This white comes from Switzerland's third largest canton, Valais. Fruity without being too sweet, it also hada slight "fizz" (not like champagne, more subtle).
Saturday, November 18, 2006
Wine: Dole Du Valais
The first of many local wines you'll be seeing, as the saying with Swiss wines is that its all the stuff that was too good to export.
This white comes from Switzerland's third largest canton, Valais. Fruity without being too sweet, it also hada slight "fizz" (not like champagne, more subtle).
This white comes from Switzerland's third largest canton, Valais. Fruity without being too sweet, it also hada slight "fizz" (not like champagne, more subtle).
Wine: Loggia Del Conte
A good Italian Chianti, good flavor without "insisting on itself" (ok, so we don't know wine so much, but it was really good with a beef dish).
Friday, November 17, 2006
Meal: Quiche
Last night I made Steve true French meal, quiche. I made it with spinich sauted in garlic and onions, smoked salmon, and feta cheese on top of the pie crust with the egg and milk mixture poured on top.
"Mmmmmmmmmm....." - Steve.
Saturday, October 28, 2006
Meal: Fondue and Mussels
During our day in Neuchâtel, we had dinner at a little Bistro called The Jura. Looking for something local, this place offered the variety and authenticity we were looking for.
First up, the fondue. In this case, it was Fondue Neuchâteloise, meaning that it was local variations on the Gruyere cheese, local white wine served melted with basic baguette. Fondue, of course, comes in a variety of forms -- both bread/ cheese and meat/oil combos -- most of which will be profiled at some point on this blog.
Steve had Les Moulles et Frites. This is essentially mussels steamed in a white wine and garlic sauce, served with a side of fries and mayonnaise. A Francophone delicacy, we deduced that this simple, eat-with-your-hands experience was essentially the European equivalent to buffalo chicken wings (that's a good thing).
Furthermore, we had a couple of local, unpasturized/ unfiltered beers to go with. Dark and somewhat sweet, the beers complemented the meal well (and came in sweet bottles with hinge-tops like Grolsch does stateside.
Naturally there was a lot of sharing going on (particularly the fries in the fondue).
Put a bubbling vat of cheese in front of Jaren, you know she'll be happy. Add a steaming vat of flavorful finger food for Steve and you've got two very happy diners.
First up, the fondue. In this case, it was Fondue Neuchâteloise, meaning that it was local variations on the Gruyere cheese, local white wine served melted with basic baguette. Fondue, of course, comes in a variety of forms -- both bread/ cheese and meat/oil combos -- most of which will be profiled at some point on this blog.
Steve had Les Moulles et Frites. This is essentially mussels steamed in a white wine and garlic sauce, served with a side of fries and mayonnaise. A Francophone delicacy, we deduced that this simple, eat-with-your-hands experience was essentially the European equivalent to buffalo chicken wings (that's a good thing).
Furthermore, we had a couple of local, unpasturized/ unfiltered beers to go with. Dark and somewhat sweet, the beers complemented the meal well (and came in sweet bottles with hinge-tops like Grolsch does stateside.
Naturally there was a lot of sharing going on (particularly the fries in the fondue).
Put a bubbling vat of cheese in front of Jaren, you know she'll be happy. Add a steaming vat of flavorful finger food for Steve and you've got two very happy diners.
Wednesday, October 18, 2006
Cheese: Tonneau
Steve and I were in Manor, one of the main everything department/grocery stores in the centre of town, and came across the 'samples lady'. She was yelling out "Mister, please try this delicious cheese, it is on sale today" and "Madame, please take." Of course we took a sample. I wasn't sure what Steve would think about the robust and nutty flavor, but by the time I finished my sample he already put a block in the cart. It took that as a good sign.
Voila, Le Tonneau:
Le Tonneau is a new cheese from Switzerland ripened for four months. Its rind has a natural dark color, with grooves that resemble a barrel. Like the character of a large cheese, Le Tonneau has a unique taste with a full, fruity flavor. This fresh, partially skimmed cow's milk cheese has a novel consistency and an exceptionally delicate creaminess.
Chocolate: Chocolat chaud
Last night, I took a few swiss chocolate bars and made REAL hot chocolate. Oh my lucky stars. This hot chocolate was like sipping curdling sweet goodness.
The ingredients:
100g chocolat noir (1 very large bar of dark chocolate)
100g chocolat au lait (1 very large bar of milk chocolate)
...depending on your chocolate preferences, you can use one or the other. I prefer a melange of the two!
1/5 L of milk (I'd say roughly 2 cups and it needs to be fatty milk, none of this "non fat" stuff)
Pour the milk into a sauce pan, place under moderate heat and stir constantly until the milk begins to bubble. Dump in small pieces of chocolate. Continue to stir (this is important otherwise the milk will scold). Once the milk turns into a dark and delicious color, your hot chocolate is ready to serve!
The ingredients:
100g chocolat noir (1 very large bar of dark chocolate)
100g chocolat au lait (1 very large bar of milk chocolate)
...depending on your chocolate preferences, you can use one or the other. I prefer a melange of the two!
1/5 L of milk (I'd say roughly 2 cups and it needs to be fatty milk, none of this "non fat" stuff)
Pour the milk into a sauce pan, place under moderate heat and stir constantly until the milk begins to bubble. Dump in small pieces of chocolate. Continue to stir (this is important otherwise the milk will scold). Once the milk turns into a dark and delicious color, your hot chocolate is ready to serve!
Enjoy!
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