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 Post subject: My Swiss Cooking Mag
PostPosted: Tue Jan 25, 2011 4:17 am 
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Posts: 2011
I have been getting a magazine called Kochen from a Swiss TV chef named Anne Marie Wildeisen. She is not that great to watch on TV but I love her recipes. Here is what captured my imagination from this month's issue. I will be glad to translate any you are interested in as I certainly won't have enough time to make them all and would be happy to have you guys vet them.

Sweet and Sour
Caramelized Orange Chicory (Belgian endive)
Grapefruit Banana jam

Tender Schnitzels (thin slices of meat)
Chicken Schnitzel with a Bacon Crust
Turkey Schnitzel with Herb Lemon Sauce

On Low Heat (don't know why this is called this)
Horseradish Soup with Stuffed Potatoes (a tiny potato floating in the soup with a fresh cheese/bacon filling)
Soufflé Chicken Breasts on Brussel Sprouts (recipe to follow)

Pineapples
Rosemary Pineapple with a Pine Nut Parfait
Spicy Pineapple Soup with Chocolate Ice Cream
Pina Colada Cream (it is a cream with a granita on top)

Valencia
Leche Merengada (ice cream with cinnamon and orange flavor that has an egg white whipped in after it is set in the ice cream machine)

Express Kitchen
Risotto with Maché and Pears
Little Slices of Veal with a Lime Olive Sauce (this is a cut of meat you get here... not cubed but small, thin slices)

Mary


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 Post subject: Re: My Swiss Cooking Mag
PostPosted: Tue Jan 25, 2011 4:31 am 
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Joined: Thu Dec 18, 2008 6:12 pm
Posts: 264
Mary, those recipes sound delicious. I'd love the chicken schnitzel, and veal with lime olive sauce. Thanks for offering!


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 Post subject: Re: My Swiss Cooking Mag
PostPosted: Tue Jan 25, 2011 4:35 am 
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Soufflé Chicken Breasts with Brussels Sprouts
(I am only giving the chicken part, the other is just sprouts with bacon. It also says you can serve it on spinach which I think is what I would do)

6 Chicken breast halves
Salt and Pepper
1/2 Tb. each oil and butter (recipe calls for frying butter which is a clarified butter so I guess you could use ghee... I wouldn't)
1 bunch flat leaf parsley
1 bunch chives
80 grams (3oz) grated Gruyère cheese
30 grams (1 oz) flour
2 Tb Crème Fraiche
2 Egg yolks
2 Egg whites

Preheat oven to 220° C (430° F)

Season chicken breast with salt and pepper. Heat oil/butter mixture til very hot and fry chicken breast for 1 minute on each side.
Let cool on a wire rack.

Finely chop parsley and chives

In a bowl, mix Gruyère, flour. Add crème fraiche, egg yolks and the herbs and mix well.

Shortly before putting the chicken in the oven, beat egg whites with a pinch of salt to stiff peaks and fold into the cheese mixture.

Put the chicken breasts side by side on a lightly greased baking pan and spread the cheese mixture on each breast.

Put the chicken in the hot oven and, depending on size, bake for 17-20 minutes.

Let rest for 5 minutes.


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 Post subject: Re: My Swiss Cooking Mag
PostPosted: Tue Jan 25, 2011 4:36 am 
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Hi Trinket

I will get those for you later... I think I need to attack some dust bunnies first.

Mary


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 Post subject: Re: My Swiss Cooking Mag
PostPosted: Tue Jan 25, 2011 4:41 am 
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Thanks Mary, no hurry at all. Those chicken breasts look great. I can't wait to try them.


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 Post subject: Re: My Swiss Cooking Mag
PostPosted: Tue Jan 25, 2011 7:12 am 
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Joined: Fri Dec 19, 2008 9:52 am
Posts: 1140
Location: Kansas City
Mary, what's the name of your magazine and what's the language?
Fitzie


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 Post subject: Re: My Swiss Cooking Mag
PostPosted: Tue Jan 25, 2011 7:38 am 
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The magazine is called Annemarie Wildweisen's Kochen (http://www.wildeisen.ch/) and is in German.

Pouletschnitzel in der Speckkruste
(Chicken schnitzel in a bacon crust)
serves 4

80 gm (3 oz) bacon
1/2 bunch parsley
150 gm (5.2 oz) home made bread crumbs
8 thin chicken schnitzels (slice chicken breast in half lengthwise and flatten it a bit)
2 Tb mild mustard
3-4 Tb flour
2 eggs
1/2 dl (3 scant Tb) milk

to finish
oil/butter to fry
8 slices lean bacon (optional)
a few sprigs of parsley

Chop bacon as fine as possible. Chop parsley. Add to bread crumbs in a baking dish and rub between your fingers until it is all well mixed

Lightly brush the chicken with mustard.

Put the flour in a deep plate. Mix the milk and egg in another deep plate.

Put the chicken carefully into the flour, shaking off any extra. Put it into the egg mixture until the flour has been moistened. But the chicken into the bacon/crumb mix and press it so it is covered evenly. Keep the schnitzels cool until ready to cook.

Heat the oven to 80°C (180° F). Heat a big platter in the oven at the same time.

Heat a generous amount of oil/butter in a frying pan until hot. Fry the schnitzel, 2 at a time, for 1 1/2 to 2 minutes per side until crispy and brown. Put the cooked schnitzel immediately into the oven.

In the same frying pan brown the bacon, divide it over the chicken and garnish with the parsley.

Mary


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 Post subject: Re: My Swiss Cooking Mag
PostPosted: Tue Jan 25, 2011 7:56 am 
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Geschnetzeltes Kalbfleisch an Limonen-Oliven-Sauce
(Strips of Veal with a Lime Olive Sauce)
Serves 4

1 spring onion (these are like scallions but bigger... the bulb is about the size of pearl onion)
1 lime
500 gm (1.1 lb) veal in small strips (about like a thumb, use something lean like a breast)
salt, pepper, paprika
4-5 Tb olive oil
1 dl (6 scant TB) port wine or a mix of half dry sherry and half white wine)
2 dl cream (3/4 cup)
10-12 green olives
1/2 bunch of tarragon (or chervil or basil but basil is less special says Annemarie)
1 pinch sugar

Heat the oven, along with a platter to 80° C (180° F)

Chop the spring onion, including the green top. Zest 1/2 the lime and squeeze the juice from 1/2 the lime.

Season the veal with salt, pepper and paprika. Heat 1/2 the oil in a frying pan on high. Add half the meat and, using a spatula, press as flat as possible and let cook for 1 minute without turning. Turn and cook the 2nd side for 1/2 minute. Put onto the platter in the oven and fry the second batch of meat the same way. Let the meat continue cooking in the oven for a further 15-20 minutes. When the fond become dark brown, deglaze the pan with with either a bit of water or port wine. Put through a sieve and put aside.

Add oil to the pan if necessary and cook the onion til softened. Add the port wine and lime juice and reduce by half. Add the cream and cook until the sauce comes together lightly.

Meanwhile, stone the olives and cut into fine strips, chop the tarragon. Add to the sauce with the lime zest and season with salt, pepper and sugar. Add more lime juice if necessary.

To serve mix the meat with the hot sauce.

Mary


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 Post subject: Re: My Swiss Cooking Mag
PostPosted: Tue Jan 25, 2011 10:15 am 
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Joined: Thu Dec 18, 2008 4:38 pm
Posts: 536
ooohh a "bacon crust". now that sounds delightful!!


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 Post subject: Re: My Swiss Cooking Mag
PostPosted: Tue Jan 25, 2011 2:41 pm 
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Joined: Fri Dec 19, 2008 9:52 am
Posts: 1140
Location: Kansas City
Thanks, Mary. I'm looking for a gift.
Fitzie


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