, straightforward photos of food and these are perfect! It’s nice to meet you, Alison!
Abigail Adams Greenway
January 28, 2011
We LOVE this poem. MORE! …….
Tina
January 28, 2011
Translation: eat more cheese & chocolate. Vive la Suisse.
Sue Denney
January 30, 2011
The wrap with Asparagus, mint/fresh basil and a small dish with dipping sauce intrigues me. I doubt the wrap is a linen napkin, but the presentation is artful. Perhaps the wrap is made with spring roll, rice or wonton sheets !
Priscilla Pointer
January 30, 2011
These pictures by Alison Harris are extraordinary— making food into Art.
I’m really hapy you’re a few to now offer recipes with ingredients measured by weight! Heidi Swanson from 101 Cookbooks does it and I love it, and now Shauna (glutenfreegirl) and you : I hope everyone will soon follow you!
It is so much more precise + faster to just put a bowl on a scale and then adding weight after weight, instead of having to wash cups in between different ingredients and never knowing whether the cup was correctly filled or not.
It’s also easier for kids to help with a scale because they can put the ingredients spoon by spoon, until Mom or Dad says “that’s enough”, instead of never filling the cups the way we adults would like them too 😉
And my girls learned very early how to read the numbers on my scale, to know what a gram was etc.
Bottom line : yes, I’m French, so yes, I’m used to scales since… always, but measuring by weight is just great 🙂
That’s a very touching post, Rosa. Thank you for sharing such intimate and delicate thoughts. It is SO true that cooking can help cope with life’s hard moments…
Great piece – and mmmmmm,pine nuts should be compulsory in EVERYTHING ;o) I have never been a huge one for sweets or desserts, so when I DO eat them I eat them without a shred of guilt. It’s the only way 😉
Very glad to read that old-fashionable sweat and toil can make a real difference.
Is it possible that what a baker ate the previous evening “informed” his sweat and therefore his bread?
Jean-Philippe de Tonnac
February 2, 2011
hello Daniel, thanks for your comment. yes the previous evening of the baker is the core of this transubstantiation, isn’it. so an interesting article should be written around the “Last Supper”.
Cooking is one of the most therapeutic tasks I “succumb” to each day (G) It relaxes me, clears my mind, but it also brings my troops together at the table to share our day.
Hi Rosa! I definitely agree. Cooking is very therapeutic for me, and when I share my food with family and friends and it makes them happy, it makes me feel great.
Rosa, What a beautiful post. I too went through a similar experience.Thanks for sharing such valuable things 🙂
Bravo!
Cheers,
Aldy.
Abigail Adams Greenway
February 3, 2011
I spy….in my little eye…..One FABULOUS…..CHOCOLATE REPORTER…..!!!
What a terrific article!……Right out of James Bond!…..I was fully expecting them to quietly remove you by slipping you into a VAT of Deep, Dark……ummmmmmm….CHOCOLATE!
Whew! that was a close call!
How did Rudolf Lindt, the father of conching, figure it out? What is the relationship between Lindt and Sprüngli (my haunt in Zurich then and now)?
S. Kenyon
February 3, 2011
I’ve had a few doors shut a little too loudly behind me in my time so I can surely relate to your adventure, and some of my missions weren’t as innocent as yours, Christina. What I love about your columns on this site are the little details you provide that lead us down alleys I wouldn’t have even known existed. It was pure delight learning about “conching” today, and I think it’s so cool that the link to find out more is put there so
conveniently within the text as all the best blogs do. The stylish writing was a happy distraction from my own, and I do look forward to many more morse such tasty morsels from you!
I really really enjoyed your post Rosa. Food has so much more potential to unify in the world, it is amazing. My life has changed with food, especially blogging. I love the connect your lemon curd offers. This is post I can ‘immerse’ in! Congrats on your first arite up here!
Very good post Rosa (as usual). I always thought cooking was a meditation, but it is the first time I see the idea put into words. I am glad the therapy worked for you, and we got to know you.
Rosa, I never knew we had so much in common (well kind thought we did.) Cooking takes me to places I never thought possible. It also helps me stay clear of my own rambling thoughts. Great to keep busy with something that nourishes the soul 🙂
A very well-written article! That must have been an even more difficlt job then. Quite a sacrifice. Seeing those poor people slaving away in the bakery and fighting their battle against the dough must have been quite a spectacle. No wonder bread is considered a sacred item…
Cheers,
Rosa
Sweet Artichoke
February 4, 2011
It is all so true and so nicely written! Thanks for sharing a part of your life and a truly delicious recipe.
Whenever I say to people that cooking is like meditation and therapy for me, I usually receive puzzled looks, raised eyebrows and even not-so-nice comments … if only they knew…
Thanks! Yes, they are missing out something here… So sad some people don’t know how blissful it is to be in the kitchen and let your creativity flow freely.
Cheers,
Rosa
Jean-Philippe de Tonnac
February 4, 2011
yes a sacrifice. as the one of the god-made man. the bread rises from the sweat and the blood.
Jean-Philippe de Tonnac
February 4, 2011
a delicious obsession
Fred Schroeder
February 5, 2011
This story was delightful. You transported me to a different time and place, and then from the expected to the unexpected, while providing a wealth of usable chocolaty information. I loved the foreign intrigue. I hope you can devote a future column to explaining the cultural differences among the European choclatiers — the Belgians, the Dutch, the Germans, the Swiss, the Italians, the French, and more — and why they give us their unique varieties of chocolate cuisine.
So agree with all you have detailed. You have also highlighted some aspects I’ve never thought of before really. A good read ! I should send it to one of my sister, actually to convert her !
And your Grandmother’s lemon curd recipe, so valuable, thank you for sharing !
Thank you! I’m glad you like that recipe. Hopefully you’ll be able to convert your sister… 😉
Cheers,
Rosa
Linda Aber
February 9, 2011
Love this article. Truffle Thieves seem to exist in every home,and it may be because of a German medical study which says that a chocolate a day keeps heart disease away. Leaving a “hole” in the writer’s heart is a lovely image which gives new meaning to “crimes of the heart.” Thank you for sharing…even if you don’t like to share so much anymore.
Tina
February 14, 2011
O, I do like to share but not with people who steal the goods before I can even offer them!
Susan Barr
February 9, 2011
Such fun to read, I’m left smiling… and wishing I HAD some chocolate in the house… is such a thing a sin (no chocolate near to hand)??
Rosa,
I so enjoyed finding your blog today. I am trying to get started with blogging, and have wanted to write a book (too much info. as it would be many many novels), but my son feels I should learn to blog.
Baking saved my life 46 years ago, and I discovered a passion for baking when finally, after a hard year of tossing my Parker Rolls into the trash (I called them my hockey pucks), I found the SECRET to bread baking. Then I was on a ROLL, and have never stopped.
Coupling my passion of baking with photography and music, really drew me into your site.
Congrats to you for continuing your site for 10+ years, and finally having your work in The Rambling Epicure. I loved the story about the lemon curd and your grandmother and family.
Tina
February 10, 2011
Talk about green music…after you are done playing the onion rings, you eat them. Bravo!
Thank you for sharing in such a beautifully articulate and intimate way, the many therapeutic benefits of cooking – it is so much more than a mindless pastime for housewives. To me, one of the best things about cooking is continuing traditions and connecting with your family in the past and the present and I really enjoyed that you included your grandmother’s luscious lemon curd recipe that brings back sweet memories of your childhood.
Thank you for your comment and for visiting my blog as well as The Rambling Epicure! I’m glad you liked both my article and site.
If you feel the urge to write and you are commited, then I really recommend you to start blogging. It is a very enjoyable activity, but it demands a lot of patience and hard work…
Good to know that cooking saved your life and that you developped a passion for baking.
Cheers,
Rosa
julie bobrow
February 10, 2011
wow – what a cocktail but the pictures says it all!!!
Erik Wolfe
February 11, 2011
Delicious! Love the flavor profile. Beautiful way to start or end a cocktail party.
Tina
February 14, 2011
Bravo Wendell Berry! How well he captures the sacred act of mindful eating. Thanks for posting this.
Tina writes like an angel and cooks like a dream. And she is a poet.What more can we ask for on this delicious day.
Tina
February 14, 2011
Thank you, thank you, thank you. If chocolate be the food of love, bite on…
Linda Aber
February 14, 2011
Can’t wait to see Tina Daub hopping down the bunny trail with a piece on bunnies who drop eggs all along the way. Chocolate again, but there must be some eggs-iting yolk jokes worth writing too!
Tina
February 14, 2011
Well, that is the next best chocolate holiday after today…eggs-itng, yok,yok, yolk…
Catherine Jones
February 14, 2011
I have only been disappointed by cheap chocolate. I think a parade is a great idea!
Tina
February 15, 2011
Can’t you see whole troops of Brownies marching, the Hershey majorettes with kiss-shaped hats…the possibilities are endless…
Tom Leachman
February 14, 2011
Another delicous article. How is the Truffle Thief?
Tina
February 15, 2011
Truffle Thief is looking well-fattened I must say…
Thanks.
Fantastic stuff Jenn! I temper without a thermometer and so far have been lucky and gotten very good results. Like you I communicate through food too – it is so much more sensual and requires almost all of the senses to experience it!
Une bonne mise en bouche de tous les pains du monde..qui finissent tous par être partagés.
En tout cas j’ai choisi mon camp depuis longtemps : les pains à croute et plutôt trop cuits que pas assez.
Rien de tel que déguster un pain avec une bonne croute craquante et une mie avec de la “mâche”.
Longue vie aux pains à croute!
Jean-Philippe de Tonnac
February 17, 2011
Merci Eric, oui c’est presque une question de “camp” comme vous dîtes. Il y aurait une autre sujet à développer ici, celui de la “mâche” précisement. il nous manque un vocabulaire adéquat, celui que l’oenologie s’est forgé par exemple. nous réflechissons avec quelques amis au concept d’artologie (http://www.facebook.com/profile.php?id=693154614#!/home.php?sk=group_137376896325862). qu’en pensez-vous?
I love bread, and lots of varieties also. This was very informative and entertaining. Thanks!
Jean-Philippe de Tonnac
February 21, 2011
Merci Sheryl, endless ways to love bread and probably more than that. good exploration.
Kathleen M. Wall
February 20, 2011
I love these categories, because it is a huge field and the categories make talking about bread more manageable – thank you!
Jean-Philippe de Tonnac
February 21, 2011
Hello Kathleen, not so easy to create them (categories) as you see. maybe there are more than 10 as I propose. but from that, we can go further and discover and taste more.
Yes, in England there are many “Indian” dishes that are not that Indian after all (a blend between both cultures just like the “curry sauce” that is poured over fish & chips)… ;-P
Your chicken tikka looks mighty flavorful and tempting!
Thanks Jonell for this lovely opportunity of being a part of your global food site. I love the different approach you take in this space and honored to be a part of the initiative. Shulie
Thank you everyone for your comments. So glad you are liking this dish. This is fusion food at its best!
Susan Barr
February 24, 2011
Such fun to read, now if only I had some chocolate to eat whilst enjoying the article.
Hum Narayan kandel
February 24, 2011
i like the indian food because iam also indian and tandoori chef i am now working in Doha Qatar 4 star hotel i am indian chef here my fab red dishes, butter chicken, kadai chicken, chicken tikka masala, chicken tikka lababdar, chicken do payaza ,chicken sag wala, chicken korma, paneer tikka masala, dal makhani, malai kofta, like lot of dishes my specialist about this food,
This looks wonderful, and I’m a big believer in using stock as well. It’s an easy way to sneak extra flavor and nutrition into a dish. I’m so pleased to have found your blog today. Looks really nice, and I look forward to following it! 🙂
When I first read Laurie Colwin, this expression about being surrounded by cooks past resonated with me because I had been saying the same thing for years. I feel very connected to my mother, grandmothers and two of my great grandmothers when I’m in the kitchen. I love using some of the pans, bowls and dishes they used and cooking some of the same foods they cooked, carrying on the tradition of good food prepared with care and love.
Thank you for this poetic interpretation of an eternal theme. It’s interesting to note that for untold thousands of years, grain or wheat have not only symbolized fertility and life. Wheat is also French slang — ble’ — for money. “Bread” is the equivalent in American English. Grain remains one of the globe’s great commodities: its worth or cost will determine the fate of millions of hungry people worldwide. Let us hope that those who are now speculating on wheat prices reflect on their acts, and realize the profound importance of treating wheat and other grains as essential elements in the fulfillment of what should be a basic human right: to eat.
Jean-Philippe de Tonnac
February 28, 2011
thanks David for your interesting comment. can we dream about a world where wheat, and rice and corn should be free? why not. another jasmin, or rose or carnation’s revolution.
julie
March 3, 2011
sounds delicious – could use one right about now!
Tina
March 3, 2011
No wonder you don’t sleep
And you can’t count those sheep.
You should have tried the cocoa–
It doesn’t make you loco,
But gives you dreams so deep.
aaah, tate’s ! i grew up with kathleen’s cookies, as they were known before she changed the name to tate’s. i have never tasted any of her other products in fact – her classic chocolate chip cookie is all i need. (my parents send me bags here in zürich.) suuuuper crunchy, dark, thin and buttery. i eat around the chips and save them for the end !! add to that a tall glass of milk and i’m happy. they’re also divine broken up in melted coffee ice cream. mmm.
didn’t know about her bark, thanks for the sweet news !
Tina
March 3, 2011
Yes, I still call them Kathleen’s cookies as well! Should have put that in the article. I figure I eat hundreds/year. She says they have a shelf life of six months, though I never could wait that long to test it out. One bag is gone in a few hours if they even make it home. Did you grow up in Southampton?
Jean-Philippe de Tonnac
March 3, 2011
Le sujet est passionnant, Rosa. Il y a là la matière de tout un livre. associer, comme vous le faîtes, vie précaire et art de vivre et de se bien nourrir est essentiel à une époque ou certains experts cherchent à rendre l’économie de marché compatible avec la décroissance. la santé et l’alimentation ne sauraient être “à tout prix”. ils sont plutôt dépendants d’une certaine intelligence que nous savons mobiliser en fonction des accidents du chemin. aujourd’hui l’accident est collectif et nous devons apprendre, quels que soient nos revenus, à tirer avantage du moins plutôt que du plus. la “nouvelle révoltion française” dont parle un critique comme Michael Steinberger et qui concerne le secteur de la restauration en France, consiste pécisément à revenir à l’authentique, à l’économique et à renoncer au superflu. je suis certain que vous devriez pousser votre idée jusqu’à en faire un essai accompagné de conseils et de recettes. il aurait un grand succès.
Merci pour votre commentaire et remarques pertinentes! Il est certain qu’à notre époque nous sommes forcés de revenir à des valeurs anciennes, à l’authetique et de se reconnecter avec la réalité.
Il est sûr qu’un livre pourrait avoir un grand succès et intéresser bon nombre de personnes.
Dewi
March 4, 2011
Wonderful article! Seasonal produce is the best, and always inexpensive.
Tina,
Thanks for your time and a lovely article. I appreciate you including Tate’s Bake Shop on your iconic chocolate chip cookie trail. Just baked an amazing chocolate chip layer cake….look for it in my new book in 2012.
This flat bread looks so good. I am totally going to make this over the weekend. It’s supposed to be wet and dreary in Chicago, so what better thing to do but spend time in the kitchen – my favorite thing to do!
That sounds like a great plan! I hope you’ll let us know what you come up with during your weekend cookfest.
Enjoy,
Esmaa
Bonnie allsopp
March 5, 2011
Very enlightening! ( or fattening?!)
I always wondered how they sold cookies out of a toll house, didn’t realize it was an Inn.
Tate’s cookies are definitely a cut above. We neighbors are lucky to be able to get the special ones like whole wheat with bittersweet chocolate at the shop
Less sinful but still divine!
Laura Donnelly
March 6, 2011
Kathleen’s (Tate’s) cookies are the best! Thanks for the great story about the history of chocolate chip cookies and Kathleen King’s contribution to the world of chocoholics.
Years ago I brought a stash of her cookies to a remote, underdeveloped island. By the end of the week my friends and I were fighting and bargaining over the crumbs!
Her butterscotch pecan cookies are pretty darned sweet, too!
What’s next in the Tina’s chocolate chronicles???
Suzanne Hurst
March 8, 2011
I enjoyed reading this article very much. It is so “ludique” to read such a well constructed and humorous review. As someone who reads cookbooks from cover to cover, like a mystery novel, I would love to attend the International Cookbook Fair, but if I cannot, I’m glad there’s David Downie to take me there.
Glad to be your vicarious reporter! The cookbook fair was great and will certainly get even better as the years go by. I’d just liked to have seen more of a sensitivity to things wholesome, sustainable, reasonable, organic and real… instead of so much frou-frou nonsense — giant, pretty much useless books by giant, self-loving chefs… and all the peacocks strutting around… and the corporate nature of the fair. But there were also many small, interesting books, and many very talented and thoughtful people attending or participating.
Tina
March 8, 2011
LOL, Bonnie. You can always ride your bike to the bakery and back to work off all those whole wheat buttery crispy encased chips. I like all the variations, but the originals will always be my staple. How do I love thee…let me count those chips. Here’s the secret, chocolate chip cookie bakers…double, no triple the chips…morsels…bits…chocolate content!
Tina
March 8, 2011
Re: fighting over the crumbs–I believe it. What kind of bargains were made?
You get the gold medal for sharing in the first place…you must have been the most popular girl on the island. Next time, perhaps an auction?
Catherine Jones
March 8, 2011
They are the only food in my house that gets very carefully rationed.
Can’t wait to try this one! Maybe in just a few hours even.
Kerri S.
March 9, 2011
I will never look at linguini the same way again. Great poem!
Tina
March 9, 2011
Very interesting article, Meeta. Loved the history and the tips on how to make them.
Jessica
March 9, 2011
My daughter and I compared the two recipes recently side by side and the only difference between Kathleen’s and Toll House is that Kathleen leaves out a 1/2 cup of flour, thus increasing the ratio of butter and sugar. That’s what makes hers crunchier…I still prefer the Toll House recipe, though!
Tina
March 16, 2011
I add even more butter which makes the cookies crispy on the outside and slightly chewy on the inside, and more chips. The editor is the only person I know who does not like chocolate chip cookies to which I can only reply, why not, not enough chocolate?
FSF
March 10, 2011
I wonder where this situation will leave the plantation workers.
Great tips Rosa! I too know what it is like to have to really budget; feeding a family in this day and age can be daunting. I really appreciate this article and your excellent advice:) Your gratin sounds healthy and delicious.
Thanks for the wonderful article Rosa. I remember how expensive supermarkets in Switzerland can be so at least that’s an advantage of life in Germany. I already try to do many of the things you recommend but am now trying not to go shopping too often and will stock up my freezer.
Once more Rosa…you’ve hit the nail on the pot ;o)
Although, I no longer have to watch my budget as tightly as I needed to when starting off with Hubby…my frugal ways have remained precious.
I volunteer at a nearby community center for single Mothers…and they are so in need of help from responsible persons like me and you. It has been baby steps…but I am witnessing a few important changes amongst the most defensive of the bunch. I can’t wait for increased break-throughs.
For those who are fairly new to this subject or even uncomfortable about it…you’ve just made it easier for them to open their door a little wider to better ways of managing their lives.
Thanks for passing by and for leaving a comment! I’m glad you’ve enjoyed my article. 🙂
Even if one’s budget is not that tight, such tips can still be useful…
Good luck with helping those single mothers. I hope your work will pay off soon.
There is absolutely nothing to be ashamed of when you are struggling with money. The best is to have no taboo otherwise it makes things all the more difficult and unbearable…
Rosa, this is such a thoughtful & wonderful post. I am with you. I try to be very budget conscious & for me the best foods are unprocessed and fresh. It is the packaged, overly processed stuff that adds up those grocery bills the quickest. Besides, I too love to cook & prefer the flavors of real whole foods. xo
I’m old enough to remember Elizabeth Taylor when she was in her prime. (yeah that makes me old, I know) Those lavender eyes got me every time. I used to look in the mirror as a teenager and lament that I had ugly brown eyes.
The chocolatini sounds yummy. Maybe two would be better.
Tina
March 28, 2011
Nothing better than chocolate-colored eyes in my humble opinion.
Tina
March 28, 2011
Two would be better. For comparison’s sake, of course…
Tina
March 28, 2011
Alternative Recipe for a Chocolatini
Rim glass in cocoa powder or if you prefer sweeter, add some icing sugar to the cocoa first.
In a martini shaker, shake together one shot Smirnoff vanilla vodka and a shot of Godiva chocolate liquer over ice. Stir in 2 shots of cream and cocoa powder to taste. Shake quickly and strain into martini glass.
Tina
March 28, 2011
You can also use plain vodka and add Bailey’s Irish Creme to it and use creme de cacao instead of Godiva.
Garnish with dark chocolate shavings for some added pizazz.
Tina
March 28, 2011
A friend in Bethesda just asked about recipe for the Liz Taylor Special. All you do is place your favorite truffles artfully on your plate–and if you want to buy them, instead of make them, I suggest you get the Budapest truffles at Kron in DC and then cover them completely with whipped cream.
You might try sweetening the whipped cream with a splash of Grand Marnier and a sprinkling of sugar. This is an irresistible combination with the dark sumptuous truffles.
Tina
March 28, 2011
These are delectable-looking…
Tim Rise
March 28, 2011
I knew Elizabeth Taylor and always admired her, met her many times over the course of 30 years, and I never knew she’d endorsed Whitman’s chocolates…nor that she’d invented the chocolatini with Rock Hudson. Bravo, Miss Daub for these bits of trivia that are almost as delectable as the “Elizabeth Taylor Special” truly sounds!
Tina
April 1, 2011
Thank you. She once said she and Rock Hudson used to stay up all night while filming Giant, talking and drinking…although I wonder how many of those chocolate martinis they could have consumed before having to work a full day on the set the next day.
Tim Rise
April 2, 2011
Elizabeth was famous for her ‘hollow leg’ which allowed her to consume vast quantities of alcohol without aparent effect although clearly when paired with that world-class drinker, Richard Burton, plenty of havoc could indeed be caused!
Anonymous
March 28, 2011
I <3 chocolate :] They should make a movie out of this.
Tina
April 1, 2011
LOL. With all the aforementioned chocolate treats available in the lobby…and plenty of intermissions.
Thanks, Anonymous!
Anna
March 29, 2011
Awesome! Elizabeth Taylor and her chocolate legacy. I did not know. She will be remembered with stars, and chocolate diamond hearts.
But now I want to experiment with fancy chocolate cocktails!
Tina
April 1, 2011
Thanks. Let me know how they come out.
How about a chocolatini poured over vanilla ice cream?
Your post made me dream! Thanks to you I travelled (mentally) to Brittany…
What a fabulous Far Breton! I have always loved that speciality as it’s texture and humbleness speak to me. You bring back childhood memories (a home classic).
The students at Harvard University recently published a cookbook on how to make gourmet meals with things readily available in the dining hall. You might check it out- pretty creative.
Wish we could come to DC but this time we’re only doing NYC and SF Bay Area… maybe later this year… I’ll be on the radio live a bunch of times. Check my blog for times/stations: http://blog.davidddownie.com Thanks! David
Tina
April 1, 2011
Striking pear.
Reminds me of Ingres’ odalisques…
Brava!
Fred Schroeder
April 4, 2011
Kudos to Tina Daub for revealing this sweet and chocolatey side of Elizabeth Taylor. My favorite Elizabeth Taylor performance is her not-at-all-sweet, superbly played role of Martha in Who’s Afraid of Virginia Woolf, a film that was released in 1966 on June 22, which happens to be National Chocolate Eclair Day. Tina, could you guide us to some sources of really good chocolate eclairs this side of the Atlantic?
Thanks for your contributions to chocolate knowledge.
It is indeed nice to highlight real bread bakers around France. The same article for bakers around the world trying to inspire and spread the love of good bread would be nice.
We try to do our part in Hong Kong and it takes a lot of work!
We’re trying to do our part to encourage the renaissance of good bread. How nice to discover a real food French (?) baker in Hong Kong. Jean-Philippe, the author of the article, will be happy to discover you!
You might be interested in his excellent book, le Dictionnaire Universel du Pain, which came out last October, and does indeed cover bread from around the world.
I also see you went to EHL hotel management school. We are based in Switzerland, and my daughter will be going to EHL next year.
Jean-Philippe de Tonnac
April 5, 2011
thanks Gregoire, ye I would like to make this kind of enquiry all around the world and try to meet real good artists bakers. tell me more about your own experience, please.
Oh wow! Monsieur de Tonnac himself – what an honor! 🙂
Bread was my first love and still is today. My second bakery book will be published in July, the first one being sold out. So far, I published 4 books: 2 on bread, 1 on cheese and 1 on dessert. But of course, my books are nothing like your magnificent Dictionnaire!
I am working in a hotel with two 3 Michelin stars restaurants in Hong Kong (one French and one Chinese) and we are striving to uphold the values of good bread everyday. Our levain was born in 2005 at the same time the hotel opened and we feed our “baby” ever since! We occasionally do bread classes outside the hotel, but it’s too busy to make it on a regular basis.
My blog has more info: http://gregoiremichaud.com
We’re a bunch of bread-obsessed bakers – for the art, for the science and for the passion.
I am a Swiss national but have been working around the world for 13 years – and right now, Hong Kong is home 🙂
The last time I saw a picture of you it was with Dan Lepard. We’re in contact from time to time…
Very nice to be in touch with you!
@Jonell EHL is a good school – good choice 🙂 I come from Verbier, in Valais: le pays de la raclette!
Yes, very nice to be in touch. We all seem to have lots in common. I do believe I took that picture of Jean-Philippe and Dan Lepard at a reception in Paris, in honor of his Dictionnaire. Now if we could only get it translated into English!
Where can we find your books?
Jean-Philippe de Tonnac
April 5, 2011
Many thanks Gregoire for your message and to share so simply your passion for bread. your journey sounds a real interesting experience, and, like Jonell, i will try to find your books. it should be interesting to know how people in Hong Kong taste crusty bread (pain à croûte), which is so particular in the world. thanks too for your compliments. many things have to be done for bread, and so, we do.
merci Jonell aussi (pouyr la traduction et le commentaire)
I’m no photographer, and my dear Nikon is quite sickly these days. Still it’s fun to show what’s available in the market every week. I need some photography lessons from you, the “master”!
Catherine Jones
April 8, 2011
Love how the brussels sprout comes alive in this poem.
Catherine Jones
April 8, 2011
Can’t imagine Easter without chocolate rabbits and those foil wrapped chocolate eggs, some which we find weeks after the big day.
Catherine Jones
April 8, 2011
Each one sounds delightfully delicious and decadent. I made a mint chip martini with creme de menthe and creme de cacao, chocolate bits and cream. You only need a little bit of the mint flavor–it was SO good. Maybe I should call it “After 9.”
Thanks for posting a link back to my blog! The story of the chocolatini is one of the few she shared about Rock Hudson, who was a lifelong friend of hers up to his death. One of the things that broke my heart the most when she died was that she never gave an interview specifically about her friendship with Rock. So many other stories, like this one, died with her.
The lady certainly led a full and interesting life.
Christina Daub
April 11, 2011
Stephanie, you are so welcome. I was delighted to discover your blog when doing the research for this article. While I agree it’s a shame she wasn’t interviewed re: her friendship with Rock Hudson, I always assumed her dedicated and courageous work on the behalf of AIDS victims was inspired by the deep compassion she had for him. Surely others thought this as well….
By the way Liz’s diaries are going to be published soon, so stay tuned.
Thank you for your insight into Indian-Jewish cuisine, tradition and history, a subject I know little about. Malida sounds so aromatic with the cardamom.Is poha a rice flour?
TonyI
April 14, 2011
What do you think the likelihood is that it will get published in English as unfortunately my command of the French language doen’t really extend much further than ‘O’level!
Many people in the world of food read French, but it would certainly be a lot easier if it were simply in English, and it would reach a much wider audience. As the world in general grows more interested in good, healthy, innovative bread, perhaps there will be more demand for it in English. In fact, I think there already is, but perhaps publishers simply haven’t discovered the need. I certainly don’t know of any English book that is so thorough as this and so well written.
Lana
April 16, 2011
Great recap on sandwiches! Growing up in Serbia, I was not exposed to too many varieties – most of our sandwiches were open-faced, because the bread was freshly baked, crusty and sturdy.
I love reading historical articles on food and its origins. Thanks for educating me:)
An interesting piece but I do think you recipe is symptomatic of where sandwiches appear to have ended up nowadays. Too many flavours and overly rich fillings all competing with one another with the end result being that the consumer is simply overwhelmed by it all.
Call me old fashioned but based on a foundation of good bread (not overly thick) a combination of 2 at most 3 flavours provides a far more satisfying experience.
For example
Roast beeef and horseradish, Egg mayo and cress, cheese and pickle, and ham and mustard.
Yes I know these are old school and some would say old fashioned and even boring but they have stood the test of time!
Thank you for reading my article and for leaving a comment! I’m glad it made you react.
I do believe that sandwiches should not be overloaded with too many ingredients, yet I don’t think mine is overly rich. The flavors all blend perfectly well together and counterbalance one another in a harmonious way…
Of course, I also love the simpler versions as cited by you.
I guess that if you use good and homemade produces, you can’t go wrong and, at the end, it is a question of personal taste. 😉
Je savoure très régulièrement la chance que j’ai de ne pas travailler très loin de l’une de ses boulangeries. Accueil charmant, pains offerts à la dégustation, innovations très intéressantes, pains vraiment gourmands, dont on sent la pousse tranquille mais maitrisée. Définitivement un très grand de la boulange, de la trempe de Mr Poujauran dont le pain aura été une véritable révélation quand j’avais 20 ans : un autre monde de saveurs du pain, de textures, d’arômes, s’ouvre alors à soi… Pure bliss!
Le seul “défaut” (et encore, entre guillemets) des délicieux et personnels pains de Franck Debieu est que plusieurs sont un peu trop gras à mon goût. Un poil moins d’huile d’olive dans certaines de ses pâtes, et ce serait parfait.
J’ai souvent eu envie d’aller faire un tour dans les coulisses, il faudrait que je me donne le temps de le faire, un de ces jours…
Merci Jean-Philippe pour ce beau portrait.
Jean-Philippe de Tonnac
April 19, 2011
merci Florence pour ta contrabution à la gloire du Berger. tu as plus de pratique des pains de Sceaux Fontenay Meudon que j’en ai car j’ai seulement commencé à goûter. j’espère me rattraper en mai car j’y retourne. j’ai lu sur Twiter que tu n’abandonnais pas la partie et c’est une bonne nouvelle.
Just been sent your link by a contact of mine. I’m a Brit and I run an online food magazine Comida de Almeria (Food of Almeria) in Spain. I love your concept and in fact I have already come up with a similar idea but mine is to be an online magazine called Eat & Drink International – quarterly publication (see http://www.sabordealmeria.com) – I have already started to line up bloggers from around the world, so we have some synergy. I don’t see that we will compete but more compliment. I’d love to find a way to contribute with editorial and/or photography. I also have a blog Food Photographer in Spain (www.foodtog.blogspot.com), but as I run a Spanish & Mediterranean Culinary School here too….my time is limited. I have also lived in a variety of places in Europe and the Middle East and Far East so I have quite a cosmopolitan outlook.
It would be interesting to hear from you….in the meantime I shall try and put together the information you requested in your blog.
Best regards
Steve
Françoise
April 20, 2011
yaammm, I love this !
did you ever try to top it with some very cold natural yogurt and a little sugar on top ? And the hall thing on 2 “Zwieback”. My mom’s own recipe.
Thanks Jonnell for all the good ideas and informations.
Have a wonderful day. Françoise
Simon
April 21, 2011
This looks amazing. Now I just need to get the recipe????
Marcia
April 22, 2011
I found this URL while looking for “gf chemistry”. I have made bread from a box mix (GF Pantry – Favorite Sandwich Bread) very successfully twice and I have failed miserably 3 times. Each time the bread rises fine. It is the cooking that is going wrong. The bread splists itself apart creating a top and bottom and then leaves uncooked spots while the crust becomes too dark. When it cools the bread collapses to 1/2 its “right out of the oven” size. Grrrrr What am I doing wrong? I have tried more water/ less water, lightly beating the room temp eggs/whipping the eggs, adding extra yeast/or not, adding a pinch of baking powder or a bit of cider vinegar, cooking at 375 or 350, etc, etc, etc…
Any ideas? I am willing to change mixes or even try “from scratch” again. I have been eating GF for 10 years so I am not a complete newbie.
Jenn Oliver
June 6, 2011
Is it a bread mix you’ve used before? It may not be your fault… or maybe your oven’s temperature has changed – if your temperature is actually higher than you programmed your oven to be I could see issues too – the collapsing afterwards could be due to air escaping since your bread split. Though without knowing exactly what was in your mix it is hard to say, I’m sorry I’m not a very experienced GF bread baker….
Superbe, non seulement ton sandwich te plait, mais en plus je perfectionne mon anglais (qui en a bien besoin!) grâce à ton article. je viens de faire germer des graines (un mélange), j’en mets partout… délicieux!
Never knew there was so much to be said on sandwiches. Why am I not surprised you have such a sandwich mouthful to say on the subject ;o)
One of my very favourite meals to put together is based on the very simple sandwich. By that I mean…opening up my fridge and gathering whatever I have on hand that will please my tummy…especially roasted veggies. Great artisanal bread to hold it all together…and my pleasure has been fulfilled.
Once again Rosa…your dedication to great food serves as a wonderful example.
As luck would have it Rosa, tomorrow is National Hoagie Day and this post is simply awesome. What GREAT info. Quite enlightening. And, as for your masterpiece, oh my word!!!
Pour avoir goûté le pain de Pascal, pour connaître l’homme depuis l’enfance, je ne peux que confirmer tout ce qui est dit ici. Pascal est un artiste du goût. Son pain, ses créations pâtissières, en sont la preuve.
Merci de lui avoir consacré cet article.
Jean-Philippe de Tonnac
May 5, 2011
merci pour lui Line. ça va lui faire un grand plaisir. les boulangers ont adopté durant des siècles pour des raisons socio-économico-politiques un profil bas. je sais que cette profession en son entier, celle qu’on appelle la “filière blé-farine-pain” est en manque de reconnaissance. à une époque où quelques boulangers font leur boulot et proposent du bon pain, il ne faut pas manquer l’occasion de le leur dire.
Catherine Jones
May 8, 2011
You’ve inspired me: Bailey’s,kahlua, cream, & shaved dark chocolate.
Yes, those funny shaped knives. Bras of course has Laguiole knives made especially for him, with MB engraved on them if I remember correctly.
Jean-Philippe de Tonnac
May 8, 2011
Laguiole = buron (small house during mountain summer pasture) | Lou Mazuc | famous knives | famous chef MB | Le Puech du Suquet | famous chef baker PA | famous TRE
Maria Luise
May 8, 2011
I just noticed this website by accident and Tina Daub’s superb, article, historically well informed and written with gusto, will ensure that from now on I’ll check it out regularly.
Maria Luisel
Catherine Jones
May 10, 2011
Chicken ribs as ribs of a cathedral is tremendous!
Dsw
May 11, 2011
And people I know skim the fat off the soup. Think I’ll send them this poem.
Tina
May 11, 2011
Thank you Maria Luisel. Look forward to meeting you here.
Móna Wise
May 11, 2011
Great article Meeta,
Are you a member of SF in Weimar?
When I moved back to Galway there were only a few conviviums in Ireland (Dublin and Cork) so the Chef & I started the embers burning in the local Galway convivium and now there are over 100 members. Looking forward to sharing some of all that lovely food with you next week.
Móna
Thank you Esmaa for writing so candidly and forcefully about a subject that must have been painful to you. We all have our skeletons in the closet, but dealing with them openly and honestly and drawing the appropriate conclusions — and applying them in our daily lives, as you seem to have done, both in regard to mindful eating, as well as to mindful living — is never easy, even when we know them to be true.
The best tip I found for baking is to use flour measurements in grams instead of cups. When you do this you can use the same ratios from the original recipe to make your gluten free substitutions.
Jenn Oliver
June 6, 2011
Yes measuring by weight is critical! Ever since I started measuring by weight I have had much more success converting recipes.
Woooowwww cuanto derroche de imaginación.Son bárbaras.Deben ser deliciosas,una gran receta de nuestra tierra.
m
Me alegra que estés aquí,tienes mucho talento.
Un beso Sandra
Teresa
June 4, 2011
Im Presionantes¡¡¡¡ Me han encantado, un fuerte abrazo, Teresa
Karen Schaar
June 4, 2011
I’m going to go make myself a cup of tea right now….
Thanks for sharing!
“One of the most important resources that a garden makes available for use, is the gardener’s own body. A garden gives the body the dignity of working in its own support. It is a way of rejoining the human race.” — Wendell Berry
The magic of choux dough, indeed. Oh my, but Nun’s farts! What a glorious name – in Italian we say sfingi, but Nun’s Farts is most surely a superior moniker. What a positively delightful article – and not only because it deals with one of my favorite desserts. This is my first visit to this site. I am a convert. Thanks for a thorougly enjoyable Sunday morning read.
Lovely and very informative article Rosa. I love your blog too. Your recipes are wonderful and your baking rocks. I told my boyfriend about how you manage to bake in your tiny kitchen. He has a similar space restraint and was encouraged by you.
arun
July 23, 2011
really tats helpful ya !. i planned to start a new recipe site. u ve saved my time. i ll use the plugin u referred here for wp. but i ve one doubt, does getting indexed in google recipes will bring more traffic? i’m following this comment. so pls reply
This article was written from an spanish point of view. In Spain google recipe search is not working yet. So i have not noticed any traffic increase. But if your site is in the US you will probably receive more visits
Great images and definitely going to try that recipe!
Lovi
August 11, 2011
Merci pour ce bel article, très intéressant et qui nous met l’eau à la bouche ! Un détail : la baguette française et son fameux croustillant inimitable est goûtée et appréciée dans le monde entier ! Sous toutes les latitudes!
Jean-Philippe de Tonnac
August 11, 2011
merci de vos mots. pour le croustillant, je ne suis pas certain. c’est le génie boulanger latin qui a concçu cette dialectique subtile du tendre et du craquant, de la mie et de la croûte ; mais cette dualité fait problème chez beaucoup de nos semblables panivores à travers le monde. ce qui fait que les boulangers français qui s’installent à l’étranger tempèrent bien souvent leur recette en ajoutant à leur pâte de la matière grasse ou du sucre. je crois que c’est l’idée du croustillant qui plaît plus que le croustillant lui-même.
“…If I bear burdens
they begin to be remembered
as gifts, goods, a basket
of bread that hurts
my shoulders but closes me
in fragrance. I can
eat as I go. ”
Me encanta, y cuánta razón tienes, los niños piensan que todo crece en una lata o en brik… es pá llorar. La mantequilla casera está deliciosa, incluso la hecha con nata líquida de lo más corriente. Besos!
muchas gracias Miriam! Este es el experimento del que te hablaba el otro día, ya sabía que te iba a gustar. Yo desde luego he disfrutado como una niña preparándolo 🙂
Hombre, con la thermomix no es tan divertido hacer mantequilla, pero menos cansado sí. Pones la música, la maquinita a funcionar, coges las maracas y a bailar, je je.
I’m so glad you enjoyed it. It’s always nice to have a little history about what we eat. I find it gives it a different dimension when one knows where it came from.
I could add:1) Food porn: cooking food just to take picrtues of it and upload them on Flickr2) Prebiotics (inulin, FOS )3) Quick Response Code and Tracking Code that deliver information via cellphone4) Mood food (for exemple Jones Soda with pharma gaba)5) Gluten free diet even for people that don’t have celiac disease6) Caramel + salt (Salted Caramel Signature Hot Chocolate by Starbucks)Too bad stevia has been prohibited here in Europe
I am humbled & honored to be listed here, Jonell! Thanks for all the blog love. Awesome links..love to travel, and the links above would be a great help.
Thank you for including my post regarding mashed potatoes! Great lists!
Jaime
September 14, 2011
Hello,
My name is Jaime and I represent the Center for Wine Origins. We are compiling a list of media clips and are interested in the circulation of your online publication. May we get a number to show in our documents next to your publication?
Asap if possible
Thank you for the feature Jonell! Much appreciated 🙂
Vie
September 17, 2011
Rosa,
This article has really inspired and soothed me. I am a student at university with very little income and have just recently started a blog about being healthy on a budget. People think improving your health with low income is tough but I agree with you – it can be exciting and fun, you just have to be playful and open-minded! I was struggling to articulate the best ways to save money without sounding preachy, but your article says everything I wanted to say beautifully. I loved this so much that I intend to post a link to this article on my next blog post.
Thanks for sharing!
Vie
Fred Schroeder
September 21, 2011
The poem beautifully captures the moment when he and she interact over the artichokes, his attention wandering from her to musings on the ancient history of the plant, and her attention wandering from him to disecting the beast. I like it!
Then there is Cynar, a curious way to consume artichokes with hardly any trouble at all.
I can’t resist copying some artichoke facts from the web:
“Native to the Mediterranean region, the artichoke is the edible flower bud of a thistle-like plant in the sunflower family. It is eaten as a vegetable.
Its botanical name, Cynara scolymus, derives from the Latin canina meaning canine and the Greek skolymos meaning thistle. Its English name comes from the Arabic al-khurshuf also meaning thistle, which became articiocco in Italian, and ultimately artichoke.
Although mankind has been eating artichokes for more than 3000 years, the fall of Rome plunged the artichoke into obscurity until its revival in Italy the mid-15th century.
Catherine de Medici, who was married to King Henry II of France at the tender young age of 14, is credited with bringing the artichoke from her native Italy to France, where its success was instant.
The artichoke quickly made its way to Britain and as a result, the term artichoke first appeared in written English records in the 15th century. It made its way to America via French and Italian explorers.
Now California produces 100 percent of the U.S. commercial artichoke crop, rivaled in popularity only in France and Italy. “
CD
September 24, 2011
Carciofi per tutti!
Thanks for adding some food history.
Anyone try the recipe yet?
I too love the food history. It adds something to the poem, prepares for a good read.
Fred Schroeder
September 21, 2011
The poem beautifully captures the moment when he and she interact over the artichokes, his attention wandering from her to musings on the ancient history of the plant, and her attention wandering from him to disecting the beast. I like it!
Then there is Cynar, a curious way to consume artichokes with hardly any trouble at all.
I can’t resist copying some artichoke facts from the web:
“Native to the Mediterranean region, the artichoke is the edible flower bud of a thistle-like plant in the sunflower family. It is eaten as a vegetable. Its botanical name, Cynara scolymus, derives from the Latin canina meaning canine and the Greek skolymos meaning thistle. Its English name comes from the Arabic al-khurshuf also meaning thistle, which became articiocco in Italian, and ultimately artichoke. Although mankind has been eating artichokes for more than 3000 years, the fall of Rome plunged the artichoke into obscurity until its revival in Italy the mid-15th century. Catherine de Medici, who was married to King Henry II of France at the tender young age of 14, is credited with bringing the artichoke from her native Italy to France, where its success was instant. The artichoke quickly made its way to Britain and as a result, the term artichoke first appeared in written English records in the 15th century. It made its way to America via French and Italian explorers. Now California produces 100 percent of the U.S. commercial artichoke crop, rivaled in popularity only in France and Italy. “
Will Henry, the brilliant Pulitzer Prize winner be remembered by this sensual and evocative poem? Or his equestrian poems? Or maybe the ultimate: a new poem, eating an artichoke while making a “flying change” on horseback.Now that would be a perfect balance of the art.
At school I struggled to write essays, hated that activity and always failed. Now, I write articles for my blog as well as for TRE and have a lot of fun doing so. I guess the reason why, nowadays, I love putting words down on paper is that the subject is to my taste, so it inspires me.
Bonjour Jonell
Je me permets de vous écrire en français. En anglais, je me débrouille mieux en lecture qu’en écriture.
Je suis très flattée que vous ayez choisi ma recette de cuchaule pour votre article.
Celà m’aura permis de découvrir votre site. Votre approche de la nourriture et de ses dérivés me correspond totalement. Et de plus, vous postez de Suisse. Celà est très intéressant.
Donc, beaucoup de lecture à rattraper.
Au plaisir de vous relire.
verO
Bonjour Jonell
Je me permts de vous écrire en français. Je me débrouille bien lecture mais l’écriture me donne plus de fil à retordre.
Je suis très flattée que ma recette ait retenue votre attention.
Ce qui par la même occasion me permet de découvrir votre site dont l’approche culinaire me correspond bien.
Donc, beaucoup de lecture à rattrapper.
Au plaisir de vous relire.
verO
J’ai découvert ces biscuits lors d’un séjour aux USA. Ce qui m’a le plus intrigué, c’est leur couleur. Presque noire. Ce qui n’est pas du tout courant en Europe.
Maintenant, on en trouve également en Suisse, à la Coop ainsi qu’à la Migros sous un autre nom.
Bonne soirée
verO
When we moved to the US, I was flabberghasted not being able to find game on the menu at ANY restaurant we visited… Until it dawned on me that everybody hunts, and a couple of people I know regard venison as something from the past they would not dream of touching.
So true. I wonder if Americans don’t relate game to the pioneer days, so only poor people who don’t have money to buy ribeye and prime rib end up eating the game they kill. They don’t know what they’re missing!
Jonell, this is my first visit to your blog, so I took some extra time to browse through your earlier posts. I’m so glad I did that. You’ve create a wonderfully informative spot for your readers to visit and I really enjoyed the time I spent here. I’ll definitely be back. I hope you have a great day. Blessings…Mary
I am so moved by your kind words, Mary. We work very hard to provide good, practical information, so I can’t tell you how much it means to me to know that someone truly recognizes our hard work and passion. Now I’m going to take a look at your blog! Blessings, Jonell
Jonell, you have a really nice blog, It is so nice to find some other food bloggers in Switzerland 😛
Robert Hagedorn
October 31, 2011
Saint Augustine couldn’t do it, but can someone else explain what kind of fruit Adam and Eve ate in the story? This may sound silly, but after 6000+ years we deserve an intelligent explanation. No guesses, opinions, or beliefs, please. Just the facts that we know from the story. Treat the whole thing as a challenge. But first, do a quick Internet search: First Scandal.
bonjour. Excuse my absence of french. Is there any date set for the publication of your book in english?
I am working on a book and tv series on the history of sacramental bread. What do you know of the present existence of pain benit?
many thanks
Honey in the hearth
I’ll alert Jean-Philippe of your message and let him reply. He’s more qualified than I.
Jean-Philippe de Tonnac
November 1, 2011
Hello Michael, first, do you read french?
Jean-Philippe de Tonnac
November 1, 2011
It sounds not. your question is about the “pain bénit” nowadays? true? there is a long and brillant article in the dictionary about the topic, but more or less the author (Dominique Salini, University of Corte, Corsica) writes about ancient practive of ‘pain bénit’ in the past in France and in Corsica.
Rosa,
your Sachertorte looks so juicy and the glazing looks so much more shiny and ‘runny’ than with most Sachertorten! Actually, if I had to choose cakes from my home town Vienna, I would always go for Dobostorte, Imperialtorte, Eszterhazytorte or a Punschkrapfen as they have more varied ingredients and layers (maybe because I’m female?) But I may try Rick’s recipe from the Sacher Backbuch, does this differ from the original?
Barbara
I am new to your blog, so I’ve taken some time to browse through your earlier posts. I’m so glad I did that. You share some great information with your readers and I’ll definitely be back. I hope you have a good day. Blessings…Mary
Thanks to Oreo I’ve discovered your site, is gorgeous!
I also written article about oreo history and I’ve read that emblem is somehow connected with Maltan Cross and Christianity.
Here is my post (it is in Polish, but google translator attached). Maybe you will find it interesting:
How interesting! We should translate it into English and post it on The Rambling Epicure!
Thank you for liking our site. We work hard to publish good information.
Be well.
abdeu
November 11, 2011
I tried translating this into French:
One of the simplest sandwiches one can make is a cheese sandwich. A cheese sandwich does along great with tomato soup or milk. To make my version of a cheese sandwich, you must first have two pieces of white bread, 4 slices of cheese, a frying pan, a spatula and butter. First, place two slices of cheese in between the slices of bread. Next warm up the frying pan and put you desired amount of butter on it (the more butter you put on the pan, the better your sandwich will taste). Next, put a slice of cheese on the top of the sandwich and flip the sandwich facedown on the pan and press down on the sandwich until the cheese at the bottom of the sandwich is golden brown and sticks to the break. Then, put another slice of cheese on the other side of the sandwich and flip the sandwich over with a spatula. After the cheese inside the sandwich has melted, and the cheese on both sides of the sandwich has turned golden brown, you are done. I have only tried this recipe with American cheese, I do not know how it will taste with another kind of cheese, but you are free to experiment.
Be ware!
I just want to tell you that we received a similar letter from Tanpani and began negotiating with him about a group coming to our place. It turned out that creditcards were owned by other people and it all was about getting us to get money out of the creditcards and then transfer it to an “agent”.
My husband ran a bank in Nigeria for 4 years, so we figured it out pretty quickly, but he has a different angle than others. If you Google him, you can find other cases, but thanks for forewarning us.
Hello! I was just reading about this bread yesterday and discussing it with my guy who is from Crete. This is a really difficult but really yummy bread to make and its main ingredient is chickpea flour.
Many people (me included up to yesterday) think that Eftazymo comes from the Greek words Efta (=seven) and zymi (dough), meaning something that has been kneaded or risen seven times. Apparently that’s not the case – even though mothers and grandmothers insist it is 🙂
In Crete it’s called ftazymo – and this is thought to be an alteration of the word aftozymo (i.e. auto-dough). This is because it is baked without sourdough (which would be the normal way in times past) and the chickpea flour helps it to rise. It seems as if it rises on its own accord, automatically, hence ftazymo – eftazymo.
Cursed or not it remains one of the best Greek breads ever!
ça y est tu es plus savante que moi en pain. oui intéressant. j’ai pourtant rencontrée des femmes en Grèce qui expliquait qu’elle procédaient ainsi se levant sept fois ou agissant sept fois et dans la mesure où ces femmes le font il faut nécessairement que eptazymo véhicule aussi cette pratique-là. mais, comme on sait, le problème des traditions egt de leur authenticité est un rivière avec tous ses méandres. Would you like me to translate it for you? Check out his wonderful Dictionnaire Universel du Pain pubished in French at Laffont Bouquins.
Leonor
November 23, 2011
Can’ t wait to try this cranberry-orange relish sauce with my Turkey this Thanksgiving.
It’s not just that we tend to conserve more, it’s also one of the few “traditional” meals left in this country. And one where you can easily procure the ingredients locally, if you choose to make that effort. 🙂
an emphasis on sweets, yes yes, but of course, as always ! 🙂 thank you for sharing this. very exciting indeed to have the slow food market in switzerland for the first time. next up for the first time in switzerland…. the salon du chocolat !! hope you’ll be at both events in 2012, jonell.
Good things are happening in the food world in Switzerland!
Lora
December 1, 2011
Tamar – Yum – the picture of the smoothie with fruit looks so good! Smoothies are so good and I love the fact that you can experiment so much with the varieties of fruit, yogurt, milk, kefir, and even vegetables. The Ninja 1100 Blender is a great choice if you are looking for a blender for making super smoothies.
It’s almost like a different art form, don’t you think? I love it too, and I think it works even for food, which we associate so much with color: red apples, green broccoli, yellow cheese, etc.
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Kiran @ KiranTarun.com
December 14, 2011
I’ve been a huge fan of Rosa’s photography. She has a seriously wonderful photography skills 🙂
I know a few people who have multiple food issues, not just a gluten intolerance. It’s probably one of the hardest ones in this culture, b/c so many thing have wheat in it!
Great article, Jenn! I just sent this to three GF friends, and of course I’m bookmarking it for myself. Knowledge is key when baking or cooking Gluten-Free ;D
Carrie Province
December 16, 2011
I love the tomato picture!! Such a beautiful shot!
I’d love to try them. We don’t have them in Switzerland.
I’m glad you love our recipes. We work very hard to provide interesting, original recipes that are not too time-consuming, i.e. for modern people on the go!
I’m honored to be included in your holiday gift-giving article. The Self-Compassion Diet actually makes a special present to yourself any day of the year. As a gift to a friend or loved one, well, it’s a fine gift to those who are already somewhat self-compassionate. For someone sorely lacking in self-compassion, it’s possible that the recipient would take it the wrong way. More specifically, as if you’d written in the card: “Thinking of you and how much weight you need to lose!” In short, think before you gift! And happy holidays!!
Jean Fain
I’m honored to be featured in your holiday gift round-up. While “The Self-Compassion Diet” makes a special present to yourself any day of the year, think twice before giving it to a friend or a loved one. The last thing you want is for the recipient to react as if you’d written in the card: “Thinking of you and how much weight you need to lose!” I’ll be giving it to special friends and relatives who are already somewhat self-compassionate, but not those sorely lacking. Happy holidays!
Jean Fain
bella
January 7, 2012
great recipe but it’s a pity, surely, to put the fried tomatoes into boiling water; they are best added right at the end.
David is away, and I’m not really qualified to answer your question, but I’ll certainly pop the question when he returns. Thanks for your input!
Paul Cooper
January 17, 2012
We will be staying around Aigle the week of the 11 Feb 2012…I was wondering if there might be any local cooking classes we (two couples) could take…any advice
I sometimes give classes in our chalet in Villars-sur-Ollon, just up the mountain from Aigle. What type of classes would you be looking for and for how long at a time, how many days, etc.? I could also organize a wine class/tour of the region.
linda kaufman
February 1, 2012
Re: post 31/01 Ferran Adrià: La Fundación El Bulli will be a “Wikipedia” of haute cuisine.
There is a problem with the link: Informe21
Is there another way to find this information ?
Thank you.
linda kaufman
February 1, 2012
RE: Ferran Adrià: La Fundación El Bulli will be a “Wikipedia” of haute cuisine
There is a problem with the link Informe21
Can you advise ?
Thank you.
Liked the article. One thing – you talk about deep-dish quiches, and the 9 inch pie dish recipe you give _is_ deep-dish compared to the 1970’s parisian variant you describe. However, you don’t talk about _really_ deep-dish quiche, which requires something deeper than your standard 9 inch pie pan. My wife and I made the 9 inch pie variant (with about 4 eggs) for years. Recently, we got a deeper dish, and started making quiches with 6-8 eggs (still about 9 inch diameter), and the resulting quiches, in our opinion, just blow away the less deep-dish versions. Also, we found that feeding a family of four with growing teens in the mix was tough with a standard pie pan quiche, but with the deep dish version, no problems. Leftovers, even.
It would be nice if you could do a follow on article about the differences in characteristics of the different depths, because I think there is a huge difference. It’s almost a different dish altogether.
Depth is indeed an issue. I like mine thin and bit puffed up like a real quiche Lorraine.
Alice’s article motivated to make a quiche, and since I hadn’t made one in years, I forget to add either milk of cream. It was think but divine. Sometimes mistakes lead to great discoveries.
Anybody else out there have a preference for thick or thin quiche?
Nice lecture. I totally agree with the conclusion “And so it seems that pizza will remain pizza, focaccia will remain focaccia, and they will continue to be sold alongside one another for a long, long time as they always have.”
PS: I actually ate the best focaccia di Recco in… Camogli (village next to Recco on the coast). On the seaside of the beautiful small fishing port. Just fantastic.
danielstroppa
February 16, 2012
Nice lecture. I totally agree with the conclusion “And so it seems that pizza will remain pizza, focaccia will remain focaccia, and they will continue to be sold alongside one another for a long, long time as they always have.”
PS: I actually ate the best Focaccia di Recco in… Camogli (village next to Recco on the coast). On the seaside of the beautiful little fishing port. Fantastic.
Of course it only has one “l”. I truly don’t know how that one got past me. Thanks so much for correcting us!
Alice Dale
February 27, 2012
I would like to talk with Ms. Tiberghien about how best to improve my 16-year old son’s writing skills. He is a student at the International School here in Geneva. Do you offer some limited tutoring?
It was! Alto Adige is such a surprise – really good region to visit.
natasha
March 15, 2012
Hey
I love the picture of the fruit and vegetable stand with the words “pizzo” at top. I was wondering if I may get permission to use it for wall art and decoration at The Plaza Food Hall.
Can you please tell me which article you’re referring to, or give me the URL. We usually use our own photos, Creative Commons photos, photos from photo stock, or photos for which the photographers have given us full permission. If there is a watermark, you would probably have to request authorization from the photographer himself.
Jill
March 18, 2012
Wow you made your own cheese! Very impressive. So, did it taste like dirty laundry?
Diana Zahuranec
March 20, 2012
Ha, no, not this time. And I’m pretty sure we never used that in UNISG cheese-tasting class, either, thank goodness.
Bill
March 19, 2012
Smells…”animal-like” and with “a definite hay scent”? Thanks, but I may just continue to purchase from the shelf rather than try to make it myself. The recipe, via the included link, seems a little daunting to me, but it must have been fun making it just the same!
Diana Zahuranec
March 20, 2012
I admit it doesn’t sound tasty, but “animal-like” and “hay” (along with a lot of other weird terms) are actually two scent and flavor descriptors used for cheese!
Simon, you have made me feel much better about eating while standing at an open fridge, which I unofficially do when the fur truly flies. About 20 years ago, there was a marvelous show at the Cooper-Hewitt Museum, “Now I Lay Me Down to Eat” — an examination of cultures of the ancient Mediterranean in which diners reclined on couches the better to to eat, and dined off gueridons and trays.
So I would have thought, Jonell. But I learned that servants circulated with special basins, and a point of etiquette was how neatly a diner could disgorge the surfeit into the basin, without breaking rhythm, conversationally or being otherwise obtrusive
its the first picture in that slideshow
it is black and white food photography
it is a fruit stand with “pizzo” written at top
i think its from Rosas Musings writing. I hope that helps
Sounds a lovely recipe – Indian cuisine is a great source of recipes for aubergines (or eggplant) in particular, and of dishes for dairy-free (though not necessarily vegetarian) diets in general.
So glad you enjoyed the article, Elatia. I think Wilson is a real blast, and such a good writer.
Wilson P. Dizard III
April 16, 2012
Dear Elatia:
Thanks for the attaboy!
Questions or suggestions for future articles are welcome to wdizard@gmail.com. Look for an upcoming edition of The Quonstant Quonneisseur: Quelling Quitchen Qualamities Mail Quall, which I submitted to Jonelle this afternoon.
We’ll be responding to one letter from a terribly sad person who needs to begin his day in a way that addresses his inconsolable grief.
Our response highlights the now little-known career of a pioneering food journalist who used knowledge gained during his wide travels in the 1930s to collect source material for a cookbook.
This Kentucky-bred innovator later wrote a three-times weekly column syndicated in newspapers across the USA, in the 1940s and 1950s.
His name appears on products sold in most supermarkets in the US. But few people who purchase those items nowadays know that he ever lived.
A second letter and response provides a surprising method for dramatically accelerating a familiar kitchen chore.
Me , I’m just an homebread maker but with a view of baking personal and pointed to the quality. Hoping someday to be a professionist someway. Reading about the art of bread making in France, I hope to meet some good artist in bread making also here in Italy, I know that there are also here. But for the moment I have not yet met. Now I’m trying to find good ingredients for my experiments.
As for the one made last week!
Bread with flour of Monococco/Einkorn (Triticum Monococcum L.)
A very teasty and rich of flouvoring bread.
Take a look here to see the results:
I think that also the traditional homebread baking it is evolving. What is your opinion ?
Phaelen
April 13, 2012
It’s pronounced she-mo-me-jamo. The she and me are not ee sounds, more like the e in che. The jamo is not like jam but more like a soft a in Jacques. No sounds or syllables get added emphasis in Georgian either and there are no silent letters. It’s completely phonetic in fact.
Diana Zahuranec
April 14, 2012
Haha! I experienced this one too many times during UNISG.
Totally brilliant to add Szechuan peppers — I have been trying and failing to connect that fascinating, although not exactly delicious, taste to elements that will balance it. Want to do this right now! Many thanks.
I love Szechuan peppers. I also found a lovely Tunisian variety that is incredibly similar. I think orange and Szechuan go very well together. Glad you like it.
Alice, there is a lesson here for anyone who just paid 9 USD for a quart of Michael’s of Brooklyn Marinara Sauce, containing nothing but tomatoes, basil, oregano, garlic, salt and pepper…
I’m so glad you found it helpful, Marge. Thanks for your input. I’ve just published a summary of sorts on Storify, and it will soon be listed on this site. It would be great some of your students into the next chat. They could even help me choose a subject.
I only make one bread, but I’ve made it a thousand different ways since the late 60’s. It is called Tassajara, owing to the Tassajara Bread Book. In those days, there were gurus (hippies mind you) who taught as they traveled about. I only had that one lesson on how to turn the dough. Every flour was stone ground, the organic oats were rolled and you could get lighter molasses. ..Then, there was the period in the 80’s when they discontinued the cake yeast and nothing would really rise. –TODAY, thanks to Msr. Poujauran’s published statements, I realize I never lost the spirit, nor the refinement of taste. I realize, locally, this does carry great responsibility. I hope to ‘surprise,’ but not necessarily to ‘surpass’ the work of any truly trained boulanger. Either way, you will not find a better Avacado sandwich or Peanut butter-backing slice sold in North America.
ts gordon
April 25, 2012
I only make one bread, but I’ve made it a thousand different ways since the late 60’s. It is called Tassajara, owing to the Tassajara Bread Book. In those days, there were gurus (hippies mind you) who taught as they traveled about. I only had that one lesson on how to turn the dough. Every flour was stone ground, the organic oats were rolled and you could get lighter molasses. ..Then, there was the period in the 80’s when they discontinued the cake yeast and nothing would really rise. –TODAY, thanks to Msr. Poujauran’s published statements, I realize I never lost the spirit, nor the refinement of taste. I realize, locally, this does carry great responsibility. I hope to ‘surprise,’ but not necessarily to ‘surpass’ the work of any truly trained boulanger. Either way, you will not find a better Avacado sandwich or Peanut butter-backing slice ‘sold’ in North America.~ This is the essence of great bread!
Bill
April 27, 2012
Great, that’s all the justification I need to add more Parmigiano Reggiano to my pasta–pure umami!
You’re so welcome, Jamie. Thanks for your intelligent input and insight. It was a great group of people, all sharing different kinds of knowledge about food writing and publishing. I was amazed at the turnout.
What a touching post, and uncannily timely as Mother’s Day is nigh. I didn’t realize you were from Kentucky! My husband is from Bowling Green, and his parents are now near Ft Knox.
Jonell – our thoughts are with you and your mother at this special time. I wish you both peace and joy.
Susan
May 8, 2012
Jonell,
This is one of the most beautiful tributes to a parent I have ever read. I know your mother is proud of you and treasures the time you are spending together.
So many great tips we should all be using, even if you’re not eating on a budget.
Tony
June 7, 2012
J – I never knew Mama Ruth but I wish I could have; she seems to be a gifted lady. As a small boy, I vaguely remember Herman as he was the front-man at your Kingswood market. His warm and loquacious nature served him well. You are performing a noble deed in comforting your mother. I hope she continues to be at peace with the world. – T
Sarah Gonzales
June 13, 2012
dude i went through your site and you dont have a link for recipes. that sucks
Look under eating. There are loads of recipes under the heading “Recipes.” You can also search “recipes” in the search box. They are also listed in the right-hand sidebar.
Look under eating. There are loads of recipes under the heading “Recipes.” You can also search “recipes” in the search box. They are also listed in the right-hand sidebar.
Delightful to once more have Rambling Epicure posts streaming to my home page via RSS!
Marianne Dubreuil
July 2, 2012
Linda Psillakis, your magnanimous spirit leads to so much freedom and opportunity and gets my heart beating insubordinately!
Your photographs make our lives extraordinary.
Thank you.
Marianne Dubreuil
July 2, 2012
Linda, your magnanimous spirit leads to so much freedom and opportunity and makes my heart beat insubordinately.
Your photographs make our lives extraordinary. Thank you.
Jennifer
July 2, 2012
Wonderful travel through a beautiful country!
Glenna Tolliday
July 2, 2012
I love Linda Psillakis’ photo exhibit! Gorgeous! It certainly makes me ‘hungry’ for Crete!
I’m glad you appreciate the little photo show. I’ve actually done several. The best is perhaps the Bocuse market in Lyon; it’s pure decadence. Now I’m going to take a look at that mustard recipe…
I’m so glad you enjoyed them. I’m no photographer, but it does give an idea of what it’s like to go to Paris in search food and wine. Truth is, you don’t have to search very much. It blasts out at you on every corner, in every alley, anywhere you go.
Brilliant! While I see the wisdom of eating only when you are hungry, I see also that knowing hunger from all the other prompts is not easy. And I think it’s also important to eat only when you are hungry, not VERY hungry. Every time I am too busy — too busy cooking, yet! — to eat reasonably, I am struck anew by what a relief it is finally to eat. A relief, but not a pleasure. And most of what Ariane Grumbach seems to be counseling people to do is to make sure eating is pleasurable.
Also, I don’t need to see the French to love the translation!
I love seasoned salts…. and never even thought to make my own. This is a great article with lots of helpful tips and suggestions. Thanks for much for posting!
Thank you for the kind words! i’m glad you liked my article and found it helpful.
Cheers,
Rosa
Janet
July 26, 2012
Definitely want to learn to cure meats one of these days. I’ve shied away from sauerkraut but after reading your posts just may give it a try! It’s one of my favorites.
Tony Armes
July 27, 2012
I also recommend “Home Economics” by Wendell Berry. It’s a compilation of fourteen essays dealing with community, travels abroad, national economy and much more.
Tell it, Sistah! They have no understanding of the subject at all. I have never had an excellent salad in France, no matter what I have been willing to pay for it.
Funny – France is where I learned to love salad! But the difference may be that it wasn’t the restaurant salads, it was the homemade ones that swayed me. Growing up, our salads were always a predictable mix of tomato, lettuce and cucumber. In France, however, I learned that single-ingredient salads could be fantastic, such as just tomato, just cucumber, just lettuce or (my favourite) just grated carrots. And, going back to the restaurants, it was in a Basque restaurant in Paris (Chez Gladines) that I discovered you could put hot things like sausage, potatoes and poached eggs into a salad and make a hearty meal of it. May be the exception, but what a life-changing revelation!
The French seem to love them. I’m spoiled living in Switzerland, becazse I get fresh wild greens straight from the mountains and I’m just can’t eat the lettuce you get in cafés in Paris anymore.
So true, Elatia, and important more than ever, I believe, if we are to continue eating healthy food throughout the year.
Diana Zahuranec
July 31, 2012
Thank you, Elatia! The more I read about fermentation, the more I find out. What I’m trying to do is compile some of the most useful information and reliable links as I can.
This is such an impressive virtual place. I visit often, even if I don’t always leave a comment. Merci. Thank you for the quality work. Chef Marisol Murano —
We’re so glad to be of service, Marisol. We emphasize good quality writing using local, sustainable products: real food for the whole world. Thanks for appreciating our hard work.
Swiss tomatoes are actually excellent. We don’t have long hot summers like in the American South or California, but the tomatoes sometimes last well into October, since the climate is very mild in Geneva.
A fabulous series — put it together and sell it as an ebook right here! Many successful ebooks are nice and short and very highly focused, and this series has all the makings of one like that.
As a professional cook and for my own life in food, I am getting more interested in food for storage — it comes with being an always more dedicated locavore. I would love to build a reliable electronic library on different types of food for storage, a library that was not just a lot of bookmarks…
That’s a brilliant idea to turn it into an e-book. There are more and more people who are going back to the old traditions of storing food. That’s a super idea to create an e-library on the various types of food storage.
Diana Zahuranec
August 14, 2012
What a great idea for the e-book. I also like the sound of starting an e-library–perhaps not just on food storage, but other series, as well.
TRE is a great imprimatur! My take is that people read cookbooks in hard copy at bedtime, and don’t cook from them. But thy ARE beginning to take the iPad into the kitchen and cook from the screen. And they want the “All U Need to Know” approach. If you designed an interactive one with room for notes, it would encourage groups to cook together — perfect for putting up foods for storage.
Thanks for the appreciation and suggestions, Elatia. Yes, the iPad is almost a given these days, and with Diana’s training at Slow Food, she would be the perfect candidate for doing “All You Need to Know” books. What a great idea to create interactive groups. You’re just full of great ideas.
Here’s a formula! Create a few volumes in download pdf form along with a forum site. Test the waters by creating a marketing plan that outlines the project tantalizingly and gives away a free away a free download of volume I as a gift for subscribing to the rest of the series, which would be x times a year and ongoing, your subscription allowing special subject feedback through the forum. Then, the “living book” idea — password-protected access to subsequent “chapters” created from the ideas on the forum. Campaign on Pinterest, campaign on FB, create widget for cooperating bloggers. There are niftier ways to do this, but not cheaper ways.
What a century for food! No matter what happens, bad news or good, I always wonder what Julia would say about it before I imaginatively run it by anyone else…
My soon-to-be husband had to spend the fall of my senior year in Europe. Aha! I thought, I’ll master the art of French cooking while he’s away! I was a teenager who had learned to cook to feed my younger siblings — my wonderful mother had other gifts. But I hadn’t tackled Julia, only watched her. I got the book and made spinach souffle with a fresh tomato coulis, boeuf bourguignon, a salad of interesting greens with a real vinaigrette, and a chocolate mousse. And then I made them again and again, until I got them right. If I were to serve that now, it would create a deeply nostalgic experience for everyone, including me. It’s no longer how people want to eat, by and large. But they remember when it was perfect…and so do I.
Simon, I wonder if anyone reads “Venus in the Kitchen, or Love’s Cookery Book” by Norman Douglas of “South Wind” fame. A compendium of foods considered to bring about great results!
Cannot remember where I learned this, but I believe it’s the prize-taking love food I ever read about. Pompadour would have her staff cobble up a little supper for her king, which the two of them would enjoy in her boudoir — truffled ram’s testicles.
It’s my privilege to know Linda Psillakis both as a friend and as a great artist. An eye so sensitive to great beauty and soul requires a heart filled with great love. Linda, and her work, are gifts to us all.
Donna French Wylde
August 21, 2012
I feel like I am in Greece, how I want to be. These photos are absolutely breath taking.
Marianne Dubreuil
August 21, 2012
The Food Photography Exhibition by Linda Psillakis is extraordinary! Thank you for this and may we all ramble on together in an abundance of everything epicurean!
Lynn McIntosh
August 21, 2012
Linda, I am so enchanted by all of your lovely photos! Thank you for sharing your visions from this beautiful part of the world!
Maggie Kane
August 21, 2012
Linda Psillakis has beautiful and enticing photography! The photographs highlight the esquisite details of buildings, shops, marinas, communities and wonderful displays of food! Pease enjoy!
great pictures, lots of sensibility to see with the eye, what the heart feels, a great chance to travel with her pictures. Not only the city, the people, the food, the real life.
congratulations.
great pictures, you capture with your camera the feeling of our hearts. traveling in tuscany with your pictures.
Betty Vázquez
August 21, 2012
great job by Linda Psillakis, her eyes captures with her camara, our feelings when we travel, seeing her work is like being in Tuscany again. congratulations.
Georgia Gerardis
August 21, 2012
The first time I saw Linda’s work I was amazed. The amazement grows every time I look at her photos. What I love is the fact that there is ‘soul’ in her work which generously allows you to get the greatest insight of her subject. I would love to see her work get what it deserves. Thank you Linda and best of luck!
Susan Sumner
August 21, 2012
Hey Linda…very nice! Thanks for all the wonderful pics you share with us
Georgia Goltsos
August 21, 2012
Beautiful work Linda!!!!!
Mia Blaauw
August 22, 2012
Love the photo’s. I really feel like I am for a few minutes in Tuscany enjoying the lovely food!!!
Well done Linda.
Yes I’ll say they’ll be envious of us..a sponsored event with such an amazing line up! Very exciting, big high five to the organisers who have done such an amazing job pulling the conference together.
I’ve always loved chai tea and have wanted to make my own. Very interesting and simple article, and now I know how to make it! I esp. like the quote at the end.
I love your appreciation. Thanks so much for your uplifting comments!
Juana
September 9, 2012
Greetings from Colorado! I’m bored to tears at work so I decided to check out your site on my iphone during lunch break. I really like the knowledge you present here and can’t wait to take a look when I get home.
I’m surprised at how quick your blog loaded on my phone .. I’m not even using WIFI, just
3G .. Anyhow, superb site!
Thanks, Juana! We work very hard to offer work with a vision.
nora collins
September 10, 2012
Looks like we’re moving to Switzerland from southern France in November of 2012 – are these teas still being held? I’d love a reason to go to Geneva at least once a month, and would like to re-start my writing…
Yes, they are, Nora. It’s a long-standing Geneva tradition.
Kit
September 11, 2012
Hi Jonell,
Thanks for posting this – I never realised that was what the Pro Montagna label meant!
I was also wondering if I could ask a question. This is only tangentially connected, but I was wondering – do you know what breed of cow is used in dairy production in Switzerland? A friend of mine is coming to visit soon, and she is trying to eat more mindfully. She will only drink milk from Jersey cows, as it is meant to be more compatible with human digestion.
Now I’m wondering if you think this Pro Montagna milk might fit the bill?
Thanks for the great blog, it’s been very interesting reading!
K
I think that would take quite a lot of research, but I’ll see what I can do. I’ve also heard that Jersey cows are best, but this being said, in Switzerland, there is good local milk to be had in almost any village. You usually buy it at the “crèmerie”.
Kit
September 16, 2012
Thanks Jonell!
I think, yes, I may have to go direct to the source. Maybe if I can see some photos of Jersey cows and match them up to the cows on the Swiss hillsides… 🙂
Good one! Unless you are dining among serious gastronomes, who want to talk about what they eat as they eat it, I agree it’s best not to knock ’em down with what you’ve cooked. I once had a guest who burst into tears at a party for 10 that I’d cooked for; she had one bite and broke down. “It’s the best thing I’ve ever had,” she said, looking deeply pained. “And I cannot imagine I’ll ever get it again.”
I love this blog posting, and I am so happy I found it. thank you for posting it. I totally agree with what you wrote about cooking being therapeutic. I too believe that the process of cooking is relaxing, promotes growth, and self esteem! I’m a therapist in Richmond, Va. and I own a business called A Taste of Therapy, which practices this exact idea. Cooking as therapy. I just wanted to share this with you as we are like minded! http://www.atasteoftherapy.com
Sounds like a fun book! I’ve just started getting my toddler involved in the kitchen and he also loves if I make his food fun. I have some healthier fun Halloween meals on my blog 🙂
better known by his pen-name Curnonsky, and dubbed the Prince of Gastronomy, was the most celebrated writer on gastronomy in France in the 20th century.
Paddy Waller
November 13, 2012
Great piece and common sense advice. Living in Spain we also do alot of gathering of wild products like asparragus, mushrooms, figs, wild plants, and sloes.
I’m so excited about having a new New York correspondent with an extensive food background, a bargain-hunter for restaurants and all the best things to be had in New York!
Really good to have someone in the Big Apple who knows her way around and has acute taste buds! Looking forward to more postings from this rising young star of food journalism!
I’ve been keeping my own list — what about TRE? I am very happy with the clear winner, Ottolenghi, but have not yet gotten with the good folks at Canal House — and not for lack of interest. Claudia Roden grabs me any time. I think Diane Morgan’s book, Roots, is more special than its rank here. Wouldn’t it be fab to have time for them all?
If you are a locavore who eats foods in season only, and you live in New England, you are in for some monotony December through March. This is why I want to devote serious time this next growth season — mid-June through mid-November for us — to jarring tomatoes, making relishes and otherwise storing up the summer. Doing this right takes planning and commitment and a little creativity. I mainly shop from my farmer now — I want to eliminate that grocery store mentality where, somewhere, it’s ALWAYS berry season, and you can have them if you’ll pay for them.
I do the same. I can hardly walk into a supermarket. My conundrum is that I live in a city, so I have no place to grow food and no place to store anything I might put up for the winter. City people have serious restrictions, unfortunately. The fortunate thing is there are so many farmers who make condiments, sauces, canned goods, etc. that they sell in the farmers market and we can stock up from them.
Sixtine
January 13, 2013
Perhaps you will think you are falling apart. Andperhaps you shall fall apart for a while. But we have an inner strength that we cannot guess we have got until it reveals itself to us. Of course some people can endure more than others. But writing this kind of journal or diary shows that you are already thinking about the illness and the cure. I have experienced another answer and I discovered that Dad shared it with Mummy when she was at her worst (let’s not think she will go back to the worst again!) but it may not be the proper place to talk of it. In a private post, perhaps…
You are in my thoughts. I know how you feel. Daddy died in 2000, Jesse in 2001 at 41, and Nancy Lou in 2003 at 50. Both those sibs were younger, and Nance was my best friend for most of my life.
Thanks for your kind words, Martha. I can’t even imagine how difficult it would be to be the only one left. My heart goes out to you.
Ed Black
January 15, 2013
We will do our best to hold you together, but failing that we will do our best to put you back together. We all fall apart. What separates one from another is what happens afterwards.
Everything is as beautiful now as it was when my mother first showed it to me. She was not at all musical but very literary and artistic — whatever I see or read, that is any good at all, will always remind me of her. Not in the sense that it was she who first told me about it — I have had many teachers since. But in the sense that I will always want to talk with her about it. When I see something really thrilling, that is just what she would have loved, I still cannot quite come to terms with her never knowing about it — never. Curiously, while this is sad, I feel sorry for people whose mothers simply came and went, and are now truly gone, even as their daughters live.
That’s a gorgeous quilt! One of hers? I hope you have one.
Both our mothers have left us with a a wealth of resources we can call on to meet the world and survive, and the depth and “tools” to perceive the beauty around us. That makes all the difference in a life well-lived.
Zev Robinson
January 17, 2013
If you live in a city, few foods will be truly local. Some say local means a 400 mile radius, but that seems like an easy out to me. As you say, Elatia, in Maine it means a certain monotony, in Canada where I grew up, even more so, and would mean a permanent lack of citrus foods. I get somewhat irritated when I hear locavore coming from Californians who are spoiled for choice, and those who will drink their coffee and tea nonetheless.
Avoiding supermarkets, and supporting local farmers and local businesses in general is another matter, highly commendable, and means building a community.
Then there’s the question of what _not_ buying local would do or does to to the economy and workers in countries dependent on coffee, banana, etc production who are the worst off to start with.
Poignant remarks, Zev. We could start a discussion board or Twitter chat on the subject. Perhaps the three of us should do just that.
Ed Black
January 18, 2013
A thing of beauty is a joy for ever:
Its loveliness increases; it will never
Pass into nothingness; but still will keep
A bower quiet for us, and a sleep
Full of sweet dreams, and health, and quiet breathing.
Therefore, on every morrow, are we wreathing
A flowery band to bind us to the earth,
Spite of despondence, of the inhuman dearth
Of noble natures, of the gloomy days,
Of all the unhealthy and o’er-darkened ways
Made for our searching: yes, in spite of all,
Some shape of beauty moves away the pall
From our dark spirits. Such the sun, the moon,
Trees old and young, sprouting a shady boon
For simple sheep; and such are daffodils
With the green world they live in; and clear rills
That for themselves a cooling covert make
‘Gainst the hot season; the mid forest brake,
Rich with a sprinkling of fair musk-rose blooms:
And such too is the grandeur of the dooms
We have imagined for the mighty dead;
All lovely tales that we have heard or read:
An endless fountain of immortal drink,
Pouring unto us from the heaven’s brink.
I wish I had the eloquence of Keats, but this is the best I can do. I hope it brings you the kind of comfort it has brought me over the years.
This is so beautiful that it brings a tear to my eye. Keats always says it better than just about anyone. I’m going to read it to my mother. Be well.
chef
January 22, 2013
Heya i’m for the primary time here. I found this board and I to find It really helpful & it helped me out a lot. I am hoping to present one thing back and aid others like you aided me.
I would LOVE to really know how to do this. I was married to someone who did, and have drunk SO much great wine, but my connoisseurship never exceded understanding how to pair wine with food. It’s a whole universe, and I feel like a very challenged traveler.
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February 20, 2013
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Hi Elatia,
It sounds as though you’re off to a good start with the food and wine pairing. In many ways they’re quite similar with analysis of flavours, aromas and chemical structure to bring an overall harmony. Then of course, with wine there is the ‘identification’ side of things – which, happily, only improves with experience! But there are certainly places to start to narrow down the options.
Stay tuned for some more posts on the most popular grape varieties, and feel free to get in touch if you have any particular questions.
James
Elatia Harris
February 21, 2013
Thank you James! That’s a really helpful way to look at it. I look forward to reading more!
Thanks for your comment. Avocados are abundant in California, and I keep looking for ways to use them apart from so predictable guacamole. Appetizers sound great!
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Oriane
March 12, 2013
Hello everybody
Afternoon High Tea – sorry, but this is not historically correct for Brits.
Afternoon Tea (or Low Tea) starts in GB at the afternoon.
High Tea (or just “Tea”, also “Meat Tea”) starts in GB at the evening (6-7 p.m.) as an evening meal with a pot of tea und here “High” doesn`t meen “Upper” at all. This meal was early the working class meal, today you can enjoy this tradition in North of England and Scottland in a family. “High” comes meybe from “High table”, because this meal was taken at the high family table, not at the low upper class tables. The high tea food is very common food like pies, big sandwiches, roasts, tea bread, frits… nothing from the elegant menu of afternoon tea with French pastry, scones and finger sandwiches.
But I know that in America and in the Germany some people mix afternoon with high tea or think this can be the same thing… “High” sounds better, doesn`t it?
But Afternoon High Tea sounds like a funny contradiction.
Thanks for your detailed information, Oriane. I certainly didn’t know about all the distinctions between “teas”. Don’t they call the afternoon tea at Harrod’s “high tea”?
Good morning,
Do you have any idea if “KALE” is sold anywhere in and around Geneva? Certainly the Migros does not have it. Neither Co-op. Nor health food shops!
Thanks.
Karole
Karole Meade-King
March 15, 2013
Good morning,
Do you know if “KALE” is sold anywhere in and around Geneva? Migros does not have it, nor Co-op.!
Thanks, Karole
Yes, Karole, it’s sold in the outdoor markets. In Switzerland, there are usually a few sellers who specialize in selling leafy greens. For instance, in the Boulevard Hélvétique market in Geneva, the Chapuis family always has kale. They only sell their own local products, so there wouldn’t be any quite yet, but soon I should think. Be well.
Camille de Fleurville
March 15, 2013
It reminds me of this wonderful study that was made by Ronald Blythe in “Arkenfield” – history of an English village in East-Anglia and published in 1969.
But it is the same in France. The countryside is more and more used for extensive farming and instead of blackberrying, people buy jam pots in supermarkets (with interesting inngredients inside)…
Elatia Harris
March 15, 2013
So right! Until quite recently, luxurious dining had to take place only in a very well-appointed home. For everyone else, it was street food or a humble traiteur. The beautiful restaurant where you could be regaled with the best is a new development, historically. Remember where Lucien and friends ate in Splendeurs et miseres…? Food they could barely put a name to, in a new-fangled joint called a restaurant.
I think it is the same in most of the developed world, Camille. After the war, it became fashionable to eat store-bought food. In the sixties, frozen food appeared on the scene, including the infamous TV dinners. After that, it’s been all downhill until recently, when some people started yearning for a connection to the land. Wendell Berry has never lost his intimacy with the land and farming. That’s why he’s our champion
Sandy
March 18, 2013
What a great review! Can’t wait to try the restaurant myself. Yum Yum:-)
Sandy
March 18, 2013
What a great review! Can’t wait to try it myself. Yum!Yum!
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I’m moved that you like our food photography. Meeta has been with since we founded this site 3 years ago. She is highly talented, as are the long list of other photographers we show. Good luck with your ambitions!
I really have to say, that this wonderful words are from the ahuehetollis or old man wisdom on the Mexica (Aztec) tradition of educating the youngs in the rites of passage. Thanks a lot anyway for sharing with all your readers around the world.
Nowadays we still want to recapture that old wisdom in the Pre Columbian Gastrotour in Malinalco sharing the integral vision of the Mesoamerican man.
Thanks for sharing, Adriana. I’d certainly love to do that tour. Perhaps we should write it up here on The Rambling Epicure so that the world knows about it.
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I discovered Albariño a few years ago during my first visit to Galicia. The local people also recommended that I try Ribeiro wine. I think that it is a rare wine to find outside of Galicia and most of the production is consumed in Spain.
I wonder if you have tried it and could give us your opinion. I found Ribeiro to be a bargain and I liked it better than Albariño.
Thanks for your comment. I’ve not actually tried Ribeiro wine. I think you might be right in saying that most of the consumption is in Spain. This was true of Albariño not that long ago though as well and now it has taken off hugely, in the UK market at least. Perhaps Ribeiro will be the next Galician wine to capture global attention… I’ll certainly keep an eye out for it now.
James
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April 21, 2013
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Tina
April 23, 2013
Great interview, David and Elatia! Let’s walk. And Alison’s photography is so evocative.
Peter
April 23, 2013
Fascinating interview, always enjoy David’s original insights. Having read it, I can’t say I’m planning to do the pilgrimage, but am certainly looking forward to experiencing it vicariously in David’s and Alison’s new book, which, like their other previous endeavors, promises to be a treat!
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Katerina
May 31, 2013
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Hello, I read and enjoyed your “letter from Vienna” hoping to someday visit there. I particularly enjoyed your musings about Sacher Torte as it reminded me of my own baking apprenticeship which took place many years ago. I attended a community college here in my hometown of Toronto but I was lucky enough to be taught, instructed and mentored by some very capable teachers. There were two gentlemen, one from Berlin the other from Vienna, they both had long careers in the hotel business and were top notch pastry chefs. Highly disciplined in the teutonic manner, you had to be sharp and focussed in the baking lab or they would let you have it, in front of your classmates. I recall learning how to make the famous Sacher Torte, it’s simplicity and reliance on only a few top quality ingredients. I reproduced the Sacher Torte many times after that but only at home, never in a professional setting. I recently opened my own shop after years of working in a supermarket bakeshop. Your article has inspired me to create this cake for my clientele.
Thank you!
Kindest regards,
David Aplin
I am deeply honored to hear that my article has inspired you. Your clientele will surely be delighted to find that wonderful speciality in their favorite bakery.
Best regards,
Rosa
Elatia Harris
June 9, 2013
I lunched next to the table of the Paris local once. A most luxurious restaurant of the day called Laurent. In those years they had a little table decoration, with a flag, to demarcate them: Societe Prosper Montagne pour la sauvegarde de la gastronomie. They were drinking beautifully (Richebourg…) but somewhat shame-facedly chowing on steak-frites. I expect that was short rations for dieters…
I love mangoes and just love this milkshake. It reminds me of my dad, he used to make this often for us when we were growing up. But I don’t think he added cardamom, which I think gives it an interesting twist. Thanks for sharing this recipe!
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Renu
June 30, 2013
Mangoes are such a wonderful choice for sweet cravings without the addition of extra sugar. I enjoy mango shake a lot specially when they are in season and full of flavor and natural sweetness. Give it a try. Hope you like it.
Renu
June 30, 2013
Thanks Betty Ann. It’s amazing how food connects us on a deeper level than just feeding our bodies. I too have a lot of childhood memories associated with enjoying mangoes in summer with my family. Cardamom is my twist to this shake. I think it complements the fruit.
Gracias pelo comentário e pela visita, Caríssimo! Forte abraço, Betina
Elatia Harris
July 17, 2013
How beautiful!
Elatia Harris
July 17, 2013
Are you open to some thinking over whether extra-virgin coconut oil is desirable? In the last few years I’ve read a good deal to suggest it has a place in very healthful good eating. Also, what do you like for a reasonably priced neutral tasting oil? If organic, I like grape seed oil. Ditto safflower oil. Canola oil used to be fine but I feel it’s a GMO opportunity now.
Jonell Galloway
July 17, 2013
Elatia, I am certainly open to some thinking, but don’t really know enough about it to speak intelligently. I’d have to do some research. In terms of neutral oils, the flashpoint is also very important; that, I do know.
Grapeseed oil has a very high flash point — I love it for that. Otherwise it has no benefits to confer. I am worried now about using non-organic grapeseed oil — grapes get the worst pesticide treatment of all. In general I am using oils that have something to offer other than lubrication and calories. Coconut oil is great for cooking South Asian but it’s not wonderful for any kind of salad.
Elatia Harris
July 19, 2013
James, you are amazing! My favorite guru on scent and olfaction, Luca Turin, is also a biophysicist. Is this an accident???
John, how delightful to see you here! You will love the book.
Harry Z Coren MD
July 23, 2013
Although I’ve enjoyed eating various types of food, I never gave much thought to the history and derivation of the preparations. Your interview has opened up further avenues of thought. Thanks for the information.
Wow, fabulous interview, fascinating. I can’t wait to read the book. Thank you Elatia. I like thinking about cooking in terms of problem-solving too. I always enjoy reading your interviews, you ask the most insightful questions, elicit such thoughtful responses.
Thank you Kate! I am delighted to be writing for The Rambling Epicure. The editor, Jonell Galloway, regularly posts food art — look for us here if you ever do any. I know you will enjoy this book.
Great article! While San-J tamari sauce used to be labeled “Wheat Free,” it is now labeled “Gluten Free” as of about 3 years ago. Just thought those new to diet would like to know this as it is makes a great soy sauce.
Sally Reed
July 24, 2013
Fascinating interview. Wonderful ease and confidence. I have preordered the book, but now it seems like an awfully long time to wait before reading it.
I loved the phrase “kitchen at the center of history”, perhaps the end of the reign of the Big Mac is nigh. Great read as always, Elatia, and Rachel’s book sounds very interesting.
Thank you Harriet. One reason Rachel’s book will be a big hit is that she writes so well that it will be fun to read. Delighted you found your way to TRE.
Back in the old days when vinegar would not actually have traveled from one region of Italy to another, without a special order type of arrangement, I introduced an august Florentine to balsamic vinegar. He was up in years, the usual vinegars were affecting him badly. He found balsamic vinegar a miracle — molto digestimolo! Thank you for a wonderful article, Gareth.
A wonderful series, James. I want it to be a movie!!! Perhaps someone with a video camera will document the upcoming apotheosis of degustation at Chartres.
Why thank you Elatia! Hmm, perhaps the biophysicist connection is taking the reductive physicist approach and applying it to something inherently complex in order to try to understand it…
Jonell, I’ve been on vacation and am just seeing your post about my blog. Thank you so much! I’m a big fan of Rambling Epicure. You’ve been a great source for Swiss recipes that I can safely adapt for my son! 🙂 Look forward to keeping up with your good work. Many thanks, Heddi
I just discovered your site and thought it was important to document it. Swiss food bloggers don’t have enough contact, and I think it’s a shame. It’s with great pleasure that I discovered your important work. Jonell
Fantastically interesting with lots of creativity, lots of “out of the box” thinking.
I have a question. When I traveled in Normandy many years ago, I saw many people not drinking wine at all with typical Normande cuisine. Instead they drank hard cider, even with a cheese course. I had to try it, on the grounds there was no wine produced in Normandy and yet a highly developed regional cuisine. I was surprised how agreeable the pairing. Would love you to write sometime about reasonable things to do when there IS no vin du pays!
Yes I quite agree and Normandy is certainly known for its cider. The pairing of wines, and other drinks, with dishes that come from parts of the world without a local wine is something that has experienced a lot of attention over the last decade or so. The increased popularity of South Asian, Oriental and Middle Eastern dishes – to say nothing of fusion cuisine – has certainly spurred this. I think there’s too many options for definitive combinations but I’ll consider writing a post on some general principles of taste and structure and the relation between food and drink soon!
Diana Zahuranec
September 10, 2013
I wish this was closer! Apples — heritage, antique, roadside, foraged from old forgotten orchards — are my particular favorite.
Jonell Galloway
September 10, 2013
Cheseaux’s work is fascinating. He works with the botanist — a schoolmate — at the Château de Prangins, where they are reproducing the original garden of the château, which was a mixture of vegetables, fruit and flowers. Wonderful work they do.
Elatia Harris
September 17, 2013
A beautiful post! I can FEEL those epiphanial tomatoes right now…
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September 17, 2013
I think you’ve understood, Elatia!
Gary Woods
September 18, 2013
So, this is what enables us to know that for instance, a cracker, potato chip, or bread is stale?
Lily White Flour 5608
September 20, 2013
We have all the data for “how it should be” stored in our brain, so we expect potato chips to be crunchy.
How great to discover this site through the work of the talented Elatia Harris. This piece is, first of all, beautiful to look at. And informative in ways that only Ms. Harris can bring to the subject with her deep resources as a visual artist. As a wordsmith, I especially like her alluring phrase “….history’s most ardent kiss—language that we can read.” History, that bloody misunderstood Caliban is rarely referred to as bestowing anything as lovely as a kiss, and I thank her for that. Another favorite: “Saffron is the dark red thread linking many ancient peoples.” Her list of sumptuous sensory treasures leading to saffron is splendid. I will be back to read more. Kudos!
Thank you, Randolyn and Kate. While you are here at TRE, please look around. The quality of the writing is very high, and the food photography is marvelous. Proud to be here!
chris mesarch
September 25, 2013
So lush, so beautiful, so interesting, so you! xxoo Chris
Jonell,
you found such enchanting words, the poetry of an ardent lover, to describe your deep sentiments for the place you have chosen as your home, out of love.
Yes, I recall them well, but in our Sicilian family, we called them “pennulatti” as I knew them. But as I grew up I was then told that neapolitans called them struffoli. Regardless, there are fond memories in the brain of grandma Gaetana Imbornone Sciame (from Sambucca di Scilia, Sciacca) making them, and then my own Mom Crocifissa (Sophie) Pintacuda Sciame, making them. I loved to cut the dough and then watch it cooking in the nails, and then even the process of putting on the sprinkles. What great memories and traditions. Bravi!
Dear, dear Leo,
I read your piece and loved it. Did I ever tell you my Brother and Brother-in-Law both went to Culinary School of America(I think that is the title?)
My Brother-in-Law was a creative tender soul! He is gone now.
My brother is more a utilitarian Chef…..
November 2, 2010
This looks delicious, and easy to make, definitely something to try out!
January 19, 2011
Can’t afford the wines… Can’t afford the flights… We’ll settle for the book, then.
January 20, 2011
I hope you enjoy the book. In Food Wine Burgundy you’ll find some wineries in or near Beaune whose products you will be able to afford. If not Beaune, then the Cote Chalonnaise or the Maconnais, where some fabulously good whites are being made these days. Let me know. Thanks, David
January 19, 2011
I love those spontaneous inventions! I used to eat café-au-lait-oats as a tennager years ago. Thanks for reminding me though!
January 19, 2011
Very interesting! I loved reading this post. I will have to remember this method next time I roast some pork.
Cheers,
Rosa
January 20, 2011
There’s another one that is very good that my mother made up. On Sundays she would make homemade biscuits, and we’d pour sugared coffee over them. Her best spontaneous recipe was to sprinkle brown sugar and cinnamon over the biscuits and lightly brown them. Now my mouth is watering . . .
January 20, 2011
“They swirl
and burn, the river rising inside you
till there you are, brim, half-bobbing
with affection, laughter, half-drowning,
kissing, saying, yes, my darling, yes, …”
Simply wonderful! Thanks for sharing this.
January 21, 2011
Jonell I just love your borscht belt. Can I introduce you to the Monday Morning Cooking Club (MMCC)? (http://www.facebook.com/MondayMorningCookingClub). We are a group of 6 Sydney Jewish women who have spent the last four years creating a unique, soon-to-be-released book “Monday Morning Cooking Club – the food the stories the sisterhood”. (Due April 2011.) It is a collection of treasured old and new recipes; recipes from a community obsessed with food, from generations past and present, creating a record and an heirloom for generations to come. The book has 150 recipes from 65 cooks. Each cook tells the story of how they came to love cooking, and often how they arrived in Australia.
We want to inspire people to return to their kitchens – to find their own “sisterhood” and look into their own families and communities for the delicious and important recipes that should be preserved. We are donating all profits to charity.
I’d love to stay in touch.
January 24, 2011
What a great post! Moving, intelligent words on how to enjoy eating deserts intuitively and a fabulous recipe to boot! It’s true that when we allow ourselves to enjoy and savour food without restricting ourselves then we don’t need to overdo it. I always feel sad when I see women desperately trying to satisfy their sweet tooth with the ‘more healthy’ option which is often sadly less tasty and less satisfying, meaning they end up eating a lot more of it…Thanks for this lovely post!
January 25, 2011
What a wonderful article about embracing the joy that dessert is meant to bring us when we eat it rather than the guilt which so often accompanies it instead. I have only had the French version of pinolata before, called “tarte aux pignons”, which is very popular in Nice. They do look very similar, I would guess that would be due to the strong Italian influence that is often seen in the cuisine niçoise.
January 25, 2011
A wonderful article! So well-written and -thought. I enjoyed reading it and that Pinolata is divine looking.
Cheers,
Rosa
January 26, 2011
A lovely, vertiginous poem!
Cheers!
January 27, 2011
Gorgeous photos. I have always preferred simple, sharp, straightforward photos of food and these are perfect! It’s nice to meet you, Alison!
January 28, 2011
We LOVE this poem. MORE! …….
January 28, 2011
Translation: eat more cheese & chocolate. Vive la Suisse.
January 30, 2011
The wrap with Asparagus, mint/fresh basil and a small dish with dipping sauce intrigues me. I doubt the wrap is a linen napkin, but the presentation is artful. Perhaps the wrap is made with spring roll, rice or wonton sheets !
January 30, 2011
These pictures by Alison Harris are extraordinary— making food into Art.
January 31, 2011
I’m really hapy you’re a few to now offer recipes with ingredients measured by weight! Heidi Swanson from 101 Cookbooks does it and I love it, and now Shauna (glutenfreegirl) and you : I hope everyone will soon follow you!
It is so much more precise + faster to just put a bowl on a scale and then adding weight after weight, instead of having to wash cups in between different ingredients and never knowing whether the cup was correctly filled or not.
It’s also easier for kids to help with a scale because they can put the ingredients spoon by spoon, until Mom or Dad says “that’s enough”, instead of never filling the cups the way we adults would like them too 😉
And my girls learned very early how to read the numbers on my scale, to know what a gram was etc.
Bottom line : yes, I’m French, so yes, I’m used to scales since… always, but measuring by weight is just great 🙂
January 31, 2011
hapPy, of course! Should have reread myself, sorry!
January 31, 2011
That’s a very touching post, Rosa. Thank you for sharing such intimate and delicate thoughts. It is SO true that cooking can help cope with life’s hard moments…
January 31, 2011
Thank you for the comment and kind words. I’m glad you liked my article and feel the same as me regarding cooking!
Cheers,
Rosa
February 1, 2011
Great piece – and mmmmmm,pine nuts should be compulsory in EVERYTHING ;o) I have never been a huge one for sweets or desserts, so when I DO eat them I eat them without a shred of guilt. It’s the only way 😉
February 1, 2011
Yay! Welcome, darling! Meeta is indeed the rare blogger who is all-around talented!
February 1, 2011
Thanks Jamie! You are one of the people who makes me believe in myself!
February 1, 2011
what a lovely post! it would appear we went through similar experiences, Rosa. I appreciate you even more than I did before, if that’s even possible.
February 1, 2011
Ah just what I want to cook for dinner…I love pesto and this ruccola cashew seems interesting and so does yr take on gnocci..brilliant Meeta
February 1, 2011
Hi Céline. Thanks for the comment and kind words! I’m so happy to hear that you liked my article. Great to know that we have that in common…
Cheers,
Rosa
February 2, 2011
“Ken, on the other hand, came with his own milk and cookies, and no scales.”
No wonder Barbie liked him…bet they were chocolate chip cookies…
February 2, 2011
The layer of jam and nuts looks delicious! Can’t wait to see more of your desserts here, Jamie!
February 2, 2011
Very glad to read that old-fashionable sweat and toil can make a real difference.
Is it possible that what a baker ate the previous evening “informed” his sweat and therefore his bread?
February 2, 2011
hello Daniel, thanks for your comment. yes the previous evening of the baker is the core of this transubstantiation, isn’it. so an interesting article should be written around the “Last Supper”.
February 2, 2011
Wonderful post Rosa!
Cooking is one of the most therapeutic tasks I “succumb” to each day (G) It relaxes me, clears my mind, but it also brings my troops together at the table to share our day.
February 2, 2011
Dear Marysol, thanks fro the comment! A very positive activity indeed. 🙂
Cheers,
Rosa
February 3, 2011
Hi Rosa! I definitely agree. Cooking is very therapeutic for me, and when I share my food with family and friends and it makes them happy, it makes me feel great.
Thank your for sharing this wonderful recipe:)
February 3, 2011
Thanks for the comment! I’m glad you think the same was as me.
Cheers,
Rosa
February 3, 2011
You have agreat way about you Rosa, Lovely read.
February 3, 2011
Thanks so much, dear! 😀
Cheers,
Rosa
February 3, 2011
Rosa, What a beautiful post. I too went through a similar experience.Thanks for sharing such valuable things 🙂
Bravo!
Cheers,
Aldy.
February 3, 2011
I spy….in my little eye…..One FABULOUS…..CHOCOLATE REPORTER…..!!!
What a terrific article!……Right out of James Bond!…..I was fully expecting them to quietly remove you by slipping you into a VAT of Deep, Dark……ummmmmmm….CHOCOLATE!
Whew! that was a close call!
February 3, 2011
Fantastic poem, as usual! I love it. Keep them coming.
February 3, 2011
Next time we’re in NYC, we are definitely going to find Kee’s. Thanks for the article, Tina.
February 3, 2011
Beautiful and scrumptious!
February 3, 2011
Ok, you have piqued my interest….
How did Rudolf Lindt, the father of conching, figure it out? What is the relationship between Lindt and Sprüngli (my haunt in Zurich then and now)?
February 3, 2011
I’ve had a few doors shut a little too loudly behind me in my time so I can surely relate to your adventure, and some of my missions weren’t as innocent as yours, Christina. What I love about your columns on this site are the little details you provide that lead us down alleys I wouldn’t have even known existed. It was pure delight learning about “conching” today, and I think it’s so cool that the link to find out more is put there so
conveniently within the text as all the best blogs do. The stylish writing was a happy distraction from my own, and I do look forward to many more morse such tasty morsels from you!
February 3, 2011
Good to know that you liked my article. 😀
Cheers,
Rosa
February 3, 2011
Very interesting article Ms. Daub. I too enjoyed learning about conching. Maybe your interrogator was semi-sweet for you.
February 3, 2011
Clever and clear description about how to make a heart shaped cake. Great idea! Thanks.
February 4, 2011
Your words have touched my soul, Rosa. Thank you for sharing them.
February 4, 2011
I am happy to know that. Thanks!
Cheers,
Rosa
February 4, 2011
I really really enjoyed your post Rosa. Food has so much more potential to unify in the world, it is amazing. My life has changed with food, especially blogging. I love the connect your lemon curd offers. This is post I can ‘immerse’ in! Congrats on your first arite up here!
February 6, 2011
Thank you, Deeba! Yes, food has no borders and unites people. That is one thing we all have in common…
Cheers,
Rosa
February 4, 2011
Very good post Rosa (as usual). I always thought cooking was a meditation, but it is the first time I see the idea put into words. I am glad the therapy worked for you, and we got to know you.
February 6, 2011
Thanks, dear! I’m also glad to have got to know you through this medium…
Cheers,
Rosa
February 4, 2011
Beautiful photos Meeta!
February 4, 2011
Rosa, I never knew we had so much in common (well kind thought we did.) Cooking takes me to places I never thought possible. It also helps me stay clear of my own rambling thoughts. Great to keep busy with something that nourishes the soul 🙂
February 6, 2011
I’m glad to hear that! 🙂 Cooking is such a wonderfuk activity that brings balance, peace and harmony in one’s life.
Cheers,
Rosa
February 4, 2011
A very well-written article! That must have been an even more difficlt job then. Quite a sacrifice. Seeing those poor people slaving away in the bakery and fighting their battle against the dough must have been quite a spectacle. No wonder bread is considered a sacred item…
Cheers,
Rosa
February 4, 2011
It is all so true and so nicely written! Thanks for sharing a part of your life and a truly delicious recipe.
Whenever I say to people that cooking is like meditation and therapy for me, I usually receive puzzled looks, raised eyebrows and even not-so-nice comments … if only they knew…
February 6, 2011
Thanks! Yes, they are missing out something here… So sad some people don’t know how blissful it is to be in the kitchen and let your creativity flow freely.
Cheers,
Rosa
February 4, 2011
yes a sacrifice. as the one of the god-made man. the bread rises from the sweat and the blood.
February 4, 2011
a delicious obsession
February 5, 2011
This story was delightful. You transported me to a different time and place, and then from the expected to the unexpected, while providing a wealth of usable chocolaty information. I loved the foreign intrigue. I hope you can devote a future column to explaining the cultural differences among the European choclatiers — the Belgians, the Dutch, the Germans, the Swiss, the Italians, the French, and more — and why they give us their unique varieties of chocolate cuisine.
February 14, 2011
It’s on my to write list. Thanks.
February 6, 2011
So agree with all you have detailed. You have also highlighted some aspects I’ve never thought of before really. A good read ! I should send it to one of my sister, actually to convert her !
And your Grandmother’s lemon curd recipe, so valuable, thank you for sharing !
February 6, 2011
Thank you! I’m glad you like that recipe. Hopefully you’ll be able to convert your sister… 😉
Cheers,
Rosa
February 9, 2011
Love this article. Truffle Thieves seem to exist in every home,and it may be because of a German medical study which says that a chocolate a day keeps heart disease away. Leaving a “hole” in the writer’s heart is a lovely image which gives new meaning to “crimes of the heart.” Thank you for sharing…even if you don’t like to share so much anymore.
February 14, 2011
O, I do like to share but not with people who steal the goods before I can even offer them!
February 9, 2011
Such fun to read, I’m left smiling… and wishing I HAD some chocolate in the house… is such a thing a sin (no chocolate near to hand)??
February 14, 2011
gasp…no chocolate…not even cocoa…?
February 10, 2011
Stunning, love nuts!
February 10, 2011
Rosa,
I so enjoyed finding your blog today. I am trying to get started with blogging, and have wanted to write a book (too much info. as it would be many many novels), but my son feels I should learn to blog.
Baking saved my life 46 years ago, and I discovered a passion for baking when finally, after a hard year of tossing my Parker Rolls into the trash (I called them my hockey pucks), I found the SECRET to bread baking. Then I was on a ROLL, and have never stopped.
Coupling my passion of baking with photography and music, really drew me into your site.
Congrats to you for continuing your site for 10+ years, and finally having your work in The Rambling Epicure. I loved the story about the lemon curd and your grandmother and family.
February 10, 2011
Talk about green music…after you are done playing the onion rings, you eat them. Bravo!
February 10, 2011
Thank you for sharing in such a beautifully articulate and intimate way, the many therapeutic benefits of cooking – it is so much more than a mindless pastime for housewives. To me, one of the best things about cooking is continuing traditions and connecting with your family in the past and the present and I really enjoyed that you included your grandmother’s luscious lemon curd recipe that brings back sweet memories of your childhood.
February 10, 2011
Thank you Priscilla! I am happy to know that you’ve enjoyed my article.
It is indeed a great way to connect with the family and to perpetuate traditions.
Cheers,
Rosa
February 10, 2011
Dear Anne,
Thank you for your comment and for visiting my blog as well as The Rambling Epicure! I’m glad you liked both my article and site.
If you feel the urge to write and you are commited, then I really recommend you to start blogging. It is a very enjoyable activity, but it demands a lot of patience and hard work…
Good to know that cooking saved your life and that you developped a passion for baking.
Cheers,
Rosa
February 10, 2011
wow – what a cocktail but the pictures says it all!!!
February 11, 2011
Delicious! Love the flavor profile. Beautiful way to start or end a cocktail party.
February 14, 2011
Bravo Wendell Berry! How well he captures the sacred act of mindful eating. Thanks for posting this.
February 14, 2011
Tina writes like an angel and cooks like a dream. And she is a poet.What more can we ask for on this delicious day.
February 14, 2011
Thank you, thank you, thank you. If chocolate be the food of love, bite on…
February 14, 2011
Can’t wait to see Tina Daub hopping down the bunny trail with a piece on bunnies who drop eggs all along the way. Chocolate again, but there must be some eggs-iting yolk jokes worth writing too!
February 14, 2011
Well, that is the next best chocolate holiday after today…eggs-itng, yok,yok, yolk…
February 14, 2011
I have only been disappointed by cheap chocolate. I think a parade is a great idea!
February 15, 2011
Can’t you see whole troops of Brownies marching, the Hershey majorettes with kiss-shaped hats…the possibilities are endless…
February 14, 2011
Another delicous article. How is the Truffle Thief?
February 15, 2011
Truffle Thief is looking well-fattened I must say…
Thanks.
February 15, 2011
Fantastic stuff Jenn! I temper without a thermometer and so far have been lucky and gotten very good results. Like you I communicate through food too – it is so much more sensual and requires almost all of the senses to experience it!
February 16, 2011
Thanks Meeta! And wow am I impressed that you normally temper without a thermometer!
February 17, 2011
Just love what Joost Bakker is doing in Australia and so pleased he is then taking it to the world. Great article thanks Carli!
February 17, 2011
Thanks Chris, so you are a kind of bread eater for reconciliation. the best place, indeed.
February 17, 2011
Une bonne mise en bouche de tous les pains du monde..qui finissent tous par être partagés.
En tout cas j’ai choisi mon camp depuis longtemps : les pains à croute et plutôt trop cuits que pas assez.
Rien de tel que déguster un pain avec une bonne croute craquante et une mie avec de la “mâche”.
Longue vie aux pains à croute!
February 17, 2011
Merci Eric, oui c’est presque une question de “camp” comme vous dîtes. Il y aurait une autre sujet à développer ici, celui de la “mâche” précisement. il nous manque un vocabulaire adéquat, celui que l’oenologie s’est forgé par exemple. nous réflechissons avec quelques amis au concept d’artologie (http://www.facebook.com/profile.php?id=693154614#!/home.php?sk=group_137376896325862). qu’en pensez-vous?
February 18, 2011
I love bread, and lots of varieties also. This was very informative and entertaining. Thanks!
February 21, 2011
Merci Sheryl, endless ways to love bread and probably more than that. good exploration.
February 20, 2011
I love these categories, because it is a huge field and the categories make talking about bread more manageable – thank you!
February 21, 2011
Hello Kathleen, not so easy to create them (categories) as you see. maybe there are more than 10 as I propose. but from that, we can go further and discover and taste more.
February 22, 2011
Yes, in England there are many “Indian” dishes that are not that Indian after all (a blend between both cultures just like the “curry sauce” that is poured over fish & chips)… ;-P
Your chicken tikka looks mighty flavorful and tempting!
Cheers,
Rosa
February 22, 2011
Great article. I had absolutely no idea that this dish was inspired by the English!
February 23, 2011
Thanks Jonell for this lovely opportunity of being a part of your global food site. I love the different approach you take in this space and honored to be a part of the initiative. Shulie
February 23, 2011
I love this dish. Thanks for the recipe.
February 23, 2011
I can only assume John Cage is referring to salt?
February 23, 2011
Thank you everyone for your comments. So glad you are liking this dish. This is fusion food at its best!
February 24, 2011
Such fun to read, now if only I had some chocolate to eat whilst enjoying the article.
February 24, 2011
i like the indian food because iam also indian and tandoori chef i am now working in Doha Qatar 4 star hotel i am indian chef here my fab red dishes, butter chicken, kadai chicken, chicken tikka masala, chicken tikka lababdar, chicken do payaza ,chicken sag wala, chicken korma, paneer tikka masala, dal makhani, malai kofta, like lot of dishes my specialist about this food,
February 25, 2011
This looks wonderful, and I’m a big believer in using stock as well. It’s an easy way to sneak extra flavor and nutrition into a dish. I’m so pleased to have found your blog today. Looks really nice, and I look forward to following it! 🙂
February 26, 2011
When I first read Laurie Colwin, this expression about being surrounded by cooks past resonated with me because I had been saying the same thing for years. I feel very connected to my mother, grandmothers and two of my great grandmothers when I’m in the kitchen. I love using some of the pans, bowls and dishes they used and cooking some of the same foods they cooked, carrying on the tradition of good food prepared with care and love.
February 26, 2011
Thank you for this poetic interpretation of an eternal theme. It’s interesting to note that for untold thousands of years, grain or wheat have not only symbolized fertility and life. Wheat is also French slang — ble’ — for money. “Bread” is the equivalent in American English. Grain remains one of the globe’s great commodities: its worth or cost will determine the fate of millions of hungry people worldwide. Let us hope that those who are now speculating on wheat prices reflect on their acts, and realize the profound importance of treating wheat and other grains as essential elements in the fulfillment of what should be a basic human right: to eat.
February 28, 2011
thanks David for your interesting comment. can we dream about a world where wheat, and rice and corn should be free? why not. another jasmin, or rose or carnation’s revolution.
March 3, 2011
sounds delicious – could use one right about now!
March 3, 2011
No wonder you don’t sleep
And you can’t count those sheep.
You should have tried the cocoa–
It doesn’t make you loco,
But gives you dreams so deep.
March 3, 2011
What is the Porsche of tea, please?
March 3, 2011
I’ll always swear by Mariage Frères in Paris, over any British teahouse I’ve known or experienced.
March 3, 2011
I’ll always swear by Mariage Frères in Paris over any British teahouse I know.
March 3, 2011
And the Jaguar?
March 3, 2011
aaah, tate’s ! i grew up with kathleen’s cookies, as they were known before she changed the name to tate’s. i have never tasted any of her other products in fact – her classic chocolate chip cookie is all i need. (my parents send me bags here in zürich.) suuuuper crunchy, dark, thin and buttery. i eat around the chips and save them for the end !! add to that a tall glass of milk and i’m happy. they’re also divine broken up in melted coffee ice cream. mmm.
didn’t know about her bark, thanks for the sweet news !
March 3, 2011
Yes, I still call them Kathleen’s cookies as well! Should have put that in the article. I figure I eat hundreds/year. She says they have a shelf life of six months, though I never could wait that long to test it out. One bag is gone in a few hours if they even make it home. Did you grow up in Southampton?
March 3, 2011
Le sujet est passionnant, Rosa. Il y a là la matière de tout un livre. associer, comme vous le faîtes, vie précaire et art de vivre et de se bien nourrir est essentiel à une époque ou certains experts cherchent à rendre l’économie de marché compatible avec la décroissance. la santé et l’alimentation ne sauraient être “à tout prix”. ils sont plutôt dépendants d’une certaine intelligence que nous savons mobiliser en fonction des accidents du chemin. aujourd’hui l’accident est collectif et nous devons apprendre, quels que soient nos revenus, à tirer avantage du moins plutôt que du plus. la “nouvelle révoltion française” dont parle un critique comme Michael Steinberger et qui concerne le secteur de la restauration en France, consiste pécisément à revenir à l’authentique, à l’économique et à renoncer au superflu. je suis certain que vous devriez pousser votre idée jusqu’à en faire un essai accompagné de conseils et de recettes. il aurait un grand succès.
March 7, 2011
Merci pour votre commentaire et remarques pertinentes! Il est certain qu’à notre époque nous sommes forcés de revenir à des valeurs anciennes, à l’authetique et de se reconnecter avec la réalité.
Il est sûr qu’un livre pourrait avoir un grand succès et intéresser bon nombre de personnes.
March 4, 2011
Wonderful article! Seasonal produce is the best, and always inexpensive.
March 7, 2011
Thanks so much Dewi! There’s nothing better than seasonal produces indeed.
March 4, 2011
The best choco chip cookies in the world! and the shop is more than a store, it’s ….. magic! Try the almond croissants!
March 5, 2011
And the Marie Antoinette cake and the pies…
March 4, 2011
Tina:
What a great article! thanks for the history lesson. Im on my way to get some cookies.
All the best,
V
March 5, 2011
Thanks, Victoria! Where do you get them in Connecticut?
March 4, 2011
Beautifully written, well-aimed advice.
March 7, 2011
Thank you Donna! I’m glad you liked my article.
March 4, 2011
Tina,
Thanks for your time and a lovely article. I appreciate you including Tate’s Bake Shop on your iconic chocolate chip cookie trail. Just baked an amazing chocolate chip layer cake….look for it in my new book in 2012.
March 4, 2011
This flat bread looks so good. I am totally going to make this over the weekend. It’s supposed to be wet and dreary in Chicago, so what better thing to do but spend time in the kitchen – my favorite thing to do!
March 5, 2011
Jenn,
That sounds like a great plan! I hope you’ll let us know what you come up with during your weekend cookfest.
Enjoy,
Esmaa
March 5, 2011
Very enlightening! ( or fattening?!)
I always wondered how they sold cookies out of a toll house, didn’t realize it was an Inn.
Tate’s cookies are definitely a cut above. We neighbors are lucky to be able to get the special ones like whole wheat with bittersweet chocolate at the shop
Less sinful but still divine!
March 6, 2011
Kathleen’s (Tate’s) cookies are the best! Thanks for the great story about the history of chocolate chip cookies and Kathleen King’s contribution to the world of chocoholics.
Years ago I brought a stash of her cookies to a remote, underdeveloped island. By the end of the week my friends and I were fighting and bargaining over the crumbs!
Her butterscotch pecan cookies are pretty darned sweet, too!
What’s next in the Tina’s chocolate chronicles???
March 8, 2011
I enjoyed reading this article very much. It is so “ludique” to read such a well constructed and humorous review. As someone who reads cookbooks from cover to cover, like a mystery novel, I would love to attend the International Cookbook Fair, but if I cannot, I’m glad there’s David Downie to take me there.
March 8, 2011
Glad to be your vicarious reporter! The cookbook fair was great and will certainly get even better as the years go by. I’d just liked to have seen more of a sensitivity to things wholesome, sustainable, reasonable, organic and real… instead of so much frou-frou nonsense — giant, pretty much useless books by giant, self-loving chefs… and all the peacocks strutting around… and the corporate nature of the fair. But there were also many small, interesting books, and many very talented and thoughtful people attending or participating.
March 8, 2011
LOL, Bonnie. You can always ride your bike to the bakery and back to work off all those whole wheat buttery crispy encased chips. I like all the variations, but the originals will always be my staple. How do I love thee…let me count those chips. Here’s the secret, chocolate chip cookie bakers…double, no triple the chips…morsels…bits…chocolate content!
March 8, 2011
Re: fighting over the crumbs–I believe it. What kind of bargains were made?
You get the gold medal for sharing in the first place…you must have been the most popular girl on the island. Next time, perhaps an auction?
March 8, 2011
They are the only food in my house that gets very carefully rationed.
March 9, 2011
Can’t wait to try this one! Maybe in just a few hours even.
March 9, 2011
I will never look at linguini the same way again. Great poem!
March 9, 2011
Very interesting article, Meeta. Loved the history and the tips on how to make them.
March 9, 2011
My daughter and I compared the two recipes recently side by side and the only difference between Kathleen’s and Toll House is that Kathleen leaves out a 1/2 cup of flour, thus increasing the ratio of butter and sugar. That’s what makes hers crunchier…I still prefer the Toll House recipe, though!
March 16, 2011
I add even more butter which makes the cookies crispy on the outside and slightly chewy on the inside, and more chips. The editor is the only person I know who does not like chocolate chip cookies to which I can only reply, why not, not enough chocolate?
March 10, 2011
I wonder where this situation will leave the plantation workers.
March 10, 2011
That is a good question indeed. Workers inevitably suffer in such situations and we should remain vigilant.
March 13, 2011
Excellent choice Simón, as always. its a great pleasure to discover your daily quote. words’ flavor.
March 14, 2011
Interesting article and recipe, never heard of beet gratin before. It can also double up as a dessert if you remove seasoning and add sugar:)
March 16, 2011
Thank you! I’ve never tried making a sweet beetroot gratin…
March 15, 2011
Great tips Rosa! I too know what it is like to have to really budget; feeding a family in this day and age can be daunting. I really appreciate this article and your excellent advice:) Your gratin sounds healthy and delicious.
March 16, 2011
Thank you Raina! I’m glad you liked my article, tips and recipe. I can imagine that feeding a family isn’t easy if you have to control your expenses….
March 15, 2011
Thanks for the wonderful article Rosa. I remember how expensive supermarkets in Switzerland can be so at least that’s an advantage of life in Germany. I already try to do many of the things you recommend but am now trying not to go shopping too often and will stock up my freezer.
March 28, 2011
Thanks for the comment and kind words! Yes, food is quite expensive in Switzerland.
I am glad that you are following my advices… I hope they’ll be useful!
March 17, 2011
Once more Rosa…you’ve hit the nail on the pot ;o)
Although, I no longer have to watch my budget as tightly as I needed to when starting off with Hubby…my frugal ways have remained precious.
I volunteer at a nearby community center for single Mothers…and they are so in need of help from responsible persons like me and you. It has been baby steps…but I am witnessing a few important changes amongst the most defensive of the bunch. I can’t wait for increased break-throughs.
For those who are fairly new to this subject or even uncomfortable about it…you’ve just made it easier for them to open their door a little wider to better ways of managing their lives.
Excellent article Rosa.
Flavourful and frugal wishes,
Claudia
March 28, 2011
Dear Claudia,
Thanks for passing by and for leaving a comment! I’m glad you’ve enjoyed my article. 🙂
Even if one’s budget is not that tight, such tips can still be useful…
Good luck with helping those single mothers. I hope your work will pay off soon.
There is absolutely nothing to be ashamed of when you are struggling with money. The best is to have no taboo otherwise it makes things all the more difficult and unbearable…
Cheers,
Rosa
March 18, 2011
Rosa, this is such a thoughtful & wonderful post. I am with you. I try to be very budget conscious & for me the best foods are unprocessed and fresh. It is the packaged, overly processed stuff that adds up those grocery bills the quickest. Besides, I too love to cook & prefer the flavors of real whole foods. xo
March 28, 2011
Thank you for taking the time to read my article! I’m so happy to know that you liked it and found it interesting.
True. The best foods are unprocessed and fresh! The flavors are also better. xx
March 19, 2011
Excellent article, and love the dish!
March 28, 2011
Thank you so much, dear! :-)))
March 22, 2011
Great article- love those Tate cookies
March 26, 2011
I’m old enough to remember Elizabeth Taylor when she was in her prime. (yeah that makes me old, I know) Those lavender eyes got me every time. I used to look in the mirror as a teenager and lament that I had ugly brown eyes.
The chocolatini sounds yummy. Maybe two would be better.
March 28, 2011
Nothing better than chocolate-colored eyes in my humble opinion.
March 28, 2011
Two would be better. For comparison’s sake, of course…
March 28, 2011
Alternative Recipe for a Chocolatini
Rim glass in cocoa powder or if you prefer sweeter, add some icing sugar to the cocoa first.
In a martini shaker, shake together one shot Smirnoff vanilla vodka and a shot of Godiva chocolate liquer over ice. Stir in 2 shots of cream and cocoa powder to taste. Shake quickly and strain into martini glass.
March 28, 2011
You can also use plain vodka and add Bailey’s Irish Creme to it and use creme de cacao instead of Godiva.
Garnish with dark chocolate shavings for some added pizazz.
March 28, 2011
A friend in Bethesda just asked about recipe for the Liz Taylor Special. All you do is place your favorite truffles artfully on your plate–and if you want to buy them, instead of make them, I suggest you get the Budapest truffles at Kron in DC and then cover them completely with whipped cream.
You might try sweetening the whipped cream with a splash of Grand Marnier and a sprinkling of sugar. This is an irresistible combination with the dark sumptuous truffles.
March 28, 2011
These are delectable-looking…
March 28, 2011
I knew Elizabeth Taylor and always admired her, met her many times over the course of 30 years, and I never knew she’d endorsed Whitman’s chocolates…nor that she’d invented the chocolatini with Rock Hudson. Bravo, Miss Daub for these bits of trivia that are almost as delectable as the “Elizabeth Taylor Special” truly sounds!
April 1, 2011
Thank you. She once said she and Rock Hudson used to stay up all night while filming Giant, talking and drinking…although I wonder how many of those chocolate martinis they could have consumed before having to work a full day on the set the next day.
April 2, 2011
Elizabeth was famous for her ‘hollow leg’ which allowed her to consume vast quantities of alcohol without aparent effect although clearly when paired with that world-class drinker, Richard Burton, plenty of havoc could indeed be caused!
March 28, 2011
I <3 chocolate :] They should make a movie out of this.
April 1, 2011
LOL. With all the aforementioned chocolate treats available in the lobby…and plenty of intermissions.
Thanks, Anonymous!
March 29, 2011
Awesome! Elizabeth Taylor and her chocolate legacy. I did not know. She will be remembered with stars, and chocolate diamond hearts.
But now I want to experiment with fancy chocolate cocktails!
April 1, 2011
Thanks. Let me know how they come out.
How about a chocolatini poured over vanilla ice cream?
March 31, 2011
Your post made me dream! Thanks to you I travelled (mentally) to Brittany…
What a fabulous Far Breton! I have always loved that speciality as it’s texture and humbleness speak to me. You bring back childhood memories (a home classic).
Cheers,
Rosa
March 31, 2011
The students at Harvard University recently published a cookbook on how to make gourmet meals with things readily available in the dining hall. You might check it out- pretty creative.
March 31, 2011
Thanks! Do you know the name and where I might get a copy for review?
March 6, 2013
You might try HUDS for that, Jonell —
https://www.facebook.com/HarvardUniversityDiningServices
April 1, 2011
Winsome, blooming, yes!
April 1, 2011
Thanks. They just won the About.com Long Island Readers Choice Award for best Long Island product. Bravo, Tate’s!
April 1, 2011
Come to DC!
Any webcasts?
April 4, 2011
Wish we could come to DC but this time we’re only doing NYC and SF Bay Area… maybe later this year… I’ll be on the radio live a bunch of times. Check my blog for times/stations: http://blog.davidddownie.com Thanks! David
April 1, 2011
Striking pear.
Reminds me of Ingres’ odalisques…
Brava!
April 4, 2011
Kudos to Tina Daub for revealing this sweet and chocolatey side of Elizabeth Taylor. My favorite Elizabeth Taylor performance is her not-at-all-sweet, superbly played role of Martha in Who’s Afraid of Virginia Woolf, a film that was released in 1966 on June 22, which happens to be National Chocolate Eclair Day. Tina, could you guide us to some sources of really good chocolate eclairs this side of the Atlantic?
Thanks for your contributions to chocolate knowledge.
Fred
April 4, 2011
Please note that there’s an error in the day/dates… Tuesday May 10 and Wednesday May 11 are the correct dates (we looked at the wrong calendar). An erratum corrige has been published at http://www.theramblingepicure.com/2011/04/04/erratum-david-downie-and-alison-harris-on-book-tour-from-april-20-to-may-20-in-nyc-and-sf-bay-area/
April 5, 2011
It is indeed nice to highlight real bread bakers around France. The same article for bakers around the world trying to inspire and spread the love of good bread would be nice.
We try to do our part in Hong Kong and it takes a lot of work!
April 5, 2011
We’re trying to do our part to encourage the renaissance of good bread. How nice to discover a real food French (?) baker in Hong Kong. Jean-Philippe, the author of the article, will be happy to discover you!
You might be interested in his excellent book, le Dictionnaire Universel du Pain, which came out last October, and does indeed cover bread from around the world.
I also see you went to EHL hotel management school. We are based in Switzerland, and my daughter will be going to EHL next year.
April 5, 2011
thanks Gregoire, ye I would like to make this kind of enquiry all around the world and try to meet real good artists bakers. tell me more about your own experience, please.
April 5, 2011
Oh wow! Monsieur de Tonnac himself – what an honor! 🙂
Bread was my first love and still is today. My second bakery book will be published in July, the first one being sold out. So far, I published 4 books: 2 on bread, 1 on cheese and 1 on dessert. But of course, my books are nothing like your magnificent Dictionnaire!
I am working in a hotel with two 3 Michelin stars restaurants in Hong Kong (one French and one Chinese) and we are striving to uphold the values of good bread everyday. Our levain was born in 2005 at the same time the hotel opened and we feed our “baby” ever since! We occasionally do bread classes outside the hotel, but it’s too busy to make it on a regular basis.
My blog has more info: http://gregoiremichaud.com
We’re a bunch of bread-obsessed bakers – for the art, for the science and for the passion.
I am a Swiss national but have been working around the world for 13 years – and right now, Hong Kong is home 🙂
The last time I saw a picture of you it was with Dan Lepard. We’re in contact from time to time…
Very nice to be in touch with you!
@Jonell EHL is a good school – good choice 🙂 I come from Verbier, in Valais: le pays de la raclette!
April 5, 2011
Yes, very nice to be in touch. We all seem to have lots in common. I do believe I took that picture of Jean-Philippe and Dan Lepard at a reception in Paris, in honor of his Dictionnaire. Now if we could only get it translated into English!
Where can we find your books?
April 5, 2011
Many thanks Gregoire for your message and to share so simply your passion for bread. your journey sounds a real interesting experience, and, like Jonell, i will try to find your books. it should be interesting to know how people in Hong Kong taste crusty bread (pain à croûte), which is so particular in the world. thanks too for your compliments. many things have to be done for bread, and so, we do.
merci Jonell aussi (pouyr la traduction et le commentaire)
April 6, 2011
Thanks for both of you replies.
I will keep you posted when my new bread book comes out 🙂
All the best and long live real bread!
April 7, 2011
Adore the picture of you with the flowers Jonell! Lovely virtual trip through Geneva’s markets! Thanks!
April 7, 2011
I’m no photographer, and my dear Nikon is quite sickly these days. Still it’s fun to show what’s available in the market every week. I need some photography lessons from you, the “master”!
April 8, 2011
Love how the brussels sprout comes alive in this poem.
April 8, 2011
Can’t imagine Easter without chocolate rabbits and those foil wrapped chocolate eggs, some which we find weeks after the big day.
April 8, 2011
Each one sounds delightfully delicious and decadent. I made a mint chip martini with creme de menthe and creme de cacao, chocolate bits and cream. You only need a little bit of the mint flavor–it was SO good. Maybe I should call it “After 9.”
April 8, 2011
Hi beautiful slideshow!
I especially love the flowers!
Please do something soon with edible flowers. You have a knack for this!
April 10, 2011
Thanks Lynne, but they are really generic and ordinary compared to Meeta Khurana Wolff’s!
April 11, 2011
Thanks for posting a link back to my blog! The story of the chocolatini is one of the few she shared about Rock Hudson, who was a lifelong friend of hers up to his death. One of the things that broke my heart the most when she died was that she never gave an interview specifically about her friendship with Rock. So many other stories, like this one, died with her.
The lady certainly led a full and interesting life.
April 11, 2011
Stephanie, you are so welcome. I was delighted to discover your blog when doing the research for this article. While I agree it’s a shame she wasn’t interviewed re: her friendship with Rock Hudson, I always assumed her dedicated and courageous work on the behalf of AIDS victims was inspired by the deep compassion she had for him. Surely others thought this as well….
By the way Liz’s diaries are going to be published soon, so stay tuned.
April 13, 2011
I wish I had this kind of talent.
April 13, 2011
Thank you for your insight into Indian-Jewish cuisine, tradition and history, a subject I know little about. Malida sounds so aromatic with the cardamom.Is poha a rice flour?
April 14, 2011
What do you think the likelihood is that it will get published in English as unfortunately my command of the French language doen’t really extend much further than ‘O’level!
April 14, 2011
Many people in the world of food read French, but it would certainly be a lot easier if it were simply in English, and it would reach a much wider audience. As the world in general grows more interested in good, healthy, innovative bread, perhaps there will be more demand for it in English. In fact, I think there already is, but perhaps publishers simply haven’t discovered the need. I certainly don’t know of any English book that is so thorough as this and so well written.
April 16, 2011
Great recap on sandwiches! Growing up in Serbia, I was not exposed to too many varieties – most of our sandwiches were open-faced, because the bread was freshly baked, crusty and sturdy.
I love reading historical articles on food and its origins. Thanks for educating me:)
April 19, 2011
Thank you! I’m glad you liked my article.
I’d love to learn more about those Serbian sandwiches. They sound so scrumptious!
April 16, 2011
This is fascinating! 🙂 And that sandwich looks absolutely scrumptious!
April 19, 2011
Thank you, Maria! It was indeed.
April 16, 2011
An interesting piece but I do think you recipe is symptomatic of where sandwiches appear to have ended up nowadays. Too many flavours and overly rich fillings all competing with one another with the end result being that the consumer is simply overwhelmed by it all.
Call me old fashioned but based on a foundation of good bread (not overly thick) a combination of 2 at most 3 flavours provides a far more satisfying experience.
For example
Roast beeef and horseradish, Egg mayo and cress, cheese and pickle, and ham and mustard.
Yes I know these are old school and some would say old fashioned and even boring but they have stood the test of time!
let the debate begin!
April 19, 2011
Dear Tony,
Thank you for reading my article and for leaving a comment! I’m glad it made you react.
I do believe that sandwiches should not be overloaded with too many ingredients, yet I don’t think mine is overly rich. The flavors all blend perfectly well together and counterbalance one another in a harmonious way…
Of course, I also love the simpler versions as cited by you.
I guess that if you use good and homemade produces, you can’t go wrong and, at the end, it is a question of personal taste. 😉
Cheers.
April 19, 2011
Lovely to think of moons in their papery shells.
April 19, 2011
Thank you! I’m glad you liked my article.
I’d love to learn more about those Serbian sandwiches. They sound so scrumptious!
April 19, 2011
Je savoure très régulièrement la chance que j’ai de ne pas travailler très loin de l’une de ses boulangeries. Accueil charmant, pains offerts à la dégustation, innovations très intéressantes, pains vraiment gourmands, dont on sent la pousse tranquille mais maitrisée. Définitivement un très grand de la boulange, de la trempe de Mr Poujauran dont le pain aura été une véritable révélation quand j’avais 20 ans : un autre monde de saveurs du pain, de textures, d’arômes, s’ouvre alors à soi… Pure bliss!
Le seul “défaut” (et encore, entre guillemets) des délicieux et personnels pains de Franck Debieu est que plusieurs sont un peu trop gras à mon goût. Un poil moins d’huile d’olive dans certaines de ses pâtes, et ce serait parfait.
J’ai souvent eu envie d’aller faire un tour dans les coulisses, il faudrait que je me donne le temps de le faire, un de ces jours…
Merci Jean-Philippe pour ce beau portrait.
April 19, 2011
merci Florence pour ta contrabution à la gloire du Berger. tu as plus de pratique des pains de Sceaux Fontenay Meudon que j’en ai car j’ai seulement commencé à goûter. j’espère me rattraper en mai car j’y retourne. j’ai lu sur Twiter que tu n’abandonnais pas la partie et c’est une bonne nouvelle.
April 19, 2011
Hi Jonell
Just been sent your link by a contact of mine. I’m a Brit and I run an online food magazine Comida de Almeria (Food of Almeria) in Spain. I love your concept and in fact I have already come up with a similar idea but mine is to be an online magazine called Eat & Drink International – quarterly publication (see http://www.sabordealmeria.com) – I have already started to line up bloggers from around the world, so we have some synergy. I don’t see that we will compete but more compliment. I’d love to find a way to contribute with editorial and/or photography. I also have a blog Food Photographer in Spain (www.foodtog.blogspot.com), but as I run a Spanish & Mediterranean Culinary School here too….my time is limited. I have also lived in a variety of places in Europe and the Middle East and Far East so I have quite a cosmopolitan outlook.
It would be interesting to hear from you….in the meantime I shall try and put together the information you requested in your blog.
Best regards
Steve
April 20, 2011
yaammm, I love this !
did you ever try to top it with some very cold natural yogurt and a little sugar on top ? And the hall thing on 2 “Zwieback”. My mom’s own recipe.
Thanks Jonnell for all the good ideas and informations.
Have a wonderful day. Françoise
April 21, 2011
This looks amazing. Now I just need to get the recipe????
April 22, 2011
I found this URL while looking for “gf chemistry”. I have made bread from a box mix (GF Pantry – Favorite Sandwich Bread) very successfully twice and I have failed miserably 3 times. Each time the bread rises fine. It is the cooking that is going wrong. The bread splists itself apart creating a top and bottom and then leaves uncooked spots while the crust becomes too dark. When it cools the bread collapses to 1/2 its “right out of the oven” size. Grrrrr What am I doing wrong? I have tried more water/ less water, lightly beating the room temp eggs/whipping the eggs, adding extra yeast/or not, adding a pinch of baking powder or a bit of cider vinegar, cooking at 375 or 350, etc, etc, etc…
Any ideas? I am willing to change mixes or even try “from scratch” again. I have been eating GF for 10 years so I am not a complete newbie.
June 6, 2011
Is it a bread mix you’ve used before? It may not be your fault… or maybe your oven’s temperature has changed – if your temperature is actually higher than you programmed your oven to be I could see issues too – the collapsing afterwards could be due to air escaping since your bread split. Though without knowing exactly what was in your mix it is hard to say, I’m sorry I’m not a very experienced GF bread baker….
April 24, 2011
great tips and love your blog Rebecca
April 24, 2011
Thanks, Rebecca. I’m so glad you enjoy our work. We’re working hard to put out a good, original “product” that serves the public.
April 27, 2011
Superbe, non seulement ton sandwich te plait, mais en plus je perfectionne mon anglais (qui en a bien besoin!) grâce à ton article. je viens de faire germer des graines (un mélange), j’en mets partout… délicieux!
April 28, 2011
Merci pour ton compliment! Je suis heureuse de pouvoir t’aider à perfectionner ton anglais tout en t’instruisant. 😉
Les graines germées sont délicieuses, saines et leur utilisation est multiple.
April 28, 2011
I love a good sandwich. Yours sounds wonderful…the perfect combination of flavors. I love the choice of a scone with caraway seeds for the bread…yum!
April 28, 2011
Thank you, Raina! I’m glad my sandwich is to your taste. Yes, scones can also be eaten without clotted cream and jam… 😉
April 28, 2011
Awesome post Rosa, well done.
Your work is getting better and better ♥
April 28, 2011
Thank you for the kind words! I’m glad you like my work. 🙂
April 28, 2011
Never knew there was so much to be said on sandwiches. Why am I not surprised you have such a sandwich mouthful to say on the subject ;o)
One of my very favourite meals to put together is based on the very simple sandwich. By that I mean…opening up my fridge and gathering whatever I have on hand that will please my tummy…especially roasted veggies. Great artisanal bread to hold it all together…and my pleasure has been fulfilled.
Once again Rosa…your dedication to great food serves as a wonderful example.
Ciao for now and flavourful wishes,
Claudia
May 9, 2011
Thanks for reading my article and for the kind words!
I’m glad to hear that you also enjoy gourmet sandwiches made on the spurr of the moment and with whatever you find in your fridge.
April 28, 2011
What a great post! One of my favorite things about sandwiches is that they many times are spur of the moment inventions…Great looking sandwich 🙂
May 9, 2011
Yes, indeed! The possibilities are endless.
Thanks!
April 28, 2011
This was fun to read. I recently got turned on to Vietnamese sandwiches, known as banh mi: http://inthekitchenwitheva-eva.blogspot.com/2011/04/banh-mi.html
I’m looking forward to making one soon!
May 9, 2011
I’ve heard a lot about Bahn Mi and plan on making that sandwich at home with homemade baguette. 🙂
April 29, 2011
Rosa, this post is awesome! Out of all these sandwich descriptions – yours would certainly be my first choice. Gorgeous!
May 9, 2011
Thank you, Marla! Great to hear that you like my sandwich. 🙂
May 3, 2011
As luck would have it Rosa, tomorrow is National Hoagie Day and this post is simply awesome. What GREAT info. Quite enlightening. And, as for your masterpiece, oh my word!!!
Thank you so much for sharing…
May 9, 2011
Thank you, Louise! Right on time, indeed… Happy to hear that you liked reading this article and that you found my sandwich appealing.
May 5, 2011
Pour avoir goûté le pain de Pascal, pour connaître l’homme depuis l’enfance, je ne peux que confirmer tout ce qui est dit ici. Pascal est un artiste du goût. Son pain, ses créations pâtissières, en sont la preuve.
Merci de lui avoir consacré cet article.
May 5, 2011
merci pour lui Line. ça va lui faire un grand plaisir. les boulangers ont adopté durant des siècles pour des raisons socio-économico-politiques un profil bas. je sais que cette profession en son entier, celle qu’on appelle la “filière blé-farine-pain” est en manque de reconnaissance. à une époque où quelques boulangers font leur boulot et proposent du bon pain, il ne faut pas manquer l’occasion de le leur dire.
May 8, 2011
You’ve inspired me: Bailey’s,kahlua, cream, & shaved dark chocolate.
May 8, 2011
My first Laguiole association is with knives.
May 8, 2011
Yes, those funny shaped knives. Bras of course has Laguiole knives made especially for him, with MB engraved on them if I remember correctly.
May 8, 2011
Laguiole = buron (small house during mountain summer pasture) | Lou Mazuc | famous knives | famous chef MB | Le Puech du Suquet | famous chef baker PA | famous TRE
May 8, 2011
I just noticed this website by accident and Tina Daub’s superb, article, historically well informed and written with gusto, will ensure that from now on I’ll check it out regularly.
Maria Luisel
May 10, 2011
Chicken ribs as ribs of a cathedral is tremendous!
May 11, 2011
And people I know skim the fat off the soup. Think I’ll send them this poem.
May 11, 2011
Thank you Maria Luisel. Look forward to meeting you here.
May 11, 2011
Great article Meeta,
Are you a member of SF in Weimar?
When I moved back to Galway there were only a few conviviums in Ireland (Dublin and Cork) so the Chef & I started the embers burning in the local Galway convivium and now there are over 100 members. Looking forward to sharing some of all that lovely food with you next week.
Móna
May 11, 2011
Excellent article.
Its content should be taught to each and every kid in school…
Thanks Rosa.
May 12, 2011
Bravo. Made me want to book an immediate flight to Paris. Also mentioned zchocolat in http://www.theramblingepicure.com/archives/2157
Cheers,
Tina
May 15, 2011
Thank you Esmaa for writing so candidly and forcefully about a subject that must have been painful to you. We all have our skeletons in the closet, but dealing with them openly and honestly and drawing the appropriate conclusions — and applying them in our daily lives, as you seem to have done, both in regard to mindful eating, as well as to mindful living — is never easy, even when we know them to be true.
May 16, 2011
Thank you Peter. Indeed, dealing with one’s skeleton’s is a life maker or breaker.
May 17, 2011
Great strategies. Have you read ‘French Women Don’t get Fat?’ Great book, similar concepts.
May 31, 2011
Definitely recommended reading!
May 25, 2011
This is a great article!
The best tip I found for baking is to use flour measurements in grams instead of cups. When you do this you can use the same ratios from the original recipe to make your gluten free substitutions.
June 6, 2011
Yes measuring by weight is critical! Ever since I started measuring by weight I have had much more success converting recipes.
May 31, 2011
Guapa, talentosa, imaginativa, buena cocinera… Qué suerte tiene tu familia de que tenerte.
Suerte.
Besos.
May 31, 2011
Wow! Que no te he dicho nada de la receta… No soy de gazpacho ni de salmorejo pero estas piruletas me las comía de dos en dos.
May 31, 2011
what a great idea for something to serve as an amuse bouche. Now I need to think of people I like enough to serve such amuse bouches
June 1, 2011
Congrats, Sandra, on this very amusing recipe!! Ole mi niña…
June 1, 2011
Impresionante!!!!
Un saludo, Begoña
June 1, 2011
Great photo! I have recently fallen in love with goat cheese. I feel like I am going to be blogging about it quite a bit in the next few weeks!
June 2, 2011
Desde luego hay formas y formas… y paises de segunda y de primera en la UE 🙁 que pena
June 2, 2011
El daño ya está hecho, ahora falta que realmente encuentren en dónde está el problema.
Esperemos que la gente sea más racional de lo que pensamos y vuelva a consumir las frutas y verduras nuestras, aunque lo dudo.
June 3, 2011
Beautiful — and I have been hoping someday to find a poem to share with my Chinese acupuncturist!
June 3, 2011
Like a tea ceremony: simple, graceful, sensual, with meaning deep inside. How beautiful.
June 3, 2011
Oooooooo, how lubricious!
June 4, 2011
So sexy!
June 4, 2011
This is a gem of a poem.
June 4, 2011
Thank you for this loveliness.
June 4, 2011
Woooowwww cuanto derroche de imaginación.Son bárbaras.Deben ser deliciosas,una gran receta de nuestra tierra.
m
Me alegra que estés aquí,tienes mucho talento.
Un beso Sandra
June 4, 2011
Im Presionantes¡¡¡¡ Me han encantado, un fuerte abrazo, Teresa
June 4, 2011
I’m going to go make myself a cup of tea right now….
Thanks for sharing!
June 4, 2011
Toll.
June 6, 2011
Genial recapitulación, será de gran ayuda. Menuda faenita nos han hecho los del Google…
June 6, 2011
Vamos … que entonces todavía queda trabajo por hacer por parte de los de google, ¿no?
Muchas gracias por la información; mucho curro 🙂
Besitos
June 7, 2011
Update: Google just included my photos and rating system on search results 🙂 http://www.google.com/search?q=sandeea&rls=com.microsoft:es&ie=UTF-8&oe=UTF-8&startIndex=&startPage=1&hl=en#q=sandeea&hl=en&rls=com.microsoft:es&prmd=ivnse&source=lnms&tbm=rcp&ei=tRTuTZPuJ9O3hAfXlpChCQ&sa=X&oi=mode_link&ct=mode&cd=6&ved=0CBAQ_AUoBQ&bav=on.2,or.r_gc.r_pw.&fp=f5a694577c45d2bf&biw=1259&bih=599
June 7, 2011
Bravo! What good work!
June 8, 2011
Nigel Slater is an English cook and food writer. <———- I just knew this… Thanks for sharing.
June 8, 2011
You have nice articles… LOve it!
June 8, 2011
Thanks so much. We work very hard to provide good information about food around the world.
June 12, 2011
Cooking was also a saving grace for me during a hard time in my life. This is a powerful and relevant post for many. Very well said!
February 17, 2013
It definitely helps!
Thank you. I’m glad you liked this post.
Cheers,
Rosa
June 15, 2011
I’m drooling all over my keyboard…
June 19, 2011
What a wonderfully evocative poem about love and – yes – death.
I loved the English translation although I’m a native German speaker.
June 21, 2011
I believe the German translation is lovely too. The poem is truly moving. It runs through my mind over and over, every single day.
June 21, 2011
Deep fried goat cheese??? The expression “gilding the lily” comes to mind. 🙂
June 21, 2011
Thanks for the lovely comment, Loulou!
June 22, 2011
¡Cualquiera diría que es una coca! Más originalidad, no puede haber.
Besitos
June 23, 2011
makes me want to eat them!!
June 23, 2011
I thought finding yucca would be so arduous but it is a breeze!
June 27, 2011
Pero qué coca más requetemonísima de la muerte!
June 29, 2011
“One of the most important resources that a garden makes available for use, is the gardener’s own body. A garden gives the body the dignity of working in its own support. It is a way of rejoining the human race.” — Wendell Berry
July 3, 2011
The magic of choux dough, indeed. Oh my, but Nun’s farts! What a glorious name – in Italian we say sfingi, but Nun’s Farts is most surely a superior moniker. What a positively delightful article – and not only because it deals with one of my favorite desserts. This is my first visit to this site. I am a convert. Thanks for a thorougly enjoyable Sunday morning read.
July 9, 2011
Hi Jonell,
Great writing style!!
I found you guys on twitter and I love the site. Have you every thought of doing any Travel Writing on the side?
Check us out and let me know if you have some time:
http://www.thisBOUNDLESSworld.com
Thanks!!
D
July 21, 2011
Yes, I do do travel writing. Tell me more at jonell@theramblingepicure.com.
July 11, 2011
Cute! I’d love to try these…recipe, please!
July 11, 2011
Thank you 🙂 You can find the recipe here http://www.larecetadelafelicidad.com/2011/02/rollitos-de-remolacha-y-mascarpone.html
July 19, 2011
Lovely and very informative article Rosa. I love your blog too. Your recipes are wonderful and your baking rocks. I told my boyfriend about how you manage to bake in your tiny kitchen. He has a similar space restraint and was encouraged by you.
July 23, 2011
really tats helpful ya !. i planned to start a new recipe site. u ve saved my time. i ll use the plugin u referred here for wp. but i ve one doubt, does getting indexed in google recipes will bring more traffic? i’m following this comment. so pls reply
July 23, 2011
This article was written from an spanish point of view. In Spain google recipe search is not working yet. So i have not noticed any traffic increase. But if your site is in the US you will probably receive more visits
July 28, 2011
She was the Anais Nin of her generation. I bet as she grew older there was always a certain glimmer in her eye.
August 2, 2011
So true!
July 28, 2011
This looks delicious. Have you made it yet?
August 2, 2011
Seeing this makes me want to go back to Paris. Everything there, including the food, is so detailed. Your pictures are beautiful. Thanks for sharing!
August 2, 2011
I’m glad you enjoyed my Paris experience in photos!
August 8, 2011
Must try this. Sounds wonderful & refreshing. I make quark regularly, and this mousse sounds delicious!
August 8, 2011
I’m impressed that you make quark! Yes, this is healthier than a classic French mousse, and works with almost any fruit.
August 9, 2011
Great images and definitely going to try that recipe!
August 11, 2011
Merci pour ce bel article, très intéressant et qui nous met l’eau à la bouche ! Un détail : la baguette française et son fameux croustillant inimitable est goûtée et appréciée dans le monde entier ! Sous toutes les latitudes!
August 11, 2011
merci de vos mots. pour le croustillant, je ne suis pas certain. c’est le génie boulanger latin qui a concçu cette dialectique subtile du tendre et du craquant, de la mie et de la croûte ; mais cette dualité fait problème chez beaucoup de nos semblables panivores à travers le monde. ce qui fait que les boulangers français qui s’installent à l’étranger tempèrent bien souvent leur recette en ajoutant à leur pâte de la matière grasse ou du sucre. je crois que c’est l’idée du croustillant qui plaît plus que le croustillant lui-même.
August 14, 2011
“…If I bear burdens
they begin to be remembered
as gifts, goods, a basket
of bread that hurts
my shoulders but closes me
in fragrance. I can
eat as I go. ”
from Stepping Westward
by Denise Levertov
August 15, 2011
Me encanta, y cuánta razón tienes, los niños piensan que todo crece en una lata o en brik… es pá llorar. La mantequilla casera está deliciosa, incluso la hecha con nata líquida de lo más corriente. Besos!
August 15, 2011
muchas gracias Miriam! Este es el experimento del que te hablaba el otro día, ya sabía que te iba a gustar. Yo desde luego he disfrutado como una niña preparándolo 🙂
August 15, 2011
Sería también bueno saber cuanto tiempo dura??, yo creo que menos que la que se compra?, una receta sencilla y fácil
Gracias!
August 16, 2011
Dura poco, de 3 a 5 días en frigorífico, es la pega que tiene ..
August 15, 2011
Happy Birthday Julia!!!
August 16, 2011
Hombre, con la thermomix no es tan divertido hacer mantequilla, pero menos cansado sí. Pones la música, la maquinita a funcionar, coges las maracas y a bailar, je je.
August 16, 2011
pues mira tú, con la THX nunca he probado… gracias 🙂
August 18, 2011
Enjoyed the history of chard. I always wondered about the name “Swiss chard”. Informative and concise, thanks for sharing.
August 18, 2011
I’m so glad you enjoyed it. It’s always nice to have a little history about what we eat. I find it gives it a different dimension when one knows where it came from.
August 18, 2011
Wow..such a simple yet so healthy and flavorful salad, Jonell! Love the freshness of veggies and herbs in it.
August 18, 2011
Thanks, Sanjeeta. It’s a great summer dish.
October 3, 2011
It’s almost like a Western version of cucumber raita!
December 14, 2012
I could add:1) Food porn: cooking food just to take picrtues of it and upload them on Flickr2) Prebiotics (inulin, FOS )3) Quick Response Code and Tracking Code that deliver information via cellphone4) Mood food (for exemple Jones Soda with pharma gaba)5) Gluten free diet even for people that don’t have celiac disease6) Caramel + salt (Salted Caramel Signature Hot Chocolate by Starbucks)Too bad stevia has been prohibited here in Europe
October 3, 2011
It’s rather like a Western version of cucumber raita!
August 24, 2011
Could not complete sign up for newsletter in above right subset. Looking forward to mail, thanx.
September 5, 2011
I am humbled & honored to be listed here, Jonell! Thanks for all the blog love. Awesome links..love to travel, and the links above would be a great help.
September 12, 2011
Hello Jonell. I’d love to talk about a photo exhibit. Please contact me at myfudo@gmail.com.
Cheers!
September 12, 2011
Hello Jonell. I’d love to talk with you about a photo exhibit. Please contact me at myfudo@gmail.com.
Cheers!
September 13, 2011
Thank you for including my post regarding mashed potatoes! Great lists!
September 14, 2011
Hello,
My name is Jaime and I represent the Center for Wine Origins. We are compiling a list of media clips and are interested in the circulation of your online publication. May we get a number to show in our documents next to your publication?
Asap if possible
Thank you,
Jaime
September 19, 2011
Please contact me using the blue Contact Us button at the top of the home page and give a little for detail. Of course, we’d be interested!
September 14, 2011
Thank you for the feature Jonell! Much appreciated 🙂
September 17, 2011
Rosa,
This article has really inspired and soothed me. I am a student at university with very little income and have just recently started a blog about being healthy on a budget. People think improving your health with low income is tough but I agree with you – it can be exciting and fun, you just have to be playful and open-minded! I was struggling to articulate the best ways to save money without sounding preachy, but your article says everything I wanted to say beautifully. I loved this so much that I intend to post a link to this article on my next blog post.
Thanks for sharing!
Vie
September 21, 2011
The poem beautifully captures the moment when he and she interact over the artichokes, his attention wandering from her to musings on the ancient history of the plant, and her attention wandering from him to disecting the beast. I like it!
The poem has me thinking of food ….
Maybe if she had followed this recipe, they could have focused more on one another: http://www.grouprecipes.com/80773/fresh-artichoke-bisque.html
Then there is Cynar, a curious way to consume artichokes with hardly any trouble at all.
I can’t resist copying some artichoke facts from the web:
“Native to the Mediterranean region, the artichoke is the edible flower bud of a thistle-like plant in the sunflower family. It is eaten as a vegetable.
Its botanical name, Cynara scolymus, derives from the Latin canina meaning canine and the Greek skolymos meaning thistle. Its English name comes from the Arabic al-khurshuf also meaning thistle, which became articiocco in Italian, and ultimately artichoke.
Although mankind has been eating artichokes for more than 3000 years, the fall of Rome plunged the artichoke into obscurity until its revival in Italy the mid-15th century.
Catherine de Medici, who was married to King Henry II of France at the tender young age of 14, is credited with bringing the artichoke from her native Italy to France, where its success was instant.
The artichoke quickly made its way to Britain and as a result, the term artichoke first appeared in written English records in the 15th century. It made its way to America via French and Italian explorers.
Now California produces 100 percent of the U.S. commercial artichoke crop, rivaled in popularity only in France and Italy. “
September 24, 2011
Carciofi per tutti!
Thanks for adding some food history.
Anyone try the recipe yet?
September 28, 2011
I enjoyed a bit of food history too. A lovely poem indeed.
October 2, 2011
I too love the food history. It adds something to the poem, prepares for a good read.
September 21, 2011
The poem beautifully captures the moment when he and she interact over the artichokes, his attention wandering from her to musings on the ancient history of the plant, and her attention wandering from him to disecting the beast. I like it!
The poem has me thinking of food ….
Maybe if she had followed this recipe, they could have focused more on one another: http://www.grouprecipes.com/80773/fresh-artichoke-bisque.html
Then there is Cynar, a curious way to consume artichokes with hardly any trouble at all.
I can’t resist copying some artichoke facts from the web:
“Native to the Mediterranean region, the artichoke is the edible flower bud of a thistle-like plant in the sunflower family. It is eaten as a vegetable. Its botanical name, Cynara scolymus, derives from the Latin canina meaning canine and the Greek skolymos meaning thistle. Its English name comes from the Arabic al-khurshuf also meaning thistle, which became articiocco in Italian, and ultimately artichoke. Although mankind has been eating artichokes for more than 3000 years, the fall of Rome plunged the artichoke into obscurity until its revival in Italy the mid-15th century. Catherine de Medici, who was married to King Henry II of France at the tender young age of 14, is credited with bringing the artichoke from her native Italy to France, where its success was instant. The artichoke quickly made its way to Britain and as a result, the term artichoke first appeared in written English records in the 15th century. It made its way to America via French and Italian explorers. Now California produces 100 percent of the U.S. commercial artichoke crop, rivaled in popularity only in France and Italy. “
September 21, 2011
Lovely image!
September 21, 2011
Will Henry, the brilliant Pulitzer Prize winner be remembered by this sensual and evocative poem? Or his equestrian poems? Or maybe the ultimate: a new poem, eating an artichoke while making a “flying change” on horseback.Now that would be a perfect balance of the art.
September 26, 2011
A beautiful post and recipe!
At school I struggled to write essays, hated that activity and always failed. Now, I write articles for my blog as well as for TRE and have a lot of fun doing so. I guess the reason why, nowadays, I love putting words down on paper is that the subject is to my taste, so it inspires me.
Cheers,
Rosa
September 28, 2011
You have found your true voice, and it is so endearing. Plus, you’re a great recipe developer.
September 28, 2011
But now you’ve found your voice!
September 27, 2011
Absolutely lovely, Jamie. And likewise, though food is also my obsession, through it, I found my passions. Love your writing 🙂
September 28, 2011
Well said, Jenn. Jamie really has found her voice, plus her recipes are spectacular!
October 2, 2011
Jamie never fails to please!
October 3, 2011
I love the way Simon’s short quotes end up not only as quotes, but odd little bits of history and literature we might never have known otherwise.
October 3, 2011
Bonjour Jonell
Je me permets de vous écrire en français. En anglais, je me débrouille mieux en lecture qu’en écriture.
Je suis très flattée que vous ayez choisi ma recette de cuchaule pour votre article.
Celà m’aura permis de découvrir votre site. Votre approche de la nourriture et de ses dérivés me correspond totalement. Et de plus, vous postez de Suisse. Celà est très intéressant.
Donc, beaucoup de lecture à rattraper.
Au plaisir de vous relire.
verO
October 3, 2011
Bonjour Jonell
Je me permts de vous écrire en français. Je me débrouille bien lecture mais l’écriture me donne plus de fil à retordre.
Je suis très flattée que ma recette ait retenue votre attention.
Ce qui par la même occasion me permet de découvrir votre site dont l’approche culinaire me correspond bien.
Donc, beaucoup de lecture à rattrapper.
Au plaisir de vous relire.
verO
October 3, 2011
Je vous ai écrit il y a quelques temps mais je pense que mon mail a dû tomber dans la boîtes des indésirables !
Je suis contente que vous aimez notre site. J’espère qu’on pourrait continuer à collaborer.
Jonell
October 5, 2011
A good start for cutting your food budget and still eating healthily. The tips are extremely common sense and do-able.
October 6, 2011
Thanks, is great to be here Jonell!
October 6, 2011
You deserve mention at international level for your dedicated work, and especially those beautiful photos!
October 7, 2011
J’ai découvert ces biscuits lors d’un séjour aux USA. Ce qui m’a le plus intrigué, c’est leur couleur. Presque noire. Ce qui n’est pas du tout courant en Europe.
Maintenant, on en trouve également en Suisse, à la Coop ainsi qu’à la Migros sous un autre nom.
Bonne soirée
verO
October 10, 2011
Tu as vu notre article sur l’histoire de l’empreinte sur les Oreos ?
October 19, 2011
Mmmm…now go read A.E. Stallings brilliant poem about olives on the Food Poetry pages here.
October 25, 2011
When we moved to the US, I was flabberghasted not being able to find game on the menu at ANY restaurant we visited… Until it dawned on me that everybody hunts, and a couple of people I know regard venison as something from the past they would not dream of touching.
October 26, 2011
So true. I wonder if Americans don’t relate game to the pioneer days, so only poor people who don’t have money to buy ribeye and prime rib end up eating the game they kill. They don’t know what they’re missing!
October 27, 2011
Jonell, this is my first visit to your blog, so I took some extra time to browse through your earlier posts. I’m so glad I did that. You’ve create a wonderfully informative spot for your readers to visit and I really enjoyed the time I spent here. I’ll definitely be back. I hope you have a great day. Blessings…Mary
October 27, 2011
I am so moved by your kind words, Mary. We work very hard to provide good, practical information, so I can’t tell you how much it means to me to know that someone truly recognizes our hard work and passion. Now I’m going to take a look at your blog! Blessings, Jonell
October 30, 2011
Jonell, you have a really nice blog, It is so nice to find some other food bloggers in Switzerland 😛
October 31, 2011
Saint Augustine couldn’t do it, but can someone else explain what kind of fruit Adam and Eve ate in the story? This may sound silly, but after 6000+ years we deserve an intelligent explanation. No guesses, opinions, or beliefs, please. Just the facts that we know from the story. Treat the whole thing as a challenge. But first, do a quick Internet search: First Scandal.
November 1, 2011
bonjour. Excuse my absence of french. Is there any date set for the publication of your book in english?
I am working on a book and tv series on the history of sacramental bread. What do you know of the present existence of pain benit?
many thanks
Honey in the hearth
November 1, 2011
I’ll alert Jean-Philippe of your message and let him reply. He’s more qualified than I.
November 1, 2011
Hello Michael, first, do you read french?
November 1, 2011
It sounds not. your question is about the “pain bénit” nowadays? true? there is a long and brillant article in the dictionary about the topic, but more or less the author (Dominique Salini, University of Corte, Corsica) writes about ancient practive of ‘pain bénit’ in the past in France and in Corsica.
November 7, 2011
Rosa,
your Sachertorte looks so juicy and the glazing looks so much more shiny and ‘runny’ than with most Sachertorten! Actually, if I had to choose cakes from my home town Vienna, I would always go for Dobostorte, Imperialtorte, Eszterhazytorte or a Punschkrapfen as they have more varied ingredients and layers (maybe because I’m female?) But I may try Rick’s recipe from the Sacher Backbuch, does this differ from the original?
Barbara
November 7, 2011
Dear Barbara,
Thank you for the comment and kind words.
Well, the Sachertorte that are sold in Vienna generally have a solid chocolate glaze, but Rick’s version is somehow gooey.
Yes, the cakes you mentioned are more complex in flavor and elaborate, yet Sachertorte, in its apparent simplicity, is far from being bland.
I really recommend you to try this recipe as it is foolproof and Rick Rodgers creations are always exceptional. This Sachertorte is no exception.
Cheers,
Rosa
November 8, 2011
I am new to your blog, so I’ve taken some time to browse through your earlier posts. I’m so glad I did that. You share some great information with your readers and I’ll definitely be back. I hope you have a good day. Blessings…Mary
November 9, 2011
Thanks to Oreo I’ve discovered your site, is gorgeous!
I also written article about oreo history and I’ve read that emblem is somehow connected with Maltan Cross and Christianity.
Here is my post (it is in Polish, but google translator attached). Maybe you will find it interesting:
http://ziolowyzakatek.com.pl/2011/11/ciasteczka-oreo-historia/
November 9, 2011
How interesting! We should translate it into English and post it on The Rambling Epicure!
Thank you for liking our site. We work hard to publish good information.
Be well.
November 11, 2011
I tried translating this into French:
One of the simplest sandwiches one can make is a cheese sandwich. A cheese sandwich does along great with tomato soup or milk. To make my version of a cheese sandwich, you must first have two pieces of white bread, 4 slices of cheese, a frying pan, a spatula and butter. First, place two slices of cheese in between the slices of bread. Next warm up the frying pan and put you desired amount of butter on it (the more butter you put on the pan, the better your sandwich will taste). Next, put a slice of cheese on the top of the sandwich and flip the sandwich facedown on the pan and press down on the sandwich until the cheese at the bottom of the sandwich is golden brown and sticks to the break. Then, put another slice of cheese on the other side of the sandwich and flip the sandwich over with a spatula. After the cheese inside the sandwich has melted, and the cheese on both sides of the sandwich has turned golden brown, you are done. I have only tried this recipe with American cheese, I do not know how it will taste with another kind of cheese, but you are free to experiment.
This is what I got:
Un des plus simples sandwiches on peut faire est un sandwich au fromage. Un sandwich au fromage ne le long grande avec la soupe aux tomates ou de lait. Pour ma version d’un sandwich au fromage, vous devez d’abord avoir deux morceaux de pain blanc, 4 tranches de fromage, un poêle, une spatule et le beurre. Tout d’abord, placer deux tranches de fromage entre les tranches de pain. Suivant chauffer la poêle et mettez-vous la quantité désirée de beurre sur celle-ci (plus de beurre que vous mettre sur le plateau, le meilleur de votre sandwich goût). Ensuite, mettre une tranche de fromage sur le dessus du sandwich et flip face vers le bas sandwich sur le plateau et appuyez sur le sandwich jusqu’à ce que le fromage au fond du sandwich soit doré et colle à la pause. Ensuite, mettez une autre tranche de fromage de l’autre côté du sandwich et retourner le sandwich avec une spatule. Après le fromage dans le sandwich a fondu et le fromage sur les deux côtés du sandwich a tourné un brun doré, vous avez terminé. Seulement essayé cette recette avec du fromage américain, je ne sais pas comment il va goûter à une autre sorte de fromage, mais vous êtes libre d’expérimenter.
Could someone please go over the French translation and correct any grammatical or other errors?
MERCI!!!!!!!
November 14, 2011
Thank you!
November 15, 2011
I LOVE making layered cakes, but only German-style ones. German baking is not very, ummm, gaudy or pompous – most of it is in the taste of things.
November 16, 2011
I’d love to share some of your recipes, Sofie.
November 21, 2011
Be ware!
I just want to tell you that we received a similar letter from Tanpani and began negotiating with him about a group coming to our place. It turned out that creditcards were owned by other people and it all was about getting us to get money out of the creditcards and then transfer it to an “agent”.
November 23, 2011
My husband ran a bank in Nigeria for 4 years, so we figured it out pretty quickly, but he has a different angle than others. If you Google him, you can find other cases, but thanks for forewarning us.
November 21, 2011
Hello! I was just reading about this bread yesterday and discussing it with my guy who is from Crete. This is a really difficult but really yummy bread to make and its main ingredient is chickpea flour.
Many people (me included up to yesterday) think that Eftazymo comes from the Greek words Efta (=seven) and zymi (dough), meaning something that has been kneaded or risen seven times. Apparently that’s not the case – even though mothers and grandmothers insist it is 🙂
In Crete it’s called ftazymo – and this is thought to be an alteration of the word aftozymo (i.e. auto-dough). This is because it is baked without sourdough (which would be the normal way in times past) and the chickpea flour helps it to rise. It seems as if it rises on its own accord, automatically, hence ftazymo – eftazymo.
Cursed or not it remains one of the best Greek breads ever!
November 22, 2011
How interesting. You could be a bread historian!
November 23, 2011
Jean-Philippe says:
ça y est tu es plus savante que moi en pain. oui intéressant. j’ai pourtant rencontrée des femmes en Grèce qui expliquait qu’elle procédaient ainsi se levant sept fois ou agissant sept fois et dans la mesure où ces femmes le font il faut nécessairement que eptazymo véhicule aussi cette pratique-là. mais, comme on sait, le problème des traditions egt de leur authenticité est un rivière avec tous ses méandres. Would you like me to translate it for you? Check out his wonderful Dictionnaire Universel du Pain pubished in French at Laffont Bouquins.
November 23, 2011
Can’ t wait to try this cranberry-orange relish sauce with my Turkey this Thanksgiving.
November 24, 2011
It’s a no-fail recipe. Just make sure and use fresh (vs. frozen) cranberries.
November 26, 2011
It’s not just that we tend to conserve more, it’s also one of the few “traditional” meals left in this country. And one where you can easily procure the ingredients locally, if you choose to make that effort. 🙂
November 26, 2011
an emphasis on sweets, yes yes, but of course, as always ! 🙂 thank you for sharing this. very exciting indeed to have the slow food market in switzerland for the first time. next up for the first time in switzerland…. the salon du chocolat !! hope you’ll be at both events in 2012, jonell.
November 30, 2011
Good things are happening in the food world in Switzerland!
December 1, 2011
Tamar – Yum – the picture of the smoothie with fruit looks so good! Smoothies are so good and I love the fact that you can experiment so much with the varieties of fruit, yogurt, milk, kefir, and even vegetables. The Ninja 1100 Blender is a great choice if you are looking for a blender for making super smoothies.
December 3, 2011
This looks so beautiful and simple. I just love it. And it looks like the perfect(ly) healthy salad I’m craving right now!
December 15, 2011
It’s true the photos make your mouth water!
December 15, 2011
It’s true the photos and the descriptions of the flavors make your mouth water!
December 15, 2011
Thanks for the comment! I hope you have a chance to make it.
Happy Holidays!
December 14, 2011
Great article on Rosa’s superb black and white food photography!
December 15, 2011
We love it too!
December 15, 2011
Thank you, Lynne! I’m glad you like them.
Cheers,
Rosa
December 14, 2011
I LOVE B&W photography, and these look wonderful. Thanks for sharing!
December 15, 2011
It’s almost like a different art form, don’t you think? I love it too, and I think it works even for food, which we associate so much with color: red apples, green broccoli, yellow cheese, etc.
December 15, 2011
Thank you, Sofie! B&W photography adds a little “je-ne-sais-quoi” to the subject photographed. It is much more atmospheric…
Cheers,
Rosa
February 3, 2013
I would like to express tnahks to this writer for rescuing me from this type of predicament. Just after surfing around through the search engines and seeing thoughts that were not powerful, I assumed my entire life was over. Being alive minus the approaches to the issues you’ve sorted out by means of your entire review is a critical case, as well as the ones that might have in a negative way affected my career if I had not encountered your website. Your expertise and kindness in maneuvering a lot of stuff was crucial. I am not sure what I would have done if I hadn’t encountered such a step like this. I can now relish my future. Thanks so much for the skilled and result oriented help. I won’t hesitate to propose your blog to anybody who desires care about this matter.
December 14, 2011
I’ve been a huge fan of Rosa’s photography. She has a seriously wonderful photography skills 🙂
December 15, 2011
I’m certainly a fan. She works hard to improve both her writing and photography skills.
December 15, 2011
Thank you for the compliment, Kiran! *blush*
Yes, it is a lot of hard work…
Cheers,
Rosa
December 15, 2011
I have been admiring Rosa’s work!!
December 15, 2011
Yes, it is beautiful. She gets better every day.
December 15, 2011
Thank you, bellini! 🙂
Cheers,
Rosa
December 15, 2011
I heard that on NPR yesterday. It is amazing to me how many (fraudulent) labels for OLIVE OIL there are…!
December 15, 2011
It’s like w/ humans – don’t eat when you’re not hungry. 🙂
December 15, 2011
I know a few people who have multiple food issues, not just a gluten intolerance. It’s probably one of the hardest ones in this culture, b/c so many thing have wheat in it!
December 15, 2011
A very interesting article, even if I’n not gluten intolerant.
Cheers,
Rosa
December 16, 2011
Thanks for the comment! Hope you have a chance to make it.
December 16, 2011
Thanks for the feature, Jonell!
December 16, 2011
Great article, Jenn! I just sent this to three GF friends, and of course I’m bookmarking it for myself. Knowledge is key when baking or cooking Gluten-Free ;D
December 16, 2011
I love the tomato picture!! Such a beautiful shot!
December 16, 2011
I love the tomato picture! Such a beautiful shot!
December 18, 2011
Amazing! I love your recipes! As a kid, I used to eat the fruits just plain and fresh, directly from the tree/ bush! mnhami
December 20, 2011
I’d love to try them. We don’t have them in Switzerland.
I’m glad you love our recipes. We work very hard to provide interesting, original recipes that are not too time-consuming, i.e. for modern people on the go!
December 18, 2011
thank god for google translate! 🙂 Absolutely delicious recipe!
Would love to include it in my event. If possible, please go through the rules of my event Jingle All The Way and link your post there.
Thanks!
Kavi
(Edible Entertainment)
Ongoing events:
Jingle All The Way &
Microwave Easy Cooking
Have a great day!
December 20, 2011
I LOVE latkes. Germans call them Kartoffelpuffer, we’ve always eaten them w/ apple sauce. MMmmmmmhhhh
December 22, 2011
Doesn’t EVERYBODY love latkes? Real comfort food!
December 23, 2011
I’m honored to be included in your holiday gift-giving article. The Self-Compassion Diet actually makes a special present to yourself any day of the year. As a gift to a friend or loved one, well, it’s a fine gift to those who are already somewhat self-compassionate. For someone sorely lacking in self-compassion, it’s possible that the recipient would take it the wrong way. More specifically, as if you’d written in the card: “Thinking of you and how much weight you need to lose!” In short, think before you gift! And happy holidays!!
Jean Fain
December 23, 2011
I’m honored to be featured in your holiday gift round-up. While “The Self-Compassion Diet” makes a special present to yourself any day of the year, think twice before giving it to a friend or a loved one. The last thing you want is for the recipient to react as if you’d written in the card: “Thinking of you and how much weight you need to lose!” I’ll be giving it to special friends and relatives who are already somewhat self-compassionate, but not those sorely lacking. Happy holidays!
Jean Fain
January 7, 2012
great recipe but it’s a pity, surely, to put the fried tomatoes into boiling water; they are best added right at the end.
January 9, 2012
David is away, and I’m not really qualified to answer your question, but I’ll certainly pop the question when he returns. Thanks for your input!
January 17, 2012
We will be staying around Aigle the week of the 11 Feb 2012…I was wondering if there might be any local cooking classes we (two couples) could take…any advice
cheers
Paul
January 19, 2012
I sometimes give classes in our chalet in Villars-sur-Ollon, just up the mountain from Aigle. What type of classes would you be looking for and for how long at a time, how many days, etc.? I could also organize a wine class/tour of the region.
February 1, 2012
Re: post 31/01 Ferran Adrià: La Fundación El Bulli will be a “Wikipedia” of haute cuisine.
There is a problem with the link: Informe21
Is there another way to find this information ?
Thank you.
February 1, 2012
RE: Ferran Adrià: La Fundación El Bulli will be a “Wikipedia” of haute cuisine
There is a problem with the link Informe21
Can you advise ?
Thank you.
February 2, 2012
Thanks for telling me. I’ll check it immediately. It’s in Spanish.
February 8, 2012
Thank you for the ping back on my article, “How to Write Haiku: In a Nutshell”.
February 9, 2012
You’re so welcome!
February 8, 2012
Liked the article. One thing – you talk about deep-dish quiches, and the 9 inch pie dish recipe you give _is_ deep-dish compared to the 1970’s parisian variant you describe. However, you don’t talk about _really_ deep-dish quiche, which requires something deeper than your standard 9 inch pie pan. My wife and I made the 9 inch pie variant (with about 4 eggs) for years. Recently, we got a deeper dish, and started making quiches with 6-8 eggs (still about 9 inch diameter), and the resulting quiches, in our opinion, just blow away the less deep-dish versions. Also, we found that feeding a family of four with growing teens in the mix was tough with a standard pie pan quiche, but with the deep dish version, no problems. Leftovers, even.
It would be nice if you could do a follow on article about the differences in characteristics of the different depths, because I think there is a huge difference. It’s almost a different dish altogether.
February 16, 2012
Depth is indeed an issue. I like mine thin and bit puffed up like a real quiche Lorraine.
Alice’s article motivated to make a quiche, and since I hadn’t made one in years, I forget to add either milk of cream. It was think but divine. Sometimes mistakes lead to great discoveries.
Anybody else out there have a preference for thick or thin quiche?
February 8, 2012
where are the recipes?
February 9, 2012
We do not post recipes with the food art, but we have a multitude of recipes under Eating, Recipes.
February 14, 2012
Go to the tab/category Eating, and they’re all listed under Recipes (sub-categories listed in alphabetical order). Enjoy!
February 8, 2012
looks yummy, are there any recipes?
February 11, 2012
I have loved Bobbie’s pics forever. Each pic tells it’s own story.
February 14, 2012
They are indeed lovely.
February 16, 2012
Hey Ms . J tak a look @ the web site above
February 16, 2012
Nice lecture. I totally agree with the conclusion “And so it seems that pizza will remain pizza, focaccia will remain focaccia, and they will continue to be sold alongside one another for a long, long time as they always have.”
PS: I actually ate the best focaccia di Recco in… Camogli (village next to Recco on the coast). On the seaside of the beautiful small fishing port. Just fantastic.
February 16, 2012
Nice lecture. I totally agree with the conclusion “And so it seems that pizza will remain pizza, focaccia will remain focaccia, and they will continue to be sold alongside one another for a long, long time as they always have.”
PS: I actually ate the best Focaccia di Recco in… Camogli (village next to Recco on the coast). On the seaside of the beautiful little fishing port. Fantastic.
February 16, 2012
I want to go NOW!
February 16, 2012
There’s about 8 different kinds of Bitter Truth bitters; I presume you mean Aromatic.
February 21, 2012
I am waiting for Part 3! I love the pictures and the stories, as I am about most of your writing, David!
February 27, 2012
Part 3 tomorrow!
February 21, 2012
In his (her) case, Eliot has only one ‘l’.
Looks odd, but then so did she (he).
Brilliant novelist however you spell it.
B. Cool
February 22, 2012
Of course it only has one “l”. I truly don’t know how that one got past me. Thanks so much for correcting us!
February 27, 2012
I would like to talk with Ms. Tiberghien about how best to improve my 16-year old son’s writing skills. He is a student at the International School here in Geneva. Do you offer some limited tutoring?
February 27, 2012
I do indeed offer coaching. I’ll send you an e-mail. Thanks!
February 28, 2012
I’ll pass your message on to Susan as well.
February 27, 2012
Cool article! Thanks for sharing!
February 27, 2012
Thanks so much, Sofie!
February 28, 2012
Sounds like an awesome and delicious trip!
February 29, 2012
It was! Alto Adige is such a surprise – really good region to visit.
March 15, 2012
Hey
I love the picture of the fruit and vegetable stand with the words “pizzo” at top. I was wondering if I may get permission to use it for wall art and decoration at The Plaza Food Hall.
please email me at intern@eladgroup.com
thank you
Natasha
March 16, 2012
Can you please tell me which article you’re referring to, or give me the URL. We usually use our own photos, Creative Commons photos, photos from photo stock, or photos for which the photographers have given us full permission. If there is a watermark, you would probably have to request authorization from the photographer himself.
March 18, 2012
Wow you made your own cheese! Very impressive. So, did it taste like dirty laundry?
March 20, 2012
Ha, no, not this time. And I’m pretty sure we never used that in UNISG cheese-tasting class, either, thank goodness.
March 19, 2012
Smells…”animal-like” and with “a definite hay scent”? Thanks, but I may just continue to purchase from the shelf rather than try to make it myself. The recipe, via the included link, seems a little daunting to me, but it must have been fun making it just the same!
March 20, 2012
I admit it doesn’t sound tasty, but “animal-like” and “hay” (along with a lot of other weird terms) are actually two scent and flavor descriptors used for cheese!
March 19, 2012
Yay, congrats!!!
March 19, 2012
Congratulations! 🙂
March 20, 2012
Wonderful history lesson of the world’s prettiest cookie, a bit complicated to make but well worth the effort.
March 21, 2012
Simon, you have made me feel much better about eating while standing at an open fridge, which I unofficially do when the fur truly flies. About 20 years ago, there was a marvelous show at the Cooper-Hewitt Museum, “Now I Lay Me Down to Eat” — an examination of cultures of the ancient Mediterranean in which diners reclined on couches the better to to eat, and dined off gueridons and trays.
March 21, 2012
And then went straight to the vomitorium?
March 21, 2012
So I would have thought, Jonell. But I learned that servants circulated with special basins, and a point of etiquette was how neatly a diner could disgorge the surfeit into the basin, without breaking rhythm, conversationally or being otherwise obtrusive
March 22, 2012
You’re a walking food historian.
March 21, 2012
Good one, Simon! But I’m dieting…
March 21, 2012
it is the first photo in the slide show, would i be able to contact you personally? or the photographer?
thanks
natasha
March 21, 2012
Can you please give me the URL, or failing this, the name of the photographer or exhibit? There are many slide shows.
March 22, 2012
http://www.theramblingepicure.com/archives/18622?show=slide
its the first picture in that slideshow
it is black and white food photography
it is a fruit stand with “pizzo” written at top
i think its from Rosas Musings writing. I hope that helps
thanks so much
Natasha
March 22, 2012
The photo rights belong to Rosa Mayland. You can request authorization at grandchamp@gmx.ch. Please tell her that I sent you.
October 5, 2012
Is the link broken?
March 26, 2012
That was delightful to read!
March 27, 2012
Lovely Pâté recipe and oh my the Cava & Ginger Sangria looks so refreshing! Thank you for sharing!
March 28, 2012
Sounds a lovely recipe – Indian cuisine is a great source of recipes for aubergines (or eggplant) in particular, and of dishes for dairy-free (though not necessarily vegetarian) diets in general.
March 29, 2012
I am glad you like the recipe. It is very simple and satisfying.
April 1, 2012
A heart-stopping photo!
April 1, 2012
Just came across this site: It’s brilliant thank you! Hope to share some gastronomic finds with you…
April 1, 2012
Happy to meet you and so glad you like our work. Indeed, feel free to send us some of your work.
April 3, 2012
Thanks! It was great fun and an honor.
April 3, 2012
Congratulations!
April 4, 2012
Very nice article Rosa! Loved reading it. Cooking definitely is a saving grace for many.
February 17, 2013
Thank you, Renu!
Cheers,
Rosa
April 4, 2012
Just love that second photo. That dynamic swirl in the top right hand corner makes the whole image come alive – so clever!
April 4, 2012
Tremendously instructive and enjoyable — many thanks.
April 4, 2012
So glad you enjoyed the article, Elatia. I think Wilson is a real blast, and such a good writer.
April 16, 2012
Dear Elatia:
Thanks for the attaboy!
Questions or suggestions for future articles are welcome to wdizard@gmail.com. Look for an upcoming edition of The Quonstant Quonneisseur: Quelling Quitchen Qualamities Mail Quall, which I submitted to Jonelle this afternoon.
We’ll be responding to one letter from a terribly sad person who needs to begin his day in a way that addresses his inconsolable grief.
Our response highlights the now little-known career of a pioneering food journalist who used knowledge gained during his wide travels in the 1930s to collect source material for a cookbook.
This Kentucky-bred innovator later wrote a three-times weekly column syndicated in newspapers across the USA, in the 1940s and 1950s.
His name appears on products sold in most supermarkets in the US. But few people who purchase those items nowadays know that he ever lived.
A second letter and response provides a surprising method for dramatically accelerating a familiar kitchen chore.
Best, Wilson
April 10, 2012
great shots enjoy the spring
April 10, 2012
I’d call them shots for the purpose of information, no more than that. Pure documentation. Have a lovely spring!
April 12, 2012
Delightful! If I can pronounce it, I’m going to say it.
April 13, 2012
It’s certainly a mouthful!
April 13, 2012
Me , I’m just an homebread maker but with a view of baking personal and pointed to the quality. Hoping someday to be a professionist someway. Reading about the art of bread making in France, I hope to meet some good artist in bread making also here in Italy, I know that there are also here. But for the moment I have not yet met. Now I’m trying to find good ingredients for my experiments.
As for the one made last week!
Bread with flour of Monococco/Einkorn (Triticum Monococcum L.)
A very teasty and rich of flouvoring bread.
Take a look here to see the results:
http://theimpertinent.blogspot.it/p/otzis-bread.html
I think that also the traditional homebread baking it is evolving. What is your opinion ?
April 13, 2012
It’s pronounced she-mo-me-jamo. The she and me are not ee sounds, more like the e in che. The jamo is not like jam but more like a soft a in Jacques. No sounds or syllables get added emphasis in Georgian either and there are no silent letters. It’s completely phonetic in fact.
April 14, 2012
Haha! I experienced this one too many times during UNISG.
April 15, 2012
Totally brilliant to add Szechuan peppers — I have been trying and failing to connect that fascinating, although not exactly delicious, taste to elements that will balance it. Want to do this right now! Many thanks.
April 16, 2012
I love Szechuan peppers. I also found a lovely Tunisian variety that is incredibly similar. I think orange and Szechuan go very well together. Glad you like it.
April 20, 2012
Alice, there is a lesson here for anyone who just paid 9 USD for a quart of Michael’s of Brooklyn Marinara Sauce, containing nothing but tomatoes, basil, oregano, garlic, salt and pepper…
April 20, 2012
This was very helpful, thank you! I retweeted the info re #futurefoodwriting and am hoping my students in Food Writing at NYU are paying attention.
April 21, 2012
I’m so glad you found it helpful, Marge. Thanks for your input. I’ve just published a summary of sorts on Storify, and it will soon be listed on this site. It would be great some of your students into the next chat. They could even help me choose a subject.
April 20, 2012
Well written post Rosa! There are endless possibilities to make two slices of bread exciting.
April 21, 2012
Well done, Jonell – a mammoth effort!
April 21, 2012
It was really interesting– thanks for organizing it.
April 23, 2012
Thanks Jonell for organizing the talk. Although I couldn’t make it, I enjoyed reading the tweets. Many interesting comments and thoughts.
April 24, 2012
It is so true! Love it.
April 25, 2012
I only make one bread, but I’ve made it a thousand different ways since the late 60’s. It is called Tassajara, owing to the Tassajara Bread Book. In those days, there were gurus (hippies mind you) who taught as they traveled about. I only had that one lesson on how to turn the dough. Every flour was stone ground, the organic oats were rolled and you could get lighter molasses. ..Then, there was the period in the 80’s when they discontinued the cake yeast and nothing would really rise. –TODAY, thanks to Msr. Poujauran’s published statements, I realize I never lost the spirit, nor the refinement of taste. I realize, locally, this does carry great responsibility. I hope to ‘surprise,’ but not necessarily to ‘surpass’ the work of any truly trained boulanger. Either way, you will not find a better Avacado sandwich or Peanut butter-backing slice sold in North America.
April 25, 2012
I only make one bread, but I’ve made it a thousand different ways since the late 60’s. It is called Tassajara, owing to the Tassajara Bread Book. In those days, there were gurus (hippies mind you) who taught as they traveled about. I only had that one lesson on how to turn the dough. Every flour was stone ground, the organic oats were rolled and you could get lighter molasses. ..Then, there was the period in the 80’s when they discontinued the cake yeast and nothing would really rise. –TODAY, thanks to Msr. Poujauran’s published statements, I realize I never lost the spirit, nor the refinement of taste. I realize, locally, this does carry great responsibility. I hope to ‘surprise,’ but not necessarily to ‘surpass’ the work of any truly trained boulanger. Either way, you will not find a better Avacado sandwich or Peanut butter-backing slice ‘sold’ in North America.~ This is the essence of great bread!
April 27, 2012
Great, that’s all the justification I need to add more Parmigiano Reggiano to my pasta–pure umami!
April 27, 2012
Excellent excellent recap! And inspiring! I may write a blog post about my own personal experience with food writing. Thanks so much for this!
April 28, 2012
You’re so welcome, Jamie. Thanks for your intelligent input and insight. It was a great group of people, all sharing different kinds of knowledge about food writing and publishing. I was amazed at the turnout.
May 7, 2012
What a touching post, and uncannily timely as Mother’s Day is nigh. I didn’t realize you were from Kentucky! My husband is from Bowling Green, and his parents are now near Ft Knox.
Sending you my thoughts.
June 3, 2012
Thanks so much for your kind words. So yes, we have more in common than we ever thought!
May 7, 2012
Jonell – our thoughts are with you and your mother at this special time. I wish you both peace and joy.
May 8, 2012
Jonell,
This is one of the most beautiful tributes to a parent I have ever read. I know your mother is proud of you and treasures the time you are spending together.
June 3, 2012
Thanks for your kind words, Susan.
May 8, 2012
Just beautiful — thank you! And thanks to your mother!
May 8, 2012
well written jo po!
love you all missu !! xxx
May 8, 2012
well written j po! love to all !miss you
May 8, 2012
A poignant message and beautiful post.
All my thoughts are with you and your mother.
Rosa xx
May 9, 2012
At times such as this words have always failed me. Ia blessed that they did not fail you. May peace be upon both of you.
May 27, 2012
Who and where to condense this summer on furlough, share your information.
June 4, 2012
I am an avid food blogger, cook and writer. I would love to have an opportunity to write for The Rambling Epicure.
Thanks
Aparna
June 14, 2012
Please feel free to contact me through the Contact Us button at the top right of the home page. Thanks for your interest!
June 6, 2012
So many great tips we should all be using, even if you’re not eating on a budget.
June 7, 2012
J – I never knew Mama Ruth but I wish I could have; she seems to be a gifted lady. As a small boy, I vaguely remember Herman as he was the front-man at your Kingswood market. His warm and loquacious nature served him well. You are performing a noble deed in comforting your mother. I hope she continues to be at peace with the world. – T
June 13, 2012
dude i went through your site and you dont have a link for recipes. that sucks
June 14, 2012
Look under eating. There are loads of recipes under the heading “Recipes.” You can also search “recipes” in the search box. They are also listed in the right-hand sidebar.
June 15, 2012
Look under eating. There are loads of recipes under the heading “Recipes.” You can also search “recipes” in the search box. They are also listed in the right-hand sidebar.
June 15, 2012
Is that a BIG cheese grater or little people?
June 30, 2012
Good question!
June 17, 2012
Delightful to once more have Rambling Epicure posts streaming to my home page via RSS!
July 2, 2012
Linda Psillakis, your magnanimous spirit leads to so much freedom and opportunity and gets my heart beating insubordinately!
Your photographs make our lives extraordinary.
Thank you.
July 2, 2012
Linda, your magnanimous spirit leads to so much freedom and opportunity and makes my heart beat insubordinately.
Your photographs make our lives extraordinary. Thank you.
July 2, 2012
Wonderful travel through a beautiful country!
July 2, 2012
I love Linda Psillakis’ photo exhibit! Gorgeous! It certainly makes me ‘hungry’ for Crete!
July 3, 2012
Just beautiful, Linda!
July 4, 2012
Beautifully simple and summery! Thank you!
July 23, 2012
Thanks, Elatia.
July 8, 2012
I misread the tag to read “Religions of France” instead of “Regions of France,” and was thinking, What a great way to classify all this stuff…
July 9, 2012
How funny!
July 12, 2012
Heavens, how lovely! Will make your mint oil tonight!!! Many thanks.
July 12, 2012
Thanks Elatia! I love the combination of yogurt and mint. Hope you like it.
July 18, 2012
I am only a tad bit envious.
Okay, I am CRAZY envious.
But if I can’t be there, at least I’ve enjoyed it, vicariously, through you. Thank you for sharing.
July 19, 2012
I’m glad you appreciate the little photo show. I’ve actually done several. The best is perhaps the Bocuse market in Lyon; it’s pure decadence. Now I’m going to take a look at that mustard recipe…
July 19, 2012
Paris has been on wish list of places to visit forever
Thank you for sharing those beautiful pictures
July 19, 2012
I love paris, it has been on my wish list forever!
Thank you for sharing those beautiful pictures
July 19, 2012
I’m so glad you enjoyed them. I’m no photographer, but it does give an idea of what it’s like to go to Paris in search food and wine. Truth is, you don’t have to search very much. It blasts out at you on every corner, in every alley, anywhere you go.
July 20, 2012
I believe I shared the cherry lavender lemonade on The Rambling Epicure Facebook page.
July 20, 2012
Brilliant! While I see the wisdom of eating only when you are hungry, I see also that knowing hunger from all the other prompts is not easy. And I think it’s also important to eat only when you are hungry, not VERY hungry. Every time I am too busy — too busy cooking, yet! — to eat reasonably, I am struck anew by what a relief it is finally to eat. A relief, but not a pleasure. And most of what Ariane Grumbach seems to be counseling people to do is to make sure eating is pleasurable.
Also, I don’t need to see the French to love the translation!
July 20, 2012
Yeah! Nice to see Giulia here 😀
July 23, 2012
What a very good idea,love the site
July 23, 2012
We love to be appreciated for our hard work. Thank you!
July 23, 2012
the garlic: you cut it, crush it, press it?
July 23, 2012
Finely chopped, but pressed could also work. I suggest pressing it with a fork in both directions, then cutting it into small bits if necessary.
July 24, 2012
What a pleasure to take this vicarious stroll. Bon voyage!
July 24, 2012
I’m so glad you enjoyed it, Maggie!
July 24, 2012
I love seasoned salts…. and never even thought to make my own. This is a great article with lots of helpful tips and suggestions. Thanks for much for posting!
July 26, 2012
What a lovely blog you have! Thanks for the compliments.
July 26, 2012
Thank you for the kind words! i’m glad you liked my article and found it helpful.
Cheers,
Rosa
July 26, 2012
Definitely want to learn to cure meats one of these days. I’ve shied away from sauerkraut but after reading your posts just may give it a try! It’s one of my favorites.
July 27, 2012
I also recommend “Home Economics” by Wendell Berry. It’s a compilation of fourteen essays dealing with community, travels abroad, national economy and much more.
July 30, 2012
Thanks, I don’t believe I’ve read that one.
July 29, 2012
Tell it, Sistah! They have no understanding of the subject at all. I have never had an excellent salad in France, no matter what I have been willing to pay for it.
July 30, 2012
Funny – France is where I learned to love salad! But the difference may be that it wasn’t the restaurant salads, it was the homemade ones that swayed me. Growing up, our salads were always a predictable mix of tomato, lettuce and cucumber. In France, however, I learned that single-ingredient salads could be fantastic, such as just tomato, just cucumber, just lettuce or (my favourite) just grated carrots. And, going back to the restaurants, it was in a Basque restaurant in Paris (Chez Gladines) that I discovered you could put hot things like sausage, potatoes and poached eggs into a salad and make a hearty meal of it. May be the exception, but what a life-changing revelation!
July 30, 2012
The French seem to love them. I’m spoiled living in Switzerland, becazse I get fresh wild greens straight from the mountains and I’m just can’t eat the lettuce you get in cafés in Paris anymore.
July 31, 2012
Wonderful short article on a subject one cannot have enough clarity about. Thank you!
July 31, 2012
So true, Elatia, and important more than ever, I believe, if we are to continue eating healthy food throughout the year.
July 31, 2012
Thank you, Elatia! The more I read about fermentation, the more I find out. What I’m trying to do is compile some of the most useful information and reliable links as I can.
August 2, 2012
This looks delicious! Very, very pretty dish.
August 3, 2012
Indeed it is. And aren’t the photos beautiful?
August 4, 2012
I never knew about cava — at all. Thank you!
August 7, 2012
It can be wonderful, so I’ve dropped my preconceived notions!
August 10, 2012
This is such an impressive virtual place. I visit often, even if I don’t always leave a comment. Merci. Thank you for the quality work. Chef Marisol Murano —
August 14, 2012
We’re so glad to be of service, Marisol. We emphasize good quality writing using local, sustainable products: real food for the whole world. Thanks for appreciating our hard work.
August 13, 2012
Swiss tomatoes! This is a new category for me, and I love it!
August 14, 2012
Swiss tomatoes are actually excellent. We don’t have long hot summers like in the American South or California, but the tomatoes sometimes last well into October, since the climate is very mild in Geneva.
August 13, 2012
A fabulous series — put it together and sell it as an ebook right here! Many successful ebooks are nice and short and very highly focused, and this series has all the makings of one like that.
As a professional cook and for my own life in food, I am getting more interested in food for storage — it comes with being an always more dedicated locavore. I would love to build a reliable electronic library on different types of food for storage, a library that was not just a lot of bookmarks…
August 14, 2012
That’s a brilliant idea to turn it into an e-book. There are more and more people who are going back to the old traditions of storing food. That’s a super idea to create an e-library on the various types of food storage.
August 14, 2012
What a great idea for the e-book. I also like the sound of starting an e-library–perhaps not just on food storage, but other series, as well.
August 14, 2012
TRE is a great imprimatur! My take is that people read cookbooks in hard copy at bedtime, and don’t cook from them. But thy ARE beginning to take the iPad into the kitchen and cook from the screen. And they want the “All U Need to Know” approach. If you designed an interactive one with room for notes, it would encourage groups to cook together — perfect for putting up foods for storage.
August 17, 2012
Thanks for the appreciation and suggestions, Elatia. Yes, the iPad is almost a given these days, and with Diana’s training at Slow Food, she would be the perfect candidate for doing “All You Need to Know” books. What a great idea to create interactive groups. You’re just full of great ideas.
August 17, 2012
Yes, an e-library sounds like a grand idea. But how could we go about it?
August 17, 2012
Here’s a formula! Create a few volumes in download pdf form along with a forum site. Test the waters by creating a marketing plan that outlines the project tantalizingly and gives away a free away a free download of volume I as a gift for subscribing to the rest of the series, which would be x times a year and ongoing, your subscription allowing special subject feedback through the forum. Then, the “living book” idea — password-protected access to subsequent “chapters” created from the ideas on the forum. Campaign on Pinterest, campaign on FB, create widget for cooperating bloggers. There are niftier ways to do this, but not cheaper ways.
August 19, 2012
Another one of your amazing talents: creative business and commerce. Thanks for all the suggestions!
August 14, 2012
What a century for food! No matter what happens, bad news or good, I always wonder what Julia would say about it before I imaginatively run it by anyone else…
My soon-to-be husband had to spend the fall of my senior year in Europe. Aha! I thought, I’ll master the art of French cooking while he’s away! I was a teenager who had learned to cook to feed my younger siblings — my wonderful mother had other gifts. But I hadn’t tackled Julia, only watched her. I got the book and made spinach souffle with a fresh tomato coulis, boeuf bourguignon, a salad of interesting greens with a real vinaigrette, and a chocolate mousse. And then I made them again and again, until I got them right. If I were to serve that now, it would create a deeply nostalgic experience for everyone, including me. It’s no longer how people want to eat, by and large. But they remember when it was perfect…and so do I.
August 17, 2012
Wow, you make me “see it.” And I would have said Lipp didn’t travel…
August 19, 2012
And an amazing voyage it was.
August 20, 2012
Simon, I wonder if anyone reads “Venus in the Kitchen, or Love’s Cookery Book” by Norman Douglas of “South Wind” fame. A compendium of foods considered to bring about great results!
Cannot remember where I learned this, but I believe it’s the prize-taking love food I ever read about. Pompadour would have her staff cobble up a little supper for her king, which the two of them would enjoy in her boudoir — truffled ram’s testicles.
August 20, 2012
That would be a change from the food writing to which we’re accustomed.
August 21, 2012
Beautiful photos! Each one breathes life and tells a gorgeous story. Would love to see more!
August 21, 2012
It’s my privilege to know Linda Psillakis both as a friend and as a great artist. An eye so sensitive to great beauty and soul requires a heart filled with great love. Linda, and her work, are gifts to us all.
August 21, 2012
I feel like I am in Greece, how I want to be. These photos are absolutely breath taking.
August 21, 2012
The Food Photography Exhibition by Linda Psillakis is extraordinary! Thank you for this and may we all ramble on together in an abundance of everything epicurean!
August 21, 2012
Linda, I am so enchanted by all of your lovely photos! Thank you for sharing your visions from this beautiful part of the world!
August 21, 2012
Linda Psillakis has beautiful and enticing photography! The photographs highlight the esquisite details of buildings, shops, marinas, communities and wonderful displays of food! Pease enjoy!
August 21, 2012
great pictures, lots of sensibility to see with the eye, what the heart feels, a great chance to travel with her pictures. Not only the city, the people, the food, the real life.
congratulations.
August 21, 2012
great pictures, you capture with your camera the feeling of our hearts. traveling in tuscany with your pictures.
August 21, 2012
great job by Linda Psillakis, her eyes captures with her camara, our feelings when we travel, seeing her work is like being in Tuscany again. congratulations.
August 21, 2012
The first time I saw Linda’s work I was amazed. The amazement grows every time I look at her photos. What I love is the fact that there is ‘soul’ in her work which generously allows you to get the greatest insight of her subject. I would love to see her work get what it deserves. Thank you Linda and best of luck!
August 21, 2012
Hey Linda…very nice! Thanks for all the wonderful pics you share with us
August 21, 2012
Beautiful work Linda!!!!!
August 22, 2012
Love the photo’s. I really feel like I am for a few minutes in Tuscany enjoying the lovely food!!!
Well done Linda.
August 24, 2012
Yes I’ll say they’ll be envious of us..a sponsored event with such an amazing line up! Very exciting, big high five to the organisers who have done such an amazing job pulling the conference together.
August 27, 2012
Jonell, thanks for helping to spread the word. I’m so looking forward to meeting you in Adelaide.
August 27, 2012
Unfortunately, I won’t be in Adelaide, but the writer Amanda McInerny is the organizer of the conference. Another time?
August 27, 2012
Best ever tomato observation! Thanks!
August 28, 2012
I’ve always loved chai tea and have wanted to make my own. Very interesting and simple article, and now I know how to make it! I esp. like the quote at the end.
September 3, 2012
Linda’s work continues to showcase her keen eye for beauty, and her great skills at sharing it. May she always do so!
September 4, 2012
God what a beautiful post! Seriously uplifting…
September 5, 2012
I love your appreciation. Thanks so much for your uplifting comments!
September 9, 2012
Greetings from Colorado! I’m bored to tears at work so I decided to check out your site on my iphone during lunch break. I really like the knowledge you present here and can’t wait to take a look when I get home.
I’m surprised at how quick your blog loaded on my phone .. I’m not even using WIFI, just
3G .. Anyhow, superb site!
September 10, 2012
Thanks, Juana! We work very hard to offer work with a vision.
September 10, 2012
Looks like we’re moving to Switzerland from southern France in November of 2012 – are these teas still being held? I’d love a reason to go to Geneva at least once a month, and would like to re-start my writing…
Nora
September 11, 2012
Yes, they are, Nora. It’s a long-standing Geneva tradition.
September 11, 2012
Hi Jonell,
Thanks for posting this – I never realised that was what the Pro Montagna label meant!
I was also wondering if I could ask a question. This is only tangentially connected, but I was wondering – do you know what breed of cow is used in dairy production in Switzerland? A friend of mine is coming to visit soon, and she is trying to eat more mindfully. She will only drink milk from Jersey cows, as it is meant to be more compatible with human digestion.
Now I’m wondering if you think this Pro Montagna milk might fit the bill?
Thanks for the great blog, it’s been very interesting reading!
K
September 11, 2012
I think that would take quite a lot of research, but I’ll see what I can do. I’ve also heard that Jersey cows are best, but this being said, in Switzerland, there is good local milk to be had in almost any village. You usually buy it at the “crèmerie”.
September 16, 2012
Thanks Jonell!
I think, yes, I may have to go direct to the source. Maybe if I can see some photos of Jersey cows and match them up to the cows on the Swiss hillsides… 🙂
September 17, 2012
Good idea, Kit!
September 11, 2012
Hunting truffles with pigs is prohibited in Italy since 1985!
But wild boars doesn’t know it 😉
September 12, 2012
I believe it’s still called a hog when it’s a wild boar, but thanks for the info.
September 12, 2012
Truly a challenge to which I need to rise, thank you for the motivation!
September 17, 2012
You’re so welcome, Maggie. You motivate me to do good work too.
September 15, 2012
A magnificent and learned post — thank you!
September 17, 2012
Alice is a wonderful and thoughtful writer who does her research well. Thanks for appreciating her, Elatia.
September 21, 2012
I love this recipe. I love all of Rosa’s recipes and her blog too. I will make this simple and devine dessert. Thanks for sharing Rosa.
September 21, 2012
Thanks for visiting, Melanie!
September 23, 2012
Thank you so much, Melanie!
Cheers,
Rosa
September 23, 2012
nice post Rosa! my word are you resourceful and a good example!
glad you have new equipment and are now “whole” again.
xox Karin
October 1, 2012
Thank you, Karin! 🙂
September 26, 2012
Leave it to Rosa to create such beauty without an oven~ she is truly a rock star in the kitchn!!
October 1, 2012
Thank you, Vianney! 😉
September 26, 2012
Leave it Rosa to create such beauty without an oven~ she is truly a rock star in the kitchen!!
October 2, 2012
Oh God what food porn. Is variete precoce the same as a new potato? I read that potatoes have quercetin, if anyone is fence-sitting about them…
October 2, 2012
I certainly never thought of it as food porn, but perhaps it is. Is quercetin an aphrodisiac? Heaven forbid.
October 2, 2012
Good one! Unless you are dining among serious gastronomes, who want to talk about what they eat as they eat it, I agree it’s best not to knock ’em down with what you’ve cooked. I once had a guest who burst into tears at a party for 10 that I’d cooked for; she had one bite and broke down. “It’s the best thing I’ve ever had,” she said, looking deeply pained. “And I cannot imagine I’ll ever get it again.”
October 2, 2012
Yes, I try and restrict my all-food conversations to dinners full of people like you!
October 8, 2012
What a wonderful anecdote!
October 16, 2012
WHAT beautiful paintings of peppers…
October 18, 2012
Hello Rosa,
I love this blog posting, and I am so happy I found it. thank you for posting it. I totally agree with what you wrote about cooking being therapeutic. I too believe that the process of cooking is relaxing, promotes growth, and self esteem! I’m a therapist in Richmond, Va. and I own a business called A Taste of Therapy, which practices this exact idea. Cooking as therapy. I just wanted to share this with you as we are like minded! http://www.atasteoftherapy.com
Have a great day!
Thanks again,
Allison
February 17, 2013
Hello allison,
Thank you for your comment and kind words. I’m glad you like this article.
Indeed, cooking therapy can be very helpful to many people as it is such a de-stressing and mind-freeing activity.
Your workshops sound very interesting. A great project!
Have a wonderful day!
Cheers,
Rosa
October 26, 2012
Sounds like a fun book! I’ve just started getting my toddler involved in the kitchen and he also loves if I make his food fun. I have some healthier fun Halloween meals on my blog 🙂
October 30, 2012
That’s a great way to get your children interested in eating healthy. Bravo for you!
November 5, 2012
Beautiful recipe – perfect for Winter.
November 11, 2012
Thank you, Liz! I’m glad you like it.
Cheers,
Rosa
November 10, 2012
better known by his pen-name Curnonsky, and dubbed the Prince of Gastronomy, was the most celebrated writer on gastronomy in France in the 20th century.
November 13, 2012
Great piece and common sense advice. Living in Spain we also do alot of gathering of wild products like asparragus, mushrooms, figs, wild plants, and sloes.
November 14, 2012
Thanks for your comment, Paddy. I’ll have to take a look at your video!
November 14, 2012
Superbly instructive. Thanks!
November 16, 2012
Hello, can have the address to buy Food Wine Rome (Terroir Guides) by David Downie and Alison Harris?
November 20, 2012
http://www.littlebookroom.com/products/food-wine-rome
http://www.goodreads.com/book/show/6634323-food-wine-rome?auto_login_attempted=true
http://www.amazon.co.uk/Food-Wine-Rome-Terroir-Guides/dp/1892145715
http://www.amazon.com/Food-Wine-Rome-Terroir-Guides/dp/B0078XOPM6
November 16, 2012
Commentaire de parrainer Bord Bia ?
November 19, 2012
I’m sorry, I don’t quite understand the question.
November 17, 2012
Great article, thanks Amanda.
November 28, 2012
Dear Jonell:
It is an honor to be part of your wonderful blog. Happy Holidays to everyone at The Rambling Epicure!
Warmest Wishes,
Marisol —
November 29, 2012
And don’t forget the milk puddings of Arabia – Umm Ali (literally Mother of Ali) for instance.
December 5, 2012
What a lovely post it is too! Perhaps we could repost it as a guest post, Sally.
November 29, 2012
This is very clever.
November 30, 2012
I know! I won’t take credit for the idea, because this step-by-step fermentation process by Mary E. Mennes http://learningstore.uwex.edu/assets/pdfs/B2087.pdf was the inspiration.
December 17, 2012
Beautiful! I adore them and I admit it’s hard to make them look as good as they taste, for the camera anyway. Thank you!
January 12, 2013
Thanks Elatia! Glad you liked the pictures.
December 19, 2012
Great find, Leonor! And what a fabulous resource you are. Looking forward to more…
December 20, 2012
Thanks! Glad you liked it! More to come next week.
December 19, 2012
So helpful leo!! Lobe youuu
December 20, 2012
Thanks guys!more to come!
December 20, 2012
I’m so excited about having a new New York correspondent with an extensive food background, a bargain-hunter for restaurants and all the best things to be had in New York!
December 20, 2012
Really good to have someone in the Big Apple who knows her way around and has acute taste buds! Looking forward to more postings from this rising young star of food journalism!
December 21, 2012
Thank you for your support J! Makes also a great Valentine’s pressie ;o)
December 23, 2012
I’ve been keeping my own list — what about TRE? I am very happy with the clear winner, Ottolenghi, but have not yet gotten with the good folks at Canal House — and not for lack of interest. Claudia Roden grabs me any time. I think Diane Morgan’s book, Roots, is more special than its rank here. Wouldn’t it be fab to have time for them all?
December 23, 2012
Indeed it would. I have been making my own list in my head, but I’ve not had time to write it up. Would you like to make one?
January 9, 2013
Sounds like an interesting recipe. Will give it a try sometime soon.
January 10, 2013
Love this approach to brussel sprouts!
January 12, 2013
Thanks Rob! They and healthy and delicious. I love roasting them and dressing them with different flavors.
January 10, 2013
Love the light in these simple compositions.
January 12, 2013
If you are a locavore who eats foods in season only, and you live in New England, you are in for some monotony December through March. This is why I want to devote serious time this next growth season — mid-June through mid-November for us — to jarring tomatoes, making relishes and otherwise storing up the summer. Doing this right takes planning and commitment and a little creativity. I mainly shop from my farmer now — I want to eliminate that grocery store mentality where, somewhere, it’s ALWAYS berry season, and you can have them if you’ll pay for them.
January 13, 2013
I do the same. I can hardly walk into a supermarket. My conundrum is that I live in a city, so I have no place to grow food and no place to store anything I might put up for the winter. City people have serious restrictions, unfortunately. The fortunate thing is there are so many farmers who make condiments, sauces, canned goods, etc. that they sell in the farmers market and we can stock up from them.
January 13, 2013
Perhaps you will think you are falling apart. Andperhaps you shall fall apart for a while. But we have an inner strength that we cannot guess we have got until it reveals itself to us. Of course some people can endure more than others. But writing this kind of journal or diary shows that you are already thinking about the illness and the cure. I have experienced another answer and I discovered that Dad shared it with Mummy when she was at her worst (let’s not think she will go back to the worst again!) but it may not be the proper place to talk of it. In a private post, perhaps…
January 14, 2013
Thanks for your kind words, Sixtine.
January 13, 2013
You are in my thoughts. I know how you feel. Daddy died in 2000, Jesse in 2001 at 41, and Nancy Lou in 2003 at 50. Both those sibs were younger, and Nance was my best friend for most of my life.
January 14, 2013
Thanks for your kind words, Martha. I can’t even imagine how difficult it would be to be the only one left. My heart goes out to you.
January 15, 2013
We will do our best to hold you together, but failing that we will do our best to put you back together. We all fall apart. What separates one from another is what happens afterwards.
January 15, 2013
What wise, kind words, Ed. Thank you.
January 16, 2013
Everything is as beautiful now as it was when my mother first showed it to me. She was not at all musical but very literary and artistic — whatever I see or read, that is any good at all, will always remind me of her. Not in the sense that it was she who first told me about it — I have had many teachers since. But in the sense that I will always want to talk with her about it. When I see something really thrilling, that is just what she would have loved, I still cannot quite come to terms with her never knowing about it — never. Curiously, while this is sad, I feel sorry for people whose mothers simply came and went, and are now truly gone, even as their daughters live.
That’s a gorgeous quilt! One of hers? I hope you have one.
January 17, 2013
Both our mothers have left us with a a wealth of resources we can call on to meet the world and survive, and the depth and “tools” to perceive the beauty around us. That makes all the difference in a life well-lived.
January 17, 2013
If you live in a city, few foods will be truly local. Some say local means a 400 mile radius, but that seems like an easy out to me. As you say, Elatia, in Maine it means a certain monotony, in Canada where I grew up, even more so, and would mean a permanent lack of citrus foods. I get somewhat irritated when I hear locavore coming from Californians who are spoiled for choice, and those who will drink their coffee and tea nonetheless.
Avoiding supermarkets, and supporting local farmers and local businesses in general is another matter, highly commendable, and means building a community.
Then there’s the question of what _not_ buying local would do or does to to the economy and workers in countries dependent on coffee, banana, etc production who are the worst off to start with.
February 16, 2013
Poignant remarks, Zev. We could start a discussion board or Twitter chat on the subject. Perhaps the three of us should do just that.
January 18, 2013
A thing of beauty is a joy for ever:
Its loveliness increases; it will never
Pass into nothingness; but still will keep
A bower quiet for us, and a sleep
Full of sweet dreams, and health, and quiet breathing.
Therefore, on every morrow, are we wreathing
A flowery band to bind us to the earth,
Spite of despondence, of the inhuman dearth
Of noble natures, of the gloomy days,
Of all the unhealthy and o’er-darkened ways
Made for our searching: yes, in spite of all,
Some shape of beauty moves away the pall
From our dark spirits. Such the sun, the moon,
Trees old and young, sprouting a shady boon
For simple sheep; and such are daffodils
With the green world they live in; and clear rills
That for themselves a cooling covert make
‘Gainst the hot season; the mid forest brake,
Rich with a sprinkling of fair musk-rose blooms:
And such too is the grandeur of the dooms
We have imagined for the mighty dead;
All lovely tales that we have heard or read:
An endless fountain of immortal drink,
Pouring unto us from the heaven’s brink.
I wish I had the eloquence of Keats, but this is the best I can do. I hope it brings you the kind of comfort it has brought me over the years.
January 27, 2013
This is so beautiful that it brings a tear to my eye. Keats always says it better than just about anyone. I’m going to read it to my mother. Be well.
January 22, 2013
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February 16, 2013
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February 16, 2013
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February 17, 2013
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February 18, 2013
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February 18, 2013
Thanks so much for appreciating our hard work!
February 19, 2013
I would LOVE to really know how to do this. I was married to someone who did, and have drunk SO much great wine, but my connoisseurship never exceded understanding how to pair wine with food. It’s a whole universe, and I feel like a very challenged traveler.
February 20, 2013
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February 21, 2013
Hi Elatia,
It sounds as though you’re off to a good start with the food and wine pairing. In many ways they’re quite similar with analysis of flavours, aromas and chemical structure to bring an overall harmony. Then of course, with wine there is the ‘identification’ side of things – which, happily, only improves with experience! But there are certainly places to start to narrow down the options.
Stay tuned for some more posts on the most popular grape varieties, and feel free to get in touch if you have any particular questions.
James
February 21, 2013
Thank you James! That’s a really helpful way to look at it. I look forward to reading more!
February 28, 2013
I love goat cheese and avocado. I like combining them on sandwiches but this is a good idea too, especially for appetizers.
March 2, 2013
Thanks for your comment. Avocados are abundant in California, and I keep looking for ways to use them apart from so predictable guacamole. Appetizers sound great!
March 5, 2013
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March 8, 2013
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March 12, 2013
Hello everybody
Afternoon High Tea – sorry, but this is not historically correct for Brits.
Afternoon Tea (or Low Tea) starts in GB at the afternoon.
High Tea (or just “Tea”, also “Meat Tea”) starts in GB at the evening (6-7 p.m.) as an evening meal with a pot of tea und here “High” doesn`t meen “Upper” at all. This meal was early the working class meal, today you can enjoy this tradition in North of England and Scottland in a family. “High” comes meybe from “High table”, because this meal was taken at the high family table, not at the low upper class tables. The high tea food is very common food like pies, big sandwiches, roasts, tea bread, frits… nothing from the elegant menu of afternoon tea with French pastry, scones and finger sandwiches.
But I know that in America and in the Germany some people mix afternoon with high tea or think this can be the same thing… “High” sounds better, doesn`t it?
But Afternoon High Tea sounds like a funny contradiction.
Oriane
March 13, 2013
Thanks for your detailed information, Oriane. I certainly didn’t know about all the distinctions between “teas”. Don’t they call the afternoon tea at Harrod’s “high tea”?
March 12, 2013
A beautiful essay — thank you!
March 13, 2013
So glad you appreciate it, Elatia.
March 22, 2013
Thank you, Elatia! I appreciate your saying it.
March 15, 2013
Good morning,
Do you have any idea if “KALE” is sold anywhere in and around Geneva? Certainly the Migros does not have it. Neither Co-op. Nor health food shops!
Thanks.
Karole
March 15, 2013
Good morning,
Do you know if “KALE” is sold anywhere in and around Geneva? Migros does not have it, nor Co-op.!
Thanks, Karole
March 15, 2013
Yes, Karole, it’s sold in the outdoor markets. In Switzerland, there are usually a few sellers who specialize in selling leafy greens. For instance, in the Boulevard Hélvétique market in Geneva, the Chapuis family always has kale. They only sell their own local products, so there wouldn’t be any quite yet, but soon I should think. Be well.
March 15, 2013
It reminds me of this wonderful study that was made by Ronald Blythe in “Arkenfield” – history of an English village in East-Anglia and published in 1969.
But it is the same in France. The countryside is more and more used for extensive farming and instead of blackberrying, people buy jam pots in supermarkets (with interesting inngredients inside)…
March 15, 2013
So right! Until quite recently, luxurious dining had to take place only in a very well-appointed home. For everyone else, it was street food or a humble traiteur. The beautiful restaurant where you could be regaled with the best is a new development, historically. Remember where Lucien and friends ate in Splendeurs et miseres…? Food they could barely put a name to, in a new-fangled joint called a restaurant.
March 17, 2013
I think it is the same in most of the developed world, Camille. After the war, it became fashionable to eat store-bought food. In the sixties, frozen food appeared on the scene, including the infamous TV dinners. After that, it’s been all downhill until recently, when some people started yearning for a connection to the land. Wendell Berry has never lost his intimacy with the land and farming. That’s why he’s our champion
March 18, 2013
What a great review! Can’t wait to try the restaurant myself. Yum Yum:-)
March 18, 2013
What a great review! Can’t wait to try it myself. Yum!Yum!
March 21, 2013
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March 21, 2013
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March 22, 2013
WordPress.
March 22, 2013
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March 22, 2013
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March 23, 2013
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March 31, 2013
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March 30, 2013
Sounds like something out of an episode of Portlandia.
March 31, 2013
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April 1, 2013
I am by no means a great, or even good, food photographer but I like to play it it from time to time.
When the urge strikes me My wife always ask, and with good reason, why I spend so much money on food and time preparing it just for a photo as I only do it for myself.
Oh well, perhaps one of these days I’ll get a return but for now food photography just a hobby when the urge strikes me.
Thank you for sharing,
Barry
April 2, 2013
I’m moved that you like our food photography. Meeta has been with since we founded this site 3 years ago. She is highly talented, as are the long list of other photographers we show. Good luck with your ambitions!
April 2, 2013
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Nowadays we still want to recapture that old wisdom in the Pre Columbian Gastrotour in Malinalco sharing the integral vision of the Mesoamerican man.
April 2, 2013
Thanks for sharing, Adriana. I’d certainly love to do that tour. Perhaps we should write it up here on The Rambling Epicure so that the world knows about it.
April 7, 2013
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April 9, 2013
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April 13, 2013
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April 15, 2013
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April 18, 2013
Leonor strikes again! Thank you!
April 20, 2013
Thanks! I’m glad you enjoyed my review. You should try the restaurant next time you’re in New York!
April 20, 2013
Good article – Thank you.
I discovered Albariño a few years ago during my first visit to Galicia. The local people also recommended that I try Ribeiro wine. I think that it is a rare wine to find outside of Galicia and most of the production is consumed in Spain.
I wonder if you have tried it and could give us your opinion. I found Ribeiro to be a bargain and I liked it better than Albariño.
April 25, 2013
Hi Eduardo,
Thanks for your comment. I’ve not actually tried Ribeiro wine. I think you might be right in saying that most of the consumption is in Spain. This was true of Albariño not that long ago though as well and now it has taken off hugely, in the UK market at least. Perhaps Ribeiro will be the next Galician wine to capture global attention… I’ll certainly keep an eye out for it now.
James
April 21, 2013
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April 21, 2013
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April 23, 2013
Great interview, David and Elatia! Let’s walk. And Alison’s photography is so evocative.
April 23, 2013
Fascinating interview, always enjoy David’s original insights. Having read it, I can’t say I’m planning to do the pilgrimage, but am certainly looking forward to experiencing it vicariously in David’s and Alison’s new book, which, like their other previous endeavors, promises to be a treat!
April 23, 2013
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April 29, 2013
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May 6, 2013
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May 7, 2013
Love this one. If memory serves, this is where she segues to drying tangerine segments on a slow radiator….
May 7, 2013
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May 11, 2013
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May 16, 2013
Hello Ms. Galloway,
Thank you for your kind comments on my art. I’ve have looked at your web site and give you permission to use my painting “Breaking Bread”. Also, thank you for providing your viewers a link to my web site. Just wondering, how did you come across my painting?
Good Luck and Cheers,
Thomas Needham
May 26, 2013
but how do i find the actual recipe with amounts?
May 26, 2013
Start by clicking on the title, and opening the article. tThen if you look under the photo, you’ll see “Click Small-Batch Pulled Pork to watch it.” That should take you straight to the recipe.
May 30, 2013
I installed webbing straps inside the fridge, and tie them with Windsor knots — this NEVER happens to me.
May 31, 2013
Webbing straps: how original!
May 30, 2013
E’ stato grosso furto di tempo, ed anche con scasso ! Ma ne’ e’ valsa la pena ! 😀
May 31, 2013
Was this article sourced from Barbara Wells Sarudy’s blog “It’s About Time”? Curious, I didn’t see her name mentioned…
June 1, 2013
If you click on the links, you’ll find the sources.
September 16, 2013
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May 31, 2013
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June 1, 2013
Thank you! After reading the requirements, please click the Contact Us button and send us your info.
May 31, 2013
Jonnel, what exciting news! I would love to join the team. I live in Austria, come from Macedonia, and could always contribute on food on the region (Central and South-Eastern Europe). Looking forward to hearing from you.
Katerina
June 1, 2013
Thank you! After reading the requirements, please click the Contact Us button and send us your info, Katerina.
June 1, 2013
Wonderful post! I literally see Poilane bread fresh 2 x weekly, across the street from myself at Formaggio in Cambridge.
June 1, 2013
Poilâne is certainly a reference in “real bread.” Thanks for appreciating us, Elatia!
June 4, 2013
Great article Jonell!
June 5, 2013
I’m so glad you enjoyed it, Rob!
June 5, 2013
Hello, I read and enjoyed your “letter from Vienna” hoping to someday visit there. I particularly enjoyed your musings about Sacher Torte as it reminded me of my own baking apprenticeship which took place many years ago. I attended a community college here in my hometown of Toronto but I was lucky enough to be taught, instructed and mentored by some very capable teachers. There were two gentlemen, one from Berlin the other from Vienna, they both had long careers in the hotel business and were top notch pastry chefs. Highly disciplined in the teutonic manner, you had to be sharp and focussed in the baking lab or they would let you have it, in front of your classmates. I recall learning how to make the famous Sacher Torte, it’s simplicity and reliance on only a few top quality ingredients. I reproduced the Sacher Torte many times after that but only at home, never in a professional setting. I recently opened my own shop after years of working in a supermarket bakeshop. Your article has inspired me to create this cake for my clientele.
Thank you!
Kindest regards,
David Aplin
June 6, 2013
Dear David,
Thank you for your comment.
I am deeply honored to hear that my article has inspired you. Your clientele will surely be delighted to find that wonderful speciality in their favorite bakery.
Best regards,
Rosa
June 9, 2013
I lunched next to the table of the Paris local once. A most luxurious restaurant of the day called Laurent. In those years they had a little table decoration, with a flag, to demarcate them: Societe Prosper Montagne pour la sauvegarde de la gastronomie. They were drinking beautifully (Richebourg…) but somewhat shame-facedly chowing on steak-frites. I expect that was short rations for dieters…
June 9, 2013
Oh my, steack-frites! Perhaps they’re more gourmands than gourmets?
June 10, 2013
I love mangoes and just love this milkshake. It reminds me of my dad, he used to make this often for us when we were growing up. But I don’t think he added cardamom, which I think gives it an interesting twist. Thanks for sharing this recipe!
June 12, 2013
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June 12, 2013
Thank you Laura! Never knew about Hannah Glasse — what a great story.
June 13, 2013
Shared this with my part-Swiss nieces, excellent cooks both!
June 14, 2013
Enjoy! I could eat them every meal.
June 23, 2013
Really great post. I was never idea that food can be an art. I am very interested on this.
June 26, 2013
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June 27, 2013
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June 28, 2013
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June 29, 2013
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June 30, 2013
Mangoes are such a wonderful choice for sweet cravings without the addition of extra sugar. I enjoy mango shake a lot specially when they are in season and full of flavor and natural sweetness. Give it a try. Hope you like it.
June 30, 2013
Thanks Betty Ann. It’s amazing how food connects us on a deeper level than just feeding our bodies. I too have a lot of childhood memories associated with enjoying mangoes in summer with my family. Cardamom is my twist to this shake. I think it complements the fruit.
Take care.
July 9, 2013
Love Loire Cab Franc, but see it so rarely see it here in Dubai. Are you doing any more wine sessions in France over Summer, or just in September?
September 16, 2013
We will be doing a whole series in France next year. Shall I keep you posted?
July 9, 2013
Excelente aquisição do The Rambling Epicure!
July 10, 2013
Gracias pelo comentário e pela visita, Caríssimo! Forte abraço, Betina
July 17, 2013
How beautiful!
July 17, 2013
Are you open to some thinking over whether extra-virgin coconut oil is desirable? In the last few years I’ve read a good deal to suggest it has a place in very healthful good eating. Also, what do you like for a reasonably priced neutral tasting oil? If organic, I like grape seed oil. Ditto safflower oil. Canola oil used to be fine but I feel it’s a GMO opportunity now.
July 17, 2013
Elatia, I am certainly open to some thinking, but don’t really know enough about it to speak intelligently. I’d have to do some research. In terms of neutral oils, the flashpoint is also very important; that, I do know.
July 17, 2013
Grapeseed oil has a very high flash point — I love it for that. Otherwise it has no benefits to confer. I am worried now about using non-organic grapeseed oil — grapes get the worst pesticide treatment of all. In general I am using oils that have something to offer other than lubrication and calories. Coconut oil is great for cooking South Asian but it’s not wonderful for any kind of salad.
July 19, 2013
James, you are amazing! My favorite guru on scent and olfaction, Luca Turin, is also a biophysicist. Is this an accident???
July 23, 2013
Thanks, Elatia, Tremendously insightful interview with an enlightened individual.
July 23, 2013
John, how delightful to see you here! You will love the book.
July 23, 2013
Although I’ve enjoyed eating various types of food, I never gave much thought to the history and derivation of the preparations. Your interview has opened up further avenues of thought. Thanks for the information.
July 23, 2013
Thank you for reading, Dr. Coren. As you can see, so much of food history is about power relations — it’s rather psychoanalytic!
July 23, 2013
Wow, fabulous interview, fascinating. I can’t wait to read the book. Thank you Elatia. I like thinking about cooking in terms of problem-solving too. I always enjoy reading your interviews, you ask the most insightful questions, elicit such thoughtful responses.
July 23, 2013
Thank you Kate! I am delighted to be writing for The Rambling Epicure. The editor, Jonell Galloway, regularly posts food art — look for us here if you ever do any. I know you will enjoy this book.
July 23, 2013
Great article! While San-J tamari sauce used to be labeled “Wheat Free,” it is now labeled “Gluten Free” as of about 3 years ago. Just thought those new to diet would like to know this as it is makes a great soy sauce.
July 24, 2013
Fascinating interview. Wonderful ease and confidence. I have preordered the book, but now it seems like an awfully long time to wait before reading it.
July 24, 2013
It IS a long time to wait! Meanwhile I know you would enjoy Rachel’s blog, Sally — linked at the end of the article above.
July 24, 2013
Gareth what a marvelous article! Thank you…
July 24, 2013
I loved the phrase “kitchen at the center of history”, perhaps the end of the reign of the Big Mac is nigh. Great read as always, Elatia, and Rachel’s book sounds very interesting.
July 24, 2013
Thank you Harriet. One reason Rachel’s book will be a big hit is that she writes so well that it will be fun to read. Delighted you found your way to TRE.
July 25, 2013
Back in the old days when vinegar would not actually have traveled from one region of Italy to another, without a special order type of arrangement, I introduced an august Florentine to balsamic vinegar. He was up in years, the usual vinegars were affecting him badly. He found balsamic vinegar a miracle — molto digestimolo! Thank you for a wonderful article, Gareth.
July 25, 2013
Gosh how fabulous — you make a girl long to be Swiss!!!
July 26, 2013
I’m glad you’re impressed, Elatia. I think their efforts are noble.
July 27, 2013
A wonderful series, James. I want it to be a movie!!! Perhaps someone with a video camera will document the upcoming apotheosis of degustation at Chartres.
July 29, 2013
Why thank you Elatia! Hmm, perhaps the biophysicist connection is taking the reductive physicist approach and applying it to something inherently complex in order to try to understand it…
July 31, 2013
Thank you for the link to my blog. I enjoyed reading your post.
July 31, 2013
You are so welcome, Jovina! Your blog is lovely.
August 3, 2013
Jonell, I’ve been on vacation and am just seeing your post about my blog. Thank you so much! I’m a big fan of Rambling Epicure. You’ve been a great source for Swiss recipes that I can safely adapt for my son! 🙂 Look forward to keeping up with your good work. Many thanks, Heddi
August 3, 2013
I just discovered your site and thought it was important to document it. Swiss food bloggers don’t have enough contact, and I think it’s a shame. It’s with great pleasure that I discovered your important work. Jonell
August 12, 2013
What an illuminating series — many thanks!
August 13, 2013
And there’s still more to come!
August 19, 2013
Fantastically interesting with lots of creativity, lots of “out of the box” thinking.
I have a question. When I traveled in Normandy many years ago, I saw many people not drinking wine at all with typical Normande cuisine. Instead they drank hard cider, even with a cheese course. I had to try it, on the grounds there was no wine produced in Normandy and yet a highly developed regional cuisine. I was surprised how agreeable the pairing. Would love you to write sometime about reasonable things to do when there IS no vin du pays!
Many thanks…
August 21, 2013
Yes I quite agree and Normandy is certainly known for its cider. The pairing of wines, and other drinks, with dishes that come from parts of the world without a local wine is something that has experienced a lot of attention over the last decade or so. The increased popularity of South Asian, Oriental and Middle Eastern dishes – to say nothing of fusion cuisine – has certainly spurred this. I think there’s too many options for definitive combinations but I’ll consider writing a post on some general principles of taste and structure and the relation between food and drink soon!
September 10, 2013
I wish this was closer! Apples — heritage, antique, roadside, foraged from old forgotten orchards — are my particular favorite.
September 10, 2013
Cheseaux’s work is fascinating. He works with the botanist — a schoolmate — at the Château de Prangins, where they are reproducing the original garden of the château, which was a mixture of vegetables, fruit and flowers. Wonderful work they do.
September 17, 2013
A beautiful post! I can FEEL those epiphanial tomatoes right now…
September 17, 2013
I think you’ve understood, Elatia!
September 18, 2013
So, this is what enables us to know that for instance, a cracker, potato chip, or bread is stale?
September 20, 2013
We have all the data for “how it should be” stored in our brain, so we expect potato chips to be crunchy.
September 20, 2013
Imagine a soggy potato chip. Even if it tasted the same, it wouldn’t be nearly as good!
I recently read that even a sixth taste might have been discovered: the ability to taste calcium http://www.livescience.com/5059-sixth-taste-discovered-calcium.html
September 20, 2013
I’ve also read that, Diana. Some scientists think there are even more. I have difficulty imagining the taste of calcium however.
September 25, 2013
A thought-provoking resource that, I suspect, will be referenced for a long time coming. Thank you!
September 25, 2013
How great to discover this site through the work of the talented Elatia Harris. This piece is, first of all, beautiful to look at. And informative in ways that only Ms. Harris can bring to the subject with her deep resources as a visual artist. As a wordsmith, I especially like her alluring phrase “….history’s most ardent kiss—language that we can read.” History, that bloody misunderstood Caliban is rarely referred to as bestowing anything as lovely as a kiss, and I thank her for that. Another favorite: “Saffron is the dark red thread linking many ancient peoples.” Her list of sumptuous sensory treasures leading to saffron is splendid. I will be back to read more. Kudos!
September 25, 2013
Thank you, Randolyn and Kate. While you are here at TRE, please look around. The quality of the writing is very high, and the food photography is marvelous. Proud to be here!
September 25, 2013
So lush, so beautiful, so interesting, so you! xxoo Chris
September 26, 2013
Aw, Chris! Many thanks. xoxoxo
September 26, 2013
A beautiful article. What a complex and far reaching crocus. I had no idea. I love the Saffron Gatherer. Very lovely.
September 26, 2013
Matt, thanks so much for dropping by and reading!
October 16, 2013
I am finishing up Part II, and excited to be posting it soon…
March 24, 2016
test de commentaire
April 1, 2016
Don’t forget to leave time to visit Murano and Burano. Both are well worth the time away from the crush of Venice.
July 20, 2016
I enjoyed your review, Jonell. Makes me want to dive right into the book.
July 20, 2016
Thanks for appreciating my work. I hope you enjoy Ingredienti.
July 21, 2016
My copy just arrived!
March 23, 2017
Did you enjoy it?
June 15, 2017
Jonell,
you found such enchanting words, the poetry of an ardent lover, to describe your deep sentiments for the place you have chosen as your home, out of love.
December 15, 2017
Never heard of these. Great story.
Thanks
December 16, 2017
My grandmother made these, too!
Wonderful memories of Christmas Eve on Wooster St
In New Haven.
February 2, 2018
Yes, I recall them well, but in our Sicilian family, we called them “pennulatti” as I knew them. But as I grew up I was then told that neapolitans called them struffoli. Regardless, there are fond memories in the brain of grandma Gaetana Imbornone Sciame (from Sambucca di Scilia, Sciacca) making them, and then my own Mom Crocifissa (Sophie) Pintacuda Sciame, making them. I loved to cut the dough and then watch it cooking in the nails, and then even the process of putting on the sprinkles. What great memories and traditions. Bravi!
October 18, 2018
What a wonderful history of the delicacies of the Veneto! Thank you! Now I am going to make risotto in just the way you describe.
March 15, 2019
This is fabulous information.
Thanks for sharing your knowledge.
July 26, 2019
I love it!! It’s warm, it’s funny, it’s…gooey! It make me laugh and cry…and ask for a second helping!
July 27, 2019
Dear, dear Leo,
I read your piece and loved it. Did I ever tell you my Brother and Brother-in-Law both went to Culinary School of America(I think that is the title?)
My Brother-in-Law was a creative tender soul! He is gone now.
My brother is more a utilitarian Chef…..
September 5, 2019
What a great tribute to lemons! I still use my grandmother’s barely liftable lemon press to juice lemons. It’s my favorite kitchen tool.
September 27, 2019
Beautiful piece. I have lived on This is Okay Way for many years without knowing its name.
Thank you
October 24, 2019
Nice story… but the birds in the photo (with a dog) are pheasants, not woodcocks.
January 11, 2021
Love the symmetry.
May 25, 2021
So what is the “French Dressing” recipe? This is very interesting.
May 31, 2011
Very good idea!
October 31, 2011
You’re right, because mindful eating leads you to be more mindful about everything you do in life. It’s a way of living, of being.
February 16, 2013
Thanks!