Being in Switzerland at the moment, there’s no wonder all my dishes this week are packed with cheese. This is no exception! 1 lb (500 gr) grated Swiss cheese 1 teaspoon cornstarch 3/4 cup half & half (or milk) 1 Tablespoon flour 2 Tablespoons ricotta […]
Month: May 2010
I think I like any dish with cheese… I guess it has to do with my swiss roots 😉 In Switzerland, at family restaurants, almost everything has cheese in it – if not, they put cheese on top!
- 1 chicken – in pieces
- 2 carrots, 1 celery stick, parsley
- 1 large broccoli – in small pieces
- 3 oz (100 gr) grated cheese (Gruyère)
- 3 oz (100 gr) grated parmesan
- salt and pepper to taste
- 5 Tablespoons flour
- 3 oz (75 gr) butter
- 2 cups milk
- 1 teaspoon salt
- Pepper and nutmeg to taste
- Place the chicken in a stock pot. Add the carrots, celery, parsley and 1 teaspoon salt. Add water and boil for about 1 hour, or until the chicken is tender.
- Take out the chicken and let cool. Save the chicken broth for a nice Consommé.
For the cream sauce (Béchamel):
- In a saucepan, melt the butter at medium heat.
- Add the flour and let fry while stirring constantly for about 2 minutes.
- Add the milk, salt, pepper, and nutmeg. Bring the heat to medium – high, and continue stirring until it starts to boil.
Now to put it all together:
I remember eating “crunchy” French Toast when I was a kid. There’s a tiny little trick in order to make them!
- 8 slices sandwich bread
- 2 eggs
- 1 cup milk
- Marmalade, powder sugar, maple syrup
- Mix 2 eggs, milk, 1 teaspoon sugar, and 1/2 teaspoon cinnamon in a bowl.
Dip the bread slices, one by one in the batter.
Fry the bread slices on a non-stick pan with a little bit of oil at medium heat. Put them aside.
Return the fried slices to the pan and sprinkle cinnamon and sugar on each side. Fry shortly, just to caramelize the sugar over the french toast. This will give you really crunchy French Toast!
- 1 Pork filet
- 15 – 18 prunes
- 2 Onions – chopped in large chunks
- 7 oz (200 gr) sliced bacon
- salt and pepper
- 1 cup water
Slice the Filet lengthwise. Place prunes along the middle. Sprinkle salt and pepper.
- Wrap the filet with the bacon stripes.
- Add the remaining prunes and the onions to the baking dish.
- Add 1 cup of water.
Bake in a warm oven at 350ºF (180 – 200ºC) for about 1 hr 15 min, or until Filet is well done.
- Place the meat on a cutting board.
- Take out most of the prunes, leaving about 1 – 3. With a stick blender, puree the onions and the prunes. Add water in case there is not enough to make a nice sauce. Taste, and adjust salt to taste. You can also start blending without the prunes, and add and blend according to taste. Strain the sauce, add to a serving dish. Cut the Filet in medallions, and serve on top of the sauce.