Wednesday, January 25, 2012

THE BEAUTY OF THE BEAR

There is something about Switzerland, something different that few other European countries have. Switzerland is charming and picturesque; nature is one with the country for it blends harmoniously with the industrial side of the nation. It is in Bern when this fusion of the modern and the old, nature and civilization is most apparent.

When someone thinks of the capital of a country the first things that come in mind are skyscrapers, technology, giant stadiums and shopping malls, freeways, long bridges, and thousands of buses and cabs. Unlike the big capitals of the world like London, Tokyo, and Paris, Bern is rather small—Switzerland is one of the smallest countries in Western Europe, and perhaps it is Bern’s size what makes this capital so charming.
The countries surrounding Switzerland have influenced the language and culture of this small country; although German is the dominant language, French, Italian, and Romansch are also spoken in some regions of Switzerland. The country is perhaps most known for its traditional crafts and specialties like luxurious watches, useful pocketknives, mouth-watering chocolates, and famous cheeses.  
Bern has been the capital of Switzerland since 1848; its name can be translated as Bear (legend has it a bear was the first animal killed in the forests of the area back in the 12th century) and until a couple of years ago, bears could be found inside the bear pits just at the end of the old town. Bern has a fortunate location that provides marvelous views for tourists and locals; the beautiful River Aare runs through the city while the Alps provide an amazing background for any picture. The River was one of the first things that called my attention; the water had a bluish-green color that I had never seen before and although the water was freezing many people were swimming down its current.
The Old Town of Bern was the second thing that caught my attention; designated a UNESCO World Heritage Site, the Old Town of Bern has many well-preserved houses and arcades that date back to the 16th and 17th centuries; its clock tower dates back to the 1530’s and many fountains and sculptures fill the streets of this town. One of the most famous of these fountains is the Kindlifresser Fountain which depicts an ogre swallowing the head of a child (many parents take their children to this place to illustrate the “outcome of a transgression”).
As the capital of the country, Bern is the home of the Swiss Parliament; during a hot day, many children (and some adult/children or in other words, me) can be found running around the splashing fountains outside the parliament. The square right outside this building also serves as the spot for food markets and concerts. I was lucky enough to visit Bern during the international music festival week on August which offered food from around the world as well as free concerts throughout the old town.

For me Bern was a welcomed surprise from the giant cities I was used to like Mexico City, Los Angeles, Madrid, and Tokyo. In Bern it seems that time runs at a calmer pace to which I adapted in no time at all; just like the locals I took a dip inside the Aare River and tanned by the free outside pool next to the Aare. Since the river is so close to the town and the Alps are a short drive away, the water from the fountains is fresh, very cold, and extremely delicious! You will never taste better water. The zoo is right next to the river as well, so close they actually blend; the otters and some other fresh water animals swim in an enclosed part of the Aare while the “cages” are made in the mountains surrounding the river.

Bern is indeed a beautiful city that lends itself to outdoor activities like hiking, running, and swimming; although I was vacationing I did not mind waking up at 7:00 AM to go running by the paths next to the river, a good dip in its frozen waters was always refreshing, and a night concert was a must during the days of pure bliss in Bern.

Before I talk about the gastronomy of Switzerland and where to stay when you travel to this country, I would like to write about spectacular Interlaken and the gorgeous Luzern. The next blog will be dedicated to these two cities in Switzerland so make sure to come back to get to know more about this amazing country.  

Monday, January 23, 2012

BACK IN THE STATES

Once again I would like to apologize for the few posts I have made in the last couple of months, but now, I can happily say I am back from Mexico! I had an amazing time preparing a musical concert in my beautiful hometown of Chapala, Jalisco; at times the job became hectic and I had little time to write on the blog , but I promise I will get back on track in the next week.

Like I promised in my last blog, the next city I will write about is Berne in Switzerland; for those of you who like the outdoors and cities with a historical feel to it, then Berne is your city.

After Berne I will take a break from Europe to write about Lake Chapala; since I just came back from my hometown, I am loaded with pictures and videos from this wonderful town loved by American and Canadian expatriates. Believe me, you will want to learn about Lake Chapala, a town considered to have the best weather in the world and the highest quality of life for retirees.

There are many great posts coming out in the next couple of days, but before I forget, if you live in the Los Angeles area or are passing by this city in the coming week, the LA Times will be presenting a Travel Show in the Los Angeles Convention Center this Saturday, January 28 and Sunday, January 29. There will be great speakers at this convention like Rick Stevens, Arthur Frommer, and Lisa Ling, as well as many representatives from Tourism boards from around the world. Tickets are $8.00 per person and you can make your reservations at the Los Angeles Times-Travel Show website.

Sunday, January 8, 2012

Delicious French Recipes

RATATOUILLE (serves 4-6 people)
Ratatouille is a dish original from the region of Provence, France. Its ingredients make ratatouille a healthy dish great for diabetics and vegetarians, although it could also be served with seafood or meat. 

Ingredients
4 tbsp. Olive oil
2 white onions (sliced)
6 garlic cloves (minced)
3 tbsp. herbes de Provence (a mix of thyme, basil, sweet marjoram, oregano, tarragon, fennel, rosemary, and laurel) the herbes must be dried up           1 red bell pepper (chopped)
2 green bell peppers (chopped)
2 eggplants sliced into medium cubes
2 zucchini (cut into rondelles)
3 tomatoes (cut into rondelles)
1 tbsp. of tomato paste
Salt and pepper to taste
3 tbsp. of fresh basil

Directions
1. Heat the olive oil into a large pot. Add the onion until it turns almost see- through, add the garlic and the herbs and cook for about two minutes.
2. Add the bell peppers and cook for another 5 minutes stirring accasionally. 3. Add the rest of the ingredients and cook for 15 more minutes approximately. Season with salt and pepper and serve with basil.

CREPES

Nothing says France more than a crepe; this classic recipe from France can be made both savory or sweet, but since I have an extremely sweet tooth, let me show you the basic recipe to make crepe for sweet fillings and the very delicious recipe for Crepes Suzette.
Basic Crepes for Sweet Fillings (makes 24 crepes in an 8” pan)


Ingredients
2 cups all-purpose flour
2 ½  cups milk
4 large eggs
¼ cup melted butter
2 tsp. sugar
1 tsp. vanilla

Directions
1. Blend all the ingredients at a medium speed. Pour the batter into a mixing bowl, cover and let rest for an hour before using. In an 8” pan heat the batter to make the crepes.

CREPE SUZETTE (makes 4)

Ingredients
1/3 cup fleshly squeezed orange juice
¼ cup butter
2 tbsp. sugar
¼ tsp. grated orange zest
12 crepes for sweet fillings
¼ cup Grand Marnier

Directions
1. In a 10” skillet heat orange juice, butte, sugar, and zest until the butter melts over low heat.
2. Fold crepes into quarters and arrange overlapping in the pan; simmer over med-low heat for 10 minutes.
3. Pour Grand Marnier into the center of the pan (do not stir); heat for one minute. Flambé by touching it with a flame from a long-handle lighter. As soon as the flame dies down the crepes can be served. Crepes Suzette taste great when accompanied with vanilla ice cream.

ICE CREAM

One of my very favorite blogs is called Scoop Adventures and as its title implies, the creator of this blog strives to discover the perfect scoop by experimenting with different flavors. There are dozens of ice cream recipes in this website, but the one that I choose for today’s post is the Lavender Honey Ice Cream recipe; French lavender fields decorate the landscape of Provence every year which is why I thought this recipe was appropriate for today's post.  


Ingredients
2 cups whole milk
1 tbsp. + 1 tsp. corn starch
3 tbsp. softened cream cheese
1 ¼ cups heavy cream
1 tbsp. dried lavender
2/3 cup of honey
1/8 cup corn syrup
¼ tsp. pure vanilla extract
¼ tsp. kosher salt

1. Fill a large bowl with ice water. In a small bowl, mix 2 tbsp. of the milk with the cornstarch. In another large bowl, whisk the cream cheese until smooth. Set a fine mesh sieve over the bowl and set aside.
2. In a large saucepan, combine the remaining milk with the heavy cream, lavender, honey and corn syrup. Bring the milk to a boil and cook over moderate heat until the sugar dissolves (4 min.). Once the mix is off the heat, gradually whisk in the cornstarch mixture. Return to a boil and cook over moderately high heat until the mixture thickens (about 1 minute).
3. Gradually pour the hot milk mixture (through a sieve) into the cream cheese and whisk until smooth. Whisk in the vanilla extract and salt. Set the bowl into an iced water bath and let stand for about 25 minutes stirring occasionally.
Chill the mixture overnight. Once chilled, pour into an ice cream maker and freeze according to the manufacturer’s instructions. Place a piece of plastic or parchment over the ice cream and freeze until firm (at least four hours). 

I hope you find these recipes to your liking; although they might seem hard to make, the recipes are rather easy, but the more you practice the better you will be in the kitchen. I believe the next blog shall be about the beautiful Berne in Switzerland, a towns that has been declared a World Heritage site.

Sunday, January 1, 2012

An Introduction to the World of French Cheese

First of all I want to wish you all a happy new year! I hope you had a great family/friend celebration just like me and that this coming year is better than the previous one. I want to apologize for the delay in the posts, but you know how it gets when you are on vacation reunited with the entire family. In any case, here goes another delicious post for cheese lovers.

French food is known to be delicious and pricey. Many French restaurants outside of France have expensive menus, exclusive wines, and gourmet cheeses. Going to a restaurant with so many choices in its menu can be a little mind-blowing, but today I will help you with your next cheese selection by giving you a brief description of some French cheeses.

Cheese: A Guide to the World of Cheese and Wine-making by Bruno Battistotti, Vittorio Bottazzi, Antonio Piccinardi, and Giancarlo Volpato, is an outstanding book that provides an excellent description of gourmet European cheese; although my copy is from 1983, this book is still a great guide for cheese-connoisseurs.

BRIE
As one of the most commercial of French cheeses, this cheese can easily be found in many big food-stores. Made from whole cow’s milk, Brie is creamy and buttery with a fruity flavor. Some versions of this cheese can be flavored with nuts and herbs. Brie is great for amateurs and it is great accompanied with walnuts, figs, and strawberries.

CHAMOIS D'OR
Similar to Brie, this fragrant cheese is made with cow’s milk enriched with cream. This combination makes the Chamois d’Or velvety and soft. Perfect with fruits and nuts.

COULUMMIERS
Coulummiers is a cheese in between Brie and Camembert in size and flavor; its taste is mild when fresh, but becomes acidulated when matured. This cow’s milk cheese is soft and delicious when accompanied with a chutney.

CAMEMBERT
Another famous French cheese. Because of its popularity this cheese is made all over the world, but the best Camembert is made in the Normandy region. A soft cheese made from uncooked cow’s milk, Camembert can be eaten with a savory jam.The Pays d’Auge makes a version of this cheese which is exquisite in flavor. Just like the Brie, this cheese is great for amateurs.

REBLOCHON
As one of the most expensive cheeses if genuine, this lightly pressed cow’s milk cheese has a subtle, fruity, and delicious flavor. Great by itself, on top of bread, or accompanied with melassa dei fichi.

CAPRICE DE DIEUX
60% of butterfat makes this cow’s milk cheese soft and creamy with a tender crust. Although its flavor its delicate, Caprice des Dieux has plenty of character. Because of its creamy texture, this cheese can be spread on bread and topped with extra virgin olive oil (EVOO).

SUPREME DES DUCS
Very similar to the Caprice des Dieux because of its velvety and creamy interior. This cheese is fragrant and its flavor grows stronger as the cheese matures. Just like its counterpart, the Supreme des Ducs can be spread on almost anything and gets along with EVOO as well.

CHEVROTIN DES ARAVIS
Although not as famous as Brie and Camembert, this cheese is one of my favorites; this is a goat’s milk cheese with a mild flavor. Firm and pressed, the Chevrotin des Aravis is great when accompanied with honey, golden raspberry jam, and EVOO.

SAINTE-MAURE
Another goat’s milk cheese distinctive for its white or green mould. Like many goat cheeses, Sainte-Maure gets along perfectly with honey and sweet jams. This cheese is also great for people recently introduced to world of cheese.

PYRAMIDE CENDRÉ
Like its name implies, this cheese has a distinctive pyramid shape and an even more characteristic black coating. This goat’s milk cheese is rubbed with ashes to help lower the acidity of the cheese making it sweeter and easier to digest.

PYRAMIDE
Identical in shape to Pyramide Cendré, but without the black coating, Pyramide is another goat’s milk cheese which is soft and mild, but when matured for any length of time, this cheese grows in character and intensity.

CANTAL
If you love Cheddar then you will love Cantal. Thought to be the oldest French Cheese, this pressed and uncooked cheese has a very pleasant nutty flavor. Cantal is made with cow’s milk and has a hint of tartness and a pronounced bouquet; because of it, this cheese is recommended to cheese aficionados.
Great with a quince preserve.

ROQUEFORT
Another well-known cheese with a distinctive “blue-vein” appearance; made from ewe’s milk, Roquefort cheese is dense, salty yet buttery, but most of all, it has a distinctive ewe’s milk taste. The distinctive flavor of the Roquefort goes well with honey. Before trying this cheese, try one of the softer cheeses like the ones previously mentioned.

FOURME D'AMBERT
Its grayish-blue mold makes this cheese similar in appearance to Roquefort. Made with cow’s milk, the consistency of Fourme d’Ambert is firm, yet soft and subtle; it aromatic taste leaves a faint hint of bitterness which makes this cheese great with honey and fig jam.

BLEU D'AUVERGNE
Although Bleu d’ Auvergne has a greenish-blue veining of mould, this cheese is completely different to Roquefort in flavor and aroma; this cow’s milk cheese is firm, yet moist, fat, and creamy. Its flavor is strong and pronounced making honey and exotic fruit jams great complements for this cheese.

Because of their appearance and strong aroma, the last three cheeses are best after becoming acquainted with milder cheeses. The list I have given you is small compared with the vast quantity of French and international cheeses out there, but based on my familiarity and my personal experiences with this list, I can recommend the cheeses I have given you above. If you want to learn more about cheese pairings, thenibble.com is a great place to start. 

In the next post I will give you a couple of French Recipes which will make this gourmet cuisine available to you for a reasonable price.