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Gareth Jones: Memories of Old Belgium & Malmedy’s Gooey Kisses

Published by Wednesday, July 3, 2013 Permalink 0


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ID photo of Gareth Jones, food writer and consultantMemories of Old Belgium and Malmedy’s Gooey Kisses, including Recipe

by Gareth Jones

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When two chewy, gooey meringues come stuck together either side of a slather of butter cream or crême chantilly, the pâtissiers of Malmédy call this a ‘kiss’. Their description is obvious – it’s a fond embrace. Such is its fame, the Baiser had a place in the original Larousse Gastronomique compiled by Prosper Montagné in 1938.

The story goes that the Baiser de Malmédy started life in the late 19th century in this region of the Eastern Ardennes that many still prefer to call ‘Old Belgium’. The name appreciates that here, in the small towns like Malmédy, Stavelot, Bastogne, Spa and Francorchamps, the old ways continue and courtesy comes before all else – much as continues in Norfolk and Suffolk, Dorset and Somerset, where people living here still have time for each other.

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Spontaneous Cuisine Recipe: Easy Corn Flan or Pudding

Published by Tuesday, July 2, 2013 Permalink 0


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Spontaneous Cuisine Recipe: Easy Corn Flan or Pudding

a recipe by Jonell Galloway

Spontaneous Cuisine Recipe: Easy Corn Flan or Pudding

 

 

 

 

 

 

 

 

 

 

 

 

 

 

The Indians taught the original American settlers how to make corn pudding or flan. This dish has remained a classic in the American South, where corn is still, to a large degree, one of the main grains in the traditional Southern diet.

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Mindful Eating: Getting your Kids into the Kitchen: Fresh Fruit Smoothies

Published by Sunday, June 30, 2013 Permalink 0


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Jonell Galloway, Editor, The Rambling EpicureMindful Eating: Getting your Kids into the Kitchen: Fresh Fruit Smoothies

Getting your Children Interested in Food

From the archives

For younger children, one of the easiest ways of introducing them to the kitchen is to tempt them with a sweet, fruit smoothie.

Smoothies are easy and can be made all year, changing
the flavor according to what fruits are in season.

So as to avoid adding sugar, it’s best to choose a fruit that is very ripe and sweet, and, of course, one that your child likes. Letting your child choose the fruit is also a way of teaching him or her how to shop for fresh fruit, and explain why you don’t buy strawberries from Chile at Christmas. Local fruit is not only fresher and therefore has more vitamins, but it is also nicer on the purse.

Bananas are good all year, and can be mixed with different fruits in the summer. There are endless combinations that change with the seasons.

At the moment, strawberries, melons, peaches, and raspberries are already available in the Geneva region or from nearby France or Italy. Indian mangoes make a divine smoothie, similar to an Indian lassi, and always a favorite for children. The buttery, honey-flavored yellow kiwis from New Zealand have a very short season, but are not as acidic as the green ones, and have just come on the market.

Take a look at what’s in season before you go to the market.

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Foraging and Post-Neolithic Cooking: Antonio’s Wild Spinach Salad Recipe, by Jane Le Besque

Published by Sunday, June 16, 2013 Permalink 0

Foraging and Post-Neolithic Cooking: Antonio’s Wild Spinach Salad Recipe, by Jane Le Besque

Antonio’s Wild Spinach Salad Recipe

Jane and Antonio’s recipe is based on foraging and what they imagine post-neolithic cooking to be, foraging and all, but with a modern twist, i.e. the olive oil.

 

 

 

 

 

 

 

 

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Food Art: Rolling in the Beets, food photography by SandeeA

Published by Friday, June 14, 2013 Permalink 0

Food Art: Rolling in the Beets, food photography by SandeeA

SandeeA does original, exciting food photography, always in a playful manner. A woman of many talents, she is also author of our Food Play column. She writes in both English and Spanish and runs the popular food blog La Receta de la Felicidad, where you can find the recipes for these beautiful creations.

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Switzerland: Swiss-style Knepfle Pasta

Published by Thursday, June 13, 2013 Permalink 0

by Jonell Galloway

Switzerland: Swiss-style Knepfle Pasta

Knepfle is originally from Alsace in France, but it is also eaten in Switzerland, in particular in the Jura region, which borders Alsace.

You can buy them at the supermarket, but they’re much better when you make them at  home.

Swiss-style Knepfle Recipe

Ingredients

3 1/3 to 4 1/10th cups unbleached white flour
3 eggs
2 cups milk
About 1/2 cup water
3 large pinches of salt
1 oz. butter
Large pan of water for boiling knepfles
Coarse sieve with large holes

Instructions

  1. Put eggs into a bowl. Add milk, water and a pinch of salt. Beat with wire whip.
  2. Little by little, use wire whip to add flour until a heavy dough is formed. The dough should fall naturally off the whip.
  3. Let dough rest for 30 to 60 min.
  4. When time is almost up, bring  large saucepan of water to boil. Add 2 pinches of salt.
  5. Heat an oven dish large enough to hold all the knepfles.
  6. NOTE: The hard part: Real pros push the dough through a coarse sieve, but this can be a bit tricky. If this is your first time making knepfles, I suggest that you drop the dough by teaspoons the first time, and try using a sieve the next time. Make sure you have a sieve with large holes before trying this.
  7. Leave water to boil gently and start dropping teaspoons of dough into water, in several goes.
  8. Let knepfles poach until they rise to the surface. This should take about 15 minutes.
  9. Use a slotted spoon to remove them. Do this carefully so they don’t fall apart. Drain well. Place in heated oven dish.
  10. Do this in steps, until all the dough is used up.
  11. To serve, over medium to medium high heat, melt butter in a frying pan (butter should be sizzling).
  12. When hot, add dry knepfles and brown, carefully turning them from time to time. Cook until browned, about 15 minutes.
  13. Serving: There are many ways to serve knepfles: plain, with cream or bacon bits, or with other sauces.
 
 

 

 
 
 
 
 
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Simple Sustenance: Summer Indulgence — Cardamom-Infused Mango Milkshake

Published by Monday, June 10, 2013 Permalink 0


Profile photo, Renu Chhabra, Simple Sustenance (C) ALL RIGHTS RESERVED.by Renu Chhabra

Ponder well on this point: the pleasant hours of our life are all connected by a more or less tangible link, with some memory of the table.–Charles Pierre Monselet

Mango milkshake by Renu Chhabra, all rights reserved (R)

Summer afternoon and a glass of cold milkshake! Mango milkshake. Something I am always ready for. Why wouldn’t I be? It brings back memories of my childhood — fun and comforting memories.

Growing up in India, summer meant boxes of mangoes showing up in our house throughout the season. Not just one or two varieties, but several of them. Different sizes, tastes, and textures to relish, and we all had our own favorite.

Mango for mango milkshake by Renu Chhabra, all rights reserved (R)

It was the summer fruit to indulge in — messy but syrupy sweet and wonderfully juicy. Most of all, it was fun to sit around the table; and enjoy this tropical fruit and celebrate the season.

Mango for mango milkshake by Renu Chhabra, all rights reserved (R)

And with such abundance pouring in, we were treated with mango ice cream, mango custard, mango salad, and not to forget mango milkshake, the simplest of all for warm summer days. Simple because it can be put together in no time.

Its creamy texture and sunshine yellow color always lifts my spirits. Simply said, it’s a happy reminder of my childhood. Little moments that enable us to travel miles away!

Mango and milk for mango milkshake by Renu Chhabra, all rights reserved (R)

I have accented the mango shake with cardamom in this recipe. Cardamom, as I call the soul of Indian desserts. Just a hint of it makes the recipe sing fragrant notes. A little goes a long way; otherwise it gets bitter. Like we say, “Too much of a good thing can be bad.”

I used honey as sweetener, but you can use sugar or agave to taste. The amount will also depend on the sweetness of the mango.

Mango milkshake by Renu Chhabra, all rights reserved (R)

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Switzerland: Swiss Food: Rhubarb Cream Recipe

Published by Monday, May 27, 2013 Permalink 0

by Jonell Galloway

Cherry-Rhubarb Fool

When you talk about rhubarb cream in Switzerland, you mean rhubarb cream, not pudding or custard. This naughty dessert is one of the easiest rhubarb desserts around, and is so thoroughly Swiss.

Recipe for Rhubarb Cream

Ingredients

Photo courtesy of Robin Stewart

 

1 lb. / 500 g rhubarb
3/4 cup / 200 g cane sugar
 2 egg yolks
 Cinnamon or lemon juice, according to which taste you prefer
3/4 cup / 0.2 l whipping cream

Directions

  1. Scrape or cut off any hard outer surface of rhubarb.
  2. Dice rhubarb and put into saucepan. Add sugar. Cover with water. Cook until tender but firm, 5 to 10 minutes.
  3. While rhubarb is cooking, beat the yolks until smooth.
  4. Run cooked rhubarb through food processor or chinois to purée.
  5. Add hot rhubarb purée to beaten egg yolks. Beat until thoroughly blended and eggs start to cool.
  6. Mix in cinnamon or lemon juice. Set aside to cool.
  7. Beat whipping cream. When it starts to form hard peaks, fold in cooled rhubarb and egg mixture.
  8. Cool in refrigerator, either in individual serving dishes or in a large bowl.
  9. Serve cool.

 

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Switzerland: Easy Egg-Free Quark Chocolate Mousse Recipe

Published by Friday, May 24, 2013 Permalink 0

by Jonell Galloway

This egg-free quark chocolate mousse recipe was developed by Maison Cupcake, but the use of quark cheese is so incredibly Swiss, I thought I should list it as a “Swiss recipe”. Next week Maison Cupcake will be developing a rhubarb mousse using quark, so keep your eye on this site.

 

 

 

 

 

 

 

 

Click here for recipe.

 

 

 

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Reference Recipes: Melissa Clark’s Small-Batch Pulled Pork

Published by Saturday, May 11, 2013 Permalink 0

by

With summer on its way, you may just want to have pulled pork for smaller family weekends, before all the big summer festivals start. Here’s an easy video recipe from Melissa Clark at Pulled Pork, for Crowds Large or Small.

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