Effretikon...

The last time I visited my fiance, now husband, lived in Zurich proper in the district of Oerlikon, which is located in the northern part of Zurich. He lived directed on the tram line and very near the local shopping and train station. I went downtown quite often to window shop, or actually shop, and to see all the tourist sights along the way.

Now we are living in Effretikon, roughly 20 kilometers (12.5 miles) outside of Zurich. This puts us at about a 30 minute train ride or 15 minute drive from the center of the city. Effretikon itself is a small village, but it has a lovely market square with all you really need to get by: a Migros, a Coop, an Apotheke, various shoe and clothing stores and some restaurants and pubs. A block or so away is a Metzgerei (butcher) and a Bäckerei (bakery).  Right behind the bakery is the train station. From our house I can literally walk to anything within 10 minutes. I mean, what more could a girl ask for?

Well, I guess that depends on the girl. In my previous life, which I lovingly shared with you, I was a baker, and a tinkerer in the kitchen, and this would have been enough. I would have popped into the Mirgos and come home to whip up a Swiss favorite or an American classic. Back then, the entire culinary world was my playground, and my biggest concern was where to find vanilla extract. That life, my friends, is long gone.

Now, I worry about gluten, dairy and what soap I use to wash my dishes. Where can I get kale? Organic, free-range chicken? Unscented, detergent free soap? Dairy-free ice cream? Quinoa? So, my wonderland of Zopf and Tartare cheese has turned on me. Where this blog will go, I'm not sure... but I hope you'll come along for the ride. If nothing else, it should be healthy... and maybe even enlightening.

Cooking Swiss is Returning in April!

Hello Internet!

In December 2010, my fiance moved to the States, thus ending my Swiss blogging. Since then a lot has happened. We got married, bought a house, started raising chickens, had a baby. Somewhere along the way we changed how and what we were eating, but that's a story for another blog. But now, almost 4 years later, we are moving back across the ocean. 

So, be on the look-out for new and exciting (maybe even a little healthier) recipes and posts about living and cooking in Switzerland in the coming months. Until then...

En Guete!

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!