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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...
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...
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...
JEWISH ROME: EUROPE’S OLDEST COMMUNITY
I first read about Yotvata in Rome's newspaper Il Messaggero on September 29, 2006, in anarticle called "Un ristorante, tante religioni: La pace si fa a tavola?" meaning "One restaurant, many religions: Peace is made at the table?" In my interview six months later...
The Epicurean Traveler in the Philippines Part Two
Part Two: Palawan Text and photos © Scott W Clemens I have to admit when I received an offer to visit Palawan I had to get out a map. Even when I found out where it was, I expected to find a bustling island with strong Asian influence (afterall, it lies across...
Marching into New Orleans
Being the diary of New Year's in New Orleans or the advertures of a budding Epicurean on a budget Text © 2008 photos © 2008 Scott W Clemens December 28th, 2007 Our college football team had been invited to play at the Sugar Bowl on New Year’s Day in New Orleans,...
The Epicurean Traveler in The Philippines Part One
Part One: Day Trips from Manila text and photos © Scott W Clemens Unique and whimsical Jeepneys are ubiquitous in Manila , providing cheap transportation to the masses. A country’s cuisine reflects the various influences that have passed through its borders, and is as...