Auf Wiedersehen!

Salut Blogaroos, off to Germany but in the words of the Great Ahhnold, "Ah'll Be Back!" and hopefully with some German food reviews! Tchuss.

Swiss Soup Swap

Try saying that five times fast. Actually try "Six semi-Suisse swap scrumptious soups at the Swiss Soup Swap". The inaugural swap went swimmingly, I must say. Rosa came over the weekend before and we made up a big batch of curry brownies (link to come) and had all the appropriate nibbles and wine things. It's Europe, what is a get together without an apero? Check out this spread.



We had 5 international swappers in our midst and a few future potential swappers. Recipes were exchanged, soup and life histories were shared and last but not least....we took a soup quiz. Here's a list of our swappers and their soups, but first, behold the glory of 6 liters of soup 5 times over.



Hal and Al (Norway and the NW US) brought Curry Cauliflower Apple soup, a favorite recipe from epicurious that made it's debut....3 nights in a row! and they thought must be shared

Rosa (Swiss) always trying new things and hungry for spices brought a savory banana soup from Martinique (she also provided us with pesto muffins for the apero. yay!)

Melanie (French) is an off the cuff chef, whatever is in the house gets thrown in. Soy sauce, shallots, zucchini, curry and a few other tasty surprises are hiding in her tomato soup

Satu (Finland) is a girl after my own heart, obsessed with french onion soup. Plus she knew which cheese should top the soup (extra bonus points on the quiz!)

Enrique (Spain) brought a bio version of a beet soup and admits he makes a killer paella....now I am intrigued, Paella Soup. Sounds good! Anyone ever attempted this?

And I made a pot (or two) of Yemenite chicken soup (see recipe below)

Mmmm, can't wait to unfreeze and eat these babies. Thanks to all of my Souper Troopers not only for dragging 6 L of soup by public transportation, no easy feat, but for also dragging them up the 7 flights of stairs cause my lift wasn't working. You all rock. Also, thanks to Knox and the wonder that is Soup Swap Day (see link below)

The $64,000 Question

Would you pay $25,000 for a masterful epicurean dinner if you could afford it? Check out the details here here and please leave comments on why you would or wouldn't shell out some major greenbacks for a once in a life time event like this.

Sleepy Sunday

There are some days you just don't feel much like making an effort in the kitchen. There are some days you don't feel like even thinking about food either but that's a whole 'nother post. I thought I'd take this opportunity to share with you one of my comfort foods. I'm talking about Noodle Kugel.


The frequency with which I made this during my college days earned me the knickname of Kugel from one of my studiomates (hi Katie-pi!) My love affair with this dish started much earlier though. When I was young my great aunt would always have a batch made up and waiting in the freezer for when I would visit her. Sometimes we would have them with salmon puffs, sometimes tuna fish. This dish is almost a tribute to her, comforting for the soul, even if I can never get mine to be as good as hers.


Kugel is a very heavy side dish for those who don't know. It calls for a whole stick of butter, 3 eggs and a pint of sour cream (add the noodles and there is your whole grocery list, don't worry, I'll repeat it below). In short, it's delicious³. Kugel can be made numerous ways, it can be sweet and made with raisins and fruit, it can be made with potatoes, it is the ultimate base to inflict your culinary whims upon. If you can imagine it, kugel can take it. I prefer to make mine neutral and just add a bit of salt afterwards to taste. What can I say? Simple girl, simple tastes.

Auntie Fay's Noodle Kugel

1 8oz. package of wide egg noodles
1 stick of butter
1 pint of sour cream
3 eggs
salt and pepper to taste

Cook noodles til al dente. While noodles are draining melt butter in a pan - mix in sour cream and slightly beaten eggs, salt and pepper. Add noodles, mix well. Pour into a 9" x 9" greased (or buttered) pan. Bake at 350F until brown. About 30-45 min.