QUIZ II

Today, I want to test your culinary knowledge...

A few days ago, we received a packet and amongst the goodies that we discovered, there was this delicious speciality...

I want you to make your brain work and even hurt if that's needed! So, my question is: what is it (not the tree) and which region does it come from ?

Here is a clue: it is a Swiss speciality, it keeps well and it isn't necessarily eaten only on the occasion of Christmas or the New Year...

For the few Swiss people who already know, please don't give any kind of answer. Thanks!!!

POTATO KUGEL

Until now, I have eaten my share of casseroles or puddings, but I have never made nor tasted any traditional "Kugel"...

So, to remedy that situation, I decided to bake a "Potato Kugel" and I don't regret taking this step into the unknown!

A "Kugel" is a popular Ashkenazi (Eastern European) pudding or casserole that is served as a side dish or dessert during the Jewish Shabbat or Jewish holidays. It can be savory or sweet and is always made with eggs and either Matzah meal or flour. A "Kugel" can be prepared with noodles, dairy products (milk, cheese, cream cheese, cottage cheese, etc...), all kinds of vegetables or fruits (zucchini, carrots, apples, etc...), nuts (walnuts, pecans, hazelnuts, almonds, etc...) and flavorings/spices. In fact, it is a very useful low-budget and multifaceted dish that can be prepared in various ways depending on the seasons or what you have on stock.

This "Potato Kugel" is not very dissimilar in look and taste to "Latkes" or even to our Swiss Rösti speciality. I really wish to emphasize on the fact that this "Kugel" is very delicious and hyper comforting. It is the perfect kind of food one is eager to eat during the long winter evenings that are waiting for us! As I don't have any "Schmalz" at home, I decided to use duck fat instead and was not disappointed. The duck fat added a fabulous hint of meatness and nearly sweet flavor to this "Kugel" (a good choice). I loved it!!!

I came up with this invented recipe after having surfed for a few hours collecting all kinds of informations regarding "Potato Kugels". I decided to make it with potatoes, but there are also many other possible combinations left to explore...

If you want to discover other "Kugel" recipes (see link), then I warmly recommend you to visit Burekaboy's highly interesting blog named "Is That My Buréka?" from Canada! It is entirely dedicated to the Jewish cuisine and culture, but you'll also find other actual topics. Those other links might also be helpful (see link 1, link 2 & link 3)...

Serves 4

Ingredients:
850g Russet potatoes
1 Big Carrot
2 Onions, chopped
1 Big clove garlic, crushed
4 Eggs (~50g), beaten
1/3 Tsp Paprika powder
1 Matzah sheet, finely ground
2 Tsp Salt
Pepper, to taste
2/3 Tsp Baking powder
4 Tbs Vegetable oil, schmalz or duck fat

Method:
1. Preheat the oven to 190°C (375°F).
2. Wash and peel the potatoes, then grate them coarsely and do the same with the carrot.
3. Put all dry ingredients together in a big bowl.
4. Add the grated potatoes, grated carrot, chopped onion and crushed garlic. Mix.
5. Pour the beaten eggs into the potato mixture.
6. Mix everything together.
7. Pour the final mixture into an oiled/greased baking dish (using 1 1/2 Tbs vegetable oil/schmalz/duckfat).
8. Pat the mixture flat.
9. Dot the top with the leftover oil/schmalz/duckfat.
10. Bake for about 1 1/2 hours, until the top is crusty and golden brown.

Remarks:
Any kind of firm baking potato is ok.
For this recipe, the potatoes are not always peeled; it all depends on you.
The carrot can be replaced by a zucchini.
If you desire, use smoked paprika powder instead of the traditional one.
Instead of grinding the Matzah sheet, use 1/2 cup Matzah meal or 1/3 cup flour.
Work fastly after grating the potatoes lest they turn grey.
Your "Potato Kugel" has to be crisp outside and moist inside.
Let sit for 8-10 minutes before serving.
Once baked, it freezes very well.

~ Potato kugel squares. ~

Serving suggestions:
Eat the "Potato Kugel" alone, with a salad, steamed vegetables or as an accompaniment to meat such as brisket or roasted chicken.

(Shabbat -Pic by www2.feujworld.com)
(Potato Kugel -Pic by www.wholefoodsmarket.com)

MY XMAS TREE - KKVJ MON BEAU SAPIN

Anne of "Papilles Et Pupilles" from France has had the great idea of asking us to post a picture of our Christmas tree and decorations, so here's how my tree looks...

Unfortunately, as I can't afford to buy a real and natural tree, the one that you can see here is entirely made of plastic, but it nonetheless looks cute, at least in my opinion. The only thing I miss with my tree is that characterisic aromatic and intoxicating pine tree scent that perfumes the whole place in such a wonderful way. Yet, on the other side, it is a lot more cleaner (the needles never fall!)...

My Christmas tree is really minuscule (20cm) and can be placed on our tiny kitchen table, far away from our cats' reach. Very practical!

I like it, no matter if it isn't anything luxurious...

WEEKEND CAT BLOGGING #79

For our biggest pleasure, the very popular WEEKEND CAT BLOGGING event is again back and this time, it is a very Angry Cat who has decided to host the the round-up! To participate just email your permalinks to the_cat(at)belly-timber.com or post your links directly on the unique "Belly Timber" blog from USA...

In this house, our cats get a fair share of the stardom, so as last week Mr. Fridolin was under the starlight specially for you, this time, our little pin-up named Maruschka has accepted to take a sexy pose. It is eye candy, believe me!!!

Maruschka is a very funny cat who has the most hilarious body language.
As soon as you start cuddling her, she shows her tummy and asks to be "kneaded" like crazy!It is quite an energy consuming activity...

But, how can I resist such a pure moment of joy?
She gives me so much (on all levels) that I can't possibly refuse her a few intense minutes during which I massage her soft underside.
In any case, I don't really have another alternative as she knows how to command us.
She's a real dictator!!!
Anyhow, she is such an adorable being, although she can sometimes be quite stubborn kitty with a lot of character...

DRAMATIC SKIES

I guess that by now, you've all understood that I love to study the sky and see how it develops, minute by minute and hour by hour! It is so interesting as it changes constantly and rarely looks the same.

It never fails to surprise me therefore I always make sure that my camera is ready to immortalize the beautiful things I see...

I hope that the following pictures will make you dream and that they will entice you to take your time in order to have a better look at this ocean of beauty above our heads!

The first November snow on the Jura: around 7am...
The same day, but about a quarter of an hour later...

A few days later, still early in the morning...One morning, I was blessed to discover and admire such a crazy looking sky! Those rolls were really incredible and very photogenic...At this period of the year, when the sun starts to go down, you get to see the most magnificent sceneries...Still during the sunset: the colors that appear submerge you with a feeling of well-being. All those shades of apricot, duck blue and violet grey could not look better!Funny clouds and a clear sky...Another sunset: it is quite covered, but nonetheless beautiful...Mind-blowing fiery lines appear in the horizon...

Did you like those pictures? Which one is your favorite and why?...

KKVV BOULANGER - GRITTIBÄNZ BREADS

Fidji of the great "Fidji Passion Boulange" blog from France has organized a bread baking event and round-up specially for Saint Nicolas day. She asked us to bake "Mannele" or "Man-Shaped Breads" according to the tradition...

Saint Nicolas day (see link) is celebrated on the 6th of December throughout Europe (Austria, Croatia, Switzerland, Germany, Czech Republic, Hungary, France, etc...). In Switzerland, the naughty children which have badly behaved are threatened by "Schmutzli" (or "dirty guy", he accompanies Samichlaus/Santa Claus) who makes them afraid by telling them that he'll throw them in a sack and bring them to the Black Forest where he will drown them... Gulp, very charming indeed!!! Otherwise, children sing a song or recite poems, and they receive (from their parents, relatives and Saint Nicholas) chocolates, oranges, cookies, etc... So, it is understandable that, for the kids, it is at the same time a scary and exciting moment!

During that festive time, people bake a lot and generally, they prepare little breads in the shape of men which, in older times, had the purpose of chasing away the demons. Here in Switzerland (mostly the Swiss German part) they are called "Grittibänz", "Grättimaa", "Elgermaa", "Chläus" and "Teigermännli" depending on the different cantons and dialects, but they are also know as "Petits Bonhommes" (in the Swiss French part). In Germany, you'll find them under the name of "Weckmann", in France "Mannala", "Mannele" or "Jean Bonhomme", in Belgium "Cougnou" and in Luxemburg "Boxermännercher". As you can see, those little breads are well-spread.

"Grittibäanz" breads are very cute, delicious and fun to make. The bread dough used is a bit similar to the "Pain Au Lait" dough as it's made with butter, milk and eggs. They are very soft and superbly fragrant. A must try before and for Christmas!!!

~ The old town of Zürich during the winter. ~

This recipe comes from Marianne Kaltenbach's (6th June 1921- 15th October 2005) cookbook "Cuisine Rustique Suisse" (originally titled "Ächti Schwizer Chuchi" dating from 1977). I adapted and halved the recipe, because, in my opinion, it would have given far too many "Grittibänz"...

Makes 10 "Grittibänz".

Ingredients:
500g Plain white flour
2 Tsp Dried yeast
2 Tsp Castor sugar
250ml Milk, tepid
80g Unsalted butter, at room temperature, softened and creamed
1 1/3 Tsp Salt
1 Egg (~50g), beaten
1 Egg yolk + 1 Tsp Water (for the egg wash)
Currants and almonds for the face/body decorations

Method:
1. Sprinkle the sugar and yeast into 1 cup of the milk in a bowl.
2. Leave for 5 minutes and then stir to dissolve.
3. Sieve the flour into a big bowl.
4. Make a well and pour in the yeasted milk.
5. With a wooden spoon, draw enough of the flour into the yeasted milk to form a soft paste.
6. Cover with a tea towl and leave to "sponge" until frothy and risen, about 20 minutes.
7. Add the leftover milk, the beaten egg, salt and the creamed butter. Mix in the flour to form a soft dough.
8. Turn the dough out onto a well-floured surface and knead until smooth and elastic for about 10 minutes.
9. Put the dough into a buttered bowl and cover with a tea towl.
10. Leave to rise until doubled in size, about 1 1/2 - 2 hours.
11. Knock back the dough and leave to rest for 10 minutes.
12. Divide the dough into 10 equal pieces.

~ Demonstration by Anne of "Papilles Et Pupilles". ~

13. Roll each piece into a thick sausage.
14. To shape the head, use your index and thumb to pinch both sides of the sausage (first quarter of the sausage).
15. With a pair of scissors, cut both sides (middle) in order to create the arms and then, cut both legs (down).
16. Create a mouth, nose and eyes with the currants and almonds.
17. Place the "Grittibänz" on a baking sheet lined with baking paper and cover with a tea towl.
18. Prove until doubled in size, about 30-40 minutes.
19. Preheat oven to 180°C (350°F).
20. Brush the "Grittibänz" twice with the egg wash.
21. Bake for about 20-25 minutes until golden and sounding hollow when tapped on the underside.

Remarks:
You can decorate and shape your "Grittibänz" as you wish; use your imagination!
Try baking those breads with kids, they'll love it!

Serving suggestions:
Eat at any time with the savory or sweet spread of your choice.

(Zurich -Pic by Drew Charles www.trekearth.com)
(Manele -Pic by Anne www.papillesetpupilles.blogspot.com)
(Saint Nicholas -Pic by www.samgirl.com)

HOT DOG ROLLS

Like the "Hamburger", the "Hot Dog" is another American warm sandwich speciality that I crave and find particularly addictive. If they are homemade, it's impossible for me to refuse such kinds of "dirty foods"!!!

The term "Hot Dog" has a double use, because it describes the cured and smoked sausage that is used in this speciality, but it also refers to the famous bread dish made with those sausages. The invention of the "Hot Dog" sandwich is often attributed to the 1904 "Louisiana Purchase Exposition (The Saint Louis World's Fair)" in St. Louis, Missouri. But, although it is seen as an American invention, some people believe that the "Hot Dog" was invented in the 17th century by the German butcher Johann Goerghehner from Coburg ..

However, the typical "Hot Dog" sausage has a different origin than the bread roll speciality.It initially hailed from Europe and more particularly from Germany, where it was (and still is) well-spread. Before it got renamed "Hot Dog" this sausage was called "Frankfurter", but due to a rumor regarding the meat's origin (supposed to be made with dog), it got rebaptized under the name we all know now.

By the 1980's, this speciality was very popular in big cities and on university campuses. It was generally served from "Lunch Wagons". The first use of the term "Hot Dog" appears in print in 1895 in the Yale Record of New Haven, Connecticut. This special sandwich is now served on every street corner, in every diner or stadium during matches in the United S tates and is also widely spread worldwide. Here, in Europe, "Hot Dogs" are generally sold at fares and sometimes also by vendors on the street. In America, "Hot dogs" are always made with soft bread rolls, but in Europe, and in particular in Switzerland, France, Germany and Austria, they are sometimes made with Parisian "Baguette" bread (a blasphemy for some, I'm sure!)...

In fact, every place (Chicago, New York, etc...) and country has it's own "Hot Dog" recipe/version and throughout the world there are numerous variations of this speciality (see here). The differences mainly reside in the kinds of toppings, ingredients and condiments that are used to prepare "Hot Dogs".

~ Todoroff's Hot Dog, Coney Island, Brooklyn, New York. ~

There are many stories, yet no recorded facts regarding the invention and origin of this speciality, but one thing is certain, "Hot Dogs" are superfine and that's no myth!!! I can only guarantee that, with this King Arthur Flour recipe I found via the great "Baking Sheet" blog, you'll never look at a "Hot Dog" in the same way again!

These light, fluffy and hyper soft rolls are going to make your whole world rock. Nothing is quite comparable to those dainty looking homemade breads, because they kick any unhealthy store-bought buns in the butt!

It's mad, it's bad and totally rad!!!

Makes 9 rolls.

Ingredients:
1 Tbsp Castor sugar
2 1/2 Tsp Active dry yeast
1/4 Cup Water, lukewarm
1 Cup Milk, lukewarm
2 Tsp Vegetable oil
2 Tsp Salt
3-3 1/2 Cups Plain white flour
1 Egg yolk (+ 1 Tsp water), for the egg wash

Method:
1. In a big bowl, combine sugar, yeast and warm water.
2. Stir to dissolve and let set until bubbly, about 5-10 minutes.
3. Add in milk, vegetable oil and salt.
4. Gradually add the flour and mix thouroughly.
5. Once 3 cups have been incorporated, add the remaining flour a tablespoon at a time until the dough begins to pull away from the sides of the bowl.
6. Turn dough out onto a floured surface and knead for 10 minutes, until smooth and supple.
7. Place in a lightly oiled bowl and cover with a dishtowel.
8. Let rise until doubled, about 1-1 1/2 hours.
9. Gently remove the dough from its bowl onto a floured surface.
10. Flatten it slightly into a large rectangular log. Divide dough into thirds and divide each third into three equal pieces (cover unworked dough with a clean dishtowel while shaping).
11. Gently flatten dough into a long rectangle. Fold left and right sides to meet in the center. Fold the top and bottom sides towards the center. Keep pinching the edges together, pulling the dough into a tight roll shape.
12. Repeat until you have 9 rolls.
13. Place hot dog buns on a parchment-lined baking sheet and cover with a dishtowel.
14. Let them rise for 30 minutes or until doubled in size.
15. Preheat oven to 200°C (400°F).
16. Brush the buns with the egg yolk and water mixture (egg wash).
17. Bake for 20 minutes.
18. Remove to a rack to cool before slicing.

Remarks:
You can also make this recipe with a mixer.
The dough should be soft, but not sticky.
The original recipe used one egg white for the egg wash, so it's up to you if you want a very shiny roll (egg yolk) or a more matt one (egg white).
After having brushed the "Hot Dog Rolls" with the egg wash, you can sprinkle them with sesame seeds or poppy seeds.

~ One of my creations: wiener sausage, raw onions, sauerkraut, ketchup and a sauce made with sour cream, honey, old mustard, sweet mustard, paprika, salt and garlic powder. ~

Serving Suggestions:
Prepare your "Hot Dog" (see link) with the sausage (Frankfurter, Wiener, Schüblig/St Galler Bratwurst, vegetarian, Kosher, etc...) and the filling of your choice (mayonnaise, sauerkraut, pickled gerkins, onions, ketchup, mustard, etc...).
You can also use those rolls to make any kind of warm or cold sandwich (meat patties, cooked salami, steak, grilled pork, spam, smoked salmon/herring, pickled fish, cheese, relish, tomatoes, coleslaw, etc..). Just let your imagination and creativity go wild!
I always warm my rolls (5 minutes at 180°C/350°F) before serving them.

(Coney Island Hot Dog -Pic by www.tooroffs.com)
(Hot Dog -Pic by http://thunewatch.squarespace.com)

FESTIVE WINTER CHALLAH

I know that I might repeat myself, but "Challah" is one of my favorite Sunday morning breakfast breads and it always meets a big success every time it hits the table. It is such a wonderful speciality that nothing can stop me from gobbling it greedily!

Since, the winter days are approaching and there is already a smell of Christmas in the air, I wanted to adapt my "Challah" recipe in order to make it a little more festive than it is already...

The coriander and cinnamon spice mixture goes awesomely well with the naturally sweet taste of "Challah" and the raisins add an extra festive and healthy aspect to the loaf.

As usual, I baked my bread (see "Challah" recipe) according to my "Ultimate Bread" cookbook and added the following ingredients to the flour mixture/ dry ingredients:

• 1 1/2 - 2 Tsp Ground cinnamon
• 2/3 - 1 Tsp Ground coriander
• 2/3 Cup (90g) Raisins or currants

It resulted in a fabulous "Challah" which tasted divinely spicy and had a reminiscent flavor of the winter time festivities!

You can also use the same seasoning when baking other breads such as "Zopf" or any other brioched bread of your choice.

WEEKEND CAT BLOGGING #78

Another edition of Weekend Cat Blogging #78 has been launched!!! Weeks pass very fastly and it seems that I'm all the time posting pictures of my kitties!

D of "The Hidden Paw" from USA is hosting this week's WCB round-up. She is waiting for your contribution, so don't hesitate and either email her your permalink or leave all the information needed when posting a comment on her blog...

Mr. Herr Gümpel (Fridolin) is once again under the spotlights and I might tell you that he has other things in mind than playing the star!

Fridolin is lying on his tree, but he isn't sleeping...
In fact, he is very attentive to what's happening on our transparent rooftop.
You might now ask me what he's exactly looking at.
Birds or pigeons, more specifically.
They drive him bananas and make him get out funny sounds; a real circus!!!

I bet he would like to be like this "naughty" kitty pictured above...
Seeing all those "chickens" walking just over his head must be a real torture for him, especially when he knows that a window separates him from the exciting world outside. Imagine that you, dear foodie, are forced to contemplate a dozen crispy roasted chickens without being able to have a bite of any of them.
You can't? Well, that's exactly what he has to go through.
Poor little tiger!!!

FALL CHANGES

As December has already started and the winter is getting closer everyday, I found it would be interesting to show you the subtle changes of nature during the fall season...

It is incredible to see how the light, trees, grass, animals and weather have evolved over the last months. Everything goes extremely fast and towards the very end of November, there is no doubt anymore, winter is already knocking at our door (although, I must say that it is too warm - 10°C)!

The very beginning of October: it was still very warm and everything was still quite green...
A bit later that month: the trees slightly turned orange...
Towards the end of October: the autumn isn't as shy as before...
November had started and the trees look more and more rusty colored...
Middle of November: the red colour of the trees turns now to gold. Brilliant hues of yellow appear...
End of November: the last leaves are holding on, but a few days later (now) they will be gone...

I hope you enjoyed this autumnal diaporama and appreciated the sheer beauty linked to the dynamics behind the seasonal changes. Nature is incredible!

"The End of Fall

Hear the scratching of leaves
as rakes pile them high,
and the cool air takes on that familiar snap.
Silently they begin their final journey.
A yellow leaf from the birth, hickory, the great elms and beech.
Reds from the maples, scarlet oaks, sumac and sasafras trees.
The scene is irresistible and there’s magic in the air.
That mystical moment when a painting comes to life.
There is color everywhere.
Trees have changed from light and dark shades of green
into lively leaves of golds, rusts, and scarlet hues
turning the landscape into a thing of beauty.
Something wonderful has happened
Mother Nature fills the land with song
and there is music everywhere.
She splashes bright colors into every leaf.
We’re only allowed to watch this splendor for a short time,
then the next process begins.
The days turn colder,
the wind has picked up its pace
This undressing of trees continue til they’re bare
These last leaves mark the end of fall,
and the beginning of a new season.
We hear the scratching of leaves
as rakes replace the roar of lawnmowers.
The air takes on that familiar snap.
The land looks like a giant, multicolored carpet.
They beckon us to walk through and jump into the crinkling of color,
to frolic and play while the air is still warm.
And then, it is gone."

~ Elizabeth Olsen ~