Written by Author Claudia Clark. We celebrated our 25th wedding anniversary and because I am an avid animal lover–especially koalas and kangaroos, we had planned for 5 years to go to Australia. Unfortunately, because of the Coronavirus outbreak our trip had been cancelled, so we decided to travel to France, the town of Chamonix and the Mont-Blanc mountain, which is the Haute-Savoie region. Continue reading Chamonix-MontBlanc, the highest Mountain in Western Europe
According to a widespread legend, this dish goes back to the Italian Carbonari, who made charcoal in the Appenine mountains. It is said this Spaghetti dish was cooked over a fire in a cast iron pan during their breaks. The Carbonari (Italian for “charcoal makers”) were an informal network of secret revolutionary societies active in the Italian mountains from about 1800 to 1831. The most important ingredient in this … Continue reading Spaghetti Carbonara has a long history
To make one thing clear, the Spaghetti Bolognese dish is not an Italian invention. Nevertheless, you can often find it on menus in many other countries prepared in different ways. The name “Spaghetti Bolognese” is actually used when you mean the long pasta that is served with minced meat sauce. So whenever I am in the mood and tired of the common red Spaghetti sauce … Continue reading What? Spaghetti Bolognese not from Italy??!!
Last time I was at the Freiburg Münsterplatz I visited their large International Market and had fried Calamaris with Aioli sauce. That was the first time I tasted this sauce, and I have been bragging about it ever since. This spread or dip is used with the cuisines in Spain, the Balearic Islands, Murcia and eastern Andalusia, Valencia and Catalonia. Also in France (Provence) and Italy, Sicily and Liguria and Calabria. Continue reading Aioli, a Mediterranean dip
This tender Veal dish in a creamy Mushroom sauce is a classic meal I ate while visiting my friend in Zürich. If veal is not available, you could use beef, pork or chicken instead. Once back home, I recreated this dish in my kitchen Other meats can be pork loin, sirloin steak or chicken breast cut very thin. Tip: Freeze meat for one hour, then … Continue reading Zürich Geschnetzeltes, a classic Swiss Veal Dish
I ate this dish in the former Yugoslavia in 1986 (now Croatia) on the way to the famous Plitvicer Lakes. I always ordered a Grill Plate, it was a safe bet because of the language barrier. One way or another I ended up with Cevapcici, a Balkan sausage on my plate. Eat with my white Tzatziki Sauce Eating Cevapcici at the beautiful Plitvicer Lakes Continue reading Cevapcici, a Balkan Sausage
The Alpine Edelweiss (also Leontopodium alpinum) is the only native plant in Central Europe representative of the approximately 40 known Edelweiss species, which are widespread in the mountains of Europe and Asia. It is found in the Alps, the Carpathians and in the Jura, where it settled after the last ice age as an immigrant plant from Asia. The Alpine Edelweiss belongs to the Asteraceae … Continue reading Edelweiss, the “Eternal Flower”
One of my favorite Italian dishes is cheese tortellini with fresh Pesto sauce. I have Basil in abundance. Best with pasta, but also delicious with crackers or baked potato Continue reading Italian Basil Pesto – a tasty sauce for your Pasta