Switzerland Archives - International Cuisine

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.

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

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.

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 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

Swiss Walnut Pie (Engadiner Nusstorte)

January 28, 2021 By Darlene at International Cuisine

Swiss walnut pie called engadiner nusstorte just may be the best pie I have ever had. Sometimes it is called a tart instead of pie which actually would make me feel better about making the previous statement. You see my Grandma was an absolute master at making pies, and to declare this was the best pie, well a massive sense of guilt comes over me. I took a piece to my mom and her comment was this was the epitome of pie. Let just say this is one you need to try!

The butter dough is a bit tricky to work with but ended up tasting great. The recipe called for a cover, but I couldn’t roll it out in one piece for the top, so I just pieced together strips. The caramelized walnut filling is easy to make and simply divine.

Choosing a dessert for Switzerland was not easy. They are known for chocolate. They produce and eat more than any other country in the world. Swiss chocolate makers Henri Nestle, and Daniel Peter invented milk chocolate.

If you would like to learn more about this little nation be sure to check out “Our Journey to Switzerland” to learn more. There you will also find more delicious and authentic recipes for Switzerland to go with your Swiss walnut pie like raclette, rosti and a creamy veal main dish called Zurcher geschnetzeltes.

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

Walnut Pie (Engadiner Nusstorte)

An absolutely delicious pie.

Course Dessert

Cuisine Swiss

Prep Time 20 minutes

Cook Time 35 minutes

Refrigeration time 1 hour

Total Time 1 hour 55 minutes

Servings

Calories 680kcal

Author Darlene at International Cuisine

Ingredients

For the dough:

2 cups Flour white plain
¾ cups Sugar white
1 ½ cubes Butter unsalted
1 Egg whole
1 pinch Salt

For the Filling

1 ¼ cup Sugar white
3 cups Walnuts chopped
¾ cup Cream full-fat

Instructions

For the Dough:

Sift flour, cut butter into small cubes (set aside till reached room temperature)
Add all ingredients into a bowl and form to a dough
Set aside (covered) in fridge for 40-60 minutes.
Take dough out, keep about 1/3 for the top crust.
Roll out the rest of the dough and line out pie tin

For the Filling:

-In a sauce pan heat the sugar until golden and caramelized, add walnuts – ensure that they all are coated with the caramelized sugar
Add the cream and let bring to a boil
Remove from heat Let cool down
Then add mixture (not too hot) evenly into the lined out pie tin
Cover with rolled out dough and cover the pie tin. Ensure that the cover reaches the edge press edges or alternatively make into strips like a lattice.
Turn oven on to 430 degrees put pie in as it heat up for 10 minutes, then turn down the temperature to 350 F for approx. 25-35 min or /and till golden brown
Take out
Let cool and then serve with whipped cream / ice cream or simply coffee.

Nutrition