Berner Platte
A feast platter of epic proportions.
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.
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 bacon
A feast platter of epic proportions.
These bacon-stuffed piggies will start your new year right.
Schaffhausen’s famous onion tart, with a hint of bacon.
Chur’s meatiest offering, in pie form.
This central Swiss dish is comfort food at its finest.
The summer of Wähe continues.
The German name for Bärlauch literally means “bear leek”, and my favourite name origin story involves sleepy bears coming out of hibernation and munching on the pungent leaves as they fully wake up.
This easy, one-pot meal is a favourite of central Swiss families, especially those in canton Nidwalden. Perfect for new potatoes, beans, and beans' favourite herb, summer savoury. Throw everything in a pot, simmer for an hour, and you've got dinner.
My husband requests Cholera (the classic Walliser potato and cheese filled pie) on a bi-weekly basis, but during the summer months I am disenchanted by the idea of wrapping potatoes in pastry.
Wrapping bacon, cheese, and peaches I'm OK with.
As much as I love to eat Älplermagrone, it is simply too hot at the moment to consider standing over a pot of steaming milk and cheese. So I give you the perfect way to eat pasta on a hot day—macaroni salad.
My grandmother, Rosa von Gunten, had four children and some great quick dinners up her sleeve. This garlicky tomato and bacon tart was one of them, and a favourite of her kids.
Josy, my mother-in-law, makes the very best pork tenderloin. She studs it with prunes, then wraps it in bacon and puff pastry. It's divine.
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.
Plain in Pigna removes the two most annoying aspects of Rösti-making. Having day old boiled potatoes on hand, and the dreaded flip.
Six weeks ago, my mum arrived in Switzerland—less than twenty-four hours before her first granddaughter was born—and since then she's managed to fit in Nüsslisalat at every turn.
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).
Originally the flammkuchen was used as a way to test the heat of wood-fired ovens. The embers were pushed aside and a very thinly doughed tart (almost like a pizza, but thinner), usually topped with bacon or cheese, would be set in the middle of the oven. If it could cook in as little as 1 - 2 minutes, the oven was at an ideal temperature.
The classic early 80s Betty Bossi cookbook Aus Mutters Kochtopf provides the perfect recipe for when you're craving a whack of potatoes—the Kartoffelberg, or Potato Mountain.
Appenzeller Toast (also known as Toast Williams) follows in the quick and easy 'Toast' tradition and features bacon and pears.
There is intense debate over where the cheese should be placed in the lineup. Some object to the cheese under the fruit and prefer a blanket of cheese covering the entire toast. Others argue that the juicy pineapple slice and appetizing red of the cherry should not be hidden under a mantel of cheese.
