Choucroute (aka sauerkraut) with fish – a winning combination
If you want the skinny on good places to eat in and around Basel, you have a number of options at your fingertips. First, natch, there’s the Eating Out: Alsace, Basel and Baden page of this site, which I strive womanfully to keep current, and which attempts (not always successfully) to keep a balance between… Continue reading Eating Out Around Basel with Baselgehtaus
My most recent piece on Zester: http://zesterdaily.com/world/gelato-breakfast-sicilian-way/ To be enjoyed without moderation.
Squeezing into the courtyard of Domaine Hering right on the narrow main street of Barr at the northern end of the Route des Vins is a ticklish business. “Pour les vendanges,” admits Fabienne Hering rufeully, “c’est un peu rock-and-roll!”. If it’s hard to navigate with a car, I can’t imagine what it must be like… Continue reading Domaine Hering, Barr
Quiche is my go-to supper dish, after I’ve staged a lightning raid on the fridge/freezer/store cupboard. Here’s one that provided a refuge for the last bits of our Christmas smoked salmon and a couple of lonely fennel bulbs lurking in the veggie drawer. Most people think cheese is obligatory in quiche; it isn’t (even in… Continue reading Smoked Salmon & Fennel Quiche
The last couple of weeks in Spain wandering round markets fondling vegetables and feasting on fish was all the inspiration I needed for my next few months’ workshops.The season opens on September 26th with Eat Well: Love Vegetables. We’ll take a basketful of late summer vegetables (still hoping my multi-coloured, many-sized tomatoes will ripen) and… Continue reading Cooking workshops in Alsace
If you’ve never eaten calçots, you haven’t lived. What’s a calçot, I hear you cry. Put at its simplest, it’s a sort of cross between a spring onion and a leek. Every year throughout Catalunya, from (roughly) January till Easter, loads of these distinctive, elongated onions are grilled to a frazzle over fierce fires made from vine… Continue reading Calçots in Catalunya