29 Sep Heal Thyself!

Summer has finally started to make way for fall, and with the new season comes all the assorted fun: brisker temps, changing leaves, more passionate football rivalries, and pumpkin-flavored EVERYTHING. What also joins the party is that least-welcome of autumn happenings: the common cold. Here at Panrimo we guzzled chicken noodle soup until we were (figuratively) sick of it. Which got us to thinking, how do people cope with colds elsewhere? Read on to find the international cold-cures we liked the best. 7) Garlic and Onion Omelettes (Morocco) Garlic has long been touted as a cure-all, so combining its power with the vitamins found in onions and eggs is an excellent way to give your body the help it needs to banish infection. This isn’t an omelette in the American sense, but instead takes the form of a Spanish omelette. Heat olive oil in a pan with pepper. Whisk your eggs and pour them into one thin layer, adding the crushed garlic and chopped onions while the egg is still cooking. Flip it once (as you would a pancake) and serve. 6) Habanero Peppers (Mexico) This cure requires no cooking and very little explanation. Procure a habanero pepper. Eat it. Wait as all your sinuses empty out at once. (It might be best to have tissues handy) This might seem like a rather questionable method from a nutrients point of view, but the capsaicin in peppers is actually really good for clearing that icky, thick mucus...

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01 Sep Have You Had Your Fruit Today?

‘Tis the season…of the mirabelle in France- Lorraine, France (home of the quiche) to be exact! Lorraine is a region located in northeastern France, still referred to by many as Alsace-Lorraine, though the two regions are actually separate now. http://freepages.genealogy.rootsweb.ancestry.com/~morgan/alsace/aindex.html At this time of year, especially in the capital of Metz (pronounced “mess”) and many surrounding villages, the Lorrains are celebrating La Fête de la Mirabelle, a celebration complete with a parade, concerts, art exhibits, fireworks, and even a queen! [caption id="attachment_1070" align="alignnone" width="300"] Meet your 2014 Queen de la Mirabelle and the runner-ups![/caption] http://www.mylorraine.fr/article/valentine-elue-reine-de-la-mirabelle-2014/28588 So, wait.  What is a mirabelle, and why are they celebrating it? Glad you asked! The Mirabelle is a small, sweet, golden plum. It has become an emblem of the region and a staple of la cuisine Lorraine, used to make jams, tarts, soufflés, and eau de vie (but of course!)  So, what’s not to celebrate? This year marks the 64th annual Mirabelle Festival that lasts until September 7th. [caption id="attachment_1071" align="alignnone" width="300"] Mirabelle pickin'[/caption] http://www.mylorraine.fr/article/recolte-2014-de-la-mirabelle-de-lorraine/28555    Tarte aux mirabelles, anyone?  Bon appétit! http://doriannn.blogspot.com/2013/09/quand-les-mirabelles-sont-belles.html  Mirabelle plum pie with a kind of crunchy marzipan Ingredients: 750g mirabelle plums - 60g melted butter - 90g sugar - 90g powdered almonds - 2 eggs - 1 Tbsp orgeat syrup ) 30g sliced almonds - 1 shortcrust pastry Rinse and stone the plums but make sure you do NOT halve them. If you just cut them halfway you can take the stone out but leave the fruit as it is. In a bowl,...

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19 Aug Oodles of Noodles

Not all pastas are created equal. Variations in size, shape, serving methods, and cooking time all combine to create the intricacies that define this hallmark ingredient of Italian cuisine. Among other identifying characteristics, some are infinitely more adorable than others. (Spaghetti? Please, too basic.) Though we definitely can’t claim to have mastered all of them, below you’ll find our guide to Panrimo’s Top 7 Cutest Italian Pastas. 7) Barbina A long, thin noodle similar to angel’s hair pasta, Barbina is cute mostly for it’s name, which translates to ‘little beards’. Often twisted into a shape resembling a bird’s nest or a ‘little beard’, this pasta is great for a charming, pre-portioned appetizer. 6) Orecchiette A pasta traditionally made in the southern part of Italy, orecchiette or ‘little ear’, is a small thumb-sized noodle made in an oval shape that looks just like it’s namesake (cute!). Though the signature orecchiette dish is made with the rapine leaf, this pasta can be cooked with a variety of vegetable based sauces and is often paired well with broccoli or ricotta cheese. 5) Fusilli Bucati These tightly spiraled pieces of pasta add cuteness to any dish! Translated as ‘holed rifles’, they are surprisingly long (about 2 inches) and uniquely suited for consumption with any kind of chunky sauce (the pieces of vegetables or meat get caught in the twirls). Most cooks recommend serving this pasta with an artichoke heart cream sauce. 4) Radiatore Designed in the 1960s by an industrial engineer who...

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