There may be nothing more iconic than pumpkin pie when it comes to American Thanksgiving. Basically it’s the essence of autumn in every bite; the blend of cinnamon and nutmeg and the subtly sweet filling mixed with the flaky crust. In our early years as an expat we would drive 45-minutes to Nyon and buy cans of dented pumpkin pie filling at the American store there at five-times the cost you would pay in America, because that’s what homesickness does to you. But it was a couple years ago that we stumbled upon a pyramid of cans right here in Lausanne at Globus–we swear we could hear a choir of heavenly angels singing from beneath the cans as the lights reflected a soft effervescent glow from the aluminum lids. Dramatic? No. It’s just that good. Not only is it so dang delicious (honestly, better tasting than using pumpkins from scratch), but
We know that the tradition of Thanksgiving could seem odd to some of you, but then when you add in that some of our beloved traditional dishes come out of a can it would be enough to make the most culturally sensitive shutter. Green bean casserole, one of our very favorite staple dishes, is usually made with 1. canned green beans 2. canned cream of mushroom soup and 3. canned fried onions. Mix them all together and you get a mouthwateringly flavorful (processed) dish. Unfortunately for us can-loving expats, we had to find an alternative for this traditional recipe and opt for making this dish from scratch. Thanks to Globus for helping us craft this gorgeous dish with only the finest ingredients from the delicatessa–and dare we say…we may never go canned again…well, at least not for this dish! Also a huge thanks to Smitten Kitchen for this extremely thorough recipe (with humorous narrative throughout):
Parmesean Crusted White Fish with Sweet Potato Fries We have to admit, our favorite part of this combination is the sweet potato fries. They are simple, packed full of nutrition, and go with just about any meal (we love pairing them with a big fat beef filet). The white fish in this recipe acquires the taste of whatever you put on it (which means it’s pretty tasteless on its own), so be generous with your spices and garnishing. A nice green salad to go on the side, and voila. Simple, summery, scrumptious. What you’ll need for the fish: 2 pieces (2 ounces) fish fillet 1/4 cup grated Parmesan Cheese 1/2 teaspoon paprika 1/2 teaspoon salt 1 teaspoon dried parsley flakes 1/2 teaspoon ground black pepper 2 tablespoons olive oil Fresh lemon What you’ll do: 1. Pre-heat the oven to 350 degrees Fahrenheit. 2. Combine the Parmesan cheese, paprika, salt,
Lemony Chicken Picatta Ever feel like you are making the same few meals over and over again? We’ve been stuck in a rut for the past few months and decided to break out of our routine and try some new recipes for summer. The requirements? The recipes must be simple, summery, and of course, delicious. We first tried our hand at this Lemony Chicken Picatta last week and are dreaming about making it again soon. The best part? It literally takes 30 minutes. What You’ll Need: 4 whole Boneless, Skinless Chicken Breasts salt and pepper to taste ¼ cup all purpose flour 2 Tablespoons Butter 2 Tablespoons Olive Oil 1 cup chicken broth 2 whole Lemons ¾ Cup Heavy Cream ¼ cup capers Chopped parsley, for garnish 1 pound Angel Hair Pasta (or equivalent–we used skinny spaghetti since we couldn’t find Angel Hair) Optional: We added some pan-fried asparagus topped with parmesan
Don’t get us wrong, we love breakfast & brunch out in town. There’s something about meeting friends in the city on a Saturday morning and sharing your first coffee of the day with a stack of pancakes and your favorite cheerful waiter (hi Max!). But on bank holidays (and Sundays) your options are limited here in Lausanne–because let’s be realistic, sometimes we can’t wait until 11am to eat breakfast (no one likes being hangry). This is why one of our favorite little traditions has been to ease into our morning and make a real breakfast at home; fry up some eggs (& bacon because why not?), sprinkle with sea salt, ground pepper, and roquette, toast some bread, and enjoy with our new favorite strawberry and ginger confiture (thanks Liberty Shop!). It’s the little things that make a great start to the day–and this breakfast right here is simple perfection. Paired with a
If you’ve ever been on the first floor of the FNAC early in the morning, you’ve probably smelled the sweet scent of melted butter and caramelized sugar baking into a flaky layered dough. This heavenly smell is coming from none other than Culture Café–and the deliciously sinful treat? The Kouign amann. We had never even heard of this pastry before stepping foot inside Culture Café one early morning, but after smelling it baking, and then seeing its gooey goodness exiting the oven, we couldn’t help ourselves. The pastry’s origins stem from Brittany circa 1860–and its name literally means “cake butter” and with sugar sprinkled into the mix, we ask ourselves, what’s not to love?! We had the privilege of watching Loïcia (the lovely lady who is the brains and braun behind many of the pastries at Culture) make the Kouign amann one morning last week and we tried our
Diets be damned! It’s cold and wet outside (well it was yesterday, and it will be again tomorrow); it’s still dark when we wake up and when we leave the office. So we have no shame in admitting that this comfort-food dish is a permanent fixture on our winter weeknight menu these days. #sorrynotsorry This is seriously the easiest, most satisfying dinner in our arsenal. Swiss readers are probably rolling their eyes at how obvious this is. Expat readers on the other hand may never have heard of baking Vacherin. In case you belong to the latter category, drop what you are doing and get to the store. Now. What you’ll need: 1 round of Vacherin Mont-d’Or found at any local grocery store or cheese shop Boiled raclette-style potatoes 1 bottle or, if it’s Monday, 1 half bottle of Chasslas or Fendant wine (not pictured) Gherkin pickles Small pearl
Ah, the flu and cold season is upon us! And we don’t know about you, but we have been hit hard by illness this winter. So, we have just the remedy to keep the bug at bay…and it involves bourbon and a zing of fresh ginger, so what’s not to love? We present to you, The Hot Toddy. Here’s what you’ll need: And here’s what you’ll do: Grate a bit of ginger into your mug, then add the chunk (which will infuse with the hot water) Bring water to a boil, steep your choice of tea for 3-5 minutes then remove bag (we like to use Yogi Tea’s Ginger and Black Pepper) Squeeze in half a lemon (you use the lemon peel later as garnish if you want to get fancy) Add honey (to your taste) Then add the bourbon Stir it all together, grab a blanket & a book and
There’s something about curling up with a warm bowl of soup, especially on a snowy winter day. And since we’ve got plenty of snow, we wanted to share with you one of our favorite (and easiest) recipes. Here’s what you’ll need: Here’s what you’ll do: Chop up the leeks, potatoes (bite-sized), onion, garlic, & 6ish strips of bacon–set the leeks and potatoes aside. Throw butter into a pot on medium to high heat, once sizzling, throw bacon, onion, and garlic in. Sauté until soft and golden. Add leeks and potatoes, reduce heat, and cover. Stir every now and then to ensure nothing is sticking to the bottom. Cook for about 20 minutes. Add 6 cups (1.4L) of hot vegetable broth and season with salt and pepper, let simmer for as long as you want (but at least 25 minutes). At this point, you can either use a food processor
Perhaps one of the biggest misunderstandings about Swiss culture is that our food consists only of dried meats and melted cheese. Of course, this over-simplification has its roots in the fact that our meats and cheese are just that good. After all, once you’ve tasted the local raclette, melted over a wood fire oven in a remote chalet somewhere in the mountains, why would you ever want to eat anything else?!? If you’re like us, you’ll eat far more than the medically-recommended quantity of cheese and meat each year under the guise of eating local and supporting Swiss culture ;). But from time to time, you’ll wish that you could explore the more nuanced side of Swiss cuisine. With the gorgeous farm land and fresh market offerings, there must be more to it, non? For ideas, we turned to some local food bloggers here in Switzerland and asked them
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