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{via}Culinary historyIf you have a food-based or edible favor, try to make sure that the food reflects something about the bride and groom - whether it's a tea blend passed down through the generations, the spice blend needed for guests to recreate the first meal the couple shares, or perhaps a food product (an infused sea salt, a delicate farm honey, etc) that recalls memories of the town or city where they met. In the tag, make sure you reference that history or personal connection, between you both an... read more »
Hablar de Sao Paulo (o San Pablo, para los amigos argentinos) es hablar del epicentro financiero de Brasil y de Latinoamérica, por su archiconocida BOVESPA, la bolsa de valores más importante de la región. Es hablar de un lugar donde confluyen muchos inmigrantes, y que es notoria la influencia de estos en los usos y [...] read more »
Octubre ha sido un mes laboralmente muy movido. Demasiado para este Gourmet trucho, que ve con este escrito su primera publicación para este mes como la ley manda. Pero felizmente, después de toda tempestad viene la calma, y con esta, la oportunidad de volver a escribir de lo que tanto nos gusta. Y que mejor [...] read more »
This is a quick and easy gelatin dessert that requires no cooking and is low in calories. Coffee jelly is a popular dessert in Japan. The coffee jelly sold in the stores is usually sweetened, but this version delivers a sharp contrast between the bitter coffee jelly and the sweet milk.Often you might have entered the kitchen to make jelly for your little kid so that he can show off to his friends that his mom is so cool. You might have cooked orange, strawberry, mango or black current jellies but never t... read more »
Come to mama, little chocolate sandwich cookie, let me crumble you into my glass. I’ll spoon some silky, chocolate pudding over you. And after, a smooth cloud of creamy, chocolate fluffiness, I’ll then sprinkle in a bit more of you, little chocolate sandwich cookie. And layer more velvety goodness over top, until my entire glass has been filled to the brim, with dark chocolate richness, and your sweet, crumbled cookie-ness. Chocolaty Cookies N’ Cream Parfaits16 oz. whipping cream, cold 2 tbsp. sugar 2 (1... read more »
I would like to hold a little bit of a Cooking History Class tonight, particularly in the field of Pastries (or Patissier if you’re in France) A baba au rhum (or rum baba) is a small yeast cake saturated in liquor, usually rum, and sometimes filled with whipped cream or pastry cream. It is most typically made in individual servings. The batter for baba is even richer than that for brioche, and includes eggs, milk, and butter. The original form of the baba was similar to the babka, a tall cylindrical yeas... read more »
A cebola é extremamente viajada. Nativa de algum lugar da Ásia Central, tem hoje presença importante na culinária de todos os recantos. Mas, dentre todos, é na França que ela tem uma presença mais marcante. Robert Julien Courtine (1910-1998), autor de diversos livros sobre gastronomia e articulista culinário do jornal Le Monde, dizia ser a [...] read more »
Já dizia o pintor e cineasta norte-americano Andy Warhol: um dia, todos terão direito a 15 minutos de fama. Pois é amigosrsrsrs Brincadeira à parte, na ultima edição do Caderno Prazer Cia, jornal A Gazeta, tive a honra de poder colaborar para matéria da Jornalista Evelize Calmon. O tema foi harmonização entre Vinho Comida, [...] read more »
