Wild game

Did I tell you that I bought a deer from a befriended hunter? As in an entire animal. 9 kg meat. This is one of the dishes I created featuring wild game: Saddle of venison with king oyster mushroom topped with boar salami, deep-fried pumpkin brunoise and poached Brussels sprouts next to caramelized chestnut purée…

Chestnut cake with pear compote and sour cream

Today, the November Food Blog Challenge by Foodblogs Schweiz starts. This month, the food basket contains corn, cauliflower, mushrooms, chestnut, pear and quince. I’ve created dishes featuring almost all of these ingredients lately – corn, cauliflower, mushrooms, more mushrooms and quince. Pears and chestnuts haven’t appeared, though. Time to change that. First up: a traditional Ticino chestnut…

Chestnut mousse with sour cherries and merengue

Vermiselle was a new culinary encounter for me when I moved to Switzerland. This Swiss dessert specialty is eaten in autumn and winter and consists of puréed chestnuts mixed with sugar, vanilla and milk pressed through a perforated plate into long worms (vermicelli in Italian). Usually, vermiselle is accompanied by merengue and whipped cream. And…

Where the wild things are

On this plate – that’s where the wild things are. Ten of them to be more precise. And I’m quite sure, this is the supper Max enjoyed after returning home from his imaginative adventures. Deer fillet Deer escalope Wild boar entrecôte Wild boar salami chips Malaga morels Steamed Brussels sprouts Roasted pumpkin Mashed purple potatoes…