Andreas Caminada’s English Muffin-Egg Benedict
on December 31, 2020 with No Comments
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Heavenly Taste by PACOJET
on December 9, 2020 with No Comments
This must be one of the most amazing machines I have worked with! PACOJET made in Switzerland! When I first heard about this machine and the price attached to it, I thought to myself “Wow, who can afford this one”? … Read More
The Culinary World, Chefs and their reach to the Stars!
on November 12, 2020 with No Comments
Best Chef of the World! Every region of the world seems to have one. I don’t know why they call them “Nr 1 in the World” when there are so many, according to many different associations, rating companies, and clubs. … Read More
Ulrich’s Tuscan Bean Soup with Crusty Focaccia
on September 18, 2020 with No Comments
Foto by Sun-Sentinel Posted in the Sun-Sentinel Newspaper, Fort Lauderdale, Florida You can read the write-up by clicking here, or on the picture!
Swiss bread – tradition with taste
on August 12, 2020 with No Comments
Over 200 different types of bread are baked in Switzerland. Some of them have been around for several hundred years, and others have become classics in a short time. The essentials in brief: °Switzerland has a multifaceted bread tradition. °Each … Read More
Marble of Foie Gras de Canard
on June 17, 2020 with No Comments
Great recipe for leftover sauteed Foigras slices (see video of preparation here) Marble of Foie de Canard (Duck Liver) A chilled Foie Gras Terrine 1x Ceramic mold (1 1/2 qt. capacity) or 1x 15Lx2W inch paté mold, small saucepot, baking … Read More
Hazelnut Marjolaine with Coffee Buttercream
on June 17, 2020 with No Comments
Hazelnut Marjolaine Napoleaon with Coffee Buttercream Rich and Nutty, with Coffee flavor! serve with a Macedoine of fresh Citrus Fruits, or a medley of dehydrated Fruits Electric mixer or Kitchen Aid, wire whip, plastic spatulas, Baking pans,(half sheet pan)Flour … Read More
Prune-Armagnac Ice-Cream
on June 17, 2020 with No Comments
Prune-Armagnac Ice-cream An Icecream not intended for the children saucepot, wire whip, stainless steel bowl, rubber spatula, 4 pound dried prunes (pitted) 2 quart Armagnac (or Brandy to substitute) 48 each egg yolks 2 cups white sugar 2 quart … Read More
All in White…. and Heavenly!
on June 4, 2020 with No Comments
For the Flammkuchen, crumble 15 grams of yeast in 1.3 dl of lukewarm water and dissolve while stirring. Add 250 grams of flour, 1 pinch of salt, and 1 pinch of sugar, and knead into a smooth dough. Let it … Read More
Guyana, Gordon Ramsay Style!
on June 1, 2020 with No Comments
Gordon Ramsay, the English Celebrity Chef, decided to divert from the scenes of English and American eateries into the deep of the Rainforests in Guyana. Since my wife’s parents are from Guyana it seems a bit strange that he decided … Read More