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| Fireworks at Fetes de Geneve |
Husband loves me. He took me on an amazing trip fulfilling a lifelong goal of mine. As a gift for my 30th birthday (gasp!) husband took me to Geneva Switzerland! The timing was perfect, Geneva was just finishing their annual summer celebration “Fetes de Geneve” which culminates with a glorious fireworks festival.
While on this trip we also spent a little time in London, several towns in Switzerland, a monastic island in Germany and Vienna. I was enthralled with the sites, the sounds, the people, the rhythm of life and of course the food. I did what I could to try all the local foods but there were so many options and just not enough meals in the day. We also didn’t eat the infamous fondue because it’s a winter meal. I guess we’ll have to make another trip in some not too distant winter.
In London husband and I split an order of fish and chips in from of the Tower of London before meeting some of his coworkers for a tasty Indian dinner. In Switzerland we feasted on Rosti, fish from Lac Leman (Lake Geneva), light and crisp Swiss wine and a little chocolate. Another of husband’s coworkers met us for Fetes de Geneva and shared a few new treats with us: fresh figs, blue mirabelles (globe grape sized plums) and pate. This pate was meat enveloped in a pastry shell and looked like a little cake, not the type of pate you would spread on a cracker.
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| Sausage and Rosti |
Eastern Switzerland and Vienna brought forth sausages, schnitzel, goulash, potato dumplings, potato salad, sauerkraut, pickles and beer. Very similar to the food you would find here in the Midwest, but just a little bit better. I’m not a big fan of sauerkraut but I gobbled it with gusto in Vienna. The potato salad was dressed in a light lemony dressing making it much more appealing that mayo soaked potatoes. Since I prefer lighter beer I ordered lagers which came with a surprising sweet taste.
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| Grapes, bread, meat, pickles and Swiss wine |
Husband loves to tell a story of traveling on a train in Switzerland or Germany when he was there on business and how some fellow travelers brought their own lunch along. A lunch of meat, cheese, bread and a jar of pickles. They brought their Swiss Army knives along to cut and share. After hearing this story, I wanted to be those travelers. Husband indulged me and I put together a similar lunch one day for our trek to the monastic island. We may not have shared this meal on the train, but sitting near a church built in the 900s was amazing itself.
I felt the recipe to share is the one for Rosti. The first time Husband came home from Switzerland he raved about Rosti for days. I found this recipe but I still have yet to make it for myself. If you can make hash browns, you can make Rosti!
1 pound yellow-fleshed potatoes such as Yukon Gold
2 tablespoons unsalted butter
1 tablespoon vegetable oil
In a large saucepan cover potatoes with salted water by 2 inches and simmer until tender, about 25 to 30 minutes. Drain potatoes in a colander and cool. Chill potatoes, covered, at least 4 hours and up to 2 days.
Peel potatoes. Set a four-sided grater in a large bowl and coarsely shred potatoes into bowl. Season potatoes with salt and pepper, tossing mixture with a fork.
In a 9- to 9 1/2-inch nonstick skillet heat 1 tablespoon butter and 1/2 tablespoon oil over moderate heat until foam subsides. Add potatoes, spreading them evenly and tamping them down with a rubber spatula to form an even cake. Reduce heat to moderately low and cook rösti until underside is golden brown, 10 to 12 minutes.
Slide rösti onto a large plate. Invert another large plate over rösti and invert rösti onto it. (Browned side of rösti should be on top.) In skillet heat remaining tablespoon butter and 1/2 tablespoon oil over moderately low heat until foam subsides. Slide rösti back into skillet, browned side up, and cook until underside is golden brown, 10 to 12 minutes. Slide rösti onto a serving plate and cut into wedges.
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