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Switzerland – Veal, Swiss Style, Gruyere Potatoes, and Swiss Squash

Switzerland would be a wonderful place to visit.  I imagine biking with my husband and son in the summer and the idea of skiing in the winter.  There is a certain romantic notion about Switzerland.

The day I prepared this meal we packed up the bikes and headed out of the house to a before noon bike ride in Clermont, Florida and then we went to the Grape Stomping Festival at the Lakeridge Winery and Vineyards.  The tour and wine tasting was a blast.  We also enjoyed getting our feet dirty as we stomped grapes.

We got home around 4:00, just in time to start making dinner.  This is what we dined on and it was rich dinner.

Veal, Swiss Style

  • 1 pound of boneless veal, from the leg if possible
  • Salt and freshly ground pepper to taste
  • 3 tablespoons of corn oil
  • 1/4 cup of butter
    • invest in good, quality no salt butter affordable butter such as Plugra
  • 2 tablespoons of finely chopped shallots
  • 1/4 cup of dry white wine
  • 1/2 cup of chicken stock or beef stock
  • 1 cup of heavy cream
  • 1 tablespoon of minced parsley
  1. Cut the veal into half-inch cubes or smaller pieces.
  2. Sprinkle with salt and pepper to taste.
  3. Heat the oil to almost smoking in a skillet and add the veal.
  4. Stir rapidly with a two-pronged fork.
  5. The meat will cook quite rapidly, and it should not brown.
  6. Use a slotted spoon and transfer the meat to a arm dish.
  7. Immediately wipe out the skillet and add the butter.
  8. When it is frothy, add the shallots and stir.
  9. Do not brown.
  10. Add the wine and let it reduce almost completely,
  11. Add the stock and cook down by half.
  12. Add the liquid that has accumulated from the meat, but do not add the meat.
  13. Summer about one minutes, then add the cream,
  14. Simmer one minute, stirring, then add the meat and salt and pepper to taste.
  15. Bring to a boil and serve hot, sprinkled with chopped parsley.

Gruyère Potatoes

  • 1 1/2 cups of milk
  • 2 tablespoons of butter
    • Use a good, quality butter.
  • Salt and freshly ground pepper to taste
  • 3 medium baking potatoes
  • 1 teaspoon finely minced garlic
  • 1/2 cup of freshly grated Gruyère or Swiss cheese
  1. Preheat the oven to 325 degrees.
  2. Combine the milk, butter, and salt and pepper to taste in a saucepan.
  3. Bring to a boil.
  4. Rinse the potatoes under cold running water and peel them.
  5. Cut the potatoes into slices one-eighth an inch thick.
  6. Drop the potato slices into hot milk.
  7. Add the garlic.
  8. Partially cover and return to a boil.
  9. Simmer about 15 minutes.
  10. Pour the potatoes into a buttered one-and-one half quart baking dish and sprinkle with cheese.
  11. Bake until the sauce thickens and the top is golden brown.

Swiss Squash

  • 6 medium yellow squash
  • 6 tablespoons of butter
    • Use a good, quality butter, your taste buds will thank you.
  • 1 cup of finely chopped onion
  • 1/2 cup of finely minced ham
  • 3 cloves of garlic, finely minced
  • 3 sprigs of fresh thyme, finely chopped or 1/2 teaspoons of dried thyme
  • 1/2 bay leaf
  • Salt and freshly ground pepper to taste
  • 1 cup of bread crumbs
  • 1 1/2 cups of freshly grated Gruyère or Swiss cheese
  • 2 egg yolks
  1. Preheat the oven to 350 degrees.
  2. Pare off the ends of the squash and split each in half.
  3. Scoop out the center of each squash, leaving a quarter-inch-thick shell.
  4. Drop the shells into boiling salted water and simmer three minutes.
  5. Drain.
  6. Chop the scooped-out squash pulp.
  7. Heat four tablespoons of the butter in a skillet and add the onion.
  8. Stir until the onion is wilted and add the ham.
  9. Cook two minutes, then add the chopped squash.
  10. Meanwhile, chop together the garlic, thyme, and bay leaf until it is a fine mixture.
  11. Add to the stuffing, along with salt and pepper to taste.
  12. Cook, stirring occasionally, about 5 minutes, or until slightly dry.
  13. Add the bread crumbs, half the cheese, and the yolks.
  14. Fill the shells with the mixture and sprinkle with the remaining cheese.
  15. Dot with the remaining butter and bake 30 minutes.
  16. Brown quickly under the broiler.
  17. Serve hot.
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