Leena Eats, Gourmet Communication ... Food, Travel, Gastronomy

LeenaEats
LeenaEats

Amuse Bouche: Pork Cookbook in Israel Challenges a Taboo

Dr. Eli Landau, a retired cardiologist and food writer from Tel Aviv, has written “The White Book”, the first Israeli pork cookbook. Israel has had laws that prevent pork sales since the 1950s.

Source: September 28, 2010 NY Times article

******************

Amuse Bouche: Noun. Etymology: French: literally, entertains the mouth. A small, complimentary appetizer served at the beginning of a meal to awaken the taste buds. Leena Eats definition: a quick shot of gastronomic knowledge for the brain.

~LTG!

September 30th, 2010
Posted in amuse bouche, Food News | Comments Off

Leena Eats: The Big Cheese Penis, Day Two (Chez Panisse)

Leena Eats: The Big Cheese Penis, Day Two (Chez Panisse)

First course: cherry tomato salad with ricotta salata. Light and refreshing.

I recently had the pleasure of dining at Chez Panisse Cafe, and not nearly a week later, I was invited to go try the restaurant downstairs out with new friends. What are the differences, you may ask? Well, the cafe is upstairs, less formal, and has an a la carte menu. The restaurant is downstairs, more formal, and has a set four course meal the chef changes daily. Cafe more affordable, restaurant more expensive.

The first course of the evening was awesome—a refreshing and light tomato salad with ricotta salata and cucumbers. The tomatoes were juicy and tasted as only a tomato can taste in season, at it’s ripest, simply perfect. The salad had a cooling effect, which was great, especially considering that Berkeley was having a freakishly and untypically hot 100 degree F evening.

More food porn and info on the meal and sticking to seats after the jump.

Read the rest of this entry »

September 29th, 2010
Tags: , , ,
Posted in Berkeley, California, East Bay, Leena Eats | 2 Comments »

Amuse bouche: Halal foods on the rise in France

France has the largest population of Muslims in Europe, and the halal foods industry is twice the size of the organic industry in France. Some suggest this might be because France is trying to promote the culture in other ways since it banned the wearing of full facial veils in public places this summer.

Source: September 8, 2010 NY Times article

********************

Amuse Bouche: Noun. Etymology: French: literally, entertains the mouth. A small, complimentary appetizer served at the beginning of a meal to awaken the taste buds. Leena Eats definition: a quick shot of gastronomic knowledge for the brain.

~LTG!

September 28th, 2010
Posted in amuse bouche, Food News | Comments Off

Amuse bouche: Our troops can eat burgers again!

A ban on fast food and retail outlets on U.S. army bases in Afghanistan put in place 8 months ago by former Gen. Stanley McChrystal has finally been lifted. McChrystal set the ban because he felt the Burger Kings and Oakley stores on bases made them feel like an amusement park, but his replacement, Command Sgt. Maj. Marvin Hill, feels there is nothing wrong with an occasional burger for the troops.

Source: September 10. 2010 Slate article

**************

Amuse Bouche: Noun. Etymology: French: literally, entertains the mouth. A small, complimentary appetizer served at the beginning of a meal to awaken the taste buds. Leena Eats definition: a quick shot of gastronomic knowledge for the brain.

~LTG!

September 28th, 2010
Posted in amuse bouche, Food News | Comments Off

Leena Cooks n Cans: Raspberry Jam

Leena Cooks n Cans: Raspberry Jam

The makings of a proper raspberry jam.

As I get older, one of the things I love most about being an adult is the ability to make the rules in your own life. Want to stay up all night playing video games? Do it. Pizza for breakfast? Why not! I particular enjoy making up holiday food traditions, ones I will force my future children to follow for years to come, whether they enjoy it or not.

Read the rest of this entry »

September 27th, 2010
Tags: , , ,
Posted in Canning, Jam, Leena Cooks, Sweet | 1 Comment »

Gastro Friday: German Cannibal Restaurant

A new restaurant is set to open in Berlin that features human meat called Flime. But even more shocking are the ads they put out for “members” to “donate” body parts as long as they submit medical records. The restaurant will even pay for your hospitalization! The restaurant has also put ads out for an “open-minded surgeon”.

Whoa. More on this German Cannibal restaurant after the jump.

Read the rest of this entry »

September 24th, 2010
Tags: , , , ,
Posted in Gastro Fridays, The Gastronomical Leena | 1 Comment »

Amuse bouche: Lady Gaga Meat Dress Turning into Beef Jerky!

Lady Gaga’s meat dress for the VMAs, designed by Franc Fernandez, is on it’s way to becoming beef jerky as it naturally dries. Once finished, the dress will be archived for “posterity”.

Source: September 23, 2010 People Magazine article

****************

Amuse Bouche: Noun. Etymology: French: literally, entertains the mouth. A small, complimentary appetizer served at the beginning of a meal to awaken the taste buds. Leena Eats definition: a quick shot of gastronomic knowledge for the brain.

~LTG!

September 23rd, 2010
Posted in amuse bouche, Food News | Comments Off

Amuse bouche: Taco Truck Gets Zagat Rating!

10,000 San Franciscans voted El Tonayense, a taco truck parked in a Home Depot parking lot, as the best cheap eat in the city for Zagat Survey, a national restaurant rating system.

Source: September 22, 2010 Slate article

***************

Amuse Bouche: Noun. Etymology: French: literally, entertains the mouth. A small, complimentary appetizer served at the beginning of a meal to awaken the taste buds. Leena Eats definition: a quick shot of gastronomic knowledge for the brain.

~LTG!

September 23rd, 2010
Posted in amuse bouche, Food News | Comments Off

Leena Eats: The Big Cheese Penis, Day One(Chez Panisse Cafe Photo Essay)

Leena Eats: The Big Cheese Penis, Day One(Chez Panisse Cafe Photo Essay)

My goat cheese salad at Chez Panisse Cafe. The cheese was breaded and baked, which helped it stay ethereally light.

Chez Panisse. The big Cheese Penis in Berkeley. Run by one of the America’s culinary greats, Alice Waters, this place has been on my radar ever since I picked up a Ruth Reichl book (my food writing idol,Ruth Reichl, worked at Chez Panisse in the 70s when it first opened). Chez Panisse, and it’s slightly cheaper but equally tasty counterpart, the upstairs cafe, pride themselves on serving simple, local, seasonal food.

The concept is almost overdone in restaurants today, but for good reason—it tastes great, and Chez Panisse was certainly one of the first to cook by such a credo in the U.S. But the Cheese Penis, it don’t come cheap, so it had to be saved for a special occasion.

So. Much. Food Pron. And yes, I mean food pron. After the jump!

Read the rest of this entry »

September 22nd, 2010
Tags: , , ,
Posted in Berkeley, California, Leena Eats | 2 Comments »

Amuse bouche: Australian Desserts-Pumpkin Scones

Pumpkin scones are a variation of scones that were created in Australia. The Australian scone is similar to an American biscuit, and it is said pumpkin scones were created in Queensland due to a surplus of pumpkins.

Source: Looking for Flavour by Barbara Santich p. 113

****************

Amuse Bouche: Noun. Etymology: French: literally, entertains the mouth. A small, complimentary appetizer served at the beginning of a meal to awaken the taste buds. Leena Eats definition: a quick shot of gastronomic knowledge for the brain

~LTG!

September 21st, 2010
Tags: , , , ,
Posted in amuse bouche, Australia, Desserts | Comments Off

Amuse bouche: Australian Desserts- Anzac Cookies

Anzac cookies are made of oatmeal and coconut, and first came about around the first world war as a popular cookie to send to soldiers of the Australian and New Zealand Army Corps (ANZAC). Australians lost a large number of soldiers during WWI, specifically during the battle of Gallipoli in Turkey. Every year, the country celebrates the national holiday of Anzac day for all the fallen soldiers of the country both past and present, and eating anzac cookies is a popular treat during this time.

Source: Looking for Flavour by Barbara Santich p. 113

******************

Amuse Bouche: Noun. Etymology: French: literally, entertains the mouth. A small, complimentary appetizer served at the beginning of a meal to awaken the taste buds. Leena Eats definition: a quick shot of gastronomic knowledge for the brain.

~LTG!

September 21st, 2010
Tags: , , , , ,
Posted in amuse bouche, Australia, Desserts | Comments Off

Amuse bouche: Desserts from Australia-Lamingtons

The lamington is one of the few all-Australian desserts, and consists of vanilla sponge cake, occasionally filled with jam, and rolled in chocolate and coconut. It was said to have been named after Lord Lamington, governor of Queensland from 1895-1901, and has been a popular tea-time and lunch-time treat, as well as a staple at fundraisers throughout Australia.

Source: Looking for Flavour by Barbara Santich pp.112-113

***********

Amuse Bouche: Noun. Etymology: French: literally, entertains the mouth. A small, complimentary appetizer served at the beginning of a meal to awaken the taste buds. Leena Eats definition: a quick shot of gastronomic knowledge for the brain.

~LTG!

September 21st, 2010
Tags: , , , , ,
Posted in amuse bouche, Australia, Desserts | Comments Off
« Older Entries

About | Site Map | Privacy Policy | Contact | 2010 LeenaEats.com

Creative Commons License
This work is licensed under a Creative Commons Attribution-Noncommercial-No Derivative Works 3.0 License.