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Swiss Fondue

If I had to face life or death, I’d choose Swiss Fondue. Every. Single. Time. This decision is purely based on personal experience. A) I know that life gets better whenever I dunk hunks of rustic bread into ooey-gooey cheese. To support my case, I must call attention to a fictional character: Heidi (does this help me or hurt me?). She knows all things are better with melted cheese because, apparently, this is the only thing she eats at her grandfather’s house, on the flower dotted Alps… and she is happier there than anywhere else in the world B) If I’m faced with death, I’m willing to bet that, if I crack open a pot of fondue, Mr. Death would certainly realize they are no match for boozy cheese. I’d like to think that, as he slunk away, I’d toss him a cube of cheesy bread for the road. A peace offering of sorts. Two days ago I wrote about my near death experience in the Swiss Alps and how Fondue is one of the few comfort …

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Triple Cheese Pasta with Sweet Onion |Käsknöpfle

When I told Keith, a.k.a. Mr Picky, what was for dinner this week, he said “Bless you.” You try saying it – Käsknöpfle – and see if you get the same response. Some words just sound like a sneeze, I guess. But don’t let that fool you. This week’s Käsknöpfle is … ahem… nothing to sneeze at. This wonderful, cheesy pasta dish enjoyed in Liechtenstein is like mac and cheese, but all grown up … a meal that has had a few years to explore the world and came back refreshed and refreshing – a great, big bowl of alpine comfort… A free spirit, if you will. This recipe is for the days when you don’t want everything all wrapped up in a neat little bow. When  you want things to be squiggly. And cheesy. And oniony. Trust me, it’s not too much to ask for. Just ask Liechtenstein. The fine folks of Liechtenstein recommend three cheeses… Fontina is creamy and has a bit of tang, Gruyere is salty and a bit drier (a bit reminiscent of Parmesan), and Emmenthalier is like a mild …

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