Follow us!
What are the 5 mother sauces as defined by Auguste Escoffier in the twentieth century? Béchamel, Velouté, Espagnole, Hollandaise and Tomate.
|
|
A Literary Culinary Journal
Meet Jonell Galloway, a freelance writer and editor specialized in French cuisine. Follow us!
Instagram Slider
3 months ago by jonell_galloway When you live in a city like Lucca with a hundred churches, you are obliged to drink more than your fill of holy wine. These are the days of cantucci and Vin Santo.⠀ .⠀ .⠀ .⠀ .⠀ .⠀ #italianfoodbloggers #tuscanfood #chestnut #dessertstagram #italyfoodporn #tuscanygram #igerslucca #luccafood #lucca #garfagnana #instadesserts #visittuscany #italyfoodporn #ciboitaliano #ciboitalia #sweetitaly #goinggray #saltandpeppermemoir #fromgreentogray #saltandpepperhair #goinggraygracefully #goinggrey #vinsanto #italianadventure #fabulousover50 ⠀ #silversista #goinggreygracefully #foodandwine #foodiesofinstagram #foodiegram ⠀
3 months ago by jonell_galloway Everyone loves salt and pepper except when it comes to their hair. Hair changes, bodies change. Our comfort zone is threatened. Our mothers didn’t teach us how to act and feel with grey hair and wrinkles. They never talked about how the transition felt. Do the rules change? Do people’s reaction to us change when white starts to show? Is that the end of our sexual attractiveness and the beginning of old age and decrepitude? In any case, I’ve decided to take the leap and blue is my theme color (to match my eyes). . . . . . #goinggray
3 months ago by jonell_galloway These lupini clams, brought straight from the boat in Viareggio half an hour away on the coast, were so fresh they were practically howling, and they were plumper and meatier than the often tasteless vongole veraci usually used to make spaghetti alle vongole. I much prefer them. Here I was opening them in a slow-cooked garlic, parsley and white wine broth. Once opened, I removed them and cooked the juices and broth down for 20 minutes with a bit of tomato, after which I added the almost-cooked linguine to toss it briefly with the cooking juices. This is one of
1 month ago by jonell_galloway When I was a child, my best friend's mother painted as a hobby. I once made a silly remark that the apple in her Cézanne-like painting didn't look perfect, and she said something that changed my life. "Jonell, beauty is not about being perfect. It's about looking at the scars and imperfections and the things that don't quite fit. Beauty is in the differences." Thank you, Mrs. Miller. Ever since I can't look at an apple without thinking of Cézanne's apples. I see the beauty in the bruises, the irregular shape, the variations in color; I remember that he didn't
3 months ago by jonell_galloway It's time to make castagnaccio, a chestnut cake made with flour, olive oil, walnuts, and pine nuts, and manafregoli, a chestnut polenta made by cooking flour in milk, using chestnut flour from the Garfagnana in Tuscany. These dishes are best made, I'm told, with the freshly ground flour, which I can buy straight out of a jute sack at the market. It's so prized that it even has a DOP. In Lucca, chestnuts are often marked simply "neccio," the local dialect, and you also see Farina di Neccio della Garfagnana. I also used it in my Thanksgiving stuffing.⠀ .⠀ .⠀
1 month ago by jonell_galloway Chestnut soup, a Tuscan peasant food with a lot of history, since, from what I hear, during the wars and times of famine, chestnuts were about all the Tuscans had to eat. The soup consisted of chestnuts slow-cooked in milk. I fancied it up with the wild mushrooms cooked with Rigatoni pancetta, olive oil and garlic, used as garnish for the soup.⠀ ⠀ Follow my story at #saltandpeppermemoir and #fromgreentogray Food for gray-haired women over 50?⠀⠀ .⠀⠀ #feedfeed #lifeandthyme #onthetable #thekitchn #buzzfeast #huffposttaste #forkyeah #wholefood #healthyfoodshare #foodandwine #tastingtable #foodiegram #foodielife #f52grams #eeeeeats #buzzfeedfood #huffposttaste #tastingtable #foodiesofinstagram #lifeandthyme #iconaccidental #accidentalicon #goinggraygracefully
IN THE MEDIA
MEMBER OF
This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivs 3.0 Unported License. The articles on this site may be downloaded and shared with others as long as they credit The Rambling Epicure, but they can’t be changed in any way or used commercially.