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Paris Salon du Chocolat 2011: Edible Chocolate Dresses for Inauguration

Published by Jonell Galloway + Thursday, October 20, 2011 Permalink 0

by Jonell Galloway

So the Paris chocolate show, the Salon du Chocolat — undoubtedly the most cherished in the world — is officially open to the public, from October 20 to 24, 2011.

More than 800 chefs have created some 700 recipes to the delight of young and old alike, and pastry chefs will be demonstrating their master creations for all to see.

The the 17th Salon du Chocolat was officially inaugurated last night, and started out with bang: the initial bang of the fashion show, made up of chocolate dresses. The fashion show will be shown every day at 5 p.m. The photo above shows just a sample of the amazing creations that adorned the runway. This year, the dresses include creations by France’s best chocolatiers, as well as by up-and-coming fashion designers, and the Godmother of French fashion, Chantal Thomass.

Food Art: Composition with Slotted Spoon, by Prerna Singh

Published by Jonell Galloway + Thursday, October 20, 2011 Permalink 0

Prerna Singh is a food photographer and blogger. She spent most of her childhood in a few small towns in central India – a time she fondly remembers, with rotis straight out the clay oven and mom’s cooking, with produce straight from the farms.

She got her MBA in India, and worked in the advertising industry. She is now married and living in the U.S. with her husband and son.

Betty Bossi’s Swiss Cookbook

Published by Jonell Galloway + Wednesday, October 19, 2011 Permalink 0

by Jonell Galloway

Betty Bossi’s “The Swiss Cookbook”

The Swiss Cookbook, by the famous but fictional Betty Bossi, the equivalent of Betty Crocker in the U.S., can make a good addition to a cookbook collection for those who want to cook Swiss dishes but can’t read French or German. It makes a great Christmas gift, and is handy to have in the house, whether you’re a gourmet cook or just an occasional one.

The recipes are organized by region. In a land with four languages and such cultural diversity, this is a necessity. There is a brief description of each region and its cuisine, along with attractive photos. Each recipe is accompanied by a photo.

The ring binding and glossy pages make it practical to use. The Swiss Cookbook is appropriate for Swiss people as well as for expatriates, because it gives a good overview of traditional Swiss cuisine and contemporary cuisine using Swiss ingredients.

It is an attractive gift for most anyone interested in food.

It can be ordered online from the Betty Bossi online shop, and is also available in many supermarkets in Switzerland.

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Health Challenge: 5 easy ways to make your lasagne healthier

Published by Jonell Galloway + Wednesday, October 19, 2011 Permalink 0

by Tamar Chamlian

Lasagne doesn’t have to be fattening. Here are five easy steps to make your lasagne healthy while keeping it delicious!

Opt for organic lasagne sheets instead of the traditional ones we find at local markets.
Don’t butter the plate you are cooking the lasagne in. Add just a drizzle of olive oil and spread it with a paper towel.
Substitute a traditional Béchamel Sauce for light double cream (there are several versions available such as fat free, low-fat, etc.).
While cooking the meat for a Bolognese, for example, add tomato paste as well as smaller chunks of tomato. Make an even more vitamin-infused version of this by making a ragout of celery, carrot, and other veggies, and add it to the meat while cooking
The lasagne is taking shape and you’re ready to top it with mozzarella, cheddar and Parmesan. Great, well not really! Opt for the fat-free version of the above cheeses, and be careful to sprinkle it on as lightly as possible.

Bon Appetit!

Papos de anjo: A Portuguese Convent Sweet

Published by Jonell Galloway + Wednesday, October 19, 2011 Permalink 0

by Mónica Pinto

It all started centuries ago in the Portuguese convents. The nuns used to starch the habits with egg whites and, consequently, they ended up with huge quantities of egg yolks, so they started making a variety of rich and delicious sweets, mostly using egg yolks and sugar, in fact lots of both. Sometimes they would add almonds and a small list of other ingredients, but the egg yolks and sugar were always the main ingredients of the Portuguese convent sweets.

Papos de anjo, in English, would be something like, “angels’ stomachs” or “angels’ bellies”, and they are one of the most traditional of Portuguese sweets. They start as sugar-free, fluffy little egg cakes, round and smooth, just like the nuns imagined an angel’s belly, but then they are covered with a very sweet and aromatic syrup that makes them a melt-in-the-mouth treat, a delicacy for people with a very sweet tooth.

Enjoy!

Recipe

Ingredients

Click here for Metric-Imperial converter.

Pastry:

6 egg yolks
1 egg white

Syrup:
300 g caster sugar
3 dl water
1 orange peel
1 cinnamon stick

Preparation

Butter 8 to 10 mini muffin tins (depends on the size). Preheat the oven to 180º, gas mark 4.
Beat the egg yolks until fluffy and thick (3 to 5 minutes).
Beat the egg white until it forms firm peaks and fold it gently into the yolk mixture.
Fill the tins almost to the top with this smooth, velvety batter, then bake for 10 minutes.
When they’re browned, remove small egg cakes from the tins while they’re still warm.
In a saucepan add sugar, water, orange peel and cinnamon stick.
Bring to the boil and let bubble away for exactly 5 minutes.
Remove from the heat and pour the hot and aromatic syrup over the papos de anjo.

Serve at room temperature.

I’m a food photographer and stylist with an Art & Design degree. I live in Vila Nova de Gaia, Portugal, near the sea with my husband, my two boys and my dog. I love home cooking from around the world and have a very special interest in traditional Portuguese cuisine. I love to cook with fresh herbs, edible flowers and fresh vegetables. Some I grow organically in my kitchen garden. Others I buy from local farmers markets. I’m the author of Pratos e Travessas a blog about cooking, food photography and food chronicles.

Chocolate News: Paris Salon du Chocolat to be Inaugurated Tonight

Published by Jonell Galloway + Wednesday, October 19, 2011 Permalink 0

Click here to watch the Paris Salon du Chocolat fashion show 2010 opening. Loads of dresses in chocolate, decorated in chocolate. Only in Paris!

Simon Says: Daily Food Quote, October 19, 2011

Published by Jonell Galloway + Wednesday, October 19, 2011 Permalink 0

by Simón de Swaan

De gustibus non disputandum es. –Latin proverb

There is no disputing taste.

Simon Says: Daily Food Quote, September 18, 2011

Published by Jonell Galloway + Tuesday, October 18, 2011 Permalink 0

by Simón de Swaan

The onion and its satin wrappings is among the most beautiful of vegetables and is the only one that represents the essence of things. It can be said to have a soul.–Charles Dudley Warner, My Summer in a Garden (1871)

Charles Dudley Warner was an American writer and editor. He edited the series American Men of Letters and published a collection of essays, My Summer in a Garden (1871).

Click here to learn more about American Men of Letters on Answers and Encyclopedia.

Miracle Water Village: A Visionary Model of Water Management as Climate Change Sets In

Published by Jonell Galloway + Tuesday, October 18, 2011 Permalink 0

by Jonell Galloway

The video Miracle Water Village in India is a wonderful story and lesson for the rest of the world. Shiyam Sundar says: “As the world reels under the threat of unrelenting climate change, erratic monsoons and fast depleting groundwater reserves, The Miracle Water Village narrates the inspirational story of impoverished farming community in India that reversed its fortunes through its visionary model of water management.”

Click here to watch the video.

Food News Daily: September 27, 2011
Miracle Water Village in India: on village’s fight to get water for its farmers
Climate change impacting agriculture in India: Swaminathan

A candid interview with the most candid of men: bad boy Anthony Bourdain

Published by Jonell Galloway + Tuesday, October 18, 2011 Permalink 0

by Jonell Galloway

Don’t miss this with Anthony Bourdain, first known for his book Anthony Bourdain blasts Paula Deen’s brand of Southern cookingerbelly, which was later made into a television show. The book was autobiographical and described, in detail, the excessive adventures of what really goes on in a professional kitchen.