ludja

Excited to see you're blogging this week! It would be great to get an idea of the offerings at your local bakeries--if that fits into your routine. I visited Switzerland once (eastern part of the country in Graubunden) but don't know too much about typical breads, pastries, tortes... I've been hearing directly and indirectly from people following the soccer championships in Europe and to say that it figures huge within the populace is an understatment. It made me wonder--do people gather together at friends houses to watch certain games? Are there drinks or 'typical' foods that people have during the game? (i.e. has something evolved to be like or different the "superbowl" parties in the U.S.) Unless I hear differently, I'm picturing fondue parties around the tube???

For 'fine dining" I really like Marche. short review on marche My shorts comments here; plus a review from an egullet diner. (The egullet person who reported enjoyed the meal; but I would probably rate it higher than he did... egullet marche thread Another place w/nice ambience and good food is Iberia. A Spanish restaurant w/a nice selection of tapas and also a regular menu. Nice bar area if you just want tapas and some drinks plus another dining room. (I've only had tapas here). Left Bank can be ok--it's a little expensive to me for the quality they deliver--but they have standard French Bistro favorites including good frites. I've always had a nice time there. (Although less $ than Marche--I'd rather spend the extra $ and go to Marche). Left Bank is more casual though depending on your mood.

I vote for number 1-- I'd like to see your 'basic' bengali chicken curry. Selfishly, it sounds like a tried and true recipe that I would appreciate a window on. (second choice, #3)

Also great Afghani food out here; one of my favorites is "Afghani House" on the border of Sunnyvale/Santa Clara on El Camino Real... Delicious kebabs, pumpkin dishes, noodle dishes; truly excellent. edited to add: another vote for Chez Sovan; I've been to the Campbell location many times and the food was interesting and good If you like coffee; you should find a Peet's Coffee (started in Berkeley) and only recently expanded out of the Bay area.Peet's in San Jose

Thanks for sharing your dinner with us mongo. It looks like a truly inspired combination--one that I would never have thought of but which sounds like it would be so delicious. (Thanks for breaking down and showing some of the prep even!) I must find some petite okrettes to try your recipe.

Bugialli has a cucumber dessert in his book, "Foods of Tuscany". It consists of peeled, thinly sliced cukes in a bowl with lemon juice and sugar sprinkled over. Cover, and store w/o mixing in the fridge for at least 2 hrs before serving... I've always been intrigued by the photos of the dish---looks and sounds like it would be extremely refreshing. (He calls it a 'humble' dessert and recommends seeking out very small cukes with few seeds). I would love to try the honeysuckle... The store was closed for the few days I was in Philly over the holidays. For now, I have to live vicariously through your alls descriptions--and maybe try to recreate some of them at home.

I love the classic black and white milkshake (vanilla ice cream, choc. syrup, milk); this is the basic I grew up with in New England. I've had a great classic in California (south) as well--- a date shake. I haven't made one at home yet; but now feel I need to! Californy date shake

Don't know if you live near San Francisco, but one of the city's great chef's has a Basque restaurant (he's from there) called Piperade. All the food I've had there has been very good and he also specializes in desserts. I think I must have had the Gateaux Basque there but I don't have a specific memory (this is not an idictment, except perhaps for my memory--and I have just good ones from eating there....) piperade

some others... lamb vindaloo, chicken in butter sauce, green chile chicken, mushroom bhajee, great cauliflower dishes, eggplant bhurta, saag paneer, korma curries, biriyani, poori, naan, chapati, poppadom, great basmati rice with peas, dhals, chutneys including tamarind and cilantro chutney, raita, onion relish, samosas... chai and lassis just starting to explore southern cuisine but for here idli, rava masala dosa, coconut chutney, pakora, tomato-cucumber salad, *love kheer rice pudding w/cardamom, and garnished w/ a few raisins and pistachios*, carrot halva One avenue that I have not explored at all yet is Indian seafood dishes. Given many of the egullet threads I've seen, I know that I need to fill this gap.

mmm... that chile verde stew w/nopales looks great Extramsg. Nice thread; I've always been intrigued by nopales but haven't cooked w/them or even eaten them yet. I've already learned more than I knew before. I got the June/July Saveur today and they have a great article on the foods of Monterrey--including a recipe for "Pencas de Nopales Crujientes Rellenos de Queso" or "Crisp Cactus Paddles stuffed w/Goat Cheese & Monterrey Jack. They say that stuffed nopales are a Lenten specialty in Monterrey but now are also eaten year round. The nopales prep involves cleaning, de-thorning then sauteing briefly in hot oil. Then drain, season w/s&p and cool. Then they are slit to make a pocket for the cheeses (mixture of goat cheese and monterrey jack) and filled. Then dipped in egg, flour and breadcrumbs and pan fried. They're served w/a chile-tomato sauce so the final affect is similar to a chile relleno. (doesn't seem like these would be slimy at all...)

Love tomato mayo sandwiches... Other favorites growing up were even deconstructed from that: sliced tomatoes with s&p and a dollop of mayo as a side dish and bringing great summer tomatoes to the beach and eating them like apples alongside our sandwiches (salt to sprinkle on too). We always had white terrycloth beach robes and inevitably some tomato juice would get on part of them. Brings back great memories of summers in New England...

interesting link torakris; thanks. I haven't cooked much with green tea but do really like green tea desserts--like ice cream, etc. On a side note: Peets Coffee out here in the Bay Area used to have a green tea smoothie drink I loved (discontinued b/c not enough sales). I think it was made from double or triple strength green tea, then blended with milk and ice. It was incredibly refreshing. This thread reminded me of it; I need to try it at home... I've eaten an interesting savory dish though-- burmese salad made from fermented green tea leaves. It had a very interesting, slightly smokey flavor. Here is a bried description: burmese green tea salad

Thanks to all for this thread including snowangel for starting it, jaymes for contributing her recipe and all others for their commentary/results! I made a kicking batch of carnitas last night. All I could think of while eating it was "pork candy". (I think some other egulleteer coined this in reference to the chewy bits of Carolina bbq--but it works here too). I made mine all on the stovetop in a dutch oven. Added the following the to the mix: 2 " cubes of untrimmed pork shoulder, juice of 1 orange, 1 lime, 2 cups light beef stock, water to cover, oregano, a little cumin, ground red chile, garlic, a little brown sugar and pepper. Let it simmer away, partially covered for 2 hrs, then took off cover and let liquid boil down (took ~ 3 hrs). Towards the end I stirred and scraped, and got nice 'pulled' pork that was partially browned and crisped. So--I forged no new ground in terms of ingredients or techniques but it sure came out well. As mentioned by others, the only trick is not to eat it up all at one! Viva carnitas!!!

Thank you for sharing your family's recipe Swisskaese--it sounds like a delicious recipe (cream, almonds, butter, sugar...) quick to make also. This may be something standard I'm not aware of--but what does "1 package of baking powder" correspond to? Do you know the amount in tsp or european measure? (If I had to guess as a starting point, I guess I'd try 1 tsp...) Thanks

This is way after the fact--but for posterities sake, the spelling for the dessert is "palatschinken". Sounds like a nice variation. Some others involve ground walnuts, rum and chocolate, apricot marmalade with or without ground nuts, plum jam or a farmer's cheese-sour cream-lemon filling.

Thanks for the description of your meal at Wallse... sounds great. Cod strudel is a cool idea and I may just have to try and replicate that dessert. I love things made with Quark or Topfen (Farmer's Cheese). Hope you post your experience at Danube as well. I'd like to try both or at least one of them the next time I'm in NY. Good luck with the diet in the next few months; while difficult in some ways it should be fun to all you can do with summer's bounty of fruits and vegetables.

I love creamless wild mushroom soups. Awhile back I modified a great recipe in Rosso and Lukins, The New Basic Cookbook and it has become a standard to start Thanksgving dinner. Porcini risotto I've also had a very delicious preparation of porcinis that is popular in Austria in the fall. There they are called "Steinpilz" or in dialect, "Butzling" (sp?). Basically you prepare them as in fritto misto and serve with a tartar sauce. It is an incredibly luxurious taste when you bite into the meaty mushroom with the crispy exterior; there is a slight gush of mushroom juices and a terriffic flavor of roasted porcini. (Can make this with regular mushrooms too but nothing beats the Steinpilz. Another heavenly mushroom dish common in parts of Austria is eggs scrambled with chanterelles ("Eierschwammerl" or 'egg mushrooms) sauteed in butter . One of my grandaunts that lives in the country would always pick some fresh Eierschwamm the morning of our visit and prepare this for us. A favorite memory was going mushroom picking in the forests with another of my grandaunts. Eierschwammerl were easier to find; the official winner was the person who found the largest porcini!

New Mexico is a wonderful place to visit and it has a unique New Mexican cuisine---delicious fresh green chiles made into sauces or stews, carne adovades (red chile rubbed slow cooked pork or beef), sopapillas (deep fried turnovers filled w/honey to eat w/spicy food), natillas pudding, calabacitas, posole etc. As I simply understand it, much of it derives from the original spanish settlers and then evolved with local ingredients and time. As New Mexico was quite isolated before WWII it has maintained a distinctiveness that separates it from say Arizona or Texas--and even, I've been told, from some Mexican cuisine. I think if anything it is closest Northern Mexican cooking though. Also lots of 'high end' interpretations of the cuisine in Santa Fe as well as all types of good restaurants. Also lots of great old fashioned retro diner type food in Albuquerque (which I also love). Encompassing Abq, Santa Fe and Taos is easy without too much driving--although there are lots scenic and interesting routes to take. The "High Road" between Santa Fe and Taos is incredible--small villages whose descendants are from the times of the Spanish. Two lovely routes from Abq to Santa Fe as well and both have a few neat places to check out food/drink wise-including old saloons. The Turquoise Trail goes thru old silver and gold mining towns. Another route goes through the spectacular Jemez mountains. Of course there's lot of great museums, art and shopping in Santa Fe as well. In Abq, a gondol ride up to the 10,000 foot Sandia Mountains gives an incredible view. The mountains have a 5000 foot sheer granite face that borders on Abq (at 5000 feet). Once you're up there it seems like you can see all the way to Arizona. Could also head up to Durango in Southern Colorado and then swing back through N.E. New Mexico and check out the Anasazi ruins at Chaco Canyon. Again, depending on time, could also go over to Mesa Verde. Lots of beautiful places for day hikes as well. It's a great place for a road trip with all the great food and spectactular and changing vistas while driving. If you're not familiar with it, the area north of Santa Fe is very mountainous--with a 14000 footer near Taso.

Thanks for the nice article alacarte; nice to reminded that this is the time of year to eat these! Also thanks for the PSA re: British teas. Now I will avoid at least one cultural faux pas when I travel to Great Britain... (one I've blissfully propogated by at least some city hotels in the US serving afternoon tea). I was curious what is mystifying about the Bavarian ancestry. From family in Austria I know that this is eaten there... (When I told my mom about my discovery of "radishes with butter and salt" she said they had eaten sandwiches like this... (on dark or rye bread). Thanks again!

Congrats on winnning your trip. We stayed in an apt. in the Marais a few years ago and found it to be an excellent location--close to many things and charming in its own right. The people renting us the apt. recommended a local place to eat at which we enjoyed very much--it's french regional food from Auvergne. Special potato-cheese dish called "aligot". Great ambience in the restaurant as well. I found a link that has its menu and other info; can read it in english or francais: Ambassade d'Auvergne

Hi jeniac42. I"m not a professional; I just like to bake and my mom is from Austria so I've been able to taste many Austrian/Hungarian pastries and cakes over there. My mom is a very good baker also so I grew up on nut tortes, strudels, etc. at home. I've been baking some Austrian desserts but have lots more to learn. Here are a few good books with Austrian cuisine that either emphasize or have a good selection w.r.t desserts: (first three especially for desserts) Kaffehaus by Rick Rodgers The Cooking of Vienna's Empire by Joseph Wechsberg (Foods of the World Time Life Series) George Lang's Cuisine of Hungary also Viennese Cooking by O&A Hess Classic Austrian Cooking by Gretel Beer I've only eaten "Indianerkrapfen" or "Indianer". "krapfen" roughly translates as 'doughnut' or 'cruller'. As I know it, it's a cream puff-related individual pastry cooked in molds to get a nice round shape. It is split in half, can either coat inside with apricot glaze or not; fill with whipped cream and glaze the top half with dark chocolate. One of my cookbooks says the story behind this pastry is roughly as follows. An Austro-Hungarian impressario in the early 1800's had a entertainment show featuring an Indian (from India) magician. As a promo for the show and to boost sales he commisioned the creation of this dessert covered in chocolate to serve during intermission. (sure beats popcorn!) There was confusion at the time (remember Colombus') between Indianer (Am. Indians) and Indischen (Asian Indians) but it was named Indianer. Does your bakery have the special molds to make these in? How do you fill them? Also, I'd appreciate it if in speaking to any of your co workers or bosses if they could recommend other cookbooks for me to search out; English is better, but I can read German also. I think I may have found the website to your bakery, so I checked out some of the menu and at least partially answered my earlier question. Looks like some great Austrian treats plus 'American' offerings--an extensive selection ings too. I can understand why you guys are so busy. It must be challenging to have such a large selection--but wonderful for the customers! Thanks!

Very simple, the Michelada from Mexico is very refreshing; the salt and lime juice add a lot. I read about it the first time in Saveur. A nice, light, cold drink. The basic version is beer on ice, in a tall glass with salt on the rim and fresh lime juice. (I use a lighter Mexican style beer) edited to add: Can't wait to try the Paloma, Rum Coco and Garrick Club Punch!

Thanks for this interesting blog, jeniac42. From someone that likes to bake and make desserts it is extremley interesting to 'get an inside scoop'. I have a special interest in Austrian desserts and Viennese pasty--could you share some of the other items on your bakery's menu? p.s. The peaches sound very delicious and look lovely and good luck on your next cakes and projects. It will be fun to hear about them.

Here are a few other places that are not quite as close by but not far away either: La Crepe Michelle (in Old Town) fantastic french bistro place; lovely ambiance in adobe bldg in old town; has other items besides crepes too. Tomasitas: Large N. Mexcian style restaurant; if you need another place to satiate your green chile fix. Has a large, pretty, outside dining area with lots of greenery as well. I think the food is better at Casa Benevides but it is pretty good here too. Route 66 Diner: Diner food with a nice 50's retro feel; not fancy. Great shakes, egg creams, etc. in addition to N. Mex. diner favorites Seasons: Most 'upscale' of the places I've mentioned but still relatively casual with entrees at $15-20. Nice cocktails, salads. They specialize in grilled meats, but also typically have a few nice fish entrees. If you come early for a margarita, you can sit upstairs in their rooftop cantina and have a splendid view of the sunset or 'pink moment' on the Sandia mountains.

A favorite New Mexican restaurant is right near where you'll be staying (one exit away)--Casa de Benavidez. They have a great carne adovada with red chile--and I also had some of the best natillas there for dessert. As mentioned in the quote below, they have a wonderfully landscaped patio dining area which could be nice and refreshing after a long drive. "Casa de Benavidez - Locals recommend this spot for an elegant New Mexican dining experience. The carne adovada is a favorite menu item, and the patio is a beautiful place to sit in the summer. Monday-Saturday for breakfast, lunch and dinner, Sunday for breakfast and lunch. $$. Most major credit cards. 8032 4th St. N.W., Albuquerque. Phone 505-898-3311."