More recipes

I just discovered a new Swiss recipe resource in English - new to me, not otherwise since the website’s been around since 2007. The site is very simply done, with text and images, featuring ten Swiss (six women, four men) from all around the country, shopping, cooking then eating a family meal. What are they cooking?

• Zurich Geschnetzeltes with rösti
• Plain in pigna (a Graubünden/Grisons baked dish of potatoes, sausage, bacon and leeks or onions)
• Barley soup and capuns (more Graubünden specialties)
• Lake fish (féra or whitefish)
• Rack of pork with papet vaudois (leeks and potatoes)
• Braised beef with risotto and porcini mushrooms
• Genevois longeole sausage and potatoes
• Vacherin fondue
• Baked rabbit with polenta
• Bread and a cheese tart

Two things particularly caught my eye: a different version of capuns than I’m familiar with, and Genevois-style potatoes to go with that longeole.

Cilgia, the lady cooking the capuns, doesn’t make small parcels of Swiss or other chard leaves with a stuffing. She mixes polenta, semolina, flour, potato and raisins and places the resulting batter in a cloth bag she lets cook in the barley soup for a couple of hours. She then removes the capuns from the bag, places it on a platter and surrounds it with slices of smoked meat.

Geneviève in Geneva dices her potatoes, then lets them simmer for about 35 minutes in a mixture of white roux (flour and butter), clear stock, an onion with a clove in it, a bouquet garni, salt, pepper, plus white wine. She adds butter and chopped parsley to the potatoes when they are done.

More at www.suissegourmande.ch.

I’ve added this reference to my blog called ”Resources in English About Swiss Cooking” (March 13, 2009) to keep it up to date.

The visual above is the title as it appears on the Suisse Gourmande site.