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 in Swiss Main Courses
This recipe is endlessly adaptable. Any kind of bread will work, preferably stale. You could use any kind of melty cheese. If you don't have mushrooms, throw in some ham, or bacon, or leftover cooked chicken. If you have fresh herbs, throw in some of those in too. If you want to make this sweet, just omit the cheese and add some raisins or other dried fruit.
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.
The cheesy Swiss classic.
The supermarkets in Switzerland are currently filled with these packages of Pfeffer, or marinated game. Often you can get them for a very good price, and pie is an exceedingly easy way to take advantage, especially if you don't have time to make all the parts of the Wild plate. Decorate the lid with some forest animals and you have a Jäger's, or Hunter's pie.
This onion tart is one of the traditional foods served at Bern's famous onion market.
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.
A retro Swiss classic—pineapple, ham, processed cheese and a cherry on top.
Quince featured prominently in ancient times. The words for quince and apple were synonymous, and in some cases what was translated as apple may have actually been quince. Quince was probably the golden apple that Paris awarded to the most beautiful goddess, Aphrodite, and when the speedy Atalanta tried to outrun her suitors, the golden apples that Hippomenes used to slow her were also probably quinces.
Wild is the German word for game (as in animals that you can hunt). Autumn is Wild season and restaurants all over Switzerland and central Europe prepare plates that feature game meats and traditional side dishes.
As far as I can tell, the Swiss Army is fuelled by Kambly biscuits and Käseschnitten.
"Double cheese and dripping with fat" was Sam's explanation of a true Käseschnitte.
The most beloved form, or Militärkäseschnitte, demands a waiting time of three hours. When that just won't do, try this simple baked-not-fried variant instead.
Unless you grew up in Switzerland, you probably have no idea what Schabziger is. However, if you did, you probably have only one of two reactions to it: disgust, or unbridled passion.
Schabziger is unique to Glarus, one of Switzerland's smallest cantons. It has the honour of being Switzerland's oldest protected brand and is perhaps the most polarising cheese in Switzerland's culinary canon.
Ah, the Berner Rose. The name of both a delicate tomato and a tart, juicy apple. Both of which would probably be delicious in a Tarte Tatin.
Älplermagrone (or Magronä, depending on your dialect) is the Swiss version of mac and cheese.
