What we’re reading at The Rambling Epicure

By Sunday, April 28, 2013 Permalink 0

Broccoli Spray, by Ilian Iliev ALL RIGHTS RESERVED (C)

 

 

 

 

 

 

 

 

 

Click here to catch up on your food-related reading for this week:

  • food art exhibit in Valencia, Spain
  • 3 books more filling than food
  • is French cuisine a victim of its own success?
  • Monsanto doesn’t want you to know what you’re eating
  • can eating healthy actually save you money

and much more.

 

 

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Simon Says: Daily Food Quote, March 30, 2012

By Friday, March 30, 2012 Permalink 0

by Simón de Swaan

Bubbles are the gracenotes of champagne.–Anonymous

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

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Cross-Continental Cuisine: Chicken Liver Pâté with Cava and Ginger Sangria

By Tuesday, March 27, 2012 Permalink 0

by SandeeA and Tricia Martin

Pate al cava / Giger sangria
I spent most of my childhood dreaming about food I’d read about in books: Enyd Blyton’s pies and ginger ale; feasting with Astérix and Obélix and those fantastic roast boars… Now, thanks to this Cross Continental Cooking project with Tricia Martin from Eating is Art, I know how to prepare my own ginger ale… who would have ever thought it? And you must take a look at her highly original ginger sangria recipe. And kudo to her for starting still another project, Studio Tricia Martin. I suggest you have a look; she is a true artist.

Pate al cava / Ginger sangria

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Spanish Cava or Champagne: Both Bubbly, but Distinctly Different

By Monday, March 26, 2012 Permalink 0

by Raquel Pardo

Translated into English and adapted by Jonell Galloway

Para leer la versión en español, pinche aquí

I risk sounding like a schoolteacher (or a wine snob), but I shall continue. My hair stands on end when I hear people confuse Champagne and Spanish cava, or bubbly (I hide my annoyance, of course).

I can no longer maintain my silence, so I will hastily scribble out a few lines to remove all doubts about the difference between cava and Champagne, and you can face up to the test. You only have to worry about perhaps finding yourself at a blind tasting with people who always know how distinguish one from the other, who never get it wrong. Otherwise, you’re set to roll.

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Cross-Continental Cuisine / Cocina Transcontinental: Paté al cava y sangría de jengibre

By Tuesday, July 26, 2011 Permalink 0

por SandeeA y Tricia Martin

Click here to read English version

Pate al cava / Giger sangria
Me pasé toda la infancia soñando con probar la comida de la que hablaban en los libros… me parecía tan exótica y apetecible! Los emparedados, los pasteles de carne y manzana, la cerveza de jengibre de los libros de Enyd Blyton, … y quién no ha soñado con comerse uno (o dos) jabalíes con Astérix y Obélix… y ya puestos darles unos mamporros a esos “malditos romanos” y decirle al pescadero del pueblo galo que su pescado no está fresco para que se organice una buena :P?

Este mes el ingrediente elegido para nuestro Cross-Continental Cooking project fue el cava… y gracias a este proyecto conjunto que tengo con Tricia de Eating is Art voy a poder preparar mi propia cerveza de jengibre, simplemente mezclando sirope de jengibre con agua con gas… De los sueños gastronómicos infantiles ya solo me queda pendiente la pelea a besugazos (o pangazos, según como esté la economía :P) No dejéis de visitar la receta de Tricia: sangría de cava que, como todas las anteriores, está traducida al español. Además Tricia se ha embarcado en un nuevo proyecto: su propio estudio fotográfico Studio Tricia Martin. No dejéis de visitarlo, os dejará sin palabras… En cuanto a mi receta, tenéis que probarla, de verdad, y no volveréis a comprar uno de esos “blocs de foie” con ingredientes dudosos por los que te piden un riñón

Pate al cava / Ginger sangria

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