Recipes Archives - International Cuisine

Taiwanese popcorn Chicken (Yan Su Ji)

March 18, 2021 By Darlene at International Cuisine

Taiwanese popcorn chicken called Yan Su Ji goes by other names like salt and pepper chicken, and crispy chicken. It is a very popular snack in Taiwan. It is found in most of the night food markets as well as boba shops. Taiwanese popcorn chicken is a flavorful crispy bite, and it is pretty easy to make at home.

The secret to making these delicious little chicken bites is double frying. This is what keeps the chicken super succulent and tender on the inside and perfectly crispy on the outside. They are first put in a marinade for a minimum of 30 minutes (longer is better) and then simply dipped in a batter. They are always served with pieces of fried basil and a wonderful salt and pepper powder. We loved them!

Did you know that in Taiwan the trash truck alerts you by playing music Beethoven’s Fur Elise to bring your trash out to the truck. they don’t have trash cans, you just bring your trash out and put it in the truck. If you would like to learn more about this small island nation be sure to check out “Our Journey to Taiwan”. There you will get more authentic recipes like Beef Noodle Soup and Boba.

Craving even more? Be sure to join the culinary and cultural journey around the world, so you don’t miss a thing, it’s free, You can also follow me on Instagram, Facebook , Pinterest and youtube to follow along our journey.

Please note that this page contains affiliate links in which I will earn a small commission however, it will in no way affect the price you pay. I thank you for your support!

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5 from 1 vote

Taiwanese Popcorn Chicken

A wonderful Taiwanese street food you can make at home

Course Appetizer

Cuisine Taiwanese

Prep Time 20 minutes

Cook Time 15 minutes

marinade for at least 30 minutes to overnight 30 minutes

Total Time 1 hour 5 minutes

Servings

Calories 383kcal

Author Darlene at International Cuisine

Ingredients

For The Marinade

1 lb chicken thighs boneless skinless
1 tsp salt
1 tsp sugar
1 tsp five spice powder
1 tsp chicken bouillon powder
1 tsp onion powder
1 tsp pepper
1 tbsp corn starch
2 cloves garlic finely chopped
1 tsp ginger grated
1 tbsp Shaoxing rice wine
1 tsp light soy sauce
1 egg white

For The Batter

1 cup sweet potato starch
1 tsp baking powder
cooking oil for frying

For The Seasoning

1 tsp white peppercorn
1 tsp Sichuan peppercorn
2 tsp salt
1/4 tsp five spice powder
1 tsp hot paprika or to taste
2 cups Thai basil

Instructions

Cut the thighs into bite-sized pieces, roughly 3cm x 3cm (1" x 1").
Marinate them in the five spice powder, chicken bouillon powder, salt, sugar, grated ginger, finely chopped garlic, onion powder, corn starch, egg white, Shaoxing wine, light soy sauce, pepper and mashed fermented tofu for at least 20 minutes.
Toast the white and Sichuan peppercorns on low-medium heat until slightly brown.
Use a spice grinder to grind the peppercorns into a powder. Alternatively, use a mortar and pestle.
Combine the ground peppercorns with the five spice powder, paprika and salt.
Mix the potato starch and baking powder together, then coat the cut pieces in the batter. Use a colander to shake away any excess starch.
Heat up a wok of oil on medium heat and fry the coated pieces for 5 minutes or until golden.
Remove the pieces and let it drip dry in a sieve. Turn the heat up to high and double fry them for another 2 minutes.
Just before the chicken is ready, toss in the Thai basil leaves and let them fry for 2 minutes or until crispy. Scoop the chicken and leaves out into a large sieve or colander.
Put a serving of Taiwanese Popcorn Chicken into a platter along with some Thai basil. Add some of the spice mix in and toss all together until the pieces are evenly coated.

Nutrition

Taiwanese Beef Noodle Soup

March 18, 2021 By Darlene at International Cuisine

Taiwanese beef noodle soup is my favorite type of dish. A one pot meal that is slowly cooked to hit every note on the palate. In Taiwan, it is served in nearly every restaurant and many consider it to be the national dish. Every family has their own variation and secret recipe.

This recipe calls for a Chinese aromatic herb packet called lu bao, I found it in my local Asian market, you can pick some up here if you don’t have one near you. The spice packet is a combination of assorted spices like star anise, cinnamon, bay leaves, ginger, fennel seeds, cumin seeds, coriander seed, Sichuan peppercorns and five spice powder.

The other ingredient that I had never had before is spicy mustard tuber. These little crunchy bits add a wonderful texture and flavor to the soup. I fell in love with it and now use it all the time.

If you are short on time, you can easily make this Taiwanese beef noodle soup in your Instapot but the stove top works just fine too, it just takes a little longer to get the beef tender to fall off the bone.

Did you know that Karaoke is one of the most popular activities in Taiwan. Many families have it in their homes, but there are many karaoke clubs that offer private rooms where you can even make your own music videos. If you would like to learn more about Taiwan be sure to check out “Our Journey to Taiwan”. There you can get more authentic recipes like Taiwanese popcorn chicken and boba.

Please note that this page contains affiliate links in which I will earn a small commission however, it will in no way affect the price you pay. I thank you for your support!

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5 from 1 vote

Taiwnanese Beef Noodle Soup

A delicious one pot meal that is hits every note on the palate.

Course Main Dish

Cuisine Taiwanese

Prep Time 30 minutes

Cook Time 3 hours

Total Time 3 hours 30 minutes

Servings

Calories 1190kcal

Author Darlene at International Cuisine

Ingredients

3 pounds beef shank 1.4 kg, cut into 2-inch chunks
2 tablespoons oil
2- inch piece of ginger smashed
6 cloves garlic smashed
3 scallions cut into 2-inch segments
1 onion cut into wedges
1 to mato cut into wedges
4 dried chilies cut in half
1 tablespoon tomato paste
2 tablespoons spicy bean paste douban jiang
2 teaspoons sugar
1/2 cup soy sauce
1/2 cup Shaoxing wine
8 cups water to make the soup broth
1 Chinese aromatic herb packet lu bao
32 ounces fresh wheat white noodles
A small handful of bok choy for each serving
Cilantro finely chopped
Scallions finely chopped
Pickled mustard tubers

Instructions

Boil enough water in a pot to boil all of your beef. Once the water is boiling, add the beef. Let it come back up to a boil, and boil for 1 minute. Strain in a colander and rinse thoroughly.
Next, in another pot, Add the oil, crushed ginger, garlic, scallions, and onions . Saute to lightly caramelize. Let the onion turn translucent. Add the tomato and dried chilies.
Next, add the meat to the pot. Add the tomato paste, spicy bean paste, sugar, soy sauce, and Shaoxing wine, and mix thoroughly.
Pour 8 cups of water into the pot. Add the spice packet. Bring to a low boil
Cover and cook the soup on a low simmer for 3-4 hours.
When the instant pot timer is up, carefully release Boil the noodles per package instructions, and in the last minute or two of the noodles cooking, throw your bok choy in and blanch until just tender.
Serve each bowl of Taiwanese beef noodle soup with a serving of noodles, a few stalks of bok choy, and sprinklings of finely minced cilantro, scallions, and Chinese pickled mustard tubers.

Nutrition

Boba (Brown Sugar Milk Tea)

March 18, 2021 By Darlene at International Cuisine

Boba is claimed by Taiwan as their invention. This brown sugar milk tea is found all over the world and is a delicious drink that you can make at home. It is typically made with black tea but you can use any tea that you like, I made mine with a spiced black tea with notes of cinnamon and it was delicious.

Boba can be enjoyed just about any time of day, we had it for a sweet treat after our Taiwanese meal. It is easy to make you just need to pre-cook the tapioca pearls. I found that at my Asian store or, you can get them here. If you like your boba extra sweet you can add 1 more tablespoon of both the dark brown sugar and water in the syrup. You can also adjust the strength of your tea. I used a tea packet instead of loose tea to make life a little easier.

Although it is called milk tea, you should use a heavy cream instead of milk, it makes the boba much more luxurious.

In Taiwan white (instead of black) symbolizes death and is used at funerals. At weddings, red is a popular color because it symbolizes good luck. If you would like to learn more about Taiwan be sure to check out “Our Journey to Taiwan”. There you can also find more authentic Taiwanese recipes like Popcorn chicken and beef noodle soup.

Please note that this page contains affiliate links in which I will earn a small commission however, it will in no way affect the price you pay. I thank you for your support!

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5 from 1 vote

Boba (Brown Sugar Milk Tea)

A sweet drink that Taiwan gets the credit for inventing

Course Dessert, Drinks

Cuisine Taiwanese

Prep Time 5 minutes

Cook Time 5 minutes

Total Time 10 minutes

Servings

Calories 387kcal

Author Darlene at International Cuisine

Ingredients

For the Syrup

4 Tablespoons Dark Brown Sugar Packed
3 Tablespoons water

For the Tea

1 Tablespoon Black Tea
1 Cup Hot Water
1/3 Cup Tapioca Pearls cooked
1/2 Cup Heavy Cream

Instructions

In a small saucepan, add dark brown sugar and the water. Stir to combine and heat over medium heat for about 2 minutes until the mixture starts to thicken. Remove from heat.
In another pot, boil water and add in the tea, steep until desired strength about 5 minutes.
In two glasses divide the tapioca pearls and the syrup. Add in the ice cubes and tea. Leave enough room to pour in the cream. Stir and serve.

Nutrition

Muhammara (Syrian Hot Pepper Dip)

February 18, 2021 By Darlene at International Cuisine

Muhammara is a hot pepper dip from Syria. It is absolutely delicious and my new favorite little spread. I served it with some Syrian pita bread for our appetizer, and it was a big hit. Honestly, I think I am in love with just about anything that calls for pomegranate molasses. This dip has such complex flavors and a wonderful texture that comes from the walnuts. This one is a keeper!

This recipe calls for a few unusual ingredients that you may not have in your panty, but you should get to know them. Syria is famous for Aleppo pepper, and it is what gives this dish its kick. I had already mentioned my fetish for pomegranate molasses, which I fell in love with when I cooked Iran. Lastly, sumac which is not a common spice, it is lovely, it has a hint of citrus to it and is often served on salads and this recipe calls for it as well.

This muhamarra is not a quick recipe to make, as you need to roast the peppers, but I really think you will love it, so I hope you do.

Did you know that the name Aleppo pepper comes from the area in Northern Syria where they are found? The name of the actual pepper is the Halaby pepper. It comes in at 10,000 on the Scoville scale which is about double a jalapeno. The ground version however is made after the pepper is de-seeded, so it really is just a nice hint of heat. Once you try Aleppo pepper you will want to put it on everything you normally would put red pepper flakes on. It is sort of like a combination of cayenne and sweet paprika but with a citrus note as well.

If you would like to learn more about this Middle Eastern country be sure to check out “Our Journey to Syria”. There you will also find some more delicious and authentic Syrian recipes like Baked Lamb Kibbeh and a semolina nut cake called h’risseh.

Please note that this page contains affiliate links in which I will earn a small commission however, it will in no way affect the price you pay. I thank you for your support!

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5 from 1 vote

Muhammara (Syrian Hot Pepper Dip)

A wonderful hot pepper dip that goes great on Syrian Pita bread.

Course Appetizer

Cuisine Syrian

Prep Time 20 minutes

Cook Time 10 minutes

Total Time 30 minutes

Servings

Calories 468kcal

Author Darlene at International Cuisine

Ingredients

2 red bell Peppers Seeded and quartered
3 Slices whole wheat bread crusts removed
3/4 cup walnuts chopped
2 Tablespoons lemon juice fresh
2 Tablespoons Aleppo Pepper ground
2 teaspoons Pomegranate molasses
1 clove garlic minced
1 teaspoon cumin ground
pinch salt to taste
1/2 cup olive oil
1 pinch sumac

Instructions

Line a baking sheet with aluminum foil
Place the bell peppers skin side facing up onto the foil, roast in a broiler until the skins turn black and blistered this should take about 5-10 minutes.
Remove the peppers and place them in a bowl and cover with plastic wrap, set aside for about 15 minutes Meanwhile, toast the bread in a toaster and let cool.
Put the toast inside a plastic ziplock bag and seal then crush the toast with a rolling pin to make crumbs.
Remove the plastic wrap from the bell peppers and remove the skin from the peppers and mash them with a fork.
In a food processor, combine the mashed peppers, bread crumbs, walnuts, lemon juice, Aleppo pepper, pomegranate molasses, garlic, cumin and salt. Pulse a few times and then put on low and slowly add in the olive oil until combined. Put the mixture into a serving dish and sprinkle with some sumac and if you would like, garnish with a few walnuts.
Enjoy with Syrian Pita Bread

Nutrition

Syrian Pita Bread

February 18, 2021 By Darlene at International Cuisine

Syrian Pita Bread is easy to make and there is simply nothing better than freshly baked bread. I served it with the absolutely delicious muhammara a Syrian hot pepper dip that we absolutely loved.

This recipe calls for both wheat and all-purpose flour. It puffs up beautifully and can be used for all sorts of things like stuffed sandwiches or simply just cut up into pieces and used to sop up any number of dips and sauces. We also enjoyed it alongside the baked lamb kibbeh as well. They are famously served with shawarma and also loved hot out of the oven with just butter.

I have a baking stone which this recipe calls from, you can use a baking sheet however you need to make sure it is a really sturdy one that can take the heat. If you don’t have a baking stone, this is the one that I use and love.

Did you know that the capital city of Syria, Damascus claims to be the oldest continuously occupied city in the world? The name Damascus was recorded first by the ancient Egyptians all the way back to the 15th century B.C. The name Damascus is derived from an old Arabic name “Darmeseq’ which means “a well watered place”. The Ancient city of Damascus is a UNESCO World Heritage Site.

Syria has had many trials and tribulations and a most recent horrific civil war. If you would like to learn more about this Middle Eastern country be sure to check out “Our Journey to Syria”. There you will also find some more delicious and authentic Syrian recipes like Baked Lamb Kibbeh and a semolina nut cake called h’risseh.

Please note that this page contains affiliate links in which I will earn a small commission however, it will in no way affect the price you pay. I thank you for your support!

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5 from 1 vote

Syrian Pita Bread

Syrian Pita Bread is divine when you make it from scratch. It's surprisingly easy!

Course Bread

Cuisine Syrian

Prep Time 20 minutes

Cook Time 6 minutes

Rising time 1 hour 30 minutes

Total Time 1 hour 56 minutes

Servings

Calories 197kcal

Author Darlene at International Cuisine

Ingredients

1 cup lukewarm water
2 teaspoons active dry yeast
½ teaspoon sugar
1/4 cup whole-wheat flour
2 1/2 cups unbleached all-purposed flour
1 teaspoon kosher salt
2 tablespoons olive oil

Instructions

Put 1 cup lukewarm water in a large mixing bowl. Add yeast and sugar. Stir to dissolve. Add the whole-wheat flour and 1/4 cup all-purpose flour and whisk together.
Put bowl in a warm place, uncovered, until mixture is frothy and bubbling, about 15 minutes.
Add salt, olive oil and nearly all remaining all-purpose flour (reserve 1/2 cup). With a wooden spoon, stir until mixture starts to come together in a mass.
Dust with a little reserved flour, then knead in bowl for 1 minute, incorporating any bits of dry dough.
Turn dough onto work surface.
Knead lightly for 2 minutes, until smooth.
Cover and let rest 10 minutes, then knead again for 2 minutes.
Try not to add too much reserved flour; the dough should be soft and a bit moist.
Clean the mixing bowl, oil it and put dough back in it. Cover bowl tightly with plastic wrap, then cover with a towel. Put bowl in a warm place.
Leave until dough has doubled in size, about 1 hour.
Place a baking stone in the oven and heat oven to 475 degrees.
Punch down dough and divide into 8 pieces of equal size. Form each piece into a little ball.
Place dough balls on work surface, cover with a damp towel and leave for 10 minutes.
Remove 1 ball (keeping others covered) and with a rolling pin, roll into a flat disc about a 6" circle. Repeat for the remaining dough.
Carefully lift the dough circle and place quickly on hot stone. Put as many will fit on your stone.
After 2 minutes the dough should be nicely puffed.
Turn over with tongs or spatula and bake 1 minute more.
The pita should be pale, with only a few brown specks.
Transfer warm pita into a cloth and cover so bread stays soft.
Repeat with the rest of the dough balls.

Nutrition

Baked Lamb Kibbeh (Kibbeh Bil Sanieh)

February 18, 2021 By Darlene at International Cuisine

Baked lamb kibbeh called kibbeh bil sanieh in Syria is considered to be the national dish. It is beloved in many Middle Eastern countries, especially in Syria and Lebanon. This dish made typically made with lamb is similar to a pot roast, a true comfort food. It is made with fine bulgur which makes for a lovely consistency and texture whether this is eaten baked or raw.

Yes, this dish raw called Kibbeh Nayeh is also beloved. I didn’t try it raw as I don’t have a reliable source for fresh lamb meat. However, you could also use beef and I bet this dish raw is very similar to a steak tartare which is one of my favorites. At any rate, this baked lamb kibbeh is filled with flavor and is the type of dish that would be perfect for any family meal. It is typically served with a side of yogurt dip.

When you make this dish you should cut the kibbeh into a design or typically simple diamond shapes before you put it in the oven. You can make it round or in a 9 x13″ pan whichever you have on hand.

Did you know that in the Middle Ages, the capital city of Syria, Damascus was a major point on the Silk Road from Asia and gave the name to the woven fibers known as damask?

Syria has had many trials and tribulations and a most recent horrific civil war. If you would like to learn more about this Middle Eastern country be sure to check out “Our Journey to Syria”. There you will also find some more delicious and authentic Syrian recipes like Muhamarra, a spicy red pepper dip served with Syrian pita bread. and a semolina nut cake called h’risseh.

Please note that this page contains affiliate links in which I will earn a small commission however, it will in no way affect the price you pay. I thank you for your support!

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5 from 1 vote

Syrian Baked Lamb Kibbeh (Kibbeh Bil Sanieh)

A lovely lamb dish from Syria that is simply delicious!

Course Main Dish

Cuisine Main Dish

Prep Time 20 minutes

Cook Time 1 hour

resting time 20 minutes

Total Time 1 hour 40 minutes

Servings

Calories 565kcal

Author Darlene at International Cuisine

Ingredients

Kibbeh Nayeh or Raw Kibbeh

1 cup fine bulgur #1
8 ounces tomato sauce Small can
10-12 ounces room temperature water
2 pounds lean ground lamb
2 medium onions grated
2 teaspoons kosher or sea salt

Kibbeh stuffing

1 pound lean ground lamb
1 medium onion roughly chopped
1/4 cup pine nuts
3/4 teaspoon kosher or sea salt
2 teaspoons ground allspice

Topping

1/2 - 1 tablespoon butter

Instructions

Kibbeh Nayeh or Naked/Raw Kibbeh

In a large bowl, soak the bulgur in the tomato sauce and water for about 20 minutes until the liquid is absorbed. If a bit of water remains simply drain it out.
After the bulgur is done soaking, add the lamb, grated onions, and salt to the bowl. Knead the mixture with your hands for several minutes as if it were bread, until all of the ingredients are thoroughly combined. Refrigerate the mixture while you make the stuffing.

Kibbeh Stuffing

In a non-stick pan, sauté the ground lamb on low-medium heat, breaking it up so that it cooks in tiny pieces. After about 8-10 minutes, when the meat is completely browned, add the chopped onion, pine nuts, allspice and salt. Kibbeh stuffing before mixing.
Stir the ingredients together and cook the mixture another 8-10 minutes. Set the mixture aside to cool.

Putting it all together

Preheat the oven to 350 degrees
Retrieve the Kibbeh Nayeh from the refrigerator and divide it in half. Wet your hands and cover the bottom and sides of a round 9” pan with one half of the raw lamb mixture. Pat it down gently so that it becomes a thin layer that entirely covers the pan.
Once the entire pan is covered with the raw lamb mixture, add the cooked lamb mixture on top. Then add the remaining half of the raw lamb mixture on top of the cooked lamb, encasing it between the raw lamb layers.
When the cooked lamb is completely covered, wash your hands and smooth out the top gently. Then cut a design or diamond shapes all the way through the Kibbeh by making diagonal cuts with a large knife, then cutting diagonals in the other direction to make diamonds. Dot each piece with a dab of butter.
Bake for 35-40 minutes, until the top and sides are well browned. Check occasionally during baking and pour off any fat that comes to the surface and dispose of it.
At the end of baking, to make the top crispier, you can broil for 1-2 minutes.
Let the Kibbeh rest for a few minutes. Serve with Greek-style yogurt.

Nutrition

Syrian Nut Cake (H’risseh)

February 18, 2021 By Darlene at International Cuisine

Syrian nut cake called h’risseh is a delectable cake made with semolina, topped with an assortment of nuts, and then doused with a fragrant sugar syrup. The result is a stunningly beautiful and delicious dessert.

This recipe calls for semolina, you just want to make sure to use coarse semolina flour not fine to achieve the proper texture. I have a link to the proper semolina here. Additionally it calls for superfine sugar which you should be able to find in your local grocery store but I but if you can’t find it I have it linked here. Rose water and Orange Blossom water are used in the fragrant syrup.

The semolina batter is made with butter and yogurt which results in a lovely light and airy cake. Feel free to use whatever nuts you like. This easy to make dessert calls for it to rest in a cool place for about 3 hours so be sure to plan ahead when you want to make it.

Interestingly, the name h’risseh in Lebanon is a savory dish, a porridge made with wheat and meat. In Syria however, there is no confusion everyone knows this Syrian nut cake. It was made famous in a small town not to far from the Capital city Damascus called Nabak on the road to Aleppo.

It should be served with a coffee as would be traditional in Syria. A lovely dessert recipe for just about any occasion.

Syria has had many trials and tribulations and a most recent horrific civil war. If you would like to learn more about this Middle Eastern country be sure to check out “Our Journey to Syria”. There you will also find some more delicious and authentic Syrian recipes like Muhamarra, a spicy red pepper dip served with Syrian pita bread. and a wonderful main dish, baked lamb kibbeh.

Please note that this page contains affiliate links in which I will earn a small commission however, it will in no way affect the price you pay. I thank you for your support!

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5 from 1 vote

Syrian Nut Cake (H'risseh)

A delicious semolina cake topped with nuts and a fragrant sugar syrup from Syria

Course Dessert

Cuisine Middle Eastern, Syrian

Prep Time 20 minutes

Cook Time 40 minutes

Refrigeration time 3 hours

Total Time 4 hours

Servings

Calories 452kcal

Author Darlene at International Cuisine

Ingredients

For the Batter

1 1/4 cups Semolina flour not fine
6 Tbsp unsalted butter room temperature
1/4 cup sugar superfine
1/4 tsp baking soda
1 tsp tahini for greasing the pan

For the topping

1/3 cup almonds blanched
1/3 cup Pistachio nuts
1/3 cup walnut pieces
1/3 cup cashews unsalted

Fragrant Sugar Syrup

1 cup sugar superfine
1 tsp lemon juice fresh
1/2 cup water
1 Tbsp rose water
1 Tbsp orange blossom water

Instructions

In a large mixing bowl, put in the semolina, butter and sugar and with a spatula blend together.
Add in the yogurt, and baking soda and mix well.
Grease a 10" round cake pan with tahini.
Spread the batter in the cake pan and smooth with a spoon.
Cover with plastic wrap, and let rest in the refrigerator for 3 hours.
Preheat the oven to 400 degrees
Remove the batter from the refrigerator and scatter the nuts all over the top.
Bake until the cake is golden 40 minutes
While the cake is cooking make the fragrant syrup
In a saucepan add the sugar, lemon juice and water and place over medium heat.
Bring to a boil, stirring occasionally until the sugar is dissolved. Let it boil for 3 minutes then add in the rose and orange blossom water. Mix and remove from heat.
When the cake is done pour over the syrup and let the cake stand for 30 minutes. It may look like it is too much syrup, but it will be absorbed by the cake.
Slice and serve with coffee

Nutrition

Raclette (How to Make It)

January 28, 2021 By Darlene at International Cuisine

Raclette is not only the name of the famous cheese but also the dish. Raclette is now world-famous and a fun way to entertain. You can get whole grills like this, where meat, bacon, sausage, seafood and a whole array of vegetables can be cooked on top. It comes with little small pans called coupelles, which are placed under the heating element so that the slices of raclette melt until ready to use.

Since I was making this as just an appetizer, I purchased a very small unit to just melt the cheese like the one you see below. You can pick up a similar one here.

The most common food items are boiled potatoes and bread. Cured meats, cornichons and pickled onions are served alongside. Seriously the possibilities are endless, and melted cheese is pretty much good on everything. Raclette, the cheese is typically made from cow but sometimes sheep. It is best melted. There are many choices in Switzerland however I had to order mine on-line. You can sometimes find it at Trader Joes or Whole Foods etc.

Whether you serve raclette as an appetizer or a meal it will be a hit! Youcan go big or keep it simple, whatever your heart desires.

Did you know that Switzerland and France share a large lake? The Swiss call it Lake Geneva and the French call it Lake Leman. As neighbors, it is no surprise that they also share the love of raclette. Raclette is popular in Savoie, France. If you would like to learn more about the tiny nation of Switzerland, be sure to check out “Our Journey to Switzerland”. You will also find more delicious and authentic Swiss recipes like Zurich Style Veal in Cream Sauce, rosti, Switzerland’s national dish, and the most amazing walnut pie.

Please note that this page contains affiliate links in which I will earn a small commission however, it will in no way affect the price you pay. I thank you for your support!

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5 from 1 vote

Raclette (How to make it)

Raclette is a cheese from Switzerland that is melted on a grill and then put over potatoes, bread and whatever else you would like.

Course Appetizer

Cuisine Swiss

Prep Time 20 minutes

Cook Time 5 minutes

Total Time 25 minutes

Servings

Calories 805kcal

Author Darlene at International Cuisine

Ingredients

1 lb. white potatoes baby cut in half
Salt
paprika to garnish the potatoes
1 jar cornichons with small pickled onions
1 lb. cured meats ham, prosciutto, salami
½ lb. raclette cheese you can use gruyere or emmentaler if you can’t find raclette
1 French baguette sliced thinly

Instructions

Put a pot of water on the stove and bring to a boil, add salt and then add in the potatoes.
Cook until fork tender about 10-15 minutes.
Drain the potatoes, sprinkle with salt pepper and paprika, put in a serving bowl
Meanwhile, set out your cornichons and other pickled items and your meats on a serving tray. As well as the bread. Put them on the table.
Make sure your cheese will properly fit in the raclette burner light the candles and when the cheese is bubbly, simple slide it off onto the plate with potatoes, bread and accompaniments.
Please note if you do not have a raclette burner, you can broil the cheese in a cast iron skillet to get a similar effect.

Nutrition

Zurich Style Veal in Cream Sauce (Zurcher Geschnetzeltes)

January 28, 2021 By Darlene at International Cuisine

Zurich style veal in cream sauce is a very popular main dish in Switzerland. It is served in many restaurants and is really a typical dish of Switzerland. It is a simple dish of meat in a luxurious sauce made with mushrooms and cream, that is divine served with rosti, a potato fritter considered to be the national dish.

Zurich style veal in cream sauce should be served very hot. Sometimes they even serve it in two servings to make certain it remains so. It should be served in a warm ovenproof dish as well. This dish is also sometimes served over pasta as well. It really is a quick and easy main dish that you will love!

Did you know Switzerland is the least obese nation in all of Europe? It must be from their clean air and active lifestyle as the food, well potatoes cooked in goose fat, Zurich style veal in cream sauce, are not exactly the lowest calorie meals. They also have the second longest life expectancy in the world after Japan. They clearly are doing something right!

If you would like to learn more about the tiny nation of Switzerland, be sure to check out “Our Journey to Switzerland”. You will also find more delicious and authentic Swiss recipes like how to raclette, rosti, Switzerland’s national dish, and the most amazing walnut pie.

Please note that this page contains affiliate links in which I will earn a small commission however, it will in no way affect the price you pay. I thank you for your support!

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5 from 1 vote

Zurich Style Veal in Cream Sauce (Zurcher Geschnetzeltes)

A delicious main dish from Switzerland you are sure to love!

Course Main Dish

Cuisine Swiss

Prep Time 10 minutes

Cook Time 30 minutes

Total Time 40 minutes

Servings

Calories 634kcal

Author Darlene at International Cuisine

Ingredients

2 lbs veal cutlets sliced into 1/2 in strips
3 Tablespoons all-purpose flour
2 Tablespoons butter
2 Tablespoons olive oil
1 cup onion chopped
2 cloves garlic, minced
8 ounces cremini mushrooms sliced
1/2 teaspoon lemon zest
1 Tablespoon lemon juice
1/2 cup dry white wine
1 cup heavy cream
sea salt & freshly ground black pepper to taste
3 tablespoons fresh parsley chopped, to garnish

Instructions

Preheat oven to 140 degrees and place ovenproof dish in the oven.
Sprinkle flour over the veal strips, and coat well.
In a large frying pan over medium-high heat, melt half of the butter and half of the oil and as soon as the butter bubbles, immediately add the meat and quickly brown on all sides.
Set aside meat to a dish and cover with foil to keep warm.
Add remaining butter and oil to pan and sauté the onion and garlic for a couple of minutes.
Stir in the mushrooms and lemon zest and cook until mushrooms begin to soften, about 5 minutes.
Add the wine to de-glaze the bottom of the pan, using a wooden spoon to scrape up any browned bits.
Stir in the veal and any juice from the plate and cook over low heat for another 10 minutes.
Stir in the cream and season to taste with salt and pepper. Let thicken for a few minutes until hot, then stir in the lemon juice and serve sprinkled with fresh parsley.
Serve immediately in your hot dish from the oven.

Nutrition

Rösti (The National Dish of Switzerland)

January 28, 2021 By Darlene at International Cuisine

Rösti is a crispy on the outside and pillowy soft on the inside, potato fritter. It can be served at any meal. We made it as a side dish to go alongside the Zurich style veal in cream sauce. It is delicious and is just a couple of simple ingredients. I made it with duck fat, which paired with potatoes, is the best combination ever. It can also be made with clarified butter or ghee, if you don’t have duck fat in your pantry. Goose fat would be most traditional.

If you want to make Rösti as a meal simple add some bacon, Alpine cheese and onions, and you have a complete meal. Smoked salmon with cream cheese on top is also popular. The options are truly endless. This recipe will make enough for 4 side dishes or two main dishes.

Some people parboil the potatoes first, but I don’t find this to be a necessary step because we are grating the potatoes. You do want to make sure to squeeze out the excess water from the potatoes after you grate them. You don’t need to squeeze out every last bit of water just give it a bit of squeeze.

You can also use just about any potato. I find the russet or yukon golds to work best.

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5 from 2 votes

Rosti, The national dish of Switzerland

A lovely side dish or with additions can be into a complete meal

Course Side Dish

Cuisine Swiss

Prep Time 10 minutes

Cook Time 20 minutes

Total Time 30 minutes

Servings

Calories 118kcal

Author Darlene at International Cuisine

Ingredients

2 large potatoes Yukon Golds or russets are best
1-1/2 teaspoons salt
1/4 teaspoon ground black pepper
1 Tablespoon clarified butter or ghee
3 Tablespoons duck fat

Instructions

Peel the potatoes and grate them, using the large holes of a hand grater.
Put the potatoes in a large bowl, add the salt and pepper, and toss to coat thoroughly. Let the potatoes rest for at least 5 minutes, and then, taking one handful at a time, squeeze as much liquid as possible out of them and transfer to a second bowl.
Do not worry if the potatoes begin to oxidize, this is normal.
Heat a heavy-based skillet that measures about 8 inches across the base over medium-high heat. Add the oil (it should come to a depth of at least 1/8 inch) and half the clarified butter or ghee. When the oil begins to shimmer just before it reaches its smoking point, add in the potatoes and press down with a fork or spatula to fill the pan. Please note that they will sizzle so don't let it startle you. If you want to make individual servings, you can use 4 small 4" cast iron skillets like I did.
Keep a watch on the rosti and when the bottom is browned you need to flip it over. It is easiest to do this with a flat cutting board or dinner plate. Once you flip it, add more oil and butter to the pan, when hot slide back in the rosti and cook for another 10 minutes until golden brown.
Slide the rösti onto a cutting board, Blot the top with a paper towel to remove any excess oil. Cut into wedges and serve as soon as possible.

Nutrition