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Food News Daily: September 23, 2011

Published by Jonell Galloway + Friday, September 23, 2011 Permalink 0

Mainstream Anglo Media and Press

Kosher cuisine: Beyond the bagel. Traditional Jewish food is homely, hearty and intended to be shared. Now foodies of all faiths are joining the feast, The Independent

Female Farmers Sprouting: More Md., Va. Women Lead Farms, The Washington Post

Fancy a Peruvian? Andean state pulls up a seat at the food world’s high table: Gastón Acurio, the ‘Peruvian Jamie Oliver’, is at the forefront of the country’s latest gastro-boom, The Guardian

After His Brother’s Killing, a Chef Turns to Israeli Food, The New York Times

On Nutrition: Are egg whites just a bunch of feathers? (and other important questions), The Seattle Times

Curry — it’s more ‘Japanese’ than you think, The Japan Times

Best of the Anglo Food and Travel Blogs and Sites

For German bier, it’s all in the glass, Eatocracy

Food News Daily: September 21, 2011

Published by Jonell Galloway + Thursday, September 22, 2011 Permalink 0

Mainstream Anglo Media and Press

Giant vegetables: more fun than flavour + gallery of massive veg, The Guardian

: Giant potato on truck

Fry me to the moon: British cuisine takes off in Berlin, The Guardian

Antibiotic Resistance and the Case for Organic Poultry and Meat, The Atlantic

Angela Hartnett’s ham hock and cannelini bean soup – a soup hearty enough to serve as a full meal, The Guardian

Best of the Anglo Food and Travel Blogs and Sites

5 Ways Bloggers Changed Restaurant Reviewing, Will Write for Food, DianneJ

Pomegranate Walnut Relish, Leite’s Culinaria

The Shark Fin Debate, Zester Daily

Who Wants to Be a Career Food Critic Anyway, The Atlantic Wire

To Ditch the Dessert, Feed the Brain, PsyPost

The People’s Grocery in West Oakland is a great example of a community taking charge of their food (video), Organic Nation

Cooking smoke deadly threat in developing world, Eatocracy

Food Photography

Apricots on silver platter, Foodografia (Alessandro Guerani)

Alternative Press/Sites

Is Your Choice Of Food A Fundamental Right?, Food Renegade

You say tomato, I say code violation: Judge wages war against urban gardener, Mother Nature Network

Project: Design the Ultimate American Sandwich, GOOD

World

Chocolate Roundup #9: Switzerland, UK, USA, Poland, MyKugelhopf

Tomate: el duro camino hasta el éxito, ADN.es

Pumpkin Salad Tripoli style, Mom’s Recipes And More, An Israeli food blog

Healing South Indian Tomato & Black Pepper Soup, love food eat

Australian chocolate industry praised for commitment to accredited cocoa, Food Magazine

Brasil Afora: Pernambuco – Bolo de Rolo, Chef Fafá – Receitas

Les Espoirs de Mougins 2011: The Winner, Le Gagnant, Gayot

Gâteaux Basques à la Confiture de Cerises Noires, J’en reprendrai bien un bout

Food Art: Tomato and Cheese Tartelettes, food photography by SandeeA

Published by Jonell Galloway + Friday, September 16, 2011 Permalink 0

SandeeA is the author of our Food Play column. She writes in both English and Spanish, but is a woman of many talents, including food photography and styling. She runs a popular food blog in Spain, La Receta de la Felicidad.

Click here for the recipe.

Food News Daily: September 1, 2011

Published by Jonell Galloway + Thursday, September 1, 2011 Permalink 0

Mainstream Anglo Media and Press

Gordon Ramsay’s Australian Nightmare, The Wall Street Journal

‘The Art of Eating’ from Flemish painters to Ferran Adrià, Phaidon Press

The Art of Picking the Perfect Meal for Beer, The Wall Street Journal

Cargill sees cocoa demand up 1 mln tons by 2020, Market Watch

Food is the ultimate security need, new map shows, The Guardian

How Many Calories Do You Need to Eat Per Day?, The Atlantic

Think outside the box: Top cooks reveal how to perk up your children’s packed lunches, The Independent

Nine Tips for Digging Through Local Farmers Markets, Dallas Observer

Best of the Anglo Food and Travel Blogs and Sites

Praising farm wives: The spirit can exist in anyone, Culinate

A Cardiac Surgeon on the Glory of Saturated Fat, They’re Good for You, The LRC Blog

Plums – Food of the Month, Health Castle

Alternative Press/Sites

Potatoes reduce blood pressure in people with obesity and high blood pressure, Eurek Alert

A Classy Model-Egg Chicken Coop (Coupe) (shaped like a Model A),

How the Soaring Price of Bread Will Shake the World Economy, AlterNet

World

The Famous Anzac Biscuit, Honest Cooking

Red Velvet Crêpes, duhlicious

Melon au citron vert, Ma p’tite cuisine by Audrey

$1 Million Of (Mollydooker) Wine Destroyed In Forklift, Accident, Technorati

Food Photography

Coffee bean owl, Image Shack

The Evolution of Coke, Pete

Swiss Supermarket Discoveries Part II: Culture Shock

Published by Jonell Galloway + Wednesday, August 31, 2011 Permalink 0

by Sonja Holverson

“Gourmet” bread with sunflower seeds outside and inside, along with nuts

Discovering Swiss grocery stores was eye-opening, at least to my American eyes. On the surface, the supermarkets look very similar, but once you delve in, it’s another whole ‘nother world.

Food News Daily: August 31, 2011

Published by Jonell Galloway + Wednesday, August 31, 2011 Permalink 0

Mainstream Anglo Media and Press

Ladurée Brings Its Macarons to New York, The New York Times

: Lemon Pepper Macarons, by Meeta Khurana Wolff

Sesame crusted chilli and mint fish cakes with melon salsa, New Zealand Herald

China arrests 2,000 over illegal food additives, Irish Times

Dan Lepard’s nectarine strudel recipe, The Guardian

Making a brew, South American style, Irish Times

Wolfgang Puck picks London for his first venture in Europe: The US celebrity chef is scarcely known in Britain – and that’s good, he says, The Independent

The return of the fixed-price menu, San Francisco Chronicle

The palate’s Prozac, Brisbane Times

The Antibacterial of Coriander Oil, Journal of Medical Microbiology

How to make blackberry wine and whisky (to help us forget it’s the last day of ‘summer’), The Guardian

Best of the Anglo Food and Travel Blogs and Sites

A Beef With New Age Vegetarians, Zester Daily

In a Pickle: Pickled Red Tomatoes, Serious Eats

Freezer Tomato Sauce, Leite’s Culinaria

Sautéed Pork Medallions with a Ginger-Infused Balsamic Reduction, Feast on the Cheap

Alternative Press/Sites

How to Stay a Foodie Family on Food Stamps, Civil Eats

Sourdough Biscuits, Mother Earth News

Eating Sustainable for $5 a Meal (podcast by Josh Viertel), Edible Communities

Don’t like bothering with food safety rules? Sue the FDA!, Food Politics

Stumped in the produce section? No fail tips for picking perfect summer veggies, Eating Well

World

Lingonberry Dark Chocolate Buns, What’s for Lunch Honey

Chutney Surkh-e-Murch: Red Pepper Chutney in the Afghan Manner, The Spice Spoon

Ganesh Chathurti Recipes, I Love India

Butterscotch Pot de Creme, Dulce de Leche & Brown Sugar-Cumin Roasted Pecans, Eggbeater

Feuilles de brick – la recette en vidéo, Christophe Certain

Los Pedroches: por la ruta del jamón ibérico, A Table

Food Art: Puff Pastry Salad, food photography by SandeeA

Published by Jonell Galloway + Monday, August 15, 2011 Permalink 0

These photos are by SandeeA, author of the column Food Play, and who runs a site called . SandeeA is never lacking ideas when it comes to playful, fun recipes. Click here to find the recipe for this salad in a puff pastry. It would be a great recipe to get your kids in the kitchen!

Rencontre avec des boulangers remarquables : Le boulanger de Kaboul

Published by Jonell Galloway + Wednesday, August 10, 2011 Permalink 0

de Jean-Philippe de Tonnac

Click here to read this article in English

Dan de Mirmont, le boulanger de Kaboul

Comment découvre-t-on la cuisine et la panification à la française en Birmanie et décide-t-on de les faire connaître aujourd’hui aux gens de Kaboul ? C’est l’étonnant parcours de Dan de Mirmont qui réouvre son Bistro Bakery en octobre.

: Ali, à droite, responsable de la
boulangerie-pâtisserie, et Zobaid,
à gauche, son assistant.
Dan de Mirmont, au centre.

Comment choisit-on de venir faire du pain à Kaboul ?

On n’y arrive pas en ligne droite. Il y a des détours. Si vous voulez un commencement, je vous propose la Birmanie.

Ça ne nous éloigne pas un peu ?

Vous verrez que non. Quatorze années d’un long flirt avec l’Union du Myanmar. Un grand bémol, les plaisirs de la table y sont comptés. Chose qui nous désole J., mon amie chinoise singapourienne, et moi. Bien qu’entourée de pays tels que l’Inde, la Chine, la Thaïlande, connus pour leurs cuisines, la table birmane offre peu d’émotions positives. Des vacances dans une petite maison au-dessus de Saint-Tropez et les merveilleux restaurants de l’arrière-pays nous apportent la conviction qu’il faut agir. Nous rentrons en Birmanie avec une soixantaine de kilos de livres de cuisine. Ni elle ni moi n’avons jamais mis les pieds dans une cuisine. Une sainte horreur des odeurs de graillons et des mains sales. Nous faisions jusqu’alors commerce de nos créations dans une très jolie galerie dans le centre de Yangon. Sans faire attention à ce que nous mangions.

Le début des apprentis cuisiniers est laborieux et difficilement supportable pour les amis, invités à goûter. Les cobayes s’y font lentement, vantent nos progrès et nous demandent progressivement de nourrir leurs soirées.

Continue Reading…

Switzerland: Spontaneous Cuisine: Fresh fruit croûte

Published by Jonell Galloway + Friday, August 5, 2011 Permalink 0

by Jonell Galloway

Cheese Croûtes, a Perfect Winter Snack

Anyone who’s every traveled or skied in Switzerland knows we love croûte. Every ski station restaurant offers a wide range of croûtes. But what exactly is a croûte, you might ask.

: A classic cheese croûte from the Refuge de Chesery

Literally, the word means “crust,” but in practice the dish is usually made with day-old bread, onto which a wide array of foodstuff can be placed. The classic croûtes are layers of toasted bread in a shallow baking dish, covered with any combination of ham, bacon, egg, cheese, tomatoes, etc., but never leaving out the cheese.

For these savory dishes, the bread is cut into slices about 1 cm thick and placed in a buttered shallow baking dish. The bread is browned on both sides in the oven, and then slightly dampened with a little white wine or water. Thin slices of a fatty, hard cheese, such as Gruyère or Emmental, are then distributed evenly over the toast, pepper is added (and other ingredients if desired), and the composition is popped back into the oven until the cheese melts and turns brown.

Because of the oven and the hot cheese, winter croûtes are certainly not appropriate for getting your kids in the kitchen, so I’ve come up with this summer version.

Continue Reading…

Simon Says: Daily Food Quote, July 21, 2011

Published by sdeswaan + Friday, July 22, 2011 Permalink 0

Good bread is the most fundamentally satisfying of all foods; and good bread with fresh butter, the greatest of feasts.–James Beard

James Beard (1903-1985) was an American chef and food writer who authored 20 books and was instrumental in bringing French cooking to America in the 1950s. World Culinary Institute gives a brief biography. His legacy lives on through the James Beard Foundation.