Eat/Cook | Page 31 of 44 | The Rambling Epicure

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!

That’s So Corny, Irene!

Published by Alice + Friday, August 26, 2011 Permalink 0

by Alice DeLuca

A Brief History of Creamed Corn and What to Pack in Your Hurricane Survival Kit

This season, our thoughts turn to hurricanes and the darker part of the year. My own thoughts wander quite a bit, as a matter of course, and I find myself thinking about creamed corn, and specifically canned creamed corn, a staple of the American baby boomer childhood larder.

Creamed corn and a particular type of silver-labeled canned peas are tied to deep memories of preparations for stormy weather. We always had cans of corn, peas and baked beans, and kerosene and candles, in case of emergencies, storms, and power failures.

Food News Daily: August 26, 2011

Published by Jonell Galloway + Friday, August 26, 2011 Permalink 0

Mainstream Anglo Media and Press

Giant Oreo cake, by SandeeA

Are food prices approaching a violent tipping point?, The Guardian

Salmonella fears spur ban of Mexican papayas, MSNBC Health

Food Art: Pineapple and kiwi popsicle, food photography by SandeeA

Published by Jonell Galloway + Friday, August 26, 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 pineapple and kiwi popsicles. It’s a great way 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.

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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

Simon Says: Daily Food Quote, August 25, 2011

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

The best number for dinner party is two – myself and a damn good head waiter.–Nubar Gulbenkian, 1965

Nubar Gulbenkian (1896–1972) was an Armenian petroleum magnate and socialite born in the Ottoman empire. Click here to read more about about him.

MarketDay in Switzerland, August 24, 2011

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

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

David Downie: some restaurants to add to the Food Wine Burgundy guidebook

Published by David Downie + Wednesday, August 24, 2011 Permalink 0

by David Downie

Change is the nature of the edibles-and-potables business everywhere. In Burgundy the region’s symbol is the snail. Change comes slowly. But the snail, like the tortoise, defeats the hare in the long run—or the long slide.

Cuppa? Change-resistance is part of the Gallic gene pool

The down-slide first: reliable fellow gourmets who scour Burgundy for great food and wine confirm that Amaryllis, the discovery of a few years back, is being spoiled by success. Michelin rewarded this unlikely candidate with a star after only a few years of operation, and crowds and crowns of laurels soon followed. So too did a precipitous move from funky quarters in an unattractive highway-side location in a nowhere village – part of the discovery experience – to fancy-dancy, flower-filled premises: the former home of stuffy-but-likeable Le Moulin de Martorey. This reconverted millhouse complex is at San Remy, near Chalon-sur-Saone. Now Amaryllis and its still-very-young chef-owner Cédric Burtin is becoming staid, in a beautiful, mainstream setting… another one-star Michelin place serving elaborately plated, microscopic portions of France’s notorious silly haute food.