Gourmand Amy Eber is on the Swiss food trail—every Thursday at 5:40 pm (Repeats Fridays at 1:40 pm) Food Scout podcast feed Gourmand Amy Eber is on the Swiss food trail—every Thursday at 5:40 pm (Repeats Fridays at 1:40 pm) Food Scout podcast feed WRS WRS web@wrs.ch en Fri, 24 May 2013 10:15:19 UT Tue, 08 Jan 2008 12:59:50 GMT Big Medium 2.0.8 http://blogs.law.harvard.edu/tech/rss http://worldradio.ch/wrs/programmes/food/index.shtml (C) WRS 2009 News & Politics no Production of the herbal liqueur, Appenzeller Alpenbitter, began in 1902 by Emil Ebenter. The recipe he developed, using 42 different herbs, spices, roots and fruits, is still used today and remains a secret only known to two people in the still family-owned company. Food scout Amy Eber takes a sip: Thu, 02 May 2013 15:10:00 GMT http://worldradio.ch/wrs/programmes/food/food-scout-the-herbal-liqueur-of-appenzell.shtml?35623 79fb7a047369e85e0d59f47d8906b200-25623 Programmes/Food Scout Daily Shows/The Wrap Brauerei Locker AG in Appenzell has been hand-crafting beer since 1886. In addition to producing numerous traditional and specialty beers, the company recently diversified into making award-winning whiskey. Food scout Amy Eber explains why this is not such a surprising expansion of their business: Thu, 25 Apr 2013 15:45:00 GMT http://worldradio.ch/wrs/programmes/food/food-scout-appenzell-beer-and-their-award-winning-whiskey.shtml?35526 79fb7a047369e85e0d59f47d8906b200-25526 Programmes/Food Scout Daily Shows/The Wrap http://www.appenzellerbier.ch/index.php?id=1&L=1 Food scout Amy Eber discovers the suspiciously named Cholera cake or tart. This hearty, savory pastry is thought to originate from the Valais region around 1832, when the Cholera pandemic that was sweeping the world began taking its toll in that region. Too afraid to venture out for fresh meats, vegetables and fruits, people hunkered down in their homes and survived on whatever was in their larder—including scraps of cured or dried meats, potatoes, cabbage, onions, dried apples and pears, and a full-flavored cheese: Thu, 18 Apr 2013 15:45:01 GMT http://worldradio.ch/wrs/programmes/food/food-scout-the-hearty-valais-cholera-cake.shtml?35428 79fb7a047369e85e0d59f47d8906b200-25428 Programmes/Food Scout Daily Shows/The Wrap http://crawfishandcaramel.com/savory-cholera-cake/ Food scout Amy Eber delves into raclette from the canton of Valais, one of only 11 cheeses in Switzerland to receive the coveted AOC (Controlled Term of Origin) designation. Made from the fresh milk of cows that have grazed on alpine pastures, it differs in taste and texture from region to region. She talks about how it is melted and served: Thu, 11 Apr 2013 15:45:02 GMT http://worldradio.ch/wrs/programmes/food/food-scout-meltingly-good-raclette-from-the-valais.shtml?35352 79fb7a047369e85e0d59f47d8906b200-25352 Programmes/Food Scout Daily Shows/The Wrap http://www.raclette-du-valais.ch/fr/ http://www.chateaudevilla.ch/ Amy Eber talks about the golden brown, gently-spiced honey cakes representing the Lamb of God resting in a field that are generally thought to be the oldest edible pilgrim souvenirs known in Switzerland. Sold in the town of Einsiedeln for hundreds of years, these cakes can still be purchased from a few bakeries located near the impressive, 1,000-year-old Benedictine Monastary which, to this day, is still visited by pilgrims and tourists alike: Thu, 28 Mar 2013 17:00:02 GMT http://worldradio.ch/wrs/programmes/food/food-scout-schafbock-the-oldest-edible-pilgrim-sou.shtml?35213 79fb7a047369e85e0d59f47d8906b200-25213 Programmes/Food Scout Daily Shows/The Wrap http://www.goldapfel.ch/ http://www.einsiedeln-tourismus.ch/en/index.cfm http://www.jakobsweg.ch/home-en/information-on-routes/constance-einsiedeln-swabian-way/rapperswil-einsiedeln/ Salon du Chocolat, the world’s largest event dedicated to chocolate, returns to Zurich this weekend after its huge inaugural success last year. Around 50 chocolatiers, patisseries and other vendors will be offering free samples and selling their wares. Food scout Amy Eber has more: Thu, 21 Mar 2013 16:50:00 GMT http://worldradio.ch/wrs/programmes/food/food-scout-salon-du-chocolat-returns-to-zurich.shtml?35126 79fb7a047369e85e0d59f47d8906b200-25126 Programmes/Food Scout Daily Shows/The Wrap Food scout Amy Eber discovers all the wonderful things you can do with vin cuit. Also known as raisiné, this viscous, dark brown syrup is typically made by reducing pear and/or apple juice in large copper cauldrons over open wood fires. It was originally used in baking as a sugar substitute and eaten with bread, potatoes and semolina. Vin cuit is now, most famously, used in making gâteau au raisiné (juice cake) but can also be drizzled over crepes, meringues and ice cream: Thu, 14 Mar 2013 16:50:00 GMT http://worldradio.ch/wrs/programmes/food/food-scout-cooking-cakes-crepes-and-creams-with-vin-cuit.shtml?35030 79fb7a047369e85e0d59f47d8906b200-25030 Programmes/Food Scout Daily Shows/The Wrap http://worldradio.ch/wrs/programmes/food/food-scout-fribourg-bnichon-festival-and-its-famou.shtml?26400 http://worldradio.ch/wrs/programmes/food/food-scout-a-number-of-nutty-things-to-do-with-nio.shtml?33130 http://www.myswitzerland.com/en/bettybossi/recipes/41812_en.pdf The Baroque town of Solothurn is known for its famous hazelnut torte, the original version being created in 1915. Though various other versions are often sold, the Original Solothurner Torte (a registered name) can only be found at the Suteria bakery. Food scout Amy Eber takes a trip to this confectionery that still occupies the original bakery site where the wonderful torte was invented: Thu, 07 Mar 2013 16:55:00 GMT http://worldradio.ch/wrs/programmes/food/food-scout-makings-of-the-original-solothurner-tor.shtml?34922 79fb7a047369e85e0d59f47d8906b200-24922 Programmes/Food Scout Daily Shows/The Wrap Food scout Amy Eber discovers the flavorful Sbrinz cheese, which has been made for hundreds of years in Central Switzerland. The extra hard, full fat, raw milk cheese is only one of 11 cheeses in the country to receive the AOC (appellation d’origine contrôlée or controlled term of origin) designation: more WRS coverage on cheese Thu, 28 Feb 2013 16:50:00 GMT http://worldradio.ch/wrs/programmes/food/food-scout-making-an-aoc-sbrinz-cheese.shtml?34820 79fb7a047369e85e0d59f47d8906b200-24820 cheese Programmes/Food Scout Daily Shows/The Wrap In the 15th century, dairy products played an important role in forcing a reformation of Catholic church prohibitions. Food scout Amy Eber discusses the particular importance of cheese during the season of Lent, and talks about the book Swiss Cheese by Dominik Flammer and Fabian Scheffold (send an email toRolf Beeler to order the English version), which explains it all in detail: Thu, 21 Feb 2013 16:50:00 GMT http://worldradio.ch/wrs/programmes/food/food-scout-link-between-lent-and-cheese.shtml?34720 79fb7a047369e85e0d59f47d8906b200-24720 Programmes/Food Scout Daily Shows/The Wrap http://rolfbeeler.ch/e-index.php At the Fasnacht in Basel, the largest carnival in the country, the drey scheenschte Dääg (three best days), as the locals call them, begin on the Monday following Ash Wednesday and lasts for 72 fun-filled hours. Before the party kicks off, with Morgestraich in the wee hours of Monday morning, when all the lights are killed and the streets are lit by festival goers carrying lanterns, participants are said to have a bowl of the traditional Basel Fasnacht dish, Mehlsuppe, before the procession. As food scout Amy Eber explains, many restaurants open at 3 or 4 am that day serving a limited menu that includes this dish: Thu, 14 Feb 2013 16:40:00 GMT http://worldradio.ch/wrs/programmes/food/food-scout-basels-hearty-carnival-soup.shtml?34623 79fb7a047369e85e0d59f47d8906b200-24623 Programmes/Food Scout Daily Shows/The Wrap http://crawfishandcaramel.com/basler-fasnacht-mehlsuppe-swiss-carnival-soup/ http://www.myswitzerland.com/en/basel-flour-soup.html As carnival season kicks off, sugar-dusted fried dough sweets are now available everywhere throughout the country. While they may vary in name and shape in different regions, the history of eating them during the build up period to Lent dates back to at least the 15th century. Food scout Amy Eber describes how traditional round ones were made and why they are historically associated with special occasions: Thu, 07 Feb 2013 16:40:00 GMT http://worldradio.ch/wrs/programmes/food/food-scout-fried-dough-carnival-cakes.shtml?34509 79fb7a047369e85e0d59f47d8906b200-24509 Programmes/Food Scout Daily Shows/The Wrap Food scout Amy Eber resurrects a delectable dish, which at first doesn’t sound so appealing. Triätschnitte is a traditional, sweet and surprisingly delicious dish typically associated with the city of Zurich. Stale bread slices are first dipped in a thick syrup made from water and sugar, coated with spiced sugar then baked before resting in a warm, sweet mulled red wine sauce until they soften. Becoming increasingly difficult to find, it is still made in some homes: Thu, 31 Jan 2013 16:45:02 GMT http://worldradio.ch/wrs/programmes/food/food-scout-tritschnitte-an-unusually-tasty-treat.shtml?34401 79fb7a047369e85e0d59f47d8906b200-24401 Programmes/Food Scout Daily Shows/The Wrap http://crawfishandcaramel.com/triatschnitte-traditional-zurich-and-schwabing-dessert/ Magentraes is a spiced sugar mixture dating back to the late 16th century when it was sold medicinally to aid digestion. While it is used only for sweetening and flavoring foods these days, it is still sold at some pharmacies. The most popular version, called Magentraes Trietolt, is manufactured by the Landolt Hauser spice mill in Naefels, in the canton of Glarus. Food scout Amy Eber traces its history, elaborates on modern day uses and shares a recipe for those unable to buy the pre-made blend: Thu, 24 Jan 2013 16:50:00 GMT http://worldradio.ch/wrs/programmes/food/food-scout-sugar-and-spice-and-everything-magentra.shtml?34290 79fb7a047369e85e0d59f47d8906b200-24290 Programmes/Food Scout Daily Shows/The Wrap http://www.trietolt.ch/ http://www.gewuerzladen.ch/DE/Gewürzladen.aspx One of the heartier dishes served in Switzerland, especially common at restaurants on hiking trails and at ski resorts, is Älpermagronen (roughly translates to “Alp macaroni”). This rich pasta, potato and cheese dish is best topped with caramelized onions and accompanied by applesauce. Food scout Amy Eber explains the history behind this dish and shares her recipe: Thu, 17 Jan 2013 16:40:00 GMT http://worldradio.ch/wrs/programmes/food/food-scout-lpermagronen-a-ski-resort-favorite.shtml?34176 79fb7a047369e85e0d59f47d8906b200-24176 Programmes/Food Scout Daily Shows/The Wrap http://crawfishandcaramel.com/alpermagronen-swiss-herdsmen-macaroni-potato-and-cheese/