google8659429ea0063bde.html The Rambling Epicure

The Rambling Epicure

JONELL GALLOWAY Freelance food writer and translator, cooking instructor, recipe developer and tester

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I ramble around the world, mainly in Switzerland and Europe, looking for good food and restaurants. Until recently, I shared my discoveries with my friends on my blog, The Rambling Epicure, on genevalunch.com, where my posts are still available for viewing. I develop recipes using local ingredients, write about restaurants and local products and just about anything that is food-related.

But I wear a coat of many colors, so I am available for food writing of all types, including writing of restaurant guides; private cooking classes using my Spontaneous Cuisine method; organization of wine and food tastings, cooking demonstrations, and all food-related events; recipe development using your products; translation (French-English-Spanish) of food- and wine-related materials; design and conception of restaurant menus.

I studied cooking at the Cordon Bleu and La Varenne in Paris, and wine tasting here, there and everywhere in France and at CAVE S.A. in Geneva and Gland. In France, I worked for some years as a contributing editor for the English edition of the GaultMillau guide and as a food translator, while I ran a small cooking school in a château near Paris. I now live in Geneva, where I have been discovering the Swiss approach to gastronomy and oenology. One of my many interests is promoting Les Artisanes de la Vigne et du Vin as an ambassadress for this Swiss women wine producers association.

My cooking method is "spontaneous cuisine." Lessons consist of writing out a tentative menu based on seasonal, local products; going shopping for the products, and adapting the menu according to what is available and fresh; going to the wine seller to select a wine to go with the menu, then going home and cooking all afternoon with my students. The day ends with a candlelight dinner at the château (in the past), and now, at my chapel converted into a house in Chartres or in your home.

I have recently started giving Mindful Eating seminars and therapy for those who have problem relationships with food and eating in general, helping them reconstruct their lifestyle and relationship to food and eating.

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25 posts tagged recipe

It’s apple season: Matefin à la pomme / apple pancakes/pie

by Jonell Galloway

O Délices discovered this recipe on blog de Guillemette.

This is a traditional recipe from the Savoy, so it’s not so far from us in Switzerland.

The original name comes from the French mâte faim. Peasants prepared these potato pancakes in the morning before going to work in the fields. It was meant to keep them going until lunchtime.

This version uses apples instead of potatoes, and is perfect for the apple season, which has just started here in Switzerland.

Jonell Galloway is editor of the popular international food chronicle The Rambling Epicure.

 

Get ready for my pork chop, fresh fig, mustard recipe, cooked in my Durotherm, of course!

Spontaneous Cuisine recipe to be published on main The Rambling Epicure site this week.

Spontaneous Cuisine: Wok-fried wild salmon and succotash

Dinner Express for Two:

Recipe tomorrow at The Rambling Epicure’s main site.

Get your ingredients ready, recipe tomorrow:

400 g salmon, cut into large cubes

2 ears of fresh corn

350 g French green beans

Garam masala

Organic apple vineger with pulp

Kaddo bowrani, or Afghani baked pumpkin

I first ate Afghani food at The Helmond Restaurant in East Cambridge, Massachusetts. It was like a fine blend between North Indian and Persian food: full of bold flavors, loads of small dishes, warm flat breads and pasta dishes, unctuous sauces whose ingredients I’m still trying to guess. There was some new dish on the table every 5 minutes. In other words, everything I like in a meal.

This article from The Atlantic gives you a glimpse of just one of the large variety of dishes: kaddo bowrani, or Afghani baked pumpkin.

Recipe: Spicy Fish Tajine, a Recipe by Christophe Certain

The Rambling Epicure

by Jonell Galloway

Spicy Fish Tajine

Recipe for spicy fish tajine by Christophe Certain, translated and adapted by Jonell Galloway

Fish tajine recipe. Rating: 5 stars, based on 35 readers’ opinions

Click here for French version

Tajine or tagine, as the Berbers call it, is a oven-stewed dish baked in a heavy clay pot. It is found in North African cuisines, in particular in Algeria, Morocco, Tunisia and Libya.

The name “tajine” actually refers to the clay pot in which it is cooked, because it has a very particular shape. The bottom part is flat and circular with low sides. The cover is dome-shaped and rests inside the base while baking. A tajine dish is usually painted or glazed and is quite decorative, so it can put directly on the table.

 


 

 

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Recipe: Frita, or Sweet Pepper and Tomato Compote

THE RAMBLING EPICURE

Recipe translated from the French and adapted by Jonell Galloway

Original recipe by Christophe Certain

Mediterranean countries each have their own version of sweet pepper and tomato compote. In France, they call it piperade. The Pieds-Noirs — French colonials born in Algeria — call their version of this Mediterranean classic “frita”. Unlike piperade, frita contains no garlic.

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How to Eat Gourmet on a College Student’s Budget

THE RAMBLING EPICURE

by Jonell Galloway

When I was in college in the U.S. and France in the 70s and 80s, my kitchen was about the size of an American half-bath. I was already well on my way to gourmet snobbery, but since I couldn’t afford to eat in gourmet restaurants every night, I was forced to find novel ways to satisfy my taste buds.

Photo courtesy of Carlos Porto.

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Swiss Food Fact: Fondue

The word “fondue” means literally “melted” in French. In Switzerland, fondue is made by melting cheese with white wine, pepper, garlic and kirsch (cherry schnapps).

Photo courtesy of Fribourg Tourist Bureau.

Different regions use different cheeses and have different recipes however. In the canton of Valais, no starch, butter, or eggs are added, while in many other regions they are used for thickening. Today, many people use corn starch.

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Fennel Recipe Ideas

by Jonell Galloway

Article originally published on GenevaLunch.com

The best way to cook meals full of flavor is to use ingredients that are in season where you live. We’re already starting to see fennel on the market in the Lake Geneva region, so here are some simple, tasty ideas for high-fiber, healthy meals.

Photo courtesy of Five Prme.

Photo courtesy of Five Prime.

Fennel is a good way to add a bit of spice, while awaiting the wider variety of choice that comes with spring.

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Fribourg-style Cuchaule: Saffron Bread to Eat with Your Bénichon Mustard

The Rambling Epicure

by Jonell Galloway

In my post Bénichon Mustard, A Fribourg Specialty to Welcome the Cows Coming Home a few days ago, I talked about the brioche-like saffron bread cuchaule which is traditionally eaten with Bénichon mustard during the Bénichon fall fair in Fribourg, Switzerland.

I translated this recipe from the Delimoon site from the French and adapted it.

For metric-Imperial conversions, visit The Metric Kitchen site.

Photo courtesy of Moja Kuchnia.

Ingredients

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