How to Cook Artichokes
Artichokes are native to the Mediterranean countries and are widely used in the cuisines of southern Europe. They make a great addition to any salad or appetizer buffet. The edible...
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All posts by Thomas Wenger
Born in Bern, Switzerland, Thomas followed in the footsteps of his mother and entered a three-year cooking apprenticeship program and graduating it at the age of 20. Working a few short stints in a winter ski resort and a city hotel in Basel/Switzerland during the following years he took the opportunity to work in New York in 1986. What was originally planned as a one-year experience in New York lasted three years and went on to a global career, which led him to Australia and on to Hong Kong in 1990. For the past 15 years, Thomas has explored South East Asia and it’s cuisines and regional specialties. He worked in some of the most exciting cities in the world - Singapore, Hong Kong and Bangkok and his culinary style reflects the many experiences and the people he worked with. Throughout his career, Thomas liked the challenges and diversity of hotel operations. He recently joined a Hotel & Restaurant Management school in Manila, Philippines as Senior Culinary Faculty.
BITTERSWEET CHOCOLATE-COFFEE TRUFFLES
This was this year’s surprise Valentine’s Day gift for my wife. While I was in charge of the coffee flavored ganache, our two boys were eagerly rolling the truffles, shaping...
CORRECT SET UP OF YOUR CHOPPING BOARD
For years I did the common thing of wetting a tea towel and placing it under my chopping board in order to secure it to the bench, with my wife...
Braised Beef Short Ribs in Spiced Orange Tamarind Sauce
A few years ago, I was working with Liana Doyle, a very talented Chef and a great personal friend. Liana had been working in the US for some time before...
Brunsli – Swiss Chocolate Cookies Recipe
Brunsli – these chocolate cookies are great any time of the year, but during Christmas times they are a must with my family. Perfectly baked they are crisp and crunchy...
CRISPY CRAB CAKES
This recipe has been with me for a while and I am using it in small cakes for cocktail parties or as an appetizers. It actually was given to me...
CURED SALMON
This recipe is a staple in many kitchens and really an old way of preserving the freshly caught fish. It is all based on the marriage of salt and sugar,...
DECANTING WINE
Decanting wines is primarily done for two purposes. Firstly to pour off the sediment of wine that may have formed at the bottom of a well cellar stored bottle and...
EASTER EGGS
Coloring Easter eggs is one of the traditions I have the fondest memories of from when I was a kid. I am a strong believer in the upkeep of traditions...
Eggnog Recipe by Chef Thomas Wenger
Shortly before Christmas a guest was asking for Eggnog to be served during her party. It came to me that, even though I had fond memories of eggnog being served...
CHAYOTE AND GRILLED CORN SALAD
This is a very simple recipe for a salad I often serve as an condiment to grilled meat or fish. It makes use of a great, but much under used...
Cheese Fondue Recipe
Having left Switzerland some 20 + year ago, Fondue and Raclette are still one of the things I do miss and usually have as soon as I return for holidays....
CHERMOULA
Recipes for Chermoula come in all kind of different variations and flavors. This particular recipe, is well suited for seafood, fish or poultry and the use of fresh and dried...
FLOURLESS CHOCOLATE DECADENCE CAKE
You will feel guilty after eating some of this chocolate cake. “Chocoholics” and chocolate fanatics love the rich, smooth and creamy texture and the full flavor of bitter sweet chocolate....
CHERMOULA BAKED COD FILLET
This must be one of the more simple recipes I know, but the fresh herbs and the roasted spices of the Chermoula lack nothing in flavor or fragrance. Of course the dish works...
FRESH EGG PASTA
Fresh pasta is so easily done one actually wonders why it is not used more often. Fresh egg pasta is essential for all homemade filled or stuffed pastas such as...
How To Cook With Banana Leaves
Throughout South East Asia and in many other tropical regions around the world, banana leaves are often used for cooking. Banana leaves are used to wrap marinated fish or meat,...
PUFF PASTRY
For those flaky, crusty and light pastries A correct flaky, buttery and light puff pastry or “Pate feuilletee” is the most important ingredient to so many dessert and savory dishes....
Pumpkin Pie Recipe by Chef Thomas Wenger
This traditional pumpkin pie recipe is brought to you by NYC-based Chef Thomas Wenger.
RANCH DRESSING
There must be as many Ranch dressing recipes as there are chefs, culinary enthusiasts and hobby cooks. I use this recipe since a number of years and recently I had...
RED WINE GELEE WITH COCO CUSTARD
This recipe pairs two unlikely ingredients with each other, red wine and coconut. The acidity of the red wine and the sweetness of the coconut flavored custard together with refreshing...
HOME-MADE ICE CREAM WAFERS
This recipe is actually from my mother. Throughout the year, but especially around Christmas time, she used to borrow the ”wafer iron” from my grandmother and produced those thin, sweet...
Iced Hazelnut Parfait (Souffle)
The iced hazelnut parfait or hazelnut souffle is one of the favorite desserts in our schools restaurants. As with all ice parfaits or ice soufflés, the trick of getting the...
ROASTING CHESTNUTS
Chestnut season will always be something special for me. The smell of the freshly roasted chestnuts from the street side vendors that start to pop up from middle of October...