Best Scones, Fudge in Dorset & Devon
on September 4, 2018 with No Comments
and Jurassic Beach!
Great Fare in Lyme Regis, England
on September 4, 2018 with No Comments
Great Fare in Lyme Regis, England
Professional Kitchen, the Pressure Cooker and it’s Consequences
on June 13, 2018 with No Comments
The Pressure Cooker and its Consequences Being a Chef is not always as glamorous as it seems to most people! Being a Swiss-trained Chef, I have been in restaurant and hotel kitchens since the age of 16, so when I … Read More
Chef UlrichK on Selkirk CH.13 Cooking Show
on January 7, 2018 with No Comments
My awkward Brandy bottle pop! The video is 16 min. long – Video is 37 years old, and therefore not the best quality!
106 year old Fruit Cake
on October 22, 2017 with No Comments
In August, a fruitcake was unearthed in Antarctica, apparently, it was abandoned by the British explorer Robert Falcon Scott in 1911 (who starved to death on a later expedition). Apart from what one observer described as a faintly “rancid butter” … Read More
A Basic Culinary Tour de Paris
on October 9, 2017 with No Comments
Waiting over pain au chocolat in a walkway bistro, chilling after a romantic day of roaming around the Seine and wondering about symbols like the Eiffel Tower and the Arc de Triomphe… the ultimate Paris experience needs both leisure and … Read More
The Novel Taste of the Old Food
on October 5, 2017 with No Comments
Published by LIGAYA MISHANOCT. 4, 2017 New York Times A fresh black sea urchin atop a pair of dry-aged steaks, one aged for 45 days (at the top) and one for 21.Photograph by Kyoko Hamada. Styled by Beverley Hyde IN … Read More
Regional Comfort Foods of Switzerland
on June 27, 2017 with No Comments
In the German-speaking regions of Switzerland, popular items such as Pork Schnitzel with French fries and veal Julienne with mushrooms in a cream sauce served with potato hash browns (Roesti) are more likely influenced by Germany and Austria according to cookbook author Alice … Read More
Jumbo Shrimp in a Toasted Garlic, Sauvignon Blanc, Butter Sauce
on November 23, 2016 with No Comments
Pan-seared shrimp on toasted brioche bread, the sauce is with toasted slivered garlic, shallots, basil, lemon zest, white wine, and a chunk of butter to bring it all together! yum yum