Entirely on winter food and drinks so lets have a sneak peek at some of the stories coming up. Tito i germans are jumping on the british t. V. Tradition. Of dipping in and warming up the insides with swiss cheese fondue. Im just desserts enjoying a winter treat in the mountains of austria. When its cold outside people tend to favor warm hearty dishes for their meals as opposed to light and fresh cuisine in the summer months a country like poland generally has cooler temperatures for the majority of the year so its no surprise that most of the dishes a wholesome rich and warming a modern influence has cooled to top restaurants to appeal more to the International Market so in one of polands a new the craziness tablets ments Chef Sylvester at least shows us how he keeps up
with the times whilst maintaining polish traditions. The tucked her mountains in southern poland are among the most popular Tourist Destinations in eastern europe. Not far from book away in a touch is where Chef Sylvest
that of the entire regions diversity is contained but it is a change richard is about the smoke among the three feet it s very cold at the moment so i can taste the grass better it s the mountain out of the cheese tastes of nature the most you don t want. back in the kitchen he makes the moose mixing the grated cheese with goats cream cheese milk and butter milk. then he prepares a cranberry jelly to provide a flavor contrast first he cooks the cranberries in red wine sweetening them with a little honey. he also makes the jam from onions garlic and butter tomatoes red pepper and pumpkin. my uncle catawba. is actually the opposite of what you think of as jam it s made.
my uncle catawba. is actually the opposite of what you think of as jacques it s made of vegetables not so comfortable but everything is chopped up small and coach of the sun and so why shouldn t i call it jeremy. that s another game was another one. for the side dish a mash is cooked sweet potatoes and pumpkin adding an egg and some flour. then he rolls and cuts the dough to form dumplings that are called capecchi. he uses jerusalem artichokes crumbs to cook them his modern take on traditional cuisine. is for you have to adapt to your environment to what the people want to what they re interested in. why have the great opportunity to be able to create what others can t describe in words. i can make a tangible proof life has to go forward that s when the little bitch it s michael