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Welcome to the Borscht Belt, exploring the “fundamental interconnectedness” of all things food

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

by Shelly Butcher

Like many people with an interest in food, I am forever buying cookbooks. Packages from Amazon, Abebooks and Alibris make me giddy.

Photos by Adolfo Delci. They depict Jewish women of Pitigliano (Machlin's hometown) preparing matza.

It’s not the anticipation that excites me — I know what the package contains as I’ve ordered it myself. Rather, it’s the world contained within each book that sparks my curiosity — recipes I hadn’t imagined, food traditions from the “old country,” combinations of flavors and ingredients at once foreign and yet faintly familiar.

My most recent acquisition is as dear to me as an old friend. I could hardly contain myself as I ripped open the cardboard packaging and removed the delicate white tissue paper that wrapped The Classic Cuisine of the Italian Jews, by Edda Servi Machlin.

Simon Says: Food Quote, January 20, 2011

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

If the divine creator has taken pains to give us delicious and exquisite things to eat, the least we can do is prepare them well and serve them with ceremony.–Fernand Point (1897-1955)

Rosa’s Musings: How Lemon Curd Saved My Life, or Cooking as Therapy, by Rosa Mayland

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

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Rosa’s Musings: How Lemon Curd Saved My Life, or Cooking as Therapy, by Rosa Mayland

Cooking is not just a “recreation”: It is therapeutic, and can save your life

Cooking is an art and patience a virtue… Careful shopping, fresh ingredients and an unhurried approach are nearly all you need. There is one more thing — love. Love for food and love for those you invite to your table. With a combination of these things you can be an artist — not perhaps in the representational style of a Dutch master, but rather more like Gauguin, the naïve, or Van Gogh, the impressionist. Plates or pictures of sunshine taste of happiness and love.—Quote by Keith Floyd, “A Feast of Floyd”

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Recipe: Spicy Fish Tajine, a Recipe by Christophe Certain

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

by Christophe Certain

Recipe translated and adapted by Jonell Galloway

Click here for French version

Tajine or tagine, as the Berbers call it, is a oven-stewed dish baked in a heavy clay pot. It is found in North African cuisines, in particular in Algeria, Morocco, Tunisia and Libya.

The name “tajine” actually refers to the clay pot in which it is cooked, because it has a very particular shape. The bottom part is flat and circular with low sides. The cover is dome-shaped and rests inside the base while baking. A tajine dish is usually painted or glazed and is quite decorative, so it can put directly on the table.

Food Poetry: Wine

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

by Christina Daub

Wine

Photo courtesy of Paul, Free Digital.

Sometimes wine is a river you flower in,
the tight buds of your lips opening
to sip, to swallow a dark sun in.

You smile as the world unmoors itself
and words float out in unfamiliar
tongues. The grape’s too perfect

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David Downie: Vintage Beaune

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

by David Downie

Many wine lovers know that in the Middle Ages monks at the abbey of Cluny in southern Burgundy perfected the art of winemaking. But few outside the region have heard of Rector Eumenus’ speech in 312 AD to Emperor Constantine at Augustodunum, today’s Autun. Even locals don’t realize that fine wines were being grown in Constantine’s day on the limestone hills of the Côte d’Or.

Eumenus extolled in particular the vineyards of a pleasant village called Belenos, on the Roman road from Lyon to Paris, in the sunwashed Sâone River Valley. Still the capital of winegrowing in Burgundy, modern Belenos, better known as Beaune, hosts more wineries within or near its medieval ramparts than any mere mortal—except, perhaps, Robert Parker—could reasonably discover in anything less than a three-day visit.

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Food Art: Hot Chocolate Splash

Published by Jonell Galloway + Monday, January 17, 2011 Permalink 0

On the Chocolate Trail: Kee’s Chocolates in SoHo

Published by Jonell Galloway + Monday, January 17, 2011 Permalink 0

by Christina Daub

My name is Tina and I’m a chocoholic. Note I did not say recovering. I have no plans to recover. Once as a teenager, I tried to OD on chocolate. I thought this might cure me. Nope. Au contraire. It only made me want more, more, more.

As I matured quality replaced quantity and I began the search for each locale’s best chocolate. This column details some of my findings. As you well know fine chocolate is expensive, which is as it should be. It makes each nibble matter. Each lick and inhalation. If I am going to spend $X per piece, I want to be wowed, unable to speak, incapable of describing the bliss as it spreads through my taste buds.

Carli Ratcliff: The Rains Came

Published by Jonell Galloway + Monday, January 17, 2011 Permalink 0

by Carli Ratcliff

Summer Down Under has been anything but sunny, says our Australian correspondent, Carli Ratcliff

The advertising slogan reads, “Queensland: beautiful one day, perfect the next.” For many Queenslanders, there is nothing perfect about this summer.

Subjected to torrential rains and the worst flooding the country has ever seen: 20 people have died, 10 are still missing. In the state’s capital, Brisbane, 11,900 homes and 2,500 businesses were flooded. Many have been rendered homeless, holed up in temporary community shelters or forced to higher ground to take refuge with family or friends.