Lamb Mhammer (Wedding Dish From Fez)

P1110627

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 … Read More...

The Making of Parmigiano-Reggiano D.O.C.

P1150515

  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 … Read More...

No-Knead Cherry Chocolate Pecan Bread

P1070772

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, … Read More...

Pumpkin Seed, Chicken, Pork and Hominy Pozole

P1060589

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 … Read More...

Images of the Souk in Fez, Morocco

P1110423

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 … Read More...

Chocolate Almond Flourless Cake

P1050264

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 … Read More...

Savory Valais Cholera Tart

P1100279

Cholera Tart or Cholera Cake (a hearty, savory dish consisting of a pastry shell packed with a dense filling) was, supposedly, developed in the Valais region of Switzerland in 1832 when the Cholera pandemic that was sweeping the world began taking its toll in that region. Seemingly healthy … Read More...

How To Make Quick Preserved Lemons

P1110642

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, … Read More...

Coconut Curry Tofu with Cilantro Rice

P1070932

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 … Read More...

Reuben’s Bacon Recipe

199219_479344758787879_195907648_n

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 … Read More...

Mardi Gras King Cake

P1150102

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 … Read More...

Basler Fasnacht Mehlsuppe – Swiss Carnival Soup

P1080931

  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 … Read More...

Triätschnitte – Traditional Zürich Dessert

P1080266

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 … Read More...

Älpermagronen – Swiss Alp Farmer Macaroni, Potato and Cheese

P1080143

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 … Read More...

How To Peel And Core Cassava Manioc Yuca

P1040168

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 skin … Read More...

Sandelholzläckerli – 200 Year Old Swiss Cookie Recipe

P1070662

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 … Read More...

Commence Holiday Cookie Decorating

P1070171

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 … Read More...

Mom’s Sauerbraten

P1060209

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 … Read More...

How Traditional Alsace Pottery Is Made in Soufflenheim

P1060091

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 … Read More...

How To Dice An Onion

P1050680

Cut off the stem end of an onion.  Leave the root end intact to ensure the onion holds together.  Make shallow slits from top to bottom on 4 sides. Peel off the skin and the tough outer layer. Cut the onion in half.  Place the flat side down on the cutting board.  Slice lengthwise in half or in … Read More...