Some Swiss Foods

                                                   Some Swiss Foods

     Switzerland offered many new food delights. Rosti, a shredded potato shaped similar to a hash-brown, is fried with a bit of onion and served with melted cheese. There are many variations to this dish. I learned that a scallop has nothing to do with fish. A Swiss scallop is a meat similar to a pork or veal chop.

     Soups are creamy or clear but never chunky. Clear soup was broth-type  with tiny pieces of shredded veggies floating on top. Other soups were creamy and often green in color, although they are not anything like a pea soup. All veggies are pureed before making a soup.

     Knocchi is a spoon-size potato dumpling. It is often covered with a mushroom sauce topped with tiny pieces of nut and specks of spinach.

     It is not unusual to see horse on a Swiss menu.  I can’t remember the name of it, but be assured that horses are bred and grown for their meat, just as we do the same with cattle.

    Macaroni and cheese is a bit different. Small chunks of potato are added  and a white cheese is used to make the sauce. It is served with a spoonful of sautéed onion on top. Applesauce is served on the side, which seemed like a strange combination to me but of course kids love it.

    Salads come a couple of ways. A green salad is exactly that---a bowl full of mixed greens. One must order a mixed salad if you want anything but greens, and it will come with mounds of different julienne vegetables around the outside of the plate. Beets and corn are often included.

You have to mix the salad yourself and they are always served with mild Italian-like dressing.

 Bread is usually served before a meal, but it is eaten dry. No butter in sight. 

    Ah, the yummy cheese fondue.  The well-known Swiss dish needs no explanation. On one hiking trip our  guide hosted a fondue party for our small group. It even tastes better when you make it yourself and the empty dishes attested to that!