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...and the Swiss guys can kill me later for doing Spätzle instead of Rösti.
Here comes:
Zürich Gschnetzlets
=> What the Swiss male brain puts out when it sees baby cows.
You can do an awesome vegetarian version with marinated tofu as well.
Here's basic ingredients - veal, onion, button mushrooms and my personal Shii-take addition:
And my default behavior of cutting it into strips (i.e. "schnetzling", which gives the dish its name):
Dry the meat so it'll brown nicely, and then sear that in hot clarified butter...
Until it looks like this, which is just about 2-3 minutes total, any more and you go overboard.
Café de Paris mushroom treatment, i.e., read each one its horoscope individually and don't crowd them.
Which gives you the good stuff for assembling later. Tender but browned veal, champignons à point.
Now generally you'd have tomato paste in with the onions, I didn't have any so I pounded some sun-dried tomatoes
(just lucky they'd gone way dry):
And sautéd that with the onions.
Everything back in, dust with flour and stir-fry for 2-3 minutes:
And when Lukas hears "A dash of Brandy" he goes "wah cool I get to set it on fire again":
That brown speckling on the wall there btw is from when I turned a Bialetti espresso maker into an airbrush by accidentally leaving out
the top sieve. This happened right after I had cleaned the kitchen top to bottom and inside out, so now "ahhh for a nice coffee..."
And then you can cook the spätzle gold brown in plenty of butter while you cook in dry white wine (don't totally overdo that part)
and let that boil down together with some veggie or veal stock, then add 2:1 milk:cream.
So now you have:
Wonderful Züri Gschnetzlets.
(Swissair used to call this the "Swiss national dish" which would create regular aggravation in the cabin just before landing).
Goes great with a glass of white wine, maaaajor noms.
If there's any Swiss guys out there who can rock the house at Rösti, please amend this post, because without
Rösti, the "Züri" part kinda goes away and turns into "Schwäbisch"
But beautiful nonetheless
Here comes:
Zürich Gschnetzlets
=> What the Swiss male brain puts out when it sees baby cows.
You can do an awesome vegetarian version with marinated tofu as well.
Here's basic ingredients - veal, onion, button mushrooms and my personal Shii-take addition:
And my default behavior of cutting it into strips (i.e. "schnetzling", which gives the dish its name):
Dry the meat so it'll brown nicely, and then sear that in hot clarified butter...
Until it looks like this, which is just about 2-3 minutes total, any more and you go overboard.
Café de Paris mushroom treatment, i.e., read each one its horoscope individually and don't crowd them.
Which gives you the good stuff for assembling later. Tender but browned veal, champignons à point.
Now generally you'd have tomato paste in with the onions, I didn't have any so I pounded some sun-dried tomatoes
(just lucky they'd gone way dry):
And sautéd that with the onions.
Everything back in, dust with flour and stir-fry for 2-3 minutes:
And when Lukas hears "A dash of Brandy" he goes "wah cool I get to set it on fire again":
That brown speckling on the wall there btw is from when I turned a Bialetti espresso maker into an airbrush by accidentally leaving out
the top sieve. This happened right after I had cleaned the kitchen top to bottom and inside out, so now "ahhh for a nice coffee..."
And then you can cook the spätzle gold brown in plenty of butter while you cook in dry white wine (don't totally overdo that part)
and let that boil down together with some veggie or veal stock, then add 2:1 milk:cream.
So now you have:
Wonderful Züri Gschnetzlets.
(Swissair used to call this the "Swiss national dish" which would create regular aggravation in the cabin just before landing).
Goes great with a glass of white wine, maaaajor noms.
If there's any Swiss guys out there who can rock the house at Rösti, please amend this post, because without
Rösti, the "Züri" part kinda goes away and turns into "Schwäbisch"
But beautiful nonetheless
