I lived in Louisiana for three and a half years and ate my share of pecan pies while there. I’ve made quite a few of them too, from plain ones to chocolate and Bourbon variations—nut and caramel flavors go well with dessert wines. But no matter how good the pie, all these baking and eating efforts never replaced the walnut torte I grew up on … Continue reading Walnut Torte
One of the best and simplest dinners you can have on a cold, snowy day is Vacherin au Four–a flavorful cheese that is baked until melted, and is then laddled onto boiled potatoes. Vacherin Mont d’Or, a cheese from the canton of Vaud in Switzerland, is the one and only cheese for such preparation, thanks in part to the round pine box in which it … Continue reading Vacherin au Four
My mother sent me this new book on Swiss cuisine, published by Betty Bossi–the mainstay of Swiss kitchens in terms of recipes, I think I can safely say. The book offers “the greatest classics,” along with “new recipes from the market and typically Swiss ingredients.” The authors go on to state that they have also revisited some traditional dishes: “using the same products, we have … Continue reading Cuisine Suisse
Pots and Plumes 