Swiss food | Page 6 of 7 | The Rambling Epicure

The Many Faces of Swiss Fondue and Chasselas wine

Published by Jonell Galloway + Friday, October 14, 2011 Permalink 0

by Jonell Galloway

The word “fondue” means literally “melted” in French. In Switzerland, fondue is made by melting cheese with white wine, pepper, garlic and kirsch (cherry schnapps).

Photo courtesy of Fribourg Tourist Bureau.

Different regions use different cheeses and have different recipes however. In the canton of Valais, no starch, butter, or eggs are added, while in many other regions they are used for thickening. Today, many people use corn starch.

Fribourg fondue is different from other cantons in that it uses Fribourg Vacherin cheese. Both Gruyère and Fribourg make what is referred to as “half and half”, meaning they use half Gruyère and half Fribourg Vacherin cheese.In central Switzerland, it is common to use Gruyère, Emmental and Sbrinz, a hard cheese from central Switzerland that is claimed to be the oldest cheese in Europe.

Switzerland: Rosa’s Musings: Butterzopf, The History Of A National Sunday Bread

Published by Jonell Galloway + Saturday, October 1, 2011 Permalink 0

by Rosa Mayland

Switzerland (also known as “Confoederatio Helvetica” or “die Schweiz”, “la Suisse”, “Svizzera”, “Svizra”) is a federal republic composed of 26 cantons and 4 different linguistic and cultural areas (German, French, Italian and Romansch). It’s therefore not surprising if its cuisine reflects its rich heritage and highly diverse cultures. It is rather like an island in the middle of Europe, like a tiny kingdom.

Each region and canton has its very own traditional dishes and specialties as well as produce, and they defend and even protect it fiercely, because there are dishes, cheeses, wines, breads, and many more food items that are now protected by AOCs in Switzerland.

Even if this tiny piece of land stuck between Germany, Austria, France, Italy has its own highly diverse culinary identity, one cannot refute that each part of the Swiss Confederation has, to a certain extent, been influenced by its neighbors, and vice versa. For example, a sausage resembling the anise-flavored Geneva sausage called Longeole can also be found in Chablais (Haute-Savoie); a cheese similar to Valais raclette is made in Savoie too; the Swiss German spätzli seem to be of Swabian (German) origin. Then there is polenta or risotto which evoke the Apennine Penninsula, and are often found in Ticino, and, well, the list goes on. As it is the case with every place that is not in total isolation, the borders are quite permeable, so it is pretty understandable that ideas, information, arts and science cross back and forth across the borders.

Rosa’s Musings: The Last Of The Summer Days Have Arrived, Indulge In Tomatoes while You Still Can

Published by Jonell Galloway + Wednesday, September 14, 2011 Permalink 0

by Rosa Mayland

Spontaneous Cuisine: Raw Tomato Sauce

I don’t know if you have the same uncomfortable feeling as I, but I have the impression this year is flying by, and that we are more than ever racing against time, without being able to get a grip on the present moment or connect with the now. It is insane and quite confusing…

As incredible and shocking as it might seem, September has already arrived and so has autumn (and by the way, just in case you have already got the creeps, we are dangerously approaching Christmas – only 3 1/2 months to go before the ludicrous craze!). Even if you try “lying” to yourself, you cannot do anything other than confirm that the hot season is over and the slow decline of nature is taking its toll. As sad as it might sound, we have no other choice than to bid goodbye to the joys of summer and to the delightful sensation of lightness as well as worry-free days, it is a harbinger for the cold, dark, gloomy days that gently weasel their way into our lives. All those changes are real, visible and can be perceived very clearly.

Switzerland: Watermelon and Fennel Salad Recipe

Published by Jenn Oliver + Thursday, September 8, 2011 Permalink 0

Switzerland: Watermelon and Fennel Salad Recipe

by Jenn Oliver

Until recently, I didn’t know anyone did anything with a watermelon besides just cut it up and eat it. I mean, it’s already completely sweet, juicy, the pure essence of summer. Why mess with the perfection embodied in this pink fruit? The mere sight of a ripe watermelon evokes memories of childhoods past. For me, it evokes images of weeks at girl scout camp, running around outside, carefree, swimming in the lake, making new friends, riding horses…you get the idea.

But why not play, and see just where the flavor of this fruit can go? Have you ever thought about the flavors of this king of summertime snacks and how they would meld with other foods? I certainly hadn’t until Meeta challenged us Plate to Page alumni to photograph watermelon as a fun photography assignment — two photos — one raw, and one in a dish. Yes, a dish. Who puts watermelon in things? Ha, maybe it was time to change my perspective and open my eyes to other possibilities.

Perspective is a funny thing. Sometimes our first impressions have such a profound effect on us that we forget to look for other possibilities right in front of our noses. I think that’s why I like to go for walks and hikes, because all that time away from everything gives my mind space to think and breathe. And sometimes, I even get to get lost and freak out after sitting at a train station for 30 minutes until I figure out that the train only passes through on weekdays…

Swiss Supermarket Discoveries Part II: Culture Shock

Published by Jonell Galloway + Wednesday, August 31, 2011 Permalink 0

by Sonja Holverson

“Gourmet” bread with sunflower seeds outside and inside, along with nuts

Discovering Swiss grocery stores was eye-opening, at least to my American eyes. On the surface, the supermarkets look very similar, but once you delve in, it’s another whole ‘nother world.

Switzerland: Filet of Perch with Parsley/chive Sauce Recipe

Published by Jonell Galloway + Thursday, August 25, 2011 Permalink 1

Filet de perche / perch filet, Switzerland, Swiss food and cuisine, recipe

Spontaneous Cuisine, by Jonell Galloway

Traditional dish in Lake Geneva region: filet of perch with parsley, chives and butter: a recipe with a twist

Recipe

Ingredients

1 kg / 2.2 lbs of filet of perch

1.2 dl / 1/2 cup of white wine

125 g / 1 stick butter

1 large clove of garlic, finely chopped

1 1/2 teaspoons of strong mustard

2 egg yolks

Parsley, 1 large bunch

Chives, 1 large bunch

Salt and pepper to taste

Directions

Preheat oven to 220°C / 425°F.
Butter a baking dish that can also be used on stovetop. Add wine and garlic.
Arrange filets in a baking dish. Salt and pepper.
Bake for about 8 minutes or until fish is cooked but still firm. Carefully remove fish and set it aside.
Use cooking juices in baking dish to make sauce. Add butter, mustard and egg yolk.
Cook over very low heat, stirring constantly with a wire whip. Add parsley. Warning: If you turn the heat too high and quite stirring, you will end up with scrambled eggs instead of sauce!
Arrange perch on serving plates, preferably warm. Pour sauce over fish and serve immediately.

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MarketDay in Switzerland, August 24, 2011

Published by Jonell Galloway + Wednesday, August 24, 2011 Permalink 0

Rosa’s Musings: Swiss Sausage Salad, An Unforgettable Food Experience

Published by Jonell Galloway + Monday, August 22, 2011 Permalink 0

by Rosa Mayland

This year, unlike all preceding years, I decided that I’d serve a Swiss menu for our National Day as I believe there is no better way to feel close to your roots than by cooking the foods that are a part of your identity. I also had the urge to share a traditional and summery Swiss recipe with you.

The date marks the death of the first German Emperor from the house of the Hapsburgs, the independence of Switzerland from the Austrian rulers, the alliance of the rural communes Schwytz, Uri and Unterwalden (central Alps) with a view to protecting themselves from outside attackers or anyone attempting to subject them, and the creation of the Federal Charter of 1291, a pact which ensured free trade and peace on the important mountain merchant routes.

Switzerland: Spontaneous Cuisine: Fresh fruit croûte

Published by Jonell Galloway + Friday, August 5, 2011 Permalink 0

by Jonell Galloway

Cheese Croûtes, a Perfect Winter Snack

Anyone who’s every traveled or skied in Switzerland knows we love croûte. Every ski station restaurant offers a wide range of croûtes. But what exactly is a croûte, you might ask.

: A classic cheese croûte from the Refuge de Chesery

Literally, the word means “crust,” but in practice the dish is usually made with day-old bread, onto which a wide array of foodstuff can be placed. The classic croûtes are layers of toasted bread in a shallow baking dish, covered with any combination of ham, bacon, egg, cheese, tomatoes, etc., but never leaving out the cheese.

For these savory dishes, the bread is cut into slices about 1 cm thick and placed in a buttered shallow baking dish. The bread is browned on both sides in the oven, and then slightly dampened with a little white wine or water. Thin slices of a fatty, hard cheese, such as Gruyère or Emmental, are then distributed evenly over the toast, pepper is added (and other ingredients if desired), and the composition is popped back into the oven until the cheese melts and turns brown.

Because of the oven and the hot cheese, winter croûtes are certainly not appropriate for getting your kids in the kitchen, so I’ve come up with this summer version.

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Cailler Chocolate Museum in Canton of Fribourg, Switzerland

Published by Jonell Galloway + Thursday, August 4, 2011 Permalink 0

Cailler Chocolate Museum in Canton of Fribourg, Switzerland

by Jonell Galloway

The Maison Cailler (Nestlé), in Broc, in the canton of Fribourg in Switzerland recently opened its doors to the public. The factory, built in 1898, and still in operation, has been converted into a chocolate museum and visitor center. It offers an interactive audiovisual and guided walk through the factory-museum which explains everything aspect of chocolate making.

The fact that it’s located in a working chocolate factory enhances the experience, and the guided tour explains the history of the factory from its beginning in 1898 to present.

The 7 million CHF renovation project created nine themed areas, including Aztec temples and Swiss hillsides, says Aus Food News. Since the factory is still up and working, you can actually witness chocolate bars being made.