Cooking Shows | Food, Travel, and Stories from a Swiss Chef Who Cooked Around the World

Swiss Family’s food supply

Ulrich Koepf — Wed, 24 Feb 2021 08:18:48 +0000

Andreas Caminada’s English Muffin-Egg Benedict

Ulrich Koepf — Thu, 31 Dec 2020 11:59:52 +0000

The post Andreas Caminada’s English Muffin-Egg Benedict first appeared on Food, Travel, and Stories from a Swiss Chef Who Cooked Around the World .

Marble of Foie Gras de Canard

Ulrich Koepf — Wed, 17 Jun 2020 18:17:46 +0000

Great recipe for leftover sauteed Foigras slices (see video of preparation here)

Marble of Foie de Canard (Duck Liver)

A chilled Foie Gras Terrine

Course Appetizer

Cuisine French

Keyword cognac, foie gras, madeira wine, port, terrine

Prep Time 6 30

Cook Time 0

Total Time 6 30

Servings 12 people

Calories 200kcal

Author Ulrich Koepf

Cost 70

Equipment

1x Ceramic mold (1 1/2 qt. capacity) or 1x 15Lx2W inch paté mold, small saucepot, baking pan, plastic food wrap

Ingredients

2 pound uncooked foie gras de canard Hudson Valley or equivalent
2 tbls paprika
to taste salt, fresh ground pepper,
4 cup mushroom broth
2 tbls unflavored gelatin
3 tbls port wine
1/4 cup cognac
3 tbls madeira wine
1/4 cup green, soft peppercorns rinsed, drained & slightly chopped

Instructions

Separate the liver lobes, remove the veins as much as possible without damaging the lobes too much. cut the lobes into 1/2 inch thick slices, lay them into a single layer into a flat dish.
Season them with paprika, salt, and pepper. Cover with food wrap and refrigerate for 2 hours.
In a small saucepot, warm the mushroom broth over low heat, sprinkle in the gelatin, stir to dissolve. Remove from the heat and set aside.
Heat a large saute pan over high heat. When the pan is hot, add the seasoned foie gras slices, and saute on both sides for 20 seconds. Only place as many slices in the pan as you can handle to turn fast, do not overcook! they will disintegrate! better to do it in two turns., unless your pan can fit all of them at once.
Remove slices right away from the pan and place them on parchment paper or paper towels. Drain the liver fat from the pan, deglaze the pan with the cognac, & let cook until evaporated, then add the Madeira, Portwine, and Mushroom broth. Reduce down to half the amount. Now add the chopped peppercorns and remove them from the heat.
Line your terrine mold with plastic food wrap, making sure to overlap on the top. Arrange a layer of duck slices in the bottom of the mold and cover with a little broth. Continue layering, ending with broth. Close/cover tightly with the plastic wrap, place an appropriately sized weight over the entire top of the mold, refrigerate for at least 4 hours.

serving suggestions

Cut into 1/3 inch thick slices, serve with Toasted brioche, Corn Muffins or Toast of your choice. I served w Cranberry-Orange Relish with it.

The post Marble of Foie Gras de Canard first appeared on Food, Travel, and Stories from a Swiss Chef Who Cooked Around the World .

Guyana, Gordon Ramsay Style!

Ulrich Koepf — Mon, 01 Jun 2020 08:23:31 +0000

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 to explore that part of the South American continent. When people ask me where my wife is from, I proceed to tell them that she was born in England but her parents are from Guyana. Most people have no clue as to where Guyana is on the world map, especially here in Europe. Did you know actor Michael Caine is married to Shakira Caine, born in Guyana, she was the runner-up in the Miss Guyana contest at age 19, and she came in third in the 1967 Miss World contest held in London.

My father-in-law

and spouse left Guyana in 1953 to move to England, then in 1970 they left England moving to the Bahamas, and then in 1976, they moved to the USA. I met my wife in the Bahamas and then moved to the USA the same year she did with her family.

In 2006

my in-laws decided to move back to Guyana in order to set up a business there. That is when I decided to visit Guyana with my wife.

(see my previous blog about that trip here)

Gordon Ramsay is now exploring the culinary traditions of Guyana for his new episode airing on June 7th.

I have been enjoying Guyanese

food for the past 40 years, prepared and cooked by my mother-in-law, who is a passionate cook. Dishes such as Rôti made with potatoes or yellow split pea, the traditional Pepperpot, traditionally made with Oxtail (Sorry Gordon, not with chicken!👎) Hassa Curry, which I never really liked because the fish scales look like toenails😁, Bakes with Salted Codfish, Potato Balls with Achar Chutney (video recipe here), Tomato Choka (video recipe here), Dhal Pholouri made with chickpeas (video recipe here) and many more delicious dishes. The favorite was and still is the Chicken Curry with Rôti! even the grandkids are all excited when Grandma makes a pot of curry!

The food in Guyana is a combination of East & West Indian, Caribbean, Chinese, and Portuguese influences. The Amerindians, the indigenous people of Guyana, have their own style and version of food. We enjoyed some great hospitality on our visit to an Amerindian village during our trip. Now I am looking forward to watching Gordon’s journey on June 7th.

Vegetarian Indian Biriani Dish

Ulrich Koepf — Thu, 26 Sep 2019 13:35:32 +0000

Indian Villagers making Goat Biriani Dish

Ulrich Koepf — Thu, 26 Sep 2019 13:30:57 +0000

Goat Liver Cooking in India

Ulrich Koepf — Thu, 26 Sep 2019 13:00:54 +0000

Yummy Korean Street Food

Ulrich Koepf — Thu, 26 Sep 2019 12:56:05 +0000

Korean Street Style Omelette

Ulrich Koepf — Thu, 26 Sep 2019 12:53:17 +0000

Chef UlrichK in Action, Mexico City

Ulrich Koepf — Fri, 20 Sep 2019 07:36:55 +0000