Switzerland’s French-speaking area, Romandy, is home to the Canton of Vaud. This picturesque region boasts charming towns, beautiful scenery and a wonderful climate. Vaud’s atmosphere is also quite serene, which is perhaps why many celebrities have made their home there. Presently, stars such as David Bowie and Phil Collins have residences in Vaud. In days past, Ernest Hemingway, Audrey Hepburn and Charlie Chaplin owned homes in the area.
The Canton of Vaud is Switzerland’s second largest wine producer. The Lavaux Vineyard Terraces, located along the shores of Lake Geneva, were declared a UNESCO World Heritage Site in 2007. These vine terraces can be traced back as far as the 11th century, when the area was controlled by the Cistercian and Benedictine monasteries.
This tranquil area of Switzerland is a perfect vacation destination for those who are looking to just relax and enjoy the beauty of their surroundings. Find a cheap flight to Switzerland and explore the area for yourself. For now, let’s try a traditional dish of the region, Papet Vaudois.
Papet Vaudois
3 leeks, cut into to inch long strips, including green parts
6 large peeled potatoes, cubed
1 medium onion, minced
1 whole sausage
½ tsp salt
½ tsp pepper
2 tbsp nutmeg
3 tbsp fresh chopped parsley
1 c dry white wine
1 c beef stock
¾ c whipping cream
2 tbsp butter
Sauté onion with butter in a large skillet over medium high heat. Add leeks and potatoes then season all with pepper, salt and nutmeg.
Pour in beef stock and wine, cover and simmer for 25 minutes or until potatoes are soft.
Boil the sausage in just enough water for about 15 minutes.
Pour the leek-potato mixture into an oven safe dish and add heavy cream and sausage. Bake at 400° for 30 minutes, until it’s bubbly and the sides begin to brown.
Have you traveled to Switzerland? If so, what was your favorite dish?
As you probably noticed, a few weeks ago I posted Wednesday’s blog a day late because inclement weather prevented my daily commute. This week, I am posting a day early due to the fact that today is Fat Tuesday and today’s recipe is an old Mardi Gras treat from Portugal called Malasada.
Malasada is a wonderful little confection, similar in appearance to what we know as doughnut holes. They can be prepared several different ways, with cream or jelly filling.
It is said that the origin comes from long ago inhabitants of Madeira Island who were trying to use up all the lard and sugar in the house prior to Lent. (Lard and sugar were considered to be luxuries, forbidden from consumption during this sacred time.)
Then, in 1878, laborers from the island (most of whom were devout Catholics) moved to Hawaii, working in the plantations. Right before Lent, they would make large quantities of Malasadas and serve them on Fat Tuesday (Mardi Gras) sharing with other workers on the plantations.
The traditional way does not call for filling, so that is the way we will do it today.
Portuguese Malasada
1 tsp sugar
½ tsp salt
¼ tsp freshly ground nutmeg
½ c sugar
6 c flour
1 package active dry yeast
¼ c warm water
1 c evaporated milk
1 c water
6 eggs
1 qt cooking oil
¼ c melted butter
Sugar for dredging
Brown paper bag
In a small bowl, dissolve yeast into the ¼ cup warm water.
In a large mixing bowl, mix together flour and sugar. Form a “well” in the center.
Fill a brown paper back (sandwich bag or slightly larger) with a cup or two of sugar.
Add in yeast mixture, butter, eggs, evaporated milk, nutmeg, water and salt. Beat until a soft dough is formed. Cover and allow to rise for approximately 40 minutes.
Preheat oil to 375°. Drop in dough by the teaspoonful, careful not to overcrowd the fryer. Allow dough ball to cook for a few minutes until browned.
Drain on a paper towel and then drop into paper bag. Shake well and serve hot. Enjoy!
This morning as I was contemplating today’s blog, my boss came up to me and asked what I planned on writing. I was about to answer that I wasn’t quite sure, but as my mouth opened, I remembered that he is taking a trip Barcelona next week. Instead of saying, “I don’t know yet.” I asked about his upcoming vacation (while secretly wishing it was me getting ready to take a winter break somewhere warm).
His trip will be a short one, and the plan is to see as much as possible in just a few days. The itinerary includes Las Ramblas – a tourist hotspot, complete with market stalls, old bookstores, gift shops and a myriad of entertainment from street performers to palm readers. A few streets over is the Gothic Quarter (Barri Gòtic). This former ancient Roman village is now a peaceful area chock full piazzas, cafés and beautiful 14th century architecture. Other tentative destinations on the schedule are the Picasso Museum, La Sagrada Familia and Art Montfalcon (Barcelona’s largest souvenir shop).
Today, as a Bon Voyage to The Boss, I will give you an easy and delicious way to make Crema Catalana, a classic Spanish dessert. Crema Catalana is the Catalonia region’s version of crème brulée. It is a rich and delicious custard, flavored with lemon or orange zest and cinnamon.
Crema Catalana
3 ½ c and 1 cup whole milk
7 egg yolks
3 tbsp cornstarch
Rind of ½ lemon (or orange if you prefer)
1 1/3 c sugar
1 cinnamon stick
In a large saucepan, bring 3½ milk, lemon rind and cinnamon to a gentle boil. Reduce heat and simmer for 5 minutes. Remove lemon rind and cinnamon stick, set aside.
In a separate bowl, whisk egg yolks, cornstarch and remaining milk until creamy.
Over medium heat, add egg mixture and 2/3 cup sugar into the saucepan of heated milk, stir until thickened. Do NOT boil.
Immediately pour mixture into six heatproof dessert cups (crème brulée cups work well).
When custard has cooled down to room temperature, top the surface of each with the remaining sugar.
Place serving dishes under hot broiler to caramelize the sugar topping, just until the surface is a light, even brown. Chill for a few hours prior to serving.
I know it’s a day late, but I was snowed in yesterday! For the last few days, many of us in the United States experienced severe winter weather. Experts say it was the largest snow storm to sweep across the country in decades! Here in Portland, Maine we saw 7.3 inches of snow just yesterday alone. Cold days like these call for warm, rich, snow-day food and what better place to find such a concoction than Italy? Let’s travel to Italy and bring back a recipe for the perfect comfort food!
This recipe is always a winner, guaranteed to keep you warm!
Rigatoni with Béchamel Sauce
1 stick butter
1/2 cup all-purpose flour
1 quart whole milk
Salt and pepper to taste
1 cup grated fontina
16 oz rigatoni (may substitute with pasta of choice)
3 tablespoons unsalted butter, diced
Preheat oven to 425°
Melt butter over medium heat in a 2 qt saucepan. Whisk in flour until smooth and slowly add milk; whisk until sauce is smooth. Simmer approximately 10 minutes, until sauce is thick. Remove from heat, add 1/2 c fontina and set aside.
Meanwhile, boil rigatoni until al dente. Add sauce and mix well.
Pour pasta with sauce into a well greased 9×13 inch oven safe dish and top with remaining fontina and diced butter. Add salt and pepper to taste, and bake for 25 minutes.
