Swiss cuisine?!
so far i only know
rostie, fondue, and knokwurst..bratwurst
Answers: im doing a project for an international foods class and i need some common swiss recipes
so far i only know
rostie, fondue, and knokwurst..bratwurst
Chocolate fondue!
Chur Meat Pie: A popular dish from Graubünden in south eastern Switzerland
Graubünden Barley Soup: The most famous soup from Graubünden
Pizokel with cabbage: Pizokel were eaten in a wide variety of ways. In some places when eaten by themselves they are known in Rumantsch as "bizochels bluts", or “bald pizokel”. If someone leaves a small amount of any kind of food on the serving dish for politeness sake, in the Engadine this is called "far sco quel dal bizoccal", meaning more or less “leaving the last pizokel”.
Engadine Nut Cake: There are several different recipes for nut cake, but the most famous is probably the one from the Engadine, a valley in Canton Graubünden.
Polenta: For centuries polenta was regarded as a meal for the poor. Corn was introduced to the south of what is now Canton Ticino as long ago as the beginning of the 17th century in, which led to a change in the monotonous cuisine. But it took another 200 years before polenta - at first made of mixed flour, only later of pure cornmeal - became the staple dish of the area.
Saffron Risotto: A typical dish from Ticino
Chestnut Cake: Try this delicious cake, done with chestnut puree
Papet vaudois (Leeks with sausage): The dishes of Canton Vaud tend to be particularly filling: pork sausage, leek and potato hotpot. If you ask a Vaudois what - apart from Saucisson - the typical dish of the canton is, you will usually get the answer: 'Papet vaudois', leeks with potatoes, served with Saucisson, and/or with 'Saucisse au foie' and 'Saucisse au chou' (smoked liver or cabbage sausages).
Fondue: This is probably the most famous swiss menu. Fondue is made out of melted cheese. It is eaten by dipping small pieces of bread or potatoes in the melted cheese.
Raclette: Hot cheese dribbled over potatoes, served with small gherkins, pickled onions etc.
Emmental Apple R?sti: This used to be a very popular meal, since the ingredients were usually to hand and the preparation is very simple. The recipe comes from the Emmental in Canton Bern, the home of the famous cheese.
Fotzel slices: Nobody really knows how this dish got its name. Fotzel means a torn-off scrap of paper. But in Basel dialect it means a suspicious individual, or a ne'er-do-well... Our grandmothers used to use stale bread to make fotzel slices, which made it an ideal recipe for homemakers accustomed to the rule: "Never throw any bread away."
Zopf (bread): There are dozens of types of bread in Switzerland. However, Zopf is a typical Swiss speciality for Sundays.
Birchermüsli: "Birchermüesli" was invented by Dr Maximilian Oskar Bircher-Benner (1867-1939), a pioneer of organic medicine and wholefoods.
Cut meat, Zürich style: This dish is often served with R?sti.
R?sti: This simple dish, similar to hash browns, is traditionally regarded as a Swiss German favorite. It has given its name to the "R?sti ditch", the imaginary line – or cultural divide - between German and French speakers in Switzerland. However, it is also eaten by the French-speaking Swiss.
?lplermagaronen: This dish is often eaten in a mountain restaurant on a nice ski day.
Roast cuckoo, exactly 15 minutes timed with a Swiss Watch!
Cleaned with a Swiss Army Knife, but I'm neutral on that point.
Try the site SWISSROOTS.org
Polenta Ticino style (Italian border)
Ingredients for four people:
5 cups water
2 cups polenta
1 tsp salt
Method:
Bring the water and salt to the boil
Remove pan from the heat, pour the polenta in slowly, stirring constantly, then return the pan to the stove
Lay a wooden spoon across the pan, and place the lid on the spoon. This will stop the polenta from spurting out as it cooks
After a few minutes stir again, then replace the lid
Boil the polenta for at least 45 minutes, preferably more, stirring frequently. It is meant stick to the bottom, and even burn on slightly
Tip the polenta, which is very thick, onto a board, and cut off slices using a thread held between your hands.
Polenta prepared in such a way is especially good with meat served with a rich sauce.
Shortly before the end of the cooking time the polenta may be enriched with, for expample, an ounce or two of butter and/or grated parmesan to taste.
raclette
x
Gruyere Potato Gratin
INGREDIENTS
* 2 tablespoons softened butter
* 2 1/2 pounds potatoes, peeled and thinly sliced
* 2 large onions, chopped
* salt and pepper to taste
* 1 cup shredded Gruyere cheese
* 3/4 cup white wine
* 1/3 cup water
* 3/4 cup heavy cream
DIRECTIONS
1. Preheat oven to 350 degrees F (175 degrees C). Butter a 9x13 inch baking dish with the softened butter.
2. Toss the potato slices and chopped onions with salt and pepper, and spread 1/3 of the mixture into the prepared baking dish. Sprinkle half of the Gruyere cheese over the potatoes, then add another layer of potatoes. Sprinkle on the remaining cheese followed by the remaining potatoes. Mix together the water and wine, and pour into dish. Cover the baking dish with aluminum foil.
3. Bake in preheated oven until the potatoes are tender, about 1 hour 15 minutes. Once tender, remove the foil, and pour the cream evenly over the potatoes. Bake uncovered for an additional 15 minutes to brown the top and thicken the cream.