Welcome to our 30th country Switzerland! Switzerland is situated between Italy, France, Germany, Austria, and Liechtenstein. Here you can find 7,000 lakes, Lake Geneva being the largest at 45 miles max length and 8.7 miles max width. Surprisingly all of those mountains and lakes fit into a country that is roughly the size of New Hampshire and Vermont combined. This country is like much of Europe- stunning landscape and mouth-watering food. This dish is just that!
I found an incredible recipe for this cheesy masterpiece and I could not pass it up. This dish is a combination of caramelized onions that are sautéed in butter and light beer, Swiss and cheddar cheeses, eggs, Dijon mustard, Worchester sauce, and sour cream that is encased in pastry crust.
You might be thinking yikes this is a heavy dish, but don’t worry a side of soup or salad helps brighten and lighten it up. I was thankful for my very efficient Kitchenaid shredding attachment that made prepping a breeze! I highly recommend this if you don’t already own it.
I ended up opting out of making a homemade crust and used the Pillsbury pre-made crusts to save time. I thought it was fairly straight forward and we couldn’t wait to try it!
So as you may have predicted this recipe was a success and very savory. It has a rich, creamy texture and reminded us of French Onion soup in pie form. It was so good that we both went for seconds (which I never do). We rated highly at 8.75/10.
Onto our 28th country- Bulgaria! This Balkan country is known for having the second richest natural mineral springs, producing 85% of the world’s rose oil, and bordering the Black Sea. Bulgaria is also one of the oldest European countries estimated to by established in 681 A.D. This country has Greek, Ottoman, Persian, and Slavic influence that definitely impacts their cooking style and flavors.
For Bulgaria I made two smaller dishes that worked well together and are very traditional to the country. The first part of this meal is kebapcheta a minced beef sausage that is well seasoned with paprika, cumin, and a little bit of clove. The name kebapcheta is derived from the word kebab, -che meaning small aka small kebab! Typically they are served as three with a side of chips (fries).
The traditional way to cook these little guys in on a grill, but I decided to put my new air fryer to use! 8 minutes later and some flipping mid way they were done!
The second part of the meal was shopska salata, an easy to assemble salad that is made up of the three colors of the Bulgarian flag (I accidently grabbed an orange pepper, silly me) – red, green, and white! Chopped cucumber, tomatoes, pepper, and onion are the base of the meal. Parsley and a good amount of feta is mixed throughout. Vinaigrettes are great to use as a dressing, but any light dressing will work!
Together it makes a beautiful spread! We thought the meat was well seasoned, the salad was refreshing and crisp, and the fries obviously did not take away from the meal. It was quick and simple so this is another great option for week night cooking. We rated it 7/10.
Bonjour! We are ending the week with a lesser known dish that honors the mighty shrimp. This incredibly easy and flavorful dish can be whipped up in less than 45 minutes. All you need is shrimp, shallots, white wine, cognac (or similar brandy), lemon juice, heavy cream and LOTS of butter!
The beurre blanc sauce originates along the Loire Valley region of France. It’s comprised of a wonderful balance of acidic and rich flavors that transforms the simple shrimp to a creamy decadence.
As you probably guessed the cooking of shrimp in cognac brandy originated in Cognac, France. This added a nice sharpness to help contrast the sauce. I served this with toasted baguette and salad. Ian discovered leftover risotto paired well also.
We rated this final dish 7/10, although it left we feeling surprisingly full! We enjoyed the buttery sauce and found it was essential to dip the baguette in leftover sauce on the plate. This is a nice, straight forward meal that can be made during the week or a lazy weekend!
It is an exciting week here at The Messy Aprons- we have arrived in France! I absolutely love French food (and wine) and can not wait to try cooking some classic French dishes. Before I dive into today’s meal I want to talk about a little more about France.
France is part of Western Europe and actually is the largest European country. It also is the most popular place to travel in the world, Paris being a top destination. France is well known for its top notch wine and cuisine along with incredible historic museums and culture. There are several French inventions that we use on a daily basis such as the stethoscope, braille, pasteurization, food preservation/tin cans, and sewing machines to name a few. Above is a picture of a medieval castle complete with water mote in Nantes, France. Nantes is were my ancestors originate from and I have a special dish dedicated to that region to finish our week!
Calling Julie and Julia fans- I channeled my inner Julia Child today when making her adored Beef Bourguignon! I definitely watched the movie the night prior to get me in the right spirit! This hearty beef stew originates in the province of Bourgogne, France where wine and beef are high quality. This dish dates back to medieval times as a common peasant food. They would combine tougher pieces of beef with vegetables cooking for long periods of time in order to save meat that may had gone to waste. Fast forward to the 1960s when Julia Child put her own spin on the dish. This recipe can be found here and to watch Julia make it herself you can find the video here. Since I don’t own a Dutch oven I opted to slow cook mine on high (this is around 300 degrees depending on your model/make) for the same amount of time.
Boeuf Bourguignon is a timely process that consists of slow cooking dried beef (key step!) that has been browned in butter then bathed in a red wine sauce.
Shallots and mushrooms are prepared separately and added into the dish once the slow cooking is complete. The red wine is an important element which brings a rich flavor to the meal. You better believe your kitchen is going to smell like a slice of French heaven by the time you’re done!
I referenced Julia’s video and recipe to get a better understanding of how to process each aspect of the meal. Julia suggests slitting the bottom of each shallot of making a small “x” prior to cooking them so they will stay whole. I simmered mine in beef stock as the recipe suggested.
As for the mushrooms I followed Julia’s video once again, taking care to wash and dry the mushrooms as she does. I will admit I am not a mushroom fan, but I was hopeful that the lovely wine sauce would help distract me from the texture.
I served my stew with a French baguette, side salad, and a glass of that red wine (obviously!). It was so savory and delicious, each part of the stew melting in our mouths!
The red wine brought a unique yet very appreciated flavor and it was well seasoned. I have to admit I did not like mushrooms, but after having this meal my mind has been changed. I mean how could something taste bad after being sautéed in butter?
We rated this dish 8.25/10 and I would definitely make it again! Next we will try another peasant dish.. the well known ratatouille!