Let's Dish Episodes

European Recipe Favorites

Tags: Let's Dish
Chef Chris Koetke takes a trip down memory lane. He searches through his recipe files from his travels to Europe. First up, he prepares a trout with an arugula orange salad and a side dish he learned to make in France -- white beans and tomatoes. Then, he whips up a really delicious vanilla lemongrass dessert soup and one of his favorites from his time in Switzerland -- Engadine torte.
Segment 1
Trout with Arugula Orange Salad
Trout with Arugula Orange Salad
What makes great sautéed trout is a very crispy skin. The accompanying salad is a nice contrast to the trout. Serve with boiled red potatoes.
See Recipe
Segment 2
White Beans and Tomatoes
White Beans and Tomatoes
This recipe can be varied endlessly by adding different ingredients at the end of the recipe such as artichoke hearts, olives, roasted red peppers, or assorted fresh herbs.
See Recipe
Segment 3
Vanilla Lemongrass Dessert Soup
Vanilla Lemongrass Dessert Soup
This dessert soup is served cold and is flavored with lemongrass and lots of vanilla beans.
See Recipe
Segment 4
Engadine Torte
Engadine Torte
This Swiss Endagine torte is kind of like a pie but made with a thick layer of butter rich dough and filled with a caramel walnut filling.
See Recipe

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