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 mayonnaise
Vitello Tonnato, the Italian veal and tuna dish, is beloved throughout Switzerland all summer long.
When Sam took Swiss Home Ec, he was not allowed to use store bought mayonnaise and had to make his own from scratch.
I know it's much easier to buy a tube, but impossibly light, creamy, homemade mayo is not only more delicious, it's also surprisingly easy to make, especially with an immersion blender.
Pair it with ham, asparagus, and a poached egg for a perfect light spring dinner.
When I asked Sam about his favourite Swiss summer dishes the classic, meaty, Siedfleischsalat was at the top of his list.
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.
As early as Roman times filled eggs were served as a first course for wealthy diners. Through the ages they have been enjoyed all over Europe with numerous filling variations including: cheese, raisins, herring, anchovies and even caviar. The Swiss version is like a bacon and egg breakfast with christmas spices.
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.
I'm often too lazy to make anything like fried chicken, but if I'm craving something in that vein, this potato chip crusted chicken does the trick. It is absurdly easy to put together, just dip your drumsticks in a yogurt/mustard/mayo dressing then roll in the chips. The result is a glistening and crispy drumstick.
