Ugly Fruit

flirting with vegan sweets

2011-07-23T09:49:00.004-05:00

Don't get me wrong, I love butter and eggs as much as the next girl, but when I saw this vegan recipe for almond jam thumbrints I couldn't help but be curious. I've been looking for a linzer-like cookie recipe for awhile (Jon? Are you listening? Where's that excellent xmas cookie recipe of your mom's you made?!! Still waiting! ;) and this one intrigued me.

Plus? They sound healthy! Bonus, no? No refined white sugar (you use apple juice and maple syrup), oat and barley or whole wheat flour, and chock full o' nuts.

This recipe was also dead easy. A two bowl-er and clean up was no sweat.

I ran out of raspberry so decided to make a full palette of delicious fruit flavors.

Not quite a 'thumbprint' per se but it gets the job done.

Aaaalmost ready. Best part is...the dough can be eaten worry free!

Almond Jam Thumbprint Cookies (originally posted on readymade.com)
- 2 1/2c. raw whole almonds
- 1 1/2c. oat flour
- 1 c. barley or whole wheat pastry flour
- 1/2 t. baking soda
- 1/2 t. fine sea salt
- 1 c. pure maple syrup
- 1/4 c. apple juice
- 1/4 c. canola oil
- 1 t. almond extract *
- fruit preserves of your choice

1. Preheat oven to 325F and line two cookie sheets with parchment paper.
2. Whiz almonds in a food processor until fine, leave some chunky bits for texture.
3. Mix dry ingredients in medium large bowl
4. Whisk maple syrup, apple juice, oil and extract in a smaller bowl.
5. Add wet ingredients to dry, stirring to combine well.
6. Wet hands (as often as needed!) to roll dough into ping pong sized cookie balls.
7. Use the back of a wooden spoon to create a well for the jam, be careful not to poke thru the bottom.
8. Pipe jam into cookie wells. I used ziplock bags with the corners cut off.
9. Bake 25 minutes, remove cookie sheets to cookie rack, cool and enjoy!

WARNING!!! Do NOT nibble these until the jam has completely cooled or YOU WILL BE SORRY!!!! Don't say I didn't warn you ;)

* original recipe called for 2 tsps of extract but I don't like a heavily fake almond flavoring

You know it's summer when....

2011-07-22T11:05:00.010-05:00

- Going outside is like stepping directly into a steam bath and you begin to 'glisten'

- Art shows and summer storms are inevitable (just got back from the Midsummer Festival for the Arts in Sheboygan WI)

- It's so hot you don't want to eat. Even ice cream makes you think twice

- Straws make everything better, ie - more festive

- Stone fruits are FINALLY in season!

I just whipped up a pitcher of roasted peach lemonade - aka - the lemonade so nice I had to make it twice (in the same week)!

(image copyright The Naptime Chef)

I stumbled across this recipe a little while back and pinned it to go back to later. I am SO glad I did. The cousins loved it and that was made with some seriously unripe peaches. Fresh lemonade is always a treat but adding the rich buttery flavor of roasted peaches makes it truly something special. The lovely color, the fuzzy velvet jackets slipping off of the warm peach flesh, the complex scent and flavor. Hands down a winner. Right up there next to Madame Claudia's Strawberry Vanilla Lemonade.

As fuzzi-mom and I were leaving town my aunt tipped us off to a truck full of peaches. Seriously. There's a company (Tree Ripe) that trucks up fresh peaches and citrus directly from the South and sells them in various parking lots primarily in WI and IL. Milwaukee's Menards just happens to host such a truck. We split a 25lb box of peaches because...

1 - there was no more room in my car!

(packing for my show in sheboygan, not totally loaded yet, lucky decides he's going too!)

2 - it was soooo hot that we were worried the peaches might die before we got them home

They are amazing! The ones we've been getting at the grocery stores have been a little lackluster and tasteless this year. Kinda wishing we had bought a whole box. I've never made a peach pie but these little babies are inspiration enough! Or, it may be time to make a batch of Late Summer Cupcakes again....hmmmm...mmmmmmm.

Roasted Peach Lemonade

(original post here) - I've done a little tweaking to taste, as can you - we like our 'nectar-like'

4 lemons or ~ 1c. freshly squeezed lemon juice (and pulp!)

1/2 c. + 1 T. sugar

6 c. water (or water and ice if serving immediately)

4 peaches

- Preheat your oven to 400F

- Halve the peaches and remove stones

- Lie the peach halves skin side down on a baking sheet and sprinkle tops with 1T. sugar

- Roast peaches ~25 min., remove, then let cool.

- While peaches are roasting prepare your lemonade (squish lemons, mix with sugar and water)

- After your peaches have cooled a bit, peel the skin off and process in a blender with ~1c. of the lemonade.

- Mix lemonade and peach mixture together, add ice if desired, sip and enjoy!

12 for me, none for you!

2011-04-19T21:58:00.007-05:00

And so it begins. The holiday that's full of eggs, matzo, and more eggs. Yes, folks, it's Passover time again. The first seder was last night and full of fantastic traditional foods - the brisket, the fried matzo, the charoset, etc. I had hoped to try out a new recipe involving berries, chocolate sponge cake and marscapone (yum!) but a few hours before I re-read the recipe and noticed it said make 24 hrs in advance (oops!) So there was matzo crack :D and a passover apricot bar. Today was a chance to try something new...flourless fudgy chocolate walnut cookies, totally Passover friendly. And they are suuuuper delish. This is going to be a year round favorite, I can tell.

This recipe from food&wine.com is perfection as is. I usually feel a need to tamper with a recipe but I really enjoyed this from the get go. I might be uber decadent and throw in some chocolate bits next time. This is a perfect chewy browniesque dessert bite, enjoy!

Ingredients

2 3/4 cups walnut halves (9 ounces)
3 cups confectioners' sugar
1/2 cup plus 3 tablespoons unsweetened Dutch-process cocoa powder
1/4 teaspoon salt
4 large egg whites, at room temperature
1 tablespoon pure vanilla extract

Directions

Preheat the oven to 350°. Position 2 racks in the upper and lower thirds of the oven. Line 2 large rimmed baking sheets with parchment paper.

Spread the walnut halves on a large rimmed baking sheet and toast in the oven for about 9 minutes, until they are golden and fragrant. Let cool slightly, then transfer the walnut halves to a work surface and finely chop them.

In a large bowl, whisk the confectioners' sugar with the cocoa powder and salt. Whisk in the chopped walnuts. Add the egg whites and vanilla extract and beat just until the batter is moistened (be careful not to overbeat or it will stiffen). Spoon the batter onto the baking sheets in 12 evenly spaced mounds.

Bake the cookies for about 20 minutes, until the tops of the cookies are glossy and lightly cracked and feel firm to the touch; shift the pans from front to back and top to bottom halfway through.

Slide the parchment paper (with the cookies) onto 2 wire racks to cool completely before serving.

The cookies can be stored in an airtight container for up to 3 days.

Full Metal Jacket Potato Soup

2011-02-03T20:51:00.004-06:00

In hindsight I wish I had plated this better, but I was too hungry to consider hunting for a pretty bowl ;-p This loaded baked potato soup is the perfect antidote to a winter day. This recipe is full bodied and delicious. I think I'd tweak it a bit in the future but give it a whirl this way - check out the original recipe here at Smitten Kitchen.

Baked Potato Soup
Serves 6

1 head garlic
3 tablespoons unsalted butter
2 medium leeks, white and light green parts halved lengthwise, washed, and chopped small
5 to 6 cups low-sodium chicken or vegetable broth (I used 5 cups; add the extra cup after pureeing if you’d like a thinner soup)
2 bay leaves
Table salt
2 1/2 pounds russet potatoes, peeled and cut into 1/2-inch cubes
1/3 cup sour cream
Ground black pepper

- Rinse the head of garlic to remove any outside grit or dirt. Cut the top third off the head and peel any loose papery skins off the bottom two-thirds. Pop out a bunch of the garlic clove tips and mince them.

- In a large, heavy pot melt the butter over medium heat. Add leeks and cook them until soft (but not brown), about 5 minutes.

- Add the minced garlic and cook another minute. Add the larger part of the garlic head (whole, not chopped), broth, bay leaves and 3/4 teaspoon salt.

- Reduce heat and simmer until garlic is very tender when pierced with tip of knife, 30 to 40 minutes.

- Add potatoes and continue to simmer, partially covered, until potatoes are tender, about 15 to 20 minutes.

- Discard bay leaves. Remove garlic heads. Add sour cream to soup and cook for another 2 to 3 minutes. Adjust seasonings, adding more salt and pepper to taste.

- (ugly fruit suggestion - remove some chunks of potato, then blend remainder, then add potatoes again) Using immersion blender, process soup until chunky-creamy, leaving lots of potato texture intact. (Alternatively, transfer a portion of the potatoes and broth to a food processor or blender and puree until smooth.)

- Serve with whatever makes you happy on top, or nothing at all. Suggestions - shredded cheddar, fake-o's, sour cream, chives, etc.

Tofu or Not Tofu...*

2011-01-28T20:40:00.006-06:00

This recipe is too good not to share. It appeared in my inbox awhile back from Chow and it's been my favorite go to veggie recipe ever since. I admit I'm pretty new to tofu and this is the best kind - chewy/crispy on the outside, squishy on the inside. I prefer to barely cook the peapods so they stay fresh. The sauce is amazing - spicy, sweetish from the mirin, savory from the garlic and shallots. Hope you enjoy it too.

Spicy Peapod & Sesame Tofu Stirfry

- 1/4c. soy sauce
- 2T. mirin or dry sherry
- 1T. sugar
- 2t. cornstarch
- 1t. rice vinegar
- 3/4t. red chile flakes
- approx. 2T. oil or more (to fry with)
- 1lb. firm tofu, patted dry, cut into big cubes
- 3 medium shallots, thinly sliced
- 4 medium garlic cloves, thinly sliced
- 1lb. peapods, ends cut off
- 1T. white sesame seeds

1. Whisk together first 6 ingredients, set aside.
2. Heat oil over high til it smokes, add tofu, cook on each side until brown ~3 min. Remove to plate and set aside
3. Reduce heat to medium (change oil if necessary. I like to add a little sesame seed oil). Cook shallots and garlic til brown. Add peapods and seeds - cook til done.
4. Add tofu and sauce, cook until thickened (you can add more water if you like it 'saucier'). Serve immediately over steamed rice.

Serves about 4

*sorry billy s., but it was too good to pass up ;)

Dread Bitter Pine Nut Syndrome

2011-01-18T22:31:00.005-06:00

Aaaarghhh! So I've had this nasty bitter taste in my mouth for the past several days. No matter what I eat, no matter how many times I brush/Scope, it's there. Ruining meals and snacks alike. I finally decided to google my symptoms and make sure I didn't have some unusual and deadly disease. The first several listings all pointed to pine nuts as the culprits. Not just any pine nuts....specifically pine nuts from China. I just rushed into the kitchen to check out the country of origin on my Melissa's pine nuts...lo and behold...Cina. Drat. Most of the sites say this phenomenon lasts anywhere from a few days to a few weeks. I think Melissa's might be getting a phone call....

Pine Nuts Left a Bitter Taste in My Mouth
Beware of Pine Nuts from China
Bitter Taste After Eating for Days - Caused by Pine Nuts?
Pine Nut Syndrome

ICM's Winter Wonderland

2010-12-24T21:57:00.002-06:00

Ice cream in the snow? Yes, please. This past week was eggnog ice cream at Goldie's in Prairie City, Iowa. You can see my previous post about Goldie's here. The eggnog was phenomenal. The fuzzi-'rents and I stopped there last week on they way to pick up Lucky from doggy daycare in Runnells. It was so good I finished the whole thing (hence the less than gorgeous photo of the above ice cream phone).

In fact, it was sooooo good that we went back for a full 1/2 gallon of it the next day. I had gotten a holiday thank you from Goldie's for being on their mailing list and used it towards the half gallon. I was wondering if the soft serve would lose something in translation when frozen solid. But by dog! It was just as good. There's still most of it left...but not for long. Mwhahahaha!

Rockin' the Soups

2010-12-24T20:21:00.008-06:00

This has been an awesome week for soup. I have been ON! and no clue why ;) The first one was the best batch of tortilla soup I've made to date. Recipe to come. The second was a Zesty Vegetarian Tomato Soup, served with a nice chicken caeser salad.

Disclaimer...I never really cared for tomato soup. My parents always used to have it when they made grilled cheese for the family. I seem to remember some friends in college dipping their sandwiches in ketchup. And it was good. So next time I was home I decided not to pass on the Campbell's tomato soup. And I enjoyed it. Then I discovered tomato basil bisque while in Switzerland. Swooon. And Amy's organic chunky tomato bisque when I returned home to the US.

I've tried a few attempts at tomato soup deliciousness and have been not so impressed. But the recipe I hacked this week was ALL THAT AND A BOWL OF SOUP! I'm even throwing in my bonus parmesan wafers. They look impressive, are super easy and really add some oomph to any tomato soup. Enjoy and let me know what you think.

Zesty Vegetarian Tomato Soup
yield enough for 3 medium to good sized bowls

1 - 28oz. can whole tomatoes
~1 T. tomato paste
1 small yellow onion, chopped
2 cloves of garlic, minced
1/2 - 1 clove of a shallot, minced
1 T. butter + olive oil
1 - 14.5oz can veggie stock
vodka
red wine
basil leaf
cayenne pepper

Sweat onions, shallots and garlic in butter/oil mix til clear. Add tomato paste. Deglaze pan w/ vodka and reduce. Add can of tomatoes including the juice and veggie stock. Add a glug of red wine, basil and cayenne pepper to taste. Bring to a boil, then simmer for about 30 minutes. Cool, blend to desired consistency. Return to pot, heat and serve with parmesan wafers.

Parmesan Wafers
makes 8

1.5 c. coarsely grated parmesano reggiano (4 - 5 oz.)
1 T. flour

Put rack in middle of the oven preheat to 350F. Line baking sheet with non-stick paper. Make 4 mounds (about 3 T. each) and spread until they are 4-5" rounds. Bake until golden - about 10 minutes. Cool on the sheet for 2 minutes then transfer to wire rack using a wide spatula. Repeat. Can be made 2 days in advance and kept in airtight container at room temperature.

Cookie Cravings

2010-12-24T19:41:00.004-06:00

Every once in awhile I get a craving for Subway's white chocolate chip chocolate cookie. Oh, heck. Who am I kidding? I often get cravings for many different types of cookies. But the Subway one is a killer.....I can't often find them at my local sandwich shop...so I decided to try and make my own.

After copious internet searching (2 minutes on google) I found out that most of Subway's (and many other restaurants) cookies are made by Otis Spunkmeyer. I found a 'copycat' recipe for my beloved cookies. I tried the recipe as is (except only made a half recipe just in case they turned out truly heinous...and added some regular chocolate chips as well. I just can't help tinkering!!!) and will try to tweak it a bit next time. It might also be helpful to have real deal cookie near by for a blind tasting. According to my tastebuds these cookies were a little overly sweet, maybe I'll use salted butter next time, less sugar or a bit more salt. The texture seemed ok. We'll see how they hold up over the next day or so.

Almost Subway's White Chocolate Chip Chocolate Cookie Recipe
yield 1 and 1/2 dozen cookies

1 c. butter, softened
2 c. white sugar
2 eggs
2 tsp. vanilla extract
2 c. flour
3/4 c. unsweetened cocoa powder
1 tsp. baking soda
1/2 tsp. salt
1 c. white chocolate chips
2/3 c. chocolate chips

Preheat oven to 350F (175C)

In a large bowl cream butter and sugar until smooth. Beat in eggs one at a time, then the vanilla extract.

Combine the flour, cocoa, baking soda and salt in a different bowl. Stir into the butter/sugar mixture.

Fold in chocolate chips and drop by rounded teaspoonful onto an ungreased cookie sheet.

Bake for 8 - 10 minutes (I left them in the full 10 minutes) until set. Allow to cool on the cookie sheets for 5 minutes then move cookies onto a wire rack to cool completely.

Second Saturday Soup n Bowl

2010-12-12T18:22:00.010-06:00

This 'Second Saturday' was spent reuniting with the CCFA crew in Corning, Iowa. The gallery has been hosting monthly show openings and this month they decided to try something a little different. The soup n' bowl event featured homemade soups in handmade bowls by Paul Koch of Prairie Fired Pottery.

There were 5 different soups to choose from - salmon chowder, seafood chowder, beef and noodle, chili, and beef stew. Beth's salmon chowder was a new recipe and had many separate elements come together in new ways. Rick's beef stew was a total hit and the first one to be polished off by the public. It was kind of zingy with giant chunks of potatoes and veggies...and paprika? In fact, they were all amazing (yes, I managed to sample almost all of them ;) and the bowls we took home are fantastic mementos of the event. Wish I had thought to bring my favorite onion soup, Jon's butternut squash soup, the hawayedge chicken soup or chile corn chowder. Next time....Actually, it may be time for a soup exchange...Iowans???

I was there not only as a spectator (and soup slurper) but in an officially official capacity as well. Studio fuzzishu offered blown glass ornament make and take sessions. It was fun to see the range of people who tried their hand at glass working and catch their enthusiasm and delight. I love offering people the experience of doing something they've never done and having them go home with an original piece of art and feeling of accomplishment.

It was a great time...until fuzzi-mom and I were packing up to leave. Winter decided to make itself known again with a major white-out blizzardy type thing. We (foolishly) decided to brave it, since I was scheduled to teach at the Des Moines Art Center today. There were times during the grueling, white-knuckle-inducing, normally 3o minute drive to Creston where the road was literally invisible. So? A hotel. And lots of kitschy tv movies (Sundays at Tiffany's with Alyssa Milano, anyone?) But alls well that ends well, we're back in Des Moines now and gearing up for a week of ornaments and probably more soup! ;)

Holy Overhaul, Batman!

2010-12-09T18:32:00.000-06:00

Yes my friends, it was more than time. The old Ugly Fruit was getting kind of wrinkly and funky smelling. It was time to give the old girl a new coat of paint. White printing on black backgrounds was so 2005. Please feel free to leave feedback on the (hopefully!) new and improved Ugly Fruit aesthetic.

...Now I just have to figure out how to add the old header. I really liked it :(

Gobble Gobble Hey!*

2010-12-09T18:08:00.004-06:00

Many families have passed down Thanksgiving traditions, my family's tradition is a recent one. I've started a new tradition, we use the holiday as a chance to try out new recipes on my captive audience...I mean, family. ;) Sometimes they're great, sometimes not so great. Then there are the few recipes great enough to hold on to year after year. Like Rachel-pi. Here's a list of the Thanksgiving 2010 recipes.

Rosa made a lovely Norwegian Mountain Bread. Oatmeal, sunflower seeds, pumpkin seeds? Yum. I simply had to try the recipe. You can find her recipe for this hearty loaf here. I also made a HUUUUGE pot of maple butternut squash soup with chef/friend John's recipe.

One of my favorite Thanksgiving recipe finds is this whole cranberry sauce (we also always make the Ocean Spray cranberry relish as well). This sauce is spiced, hearty and complex with bold fruit flavors. You can also make this recipe your own by varying the ingredients.

Whole Berry Cranberry Sauce

12 oz. fresh cranberries
1 c. sugar
1 c. water
1 c. dried fruit chopped
1 c. pecans, chopped
1 cap rum
1 orange, peel - process
1 apple, peel - dice
1 pear, peel - dice
1/2 tsp. salt
1 tsp cinnamon
1/2 tsp. nutmeg

Boil sugar and water til sugar dissolves. Reduce to simmer, add all ingredients. Cover and simmer for approx. 30 minutes, stirring occasionally. Remove from heat, let cool to room temp. and serve.

Here's a keeper! Super delicious and super easy. Two of our favorite 'supers'. ;) Everyone loved this recipe, I hope you do too.

Herb Bubble Bread (Taste of Home Mag. - Oct/Nov 2010)

1/2 c. grated parmesan cheese
3/4 tsp. dried parsley flakes
1/4 tsp. dill weed
1/8 tsp. each dried thyme, basil, and rosemary - crushed
1/4 c. butter, melted
2 tsp. minced garlic
1 loaf (1 lb.) frozen bread dough, thawed

In a small bowl, combine cheese and seasonings. In another bowl, combine butter and garlic, set aside.

Divide dough into 16 pieces. Roll into balls. Coat balls in butter mixture, then dip in cheese mixture. Place in a greased 9"x 5" loaf pan.

Cover and let rise in a warm place until doubled, about an hour. Bake at 350F for 22-26 min or until golden brown. (cover loosely with foil if top browns too quickly). Cool for 10 min. before removing from pan to a wire rack. Serve warm.

Lucky waits for me to take my eye off of the turkey for just a quick minute.

This year we tried something new with the bird...baking it breast down. Juiciest white meat ever!
Read the complete how-to article here.

There was stuffing, two kinds of cranberry sauce, sauteed green beans with carrots, mashed potatoes with chives, cilantro lime rice (recipe to come...one of these days), and turkey (of course!) with gravy. I'm saddened by my gravy attempts. I'd really love to find a great recipe. Any suggestions? Dinner was great....but let's not forget dessert!

We tried this cheesecake recipe a year or two ago and it was one of the ones good enough to hold on to. This holiday is not only about giving thanks but sharing. So, from my kitchen to yours...

Cheesecake Factory Style Cheesecake (this is two blended recipes...I can't recall which at this time)

crust
1 1/2 c. gingersnap cookie crumbs
1/2 c. graham cracker crumbs
1 c. pecans, processed
1/2 c. packed golden brown sugar
about 4 1/2 Tbsp salted melted butter (or more)

Preheat oven to 350F. Spray 9 1/2" springform pan. Bake about 10 minutes, then remove and cool completely.

filling
1 c. sugar
3 (8oz.) pkgs cream cheese, room temperature
1 tsp. vanilla extract
1 can (15oz.) canned pumpkin
3 eggs
1/2 tsp. cinnamon
1/4 tsp. nutmeg
1/4 tsp. allspice

Combine cream cheese, sugar, and vanilla. Mix until smooth with an electric mixer. Add pumpkin, eggs, cinnamon, nutmeg and allspice. Beat until smooth and creamy. Pour filling into pie crust and bake 60 minutes until top darkens but is still slightly jiggly. Remove from oven, allow to cool to room temp., then refrigerate. Serve w/ whipped cream.

*My apologies to the Ramones. ;)

Bang!

2010-11-22T21:55:00.000-06:00

Kiriel, of The Papillon Pantry, nailed it again! This pineapple bleu cheese soup is fantastic and totally 'fall-like', a perfect blend of sweet and savory. Like a liquid version of my bleu cheese and pear puffs with balsamic reduction syrup (recipe to come...one of these days).

I used my much loved Maytag Blue Cheese (mmmm Maytag Burgers) - that fuzzi-mom and I picked up at the Winter Farmer's Market - but I think it might have been a touch too strong. Next time I'll look for something a little less sharply flavored. Otherwise, the soup was smooth and flavorful. Kudos to Kiriel!

Pineapple and blue cheese soup
Re-post of Original Recipe by Kiriel of The Papillon Pantry

2 small onions
30g butter
60g blue cheese
480g pineapple (I was in a pinch so used drained pineapple in natural syrup)
2 cups chicken stock

Dice the onions finely and sweat in the butter until they go clear. Chop the pineapple into pieces (if using fresh pineapple make sure you remove the hard core) and add to the butter. Sweat until the pineapple has absorbed the butter and softened.

Blend the pineapple in a food processor or blender. Add the chicken stock and return to the pan. Simmer for about half an hour to give the pineapple more time to soften. Crumble in the blue cheese and remove from the heat. Stir to blend the cheese in but don't over stir - you want to discover lovely little nuggets of cheese as you eat.

Is this Heaven?

2010-11-13T11:33:00.000-06:00

No, it's Target!

Yes, Target is carrying America's new 'IT' dessert. And I have to tell you, I was kinda thrilled to see them there. After being back in the States for almost 3 years I've missed all of my little European treats.

According to NPR's All Things Considered, chow.com, and the Times of London this sweet little French confection will soon be toppling cupcakes from the top of the trendy treats tower. And the Times is not shy to tell you why this is a blow to macaron enthusiasts everywhere.

I've been to Paris. I've had macarons from the Master (Pierre Herme). I can see where the Times is coming from....they state that Starbucks, Whole Foods, Trader Joe's (I didn't see them at Des Moines' newly opened venue) and even McDonald's in Paris (a McAroon if you will) are carrying them. In an effort to fight back mediocrity in the sweet treat department Pierre Herme will be releasing a cook book entailing his 30 years of creativity and techniques. What do you think? Will you go out and try to make them for yourselves? Or go grab some at your local Tar-zhay?

Return of the ICM!*

2010-07-03T17:34:00.002-05:00

It's summer. In Iowa. That means HOT! It also means a search for the best locally produced ice cream. It is still the ICM's goal to make it to Le Mars, Iowa and eat...I mean check out the Ice Cream Museum. For realsies. But for now we'll have to be satisfied with tastings a little closer to home.

On the list? Moo Roo (they raise cows and wallabies, is Iowa not trippy?) in Waterloo. Heyn's and Whitey's in Iowa City. And Wilton Candy Kitchen (one hundred and fifty years...and counting! the oldest continuing ice cream parlor in the US) in Wilton, IA.

This week we happen to be near Prairie City. Goldie's has been mentioned quite a few times in conjunction with the phrase 'excellent ice cream'. We passed it on the way to IL last time but didn't stop.

(unprepossessing small town cafe...a totally hidden gem)

Oh man, I wish we had! The butterscotch fuzzi-mom and I tried last week was AMAZING!!! Not too cloyingly sweet, subtle rich burnt sugar flavor and a 'small' cone that can easily satisfy two. Not surprisingly, I dragged my brother and his friend, Nikhil, back this week when I heard the featured flavor was papaya.

(Heh, Nikhil ordered a large. Guess he missed hearing me say how big the small was.)

Next week? Kiwi. How I missed pear and cranberry I'll never know. But I now have a flavor forecast through the end of the year. And trust you me, we'll be headed back several times. My current pick for favorite Iowa ice cream. Now all it needs is eyeballs ;)

Goldie's Ice Cream Shoppe
304 West 2nd Street
Prairie City, Iowa 50228

515.994.3190

Two (of three) of My Favorite (Panera's) Things

2010-04-27T21:49:00.000-05:00

Mmmmm, way better than whiskers on kittens! One of the comforts of being back in Des Moines is the ready access to some of my favorites. It's also one of the most dangerous things! Panera's is my go to for the world's best onion soup (shhhh, don't tell the French!).

The other two favorites? A frozen caramel and a four cheese egg souffle. I am LOVIN' the cheesy egg souffle. Savory, light and fluffy, all wrapped in a sweetish puff pastry.

I've tried a hacked version of this recipe to disastrous results. As soon as I find a decent one I'll be happy to share. Until then, if you are in the Des Moines area let me know...we'll grab one of the above* :D

*or a cinnamon crunch bagel. Lucky and I love them good.

fuzzishu and fuzzi fruits

2010-04-25T21:05:00.000-05:00

This past Friday Studio 402 (fuzzishu + MRW studio) had our first annual open studio. In addition to oodles of fantastic art, in my humble opinion ;), there was some tapanade with bite, garlicky hummus, incredibly rich chocolate, and the unveiling of a deeeelish white sangria. Give it a try and let me know what you think.

Studio 402 Sangria

4 (750mL) bottles white wine
1 L. bottle ginger ale
1/2 c. peach schnapps
1/2 c. brandy or cognac
1/4 c. sugar
assorted fruit cubes - peaches, mango, strawberry, kiwi, apple, starfruit, orange

Cut assorted fruit into cubes and place them in a bowl. Pour schnapps and cognac over fruit then sprinkle with sugar. Refrigerate at least 30 min. Add wine and ginger ale. Refrigerate several hours/overnight. The longer it soaks the better it tastes. I used a sweet white wine. You can use a dry wine if you prefer

IceCreamMonster strikes again!

2010-04-24T20:54:00.000-05:00

I haven't been doing much cooking (except for that delicious Emeril Jambalaya!) or blogging lately...but I do follow bites and pieces of the foodie community. When I read how the Ben & Jerry's Flourless Chocolate Cake flavor was tough to find I HAD to hunt it down.

So today I trekked to our local SuperWalmart (the only place that is carrying this limited edition flavor) to snag myself a carton....or two. ;) I'm happy to report it's as delicious as anticipated. It's like the chocolate fudge brownie ice cream but awesomer. The cake pieces are not quite as chewy as the brownie chunks. I failed to find the 'chocolate frosting ribbon' but it was delicious despite that fact. I plan to do another more extensive tasting tonight and add to this review. Until then....

Keeping my Finger in the Pot...Not Literally, That's Gross

2008-09-19T23:47:00.000-05:00

Today pulled a shift over at Electric Burrito. It's been months and I forgot how hectic and crazy things can get in a kitchen. 20 orders in an hour is an awful lot for the inexperienced (read: me). It was nice to stick my fingers back into the cooking game. I've missed it.

The next week will be food oriented as well. Marty is catering the Corning All-Grad banquet for Homecoming. Over 150 guests are expected and in addition to teaching RiNGS classes on Friday and Saturday at the gallery, I will be helping prepare food late Friday night and serving the catered small(-ish) Class of '68 lakeside bbq Saturday night. All before whisking off to Altoona Sunday for a private RiNGS class. What can I say? I am a gal on the go ;)

If you happen to be in the SW Iowa area this weekend feel free to stop by, say hi, grab some amazing food and learn how to make a silver ring. Not a bad weekend plan eh?

....aaaaand we're back.

2008-05-15T23:35:00.000-05:00

sort of. sporadically. oh the tales i have to tell about helping to cater events here in town. events with hundreds of people. intimate events with only a few couples. bacon wrapped almond stuffed dates with maple zabligon and fried chicken 'n fixin's made in a garage. but those tales will have to wait. so many new exciting things* have happened that i look forward to sharing but people, i am TIRED. bone tired. i have been on my feet for 12 hrs straight, cooking, prepping, chopping and frying over at my friend J's new restaurant the electric burrito (www.electricburrito.net). sorry i am too lazy to even make the link. today was the opening day and it was utter madness. in a town with one pizza hut, one subway and one breadeaux pizza it is something of a black sheep. a delicious jalapeno flavored black sheep. mmmmm sheeeeeeep zzzzzzz...um, where was i? yes, tired. exhausted. i will try to take photos and update again in the near future but i'm guessing we'll be slammed again tomorrow. so please, if you are near corning iowa drop by, say hi and order an electric burrito and margarita!

as J says...peace, love & salsa

*other new exciting things involve my first wholesale show in las vegas with my jewelry (see http://fuzzishu.blogspot.com), a huuuuge line up of summer shows, a total amazing new line of work and at least a splash page on my website - www.fuzzishu.nu what can i say? i am a busy girl!

Au Revoir Switzerland...Hello Iowa!

2007-07-07T10:05:00.000-05:00

After my lovely trip to Interlaken with Mr. X it was time to go. Mom came the next day to visit and help me carry a kitty home, but I duped her into helping me sell off or pack all of my belongings. I don't know if you've ever left a place you'd come to love but it is so difficult. I was incapacitated by tears at almost every turn and everything became a 'last'. Last drink with friends, last fondue, last visit to the Globus.... We finished just under the wire (we celebrated),

the regie came the morning we left and ok'd the place, we rushed for the airport to make the earlier flight. Gizmo, whacked out on kitty drugs, bit me hard enough to make me bleed in the taxi, the turbulence between Geneva and Zurich was terrifying. The pilot missed our landing and your humble narrator almost became a runway pancake. Shudder. Then we had to do it all again to Chicago, another harrowing tale. Suffice it to say, we made it home in one battered but sound piece.

After a short respite at home, I packed my newly purchased old car and headed off to make my fortune...wait wait...no, face my future? anyhow headed off to my new locale. I think you might all like it. Far different from Geneva but special and stunning in it's own way. I'm on the search for foodies, so if you know of any in SW Iowa or surrounding areas, please, don't hesitate to contact me.

BYOC*, News and About Me...a little late.

2007-06-08T04:30:00.000-05:00

Big news. Ugly Fruit is moving. Ok, well actually, no, the blog is staying right where it is. I, the IceCreamMonster behind Ugly Fruit, am moving. Time to leave the green green grasses of Switzerland for a new, different, smaller place. Yes, I am moving back to Iowa.

Quick background....even if it is a bit late......
Most readers (those who don't know me in real life) may not know (as I've been pretty hush hush personally speaking here) that I've been living in Europe for 3 years now. Some time studying in Milan and the rest of the time in Switzerland working as a watch designer. It's been a fantastic experience and I love Geneva all the way to the bottom of my little curled toes. However, it is a time of flux and change. Big things. New things. Exciting things. Scary things.

I have left my full time, monthly salaried, 5 weeks of vacation a year job in the heart of Europe to go back to the US (a little sigh) to be a starving artist, I mean, independent jeweler. And as sad as it is to leave, I am so excited for what the future holds, as well as being near my family again rather than visiting only once a year, endless books in English, and being able to find Pace picante salsa and baking powder at 11pm at the grocery store. For every perk of going there is some longing in leaving. I'll miss my daily fresh croissants and endless bread choices at Migros. The amazing view, no matter where you go and tiny jaunts across the lake in little yellow boat. My fantastic fanatic foodie group and the belly bulging taste tingling dinners we had. So much. Big sigh.

So, where does all of this intro lead us? To the party I threw this week, a BYOC* if you will. I had 3 bottles of champagne, 2 rose, and too many reds and whites to mention and what with the international move and all it was well past time to try and finish them all.

BEFORE

That's where everyone else came in. Despite the freakish tsunami like storm there was a good turn out and my foodie friends (Kiriel and Rosa) didn't fail to delight with the offerings they brought.

AFTER

Ever since England I had been dying to try my hand at the mushroom pate I had tasted. This soiree was the perfect opportunity. This is not one of the most attractive dishes, hence the lack of photo, but it is incredibly delicious and vegetarian (not vegan) friendly.

Mushroom Pate (found somewhere on the internet and changed a bit)

4 T. olive oil
3 C. (about 3 large onions) chopped onion
3 cloves garlic minced
1 lb. mushrooms sliced
1 t. fresh thyme chopped
1/2 t. fresh rosemary chopped
1/2 t. fresh sage chopped
1/2 C. herbed bread crumbs
1/2 C. Parmesan cheese
1 (8 oz.) package cream cheese
2 C. ricotta cheese
salt and pepper to taste (I also added a gratuitous amount of garlic powder)

Saute onions and garlic in oil until onions are soft. Add mushrooms and herbs and continue to cook until the mushrooms begin to release their juices. Remove from heat and allow to cool for 5 minutes. Stir in the bread crumbs.

In a food processor, combine the Parmesan cheese, cream cheese and the ricotta cheese. Process until combined. Add the cooled mushroom mixture and process until the mixture is pureed smooth. Add salt and pepper (and garlic powder) to taste.

Butter a 2 qt. mold and put a piece of parchment on the bottom. Pour in the mushroom mixture. Tamp down to remove any air bubbles.

Bake for 1 hour 15 minutes at 400°F. Remove from oven and allow to cool. Cover the top with a piece of wax paper and place weights on top. Refrigerate at least 24 hours.

To serve: Remove weights, peel off wax paper and blot any excess surface juices. Turn out onto a platter. Serve with crackers and fresh veggies.

*BYOC - Bring Your Own Cheese...in this case I supplied the booze and wanted people to bring a few nibblys to balance it out. Also, FYI, if you ever want a super good turn out for any sort of event....FREE BOOZE...but you already knew that ;)

Apple of my...Nahhhh.

2007-06-06T18:13:00.000-05:00

Hello bloglings. You may ask, why are you posting so late! (or early, depending on how you look at it) If you were noticing the time stamp at all, that is. Well, I have a penchant for starting complicated recipes much later than I really ought to. I started with the recipe below at a decent hour, figuring that baking apples before onions was a good idea. But I didn't plan on the hour and fifteen minutes of baking on the onion dish! You might think that those two dishes make for strange bedfellows but let me digress......

This past winter E came to visit (see grapefruit risotto post here - link coming), shortly after he returned to NY he passed along a recipe from the time he spent in Japan. I've been holding on to this recipe awhile and meaning to make it. Today I followed the advice, not of the mythical messenger, but rather the major shoe manufacturer and 'just did it'. See photo essay below (note: I will add a photo of the final product tomorrow when there's sunlight again. The photos after dark all turned out crap.)

It's a very simple recipe, make sure to slice your apples thin as can be for maximum coverage.

Every thing can be mixed by hand, which is a nice change from all of those 'whip for 10 minutes on extra high' recipes. Mmmm, yogurt.

Use your creativity to cover the bottom layer of batter in fun and unique patterns!

I had planned to decorate the top with a sprinkling of cinnamon and sugar but thought better of it and decided to try the recipe as is. The batter is delicious*, light, tangy, full of promise. The cake baked beautifully, toasty brown on top and springy to the touch. Although it's by all means a good and decent cake, it lacked something for me. If I were to make it again I would think about substituting the apples with something a little more hardcore....like apricot jam and dried apricot bits. Something to liven it up and give it some color. The cake ends up being a little more dense than I usually go for (I am a light and fluffy or thick and moist sort of cake lover), in fact it reminds me a bit of mochi and some of the more glutinous dessert offerings out there (rosa, hal and al, this recipes for you!) Do try it and let me know what you think.

Japanese Green Apple Cake

2 C flour
1 C sugar
1/2 C veg. oil
1 t baking powder
2 eggs
1 C plain yogurt
2 tart green apples

-Preheat to 350F
-Peel apples and slice as thin as possible
-Mix oil, eggs and sugar in bowl.
-Add yogurt to mix and continue mixing, then add baking powder and flour gradually.
-When well mixed (batter will be quite dense), spread half of the batter on a round baking dish that has been thinly coated in
butter and flour along the bottom/sides.
-Cover the batter w/ apples, overlapping slightly.
-Cover apples w/ remaining batter.
-Bake ~50 mins or until golden brown.
-Let sit until cool/lukewarm (gives the batter a chance to come together a bit)

The experiment I was sitting up and waiting to cool will be posted on tomorrow. It's 2.30 am practically and the foodblogger is tired! You'll just have to be delightfully surprised later ;)

*I know, I know. Bad blogger! Don't taste batter using raw eggs! You've been dually warned.

Pre Star Dining

2007-06-03T06:15:00.000-05:00

Last night Mr. X, sharing a passion for good food and good restaurants, kindly invited me to the opening night of a new top notch restaurant, L'Auberge des Groulines.

The restaurants is located about 40 minutes outside of Geneva, in the French countryside. This idyllic location, while rather hidden, provides dinners with a sense of adventure (and accomplishment to find it!) as well as majestic views of the Jura and surrounding mountain ranges.

L'Auberge, while brand new, is very promising. Well situated, well decorated, and fine food served in a well presented manner. Mr. X believes they may be presented with a Michelin star within the next few years. We were feeling adventureous and declined to look at the menu. Chef Patrick Lozach surprised us with a very complete tasting menu. Without further ado....dinner is served.

The experience started off with a small aperitif, a Kir Royale Framboise for me and a Champagne for him.

The mise en bouche was a promising start for the rest of our meal. The small zucchini flower was the perfect packaging for a summer vegetable and baked egg mixture and was accompanied by a zingy grape tomato and olive oil. It was very cool in the mouth and had a good texture, it was wonderfully flavorful but not overwhelming. A tastebud teaser to lead into the next dish.

This 'pressed vegetable' dish was like 'eating a garden'. Chef Lozach continued with his summer vegetable theme and seems to cook in an almost Italian manner (Italian in the sense that the food tastes like what it is. Each item is fresh and bursting with it's own natural flavor), rather antipasti like. The pressed vegetables included were thin layers of zucchini, eggplant, tomato and a small rucola sidesalad adorned with parmesan wafer.

The next dish to tickle our tastebuds was a poisson cru presse dish. Let me mention we also had a bottle of white wine from the center regions of France but I can't recall just now what it was, other than a fine accompaniment for our fresh and light dinner. This dish, while similar in technique to the last one (perhaps presented too closely with the last one to be of the same technique?) was a strange but not unwelcome mix of flavors. There were two layers of fish, salmon and tuna I believe, topped with small sprigs of white and green asparagus. Hidden inside were small diced bits of zucchini and the plate was decorated with an herby yogurt sauce and orange marmalade drop as well as a thin-as-can-be fried sheet of phyllo hiding a ginger paste core. This was Mr. X's favorite dish of the night. I am sticking to the mise en bouche as mine.

Things started to heat up a bit with these tiny bites of rouget surrounded by a baby eggplant stuffed with herbed mashed potatoes and baby zucchini stuffed with mushrooms all topped with crispy fried shoestring onions and tomato peel. It was a well plated dish, very visually appealing and quite tasty as well. The blend of bitter vs. salty vs. tangy was very well balanced and the surrounding olive oil with tomoto and chives was delicious.

The filet de sandre (pike perch?) was rather bland. Summer veggies again made an appearance with some green beans, tomatoes, a slice of zucchini and a baby carrot. The sauce was quite good but in my opinion not enough to make up for the fish. I do offer this disclaimer though, as a born and bred landlocked midwesterner I am not the world's most definitive guru on all things fishy. Where I grew up fish came one of two ways....as a stick or in a can. I'm slowly getting better about it but just saying...

By the time the cheeseplate came around I was practically full til bursting, only the thought of dessert kept me going. The plate featured reblochon, comte, abondance, and bleu de gex varieties of cheese and was accompanied by a fine whole grain and nut roll. Mr. X ended up with most of my cheese, as I said, I was holding out for dessert.

At last, the part of dinner all restaurants really ought to serve first! Dessert wrapped up our meal neatly by finishing up the light and refreshing summer fare (even if the weather didn't suitably reflect the season). A variation on a strawberry shortcake sort of dessert, ours highlighted June by using fresh blueberries, raspberries, strawberries cherries and red currants winking from the whipped like jewels. All of this was loosely sandwiched by two sable type cookies, the only thing I disagreed with. As a light summer dessert it would have been night to see them use some light pyllo sheets like in one of the earlier dishes or perhaps a fluffy meringue cookie like they do in Gruyere.

All in all it was a fantastic experience and a taste of things I shall not forget for sometime. Especially as it was their first night of service and instead of the 5 people they had been planning on there seemed to be a full house with a melange of languages and types of customers. The service was prompt and attentive, the dishes creative and varied, and although quite a bit for me, it was a good amount of food not too much like some tasting menus can end up being. Thank you to Mr. X for inviting me and to the staff of L'Auberge des Groulines for this enjoyable evening.

L'Auberge des Groulines
Juvigny
74100 Annemasse

+33 450 37 03 96

Extra! Extra! Jersey Dairy Delivers!

2007-05-27T11:59:00.000-05:00

There was good news for the Geneva branch of the International Ice-Cream Council today, as Jersey Ice Cream announced that a shipment had been successfully transferred from the tiny Island to Switzerland.

Speaking late last night Ross Belhomme, 24, a spokesman for the Company chortled, "We have successfully transported a carton of authentic banoffee* Jersey Ice-Cream to the Alpine state. The Ice-Cream, which is made using the finest milk from the finest Jersey cows, for that authentic creamy flavour long associated with Jersey Ice Cream, seems to have held up ok and
we hope the defreeze was limited by the cold temperatures experienced during flights"

Belhomme, clearly wishing to milk the situation, further blurted "we hope that this delivery will improve relations with our continental based cousins, and feel this is a strong example of the synergys created by our record investment in Ice-Cream Mobility Solutions.." (Ed - read Airplane)

A spokesman from the Iowa based Ice-Cream Review Select Sub Committee merely commented that the news was "delightful".

---------------------------------------------------------------------------------------

The IceCreamMonster is pleased and greedy enough to solicit other ice cream samples from around the world. A 'Best Ice Cream Ever' list is to come.

*For those of you nonBrits and nonAussies, banoffee is a mix of banana and toffee flavors found primarily in candies and sweets in other English-speaking countries.

Sorry Sweeties!

2007-05-27T11:53:00.000-05:00

I thought I lost my blog! But no worries, it's been found and I am on the blogpath again. London was something else (Indian food 3 times in 4 days? Yes please! Marks and Spencer food emporium? Hell ya!) and I will soon be posting thoughts on the motherland but let us start with something seasonal. Something springy and summery, when a young lasses thoughts turn to....ice cream. (What were you thinking, you dirty dirty children!) As the tempertures rise the IceCreamMonster is coming back in full force. The local gelateria is getting to know it by flavor preference (chocolate and hazelnut, like Nutella times 1000) Please be on the lookout for any strange creatures with a sweet tooth in your neighborhood.

priceless

2007-04-07T11:11:00.000-05:00

train to romainmotier (paid twice, damn their eyes) - 42 francs

easter choral concert in a 10th century abbey church - 5 francs ("donated")

sleeping in the hay in the freezing cold - 15 francs

breakfast at 1063m with an old friend - priceless

Slainthe!

2007-03-25T13:17:00.000-05:00

Each month one of our Rotary members is required to give an informal talk on their livelihood, hobbies, or some other personal aspect. This helps us to get to know one another, much like the informal aperos we host in our homes (mine is coming up this week!) Jean Pierre is a member of the local Echanson de la Confrérie des Tastes Whisky Ecossais (brotherhood of whiskey tasters?) and provided our merry little group with the history, geography, lore and variety to be found in single malt whiskeys.

Let me start off by saying I've never had a whiskey in my entire life. Perhaps it will help put this post into perspective.

Our first taste was of Glenckinchie from the lowlands, an 'apero' or easy drinking whiskey, supposedly 'fruity' with notes of smoke, herbs, and spices. My first impression BURNING! AGRESSIVE! TONGUE GOING NUMB!!!

The next was Aberlour from the highlands speyside, more of a 'dinner' whiskey, with an earthy smell, a spicier longer flavor that developes and a bit easier on the palate (or mine had already gone numb.

The third was also from the highlands speyside, a 12 yr old Strathisla. Out of the tasting this one one of the 'hardest' for me. Very harsh, dry, and acidy, almost like a highly tannin'd wine. Very warm and tingly and stayed in the mouth for a long time.

The last from the highlands speyside was a 1994 Speymalt Macallan. I found it to have a slightly sweet smell, light-ish with a more 'open' elegant flavor. The tasting notes say there are notes of chocolate...those I have yet to find!

Second to last was Old Putenay from the Northern Highlands, a not bad flavor and would tend to go well with salmon (which was quite luckily on the menu that night!)

We rounded off the evening with a strong drag at 58% from the Isle of Isla, Lagavulin. This was a very special draught. I can't say I liked it but it certainly stood out from the others. It was very very smokey, so much that it tasted like a doused forest fire. The 'nose' reminded me of bactine and it made my inner ear itch. With commendations like that I can't think why no one else would get fired up about it.

I must admit, I am a heathen. Jean Pierre did a fantastic job and each whiskey was prefaced about the region it came from, the history of the distillery, as well as a written up list on the color, nose, palate, and finish of each. To me, they all smelled like rubbing alcohol and they taste from one to the next varied so slightly as to be almost indistinguishable. And I thought my wine palate was undeveloped! I appreciated this lecture and learned quite a bit, the world of whiskey is a fascinating place steeped in history and secrets. I can appreciate those who appreciate a fine glass of whiskey but for me? I'll stick with my favorite malt product....

on the road

2007-03-22T21:19:00.000-05:00

guess who was at a whiskey tasting til late last night? ooooh my head. off for the blog conference in zurich today. posts about both of these soon!

Spice Girl...singular

2007-03-21T21:03:00.000-05:00

I just came back from spending 18chf on spices at my favorite local spice shop Lyzamir. That's right, 18 smackeroos for things like tamarind paste and matcha and chickpea flour, oh my! This is all in preparation for next week's themed dinner. Are you hungry yet?

*Lyzamir is a shop after my own heart. It reminds me of jam-packed used bookstores and Mike Fink's office at RISD. It is much tastier but equally as magical. With row upon row of spices, like some food bent alchemist, and sacks of grains I've never heard of it is always a delight for the senses. The only hard part is finding time to cook everything you are enticed to make by browsing there.

Lyzamir Alimentation - Specialities Orientales
3 rue des Corps-Saint
1201 Geneve

+41.22.732.5380

Baby Did a Bad Bad Blog

2007-03-20T20:38:00.000-05:00

I have been a bad bad blogger, almost a month sans post. And so close to the first anniversary of Ugly Fruit. And even more, on the eve of a blog conference in Zurich! (more on that soon) I am sorry baby, can you ever forgive me? I have posts to update on two, count 'em, two themed dinners (Spiked! and Aphrodesiac), the trip from Germany, the Chocolate Festival in Paris, my first 'tasting menu' fine dining experience in Chicago, a blind dinner in Basel, and more than one 'meme' Rosa has passed along to me. I hope that this will work to appease the blog gods while I get my act together. And when I do post I will be sure to put up a note indicating the dates to go back to as I want to keep them in chronological order. Now if only I could keep up with all of my foodie experiences!

I still haven't found my jumpdrive and have now managed to lose (with the help of the cats) the cord that I had found that allowed me to update my images. Here are a few previously posted pieces that I have gone back and added photos to....

Chocolate Covered...Wait for it, Pie
Muffins are from Mars
Citrus Rice Dream

And yet all the jumpdrives in the world can't help untimely posts. Sometimes life gets in the way of blogging. Admittedly sometimes I suck about updating. I had hoped I would only have to do this once but it looks like I will have to update in two parts. Here are quite a few events I neglected to write about at the appropriate time. But as they say, better late then never, nu?

July - Paleo
August - Sweet Binney
August - Crepe Cake
August - Lollapalooza
October - Furry Babies (and oh, how right I was!)
November - Turkey Day
November - Layers Dinner

Keep your eyes peeled for future retrospective updates. And thanks for bearing with me.

Makes Mouth Happy

2007-03-03T18:04:00.000-06:00

Yet another super fantastic dinner with an amazing turn out. We had 12, count 'em, 12 food minded individuals sprawled in my living room and creating the most convivialist atmosphere in Geneva.

All in a post food orgy haze of course. As this was meant to be February's dinner (we kind of missed last month) a theme of 'aphrodesiac' was decided upon to commemorate Naked Flying Baby Day. Ladies and Gentlemen, love was in the air. Love of flavors bursting on our tongues and seducing us with tempting scents and sights. Luckily it was just foodlust, as the boy girl ratio was 1:11 ;) Too bad for all of the gents I invited that decided not to show, no? On to dinner....see if you can spot the 'active' ingredients (insert wicked grin here)

We started things off with brie puffs and grapes (recipe below)

Then moved right along to a creamy tomato and basil soup (see recipe below)

Hal and Al brought an arugalah pesto with dried cranberries and fresh pasta

I'll add for the record we did have green things and salad. I managed to make my first asparagus dish (yay!) a lemony and garlicy thing, and was quite pleased with the results...no photos though, sorry. (recipe below)

Kiriel started off the spice with her delicate and flaky ginger marinated fish

Rosa continued to heat things up with a zesty jerk chicken dish

Not to be outdone Hal and Al 'kicked things up a notch' with some truly tender flank steak that had been pan seared and smothered in a garlic and chili sauce (I was burping up spice all night and LOVED it)

And then there was dessert. Oh, the dessert we had. Generally at our dinners each foodie claims a part of the meal to bring. This time I do believe we all had to do a dessert IN ADDITION to the already fantastic other dishes we had done. And by god it was worth it. Nothing is sexier than dessert!

Rosa made a deadly flourless chocolate cake (recipe here) with 5 spice creme anglais and Hal and Al made individual sized banana bread puddings

I took advantage of the first strawberries of the season and made a downright homestyle strawberry creamcheese cake (see recipe below)

And Kiriel sweetened the deal with ricotta and pistachio...tartlets you might call them, with a ginger syrup (recipe here)

And then there were none :) The carnage after a typical theme dinner. We got saavy (if slightly less environmentally friendly) this time by using some disposible plates and cutlery. It might not be as classy but MY GOD! was the clean up less painful for all parties involved.

Please join us later this month for the 'real' March dinner...the theme? Hidden Secrets ;)

Apro-dine-iac Recipes from Rai

Brie Puffs

Brie
Phyllo sheets (the thicker pastry kind, not the flaky baklava kind)
bit of butter or oil

I deliberately left the amounts blank as you can make this to suit 1 or 100. This time I made individual bite sized appetizers but the brie works just as well as a whole half wheel. It looks fancy, tastes delicious and is so easy you'll have to hide your smirk when you get compliments on it. Simply take the desired amount of cheese and encase it in some phyllo dough. Be sure to seal the edges so that the cheese doesn't leak out (still delicious, just not as pretty) Brush the tops of the bites with a bit of melted butter or olive oil and bake on a foil covered cookie sheet at 400F (200C) until brown and crispy. Serve with a side of grapes, apple slices, strawberries, etc.

Tomato Basil Soup - by Max, modified by Rai

I originally found this recipe on Chew on That as Max's Fresh Tomato Basil Soup. It was very good the first time around...but missing 'something' to my taste buds. I tried it slightly differently this time and am getting closer but am by no means finished in my persuit of the perfect tomato soup. It's still a fantastic soup. Enjoy

4 C. fresh tomatoes, peeled, cored and chopped (I didn't bother to peel as it's tedious...I strain the whole thing later)
4 C. good chicken stock
10 fresh basil leaves
1 C. heavy cream
1/4 lb. unsalted butter
(I added a bit of tomato paste, or even tomato sauce will do. I like my soups with some zing)
Salt and pepper to taste

Combine tomatoes and stock in saucepan. Simmer 30 minutes. Puree, along with the basil leaves in a blender or food processor. Return to saucepan and add cream, butter and tomato paste or sauce to taste, while stirring over low heat. (At this point I let it cool and stuck it in the refrigerator overnight to let the flavors develop. I then strained it the next day, as I can't stand those little curls of tomato peel on my tongue, and simply reheated on very very low) Garnish with extra basil leaves.

Lemon Garlic Asparagus

1/2 lemon
2 cloves of garlic
1 kilo asparagus
olive oil

Wash asparagus and lie them in a shallow baking dish. Drizzle liberally with olive oil, squeeze the hell out of the lemon and gut for the pulp, and sprinkle with the grated fresh garlic. Bake at 375F until a vibrant green and cripsy/tender. The asparagus is good...but the lemony garlicy juice at the bottom of the pan is worth licking out on it's own later.

Strawberry Cheesecake - recipe by Rai

Crust
1 c. slivered almonds, toasted
1/2 c. crushed graham crackers
1/4 c. sugar
6 T. unsalted melted butter

Position rack in the middle of the oven and preheat to 350F. Butter a 9" glass pie dish. Chop almonds and mix with other dry ingredients, slowly mix in melted butter until a course meal forms. Press firmly into pie pan and bake 10-12 minutes. Remove and cool, keep oven on.

Cheesecake Filling
1 box cream cheese (8 oz.)
1 egg
1/3 c. sugar
1/4 tsp. vanilla extract

Cream eggs and cheese. Add sugar and vanilla. Beat 10 minutes on high speed. Pour over cooled crust. Bake at 375F for 15-30 minutes (really keep an eye on it, baking time differs each and every time I do it. Sometimes it's necessary to double the filling amount, obviously before baking...use your own sense). Let cool completely and feel free to turn oven off. Time to focus on the stove now.

Strawberry Topping
5 c. quartered hulled strawberries
1 c. sugar
1/4 c. cornstarch
2 T. fresh lemon juice

Place 2 cups of strawberries in a large sauce pan and squish with the back of a fork. Add sugar, cornstarch, and lemon juice. Stir over medium high heat until sugar dissolves, color darkens, and the mixture begins to boil and thickens, ~3 min. Transfer mix to a large bowl and let cool to room temperature. Stir in remaining 3 cups of strawberries. Chill pie for 2-6 hrs.

Auf Wiedersehen!

2007-02-20T23:55:00.000-06:00

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

2007-02-20T15:03:00.000-06:00

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

2007-02-14T23:53:00.000-06:00

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

2007-02-04T07:14:00.000-06:00

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.

Not Your Grandma's Chicken Soup

2007-01-24T13:39:00.000-06:00

Continuing on with soup, it looks like yours truly will be hosting a soup swap hot on the heels of trying thenew soup recipe. Two weeks from now I will be making this delight for the senses again to share with a roomful of mostly strangers. The hawayedge chicken soup is an explosion of color, from your red tomatoes to the green celery to the yellow spices that will permanently stain your wooden spoon and help it gain that 'used since the beginning of time' patina I so long for.

But what does it TASTE like? That's the important part no? You know how sometimes you try a new dish and you aren't 100% certain if it's good or not because you have never tried the original and have nothing to compare it too? I never doubted this one. It's unusual but I just have that bone aligning feeling that it worked out as it should. This soup tastes like your favorite spice shop smells. There are all sorts of nuance-y layers to the flavors, there's the zingy tomato base with notes of eastern spice complexity all wrapped up in the warm homey comfort of chicken soup made with real chicken. Honestly, this seems like a perfect base soup for experimentation, perhaps replacing the potatoes with rice or blending everything (sans the chicken) to make for a thicker heartier soup. And my lips tingled afterwards, therefore I KNOW it's good. I hope you'll enjoy it too. Thank you to my 'food fairy'.

Yemenite Hawayedge Soup

2 chicken breasts
2 chicken legs
2 tomatoes
an onion
5 garlic cloves
1-2 stalks of celery
4 potatoes
salt, pepper, chicken bullion cubes to taste
1 soup spoon hawayedge spice

-In a large pot of water boil chicken.
-After the chicken is cooked pour off water into a separate pot and keep it for later, strain off any 'scum'.
-Using a fork shred the chicken breasts into fine filaments.
-Cut potatoes and tomatoes into cubes and celery into small slices. Cut onion in half, one half goes directly into the pot and the other half should be thinly sliced. Garlic should be peeled and roughly chopped.
-Place all vegetables and the chicken and garlic in the large pot.
-Pour reserved 'chicken water' into the pot and add as much water is as needed to fill the pot.
-Add spices to taste (pepper, salt, chicken bullion) and then add your hawayedge. I personally like a healthy heaping of pepper.
-Bring everything to a boil and then lower to simmer until potatoes are cooked through.
-Enjoy.

ps- I am not certain of the availability of hawayedge in parts of the world outside of Israel. Please let me know what you find.

The Soup that Loved Me

2007-01-23T14:54:00.000-06:00

In honor of Soup Swap Day and along the lines of the famous Of Doom game comes a new one introduced by E. Think of any James Bond film title and replace a word with 'soup'.

Examples :

Dr. Soup

GoldenSoup

From Russia with Soup

The Soup is Not Enough

And last but not least....Octosouppy

Mmm Mmm Good!!!

2007-01-23T14:16:00.000-06:00

Needless to say I missed out on Soup Swap Day. Why? Because until 5 minutes ago I didn't realize there WAS such a thing as Soup Swap Day. Coincidentally the temperatures dropped below 0C here and we just got our first snow of the season. Also rather coincidentally I started a large pot of hawayedge* chicken soup today (on hold til I have time to buy potatoes tomorrow).

I think I will be implementing a swap of my own QUITE soon. Kiriel...more of that fantastic Thai Pumpkin soup? Leave me a message, or drop me an email and let me know if you are interested. Thanks to NotMartha for the heads up. For more information also read a review of the Seattle soup swap here

*Hawayedge is a mix of spices (originally from Yemen) made with black pepper, cumin, cardamom, turmeric, and coriander and perhaps a few other choice spices. Cheers to Ilana's Blog for having the list of secret ingredients.

Lastly a quick note, the above image is from Worth 1000, one truly groovy site. And a lifesaver when you have no photo posting ability!!!

Lounging Lake Side

2007-01-22T13:16:00.000-06:00

Saturday was so unseasonably warm that I decided make an unexpected stop while doing my errands. I thought a picnic lakeside sounded lovely (and provide me with a great opportunity to pick up some much needed rocks, long story). Obviously so did half of Geneva! I happened to be at Globus looking for supplies for Sunday's upcoming dinner and grabbed a couple of satay chicken sticks and lyonnaise style potatoes from the various deli counters to take to the lake with me. Much to my shock they were fairly awful. The potatoes were way over salted and the chicken was just....shudder.

Which got me all to thinking, as I was on the edge of conciousness on the lakeshore (not totally unlike kafka), there are so many things I can no longer justify buying. Such as salad dressing, pesto, whipped cream, meringues, any cookie ever and vanilla extract. Lately, I have the desire to start making my own mayo, jams once I get a garden, and my own bread much more often (especially since it's become so damn easy).

What do you no longer buy know that you know how much better/easier/more fulfilling it is to do by hand?

ps- The food at Globus may have been awful but they were redeemed by stocking an amazing strawberry nectar made by Alain Milliat. He produces cold pressed artisanal juices much like the ones on offer at After The Rain.

Chocolate Covered...wait for it....Pie

2007-01-19T12:44:00.000-06:00

Speaking of citrusy....I just tried the Cadbury Lemon Cheesecake bar that Morven sent. Now, call me strange but I have NEVER EVER sat down...had a piece of lemon pie...and thought to myself....gosh, this would be sooo much better if it were just smothered in chocolate! (update Jan. 23 - I'm wrong. Frozen chocolate covered cheesecake on a stick is far far superior to the unchocolate covered kind. We don't want none of those 'naked pie' kinds 'round these here parts!) I admit to being a first class chocoholic. And I have absolutely NO reservations whatsoever about fruit/chocolate pairings (IE- godiva raspberry chocolate bars, banana bread with chocolate chips, chocolate dipped strawberries, et al) but I think this might be my limit. I think perhaps Cadbury got a wee bit confused. Lemon and WHITE chocolate is a common pairing, but milk chocolate and lemon is a new one on me. Not completely repulsive but not on my list of things to buy again anytime soon. That said, I will probably finish it anyhow ;) What? I told you I am a chocoholic!

And now to go try another New Zealandais chocolate bar...

...the Moro Gold Cadbury bar is much much much better (more new zealanders sending me these? pleeeease? like brejk bars from Sweden they are!!!). Like the tasty bastard offspring of a Twix bar and a Milky Way (or a Mars for all of you Europeans). Mmmmm milk chocolaty offspring...wonder if I eat enough chocolate if one day I too will have chocolate covered offspring. All the better to nibble on their little toes with! Mwhahahahaha.

[pictures updated Feb.3,2007]

Citrus Rice Dream

2007-01-18T13:40:00.000-06:00

Hello my little blogaboos, we have contact! Luckily for my future furry mittens the water didn't affect my laptop too badly. Still haven't found the jumpdrive so we have no photos but at least I can post this now....enjoy. UPDATE 2-21-07 photos added

While my buddy E was visiting over my xmas break we mainly stuffed ourselves silly and then passed out on the couch with cats draped over us. The night he arrived we had a fantastic bolet fondue at Au Vieux Carouge and could barely squeeze out of the tiny jam packed restaurant to roll home. That weekend we also managed to fit in a rosti brunch and a whole lot of snacking. By far the most surprising dish we had was the grapefruit risotto. Wha?! Yep, citrusy goodness nestled in a creamy cheesy rice dream.

I saw the recipe over on The Perfect Pantry and I thought to myself 'Self, we NEED to try this', for the novelty if nothing else. I admit, I have never made risotto and the cute little old lady I bought my parmigianno-reggiano from gave me a brief rundown. E played sous-chef and did a mighty fine job with the cutting of things, while remaining skeptical. To appease him I promised pizzas if it all went awry. But Dominos was denied this time. The risotto was absolutely fantastic. I don't usually like to brag about my cooking but this easily rivaled the risottos I've had in restaurants thus far (ooh, except for the one served IN the wheel of cheese, that was delicioius!) so we'll credit it to the recipe. And E (thanks for the french olive oil!)

The recipe makes a HUGE amount (double dinner size servings for 4, easily) and although we were stuffed til bursting we managed to reheat some while digesting and watching the simpsons later that evening. It seems to be a bit addictive. The grapefruit appears to replace the traditional white wine very well. It is a bit acidic and not sweet or 'fruity' tasting, in fact there wasn't even much in the way of recognizable 'citrus' flavor. And who can resist leeks? My rice was missing the distinctive 'crunchiness' that the Italian risottos normally have but we didn't miss it too much. Here is the recipe from The Perfect Pantry. Buon Appetito!

RISOTTO AI POMPELMO (Risotto with grapefruit)
Lydia says "Sounds weird, I know, but this is truly delicious. As always with risotti, make sure each individual ingredient is the best you can find. Adapted from Risotto, by Judith Barrett. Serves 4 as a first course."

7 cups chicken or vegetable stock, homemade or low-sodium storebought
2 Tbsp unsalted butter
1 Tbsp olive oil
1 small leek, white part only, finely chopped (approx. 1/2 cup)
3 Tbsp finely chopped celery
2 cups Arborio or Carnaroli rice
1-1/3 cups grapefruit juice, warmed (juice of 1 whole grapefruit)
1 Tbsp unsalted butter
1/4 cup grated Parmigiano-Reggiano cheese
1-1/2 Tbsp chopped flat-leaf parsley
8 grapefruit sections, diced

Bring broth to a steady simmer. Warm grapefruit juice in the microwave. In a heavy casserole, heat butter and oil over moderate heat. Add leek and celery, and sauté 1-2 minutes, until the leek begins to soften but not brown. Add rice and stir, using a wooden spoon, for a minute to coat all the grains with the oil. Add the grapefruit juice and stir until completely absorbed. Begin to add the simmering broth, 1/2 cup at a time, reserving 1/4 cup to add at the end. After approximately 18 minutes, when the rice is tender but still firm, add reserved broth. Turn off the heat and immediately add remaining butter, cheese and parsley, and stir vigorously to combine with the rice. Serve immediately, garnished with diced grapefruit.

MIA

2007-01-12T11:57:00.000-06:00

hello all....so as well as my jumpdrive to upload photos gone missing we have a new computer issue. this past week my little fluffy darlings (let me stress darlings lest they become little fluffy mittens) managed to dump a glass of water on my laptop. while it takes a much needed vacation and dries out i am reduced to sporadic net cafe usage. i have some new posts on E's visit and the fantastic grapefruit risotto we indulged in and a new food game for you all....if the food gods will it!

EspressArt

2007-01-07T13:07:00.000-06:00

Wake up and smell the fair trade organic french press. And then feast your eyes on the beauty in the froth.

FoodVentures : Mars Muffin or Muffins are From Mars

2007-01-03T17:52:00.000-06:00

*I realized that it's been quite sometime since I've done a foodventure. Don't worry, I haven't lost my taste for it (though this muffin pushes it) or my taste for adventure. I guess I haven't been scouring the shelves of my local markets as thoroughly lately. Please forgive the long overdue new food review. *

In a word, Ick. Do Not Buy one of these! That's why I do this, blogglings. I test the food fads so you don't have to, I throw myself on the front lines of questionable snacks so that you may save your time and eat tried and true deliciousness like cheddar sunchips and miss vickie's sea salt and vinegar specials, mmmmm. You're welcome. ;)

I was at the trainstation last week with the always lovely Markalicious and was tempted by the slick packaging and the fact that I hadn't eaten yet. Always a deadly combination. Chocolate, caramel & breakfast food, what's not to love right? Some exec somewhere was thinking to cash in on the whole sweets for breakfast deal (sweetie, that fad has come and gone. All that endures is cinnamon toast crunch and pop tarts, let it go). Anyhoodles, someone somewhere ought to be fired. I did a side by side comparison of the muffin and it's name sake. Regard....

The chocolate on top of the muffin is IDENTICAL to the candy bar and therefore the only decent part of this muffiny monstrosity. But hot on the heels of that chocolate layer is a dry desiccated diluted chocolate flavored muffin impersonator. To be fair, Europe is just not a major muffin capitol. The best and possibly only blueberry muffins I had in Milan were from a McDo. Ok? You dig? These McVities muffins are supposedly from UK, therefore the fall out of commonly acknowledged 'Muffin Belt'.

The package describes them as having a 'caramel center' , although the thought turned my stomach, I was imagining more of a rolo's soft caramel like filling in a hostess cupcake sort of exterior. I am not sure what the 3 dots of light brown creme-like filling were but I'll tell you what they were not. Caramel. Lastly, there was no nougat. What is a Mars bar/Milky Way without it's signature nougat? Nothing I tells ya! Ladies and Gents, stick to your truckstop candy bars and leave the muffins to the muffin makers. Chocolate, not for breakfast anymore (unless it's a pain au chocolat).

The end.

Survey Says : As another review of McVities candy muffins remarked "A moment of Passion and Regret" minus the passion. Although all of the reviewers of the 'Galaxy Muffin' gave them 3-4 star ratings my conscious wouldn't be clean if I didn't warn you all of my tale of woe. You can read some other brilliant review of the mc vitie's muffin assortments here.

be right back...

2007-01-01T08:23:00.000-06:00

...after this short commercial break.

Just kidding. Actually I have a few posts on the backburner if you will. However I have apparently misplaced my jumpdrive and can't upload the photos. And what is a blog post without photos, right? Who wants to read just text when there's foodporn to be had?! So, sorry kiddos, time to scour my apt. and see what I can find. Back soonish. Oh, and happy moo year.

Flaming Lips...

2006-12-16T08:40:00.000-06:00

...And I don't mean the band.

A deceptively simple soup which makes a quick lunch is Mithila's Mushroom and Onion soup*. Mithila was my family's exchange student from India two years back. Unfortunately I was already living in Geneva so I only met her on one occasion. Mithila has a thing for spice. She is the only girl I know who could easily go through one of those large red bottles you find on the table of authentic Vietnamese restaurants. Girl puts chili sauce on her turkey sandwich. I'm just sayin' is all...

Anyhow, one thing she introduced me to (besides the wonder and amazement that IS frozen roti), that I love to whip up on the spur of the moment is her Mushroom and Onion soup. I had a bowl for lunch today with some of the Dukkah nut dip that Morven sent me in my Box of Kiwi.

*This is NOTHING like a typical onion soup (which is yet to come). This is mostly a broth, a very spicy broth, made from a few key ingredients.

Mithila's Mushroom and Onion Soup
one bowl serving size

1/2 onion
1 mushroom (more if you like, of whatever variety you like
pat of butter
water
salt and pepper

It is just that simple. Slice up your onions as thin as you possibly can. In your soup pot fry onions until golden with a decent amount of butter. While they are happily sizzling away slice your mushrooms as thin as possible (at this point if I want a fast soup I have my water boiling in one of those rapid carafes) and then add to onions. The pot will accrue some browning at the bottom of the pan, don't worry, this goes away once you add the hot water. Let the ingredients cook together for awhile and add a lot of pepper, just this side of too much pepper. If your lips don't burn when you eat it, add more pepper. There should be pepper dregs at the bottom of your bowl. Also, be sure to be generous with your salt shaker as that is what is really going to bring out the flavors. Beware, this soup is not for the faint of heart. Enjoy! Mwhahahahahah.

Box of Kiwi

2006-12-16T04:15:00.000-06:00

Yay! It's here!

Is there anything like the feeling of getting a goodie package full of surprises? I think not! Especially when it's full of EDIBLE suprises! This was my first go around at Blogging By Mail, hosted and managed by the always magnificent Stephanie of Dispensing Happiness. I didn't know until today where in the world my package would be coming from. I'm very thrilled to have received a box of Kiwi from Morven in New Zealand.

My box of goodies includes the obligatory Marmite as well as many other tasty things : passionfruit in sweetened syrup, tamarillo chutney, fruits of new zealand (kiwi and feijoas) jam, the neatest kiwi spoon i've ever seen, a cd of Brooke Fraser, a bottle of sauvignon blanc, dukkah nut and spice dip, several type of New Zealander chocolate (lemon cheesecake among them), feng shui green tea (with carrot flakes, pineapple cubes, papaya, lemongrass, sunflower blossoms and raspberry) and a bottle of pohutukawa lotion. With two weeks of winter holiday coming up I think I am very looking forward to nibbling my way through the box. Thank you Morven! And thank you Stephanie for making it happen. Happy Holidays all.

Icy and Sour Soup

2006-12-15T16:10:00.000-06:00

It's gotten cold in Geneva. Damn cold. Hence, I bring you a week (if I can manage it) of soups. I admit freely, there will probably not be so many soup photos as soup is a slippery beast (heh) to catch on film, much like the Loch Ness monster.

Tonight was Practically Vegetarian Hot and Sour Soup. Without further ado....

Is that Nessie behind that cilantro leaf? Naahhh.

Practically Vegetarian Hot and Sour Soup
serves two as a starter

4 c. chicken stock (if you want it to be truly vegetarian, use veggie stock...i digress)
------
1/2 tsp. white sugar
1 tsp. salt (optional)
-----
2 tsp. soy sauce
2 T. red wine vinegar
1 tsp. seasame oil
1 tsp. chili oil (to taste)
-----
premix 4 T. water
2 T. cornstarch

in addition : canned corn, waterchestnuts, tofu, bamboo shoots, shiitake mushrooms, egg, etc.

A very simple soup. Bring your stock to a boil and add ingredients in order listed. At the end feel free to throw in veggies of choice and either solely the egg whites or the whole egg (blended) to form an egg blossoms. While the soup is hot slowly pour in egg mixture with stirring soup with a fork to break up the strands.

I can still feel my lips tingling from dinner. Mmmmm, who needs to suck on icicles?

Speak no EVOO

2006-12-13T14:33:00.000-06:00

So, in the last post we learned about Rachael Ray's abbreviation attaining 'dictionary status'. The trivia question I pose to all of my little blog readers (all 5 of you, come on, let's hear from you all!) is what olive oil you recommend. I have tried quite a few from tiny bottled costly ones to industrial sized no-name oils. This is actually a rather important questions cause I use A LOT of olive oil, absurd amounts of olive oil. Brownies in a box call for oil? Why not make it olive oil?!

I kid you not.

Anyhow, if you could please leave comments on a good cooking oil (not too olive-oily tasting and able to be bought in large quantities for a reasonable price) as well as yummy eating olive oils (not too bitter, not too fruity, light and fresh and delicious) I would really really appreciate it. So would my pestos and stir frys and brownies, oh my!

'Tis the season to be SHOPPING

2006-12-12T07:04:00.000-06:00

It's that time of year again. The time when everyone is scrambling around searching for Just The Right Gift. Foodies are easy to please, sure enough. Some new goodie we've never tasted, a novel ingredient to cook with, a real novel with food as a recurring theme (yes I am looking at you Joanne Harris). That said, why give the foodie you love yet another subscription to Bon Appetit or Nigella's new cookbook or even a cheese of the month subscription? Here are some innovative ideas for not only the holiday season but any other special occasion you might have. Sure you've seen the Bologna rug...but there are so many more! Without further ado I give you....Gifts for Foodies.

Bad ice cream....This is not a gift you ought to buy your foodie.

Good ice cream. These bowls from Rachel Sebell are. Oooh, just imagine them with those lovely little gelato shovels...I mean spoons.

Also for those long cold winter nights....ice shot glasses! What you thought I was going to say hot chocolate?

Honey is like liquid gold. Especially this gift set at $78. Mmmmmm, liquid gold.

Allow me to hawk my own wares for a moment with this honeycomb two finger ring.

And nothing goes better with honey than tea. Not that you ought to put the honey set above into tea by any means!!! Here are two different and designerly ways to drink your cuppa. You can brew a batch with IngenuiTea...

or with the oh so sleek and industrial TeaStick.

Let's continue with the theme and move on to ways to port around your meals. Paper bags are so passe...and not very environmentally friendly. Here are several hip alternatives...

A colorful and bento-like stackable set from Pearl River

A more modern take on the thermos and lunchbox idea we had as school kids from Built NY. They make fantastic wine totes as well.

How about a special 'work' lunch box including a foldout plastic placemat. My don't we feel all adult?

Back to the kitchen blogger! Perhaps they'd rather like to show off the tools of their trade (or hobby...make that obsession) with a pair of whisk earrings (chef knives are also available)

Maybe your foodie doesn't cook so much as visit fine 4 star Michelin establishments like a WFED-er. No need to be shy about well developed tastebuds. Spoil them with a set of portable chopsticks from Vilmain and Klinger

Or perhaps a fold and go classic with a Swiss Army knife with fork and spoon.

Heck, forget the knife and spoon, the fork is pretty good looking on its own as a bracelet.

These babies are for everyone everywhere. Instant cutlery. Give them to a college student. Take them on a picnic. After you finish, remove them and enjoy the apple you speared it on.

Do you remember when twinkies tasted good and wouldn't survive with the cockroaches after a nuclear fall out? Me neither. But supposedly our folks do. Why not whip them up a batch of delicious chemical free bits of their childhood with a Twinkie pan.

Speaking of Twinkie pans....there are also snuggly warm food theme scarves made by the talented and food obsessed Twinkie Chan....

Toast of course leads us to a tasty BLT ring...hold the mayo.

...and is that bacon kosher??? Well, since this one goes ON you rather than IN you I suppose it doesn't really matter.

Perhaps your sweetie is more of a dessert sort of person or maybe you just want to get them a Mrs. Haversham like cake they can enjoy FOR-EV-VER.

Although it's winter let us not forget the warm summer breezes and vibrant summer foods. Nothing to perk up long dismal grey days than a pair of uber realistic cherry earrings.

Summer gardens also call for peas straight from the pod. Don't try to eat one of these though.

I have nothing against Rachael Ray...then again I have never seen her show. But how can you not love a shirt pimping the nectar of the gods? Plus it makes for good trivia. As in, guess what pop culture foodie acronym just made it in to the dictionary. Really. Maybe you'll finally win at Trivial Pursuit this year.

We like vegetarians. TO EAT! Just kidding. Ha. Ha. But we prefer to make fun of them. So easy when they take themselves so seriously, no? Speak your mind with this sad little artichoke. If only I could remember where I found this shirt....

Now, really, this is just silly but I felt it necessary to mention the Bananaphone. I mean...it's a banana. And you put it on your cell phone. Get it? Huh? Huh? Eh, nevermind.

The Octodog is also remarkably silly but very cool and will keep those little brats, I mean angels, of your sister in awe...for all of about 10 seconds before they try hurling it across the room or letting it 'swim' around in their chocolate milk. Don't say I didn't warn you.

A bit more ambitious as a gift. You need to really know your foodie and their tastes...not everyone wants fungi on their walls. But what pretty fungi they are.

Or, if we are talking about interior decorating, why not give them the choice of one of the many beautiful food paintings that Jonathon Nix (also the painter of the UglyFruit banner above) does?

And to wrap it all up you have the option of simple wrapping paper with a luxurious vegetable ribbon adorning it....

...or some simple sushi wrapping paper. Nothing says Merry Xmas and Happy Hanukah like dead fish.

And what's the holiday season without a little gratuitous blasphemy? No pagan kitchen is complete without the JesusPan or Holy Toaster.

Bread Wagon

2006-12-03T11:59:00.000-06:00

Let me take this opportunity to hop on the bread wagon (what? band wagon you say? noooo, surely you must have heard wrong). The blogger community has been swarming all over the NY Times article about Mr. Lahey's 'No Knead Bread' for quite sometime now. Clothide, David, NotMartha and many more have succumbed to its siren call. As has yours truly. I first attempted this baby for my Layers dinner a few weeks back and gave it another go around this weekend. For very little effort and a whole lotta time you too could be eating this rustic crusty chewy loaf for lunch. Here's the video on how it's done : Bread a 4 yr old could make

Just look at this happy bubbly dough!

A little unorthodox, yes, but I used a rubber spatula to 'fold' the dough. It saved a whole bunch of clean up.

Here is the sacrificial flour covered dishtowel. R.I.P dear little towel, you will be missed.

....Aaaand voila!

There are still some kinks to be worked out (the bottom crust is thicker than the top, although really, I am a 'la mie' girl at heart) plus I need a La Creuset ;) but I foresee many future loaves of this. The variation with rosemary and olives sounds promising. Which leaves us with this thought....what sound DOES bread make anyways?

Eye Candy

2006-12-02T04:02:00.000-06:00

Admittedly, these are cookies, not candy. But just LOOK at how beauteous they are, I think they deserve the title. All jewel-toned and full of rich silky creamy fillings. Geneva, please welcome La Duree. Maybe I haven't been down Rive in awhile but this was the first time I saw the boutique nestled amongst its ilk nearby.

The inside is like a step back in time. All hushed and reverent. Dark wood display cases showing off goods to their best advantage, dimly lit by a glittering chandelier. I recommend you visit for the ambiance if nothing else.

These edible treasures are presented in an opulent sea foam green box, not unlike a Tiffany's jewel box. A melange of flavors, just an amuse bouche really, three will do nothing to satisfy your rapacious hunger for these light as air delicacies.

Here is a small sampling of Rose, Citron Vert (lime) and Mille et un Nuits (Thousand and one nights, spices from the Far East). The rose was very delicately flavored, the lime a fresh burst of zesty citrus and the Thousand and One Nights brings to mind hidden spice shops in far away locales. I warn you, these macarons may very well be addictive. After perusing the La Duree site, I may have to try one of every flavor at some point. Any partners in crime out there?

La Duree
7, Cours de Rive
1206 GENEVA

Be sure to visit their website and join their club to receive announcements about events at the boutiques and new flavors as well as recipes from their chefs. I know I will.

Whatsa Strata Witchu?

2006-11-24T15:57:00.000-06:00

November's dinner theme was along the lines of layers. The usual suspects were in attendance ( Madame Claudia, Mr.Mike, and Kiriel) as well as a surprised guest diner. We started off with a petite amuse bouche of fresh mozzarella, cherry tomatoes and homemade pesto.

Followed by a novel take on fois gras. Mike lovingly layered slices of cucumber, kiwi and fois gras on a slice of toast surrounded by a bed of roquette bitter enough to balance the rich dish and then topped the whole thing off with a spicy plum sauce he had made.

Let me mention the photo I forgot (it's amazing how easy it is to forget to photograph while you are busy stuffing your face on a fantastic meal) Claudia provided our much need greens with a layered salad and homemade vinaigrette.

For our main course Kiriel surprised us with an innovative take on one of her country's native creatures; a slow cooked kangaroo and polenta terrine. The kangaroo was highlighted by the sweet chili, balsamic, ginger, soy sauce, liquid smoke and worcestershire. I do believe this was a first for the rest of us, not many kangaroos round these here parts. A delicious first, if I may add. :) The adorable cuddly kangaroo is also pretty tasty.

Both Kiriel and I made variations on a theme for a potato side dish. Hers was a more European gratin and mine was a Swedish sardine-less Jansson's Frestelse.

And last but not least, dessert. Made with The Best Frosting Ever were individually sized chocolate layer cakes.

A great way to wrap up November. As December is a hectic and most crazy month we'll be taking a short hiatus but we'll be back in the kitchen and dining room again in January. The theme has been chosen and if you are in the Geneva neighborhood I invite you to join us. Just drop me a line.

American as....

2006-11-21T16:07:00.000-06:00

Speaking of expecting, wanting, and needing Thanksgiving dinner (oh how right you are Mr. Bourdain!)...

This past Sunday the inimitable Mark hosted a mega Thanksgiving bash in Zurich to which Madame Claudia and I were invited. But wait! you say, Thanksgiving is THIS COMING weekend. Right you are astute blog reader, right you are. However, this way I am able to give you the gift of pie (recipe) for you to share with those near and dear. Plus Mark was leaving for the good ole U S of A for a second Thanksgiving feast (greedy cur) and arranged this one ahead of time. Plus Plus this coming Sunday is the second Swiss Foodie dinner (theme - Layers). I digress, so, what good guest arrives empty handed (and almost an hour late, cough cough)? Although we were one of the two, I still insist the conductor told us that THAT number 9 train went to Dubendorf, not the opposite direction.

(Sorry kiddos, not my photo, but a close facsimile thereof)

This pie made it's first Thanksgiving appearance 3 years ago in Connecticut at a Very RISD Thanksgiving tm. Ant and I had been invited home for the holidays with my studiomate and good friend Katie. There was a bit of a hullabaloo the night before when I dragged buddy Bryce out of his bed and made him take me to Stop and Stop for cinnamon at an ungodly hour, but By God, There Was Pie!!! A short road trip the next day and we arrived at Chez Rosenblatt on the shore of a river whose name I have forgotten. Connecticut is very picturesque and fall-like, what with the trees and leaves and all. There was already an impressive line up of all kinds of pie, pumpkin, cherry, and the like (shhh, but I am pretty sure that in those boxes were STORE BOUGHT PIES!!!!). In fact, I MAY have been told that while the pie was appreciated it wasn't really necessary, all in a very gentle way mind you. Ahhhh, but whose pie disappeared in record time? It made me sad I had left the second one back in Providence. And thus, Rachel-Pi was born (not to be confused with Gil-Pie, Katie's dog that got hammered on a forgotten glass of kaluha).

Rachel-Pi
(makes 2 - 9" pies)

Pie crust dough

2 1/2c. flour
2 T. sugar
1/2 tsp. salt
1/2c. (1 stick) chilled unsalted butter cut into small bits
1/2c. chilled solid veggie shortening (crisco) cut into small bits
~3T. ice water

Mix flour, sugar, salt in processor. Add butter and shortening a bit at a time, mix after each addition until it resembles coarse meal. Using on/off turns blend in enough water by tablespoonful to form moist clumps. Gather dough together, divide in half. Flatten each half into a disk and warp in plastic, refrigerate for ~30 minutes.

Crumble Topping

1 1/2c. flour
1 1/2c. quick cooking oats
1 1/4c. packed brown sugar
1/2 tsp. salt
3/4c. (1 1/2 stick) unsalted butter, melted

Mix flour, oats, brown sugar and salt in a medium sized bowl. Add melted butter and stir until mixture resembles coarse meal. Can be made a day ahead, cover and refrigerate)

Apple Filling

1 1/2c. sugar
2T. + 2tsp. cornstarch
1 tsp. cinnamon
1 vanilla bean split lengthwise or small amount vanilla extract
5 lbs. granny smith apples, peeled, cored and cut into slices
1/4c. (1/2 stick) unsalted butter, melted
4 tsp. fresh lemon juice

Mix sugar, cornstarch and cinnamon in a large bowl. Add vanilla, apples, butter, and lemon juice. Toss to coat. Preheat oven to 400F. Make the dough into a pie crust form and place in glass pie dish (sorry folks, I am transcribing this right from my personal handwritten cookbook. Which means I assume I know how to do this. If you need help....google it. Just kidding. Ask me and I'll try to help out) Divide filling equally and sprinkle with topping. Place pies on foil covered baking sheets (they tend to bubble over and nothing is worse than carmelized blackened apple pie juice in the bottom of your oven. Take my word for it) Bake 15 minutes then reduce temperature to 375 and bake an additional hour and a half or so until the top is brown and the filling is bubbling thickly. Cool pies on a rack and serve slightly warm or at room temperature.

Anthony Bourdain Talks Turkey

2006-11-21T15:54:00.000-06:00

"I'm expecting turkey, a bird I've ignored the entire year — save the occasional sandwich. I'm not just expecting it; I want it. I need it. I'll be angry, bitter and resentful if I don't get it." Sound like any expats you know?

MSN has a lovely little article by bad boy chef/author Bourdain with his take on turkey day. Not sure how long the link is good for but pop on over for some thanksgiving cooking tips and a video clip. Follow this link for turkey goodness.

An Excuse for Mousse

2006-11-05T10:49:00.000-06:00

Last Friday evening my friend Vero and her boyfriend were coming to dinner, although really it was just an excuse for them to come play with the kittens. "Hmm, what was that? Dinner's ready? What dinner?" But admittedly, dinner was really just an excuse for me to make a dessert. As if I really need one! This is one of the most decadent delightful desserts I have in my arsenal. It looks gorgeous and tastes sinful. This little mouthful requires some time and preplanning though.

Chocolate Mousse in Hazelnut Phyllo Cups
Cafe Matou - Chicago, IL.
Bon Appetit Sept. 2002

Hazelnut Phyllo Cups (can be made 2 days ahead and stored airtight at room temp.)
makes 8

-18 fresh phyllo sheets, approx. 9"x13"
-10 T. (1 1/4 stick) unsalted butter, melted
-8 T. sugar, approx.
-8 T. finely chopped toasted hazelnuts, approx.

Preheat oven to 375F. Butter every other cup in a 12 cup muffin tin. Place one sheet of phyllo down, brush with butter and then sprinkle with ~ 1/2 T. sugar and 1/2 T. nuts. Repeat up to 6 layers. Using a 5 1/2" diameter plate as a guide cut layered phyllo into circles and push gently into buttered muffin tin. Bake 10 minutes, remove from tins and CAREFULLY transfer to wirerack to cool. * I like to cut up the extra irregular pieces and cook them as well. They make tasty pretty cookies but keep an eye on them, they needn't cook as long.

Chocolate Mousse

-4 large eggs, separated
-1/2 c. sugar
-1/4 c. (1/2 stick) unsalted butter, cut into 1/2" pieces
-1/4 c. water
-1 t. instant espresso powder
-8 oz. good quality bittersweet chocolate or semi-sweet, chopped finely

Whisk egg yolks, 1/4 c. sugar, butter, water and espresso in a large metal bowl. Double boil while whisking constantly, about 3 minutes. Add chocolate and whisk until all is melted and mixture is smooth. Turn off heat and leave bowl over water.

Using an electric mixer, beat egg whites until soft peaks form. Add remaining 1/4 c. sugar, beating until stiff and glossy. Remove chocolate from over the water and fold 1/3 of beaten whites into the warm chocolate mix to lighten. Fold in remaining whites and cover and chill until set, at least 3 hrs or overnight.

To serve carefully spoon mousse into phyllo cups, I like to decorate the tops with slices of fresh strawberries or raspberries. In a pinch, sprinkle with remaining crushed hazelnuts.

Introducing....

2006-10-30T13:27:00.000-06:00

my two new kitchen assistants. Meet Gizmo and Teli. I am sure they will be in on all of my future misadventures...or possibly be the cause of them.

Ugly Fruit and the Chocolate Factory 2

2006-10-26T18:14:00.000-05:00

Hello dear little bloglings-
I will be leaving for Paris in 4 short hours and immersing myself in all things chocolate. Quite literally. I am finally going to the Salon du Chocolat which I unfortunatly missed last year due to a very poorly timed cold and strep throat. But not this year! I look forward to reporting back to you soon and till then
Hershey's Kisses
moi

mmmmmmeat

2006-10-21T22:06:00.000-05:00

I have a craving for a taste of home. And nothing says home like paper thin slices of garlicky kosher bologna with yellow tangy plochman's mustard on the lightest airiest wonderbread you can find.

Ok, fine, the rug above isn't the kosher kind of bologna, but it sure is cute. Find it and a few other tasty meaty models at http://www.wurstteppich.de

rhymes with....

2006-10-08T15:59:00.000-05:00

Tonight was my first dinner with foodies. And it was fantastic. For this month's theme I thought something in honor of fall would be appropriate. Something warm and cuddly, zesty and full of life. Something.....Orange. I left it open to interpretation, be it color or flavor or inspiration or..... other than a few messages back and forth to figure out who was doing which course there was complete creative freedom with the food.

Things were snug as we managed to squeeze everyone into my kitchen...everyone had been asked to wear something orange and the decor helped to set the mood. Our apero started with paprika chips and mimosas made with fresh squeezed oj. Then we moved on to the baked Cajun Sweet Potato fries I made with a creme fraiche and chive dip (sorry, no photos of that one, it went pretty quickly). Sadly, they didn't crisp up the way the recipe I was following said they would. They were tasty nonetheless (I loves squishy fries!) but I will have to play around with the recipe a bit more next time. The cajun seasoning recipe I found (thank you Emeril!) was truly delicious and mixed up a huge batch which will be put to good use in the future. Cajun omlettes, cajun chicken, cajun matzah ball soup, cajun frozen pizza...the possibilites are endless. ;)

Next we moved on to Kiriel's Thai Pumpkin soup with coriander, lime, chili, and coconut milk. Not only was it pleasantly pastel orange but smooth, subtle, and full of flashes of flavor. All of the ingredients were coexisting in some sort of zen like harmony and just begged you to take another spoonful...Oh, come on, just one more. A very fresh take on a fall favorite.

After our soup we had a small bowl of roquette greens....with Oriental Orange Chicken and Seared Oranges sprinkled with sesame seeds and served with Carrot Miso dressing. A unique salad, I think perhaps next time I would toss in some bean sprouts and cabbage. The roquette seemed a little over powering as did the dressing. The dressing was very nice but upstaged the rest of the dish and might go better with a heartier dish. This salad might have done well with a light vinegarette. It might also make a nice cold pasta salad if done right.

Madame Claudia impressed us all with her Duck A L'Orange arriving shrouded in mystery and tin foil. What a pretty package to behold...what lovely oranges you have...and what tender juicy meat...THE BETTER TO EAT YOU WITH! Mike did a professional job on the carving of the duck and the rest of us polished off his handywork rather quickly.

Mark travelled the farthest to be here tonight, almost 3 hours from Zurich. Not only that but he dragged all of the ingredients along with him (as did Yolly, coming from Lausanne). Mark's Pad Thai seemed to appear from nowhere. There was a simple pile of raw materials on the table and less than 20 minutes later, voila! Pad Thai. Sweet, tangy and full of tofu goodness. Mike wowed us with a Malaysian curry. Quite different from the Indian one I made earlier this week. Full of flavor and spice, saucy and a good companion to the pad thai.

Last but CERTAINLY not least was our show stopper. Kiriel, she who owns a fantastic machine that the greeneyed IceCreamMonster lusts after, provided our dessert. A beautiful melange of champagne, mandarines, and candied mandarine peel sorbet. A feast for the eyes and the palette. And the perfect light end to a delicious convivial evening.

And then we all rolled home....with parting gift (chocolate covered orange peel photo to be placed later) in hand....

Orange you glad you read til the end of this post???

inagaddadavida

2006-10-05T12:41:00.000-05:00

Recently I've been hunting for a new good "eatin' apple". I picked up 4 promising specimens (gravensteiner, delkorf, kidds, and elstar) at my market the other day....and was sorely disappointed by all of them. Across the board they were thin skinned and mealy. NOT eatin' apples. The differences in flavor were fairly negligable.

What do you do when markets give you mealy apples? Make apple sauce! And really, the small 1c. amount it ended up coming out to (and delicious to boot) is JUST the amount I would need to make a mess 'o' curry. So the next day and a few text messages later a spontaneous curry dinner pulled itself together. Despite 6 of us eating there were still plenty of leftovers for the next two days! Give yourself some time with this one and a really really big pot.

Chicken Curry

3 T. veggie oil
3 c. chopped onions (red, yellow, white)
1/4 c. peeled minced fresh ginger
3 garlic cloves, minced
3 T. curry powder
1 t. ground cumin
1/4 t. ground cinnamon
2 T. flour
1 c. plain yogurt
3 T. tomato paste
3 c. chicken broth
1 c. unsweetened applesauce (<---- see? Fate, I tell you!)
~4+ potatoes, peeled and cut into medium sized cubes

4 lbs. skinless boneless chicken breasts cut into 1/2" thick slices
1/2 c. sour cream
1/2 c. unsweetened coconut milk
optional - assorted veggies, carrot, frozen peas, califlour.....

Heat oil in a heavy large pot over medium heat. Add onions and saute until golden, about 15 minutes. Add ginger and garlic, saute 1 minute. Add curry , cumin, and cinnamon. Saute until fragrant, about 1 minute. Add flour, then yogurt and tomato paste, whisking until sauce is smooth, about 1 minute. Add broth and applesauce and potatoes.

Bring to a boil. Reduce heat, simmer until sauce thickens slightly, about 30 minutes. Note: Can be made a day ahead. Cool slightly. Cover and chill. Bring to simmer before continuing.

Add chicken (and assort. veggies). Simmer until chicken is almost cooked, about 3 minutes (I give it longer). Add sour cream and coconut milk. Reduce heat to medium low. Stir until chicken is cooked through and sauce thickens enough to coat spoon, about 3 minutes (do not boil). Season with salt and pepper if desired and serve with naan, basmati rice, mango lassis and other dishes to your taste.

Drunken Pasta and Sexy Cupcakes

2006-09-24T13:05:00.000-05:00

Fall is in the air and food is oven again. This past weekend I've tried Molly's marinated chevre, Chockylit's Late Summer cupcakes (at Garrett's recommendation) and a fellow GoLers Vodka Cream pasta recipe. Phew. Luckily, these have all been made to share. There's nothing better than trying out new recipes on unsuspecting...um...I mean others who may appreciate new flavors too. Share the love, right?

As the recipes for both the chevre and the cupcakescan be found on their respective website I won't copy them here. Just follow the above hot links to deliciousness. The chevre was pretty good, I tried the first variation with lemon peel, basil, thyme and marjoram. Maybe too spring-y for the chilly rainy weather we've been having here. I'd prefer something a bit more hearty and earthy. I might try the second variation next time...or manchego in garlic and olive oil with a big crusty rustic bread. Either way, you can't go wrong with cheese, and both of these are very simple and delicious appetizers for any get together.

The cupcakes? Wow. A myriad of flavors (roasted peaches, thyme, blueberries and topped off with a creamcheese frosting) that blend so very very well together. I've been checking out the backlog of intriguing cupcake recipes on Chockylit's site and I think I may very well be getting close to the realm of NotMartha's Cupcake Madness (but still nowhere close to being as good as being an IceCreamMonster I fear. Although the cupcake bombe might need to be tried at the next possible opportunity, the best of both worlds.) These cupcakes would make delightful gifts, pretty to look at, delicate and light, soooooo easy to eat. But the real question is...complex cupcake or sophisticated frosted muffin? Hmmmmm........

Sidenote- These market berries may have been the most expensive blueberries I've ever bought, but those little suckers were just brimming with flavor. So much better than the normal blandberries to be had at the supermarket.

Sidenote number 2- I substituted lemon juice for vanilla extract in the creamcheese frosting. I like the zip it gives it and helps to cut the sweetness. Maybe Swiss powdered sugar is excessively sweet....it's been semi-problematic in the past.

I wish I had counter space. Sigh.

Finally, the pasta. I was impressed and a bit skeptical at the same time. Skeptical because I was unsure if the can of tomatoes I bought was crushed or not, neither the French word on the can nor the word crushed in English appeared in my mini dictionary. Yarg. Also, I was unsure if the sauce would ever thicken up or remain soupy. But all of my worrying was for naught. Everything ended up peachy, much like the cupcakes. A fine dinner to be served up with a big salad and a checkered napkin tucked into your shirt. I made about a half recipe and had enough for two meals. Adjust to suit the amount of people you plan to serve.

Vodka Cream Pasta

- 1 tablespoon extra-virgin olive oil, once around the pan in a slow stream
- 1 tablespoon butter
- 2 cloves garlic, minced
- 2 shallots, minced
- 1 cup vodka
- 1 cup chicken stock
- 1 can crushed tomatoes (32 ounces)
- Coarse salt and pepper
- 16 ounces pasta, such as penne rigate
- 1/2 cup heavy cream
- 20 leaves fresh basil, shredded or torn

Heat a large skillet over moderate heat. Add oil, butter, garlic and shallots. Gently sautee shallots for 3 to 5 minutes to develop their sweetness. Add vodka to the pan (3 turns around the pan in a steady stream will equal about 1 cup). Reduce vodka by half, this will take 2 or 3 minutes. Add chicken stock, tomatoes. Bring sauce to a bubble and reduce heat to simmer. Season with salt and pepper.

While sauce simmers, cook pasta in salted boiling water until cooked to al dente (with a bite to it). While pasta cooks, prepare your salad or other side dishes.

Stir cream into sauce. When sauce returns to a bubble, remove it from heat. Drain pasta. Toss hot pasta with sauce and basil leaves.

Rice Krispie Treats...OF DOOM!!!!

2006-09-21T23:43:00.000-05:00

My very first boyfriend ever once imparted a piece of wisdom that I follow to this day. Now, keep in mind, we were both 15 or so, our wisdom was all encompassing then, and that wisdom is a relative thing, no? He shared with me the 'Of Doom!!!' and 'Surprise!' school of thought. Any food can be made instantly funner with the addition of one of those two phrases at the end of it. The food either ends up sounding spooky or just downright scary depending on what feeling you are going for.

Example - fear the Rice Krispie Treats OF DOOM!!! but be wary of Tuna Surprise! Try it out at your next formal dinner and just try not to crack a grin. Better yet, next time you are at a new restaurant and bored while waiting for your food you could add a sticky note commentary on the menu. The possibilities are endless!

Crunchy like Taffy

2006-09-18T12:58:00.000-05:00

Lately I've been on a pseudo healty eating kick. Whole grain cereal croissants, more fruits and veggies, wild rice, raw brown sugar...it seems only natural (pun intended) that I'd want to make my own granola bars. I'm trying to be more proactive and DIY at home these days. I like the idea of knowing every ingredient that's going into what I eat...and being able to pronounce them. Ah, some day when I have my homestead with garden and requisite orchard and berry patch. Until then, I will depend on store based goods but in their most pared down forms.

I must mention at this point that I had also bought an impulse jar of pollen back in July. Wha? The thing that bees gather to make honey with? Yep. And no, I don't intend to make my own honey (or not just yet anyways! The kind folks at Log Chain Honey offered to let me come out and try my hand at beekeeping next time I am home. They make DEEELISH raspberry creamed honey by the way.) I had been apartment hunting and saw some on the kitchen table of one of the places I was checking out. The little golden nuggets intrigued me and after a bit of research I decided to try some. It's supposed to be all kinds of good for you but the part I didn't read up on was the intensity of it's flavor. It's very unique and after downing a spoonful straight (which I wouldn't recommend) I started thinking up other ways to consume my bee food.

Sprinkled on ice cream might work or in a peanut butter and cheddar cheese sandwich but the most logical thing that came to mind was granola bars. Nestle it along side it's hearty counterparts of dried fruit, nuts, and grains. I won't lie, the flavor still comes through but it is a bazillion times better. And think how much healthier for you this seems than those NutriGrain bars you snag on the way to work. Eh? Eh?

I've modified a recipe found on Recipezaar.com as per other users' suggestions and my own preferences. The possibilities for experimentation on this are limitless though.

Chewy Granola Bars made of Products Whose Name's You Can Actually Pronounce

yield about 24 servings
active time about 15min.

2 1/2 cups Rice Krispies
2 cups 5 kinds of oats or oatmeal or your grain of choice
handful of raisins
handful of dried apple pieces
handful of chopped pecans and walnuts
handful of chocolate chips
liberal sprinkling of pollen
1/2 cup brown sugar, packed
1/2 cup light corn syrup
1/4 c. molasses
1/4 c. honey
1/2 cup peanut butter
1 teaspoon vanilla

In a large bowl combine dry ingredients

In a sauce pan combine: corn syrup (which I might replace entirely next time...rice syrup perhaps?), molasses, honey and brown sugar. Bring to a boil over med. heat, stirring all the time. Remove from heat. Stir in the peanut butter and vanilla until combined. Pour over the dry ingredients and toss until all is coated.

Lightly spray a 9x13 pan with Pam, and press the mixture into it using waxed paper. Let cool on a rack before cutting into bars. Grab and go.

As an aside, I took in some to work and half the pan was gone before lunch. Try freezing leftovers in individual serving sizes.

FoodVentures : Hot Dog Cheetos

2006-09-17T03:30:00.000-05:00

...Or at least that's what I hope the little food icon means! I found this gem in the Bambou Store, an asian grocery store behind the train station, quite some time ago. Honestly, despite how intrepid I am (or like to think I am) I confess that I've been hesitating to try these for much longer than I normally would. Turns out I was justified in my hesitation.

Let me begin by saying that this little red bag gave me the hardest time ever while trying to pry out my bounty. I resorted to scissor usage. After successfully scissoring an opening a smell of what the janitor's used to throw woodchips on in elementary school wafted my way. Not a good sign, but there was a toy in the bottom in the bag, so I had a goal to work towards.

At first bite, it had the sweet zing of ketchup chips (yes, ketchup chips and they are delicious, thank you very much) with some zippy notes quick on it's heels that MIGHT have been mustard-like in nature and leaves you with the taste of freeze dried peas on your tongue. I guess if we use our imaginations and strengthen it like Armstrong we MIGHT be able to guess why there's a mini hot dog icon on the package.

Summary : I had to stop after 2. As in, 2 pieces. Guess there's a reason I've never seen these on my regular grocer's shelves. And if this is 'hot dog' flavor in which ever country* these are from, I think I fear hot dogs from there as well.

*Anyone know what language is on the packaging? Thai? Sanskrit? Hindi? Anyone??? Beuller? Beuller?

Mama Max's Mushroom Delight

2006-09-10T09:17:00.000-05:00

As my few faithful readers know I am dreadfully behind on a number of posts. WHICH WILL BE UPDATED, I TELL YOU. But I felt it necessary to share this dish with the world. Immediately. Yesterday, even.

Last week my friend, Mama Max, was visiting from Milan. It was a spur of the moment decision. On Tuesday I got a call and he announced that after my having lived in Geneva for almost two years, it was time to visit. 'Ok, when?'', I asked innocently. 'Thursday' was the surprising response. So after a whirlwind cleaning of the apartment a bedraggled Italian appeared on my doorstep. As we jetted off to a bbq in France (all 20 minutes away) he regaled me with visions of meals to come.

You must understand, Max is a Rocker. I had attended one of his concerts while living in Milan at a 'Rock Horror Cafe' if that says anything. When I first met him the boy couldn't cook beans, I mean, pasta (however he did introduce me to the miracle that is Agroturismo). But now he was spouting on about delicate cream sauces and wines to pair with the meals. To me, this firmly puts Max in the Gruffy Apron* category. And damn, can the boy cook. After having this dish last week I felt compelled to try recreating it last night for a dinner I was giving, to rave reviews and absolutely no leftovers. So, without further ado.....

Mama Max's Mushroom Delight

But first...A quick disclaimer...When Max made this dish, and I assisted, everything was eyeballed and guessed at. When I made this last night I went about in the same manner and crossed my fingers. Now, I am fairly certain that this can't go too awry no matter how you do it. So feel free to scale up or down and tweak the ingredients to your tastes. The following recipe uses 1 pot and two pans (one with lid!) and makes generous portions for two. I give you....

Mama Max's Mushroom Delight

Porcini mushrooms/bolets
butter - about 1-2 Tbsp.
red wine - enough to cover mushrooms and then some
cream - to lighten and dilute the wine
1/2 cube of chicken or mushroom stock
fresh parsley

In the pan without a lid, melt butter, add mushrooms and lightly saute. Add wine, cream, stock, and parsley. Let simmer.

Chicken - 2 breasts cut into bite sized pieces
1/2 cube of chicken stock
milk - enough to cover the chicken
butter - 2 or more Tbsp.
3 garlic cloves peeled and cut in half

At the same time, melt butter in the pan with the lid add garlic and cook til fragrant. Add the chicken and cook until done, remove garlic. Add milk and chicken stock. Cover with lid and let cook.

Fusilli pasta - 1/2 bag

Meanwhile, cook pasta according to the directions on the bad. Drain. Add the mushroom dish to the large chicken pan. Then the pasta. On low low heat add freshly grated Parmesan until the sauce thickens. No need to add salt or pepper or superfluous spices. Enjoy.

*Gruffy Apron is a phrase coined by my partner in crime, you know who you are. Picture one of Hell's Angels. Now, imagine that after biking around all day and generally being a bad ass he goes home, dons a frilly apron and bakes cookies. THAT is a Gruffy Apron.

Home on the Strange

2006-08-23T15:56:00.000-05:00

Hello my little bloglings. Did you miss me? I am sorry for the huge gap between posts but I was back visiting my family and friends in the States for the past few weeks. (Sept. 18 editor's note - instead of backtracking with future blog posts I have just filled them in on their appropriate past date. Sorry for the confusion...this post is a bit incongruous now. Make sure to backread the Ugly Fruit issues. Thanks.)

Home, where even the livestock love their desserts. And is it just me or is this first image a bit subversive? And the second one almost a visual pun? Hmm, must have been the heat.

This is not an IceCream Monster.

Fairs were attended. Things on sticks were consumed. As was a fine fine dinner before we saw a 'rock show' and a fancy dessert was made. Oh yes, there will be posts, including one with a recipe. Gasp, shock! I know, but it's amazing what central A/C, counter space, and a well equipped kitchen (and helpful sous-chefs, hi Mom! Hi Ductape Goddess!) will do towards increasing one's desire to bake in mid August heatwaves and humidity. Enjoy!

Tower of Power

2006-08-15T14:17:00.000-05:00

Only a short while after gorging on Sweet Binney sweets The Ducttape Goddess was due to arrive to help Mom and I work on Martha's Darkest Chocolate Crepe Cake

Mom had sent me the link and I had been dying to try this recipe for ages. Just behold its mighty beauty! Layer upon layer upon layer of dreamy creamy frosting anchored mightily by the aesthetically gorgeous and contrasting crepes. Dessert has never looked so good. Of course, it being a Martha recipe it was complicated beyond all get out, had to be spread over two days and had several instructional videos no less. To that I say "BRING IT ON!!!"

The Ducttape Goddess (hearafter known as TDG) and mom started on the chocolate crepes while I got to work on the very involved frosting recipe.

While the all of that was chilling in the fridge we sent dad and kismet for a walk while we hung philberts (hazelnuts) to drip and metamorphasize into their final delicious and decorative selves.

The sugar threads weren't so bad either. Reminded me of the candied fruits topped with sugar floss at our favorite chinese restaurant in Milan.

Sadly there was a mishap (and I didn't have my camera on hand!) while the tower of power was chillin in the fridge. A sideways slide into Leaning Tower of Pisa infamy. We managed to save it and chocolate glaze the heck out of it. It might not be Martha pretty...

but it sure was tasty. And oh so artery blocking rich. I took 1/4 of the cake to my former art teachers on my visit and 1/4 to TDG at work to taste her handiwork and 1/4 to her house for her family. The rest remained with us and was way more than enough for 4 people. Now, some comments. This very well maybe the BEST frosting I have EVER had in MY WHOLE LIFE. Literally, it was like a religious experience (you know, if I had religion, I mean). The clouds parted, little cherubic winged naked babies on high blew trumpets, a ray of sunshine illuminated the bowl when it was made. Yes, it is complicated. But it is WELL WORTH IT, much like a high end sports car or mechanical watch. wink wink. As to the crepes? Meh. I didn't like the mix of luxurious frosting and thin pancake wannabes. They might be good on their own, with a scoop of vanilla ice cream and some nice fresh picked sunwarmed strawberries. The chocolate glaze was middling. Neither fantastic nor truly disappointing. It just was. Would I do this again? Perhaps, if I made some drastic crepe (think devil's food cake instead) based changes. Might make nice cupcakes...we'll have to see. But the frosting goes into my tome of favorite recipes. If you would like to add it to yours here it is (let me just say, 8 c. of it is a LOT, I'd recommend scaling it down for normal usage. That is unless you plan to eat half with a spoon straight from the bowl, which may be recommended)....

Hazelnut Filling AKA Bestest Frosting EVER
(Makes about 8 cups)

2/3 c. heavy cream
6 large egg whites
1 2/3 c. sugar
1 3/4 c. (3 1/2 sticks) unsalted butter, cut into pieces, softened
1 tsp pure vanilla extract
1/3 c. hazelnut cream
Pinch of salt

1. Put cream into the bowl of an electric mixer fitted with the whisk attachment; beat on medium-high speed until soft peaks form, about 4 minutes. Transfer to a medium bowl. Refrigerate 1 hour.

2. Whisk egg whites and sugar in the clean bowl of mixer set over a pan of simmering water until sugar has dissolved and mixture registers 160°, 2 to 3 minutes.

3. Attach bowl to mixer fitted with the clean whisk attachment; beat on high speed until slightly cooled and stiff (but not dry) peaks form, about 5 minutes.

4. Fit mixer with paddle attachment. With mixer on medium-low speed, add butter, several pieces at a time, mixing well after each addition (meringue will deflate slightly as butter is added). Add vanilla, hazelnut cream, and salt; mix until mixture comes together, 3 to 5 minutes. Fold in whipped cream with a rubber spatula. Use immediately.

Home, Sweet Binney, Home

2006-08-15T04:53:00.000-05:00

When you only visit home once a year things (and people) change at an alarming rate. Restaurants go out, grey hairs come in, buildings spring up in fields like wild mushrooms. Alarming it may be, but change can be a good thing as well. Like when Iowa got it's first Cheesecake Factory, it's first tea house, and new youth driven newspaper with new restaurant reviews. Otherwise I might never have found Sweet Binney's.

It is housed in the same two level mini stripmall that I had my senior photos taken in. And the owner, Ryan Binney, grew up in Cape Code, before moving out to Boston and later attended Johnson and Wales in Providence, just down the hill from my much missed RISD. So I got the chance to stroll down many different Lanes of Memory while searching for tasty desserts. Ryan has been running Sweet Binney's as a store front cafe for only 3 months now but the wholesale/catering business part has been under his control for over a year and a half. Iowa is a long ways from the east coast but his fancy flavorful desserts are well sought after here as well.

The display case held decadent glittering gems each whispering to be taken home in a pretty package. So, what could we do but concede? But first an on the spot taste testing was called for. We split the 3 chocolate mascapone mousse to tide us over until we got home to nibble on the rest. And maybe even share with the rest of the family.

Each layer had it's own unique flavor. Being a chocoholic I couldn't help but luxuriate in it's richness...and yet....perhaps it was just because it was straight from the refrigerated case instead of being left at room temperature for awhile, the texture seemed a bit strange to me. I had to admit it but my favorite triple chocolate mousse used to be had at Mondo's until an unfortunate incident of rudeness on their part while getting takeaway dessert one day. The takehome desserts from Binney's had yet to redeem themselves from my initial impression.

I admit, I've never had red velvet cake before so it's hard for me to take an authoratative stance on it but the cake seemed rather dry. The creamcheese frosting with blueberries was a fantastic idea though. One I plan to try out for myself at a later point in time. The other lemon cake was forgettable. Sweet Binney's may do well for catering large groups and country clubs...but it's no Pastiche. Providence, what a funny thing and much missed place.

Ugly Fruit visits the Windy City

2006-08-03T06:07:00.000-05:00

It's so good to be back, there's nothing like the blazing blue skies of summer back home. Skies you feel you could fall into as you bake to a crisp on a car hood in the middle of nowhere. Days that make you want to do nothing and do it well. In style, with a fresh glass of lemonade and some daisy chains to be. But home used to be Illinois too. It was time we made a pilgrimage of sorts.

As the Blues Brothers sung "Sweet Home Chicago". So vast and sprawling. Each year it eats a bit more of it's surroudings. Suburbs are sublimated and Chicago feeds it's gaping maw. As we have come to do (dinner at Alinea, review up soon). Sort of. In fact, my brother dragged me to, I mean, invited me to Lollapalooza this year.

He had gone the previous year and managed to impress me with this years line up. Red Hot Chili Peppers, Manu Chao, Matisyahu, The Racounteurs, She Wants Revenge, Mates of State and many others I can't remember now. Over 130 groups in 3 days. That's a LOT of music folks. And a whole lot of people coming to see them as well.

We managed to make it down to the lakeshore and over to the art museum. We tried open all night chinese dives and watched some ESPN2 eating competitions (yo, what's up with that?) But most of all we just had a really good time hanging out before we had to go back to our normal lives (he to college and me back to work and back to Europe). Thanks Slick.

Calling all Iowans!

2006-07-28T03:46:00.000-05:00

I am restraining myself from making hog calling jokes, at my state's expense of course. Anyhow, I am looking for up to 5 brave souls (and their corporeal selves) to visit state fair one day with me and graze our way through it. All snacks/meals will be deconstructed and observations posted on here later. Must have cast iron belly, ability to withstand humidity and heat sans complaint, a good pair of walking shoes, and the ability to articulate an opinion. If you are a motivated individual please apply below. No fear of food on sticks, please.

Paleo

2006-07-22T13:28:00.000-05:00

Summer in Switzerland is a very special time. Thousands of festivals, al fresco dining and lounging by the lake. Last summer I missed every music festival to be had in Switzerland. I vowed this year would be different. Oh, how different it would be! This summer, I attended Paleo. Not once, but twice!

Can you feel the difference?

Ahhh...this is more like it.

Jersey, JiJi and I all went up on Wednesday and experienced the snail paced regional train that takes you from the station proper to the giant field that houses the festival. Wandering around and eavesdropping from stage to stage and tent to tent is a fantastic feeling. Lying in the grass as the sun goes down and being serenaded by Goldfrapp is immeasurably better. This year we managed to take in The Who, Depeche Mode, arrived too late to catch the Dandy Warhols, Dionysus, Louise Attaque, and last but not least the always eccentricly brilliant Gogol Bordello.

This year's Paleo 'village du monde' was focused on Eastern Europa. If I figure out how to paste the wicked video I took of a giant tinker toy like metal bird wearing a pilot's cap moving sculpture I most certainly will. Promise. Up in the Eastern Europa village we were pulling in a thousand different directions. Between the gypsy like storyteller's caravan to the crazyquilt covered tent reeling out minor key laments and floorstomping raftershaking country dance numbers to...of course....the food. Let me begin by saying, there's only so much two or even three normal sized bellies can hold. That evening we pushed ours to the limit. We began with a variety of what I would call Croatian pizza. Flat, thin as a 10 franc note and covered with crumbled meat and onions and some cheese. A good appetizer and just a warm up. Clouds of concert goers passed us by with exquisite shishkabob looking things. Sadly, when we finally found the tent the meat turned out to be something wild and wood dwelling. It smelled heavenly but I just couldn't make myself buy one.

As we passed by another tent I noticed a charcoal burning rectangular pit. Something was rotating above it and curiously, it didn't look like any sort of game animal. In fact, it was rotisserie style Transylvanian bread called Kurtoskalacs, also known as 'chimney sweet'. Samples were being passed out still warm from the spit and as we all can surmise, I am a sample tastin' kinda girl. Aaaand I was hooked. Sweet but not cloying, chewy but yielding and oh so comfortingly yeasty and bread like. In fact it was almost like a very thin hollow soft pretzel, the surface area of the 'crust' is just multiplied, then rolled through sugar and crushed nuts. Jersey and I decided to be magnanimous and bring back a taste of Eastern Europe for our work colleagues the next day. The only thing tube shaped bread is not meant for is carrying in a large sack. It was more ovoid tube shaped when we got back into Geneva in the wee hours.

Note- This bread was not made by a bunch of bakers but rather by a bunch of artists. They belong to the Fonderie D'Art Geya in Ogens. After a bit of googling I found that they are one of the stops (and make a Transylvanian meal and do tours of the sculpture foundry) on the Chemin Des Bles between Lausanne, Neuchatel and Fribourg. I hope to go this summer and perhaps learn how to make my own Kurtoskalacs. I have found a recipe for an oven baked variation on a Japanese Hungarian exchange website (don't ask, I don't know either!) and after I try it out I'll be sure to post it, my dear little bloglings.

Let me continue. When we last saw our hungry protagonists they were wandering around with a haunted famished look in their eyes...Well, not really but we hadn't yet had our fill. We followed a stream of people carrying around steaming baguette halves, curiously intrigued....And we ran smack into the Swiss food courtyard. Jersey downed a large glass of moo juice from the Lait stand and got a collectors cup with a 3D sticker of a cow on it. We also passed pans of tartiflette big enough to feed a village. We split a rosti and kept wandering.

Really, you think you know a country and then it does something like this...

What is 'this' you might be wondering. Go ahead. Wonder. What 'it' is is a portable fondue. Yes, much like it's (in)famous cousin, the Walking Taco, Portable Fondue is a non messy festival oriented version of a nationally famous dish. What 'it' also is, is me stopping in my tracks with my jaw hanging open. 'It' is what every Genevois will turn up their nose in disdain at and call those who partake 'tourists' and yet now are enjoying with abandon, despite the unrelenting heat even late in the evening. Unbelievable. 'It' also happens to be delicious. By this time it is getting to be o'dark hundred and the crowds are getting a bit rowdy. With work the next day and bellies filled to bursting it was time to return home and dream of alkaselzer and tums....and also next year's festival and myriad of delectables on offer.

Soul Food Salad

2006-07-21T16:46:00.000-05:00

...with SweetTea

This installment is dedicated to all of my stateside Southern friends. Rather, shall I say, This is dedicated to y'all.

Summer = Hot. Europe = No air conditioning. So cooking is generally out of the question. A leafy cool salad sounded good. I hauled out my Bøøk of Føød rifled through its battered pages looking for something delicious and new. (Mynd yü føød bøøks kånn bĕ prettï tâstí - 3 taco points if you can correctly guess that film reference!) The book is full of clippings from Chocolatier, Bon Apetite, Gourmet, local newspapers and other treasure-like findings. Luckily, I found one that I have been meaning to try for awhile, fried chicken salad with honey pecan vinaigrette. Sounds tasty, no?

And it is a nicely balanced dish. You've got salty crispy moist chicken on a bed of biting greens with mellow pecans and their crunchy touch all held together with a sweet but not cloyingly so dressing. If any one note goes missing the dish might just fall apart, like a mile long domino chain at state fair sabotaged by flying roadkill. Um, I mean, a house of cards. Yeah. Anyhoo..

The recipe says it makes enough for 6 main servings. As I am a singular entity and produce tends to get funky fast here. I pared it way down to an individual serving. I recommend making enough for left overs cause I think it would make a kick ass sandwich on a nice grainy roll or pita wrap the second day.

I am coming to the realization that I use recipes mainly as touching stones. The pictures and general guidelines seem to be enough to jump off of for most 'main course' type dishes, which we all know are mainly improvisational and 'to taste' anyhow. I think some other time I'd like to play around with grinding up some of the toasted pecans and using them in the coating for the chicken. Hmmm....Anyhow, here's the rach-ified version...

Soul Food Salad (serves one, with a moderate appetite)

Pecan Vinaigrette
(makes enough for many many salads. can be made a day ahead. refrigerate and rewhisk before using)

1/4 c. toasted pecan halves (toast some additional nuts for salad decoration)
1/4 c. olive oil
1/4 c. veggie oil ( I used some random Swiss oil that had a little happy sign for use in salad dressings)
1/4 c. red wine vinegar
3 T. honey
1/8 c. chopped fresh parsley
1/2 T. salt

Toast pecan halves. Reserve some pecans for later. Combine all ingredients in blender and process til smooth.

Salad

1 large egg
1 sheet of left over matzah (the original recipe called for panko Japanese breadcrumbs. It seems like all of my recipes lately are calling for this. Is this some new sort of trend? A superior breadcrumb that pigeons will fight to the death for?

I found that the matzah was perfectly fine.
garlic powder, salt and pepper to taste
1 chicken breast cut into medium sized tidbits
salad greens of choice, something earthy and with body
finely sliced red onion (optional)
grated cheddar (optional)

-Crush matzah into as small pieces as possible. I prefer to use a glass bottom to crush them with (I REALLY REALLY need that mortar and pestle!)
-Add seasonings to taste and a pinch of flour.
-In a separate bowl whisk egg.
-Meanwhile heat several tablespoons of oil in a heavy bottomed skillet on medium to medium high heat. Dip chicken into egg, then roll through breadcrumbs and fry in skillet til cooked through and golden brown.
-Using a slotted spoon transfer done chicken onto paper towels to drain.

Toss salad greens (cheddar and red onion optional) with small amount of the vinaigrette to coat and top with chicken and toasted pecan halves.

In case anyone is interested the tea is a home brew from my window sill of Grand Yunnan tea FOP, mixed with plenty of ice and oodles of sugar (I think the tea police will crack down on me soon, sorry Mr. Tips) topped off with a straw. Because what good is iced tea if you can't suck up the sugar in sporadic spurts with a straw? A useless travesty I tell you. Go enjoy your useful sweet-enough-to-rot-your-teeth tea. With a bendy straw.

FrankenBerry Cake

2006-07-20T10:05:00.000-05:00

Not this Frankenberry.

I've never met a recipe that I didn't like.....to mercilessly change from the get go! No, I jest. Generally on the first run through of any new recipe I try to remain true to the creator's vision. But living abroad? Let's just say it complicates things a bit. With the following recipe there were wicked substitutions, approximations, and variations (oh my!) Did I mention I halved it as well?

For Ant's birthday I wanted to try something new. I stumbled across this gem while googling something completely unrelated and this was too good a chance to pass up. Lemon blueberry cake sounded deelish and the accompanying photo was even more enticing.

Light, fluffy, piled high with icy frosting and utterly summerlicious. But I should have known it was dooooooomed from the start. Dooooooomed! I say.

The first time I tried making it was the day after Ant's birthday. We had taken a steamboat up to Yvoire and went swimming in Excenevex (the only sand beach on Lac Leman). Then we were spending the night in JM's castle and making dinner.

A castle?! Have I mentioned how much I LOVE Europe!!!! The garden there had all of the herbs I needed for dinner (fresh herbs! in a garden! picked by me!) We had to hunt for the rest of our provisions at the supermarche that was 15 min. away (cause there is an unwritten rule about castle to grocery store distance ratio to not destroy the illusion of anachronism, I am sure). I was able to find something that MIGHT be like buttermilk. JM picked up the last 3 cartons of blueberries they had but as we checked out we noticed they were all green and fuzzy. Every last one of them. So we ditched 'em.

By the time we got back and got cooking it was getting quite late, we hadn't even had time for the 'grand tour' yet. I made the Madame's Lemonade to rave reviews and hastened to send the boys down to pick the raspberry patch clean to make up for our lack of blueberries while I got down to dinner making. In all fairness, raspberry lemon cake sounds just as good as lemon blueberry cake if not better, right? When we finished eating it was almost midnight and we were all completely exhausted. Which was just as well, I had been unable to find neither cake pans nor hand mixers but perhaps I didn't look in the right hidden cabinet. On top of it all we had to be up quite early the next day to get a start on our hike in the Gorge du Pont de Diable, thus the cake was put on hold.

A few nights later, despite the heat, I planned to finally DO this thing. This time there were no blueberries to be had at my local supermarket, fuzzy or not. Seriously, I am beginning to think there is some sort of blueberry conspiracy going around here. Again, I planned to substitute with raspberries and had to make do with a really very expensive, not sunkissed, garden grown, handpicked with love carton and was only able to find Weight Watchers raspberry flavored buttermilk (Don't ask, I don't get it either). I also had to buy some Kiri cheese to replace the Philedelphia cream cheese that they normally stock and completely forgot to buy the white chocolate bars. So, had to run down to my inconvienience store 2 blocks down while the cake cooled. Recipe for disaster right? But wait, there's more!

As I said earlier, I only had one cake pan and therefore decided to just make it a one layer cake by halving the ingredients. Oh, yeah...and switched everything to metric. Oven temperature, amounts of dry ingredients and more. But still, everything looked ok.

The batter tasted kind of Country Time Raspberry Lemonadey but not bad. Notice the original recipe doesn't state when or where to add the berries. So I arbitrarily sprinkled them along the top (like in the original photo, no?) For some reasons (see all above perhaps) my cake came out more panCAKE like and dense. From all of my mad scientist like changes? ('It's ALIVE! It's ALIVE!") Quite possibly.

Now, the frosting on the cake. Literally. I like cream cheese frosting as much as the next dessert obsessed girl. On deep dark devil's food cake, on carrot cake cookies, graham crackers, anything really. But I think that this white chocolate lemon cream cheese frosting was a bit too baroque for our humble hefty homey panCAKE. An icing like that really needs something a bit more racy and immodest to accompany. Birds of a feather and all of that...

So, after all of this should you WANT to attempt my FrankenBerry Cake in all of it's patchworked glory here is the recipe with all of my substitutes. Or if you would like to give the original recipe a whirl and let me know just where I went astray (the third substitution?) and report back with your findings it can be found here

FrankenBerry Cake

Ingredients:

· Flour --1 1/6 cups
· Salt - - 1/4 tsp.
· Baking powder -- 1/4 tsp.
· Baking soda -- 1/4 tsp.
· Unsalted butter (r.t.) --1/8 cup - 28 grams
· Sugar - - 1/2 cup
· Fresh lemon juice -- 1/6 cup ~3 tablespons
· Grated lemon peel -- 1/2 tsp
· Eggs (large) -- 2
· Raspberry Buttermilk -- 1/2 cup + 1 tablespoon
· Fresh raspberries -- 2 ½ cups

Frosting:

· White chocolate -- 5.5 ounces ~156 grams
· kiri cheese (r.t.) -- 6 ounces ~170 grams
· Unsalted butter (r.t.) -- 3/8 cup ~85 grams
· Lemon juice -- 1 tablespoon
· Raspberries for decoration

Procedure:
· Preheat oven to 180 °C. Butter and flour one 9”-diameter pan with 2” sides; line bottom with parchment paper.
· Sift first four ingredients into bowl.
· Beat butter in bowl until fluffy. Gradually add sugar, beating until blended. Beat in lemon juice and peel, then eggs one at a time.
· Continue to beat, and blend in dry ingredients in several portions alternatively with buttermilk.
· Transfer batter to pans and bake until tester inserted in center of pan comes out clean (about 30 min). Cool cakes on rack.

Frosting
· Stir white chocolate in top of double broiler, set over a barely boiling water bath, until almost melted. Remove from heat and stir until smooth. Cool to lukewarm.
· Beat cream cheese and butter in bowl until blended. Beat in lemon juice and then the white chocolate.
· Turn cake on working surface, remove parchment. Place one cake layer flat-side up. Spread with 1 cup frosting.
· Spread remaining frosting to sides.
· Garnish with raspberries.
· Refrigerate. Let stand at r.t. for 1 h before serving.

I love raspberries. I loves them SO much.

Ps- My absolute FAVORITE part of this recipe is when it calls for parchment to line the bottom of the cake pan. I have NEVER found it so easy to clean a dish after baking before. And despite all of my badmouthing of this recipe both Ant and I managed to polish off over half of it within a few days. Refrigerated it tastes kind of like a poorman's cheesecake. Cheers.

Pesto Manifesto

2006-07-16T13:45:00.000-05:00

So, what's missing in this photo?

For those eagle eyes out there 3 taco points for noticing the olive oil that's gone missing. To the rest of you....try harder next time.

Summer is perfect pesto season. Whipping up a batch is as easy as pushing a button (or pounding with a pestle) and it can be used on everything from bruschetta to pasta salad. This is so totally on my amazon wishlist.

I am still looking for the Golden Ratio of pesto, if you will. As soon as I find it I will be sure to share. Until then here is the 'classic' version. Remember, there is no such thing as bad pesto, but it is possible to use too much garlic, don't let anyone try to convince you otherwise!

Pesto Manifesto's Classic Pesto Recipe

Place 2 large cloves of garlic in the bottom of a blender or food processor. Add 3 cups very firmly packed fresh basil leaves, 2 tablespoons grated Parmesan cheese, and 1 cup olive oil.

Grind for 10 seconds. Add ½ cup pine nuts. Grind for 8 to 10 seconds longer. The sauce should contain small pieces of leaves, and thenuts should be just broken up, not pulverized. Remember that pesto was traditionally made by hand, and you don't want modern appliances to give it a baby-food consistency.

IceCreamMonster - The Saga Begins

2006-07-15T07:34:00.000-05:00

My grocery store loves me so very very much. COOOOOP! was giving away free ice cream samples today. Not like those bite sized Migros samples awhile back. Migros wouldn't even let me buy a box of the tiny cones that so reminded me of my beloved Dinky Dippers. They are the exact right size for moderate ice cream consumption. But I digress, COOOOOP! had a small Movenpick stand that was dishing up double scoop waffle cones. I am not the world's biggest Movenpick fan. I like them just fine. But when you are surrounded by so many small shops that make their own ice cream why should I settle for mass produced stuff? I may have just changed my mind though.

I tried a scoop of lemon with elderberry swirls and one of kiwi/goldenkiwi. The lemon elderberry combo was nothing to write home (or even blog) about. But kiwi/goldenkiwi? Wow. Who woulda thunk it? It's citrusy and delicious without being overpowering or too sweet. I don't think I'd sit down with a giant bowl of it though, it is more for mini cones (oh, Dinky Dippers, I miss you! Snif.) and an occassional spoonful as you pass the freezer. Better hurry if you plan to get some though, it is one of their seasonal flavors.

Walking around in a grocery store while eating ice cream, how novel. Reminds me of CeeBee's in good old Naperville. The ice cream counter was the first thing you saw on the way in (and the large pretzel stick they would give you after checking out, the last). I would always cajole a family member into buying me bubble gum ice cream (what was I thinking?) or the peppermint one with shards of candy cane in it.

Yet having the ice cream as breakfast was a bit naughty of me. I am getting together with a friend later today for ice cream by the lake (but who can pass up on free ice cream cones?!) and Jersey owes me one tomorrow. I could say that this is all research for the artisanal ice cream shops in Geneva and that I will be researching and writing up my finds (which I will). More truthful though is the fact that I have become the IceCreamMonster© this summer. Not as blue and fuzzy as a Cookie Monster perhaps, but infinitly cooler. Even Cookie would have to admit that nothing could be better than ice cream nestled between two of his favorite goodies. I fear the transformation that will come over me when I go home for vacation and am reunited with my ice cream machine. MWAHAHAHAHA!!!!

To be continued.....

FoodVentures : Pepsi Gold

2006-07-12T14:50:00.000-05:00

Go For the Goal'd

(This was written a while back and updated to celebrate the ending of Le Coupe du Monde. Throughout the year Plainpalais (the big diamond in the photo below) is host to many events, several circuses, antique fairs, luna parks and more. For over a month now it has been full of honking cheering yobs twice daily for the games. I am all for team spirit, but I am even more for being able to sleep at a decent hour. So here's to getting my backyard back.

Better than a head-butt to the chest? That is the question we hope to answer with today's tasting. Can YOU taste the Victory? Oh yes, I can. And it tastes like yellow dye #5. Europe has a bad case of football, I mean soccer, let's just call it the World Cup fever. And the Evil Empires aren't afraid to cash in on it with limited edition offers (much like Super Bowl commercials, long awaited but do they really pay off?) Yes, MacDo, I am calling you out on your burger Francaise!

Sqyd, the Duct Tape Goddess and I felt obliged to try it out and report to you, good readers. Not much to say. It's rather 'yellow' flavored, much like many popsicles are 'red' flavored, and fizzy. No hint of cola, like a slightly older beer swilling sports obsessed sibling to the unforgettable Crystal Pepsi brought out back in 1993. You remember Crystal Pepsi, right? RIGHT?! However, you can certainly see by the golden plastic container that this drink is for 'Winners' only. You want to be a winner, don't you???

Survey says: Like a penalty kick ricocheting off the top of the goal, this drink misses it's mark. Thank goodness for limited editions (like Cappuccino Pepsi and Holiday Spice Pepsi, shudder.)

Welcome to my nightmare

2006-07-12T13:55:00.000-05:00

This past weekend Ant and I decided to head up to Gruyeres. No, not for the cheese, although we couldn't resist the cheese either. (I'll post later about our tasty raclette experience.) In fact, I will have to go back up for the Gruyere cheese factory tour at a later point...and to buy that 35 franc bottle of Le Fee Vert I passed on. No, we went for a different, more art related, reason all together.

Gruyeres was the regional seat of power from 1080 up until 1554. It is situated a couple hours and a beautiful countryside train ride away from Geneva. It is a hill-top village repleate with obligitory chateau. Completely picturesque and inundated with tourists.

Which is why it is even stranger to run across the goth futuristic horror and genius that is

*Giger is best known for his work on Alien and Species. Born in Chur Switzerland in 1940 and took a winding path that led him to art school in Zurich (much like our two protaganists). In 1969 Giger designs and silkscreens his first 'biomechanoids' and participates in a Happening with two other artists. After a horror nightmare sometime later he begins work on Necronomicon and by 1978 a copy makes it's way to Ridley Scott and 20th Century Fox. And thus begins his reign over the horror genre.

The ancient converted house is quite unassuming, bar the tiles and sculptures adorning the outside and marking it as Giger's own. While wandering through the narrow rooms Ant and I kept musing out loud what it must be like to have such things in one's head all the time. A whole world of nightmarish creatures, to not only dissect how they live and reproduce but to bring such creatures to life. And then we noticed a giant Alien floating above us and decided to muse out loud in the Giger bar across the way where things might be a bit less frightning. We were wrong.

The bar offered something called 'Alien Coffee' but after having seen the spoof scene from SpaceBalls the night before (in which the Alien baby pops out of the guy's stomach after eating at a roadside cafe) we decided to avoid any and all Alien food references.

One website laments 'his (Giger's) unique brand of grotesque art, sexualized surrealist visions of machine-like humanoids, nightmarish cityscapes and fantasy-porn gynaecological obsession' influence on the city of 'Switzerland's most photographic sights'. I disagree however. I think the juxtaposition works well. The treacly sweet Walt Disney like castle-village is well tempered by the sparse flock of black leather clad Goths and metalheads blending in like oil in water. The site goes on to say 'Heaven help Gruyeres' when really it ought to say 'Heaven help Giger'. The man, although brilliant, is obviously in need of a good night's sleep with nothing but candyland like dreams.

*All biographical information excerpted from Giger's official site

FoodVentures : C*Ice

2006-07-08T16:00:00.000-05:00

A Nice Tea of Pot

Generally while waiting in a train station and attempting to buy edibles out of a vending machine one's choices are rather limited and infinitely cliché. But not today, mes amis! I found a product both local AND exotic, C*Ice. An iced tea flavored with cannabis that promises 'Fantastic Natural Feeling', despite it's containing only 5% syrup with hemp (sativa flower?) flavor and 0.015 g/L of cannabis extract (THC...no THC...don't know) in a 250mL container. Which, if we do the maths (AGH! MATHS!) is...shoot, I was an art school grad not liberal art! It equals out to 0.0015%, let's just say that, ok?

Stylishly designed with plenty of dancing little pot leaves on a bright background to attract and entice tie dye wearing, dreadlock totting, phish following, grateful dead listening neo-hippies. Even stoned you can't miss this in the vending machine calling out it's siren song.

Sadly, many of the bottled teas in Europe are choose-your-own-deity-awful. In fact, I have rechristened the most popular one on offer....

It is just THAT bad. Unfortunately for us, cannabis tea doesn't fare much better. It has the typical 'bottled tea' flavor with the 'added bonus' of an artificial lemon flavor and smoky marijuana-like aftertaste. Generally when smoking, liquids are used to quench your cottonmouth, not as another form of ingesting not yet legalized substances. (Not that I would know, never having tried anything like that...Hi Mom!)

Survey Says: Save your Suisse centime, it's no Arizona or Honest Tea. Better yet, Barry drop your bong and brew a pot of sun tea. Or, if you prefer to have a visual approximation of real 'pot tea' try brewing up a large glass full of loose Gunpowder tea with fresh mint leaves still on the stem.
Herbalicious man!

C is for Caprese...

2006-07-04T17:06:00.000-05:00

Dat good enough for me! Here's a summer salad even Cookie Monster could love. Or at least a Ninja Turtle if he couldn't wait for the pizza to finish cooking. It's also quick, cool, and delicious (and oh so festive) for your 4th of July picnics and bbqs today (if you are in the US and 7 or so hours behind me, as well you ought to be!).

Caprese Salad (serves 2, increase as necessary)

1 red vine ripe tomato
1 large ball of fresh mozarella (bufala if you desire)
pesto (optional)

Slice tomatoes, slice cheese. Layer in alternating lines. Garnish with pesto, drizzle with virgin olive oil, sprinkle with salt and pepper, all, some or none of the above. Et voila! Ready to eat with a nice fresh bread or even on it's own. Buon appetito.

I'm Lovin' It

2006-06-23T17:42:00.000-05:00

McDonald's video game says "People live fast and want to eat quickly. Fast food restaurants are the cathedrals of our age and everything must be efficient and optimized."

Do you have what it takes to manage a multibillion dollar fast food franchaise? You control everything from the cow welfare and crop management/rainforest razing in South America to the local burger flippin wage monkeys to the marketing that lures the sheep, I mean consumers, in.

Sure there are nasty unsavoury things such as hormones, genetically engineered feed, mad cow epidemics and convinient industrial waste laced products. But as the big boys say, "This could have some risk to consumer health , but make no mistake: in love and war everything is licit."

When the moon hits your eye...

2006-06-19T12:15:00.000-05:00

America loves Pizza
- Link courtesy of NotMartha

I know Naked Flying Baby Day is not for some time yet (and scares most people witless) but here is a template for the pizza pictured above. Because there is always someone you love enough to make heart shaped pizza for....even if it's just yourself.

momma's momma's momma's recipe

2006-06-17T09:34:00.000-05:00

*right, so i typed this at 4am and lost half of it. will finish editing and recreating as the time allows. please forgive our verbolicious dust.*

The other night Madame Claudia kindly invited me to dinner. Now before you get all too titillated 'Madame' does NOT connote a lady of the night but rather a slightly older wiser friend from French class back in the day (where 'day' = 'when I still actually went'). When I arrived at the Madame's abode I was greeted by a vision in floral print and a large glass pitcher with the beginnings of a sublime summer beverage. (I apologize for the photo quality, I blame my shaking on hunger pangs.)

Cruel cruel woman that she is she put me straight to work to earn my supper (I jest, I would have come earlier to help with the dinner part but was running late, are you surprised?) While the Madame continued to cut, squeeze, and slice lemons with a rather frighteningly large knife I was in charge of drawing and quartering the helpless strawberries. All of this was to be added to the marinating alchemical concoction of ice, sugar, and vanilla beans.

After adding some H2o to taste everything was blended to perfection by stirring with the same ridiculously oversized slicing and dicing implements (really, we just needed Edward Scissorhands to lend a hand). Why? Cause that's how her Momma did it. And her Momma's Momma. And...

Accompanying our succulent dinner, like feathered mule stilettoes on a 1950's starlet, was a very fresh and refreshing pleasantly pinkish beverage. Not too sweet nor sour, complex, heady and rather intoxicating.

Like any good recipe that has been handed down, there is no recipe (how zen). But rather a list of ingredients that is eyeballed amounts, tradition, and frequently tasted. Above all though, there is the 'rightness' and alignment to the memory of the original flavor. A hard thing to master (just read Vogue magazine food editor Jeffery Steingarten's article in The Man Who Ate Everything regarding his mother in law's fruitcakes or the time he tried to pin cup and tablespoon measurements to a recipe that has always been made off the cuff.) Here goes my best, I've recreated this at home sans exact measurements and it worked very well. In fact, according to the Madame, there is no one who doesn't LOVE this recipe. Humble, no? :) Luckily, she's been well justified in my experience. Without further ado....

Madame Claudia's Strawberry Vanilla lemonade

4-6 well washed lemons (depending on the size of your glass pitcher )
1/2 a vanilla bean
several cups of sugar
a handful of strawberries, hulled and quartered
ice
water filled to the top of said glass pitcher

Generously fill a glass pitcher with ice, dust ice with granulated sugar until fairy like. Oh, who are we kidding? Dump in a whole lot, a restrained whole lot though. You will probably need to add more later. Take the vanilla bean and after a quick rinse cut in half the short way, holding on to the remainder for another special dish at a later time, and then the half of a bean in half down the middle the long way. Scrape the insides on to the ice and sugar and toss the pod in as well. Proceed to cut off the ends of the lemon and then cut in large round slices into the pitcher (I didn't squeeze my lemons into it before cutting them up, Claudia did. Both ways work equally well) Next add your strawberries, fill 'er up with the water of your choice and stir with ridiculously large knife. I am serious, don't even think about using your Granny's wooden spoon. This lemonade needs tough love. Stir/slice at until well blended and pink-ish. I would recommend drinking it the same day as the berries get a bit battered around. But no worries you'll finish it in one sitting. Cheers

Aside - For those of you getting sick of off-the-cuff NotRecipes (patent pending) and miscellaneous food and restaurant reviews, I will hopefully be doing some serious baking again soon. Real baking with actual measured amounts and mostly fixed ingredients. I've been dying to make some pretty pink champaign cupcakes (wow, did that ever sound girly! I feel like I ought to be 'hearting' the dots of my i's) for some time now but am waiting for a special occasion to do so. I have a whole birthday gift magnum of Veuve Clicquot in a fabulous orange carrying case and a box of really really cute cupcake toppers waiting for me. I am aiming for real recipes around the fall. When I am feeling more inclined to fire up Bessy the ol' oven again. But one never knows. :)

FoodVentures : Mentos

2006-06-16T15:17:00.000-05:00

The Freshmaker gets Fruity(er)

Doo Doo Doo Doooo Doo Doo DooWaaaaaa!!! Mentos has gotten a facelift...well, not really. The packaging is the same, more or less. I guess you could say they've gone all new age on us by changing what's iiinside maaaan. Groovy, no? It appears Mentos is trying to get down with the homies these days (that's what the kids are still saying, right? Dope, yo!) Behold, three new flavors to tempt your tastebuds with...or will they?

Pomme Vert (green apple) - These reminded me quite a bit of those weensy green boxes of Applehead candies we'd love and loathe having in elementry school. Super sour and slightly squishy outside melting to expose the sweet sweet pearl of a hard apple candy inside. Except that Mentos version is much more homogenous in both texture and flavor variation.

Strawberry Yoghurt (self evident) - Sqyd's favorite of the lot but after eating her first one the investment-return ratio dropped severly. In normal people-talk: first one yummy, second one eh, third one urp. How do they differ from Mentos current strawberry offering? It's the yogurt, people, the yogurt.

Pamplemousse Rose (pink grapefruit) - Imagine if you will, Chuck Norris. In a pink robe and curlers. Sipping something with an umbrella in it and having a citrus foot scrub (hah, now just TRY to get that image OUT of your head!) If Chuckie were to round house kick you in the mouth after his pedicure it might be something like this Mentos. Or it might be nothing like that. I just like imagining Chuck prettying himself up real nice before kicking bad guys' asses. What can I say? We all have our own little quirks. (Semi-off topic question, is the singular of Mentos still Mentos or is it a Mento? Hrmmm. Deep pondering must be done.) My initial reaction was "BLECH!!!...Want one?" It catches you unaware with a huuuuge burst of flavor followed by a milder gentler Chuck...I mean flavor. Novel but not my Mento of choice.

Survey Says: A truly tepid, meh. Quite frankly Mentos should stick to what they do best...cheesy as hell 70s style commercials with super catchy jingles (mmm FooFighters video) and leave funky flavored fruity chews to Jelly Belly. But you get an A for effort, Mentos.

new AND improved

2006-06-10T15:19:00.000-05:00

If I've never seen it chances are that I will buy it and try it. Any and everything from white chocolate kitkats and inside out reese's peanut butter cups to hot dog flavored cheetos from Asia (no, really.) I blame or thank, depending on how you look at it, this habit on my grandma. She would troll the grocery stores for treasures before we would visit. My brother and I would arrive and be greeted by things like hubba bubba bubble gum soda and rice krispie treat cereal. My grandma was like a particularly food obsessed Indiana Jones (and the Supermarket of Doom?) She rocked.

That said, I would like to introduce a new segment on UglyFruit in her memory and spirit of adventure. I plan to do tastebud- jerk reviews of all of my impulse purchases. I like to think of them as mini food adventures. Therefore, let me present to you, my intreped readers, Food-ventures. Enjoy.

Cherry Blossom Girl - a Fruit Filler

2006-06-10T11:47:00.000-05:00

"Life is like a cherry. Sometimes sweet, sometimes sour, and generally ends in the pits." - a Lady Purist

I am a berry lover. Red, blue, yellow, big, small, prickly. I don't discriminate (um, except for maybe gooseberries...but they just require the proper jam recipe, that I have yet to find). The other day I saw a 'pick your own strawberry' sign in France and got goosebumps. Understand, I can eat obscene amounts of strawberries but there is an especially special place in my heart for cherries. The fleeting and ephemeral cherry season will soon be upon us, my berry brothers and sisters. I preemptively bought my first batch the other day and it fell a bit flat. So now I am just waiting and dreaming and drooling.

There's something akin to a treasure hunt when you go to the store and fondle the robust and succulent fruit. Getting your fingers sticky on berries gone bad (not ENTIRELY unlike 'girls gone wild' for some, I suppose...erm...anyways....) and hunting for the darkest, firmest, biggest berries possible. Then, like a Johnny Appleseed disciple gone astray, liberally dispersing the beginnings of future cherry trees to be while walking around with a large paperbag full of them. I cannot tell a lie, I heart you cherry.

KUGELHOPF!!!

2006-06-05T00:21:00.000-05:00

Coffee (cake) Talk: A kugelhopf* contains neither Kugels nor Hopfs. Discuss amongst yourselves.

*It is, however, one of the most fun food words I've come across. Try using it as an interjection in the most inappropriate ways. Good times, my friends. The Duct Tape Goddess and I were travelling through the Alsace a bit back and happened upon this wacky bread/fruitcake/dessert conglomeration. Hommage must be paid.

In fact, much travelling has been going on while she and Sqyd are visiting from the other side of the Vast Emptiness (also known as Iowa, wink wink. Love ya, Iowans!!!) Expect fabulous reviews and deep (or not so deep) musings soon.

Grazing in Carouge

2006-05-14T12:59:00.000-05:00

The sun was shining and the city had come alive with it, especially after the freezing cold dose of the rainy reality of spring we got yesterday. (see hot chocolate post) So I decided to take advantage of my free time and Mother Nature's good mood by walking along the river from my apartment to Carouge. Fortuitous because I happen to see a sign for 'glace de la maison' along the way and was determined to stop back for some ice creamy provisions for the long hike home.

Carouge is a beautiful quartier (suburb) set in the larger scope of Geneva. Originally a haven for those not sharing of Geneva's puritanical ways (remember kiddies, Calvinism started here), Carouge was granted to the King of Sardinia in 1754. Italian ownership is abundantly obvious in the layout of the streets and the appearance of the artsy boutiques and apartments hiding small gardens in their hearts. Even the atmosphere is quite different than in the city at large, although it's just a short tram ride from the city-center.

What I didn't know when I set out, however, was that today was the Carouge community sidewalk sale (for lack of a better phrase) was going on today as well. Wow. Now THIS, this was a street festival. Row after row of edible goodies, chinese, faux-mexican, strange looking swiss sausages, sweets, and a stand devoted to nothing but monster sized potatoes. Where to begin? Among this veritable smorgasbord I even managed to fit in a bit of second hand shopping :)

One of my favorite finds of the day was a previously unknown to me and typically swiss candy, the double-creme de la Gruyere caramel. Mr. David Waser of Le Beko de la Gruyere had just finished making a batch of the melty lumps of deliciousness and I was compelled to buy a small bag...you know, to take home for later. Ha ha ha. Now understand, I am reasonably familiar with Gruyere double cream (to be eaten with meringue puffs and berries usually) and most definitely with various types of caramel as well (long story about homemade caramel for caramel apples gone awry). But this one is a whole breed unto itself. It has a homely appearance and could attempt to masquerade as a lump of brown sugar but there is no obviously grain texture. It almost looks like it could be a very dry pale fudge...but that's not quite right either.

But who cares about how it looks? It's the taste we are more interested in! In the mouth it slowly dissolves and each distinct flavor makes an individual appearance until they mellow and combine. The first flavor is the deep strong well known 'caramel' flavor followed but a low rich buttery note that is highlighted by a very dairy milk taste and wrapped up with a zing of salty/sweetness. Very special, very unique and very deliciously dangerous. I think tomorrow I need to take what's left of the bag to work. I also intend to check out the rest of Mr. Waser's artisanal offerings at the next marche, there's a 'vin cuit de poire' bottle with my name on it...and a printed recipe for gateau au vin cuit!!! I am planning on that to be my first recipe attempt in french.

Ah, ah. Let's not forget the ice cream for the way home, yes? Granted, the Italians are renowned for their gelato...but would 'glace' from the historically Italian part of Geneva measure up? More after this quick break from our sponsors.....hehe just kidding, you silly readers you. Unfortunately, I forgot to jot down the name of the shop (but it's nearby so I can and WILL always go back later) and was rather full-ish from my pseudo taco and candy sampling. I skipped the cone and restrained myself to just one flavor, pistachio. Cool, refreshing, green as it wants to be, pistachio. On my walk home I stopped to sit and reflect on the flavors of this little ball shaped frozen confection. And noticed that my lime green tanktop and the green green grass painted bench set off it's chartreuse tint rather nicely. A great photo op, even if a bit tricky to manage with all of my bags of loot.

This ice cream was more sorbet style, it had a vibrant fresh flavor and was very light. Not too sweet and with none of the usual heaviness of cream filling the mouth. It also seemed like it was spiked with amaretto or a bit of coconut. All part of the nut family to be sure. ;) It finished very cleanly and the only way you'd be able to tell I was a bit nutty would be to kiss me. Ok, perhaps not the only way. :)

I am now lusting after my ice cream machine that is sitting forgotten in a cabinet in the states. Languishing and waiting for me to fire her up again and concoct more of what my brother and I fondly refer to as 'edible experiments'. Would that make me a mad scientist? Mad, am I? MWAHAHAHAHAHA!!!!! Um, right. Carry on then.

Best. Hot Chocolate. Ever.

2006-05-14T12:50:00.000-05:00

Gilles Desplanches. Say it with me. Zheeeeee-ehl Deeeeeh Plaaaaahnssshhhh. Listen, it even sounds luxurious. The best hot chocolate in Geneva, in Switzerland, and in fact, the World (to date) is to be found in the sophisticated cafe environment just off of Rue de la Confederation in the quartier des banquiers (mmm well dressed men in 3 piece suits AND chocolate. Truly a taste of heaven.) When my Saturday stroll around town plans with a friend were quickly dashed by the freezing wind and rain we took refuge in my little corner of heaven.

The chocolat chaud de la maison here is phenomenal. It comes in it's own cute little serving pot, just right for two dainty mugs full and served with a small bar of the darkest tartest chocolate I have ever had the pleasure of tasting, all while being a study in tasteful monochrome. The hot chocolate itself has a very mouthfilling flavor and is subtly sweet but the bittersweet nature of the roasted cocoa bean is underlying its smooth sensuality. It's a very earthy flavor and made more so with teasing notes of vanilla and anis. The most surprising and overlooked part that truly elevates it to hot beverage greatness though is it's homogeneous consistency. It is as if the chocolate and milk/cream have always been ONE. At no time did they ever NOT coexist in harmony. It's a very special feeling and one I didn't notice until recently. I have always sought to put my taste-bud like finger on just what made it so different from all the others I've tried. Rest assured, if you ever come to visit me in Geneva...we WILL be basking in the warm chocolately embrace of Gilles Desplanches.

The Oh-Shit-I-Forgot-To-Go-To-The-Grocery-Yesterday-And-Subsequently-Have-No-Food-In-My-House Improv Dinner Post

2006-05-07T16:43:00.000-05:00

Dudes, and dudettes, it's late. I am going to bed. I just wanted to put this up on the right day for a change. Regardless of the hour. Will update a bit later. Here's the beginning anyhow (consider this an appetizer)....

What to do? What to do? It's 8pm on a Sunday night and as you may have guessed from the oh-so-obvious title, my bright little readers, I didn't make it to the grocery yesterday. Living in Europe you take the good (light as air fresh from the oven croissants daily, being in the middle of EVERYTHING {unlike Iowa, which is also in the middle...of nothing. Ooooh, nestled parenthasis, can you dig it?} and excellent public transportation) along with the not so good (ridiculous rent and apartment hunts, not much customer service, and the whole world shutting down on Sundays.) So here I am hungry on a Sunday. The thought of another ramen dinner or kebab is making me feel a bit ill. Don't get on your high horse. I loves me some ramen...and kebab. Just not on a regular basis. To Be Continued....

***5-13-06 Continued.....Digging thru my magically defrosted fridge and freezer and scavaging from last weeks dinner party I managed to scrounge up some carrots, a half of an already peeled onion, part of a zucchini and some truly wilted and pathetic looking peapods that I tried to perk up in ice water (no dice...luckily the peapods crisp up again while cooking. Good to know, no?). Images of fluffy white rice and an asian inspired sauce to complete the veggie sautee started forming in my mind. What follows next is by far the healthiest meal and fastest to prepare that I've had in quite some time.

Before starting the meal I recommend preparing your sauce to taste. A bit of cornstarch (for body), a bunch of soysauce, some water, and generally garlic, ginger, and pepper, perhaps some cinnamon if you are feeling a bit adventurous. Fresh is best but on an underprepared Sunday powdered spices will have to do. As we all know (or you will now) basmati rice requires rinsing and then boiling the water down until level with the rice before covering and continuing to cook. While all of this ballyhoo is going on, you have the perfect amount of time to peel and cut your veggies. As the rice slowly cooks with the lid on you can sautee some onions in your choice of oil + sesame seed oil, then add the carrot, then zucchini and at last just let the peapods slightly kiss the pan. Stir up the sauce again before adding to the pan of veggies over low to medium heat and cook until just thickening. Quickly remove your delicious looking veggies, dish up over a big ole bowl of rice and top off with some sesame seeds. Et voila! Dinner she is serve-ed. And don't forget your iced green tea (first flush darjeeling FTGFOP1 from Arya...but that's a whole other post!).

Ps-It's worth noting that this simple semi-recipe can be easily turned into a chicken lo mein-like dish by quickly sautee'ing some chicken then adding the cooked veggies to the same pan before adding the sauce mix and then throwing all of it together with pasta in place of rice. See, my little ones, two recipes for the price of one :) I love you that much.

Matthew 6:11

2006-05-06T15:32:00.000-05:00

There is nothing quite like brunch at Le Pain Quotidien on a miserable and drizzly Sunday....except when you beat the crowds by going on a miserable grey drizzly Saturday!!! Mwahahah, I so sneaky! The restaurant (3 different locations in Geneva...and to my chagrin, over 60 franchises worldwide. Sigh.) is what realtors like to refer to as 'cozy' and oozing 'rustic charm'. Except in this case that is not code for the size of a shoebox with a family of rabid raccoons already occupying it.

The charm of the place is the rough hewn communal tables, the limited amount of tables, the warm environment like your grandmother's kitchen and of course the shared jams and assorted spreads (Hey! Bring that back, I wasn't done with it yet!) Actually, I despise sharing my treasure trove of glittery sweet sparkly fruit spreads, then again I never played nice with others in school either. MINE!

I digress, normally the fixed brunch menu is my first choice. It has a wide selection of savory palate pleasers which are kicked off by a coffee or hot tea and the pastry of your choice. But, quite frankly, I was looking for something a bit lighter today. The spring menu was intriguing and coquette-ish with its early show of salmon fume or toast with chevre chaud, pears, honey and thyme. Which I must certainly return for...next thyme you might say ;) GROAN.

I settled upon (not literally, dear reader. I detest unnecessary laundry and am sure that the staff would not have been thrilled to see me spooning with the croissants.) a simple assiette de fromages, fresh squeezed orange juice, and some tartine to sweeten things up. The juice brightened up my day and each little fragment of pulp burst in my mouth like sunshine made 'pop rocks'. What about the cheese and tartine you might ask (go ahead, ask. I'll wait....) Well, rest assured, all is right with the world. I was able to mix and match a wide variety of breads (hearty and nutty, vaguely whole-wheaty, and some sor of 'country' loaf) indiscriminately with an equal diverse selection of cheeses (chevre, brie, parmesan, and some sort of not-quite-cheddar) AND top it all of with the chocolate spread or raspberry jelly of the maison.

What?! Quit making disgusted faces. I blame it on living in Sweden too long. The thought of jelly on a cheese sandwich is delightful! It's like the playful combination of pineapple on pizza or a french fry dipped in a Frosty. 'Don't knock 'em till you've tried 'em'. Also, 'If you can't beat 'em, join 'em'. And let's not forget the ever popular, 'When the going gets tough, the tough eat bruch'. Um, right. Moving on from overused cliches....

The only slightly negative comment I can make is that the breads, having been presliced earlier in the day were a bit less than perky. The were a little dry and rapidly passing their prime. Luckily the toppings helped me to forget all of that, even if I did have to fight tooth and nail to maintain my little pot of jelly. All in all, a quite fulfilling midday meal and a great place to lose track of time. Although, now that I am aware it's part of a world wide chain...I am a bit less enamored (but somewhat appeased after reading their history and finding out that they use mainly bio products). I miss my Mom-and-Pop greasy spoon diners. Everyone deserves scrambled Egg Beaters, homefries, and toast overflowing with butter and INDIVIDUAL SMUCKERS JELLY PACKAGES at 3am. Even if they do always run out of the strawberry packets first. Hmmm, that gives me an idea....Battle of the Brunch, anyone? (Faim, Alhambar, Pain Quotidien, etc. vs. American style brunch a la Chez Moi)

Chex-mate

2006-05-06T14:50:00.000-05:00

Continuing my culinary foray into Eaux Vives, I followed my nose to Chex. Chex is the brainchild of chef Gavin Clutterbuck. info on chex..... history, current program, etc. (coming soon)

On this Saturday Mark Butcher, one of WRG's on air personalities, had just returned from travelling through Asia. To welcome him home and introduce the community at large to Chex's new location chef Gavin hosted an 'open house' and invited in friends, former participants, and welcomed random people off the street who were lured by the siren scent of exotic spices. We were able to watch him demonstrate how to prepare several Malaysian dishes and afterwards sample the fruits (and curries and satays, oh my!) of his labors. It was a very enjoyable afternoon and as nice as it was watching a professional tying helpless fish in intricate banana leaf casings, I itch to don one of the aprons and have a go at one of the courses myself. Any one interested an afternoon course? Leave me feedback.

Les Halles

2006-04-23T11:30:00.001-05:00

I've just discovered one of Geneva's little known secrets*....Les Halles des Rives. Camouflaged by it's mild mannered street level shop appearance beats the heart of a culinary like beast. Stand after stand of local producers selling sushi next to artisanal cheeses. Butchers with giant cleavers bump elbows with men making fresh pasta. All under one roof, with an outdoor Saturday market to boot.

As I entered and wandered longingly up and down the isles I noticed that my friend's father had a stand. How fortuitous, I had planned to forage my breakfast at Les Halles and now knew where to start. With his help I decided on a Greek tyropitakia and some borek and specially spiced pistachios for later. He was even so kind as to throw in my breakfast's dessert, baklava.

While walking amid the stalls outdoors I notice that all of the goods being sold are raw products for later. The Swiss farmer's markets tend to be less 'grazer' friendly than their American counterparts. I was hunting for other breakfast treats and something homemade to drink, but try as I may I only found Coke, Sinalco, and bottled water. sigh.

A few blocks away I managed to seat myself among some of the brightest sunshiny yellow tulips of the season and dig into my little piece of Greek fashioned heaven. Phyllo dough that could compete with clouds but feet firmly planted on the ground with earthy toasted poppy seeds embracing a warm creamy layer of the salty goodness that is feta. And gone all too soon.

Luckily my small breakfast ended up as an ethnically diverse amuse bouche for the Malaysian goodies cooked up later at Chex. More on that to come....

*the reason Les Halles is little known is not due to its appearance...but rather it's forbidding hours. 6am til 1pm? ouch.

72% Spring

2006-04-15T14:08:00.000-05:00

One of my all time favorites is chocolate combined with fruit. I know, you are asking yourself, "Rai, what's up with all of the chocolate in your posts lately...the name of the blog isn't 'Chocoholic' or 'Countess Chocula', althought perhaps it ought to be. Where are the sauces and breads and things you mentioned?" Well my response is, "BECAUSE I CAN!!!" So there ;) As I was saying, I am a huge sucker for berries robed in chocolate, dark dreamy Godiva bars that hide a secret fruity filling, mousse cups adorned with glittering jewel-like fruits, the list goes on and on. And yet, I find here, that there is a more purist chocolate attitude. Pralines and nuts are like chocolate's well known but little mentioned mistress and fruit the horribly neglected step-child. Perhaps you'll see a dehydrated grape (aka raisin) hiding in a Tourist bar among it's nutty neighbors, but fresh fruit and chocolate? Zut Alors! So here is my praise for the exquisite incomprable pairing of two of mother nature's finest. Cheers.

Ugly Fruit and the Chocolate Factory

2006-04-14T13:49:00.000-05:00

April 1st, a day for more than just pinning paper fish on the backs of unsuspecting friends (no, really, this is the custom here). This year, April 1st brought the second annual Festival du Chocolat in Versoix, as well as the 180th anniversary of the Favarger chocolate factory. It was my duty and privilege as a chocoholic...I mean, connoisseur to lead a trip up there and check it out. Also, a very good warm up for the Salon du Chocolat in Paris to be held this fall.

Our small group met at the train station bright eyed and bushy tailed at 9.50. Ok, maybe not so bright eyed...most of us had been out late the night before and anything before noon on a Saturday is pushing it. But there was chocolate to be had. So we hopped the train and a scant 20 minutes later arrived in Versoix, a beautiful lakeside town. Made all the more beautiful by the jam packed tent. We planned to arrive early because there had been rumors about chocolate samples running out mid-day last year and we had a private tour scheduled at the Favarger factory around 13.30.

As our group of 15 slowly ate our way through the tent we had to pause more than once at some of the miraculous things offered. (Sadly, I remembered my camera that day...just not the memory card. D'oh. Remember, it was before noon on a Saturday. My friend Jackie was kind enough to send the images you see here) One of the first sights to greet our eyes was a chocolatier hand stirring a bunch of chocolate covered honey roasted almonds. When I say hand stirring I mean, literally his bare, rather furry, arm was elbow deep in the mini cement mixer looking thing and completely covered in chocolate. And yet, my first thought was not, 'How unhygenic' but rather ' I wonder if he'd mind if I licked his arm?' Now, don't tell me you wouldn't all have had this thought as well! I didn't attack him and he kindly offered up still warm almonds covered in manna for us. Mmmm, manna.

In the next corner we had to prod our way to the front of the crowd hemming in the chocolate fountain. No, you read right. CHOCOLATE FOUNTAIN, surrounded by fruit. What a beautiful mess we all were, and how I wish I hadn't forgotten my camera! On offer were also, chocolate mustards, absinthe white chocolate truffles, moelleux, chocolate spreads for tartine...too many things to recount. My favorite Genevois chocolatier was there, Phillipe Pascoet , and I found some new ones to love and explore,of which there will be further right ups later, you can be sure.

Our group of 15 headed over to Migros and picked up a quick lunch to enjoy at the lake shore (despite the rain) before zipping over to the factory for our tour. We were able to follow our noses to the quaint chateau like factory....with the huuuuge lines snaking around it! We ducked in the back, donned our protective booties and were off. Unlike the factory tours in the US, we were able to wander among the machinery rather than behind plexiglass walls. We sampled as we learned, the best way to do it, and before we knew it our chocolate festival had drawn to an end. So, with full bellies we each bought a small dixie cup of fruit and chocolate fondue to enjoy on the train ride back and began dreaming of the penultimate festival this fall.

quarter century

2006-03-26T15:03:00.000-06:00

So, today I am another year older. I think Mother Nature decided to give me a taste of spring for my birthday...and it tasted sweet. I had an excellent birthday bash last night with my swiss amis and my expat pals. The past few weeks have been rather hectic so here is a Mexican 'vegetable pear' filler until I can update the blog as I would like to. Let's just say, there's a junk food review, saucy sampling, and carbohydrate caper in the works.

La chayotte c'est choux, non?

¡Ay, Carambar!

2006-03-04T08:40:00.000-06:00

I am so completely juvenile (and not ashamed to admit it!) when it comes to toys, contests, and most of my style. As can be witnessed by the um...subdued color scheme of this website. I tend to be easy to shop for. If it's kitschy, brightly colored, funky or if even your 8 year old kid sister would would look askance at it because she's too old for it, chances are good I will love it.

Hence, when I opened my very first Carambar and saw there were points in it to be collected I immediately wanted 'It'. Regardless of the fact that I had no clue what 'It' was. This is like getting a decoder in your cracker jack box. Sure the popcorn is fine...but we suffer the sugar high for the 10 cent toy nestled lovingly within. Back to my narrative...So I set out to find what our little mystery prize was to be. The options are either a dvd (eh) ORRRRRR a Carambar t-shirt!!!!!! I'll take what's behind door number 2, Pat. My Vache Qui Rit shirt from the last point collecting spree needs a companion.

I rushed out and bought a bag of my very own and brought the bounty in to work to share....not without an ulterior motive, of course. I am currently up to 73 points of the 200 needed to ransom for the shirt. Wish me luck ;)

Now...about the candy itself. Imagine if a Reisen candy and a Milk Dud got wild and crazy some fine halloween evening and shed their silky chocolate coatings in your trick or treat sack. Throw a Tootsie Roll into orgy and the resulting lovechild might resemble something like our baby Carambar. Now dress the candy up in a snappy red and yellow couture covered in jokes and random trivia...in French. It has a surprisingly complex taste for a mass produced candy marketed at sticky fingered children shopping with their moms (and what mom doesn't love their child enough to glue their jaws shut with candy for a little while. Remember those giant jaw breakers you used to beg for? And your mom would finally seem to catapult and give in to your demands? It was really for her enjoyment...not yours.) It's not solely sugar or cloyingly sweet but I am starting to fear for my fillings. Especially as I haven't established myself with a dentist here yet!

Overall I'd have to say I prefer the nibble sized Milk Duds. Then again I am a self admitted (but not yet committed) chocoholic, so any candy without chocolate is a snack opportunity wasted. These are good in that once-a-year sort of way...and yet, just a bit addictive. If you find yourself craving Carambar, give into that feeling.

And send your points to me :)

Amuse-yeux

2006-03-01T16:21:00.000-06:00

Summer by Guiseppe Arcimboldo
Originally uploaded by fuzzyshoe.

On today's menus is a big thank you to Mr. Jonathon Nix of Waltham Mass. for letting me use his painting of a xxxxx (to be disclosed later, see update below) on my title bar. (This will be added as soon as I figure out how to do so! Look forward to it, it's real purdy. In fact, expect a complete aesthetic overhaul in the near future.)

Mr. Nix does scrumptious sculptures and totally toothsome paintings, be sure to peruse his peachy paeans to produce here. Don't forget to peek at the myriad of other mediums he masters in as well. To keep him in good company let me also mention worth searching for the transcendant pepper photos done by Edward Weston, the intriguing vegetable portraits by Giuseppe Archimboldo and the amusing illustrations by Greg Brown.

*UPDATE* May 7, 2006 I am finally getting the hang of this 'blogger' thing and thanks to my future webmaster (www.rai.nu, coming soon) Laurent, we now have the image appearing in the title bar. w00t. Thanks Larry! And another thanks to Mr. Nix for the truly awesome and vibrantly alive painting of a Kiwano, better known as a horned (not horny) melon. I am still however working on the graphics and layout of the page in general though. Will keep you all updated as I go.

Cheers,
your hostess with the mostest - Rai

...but it's got a great personality!*

2006-02-28T14:34:00.001-06:00

And so it begins. I've been flirting with the idea of blogging my culinary adventures for some time now, but have been hesitant to take the plunge. "Does the world really need another food blog?" my shoulder devil would ask. "There are so many filling so many niches already, what can you add or contribute?" And my other shoulder devil would say (yes, that's right, there are two. I seem to have conveniently misplaced my shoulder angel), "But the world needs to hear YOUR experiences, YOUR tastes, suffer...no..enjoy YOUR recipes. Yessss, world domination through baked goods. Mwahahaha." At that point, perhaps, I realized it might be a better idea to start writing and quit listening to the imaginary voices in my head ;) So, dear reader, here I am.

On a more serious note, I just feel a need to communicate with like minded individuals. I find that many people don't understand my enjoyment of cooking and eating. That is to say, I love flavors and textures, the smell, alchemy, and method in baking and cooking, in discovering unknown restaurants to share, finding new favorite foods and then holding on to them by my teeth (literally and figuratively).

My life is tied to food in so many ways -- preparing it, eating it, reading about it, discussing it, assessing it, dissecting and debating it. So many of my memories are associated with specific foods. Yet, despite all of these intricacies, many people have asked why I WASTE my time preparing meals at home. (Perhaps I just enjoy doing it? Yep.) They think it's odd for a young working gal to have any degree of domesticity. (Did I mention I hate doing dishes?) I suppose it's odd for many people to still cook on their own...or at least derive any pleasure from doing so. There's nothing I love more than clipping an incredibly difficult, multi-step, make-3-day-in-advance recipe from "Gourmet", "Bon Apetit" or "Chocolatier" and eagerly await trying it out.

Sometimes I get the wonderful and age old "Rai, I eat to live, not live to eat!", implying that my world gravitates around my next meal (which is just not true -- it may very well be a snack instead ;) but I truly don't understand why it must be one or the other. Why can't it just be lively eating? Rather than consuming solely for consumption's sake, I think it's time to suck the joy out of the marrows. Be bold, brave, and creative. Create memories and anecdotes...and I don't mean just the food. The best meal (or bottle of wine, or hot fudge sundae) is that shared among friends. That said, solitary dining and amusing oneself have equal if different merits.

There are so many spices and soups and desserts and hole in the wall diners and cafes and croissants and strange fruits not to be missed. By looking at a meal as a way to stay alive and just doing the scantist bare-ist minimum to ensure your survival, you are missing a plethora of enjoyable experiences. Yes, one could live on a very bland diet and be healthy, but where is the joie de vivre in that? Your average pooch will eat the same bowl of dog food day in and day out for as long as it lives. but how much happier is that pup when you throw it a scrap of bacon, dab the roof of it's mouth with peanut butter or pamper it with a 'frostypaws'? I can see how cooking might not be for everyone -- but eating and enjoying it? Well, there is no harm in that. It needn't be high-minded or high-handed -- sometimes we all get cravings for Taco Bell (What? You don't? Freak!) or something else that there is NO artistic or culinary art involved in. But it is just as valid because it's something we enjoy, however guiltily. So here's to guilty pleasures and eating for the joy of it!

Bon Apetit
Your Hostess-

Rai

*Disclaimer: This is not a mission statement. It is just a current gauge of my thoughts and feelings involving food. And life. I hope I can expound and explore my feelings as I go. Grow as I go. I tend to write in free form thought...and cook off the cuff. I hope you enjoy both or at least come to appreciate them. I am working on expanding my tastes and my mind. Someday I may write a real mission statement...but I like the idea of leaving it open ended and malleable, able to change with me. From time to time I hope to elaborate on my influences and inspirations -- why I like what I like and how I've come to learn I am a bit picky and what I am doing to broaden my palette. Ideally these would all be part of a real mission statement...but then this may end up a mini e-novella. Think of this less as a blog and more as musings, an experiment in life, a journal of discovery...food, self, and otherwise.