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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...
Beef cheek braised in Barbera wine with polenta
From Richard Fuchs Ingredients 4 portions 2.25 lb Beef cheek, cleaned and ready to cook 2 oz fresh Butter 2/3 c Olive oil 5 oz Carrots 3.5 oz Celeriac 3.5 oz Celery 3.5 oz Onion 2 Garlic cloves 3 Bay leaves Fresh rosemary Flour “00” 13 oz Barbera wine...
CHIANTI FAMILY COOKING
One of the highlights of my life was a week spent at Villa di Zano in Greve in Chianti, in May of 1985. I was part of a contingent of press who were invited to preview Giovanna Folonari's cooking school, "The Ruffino Tuscan Experience." It was a week spent touring the...
CHOCOLATE TART with Whisky Cream Liqueur
From Chef Graham Tinsley, Castle Hotel Makes 1 x 8” Tart Ingredients 5 Egg Yolks 10 oz. Double Cream 4.5 oz. Bailey’s Liquor 3.5 oz. Dark Chocolate 5 oz. Superfine Sugar Sweet Pastry 1 lb. Plain Flour 8 oz. Butter 4 oz. Superfine...
TREACLE TART
From Graham Tinsley, Castle Hotel TREACLE TART Ingredients 6 oz. Butter 12 oz. Fresh Brown Breadcrumbs 3 lb. 4 oz. Golden Syrup Zest and Juice of 1 Lemon Zest and Juice of 1 Orange 2 tsp. Ground Ginger 4 Eggs 5 oz. Double Cream Pinch of Salt Method 1. Line 2 pastry...
WELSH RAREBIT
Here are two slightly different versions of Welsh Rarebit. WELSH RAREBIT The following recipe is basic, but is often elaborated individually by adding herbs, rendered leeks, bits of tomatoe or bacon. Ingredients 1 oz. butter 12...
WELSH CAKES
Ingredients 8 oz. plain flour 4 oz. butter 3 oz. superfine sugar 2 oz. currants ½ tsp baking powder ¼ tsp mixed spice 1 egg A pinch salt A little milk to bind Method: Sift the dry ingredients (flour, baking powder, mixed spice) together into a mixing bowl. Cut up the...
Perfect Homemade Eggnog
makes 20 servings (1/2 cup each) by Jonathan Clemens Few foods are as synonymous with the holiday season as eggnog, whose creamy texture and rich, sweet flavor is such a wonderful treat during the cold winter months. It tastes like the holidays. A cup of eggnog with...
Blueberry Ricotta Custard Pound Cake
Yield: One 9” Loaf Created by Executive Pastry Chef Tara Smith — Standard Baking Co. (see Harvest on the Harbor) Ingredients: 1 ½ c. Cake flour 2 ½ tsp Baking powder 1 tsp Salt ½ tsp Nutmeg 10 T (5 oz) Butter (softened) 1 ¼ c. Sugar 10 oz Whole...
4 TARTINES (open face sandwiches)
from "Poilâne - Star Breadmaker of Paris," Epicurean Traveler, Vol.1 #1 Here are a few tartines, open face sandwiches, from the booklet "The best tartines of Lionel Poilâne." The tartines are ideal to go with a cocktail, or as light appetizers. Tartine...
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...
THE STEAM TRAINS OF WALES
Trains stir romantic visions of travel, the anticipation of new sites to see, the excitement of being bound on a journey. The irony of our love of steam trains is that from a 21st century perspective they evoke a time of leisurely travel, while...
CARDIFF AND THE GREAT BRITISH CHEESE FESTIVAL
Text and photos ©2009 With more than 40 food festivals annually, 50 Farmers’ Markets operating weekly, and inviting restaurants around every corner, Wales is foodie heaven. If you find yourself in Cardiff in late September, you must visit The Great British...
WONDERFUL WALES
Text and photos ©2009 When my great-grandparents, Sarah Sims and Ebenezer Beynon, emigrated from Wales in 1869, they brought with them an engraving of their hometown of Merthyr Tydvil (Tydfil in Welsh), that has hung on our walls since before I was born. It’s an...
The Epicurean Traveler in Munich: Part Three, BEER, OKTOBERFEST, AND ITS MUSEUM
©2010 Think Germany and certainly one of the first images that comes to mind is a stein overflowing with a frothy beer. Few countries, maybe only Belgium, can come near to matching Germany for the quality and variety of its beer. Over 1,270 breweries nationwide...
The Epicurean Traveler in Munich Part Two: The Geisel Family
MUNICH’S BEST HOSTS The Geisel brothers text ©2010 Geisel Privathotels is a Munich-based private hotel and gastronomy group founded in 1900 by Anna and Karl Geisel, the great-grandparents of the present owners, Carl, Michael and Stephan Geisel. Today it...
THE SAVVY GOURMET IN NEW ORLEANS
text and photos © 2008 You’ll hear a lot about Cajun and Creole culture in Louisiana. They’re proud of their traditions and unique character, but for an outsider it’s hard to get a grasp on who and what is one or the other. Creole refers to any descendant of those...