Herb soup 🌱

Summer is long gone and autumn is taking over. The chilly temperatures turn nature orange; green will soon be a past memory. Before that happens to my kitchen garden, I collected the very last herbs and turned them into a hearty, plant-based soup. Peel and chop parsnip, parsley root, yellow carrot and shallot. Sauté the…

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…

Oatotto with caramelized pear and roasted horn of plenty 🌱

Some time ago, I joined the Swiss Food Discovery project, which is aimed at raising awareness of the Swiss culinary heritage. In order to educate myself (as I’m not indigenous), I bough a book taking me on a journey through time to the origin of Swiss cuisine. In the book, I came across a meal called…

Chanterelle chowder 🌱

Does your autumn have a color? Mine is definitely yellow(ish). After pumpkin, cauliflower, more pumpkin, tomatoes and corn, my next culinary study in yellow follows. May I present: A plant-based chanterelle chowder. Gently fry equal parts of chanterelles and floury potatoes in some olive oil. Add chopped shallot and taste with salt. Cover with water…

Tomato consommé 🌱

And the series of food challenges continue. Today, I’m participating in the Int’l Food Challenge featuring tomatoes and bell peppers. I decided to create a plant-based dish around tomatoes, as these beauties ripen in our kitchen garden as I write. The herbs and flowers are also own-grown. Gently roast 1 kg chopped, sun ripe tomatoes,…

Damson chutney with herb mountain cheese and walnuts

The food basket for this month’s Food Blog Challenge by Foodblogs Schweiz contains shallots, beans, carrots, damson, elderberry and chili. As usual, I created two dishes, and, once again, featuring all ingredients. First up: damson, shallots and chili. For the chutney, simmer chopped damson, shallot, chili, garlic, salt, black pepper, dried apricots, cinnamon, honey and rosemary in…

Grilled squash flowers with cream cheese and baby herbs 💚

We returned to Switzerland earlier this week only to find our kitchen garden hideously overgrown. Time to turn the green treasures into something beautiful. Halve the squash still attached to the flower. Sear in olive oil and season with fleur de sel. Spread with cream cheese and decorate with baby leaves of basil, mint, lemon…

Deconstructed golden beetroot 💚

More experimental cooking. This time, I created a dish featuring mellow golden beetroot served in three different ways – pickled, mashed and seared. Pickles: Pickle thin slices of golden beetroot in a liquid consisting of one part water and one part white aceto balsamico seasoned with salt, sugar and white pepper. Bring the liquid to…

Melon salad 🌱

Last week, I treated myself to a set of new bowls. Not because I needed them, but because I couldn’t resist their beauty. I have a weakness for black tableware, as you’ve probably already noticed. Those of you familiar with my last post will recognize them. They are so versatile – and that’s what I…

Agretti • Scallop • Onion • Prosecco

Salsola soda. Barilla plant. Barba di frate. Friar’s beard. Agretti. We find many names for those we love. And we do love this springtime Mediterranean succulent. It has a grassy spinach-y taste, a crisp texture and a vibrantly green colour. Last week, I stumbled across it in the newly opened gourmet shop Frischeparadies in Basel….

Sous vide beef tenderloin with roasted veggies

Beef tenderloin with roasted veggies and a rich red wine sauce is as classic as a dish can get. And that not without reason: In all its simplicity, it’s utterly delicious. Meat: Sear an entire beef tenderloin in olive oil seasoned with rosemary and garlic. Transfer the meat and herbs into a bag, vacuum seal…

Duck and scallops accompanied by beetroot and orange

Sous vide duck a l’orange with pan seared scallops – doesn’t that sound scrumptious? It’s a surf and turf marriage made in heaven. Sous vide duck: Score a diamond pattern through the fat of the duck breast with a sharp knife. Be careful not to score the meat. Starting with the fat side down, pan…

Bœuf bourguignon

Brown bistro food or “certainly one of the most delicious beef dishes concocted by man” to quote the French cuisine guru Julia Child. That’s bœuf bourguignon. Even though visually not the most appealing dish there is, the strong flavors enhanced by slow cooking make this red wine braised beef stew perfect for Sunday feast. For…

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…

Roasted tomato sauce 🌱

We have a small market garden. Did I ever tell you that? That’s where the flowers eventually ending up on my plates grow (or rather used to). And most of the herbs. We have tomato plants as well. And the other day, almost all tomatoes turned red at once. Time to make roasted tomato sauce….

Quiche with Herrgård cheese and roasted cherry tomatoes

Did you know that the word Quiche originates from the German word Kuchen meaning cake? And that this savory, open pie with an egg and cream custard filling is rather of German than of French origin? No? Me neither. Well, enough trivia for today. Instead, let’s focus on this quiche with a taste of sweet…

Meadow soup 💚

Part two of our vacation started with all of us being ill, one after the other. Nothing serious. Just stomach flu. But enough to put us out of action for a couple of days. Today, we were able to eat fairly normally again. We had homemade broth with veggies. So nourishing and so luscious. I…

Shrimp • Spinach • Red onion • Taleggio cheese

Last autumn, we visited Calabria. Calabria is famous a for its red onions and chilis. I immediately fell in love with a side combining these two ingredients with semisoft cheese. In this dish, the red onions are accompanied by spinach and shrimps. Red onions with Taleggio cheese: Chop red onions and mix them with salt,…

Poached chicken with my mole variation and roasted sweet potato rounds

Haute cuisine presentation of traditional food fascinates me. It’s an art to be able to modernize a dish without losing its soul. The Mexican chef Enrique Olvera manages to do this with mole. Totally recognizing that I haven’t used exclusively authentic ingredients, this is my fine-dining adaptation of the traditional Mexican sauce. My mole variation:…

Rib-eye steak • Shallots • Zucchini • New potatoes

What’s your favorite steak cut? Rib-eye is definitely one of my favorite ones. It’s lusciously marbled, juicy and tender. Just melting in your mouth. Here, I’ve served it with three cute floral sides: sautéed shallots, zucchini rolls and new potato towers. Sautéed shallots: Peel and half shallots. Sauté in a brew of white aceto balsamico,…

Calamaretti • Sweet potato • Red pepper • Salicornia

Six years ago, around this time, my hubby and I visited NYC. Newlywed. On honeymoon. We treated ourselves to Eleven Madison Park – the No. 1 in The World’s 50 Best Restaurants. I very much loved Daniel Humm’s idea (he’s Swiss by the way) of indicating the main ingredients of his courses, rather than revealing…