Expat Kochen

We've moved!

2010-11-04T22:44:00.004+01:00

Dear Foodie Friends,Extra, extra, read all about it: Expat Kochen has a new address!Going forward, each new post, chock full of helpful tips, inspiration and colorful photos, will be available at http://www.expatkochen.com. Be sure to bookmark our new URL or follow Expat Kochen with Google Friend Connect. You'll find this option in the right-hand sidebar of the new website. Following our blog

Apple Jelly attempt...& success!

2010-11-01T10:37:00.023+01:00

A couple of weeks ago a small group of us met in Bettingen and walked to the barn there to collect apples for our foray into jelly making. We selected a couple of varieties, Boskoop and Topaz. A bit of quick research into these indicates that both are strong flavored and tart, and according to the apple journal the Boskoop bites back and may be too strongly flavored for Americans who are used to

Suffering from the Sugar Blues?

2010-10-22T08:59:00.012+02:00

Are you constantly craving sweets and want to understand why?Do you want to gain control without deprivation?We’ve designed this workshop to permanently change your relationship with sugar.You will leave this class understanding the causes of your sugar cravings and you’ll receive practical tools for dealing with them.It’s not about deprivation, it’s about freedom – the freedom to eat foods you

Apple Jelly Anyone?

2010-10-18T06:51:00.006+02:00

It's canning season again and David Lebowitz has inspired us (once again) with his latest post about apple jelly. Therefore we are doing a last minute event and would love company. Please join us at Rylla's house next Friday afternoon for some canning and kibitzing. We'll begin with a walk down the hill to buy some apples from the barn in Bettingen, then put up some jelly.What: Apple Jelly

Signs of the Season

2010-10-01T16:11:00.003+02:00

Recently I was talking with a friend about the upcoming mushroom hunt he was happily anticipating. What I really wanted to do was invite myself along, but that wouldn't work for various reasons (politeness among them) and so I did what I thought was the next best thing. I invited him to "guest blog" all about it. As we begin to discuss the value of eating seasonally and locally here at Expat

Job Factory Restaurant for Lunch

2010-09-20T11:10:00.000+02:00

If you find yourself in Basel near Dreispitz, and want a lovely simple lunch with enthusiastic service, then get thee to Job Factory. What is it, do you say? Well, so many things. First, it is a lovely Geschenk Boutique (gifts, kitchen stuff, jewelry, etc.), a fashion stop and more. Guitars downstairs, hair salon up, café, digital printing service around the corner, and then there is the

Seasonal Abundance

2010-09-10T09:32:00.012+02:00

Fall is upon us and with it a change not only in the weather, but also in the foods available to us. They say variety is the spice of life, so let's take advantage of each of our four seasons to add some variety to our menus while enjoying nature's bounty. We are pleased to celebrate eating seasonally and to welcome Vanessa Gatelein to our Expat Kochen team. Vanessa will lead our workshop

How do you do coffee?

2010-09-01T18:50:00.001+02:00

Since moving to Switzerland about 2 years ago I have gone through different phases of coffee brewing, drinking, enjoying. When I first arrived I fell in love with the strong Swiss coffee, and having an inexpensive manual espresso machine in our temporary apartment, and found myself drinking quite a bit more coffee than usual. As part of the process, I became infatuated with the idea of owning

Is that a banana in your basket?

2010-08-26T11:12:00.002+02:00

Then, let's make some banana bread! At my local Migros yesterday I came across a bunch of brown, spotty bananas hiding in the 1/2 price bin. The thought of eating overly ripe bananas alone causes my nose to turn; however, mashing them up for a loaf of sweet bread or cake causes me to fist pump. SCORE! I really do love banana bread and have tried many, many recipes. My favorite might have to be

Coming up Carrots

2010-08-10T15:01:00.006+02:00

The seeds we at Expat Kochen planted back in May are beginning to share their magic. While we've had lettuce greens all summer, the tomatoes, carrots and onions are finally here! It feels (and TASTES) wonderful to supplement our Swiss farm-fresh produce with veggies we actually grew ourselves ... with a little help from the sun, soil, worms and rain. To celebrate the bounty, I've been eating

Un Poquito de México recipes

2010-07-05T17:51:00.002+02:00

Strawberry Gazpacho2 medium cucumbers3 cups strawberries1 T fresh lime juice1 green onion2 T good olive oilhot saucesalt chives Peel cucumbers, hull strawberries, and clean scallion. Roughly chop all three and blend (blender or food processor) slightly with rest of ingredients except chives. Do not over process – you want a coarse texture. Taste for seasoning, adding salt and hot sauce as

CCA cooks - Un poquito de México!

2010-07-02T11:00:00.004+02:00

A beautiful mix of flavors, colors, smells, and people = FIESTA! Un Poquito de México was just what we had on a lovely warm evening at the beautiful home of our host, Linda.Our menu was inspired but not limited to Mexican tastes. We began with Strawberry Gazpacho (thanks to Blue-Kitchen.com) and Agua Fresca. Next we made Real Margaritas courtesy of Ina Garten's Barefoot Contessa Parties book. On

Can these make cleaning more fun?

2010-06-21T13:45:00.003+02:00

Maybe, just maybe. We recently found these beautiful cleaning cloths (perfect as kitchen wipes) at Job Factory in Basel. We love the patterns, the price (6 wipes for 6 CHF), and the functionality.Expect to hear more about Job Factory in future posts. Besides being a great store with fabulous stuff, Job Factory gives kids a chance to get valuable work experience in preparation for the "real world!

Un poquito de México!

2010-06-11T07:54:00.017+02:00

What: A little bit of Mexico!When: Thursday, June 24, 2010, 6pmWhere: Auf dem Rücken 2, 4125 Riehen, CHCost: 20 CHFRSVP: Please send your RSVP to expatkochen@gmail.com or leave a comment below. Well, summer weather is (finally :-) upon us and with it summer schedules. (We have had to postpone our June event to the last Thursday of the month.) Hope many of you will make it as we

Grab your Francs and a grocery bag...

2010-06-04T15:43:00.002+02:00

...we’re going to Manor! All my beautiful loot (or, lokal Gemüse) from Manor Right now the Manor in Kleinbasel (Greifengasse 22) is offering a super deal—fill one plastic bag with as much lokal Gemüse as you can and pay an astonishingly low price! My bag of beautiful, healthy, lokal Gemüse from Manor Follow these 5 easy steps to a healthy, local and economical dinner: 1. Head to Manor’s

Sangria Tasting, Indoor Sunshine, part 2

2010-05-21T09:05:00.025+02:00

5 Sangrias on a cold winter's day...wait a minute, wasn't that supposed to be a warm breezy day on the patio? Well, yes that would be the time one would traditionally think Sangria, but we didn't let the rain and dark clouds stop us. We just created more indoor sunshine, this time with a group of women in a small Swiss kitchen, open to trying a twist on traditional Sangria recipes. What did we

Peanut Butter (and so much more) Cookies

2010-05-07T14:43:00.001+02:00

A few nights ago I was surfing the internet, checking up on my favorite food bloggers, when I developed a serious hankering for some baked goodness. (Gasp! Mouthwatering shots of yummy food at 10 pm—no wonder I was in need of a sweet treat!) Well, I wasn't in very good form, technically speaking, because I quickly began a cookie dough before realizing I was out of a key ingredient—egg.

Join us for a Summer Sangria Tasting

2010-05-05T19:00:00.003+02:00

What: Sangria TastingWhen: Thursday, May 20, 5 - 8 p.m.Where: Hauptstrasse 138, 4126 Bettingen, SwitzerlandCost: 15 CHFRSVP: expatkochen@gmail.comSlip into summer with us as we taste some traditional red sangrias as well as light, refreshing, white sangrias. We'll share recipes, foodie conversation, and if the weather cooperates, time on the patio! Light snacks will be provided.

Indoor Sunshine

2010-05-01T09:46:00.006+02:00

Spring was a bit late in coming this year to our corner of Switzerland; finally last week it was warm, sunny and clear of volcano haze. Beautiful, and I savored each day. This week it is rainy and cool - which at least means that I can get out that spring coat I love that sometimes doesn't get much use. And find my sunshine somewhere other than up in the blue sky. Et voilà, as I was checking

Lecker Schoggi!! (yummy chocolate, Basel style)

2010-04-25T23:59:00.001+02:00

Recently I had a chance to tour the Brändli Confiserie chocolate making facility. I cannot call it a chocolate factory, because it resides in a lovely old, not so big house in Basel. It was quite amazing to wander from room to room, imagining this as the home it once was, then seeing the output of chocolate and other treats that now come from the same space.It felt like I was in a multi level

Oui oui Paris!

2010-04-21T21:22:00.013+02:00

Not long ago the Expat Kochen crew boarded an early flight (super deals found at Air France before the eruption) for a weekend in belle Paris. It was a perfect trip, really; the sun shone bright every day and spring's early blooms filled the entire city with color. Until the week before our departure we had only two items on our Parisian to-do list: attend Jim Haynes' weekly Sunday dinner at his

CCA goes shopping!

2010-04-12T18:55:00.003+02:00

Cultural Culinary Adventures presents ...What: An afternoon of exploring kitchenware and cooking gadgets, followed by goodies and conversation in a cozy cafeWhen: Thursday, April 15th at 3:00 p.m.Where: Downtown BaselCost: Bring some pocket CHF to treat yourself to coffee and a pastryRSVP: expatkochen@gmail.comJoin us as we visit some of Basel's finest kitchen stores and discuss our latest

Natürliche Eierfarben - Natural Egg Dyes

2010-03-24T00:10:00.010+01:00

This week we got together to dye some eggs with these beautiful natural egg dyes found at the Migros (We got these at the Claraplatz Migros, 8 Chf per package). With interesting ingredients like sandalwood, flower petals and walnut shells we were happy to play as the kitchen was filled with rich pigments and interesting smells - sometimes nice and sometimes, well, interesting. Take a peek at the

CCA cooks - Breadmaking the Easy Way

2010-03-23T23:59:00.003+01:00

I had to stop, take it all in; the smells, the sights, the sounds, anticipating the tastes would soon follow, reveling in the moment. Sounds like a night the big city? Paris, New York, maybe London? No, it was just an sSk - a small Swiss kitchen, in Basel, Switzerland. Nine of us gathered along with quite a bit of flour, some yeast, salt and water and with that, created abundance. Abundance of

Breadmaking the Easy Way recipes

2010-03-23T23:46:00.018+01:00

And now the how to...we began with No Knead Bread, adapted from Jim Lahey, Sullivan Street Bakery, NYC. Mark Bittman made this bread famous when he wrote about it in the New York Times in November of 2006.No-Knead Bread3 cups all-purpose or bread flour, more for dusting1/4 teaspoon instant yeast2 teaspoons salt, more if using sea saltIn a large bowl whisk flour, yeast and salt. Add 1 3/4 cups

CCA presents Rising to the Occasion

2010-03-06T21:49:00.009+01:00

What: Rising to the Occasion - Breadmaking the Easy WayWhen: Thursday, March 18th, 4-7 pmWhere: Efringerstrasse 12, 4057 BaselCost: 25 CHFRSVP: expatkochen@gmail.comWe are so lucky to have amazing breads available to us here in Switzerland. And yet, there is something special about making it yourself. Whether to give as a lovely host/hostess gift or just to savor the smell in your own kitchen and

Thai Coconut Pumpkin Soup

2010-02-27T17:44:00.003+01:00

Pumpkin was on special at my neighborhood Migros, so pumpkin soup was on the menu this week. I love soup and pumpkin soup may just be my favorite. I have tried several recipes and variations over the years, and the ones I go back to all have a kick. The light sweetness of pumpkin balances well with the spiciness of curry or cayenne. My husband was working on taxes this

A taste of Aggarwal

2010-02-19T13:55:00.006+01:00

We love international foods in our household—the different flavors add variety to our everyday menu and account for much of the joy of travel. My husband mastered Tom Yum Gai at a Bangkok cooking school, and I’ve fooled with various recipes to create a saag that closely resembles a Sherpa’s staple. International eating is such a part of our lifestyle, that after an initial

ricers, gnocchi, yum

2010-02-16T15:00:00.001+01:00

Well, now I have not one, but two ricers! Found one on sale at Manor in CH, and then my sister gave me one from the U.S. Both work beautifully, making gnocchi a much more likely occurrence at our household (as well as mashed potatoes and who knows what else?). What a help a ricer was facilitating that part of the process. I used the recipe from Rouxbe.com and it did turn out light and tasty

Gnocchi & Tomato Sauce

2010-02-16T08:53:00.001+01:00

Homemade Gnocchiadapted from Rouxbe.com recipeServes 4 - 64 medium potatoes, boiled and peeled2 cups flour4 egg yolks1/2 teaspoon sea salt or 1/4 teaspoon table salt1/2 teaspoon nutmeg1/4 teaspoon white pepperAdditional flour as neededBegin by ricing your potatoes and spreading them evenly on your work surface. Then sprinkle the potatoes with a generous amount of flour. Aerate them by cutting

World Nutella Day

2010-02-09T14:56:00.005+01:00

Happy World Nutella Day, folks! Ok, I'm four days late but in my book acknowledgement within a two week time span of an important date is totally acceptable and still allows for celebration, honor, recognition, etc. of said date. Better late than never, right? Especially in matters regarding Nutella. If you like chocolate and aren't allergic to nuts I'm going out on a limb here and assuming that

CCA cooks Just for Two, just for you

2010-02-05T21:47:00.000+01:00

Once again, the Expat Kochen crew united for a fun afternoon of cooking together. Four ladies allowed their creative cooking juices to flow, and the result was a colorful meal paired with delightful conversation. We created a romantic menu full of healthy aphrodisiac ingredients, while an elegant seared duck breast added that extra touch of special that any Valentine’s Day menu deserves.Our Just

Just for Two recipes

2010-02-03T21:13:00.002+01:00

Avocados on the Half Shell1 ripe avocado1 tsp lemon juice1 small jar/can of caviar or salmon roe 1 tsp freshly snipped chivesfreshly ground black pepper Cut avocado in half, lengthwise, and separate. Remove the seed and strip the skin.Coat avocado in lemon juice to preserve color.Fill seed hollow with spoonful of roe.Sprinkle with chives and ground pepper. Yield: 2 servingsCurry Balsamic

Hellooo Toni!

2010-01-27T07:26:00.010+01:00

I was perusing the dairy section at my neighborhood Denner a few weeks ago and came across a package of 6 yogurts in cute little glass jars. They looked quite fancy and delicious so I grabbed a set and high-tailed it home to do a bit of research—of both the tasting testing and web surfing variety.Welcome Toni Jogurts in a glass pot by Emmi. Now, many of you may be rolling your eyes right about

Cheddar anyone?

2010-01-19T14:49:00.006+01:00

Cheese glorious cheese, so crumbly and yummy! (Sung to the tune of "Food, Glorious Food" from Oliver) While cheddar cheese is available in these parts (Basel area), there is a wonderfully sharp, crumbly and tasty variety right in my little village of Bettingen. Perhaps you know Bettingen? That tiny town just up the hill from Riehen on the way to St. Chrischona? Well, in downtown Bettingen (

Cultural Culinary Adventures Presents Just for Two

2010-01-08T16:55:00.009+01:00

What: Just for Two CCA Cooking EventWhen: Thursday, January 28th, 4-7 pmWhere: TBA - stay tuned!Cost: 30 CHFRSVP: expatkochen@gmail.comStay in for Valentine's Day or plan a special meal for your loved one! Please join us on January 28th for an evening of cooking for two, Valentine's Day style. We'll be cooking a lovely meal, concocting hot and spicy desserts and discussing fun ideas for keeping

A quick trip to Paris...and E. Dehillerin

2010-01-05T07:09:00.014+01:00

Julia Child’s Parisian kitchen store. There since 1869. And…a mess!A lovely mess, like an old hardware store that has everything, just some of it hasn’t been touched (or dusted) for several decades.Somewhat charming, yes. Good source for large pots and small molds and many things in between.However, no ricer. When I asked, he looked perplexed. I told him for gnocchi, the basic variety with

Little Bird in the Oven

2009-12-31T15:08:00.002+01:00

As the Holidays wind down, I find myself reverting to effortless meals. I am through with overindulgence and crave simple, healthy food that still feed my wintertime need for warmth and substance. Right now, I am loving the small roasting chickens found in every Swiss supermarket. These chickens are not the plump, hormone-injected, overly breasty

CCA: Quick Appetizers & Holiday Drinks

2009-12-22T17:00:00.001+01:00

What fun was had the evening of our last CCA (Culinary Cultural Adventures) event. We began with a yummy non-alcoholic cocktail that was not punch. We put our own twist on the Fresco Ice, substituting Johannisberry juice for cranberry.It was tasty, not too sweet, and sophisticated. A great alternative to the everyday choices of juice, tea or soda. Next we began experimenting with Bellinis, mixing

CCA Event Recipes!

2009-12-22T16:58:00.004+01:00

Click here to return to CCA Quick Appetizers and Holiday Drinks!AppetizersCaviar DipMakes 2 cups8 ounces cream cheese – room temperature1/2 cup crème fraîche (or sour cream)2 teaspoon freshly squeezed lime juice1 scallion, minced (leek works as well)1 tablespoon milk or cream if desired1/4 teaspoon sea saltFreshly ground pepper to taste3 1/4 ounces fish roeOptional: 2 tablespoons freshly minced

Cultural Culinary Adventures Presents

2009-12-01T16:12:00.015+01:00

Post Event Update (December 8, Quick Appetizers and Cocktails)What: It was, a lovely evening of appetizers and cocktails, complete with cooking, eating, sipping, and great conversation. We will post about it soon, including recipes. When: Behind us now - leaving us looking forward to the next event...romantic dinner ideas for Valentine's Day...Where: Last time Rylla's sSk*, next time, who knows

Getting close to your food...

2009-11-21T17:16:00.010+01:00

A couple of days ago a friend who lives just across the border from Basel in France took us (Robyn, Erin, Rylla) to a farm where she buys chicken. What a treat! We biked to her apartment and then she drove us a couple of towns over to the farm, right in the middle of a bunch of houses in a small village. We walked in and were greeted warmly by the proprietress. We had come for chickens, but she

Citrus Boost

2009-11-12T17:30:00.001+01:00

I was perusing the isles of the new Aldi in Allschwil the other day when I came across this beautiful fruit that was reminiscent of a really big lime. Its green color was so intense and cheery I decided I just had to give it a try. Unsure of exactly what it was but guessing it belonged to the grapefruit family, I did some online research upon arriving home and concluded that it was a

Condensed milk, molasses, and turkey?

2009-11-12T13:45:00.020+01:00

With the baking season coming (isn't it always baking season? Thank goodness my daughter thinks so), I thought I'd share where to find a few ingredients great for baking that I had found a bit elusive. I don't say unavailable because I am convinced that most everything we want/need is available, sometimes not just as we are used to, sometimes for a price. However finding it depends on tenacity

Canning nummer zwei

2009-11-06T16:30:00.017+01:00

Last week we grabbed a few friends and got together to do some more canning! Going the high acidity route again, this time we opted to use lovely quince which was enjoying the tail end of its season here in Switzerland. We found these beautiful, chunky, perfectly imperfect fruits at the corner store near the Musical Theater in Kleinbasel (Oetlingerstrasse and Rhienring).The colors of this fruit

Adventures in canning

2009-10-22T13:31:00.015+02:00

The cold seasons are upon us here in Basel and like so many other cities we're slowly saying goodbye to the plethora of fresh fruits and vegetables at local farm stands and hello to more frequent stops at the neighborhood Migros or Coop. As dismal a shadow this seems to cast on the next 6 months in die Küche, we'd like to keep store-packaged foods to a minimum and our homemade foods going strong.

shopping tip

2009-10-20T16:50:00.006+02:00

So I am a lover of kitchen "things," but don't buy many these days as my sSk (small Swiss kitchen) is packed pretty tight. I find it easy now to say no to this or that, simply because I MUST be practical - 1) where will it fit? 2) will I use it 3) will I really use it, and if so, how often? None the less I love to look and putter around kitchen sections and kitchen stores whenever possible. I

Bianco di Custoza

2009-10-16T13:57:00.008+02:00

I had a few minutes to kill while in Marktplatz the other day so I popped into Globus to have a walk through their fancy food market. This store is always a 'sure bet' in terms of the eye candy. With each visit I find myself Ohhhing and Ahhhing over their gorgeous prepared foods, unique and colorful fruits and vegetables and ability to make a simple pasta display appear as a work of art. This

Black beans - yea!

2009-10-16T10:02:00.005+02:00

I have been rationing my black beans that I brought with me when we moved last year, and searching for a source here. While I found them canned, I hadn't yet found dry ones which I prefer for making Feijoada, Brazilian black bean soup. And now I found them 2 places in Basel! First - New Asia Market AGRheinfelderstrasse 1, 4058 Basel, SwitzerlandIf you walk from Messeplatz along the street

Homemade potato chips

2009-10-15T10:10:00.013+02:00

Good morning! Today I am making potato chips from the lovely potatoes I got at the barn. This is such a yummy treat and much easier than I imagined. The trick is using a mandolin. I found mine at the Salvation Army - 2 CHF. Years ago I heard or read that you don't need to have an expensive mandolin; the cheap ones work just as well (and it is far easier to fit into my small Swiss kitchen - SSK).

These are a few of my favorite things...

2009-09-30T07:03:00.010+02:00

This mortar and pestle is one of my favorite things. A couple of years ago my sister and some friends were visiting me in St. Paul. We all saw it (at Bibelot, a favorite store of mine there). We oohed and aahed and lusted after it, and then my friend got it for me as a hostess gift. I love the shape, the feel, and most of all using it. Along that vein, here are a few other favorite things,

A Marktplatz Treasure: Edelprodukte aus Italien

2009-09-28T23:48:00.009+02:00

One of my favorite things about Basel is the ease at which one can explore, meandering through the city for months and unearthing newness each day. A favorite weekend pastime of mine includes stepping out my front door and taking off on unmapped adventures. I sometimes end up in a bookstore or at a cafe; sometimes I simply sit by the Rhine, enjoy the view and soak in the beautiful city that

About Expat Kochen

2009-09-10T13:28:00.015+02:00

We are four women who have ventured far from home...to a new home in Switzerland. Brought together by a mutual passion for cultural culinary adventures, this blog is our way to share our discoveries as we explore all things food in a new environment. Join us as we maneuver through international food shopping, convert to new measurements and master cooking in a small kitchen. We're excited to take

Cooking Conversions and Equivalents

2009-09-01T15:00:00.003+02:00

Converter | Temperature | Volume | Ingredients | ElsewhereConverterTemperature Conversions275°F = 140°C = gas mark 1300°F = 150°C = gas mark 2325°F = 165°C = gas mark 3350°F = 180°C = gas mark 4375°F = 190°C = gas mark 5400°F = 200°C = gas mark 6425°F = 220°C = gas mark 7450°F = 230°C = gas mark 9475°F = 240°C = gas mark 10Volume Equivalents60 drops = 1 teaspoon1 dash = 1/16 teaspoon1 pinch = 1/8

Meet us

2009-09-01T13:15:00.012+02:00

Rylla is a mom, a self-taught cook, a traveler, an observer of people, a writer, a lover of food and all things related, the color, the smell, and the experience of buying, preparing, and eating it. She is on a new journey in her life as an expat in Basel, especially enjoying the adventure of searching, finding or not finding what she wants, translating and discovering, getting creative and

Cultural Culinary Adventures Events

2009-08-01T15:00:00.006+02:00

What: Specialty Holiday Cracker MakingWhen: November 10, 2009, 2-5pmWhere: Hauptstrasse 140, 4126 BettingenRSVP: expatkochen@gmail.comPlease join us on November 10th for an afternoon of fun in the die Küche as we make specialty crackers – delicious homemade treats for this holiday season! Due to our tiny Swiss kitchens, space for this month’s cultural culinary adventure is limited to four. Please