Hi, I'm Andie.
I live near the Swiss Alps, in Bern, and I love not only melting cheese, but all kinds of Swiss cooking.
All tagged top thirty
When I asked Sam about his favourite Swiss summer dishes the classic, meaty, Siedfleischsalat was at the top of his list.
Polenta is yellow cornmeal that's cooked over low heat until it becomes a delicious, tender mash. It belongs, with chestnuts and risotto, to the traditional peasant foods of Ticino.
Wandering bakers ventured forth from Graubünden and eventually made it home—then baked this delicious caramel and walnut tart.
Wähe makes an excellent breakfast, lunch or dinner. Although you can make it with a variety of fruits, here's one of the classics: apricot.
Have some dried pears? Make your own Schlorzi!
The name Schnitz und Drunder (which to me evokes a metal song or German comedy duo) varies from region to region, but the contents are basically the same—potatoes, dried fruit, and often bacon or smoked meat.
I was pretty convinced that Switzerland could not do brownies—but that was before I found a recipe for Basler Schoggitorf.
Plain in Pigna removes the two most annoying aspects of Rösti-making. Having day old boiled potatoes on hand, and the dreaded flip.
Swiss families celebrate the sixth of January, Epiphany, by eating Dreikönigskuchen. This holiday celebrates the three kings finally reaching Bethlehem, and so a small plastic king figurine is baked into the bread. Whoever finds it is king for the day.
In Switzerland there typically isn't a set food to eat during the holidays, but somewhere between Christmas and New Year most Swiss families eat a fondue. Whether Cheese or Chinoise, forks are dipped.
Tatsch is a specialty from Graubunden. It has been described as a sort of sweet kind of spätzli, or akin to the Austrian Kaiserschmarrn, but this is a thicker, chewier kind of dumpling and it pairs perfectly with late summer fruits.
This "salad" hardly needs a recipe. It is basically just sausage and cheese with a mayo infused vinaigrette. But there is something so comforting and classically Swiss about it. It is perfect as a quick dinner after a day at the pool or lake, something cool and simple, but still relatively hearty.
At one time this Arbeiter (worker) version of Cordon Bleu was the only way for lower classes, who could not afford more expensive meats like veal, to make this perennial favourite. Today it is a favourite for anyone who loves sausages and melted cheese (yes, please).
Another dish to celebrate Fasnacht, here is the warm and bready Basler Mehlsuppe.
These luscious little breads, typically sprinkled with caraway seeds, have always been associated with Fastenzeit, Lent.
In honour of Luzern’s carnival, this giant puff pastry dome is filled with creamy meats and raisins.
Sii is a little like bread pudding, only with wine instead of milk. You soak the bread and dried fruit in wine overnight, then mix it together and warm it in some butter. I made two versions: one with Walliser white wine and apricots, and the traditional with red wine and raisins.
Wild is the German word for game (as in animals that you can hunt). Autumn is Wild season and restaurants all over Switzerland and central Europe prepare plates that feature game meats and traditional side dishes.
Unless you grew up in Switzerland, you probably have no idea what Schabziger is. However, if you did, you probably have only one of two reactions to it: disgust, or unbridled passion.
Schabziger is unique to Glarus, one of Switzerland's smallest cantons. It has the honour of being Switzerland's oldest protected brand and is perhaps the most polarising cheese in Switzerland's culinary canon.
It's hard to imagine anything better than the Linzer Torte, so imagine my surprise at discovering the St Galler Klostertorte, its cousin from over the alps, made Swiss by adding, of course, chocolate.
