Recipezaar: Swiss,Side Dishes recipes

Swiss Chard a la Frommage

Wed, 15 Dec 1999 23:37:00 -0500

-- posted by Tonkcats

Roesti Potatoes

Tue, 08 Jan 2002 09:43:11 -0500

I make breakfast potatoes like this all the time-I did not know they were Swiss! -- posted by DiB's

Rösti (Bernese Fried Potatoes)

Sat, 02 Feb 2002 08:42:51 -0500

A delightful Swiss recipe, from "The Bell Rings: A Cook-Book from Our Chalet." -- posted by Mille®

Cabbage Casserole

Mon, 12 Aug 2002 19:23:55 -0400

A recipe from Amish country from Lovis Stoltzfus in Kinzers, PA . A good and satisfying side dish. -- posted by Miss Annie

Raclette

Mon, 03 Feb 2003 20:00:40 -0500

. -- posted by Mimi Bobeck

Mountain Raclette

Mon, 03 Feb 2003 20:00:45 -0500

. -- posted by Mimi Bobeck

Baked Edam With Curacao Lamb

Mon, 03 Feb 2003 20:00:55 -0500

. -- posted by Mimi Bobeck

Potatoes au Gratin with Emmental

Mon, 03 Feb 2003 20:03:34 -0500

-- posted by Mimi Bobeck

Smoked Ham Salad on Gruyere Potato Coins

Mon, 03 Feb 2003 20:04:06 -0500

-- posted by Mimi Bobeck

White Asparagus in White Sauce

Wed, 05 Feb 2003 20:08:25 -0500

. -- posted by Mimi Bobeck

Suss-Saures Rotkraut (Sweet-And-Sour Red Cabbage)

Wed, 05 Feb 2003 20:08:47 -0500

. -- posted by Mimi Bobeck

Suss-Saures Kartoffelgemuse (Sweet-And-Sour Potatoes)

Wed, 05 Feb 2003 20:08:58 -0500

. -- posted by Mimi Bobeck

Spaetzle (noodles)

Wed, 05 Feb 2003 20:15:17 -0500

-- posted by Mimi Bobeck

Spaetzle Cheese Noodles

Wed, 05 Feb 2003 20:15:22 -0500

. -- posted by Mimi Bobeck

Warm Chicory Salad With Sweet Garlic, Croutons, Bacon & Roqu

Wed, 26 Feb 2003 20:05:46 -0500

. -- posted by Mimi Bobeck

Creamy Potato-Gruyere Gratin

Mon, 16 Feb 2004 20:00:07 -0500

This wonderfully rich and delicious potato gratin recipe is adapted from the Chez Max restaurant in Zurich, from "The Union Square Cafe Cookbook." This is the creamiest and richest potato gratin I have ever eaten! -- posted by Grace Lynn

Traditional Swiss Fondue

Tue, 15 Feb 2005 19:59:52 -0500

classic Swiss Gruyere & Fontina fondue -- posted by littleturtle

Parsnip and Potato Rösti

Thu, 26 May 2005 09:41:35 -0400

All the delights of a traditional rösti with the additional flavours of parsnip and dill. Just delicious with a salad as a light meal or as an accompaniment to a main course. And tastes best, of course, if made with fresh herbs. Adapted from a 'Pan or Wok' recipe card from International Masters Publishers. If you've had difficulty with ingredients holding together in this or similar recipes, including burgers, I'd recommend using egg rings. I have some non-stick ones for using in my non-stick pans. Instead of shaping the mixture into round cakes or rösti, simply fill the egg ring. I find that when it's time to turn the cake or rösti, I can remove the ring as the ingredients are by then half cooked and holding together beautifully. I turn the rösti and remove the ring using an egg slide and a fork. Hard to describe; easy to do! -- posted by bluemoon downunder

Green Bean Gratinate With Cherry Tomatoes, Mozzarella and Basil

Thu, 23 Jun 2005 18:08:20 -0400

. -- posted by Mimi Bobeck

Brie Raclette

Wed, 17 Aug 2005 15:00:25 -0400

Swiss raclette, the dish of gently melted cheese (also named raclette) that is served with boiled potatoes, air-dried beef, and cornichons, inspired this more accessible version that uses easy-to-find, quick-to-melt Brie. Get some thick crusty French Bread as well! NOTE: Cocktail onions, most frequently found in your martini glass, can stand on their own as a pickle. Their slight crunch and pleasant tartness make them surprisingly tasty with Brie. Food & Wine. WINE: The wines of the Loire Valley in France are frequently overlooked by serious imbibers, but its elegant cabernet-franc-based reds are often more suitable at the table than more robust cabernet sauvignons. Go for a fruity Chinon or Saumur-Champigny. -- posted by NcMysteryShopper

Baked Tomatoes With Olives

Tue, 20 Sep 2005 10:27:53 -0400

. -- posted by Mimi Bobeck

Tessiner Rösti

Mon, 29 May 2006 21:47:01 -0400

This particular Rösti is called Tessiner Rösti and its name comes from the Italian speaking canton Tessin (Ticino) which borders to Italy. My assumption is that ther authors of the book the recipe appears in (Betty Bossy: Feines aus Kartoffeln)named it that way because of the ingredients which remind of Italy. The cuisine in the canton Tessin (Ticino) resembles very much the cuisine of Italy. However, the origin of Rösti is the Swiss-German part of Switzerland. Please note that this recipe is not a basic recipe, but a variant of many. This Tessiner Rösti either serves 3-5 as a main course (with a simple salad on the side or as a starter) or 4-6 as a side dish to a barbecued or pan-fried piece of meat. As all Röstis, it would also be nice with fried eggs. It is important that the potatoes are completely cool, so cook and peel them a day in advance. -- posted by tigerduck

Decadent Potatoes

Wed, 12 Jul 2006 14:24:12 -0400

Cheesy and delicious! -- posted by ~Leslie~

Pommes De Terre a L'etouffee (Pan Fried Potatoes)

Sun, 08 Oct 2006 21:27:52 -0400

Recipe from Elle second cookbook. Really deeply delicious with a wonderful crunch. -- posted by lindseylcw

Scalloped Potatoes With Heavy Cream and Cheese

Sat, 13 Jan 2007 21:24:57 -0500

Julia Child Rules!!! "Gratin Jurassien" Named for the Juras region in Switzerland. A mainly Francophone region in the Jura mountains that border France. Use more cheese if you want to, it won't hurt, especially on the top of the casserole. This is filling and rich and goes wonderfully with beef, pork, lamb, pretty much anything. It also freezes and reheats nicely. You can also saute pearl onions in butter and put them in amongst the potatoes and cheese. An afterthought: try to get waxy potatoes, like reds or golds, to make sure that the slices don't turn to mush when absorbing the cream. (and that should be emmenthal cheese, but I can't get it to correct. Sorry.) -- posted by Queen Dragon Mom

Rösti (Roesti)

Fri, 23 Feb 2007 00:03:03 -0500

Rösti is a traditional Swiss dish of fried grated potatoes, a little like a hash brown. Recipe by Sylvie -- posted by Charlotte J

Ham and Cheese Rösti

Sat, 31 Mar 2007 21:41:59 -0400

From Eating Well magazine March/April 2007. This is a simple dinner. All you need to add is a vegetable and dinner is on the table in under a half hour. This would also work well for a nice and easy brunch. -- posted by ksduffster

Rösti (Swiss Potato Cake With Onion)

Sun, 22 Apr 2007 15:36:27 -0400

In Zurich, a German-speaking city, practically every bar and beer hall garnishes its big plates of meat with this kind of hash brown cake; it might be cheese or onion or plain Rösti, but youll always be happy to see it. Refrigerating the whole baked potatoes overnight makes them much easier to grate. Special equipment: an adjustable blade slicer fitted with julienne blade, a food processor fitted with medium shredding disk, or a box grater. Chill time is included in total time. From Gourmet Magazine. -- posted by Sandi (From CA)

Easy Cheesy Zucchini Gratin

Thu, 17 Jan 2008 16:34:50 -0500

Adapted from the Barefoot Contessa show, this is easy to make! Oh, and did I mention it's delicious too?! -- posted by Sharon123

Herbed Spaetzle

Mon, 29 Dec 2008 23:44:03 -0500

Gourmet magazine, November 1996. If you do not have a Spaetzle-maker, you can push the dough through the holes of a colander. -- posted by swissms

Kartoffel Salat (German Potato Salad)

Sun, 11 Jan 2009 20:39:28 -0500

This vinegar based potato salad is very popular in Germany, Switzerland and Austria. It is frequently served with Wiener Schnitzel. -- posted by swissms

Cheese Fondue Hash Browns

Tue, 27 Oct 2009 01:44:25 -0400

Alex says the smell of this cooking will send people straight to the kitchen! This is a wonderful, rich dish that is such a treat, especially when company comes! Recipe adapted from Alex Guarnaschelli. -- posted by Sharon123

Swiss Potato Roesti - Cook's Illustrated

Sun, 17 Jan 2010 12:35:47 -0500

Published in Cook's Illustrated magazine, March - April 2007. This is a traditional swiss potato dish made from grated potato. Serve with a traditional Swiss dish like geschnetzeltes (Zurich-style veal or pork with gravy). -- posted by swissms

Zwiebelwähe (Swiss Onion Tart)

Sat, 30 Jan 2010 20:19:45 -0500

A delicious bacon-studded tart. -- posted by swissms