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PAPAL GASTRONOMY SINCE ST. PETER
Text © 2014 by Lucy Gordan Two years ago at a market stall near Vatican City I bought three illustrated cookbooks published only in Italian as supplements of the Italian magazine Famiglia Cristiana: La Cucina dei Pellegrini, La Cucina dei Papi, and La Cucina dei Santi...
1741: Restaurateur Cedric Moulot & Chef Thierry Schwartz
In early September 2013 Tourisme Alsace and Office de Tourisme de Strasbourg et Sa Région invited me to Colmar, Sélestat, and Strasbourg. On my second evening in Strasbourg I had supper at the elegant, intimate boudoir “1741,” the city’s only restaurant with a...
Rechedo Masala for Fish
Here is a simple recipe that translates easily to Western kitchens. From the Leela Resort, Goa’s Jamavar Restaurant. Serves Four. Masala fish dish Ingredients: 10 Red Chilis dried 1 Onion roasted 8 Garlic cloves 10 Pepper corns ½ tsp. Cinnamon 5 Cloves 1 tsp...
2 Parma Ham recipes
CORN on the cob with Sauce (Serves 4) 8 slices of Parma Ham 4 ears of corn 8.75 oz fresh cream 3.5 oz. Gorgonzola (or any mild blue cheese) Sprinkling of cognac Boil the ears of corn until well-done; drain and keep warm. In a saucepan melt the gorgonzola with the...
Parma Ham Recipe
The following recipe is courtesy of the Consorzio del Prosciutto di Parma.GREEN MELONS WITH PROSCIUTTO DI PARMA (Serves 4) 7 oz. Parma Ham 4 small melons 7 oz. cheese flakes 1 T of coarsely ground pistachio nuts Sprinkling of Worcester sauceCut the tops off the melons...
Teacakes
Makes: 4 dozen. Ingredients: 1 c. butter or margarine, softened 2 c. sugar 3 eggs 2 T. buttermilk 5 c. all-purpose flour 1 t. baking soda 1 t. vanilla extract Directions: Cream butter; gradually add sugar, beating well. Add eggs, one at a time, beating well after...
Tea Biscuits
Ingredients: Serve warm, buttered, or with clotted cream, lemon curd, jam, or honey. (20 servings - one biscuit each). 2 c. all-purpose flour 4 t. baking powder 1 t. salt 1/2 c. shortening 3/4 c. milk Directions: Preheat oven to 400 degrees F (205 degrees C). Grease a...
Féolde at Villa di Zano
When Lucy Gordan, our European Bureau Chief, sent me her interview with Annie Féolde of Enoteca Pinchiorri, I was instantly thrown into a reverie, for as a young man I’d met Annie Féolde during a memorable fortnight in May, 1985. I’d just come off an assignment...
Wild Boar Ragout with Bacon Dumpling
from Marek Fichtner, Executive Chef, Kempinski Hotel, Prague Short story about the recipe I spent most of my childhood and early adulthood growing up around the “Krkonose” mountains. A very good friend of mine is an avid Game hunter and brought me along for one...
Pearl Barley Risotto with Gervais goat cheese , arugula and beetroot juice
From Chef Marek Fichtner Ingredients for 2 servings: 6 oz Barley large 2 tsp Beetroot juice 1.5 oz Gervais goat cheese 1 oz Butter 2 oz White wine 2 tsp Olive oil 2 oz Pecorino cheese Salt Pepper 1.5 oz Arugula Preparation time 40 min. Preparation...
GETTING AWAY FROM IT ALL IN THE HEART OF THINGS
(Favorite Day Trips from San Francisco — Part Three) text and photos ©2013 The San Andreas Fault, where the North American Plate meets the Pacific Plate, runs through the Santa Cruz Mountains, which separate San Francisco Bay from the Pacific Ocean. San...
Sonoma’s Wild Coast: Leaving the City Behind Favorite day-trips from San Francisco (Part One)
Text and photos © 2009 by Scott W. Clemens The view north from Timber Cove Inn One of the things I like most about San Francisco is that you can get out of the city and into the country in short order. Within half an hour you can be on the fringes of...
THE BEST IN BASEL: A PARADISE FOR MUSEUM BUFFS
©2012 Last year I published two interviews in Epicurean-Traveler.com with Basel’s two top chefs, Peter Knogl and Tanja Grandits. Not to diminish their talents and charm, but Basel, all too often underrated, with its beautiful medieval Münster (cathedral),...
WELSH GOLD
Gold is an expensive commodity today, but none more so than Welsh Gold, for it is the rarest of all. After a history spanning 4,000 years, the last gold mine in Wales closed in 2007. Guided tours are available of the Dolaucothi mine in central Wales, first worked by...
CASTLES BY THE SEA
From our vantage point it’s easy to see castles as romantic reminders of knights, damsels and the quest for the Holy Grail — the Renaissance Faire view of the past. The reality is that castles were built to keep enemies out, and they give us a window...
DICKENS’ DESCRIPTION OF YE OLDE BULL’S HEAD
Dickens’ description of Ye Olde Bull’s Head in The Uncommercial Traveller is as follows: “Take the old-established Bull's Head with its old-established knife-boxes on its old-established sideboards, its old-established flue under its old-established...
WALES, LAND OF MUSIC
I highly recommend procuring the services of a local guide for at least a part of your trip. Our tour guide, Idwal Jones, was a veritable fountain of information on Welsh history and culture, and of course most helpful in the matter of pronunciation and...
THE CHARM OF LLANGOLLEN
Llangollen is one of the most beautiful villages in Wales, and perhaps the hardest to pronounce, given that the double L in Welsh is pronounced something like an aspirated “thl” and takes some practice to get even half right. The homes and businesses are of another...
LEARNING WELSH
The two most obvious attributes of any country, those that most reflect the culture, are architecture and language. In Wales, where bilingualism is mandated by law, the Welsh language is everywhere around you. Every sign, menu and brochure is printed in both...
Lifting a Pint to the Gods of Golf
While the 2010 Course at Celtic Manor Resort near Newport, in South Wales, was built expressly to handle the crowds of enthusiasts and media for the 2010 Ryder Cup, it is just one of many to choose from. With over 200 courses in Wales, you...