Vegan Rispor 🌱

Today, I’m super excited to be cooking for Across Kitchen Lines together with Tarun Sehgal. I’ve prepared a very traditional Swiss dish from the canton of Uri featuring rice and leek. As always, I veganized it and plated it à la Heidi. Risotto: Toast Riso Venere. Add an equal amount of finely chopped leek and…

Vegan Pumpkin Consommé 🌱

Soups – that’s the brief of the 20th Foodie Challenge hosted by Foodblogs Schweiz. I went for a clear consommé featuring pumpkin. Orange and ginger add a warm fall flavor. What’s your favorite soup? Soup: Steam peeled butternut squash, shallot, garlic, ginger and orange peel with some white wine and water. Don’t forget to season…

Scallop • Elderberry • Carrot • Bean

For the second dish I created on the occasion of this month’s Food Blog Challenge by Foodblogs Schweiz, I paired elderberries, different beans and heirloom carrots with scallops. This is the outcome. For the broth, combine fish stock with elderberry juice. You can use store bought products or make your own. For the fish stock, cover fish…

Hazelnut soup 🌱

Last summer, I watched Tangled for the very first time. And I absolutely loved it. Especially the hilarious language. We are still mimicking Flynn Rider’s smolder at home and laughing ourselves to death. You might ask yourself, dear reader, why I prelude this post with a reference to a Disney princess movie. The reason is…

Pork • Parsley root • Parsley • Pimenta

Remember my Cinque Pi? This is my Quattro Pi (with some additional ingredients). Turn pork shanks (also know as ham hocks or pork knuckles) in wheat flour and roast them in olive oil. Taste with salt and black pepper. Add quartered onions as well as pimenta (allspice) and rosemary. Braise in white wine until the…

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…

Jerusalem artichoke cappuccino with bacon shortbread cookies

A starter served in a coffee cup. With a milk foam topping and brown sprinkles. Accompanied by a cookie. And the illusion of a cup of cappuccino is perfect. Peel and chop Jerusalem artichokes and potatoes (half-half) as well as garlic and shallots. Fry the garlic and shallots in some olive oil. Season with salt….

Spaghetti alla vongole

Clams – the ideal ingredient to pimp up an ordinary dish. Like pasta. Add some bacon and white wine and have yourself a luxurious meal within minutes. Perfect for Wednesday supper! Fry chopped bacon in a pot. Remove and sauté finely chopped shallots, garlic and celery in the bacon fat. Add the fried bacon and…

Chocolate • Caramel • Pear • Macadamia

Have you ever had a dessert so luscious that you couldn’t stop eating even when you were so full your stomach felt like exploding? If the answer is no, you’ll definitely have to try this one. And if the answer is yes, you still have to try it. ‘Cause that’s the kind of experience you…

Veal • Root vegetables • Bramata • Parsley

Ossobuco means comfort food for me (actually, it means “bone with a hole” in Italian, referring to the marrow hole in the cross-cut shank, but that’s totally beside the point). My mother used to cook it back home and I’ve continued that tradition. It’s a dish full of flavors and amazing meat just melting in…

Trout • Apple • Celeriac • Chives

This soup combines a smoky fish piquancy, a tart autumn apple note, subtly earthy celeriac flavors and an oniony chive aroma. It’s easy to make, low on carbs and it plates beautifully. In other words: perfect for your next dinner party. Soup: Peel and chop celeriac and apple, half and half. Boil them in salted…

Chicken with pickled lemons and green olives

A little over a month ago, I pickled cute small organic lemons and today, we finally got to try them. The flavor was intensely lemony. All sourness was gone and replaced by a mild tartness. Exquisite! I slow cooked them with chicken, olives, shallots, lentils and lots of spices. Mix chicken thighs with sliced, depulped…

Fillet • Shrimp • Tomato • Butter

How do you pimp up fillet steak? You serve it with tender shrimps and an opulent sauce. Surf and turf at its finest. Surf: Season shrimps with salt and olive oil and grill for 10 minutes in 230°C. Turf: Simultaneously fry the fillet steaks in a hot pan for a couple of minutes each side….

Duck in a rhubarb meadow

Did I already mention that I love cooking – or rather plating – with flowers? Because I truly do. This is another seasonal, low-carb recipe pimped up with an amazing floridity. Sous vide duck: Score a diamond pattern through the skin and fat of the duck breast with a sharp knife. Be careful not to…

Homemade chicken broth

Do you remember my deboning operation in connection with my green springtime menu? And the mountain of chicken bones as a result thereof. Those chicken bones transformed into a delicious, full-flavored chicken broth. Fry spring onions, garlic, a carrot and the chicken bones in some olive oil. Taste with salt, black pepper, chili and parsley….

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…

Moules marinières

Today in the grocery store, I found myself in front of the fish counter contemplating whether or not to buy fresh mussels. I really really enjoy them, but the cleaning effort usually deters me. Luckily enough, I was contemplating out loud and the nice fishmonger offered to clean the mussels for me (thank you, Loeb!)….

Refreshing cucumber soup 🌱

Spring has arrived to Switzerland with pleasant warm temperatures. This lukewarm soup is light and refreshing and easy peasy to make – a perfect meal after a busy day in the office. Alternatively, the soup can be enjoyed chilled and is thus suitable as an office lunch or even on a hot summer day. Sautée…