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The Mountain Kitchen Recipes - Yahoo Recipe Search
AllrecipesI use this recipe all the time in the kitchen and the outdoors for fresh trout. To add some variation, substitute the lemon with a an orange and add 3 to 4 fresh pieces of asparagus lengthwise and some sliced onion in the cavity; top with a couple slices of bacon. Hope you enjoy it!Food and WineOn a recent visit to the Valais, a region in southwest Switzerland known for both the highest mountain peaks and most vineyards in the country, I attended a small wine festival in the German-speaking village of Saas-Balen. One of the food stalls bore a sign that read “Militär Landküche”; inside, a group of Swiss Army veterans wearing camouflage fatigues and crimson berets were cooking in a real-deal Swiss Army field kitchen. From giant iron vats perched in the back of the mobile kitchen trailer they ladled up a stew of beef, cabbage, and root vegetables in a thin but richly flavored broth. The dish was called spatz, and it was humbly served in a paper bowl, accompanied by a plain slice of brown bread on a paper napkin. Though I had been eagerly anticipating a feast of melted raclette, naturally, I had to try it. It was both unexpected and fascinating, an ideal pairing to the alpine red wines I’d tasted at the event.This dish is simple, utilitarian fare meant for feeding a large group, and it’s deeply nourishing. Every male in Switzerland is required to serve in the military, so the stew is well-known throughout the country, with infinite variations based on the region and season. When I asked my friend Olivier Roten (who is a third-generation Valaisan winemaker of Caves du Paradis in Sierre) about the stew, he recalled eating it regularly from the standard-issue mess kit soldiers carry with them that features two compartments: one side for the stew and the other side for bread and other starchy sides. He explained that stews like this are not only ubiquitous in the military, but to Swiss cuisine in general—so much so that the word for the evening meal in French-speaking Switzerland is le souper, as opposed to le dîner, which is more commonly used in France.I’ve read that spatz is a variation of French pot-au-feu, although certainly a less fussy one. I love it for its simplicity. Everything goes into one pot; a few hours later a meal ideal for the depths of winter emerges. It’s just the right kind of healthy eating for that post-holiday detox, without sacrificing flavor and satisfaction.Swiss wines are wildly underrepresented in the United States, but do seek them out. Perhaps you’ve heard of Chasselas, called Fendant in the Valais, and its kinship to all things cheese, from fondue to raclette, but here’s an opportunity to try a Swiss red. Pinot Noir thrives in the Valais, where it grows in the terraced foothills of the Upper Rhône River Valley alongside Gamay and more rustic indigenous varieties like Humagne Rouge and Cornalin. I found Roten’s 2017 Avalanche Pinot Noir a delicious match to this recipe, with its characteristic silky-smooth texture and hints of holiday spice that mirror the clove and nutmeg found in the broth.Food52Flush with wine-drenched raisins, prunes, and currants, this Black Cake Cookie is a rich, chewy cookie perfectly in sync with the Christmas season. When looking for something to mark a special occasion, people across the British West Indies turn to black cake as a traditional staple. The key ingredient is burnt sugar browning, a Caribbean necessity used across savory applications like braised oxtail and brown stew chicken, as well as sweet uses in things like Easter buns. Typically baked in butter cookie tins, black cake is shared between family and friends, each swapping a unique family recipe. The addition of a generous amount of alcohol preserves the cake, which is often reserved from a wedding until the newlyweds' first anniversary. It's also enjoyed with hot tea during the Christmas holiday and well beyond the New Year, and gets brought out to wow special house guests. This recipe turns the dense, pudding-like cake into a crispy-edged cookie with a chewy pool in the center and delightful hints of nutmeg and cinnamon. It’s a great bite to be enjoyed with hot chocolate, eggnog, or tea. Going lighter on the wine and rum makes the cookie more easily accessible and much easier to devour one after the other, as you’ll want to do. Note: If burnt sugar browning is not used, the cookies will lose their namesake coloring but won’t lose out on flavor. Do not substitute with Gravy Master or Kitchen Bouquet browning or others without first checking the ingredients, as they often contain savory elements like garlic powder. I recommend the Grace or Blue Mountain Country brands.Food.comIn a degree of difficulty, biscuit-making ranks pretty low. It does not require dealing with yeast, that unpredictable prima donna of the baking world. Moreover, you don't have to wait, with your hands folded in prayer, for the dough to rise. You simply measure ingredients carefully and work the chopped-up butter into the flour mixture. Next, you add the cream, kneading the mixture a few times until you get a dough that resembles more of a loose coalition than a smooth, uniform mass. Then you get to wheel out the rolling pin, the bulldozer of kitchen tools, which levels the mountain of dough into a praire about 1/2 inch thick. Next you get to cut the dough into little circles, plop them onto a baking sheet, toss them into the oven and 15 minutes later you have biscuits! This particular recipe for these biscuits was published in our local paper.Food52I recently put this together in my kitchen for lunch because I'd discovered a new form of low-fat cream cheese at Walmart's grocery section and wondered what it would taste like--WOW!! The corn tortilla, the cooked onions, egg and hot sauce blend beautifully with the whipped cream cheese and is SO good, I usually have it for breakfast AND for lunch now! The brand is Green Mountain Farms Whipped Cream Cheese with Greek Yogurt: 3 times the protein and half the fat of regular cream cheese (2 TBSP serving) and now I can't wait to start creating recipes with it! This one is fairly simple, but the combination of flavors will startle you--my daughter went crazy for it and (if there's any cream cheese left) tomorrow I'll probably make it again! I serve it with a fresh, sliced mango with a little (Tapatio) hot sauce, or, you can also sprinkle a little chili powder on the fruit, which is how it's often eaten in Mexico. For a different flavor you can even cut the mango in small cubes, sprinkle it with chili powder and use it as a garnish to top of the amazing blend of flavors.Food.comI have always wanted to make delicious "Old Style" Gefilte Fish like my Grandma Else and Aunt Bessie used to made. So have tried making Gefilte Fish several times, however, without much success. Finally on my fourth try, I have come very close to their "Secret Recipe". I say "Secret Recipe" because it was not written down and I was not around the kitchen when it was make; because I was more interested in playing stickball outside. Also, many people said it is a lost tradition and they have given up trying to make it. There must be over 100 recipes (in books and on the Internet) and each recipe varies accordingly. That is, depending on their family's country of origin, the country they now live in or people have just created a recipe to their own liking. My grandparents came from Minsk, Russia & Warsaw, Poland and this regions' Gefilte Fish tends to be 'not sweet' in taste. Finally our family was originally from The Bronx/Brooklyn, New York (New York City). We would spend many wonderful summers at bungalow colonies in the Catskill Mountains aka "The Borsch Belt" or "Jewish Alps" (from 1950-1960) which also might have influenced my family's cooking. I still remember as a child eating my grandmother's Gefilte Fish and her Yiddish words, "Ess Tot-ta-la, Ess"!
