Mom’s Kugelhopf/Gugelhupf
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 … Read More...
The Tale Of My Gugelhupf (Kugelhopf) Pan
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 … Read More...
Lamb Mhammer (Wedding Dish From Fez)
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.
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
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
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
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
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...
How To Make Quick Preserved Lemons
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
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
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
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
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
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
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
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
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
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
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
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...
