My brother's cooking club

My brother has a cooking club together with some friends. They meet once a month, sometimes for an evening, sometimes for a weekend, and two people are responsible for the food. They take turns cooking. It's strictly for guys only and so far they've never invited guests. So I was particularly honored when I was allowed to join them for a weekend in Klosters. What better way to spend the weekend than as the only girl with 5 men who are into cooking?! Thank you, guys!

Kristian was responsible for the starter: salad with quail eggs and tiger prawns.

My brother made Ossobuco with polenta and vegetables. The last time I had tried bone marrow was years ago and I hated it. I tried it again and this time loved it! We mixed it with some chives, finely chopped onion and salt and ate it with toast - delicious!

I didn't want to come empty handed so I made dessert: Ottolenghi's orange polenta cake and salty caramel ice cream to go with it.

For breakfast my brother and his friends had bought some graved lachs from Lachserei Ehrat in Klosters: www.lachserei.ch

And my brother made a Spanish omelette following a recipe from Jamie Oliver's iphone app, but gave it a Grisons twist by adding Salsiz instead of chorizo. It tasted fabulous!
I hope I can join my brother's cooking club again some day!

Road Trip!: Klosters

After months of waiting and planning and getting overly excited I finally set off on a road trip with friends yesterday. Our first destination was Klosters, where we went for a walk to Alp Garfiun despite the rain and fog.

www.garfiun.ch

After a fast paced walk we well deserved a platter of  'Bündnerfleisch, Rohschinken and Alpkäse' with some gherkins and a glass of red wine.

In the evening we grilled sausages in the fireplace. The sausages came from Macelleria Salumeria Fulvi on Schöneggstrasse 28, one of the best butchers in Zurich!

For dessert we had baked apples and a Zwetschgen Schnaps. Both came from Hof Blum in Samstagern where we had stopped earlier in the day to see 'The Garden of Forking Paths', an exhibition organised by Migros Museum. www.hofblum.ch We made a hole in the apples, stuffed it with butter and sugar, wrapped the apples in tin folio and left them in the fire for 15 minutes - delicious!!!