2012-02-01T01:00:00+01:00 | Page 5 of 6

Simon Says: Daily Food Quote, February 10, 2012

Published by Jonell Galloway + Friday, February 10, 2012 Permalink 0

by Simón de Swaan

The further I travel in search of the ideal slimming method the more I am convinced that food is one of the oldest and greatest comforters… a secret return to the womb…–Roy Andries de Groot

Baron Roy Andries de Groot was a British-born American culinary writer and wine critic. He was born in London, the son of a Dutch artist and a French noblewoman. During the 1930s, de Groot worked as a news and feature writer, film writer, and director. When World War II broke out, he joined the British Ministry of Information and worked for the BBC, where, during The Blitz of London, he suffered eye injuries that would leave him totally blind within 20 years.

Simon Says: Daily Food Quote, February 9, 2012

Published by Jonell Galloway + Thursday, February 9, 2012 Permalink 0

by Simón de Swaan

Eating well gives a spectacular joy to life.–Elsa Schiaparelli

Elsa Schiaparelli (1890–1973) was an Italian fashion designer. Along with Coco Chanel, her greatest rival, she is regarded as one of the most prominent figures in fashion between the two World Wars. Starting with knitwear, Schiaparelli’s designs were heavily influenced by Surrealists, such as her collaborators Salvador Dalí and Alberto Giacometti.

Click here to see examples of her designs.

Spontaneous Cuisine: John Dory, Italian Green Wild Asparagus and Blood Orange Sauce

Published by Jonell Galloway + Wednesday, February 8, 2012 Permalink 0

by Jonell Galloway

Italian Blood Oranges are in Season and Reasonably Priced Now!

One of my favorite ways of creating tasty but healthy dishes is using fruit and vegetables as sauce. There are millions of ways to do this, depending mainly on the season.

Oranges are abundant at the moment, so I’ve been using a lot of orange juice to liven up dishes. It adds a burst of flavor, yet requires no cream or butter, thus making it low in calories and high in fiber.

The season is short for wild Italian asparagus, so take advantage of it in April and May.

Continue Reading…

Simon Says: Daily Food Quote, February 8, 2012

Published by Jonell Galloway + Wednesday, February 8, 2012 Permalink 0

by Simón de Swaan

Food Haiku

A man that eats
his meals amidst morning glories—
that’s what I am!

–Matsuo Bashō

Matsuo Bashō was the most famous poet of the Edo period in Japan. During his lifetime, Bashō was recognized for his works in the collaborative haikai no renga form; today, after centuries of commentary, he is recognized as a master of brief, clear haiku.

Continue Reading…

Sealed With a Quiche: Brief History of Quiche in America with Recipe Ideas

Published by Alice + Wednesday, February 8, 2012 Permalink 0

Including a food trend prediction for 2012…

by Alice DeLuca

When first married, I received lots of advice on how to stay married, which is of course so much more complicated than “getting” married. For example, Sally told me that both a happy marriage and a career had been possible for her because she created and froze 4 quiches at a time. I immediately pictured 4 quiches in the deep-freeze, carefully labeled for rotation of the stock so as to avoid freezer-burn and waste. The quiches would keep.

Simon Says: Daily Food Quote, February 7, 2012

Published by Jonell Galloway + Tuesday, February 7, 2012 Permalink 0

by Simón de Swaan

XIII: It is heresy to insist that we must not mix wines: a man’s palate can grow numb and react dully to even the best bottle after the third glass from it.–Anthelme Brillat-Savarin, from The Physiology of Taste

Jean Anthelme Brillat-Savarin was a French lawyer and politician who gained fame as an epicure and gastronome. Many consider him the best food critic ever. His 8-volume, famous work, Physiologie du goût (The Physiology of Taste), was published in December 1825, two months before his death.

Food Art: The Sweet Life, a food photography exhibit by Bobbie Noto

Published by Jonell Galloway + Tuesday, February 7, 2012 Permalink 0

by Bobbie Noto

[Show slideshow]

Cheesemaking: To know how cheese is made is different from knowing how to make cheese!

Published by Diana Zahuranec + Monday, February 6, 2012 Permalink 0

by Diana Zahuranic

“Let’s make cheese!” To my friends and me, the idea sounded satisfyingly artisanal. Cheesemaking is simple enough in practice so that anyone with some background can try their hand at it. The theory is more complicated, but because my friends and I had that part down pat, actually putting it to use would be an afternoon well-spent.

Cheesemakers in Chaource

Or so we thought. Yes, the craft of cheesemaking is simple compared to the amazing, diverse world of cheese that it produces (or rather, that Europe produces, with no laws prohibiting unpasteurized cheese aged less than 60 days – which is 100s to 1000s of varieties). But the first thing the nine of us did in my friend’s tiny Italian kitchen was say, “Doesn’t anybody know how to make cheese?”

We love this food timeline/infographic!

Published by Jonell Galloway + Monday, February 6, 2012 Permalink 0

If you’re interested in food history, take a look at this food timeline/infographic discovered by Rambling Epicure contributor Alice DeLuca. It covers just about everything there is to cover, from prehistoric grains such as emmer grain circa 17,000 B.C. and einkorn grain circa 16,000 B.C. to modern food terms such as Twecipes & Recessipes. This is a true reference for lovers of food history, and definitely one to be bookmarked.

Simon Says: Daily Food Quote, February 6, 2012

Published by Jonell Galloway + Monday, February 6, 2012 Permalink 0

by Simón de Swaan

When the stomach is full, it is easy to talk of fasting.–St. Jerome, c. 395

St. Jerome (formerly Saint Hierom) was a Roman Catholic priest, confessor, theologian and historian, who also became a Doctor of the Church. He is best known for his translation of the Bible into Latin (the Vulgate), and writings are extensive.