Tuesday: Celery-root soup, Kaseschnitte

On our way down from the mountains this weekend we stopped at a kaserei and picked up a wedge of quite nice cheese. After waffling for a bit, I decided to do a Kaseschnitte with it. Not having done this before, I used a recipe from the Le Menu archive.

It's simple: lightly brown some baguette slices in a bit of clarified butter. Put them in a single layer in a baking dish and sprinkle a bit with some white wine. Mix 200g cheese with one egg, a splash of cream, 50ml (or so) of white wine, and a good grind of black pepper. If desired, add a bit of freshly ground nutmeg. Top the bread slices with the cheese mix. Broil until everything is warmed through and the cheese is nice and bubbly brown.

To go along with the Kaseschnitte, I also did a celery-root soup from Le Menu: toast 50g of oatmeal for a minute or so in butter. Add a diced celery root. Cook another couple minutes. Add 1l water and a bit of veggie bouillon. Cover and simmer until the celery is soft, then puree. Adjust seasonings and then serve with a of cream and some chives.

Aside: both these dishes are not only very good, they are mostly rule-of-five compliant (without me needing to play games with definitions).

Of course there was a green salad with this.