Wednesday, September 28, 2005

A Sultry Dance of Pears and Cheese

I'm happy to announce that I will now be a regular contributor to Gastronomic Meditations. I will be presenting recipes and writing columns about the monthly featured ingredients from an international perspective.

My first contribution is a celebration of the sultry dance between pears and cheese, this month's main ingredient and the indulgence. I make a playful switch, though, and use cheese as the base, turning the main ingredient, pears, into a sweet indulgence.

You can read the article here:
A Sensual Flamenco Alegria


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11 Comments:

At 2:30 AM, September 28, 2005, Anonymous Ben said...

Hi Mark, Great podcast. I've added your show to the Open Media Network, www.omn.org.

Cheers, Ben

 
At 2:38 AM, September 28, 2005, Blogger ReMARKable Palate said...

Thank, Ben. I appreciate it! Check out the article and recipe on GM, and listen for the second part of my interview with Publisher Jennifer Iannolo, coming out on Thursday.

 
At 12:56 PM, September 28, 2005, Blogger EFB said...

One of my favorite combos. Great article.

 
At 1:48 PM, September 28, 2005, Blogger ReMARKable Palate said...

Thanks EFB. I like the list of movies on your profile. Check out my Podcast #9, Food Movies for some notes on several of these films.

http://remarkablepalate.blogspot.com/2005/09/podcast-9-food-movies.html

 
At 4:32 PM, September 28, 2005, Anonymous cookingdiva said...

Hola Mark! congratulations for the article---very well done :) I wrote a little something about it and a recipe with guayaba paste: http://panamagourmet.blogs.com/

 
At 3:33 PM, September 29, 2005, Anonymous Zaida said...

congrats!

 
At 1:33 PM, October 01, 2005, Anonymous Anonymous said...

Great podcast, Mark! The tips that you provide are so helpfull. Keep them coming!

 
At 1:48 PM, October 03, 2005, Anonymous cookingdiva said...

Mark, just found out about Elise's post on "quince" jelly. It is great step by step recipe with photos...You can find it here: http://www.elise.com/recipes/archives/001455quince_jelly.php

 
At 1:56 PM, October 03, 2005, Blogger ReMARKable Palate said...

Thanks, Melissa! I checked it out. Nice recipe. It differs from the "carne de membrillo" in that the Spsnish use the pulp to give body to the paste, and they really are preserving the fruit. In this jelly recipe, you're producing a finer jelly with the taste and aroma of quince, without the mass of the fruit.

 
At 11:54 AM, October 05, 2005, Blogger EFB said...

Thanks for directing me to your podcast. I really enjoyed it! It made me think of a couple other great food movies: Mostly Martha, Delicatessen and Queen of Hearts.

Btw, I just added your site to my links section. I'll be coming back more often.

 
At 11:59 AM, October 05, 2005, Blogger ReMARKable Palate said...

Thanks for the linkback, efb!

 

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