photos: m. charles

Issue No. 1

Welcome to FOODIE.CH™


FOODIE.CH™ was born out of love for all things food. As Switzerland’s premiere online food magazine, FOODIE.CH™ will bring you bi-monthly a fresh perspective on what’s going on in the culinary world with contributors from Paris, Toronto & Zurich.


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HEAD TABLE: PORK & PEAR POTSTICKERS
HEAD TABLE: LE CEPE
CHEAP EATS
DecorATE
WHAT CAN YOU MAKE WITH... NUTMEG?
WARE TO BUY


PORK & PEAR POTSTICKERS


Photo: Geoff George ; Recipe: A. Hagan

Serves: 6, Prep Time: 25 minutes, Cook Time: 15 minutes

Ingredients:

½ lb (225g) ground pork

2 Pears, cored peeled and finely chopped

1 tablespoon (15mL) powdered ginger

1 clove garlic, minced

1 tablespoon (15mL) chili paste

1 tablespoon (15mL) soy sauce

1 teaspoon (15mL) sesame oil

1 egg, beaten

4 tablespoons (60mL) vegetable oil

About 24 Wonton wrappers

 

Instructions:

1.  In a mixing bowl combine pork, pears, ginger, garlic, chili paste, soy sauce, sesame oil and egg. Mash together until mixed well.

2.  Spoon about  1 tablespoon of mixture in the centre of each wonton wrapper. Bring up sides diagonally to form a triangle and form into a purse. Seal edges with water.

3.  In a large skillet heat 2 tablespoons of the oil and half of the potstickers. Cook until browned on each side (approx. 2 minutes per side). Repeat with the remaining oil and potstickers.

4.  Serve warm with a sweet chili dipping sauce.


VINI VERGANI recommends: Salento IGT Elo Veni 2004,
Producer: Leone de Castris, Salice, 100% Negroamaro
Degustation notes: Intense ruby colour. Fruity bouquet with subtle aromas of vanilla. Harmonious richness on the palate with a light note of herbs. Lasting unctuous finish.


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LE CEPE


Illustration: M. Charles; Recipe: I. Salva

Cuisiner simple, cuisiner bon.


Grand classique de la cuisine périgourdine, l’omelette aux cèpes est un délice, à savourer dés le début de l’automne ; Vous pourrez trouver des cèpes chez tous les bons maraichers.


Ingredients/4 personnes

8 œufs

500gr de cèpes

persil

1 gousse d’ail (option)

graisse d’oie ou huile d’olive

sel et poivre


1. Nettoyer les champignons à la brosse douce. Peler éventuellement les queues, et couper les champignons en lamelles.
2. Faire chauffer 1 c.a. s. de graisse ou d’huile dans une poêle, et seulement quand celle-ci est très chaude, faites-y sauter les champignons, puis couvrir et laisser cuire à feu doux 15 minutes.
3. Profitez-en pour hacher une gousse d’ail avec du persil, et ajouter-les aux cèpes. Cuire doucement encore 10 minutes.
4. Battre les œufs dans un saladier. Saler, poivrer. Avec une écumoire, ajouter les cèpes aux œufs et battre à nouveau.
5. Remettre un peu de graisse dans la poêle à feu vif, et verser le mélange. Brouiller légèrement avec une fourchette. Cuire jusqu’à la cuisson souhaitée, et replier l’omelette pour la servir.

Mes conseils : Choisir des cèpes fermes avec une tête claire, le chapeau bien soudé au pied, ce sont des gages de fraicheur. Conserver les dans un endroit sec et frais, comme le bac du réfrigérateur ; Frais, ils sont à utiliser dans les 2 jours suivants. Ne pas servir l’omelette trop chaude, ainsi les champignons n’auront que plus de saveur. Une salade, et un bon pain craquant accompagneront parfaitement ce plat.


VINI VERGANI recommends: Gutturnio Colli Piacentini DOC 2005,

Producer: La Tosa, Vigolzone, 65% Barbera, 35% Bonarda

Degustation note: Rouge rubis intense, senteurs de mûre, de cassis et de compote; fruité en bouche, rond, avec un corps harmonieux. Un tanin bien intégré.



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CHEAP EATS


Photos & Recipes: M. Charles

What does 20CHF get you now a days? Sure the economy isn’t at its best but that doesn’t mean we have to eat bread and potato water just yet. CHEAP EATS features gourmet recipes with high quality ingredients for under 20CHF (€13).


This Issue : Coconut Soup and Tandoori Chicken = TOTAL 16.80CHF . Serves 4


Coconut soup

1 tspn of Sesame oil

1 clove of Garlic (crushed or minced)

1 tspn Curry powder

A Pinch of Brown sugar

4 small Green chillis

175 ml Coconut milk

1 tspn Lime juice

1 tspn of Ground ginger

2 ½  cup Vegetable broth

1 pkg/ 50g Shrimp chips                       

 

1.    Sautee sesame oil, garlic, curry powder, brown sugar & chillies on med to high heat for 2mins.

2.    Add coconut milk and ginger. Stir for 1min.

3.    Add vegetable broth and lime juice and bring to a simmer for 20/25mins.  Serve with side of shrimp chips.


VINI VERGANI recommends: Sauvignon DOC 2007, Producer: Volpe Pasini, Togliano di Torreano, 100% Sauvignon

Degustation notes: Viridescent yellow colour. Delicious, fresh scent of lime & grapefruit, dry and unctuous in taste, with a perfect streak of sourness.




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Tandoori Chicken

300g Chicken breast                                   

125g Lactose-free Vanilla Yogurt  (Freefrom by COOP)         

125g Lactose-free Plain Yogurt  (Freefrom by COOP)          

1 tblspn Tandoori paste (RAJAH Tandoori Paste)                     

500g Basmati or Thai rice                       

 

1.    Cut up chicken breast into 4cm pieces.

2.    In a ziplock bag, place yogurts, tandoori paste and chicken. Seal and gently shake contents together.  Leave in fridge overnight.

3.    Preheat oven to 250°C and remove ziplock from fridge.

4.    Heat pan and sautee chicken at medium heat for 8-10mins. Remove from heat and place chicken in baking tray.

5.    Bake chicken at 220°C for 25 mins.

6.    Boil rice 15 mins before chicken is finshed.

7.    Plate and serve.


VINI VERGANI recommends:

Sardegna IGT Barrile 2003, Producer: Attilio Contini, Cabras, 85% Nieddera, 15% Caddiu


Degustation notes: Dense ruby color. Spicy nose with aromas of blackcurrant. Intense & dense on the palate. Ends on notes of cherries, plums and tobacco. Voluminous finish with enticing flavour.


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DecorATE


Photos: M. Charles

Symmetry, bold graphics and colour:

A perfect table setting for a light lunch with friends.


What you'll need:


Colorful felt squares (4)

Long serving dish (1)

Graphic print plate (4)

Scissors


A long, white serving dish can help bring out the colours in any spread. It also gives the illusion of plenty even when that is not the case. Use bright colored felt for placemats. Cut the felt into whatever shape you desire (stars, triangles, blobs, etc). The end result is a table set for fun.


Graphic plates (Interio http://interio.ch : 8.90chf/each); Felt for placemat (Ikea www.Ikea.ch: 1chf/each); Pokal Glasses (Ikea www.ikea.ch : 4.95 chf/6pieces); Kahla Squared plates (http://www.kahlaporzellan.com ; available at Globus: 'Abra cadabra' series-- long 25.90CHF; medium 11.90CHF; small 7.90CHF)


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WHAT CAN YOU MAKE WITH...NUTMEG?


Photos: M. Charles

Portuguese Style Nutmeg Custard Tart

Recipe: A. Hagan

Makes 12

Preparation time less than 30 mins

Cooking time 30 mins to 1 hour


Ingredients

3 egg yolks

115g/4oz caster/ granulated sugar 2 tbsp cornflour

230ml/7 3/4fl oz double cream 170ml/5 1/2 fl oz milk

2 tsp natural vanilla extract, 1/2 of whole nutmeg, freshly grated

1 sheet ready-rolled puff pastry


Method

1. Put the egg yolks, sugar and cornflour in a saucepan and whisk together. Gradually whisk in the cream and milk until smooth.

2. Place the pan over medium heat and cook, stirring, until the mixture thickens and comes to the boil. Remove from the heat and stir in the vanilla extract and nutmeg.

3. Transfer the custard to a bowl, cover the surface with plastic wrap to prevent a skin forming and leave to cool.

4. Preheat the oven to 190C/375F/Gas 5.

5. Lightly grease a 12-hole (80ml/2 1/2fl oz) muffin tin.

6. Cut the pastry sheet in half, put one half on top of the other and set aside for five minutes. Roll up the pastry tightly from the shorter-sided end and cut the pastry log into twelve 1cm/ in rounds.

7. Lay each pastry round on a lightly floured surface and use a rolling pin to roll out until each is 10cm/4in in diameter.

8. Press the pastry rounds into the holes in the muffin tin. Spoon the cooled custard into the pastry cases and bake for 20-25 minutes, or until the pastry and custard are golden.

9. Leave the tarts in the tin for five minutes, then transfer to a wire rack to cool completely.


VINI VERGANI recommends:

Amarone della Valpolicella classico DOC 2005 Anima di Vergani

Producer: Le Croibe, Negrar, 70% Corvina Veronese, 15% Corvinone, 15% Rondinella

Degustation notes: Dense, compact ruby colored with garnet nuances. Very intense & continuous aroma. Bloomy scents of dried flowers & sweet spices Taste is rich in a smooth texture with a velvety body of Tannin.



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Spicey Russian

Recipe: M. Charles

(60ml) 2oz Vodka

(30ml) 1oz Kahlua

(30ml) 1oz Cream or Milk

Dash of Nutmeg


Pour into short glass with ice and serve.


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Cigares aux Épinards et au Kiri
Recipe: I. Salva

Pour environ 15 cigares :
1 paquet feuilles de brick ou filo
50gr beurre
1 oignon finement haché (par vous•même)
275gr épinards hachés frais cuits et égouttés, ou congelés (cuits et débarrassés de leur eau)
1 ou 2 fromage type KIRI
1 c. à soupe de coriandre hachée
Noix de muscade
Sel et poivre

1. Faire fondre le beurre, ajouter les oignons et laisser fondre 15 minutes. Ajouter les épinards, la coriandre. Mélangez le tout avec 1 ou 2 kiris, assaisonner. La farce est prête.
2. Pour confectionner les cigares avec votre enfant, couper en 4 parts (comme un gâteau) une feuille de brick. Placer la partie extérieure vers vous, mettre un peu de farce, de façon horizontale pour vous, rabattre les cotés et rouler jusqu’à la pointe du triangle.
3. Faire frire les cigares, dans une poêle bien chaude avec de l’huile, jusqu’à ce qu’ils soient bien dorés. Servir tout de suite, ou réchauffer au four quelques minutes.


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WARE TO BUY


Photo: Sorapot

The search for THE perfect teapot can be a labourous one. Teapots can speak volumes about your personal style, character, age and how you approach the time honoured practice of making tea. Designer Joey Roth has created Sorapot, a teapot that is young, simple and clever. A great option for any tea afficiando, Sorapot checks all the boxes: good design, sustainable materials and eco packaging all for a good pot of tea.


www.sorapot.com



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