La Torée - from the Neuchâtel and Jura Jura.... buy a Neuchâtel saucisson and wrap in 2 layers of foil- do the same with potatoes- make a big fire somewhere safe with wood- then place the saucisson/s and potatoes in the hot ashes for 1 hours- drink Val-de-Travers absinthe or Neuchâtel white or Oeil de Perdrix in the meantime. Eat with salad- bon ap
to share with all of us?
Is it Groundhog Day today?
This time of the year- when autumn is in the air- I am so hoping for an Indian Summer- and a great torrée- would be a fun EF local event for October. Watch this space...
Tarte au vin blanc, is great to go with it:
2 decilitre white wine
1 egg
1 cup brown sugar (yes, it does exist in CH)
1 teaspoon cornflour
1 teaspoon cinnamon
20 gr butter
mix all and add melted butter- pour into pastry case and bake at 220C for 25mins.
Or Tarte à la Crème, striclty a Gruyères recipe but popular in the Jura too:
5 decilitre full cream
1 egg yolk
120 gr sugar
30 gr butter
mix all + add melted butter- finish as above.
I made it without egg, with 1.5 teaspoon cornflour and a bit of vanilla last week, due to grandson being allergic to egg- it worked great. Nice tepid or even better the nex day, from the fridge.
Here how to do THE speciality of Zürich
Züri Gschnätzlets mit Röschti
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Ingredients for 4 persons:
300 g (0.66 pounds) fresh mushrooms, sliced juice of 1⁄2 lemon spices 600 g (1.3 pounds) veal, cut in small pieces 2 tablespoons margarine 1 onion, cut in very small pieces 1 dl (3.4 fl. ounces) white wine 1 to 2 dl (3.4 to 6.8 fl. ounces) water 1.5 to 2 dl (5 to 6.8 fl. ounces) cream gravy-powder paprika 1 teaspoon salt grind pepper Preparation:
Cook the mushrooms together with the lemon juice in a small, covered pot. Heat up slowly, cook for 2 minutes. Pour the liquid into a cup. Add some spices to the mushrooms, keep them warm. Melt the margarine in a frying-pan Add the onions, stew. Increase the heat, add the meat, add some water and roast gently. Turn the meat occasionally to make sure it gets roasted evenly. Remove the meat. Add the white wine, let cook until the liquid thickens. Add the liquid from 2. plus some gravy-powder, cook until the sauce binds. Add the cream and increase the heat slightly. Add paprika and some spices. Pour salt, pepper and 1⁄2 teaspoon paprika on the meat. Put meat into the sauce, increase the heat, but do not cook. Add the mushrooms. Remarks:
"Zürich Geschnetzeltes" is usually served with "Rösti" (hash browns), but rice or pasta fits fine as well. In a restaurant, if this menu is declared as "Zürich Geschnetzeltes", it has to be made out of veal, but you can use pork or chicken if you wish. If you like kidney, you may want to replace half of the veal with it. You can add Curry-Vindaloo or Harissa or thelike to make it spicier
Your post is so timely since my daughter asked for a tarte à la crème for her birthday which we celebrate today! I had planned to buy one from our local bakery that makes a delicious tarte but now I think I might just use your recipe.
Great idea for an EF event, too!
In our first year when our daughter went for a torrée with her school, my Google search didn't tell me what this event was. I understood is was some kind of BBQ thing so I sent her off with a bag of marshmallows. The following day a neighbor explained the whole sausage in cabbage leaf wraping procedure to me. Oh well, she made lots of friends that day
If that's THE speciality then it pretty much sums up Swiss German cuisine.
That's what I was thinking. Gravy-powder and margarine, indeed.
It reads like something people had during the last war whilst rationing still existed.
Found a receipe in English for Pizokel:
Pizokel with cabbage, Canton Graubünden (Bizoccals cun ravitscha)
Pizokel were eaten in a wide variety of ways. In some places when eaten by themselves they are known in Rumantsch as "bizochels bluts", or “bald pizokel”.
If someone leaves a small amount of any kind of food on the serving dish for politeness sake, in the Engadine this is called "far sco quel dal bizoccal", meaning more or less “leaving the last pizokel”.
Ingredients for the pizokel for four people:
* 7 oz buckwheat flour
* 1⁄4 cup milk
* 2 beaten eggs
* 1⁄2 oz finely chopped Bündnerfleisch (air-dried beef)
* 1⁄2 oz finely chopped Salsiz (spicy salami-type sausage)
* 3⁄4 oz finely chopped leek
* 1 tsp butter
* salt
* nutmeg
Ingredients for vegetable and bacon accompaniment:
* 2 oz bacon strips
* 1 pinch garlic
* 1⁄2 oz finely chopped onion
* 1 tsp butter
* 4 oz Savoy cabbage
* 4 oz spinach
* salt
* pepper
* nutmeg
* 1⁄4 cup whipping cream
For the pizokel:
1. Put the flour, milk and eggs into a bowl and stir to obtain a smooth dough
2. Braise Bündnerfleisch, Salsiz and leek in the butter, then mix into the dough.
3. Spread the soft dough thinly over a clean surface, using your hands. (It will be too soft use a rolling pin.)
4. Cut into strips about 2 inches long, and drop into boiling water.
5. When they rise to the surface, fish them out with a slotted spoon.
For the accompaniment:
1. Cut cabbage and large spinach leaves into large pieces, but leaving no leaves whole, and cook briefly in salted water.
2. Drain well. Braise bacon strips, garlic and onion in the butter, add vegetable mixture.
3. Add drained pizokel. Season to taste with salt, pepper and nutmeg.
4. Stir in cream and serve immdiately