Swiss Apple Roesti (Video)

lexapro

Thu, 29 Sep 2011 07:07:20 GMT

Great post I must say. Simple but yet interesting and engaging. Keep up a good work!

tracy

Wed, 21 Sep 2011 15:36:37 GMT

That does look declious and so colorful! Bread make everything better!

malini

Wed, 30 Mar 2011 00:02:45 GMT

Hi,am new to foreign food and tried this recipe.And it came out well.
Just want to confirm,is there any substitute for prunebrandy?
I added grape juice instead.Wanto to confirm if there are any substitute.

gricko

Tue, 8 Mar 2011 17:05:41 GMT

Who is this guy, I want to marry him!! :)

fx

Sun, 19 Dec 2010 19:47:06 GMT

Thanks and good luck!

shrimp bloody mary

Fri, 17 Dec 2010 22:01:07 GMT

This looks sooo delicious. And easy to make. I will have to try this soon. I think my kids will love it. Thanks for sharing this great looking recipe

Spencer @ Moo-Lolly-Bar

Fri, 10 Sep 2010 02:07:39 GMT

like all the best desserts this one appears to be quick to make and relatively inexpensive. Thank you for sharing it with us!

Paul

Thu, 26 Aug 2010 10:42:07 GMT

My mother will kill me for this.. but do it anyway!

‎2 onions, diced, olive oil, FRESH cilantro and basil leaves, brown in a large pot and deglaze with water three times. 80/20 ground beef, 1 lb, 3 anchovy fillets, more oregano and basil, browned in a separate pan, add to the onions. Hot Italian sausage, 1 lb, remove skins, brown in the pan with the fat from the beef. Deglaze with 1/2 cup of whatever alcohol is handy - red wine is best, brandy is acceptable if that"s what you have to do. Pour into the pot. Add a cup of tomato paste, stir until evenly distributed, cook until just on the edge of charring, then add a large can of crushed tomatos and a large can of tomato puree. Add four stems of oregano leaves, stir, add two large cans of water. Add the following: 1/3 cup sea salt, 1/3 cup sugar, six cloves garlic, crushed and sliced very thin, and five fresh tomatoes sliced into quarters.

Let the mix stew for three hours, then remove the fresh tomatoes. Smash them up thoroughly, add the liquid to the pot. Remove the the oregano stems. Start boiling the mix down by a couple of inches. Overcook some pasta, strain - toss the pasta and keep the water. Boil this down until you"ve got a couple cups of very starchy water, add this to the sauce for to give it a silky consistency. Simmer for another four hours at a minimum. Enjoy!

Paul

Wed, 25 Aug 2010 08:21:58 GMT

I"ve made this twice now, as well as some of your other dishes... hope you don"t mind if I borrow some of your talent to impress my girlfriend!

James Reid

Sun, 30 May 2010 15:43:23 GMT

fxcuisine.com"s done it once more. Great article!

fx

Sun, 28 Mar 2010 10:29:35 GMT

Thanks for your recipe!

Endless

Tue, 23 Mar 2010 07:02:17 GMT

simple quick and delicious.

but... just do it as I say.

soak the white of bread with low-fat milk. let it stand for enough time to tear out the white.

in mixing bowl(electric!) put the teared white, a tablespoon butter(or coconut milk) coarsely diced apple with some brandy or marsala.
just bring them to the 2 minutes" blending with couple of intervals.
Fold this mixture with sultan raisin or cranberries

re-fill the bread with the mixture let them freeze in 2 hours to be hardened.

Then slice the loaf to bake at 210 or more degrees in few minutes with sprinkles of cinnamon(if no cranberries) or gragulated black sugar.

you must have it.

Erica

Fri, 5 Mar 2010 22:50:12 GMT

Oh if only we could find such wonderful bread here, I might have to learn to make it myself, then let it get stale just to try this desert! I"m not getting any work done while I thoroughly enjoy your productions! Keep it up.

Stephanie

Mon, 8 Feb 2010 06:56:10 GMT

That comment, "place as large a piece of butter as your conscience will allow" made me laugh out loud. I love cooking with a sense of humor, and I also love how educational your articles are! I hope you don"t mind if I feature your blog on my blog as well; there are a ton of popular food blogs here in the US but I think people ought to know more about yours as well!

don siranni

Sun, 7 Feb 2010 01:56:28 GMT

Francois,I"ve made this several times,than got adventrous and followed the spice extras exactly. It was good but I needed to double my normal prilosec dose,but it was worth it as I was suprised at the number of women flirting on the bus next morning. I just may try the combination again. Don

fx

Sun, 10 Jan 2010 19:37:15 GMT

I hope you don"t get as big as me though!

Mr Sheath

Sun, 27 Dec 2009 04:33:16 GMT

Cute! I want to be like you when I grow up LOL

alistair

Wed, 12 Aug 2009 00:07:56 GMT

looking forward to the new videos!

fx

Mon, 10 Aug 2009 22:21:10 GMT

Alan you made my day! I thought we were the only ones to enjoy the simplicity of this fried stale bread and apples, glad to hear you guys share my enthusiasm. You can also make this with cherries if you find a neighbor you can borrow stale bread from!

Alan

Sat, 8 Aug 2009 19:50:53 GMT

This is just the greatest dessert...economic, quickly prepared, fresh and, need I mention, delicious. Quelle bonheure! My wife and I enjoyed this three nights in a row! We ran out of stale bread!

walter slamer

Fri, 31 Jul 2009 08:12:05 GMT

Dear FX, where have you gone? The best food site on the net needs you!

Take care,

Walter

aj the garlic hearted

Sun, 21 Jun 2009 17:12:51 GMT

Tart and Sweet, music to my ears. Apple Roesti, who would have thought a dish so wonderful was so easy to prepare...have we no apples, stale sourdough ? One can find various forms of "Roesti", in the Canton of New Glarus, Wisconsin....a special place Southwest of Madison....a place where deserts dance on the balconies for the tourists below....to heck with the rain, tornadoes and train derailments hereabout, lets get busy in the kitchen...Happy Father"s Day to us dude"s.
Hola Francois and friends of the warm plate.

fx

Mon, 8 Jun 2009 21:54:47 GMT

Thanks Bart, indeed I do take a lot of care in selecting my kitchen accessories and was very pleased with this one, but there are really many, many very similar "Brotschneider" on Ebay.de, they don"t command a very high price so I"m confident that with a little searching you"ll get yourself just the same - or better!

fx

Mon, 8 Jun 2009 17:29:18 GMT

Ain"t the Internet grand? From Switzerland to Australia in one click. Perhaps your bread should have been more stale, or you might increase the temperature when frying so that it turns seriously golden brown. Hot butter won"t make the bread soggy but the brandy or water released by the apples might - anyway, I hope you guys had a good time! Cooking this up for friends in the middle of the night really is in line with the spirit of the dish, farmers here would cook this up when coming back soooo tired from their work in the mountains, and cook something fast with available ingredients, without having planned or "shopped" for it beforehand.

James K

Mon, 8 Jun 2009 10:32:01 GMT

I really enjoyed cooking this up for my friends in the middle of the night. We all enjoyed it very much! Although I melted too much butter and the bread went little soggy... That always seems to be problem, isn"t it? I and my conscience will surely be ready next time!

Cheers from Australia.

Bart Van Mulders

Sun, 7 Jun 2009 21:11:44 GMT

Hi! I have been reading your site for a while now, the content is awesome as are the pics and videos!
I just want to say that your cutting/slicing machine blew me away!
I wish I had one like that! I have a hand operated one as well (50 years old or so) but mine is nothing
compared to yours! Awesome.

Laszlo

Wed, 27 May 2009 17:31:21 GMT

Hey FX

I am old visitor on this site.
I was kind of bussy and did not had time check out your site and this is the first time when I check out a video from you and I must say YOU HAVE AN AMAZING STYLE. :-)
The way you speak, you must have in you a lot of verbal heritage from all around the world. :-)
You are a true wizzard. :-)

cookery

Thu, 21 May 2009 07:19:01 GMT

"Use as much butter as your conscience will allow."
*LOL*
Great job FX! You really nailed this one!

fx

Mon, 4 May 2009 13:17:35 GMT

Don, you mean the video ought to be longer or that you cannot play it until the end (with the rolling recipe white on black on the screen)? I am working on longer videos now, 15-20 minutes, but for the web it is waaaay too long.

fx

Mon, 4 May 2009 13:16:20 GMT

Thanks Lynn, hold on for more videos!

lynn

Mon, 4 May 2009 00:26:46 GMT

Hi FX--
well, it appears that you are beginning to master the video format. I enjoyed the introduction with the swans, the background music, and your sript, such as, "the largest piece of butter your conscience will allow"! I loved seeing your well-used pan and your bread guillotine as well.

Bravo!

Oh, and the recipe looked pretty good too. Easy for when you don"t have much in the house for dessert.

don siranni

Sun, 3 May 2009 02:16:02 GMT

Francois,like others,I"m also converted to the videos-but,the stills really might still to be included with the presentation. Is there a particular reason the length of video is limited?If not,I"d enjoy an addendum directed to some specific technique not commonly known,maybe how to make my half dozen old iron pans work without sticking or how to fry sausage-with water,dry or added grease,etc.I have trouble with this.Or steak grilling.Or...

fx

Fri, 24 Apr 2009 17:51:27 GMT

Thanks a lot, you seem to be conversant not only with fine cooking but also with video terms! Thanks for your kind praise!

Cynthia

Fri, 24 Apr 2009 13:48:07 GMT

Francois, the quality of the video is excellent. I like the cut-aways, the close-ups the details, the music, everything! Bravo my friend!

fx

Wed, 22 Apr 2009 21:41:14 GMT

Marc, thanks a lot for your encouraging comments! Yes I am not pitching a restaurant nor plugging a miracle mixer, a nice break from other food-centered publications I guess. We shot loads of stuff recently but still many bits and pieces are missing before they can be up for your enjoyment. Patience!

Marc

Wed, 22 Apr 2009 14:38:28 GMT

Fran�ois, my most sincere congratulations for this video. You seem to have the natural ability to entertain and I am really happy to see that this entertainment, which first showed in the written reports, is now seamlessly carried into your videos.

I have been enjoying your website for some time as I like your spontaneous and pleasant good food approach that is non-commercially driven.

Thank you very much and best regards,

Marc

fx

Mon, 20 Apr 2009 15:52:37 GMT

No, EBAY, keyword Brotschneider.

Emma

Mon, 20 Apr 2009 15:28:33 GMT

Good recipe! I loved your OLD GUILLOTINE! where can I find one? Antique Shop in Switzerland?

fx

Fri, 17 Apr 2009 10:17:19 GMT

This recipe won"t disappoint you! Of course French toast, hardly a sexy recipe, is also based on slices of stale bread or brioche, at least in the original French version. More on that later!

Luke

Thu, 16 Apr 2009 20:39:50 GMT

To be sure, I meant deserts that rely on sliced stale bread. I"ve only ever used stale bread for toasting (like for, say, a bruschetta) or for making into breadcrumbs. I mean, I never thought to slice it and put it into a sweet sauce like I would with sweet dumplings.

This is definitely a recipe I"ll consider trying soon. Thanks for sharing it, and thanks for giving us such a wonderful video showing how to make it.

fx

Thu, 16 Apr 2009 14:08:12 GMT

Indeed! In fact I have loooots of recipes using stale bread, often to very good effect. This was the most common way of eating bread for centuries - stale bread. We think fresh bread is the way to go because we can afford to bake it every morning, and consider stale bread to be food for the swans, but the swans are smarter than us!

Luke

Thu, 16 Apr 2009 13:25:10 GMT

Wow. You"re really going all-out with your hobby, and it shows. You"ve got a lot more zest and passion than most TV chefs out there.

Beyond that, the use of stale bread slices in a desert dish is pretty interesting to me. I never heard of anyone doing that before. Do you know any other recipes that do that, off the top of your head?

fx

Thu, 16 Apr 2009 11:22:13 GMT

Yes fortunately I smile all the time!

Fiona

Wed, 15 Apr 2009 12:11:18 GMT

Woo~~great~~~
you are so cute when you smile~~ :P

fx

Tue, 14 Apr 2009 22:17:59 GMT

Thanks Joan! Well it depends if you like them to retain some bite or prefer the apples to go really soft - your choice really!

Joan

Tue, 14 Apr 2009 20:32:25 GMT

Great, great video! Keep doin" it at this high level!
Just one question, do you leave the apple since it is completely soft?
Thanks a lot!

fx

Tue, 14 Apr 2009 11:42:59 GMT

Mitchell, I really don"t like Teflon pans all that much as my interest in cooking is as much aesthetic as culinary. This being a rustic dish where the bread needs to be browned, an iron pan really works well here. But if you can heat up your Teflon pan high enough, it should work fine too!

Mitchell

Tue, 14 Apr 2009 10:40:36 GMT

That looks VERY tasty, though I usually only use regular cooking oil and never butter for health reasons. Is there a reason why instead of a Teflon pan, you are using a regular pan?

Mitchell

fx

Mon, 13 Apr 2009 19:23:48 GMT

Thanks for visiting Utkun, and I hope all is well for you in Turkey! I like Woody Allen but only saw a handful of his movies. Which part of my little film did you think looks like it"s been inspired by him? You are right with the close-up cutaway with the bread, it is far too short. The cause was poor filming - we shoot close up separately, and the hands don"t match the master shot in the rest of that clip, so I cut it very short, which is no good solution either. Must work of continuity and acting! Have fun with this recipe if you try it and please give my very best regards to your father and his good friend!

fx

Mon, 13 Apr 2009 19:18:15 GMT

Sounds like great memories, Axel! Have you tried Kaiserscharren? Very popular in Bayern.