Discovering Skiing in the Alps & Tartelettes au Fromage avec Saucisse et Poireaux

Geneva_02I will always think of Geneva as my second home. Oh, that’s Switzerland, not New York or Illinois or a lake in Wisconsin. One of the best things about living in Geneva is the proximity to the mountains. Not any little hills mind you, the Alps.

Even though I’d been on the slopes for years, since I was seven, I didn’t really learn to ski until I moved to Switzerland. There is something both thrilling and terrifying about a really big mountain. And by big, we’re talking above-the-tree-line-and-trails-that-go-on-for-miles-and-miles big. For a girl who learned to ski at King Ridge, it was more than a bit daunting at first.

As a proud New England skier, a few things came as a surprise. First of all, there was a lot of snow; like ten or fifteen feet of snow. While late autumn in Geneva was one wet day after another, rain in town meant snow in the mountains. The season usually started by the first week in December and continued on to May. Unlike the areas I grew up with, alpine resorts didn’t brag about huge investments in snowmaking equipment and awards for grooming. They didn’t have to.

My early ventures onto the slopes are a bit of a blur. However, one December day stands out. It began with me lugging my skis to the train station through the quiet, early morning streets of Geneva. A gentle drizzle did not bode well. Ignoring my friend John’s enthusiast assurances, I caught a snooze on the train to Champéry. Once there, we lugged our skis through the bustling streets of the village to the lift.

Perfectly picturesque, a gentle snow was falling as we began our first descent. Unfortunately, that’s were picturesque ended and I began. To say that my form could easily have been mistaken for a lame rhinoceros is not an exaggeration. To make matters worse, I had yet to adopt the alpine-chic style of a European skier. Even though he’d been in Switzerland for three, maybe four, years John hadn’t adopted alpine-chic either.

John was not from New England but Canada. However, we both sported what I came to think of as northeast scruffy. Perhaps it was a holdover of a more bohemian time. My carefully combined ensemble was designed to project an image of someone too laidback and interesting to worry about anything as silly as clothes. That said, the outfit was just as easily the product of New England frugality or grad school debt. I don’t know John’s excuse.

Still December, the temperature hovered around freezing but the snow never turned to rain. It was a long day. The snow was heavy and the slopes were steep and long. Much steeper and much longer than the Queen’s Run and Knave of Hearts at family-friendly King Ridge. While John was no fashion plate, he was a superb skier. Graceful and strong, he was poetry in motion.

With brute force (picture that poor, lame rhinoceros), I plowed my way through the heavy snow. I don’t know what kept me going; grit, determination or plain, stinking pride. Whatever it was, I was more than a little grateful for my daily running habit. Running didn’t make me a better skier but, thankfully, it made me fit and strong. And yes, skiing the alps did get easier and better with time and practice. Lots of time and lots of practice.

Anyway, enjoy the latest snowfall and a day on the slopes. Bon appétit!

Tartelettes au Fromage avec Saucisse et Poireaux
(Cheese Tartlets with Sausage & Leeks)

These earthy little tartlets are perfect for passing at your next cocktail party or before a cozy après ski dinner. Enjoy!
Tartelettes_au_Fromage_avec_Saucisse_et_Poireaux_06Makes 30 tartlets

Savory Tartlet Pastry (recipe follows)
1-2 tablespoons butter
1-2 leeks, white and pale green parts only, chopped (about 1 1/2 cups)
1 clove garlic, minced
4-5 ounces Italian or other fresh sausage, sweet or hot or a mix, casings removed
5-6 ounces Gruyère cheese, grated
2 large eggs
1 teaspoon Dijon mustard
1/2 teaspoon salt
Pinch cayenne pepper
Pinch nutmeg
Freshly ground black pepper to taste
1/2 cup half &half

Make the Savory Pastry Dough. Cut the dough into 24 rounds, press the dough into nonstick mini muffin tin cups and freeze for 30 minutes.

Preheat the oven to 350 degrees.

Melt the butter in large skillet over medium heat. Add the leeks and sauté until tender, 5-10 minutes. add the garlic and sauté 2 minutes more. Transfer to a bowl, cool and reserve.

Raise the heat to medium-high and put the sausage in the skillet. Breaking the meat up into small pieces, sauté until lightly browned. Drain and cool the sausage on paper towels. Add the sausage and cheese to the leeks and toss to combine.

Put the eggs in a bowl, add the mustard and spices and whisk until smooth. Add the half & half and whisk again.

In one bowl or the other, combine the wet ingredients with the leeks, sausage and cheese.

Spoon the filling into the pastry shells and bake until the filling sets and the top and crusts are golden, about 30 minutes. Cool in the pan for 5 minutes before removing and serving. You may need to use a small knife to loosen the tartlets.

Can be made up to 1 day in advance. Cool to room temperature, cover and refrigerate in the muffin tins. Reheat, uncovered, in a 350 degree oven for about 10 minutes.

Savory Tartlet Pastry
1 1/4 cup all-purpose flour
1/2 teaspoon salt
4 ounces (1 stick) cold butter, cut into small pieces
3 ounces cold cream cheese, cut into small pieces
3 or more tablespoons ice water

Put the flour and salt in a food processor and pulse to combine. Add butter and cream cheese and pulse until the mixture resembles coarse meal. Gradually add the ice water and pulse until the dough comes together in large clumps.

Remove the dough from the food processor, pat into a log about 12-inches long and wrap in plastic or parchment paper. Refrigerate for at least 1 hour and up to 1 day.

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Four Years Ago – Fettuccine with Escarole, Radicchio & Mushrooms
Five Years Ago – Cassoulet
Six Years Ago – Caribbean Fish Stew

Or Click Here! for a complete list of and links to all the recipes on this blog!

Do you have a ski story? Feel free to share – let’s get a conversation going.

Want more? I’ve got links to lots more to read, see & cook. © Susan W. Nye, 2015

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