Romantic Night in the Swiss Alps

Cold nights, crisp mountain air, cuddling up next to a warm fire...This meal paints the picture of spending passionate nights at ski cabin.  Using the very best of traditional Swiss cooking, this is a perfect balance of flavors, comfort food and romance.

On the Menu

1st Course - Appetizer: Swiss Emmenthaler & Gruyere Cheese Fondu

2nd Course - Starter: Swiss Chard & Citrus Salad

3rd Course - Main Dish: Traditional Swiss-Style Steak

4th Course - Side Dishes: Comfort Roesti & Roasted Asparagus

5th Course - Recommended Dessert: Black Forest Swiss Roll Cake 

1st Course - Appetizer: Swiss Emmenthaler & Gruyere Cheese Fondu

Ingredients:

5-6 oz. Swiss Emmenthaler cheese, shredded

5-6 oz. Gruyere cheese, shredded

3/4 cup of chardonnay wine

2 tbsp. cornstarch

1 tsp. garlic powder

1 tsp. onion powder 

1. Mix all shredded cheese together in a bowl and coat with cornstarch.
2. In a pan, on medium heat, pour in wine.
3. Gradually add in cheese and stir constantly and quickly to ensure clumping does not occur.
4. Add in final spices and serve.
5. Serve with crusty bread (I used Baby Boule bread), cubed.

2nd Course - Starter: Swiss Chard & Citrus Salad

Ingredients:

1 bunch of red Swiss chard

2 tbsp. light extra virgin olive oil

1 tsp. garlic powder

2 tbsp. garlic paste

8-10 thin slices of red onion

8-10 Mandarin orange slices (I use canned Mandarin oranges)

2 drizzles of balsamic vinegar

1. Remove stems from Swiss chard, and roughly slice/ chop leaves.
2. Thoroughly wash chard leaves in a colander, and squeeze to remove as much liquid as possible.
3. In a skillet over medium heat, add olive oil and chard leaves.
4. Cover and allow leaves to cook until they wilt and turn a dark green.
5. Add in garlic paste and stir to coat leaves in oil and garlic.
6. Drain any excess oil/ liquid from pan, and remove from heat.
7. Just before serving (can be served warm or cold) sprinkle with garlic powder and divide onto serving plates.
8. Arrange onion and oranges as desired (see pic) and then drizzle servings with balsamic vinegar.

3rd Course - Main Dish: Traditional Swiss-Style Steak

Ingredients:

3 round steaks

1 and 1/2 cups all purpose flour

1 tbsp. meat tenderizer

4 tbsp. coconut oil

1/2 cup yellow onion, chopped

1/2 cup green bell pepper, chopped

1 can whole tomatoes

salt & pepper to taste

1. Preheat oven to 350 degrees F.
2. Sprinkle steaks with meat tenderizer and pound until flattened slightly.
3. Cut meat into desired bite-sized pieces.
4. In a plastic Ziplock bag, put in flour and pieces of meat. Seal bag with air blown in and shake to evenly coat meat pieces with flour.
5. In a skillet over medium-high heat, add in 2-3 tbsp. coconut oil, and sear meat pieces on both sides (more coconut oil may need to be added during the process).
6. Remove from pan and set aside.
7. In the pan add in onions and green bell pepper.  Stirring occasionally cook until veggies begin to soften.
8. Add in whole tomatoes.
9. In a small to medium greased baking dish, pour veggies and tomato mix into the bottom and top with meat pieces.
10. Bake in the oven for approximately 45-60 minutes or until veggies and tomatoes become gravy like.

4th Course - Side Dishes: Comfort Roesti & Roasted Asparagus

Comfort Roesti
Ingredients:
2-3 gold yukon potatoes, washed thoroughly
salt
4 cups water
4 tbsp. butter
1 egg
1 cup Swiss cheese, shredded

1. In a medium pot, parboil potatoes (whole) in salted water, approximately 10-15 minutes  or until potatoes just begin to soften.
2. Remove from pot and place in a bowl and refrigerate (or place outside if it's a cold day!) for about 15-20 minutes (do not allow to freeze).
3. Peel potatoes and shred (should yield approximately 4 cups).
4. Beat egg and coat potatoes with it.
   
5. In a large skillet over medium heat, melt 2 tbsp. of butter and add in half of the "hash browns" and form a circular pancake that is flattened.
6. Once the bottom is a golden brown (and "held together") using a wide spatula, remove the potato pancake from the skillet and set aside (or use a plate placed on top of skillet to "flip" the pancake out of the pan by turn it upside down).
7. Repeat with the rest of the potatoes, making a same size pancake as the first one. 
8. When pancake is about half way done (about 15 minutes) add shredded Swiss cheese on top of potato pancake and place other potato pancake on top of cheese.  Cheese should melt and fuse the two pancakes into a singular piece.
9. Use spatula or plate technique to remove from skillet once bottom is also a golden brown and serve.

                                                                                   Roasted Asparagus

Ingredients:
1 bunch of fresh asparagus
2-3 tbsp. extra virgin olive oil
1 tsp. garlic powder
salt & pepper to taste

1. Preheat oven to 400 degrees F.
2. Prepare a baking sheet (I lay down tin foil for easier clean up) and grease or spray with cooking spray oil.
3. Thoroughly wash asparagus and cut the bottom ends off.
4. Lay across baking sheet and drizzle with olive oil. Roll asparagus on baking sheet to evenly coat with oil.
5. Season with garlic powder and salt and pepper.
6. Roast in oven for approximately 30 minutes.