steel for food

A Swiss -Mexican fusion. Recipe by Steel for Food

I was interviewed by Phillip Ortman who runs the STEEL FOR FOOD blog. He’s passionate about kitchen knives & food!

The SteelForFood blog celebrates the craft of knife making that has been critical to all cultures and peoples throughout history. He shares a window into the minds and lives of these modern-day artisans.

At the end of the day knives are tools, and we use them to make the food that we use to sustain us each day, draw family and friends closer, and celebrate are most important moments.

After the interview he makes & shares a recipe inspired by the interview. In my case, a Swiss-Mexican fusion.

Rösti with the flavors of Mexico.

”The day before I boiled whole potatoes. Then once they were tender I left them to cool and then refrigerated overnight.

The next day I cooked onion and chorizo in a pan until it was browned. Then I removed the onion and chorizo to a bowl to cool.

Then I peeled the potato and grated it very coarsely, I gently stirred the potatoes with the cooled chorizo, onions, shredded gruyere cheese, seasoned to taste.

Then I added a bit of neutral oil to the pan that I had cooked the chorizo in, and then put the potato mixture in, cooking on both sides until each side was golden brown and crispy.

I then topped it with raw onion, cilantro, lime juice, diced avocado, sour cream and hot sauce.

Such a wonderful dish. The texture of a Rösti is great with a crispy exterior and tender insides. The flavor of gruyere really pairs well with Mexican flavors.

And of course potatoes play well with everything. A couple of fried eggs with runny yolks would have been great here too.”