Recipes | Page 26 of 27 | The Rambling Epicure

Mediterranean Food Connection: Bagels, Smoked Salmon, Goat Cheese and Leek Shoots

Published by Jonell Galloway + Wednesday, January 26, 2011 Permalink 0

by bagel

Click here for French version.

Ingredients

Click Bagels, Smoked Salmon, Goat Cheese and Leek Shoots for metric-Imperial recipe converter.

4 bagels (click here for Christophe’s bagel recipe)
4 slices smoked salmon
200 g / 7 oz. creamy fresh (not fermented) goat cheese
50 g / 2 large tablespoons leek shoots, or failing this, scallions, chives or chopped shallots
Freshly ground white pepper

Instructions

Cut bagels in half crosswise. Toast.
Mix goat cheese and white pepper to taste.
Spread inside bottom surface of bagels with goat cheese.
Put one slice of salmon on each bagel.
Evenly distribute leek shoots on bottom half of bagels.
Put top half of bagels back in place.
Serve immediately.

Bagels, Smoked Salmon, Goat Cheese and Leek Shoots

Mediterranean Food Connection: Bagels au saumon fumé, chèvre frais et pousses de poireaux

Published by Cuisine pied-noir.com + Wednesday, January 26, 2011 Permalink 0

de Christophe Certain

Click here for English version.

Ingrédients

4 bagels (voir la recette de base des bagels)

4 tranches de saumon fumé

200g de fromage de chèvre frais

50g de pousses de poireaux, ou à défaut cives, ciboulette ou échalotes hachées

Poivre blanc

Mode d’emploi

Mélangez le fromage frais avec un peu de poivre blanc.
Coupez les bagels en 2 et passez-les au toaster.
Tartinez les bagels avec le fromage frais, ajoutez une tranche de saumon fumé et terminez avec une couche de pousses de poireaux.

Bagels, Smoked Salmon, Goat Cheese and Leek Shoots

Destination Dessert: Italian Pinolata, or Pine Nut Tart

Published by Jonell Galloway + Monday, January 24, 2011 Permalink 0

Pinolata, Italian pine nut tart, Jamie Schler, Life's a Feast, The Rambling Epicure

by Jamie Schler

The Italian Pine Nut Tart

I prefer to regard a dessert as I would imagine the perfect woman: subtle, a little bittersweet, not blowsy and extrovert. Delicately made up, not highly rouged. Holding back, not exposing everything and, of course, with a flavor that lasts.–Graham Kerr, The Galloping Gourmet

When we speak of dessert we invariably pepper the conversation with such words as sinful, decadent, guilty pleasure, hints of gluttony and naughtiness behind hands pressed to mouths, stifling schoolgirl giggles. We see someone succumb to the temptation and share a knowing look as if having caught him or her in a compromising position, albeit a tad envious of the other’s daring in delving into some tempting, tantalizing, uncontrollable urge.

Rosa’s Musings: How Lemon Curd Saved My Life, or Cooking as Therapy, by Rosa Mayland

Published by Jonell Galloway + Thursday, January 20, 2011 Permalink 0

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Rosa’s Musings: How Lemon Curd Saved My Life, or Cooking as Therapy, by Rosa Mayland

Cooking is not just a “recreation”: It is therapeutic, and can save your life

Cooking is an art and patience a virtue… Careful shopping, fresh ingredients and an unhurried approach are nearly all you need. There is one more thing — love. Love for food and love for those you invite to your table. With a combination of these things you can be an artist — not perhaps in the representational style of a Dutch master, but rather more like Gauguin, the naïve, or Van Gogh, the impressionist. Plates or pictures of sunshine taste of happiness and love.—Quote by Keith Floyd, “A Feast of Floyd”

Continue Reading…

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.

Spontaneous Cuisine: Cappuccino Oats: A Breakfast Recipe for Non-morning People

Published by Jonell Galloway + Friday, November 12, 2010 Permalink 0

Invention through sloth: a recipe for lazy people who really would like to eat a healthy breakfast but can’t manage it

Cappuccino oats.

We don’t stop hearing about oats — they’re full of fiber so they’re good for your digestion and your bowels, they contain beta-glucans that help cut cholesterol and spread the rise in blood sugar over a long period of time, they make you feel full for longer so they encourage weight loss, they are anticarcinogenic thanks to their phytochemicals — and the list goes on.

Continue Reading…

Recipe: Easy High-protein Bread

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

Recipe for high-protein bread using red winter wheat

by Paul Jarboe

What is red winter wheat?

Red winter wheat is a high-protein wheat, known in French as blé rouge d’hiver. It is a hard wheat with qualities similar to durum wheat, which we find in Italy.

Photo courtesy of The Fresh Loaf.

Winter wheat differs from other wheat in that it is planted in the autumn, goes dormant during the coldest winter months, then resumes growth as the weather warms up. It is harvested in spring or early summer.

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.

Continue Reading…

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.