It’s been too long since Jan and I spent a night in the kitchen, experimenting and having fun making something we’ve never made before. We are out of practice.
Since Jan’s been back from a long summer firefighting in Utah, Montana, Idaho and Washington, he’s wanted lobster tails and caviar (too many bad fire camp meals, he says). In my mind, he wants this over-the-top fancy meal every week. In his mind, it’s been ONCE. We’ll agree it’s a number somewhere in between.
In any case, how crazy is it that we live in a place where food is so accessible that Jan can ask, “Lobster tonight?” and my response be “Ugh! I’m sick of lobster!”
This time when he asked, I said I just wanted Mexican. Simple.
But Jan was in the mood for something special (and complicated), so he decided, in an effort to satisfy both of our requests: chile rellenos! Continue reading →
I have Switzerland to thank for some amazing memories, beautiful scenery, and our latest kitchen gadget. (“Kitchen gadget” said with my fist raised, a silent “arrgh,” and scowly look to Jan. My ongoing battles with kitchen gadgets are cataloged here (dehydrator), here (pasta machine), here (ice cream maker), and here (sous vide water bath)).
It’s a Raclette machine.
Much as I wanted to hate it (and did, when it arrived from Amazon.com), I think it’s pretty cool.
To Americans, Raclette is the lesser-known cousin to Fondue, though both are dishes based on combining an assortment ingredients with melty Swiss cheeses. To make fondue, cheese like Swiss cheese and Gruyere cheese are melted together with garlic, white wine, cherry brandy, and spices in a large, heated pot. Chunks of bread and cooked vegetables are dipped in the cheese with skewers or forks once the cheese is melted and smooth. Continue reading →
I feel duped by the following marketing campaign: Great cheese comes from happy cows. Happy cows come from California.
Go to Switzerland and you’ll see what I’m talking about. Continue reading →
Traveling in our rental car from Switzerland into France, Jan and I spent our first night in France in the tiny village Gevrey-Chambertin in the Burgundy region outside of Beaune. Our room at Hôtel les Grands Crus overlooked a beautiful vineyard, and in the early evening, we walked into “town” to tour the cellars at winemaker Phillippe Leclerc. Sampling several wines (and buying a few to take home) and touring the extensive cellars brought us right up to our 8:30 dinner reservation at Chez Guy, a restaurant that came highly recommended by both our B&B host and Rick Steve’s guide book (and it also happened to be the only restaurant in town open for dinner).
While Jan and I didn’t understand much on the menu, we could pick out “foie gras,” and I did my best with some words I could make out from my knowledge of Spanish. We ordered wine and picked a few other items in addition to the foie gras, figuring that we would just be surprised with whatever came out (though we realize this attitude only works with an open mind—and without a pre-set list of dietary and/or meat restrictions). Continue reading →
I’ve been away for a bit, and my excuse is that we’ve been on a whirlwind trip to Europe, and before that, in a whirlwind of preparations for the trip! I’ve eaten my way through Switzerland and France (with a day in Germany and one in England) in a matter of two weeks, and that’s enough bread, wine, cheese, and chocolate to give me plenty to think and write about. I’ll post more in depth reports in the coming weeks, but in the meantime, here’s a quick preview of the adventures: Continue reading →
Forget cupcakes and cake flavored vodka (all great things!), I’ll take shrimp cakes. They just might be one of the most crispy, delicious bites you’ll eat, especially if you make them yourself. And I’ll never have a pre-made crab cake again.
So maybe that’s a bit drastic, but this all started last week when dinner was in the oven, an hour or so away from being served, and Jan was rummaging around the kitchen for an appetizer for us. I asked if we had any crab cakes, because on occasion, we’ll buy frozen crab cakes as an appetizer to serve with a Sriracha-spiced mayo/yogurt sauce and lemon wedges. After a quick look in the freezer, Jan told me that we did not have any crab cakes, to which I said “OK.” It was just a suggestion, after all, and we had plenty of cheeses to make a mini plate, or some other “fast” foods to rustle up. Continue reading →
With a love of all things sandwich, I have been curious to try the Vietnamese-style sandwiches called Banh Mi that I’ve been hearing more and more about, thanks to all the food-related television we watch. On our trip to Idaho last December, I finally got to sample my first Banh Mi in Boise, and of course it was delicious. How could it not be with marinated meat served with pickled, vinegary vegetables, and cilantro on a fresh French baguette? Continue reading →