Cooking with Epic – Page 2

The Shangri La of healthy breakfasts

This is a breakfast that works with a diet: inspired by the healthy breakfast menu at the Shangri La hotel in Singapore. The field mushrooms are filled with low-fat cream cheese (I use Philadelphia light with chives), then sprinkled with low-fat olive oil and a little parmesan cheese and popped into the oven at 180C…

Epiphany

One of the most enriching aspects of being half of a Franco-Kiwi partnership is the opportunity to always have more to learn about the other culture. Monsieur definitely understands how dull his life was before meeting his wife and witnessing her Jekyll-and-Hyde behaviour during All Blacks games. Inspired by my passion for men in black, my dear, sweet husband now knows all…

I like to MO-GETTE MO-GETTE

All the talk about beans on the London Bloggers network recently made me do some odd things. Well, odd for most people but probably quite normal for me. This includes taking photographs of BEANS in a French supermarket, planning extra beans into our weekly diet (they’re very good for you – slow energy release), checking…

The Super Citrons of Sicily

It’s a bad day in the Epicurienne household if we run out of lemons. Monsieur and I use them for just about everything – squeezed over salads, in sauces for fish and seafood, in lemony vinaigrettes, on spaetzle, on roast potatoes… So imagine my delight on finding gigantic lemons in Italy! The first time I…

Lighten Up by Jill Dupleix

For the true grub-loving gastronome, the most fatal by-product of enjoying our food has to be weight gain. Monsieur and I are no different, loving our food as we do and engaged in a constant battle of taste versus calorific content. It was therefore serendipitous to catch a tweet from Quadrille Books, asking for bloggers…

From aspic setting to lobster killing – Julie and Julia do French cooking

When I was about eleven, I started home ec classes at school. My classmates and I then spent the next two years fighting over ingredients in these core classes as we perfected the mangling of simple dishes such as scrambled eggs and kedgeree. The worst part of these classes, however, was post-cooking when we had to sit and EAT what we’d just burned,…

Your last meal on the planet…

A comment from Grassroots Gourmet really got me thinking this morning. She wrote that Anthony Bourdain once stated that if he were on Death Row and had to choose his last meal, it would be Osso Bucco. That made me wonder: what would I choose as the last meal of my life? I’m still struggling to…

Osso Buco, by Billy Collins

(Photo from Politicook.com. I’m afraid I didn’t have any of my own photos to use and this one shows the bones very well.) Pat of Singleforareason sent me a link to a poem today. It relates to my Rome-ing in the Rain post, where Monsieur warms up with a hearty Ossobucco (which can be spelled…

Dining in Disguise – or why Ruth Reichl is my new favourite food writer.

It isn’t often that I find a book that makes me want to read it twice in three months, but I should have known from the review that I’d want to immediately re-read Garlic and Sapphires by Ruth Reichl: “GARLIC AND SAPPHIRES is Ruth Reichl’s delicious and mischievous account of her time spent as an…

GOOD Pea and Pecorino Crostini

This week is beating me. Hard. It’s been a real grind so forgive the lack of writing. To keep the momentum up, I have another GOOD recipe to keep you going until I finish the other fifty zillion that lie waiting in the drafts box. This one is Pea and Pecorino Crostini, made with GOOD…

GOOD Goat’s Cheese with honey and truffle and lashings of red berries

Just when you think it’s safe to go back in(to) the kitchen, those Splendid people cook up something new. This time, they’ve trawled through my blog to find something I love to eat, in order to devise the recipe using GOOD Oil. Here it is:

A R-Oily GOOD Night with Braham & Murray

Splendid’s been at it again; this time Splendid people Rax, Chris and Jenny invited me along to a dinner party celebrating GOOD Oil. This is a relatively new concept in cooking oils, being made from hemp seed. As if that wasn’t interesting enough, the creators of GOOD Oil and the off-shoot products of GOOD Seed…