An easy slow cooker recipe that provides a great Pacific Islands flavor. Best if pork roast marinades overnight. The preparation time indicated does not include marinade time. Found on foodcakerecipes.com
This sausage and cheese salad is popular in the German part of Switzerland. The recipe is adapted from a Dr. Oetker recipe. This salad makes a great lunch served with rolls. You can also substitute the pork sausage with cooked chicken sausage or leftover pork loin.
Pea soup is very traditional in Northern Europe. This is a Swiss version. They would use a ham called jambon de la borne, or hook ham, as it is hooked up in the huge cheese chalet chimney where people make cheese on wooden fires in the Alps. Most of us will have to do with a good smoked ham bone. The recipe was adapted liberally from FXCuisine.com
A popular and simple dish in Switzerland. The cheese is key. A good melting Gruyere is best. If you're lucky enough to get your hands on some great Swiss Alpine Pasture cheese, it would be fabulous in this recipe.
Pandebono is delicious and simple. It's served for breakfast or a snack. Masarepa can be found in Latin stores and is also known as masa al instante and harina precocida. Common brands are Goya, Harina PAN, Areparina, and Harina Juana.
Once the shrimp are peeled, this is a very quick and delicious weeknight meal. I listed pasta, but you could also serve it over rice, on a baguette, or by itself. To make it a complete meal, I often add about 2 cups frozen peas. This recipe is a modified version of the shrimp scampi from Lucinda Scala Quinn's television show "Mad Hungry".
This summer I brought home some smoked salmon from our cruise to Alaska as well as the cookbook "Cooking Alaska's Wild Salmon" by Kathy Doogan. I made this recipe from the cookbook using the smoked salmon. It was really delicious. The times noted do not include chill time before serving. (Note, the recipe is slightly adapted to suit our tastes.)