«Blog of the week»
Only Cookware
 |
 |
Listing articles 241 to 255 of all 261 articles  Most popular articles first. Sort by: Popularity ¦ Date ¦ Tags  Spelt Pappardelle with Grouse Sauce
Homemade freshly-milled spelt flour noodles in a century-old sauce from a grouse that came with the feathers. Quite an experience!  Hard-Boiled Swiss Jesus
The most popular dish around Lake Geneva is a mighty pork sausage religiously served over leek and potato papet. We call it a boutefas or a 'Jesus'.  My Most Intriguing Pan
I brough back from the Spice Coast of Malabar this bronze 'unniappan' pan to cook banana-coconut fritters just like they do inKerala. Heavier than an anvil but a resounding success!  Clam Juice Risotto
Nobody does it like the Italians, but under my patient tutelage you'll give a most convincing performance.  Swiss Rock-Hard Stale Bread Cream
Swiss mountain peasant dish to turn rock hard stale rye bread into a delicious dessert called sii.  Swiss Alpine Potatoes
A simple dish using gorgeous Swiss ingredients you can bring back from an Alpine vacation.  Ember-Roasted Peppers in Olive Oil
Extraordinary dish prepared directly over hot embers to make a memorable starter in the purest tradition of Mediterranean simplicity.  Pigeons Bologna-Style
Gorgeous self-contained romantic dinner in a pot. A traditional recipe from Bologna, Italy.  Lamb Stew in Intense Yellow Sauce
Amazing traditional shepherds' stew from Abruzzo with a sauce thickened with lemon, egg yolks and pecorino.  Black truffle escaoutoun
This black truffle corn flour purée beats Robuchon's famous truffle potato purée any day. If you have the truffle, it's damn easy to make.  Beetroot Pasta Disaster
This intriguing pasta roll turned into a resounding disaster. Can you make something out of it?  Indian Eggplant Spread Cooked Over Hot Embers
Aubergine spread cooked directly over hot embers - a hot and smokey traditional Indian recipe.  Evian Chocolate Sorbet
One of the simplest sorbet you can make and yet a memorable, intense chocolate delicacy with no sticky aftertaste.  Swiss Pepperballs
No need to be nuts about pepper to enjoy these amazing pepper-flavored gingerbreads. Hugely popular in my parts of the Alps! |
«Blog of the week» Only Cookware |
