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The Rambling Epicure
A gastronome’s guide to mindful eating. A serious approach to real-food shopping, cooking, and dining
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Rescooped by The Rambling Epicure from The Asian Food Gazette.
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Custard Pudding カスタードプリン

Custard Pudding カスタードプリン | The Rambling Epicure | Scoop.it
Just One Cookbook shares quick and easy Japanese home cooking with step by step photos.

Via Frank Kusters
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Rescooped by The Rambling Epicure from The Asian Food Gazette.
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Kenchinjiru Recipe

Kenchinjiru Recipe | The Rambling Epicure | Scoop.it
Kenchinjiru (建長汁) was originally a type of shojin ryori eaten by buddhist monks. Made with a flavorful vegan stock and plenty of crumbled tofu and vegetables.

Via Frank Kusters
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Rescooped by The Rambling Epicure from The Asian Food Gazette.
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Filipino Chicken Curry | Filipino Foods And Recipes

Filipino Chicken Curry | Filipino Foods And Recipes | The Rambling Epicure | Scoop.it
A step by step instruction on how to cook the finest Filipino chicken curry. More info of it inside.
 
Via Frank Kusters
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Rescooped by The Rambling Epicure from The Asian Food Gazette.
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Japanese Cheesecake | Cream Cheesecake チーズケーキ

Japanese Cheesecake | Cream Cheesecake チーズケーキ | The Rambling Epicure | Scoop.it
Just One Cookbook shares quick and easy Japanese home cooking with step by step photos.
 
Via Frank Kusters
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The Rambling Epicure's comment, September 24, 2012 12:08 PM
You're so welcome. I love your site, Nami.
Nami | Just One Cookbook's comment, September 24, 2012 1:20 PM
Thank you! :)
Nami | Just One Cookbook's comment, September 24, 2012 8:34 PM
Thank you for sharing! :)
Rescooped by The Rambling Epicure from Culinary Travel & Documentaries
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Puto Bumbong | Filipino Recipes, Dishes And Delicacies

Puto Bumbong | Filipino Recipes, Dishes And Delicacies | The Rambling Epicure | Scoop.it
Puto bumbong recipe with detailed list of ingredient and step by step easy to follow cooking instruction.

Via Frank Kusters, The Rambling Epicure
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Rescooped by The Rambling Epicure from Le Marche and Food
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A central Italy Speciality Dish: Wild Boar Stew - Spezzatino di Cinghiale

A central Italy Speciality Dish: Wild Boar Stew - Spezzatino di Cinghiale | The Rambling Epicure | Scoop.it

In Central Italy especially Umbria and Le Marche, people appreciate a lot the meat, particularly pork, beef, and lamb, are extremely popular.

Wild Boar Stew

Wild boar becomes quite tender when cooked in a slow cooker.

Ingredients:

3 Tablespoons Extra Virgin Olive Oil 2 Medium Onions, Peeled & Coarsely Chopped 2 Celery Stalks, Chopped 2 Garlic Cloves, Peeled & Minced 2 Pounds Wild Boar Meat, Trimmed & Cubed Sea Salt and Freshly Ground Black Pepper 1 Dry Wine, Red or White 1 (28-ounce) Can Chopped Tomatoes 1 Teaspoon Dried Oregano 1 Teaspoon Chopped Fresh Rosemary 2 Bay Leaves

Gremolata Topping:

Zest of 1 Large Lemon 1 Large Garlic Clove, Peeled 3 Tablespoons Fresh Chopped Parsley

Click for Directions

 
Via Mariano Pallottini
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Rescooped by The Rambling Epicure from The Asian Food Gazette.
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Vietnamese Chicken Salad Recipe

Vietnamese Chicken Salad Recipe | The Rambling Epicure | Scoop.it
Bold flavors star in this Vietnamese salad—acidic lime juice, hot pepper, salty soy sauce, and cooling herbs.
 
Via Frank Kusters
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