September 2010
53 posts
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French wine fact: What is the Difference between...
THE RAMBLING EPICURE
by Jonell Galloway
Photo courtesy of Ori2uru.
Mousseux is the generic term for a sparkling wine. It can come from anywhere in the world.
Crémant and Champagne are specific types of mousseux linked to specific regions and to a specific method of making wine. They render only a small amount of creamy froth. Crémant comes mainly from Bordeaux, Loire, Alsace or Burgundy,...
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Recipe: Quince (or Apple) and Ginger Soup
THE RAMBLING EPICURE
by Jonell Galloway
A recipe by Jack McNulty of LaughingLemon
This is an unusual soup and an unusual way of using quince.
Photo courtesy of Kotchtopf.
The soup may be too spicy for many, especially if you add extra fresh ginger.
The fruit and ginger flavors marry extremely well with the fresh vegetables, and the soup is cool and refreshing to the tongue. This makes...
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Cool Geneva Sunday Brunch Spots
THE RAMBLING EPICURE
by Jonell Galloway
Les 5 Portes
French cuisine.
Les 5 Portes, rue de Zürich 8, 1201 Geneva, tel. +41 022 731 84 38. Open Tues. through Fri. 09H00 to 02H00, Sat. 17H00 to 02H00, Sunday 11H00 to 20H00.
L’Alhambar
American-style Sunday brunch, with mimosas, Bloody Marys. Nice price.
L’Alhambar, rue de la Rôtisserie 10, 1204 Geneva, entrance through...
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How to Eat Gourmet on a College Student's Budget
THE RAMBLING EPICURE
by Jonell Galloway
When I was in college in the U.S. and France in the 70s and 80s, my kitchen was about the size of an American half-bath. I was already well on my way to gourmet snobbery, but since I couldn’t afford to eat in gourmet restaurants every night, I was forced to find novel ways to satisfy my taste buds.
Photo courtesy of Carlos Porto.
When I traveled, I was...
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Michelin Star Chef Philippe Chevrier’s Recipe for...
by Jonell Galloway
Originally published on GenevaLunch.com
Châteauvieux’s Recipe of the Month: Mixed Berry Crisp
Philippe Chevrier is head chef and owner of Domaine de Châteauvieux in Satigny, Switzerland, right in the middle of the vineyards just outside Geneva. His restaurant has two Michelin stars and a 19/20 rating in the GaultMillau restaurant guide. Geneva gourmets have had a soft spot...
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Swiss Food Fact: Fondue
The word “fondue” means literally “melted” in French. In Switzerland, fondue is made by melting cheese with white wine, pepper, garlic and kirsch (cherry schnapps).
Photo courtesy of Fribourg Tourist Bureau.
Different regions use different cheeses and have different recipes however. In the canton of Valais, no starch, butter, or eggs are added, while in many other...
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Fennel Recipe Ideas
by Jonell Galloway
Article originally published on GenevaLunch.com
The best way to cook meals full of flavor is to use ingredients that are in season where you live. We’re already starting to see fennel on the market in the Lake Geneva region, so here are some simple, tasty ideas for high-fiber, healthy meals.
Photo courtesy of Five Prime.
Fennel is a good way to add a bit of spice,...
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Fribourg-style Cuchaule: Saffron Bread to Eat with...
The Rambling Epicure
by Jonell Galloway
In my post Bénichon Mustard, A Fribourg Specialty to Welcome the Cows Coming Home a few days ago, I talked about the brioche-like saffron bread cuchaule which is traditionally eaten with Bénichon mustard during the Bénichon fall fair in Fribourg, Switzerland.
I translated this recipe from the Delimoon site from the French and adapted it.
For...
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French Food Fact: Cromesquis
Cromesquis are back in fashion as an hors d’oeuvre. They are made with a salpicon wrapped in pig’s caul or slices of salt pork, then dipped in batter and deep-fried to make a croquette.
Contemporary chefs like to make the salpicon a little runny so that when you bite into the croquette, the liquid squirts into your mouth. I first ate the contemporary version of cromesquis at Ferran...
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Switzerland gets its own AOCs!
by Jonell Galloway
Originally published on GenevaLunch.com.
When it comes to wine and food, a name is not just a name
Switzerland has had AOCs for a while now, but on 14 January 2010, the Swiss federal agriculture office, OFAG, published an official bulletin containing a list of approximately 800 appellations of origin and geographical indications, roughly the equivalent of the French...
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Gordon Ramsay's Recipe for Beef Wellington
Gordon Ramsay has shared his take on this ultra-classic British dish with BBC Good Food.
This is truly a dish I never tire of, and Ramsay’s recipe can be made ahead, which makes it perfect for that special dinner party or Christmas dinner.
Click here for recipe.
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French Food Fact: How to Cut Roquefort Cheese
The proper way to cut Roquefort cheese is from the center outwards toward the rind, because the middle of the cheese is considered the finest. If you cut crosswise across the middle, you’re taking all the best part for yourself and leaving the rind for the other people at the table. (Not good manners!)
Photo courtesy of Cheese Supply.
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The Swiss have a food pyramid too!
THE RAMBLING EPICURE
by Jonell Galloway
The Americans aren’t the only ones who have a Food Pyramid!
In our 9 May 2009 post A fun, interactive guide for teaching your children good eating habits, we referred only to the American food pyramid, because the US has a pyramid specifically aimed at children. But the Swiss have a food pyramid too!
Swiss food pyramid.
The Swiss food pyramid,...
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Bénichon Mustard, A Fribourg Specialty to Welcome...
THE RAMBLING EPICURE
By Jonell Galloway
Bénichon mustard is quintessentially Swiss. It is a specialty of Fribourg.
It is more like a spicy jam than a mustard, in the traditional sense of the word. Its ingredients give it a sweet and sour taste.
It is traditionally eaten with another Fribourg specialty, cuchaule, a light brioche-like sweet saffron bread, during an annual village fair to...
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Rosh Hashanah and Yom Kippur Video Recipes from an...
THE RAMBLING EPICURE
by Jonell Galloway
When it comes to cooking, Sheila Kaufman has done it all. She has spent her life traveling around the country giving cooking lessons, and is an active member of Les Dames d’Escoffier. She knows just about all there is know about Jewish cooking, and is the obvious one to consult for Rosh Hashanah and Yom Kippur recipes.
Click here to watch her...
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Rzulé, Better Known as Pear Rissole: a Geneva...
THE RAMBLING EPICURE
By Jonell Galloway
The age-old Geneva and Savoyard specialty called rzulé in the local dialect, better known today as rissole aux poires, was nearly extinct not so very long ago. The dish consists basically of pears braised until they caramelize, which are then used to fill a pastry. The result resembles a fried apple turnover or chausson, even though it is baked.
Very...
