Swiss Fondue

Now that the weather is getting cooler, there is nothing more sociable than a pot of Swiss Fondue.( for the Swiss, fondue is ALWAYS made of cheese) There is a game assoicated with the dish : If someone loses their piece of bread of the fork they have to pay a penalty! What that will be is up to you!
The trick to a successful fondue  is to ensure that the cheese  sauce stays smooth. Cheese has a propensity to get stringy or to "seize up" into clumps, the fat separating from the proteins. Do not over heat as cheese tends to ball up at higher temperatures and if possible use a fondue pot. Don't let the cheese cool down too much before serving, as it tends to get stringier and tougher as it cools. Don't over stir the cheese, doing so will encourage stringiness.. so many don'ts!!
When we lived in the Ticino, we would use Grappa instead of kirsh.

Ingredients

1/2 pound (Real) Swiss cheese such as Jarlsberg or Emmenthaler, shredded  (or try Vacherin Fribourgeois)
1/2 pound Gruyere cheese, shredded ( aged about 8 months is best)
2 tablespoons cornstarch *
1 garlic clove, peeled, halved crosswise
1 cup dry white wine like a Sauvignon Blanc
1/4 cup kirsh
1 tablespoon lemon juice
Pinch nutmeg
*The cornstarch helps stabilize the sauce
Crusty bread, cubed, for dipping (can be a day old as it does not need to be super fresh - in fact a bit old is better!)When you cut the bread, try make sure that each piece had a bit of crust.

Method

1 Place the shredded cheese and cornstarch in a plastic bag. Seal, shake to coat the cheese with cornstarch. Set aside.

2 Rub the inside of a 4-quart pot with the garlic, then discard. Over medium heat, add the wine and lemon juice and bring to a gentle simmer. Gradually stir the cheese into the wine. Stir constantly in a zig-zag pattern to prevent the cheese from seizing and balling up. Cook until the cheese is just melted and creamy. Do not let boil. Once smooth, stir in the kirsh and  nutmeg.
3 Transfer the cheese to a fondue serving pot, set over a flame to keep warm.
4. Spear the bread cubes with a fondue fork, dip in mixture till coated in cheese, and EAT!!!

Serves 4.

NB: As the cheese gets less and less, scrape the sides with your bread.When almost all the cheese is gone, lower the flame under the fondue pot.The last bit of cheese will be all toasty and yummy!

Fennel Baked with Parmesan Cheese

Fennel is a “stem and stalk” vegetable that is part of the carrot family. Fennel has a white bulb on one end and tough, green stalks growing out of it. Usually the bulb is eaten and the fronds can be used for garnish.

Fennel is an aromatic vegetable like celery and carrots, but it has a distinct anise flavor.

An easy and most delicious dish. the addition of butter and parmesan(do not use any other cheese) complement the flavour of the fennel perfectly. Make sure that the cheese does not burn when in the oven!

Ingredients
4 heads fennel, trimmed, quartered
butter
pepper
3 tablespoons grated parmesan cheese

Method
Boil the fennel in salted water until it is tender. Do not over cook. The fennel should be just al dente!
Drain  well and arrange in a generously buttered gratin dish.
Add lots of freshly ground pepper.
Sprinkle on the cheese.
Put into the oven at 400 degrees, until the cheese is golden brown and the fennel is bubbling vigorously in buttery juices.

Feta Cheese Souflee

I got this recipe from an English friend of mine - I first made it about 30 years ago! (i am so OLD!) when i was in college in Bournemouth. It can be rather impressive - if it rises that is!

The mixture can be prepared in advance but since the souffle is best served immediately, start step 5 just before serving time so that it will be served nice and fluffy.

Ingredients

7½fl oz milk

3 thick slices sourdough bread(cut off crusts)

5oz crumbled feta cheese

3 eggs, separated

7oz ripe tomatoes, finely diced (remove seeds)

2oz butter, softened

pinch of sugar

1 tbs fresh basil or mint leaves, chopped

Salt and pepper

pinch of freshly grated nutmeg

Method

1. Preheat the oven to 425F

2. Tear up the bread, pour the milk over and soak for 5-10 minutes.

3. Put the cheese into a food processor with the butter, egg yolks, milk and bread mixture, salt, pepper and nutmeg. Process until smooth.

4. Mix the tomatoes with the sugar, basil or mint and salt and pepper, and divide between six buttered ramekins.

5. Whisk the egg whites until they form stiff peaks and fold into the cheese mixture. Spoon this over the tomatoes, filling each ramekin almost to the top.

6. Put the ramekins straight into the oven. Bake for 10-15 minutes until nicely puffed and browned. Do not open the oven while cooking or the souffles will deflate!

7. Serve immediately.

Little Pies using left overs

These 'pies' can be made using any type of left overs for filling. I used bacon mushrooms and onions, you can use left over chicken, just mix in some herbs and seasoning, ricotta and spinach or even pureed fruit or jam!
The cheesy pastry makes a great combination of flavours. I am just giving the recipe for the pastry as the filling is up to you! I rolled the pastry out medium thin, cut in circles and folded over.

I use a food processor for the pastry, just using the pulse button.

Ingredients
2 2/3 cups flour,
3 oz.finely shredded aged gouda or gruyère cheese,
6 1/2 oz.butter, cut into chunks.
10 ounces cold cream cheese, cut into chunks
3 egg yolks

Pulse flour, shredded cheese and butter until coarse crumbs form (mixture will be lumpy).
Add cream cheese and pulse a few times.

Add egg yolks and pulse until dough begins to hold together.
Place dough onto lightly floured board and knead until it forms a ball, about 10 times.
Use immediately, or refrigerate or freeze (wrapped in an air tight bag) and use when needed.

Roesti

ROESTI

This is a Traditional Swiss dish, generally served as a side. You can either make one large portion or several individual ones.

I have come across several variations of this recipe, but this was the one shown to me when I lived in Switzerland, so I am pretty sure it is authentic.

Ingredients
1kilo/2.2lbs potatoes,boiled in their jacket, the day before (make sure they are not over cooked, in fact they should be under cooked)

2-3tblsp. Butter (NEVER use oil !!)

1-2medium onions, thinly sliced

1-2tblsp. salt

Method

Peel the potatoes and grate them through a coarse grater.

Melt the butter in a non-stick frying pan,add onions and cook until they are opaque

Add the potatoes and salt and spread evenly about the pan
Roast for about 3-5 minutes, moving about with a spoon, then form a flat cake and fry on medium heat until there is a golden crust on the bottom.Place a plate on the pan and turn the pan upside down,so that the ROESTI falls on the platter with the crust on top.
If you are very good a cook then flip it like a pancake (something I can never do!) Cook it for a few more minutes.

There are variations to this dish depending on the canton it comes from
Bern - Add streaky bacon ,cut in small slices or cubes
Basle - Use half onions and half potatoes
Valais - cover at the end of cooking with sliced tomatoes and some Raclette cheese(or any other well melting salty cheese )let the cheese melt ,then serve with the crustiest part on the bottom.

Risotto

I Love risotto - the trick is to have the patience to add the broth a bit at a time - as soon as it seems to start drying up then add more. Also use the correct rice as it has to be starchy.

Ingredients

25g/1oz unsalted butter
1 tbsp olive oil
½ onion, finely chopped
1 clove garlic, finely chopped
1 leek ,(white only) ,chopped
50g/1¾oz chestnut mushrooms, chopped
100g/3½oz risotto rice
50ml/2fl oz white wine
300ml/10fl oz hot chicken stock
50g/1¾oz Dolcelatte (Italian creme cheese)
salt and freshly ground black pepper

Method

1. Heat the butter and oil in a saucepan over a medium heat.
2. Add the onion, garlic, leek and mushroom and fry for two minutes, or until soft.
3. Add the rice and wine and bring to the boil. Turn down the heat slightly and simmer until the wine is completely absorbed.
4. Add the stock in spoonfuls, adding more as the liquid get absorbed and stirring in between. Keep doing this until the rice is completely cooked through.
5. Add the Dolcelatte and stir with a spoon until melted. Season, to taste, with salt and freshly ground black pepper.
6. To serve, spoon onto a serving plate.

I also like to add some roughly grated Parmesan cheese on top.

Variations can also include adding peas or different types of mushrooms.