This week we cooked the food of Switzerland. We made: Canard Roti aux Endives (Roast Duck with Endives), Chindbettisuppe (Childeb/Chicken Soup), Zurcher Opfelbachis (Shredded Dough Cakes with Apples), Lezerner Chagelipastete (Puff Pastry with Meat Filling), Rosti (Potato Cake) and Filets de Rouget aux Herbettes (Red Mullet Fillets with Herbs). I was responsible for making the Lazerner Chagelipastete and the Zurcher Opfelbachis. I was nervous about the meat filling. It was a cream sauce. I am happy to say, I finally defeated the cream sauce!! This was the third time this quarter that I had a chance to make a cream sauce. I was patient and it worked. The filling itself was very rich. It was made of sweetbreads, pork, two veal preparations, wine, butter and raisins. It was really good. The shredded dough with apples was great. It ended up tasting like a bread pudding. The method to making it was interesting. I sautéed the apples on the stove and the dough was an oven baked pancake. It was cooled, cut and then mixed with the apples. I would make this an any winter night and serve it with a mulled cider or spiced wine. Just like the spiced wine I had in Austria.
We used: stove top, oven, scale, pots, pans, knives & spoons
We used: stove top, oven, scale, pots, pans, knives & spoons