“Make sure to save room for dessert.”
This bread was made w/ pepitas (pumpkin seeds) and sesame seeds, as well as bulgur and coarse ground corn meal. It has a tight crumb, coarse texture and lots of flavor. Great for morning toast or afternoon sandwiches. I rate it yum!
From my hearth to yours…
Bruno
This year’s zinnia patch…
Be the first to spot the Monarch butterfly and hummingbird (hint- they’re in the same photo right next to each other). Click on photos for a better view!
Colorfully yours,
Bruno
My brother sent me this photo that he snapped at his local farmers market. I wish I had some of these beauties. They would be great in a mushroom cream sauce w/ pasta!
Happy Foraging!
Bruno
The second and final week of my tour lands me in Switzerland to sample some of its delicacies (food and drink), and more importantly, visit w/ my cousins, some of whom I haven’t seen since 2004. My home base was Delemont, the town where my mom grew up and where most of my cousins still live. It’s close to the Alsace region of France so we visited a couple of beautiful towns just across the border – Kaysersberg and Colmar. Other stops were Lucerne (famous for its covered bridge), Vercorin and Grimentz (two alpine villages in the Valais region). Grimentz is one of the best preserved Swiss alpine villages in that region.
One of my cousins introduced me to Damassine, a delicious eau de vie made from damson plums. It quickly became one of my favorite after dinner drinks, having a great aroma and flavor in addition to aiding in the digestion of wonderful meals. One evening we sautéed 2 types of local fresh trout purchased at the Delemont farmers market and of course we finished the meal w/ a bit of cheese and Damassine!
While in Vercorin, my cousin prepared a tradition meal called Assiette Valaisanne, which typically is a platter loaded w/ local cured meats, local cheeses, butter, thin slices of a dense rye bread called seigle, sliced fruit, nuts, cornichons and tomato wedges. This is served w/ wines produced regionally. It makes a delicious meal. Click here for an example.
It was hunting season while I was in Switzerland, so most restaurants offered seasonal dishes made w/ fresh game meat. I was fortunate to sample some venison and chamois prepare a couple of different ways during some of our meals out. One chef slowly braised chamois for 18 hours and served it w/ local mushrooms, spaetzle, seasonal vegetables and fruit. Another preparation was a roulade of venison breast stuffed w/ ground venison and served w/ red cabbage and spaetzle. Both were delicious!
When in Switzerland, I always hope to eat Raclette (a Swiss specialty). It’s one of my favorite ways to eat cheese. A picture is worth a thousand words as you will see in the photos of the Raclette lunch we ate at a cousin’s home one day.
I hope you enjoy these choice photos as much as I enjoyed my short time in Switzerland!
Kaysersberg
Vineyards in Alsace
Colmar (aka – “Little Venice”)
Very slow braised chamois at L’Etoile in Moutier
After dinner at L’Etoile
Lucerne
Delemont (my mom grew up in the building on the right – her dad’s bakery was on the bottom level)
One of the many colorful fountains in Delemont
Delemont farmers market
Our trouts for the evening are the filets on the right
Mushrooms galore
Downtown Delemont
Waiting for the Raclette
Yum!
Vercorin
Grimentz
Our lunch spot in Grimentz
On the menu…
Veggie lasagna
Braised venison
Venison roulade
Au revior et a bientot j’espere!
Bruno
The second installment of my European adventure takes place in the town of Eauze, France, where we were fortunate enough to visit the Armagnac producer, Marquis de Montesquiou. They normally don’t give tours but my brother told them I was coming all the way from St. Louis and was a fan of their Armagnac, so they made an exception. Our guide was the maître de chais (cellar master), Eric Durand. He was kind enough to take 1 1/2 hours out of his busy day to show us around and explain the Armagnac production process.
Armagnac is an eau de vie, like Cognac, but different in that it is distilled only once using a continuous distillation process. This process captures more of the esters from the fermented grapes and results in a more flavorful end product. Eric also noted that the oak barrels in which Armagnac is aged has a looser grain than the barrels used for aging Cognac, allowing the Armagnac to absorb more flavors from the barrels than Cognac.
Our tour culminated w/ a tasting of the house reserve Armagnac that dates back to 1900. If I remember correctly, Eric explained that with every vintage there is some excess Armagnac that won’t fit into the barrels used for that year’s production. This excess was placed in select barrels and is a blend of all vintages dating back to when Marquis de Montesquiou was founded. How fortunate we were to taste something that rare! My friend said he had never seen as big a smile on my face as when that golden nectar touched my taste buds! My brother commented to Eric that I’m now spoiled for life because no other Armagnac will taste as good as this house reserve. So true… so true!!
Here are a few photos from our visit:
“La Cathedrale” (the cathedral) where the barrels are housed
Inside “La Cathedrale”
The large blending barrels (w/ a normal sized barrel in the foreground for perspective)
The large blending barrels and the lab
A label on one of the blending barrels
A label on one of the normal sized barrels (noting the vintage, grape type, farm of origin, etc…)
Markings on one of the normal sized barrels
Maitre de Chais, Eric Durand, explaining the distillation process
Inside the lab
The moment of glory!
Thank you Eric for such a memorable experience!
A votre sante’…
Bruno
How do I edit a fantastic 2 week vacation during which I snapped 670 photos?… Not easily!
To sum it up, seeing family I hadn’t visited since 2004 was so enjoyable I wish I had more time to be w/ them. I definitely won’t let so much time pass before my next visit.
My first stop was Southwestern France. I landed in Bordeaux and spent the first week exploring the region surrounding Agen, the city where my brother and his wife live. This region is filled w/ great food and beautiful countryside which encompasses many well preserved medieval villages.
This post and the ones to follow will provide a visual taste of my experiences…
Agen’s organic farmers market
Gavaudun
Biron
Monpazier
Bonaguil
Rocamadour
Foie gras museum
Josephine Baker’s old house (Chateau des Milandes)
Beynac
Our picnic spot (Roque – Gageac)
Decadent picnic food
A bientot!
Bruno
A pair of goldfinches stop by in my yard from time to time to snack on the zinnias. They’re beautiful and fun to watch as the pull the petals off the flowers to get to the seeds. I was drinking my morning cups of coffee the other day and spotted them in action through the kitchen window. Can you spot them? The female is a bit more difficult to see in the photos but she’s there! (click the pics to enlarge for easier spotting)
Happy Birding!
Bruno
Meteor Crater, Arizona
Extinct Volcanos near Toluca, Mexico
Mono Lake, California
St. Louis, Missouri
Happy Travels…
Photo snapped at 2:30 pm Pacific time at an altitude of 30,000 feet while we were descending towards San Jose, California on October 25th. The lighting was just right to create good shadows to accentuate Half Dome in Yosemite National Park.
Happy Hiking (or climbing)!
Last night’s dinner w/ friends. Recipe furnished upon request…
May your stomach always be happy!