Pumpkin Pie

My fiance loves pumpkin pie. Not just a little, but a lot. I made this one for him around Halloween, but he had been talking about it for three weeks, ever since we went to the pumpkin patch and bought one specifically for pie. It was my first, from scratch, pumpkin pie. Yes, I roasted the pumpkin myself. (Cut in half and seeded, roasted at 400° F or 200° C for about an hour, till a knife goes through easily.)

So, what started out as this...

Became this...

Pumpkin Pie

Crust:
1 1/4 cups (155g) flour
1/4 tsp (1g) salt
1/2 cup (112g) butter, chilled and diced
1/4 cup (60ml) ice water

Filling:
2 cups (475ml) pumpkin puree
1 (14 ounce or 415ml) can Sweetened Condensed Milk
2 large eggs
1 tsp (2g) ground cinnamon
1/2 tsp (1g) ground ginger
1/2 tsp (2g) ground nutmeg
1/2 tsp (2g) ground cloves
1/2 tsp (3g) salt

1. In a large bowl, combine flour and salt. Cut in butter until mixture resembles coarse crumbs. Stir in water, a tablespoon at a time, until mixture forms a ball. Wrap in plastic and refrigerate for 4 hours or overnight.
2. Preheat oven to 425° F (218° C). 
3. Whisk pumpkin, sweetened condensed milk, eggs, spices and salt in medium bowl until smooth. Pour into crust. Bake 15 minutes.
4. Reduce oven temperature to 350° F (175° C) and continue baking 35 to 40 minutes or until knife inserted comes out clean. Cool. Garnish as desired. Store leftovers covered in refrigerator.

The result was more than wonderful, and it was gone the next day. In a few short days, at Thanksgiving, we will be making another; this time with homemade Cinnamon Whipped Cream. My fiance is already counting down the hours. It may have been my first Pumpkin Pie, but I doubt it will be my last.

En Guete!

Halloween Doughnuts

Halloween is one of my favorite holidays. This year I got to introduce my Swiss fiance to the joys of this very American day of merrymaking. I put together playlists of classic songs, a collection of movies, and all the other traditions I could remember. My favorite is the Halloween Doughnuts.

This tradition started with my Great Grandparents, who purchased them, and trickled down to my Mother, who in a phase of uber homemaking, decided to start making them from scratch. So, from that year on, we have made delicious cake doughnuts on Halloween. This was my first solo attempt, but I think my mother would be proud.

Halloween Doughnuts

2 cups (250g) flour
1/2 cup (100g) sugar
1/2 tsp (3g) salt
2 tbsps (20g) baking powder
1/2 tsp (1g) ground cinnamon
1/4 tsp (1g) ground nutmeg
1/8 cup (30g) butter
1/2 cup (120ml) milk
1 egg, beaten
1 quart (1L) oil for frying

1. Heat oil in deep-fryer to 375° F (190° C).
2. In a large bowl, sift together flour, sugar, salt, baking powder, cinnamon and nutmeg. Mix in butter until crumbly. Stir in milk and egg until smooth. Knead lightly, then turn out onto a lightly floured surface. Roll or pat to 1/4 inch thickness. Cut with a doughnut cutter, or two round biscuit cutters of different sizes.
3. Carefully drop doughnuts into hot oil, a few at a time. Do not overcrowd pan or oil may overflow. Fry, turning once, for 3 minutes or until golden. Drain on paper towels.

Once cooled I coated half in cinnamon sugar and half in a chocolate glaze. Both were a hit.  Maybe after trying this, this will become one of your families traditions too!

En Guete!

Chicken Pot Pie

I spent the hottest months of the summer back in Portland, Oregon. There I stayed with my grandparents. It was the time of year, in our family, for parties and reunions galore. I had a lot of fun cooking and baking with my grandmother and with my little sisters. One of the things I came away with, beside some great memories, was how to lattice top a pie. Armed with this new knowledge from my wonderful Grandmother, I felt brave enough to take some simple left-overs and turn them into this delicious pot pie.

Chicken Pot Pie

Crust:
2 1/2 cups (310g) all-purpose flour
1/2 tsp (3g) salt
1 cup (225g) butter, chilled and diced
1/2 cup (120ml) ice water

Filling:
1 pound (455g) chicken breast, cubed
1 cup (120g) carrots, sliced
1 cup (150g)  green peas
1/2 cup (60g) celery, sliced
1/3 cup (75g) butter
1/3 cup (55g) onion
1/3 cup (40g)  flour
salt and black pepper to taste
1 3/4 cups (415ml) chicken broth
2/3 cup (160ml) milk

1. In a large bowl, combine flour and salt. Cut in butter until mixture resembles coarse crumbs. Stir in water, a tablespoon at a time, until mixture forms a ball. Half and wrap each in plastic and refrigerate for 4 hours or overnight.
2. Preheat oven to 425° F (220° C).
3. In a saucepan, combine chicken, carrots, peas, and celery. Add water to cover and boil for 15 minutes. Remove from heat, drain and set aside.
4. In the saucepan over medium heat, cook onions in butter until soft and translucent. Stir in flour, salt and pepper. Slowly stir in chicken broth and milk. Simmer over medium-low heat until thick. Remove from heat and set aside.
5. Place the chicken mixture in bottom pie crust. Pour hot liquid mixture over. Cover with top crust, seal edges, and cut away excess dough. Make several small slits in the top to allow steam to escape.
6. Bake in the preheated oven for 30 to 35 minutes, or until pastry is golden brown and filling is bubbly. Cool for 10 minutes before serving.

My fiance loved it, and I had some serious childhood flashbacks. It had been a long time since I had eaten a pot pie, especially one this good.  So, as the days get cooler, and more comfort foods sound tempting, I hope you enjoy this recipe.

En guete!

Peach Pie

Before I left for home, back in July, I made this pie for my fiance. I also made him a replica of his birthday cake. Neither lasted very long. Now, as we move further into fall here is a recipe to remind you of long summer days.

Peach Pie

Crust:
2 1/2 cups (310g) flour
1/2 teaspoon (3g) salt
1 cup (225g) butter, chilled and diced
1/2 cup (120ml) ice water

Filling:
10 fresh peaches, pitted and sliced
1/3 cup (40g) flour
1 cup (200g) sugar
1/4 cup (55g) butter

1. In a large bowl, combine flour and salt. Cut in butter until mixture resembles coarse crumbs. Stir in water, a tablespoon at a time, until mixture forms a ball. Half and wrap each in plastic and refrigerate for 4 hours or overnight.
2. Preheat oven to 350°F (175°C).
3. Roll dough out to fit a 9 inch pie plate. Place crust in pie plate. Press the dough evenly into the bottom and sides of the pie plate.
4. Mix flour, sugar and butter into crumb stage.
5. Place one crust in the bottom of a 9 inch pie plate. Line the shell with some sliced peaches. Sprinkle some of the butter mixture on top of the peaches, then put more peaches on top of the the crumb mixture. Continue layering until both the peaches and crumbs are gone. Top with second pie crust.
6. Bake for 45 to 50 minutes or until crust is golden. Allow pie to cool before slicing.

En guete!

Anniversary Cake

Yesterday marked six months since the day we met, which I felt needed celebrating. The best way to celebrate is with cake. This cake is sweet and lovely, just like my fiance. He loved it, but we cut the slices way too big, not knowing how rich it would be. For a small cake, it packs a big punch. So, cut the pieces small. I hope it brings you as much love as we share together.

Anniversary Cake

Cake:
2 ounces (60g) very dark chocolate (I used 78% dark)
1/4 cup and 1 tbsp (60g) sugar
1/4 cup and 1 tbsp (70g) butter, softened
2 eggs
1/4 cup and 1 tbsp (40g) flour

Filling:
2 cups (300g) fresh raspberries
1/4 cup (56g) sugar
4 tsps (12g) cornstarch
1/4 cup (60ml) water

Frosting:
2 tbsps (30g) butter, softened
1/2 tsp (2ml) vanilla extract
1/2 cup (60g) powdered sugar, sifted
1 tbsp (5ml) milk

Glaze:
3 tbsps (45g) butter, softened
4 ounces (100g) very dark chocolate (I used 78% dark)

1. Preheat oven to 325°F (165°C). Have all ingredients at room temperature.
2. Melt the 5 ounces of the chocolate in a double boiler over hot water. Remove from heat and let cool.
3. Separate the eggs. Cream the butter and sugar together until light and fluffy. Beat the egg yolks in gradually until light in color. Add the melted, cooled chocolate and beat it in. Gradually add the sifted flour to the batter.
4. Beat the egg whites until stiff but not dry and fold them into the mixture. Pour batter into one un-greased 7 inch (18cm) spring form pan.
5. Bake for 20 to 30 minutes. Allow cake to cool completely.
6. Set aside a quarter of the raspberries. Mash remaining berries and combine with sugar in a medium saucepan. Place saucepan over medium heat and bring to a boil, stirring frequently.
7. In a small bowl, whisk together cornstarch and water. Gradually stir cornstarch mixture into boiling strawberry mixture. Reduce heat and simmer mixture until thickened, about 10 minutes, stirring constantly. Cool completely.
8. Cream room temperature butter until smooth and fluffy. Gradually beat in powdered sugar until fully incorporated. Beat in vanilla extract. Pour in milk and beat for an additional 3-4 minutes. Cool completely.
9. Remove cake from pan and slice cake horizontally. Set top half aside and spread filling between the layers. Cover with the top half. Cover top and sides with icing. Cool completely.
10. Chop the chocolate into small pieces. Combine chocolate with butter in the top of a double boiler, over simmering water. Stir frequently until melted and smooth. Remove from heat. Cool and pour over cake, letting it drip over the sides.
11. Decorate with reserved raspberries and cool completely before serving. Serves 8 (Trust me).

En guete!

Fresh Strawberry Pie

Summertime and the livin' is easy... and the strawberries are in season. So what did I make? A pie! A damn good pie at that. Easy and fresh, its best topped with whipped cream.

Fresh Strawberry Pie

Crust:
1 1/4 cups (155g) all-purpose flour
1/4 tsp (1.5g) salt
1/2 tbsp (13g) sugar
1/2 cup (165g) butter, chilled and diced
1/4 cup (60ml) ice water


Filling:
1 quart (615g) fresh strawberries
3/4 cup (150g) sugar
3 tbsp (25g) cornstarch
3/4 cup (180ml) water


1. In a large bowl, combine flour, sugar and salt. Cut in butter until mixture resembles coarse crumbs. Stir in water, a tablespoon at a time, until mixture forms a ball. Wrap in plastic and refrigerate for 4 hours or overnight.
2. Preheat oven to 400°F (200°C).
3. Roll dough out to fit a 9 inch pie plate. Place crust in pie plate. Press the dough evenly into the bottom and sides of the pie plate. Dock the bottom with a fork and bake for 20-25 minutes, until golden.
4. Arrange half of strawberries in baked crust. Mash remaining berries and combine with sugar in a medium saucepan. Place saucepan over medium heat and bring to a boil, stirring frequently.
5. In a small bowl, whisk together cornstarch and water. Gradually stir cornstarch mixture into boiling strawberry mixture. Reduce heat and simmer mixture until thickened, about 10 minutes, stirring constantly. Pour mixture over berries in pie crust.
6. Chill for several hours before serving.

 En guete!

Zopf (Braided Bread)

Zopf (Braided Bread)

3 3/4 cups (500g) Flour
1/2 tbps (9g) salt
.6 oz cube (18g) cake yeast, crumbled
2 tsp (25g) sugar
1 cup (250ml) milk, lukewarm
1/3 cup (70g) butter, softened
1 egg
1 tbsp (15ml) cream


1. In a small bowl, dissolve yeast and sugar in warm milk. Let stand until creamy, about 10 minutes. In a large bowl, combine the flour and salt, form a well;pour in milk mixture. Stir until the dough has pulled together, then turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes.
2. Return to bowl, and let rise until doubled (about 2 hours).
3. Divide the dough into 3 equal pieces and roll each piece into a 14 inch long cylinder. Braid the pieces together, tucking under the ends, and place on a lightly greased baking sheet. Cover and let rise again, about 30 minutes. Meanwhile, preheat oven to 425°F (220°C).
4. In a small bowl, beat together egg and cream. Brush risen loaf with egg wash and bake for 35 to 45, until golden.


We made this bread on a Saturday night, as braided bread is a Sunday breakfast specialty here, just the two of us. Now, I have never made bread by myself so I was a little worried about it turning out. Well, I had nothing to worry about. I had the big, strong man power to help with the kneading, and with little tips here and there. We made a double recipe, and, man, did it make a huge loaf, but it turned out beautifully. Now, the only challenge is how to eat it all.


En guete!

Update: 
This morning we finally used up the rest of the bread. I made some fabulous French Toast with the stale remnants (well, most of it, the rest, and driest, is going to feed the local ducks). It is the first totally from scratch french toast. It won't be the last...


French Toast (for 2)

2 eggs
2 tbsp (25g) sugar
pinch of salt
dash of cinnamon and nutmeg
1/2 cup (125ml) milk or half & half
2-3 thick slices of good bread 

1. Beat egg with sugar, salt and spice. Mix in milk till combined.
2. Soak the bread in the egg mixture, till thoroughly coated.
3. Butter a griddle, and cook over medium heat till golden brown on both sides.

There's nothing Swiss about it...

I hate to say it, but our latest food habit is one of the most American foods I know: the hamburger. Once a week, for the last three weeks, this guilty pleasure has been showing up on our dinner table. This is not your McDonald's hamburger. My fiance is a grill master, and it is by far, the best burger I have ever eaten.

BUT... this blog isn't about hamburgers, but one of my favorite BBQ side dishes, potato salad. I'm not talking about the gloppy, mayonnaise covered stuff you can buy in vats at any American grocery store. Mine is a bit different, though not original.

Hot (or cold) German Potato Salad

4 cups (700g) potatoes, diced
6 slices bacon, chopped
1 small onion, chopped
1 cup (100g) celery, chopped
2 tbsp (15g) flour
2 tbsp (25g) sugar
2 tsp (10g) salt
1/8 tsp (0.3g) ground black pepper
3/4 cup (180ml) water
1/3 cup (80ml) vinegar
1 tsp (4 g) fresh parsley, chopped

1. Bring a large pot of salted water to a boil. Add potatoes and cook until tender but still firm, about 30 minutes. Drain, cool and slice thin.
3. Saute onions, celery and bacon until the onions are translucent.
4. Sprinkle in flour, sugar, salt and pepper and cook and stir until bubbly, then remove from heat. Stir in water and vinegar, then return to the stove and bring to a boil, stirring constantly. Boil and stir for one minute.
5. Carefully stir sliced potatoes into the mixture, until potatoes are heated through. Serve hot or cold.

We had it warm with hamburgers one night, then the next afternoon, cold, with sausages. Its always been a favorite of mine, and it still is. Be sure to try at your next BBQ or summer picnic.

En guete!

A Week of Redux

This past week saw the revisiting of many of the recipes I have already posted. I taught my fiance to make the chocolate chip cookie recipe and an apple pie (recipe to follow). I also made the muffin recipe, halving it, and making both blueberry and apple cinnamon muffins. It was nice, and delicious, to try all those recipes again.

Overall, I think it was the apple pie I was most proud of. The crust was wonderful, and the filling was flavorful and set well. It was so well set that the last piece I ate without a fork. I think Grandma would be proud too.

Apple Pie 

Crust:
2 1/2 cups (310g) all-purpose flour
1/2 tsp (3g) salt
1 cup (225g) butter, chilled and diced
1/2 cup (120ml) ice water

Filling:
6 tart apples - peeled, cored and sliced
1/2 cup (100g) white sugar
2 tsp (5g) ground cinnamon
3/4 tsp (2g) ground nutmeg
2 tbsp (15g) all-purpose flour
3 tbsp (45g) butter

1. In a large bowl, combine flour and salt. Cut in butter until mixture resembles coarse crumbs. Stir in water, a
tablespoon at a time, until mixture forms a ball. Half and wrap each in plastic and refrigerate for 4 hours or overnight.
2. Preheat oven to 400 degrees F (200 degrees C). 
3. Roll dough out to fit a 9 inch pie plate. Place crust in pie plate. Press the dough evenly into the bottom and sides of the pie plate.
4. Place sliced apples in a large bowl, combine with sugar, cinnamon, nutmeg and flour. Toss apples until thoroughly coated.
5. Pour apples into pastry-lined pie pan. Dot apples with butter. Place second pastry on top. Seal edges and cut steam vents in top crust. 
6. Bake for 45 to 55 minutes in the preheated oven, until crust is golden.

So, now I just have to revisit the flan, and then on to bigger and better things!

En guete!

Blueberry Pancakes

The pancake obsession started on my fiance's last trip to visit me back home. Every single time we went out to breakfast (which was a lot for only a three week visit), he ordered pancakes. I wanted to make some for him that trip, from scratch at home, but time wasn't on my side. He went back home without it happening.

To be honest, I told my best friend his, and he proceeded to ask if I had made him french toast. While I swore we talking about pancakes, I said, "Yes, a few times actually". To which his only reply was, "Well that's good, your french toast is awesome, but your pancakes are just okay". I took a slight offense to that, I thought my pancakes were really good. Still, this set me on a mission to make the best pancakes.

The quest continued when I came to Switzerland to visit. My fiance had all sorts of pancake mixes, in a vain attempt to make a fluffy, flavorful pancake at home. We tried them all, and all fell short. So, finally, I scoured the internet for this baby...

Blueberry Pancakes

1 large egg
3/4 cup (180ml) milk
1 tsp (5ml) vanilla extract
1 cup (125g) flour
1 Tbsp (10g) sugar
2 tsp (6g) baking powder
1 tsp (4g) baking soda
1/2 tsp (4g) salt
2 Tbsp (30ml) vegetable oil
1/2 cup (50g) fresh blueberries

1. Beat egg until fluffy; add in milk and vanilla. In another bowl stir together dry ingredients, add in milk mixture and combine until wet. Add in oil and blueberries and mix until combined. Batter may be slightly lumpy.
2. For each pancake, pour about 1/4 cup batter from tip of large spoon or from pitcher onto hot griddle.
3. Cook pancakes until puffed and dry around edges. Turn and cook other sides until golden brown.

I made them, for the first time, the day after Stan's birthday. Let's just say they were awesome. He couldn't stop raving about them. I made them again just yesterday, on a rainy, gray Sunday, and had the same success. Now, when I get back home, my best friend is going to have to eat his words. I hope he enjoys every mouthful.

En guete!

My First Pie

I'm sure every woman feels this way, but my Grandmother is the best pie maker ever. Hands down. I have watched in awe over the years as she has made every kind of pie you can think of, from scratch. I have helped, from time to time, as most little girls do, but never have I tried it on my own. That is, until yesterday.

I tried to take the easy way out. I'll admit it. I was set on using a store bought crust, but I couldn't quite find what I was looking for (It's hard when you can't read the packaging). Yet, necessity is the mother of invention, or in my case finding the best recipe out there. I am sure glad I did too. Now I am sharing it with you...

Strawberry Rhubarb Pie

Crust:
2 1/2 cups (310g) all-purpose flour
1/2 teaspoon (3g) salt
1 cup (225g) butter, chilled and diced
1/2 cup (120ml) ice water

Filling:
1 1/2 cups (300g) white sugar
1/4 cup (30g) all-purpose flour
3/4 teaspoon (2g) ground nutmeg
3 eggs, beaten
4 cups (490g) chopped rhubarb
3 cups (455g) halved fresh strawberries

1. In a large bowl, combine flour and salt. Cut in butter until mixture resembles coarse crumbs. Stir in water, a tablespoon at a time, until mixture forms a ball. Half and wrap each in plastic and refrigerate for 4 hours or overnight.
2. Preheat oven to 400 degrees F (200 degrees C). 
3. Roll dough out to fit a deep, 9 inch pie plate. Place crust in pie plate. Press the dough evenly into the bottom and sides of the pie plate.
4. In a large bowl, mix together sugar, flour, and nutmeg. Stir in eggs. Fold in rhubarb making sure to coat well, then do the same with the strawberries. Pour mixture into pie crust. Place second crust on top being sure to cut slits into it to vent steam.
5. Bake for 50 to 60 minutes in the preheated oven, until rhubarb is tender, and crust is golden.

Is it the prettiest pie? No, but the crust was flaky and tender, and the filling was sweet and tangy (and awesome à la mode). All in all, I think it was a success for a first pie, though it almost seemed a little too easy to make. As an added bonus, my fiance is already coming up with the next pie to try. The first isn't even gone yet! I think I am well on my way to being a baking goddess.

En guete!

Stan's Birthday Cake

I knew I wanted to make my fiance's birthday cake. I asked if he wanted anything specific, but he told me to surprise him. So, I  modeled this recipe after a wonderful cake they make at Whole Foods only during the summer months. I found this cake to be simple, easy, and delicious. It doesn't use cake flour, which is impossible to find in Switzerland, and all the ingredients are easy to find.

It turned out so good, we ate it for breakfast the next day :) I will definitely be making this cake again. 

Stan's Birthday Cake

Cake:
1 cup (200g) white sugar
1/3 cup (75g) butter, softened
2 eggs
1 1/2 cups (190g) all-purpose flour
2 teaspoons (7g) baking powder
1 pinch (1g) salt
1 cup (235ml) milk
1 teaspoon (5ml) vanilla extract

Frosting:
1 (8 ounce) package (235g) cream cheese, softened
1/2 cup (100g) white sugar
1 teaspoon (5ml) vanilla extract
2 cups (475ml) heavy cream

Filling:
Strawberries, sliced
Blueberries
Raspberries
1 tablespoon (25g) sugar
Frosting

1. Preheat the oven to 350 degrees F (175 degrees C). Grease and flour one square cake pan.
2. In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, mixing well after each addition. Combine the flour, baking powder and salt; stir into the batter alternately with the milk. Stir in vanilla. Pour into the prepared pans.
3. Bake for 25 to 30 minutes in the preheated oven, until the cake springs back when pressed gently in the center. Cool in pans over a wire rack, until completely cooled.
4. Mix berries with sugar, and set aside.
5. Combine the cream cheese, sugar, vanilla extract in a large mixing bowl or the bowl of a stand mixer. Fit the mixer with the whisk attachment and mix on medium speed until smooth. While the mixture is still whipping, slowly pour in the heavy cream. Stop and scrape the bottom of the bowl a couple of times while you continue whipping until the cream can hold a stiff peak.
6. Combine some of the frosting with the berry mixture. Slice the cake in half, forming two layers. Spread the filling on the lower layer, then set the top layer back on. Frost with the rest of the frosting, and decorate with extra berries.

En guete!

Schoggi Guetzli (Chocolate Chip Cookies)

I never thought this recipe would have such a story behind it, but trust me, it does. I have been making cookies for years, chocolate chip is one of my favorites, and never have I had to think about each ingredient. In America, these are common staples. So, at most, I'd have to pick up a bag of chocolate chips in order to whip up a batch of these delicious treats. (Though most of the time I had one stashed in the freezer).

Here in Zurich, it is a different matter all together. I had to research, plan, and run around to three different stores just to procure the proper ingredients. So, last Friday I did just that. First, I started at our local Migros where I got butter, sugar, flour, eggs, and 1200g (nearly 3lbs!) of dark chocolate. For the rest I had to head downtown. I tried a couple of stores, but none of them had the right stuff.  Finally, I went to Jelmoli's Department Store (Think Macy's). On their basement level, they have a huge gourmet market. There I found the missing pieces: brown sugar (they call it muscovado), baking soda, and vanilla extract. I spent nearly 30 CHF, but it was well worth it. So, triumphant, I went home to begin my baking.

Schoggi Guetzli  (Chocolate Chip Cookies)

1 cup (225g) butter, softened
1 cup (200g) white sugar
1 cup (220g)  packed brown sugar
2 eggs
2 teaspoons (10ml) vanilla extract
3 cups (375g) all-purpose flour
1 teaspoon (5g) baking soda
2 teaspoons (10ml) hot water
1/2 teaspoon (3g) salt
2 cups (350g) semisweet chocolate, chopped

1. Preheat oven to 350 degrees F (175 degrees C).
2. Cream together the butter, white sugar, and brown sugar until smooth. Beat in the eggs one at a time, then stir in the vanilla. Dissolve baking soda in hot water. Add to batter along with salt.
3. Stir in flour, chocolate chips. Drop by large spoonfuls onto a cookie sheet.
4. Bake for about 10 minutes in the preheated oven, or until edges are nicely browned.

Makes 4 dozen cookies.

As the pile of cookies got bigger that afternoon, I figured this would be the end of the story, but the story had a trick up it's sleeve. These cookies had a destination: a joint birthday party for my fiance's friend and his girlfriend. So, as I brought in the cookies and set them on the table I was greeted by her 11 year-old son. He was very curious about the wrapped plate, and the American woman carrying them. As I carefully unwrapped them, his eyes got bigger and bigger. After just one cookie, he was hooked. I think he ended up eating 15 to 20 cookies (nearly half the plate). After the first dozen, he politely, in English, asked me for the recipe. He was such a sweetie, how could I refuse? I hope you enjoy the recipe as much as he does.

En guete!

Früstück (Breakfast)

The other night, at a dinner party we were attending, I was asked if I missed "American Breakfasts". I laughed politely and promptly said no. The woman who asked then went on to describe her experience with our American breakfast; a monstrous plate piled with meat, eggs, pancakes, and potatoes, that left her feeling more than full for hours.

Now, I am well aware of that meal. It's the weekend restaurant breakfast, or the Christmas at Grandma's breakfast. It is not the every day breakfast of most Americans (which honestly, most days, only includes coffee and maybe a bagel). Yet, what tourist would see that?

Swiss breakfast, or Früstück, is a totally different, yet completely similar meal. It has all the same food groups as an American breakfast, but in other forms. Our pancakes or toast, get turned into the bread basket, complete with butter (lots of butter). The jams and jellies stay the same. The meats go from sausage and bacon to a deli tray of cured, sliced meats. There are sometimes eggs. Usually there is fruit of some sort. Now, added, and purely Swiss, is a cheese plate, and yogurt or Museli (see recipe below).

To me, this meal is just as extravagant as any I have ever had back home, but I love it. It has a much lighter feel to it, and a fresher flavor. It is, honestly, what we eat most mornings (every few days it will be just yogurt and fruit, if the fiance is in a rush), and I wouldn't have it any other way.

Bircher Muesli

2 heaped tbsp rolled oats
3 tbsp milk or water
2-3 tbsp yogurt
1-2 tbsp honey
1 apple
fresh fruit, (1 peach or 1 banana, blackberries, strawberries or raspberries etc.)

1. Soak the oats in the milk or water for at least 20 minutes. Mix in the yogurt, honey and grated apple.
2. Divide between the two bowls and top with fresh fruit.

Easy Fresh Muesli

1/2 cup dry cereal or granola
1 container yogurt (plain or flavored)
Fresh fruit (whatever is in season)

1. Combine yogurt and fresh fruit. Top with cereal.

En Guete!

Swiss Brownies

Let me just start off by saying, I love chocolate. Even more so, I love Swiss chocolate. Ever since my fiance sent me the first bar last autumn, I was hooked. Frey makes, in my opinion, some of the best chocolate in the world. (Lindt is a very close second and available state-side). I have tried many of their products, and hands down my favorite is their Bouquet d'Oranges and the Noir Special (I am completely biased towards dark chocolate though).

So, where was I? As soon as the blueberry muffins were gone, I was thinking about brownies. My fiance made me wait till we had a opportunity to share them, which came sooner than expected. So, Friday I went searching for a recipe. I choose the following because of what was on hand at home.

Brownie Cups

1 cup (225g) butter
1 cup (170g) semisweet chocolate, chopped
(I used Frey Noir Satin Chocolate with 69% cocoa, thought Lindt Excellence 70% would work too.)
4 eggs
1 cup (200g) sugar
1 cup (200g) brown sugar
1 cup (125g) all-purpose flour
1 teaspoon (5ml) vanilla extract

1. Preheat the oven to 350°F (175°F).
2. In a saucepan over low heat, melt the butter and chocolate chips, stirring until smooth. Cool.
3. In a bowl, combine eggs, sugar, flour and vanilla. Fold in chocolate mixture. Fill paper-lined muffin cups two-thirds full.
4. Bake for 30-35 minutes or until a toothpick inserted near the center comes out almost clean.

Now I know I called them Swiss, but really that's more about ingredients than the preparation. I used all Frey chocolate and very good Swiss butter. The resulting brownies were moist and chocolaty. They weren't too dense or too sweet, just perfect. Ober lecker!

En Guete!

Hörnliuflauf (Macaroni Casserole)

Last night I took a night off and let the fiance cook. I was very excited about this dish, because he made it once before while visiting me back home. Let me tell you, it was better than I remember it. Like any good casserole, you can switch up the vegetables, cheeses and spices to your liking (or what you have on hand).

Hörnliuflauf

1 pound (450g) ground beef
1 medium onion, diced
1 small head of broccoli, chopped
1 zucchini, chopped
4 large mushrooms, sliced
3 cups (300g) macaroni, cooked
2 cups (200g) bowtie pasta, cooked
4 1/2 cups (450g) cheese(s), grated(we used Emmentaler (Swiss), Gruyère, and Tilsiter cheeses)
6 eggs
3/4 cup (180ml) milk
salt, pepper, chili, garlic and herbs to taste  
(we also added a little Tabasco and nutmeg)
Parmesan cheese, grated fine

1. Preheat the oven to 425°F (220°C).
2. In a skilled, saute onions until translucent then add the beef. Cook until browned. Set aside.
3. Mix beef mixture, vegetables, and pasta together. Layer with cheese in a large casserole. Bake for 15 minutes.
4. In a small bowl, whisk together eggs, milk, and spices. Pour over the pre-baked mixture. Top with Parmesan cheese and bake another 20 minutes or until golden brown on top.

En Guete!

Magical Muffins

After the failed flan, I needed a pick me up. The fiance had picked up some blueberries while we were shopping, so I figured muffins would be the best. Now, I know muffins (I have been making them for years, and have written a few of my own recipes for them), and this time I tweaked the recipe first. The end result is a basic recipe, one where any fresh fruit, nuts, or chocolate could be added at the end. Probably even dried fruit would be good, like adding dried, sweetened cranberries and orange zest. So, here we go...

Basic Muffins

1 3/4 cups (220g) all-purpose flour
1/3 cup (65g)white sugar
2 1/2 teaspoons (10g) baking powder
1/2 teaspoon (3g) salt
3/4 cup (180ml) milk
1 tsp (5ml) vanilla
1 egg
1/3 cup (75g) butter, melted
1 cup fresh fruit, or chocolate chips
(if using fresh fruit, dust it with a little flour to keep it from sinking in the batter) 

1. Preheat the oven to 350°F (175°C).
2. In a large bowl, whisk together flour, sugar, baking powder, and salt.
3. Add milk, egg, and butter; mix until ingredients are moistened, do not overbeat.
4. Stir in fresh fruit. Spoon batter into twelve greased muffin cups.
5. Bake for 20 to 25 minutes.

Streusel Topping
(Best used on fruit muffins)

1/4 cup (50g) brown sugar
2 tablespoons (15g) all-purpose flour
1/2 teaspoon (1g) ground cinnamon
1 tablespoon (15g) butter or margarine

1. Combine sugar, flour and cinnamon.
2. Cut in butter until mixture resembles coarse crumbs.
3. Sprinkle 1 teaspoon over each muffin.

The minute I smelled the batter I knew they were going to be good, and oh my was I right. They were light, airy and not too sweet. The berries burst in your mouth and the streusel was nice and crunchy. I had one while they were still warm, and then another for breakfast. I will have to admit, they got better over time. (Usually, I prefer baked goods fresh out of the oven).

The pièce de résistance came the next day. For a while, I had been wanting to take something to one of our neighbors down the street. She is a friend of the family, the mother of one of my fiances friends. Twice now she has had us over for tea, and I really wanted to return the favor. So, I suggested we take a few muffins over, but my fiance thought we should have her and her husband over for dinner instead. It was a wonderful evening, as I really do enjoy their company. Best of all, she loved (this really isn't a strong enough word) the muffins, and made me promise to teach her how to make them. I was very happy, and will be using this recipe again and again.

Failed Foray into Flan

Last Saturday, after getting up entirely too late, the fiance got a phone call about a dinner party. This wasn't shocking, as this is pretty much how his social life goes. The six hour notice was really quite pleasant. So, I asked, "Are we bringing anything?" The answer thrilled me: dessert! (I love my sugar, I really do.) With one more question, "Well, what's for dinner?" the idea was hatched. We were having fajitas, so the dessert would be flan.

Back home, flan sits side by side churros and fried ice cream as the dessert of choice for most Mexican restaurants. This made it a natural, but insane, choice. I say insane because custards and I have never really played well together. I have tried making them a handful of times, because both my best friend and I truly love them. Much to my dismay they usually come out wrong: too thick, too dense, too rubbery, too... well you get the picture. I really have no idea why I thought it would be any different.

As we got to looking up recipes, I was informed the Swiss have a similar dish; Caramel-köpfli. The recipe we had at home was all in German, so I went to the internet to find one I could more easily follow. So, I chose a recipe and sent the fiance off to the store. (No way do we keep that many eggs on hand, let alone condensed milk.) When he returned, we got to work. I carefully followed the recipe with his helping hands, then placed the finished dish in the oven, and waited.

Taking them out of the over, my heart fell. The tops looked like scrambled eggs, not creamy, smooth, delicious custard. I prayed it was only the top and wrapped it up for the party...

...They went over well, but I knew I had failed. They were rubbery, flavorful, but rubbery. Also there was much to much sugar at the bottom that didn't melt. Inverted, it looked more like a Crème brûlée than a flan. Still, I tried to smile and be gracious when they all thanked me for bringing them.

I will try again. I have researched and tweaked the recipe till I think, finally, I will have a success. Below is the recipe. I will post again when I have them just right! Until then, this has been a failed foray into flan.

Spanish Flan

1 cup (200g) white sugar
3 eggs
1 (14 ounce) can (397g) sweetened condensed milk
1 (12 fluid ounce) can (410g) evaporated milk
1 vanilla bean, split and scraped out

1. Preheat the oven to 325°F (165°C).
2. Beat eggs slightly; add sugar and salt. Blend in milk and vanilla.
3. In a medium saucepan over medium-low heat, melt sugar until liquefied and golden in color. Carefully pour hot syrup into ramakins, turning the dish to evenly coat the bottom and sides. Set aside.
4. Pour custard mixture over sugar. Place in shallow baking pan of hot water.
5. Bake for 30-40 minutes or until knife inserted near center comes out clean.
6. Chill overnight.

Equipping the Kitchen

Over the last week, I have taken on the task of somewhat decently equipping the kitchen. This took, at least, three shopping trips to two different stores. I'm not trying to, for lack of a better term, "pimp" it out. I'm only here for three months, and let's face it, the guy won't use it when I'm gone. So, here is a list of what I got, and where I got it.

Migros - MMM Wallisellen/Glattzentrum
Neue Winterthurerstr. 99, 8301 Glattzentrum Wallisellen

We visited the Glattzentrum (a rather large mall outside of Zurich) on two separate occasions. They have, inside the mall, a very large Migros. They sell pretty much everything there. I promise to post again about Migros, Coop, and the various other kinds of grocery stores. It really deserves more attention than I can give it here. Anyways, back to the story...

The first time there I mainly picked up utensils: a mixing bowl, measuring cups and spoons, a spatula, a basting brush, and various baking pans. The second trip I focused on baking goods: flour, sugar, vanilla, spices, baking powder, eggs, butter, and so on. You will notice I didn't mention baking soda. This American kitchen staple is only to be found at select drug stores (and is rather expensive).

Lian Hua
Schaffhauserstrasse 269, 8057 Zürich

Lian Hua is a small, but well stocked, Asian grocery. It leans to the Chinese side of ingredients, but is decently well rounded. Here we purchased both hardware and software. A rice cooker (a great invention) and wooden chopsticks round out the hardware, while a myriad of sauces and oils, ginger, limes, and noodles comprise the software.

I'm not sure if I'm 100% sure I'm done stocking the kitchen, but this is a step in the right direction to be able to adequately cook Swiss (and a few other things). 

The Beginning

As of yesterday, I have now been in Zurich for two weeks. A lot of things have led up to this trip, but that's another blog. Basically, I am on vacation from my "real" life back in Portland, Oregon to spend nearly 3 months with my fiance in Switzerland.

Upon arrival, I was pretty much designated as head of the small and very under-stocked kitchen. This made sense, as I would be home all day in a country where I know only a handful of people, and words in the local dialect. In true European style, I have basically a sink, a dishwasher, a small fridge (I think the one I bought for my sister's dorm is larger), and a stove/oven. For storage I have 3 drawers and a china hutch. To top it off, my fiance had been a bachelor forever, and his cooking set-up showed that. He has pretty much two frying pans, a couple pots, a salad spinner, an electric water kettle, and a toaster. The kitchen was pretty much bare-bones, from my point of view.

I soon found out that my American way of thinking and preparing food would have to change. We shop, at least, bi-weekly here, unlike my grandmother, who goes bi-monthly. Vegetables are mostly seasonal, and top it off the freezer only holds ice. No frozen meats, vegetables, or entrees here. No, there isn't even ice cream in this house. Other things are different as well. Asian foods are much less available than in Oregon, where every grocery store has at least one side of one aisle dedicated to these products. Also, on average, the selection of items is less than back home (except for dairy items and cured meats). This makes for a challenge when finding certain items.

The change been a shock, in more ways than one, but I am adapting. So, that's the goal of this blog; to document my forays into cooking Swiss. I will be documenting my shopping experiences, recipe successes, and tips, so I hope you enjoy!