In a previous post, I told the tale of the journey taken by my Grandmother’s Gugelhupf pan. Then, in a follow-up post, I shared Grandma Landolt’s beloved recipe. A number of people have asked that I also share my mom’s richer and denser recipe. A printable version of hers can be found below. For those of you […]
The Tale Of My Gugelhupf (Kugelhopf) Pan
July 10, 2014 by 21 Comments
Every childhood visit to my Swiss German grandparents in Pennsylvania was greeted by the smell of freshly-baked Gugelhupf. The taste and smell of this round, high-domed, dense, buttery, raisin-speckled cake baked in a decorative pan with a hole in the center penetrates every memory I have of them. My grandmother was born and raised in […]
Lamb Mhammer (Wedding Dish From Fez)
April 18, 2014 by Leave a Comment
One of the many highlights for us when traveling in Morocco, was visiting Fez. We stayed at a beautiful, restored guesthouse located in the middle of the Medina, the carless and scooter-free old town. Our phenomenal guesthouse, Riad Le Calife, was steps from the winding and wonderful market (see previous post with photographs of the […]
The Making of Parmigiano-Reggiano D.O.C.
April 17, 2014 by Leave a Comment
Parmigiano-Reggiano D.O.C.- what can I say? One of the best hard cheeses on the planet. Not the imitations sometimes labeled Parmesan or Italian Hard Cheese found in many grocery stores throughout the States and certainly not the appalling, grated, shelf-stable, tasteless stuff packed in tubular cardboard packages. I’m talking about the amazing cheese made […]
No-Knead Cherry Chocolate Pecan Bread
January 26, 2014 by 1 Comment
While settling into our new home in Northern California and spending less time in Switzerland, we are rather desperately missing the huge variety of fantastic, freshly-baked breads available everywhere to meet demands of the bread-loving Swiss. As we hunt around our new area seeking out good bread, I have begun baking my own. A recipe […]
Pumpkin Seed, Chicken, Pork and Hominy Pozole
July 30, 2013 by Leave a Comment
Living in Switzerland has made finding authentic Mexican food a bit of a challenge. When cravings hit, I make my own. Two weeks ago, we purchased a home in Northern California surrounded by both large and small Mexican restaurants. We are in Mexican cuisine heaven. That said, I still plan to make an effort to […]
Images of the Souk in Fez, Morocco
July 8, 2013 by 4 Comments
Visiting traditional Berber and Arabic markets, known as souq (or souk), when in Morocco is usually a must for most travelers. We spent hours and days exploring as many as possible, including the walled, maze-like labyrinth medina (old town) markets in Marrakech and Fez as well as venturing to an incredible weekly Berber market held […]
Chocolate Almond Flourless Cake
May 8, 2013 by 1 Comment
For many years, I taught a series of classes entitled Desperate Households. In each class, students worked in small groups with each group making a full meal. I always thought it was important for students to make everything on the menu, thinking it unfair for them to sign up and only make one of the […]
How To Make Quick Preserved Lemons
April 3, 2013 by 1 Comment
Preserved lemons are a key ingredient in many Moroccan dishes. Jars packed full of briny, aged lemons are available in every market. Fresh lemons are never a suitable substitute. Nothing tastes like the real thing. Whole lemons (sometimes partially sliced through) are doused in salt, covered in lemon juice and left to age in tightly […]
Coconut Curry Tofu with Cilantro Rice
March 13, 2013 by Leave a Comment
Vegetarian meals play a dominant role in our household. Having lived in Japan for years, I came to love, and rely on, tofu. I also adore the taste of curry, cilantro and coconut so this dish has become a favorite. Be sure to use extra firm tofu, unsweetened coconut milk and unsweetened, dried coconut. Other […]
Reuben’s Bacon Recipe
March 11, 2013 by 2 Comments
Whether you are a strict vegan or a devout omnivore, everyone should know where their food comes from. Five year old Reuben Burgess from Arnaudville, Louisiana certainly demonstrates that he does and allowed me to share his recipe for bacon. His mom, musician and violin maker extraordinaire, Anya Burgess, also gave her permission. Needless to say, there will […]
Mardi Gras King Cake
March 2, 2013 by Leave a Comment
It’s Mardi Gras time!! I love, love this festival. I have spent many happy times in Louisiana at celebrations in the city of Lafayette and in rural Cajun country. I cannot express how much I love the traditions of Courir de Mardi Gras passed down generations in the prairie regions of Cajun country. A description […]
Basler Fasnacht Mehlsuppe – Swiss Carnival Soup
February 5, 2013 by 8 Comments
When I lived in the U.S., I would head down to Cajun country in Louisiana to attend the eye-popping parades normally associated with New Orleans as well participate in the very traditional (and little known) rural celebrations out in the countryside such as the Courir de Mardi Gras in Eunice where we would don […]
Triätschnitte – Traditional Zürich Dessert
January 30, 2013 by 1 Comment
Triätschnitte is a traditional dish typically associated with Zürich, Switzerland. Preparation involves a very strange method consistent between a recipe I found from 1892 and modern ones. Stale bread slices are first dipped in a thick syrup made from water and sugar, coated with spiced sugar then baked before resting in a warm, sweet mulled red […]
Älpermagronen – Swiss Alp Farmer Macaroni, Potato and Cheese
January 15, 2013 by 9 Comments
One of the heartier dishes served in Switzerland, especially common at restaurants on hiking trails and at ski resorts, is Älpermagronen. This rich pasta, potato and cheese dish is best topped with caramelized onions and accompanied by applesauce. Älper translates as Alps and Magronen was the Swiss German term for macaroni or pasta. Älpermagronen is said […]
How To Peel And Core Cassava Manioc Yuca
January 1, 2013 by 2 Comments
The yuca (also known as manioc and cassava) is encased in a thick, bark-like skin (often waxed to enable a longer shelf-life). It must be completely removed. Cut the top and bottom ends off then cut it into 2 or 3 pieces. Stand each piece on its side and, using a sharp knife, slice the […]
Sandelholzläckerli – 200 Year Old Swiss Cookie Recipe
December 11, 2012 by 9 Comments
Every holiday season I make massive amounts of numerous varieties of classic European cookies along with marzipan creations and many different flavors of chocolate truffles. After sharing a platter of Christmas goodies with my husband’s Swiss colleague, she thanked me by sending a Christmas cookie recipe passed down through her family from her great, great, […]
Commence Holiday Cookie Decorating
November 15, 2012 by 10 Comments
The holidays are approaching. I make hundreds to thousands of intricate cookies each year, largely European and family classics. These include cookies that are hand-formed, rolled, cutout and dipped along with many pressed into hand-carved wooden molds. This year I decided to include decorated cookies. No small amount of supplies are needed. Below are some […]
Mom’s Sauerbraten
November 11, 2012 by 2 Comments
The great passion in both my professional and personal life is exploring and preserving family and regional food traditions. One of the many family food legacies I treasure is Sauerbraten (sometimes called Suure Mocke in Switzerland), meat marinated in vinegar and spices and then roasted. This dish has always held a soft spot in my heart because it was […]
How Traditional Alsace Pottery Is Made in Soufflenheim
October 27, 2012 by 14 Comments
When I think of the fabulous cuisine of Alsace, I conjure up images of delicious, hearty dishes prepared and/or served in beautiful, colorful, locally-produced pottery. Kugelhopf (yeast-induced, slightly sweet cake baked in turban-shaped forms), onion and apple tarts, sauerkraut left to ferment in specifically-designed pots, terrines, garlicky snails nestled in half circle crevices on round plates, Lammala (sweet […]
