Text 13242, 100 rader
Skriven 2008-09-03 16:11:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av JIM WELLER
Ärende: absent 868
==================
 ML> J: Under a tree, sits a beautiful girl ...
 ML> G: Wearing a dress made of bacon
 JW> I knew it! Your receptors are cross-wired! [g]

I dunno, I'm not in love with a sheep!

 ML> as soon have drunk the store bought as anything that anyone had
 ML> concocted at home (Dirty Dave's friend's offerings at the Illinois
 ML> Idyll being a notable exception).
 JW> I have come across a few such notable exceptions.

But they're fewer and farther between than good amateur
musicians. I've had so much bad wine and encountered so
many bad musicians that I approach new situations with
some trepidation.

Swiss Alpine Potatoes
cat: text mostly, cheese
yield: 1 text only

Potatoes (variety that retains its shape after cooking)
Valaisian dried bacon (petit lard)
Onions
Rosemary
Swiss Alpine meadow cheese from raw milk, ie Gruyere,
- Etivaz, Bagne or Vacherin

A simple dish using gorgeous Swiss ingredients you can bring
back from an Alpine vacation.

This is not a traditional recipe and is not roesti. I made a
simple Alpine dish with what I had in my kitchen and it came
out so nice that I remade it the next day to show you.
Please consider this as an unpretentious illustration of
what you can do with food specialties you can bring back
from a trip to the Alps - dried bacon, herbs and cheese.

Every conscientious and well-informed foodie should bring
some fromage d'alpage cheese from Switzerland. These are the
cheeses made in small chalets up there in the Alps where
there are no roads, no electricity and no running water.
These cheeses are made from the unpasteurized milk produced
by cows during the spring and summer while pasturing on
high-altitude meadows. The rich diversity of their herbal
diet - a selection of the finest flowers, herbs and grasses
that grow in the Alps - make for a uniquely rich tasting
cheese. There is no rousseauian snobbery here, any blind
test will show you that these cheeses just taste better.

You can also leave out the bacon and rosemary for a simpler
dish. Quantities are approximate as always for a peasant
recipe.

Start by peeling the potatoes. Then slice as thin as you can.
Continue until all the potatoes are sliced. Discard the peel.

Peel the onion. Slice the onion.

Remove the pig skin. Slice the bacon thinly crosswise...
Beautiful!

Place the bacon in a large iron pan and start on medium high.

When the bacon starts to soften and render some of its fat,
add the onions. You may have to add a little oil!

Mix, add the rosemary and stir until the onion starts to
soften. Add the potatoes and mix them in. Turn regularly
until potatoes are done.

Meanwhile, remove the cheese crust from the part you will
use. Slice as thin as you can.

You may have to cover the pan and reduce the heat to ensure
the potatoes are cooked through.

At last, after 20 minutes our potatoes are done and nicely
browned.

Let's add the cheese and cover the potatoes like tiles.

There is only one way to melt cheese: slowly. If the
temperature is too high, the cheese will split and render
oil and you'll have destroyed a mighty fine product. Just
reduce the flame on low and cover again to let the cheese
melt at its own pace.

Peek as many times as you like to see how the melting
progresses.

Serve as a hearty winter one-pot-meal. Please note that
these are NOT roesti, a popular Swiss dish where the
potatoes are cooked, left to cool down, coarsely grated and
cooked in the same type of pan on a very low flame without
any movement.

http://FXcuisine.com/default.asp?Display=154
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