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Last night was Swiss food over at Mel and Philippe's (thanks guys! was lots of fun - looking forward to the next get-together, wherever and whenever that is). Fondue (yum) and a dessert I had never had, but always wanted to try: a chestnut puree with vanilla ice cream and whipped cream. I read about it in a Marcella Hazan cookbook and wondered how it would be. I thought it was therefore an Italian dessert, but in fact it is (also) Swiss, and Philippe brought the chestnut puree when he was in Switzerland a couple weeks back. I have to admit - I was happy to try it finally. :-) And the cheese fondue with mushrooms and potatoes - very nice.
The gym, both yesterday and today, compensated for the calorie bomb (but very pleasurable food experience) weekend. Must have burned around 1000 calories both days - felt really great.
I decided to FINALLY GO FOR IT with Küchenschlacht (the hobby cook tv show here in Germany on ZDF) and am assembling my application and recipes this week and next. Tried out a recipe tonight (needed to time things) that is at least under consideration: Salmon roulade - butterflied salmon fillets stuffed with an artichoke, mint and almond stuffing. Results: very good, but possibly a bit too long to assemble (I would have 35 minutes from start to finish.) Let's see. Have a bunch of ideas...
4 comments:
Küchenschlacht? Sehr cool, ich drück die Daumen, dass das was wird!!!
Julie, Ihr habt beide recht. Das Rezept stammt aus dem italienischen Teil der Schweiz (Tessin). Dort gibt es große Eßkastanienwälder und eine leckere Küche - ein Mix aus Italien und Schweiz.
What about Larry's famous Salmon with soy, oil and rye whiskey?
ABA
Caro - thanks! :-)
Dorothee (glaub ich...;-) ): Ich brauche ein paar Idees zum Nachtisch für Küchenschlacht...
Aba: the recipes have to be done in 35 minutes...and the trick with that recipe is the salmon has to marinate for awhile...so wouldn't work. :-(
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