tag:blogger.com,1999:blog-46315138886163791942024-02-20T10:51:35.411+01:00Foodie of the WorldFood, Foodways, Gastronomy, Culinaria, and Everything Else Related to Foodie Interests Around the WorldGabriela, the Food Lover!http://www.blogger.com/profile/11909757320456970244noreply@blogger.comBlogger16125tag:blogger.com,1999:blog-4631513888616379194.post-57015620998637298912011-07-24T10:03:00.006+02:002011-07-24T10:38:08.505+02:00Encacahuatado - peanut and chile sauce from MexicoBy request I had to make a Mexican lunch yesterday so I made encacahuatado de pollo (chicken in peanut and chile sauce) for the first time in my life. I had been wanting to try to make encacahuatado for years and I finally did it! It turned out delicious even though I used very little chile since my mother-in-law is a bit sensitive to hot foods and I really wanted her to enjoy this delicious summer lunch.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjk3os3x3GjMVGEOIn2954yik0tVohJzng2RbRwhP2kc0fJpOr7c3c-Bru0QiDtdcfCW5BzOvB0PF7_RfGnaCfyWxkahROq9czH51Q5I22CFtAriEzyid8u1UTeJvj4uj3YkS2KF1cQoQ1W/s1600/Encacahuatado-juli-2011.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 302px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjk3os3x3GjMVGEOIn2954yik0tVohJzng2RbRwhP2kc0fJpOr7c3c-Bru0QiDtdcfCW5BzOvB0PF7_RfGnaCfyWxkahROq9czH51Q5I22CFtAriEzyid8u1UTeJvj4uj3YkS2KF1cQoQ1W/s400/Encacahuatado-juli-2011.jpg" alt="" id="BLOGGER_PHOTO_ID_5632835244445112674" border="0" /></a><br />Ingredients:<br /><br />1 cup raw, hulled, peanuts<br />1 ancho chile<br />1 large tomato<br />2 garlic cloves<br />1 inch cinnamon stick<br />4 black pepper corns<br />2 whole cloves<br />1/2 tsp Mexican oregano<br />5-6 epazote leaves<br />6 cilantro stalks with leaves<br />1/2 cup canola oil<br />2 cups chicken broth<br />2 tsp vinegar (applecider is best)<br />1-2 tsp sugar<br />salt to taste<br /><br />4 pieces cooked chicken of your choice (breasts, thighs, legs)<br /><br />Preparation:<br /><br />In a dry iron skillet (or comal) toast the ancho chile for about 2 minutes on each side. Put in a bowl with hot water to soak. In the same skillet, toast the peanuts for 6-8 minutes until golden brown. Still often! Put the peanuts in a bowl and let cool. Toast the garlic cloves until golden brown and the cinnamon, black pepper, and cloves for 2-3 minutes. Put aside in a bowl. Toast the tomato until cooked and the skin is mostly scorched on all sides. This takes a while but the taste is wonderful. Peel the tomato and slice it into chunks.<br /><br />Remove the seeds from the ancho chile. Grind the peanuts and spices in a coffee grinder or spice grinder. If you don't have one of those then just put them in a blender (the sauce turns out a bit chunkier but the taste is the same). Blend the ancho chile, peanuts, spices, herbs, tomato, vinegar, sugar and 1 cup of the chicken broth until smooth.<br /><br />Heat 1/3 cup canola oil in a medium-sized pan. Pour the blended sauce and cook on low heat until thick and smooth (about 15 minutes). Stir often. Add more broth as needed. The sauce should cover the back of a wooden spoon when it is done.<br /><br />Add the chicken pieces to the sauce and serve with Mexican white rice and refried beans. Warm corn tortillas on the side are great with this dish!Gabriela, the Food Lover!http://www.blogger.com/profile/11909757320456970244noreply@blogger.com0tag:blogger.com,1999:blog-4631513888616379194.post-59398558147088053042011-07-21T10:59:00.006+02:002011-07-21T11:10:49.822+02:00Mexican Summer LunchThe weather in Sweden this summer has been very very Swedish. Rain, sun, cold, hot, more rain, more sun is just normal for Swedish summers; not like the past couple of years with extreme heat and barely any rain.<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjd0G9bb2YSXhHGJy2njc5n1FsYdzT5358k8g7pClg_UGgiNQwzEMNqauXYM9-7ptQQi1I_qmNP0iG1BOkX1-CnHe7gqcS3pUPp5uclBF2v6tMA1KvusSDzbfIqD5p3gMghZaagF4ausDfw/s1600/Tostada+con+agua+de+sandia.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 400px; height: 335px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjd0G9bb2YSXhHGJy2njc5n1FsYdzT5358k8g7pClg_UGgiNQwzEMNqauXYM9-7ptQQi1I_qmNP0iG1BOkX1-CnHe7gqcS3pUPp5uclBF2v6tMA1KvusSDzbfIqD5p3gMghZaagF4ausDfw/s400/Tostada+con+agua+de+sandia.jpg" alt="" id="BLOGGER_PHOTO_ID_5631730180233090690" border="0" /></a><br />On sunny days I like to make Mexican Tostadas with Agua de Sandía (Watermelon Ade) for lunch. This is a very easy to make dish that is great for vegetarians/vegans (they can top it with whatever is suitable), children, picky eaters, and everyone else!<br /><br />I will not give exact amounts but just the basics for a single tostada.<br /><br />Ingredients:<br /><br />Corn Tortilla/s (a couple of days old and quite dry)<br />Mexican refried beans (brown or black)<br />Shredded cooked chicken (or other topping)<br />Shredded lettuce<br />Sliced onion (optional)<br />Sour cream<br />Fresh cheese (Greek Feta is fine)<br />Avocado<br />Salsa<br /><br />Fry the tortilla in plenty of hot oil. Drain excess oil on paper towels. Spread refried beans, top with chicken, lettuce, onion, sour cream, cheese, avocado slices, and some hot salsa to taste.<br /><br />Enjoy!Gabriela, the Food Lover!http://www.blogger.com/profile/11909757320456970244noreply@blogger.com0tag:blogger.com,1999:blog-4631513888616379194.post-90783908746510573392010-07-20T22:27:00.007+02:002010-08-13T07:25:41.885+02:00Wonderful cookbooksAs a foodie, I seldom follow recipes. I just read them and get inspired. And then make my own dishes based on lots of different sources. Today I did the opposite! I followed <a href="http://www.paprikahead.com/">Rosanna Nafzinger</a>'s descriptive recipe for Dutch Baby. This is the result.<br /><br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5Qg_YUxoV_yNtpQQU-yHGNFvjSbo3yUr8MJK3OWyHkgyMlxiuyECNhAETjWdPuJut__UreOy8_L8fiRFL4bZQozRIwT7FmooQsxaZfsXIK9TZheC5xCaWr8PK-X87AmSEdXZlVj0knRD8/s1600/dutch+baby.jpg"><img style="margin: 0px auto 10px; display: block; text-align: center; cursor: pointer; width: 400px; height: 267px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5Qg_YUxoV_yNtpQQU-yHGNFvjSbo3yUr8MJK3OWyHkgyMlxiuyECNhAETjWdPuJut__UreOy8_L8fiRFL4bZQozRIwT7FmooQsxaZfsXIK9TZheC5xCaWr8PK-X87AmSEdXZlVj0knRD8/s400/dutch+baby.jpg" alt="" id="BLOGGER_PHOTO_ID_5496088565176616978" border="0" /></a><br />Wonderful! Isn't it? Well, my Kid ate most of it, with homemade wild sour cherry jam (recipe coming up later). And the Kid already asked if I can make it again tomorrow! I think that if an 11-year old want seconds for days and days the dish has received about 15 Michelin stars :-)<br /><br />Well, <a href="http://www.paprikahead.com/">Rosanna Nafzinger</a> and <a href="http://kenalbala.blogspot.com/">Ken Albal</a>a (one of my favorite foodies) have just published a wonderful book: The Lost Art of Real Cooking (get it here at <a href="http://www.amazon.com/gp/product/0399535888?ie=UTF8&tag=paprikahead-20&linkCode=as2&camp=1789&creative=390957&creativeASIN=0399535888">Amazon</a>).<br /><br />If you love to read books, love to read cookbooks, love to get inspired by how we humans have dealt with different kinds of food, how we have adapted foods to be digestible, how we have preserved summer's bounties, how we spent time in the kitchen cooking, preserving, loving food, this is a must have. I just received my copy of this wonderful book and I already use it in my kitchen! This seldom happens with other foodie books, which I usually devour but seldom follow.<br /><br />The Lost Art of Real Cooking is just a great must have for every foodie out there.<br /><br />We can't wait for autumn so we can start pickling things....Gabriela, the Food Lover!http://www.blogger.com/profile/11909757320456970244noreply@blogger.com3tag:blogger.com,1999:blog-4631513888616379194.post-74842545281726489562010-07-14T17:24:00.004+02:002010-07-14T17:33:18.479+02:00More strawberries!Strawberry sorbet is really great when the heat just makes it impossible to cook. I decided to put lots of strawberries in my food processor and mash them into a smooth pure. I put the strawberry pure in a metal pan and in the freezer for about 4 hours and took it out for a good whipping about twice an hour.<br /><br />This is the result!<br /><br /><a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgO1x9KD-ES9yT-3L-CZT7nUpHOB3uBkqRKlqHP92z4tQoOLMsT4LBj7T5RV_Lrx7rPSQxIttoYikPjTtVpxs-nuLD4Idesnos3i5Re_XAAOfAZsWO9F2a2s0cskwSrq-YKukSlWUidONjg/s1600/strawberries+after.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 400px; height: 385px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgO1x9KD-ES9yT-3L-CZT7nUpHOB3uBkqRKlqHP92z4tQoOLMsT4LBj7T5RV_Lrx7rPSQxIttoYikPjTtVpxs-nuLD4Idesnos3i5Re_XAAOfAZsWO9F2a2s0cskwSrq-YKukSlWUidONjg/s400/strawberries+after.jpg" alt="" id="BLOGGER_PHOTO_ID_5493783986214603186" border="0" /></a><br /><br />Note: you can add some lime or lemon juice if you want or sweeten with raw cane sugar or honey but I love it just as it is.Gabriela, the Food Lover!http://www.blogger.com/profile/11909757320456970244noreply@blogger.com0tag:blogger.com,1999:blog-4631513888616379194.post-41673275088319827182010-07-02T09:41:00.005+02:002010-07-02T09:47:25.617+02:00Breakfast and summer!<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgx39KQSPy5SGDS2c_fAs2XgtMaDejaYXHmpuEmDNHr12QQgbevrVTIKGa1JG5Gv9jYF7LxaHedQJRJ_QN6sInW5x6I8opBgCmHbGfnRQOD2eKUSYBhujtomIxSXHyma3BBs4mbBygmDN-c/s1600/licuado-de-fresa.jpg"><img style="display: block; margin: 0px auto 10px; text-align: center; cursor: pointer; width: 399px; height: 400px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgx39KQSPy5SGDS2c_fAs2XgtMaDejaYXHmpuEmDNHr12QQgbevrVTIKGa1JG5Gv9jYF7LxaHedQJRJ_QN6sInW5x6I8opBgCmHbGfnRQOD2eKUSYBhujtomIxSXHyma3BBs4mbBygmDN-c/s400/licuado-de-fresa.jpg" alt="" id="BLOGGER_PHOTO_ID_5489211759283959522" border="0" /></a><br />We are enjoying an incredible Swedish summer. It's hot and sunny! Fresh strawberries are a part of summer over here and this year they are really tasty. So breakfast today was a fusion Swedish-strawberry-Mexican-licuado.<br /><br />Just put lots of fresh strawberries and a glass of cold milk in a blender. Blend until smooth and enjoy!Gabriela, the Food Lover!http://www.blogger.com/profile/11909757320456970244noreply@blogger.com0tag:blogger.com,1999:blog-4631513888616379194.post-26916650792525673292010-01-04T19:21:00.007+01:002010-01-10T18:41:29.871+01:00Meat, meat, meat!Just discovered an interesting website, <a href="http://www.grassfedrecipes.com/">Grassfed Recipes</a>, with lots of good info and tips for us omnivores. I love meat! And I'll probably be harassed by vegans for just stating facts but I do love meat, poultry, fish, seafood, and most anything eatable from our planet's fauna. I also love plants, specially green leaves, and fruits, and... lots of other stuff.<br /><br />However, at home we try to be as Environmentally Friendly as possible and this means we only eat grassfed meat. Yes, grassfed meat is more expensive... yes, it is harder to get a hold of (at least it has been until recently)... yes, it is tastier, juicier, more nutritious... On the other hand, we do have pretty good access to wild meat since hunting is a very popular activity in Sweden.<br /><br />So, we eat meat but with a <a href="http://www.gourmet.com/foodpolitics/2009/09/the-conscientious-carnivore">good conscience</a>!<br /><br />On Twelfth Night we had a small gathering of friends, some omnivores and some vegetarians, and I decided to simplify our evening by making a large pot of chili for the meat-eaters and a smaller one for the veggie-lovers. Since I want to mingle and spend time with my guests I seldom have sit-down dinners and instead arrange self-serve foods that each one can pick and choose from whenever they get hungry during the evening. Our friends are invited to come with their kids, pets, in-laws -you name it! And everyone can find something to their liking at out home.<br /><br />Recipes will be coming up soon!Gabriela, the Food Lover!http://www.blogger.com/profile/11909757320456970244noreply@blogger.com0tag:blogger.com,1999:blog-4631513888616379194.post-6987555219631269302009-05-11T21:29:00.000+02:002009-05-11T21:42:06.038+02:00What the World EatsI want this <a href="http://www.whattheworldeats.com/index.htm">book</a>!<br /><br />Check out the pics <a href="http://www.time.com/time/photogallery/0,29307,1626519_1373735,00.html">here</a>.<br /><br />Don't you? At the very least you can get some perspective on food costs. And, of course, some incredible ingredients that are very inspiring! But some families have sadly fallen for the quick-fix-tummy-filling-bad-for-you-pseudo-food that's become so popular in the past few decades.<br /><br />What's the deal?Gabriela, the Food Lover!http://www.blogger.com/profile/11909757320456970244noreply@blogger.com0tag:blogger.com,1999:blog-4631513888616379194.post-22737571927173332162009-04-30T07:03:00.003+02:002009-04-30T07:22:52.326+02:00Mexican Lunch in SwedenTake a look at this menu:<br /><br />Michoacán style salad and guacamole stew pots (Cazuelitas de salpicón y guacamole)<br />Mexican style fish soup (Sopa amarilla)<br />Chicken breasts in poblano chili sauce (Pechuga en sala de chile poblano)<br />'Tiramisu pirata'<br /><br />Sounds good? Well, that's what I had for lunch yesterday at the residence of the Mexican Ambassador in Sweden. I meet some interesting people, all of whom have some connection or other with Mexico; for example, one has written a dissertation on the symbolism of the jaguar in ancient Maya religion, another is working on environmental issues in Veracruz. It was great to spend a few hours in the company of Mexico-fans!<br /><br />But the best part was the Ambassadors explanation of why the dessert is named 'Tiramisu pirata'. Since it is a copy of the original Italian, some ingredients are substituted or added, and no one wants to be accused of piracy, specially not in relation to recipes and food, it was decided to add the term 'pirate' to the name. So, everyone knew that is was a 'pirate copy' from the start!<br /><br />Mexico is celebrating several big events in 2010: the 200th anniversary of the country's Independence from Spanish rule and the 100th anniversary of the Mexican Revolution. Those of us who had lunch with the Ambassador will be contributing as much as possible to the celebrations here in Sweden. And I will be working on the Mexican Food theme! Life is good!Gabriela, the Food Lover!http://www.blogger.com/profile/11909757320456970244noreply@blogger.com0tag:blogger.com,1999:blog-4631513888616379194.post-21297243664310269752009-04-10T15:24:00.001+02:002009-04-10T15:25:53.730+02:00A Fun Quiz...<div style="text-align: center;"><a href="http://www.recipestar.com/quizzes/view/worldly"><img src="http://www.recipestar.com/img/photos/quizzes/generated/8_extremely_experienced.jpg" alt="How worldly are your tastes?" /></a><br /></div><p>Created by <a href="http://www.recipestar.com/">Recipe Star</a></p>Gabriela, the Food Lover!http://www.blogger.com/profile/11909757320456970244noreply@blogger.com0tag:blogger.com,1999:blog-4631513888616379194.post-67589045294778899592009-02-25T20:07:00.003+01:002009-02-25T20:11:31.796+01:00Street MarketsThis is nice! Take a look at <a href="http://openair.org/">OpenAir Market Network</a>, created to promote street markets all over the world.Gabriela, the Food Lover!http://www.blogger.com/profile/11909757320456970244noreply@blogger.com0tag:blogger.com,1999:blog-4631513888616379194.post-45738330980898011142009-01-28T11:54:00.004+01:002009-01-28T12:06:56.178+01:00The Green GuideI recently discovered National Geographic's <a href="http://www.thegreenguide.com/">Green Guide</a> and absolutely love the <a href="http://www.thegreenguide.com/greenguide/food">Food section</a>. I actually spent some time reading the article on <a href="http://www.thegreenguide.com/buying-guide/plastic-containers">Plastic Containers</a> and really liked the section about the Environmental Impact plastics have. As a consumer, I want to make the right choices for my family and my hard-earned cash. One of those choices is to reduce my own personal environmental footprint! It isn't very difficult if you take some time to become an aware consumer. So, this week I will check out the best plastic container options for my household and make a list on what products are the best choices for us. Later on, when we need to get some new containers, we won't spend hours looking at products and wondering which ones are the best choice: we will just take our list and stick to it!Gabriela, the Food Lover!http://www.blogger.com/profile/11909757320456970244noreply@blogger.com0tag:blogger.com,1999:blog-4631513888616379194.post-80864698471790247262009-01-24T17:48:00.006+01:002009-01-24T18:27:21.526+01:00Navajo Food and Old SeedsBlue corn is a common Native American (by American i do not mean from the USA but refer to the American Continent as a whole) food. In Central Mexico, it is eaten steamed with just some lime and salt or made into dough with which blue tortillas, and other wonderful delicacies, are made.<br /><br />Recently, Education Curator Char Kruger showed <a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-GaiDltW32Wk96qJfYcdwWO6sc2lZvnBInS3vVNEJOPL_ZyWB7Ub5Kk13voE62YltYHxIK79kt1R1mVefR7Y7Azd8LMD6nfKG3Of4gy4tPAMYbUvr8pyW5o80pb65V6RN5R4Ogwr-Bf0v/s1600-h/blue_corn.jpg"><img style="margin: 0pt 0pt 10px 10px; float: right; cursor: pointer; width: 311px; height: 136px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-GaiDltW32Wk96qJfYcdwWO6sc2lZvnBInS3vVNEJOPL_ZyWB7Ub5Kk13voE62YltYHxIK79kt1R1mVefR7Y7Azd8LMD6nfKG3Of4gy4tPAMYbUvr8pyW5o80pb65V6RN5R4Ogwr-Bf0v/s320/blue_corn.jpg" alt="" id="BLOGGER_PHOTO_ID_5294912480301022770" border="0" /></a>how to make Navajo blue corn mush at the<br /><a href="http://www.navajonationmuseum.org/default.aspx">Navajo Nation Museum</a> in Window Rock, Arizona (read more <a href="http://www.santafenewmexican.com/Local%20News/Museum-highlights-traditional-Navajo-foods">here</a>). It reminds me very much of traditional corn dishes made in Mexico. So, I went searching for more traditional Native American recipes and found a nice site. Check it out <a href="http://www.nativeamericans.com/Recipes.htm">here</a>.<br /><br />With so many foods being replaced by industrial products it is good to know that some people out there still are interested in traditional cooking and unadulterated ingredients. I have just read an interesting article in Swedish <a href="http://www.svd.se/bostad/nyheter/artikel_2370571.svd">Svenska Dagbladet</a> on the increasing popularity of 'old' vegetable seeds. It seems that many Foodies are trying their green thumbs out and are planting their very own organic greens and maintaining biodiversity as well. For more info (in Swedish) visit this <a href="http://www.pom.info/">website</a>. Or go to the Bioheritage information page in <a href="http://bioheritage.slu.se/index.htm">English</a>.<br /><br />I have spent the last two seasons learning how to grow food. This year we succeeded with broccoli, spinach, zucchini, lots of different herbs (mint, lemon balm, cilantro), and actually were able to pick a few raspberries. I will return to the topic as soon as I decide what to plant this year.Gabriela, the Food Lover!http://www.blogger.com/profile/11909757320456970244noreply@blogger.com0tag:blogger.com,1999:blog-4631513888616379194.post-27760331150652362572009-01-11T20:26:00.006+01:002009-01-12T16:48:18.553+01:00Tex-Mex is not Mexican!One of the most influential food websites in Sweden is <a href="http://www.tasteline.com/">Tasteline</a>, with close to 200,000 unique visitors per week. These numbers are, of course, great for advertisers; however, influencing hundreds of thousands readers and foodies is an enormous responsibility.<br /><br />This week, Tasteline has chosen <a href="http://www.tasteline.com/Artiklar_och_guider/I-Populara-teman/vardagsmat/Tex-mexfavoriter/">Tex-Mex </a>as special theme. Most foodies I know love Tex-Mex! The combination of flavors and textures is incredible! And Tex-Mex gastronomy is a wonderful subject that can inspire lots of foodies out there.<br /><br />But, as so often happens, Tex-Mex becomes synonymous with Mexican. And the wonderful complex seasonings are reduced to "taco seasoning" mixes. On the front page of the Tex-Mex theme recipes, some recipes stand out as being completely out of place, such as the Mojito recipe. Most everyone knows that <a href="http://en.wikipedia.org/wiki/Mojito">Mojito</a>s are Cuban! And delicious! And absolutely <span style="font-weight: bold;">not </span>Tex-Mex!<br /><br />At the top of the page, there is a link to "More Tex-Mex. Taco School, Sauces, Garnishes, and Drinks" (my translation). Since I am curious and I really love to be inspired by new culinary creations, I clicked on the link. And, to my horror was informed that <a href="http://www.tasteline.com/Texmex/">Mexican</a> (not Tex-Mex as I was led to believe) Food is good for parties, even though the title still mentioned Tex-Mex.<br /><br />A website like Tasteline has a lot of resources and a very competent staff. Why then can't they spend a little bit of time researching the background and history of, for example, Tex-Mex recipes? It is so easy to find good reliable information on <a href="http://www.wikipedia.org/">Wikipedia</a>, and it takes just a few seconds!<br /><br />It is sad that Tasteline contributes to the misinformation of foodies and the continuing erroneous idea that Tex-Mex and Mexican food are the same. Tex-Mex has its own history and is a part of the cuisines of the <a href="http://en.wikipedia.org/wiki/Cuisine_of_the_United_States">United States</a>, not of Mexico. So, if you want real Tex-Mex inspiration search the web! Or visit the Food TimeLine <a href="http://www.foodtimeline.org/foodmexican.html">here</a>.Gabriela, the Food Lover!http://www.blogger.com/profile/11909757320456970244noreply@blogger.com0tag:blogger.com,1999:blog-4631513888616379194.post-25637503954066638792009-01-07T07:30:00.004+01:002009-01-12T23:17:39.310+01:00Top Ten Food Trends of 2008, according to TimeWelcome to a new happy Foodie year!<br /><br /><a href="http://www.time.com/time/">Time Magazine</a> has selected the <a href="http://www.time.com/time/specials/2008/top10/article/0,30583,1855948_1864255,00.html">Top Ten Food Trends of 2008</a>. A few, such Recession dining, may be considered a result of the current financial crisis. However, things are not as dark as they seem. For those who wish to eat tasty nutritious gourmet food, Time has consulted 6 chefs who all contribute a low-cost recipe in order for us to still eat well during this culinary difficult time; check out the <a href="http://www.time.com/time/specials/packages/article/0,28804,1819754_1819753_1819750,00.html">Recession Gourmet Recipes</a> and be inspired!Gabriela, the Food Lover!http://www.blogger.com/profile/11909757320456970244noreply@blogger.com0tag:blogger.com,1999:blog-4631513888616379194.post-9296358059758603922008-12-22T13:52:00.003+01:002008-12-22T15:11:21.631+01:00Great X-mas gifts for FoodiesJust a couple of days before X-mas and still wondering what you are going to buy for your favorite Foodies?<br /><br />Why not contribute to feed those less fortunate in your Foodie's name?<br /><br /><a href="http://shop.thehungersite.com/store/category.do?siteId=220&categoryId=253&origin=31946">The Hunger Site</a>, for example, has some wonderful gift ideas that contribute to the Spirit of Christmas. Share some of your resources and skip that unnecessary ginger grater, crumb sweeper, or pancake dispenser. Give the gift of food to those who really need it!<br /><br />Is your Foodie in love with honey? Why not give him/her some bees? <a href="http://www.oxfamunwrapped.com.au/Product.php?productid=138&PHPSESSID=f026cd34190cbc7224e518e76ab04e2f">Oxfam</a> has a great gift idea to help people in Malawi start a bee farm.<br /><br />If honey is not your Foodie's thing, how about fruit? Help people in <a href="http://www.oxfamunwrapped.com.au/Product.php?productid=49">East Timor</a> plant fruit trees!<br /><br />For more great ideas read Emma Gilchrist's article <a href="http://www.canada.com/calgaryherald/news/reallife/greenguide/story.html?id=6389ee87-c84f-4722-b27c-0d3a47e546d4&k=99384">here</a>.<br /><br />Have a nice and sharing X-mas!Gabriela, the Food Lover!http://www.blogger.com/profile/11909757320456970244noreply@blogger.com0tag:blogger.com,1999:blog-4631513888616379194.post-61264403378682912842008-12-15T16:50:00.024+01:002008-12-15T23:48:05.670+01:00Roberto Santibañez's wonderful recipes<span style="font-family:georgia;">My good friend </span><a style="font-family: georgia;" href="http://www.robertosantibanez.com/">Roberto Santibañez</a><span style="font-family:georgia;">, former culinary director of <a href="http://www.rosamexicano.info/">Rosa Mexicano</a> in New York, has published a long-awaited cookbook: </span><a style="font-family: georgia;" href="http://www.amazon.com/Rosas-New-Mexican-Table-Friendly/dp/1579653243">Rosa's New Mexican Table</a><span style="font-family:georgia;">. This nominee to the </span><a style="font-family: georgia;" href="http://jbfawards.com/">James Beard Foundation</a><span style="font-family:georgia;"> Awards 2008 is a wonderfully fresh contribution to the publications that deal with Mexican food in English.</span><br /><br /><span style="font-family:georgia;">Though Roberto's recipes were created for a restaurant kitchen, his cookbook has all the elements needed for cooking Mexican food in the home. All recipes are carefully explained and are followed by tips and ideas on how to serve the different dishes and drinks. Several Mexican cooking techniques are presented in an easy-to-understand manner that will assist even the most novice home cook. The photographs are beautiful and illustrate not only the finished courses but also techniques and ingredients indispensable to Mexican cooking.</span><br /><br /><a ="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNHs0g593IyYxsLaWSdQ4QxS1yWsllvv2BH78QLxglrdEmsLFTox6qiV0J1t88lYhPKbQfCdM20QrQHJzlLpXVzepTzHLsyYgQhxUKMeNQgU6a1nKFcBMenrAN4T-8sbVs-pS-6irno-t7/s1600-h/roberto_book.jpg"><img style="margin: 0pt 0pt 10px 10px; float: right; cursor: pointer; width: 251px; height: 320px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhNHs0g593IyYxsLaWSdQ4QxS1yWsllvv2BH78QLxglrdEmsLFTox6qiV0J1t88lYhPKbQfCdM20QrQHJzlLpXVzepTzHLsyYgQhxUKMeNQgU6a1nKFcBMenrAN4T-8sbVs-pS-6irno-t7/s320/roberto_book.jpg" alt="" id="BLOGGER_PHOTO_ID_5280147380515424866" border="0" /></a><br /><span style="font-family:georgia;">As a modern chef, Roberto follows the true Mexican culinary traditions but adds his own touch while creating new combinations of taste and textures that are very refreshing. Just check-out his "Seared Duck Breasts with Pecan-Prune Mole" or his "Lobster in 'Little Adobo' ", two examples well-suited for the contemporary Foodie.</span><br /><br /><span style="font-family:georgia;">This is not another coffee-table cookbook among the others. It is a book to read, enjoy, get inspired by, and use, truly use, in your own kitchen.</span><br /><br /><span style="font-family:georgia;">As we say in Swedish,</span><br /><br /><span style="font-family:georgia;">Smaklig måltid!</span><br /><br /><br /><br /><span style="font-family:georgia;">PS: Don't forget to visit the </span><a style="font-family: georgia;" href="http://www.artisanbooks.com/">publisher</a><span style="font-family:arial;">'s Web site for more inspiring publications!</span>Gabriela, the Food Lover!http://www.blogger.com/profile/11909757320456970244noreply@blogger.com0