It’s only week two of our International Cuisine Day extravaganza, but we’re already giving you bonus content to feed your family and friends. Today’s recipes revolve around some of the languages used within the Swiss border.
As always, if you do create a fantastic foreign feast, post a picture of yourself with it to our Facebook wall. We would love to see everybody participating!
French Leek and Potato Soup
5 count – Leeks
3 Tbs – Butter
10 cups – Chicken Stock
5 count – Russet Potatoes – peeled and diced
1 count – Bay Leaf
¼ tsp – White Pepper
1 cup – Cream
½ lbs – Bacon – chopped and fried crisp
¼ cup – Parsley – chopped
Split the leeks in half and then slice the white portions into very thin half circles. Put in a bowl with water and break them apart. Drain the water off and rinse the leeks. Melt the butter in a large pot. Add the rinsed and cleaned leeks. Simmer on low heat for about 10 minutes. You want to make sure that neither the leeks nor the butter brown. Add the chicken stock, potatoes, bay leaf and white pepper and let it simmer for about 45 minutes. The potatoes should be very soft. Remove and discard the bay leaves and puree. Return it to the stove and heat it back up. Whisk in the cream and serve with the crisp fried bacon bits and parsley sprinkled on top.
German Pork Fillet with Biersahnesoße
8 count – Thick Cut Boneless Pork Chops
8 slice – Bacon
2 count – Green Onion, thinly sliced
1 cup – Cream
½ cup – Beer, preferably a mild ale
Pinch – Paprika
Pinch – Pepper
1 lb – Leeks – white part only, thinly sliced and washed
2 count – Green Onions, sliced thin for garnish
Butter for frying
Wrap the pork chops with the bacon strips. Fry the pork chops in the butter until the filets are browned on both sides. Place the pork chops in a covered roasting pan. Bake 400 degrees F until the chops reach 155 degrees F in the center (about 15 to 20 minutes). While the pork chops are baking, fry the green onion on medium heat in the drippings until soft. Add the beer and cream and reduce the heat. Simmer, stirring occasionally, until it reduces into a sauce. Add the paprika and pepper. While the sauce is reducing, fry the leeks in more butter until they are soft. To serve, put the leeks on the plate and place a pork chop on the bed of the leeks. Cover with the sauce and garnish with green onions.
Italian Flourless Chocolate Cake
1 Tablespoon – Cocoa Powder
1 ½ lbs – Semi-Sweet Chocolate
1 ½ lbs – Unsalted Butter – softened
1 1/3 lbs – Sugar
1 count – Egg Yolk
1 2/3 lbs – Egg Whites
½ teaspoon – Salt
5 cups – Ground Almonds
4 Tablespoons – Brandy
Powdered Sugar for dusting
Spray a 9″ spring form pan with pan release and then line the bottom with parchment paper. Spray then dust the paper and the sides of the pan with the cocoa powder. Tap the excess out of the pan. Melt the chocolate in a double boiler. Once it is melted and smooth, set it aside. Cream the butter in a mixer on high until it is fluffy. Gradually add the sugar and continue to beat for about 2 minutes. Add the egg yolk and beat well. Slowly add the chocolate and beat just enough to blend it in. Stir in the brandy and almonds and set the chocolate mixture aside. Put the egg whites and salt into a clean bowl and beat on high until the whites form stiff peaks. Carefully fold the egg whites, about 1/3 of the mixture at a time, into the chocolate mixture with a rubber spatula. Put the batter into your prepared pan and bake at 325 degrees for 15 minutes. Reduce the heat to 300 degrees and continue baking until a toothpick comes out clean, about 35 minutes. Allow the cake to cool before removing it from the pan. Remember to remove the parchment paper. Dust liberally with powdered sugar just before serving.