For February vacation week, our family went searching for snow in the Jura mountains of Switzerland. Thankfully, we found it in Le Locle and La-Chaux-de-Fonds. Since 2009, UNESCO has listed both cities as World Heritage sites for their watchmaking history and how it shaped their development. When we came home, the trip had inspired me to finally tackle an allergy-friendly version of a local Neuchâtel specialty: Gâteau aux noisettes (hazelnut cake, but I call it a tart).
In Le Locle, we stayed in a 2-bedroom apartment in a wonderful old farmhouse outside of town. Relais de la Baume sits on a hillside, surrounded by evergreen trees and snow-covered pastures. Our apartment had a kitchen, so we planned to make all of our meals there. At the same time, I emailed two local restaurants in advance to inquire about allergy-friendly options for my son. I never heard back from one, and the other said they couldn’t guarantee a safe meal for him. While it would have been great to eat out together as a family, we played it safe by buying groceries at the Coop in Le Locle and cooking for ourselves in our well-equipped kitchen.
Neuchatel’s Gâteau aux Noisettes
During our trip, I had the chance to sample yet another gâteau aux noisettes from a bakery in La-Chaux-de-Fonds. I first discovered these hazelnut tarts last year when we visited a well-known bakery in Valangin. These nut-filled tarts traditionally have a thin layer of icing and are a local treat here in the canton of Neuchâtel. They come in all shapes and sizes. You can find similar ones in German-speaking Switzerland, but likely without the icing. In my opinion, they taste best with a strong cup of coffee.
In the canton of Neuchâtel, according to Patrimoine Culinaire Suisse, the gâteau aux noisettes was originally developed in Colombier at Confiserie Zurcher. The bakers started using hazelnuts in the tarts instead of almonds, when they became too expensive during World War I. Yesterday, I finally made it to Zurcher with my 2-year old. We picked up a petite gâteau aux noisettes—the last one in the case.
When we got back home, I had the Zurcher gâteau for my second breakfast, while my 2-year old had the allergy-friendly version I made the day before. While shortcrust pastry is more traditional, and what Zurcher uses for their version, my homemade tart used allergy-friendly, pre-made puff pastry. Puff pastry is an acceptable alternative, and one used by the bakery in La-Chaux-de-Fonds. Plus, it’s nice taking a shortcut once in a while with store-bought pastry dough!
Gâteau aux Noisettes
Recipe adapted from the vegan blog, Loetitia Cuisine—another one of my favorites from Switzerland.
Makes 1 tart in a 9-inch American-style pie pan or 4 smaller 4-inch tarts.
Prepared pâte feuilletée (i.e., puff pastry to fit the specs listed above)
Dairy-free margarine, for greasing the pan/s or line the pans with parchment paper
100 grams ground hazelnuts
100 ml rice milk
25 grams brown sugar
1 1/2 teaspoons corn starch
1 teaspoon vanilla sugar (optional)
1/2 cup powdered sugar
3 teaspoons water
1. Lightly grease the pan with dairy-free margarine and lay the puff pastry into it. Press in the pastry dough, and cut away any excess dough. Please note: the pastry dough should only go about halfway up the sides of the pan.
2. Mix together the filling ingredients until well-blended. Pour and spread the filling evenly into the prepared dough in the pan. The filling should roughly be the same height as the edges of the dough.
3. Bake at 180°C/350°F for 30-40 minutes, until the crust has lightly browned and the bottom isn’t soggy.
4. Remove from the oven and let cool slightly. Whisk together icing ingredients and spread a thin layer on the tart while still a little warm.
My husband just discovered this morning that he has a minor allergy to hazelnuts, among other things, which helps to explain why he’s not a huge fan of this tart! However, if you can tolerate hazelnuts or almonds, this is an easy and satisfying recipe. Bon week-end!
Citrus season continues! One fruit in particular often catches our eye as we’re walking through town. My boys and I have started referring to them as “bumpy lemons.”
First, we noticed these large yellow fruits in store window displays. Then, one of my favorite Swiss food blogs wrote about them and their many uses. Finally, our favorite vendor at the farmers’ market started selling them. It was time to try them out!
My 2-year old still calls them “bumpy lemons,” but we know them now as cédrats (Citrus medica). We bought about half a dozen cédrat at the farmers’ market last week that were grown in Sicily. As the vendor weighed out our fruit, he wanted to make sure I knew they weren’t citrons or lemons. I may be wrong, but I think he assumed that as an American, I wouldn’t know the difference between a lemon and a cédrat!
Besides the added texture of the yellow skin and their larger size, cédrats have a much thicker rind than a regular lemon. In terms of smell and taste, the difference is more subtle. Maybe cédrat is a bit more bitter? This could also be my impression because cédrat have a larger proportion of bitter peel, compared to the juicier interior of a lemon.
After careful consideration, I decided to make two things with my cédrats: 1) marmalade or confiture and 2) arugula salad with seared scallops.
Confiture de Cédrat
Making jam always seems like a daunting task, and it does take time. Sterilizing jars, in particular, I imagine as very laborious. However, you don’t have to do this if you make jam that will be eaten quickly—which in my home isn’t a problem!
Here’s what I did, using a recipe from Parmesan et Paprika as a guide:
1. Sliced 1 kilogram of cédrats (in my case, 4 of them) into very thin pieces with a mandoline.
2. Added the cédrats to a liter of water in a large pot and brought it to a boil. Simmered for about 1 1/2 hours over medium-low heat.
3. Stirred in 1 1/2 kilograms of sugar and the juice of one lemon.
4. Simmered for another 30-60 minutes over medium-low heat, stirring often, until the jam began to thicken. When I put a small amount on a plate and it thickened as it cooled, I knew it was ready.
And, voilà! Delicious homemade confiture. We have so much that I’ve been handing out small jars to friends and neighbors. I’ll likely be having some on my zopf for second breakfast again today.
Arugula and Cédrat Salad with Seared Scallops
After making my jam, I use the remaining cédrat to make a savory lunch. During my cédrat research phase, I discovered two recipes for salads that looked intriguing. So, while I was stirring the jam, my dear husband picked up some scallops from our local fishmonger for an easy salad.
I tossed some of the finely shaved cédrat with arugula and a quick dressing: 4 tablespoons olive oil, 1 tablespoon white balsamic vinegar and 1 tablespoon fresh lemon juice with salt and pepper to taste. The scallops were cooked quickly with some olive oil, lemon juice and chopped shallots. Before serving, I sprinkled some fresh lemon zest on top.
Citrus fruits are still abundant in our markets. I may need to tackle oranges amères (bitter oranges) next!
For Valentine’s Day, I thought about making candied orange peel dipped in chocolate. While searching for a recipe, I came across David Lebovitz’s post about bergamot. If you had asked me about bergamot before seeing his post, I would have described an herb. I didn’t know about a citrus fruit bearing the same name.
The bergamot herb I was thinking of, also known as bee balm, has mint-like leaves that can be used to make tea. My mother had a huge patch of bee balm in her flower garden when I was growing up in rural Minnesota. Similarly, bergamot the citrus fruit is used in Earl Grey tea. Even though it resembles a sweet little orange, bergamot has a very distinct scent and a subtle tart flavor.
I found organic bergamot over the weekend at our local farmers’ market, thanks to a friend’s suggestion. He uses bergamot to make flavorful gin and tonics—which I need to try after my French class one of these evenings (have I mentioned I’m the worst in the class?). Not being a citrus expert, what I bought may not be true bergamot (Citrus bergamia). According to Mr. Lebovitz, French bergamot are typically Citrus limetta, and based on the photos I’ve seen, I think that’s likely what I have.
In Switzerland, bergamot oil has historically been used in several traditional food products, such as absinthe and hosenknöpfe, a small button-shaped confectionery. I’ve never seen bergamot oil for sale before, but now I’ll be on the lookout. If you know of where I can find some in Switzerland, please let me know! In the meantime, I’ll keep experimenting with the real thing. And my husband just told me about some bergamot IPA from Belgium, which will likely be appearing in our fridge soon.
Over the last 3-4 weeks, I’ve been trying to learn the art of making kugelhopf. These yeasted cakes take some time. Time for the sponge to foam. Time for the dough to rise (twice). Time for the cake to bake and cool. I find them extremely satisfying to make (and eat). So with the bergamot I purchased, I was inspired to make yet another kugelhopf over the weekend, the recipe of which I’m sharing below.
A few things to note about my baking techniques… I don’t use a mixer. My kitchen isn’t big enough to use the big American one I have with our converter. Instead, everything I make is by hand, including the somewhat labor intensive kugelhopf. The soft dough needs to be stirred vigorously. In fact, my Alsation source for kugelhopf advice says you need to sweat a little bit to know for sure the dough is ready. While he uses his hands to work the soft and sticky dough, I use a silicone spatula.
On Monday, my 2-year old and I took our dairy-free cake to our favorite castle for a mid-morning picnic (i.e., second breakfast). It’s hard for me to think of a better way to spend my morning than outside eating cake with my son.
Recipe adapted from swissmilk.
300 grams zophmehl/farine pour tresse*
42 grams fresh yeast
100 ml rice milk
50 grams sugar
1 teaspoon salt
50 grams sugar
2 eggs, slightly beaten
150 grams dairy-free margarine, melted and cooled
1-2 teaspoons bergamot zest (or another citrus fruit, such as lemon or orange)
1 packet of vanilla sugar (7 grams) or 2 teaspoons vanilla extract
100 grams dried cranberries or raisins
*Please note: If you live outside of Switzerland and can’t find Zopfmehl, you can try making your own. Laughing Lemon recommends a mixture of 15 percent bread flour and 85 percent all-purpose flour.
1. For the sponge, put the flour in a bowl and form a trough in the middle.
2. Place the yeast and rice milk in a small saucepan. Gently warm the rice milk and until the yeast has dissolved. It should be slightly warmer than your body temperature. Once it’s dissolved, stir in 50 grams of sugar and pour the mixture into the trough. Mix a little flour in from the sides of the trough until a thick paste forms. Cover the bowl with plastic wrap and let it rest for about 20 minutes until the yeast mixture becomes foamy.
3. Add the remaining ingredients—except the dried fruit—to the dough. Mix the dough vigorously until it becomes smooth and begins to pull away from the sides of the bowl and become somewhat stringy.
4. Place the dough in a large bowl, cover it with plastic wrap and let it rise for about 1 1/2 hours.
5. Generously grease a kugelhopf or Bundt pan with dairy-free margarine, and then dust it lightly with flour. (Please note: I have a Nordic Ware kugelhopf pan, but the company has discontinued this model).
6. Add the raisins to the dough and mix them until they’re evenly distributed. Add the dough to the prepared pan, cover with plastic wrap, and let rise for another 1 to 1 1/2 hours.
7. Place in an oven preheated to 200°C/400°F for 30-35 minutes. Let cool in the pan for about 10 minutes and then turn onto a cooling rack. Sprinkle generously with powdered sugar before serving. Best the day its made, kugelhopf also tastes great the second day after the flavors have matured a bit.
No school next week, so I’ll take a break and be back online in March. Thanks so much for your continued support, and bon week-end!
Whenever I’ve cooked with celery root before (a.k.a. celeriac), it’s because there were a few leftover in our weekly box of seasonal vegetables from a local farm. Typically, I would boil or roast them and then puree until smooth. Until recently, I had never really sought out this root vegetable before.
Then, a few weeks ago, I saw a recipe from Migros’ cuisine de saison for a salad with céleri-rave. After finally discovering the benefits of soy cream, I decided to try it out as a replacement for cream in the recipe. And, it certainly helped that I found pre-grated celery root, also at Migros, so I could just dump it in a bowl and mix in the other ingredients. Couldn’t be easier!
I only recently learned about Céleri Rémoulade, a French celery root salad typically made with mayonnaise. All these celery root salads remind me of cole slaw in the United States, made with cabbage and carrots. While I’m not a big fan of cole slaw, I really like the reinvented rémoulade recipe below. The result is crunchy, light and fresh—and without mayonnaise, so my husband will actually eat it! The boys were skeptical at first, but the apple helps make it more appealing.
Celery Root Salad
Recipe adapted from cuisine de saison.
2 tablespoons freshly squeezed lemon juice
2 tablespoons olive oil
3 tablespoons soy cream
400 grams grated celery root
2 unpeeled apples, grated
1-2 tablespoons toasted pumpkin seeds, coarsely chopped
1 tablespoon chopped parsley (optional)
1. Toast the pumpkin seeds in a small frying pan over high heat, stirring frequently. Remove from heat right away, once they become fragrant, and then let them cool. Coarsely chop the seeds.
2. Whisk together the dressing ingredients: lemon juice, olive oil and soy cream. Add some salt and pepper.
3. Put the grated celery root into the large bowl and mix it right away with the dressing.
4. Grate the apples directly into the same bowl and toss immediately with the celery root and the dressing to keep them from turning brown.
5. Finally, mix in the pumpkin seeds and parsley and serve. Best when it’s fresh, eat this salad the same day you prepared it.
Do you have any good allergy-friendly recipes for celery root? Just this morning I came across a 19th century Swiss recipe for frog soup made with celery root… Please share your recipes or suggestions in a comment below. Thanks!
Joyeuse St-Valentin! Happy Valentine’s Day! This wonderful holiday provides yet another excuse to eat sweets—and chocolate in particular—while celebrating the people you love. What could be better?
Our local confiseries have beautiful displays of handmade chocolates in their windows. My boys and I often stop and admire them on the way to school.
While our 2-year old will not be getting milk chocolate again this year because of his food allergies, I’m not going to make him feel bad about it. Instead, I’ve prepared three homemade sweet treats for our family to enjoy together.
These recipes could not be easier. All three have short ingredient lists and can be thrown together quickly. So if you want to make any of these today, there’s still time!
Chocolate Coconut Bonbons
Recipe adapted from Saveur.
Makes 20 candies
1 1/2 cups unsweetened shredded coconut*
1 1/2 cups powered sugar
3 to 4 tablespoons soy cream
1/2 teaspoon vanilla or vanilla sugar**
2 tablespoons powdered sugar
1 teaspoons cocoa
2 teaspoons cinnamon
*I used grated coconut (Noix de coco râpée) from Coop that’s already very finely chopped, so I skipped the food processor instructions listed under step #1 below.
**If you use vanilla sugar like I do, you’ll need to use about 4 tablespoons of soy cream to compensate for the loss of a liquid ingredient.
1. If needed, place coconut flakes in a food processor and pulse until finely chopped. Transfer coconut to a bowl, add the remaining ingredients and mix well.
2. Spoon out about 1 tablespoon of the coconut mixture and roll it into a ball. Repeat process with remaining mixture and set them aside to rest for about 1 hour.
3. Combine all of the ingredients for the coating in a bowl. Dredge each coconut ball in the coating mixture. Cover with plastic wrap and store in refrigerator.
Blood Orange Madeleines
(dairy/nut-free, contains baked egg)
I made madeleines earlier this week for a playdate, using my favorite dairy-free recipe, and all the kids seemed to like them. I just used blood orange zest instead of lemon. Also, I tossed them in a bowl of light pink icing made of 2/3 cup powdered sugar and about 2 tablespoons of freshly squeezed blood orange juice.
Chocolate Peppermint Bark
Here’s another wicked easy chocolate idea that you’ve probably already made before, but it was another first for me. Just melt 2 cups of whatever allergy-friendly chocolate chips you can find in a heat-safe bowl over a small pot of water, stirring constantly so it doesn’t burn. Line a cookie sheet with aluminum foil or parchment paper. Pour the melted chocolate into the pan and spread around to your desired thickness. Sprinkle the top with 2-3 crushed candy canes or any other allergy-friendly toppings like raisins, chopped toasted pumpkin seeds or shredded coconut, etc. Put it in the fridge to cool for an hour or less, and it it’s ready to go.
What allergy-friendly treats are you enjoying for Valentine’s Day? Please let us know by leaving a comment below. I’m always looking for new recipes and suggestions. Bon week-end!
On my way to French class the other night, I stopped at a bakery and picked up a Petit Pain au Lait. My 6-year old had just finished his soccer lesson, so I was running from one thing to the next without time to eat a proper dinner.
Petit Pain au Lait, or Weggli in German, are soft little buns with two halves. Every type of Swiss boulangerie around us sells Petit Pain au Lait, and they seem particularly popular with kids. I’ve even seen them prepared with a chocolate coin inserted in the side, like a little dessert sandwich.
There’s evidence that Petit Pain au Lait date back to the 16th century in Switzerland. Made with white flour, these buns were at one time considered a luxury that not everyone could afford.
During the last week, I’ve been referring to these petits pain as ″butt buns″ because they have a big crack in the middle, but my 6-year old said this actually wasn’t very polite. I’m not sure when he became the arbiter of good behavior, but I guess this isn’t a bad thing, right?
When I started searching for a recipe online, I quickly found one from Potes and Rollmops, a food blog in French that’s also based in our small corner of Switzerland. I’ve made it about 4-5 times in the last week and changed the recipe a bit along the way to make them dairy and egg-free. A big thank you to the guys at Potes and Rollmops for sharing their recipe!
An egg yolk brushed on top before baking gives the bun a nice shine and color. However, with the shorter baking time, I actually thought my 2-year old may have had an allergic reaction this week after eating one with the egg yolk glaze. While he didn’t have any hives like he normally does with eggs, he had other symptoms similar to those of an allergic reaction. I kept a close eye on him. Everything was fine, and I don’t know for sure that the egg caused his symptoms, but just in case, I’m sticking with an egg-free version for now.
Petits Pains au Lait
Recipe adapted from Potes and Rollmops.
(dairy, egg and nut-free)
300 grams bread flour or farine à tresse
200 ml rice milk, warmed
50 grams of dairy-free margarine, melted and cooled
2 teaspoons active dry yeast (or 20 grams of fresh yeast)
1 teaspoon sugar
1/2 teaspoon salt
1. Add the yeast and sugar to the warmed rice milk. Stir gently and set aside until the yeast has dissolved.
2. Whisk together the flour and salt. Make a well in the center. Pour in the melted and cooled margarine and the rice milk mixture. Stir until a soft dough forms.
3. Knead the dough for approximately 10 minutes. The dough may be sticky, but be patient, and add a little flour, if necessary. When the dough is smooth and elastic, place it in a bowl covered with plastic wrap or a towel. Let the dough rise for about 1 hour, or until doubled.
4. After the dough has finished rising, divided it into six equal parts. Using the palm of your hand, roll the dough into a ball shape. Then, press the ball with your hands to flatten it into a circle—about 1/2 inch to 3/4 inch thick. Next, using a sharp knife, cut the bun in half. Push the two pieces of dough back together, and then pinch the seam on the edges to help keep it together. (Please note: If it isn’t pinched together enough, it will likely pull apart while it bakes!).
5. Preheat oven to 200°C/400°F and bake for about 17-20 minutes or until golden brown.
I’m planning to make chocolate truffles for St. Valentin this Friday and will share the recipe/s if they turn out! What allergy-friendly treats do you have planned for Valentine’s Day?
Not quite vinegar and not quite wine, I’ve recently discovered verjus—a juice made from unripened grapes. Sour-flavored verjus has existed for centuries, and cooks added it to both sweet and savory dishes before they had access to lemons, for example. I tasted the “green juice” (vert means green, jus means juice) for the first time when some Swiss friends brought us a delicious homemade cake flavored with locally-made verjus.
Verjus is made in Auvernier, a little village near us that’s home to at least half a dozen winemakers. While Switzerland has several verjus producers, it’s not unique to this area. You can also find verjus made in other wine growing regions, such as in France and California.
I purchased my own bottle of verjus this week and made the same special cake—sans dairy. To save time, I purchased pre-made pastry dough from Coop—the kind I used for my Tarte aux Pruneaux back in the fall. It was incredibly easy, and I was happy to share an allergy-friendly version of this Swiss-style treat with my entire family.
Gâteau au Verjus
(dairy, egg and nut-free)
Adapted from the recipe provided on the bottle of organic verjus produced by Jean-Michel Henrioud, Auvernier.
Prepared pastry dough or pâte brisée (to fit a round pan about 11-12 inches or 30 cm across)
150 grams of sugar
75 grams of flour
100 grams dairy-free margarine
125 ml verjus
1. Line the bottom of the round pan with parchment paper. Lay the prepared dough evenly into the pan. Using a fork, prick the dough on the bottom of the pan several times.
2. In a separate bowl, whisk together the sugar and flour. Pour into the prepared pastry dough. Top the flour and sugar mixture with pieces of the dairy-free margarine.
3. Bake for 25 minutes in an oven preheated to 200ºC/400ºF. Then, remove from the oven and gently pour the verjus over the filling. Place back in the oven to bake for another 2-3 minutes until the filling sets and turns golden brown.
For tonight’s dinner, maybe I’ll try using verjus with pork tenderloin, paired with some new unfiltered white wine? Now if I could just find a babysitter… Bon week-end, everyone!
I love food traditions tied to holidays. First, we made steamed chicken buns for Chinese New Year. Then on Sunday, I was happy to recognize another holiday that I only recently learned about: la Chandeleur—a wonderful excuse to eat too many crêpes!
Chandeleur, also known as Candlemas in English, is celebrated 40 days after Christmas on the second day of February. Along with the strong link to Christianity, the celebration of Chandeleur has connections to pagan and Roman traditions. Long ago, making crêpes helped use up surplus flour, and the round pancakes loosely resemble the shape and color of the sun—fitting for the celebration of light and the coming of spring.
In Switzerland, I’ve been hearing that Chandeleur isn’t celebrated as much as in France. At the same time, I’ve been reading about Chandeleur-related events at various locations around us in Suisse-Romande, so it does exist in some forms here.
On Sunday, we made dairy-free and egg-free crêpes for a special Chandeleur lunch. I used a different recipe this time, but it didn’t measure up to my favorite vegan crêpe recipe from VeganYumYum. Next time, I want to use sarrasin or buckwheat flour to try making vegan galettes—a special crêpe from Brittany, France.
For my homemade crêpes, our toppings included lingonberry jam, maple syrup, Véron molasses spread and my latest discovery… Whipped soy cream! I did a ridiculous little dance in the kitchen after I tasted it (really) because it was so close to the real thing. A little vanilla sugar, powdered sugar, and soy cream whipped together with my immersion blender, and I had faux chantilly cream for our thin little pancakes.
After eating way too many crêpes, we took the funicular up and walked in the woods above our small Swiss city. Without any snow, it’s already starting to feel like spring. Of course that could change any day now, but we’re enjoying the mild winter while we still can.
While we’ve lost the tradition of hot wings and nachos for the Super Bowl here in Switzerland, we’ve gained Chandeleur and crêpes. And, be prepared to see soy whipped cream making many future appearances on this blog!
The American Bundt cake was not the first of its kind. Before the Bundt, there were European versions known by many names: Hefe-Gugelhopf, Gugelhupf, Kugelhopf, Kogelhupf, Kougelhopf, Türkenbund, Baba, and Napfkuchen. This fluted cake with a hole in its middle originally came from Austria, but has strong roots in the Alsace region of France. In comparison to a Bundt cake, kugelhopfs seem taller and more narrow.
Having grown up in Minnesota, I’m more familiar with the Bundt cake. Now that I live in Switzerland however, I finally tried making the cake I most often hear referred to as kugelhopf—sans dairy and almonds. These cakes are more commonly seen in the Basel region of Switzerland, but you can find them in bakeries and markets throughout the country.
While Swiss kugelhopfs have traditionally been yeasted cakes, I also see non-yeasted, more Bundt-like cakes as well. For example, when we were in Zurich during the holiday season, Confiserie Sprüngli appeared to have both kinds—delicious baking powder-leavened kugelhopf with chocolate icing alongside yeasted and more bread-like kugelhopf.
Thanks to my dear mother, I now own Nordic Ware’s version of a kugelhopf pan. After 4 cakes during the last two weeks, I still haven’t mastered the yeasted dough. Thankfully, my husband got some kugelhopf tips from his Alsatian co-worker yesterday, so hopefully I’ll be seeing some improvements soon…
I’m determined to develop a good dairy/nut-free recipe for kugelhopf before the winter is over. If you have any kugelhopf advice for me, please leave a comment below. Bon weekend, everyone!
It’s taken me a few tries, but Saucisse aux choux has finally grown on me. With cabbage making up about 40 percent of the ingredients, this Swiss sausage from Vaud has a strong flavor. It also has a relatively soft texture, so the filling nearly squeezes out of the casing when you slice it. I know this all doesn’t sound very appetizing, but now that I’ve figured out the right way to prepare it, I’ve learned to enjoy the taste of cabbage sausage, which has a long history in Switzerland.
The legend of Saucisse aux choux dates back to 879 when a German emperor visited Vaud. Without enough meat to serve their distinguished guest, the locals added some cabbage to the sausage. Today, the cabbage sausage is still popular in Switzerland, earning a protected status—Indication géographique protégée (IGP)—in 2004.
A typical way to eat the sausage, which we’ve tried several times, is steamed with a local white wine over a bed of potatoes and leeks. Known as Papet Vaudois, it’s extremely easy to make. For the Betty Bossi recipe I’ve been using, I just substitute dairy-free margarine for the butter.
Over the weekend, I tried a new interpretation of Papet Vaudois, also from Betty Bossi. The traditional cabbage sausage recipe is reinvented as tarte flambée (French), also known as flammkuchen (German). Flammkuchen is an Alsaltian-style thin crust pizza, most typically topped with crème fraîche, onions and lardons. Instead of the usual toppings, I used soy cream (Migros Soja Line Schlagcrème), thinly sliced potatoes, green onions and crumbled Saucisse aux choux.
For the crust, I used my go-to Better Crocker pizza dough recipe and just rolled it extra thin. The flammkuchen recipe calls for 180 grams of crème fraîche, but I used much less, spreading a thinner layer across the dough in hopes it wouldn’t ooze over the edges.
I often make pizza at home, instead using some finely grated extra-firm tofu in place of the cheese. While it absolutely isn’t the same, the finished product looks like cheese and provides some added protein. This Flammkuchen recipe also has the appearance of cheese, even though it’s just very thinly sliced potato layered over soy cream.
Next time I make flammkuchen with potatoes, I’ll add some sliced ham, red onions and rosemary. If you happen to make one of these at home, please let me know how it turns out!