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Thread: Swiss R

  1. #1
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    Re: Swiss R

    Claude, you have a standing invitation to dinner at my house, anytime you want to cook!!
    Samantha

    Everything in excess! To enjoy the flavor of life, take big bites. Moderation is for monks!
    Robert A. Heinlein - Time Enough for Love

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    Swiss R

    Preparation time 10 minutes, cooking time 1 1/4 to 1 3/4 hours, difficulty: easy peasy ! Taste sensation: Sensational !

    Ingredients:

    Potatoes (2 medium sized per person), One large onion per six people, one slice of bacon per 3 people, butter, Extra virgin olive oil.

    Method:

    It's important to follow the methods in sequence (to get temperatures right etc.)

    Peel potatoes, put peeled potatoes in cold water.

    Slice onion as thin as humanly possible.

    Get a non-stick frying pan out, put on medium heat.

    Cut bacon into smallest possible pieces.

    Finely grate potatoes (do NOT drain juice from potatoes, this will become the "glue" that holds our dish together later on), a food processor is obviously helpful here.

    Put 50 grams (per person) of butter into frying pan, by now, it should sizzle immediately. Add 50mls (per person) of extra virgin olive oil.

    Cover frying pan with a thin layer of grated potatoes. Add some bacon and finely sliced/chopped onions, add a little salt. Repeat until all is used up, ensuring that the top layer is, just like the bottom layer, grated potatoes..

    Now put stove on lowest heat possible, occasionally press everything down, push down on the edge of the frying pan, keep it clear, jiggle it from time to time to ensure nothing is stuck. Every 10 to 15 minutes, check to see that the underside is getting crispy brown. Once you're there, carefully slide out dish into a large plate. Put more butter/oil into frying pan, turn plate upside down, on top of frying pan, and fry for 20 minutes or so on other side. (Make sure dog eats everything you dropped on the floor during this process, otherwise you'll have to clean it up yourself)

    After some 20 minutes or so, you should be able to flick the potato-pancake over, just like a pancake. If you can't or are afraid to, just use a plate as we did on the first flip.

    The lower the heat and the longer it takes, the better. Don't forget to (at regular intervals) test while cooking, the white wine you are going to have with this meal because you simply can not afford to take the risk of spoiling a perfect dinner with some crummy old wine !

    Hint:

    It will take you at least 5 or six goes to get it to a level of culinary perfection. The outside needs to be crispy and the inside soggy, wet and juicy. Time will depend on your stoves, the "key" secret is to cook it as slowly as humanly possible. Naturally, the choice of potatoes is a key part, I get the best results with coliban potatoes.

    Condiments:

    Crisp salad and veal or chicken sausages.
    Cheers, Claude.

  3. #3
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    Re: Swiss R

    This great tasting Rosti (sorry Claude, couldn't find the umlaut) has the joy of drinking wine while cooking.
    Does Chef Claude has any recommendations on which wine to drink?
    <img src=/S/gramps.gif border=0 alt=gramps width=20 height=20> <font face="BrushScript BT"> Cees </font face=brush>
    <img src=/S/flags/Australia.gif border=0 alt=Australia width=30 height=18> <img src=/S/flags/Netherlands.gif border=0 alt=Netherlands width=30 height=18>

  4. #4
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    Re: Swiss R

    Hey Claude, great recipe! I could have sworn I was smelling r

  5. #5
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    Re: Swiss R

    Cees,

    I wish all questions I get were this easy:

    Drink the wine that's in the bottle <img src=/S/exclamation.gif border=0 alt=exclamation width=15 height=15> <img src=/S/evilgrin.gif border=0 alt=evilgrin width=15 height=15>
    Cheers, Claude.

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    Re: Swiss R

    Next time you are in Melbourne you will have to check out this place

  7. #7
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    Re: Swiss R

    Unlike you Swiss, here in Oz, we've got a real problem finding the right potatoes. Coliban is about the only species you can use, and then only raw. It's near impossible to make R
    Cheers, Claude.

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    Re: Swiss R

    I don't really worry about the potatoes <img src=/S/blush.gif border=0 alt=blush width=15 height=15> I just pick up the Rosti packet at the Migros. Add my own onions, peppers, and sometimes a fried egg. <img src=/S/yum.gif border=0 alt=yum width=15 height=15>

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    Re: Swiss

    <img src=/S/chef.gif border=0 alt=chef width=19 height=22> Claude - I should have known better <img src=/S/doh.gif border=0 alt=doh width=15 height=15>

    Is the wine to drink with R
    <img src=/S/gramps.gif border=0 alt=gramps width=20 height=20> <font face="BrushScript BT"> Cees </font face=brush>
    <img src=/S/flags/Australia.gif border=0 alt=Australia width=30 height=18> <img src=/S/flags/Netherlands.gif border=0 alt=Netherlands width=30 height=18>

  10. #10
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    Re: Swiss R

    ahh, that's easy: <img src=/S/flags/Switzerland.gif border=0 alt=Switzerland width=18 height=18>

    BTW, I'd suggest you have a nice, cool Rose with it <img src=/S/grin.gif border=0 alt=grin width=15 height=15>. Also, next time you copy the word R
    Cheers, Claude.

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    Re: Swiss Wines

    Well for the red you could always include a nice bottle of Gamay or Pinot Noir, or a nice Dole which uses both grapes. But with Rosti I would go for white - probably a Fendant, made from Chasselas grapes. Check it out at this site.<img src=/S/flags/Switzerland.gif border=0 alt=Switzerland width=18 height=18>

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    Re: Swiss R

    Wonderful recipe Claude, the family loved it.
    Best with Rose in my opinion.
    Have a wonderful Xmas.
    Attached Images Attached Images
    Paul Coyle
    Approach love and cooking with reckless abandon

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