Jonell Galloway | Page 22 of 22 | The Rambling Epicure

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.

Geneva Christmas and New Year Hotel Packages 2009

Published by Jonell Galloway + Sunday, December 5, 2010 Permalink 0

Geneva Christmas lights.

Chartres, Easy Getaway from Geneva: Restaurant St-Hilaire

Published by Jonell Galloway + Sunday, December 5, 2010 Permalink 0

Chartres, Easy Getaway from Geneva: Restaurant St-Hilaire

Rambling ’round France: Chartres Cathedral, a Gothic wonder

makes for an easy, affordable weekend jaunt. There is no lack of things to do.

The Gothic cathedral is of course, the main thing to see, and you can easily spend 2 days just exploring that.

Spontaneous Cuisine Recipe: John Dory, Green Asparagus, Blood Orange Sauce

Published by Jonell Galloway + Thursday, November 11, 2010 Permalink 0

John Dory, Italian green wild asparagus and blood orange sauce recipe

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.

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Spontaneous Cuisine: Strawberry and Rhubarb Compote Recipe

Published by Jonell Galloway + Tuesday, November 9, 2010 Permalink 0

Spontaneous Cuisine: Strawberry and Rhubarb Compote Recipe

A recipe by Jonell Galloway

I always get really excited when the strawberries and rhubarb come on the market. For me it’s literally like “breaking news.” They’re really the first local fruit.

Photo courtesy of Happy Hoarfrost.

One of my favorite dishes is strawberry and rhubarb compote. It’s healthy, full of fiber and vitamins; it’s also versatile and can be used in many ways.

In addition, it’s about as easy as you can get.

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Recipe: Making Your Own Crème Fraîche and Crème Fraîche Ice Cream

Published by Jonell Galloway + Tuesday, November 9, 2010 Permalink 0

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Recipe: Making Homemade Crème Fraîche + Crème Fraîche Ice Cream

Many people think French crème fraîche, translated literally as “fresh cream”, is the cream of all creams.

Whether you do or you don’t, some recipes really do require cream of that particular consistency and acidity. This is by no means available in all countries. And then, you might just like the taste of it. One can always find an excuse to make crème fraîche!

Photo courtesy of Fraternity Kitchen.

I ran on this article by Lia Huber yesterday that not only tells you how to make your own crème fraîche, but also includes a recipe for crème frâiche ice cream. This is, of course, for a day when you’re not counting calories and cholesterol!

The ingredients are simple: full-fat milk and buttermilk (petit lait, lait fermenté, or babeurre, in French). You do have to allow a little time, since it can take 12 to 48 hours to reach the proper consistency. Once you’ve made it, it will keep for a couple of weeks.

Recipe.