Wednesday, April 27, 2016

Some Swiss food

A Swiss Dinner with my Father:

Zuercher Geschnettzeles (  Veal Strips and Mushroom Sauce)

This is a traditional Swiss dish from the Zurich region. It is the Swiss version of this sort of saucy meat and onion or leek and mushroom cream sauce which is popular in various European cuisines. It's delicious and it's the taste of what I remember about Switzerland and eating in a restaurant one night with my father. Recently upon my return to Basel, Switzerland this Spring I made this dish with my traveling companion Chef Lauren for our entire party. Again it was delicious.


1 1/2 lbs veal cutlets cut into strips
8 oz veal liver cut into strips or calves liver or porkloin
3 tablespoons flour
3 tablespoons butter
2 tablespoons safflower or olive oil
1 medium onion finely chopped
2 cloves of garlic finely minced
8 oz baby bella mushrooms or crimini mushrooms
1/4 teaspoon grated lemon zest
1/2 teaspoon lemon juice
1/2 cup dry white wine
1/2 cup beef broth or bullion
1 1/4 cups double cream or heavy cream
5 fresh sage leaves chopped finely
salt and pepper
pinch or two sweet hungarian paprika
chopped chives

Toss veal strips and liver in flour and coat well. Heat butter in the pan and when hot quickly brown the meat. Move to a platter and reserve.

Add the oil to the pan and add onions saute till just soft then add garlic and cook till it blooms then add the sage then the mushrooms and cook till they release their water and soften about 5 to 8 mins.

Add the wine and deglaze the pan stirring to scrape and release any crispy bits. Add the beef stock and cook till it reduces by half then add the meat back into the pan. Cook this mixture for about 8 more minutes.

Season with salt and pepper and the paprika. Then add the cream and let it cook for about 2 to 3 minutes. Stir and make sure everything is well coated and combined. Serve with Rosti potatoes.

Rosti ( Swiss Hashbrowns)


14 lb. Yukon Gold potatoes (about 5 or 6 large potatoes)

2 tbsp. lard or unsalted butter

2 tbsp. safflower or vegetable oil

1 tablespoon salt, plus more to taste

Pinch of nutmeg

Place the potatoes in a large pot, cover with water ad boil until they are fork tender about 30 mins.Then drain water and allow to cook in the fridge for about 1 hour or so.

Grate the cooled potatoes on a box grater using the big holes

Heat half oil in an 8 inch non stick skillet at medium high heat. When hot add the potatoes and salt them well add the nutmeg and toss them to make sure the potatoes get coated in the fat. Then use your spatula and press them gently into the pan and cook for about 20 mins. or so until they are golden brown on that side.

Cover your skillet with a large plate and invert. Add the remaining oil and heat. When hot carefully slide the potato cake back into the pan and cook on the other side for about 20 mins again.
When done slide cake onto a cutting board and season with more salt. Then cut into four wedges and serve as a side dish.

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