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About

Published by Jonell Galloway + Tuesday, March 11, 2014 Permalink 0

I’m Jonell Galloway, a freelance food and travel writer, editor and consultant.

I created The Rambling Epicure in 2011. It is a daily international food ezine, joining the voices of professional food and travel writers from around the world who talk about the art of mindful and sustainable eating, drinking, traveling and living, with an emphasis on good writing and spectacular photos by some of the best in the business.

Based in Switzerland, The Rambling Epicure food writers and artists promote a mindful, responsible approach to real food shopping, cooking, and eating, as well as food politics, safety, history, art, literature and philosophy.

We sponsor this non-profit project through freelance writing, editing and publishing; custom-tailored culinary tours, cooking classes, and tasting events; recipe development and testing; book reviews and sales of recommended books and products, and seminars and workshops on the various subjects we cover. Thank you for supporting us by clicking the Sponsor Us button in the right-hand sidebar.

My Personal Profile

You can learn more about my personal career path in my LinkedIn profile. I’ve been rambling around the world eating food and writing about it for over 30 years now, so there’s a lot to tell.

I ramble mainly in Switzerland and Europe, looking for good food and restaurants. My articles are available on TheRamblingEpicure.com, 10Best.com/USAToday, GenevaLunch.com, Paris Voice and TheRamblingEpicure.tumblr.com.

I studied cooking at the Cordon Bleu and La Varenne in Paris, and wine tasting here, there and everywhere in France and at CAVE S.A. in Geneva and Gland. In France, I worked for some years as a contributing editor for the English edition of the GaultMillau guide and as a food translator, while I ran a small cooking school in a château near Paris. I now live in Switzerland, where I have learned to love the earthy Swiss food and wine. One of my many interests is promoting Les Artisanes de la Vigne et du Vin as an ambassadress for this Swiss women wine producers association and Slow Food, of which I am an active member.

Apart from various restaurant guides for France and Switzerland recently published books include: Ma Cuisine Méditerranéenne in collaboration with Christophe Certain (in France) and Le tour du monde en 80 pains / Around the World with 80 Breads published by Orphie, in collaboration with Jean-Philippe de Tonnac (part of the French and all of the English) (covers history of bread around the world), André Raboud (Swiss sculptor), Edipresse.

My cooking method is “spontaneous cuisine.” Lessons consist of writing out a tentative menu based on seasonal, local products; going shopping for the products, and adapting the menu according to what is available and fresh; going to the wine seller to select a wine to go with the menu, then going home and cooking all afternoon with my students. The day ends with a candlelight dinner at the château (in the past), and now, at my chapel converted into a house in Chartres or in your home.

I give Mindful Eating seminars and therapy for those who have problem relationships with food and eating in general, helping them reconstruct their lifestyle and relationship to food and eating.

Specialties: French, Swiss and Italian cuisine with a bit of American influence. I believe in healthy, natural, sustainable cooking in the spirit of Slow Food, so all my articles, recipes and classes have this emphasis.

Kate Middleton Diet References

Published by Jonell Galloway + Sunday, January 5, 2014 Permalink 0

The eating habits and diets of Kate Middleton, Duchess of Cambridge, spark the interest of many. Here are some reference links.

http://www.cosmopolitan.com/health-fitness/advice/a3557/the-dukan-diet-kate-middleton-weight-loss/

http://www.nydailynews.com/life-style/health/kate-middleton-dukan-diet-extreme-pre-wedding-creator-article-1.1954094

http://www.express.co.uk/life-style/diets/487734/Kate-Middleton-diet

http://www.womenshealthmag.com/nutrition/kate-middleton-diet-plan

http://www.ibtimes.com/kate-middleton-pregnant-anorexic-91-pounds-losing-more-weight-report-1624366

http://www.dailymail.co.uk/femail/article-2772507/The-Duchess-Cambridge-Controversial-feminist-Germaine-Greer-launches-scathing-attack-pregnant-Kate-says-royal-family-crushed-personality.html

Simon Says: Daily Food Quote, August 27, 2013

Published by Jonell Galloway + Tuesday, August 27, 2013 Permalink 0

by Simon de Swaan

The ambition of every good cook must be to make something very good with the fewest possible ingredients.–Urbain Dubois

Urbain Dubois (May 26, 1818 – March 14, 1901) was a French chef who wrote a series of recipe books that became classics of French cuisine, including Artistic cookery: A practical system suited for the use of the nobility and gentry and for public entertainments in 1870.

History of French Cuisine
The Makings of a French Master Chef
Vive l’Angleterre!
‘People need to know the truth about France’
French Supplies French Cuisine

Technical Difficulties when Viewing in Certain Browsers

Published by Jonell Galloway + Thursday, June 27, 2013 Permalink 0

Please bear with us. We are experiencing some technical difficulties with regard to viewing in certain browsers. Foxfire works fine, but Safari has gone askew.

We’d really appreciate it if you let us know what difficulties you are experiencing from your end! We’re working hard to correct this error and hope to have it corrected very soon. As Bob Marley always said, “Everything’s gonna be alright.”

Simon Says: Daily Food Quote, June 20, 2013

Published by Jonell Galloway + Thursday, June 20, 2013 Permalink 0

by Simón de Swaan

Food, like love, must never be a joyless experience.–Bert Greene

Bert Greene was a cookbook author and food columnist. His food column for the New York Daily News ran from 1979 until his death in 1988, and was eventually syndicated.

Club Prosper Montagné’s List of Top Restaurants and Food Shops in Geneva, Switzerland

Published by Jonell Galloway + Saturday, June 8, 2013 Permalink 0

Club Prosper Montagné’s List of Top Restaurants and Food Shops in Geneva, Switzerland

The Club Prosper Montagné’s list of the top restaurants and food shops in Geneva is in alphabetical order. There is no point system, so I’ll list them in the same way.

More Cookbooks than Sense describes Prosper Montagné as follows: “…Prosper Montagné, best described as the Thomas Keller of his day. Along with his (slightly older) contemporary Auguste Escoffier, he was one of the superstars of fin de siecle gastronomy. While not quite as revolutionary as the Big E (think of Escoffier as the Ferran Adria of the age), Montagne was no slouch, cooking his way around some of the biggest kitchens in France, notably the venerable Pavillon Ledoyen (currently Christian Le Squer’s three-star lair).

“Anyhow to cut a long story short, after many decades behind the range Montagne decided to kick back a little and starting writing books. This culminated in the 1938 publication of Larousse Gastronomique, co-authored with a Dr Gottschalk and published by Larousse, leading purveyors of encyclopedias and other doorstops.

“What Escoffier did for French cookery in practice, Montagne did for French cookery in print. Larousse was a staggering confection of history, dishes and recipes. The heart of the book is its coverage of French cuisine – from humble to haute. Montagne systematically went through every French region, dish, and garnish in the classic repertoire. He also provides pen-pictures of famous chefs and personalities, and added articles on history and on many notable ingredients (guess what, foie gras and truffles have some of the longest entries).”

Jonell Galloway’s Résumé

Published by Jonell Galloway + Thursday, February 14, 2013 Permalink 0

Jonell Galloway
Switzerland
Skype telephone number: 1-270-859-1112
Skype name: jonell.galloway.white
E-mail: jonell@theramblingepicure.com

Professional History and Experience

I started my culinary career in Paris in the early 80s. At the Sorbonne, where I studied French language and civilization, I asked for special authorization to write my thesis on the history of French cuisine, which was exceptionally granted. I later studied at both the Cordon Bleu and La Varenne, and studied wine in various locations all over France, including Steven Spurrier’s Académie du Vin. While in France, I developed and taught a method I called Spontaneous Cuisine, a market-based derivation of classic French cuisine; was a contributing editor for the English version of GaultMillau for France; and worked as a food translator and interpreter.

I have recently dedicated myself to a “literary” food website, The Rambling Epicure, joining the voices and visions of professional writers and photographers from around the world who promote a mindful, responsible approach to real food shopping, cooking, and eating, as well as food politics, safety, history, art, literature and philosophy. I invite you to browse the site to see the depth and professionalism of the coverage. http://theramblingepicure.com/

I am fluent in English (native tongue), French and Spanish, and have proficient skills in Italian and Portuguese. Having a scientific background, I thrive on investigative journalism and writing that requires in-depth research and documentation.

I currently divide my time between Switzerland and France, where I have a 1,000-year-old house in Chartres.

Other publications and projects I have worked on or participated in:

10Best / Travel Media Group at USA TODAY, Gannett Media
Travora Media
Le tour du monde en 80 pains/Around the World with 80 Breads, Orphie (Paris)
Serious Eats
Paris Voice
André Raboud: A Review of his Life’s Work, Edipresse (Switzerland)
Ma Cuisine Méditerranéenne/Small Plates of the Mediterranean Basin, inspired by Christophe Certain’s recipes
CityGuide Paris
GourmetLive
Geneva Lunch, Savouring Switzerland
The New York Times dining section
Athena Publications
Three Sisters’ Café, farm-to-table restaurant (Kentucky)
La Fourchette de Dimanche, RSR (Swiss French-speaking radio station)
Kentucky Poetry Review
Biography of Pierre Gagnaire, St-Etienne Tourist Bureau (France)

For more details about my professional path and education, please consult my résumé on LinkedIn at http://www.linkedin.com/profile/view?id=33977805&trk=tab_pro

Education

University of Kentucky, Lexington, Kentucky. Bachelor of Science Magna Cum Laude in Psychology. Honors: Magna Cum Laude, Phi Beta Kappa

University of Kentucky, Lexington, Kentucky. Graduate studies, psychology and literature.

Sorbonne, Paris, France. French language, literature and culture. Level A diploma.

L’Ecole du Cordon Bleu, Paris, France. “Grand chef” diploma.

La Varenne (French cooking), Paris, France. Non-diploma program.

L’Ecole du Louvre, Paris, France. Art, 17th-century to present. Special diploma for foreign students.

L’Academie du Vin, Paris, France. Wine tasting.

Memberships

International Association of Culinary Professionals

Geneva Writers Group

Slow Food

Les Artisanes de la Vigne et du Vin (Swiss women wine producers association, for which I am ambassadress)

Social Media and Marketing

Websites: TheRamblingEpicure.com, TheRamblingEpicure.tumblr.com

Twitter @RamblingEpicure @SwissFoodies @JonellGalloway approximately +3,000 followers

Facebook: Jonell Galloway, The Rambling Epicure, Swiss Foodies, 4,400+ followers

Google+ 5,000 followers

Klout index usually between 61 and 63

Alexa rating The Rambling Epicure 1,200 in Switzerland (currently being rescanned). My main readership is Western Europe and the Anglophone world as well as the BRICS.

Simple Sustenance: Herbal Warmth — Rosemary Potato Soup with Paprika Oil Recipe

Published by Renu-Chhabra + Wednesday, December 5, 2012 Permalink 0

Simple Sustenance: Herbal Warmth — Rosemary Potato Soup with Paprika Oil Recipe

by Renu Chhabra

Herbal Warmth — Rosemary Potato Soup with Paprika Oil

As for rosemary, I let it run all over my garden walls, not only because my bees love it but because it is the herb sacred to remembrance and to friendship, whence a sprig of it hath a dumb language.” — Sir Thomas More

Rosemary potatoes are my favorite all year long.

I always find myself circling around the oven when potatoes are roasting. Is it the intoxicating aroma of rosemary, or the anticipation of a warm bite of the potatoes?

I think it is both.

Hot from the oven on cool nights or at room temperature on warm days, they are always delicious. A cold nibble from the fridge does not disappoint me either. It is a classic combination that is very satisfying.

And who needs chips or french fries when oven-roasted spuds can treat our taste buds guilt free?

But today it’s about soup. My first pot of warm soup this season. And it’s rosemary potato soup.

A pot of familiar flavors simmered on stove top.

This soup has the same foundation of flavors. Fragrant rosemary perfumes the soup and garlic gives it pungency. In addition, I added sauteéed onions and fresh scallions to it. Sautèed onions also used as garnish in this recipe, give a deep flavorful bite. A drizzle of paprika oil adds color and warmth to this soup.

This recipe is vegan, but you can add a little milk for creaminess. Also garnish with your favorite cheese, if you wish.

The basic soup can be dressed several ways with your choice of garnish. I have enjoyed a few combinations.

Kalamata olives, sun dried tomatoes, Pecorino cheese, and a drizzle of rosemary oil or plain extra virgin olive oil
Sauted or oven-roasted mushrooms with paprika oil
Basil pesto and bits of sun dried tomatoes
Caramelized onions, Parmesan cheese, and roasted hazelnuts.

Be creative and let your palate guide you. A basic soup with so many options to dress it with, See what you have in your pantry and fridge to brighten it to your liking.

I would love to hear your ideas.

Recipe

Paprika Oil

¼ cup olive oil
½ teaspoon paprika

Warm olive oil in a small pot. Remove from heat. Stir in paprika. Whisk lightly to dissolve well. Set aside.
If you like spicy, make chili oil instead.

Soup

3 tablespoons olive oil
2 cups onion, diced small
6 cups potatoes (3 large), diced small
5-6 large cloves of garlic, minced
1 teaspoon dried or 2 teaspoon fresh rosemary (or to taste)
Sea salt to taste
Pepper to taste
4-5 green scallions, chopped plus for garnish, chopped fine
3 cups water or vegetable stock

Heat oil in a heavy-bottom pot and add onions. Sauté on medium-high heat for 8-10 minutes or until golden. You want some color, but be careful not to burn the onions.
Set aside a tablespoon or so for garnish.
Stir in garlic, potatoes, rosemary, salt, and pepper.
Cook for a minute and add scallions and water or vegetable stock.
Bring it to boil and cover the pot with a lid. Simmer for 25-30 minutes or until potatoes are cooked.
Let it cool a little.
Puree with immersion blender or in a blender to desired consistency according to your taste — smooth and creamy or rustic and chunky.
Add a little water or stock if it is too thick. Adjust seasonings. Set aside.

To serve, heat the soup and ladle into bowls. Garnish with browned onions. scallions, and a drizzle of paprika oil. Serve hot.

Note: I used water but if you wish, you can use vegetable stock. Potatoes absorb a lot of flavors, so adjust flavors to your taste. Add as much or as little garlic, salt, pepper. Rosemary can be overpowering, if used in excess. Garnish to your taste. If you like spicy food, make chili oil instead of paprika oil.

ONGOING TECHNICAL DIFFICULTIES ON THE RAMBLING EPICURE SITE

Published by Jonell Galloway + Tuesday, October 30, 2012 Permalink 0

Please bear with us. Have a wonderful week!

TECHNICAL PROBLEMS AT THE RAMBLING EPICURE

Published by Jonell Galloway + Wednesday, October 24, 2012 Permalink 0

Dear Readers,

The Rambling Epicure site has been experiencing serious technical problems over the last ten days. We’re working hard to put everything back into order, so please excuse us if we are not posting as regularly as usual. And above all, please don’t forget us because we’ll be back with a bang!

Thank you for your understanding and patience.

Jonell Galloway, Editor of The Rambling Epicure and Freelance Food and Travel Writer
Twitter @RamblingEpicure Facebook page: The Rambling Epicure Google+: Jonell Galloway