Kartoffel Spiessli – Potato Skewers

Ulrich Koepf — Mon, 22 Jun 2020 14:10:23 +0000

Kartoffel Spiessli-Potato Skewers

Auf dem Grill gekochte Kartoffeln haben einen leckeren Geschmack und eine knusprige Haut. Diese Spieße werden mit einem dicken, knoblauchreichen Dip serviert.

Course BBQ

Cuisine Swiss

Keyword bbq, grillieren,, grill, potatoes, swiss

Prep Time 30

Cook Time 20

Total Time 50

Servings 4 people

Author Ulrich Koepf

Cost 6

Equipment

grill, grill tools, metal skewers, tongs

Ingredients

1 kilo small new potatoes or raclette potatoes
200 gram (2cups) shallots -Eschalotten halved
2 tbls olive oil
1 tbls sea salt

for the Garlic-Mustard Dip

4 each garlic cloves crushed
2 each egg yolks
2 tbls lemon juice
1 1/4 cups extra virgin olive oil
2 tsp whole grain mustard (Pommery)
to taste salt, fresh ground black pepper

Instructions

To make the Dip

Place garlic, egg yolks, and lemon juice in a blender or food processor and process for a few seconds until smooth.
with the motor running, add the oil, until mixture forms a thick cream. Add the mustard and season

for the Skewers

Parboil the potatoes in salted boiling water for about 5 minutes. Drain well and then thread them on to metal skewers with the shallots in between.
Brush with olive oil and sprinkle with sea salt. Cook for 10-20 minutes over a hot barbeque, turning often, until tender. Serve with the Garlic-Mustard Dip

The post Kartoffel Spiessli – Potato Skewers first appeared on Food, Travel, and Stories from a Swiss Chef Who Cooked Around the World .

Citrus marinated Red Beets and Florida Orange Salad

Ulrich Koepf — Wed, 06 Jul 2016 18:53:29 +0000

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Citrus marinated Beets & Florida Orange Salad served with a Treviso Salad ( Arugula, julienne of Belgian endive radicchios, onion sprout

Citrus marinated Beets and Florida Orange Salad

This is the raspberry dressing to toss the Treviso salad on top

Prep Time 10

Cook Time 20

Total Time 1 30

Servings 2 people

Calories 1276kcal

Author Ulrich Koepf

Ingredients

175 g tagliatelle
200 g bacon tiny strips

Fresh Pesto

1 clove garlic
12.5 g pine kernels
50 g basil leaves
6.25 cl olive oil extra virgin
27.5 g Parmesan cheese freshly grated

Instructions

Fresh Pesto (you can make this in advance)

We'll be using a food processor to make the pesto. Put the garlic, pine kernels and some salt in there and process briefly.
Add the basil leaves (but keep some for the presentation) and blend to a green paste.
While processing, gradually add the olive oil and finally add the Parmesan cheese.

Finishing the dish

Bring a pot of salted water to the boil and cook your tagliatelle al dente.
Use the cooking time of the pasta to sauté your bacon strips.
After about 8 to 10 minutes, the pasta should be done. Drain it and put it back in the pot to mix it with the pesto.
Present the dish with some fresh basil leaves on top.

Notes

Use this section for whatever you like.

The post Citrus marinated Red Beets and Florida Orange Salad first appeared on Food, Travel, and Stories from a Swiss Chef Who Cooked Around the World .

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Kartoffel Spiessli – Potato Skewers