I had an afternoon of playing in the kitch yesterday. The view out of my kitchen window shows fall in full swing in Zurich. I decided to revisit two somewhat involved recipes that seem fitting for the season: passaladiere and roasted butternut squash soup with fried leeks (click links for original posts with recipes).
The oven-that-cooks-from-the-top is presenting some challenges. Namely, the tops of things are cooking much faster than I'm used to. Strategically placed foil is helping, but I need to learn to account for this before the things I'm baking begin to turn black. For my evening meal, this meant that the onions on my passaladiere were definitely darker than caramelized. I am also finding that my lack of measuring devices means that I'm relying on my estimation skills - this part actually seems to be going pretty well so far (pizza dough without measuring flour or water? kein problem!). Cooking in a new kitchen in a new country is challenging, but I'm happily learning and improvising!
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| Autumn in Zurich: the beautiful view from my kitchen window. |
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