Friday, November 19, 2010
Tuesday, November 9, 2010
Thanks to my time spent working in Barcelona, I have a good stock of smoked paprika at home. It can be hard to find in the UK and is usually very overpriced. Smoked paprika, or 'pimentón ahumado', comes from the 'La Vera' region of Spain, and has Protected Designation of Origin status. Red paprika peppers are oak-smoked for 2 weeks as they dry and are then ground to a powder. Intensities vary from mild ('dulce') to very hot. Thanks to it's strong, smoky, flavour, and wonderful colour, pimentón ahumado is the spice used for chorizo.
As a vegetarian, I do not eat chorizo, but I use smoked paprika often in dishes, especially at this time of year- Bonfire season. It has become an essential ingredient for vegetarian chilli 'sin' carne for example. It can also be used to make spicy potato wedges, or in soups. The most popular brand is La Chinata: http://www.lachinata.com/ there are also some recipes on this page.
Monday, November 1, 2010
several bordering villages in the canton of Bern.
and brushed, grainy, uniformly brownish and healthy rind-like crust. The heel is slightly convex.
Height: 9.5 - 12 cm, Alpage: 9 - 11cm
Diameter: 55 - 65 cm, Alpage: 50 - 65 cm
Weight: 25 - 40 kg (average 35 kg), Alpage: 20 - 35 kg (average 25 kg)
1 clove of garlic, cut into two
400 g grated or thin slices of
Gruyère AOC cheese
4 teaspoons of corn flour
350 ml white wine
400 g Vacherin Fribourgeois
cheese, cut into small dice
1 small glass of kirsch
Pinch of Cayenne pepper
Rub the fondue dish with the clove of garlic. Leave in pot If desired.
Mix the Gruyère AOC, the Vacherin Fribourgeois and the corn flour together in the fondue dish, add the white wine and bring to the boil while stirring continuously until the cheese has melted.
Add the kirsch and the Cayenne pepper.
Keep the fondue dish warm on the burner over a very low flame.