Most meat is expensive in Switzerland, so I always turn to the cheaper cuts. Veal breast is reasonably affordable, but it’s tough and fatty. So what to do with it? I’ve started pressure cooking very tough, fatty cuts of meat because then I can have a ready meal in an hour, without...
Lamb dishes are among my favorite, though I didn’t grow up with them. Lamb featured in my mother’s very short list of foods she found unpleasant to eat. My father likes lamb, so I was able to eat it occasionally, when she broiled lamp chops for the family and pork chops for herself (on...
Winter isn’t over yet, so I’m still making stews. I used to cook this one with octopus, but I just can’t eat octopi anymore because they are smart enough to be cousins. In Switzerland it’s impossible to find Mexican chorizo so I make my own. As with everything I...