Feijoada

I know this post is really late but.. I promised to get around to my South American adventure sooner or later right?

When in Brasil, one of the MUST dishes to eat (other then the masses of Brazilian BBQ that you will eat until you vomit and sweat meat..) is Feijoada.

Feijoada is a stew of beans, pork fat and whatever else you wanna chuck in there- brought to Brazil by the Portuguese. Ironically, Feijao means.. well beans.

It's rumored that the Africans brought Feijoada with them after the Portuguese gave them the cheapest remnants of food they could find- beans and pork fat. Being as resourceful as they could, the only thing that could be done with the beans was to soak them for extended periods of time to soften them and get the toxins out, and then proceed to slowly simmer them with some tasty pork fat and whatever else they could get their hands on. The dish turned out to be delicious and now is considered to be a national dish. It's a MUST try dish when visiting Rio De Janeiro!

Need one of these in Bulle...

Anyone who knows me knows that I have a weakness of ice cream and any variable of ice cream thereof. This includes (of course) ice cream itself, gelato, shaved ice, soft serve and frozen yogurt (and ice cream cakes, ice cream bars etc etc... why don't I have diabetes already)

Why yes, it is getting cold in Switzerland right now.. but I have been CRAVING for some Yogurtland. Self serve, frozen yogurt, usually about 10 flavors, add on your topics and pay per ounce! Voila!! I had this EVERYDAY for about 2 weeks before moving to Switzerland hoping to quench my craving for it... Someone send me some Fro-Yo yo!

My FAVORITE restaurant

Can you blame a girl for wanting simple, traditional, really well cooked food? St. JOHN has never disappointed me. Small tapas style plates, beautifully executed dishes. The food is not fussy- it's just TASTY. We frequent the Spitafields location for its more casual atmosphere. The menu is split up into times- when the food will be ready. Main entrees usually are ready around 1, small plates around noon. Pay special attention to the chalkboard where specials are written. Once they are gone, THEY ARE GONE!
My favorite dish was the Black Pudding with prunes and bacon. The residual sauce was sopped up with St. John's fresh baked bread. The prunes, bacon and perfectly seasoned blood cake was so rich, so full of flavor- I realized how depressed I was to have to go back to Switzerland that day.
The Beet Salad with Goat Curd and Sorrel- classic flavors, light refreshing and of course seasoned well.

English tomatoes, Lovage and shallots. The marinated tomaotes with the shallots and freshness of the lovage made for an irresistible first plate. The tomatoes sweetness were enhanced by the lovage and marinated shallots. So simple yet so good. This is what food is SUPPOSE to be.
Deep had been talking about this one for ages! Foie Gras and Duck Liver toast, cornichons and sea salt. Rich, creamy.. who doesn't like Foie Gras?? Calories?? BRING IT ON. I ate ALL OF IT.

Dessert commenced with a Brown Bread Ice Cream. A creamy creme anglais base, slightly nutty with chunks of Brown bread spread throughout. I thought it would be interesting- the hardness of the crusty bread and the creamyness of the ice cream. I couldn't stop myself.. This was incredible!
Rice pudding with strawberry jam and a hunka butter. The Strawberry jam lent sweetness, the rice pudding creamy.

And of course, half a dozen freshly baked, just came out of the oven, crusty on the outside, moist on the inside St John's Madelines. No meal is every complete at St. JOHN without them.

St. JOHN has never disappointed me. From the bread to the small plates and of course the desserts ( here is a secret, their desserts are better then the main courses so SAVE ROOM FOR IT!!)

If you only have time for one meal in London, this is hand down, the one to go to.

St. JOHN Bread & Wine Spitafields
Reservations HIGHLY recommended
94-95 Commercial Street
London E16LZ
Tel: 0272510848

Bratwurst, Bier & Rosti.. How much more Swiss can we get?

On a short excursion day to Bern, we stopped into Bim Grosi for some quick lunch grub. The first must was the Gurten Bier- the local beer of Bern (Wabern). Fruity, light, not quite a heffe, it was just what was needed after a long morning of exploring the old town. Founded in 1864 by Johann Juker from Bollingen.
For my main meal, I had Rösti , a traditional swiss-german glorified spiced hashbrown (sorry Chef Waffler, I know it takes A LOT longer then hashbrowns and it's caramelized throughout the whole thing but.. it is still a hashbrown....) It is traditional to the Canton of Bern as well and considered the national dish of Switzerand (that and Fondue, Moite moite and Raclette. Usually with the glorified hashbrown, Rösti can also have bacons, onions, apples, cheese and a variety of herbs mixed into it.

With the Rösti was an Emmenthaler Bratwurst mit a caramelized onion sauce. I have to admit, the swiss know their charcuterie here. There have been countless times where I have had a bland, unseasoned sausages in the states... so far, the Swiss have not failed to dissapoint in the Bratwurst department.

The restaurant itself is a cute, one off restaurant off the main Martgasse plaza just down the street from the Bundeshaus. On Saturdays, there is a huge farmers market in the Martgasse plaza with regional purveyors displaying a bevy of cheese, meats and veggies. Prices are reasonable- decent local food- nothing fancy but will do!

Bim Grosi

Martgasse 69

3011 Bern, Switzerland

Tel: 0041313050888

Ladies Who Lunch

I was fortunate enough to be able to go back to my old kitchen to have lunch. Starting with some bubbly in the Fumoir room, the atmosphere was relaxing (ok maybe a bit pretentious.. it is Gordon Ramsay @ Claridges after all darling!) leisurely lunch.

After being greeted by some more Ayala, Brut Majeur, NV, Britt and I settled on our menu.
Then the non stop food ensued for the next 4 hours. First up were canapes with truffled cream cheese and taramasalata. After that came special canapes- truffled asparagus balls, quail eggs on mini potato pancakes and courgette rolls. The caramelized onion bread and olive bread after that and then finally the amuse! Pumpkin soup with sour cream foam and BACON!
I opted for the hot smoked Cornish mackerel, baby gem,white grape and caper dressing. The smoked mackerel was just smoked (not overcooked like I've seen done soooo many times last year...)
Britt went for the salad of marinated Enligsh tomatoes, goat's cheese cream, fennel beignets, Noir de Bigorre Ham. She said that it was absolutely delicious (why yes, the food is SEASONED well for a change.. unlike what we get back in Bulle... )

We were then treated to Roasted Scottish Scallops, Panch Phoran Shallots with a sweetcorn veloute (Courtesy of Tucker's hot starter section.. you did good Tuckers)

For the main, both of us had the Sauteed fillets of Rye Bay Plaice, Razor Clams, pickled baby carrots, coriander veloute ( not shown, picture was blurry.. hey I was on my 4th glass of creamy champagne.. can you blame a girl???) Rouge picked out beautiful pieces of Plaice for us- the texture light and flakey, delicate and gorgeous with the coriander veloute.

We then got to take a little breather with a kitchen tour.

Upon returning, we were greated with New Season English Strawberry Bavarois, olive oil and black pepper ice cream- light, not too heavy and LOVED the black pepper ice cream.
Britt opted for the English plum tart, mirabelle and lemon ice cream
While chocolate loving me, went for the Bitter Chocolate Parfait, pink grapefruit sorbet. The best part was the crumb on the bottom of the parfait. The tartness of the grapefruit went beautifully with the bitterness of the chocolate.

We finished off with tiramsu and brandy truffles petite fours

and, another kitchen tour ( and of course I finally got to see Pete!)

It was a wonderful afternoon, beautifully executed food. Thank you so much!!

Gordon Ramsay @ Claridges

Reservations Mandatory

Best Deal in London: 3 course set lunch

40 Brook Street
London W1K 4HR
Tel: 02074990099
reservations@gordonramsay.com

The Kitchen Tour

I recently went back to Claridges but this time to dine rather than to cook. It was the best meal I have had in ages. Thank yous Ronnie and the rest of the kitchen for letting Britt and I invade them during lunch service!!!
Garnish Ready? Garnish up!!!!Fingers (Jamsie Payne) running sauce and Sr. Sous Chef Ronnie running the main pass @ Gordon Ramsay @ Claridges

I Miss London!

After almost a year, I finally went back to London.. This is just a slight indication of the weekend that ensued.... Miss my kitchen boys dearly xxxx

Swiss Cheese: Emmentaler

Swiss Cheese- we all know it. Holey cheese that you use to catch those little pesky mice running around the house. In the land of Cheese, Emmentaler is possibly the most boring cheese I now know in my repetoire of Swiss cheeses. I don't mean to diss the cheese but it really is well.. bland and boring.
Alright, so now that I've disclosed how I REALLY feel about the cheese let's get it over with Qui?
Fun Facts on Emmentaler Cheese:
Origin: 180 cheese makers in the Emme valley (around bern)
Made from: Cow milk exclusively fed on natural feed
Special Distinctions: AOC only if given 18 out of 20 rating points
Special Visual Characteristics: Holes!
Aging Period: 120 days
Fat Content: 31g per 100g
Production : Pressed in cheese wheels for about 20 hours then immersed in brine for 2 days. Kept in brine cellar at 12-16C for 20 days then into the fermentation celler at 19-24C for 6-8 weeks. Warmth of cellar starts the fermentation process. Carbon dioxide gas is created and when unable to escape, makes the holes.
Served with: blended with gruyere cheese for fondue, fruit and cheese

Yup, that's all I got for you..Sorry!

Swiss Cheese: Gruyère

Ok ok ok. I know that I have been procrastinating on this post for ages. Yes, I live in the Canton de Fribourg. Yes, I see the Gruyères Castle everyday on my morning jaunts through the forest. Why have I not blogged about Le Gruyères fromage? I have to admit, I am beginning to take it for granted.. BIG TIME. Having said that, let's get this done and over with shall we?
Gruyères Fromage is the only cheese in the world to win the best cheese in the world distinction 3 times. It was given the distinction of AOC or Appelation D'origine Controlee in 2001. History first recorded the cheese in 1655 but dates back as far as 1249. For my first Gruyère cheese purchase, I opted to go polar opposites with an Alpage and a Doux to really taste the difference between the two. I am a stinky cheese girl so yes, the Alpage is much better with a creamier more pungent flavor then the bland Doux version.
Here are some more bits and bobs about the cheese:
Origin: Canton de Fribourg,Neuchatel, Jury
Made from: Cow milk
Special Distinctions: AOC
Special Visual Characteristics: Hard cheese, shape of a millstone and brushed, grainy, uniformly brownish. Heel is slightly convex. Usually about 25-40kg
Aging Period: 5-12 months, 5 months is milk, 8 months for semi salty, 10 months for salthy and 12 months for prime quality.
Fat Content: 32%
Production: heated for 35-40 minutes until curdling at 55 C. pressed for 20 hours and immersed in a 20% salt bath. Kept in a climatized celler at 13-14 C. Turned and rubbed with salt water daily for the first 10 days then twice a week for 3 months and again once a week.
Taste profile: sale, mi sale, doux or alpage smooth, creamy, slightly damp to touch. Firm but not crumbly.
Served with: Fondue , used to make gourgères or croque monsieurs, on top of French onion soup, good melting cheese and good with figs and dates.

It is a great cheese but in my opinion, does not have the same pizzaz and creaminess that Tête de Moine posses. It is still a staple in my dorm fridge especiallz since fig season just commenced for those late night cheeky snacks...

Bratwurst!

On a quest for authentic Swiss hole-in-the-wall food, Gie suggested that we go to
Vordere Sternen for some Bratwurst. Something that I have discovered here in Suisse is that there are rarely hole-in-the-walls. So maybe I am spoiled by my Santanas and my Lu Bien Tans in Taiwan.. but seriously- all countries need have to have a quick tasty bite to eat place. Vordere Sternen is exactly that. The Swiss really do make things so simple- A Bratwurst, a piece of bread in the other hand, some spicy mustard and violà street food!
The grill is clean, menu is simple and the guys behind the counter churns the line at lightning speed.
Pre-measured mustards lie off to the side, a hug bin of bread next to that. You order, the guy grabs a Bratwurst off the grill and off you go to one of the standing tables.
I am a big fan of texture and the crispy burnt outside of the sausage but still succulent and well seasoned interior of the sausage made for an enjoyable lunchtime treat- that and the fact that I will drench anything in spicy mustard and think it is delicious..
Why don't they just stick the sausage and bread together? I guess there is something fun about getting crusty bread crumbs everywhere- except for those of us who are OCD and feel the compulsion to wipe the bread crumbs off the tables every 5 seconds...

Vordere Sternen Grill
Theaterstrasse 22
Bellevueplatz
8001 Zurich
Tel:044.251.4949
Horaires: Dimanche- Vendredi: 10:30- 24:00
Vendredi et Samedi: 10:30- 1:00

Is There Anything Better Then Chocolate and Hazelnut?

Anyone who knows me knows that J'adore les pâtisseries. Just around the corner from Gie's place is an adorable bakery called Freytag. On our way to pick up lunch, we stopped into to indulge ourselves on some Schoko Gipfel- literal translation being " Chocolate Bread".
Gie's promise for an amazingly delicious pâtisserie did not fail.
The chopped nuts on the top added a layer of texture to the crisp flakiness of the bread combined with the creamy chocolate hazelnut filling- pas trop sucre was undoubtedly délicieux.

I had to remind myself to CHEW the thing and enjoy it. Before we knew it, we had both devoured our little sin for the morning- Schoko Gipfel.. It's no Stan's Donut but pretty darn good!

Café Freytag
Seefeldstrasse 144
8008 Zurich
Tel: 41-44-383-6267
Horaires: Lundi- Mardi 6:#0- 18:30
Samedi: 6:30- 16:00
Dimanche: Fermé

La Ville Oû J'habite

On the way to Doug's wedding in New York... Waiting for my train. and yes, I live in the ghetto part of town. You know its bad when the police men pull over to your street to check out the guy that they just picked up in the better part of town...

Gruyeres Double Cream, Berries & Meringues

One of the things that Gruyeres is most famous for is (of course the dairy) Double Creme! The traditional way to consume this rich, creamy thick creme is with meringues and berries. Mix in just a bit of sugar and it really is THAT good. rich flavorful creme balances the tartness of the berries the the sugary light meringue. Beware that most restaurants will charge you an arm and a leg for his tasty dessert.

I went down to our local Fromagerie and picked up FRESH double creme.. a huge pot with a big ol ladle that the cheese lady ladles in right when you tell her how much you want. local meringues can also be bought.. We finished the whole tup of double creme that evening.. a little sinning every once in awhile can be forgiven right?

Christophe Gremaud

Route de Riaz 34

1630 Bulle, Switzerland

Tel: 0269193311

Swiss Cheese: Tête De Moine

Whilst in the land of cows, I have been trying to take advantage of getting all the fromage I can get my little grubby hands on. Before arriving into Suisse, I did a little homework and knew that one of the cheese I needed to try right away was Tete De Moine.

Originally from the monastery of Bellelay with the cheese dating back to 1628. The cheese orginates from the . Jura region- moutier, porrentruy and courtelary and the french speaking region of the Canton of Bern. This region is closer to Lake Neuchatel ( which hopefully i'll make it to soon!)

There are a couple theories as to where the name of the cheese comes from but the most popular was that the store of cheeses in the abbey was counted per monk’s head.

Here are some more interesting facts about the cheese:

Made from: unpasteurized cow milk

Special Distinctions: AOC

Special Visual Characteristics: made into rosettes with a Girolle

Aging Period: 3-4 months

Fat Content: 35% or 51% fat in dry matter

Production: cheese matures on pine boards in the region for at least 3 months.

Color: ivory color to bright light yellow with a firm brown to reddish brown rind.

Taste profile: semi hard cheese with silky body that melts in your mouth. Roasted nuts and wine like aromas. Sweet and tangy with musty wood mold and nuts.

Served with: shaped into rosettes- paring increase amount of air coming in contact with the surface of the cheese allowing full flavor. White wine, and fruits. Make rosettes with a Girolle

Silky and smooth, tart but very full "round".. so far it's my favorite cheese!