Food 458 cooking swissstyle offers sampling of regional influences. by Katharine Dyson. Ask Erika Loser to describe a typical swiss meal and shell tell you that it http://www.acorn-online.com/foodweek/food458.htm
Burning Void--Reviews: Swiss Diamond 11 Inch Fry Pan I was fascinated by the concept of swiss Diamond cookware. It s nonstick cookware that has a diamond reinforced cooking surface. http://www.burningvoid.com/review/2005/swissdiamond11frypan.php
Extractions: Rating: 5 out of 5 I was fascinated by the concept of Swiss Diamond cookware. It's non-stick cookware that has a diamond reinforced cooking surface. Yes, you heard me: diamond-reinforced. This is supposed to make the pan particularly durable, with fantastic non-stick and thermal properties (I'll come back to what I mean by thermal properties in a moment). The surface is safe for use with metal utensils, which makes sense given the durability claims. Because it's so non-stick, you're not supposed to need much oiland it's quite true, I found I needed very little (if any) indeed. The body of the pan is cast aluminum, nice and thick for even heating, and in theory the diamonds conduct heat extremely well, allowing you to get a degree of browning that normally you can't get out of non-stick cookware. In fact, that's always been one of the drawbacks of non-stick cookwarethings may come out wonderfully, but they just don't brown the same way they do with more traditional pans. The pan is billed as being "ideal for use on the new ceramic, gas or electric cook tops." Sadly I only had a standard electric range to use it on (insert melodramatic sob here), but I have no trouble believing these claims. The pan is very flat and even and not overly heavy.
The Red Kitchen Otherwise, there s not been much cooking in the Red Kitchen. Minimal effort meals are the also blogging at . kitschenette life in the swiss lane http://kitschenette.typepad.com/redkitchen/
Extractions: Add me to your TypePad People list Powered by TypePad Yesterday Bruno's parents arrived back from 2 weeks in Tuscany, loaded down with goodies for us - 6 litres of hand-picked organic extra virgin olive oil (*swoon* you should see its grassy green-ness), waldhonig (forest honey), coffee, biscotti, and a tray of beautiful peaches. Lovely lovely. Tonight we're having some friends over for fondue (the cold weather made us do it...). I wanted a light dessert that wasn't going to sit heavily in our stomachs after all that cheese, so I poached the peaches in a vanilla sugar syrup, with a couple of peels of lemon rind for zing. The end result is gorgeous. However, I would STRONGLY advise anyone considering doing the same to
G92-1123; Spinach And Swiss Chard This is a guide to the growing, harvesting and use of spinach and swiss chard. After cooking, add salt and butter, vinegar, or mustard for added flavor. http://ianrpubs.unl.edu/horticulture/g1123.htm
Extractions: G92-1123-A Spinach and Swiss Chard This is a guide to the growing, harvesting and use of spinach and swiss chard. Laurie Hodges, Extension Vegetable Specialist Previous Category Catalog Order Info Spinach Spinach is a cool season crop and belongs to the goosefoot family (Chenopodiaceae), along with Swiss chard and beets. Spinach is low in calories. It is a good source of vitamin C, vitamin A, and minerals, especially iron. After washing the leaves, cook them in a covered pan using only the water clinging to the leaves. After cooking, add salt and butter, vinegar, or mustard for added flavor. Spinach may be prepared in a souffle, creamed soup, or used raw in salads. Spinach is very hardy and can withstand temperatures as low as 20 F. It can be the first garden vegetable planted in the spring since the seed germinates at low temperatures. Spinach thrives in cool, moist conditions. It does not tolerate hot weather and begins to bolt or go to seed as daylight lengthens and temperature increases in June. Two spinach crops are possible in Nebraska; the second can be planted in late summer for harvest in the fall. Suggested earliest and latest spring and fall planting dates for different regions in Nebraska are: Spring Planting Fall Planting Earliest Latest Earliest Latest East Central West Fresh spinach seed germinates readily at 38-40F and may be planted with good results when soil temperatures are 50 to 60 F. Higher temperatures reduce seed germination. Soil temperatures above 85 F will inhibit seed germination. Spinach seed rapidly loses viability. Fresh seed should be purchased each year. Spinach should be planted in rows 1 to 2 feet apart. The seed should be placed 1/2 inch deep and planted to have one plant every 3 to 4 inches after thinning. One packet of seed will plant 25 feet of row. One ounce of seed will plant 100 feet of row. Commercial seeding rates are 12-15 pounds per acre.
Extractions: Full Review Swiss is so amazingly fabulous! Ergonomically zoned for the kitchen connoisseur. Cool handle approach with vented lid design. See-through glass lids allow cooking @ glance eyeball monitoring. You don't have to stay by and lift the lid to see your food anymore. Yes we eat red beans and rice and to see the cooking and simmering is greatly convenient. I also see this new innovation from Swiss too highly aggressive in the kitchen. Theres no way you can ruin this aluminum cookware with its breakthrough technology in the cookware industry.
All About Peppercorns Cooking With Herbs And Spices Recipes and information about cooking with herbs and spices. This springtime side dish, Skillet Steamed swiss Chard, just wouldn t be the same without http://www.apinchof.com/pepper1060.html
Extractions: Sailors on the first ships to carry peppercorns were required to have their pockets sewn closed to prevent them from squirrelling away any of the precious cargo. Today, meals around the world are rarely prepared without pepper in some form. This springtime side dish, Skillet Steamed Swiss Chard, just wouldn't be the same without freshly ground black pepper. All About Peppercorns by Sandra Bowens Chances are, you have what is considered the world's most important spice right there on your dining table. You have probably sprinkled pepper on something today. What would we do without peppercorns? That question has driven the spice trade since well before the Middle Ages. Great fortunes of entire cities, like Venice and Portugal, have been won and lost due to early monopolies on peppercorns and other Oriental spices. The world was explored in search of spices, especially pepper. The first merchant marine boats were loaded with peppercorns. Before the nineteenth century, pepper was regarded as a luxury for the upper classes. Often scarce, it was as valuable as money. In medieval times, peppercorns were legal tender.
Hidden Hazards Of Microwave Cooking But the microwave is most familiar to us as an energy source for cooking food. From the conclusions of the swiss, Russian and German scientific clinical http://www.mercola.com/article/microwave/hazards.htm
Extractions: Health Rankings Essential Info Health Blog My Vision My Qualifications #1 Natural Health Site ... More... Health Resources Nutrition Plan Fewer Grains/Sugars More Omega-3 More Water ... Print this Page document.write ( "E-mail to a Friend" ); document.write ( "" ); by Anthony Wayne and Lawrence Newell Is it possible that millions of people are ignorantly sacrificing their health in exchange for the convenience of microwave ovens? Why did the Soviet Union ban the use of microwave ovens in 1976? Who invented microwave ovens, and why? The answers to these questions may shock you into throwing your microwave oven in the trash. Over 90% of American homes have microwave ovens used for meal preparation. Because microwave ovens are so convenient and energy efficient, as compared to conventional ovens, very few homes or restaurants are without them. In general, people believe that whatever a microwave oven does to foods cooked in it doesn't have any negative effect on either the food or them. Of course, if microwave ovens were really harmful, our government would never allow them on the market, would they? Would they? Regardless of what has been "officially" released concerning microwave ovens, we have personally stopped using ours based on the research facts outlined in this article.
Connecting With Swiss Chard, Cheap Ham The first was for swiss chard, a vegetable that, because of mild weather, Certain that the long slow cooking did wonderful things for a ham, http://www.post-gazette.com/columnists/19990117rubin.asp
Extractions: Connecting with Swiss chard, cheap ham Sunday, January 17, 1999 By Marilyn McDevitt Rubin Two recipes, new to me, surfaced at the holidays. The first was for Swiss chard, a vegetable that, because of mild weather, my friend Gene had growing in his garden until a month ago. The last batch he picked filled one of those big plastic shopping bags from Jimmy and Nino Sunseri, and, stuffed into the bottom shelf of the refrigerator, the chard stayed crisp for several weeks more. The night I pulled it out for dinner, this is the recipe I used. Swiss Chard with Raisins and Olives 3/4 pound Swiss chard, washed well and drained 6 Kalamata or other large brined-cured black olives, pitted and chopped fine Cut stems and thick center ribs from Swiss chard leaves. Discard center ribs, if tough or stringy, and chop remaining stems and leaves separately. In a 9-inch heavy skillet, cook onion in olive oil over moderate heat, stirring until softened. Add stems, 2 tablespoons water, raisins and salt to taste and cook covered, over moderately low heat until stems are softened, about 5 minutes. Add leaves (in batches, if necessary, adding more chard as previous batch cooks down), olives and remaining water and cook, covered, until leaves are wilted, 3 minutes or more. Remove lid and stir occasionally until most of liquid is evaporated and leaves are tender. Makes 2 to 3 servings. Gourmet magazine Afterthoughts
Good Cooking's World Tour! cooking Web Sites from Around the World! bullet, Bavarian Home cooking. bullet, Dining Guide to German, swiss, and Austrian Cuisine from Asiatour http://www.goodcooking.com/worldllnk.htm
Extractions: Browse the page or click the areas and countries listed below for quicker access! Africa and Islands Europe and Russia Benelux British Isles ... South America Africa and Islands General African Links Bea Sandler's The African Cookbook African Recipes Page Algeria Recipes from Algeria Angola Portuguese Recipes with Angolan Peppers ("Hot African Devil Peppers") Cape Verde Chad Egypt Marie Henein's Tasty Vegetarian Recipes from Egypt Tasty Vegetarian Recipes from Egypt Ethiopia Ethiopian Chicken Wot Recipe Injera Vegan Ethiopian Recipes Eritrea Ghana Recipes from Ghana Kenya Recipes from Kenya Mauritius Morocco Moroccan Tagine Moroccan Red Pepper Sauce - recipe from The Frugal Gourmet Nigeria Mother Land Nigeria-Recipes South Africa South African Biltong Newly updated information!!! Traditional Boerevors Uganda Zanzibar Zimbabwe Asian Pacific and Surrounding Regions China Chinese Regional Cooking Chinese Recipes , From Cargnie Mellon University. Chinese Recipes W. Chuang's Chinese and Japanese Recipe Archive
Extractions: This is our traditional Christmas Eve dinner. We usually eat it with a mixed green salad and afterwards have a light dessert. You can prepare the dough and the filling ahead of time, so you can finish the patty in the evening. Instead of preparing the dough yourself, you can buy phyllo dough or puff pastry.
Swiss News: Cooking The Books. (Language Corner) Access the article, cooking the books. (Language Corner) from swiss News, a publication in the field of News Society, through LookSmart s FindArticles http://www.findarticles.com/p/articles/mi_go2010/is_200210/ai_n7258536
Extractions: Save a personal copy of any page on the Web and quickly find it again with Furl.net. It's free. Get started now. Cooking the books. (Language Corner) Swiss News October, 2002 by Marcel Bucher No, this is not the speciality of a French chefs nouvelle cuisine, hut rather of crooked accountants as in the case of WorldCom, where false entries in the bookkeeping totalled over $6 billion. This made the company go bankrupt and file Chapter 11 of the U.S. Federal Bankruptcy Act. Chapter 11 allows a company to continue operations while working out ...
Extractions: Home Products and Services Ingredients and Additives Carotino The Swiss Vitamin Institute in Laussane endorses Carotino cooking oil as containing vitamin A (as Carotenoids), vitamin E (Tocopherols and Tocotrienols) and co-enzyme Q10. Carotino is also endorsed by The Health Promotion Board, Singapore and National Heart Foundation, Australia and is Halal Certified in Malaysia.
Monthly Market Basket: Spinach & Swiss Chard The stems of swiss chard should be allowed a longer cooking time than the leaves. Basic cooking Methods Wash spinach or swiss chard and shake off any http://www.sallys-place.com/food/columns/ferray_fiszer/spinach.htm
Extractions: Even those of us who admit to loving spinach may never be able to like it. It is not spinach the vegetable that we resent, it is spinach the authority figure. Spinach reminds us of all the "supposed-to's" of childhood. Through no fault of its own, spinach has become a didactic vegetable, used for symbolic value as the good and the true, never the beautiful and certainly not the delicious. Memories of spinach are nseparable from this message: spinach is not just a good idea; it's the law. Other vegetables, like corn on the cob or potatoes, may have happy or even neutral connotations, but spinach means business. Food, it lectures us, is a system of nourishment: there are some things you must eat and spinach is one of them. When we discover, therefore, that spinach isn't perfect because its oxalic acid blocks the absorption of calcium and iron, we can't help feeling vindicated. We always knew that spinach wasn't so great, we congratulate ourselves; we were right about that. We might have been right about some
Extractions: 2 tbsp. Corn Starch Preparation Follow our Pizza Dough recipe or use your own. The pizza dough recipe we selected is one made with spelt and barley flour, but a dough made with whole wheat flour will work just as well. While the pizza dough is rising, wash and peel the onions and garlic. Slice and dice or cut the onions into the desired size pieces. Crush the garlic. Cook the onions and garlic with a little red pepper sauce until the onions begin to become translucent. We prefer cooking in our microwave oven, using a large covered baking dish Wash and chop the Swiss chard, or shred in a
Extractions: To see a full size photo of the Swiss chard with olives and brown rice , click on the photo or link Preparation We usually prepare this recipe by cooking the rice in a glass pot on the stove top, and cooking the onions and Swiss chard in a large baking dish in a microwave oven set on "high"; but these vegetable ingredients may also be baked in a conventional oven set at 350 º F. We also prefer coarsely chopping the veggies in a food processor ( photo-right To keep the preparation time to a minimum, begin by putting the water in a glass pot (
Kuhn Rikon Switzerland - Free CD-ROM Offer swiss Durotherm Cookware will change the way you cook. Kuhn Rikon s Free CDROM offer has ended. Check our Home Page for current promotions. http://www.kuhnrikon.com/promos/free_cd.php3
Swiss Chard swiss chard. Printer Friendly Version. Close Window Place in a heavy skillet add 1/2 of water or broth, cover and cook, shaking the pan occasionally, http://www.wholehealthmd.com/print/view/1,1560,FO_140,00.html
Extractions: Why Eat It One of the easiest vegetables to growit will keep growing right through the winterSwiss chard is a good source of beta-carotene and dietary fiber. Also known as chard, these greens come from a variety of beet grown for its stems and leaves, not its root; their distinctive flavor is akin to (but milder than) that of beet greens. The dark green leaves are wider and flatter than beet greens, and they have a a full-bodied texture similar to spinach (for which chard is a good substitute). The fleshy stalks and ribs are either white or, in red (ruby) chard, a jewel-like red. Unlike many greens, the stalks of Swiss chard are completely edible; in fact, in European countries they are considered the best part of the plant. Unless the chard is young, though, the stalks should be separated from the leaves and given a little extra cooking time. Varieties There are thin-stemmed and thick-stemmed chard varieties. If you prefer the leaves to the stalks, choose a thin-stemmed variety; if you enjoy the crunchy stalks, go for a thick-stemmed type. Most red chard is thin-stemmed.
Recipes : Swiss Chard With Serrano Chile Vinegar : Food Network Add the onions and cook in the rendered fat until soft. Add the garlic and cook for an additional minute. Add the swiss chard, season with salt and pepper http://www.foodnetwork.com/food/recipes/recipe/0,1977,FOOD_9936_30921,00.html
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