Posted 27 October 2007 - 06:22 AM
Posted 30 November 2007 - 10:09 AM
Posted 30 November 2007 - 11:52 AM
Edited by Rehovot, 30 November 2007 - 11:53 AM.
eG Foodblog--Prague: City of a Thousand Forks
Posted 30 November 2007 - 07:22 PM
Often when we were served Züri Geschnetzeltes only half of the rösti would be plated, along with half of the veal. After devouring that, the second plateful would appear. I always swore I couldn't eat it all, but always did.
We also found a # of places in Switzerland that served sausage & rösti, which makes a nice pairing.
I once had a rösti up in Wengen that had the above mentioned bacon, onions & cheese all together in it. Having a wonderful sausage sitting next to it was overkill. Almost.
I read somewhere, I now have no idea where, that rösti was made as described up top, except that after the frying the mixture was turned out into a baking dish & popped into a hot oven for the final browning, thus cooking the potatoes 3 times. Until now I had assumed that this thrice-cooked approach was the traditional one. Is it not?
Gosh but I love rösti.
- Sydney Smith, English clergyman & essayist, 1771-1845
Posted 30 November 2007 - 09:29 PM
Posted 08 November 2009 - 01:58 PM
The main technique was putting a plate on top of the cooking potatoes. The writer of the recipe said that a plate that fits very tightly into the pan was essential.
So I made it today with peeled russets (what I had), that I cut with a mandoline into very small julliene - but a grater would work too - but probably release more starch as it's not as sharp. All I added was salt and some finely chopped onion. I used a non-stick pan. I fried it in drippings from sauteed beef - because I had it handy. After it was cooked I put some good cheese on top and melted it. Really great texture and taste.
It worked perfectly. No need to wring out the potatoes (and i actually think this is a mistake as the moisture cooks the potatoes!). There are even recipes that add liquids.
The other thing I remember was to cook slowly - so the whole process takes 30 minutes or more! I first browned the potatoes and shook to flip and mix some of the browned bits into the Rösti. Then I put on the plate and turned it to med-low and cooked for 10 minutes, then flipped and put the pan on again for another 10. Then I cooked it without the cover for awhile, and added the cheese last.
I wish I could find the original recipe - but I've really tries to no avail. For all I know this technique was a misinterpretation of the descriptions of using a plate to remove and flip the Rösti.... But I remember there were photos with the recipe.
Posted 08 November 2009 - 02:48 PM