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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Cava o champán: Mismas burbujas, distinto nombre

By Tuesday, May 10, 2011 Permalink 0

por Raquel Pardo

Click here to read English version

Sé que puede parecer una gafotada (esta palabra me la acabo de inventar, sustituyámosla por esnobismo), pero me sigue ocurriendo: se me erizan los pelos (a escondidas, eso sí) cuando oigo que alguien confunde el champagne (o champán) con el cava.

Así que hoy me hadado por garabatear unas líneas didácticas para el que quiera leerlas y no confundirlos nunca más, a no ser en una cata a ciegas (que puede pasar, doy fe, a pesar de que haya quien asegure que siempre distingue uno de otro).

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