#304 — Dead or Alive

The First Annual Röschti Cooking Challenge : Round One : Photos

Uvebruce, Michelin-star Chef Vs. Mr. Swiss

January 6: This is our first day of snow in the high desert valley. Rösti and Moka Java coffee is a perfect breakfast before a long walk with the dogs in a snow flurry.

Eine rösti ist etwas typisch Schweizerisches, soviel steht fest. Aber, seit wann eingentlich? Und siet wann überhaupt kennen wir die Kartoffel in unserem Lande? — Röschti goldbraun und knusprig (golden brown and crispy)

A rösti is something typically Swiss, that’s for sure. But since when exactly? And when did we even know the potato in our country (Switzerland)?

Three theories are presented: (1) During the late 1500’s, Spanish conquistadors brought potatoes back from South America and from there, they spread to the rest of Europe. (2) In the early 1700’s, a mercenary from Canton Glarus brought them back from Ireland. (3) They were first brought to Switzerland by Swiss Guards and Roman pilgrims between 1585 and 1590.

The traditional farmer’s breakfast in Switzerland before Rösti, was milk soup or porridge.

A plate of Rösti was put in the middle of the table and everybody ate with his own spoon directly from his side of the plate.

Sometimes a different cheese is inside. Gruyere, Jarlsberg, Mexican mix, Dubliner, and Sharp Cheddar are crowd pleasers.

His goal is to make a perfect rösti in a cast-iron pan. He has never once missed catching the rösti while flipping it. It folded a bit, once or twice.

The Rösti cooking challenge was presented to Uvebruce in the November, Medium’s Sexiest Man post.

I’m grating my starch treated Russet potatoes for ROSTI, as we speak. I’m ready for any cook-off — Uvebruce

I’ve often wondered if Uvebruce shares his recipes. I was so happy to see his post today:

Guten Appetit!

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