Marrons.. Mmm.. the obsession continues!

So I've had roasted Marrons (Lugano autumn chestnut festival) , I've had Marron Glace (candied marrons), Japanese chestnuts (smaller but not necessarily sweeter than their European counter parts, Vermecelli marrons, chestnut cake, chestnut mousse.. but SAVORY chestnuts? I've never seen this one before! I had to try it.

Made the best way, the cooked chestnuts are just lightly sauteed, butter melted over them, a little salt and chopped parsley. They were absolutely addicting (so much so I am going to make them for my parents). To accompany the soft sweet morsels, my boyfriend's mom also made duck confit and pomme puree.. I'm sure I have gained about 5 kilos because of her fabulous cooking.

If you ever want a quick, side dish-- this is the way to go. Delicious, quick and filled with vitamin c, potassium and iron... a new marron recipe to add to my Marron obsession!

Swiss Fondue!

When in the land of moo cows, cheese is ALWAYS in abundance. For the swiss national holiday, my girlfriends and I headed down to Lausanne to enjoy the festivities.

One of the must haves when in Switzerland is.. Fondue!

Fondue is based off the french word Fondre or melt.. and yes that is exactly what Fondue is.. a big melty pot of... CHEESE!!

Typically, fondue is a combination of Gruyere and another cheese. This ranges from region to region ie- Vacherin in the Fribourg region to the "Traditional" Emmenthaler cheese. This is typically done to try to balance out the flavors of the cheese. White wine or Kirsch (in addition to a variety of other flavors) can be added to add flavors and keep the cheese from directly frying over the heat.

Fondue is also typically eaten with a dry white wine to cut the heaviness of the cheese and a variety of local cured sausages (talk about calorie count eh?)
My girlfriends and I were lucky enough to meet some very hospitable Swiss boys from Zurich- Jurg on the right and Martin on the left who invited us to have some of this calorie rich, but very delicious traditional dish with them. They also explained to us the premise of the crazy festivities that were happening around us... some boat race thing that is in San Diego every year (crazy how I lived there for 10 years with NO clue about it). It was a great way to finish up our day in Lausanne- Great weather, great food and very very friendly people who opened a little bit more about their amazing culture to us!

Taiwan Night Market Street Food: Di Hoeh Koe 豬血糕 Pig Blood Cake

A night market or Ye Si(夜市) favorite, Taiwanese Pig Blood Cake is actually quite tasty. Mixed with glutinous rice, rolled in peanut powder and sprinkled with cilantro (香菜)and served on a stick to be eaten as you stroll to the next vendor

Taiwan Street Food: Cong You Bing - 蔥油餅 Scallion Pancakes

On my walk from Chong Shiao over to Ren Ai Lu in Taipei, Taiwan, I always pass this old man who has been around for 10 years. Friendly Taiwanese chap who told me that american kids like me always stop to have his infamous Cong You Bing or Scallion (蔥) Pancake (油餅- oil cake).
His Cong You Bing are flaky and crispy, light and not overly greasy. He said that lots of wai guo rhen (foriengners) will stop and bring some frozen dough back with them!!! it's never the same though.

For the life of me, I can't figure out how that thin sheet of dough turns into such a light and fluffy pancake!!!

Taiwan street fooD (路邊攤)! Location: Between Chong Shiao and Ren Ai Lu, just past Eslite closer to Ren Ai Lu between 1pm to 5pm monday through friday. Each Pancake will run you about 25NT