Sommerfest Chilli

Written on August 3rd, 2013 by Joseph
Sommerfest Chilli

For the last few years, we’ve had a party around August 1, the Swiss national holiday. One of the favourite dishes was our chilli. Although there’s no party this year, we didn’t want to keep our secrets from you, so here’s the recipe for the chilli – scaled down from the 5kg of ground beef [...]

Serves
Cooking time:

House Tonic Water

Written on May 26th, 2013 by Michael
House Tonic Water

Gin and tonic is one of those classic win-win situations. Pure gin, well you’ll have to be English peerage to drink that stuff without turning a hair. And tonic, well frankly, it’s nice but somehow it’s lacking a bit of a punch. But bring those two components together in the same glass, and you find [...]

Serves Base for 34 unique Gin and Tonics
Cooking time: 1h

Modernized Peach Melba

Written on May 25th, 2013 by Michael
Modernized Peach Melba

This recipe is a take on the classic Pêche Melba recipe. The original pêche melba was a dessert created by Auguste Escoffier in 1892 to honour the Australian soprano Nellie Melba and combines vanilla ice cream, peaches and raspberries. At its première, it was presented on top of an ice-carved swan. Nowadays, it is served [...]

Serves 4
Cooking time: 30' and 4h rest time

Sweet Basil Ice Cream with Strawberries

Written on May 16th, 2013 by Michael
Sweet Basil Ice Cream with Strawberries

A few years back, I spent a rainy spring afternoon with the book Culinary Artistry (1996) by Andrew Dornenburg and Karen Page. This book is a fabulous source of inspiration, and it’s one of the first works that were looking for a scientific approach to flavour pairing. In an empiric manner, the authors  interviewed starred [...]

Serves 6-8
Cooking time: 2h

Vegan Brownies

Written on May 3rd, 2013 by Joseph
Vegan Brownies

Note: I am not a photographer, nor do I play one on TV. Who doesn’t like a challenge? How about making brownies without butter, sugar, eggs etc.? This vegan version doesn’t even need baking. Ingredients 150g shelled walnuts 125g shelled and skinned almonds 350-400g pitted dates (see note) 75g cocoa powder 1-2 tsp ground coffee [...]

Serves 20 servings
Cooking time: 15 minutes

Crostini with Mozzarella and cherry tomato confit

Written on April 28th, 2013 by Michael
Crostini with Mozzarella and cherry tomato confit

Sometimes, you have to do some magic for the weather gods to ask for nice weather. For instance when we’re in May, but the thermometer seems to be stuck on its March setting. Maybe this is the reason why I am already thinking about warm summer evenings in Italy. This small and rather classical amuse-bouche [...]

Serves 20 slices
Cooking time: 1 hour

Roasted Chicken Breast with Morels, Ramps, and Asparagus

Written on April 9th, 2013 by Joseph
Roasted Chicken Breast with Morels, Ramps, and Asparagus

Ingredients 2 tbsp peanut oil 4 skinned chicken breasts 250g fresh morels, or 25g dried morels, cleaned (see note) 250g ramps, leeks, or scallions (see note) 500g asparagus, trimmed and cut into 10cm lengths 2 tbsp unsalted butter 3 sprigs of fresh thyme 120g mange-tout (sugar snap peas), trimmed and thinly sliced on the bias [...]

Serves 4
Cooking time:

Cherry time, part 2 – clafoutis

Written on July 13th, 2011 by Joseph
Cherry time, part 2 – clafoutis

This must be one of the wierdest-names desserts around. At least it tastes a lot better than it sounds! Ingredients 400 gr. cherries, pitted 60 ml kirsch 1 tbsp butter 80 gr. sugar 4 eggs 80 gr. flour 5 ml vanilla extract 1 tbsp confectioner’s sugar First, pit the cherries, put them in a small [...]

Serves 4
Cooking time: 1 hour, plus 1 hour for marinating the cherries

Ratatouille

Written on July 5th, 2011 by Joseph
Ratatouille

I hate ratatouille which is just tomato juice with some cooked vegetables in it. When I make mine, I prefer to roast the vegetables to get more taste and colour out of them. I also don’t add all the stock and tomato juice at once, but do it in a number of steps, scraping the [...]

Serves 4
Cooking time: 30 minutes

Cherry time, part 1 – cherry pie

Written on July 3rd, 2011 by Joseph
Cherry time, part 1 – cherry pie

It’s cherry time up here in the Alps, and I just picked some cherries from the tree in our garden to make a cherry pie. Here’s the recipe. Ingredients 1 kilo fresh cherries 350 grams flour 1 tablespoon sugar 1 teaspoon salt 3 tablespoons cornstarch 125 grams sugar 5 ml vanilla extract (optional) 1 tablespoon [...]

Serves
Cooking time: 50 minutes