September 30, 2016

MARRAKECH, A City Tasting Tour


Marrakech, a City Tasting Tour








The  “Pearl of the South” has an unforgettable taste experience waiting for you...

Considered  one of the world’s most refined cuisines,  Moroccan food  is especially rich because of the diversity of its lands and traditions, from the Atlas Desert to Berber villages...

 We'll suggest some of the best places to eat in Marrakech...
















September 20, 2016

SUPER FOOD


26 ALIMENTS QUE VOUS N’IMAGINIEZ PAS ÊTRE DES SUPERFOODSPHOTO WIKIPÉDIA








Superfood,  superfood,  superfood...

On nous rappelle constamment d’en consommer davantage...

Voici une liste de 26 superfoods... 

si cette liste  inclut  le   vin rouge  et le  chocolat noir, elle mérite qu’on y jette un coup d’œil, n’est-ce pas ?















September 15, 2016

MADRID Day Trips - A Hassle-Free Guide to Four Fun Excursions

NCSCO LASTRUCCI FO
The formal gardens at the Royal Monastery of San Lorenzo de El Escorial, part palace, part monastery
The
The formal gardens at the  Royal Monastery of San Lorenzo de El Escorial, part Palace, part Monastery
Francesco Lastrucci WSJ







Madrid Spain’s capital and largest city... rising to prominence  centuries after places like Seville and Barcelona.

Spanish King Philip II moved his court there in the 1560s and slowly Madrid was transformed from a landlocked Castilian backwater into the big, brash, metropolis it is today—larger than Paris, as cosmopolitan as London and with a nightlife that can rival Berlin’s.

Two solid decades of infrastructure improvements make a deeper dip into traditional Spainishness as easy as a day trip.

Get up early and head for  Atocha - Madrid’s main train station - point-of-departure  for the country’s...  high-speed train network. You will appreciate Madrid all the more after a day away...




J.S. Marcus




September 13, 2016

NEW YORK - The 2016 Fall Restaurant Preview


Adam Leonti in the space that will be his new restaurant, Harvey, in Williamsburg, Brooklyn.CreditCole Wilson for The New York Times







Anticipation is in the air, as  the city’s ever-changing restaurant scene promises debuts and second chances for the world’s top chefs.

These are the openings, big and small, sure to whet New Yorkers’ appetites...















    September 09, 2016

    Italian Delicacies - BRONTE PISTACHIOS



    Sicily







    A closer look at  Bronte  pistachios,  Sicily's "green gold"... harvested by hand every two years, they're the most important economic resource in the area...

    The Bronte pistachio is sweet, delicate and fragrant... it is unique...  along with its size and its brilliant green colour... 










    Pistacchio di Bronte








    September 06, 2016

    BOGOTÁ - The New Wave of South American FINE DINING








    Think of  Bogotá  and what comes to mind?

    With restaurants like  Criterión -  Leo Cocina y Cava  -  El Cielo - Andres Carne de Res  and  Harry Sasson  leading the way it’s certainly  a culinary star  in the rising...



    What if anything makes Bogotá and its chefs unique?
    “It’s International”...  “We are doing our own thing we are not imitating or copying”. “While we are showing our local and national identity we are also international and diverse,”...






    Dylan Satow



    harry
    The Chef








    September 04, 2016

    The ‘ONIGIRI’ - Japan’s Perfect Morning Meal


    A Risaku breakfast | YUKARI SAKAMOTO








    The  humble  onigiri  is a sandwich-like rice ball with savory fillings that makes for a quick breakfast. Rounded out with miso soup, an omelet and some vegetables, it becomes  a great morning meal...


    Its rich history can be dated back almost 2,000 years to the Yayoi Period (200 B.C. to A.D. 250) when we see reference to grilled rice balls made from sticky rice...





    YUKARI SAKAMOTO








    August 29, 2016

    Cooking The CLASSICS - Nepali DAL BHAT Recipe


    Cooking the Classics: Nepali Dal Bhat Recipe
    DAL BHAT







    Well, to be honest I’ve never been to Nepal, but... the folks who have sojourned in  Nepal  think fondly of a  Dal bhat recipe. This dish is eaten on a daily basis by many Nepali...

    How to make Nepali dal bhat, a lentil saucy-soupy-stew often served with rice...





    Noah Charney








    August 27, 2016

    3 New COOKBOOKS for Travelers With EXOTIC APPETITES










     A tour of the Silk Road for the travel-for-food crowd. No passports -or mutton - required...


    ‘All Under Heaven—Recipes from the 35 Cuisines of China’
    by Carolyn Phillips
    ‘Samarkand—Recipes & Stories from Central Asia & the Caucasus’
    by Caroline Eden and Eleanor Ford
    ‘Taste of Persia—A Cook’s Travels Through Armenia, Azerbaijan, Georgia, Iran, and Kurdistan’
    by Naomi Duguid





    GEORGIA FREEDMAN



    Confucius: “The Great Sage…had much to say about food, as when he pointed out that...
     the way you cut your meat reflects the way you live.’ 







    August 25, 2016

    Albariño - Wine School


    botella-albarino-do-ferreiro
    titulo-albarino






    It’s by far the  best-known  white wine  of Spain.

    It’s hard to believe that outside of the Rías Baixas region of Galicia in northwestern Spain, few had ever heard of the grape 25 years ago.


    albariño
    has earned a reputation as a summer quencher...


    Serve chilled but not icy...





    NewYorkTimes
    Eric Asimov






    August 21, 2016

    Heston BLUMENTHAL - The Meal That Made Me a COOK


     Heston Blumenthal had ‘never eaten a lobster before and certainly never been to a Michelin-starred restaurant’. Photograph: Phil Fisk/Observer Food Monthly







    Memories are important to Heston Blumenthal... They are the raw material of his wildly imaginative creations at the Fat Duck...

    The one that made him want to become a chef, is of a meal in Provence in 1982, at the two-Michelin-starred restaurant L’Oustau de Baumanière. 

    Blumenthal was  16 at the time  but not yet a food lover...
     “It was as if I’d fallen down this rabbit hole into a wonderland.”

    The impact was immediate...













    Stocking the ‘New American Native’ Pantry


    Lean freshwater perch 
    The fish comes from Red Lake, a commercial fishery in Minnesota run by the Red Lake Band of Chippewa Indians






    The Minneapolis chef  Sean Sherman  finds culinary inspiration in the indigenous foods of the Upper Midwest.

    As a proponent of what he and other native cooks call  new  Native American cuisine,  Mr. Sherman buys many of his  ingredients  from the region’s native producers...















    August 18, 2016

    The Movement to Define NATIVE AMERICAN CUISINE


    Sean Sherman








    LAKE TRAVERSE INDIAN RESERVATION, N.D. — The moon was full and the chokecherries were ripe in the southeastern corner of  North Dakota.  “It’s the one smell that shoots me back to being young,”  said Sean Sherman...

    Mr. Sherman has simmered  corn silk with purple bergamot blossoms to make tea, and  braised rabbit with spruce tips. He has revived  chaga - the fungus that blooms on birch trees - in warm hazelnut milk, and burned juniper branches and corn cobs  all the way down  to a soft black ash.

    These techniques aren’t borrowed from the cutting-edge kitchens...

    His work is part of a slowly gathering movement that he and other cooks are calling “new Native American cuisine,” or “indigenous cuisine” — an effort to revitalize native food cultures...







    TEJAL RAO