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".
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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.
5.27.2007
Sorry Sweeties!
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.
4.07.2007
priceless
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
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
3.25.2007
Slainthe!
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....
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....
3.22.2007
on the road
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!
3.21.2007
Spice Girl...singular
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
*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
3.20.2007
Baby Did a Bad Bad Blog
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.
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.
3.03.2007
Makes Mouth Happy
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.
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.
2.20.2007
Auf Wiedersehen!
Salut Blogaroos, off to Germany but in the words of the Great Ahhnold, "Ah'll Be Back!" and hopefully with some German food reviews! Tchuss.
Swiss Soup Swap
Try saying that five times fast. Actually try "Six semi-Suisse swap scrumptious soups at the Swiss Soup Swap". The inaugural swap went swimmingly, I must say. Rosa came over the weekend before and we made up a big batch of curry brownies (link to come) and had all the appropriate nibbles and wine things. It's Europe, what is a get together without an apero? Check out this spread.
We had 5 international swappers in our midst and a few future potential swappers. Recipes were exchanged, soup and life histories were shared and last but not least....we took a soup quiz. Here's a list of our swappers and their soups, but first, behold the glory of 6 liters of soup 5 times over.
Hal and Al (Norway and the NW US) brought Curry Cauliflower Apple soup, a favorite recipe from epicurious that made it's debut....3 nights in a row! and they thought must be shared
Rosa (Swiss) always trying new things and hungry for spices brought a savory banana soup from Martinique (she also provided us with pesto muffins for the apero. yay!)
Melanie (French) is an off the cuff chef, whatever is in the house gets thrown in. Soy sauce, shallots, zucchini, curry and a few other tasty surprises are hiding in her tomato soup
Satu (Finland) is a girl after my own heart, obsessed with french onion soup. Plus she knew which cheese should top the soup (extra bonus points on the quiz!)
Enrique (Spain) brought a bio version of a beet soup and admits he makes a killer paella....now I am intrigued, Paella Soup. Sounds good! Anyone ever attempted this?
And I made a pot (or two) of Yemenite chicken soup (see recipe below)
Mmmm, can't wait to unfreeze and eat these babies. Thanks to all of my Souper Troopers not only for dragging 6 L of soup by public transportation, no easy feat, but for also dragging them up the 7 flights of stairs cause my lift wasn't working. You all rock. Also, thanks to Knox and the wonder that is Soup Swap Day (see link below)
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)
2.14.2007
The $64,000 Question
Would you pay $25,000 for a masterful epicurean dinner if you could afford it? Check out the details here here and please leave comments on why you would or wouldn't shell out some major greenbacks for a once in a life time event like this.
2.04.2007
Sleepy Sunday
There are some days you just don't feel much like making an effort in the kitchen. There are some days you don't feel like even thinking about food either but that's a whole 'nother post. I thought I'd take this opportunity to share with you one of my comfort foods. I'm talking about Noodle Kugel.
The frequency with which I made this during my college days earned me the knickname of Kugel from one of my studiomates (hi Katie-pi!) My love affair with this dish started much earlier though. When I was young my great aunt would always have a batch made up and waiting in the freezer for when I would visit her. Sometimes we would have them with salmon puffs, sometimes tuna fish. This dish is almost a tribute to her, comforting for the soul, even if I can never get mine to be as good as hers.
Kugel is a very heavy side dish for those who don't know. It calls for a whole stick of butter, 3 eggs and a pint of sour cream (add the noodles and there is your whole grocery list, don't worry, I'll repeat it below). In short, it's delicious³. Kugel can be made numerous ways, it can be sweet and made with raisins and fruit, it can be made with potatoes, it is the ultimate base to inflict your culinary whims upon. If you can imagine it, kugel can take it. I prefer to make mine neutral and just add a bit of salt afterwards to taste. What can I say? Simple girl, simple tastes.
Auntie Fay's Noodle Kugel
1 8oz. package of wide egg noodles
1 stick of butter
1 pint of sour cream
3 eggs
salt and pepper to taste
Cook noodles til al dente. While noodles are draining melt butter in a pan - mix in sour cream and slightly beaten eggs, salt and pepper. Add noodles, mix well. Pour into a 9" x 9" greased (or buttered) pan. Bake at 350F until brown. About 30-45 min.
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.
1.24.2007
Not Your Grandma's Chicken Soup
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.
1.23.2007
The Soup that Loved Me
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
Examples :
Dr. Soup
GoldenSoup
From Russia with Soup
The Soup is Not Enough
And last but not least....Octosouppy
Mmm Mmm Good!!!
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!!!
1.22.2007
Lounging Lake Side
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.
1.19.2007
Chocolate Covered...wait for it....Pie
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]
1.18.2007
Citrus Rice Dream
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.
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.
1.12.2007
MIA
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!
1.07.2007
EspressArt
Wake up and smell the fair trade organic french press. And then feast your eyes on the beauty in the froth.
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