The Epicurean Table title with grapes and melon

Quality food with a European flair for the discriminating palate and those with an appreciation for the sensuousness of good food.    


Recipe of the Week:

Chilled Cucumber Mint Soup


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Summer - is sizzling here in Spain.  It's cold soups time - a welcome cooler and first course.  Try the Cucumber Mint or Gazpacho soups!

 

 

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Are you an epicure?

photo patricia conant

Welcome

to my Kitchen! 

And the Epicurean Table website!

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About  

what is, 

who is, favourite rant, very brief bio, photo and contact information

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Seasonal Menus 

and their

recipes -

(quarterly)   suggestions for the vegetarian or non

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Titbits & Such

ingredients, 

must haves, basics, and explanation of abbreviations used and much more

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Recipe Collection

recipes, recipes and more recipes

includes menu recipes

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Food Focus  

featured ingredients, info. and their recipes

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Close

Enoughs  

equivalents, charts,

metric sense, weights, liquid measures, oven temperatures common ingredients

conversions 

and 

information

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Food Bytes

(articles)

Chicken Soup-

It's Secrets, Pistou/Pesto

and others

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The Wine Spot  

not a page for experts imagined or real, chasing the myths, easy tips wine quotes

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Mini 

Tutorials -

with photos

fanning a roast, golden fruitcake,

rolled polpettone

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International Cuisine - for now, Spanish and Turkish plus much cultural info and photos

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Sitemap 

where's what

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Great Links!

 

What is in season? 

apricot, cherries, red currant, peach, aubergine, beetroot, fennel, courgette, kohlrabi, lamb, mackerel, crab, tomatoes, runner beans

 ~

Food Focus of the Month:  

 

Cucumbers

facts and tips

 

 

July

summer flowers, yellow and red, blues and pinks, summer fruits and vegetables

~

Summer...

chilled soups and cooling drinks laced with mint

 

~

 

Favourite Summer memories?

 

My first swim in a lake in Berlin

 

July happiness: 

 

Long days, lazing in the shade, a fan, cold sangria, watching the butterflies

*

"To eat is a necessity, but to eat intelligently is an art.

(La Rochefoucauld)

 

"A soup is to a meal what a beautiful entrance hall is to a house."

(G. del la Reynière 1758-1838)

 

"Our lives are not in the lap of the gods, but in the lap of our cooks."

(Lin Yutang)

 

"Fish, to taste right, must swim three times --in water, in butter and in wine."

(Polish Proverb)

 

"Cooking is like love.  It should be entered into with abandon or not at all."

(Harriet Van Horne)

 

"Serenely full, the epicure would say, Fate cannot harm me, I have dined to-day."
(Sydney Smith

1771-1845)

 

"One cannot think well, love well, sleep well if one has not dined well."

(Virginia Woolf)

 

"A good cook

is like a

sorceress

who dispenses

happiness."

(Elsa Schiapirelli)

    

"Non-cooks think it's silly to invest two hour's work in two minutes' enjoyment; but if cooking is evanescent, well, so is ballet."

(Julia Child)

On this website, I showcase selected seasonal menus for the vegetarian or non.  You will also find samplings of other recipes from Welcome to My Kitchen! for main courses and other dishes as well as desserts for the epicurean in you.

 

A thought . . .

 

If you haven't the patience, or your priorities are elsewhere - then this is not the site for you.  You will neither find a box of this, a can of that listed as  ingredients, nor microwave cooking.  No, no.  I think the Villa would short circuit in protest, and I care enough to make time!

 

And if you, dear visitor, know no other way, perhaps you can be inspired to try a 'quaint' approach to self nourishing - making your own, instead of pre-packaged commercial concoctions!

Rediscover the sensuousness of good, quality food - food that excites the eyes, the nose, the palate and create culinary memories.

 

sketch of Villa Contessa

Villa Contessa, Costa del Azahar, Spain

 

  Golden Web Awards 2003

Member of 

Slow Food®

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You will also not find particularly low-fat recipes here, though I do not treat creams and oils lavishly compared to some cooks.

I wouldn't think of excluding them, believing instead in a philosophy of moderation, and keeping a mental budget - "Enjoy today, 

eat light tomorrow."  Personally, I consider myself more vegetarian than not.  However, when I do eat fish, poultry or meat, then 

a little and only the best.  Vegetarian visitors will not be disappointed as I plan to add many more non-meat dishes.  

Check back now and again.

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