Swiss Alpine Potatoes

don siranni

Wed, 11 Nov 2009 00:58:01 GMT

Francois,every time i"m searching for an older post(i.e.,chestnut pie),I always stumble on something else(as this one). How about--- auctioning off this often seen steel pan?? I know you won"t but couldn"t resist the idea anyhow. Don

Michal Feyoh

Tue, 29 Jul 2008 17:26:50 GMT

Thank you for the invitation. One of these days, I shall try your ragu finto.

fx

Sat, 26 Jul 2008 12:45:16 GMT

Michael, indeed it is a conforting dish provided you get ingredients. I hope you"ll have time to check some of my other recipes and perhaps, try one!

michal feyoh

Sat, 26 Jul 2008 08:07:04 GMT

It looks to me like a very wholesome and hearty dish.

I just recently came across your site. Everything looks delicious!

fx

Wed, 9 Apr 2008 14:49:26 GMT

Richard, stock up on the Speck next time you see some and you"ll be set up to cook this all winter long!

Richard

Wed, 9 Apr 2008 02:37:03 GMT

Francois,

I"ve had this a couple of times in York Market when we had European farmers market that travels the country. Fabulous. I was only thinking of it again the other day. What serendipity, then, that you published this.

Great hearty food for cold days!

All the best

Richard

Maryann

Wed, 2 Apr 2008 14:16:33 GMT

Wow! MUST TRY TONIGHT!!!

EuroCuisineLady

Mon, 24 Mar 2008 15:50:31 GMT

FX, it"s a strange thing, but Ireland has no tradition of dried bacon. We have a fair amount of smoked bacon, some of it chimney-smoked, but none of it is also airdried the way speck is. I think the problem may be that the humidity of the air in Ireland, even in winter, is just too high to allow good air-drying. So all the local bacon cures are based on brine (sugar cures are just being rediscovered) and the smoking is usually an afterthought, a flavoring rather than a preservative. That said, no question, our potatoes would work well with it. :) And we have some new farmhouse cheeses that would melt well. Cooleeney would be nice, for example. Still... I think I prefer bergkaese. Especially if I have to back to Chur, or Leukerbad, to get it. ;)

fx

Mon, 24 Mar 2008 13:26:11 GMT

EuroCuisineLady, I think you could to this using some of the many fine native Irish ingredients. Don"t you have traditional Irish dried bacon?

EuroCuisineLady

Tue, 18 Mar 2008 16:26:02 GMT

Oh, wow, fx, that looks like the speck we always try to bring home from the butcher shop on Kuttelgasse in Zurich... (droool) Spectacular! I should check our cheese place in Dublin and see if they"ve started carrying any Swiss bergkaese. Thanks so much for posting that!

fx

Tue, 18 Mar 2008 14:17:38 GMT

Titania, thanks for visiting and keep up the good work with the garden! I am trying to grow a camelia sinensis in a wardian case in my kitchen with a very discreet success so far!

Titania

Sun, 16 Mar 2008 16:17:44 GMT

Hi, fxcuisine, fantastic food, and great pictures to show how. Not for the "fooddogooders" who are scared of natural ingredients, like Milk,butter and cheese.

fx

Sun, 16 Mar 2008 04:02:02 GMT

Beatrice, thanks for your kind words! I"ve never visited S�d Tirol but have some books about the food of Trentino Alto Adige. It is so similar to that of my native Swiss canton, Valais. But speck is definitely a delicacy best enjoyed with restraint!

fx

Sun, 16 Mar 2008 03:47:14 GMT

Thanks for your visit Roman!

Beatrice

Wed, 12 Mar 2008 22:03:49 GMT

Francois, I feel obsolete; your prose is perfect. I"ll never forget looking to buy an ancient farmhouse in Sud Tirol--it had a room devoted to smoking hams, and the entire house reeked of speck! But with potatoes, it"s heaven...

Cristi Roman

Tue, 11 Mar 2008 17:04:17 GMT

It really looks very tasty:). Yummy!

Saxit

Tue, 11 Mar 2008 03:43:41 GMT

Maybe I"ve just been lazy when looking for it. :) And I think guanciale would be even harder to find than dried bacon spiced bacon. :)

fx

Mon, 10 Mar 2008 16:46:38 GMT

Gina thanks a lot for visiting and I hope you get to try one of my dishes!

fx

Mon, 10 Mar 2008 16:36:59 GMT

H�l�ne thanks for visiting from Vancouver! Have a look at my gluten-free recipes filed under Buckwheat for some more ideas!

fx

Mon, 10 Mar 2008 16:35:21 GMT

Vincent, soaking or simmering the bacon for a couple minute is definitely the way to get rid of excess salt. Just like the Portuguese desalt their dried cod, it takes just a few minutes. Thanks for visiting and trying this!

fx

Mon, 10 Mar 2008 16:17:10 GMT

Saxit, perhaps you might try with guanciale rather than pancetta. I would be surprised if Swedish farmers have never tried to dry bacon slabs with some spices. Are you sure you don"t have a native Swedish bacon similar to ours?

fx

Mon, 10 Mar 2008 16:15:56 GMT

Many countries ban unpasteurized cheeses, what a pity. But contraband cheese sounds very tempting - the forbidden cheese of Switzerland!

Gina in California

Mon, 10 Mar 2008 15:13:38 GMT

Just found your site too - I love the step-by-step pictorial instructions with your recipes. And the recipes are nice too - I"ll have to try this one soon. Thanks!

H�l�ne

Sun, 9 Mar 2008 22:48:10 GMT

Thanks for sharing this recipe with us. Looks so delicious.

Vincent

Sun, 9 Mar 2008 22:38:41 GMT

I just made this with Luter"s Smithfield bacon and it was great, although a bit salty. I will simmer the bacon first the next time I make this.

Saxit

Sun, 9 Mar 2008 10:58:52 GMT

Simple yet delicious. It"s the bacon that makes it though - I don"t think I can get bacon like that here in Sweden. Maybe I"ll try it with pancetta.

Jason

Sun, 9 Mar 2008 10:03:07 GMT

"I hope you get to taste some Swiss "alpage" cheese soon!"So do I! Looks like I"ll have to plan a trip for Switzerland. Unfortunately, that is black market cheese in the US, being an unpasteurized product. I"ll have to bring plenty of socks and beanie caps for my cheese smuggling operation.

fx

Sun, 9 Mar 2008 04:41:42 GMT

Traci thanks a lot for your kind comments on my blog! I hope it will inspire you to make some of these recipes down there in Orange County where the sun never sets!

fx

Sun, 9 Mar 2008 04:24:23 GMT

Claudia, the poached egg sounds like a great idea! The more traditional way (certainly not the tastier way) here would be to just break the egg right on the potatoes and let it coagulate slowly. A calorie kick for the starved mountaineer!

fx

Sun, 9 Mar 2008 04:22:02 GMT

Peter thanks for visiting and trying out my Swiss dish! Definitely a dish worthy of Canadian trappers" food.

fx

Sun, 9 Mar 2008 04:12:20 GMT

Jason, thanks for visiting and I hope you get to taste some Swiss "alpage" cheese soon!

Traci ~ Soup of The Day

Sun, 9 Mar 2008 01:36:45 GMT

This is the coolest food blog I have ever seen. I just found it yesterday. I love all the pictures, and I love the down-to-business posts. It really makes you feel like you"re there! Anyway. Good job. We"re really enjoying your blog. :)

Claudia (cook eat FRET)

Sat, 8 Mar 2008 02:40:41 GMT

Simple but all about having the perfect ingredients... That dried bacon looks beautiful. Put a poached egg on that - quickly!

Peter

Fri, 7 Mar 2008 14:47:39 GMT

This IS a wonderful and rustic potato dish. It"s too easy to ignore and not try.

Jason

Fri, 7 Mar 2008 11:22:02 GMT

Looks like I have another new dish to make! As always, looks delicious! Thank You FX