Spontaneous Cuisine Recipe: John Dory, Green Asparagus, Blood Orange Sauce

Published by Thursday, November 11, 2010 Permalink 0


John Dory, Italian green wild asparagus and blood orange sauce recipe

One of my favorite ways of creating tasty but healthy dishes is using fruit and vegetables as sauce. There are millions of ways to do this, depending mainly on the season.

 

Oranges are abundant at the moment, so I’ve been using a lot of orange juice to liven up dishes. It adds a burst of flavor, yet requires no cream or butter, thus making it low in calories and high in fiber.

The season is short for wild Italian asparagus, so take advantage of it in April and May.

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Switzerland: Cooking Classes for Kids near Lausanne

Published by Wednesday, November 10, 2010 Permalink 0


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Chef Geoffroy Pautz is giving summer cooking classes near Lausanne

Hostellerie Les Chevreuils is offering summer cooking classes for children. Classes will continue on Wednesdays through October.

These courses were such a great hit in last summer that head chef Geoffroy Pautz has decided to do it again. Classes are geared for children 10 to 15 years of age, and take place in the restaurant kitchens.

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Sex, no I mean, Cupcakes in the City

Published by Wednesday, November 10, 2010 Permalink 0


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Cupcakes in the City opened in Geneva today

For those of you who just reminisce about cupcakes, or for those of you who continually have your eye out for the perfect cupcake after watching still another episode of Sex in the City, a new store, Cupcakes in the City, dedicated exclusively to the beloved American cupcake, opened today in the Eaux-Vives neighborhood in Geneva.

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Spontaneous Cuisine: Strawberry and Rhubarb Compote Recipe

Published by Tuesday, November 9, 2010 Permalink 0

The Rambling Epicure, Editor, Jonell Galloway, food writer.Spontaneous Cuisine: Strawberry and Rhubarb Compote Recipe

A recipe by Jonell Galloway

I always get really excited when the strawberries and rhubarb come on the market. For me it’s literally like “breaking news.” They’re really the first local fruit.

 

 

Photo courtesy of Happy Hoarfrost.

One of my favorite dishes is strawberry and rhubarb compote. It’s healthy, full of fiber and vitamins; it’s also versatile and can be used in many ways.

In addition, it’s about as easy as you can get.

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Restaurant Review: Café Berra, Monthey, Switzerland

Published by Tuesday, November 9, 2010 Permalink 0

Podcast restaurant review of Café Berra in the village of Choëx in the hills above Monthey, Switzerland.

Click here to listen.

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Recipe: Making Your Own Crème Fraîche and Crème Fraîche Ice Cream

Published by Tuesday, November 9, 2010 Permalink 0


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Recipe: Making Homemade Crème Fraîche + Crème Fraîche Ice Cream

Many people think French crème fraîche, translated literally as “fresh cream”, is the cream of all creams.

Whether you do or you don’t, some recipes really do require cream of that particular consistency and acidity. This is by no means available in all countries. And then, you might just like the taste of it. One can always find an excuse to make crème fraîche!

Photo courtesy of Fraternity Kitchen.

I ran on this article by Lia Huber yesterday that not only tells you how to make your own crème fraîche, but also includes a recipe for crème frâiche ice cream. This is, of course, for a day when you’re not counting calories and cholesterol!

The ingredients are simple: full-fat milk and buttermilk (petit lait, lait fermenté, or babeurre, in French). You do have to allow a little time, since it can take 12 to 48 hours to reach the proper consistency. Once you’ve made it, it will keep for a couple of weeks.

Recipe.

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Recipe: Lacquered Pork Tenderloin, Roast Potatoes, and Wild Garlic or Ramson

Published by Tuesday, November 9, 2010 Permalink 0
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Recipe: Prime Rib Steak, Smashed Russet Potatoes & Wild Garlic Leaves or Ramson

Published by Tuesday, November 9, 2010 Permalink 0

Spontaneous Cuisine

a recipe by Jonell Galloway

Recipe: prime rib steak, smashed russet potatoes and wild garlic leaves

Ingredients

Serves 2

1 prime rib steak with bone, large enough for two people (about 600 grams / 1 1/3 lbs) (in French, “côte de boeuf”)

8 small to medium russet potatoes, scrubbed well
1 cup thick veal stock (or you can use the “fond de veau” powder you find in France)
Salt and pepper to taste
150 g / 10 T. low-fat Greek yogurt
1 bunch of wild garlic leaves (in French “ail des ours”; in English, called by many names, including ramson (Allium ursinum))

Instructions

Put potatoes and veal stock into a saucepan. Ideally, I would use a Durotherm for this, because it maintains the vitamins, cooks the potatoes more quickly and gives a more concentrated flavor. If you don’t have a Durotherm, you may have to add water. Salt and pepper to taste. (Some broths are saltier than others, so take this into account.)

Bring to a boil over high heat, then immediately turn down to medium heat. Cook until firm, but soft enough to eat.

Coarsely chop wild garlic leaves. Set aside.

When potatoes are almost cooked, brush a cast iron skillet or Swiss Diamond stovetop grill or frying pan with olive oil. Heat on high until oil starts to smoke.

Add prime rib steak. Salt and pepper, and cover with a heavy lid that is smaller than the pan. The purpose of this is to quickly seize the outside of the steak, while maintaining enough heat to cook the inside too. Cooking time depends on the size of the steak and the type of cookware you use, and, of course, how you like your meat cooked.

I like mine extra-rare, so with a European cut prime rib steak, it takes about 4 or 5 minutes on each side. If you like your steaks medium or well done, you can sear them in the frying pan for 2 or 3 minutes on each side, then put the frying pan into the oven. Big Oven gives detailed instructions for various cooking times and temperatures.

While steak is cooking, smash potatoes (skins, broth and all) with a potato masher, until smooth, but not liquidy. Add yogurt. Mix well over low heat. Once yogurt is mixed in, immediately switch off heat (low-fat yogurt tends to separate).

Arrange steak on individual plates. Put smashed potatoes on side. Garnish potatoes with chopped garlic leaves. Serve immediately.

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Recipe: Double-chocolate Walnut Biscotti

Published by Friday, October 29, 2010 Permalink 0

Make your Own Chocolate Biscotti, Swiss Ticino style

Here is a great double-chocolate walnut biscotti recipe by Patricia Turo, born into an Italian family in the US, but now living in the Klosters ski resort in Switzerland. This recipe is therefore more in the spirit of Ticino, the Italian-speaking part of Switzerland.

Be careful about the quality of chocolate you use: Avoid buying the American chocolate chips in a bag. You’d be better off buying a bar of dark chocolate from your favorite local chocolate maker and crumbling it up into bits. The same goes for the cocoa powder. Make sure it is good quality, preferably from a good chocolate maker.

To convert the measurements, refer to How to convert measurements for American recipes.

This article was originally published on GenevaLunch.Com.

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Food Photo Slideshow

Published by Tuesday, October 26, 2010 Permalink 0

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