Kale, tuna, and white bean salad

Sicilian kale, tuna, and white bean salad. Perfect winter salad. #foodlover

A tasty, hearty winter salad for #foodlovers

I stayed with some friends in Ottawa for a bit during the summer of 1999. Glenn was doing his kayak-outfitting thing thenand was also the stay-at-home parent. He would make lunch for us (his daughter Rachel and myself). One day, he made this super-tasty, warm, dark green dish with white beans and tuna. I thought he had just magically thrown some ingredients together in a fry pan on the stove. It was so tasty. I remember that dish because I think it was the first time I had tried kale.

I tried to make that dish for over 10 years, but was never very successful. And here in Switzerland, I can rarely find kale (it took me awhile to figure out here–where I live–kale is called “chou pommée”). One day last year, I saw it in the produce section of Migros and I snatched it up. My mouth started watering with the memory of that lunch my friend had made over a decade before. I brought it home and googled: “kale, tuna, white bean recipe.”

I finally found a recipe that works! Here it is:


1 bunch of kale (approximately .5 kg or 1 pound)
45 ml (3 tblsp) olive oil
1 medium onion, chopped
3 garlic cloves, pressed
60 g (1/4 cup) olives, chopped
60 g (1/4 cup) capers, drained
a dash of red pepper flakes
5 ml (1 tsp) sugar
1 can tuna in water, drained and flaked
250 ml or 1 can of cannellini or white beans, drained and rinsed
Salt & pepper


Bring 500 ml (2 cups) of water to boil in a large fry pan (I use my wok) and stuff in the chopped-up kale. Cover, and reduce the heat a bit. Boil for 5-8 minutes to cook the kale. Drain, and set aside.

Heat the olive oil (in the wok) on medium heat and add the onion for about 5 minutes. Add the garlic and cook another minute.

Add olives, capers and pepper flakes, cook and stir for 2 minutes.

Finally, add the tuna and white beans and mix it up to warm them up.

Gently press out the water from the kale. Turn onto a cutting board and roughly chop it up some more. Add the cooked kale and the teaspoon of sugar (the sugar really reduces the bitterness of the kale). Toss gently to mix it up. Season with salt and pepper to taste.

Voilà! Ready to eat. We opened a bottle of Païen from Caprice du Temps.

original recipe from a teaspoon of spice#Swisswine #winelover : Caprice du Temps | why kale is a great friend with benefits

Mushroom caviar

Mushroom caviar. #foodlover #winelover Caprice du temps award-winning Humagne blanc

My new Christmas Eve tradition: mushroom caviar … The best part about this recipe is that it requires 1 tbsp (15 ml) of white wine. As if I need an excuse! Of course I opened a bottle of Caprice du temps Humagne blanc. As my father-in-law says: “Humagne blanc, toute la vie, toute la nuit!

45 ml butter (3 x 15 ml)
500 g mushrooms
Salt and pepper
1 medium onion
15 ml dry white wine (e.g. Caprice du temps Humagne blanc)
1 garlic clove, minced
30 ml pine nuts
10 ml lemon juice
15 ml chopped parsley


Pour yourself a glass of wine. The recipe only calls for 15 ml. Besides, it takes a while to mince the mushrooms and onions.

Prepare the mushrooms and onions. Clean the mushrooms and chop them up, as small as you can. I just used regular white mushrooms, but I am sure you can mix it up if you like (especially if you are a mushroom connoisseur).

Mince the onion. I like to use white onions. They seem sweeter. It should give you about 125 ml (or half a cup).

Melt butter in a large skillet on high heat. (Have I mentioned I LOVE my cast iron fry pan? It is so perfect!) Add the mushrooms and onions. Cook for approximately five minutes and stir frequently.

Meanwhile, roast the pine nuts in anther another small frying pan on high heat. They will roast quite quickly, so give it a wee shuggle every minute or so. Once they are roasted, set them aside to cool.

While the mushrooms are cooking, season with salt and pepper. Once they have cooked for about five minutes, add the garlic and a 15 ml of dry white wine. Pour yourself another glass with the rest.

Cook for an additional minute and remove from heat. Put mushroom mixture in a bowl, add the roasted pine nuts, and set aside to cool.

Once the mixture has cooled down a bit, mix in the lemon juice and parsley. Add salt and pepper to taste. Chill before serving.

I topped the dish off with a bit of decorative parsley–for the visual effect and served it with these finely sliced rye bread chips called croustilles de Sion (created by the city of Sion in Valais).

Don’t forget to share the rest of the wine when you serve the caviar!


#foodlover #winelover #Swisswine | Caprice du temps award-winning Humagne blanc | Original mushroom caviar recipewhere you can buy croustilles de Sion

Opportunity to walk it off — before you taste

#Swisswine hike, lunch, wine tasting

If you are somebody who likes to hike it off before you start, here is a hike that according to Google, takes about an hour: from Sierre to Domaine Caprice du Temps (in Miege).

Be prepared for the hills and the spectacular views.  Good news is that there is a fantastic restaurant in Miege (Le Relais Miégeois) where you can stop for lunch and re-energize and re-hydrate before you come by the winery.

If you call the winery before you come, we can maybe arrange for a ride back down to Sierre after tasting.

Domaine Caprice du Temps
+41 27 455 7640

Humagne Blanc–Toute la nuit, toute la vie


Caprice du temps Humagne Blanc. A wine varietal native to Valais,Switzerland, my father-in-law–Hughes Clavien–is renowned for his rendition of this wine. It also happens to be his favourite and he is often heard saying: “Humange Blanc: toute la nuit, toute la vie!” (Humange Blanc: all night long, all life long).

We often drink this wine at our apero when we are visiting. I find it to be much like it’s creator:  subtle, pleasant, and stimulating. Have you tried it yet? What do you think?


#Swisswine, #VinsduValias, #VinsSuisses

Cuvée Romaine — full of vivacity and persistence!


The first #wine I would like to introduce to you from Domain Caprice du Temps is Cuvée Romaine (a direct translation of the name is: Vintage Romaine). I like that translation. I find it very appropriate. It is named for my mother-in-law. And she is definitely quality.

This wine is a wine you will find ONLY chez Domaine Caprice du Temps. It is a family blend of Humagne blanc, Savagnin blanc (Païen), and Pinot blanc and is one of five wines they mature in oak barrels.

Roughly translated, the tasting notes say: aromas of white peach and toasted almonds, fresh and velvety palette full of vivacity and persistence.

I think my mother-in-law is full of vivacity and persistence!

Blended #Swisswine Humange blanc, Pinot blanc, Païen

#Swisswine, #VinsduValias, #VinsSuisses
If you miss the Caves Ouvertes this May, you can try our new online shopCapriceDuTemps.com