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I got some carrots in my CSA and decided to make Moroccan Carrot Salad. In a traditional carrot salad you would slice the carrots but these were so thin and delicate I just peeled them and left them whole.
I have previously posted the recipe for Moroccan Carrot Salad
Our next stop was Switzerland and Austria.
In Switzerland we made a cheese fondue and it was a big hit. Such a hit that there was none left to take a picture of. We made the fondue with raclette cheese and dipped slices of apple, cauliflower florets, bread, sausage, grapes and tomatoes. My nine year old declared that he would eat anything dipped in stinky cheese.
After that we tackled Austria. It has been hard to find food that seems appropriate to serve in a summer tropical climate. In Austria we made an Apple, Potato and Bacon Salad and Bacon Bread Dumplings with Goulash.
This Apple, Potato and Bacon Salad was great, but of course it had bacon in it.
2 Granny smith apples, cored and sliced
2 Yukon Gold potatoes, peeled and cubed, cooked until fork
tender
1 Small onion, sliced
4 Thick slices of bacon,chopped rendered*
1 Tablespoon grainy mustard
2 Tablespoon canola oil (hazelnut oil would be awesome in this)
1 Tablespoon, white wine vinegar (use German Essig if you can
find it)
1 Teaspoon chopped fresh thyme
Combine all ingredient while still warm and serve.
The next dish was Goulash and Bacon Dumplings. This was really good. I got the recipe from Wolfgang Puck"s Website His website is really great by the way.
Next stop....Portugal....
