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Simon Says: February 2, 2011

Published by Jonell Galloway + Wednesday, February 2, 2011 Permalink 0

by Simon de Swaan and Jonell Galloway

To gulp a mouthful of soft, warm red wine, and then to lean forward and slice a fragrant chip of meat from the brown, bubbling carcass in front of you, dunk it in the fierce sauce of vinegar, garlic, and red pepper, and then stuff it, nut-sweet and juicy, into your mouth, seemed one of the most satisfying actions of my life.–Gerald Durrell, The Whispering Land, 1961

Gerald Durrell, brother of the noted author Lawrence Durrell, was foremost a zoologist interested in protecting wildlife. His brother Lawrence once suggested that he write books in order to earn money to support his numerous wildlife causes, which motivated him to write The Overloaded Ark, followed by The Bafut Beagles and Three Singles to Adventure. All were successful enough to allow him to continue writing up until his death in 1995, all for the sole means of supporting his animal protection causes, chiefly through the Durrell Wildlife Conservation Trust.

David Downie: World’s Best Tortellini in Paris?

Published by Jonell Galloway + Wednesday, February 2, 2011 Permalink 0

by Pellegrino Artusi’

The other night, for our collective birthdays – three of us – our dear friend Daniela X (she is modest and does not wish to be identified) made classic tortellini alla bolognese in brodo. Anyone who has been to Bologna, Parma, Modena or the other great-eating-cities in the Emilia region, will know the authentic item.

Tortellini are a variety of navel-sized (and shaped) filled pasta — see the photo of Daniela’s tortellini, courtesy Kimmo Pasanen. They’re cooked in a sumptuous broth made from several types of meat (usually chicken or capon, veal, and, optionally, cotechino), and served in the broth, period. Purists don’t even sprinkle them with grated Parmigiano. But that may be going too far.

The 7 Lives of Bread: Recipe for Bread by the Sweat of Their Brow

Published by Jonell Galloway + Wednesday, February 2, 2011 Permalink 0

by Jean-Philippe de Tonnac

Translated and adapted by Diane Castiglioni

Discriminating bread lovers and sensitive natures, please abstain.

Photo: A Crow sweat lodge, photo from Museum of the American Indian.

The activity of kneading several pounds of bread dough, before the introduction of mixing machines, brought about a condition not unlike what the Lakota Sioux undergo in their I-ni-pi ceremonies, what is commonly called a “sweat lodge.” Theirs is an act of ceremony honoring the link with the Great Creator, and inside this veritable oven, the participant performs his metanoia (μετάνοια) by ritually “crying the tears of the body.” One offers this water in a manner to allow that which is within to be given back to Mother Earth.

Germy Stuff Cooks and Diners Should be Aware Of

Published by Jonell Galloway + Wednesday, February 2, 2011 Permalink 0

contributed by Louise McGee Cook

This article appeared on Shine from Yahoo, and is from the Editors of Prevention. This material is not original material belonging to The Rambling Epicure and we do not take credit for it. We are passing it along as information for the good of the public.

You touch germy stuff all day. In fact, the average adult comes in contact with as many as 30 objects within a minute, including germ-harboring, high-traffic surfaces such as light switches, doorknobs, phone receivers, and the remote control. While most of us are aware that these surfaces aren’t bastions of sanitation (and why we wash our hands accordingly) there are, unfortunately, places many of us visit regularly where germs abound. Here, 7 of the most common, and how you can stay (mostly) germ-free.

Continue Reading…

Recipes: Wild Woman on Feral Acres: Pantry Meals: Bounty from a Dormant Garden

Published by Esmaa-Self + Wednesday, February 2, 2011 Permalink 0

by Esmaa Self

We often think of fall as a good time to prepare meals from the garden, but those with a pantry filled with last season’s bounty will recognize the bitter days of a northern hemisphere February as a great time to dish up homemade soup.

As I write this, much of America is experiencing extreme winter weather. Our local forecast calls for a low of -21° F. So you may well imagine how hunkered down is the farm today. But isn’t this the sort of weather we plan for when we plant, tend, harvest and preserve the bounty from our gardens? Indeed, a pantry filled with homegrown goodness can assuage the sting of an ice storm.

Here are a couple of bone-warming recipes that make good use of a pantry stocked with home-grown foods. If you have no such thing, consider this an invitation to get into the gardening game.

Switzerland: Art of Writing Afternoon Tea Workshops at Le Richmond hotel, Geneva

Published by Jonell Galloway + Tuesday, February 1, 2011 Permalink 0

by Jonell Galloway

Happening/Event: Geneva, Switzerland

ART OF WRITING AFTERNOON TEA WORKSHOP

Starting Saturday, 12 February 2011, from 3 p.m. to 6 p.m.

Discover and develop your creativity with words and enjoy an afternoon’s revelry of easy refinement with a delightful Afternoon High Tea at The Lounge at Le Richemond. The legendary Le Richemond introduces a series of The Art of Writing workshops inspired by the French author Colette who penned the Blue Lantern at the hotel from 1946-1947.

The workshops are taught by Susan Tiberghien, an American writer living in Switzerland who has published three memoirs and most recently a handbook on writing. The Art of Writing workshops are open to everyone who is looking to awaken their creative voice and sharpen their writing skills.

The workshops will be conducted in English, with French translation as necessary. Guests of all ages from teens to adults are invited to attend and enjoy a traditional afternoon high tea complete with finger sandwiches, scones, homemade pastries and a selection of tea, coffee or hot chocolate.

Simon Says: Daily Food Quote, February 1, 2011

Published by Jonell Galloway + Tuesday, February 1, 2011 Permalink 0

by Jonell Galloway and Simon de Swaan

There is no love sincerer than the love of food.–George Bernard Shaw

George Bernard Shaw was born in Dublin, Ireland, on July 26, 1856, and died on November 2, 1950. Although of the landed Irish gentry, his father failed at both being a civil servant and working as a grain merchant. The family lived in genteel poverty, and Shaw’s education was irregular, also due to his dislike of any organized training, and ended at the age of 16. Shaw did however develop a broad knowledge of music, art, and literature, thanks to his mother’s strong cultural influence and many visits to the National Gallery of Ireland.

Food Art: Meet Meeta Khurana Wolff, the latest addition to our team

Published by Jonell Galloway + Tuesday, February 1, 2011 Permalink 0

Pot of stew, bowl of stew, by Meena Khurana Wolff, The Rambling Epicure

Meeta Khurana Wolff is a freelance food photographer, stylist and writer, currently living in the culturally rich city of Weimar in Germany with her German husband and their 8-year-old son, where she enjoys preparing multicultural, home-cooked meals using fresh organic ingredients. When she is not styling, photographing or writing about food, Meeta loves to travel the world, exploring new cultures and capturing it all on camera. The unique mood that Meeta creates in her food photography is also found in her travel, still life and landscape photography.

Simon Says: January 31, 2011

Published by Jonell Galloway + Monday, January 31, 2011 Permalink 0

The aroma of food can be responsible for as much as 90 percent of its flavor. Scientists now believe that human beings acquired the sense of taste as a way to avoid being poisoned.–Eric Schlosser, Fast Food Nation

Simon Says: January 30, 2011. Eating is a Multi-sensory Experience

Published by Jonell Galloway + Sunday, January 30, 2011 Permalink 0

by Jonell Galloway

Eating is a Multi-sensory Experience

from “Word of Mouth Blog,” The Guardian

We eat with all our senses and we are shorting ourselves if we’re not aware of the multi-sensory aspect of the eating experience. If something “looks” good, we have a tendency to think it “is” good. Of course we all know that can be true, or it can lead to disappointment if quality ingredients and craftsmanship have not gone into the final product. Just like with people, looks are not all that counts. What’s inside really does count.

This article from The Guardian of London explores this.

“We know that our enjoyment of food is about more than how it tastes…On the contrary, much research suggests that it is in fact our eyes leading the way, our tongues merely follow. ‘People’s perception is typically dominated by what their eyes see,’ writes Charles Spence, Oxford professor of experimental psychology.”