Cooking | Page 16 of 18 | The Rambling Epicure

Food Art: Vanilla and Oreo ice cream, food photography by SandeeA

Published by Jonell Galloway + Tuesday, August 30, 2011 Permalink 0

These photos are by SandeeA, author of the column Food Play, who runs a site called La Receta de la Felicidad. SandeeA is never lacking ideas when it comes to playful, fun recipes. Click here to find the recipe for making vanilla and Oreo ice cream (in Spanish and in English). It would be a great recipe for getting your kids in the kitchen!

Food Art: Chocolate and peanut ice cream and Co, food photography by SandeeA

Published by Jonell Galloway + Monday, August 29, 2011 Permalink 0

These photos are by SandeeA, author of the column Food Play, and who runs a site called La Receta de la Felicidad. SandeeA is never lacking ideas when it comes to playful, fun recipes. Click here to find the recipe for making chocolate and peanut ice cream. It would be a great recipe to get your kids in the kitchen!

Switzerland: Filet of Perch with Parsley/chive Sauce Recipe

Published by Jonell Galloway + Thursday, August 25, 2011 Permalink 1

Filet de perche / perch filet, Switzerland, Swiss food and cuisine, recipe

Spontaneous Cuisine, by Jonell Galloway

Traditional dish in Lake Geneva region: filet of perch with parsley, chives and butter: a recipe with a twist

Recipe

Ingredients

1 kg / 2.2 lbs of filet of perch

1.2 dl / 1/2 cup of white wine

125 g / 1 stick butter

1 large clove of garlic, finely chopped

1 1/2 teaspoons of strong mustard

2 egg yolks

Parsley, 1 large bunch

Chives, 1 large bunch

Salt and pepper to taste

Directions

Preheat oven to 220°C / 425°F.
Butter a baking dish that can also be used on stovetop. Add wine and garlic.
Arrange filets in a baking dish. Salt and pepper.
Bake for about 8 minutes or until fish is cooked but still firm. Carefully remove fish and set it aside.
Use cooking juices in baking dish to make sauce. Add butter, mustard and egg yolk.
Cook over very low heat, stirring constantly with a wire whip. Add parsley. Warning: If you turn the heat too high and quite stirring, you will end up with scrambled eggs instead of sauce!
Arrange perch on serving plates, preferably warm. Pour sauce over fish and serve immediately.

Continue Reading…

Food News Daily: August 25, 2011

Published by Jonell Galloway + Thursday, August 25, 2011 Permalink 0

Mainstream Anglo Media and Press

The Very Tasty Liberation of Paris, GQ

Fine wine galore! Hong Kong’s buried treasure, The Independent

New Nordic Cuisine Draws Disciples, The New York Times

Food News Daily: August 24, 2011

Published by Jonell Galloway + Wednesday, August 24, 2011 Permalink 0

Mainstream Anglo Media and Press

Bending the Rules on Bacteria (Harold McGee), The New York Times

True Food (a video), National Geographic

True Characters: You and Barry McBride have set up a restaurant with no name and no prices in Killarney, Irish Times

Food Art: Square deviled eggs, food photography by SandeeA

Published by Jonell Galloway + Wednesday, August 24, 2011 Permalink 0

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

Food News Daily: August 23, 2011

Published by Jonell Galloway + Tuesday, August 23, 2011 Permalink 0

Mainstream Anglo Media and Press

Alice Waters, founder of American Slow Food Movement & Owner of Chez Panisse, which Turns 40 Today

Happy 40th Birthday Chez Panisse: Alice Waters’ Chez Panisse built on simple success, San Francisco Chronicle

Fish kill cleanup a smelly job after Louisiana paper mill spill, Reuters

Japanese cuisine is loaded with anti-oxidants, vitamins and minerals, The Times of India

Preaching a Healthy Diet in the Deep-Fried Delta, The New York Times

Rosa’s Musings: Swiss Sausage Salad, An Unforgettable Food Experience

Published by Jonell Galloway + Monday, August 22, 2011 Permalink 0

by Rosa Mayland

This year, unlike all preceding years, I decided that I’d serve a Swiss menu for our National Day as I believe there is no better way to feel close to your roots than by cooking the foods that are a part of your identity. I also had the urge to share a traditional and summery Swiss recipe with you.

The date marks the death of the first German Emperor from the house of the Hapsburgs, the independence of Switzerland from the Austrian rulers, the alliance of the rural communes Schwytz, Uri and Unterwalden (central Alps) with a view to protecting themselves from outside attackers or anyone attempting to subject them, and the creation of the Federal Charter of 1291, a pact which ensured free trade and peace on the important mountain merchant routes.

Food News Daily: August 22, 2011

Published by Jonell Galloway + Monday, August 22, 2011 Permalink 0

Mainstream Anglo Media and Press

Dan Lepard’s sweet potato brownies recipe, The Guardian

Bill Clinton’s Life as a Vegan, NPR

The Minimalist: Easy Ratatouille, The New York Times

Britain develops a taste for goat, The Independent

A Southern Italian revolution continues to sweep across Australia’s wine landscape, The Australian

Market Watch: Indian Blood Freestone peaches are diamonds in the fuzz, Los Angeles Times

We All Scream for Gelato: High-End Italian Ice Cream Spreads to London and Other European Cities, The Wall Street Journal

Rustic summer vegetable casserole, Los Angeles Times

Chez Panisse’s wines – a list that matches a legacy, San Francisco Chronicle

Best of the Anglo Food and Travel Blogs and Sites

Apricot and pistachio frangipane tart, What’s For Lunch Honey

David’s Discoveries: A great bistro in Burgundy — L’Auberge de Jack, Milly Lamartine, Gadling

Alternative Press/Sites

Thomas Keller’s Grilled Cheese Recipe, Men’s Health

Peach recipes, Kentucky

Hardwick, Vt.—The Town that Food Saved, Organic Connections

What to do with summer fruits, Slow Food Ireland

World

Peach and Cinnamon Chutney, Ko Rasoi

Simply Brilliant (Asian food), Eating Asia

Japan to refrain from claiming safety of Japanese foods, Mainchi News

How to prepare a Korean meal at home, Zenkimchi Korean Food Journal

Purple Pixie Eggplants – Sabich, An Israeli Street Food Sandwich, Food Wanderings

Main Street Eat (Vietnamese street food), Sticky Rice

Food News Daily: August 18, 2011

Published by Jonell Galloway + Thursday, August 18, 2011 Permalink 0

Mainstream Media and Press

Baby’s Palate And Food Memories Shaped Before Birth, NPR

The 50 best gastro pubs, The Independent

Food for a Cause: Q&A: Chef Karl Wilder Talks About Living on Food Stamps, San Francisco Weekly

Indian Organic Farming, Video with Vandana Shiva , CNN

Bits on the side: supplemental charges: If a set menu is littered with supplemental charges is it still a set menu or just a slightly cynical way to draw in customers?, The Guardian