Swiss Älplermacaroni (aka Älplermagronen) with Apple Sauce - Recipe Video
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- เผยแพร่เมื่อ 13 พ.ค. 2018
- Print out the recipe at kumaskitchen.com/swiss-alpler...
From the Alps of Switzerland, this creamy, cheesy dish combines macaroni with potatoes, bacon chunks, onions, cream, and cheeses for a hearty, satisfying meal. For extra taste sensation, spoon on some warm apple sauce (Really, try it. Sounds weird - tastes great).
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Absolutely loved learning the history behind the dish and it really makes it fun to eat it knowing where it came from. Thanks Kevin! Great to see you this week in Kyoto and Osaka! -John
Was a fun few days, even the torrential rain.
Hey Kevin! Welcome back! 😊looking forward for more delicious recipes! 😊 thank you again for doing this! 😊
Thank you, April. Always happy to do this.
haven't been here in a while, loving what you have done with this channel, I got some binge watching to do.
Enjoy your binge, Lord. And eating some of them.
Hey Kevin,
Good to see you again. Thank you for another lovely recipe. Also It was great to see you and John together.
Viele Grüße aus Irland
Danke für die Grüsse. We had fun together, even if we did get soaked yesterday.
Kuma's Kitchen it kind of looked like a typical Irish summer day.
Looks like an intriguing combination of flavour and textures!
Also, great to see you back, 'Kuma' ! :-)
Yes, the flavour sensation of the apple sauce hitting the Gruyere is wow! And then a slight chewyness and fulfilling robustness.
Yes, finally haha! Gonna cook it this weekend.
Enjoy your day with John!
Thanks. Today was much better - no rain.
Omg Kevin! When ur mic was off and I heard the sizzle of the ham and bacon cooking.... I swear I could smell the meat thru the screen lol. 😋🌹 Great job!
LOL. Yes, I forgot to turn opn the mic for that one segment. (Give the cook a month off and he forgets protocol).
So cool to hear Kuma's kitchen tune again. Welcome back Kevin! It was really fun to see the last videos with John and then in top you hit us with this mouthwatering dish. Well done!
Thank you, Catalina. Was good to see your participation on the live stream.
Indeed, it was very nice to have the real time interaction :-)
It was a lot of fun. Might just consider doing live streams myself at some point.
great to see you back kevin! we missed you
Thank you, Vin. Good to be back.
Winter comfort food. Definitely winter comfort food.
Thank you. It's wonderful to have after a hike or skiing in winter. Come in from the cold to this is great. One of my favourite hikes is a small, cold valley near my hometown, and the reward is this or Rösti at the small restaurant down the valley.
Many thanks. I've heard the stories of the robust alps people .There's an old swiss settlement in Humboldt county California . This is perfect as I ride a1905 swiss army bike. All positive calories for the 200 kilometer ride to quality for swiss bike service. Thank you for the inspiration. I will share will friends and coworkers. Fellow cyclists. These caloric dishes are perfect for those of us who commute 20 miles a day by bike. Respect to the chef.....And the industrious Italian workers merging culture with the strong swiss palette.
An old Swiss Army bike? How cool! I shall bring you more high-cal dishes to keep up your stamina. BTW, do you eat Birchermüesli? I found it always gave me lots of power before any kind of workout.
The trend of zero carbs doesn't do a working machine much good. When I worked In Jilin province the winter's were brutal. Many great high caloric potato dishes.I partake of pasta early in the morning and afternoon. Italian frittata with leftover pasta is fantastic before a long day. Instead of removing carbs I think people should become more active. Thank you again chef for sharing your culture and recipes! I hope to visit the Alps and cycle as the bike corps did.
@@paulwhite2787 Totally agree with you. We need to be more active. Or bodies evolved as busy hunters, and only in the last short part of human existence has there been such things as cars, elevators, etc. to cut down on our need to be active.
This recipe sounds amazing. Bacon and apple sauce..mm, can definately give that a try☺
Pork and apples go well together.
Ohayo Kevin! Yay!! Welcome back!!! It was so much fun watching you go live with John! I tried to say “hi” to you at least 3X, but you were busy walking. ☺️
Oh my, yet another recipe that looks absolutely fabulous, and I have no doubt that the applesauce will go well with the savory flavor of the Alplermacaroni. A definite dish that I will try for my family. Thank you for sharing!
As a Swiss I am wondering how much your family is going to like it. What he has said about the Älpermacaroni is absolutely correct!!
Frederick König...... I know that my son and I will thoroughly enjoy this dish. My husband will definitely try it. I think it will be welcomed in my family. ☺️
Sorry I missed you. I couldn't always see the screen. Tiny and John hogged the camera.
Kuma's Kitchen.....No worries. I know you were busy. ☺️
Thank you. John kept me very busy for three days.
I tried this food for the first time at a cute restaurant in the mountains of Sils Maria. The combination of mac and cheese with applesauce was quite interesting. Came here to look for a recipe. Thank you!
The idea of mixing apple sauce with mac and cheese makes many hesitate, but once they try it...
This looks so delicious. 😍 Thank you for your new video. 😊
You're welcome. Hope you enjoy.
Thanks for this simple but amazing recipe! I can't wait to try it out. Glad you are posting these again, I am looking forward to seeing more of these 😁
Glad you like. I shall be posting many more to come.
Welcome back, Kevin
Thank you, Blancos.
yay welcome back!
Thank you, Cigalette.
Looks awesome!!!
Thank you. I hope you like it.
Dried fried onions are missing.
That changes the taste drastically
Most definitely. Unfortunately, I can't do deep frying in the kitchen. They do, however, add amazing taste.
Love your videos Kevin thank you
Thank you, Itazuke. I love making them.
Omg that looks awesome!
Thank you. Hope you love it as much as Japan.
Looks delicious.. 😋
Thank you, Sir Newton.
Thanks, Kevin! I only learned of this dish last week, and I’m making my second version of it today. This seems like an awesome combination of flavors!
I really appreciate being able to see it in a video in English, from someone who groks us crazy North Americans. Very helpful.
Glad to share it. My wife couldn't believe it the first time she ate this.
Great to see ya!! This IS a treat!!!
Thank you, Gewglesux. Enjoy!
Hi, I'm binge watching your videos since John recommend you. The dishes you make seems easy to make and tasty. Hope to try a few.
My aim is for simple and easy.
Hey Kevin! I ran into you and John in the gion alley! Wish I could of stopped to chat with you guys a little and get a picture but I didn’t want to interrupt the live stream...awesome seeing you though and this recipe I’m going have to try when I get back home to Texas! 🙂 keep up the good work! Tomorrow is our last day in Osaka and we are definitely coming back soon, there’s so much to do. Hope to see you again!
Yeah, that was a short visit. Next time you're in Osaka, get ahold of me. You can always message me through kumaskitchen.com
will do! Look forward to be next video.
YUM!! This looks delish!!
Sorry, missed your comment. Hope you enjoyed it.
I am making this tomorrow. It's a great dish to send kids off to school and could be prepped ahead of time
Fantastic! It is good hot or cold.
Perfekt, Danke für das Rezept !
Bitte, Wasafat.
we just tried this and we bouth think that its realy good. jea may be not the most tradidional way to do it but we loved it. And jea we are swiss so we ate this alot already ❤️
Thank you. So glad you liked it. Yes, my recipes are always my own spin on traditional recipes. Glad you, a Swiss, like it.
My son and I were in Switzerland last year and we try this dish and we love it thank for the recipe 😋😋😋😋
You're welcome. I'm glad to hear you like it.
Welcome back!
Thank you, Jen. Good to be back in the kitchen.
I want to try this one . Thanks for sharing this recipe
Please do.
Both my parents were Swiss and I miss my mothers good cooking. Never had this dish but it looks delicious. I know that they used to have the block bacon in the farms in the mountains.
Actually, when I was a boy, I never had this dish either - we lived in the Prättigau Valley and this was an Appenzeller dish. Now it has spread more.
@@KumasKitchen I am definitely going to try to make it.
@@KumasKitchen No, this dish is from Kanton Uri, not Appenzell.
good to see you survived you stroll down drizzle dori in kyoto with john,..... definitely going to try this recipe out soon. oishiso deyo
deyo = statement of fact, na?
My boots are still wet today.
Looks delicious, my daughter is home from college for the summer, she would love this recipe.
Thanks for sharing.
Hope she enjoys a great summer with you.
Kuma's Kitchen Thanks!
I am Swiss, and I grew up eating a Älplermagronen recipe my grandma made, but it was much more elaborate. It had carrots but very small and several other ingredients. I could never find her recipe anymore. It was heavenly!
Sorry, I like my Älplermagronen kinda simple, but your grandma's sounds good. Wo in die Schwiitz sind sie?
@@KumasKitchen I like simple things, too! And I'm sure yours taste heavenly. It was just a childhood dish I can never forget, sooo good. We are from Kanton Solothurn but grew up in Kanton Bern. Nice to talk to a fellow Swiss;)
@@deborahludi129 I grew up in Klosters in Graubünden.
HEY THE BOI HAS RETURNED!!!
Thank you. I am back!!!!!
this sounds really good
Thank you, Empress. Do give it a try. The flavour sensations are great.
MMmmm that looks gooooood :D :D
I must agree. Try it soon.
You are the first person here who knows the history of the älpler magroni!!
I congratulate you
Your recipe is very good and very well prepared
The mise en place is perfect
Applesauce, wie say in swissgerman " mus" = pure
Courageous that they cook so fresh
You explained it very well in English
This is a good way for English speakers to copy it
I am swissgerman
and I say 10 out of 10 possible points👍👍👍👍👍
Danke viel mal, Curve Driver. Yes, Apfelmus - I ate a lot as a child. I always liked the jingle about juice "Apfelsaft ist fabelhaft"
This looks so good will try and hallo from the States
I hope you enjoy it.
Its been to long but this is a very interesting recipe. I will never turn down food until i try it first.
Good to be back, Texan Abroad.
I had this in the Swiss Alps. Never heard of it before but damn it is good!
Funnily enough, we didn't used to have this in my hometown (Klosters) when I was a child, and it was mainly an Appenzell dish.
Perfekt best regards from switzerland
Danke.
Great video! X
Thank you, Serena.
Lecker 😋
Danke u. en guatta.
First time commenter, after watching you in Gion with John. Didn't know your cooking tastes are like mine. So I'm a subscriber now. Love the applesauce touch. I've been doing that for some time, especially with lamb.
By the way, how did you allow John to take you to that canned food place. Yikes!
LOL. I was rather aghast when he told me we'd be eating canned food in a restaurant.
I used to eat this all the time when I lived in Zurich but I seem to remember it having chunks of apple in it. Not sure if that's just bad memory or if the specific one I was buying just did that as a variation
I've had many variations in different parts of Switzerland. Originally, this comes from the Appenzell area.
I never saw a recipe using white sauce, but I guess I should give it a try :D
Sometimes called bechamel sauce.
Alright granpa we love that very delicious 😊👍mister alright
Glad you like it.
How about adding the apple sauce/maple syrup mixture into the pot as a top layer, sprinkling the remaining cheese on top of that ind then bake it all together?
Could do, but most diners prefer to spoon on their own amounts of apple sauce.
How do you discovered the recipe "Älpermacaroni"? I am Swiss and I think that it is not so well known abroad. I would sweeten the hot apple sauce with cinnamon because the sirup is not well known in the Swiss kitchen.
Thank you for sharing your videos with us!
Ich bin von Klosters im Prättigau.
So cool! I ha Dini Video gärn.... Wie wärs mit ä paar Bündner Rezäpt??
OMG. You're going to give Google translate a seizure if people try to translate Schwytzer-Düetsch.
Schwiizerdüütsch isch für Google äs Mysterium... Nicht übersetzbar!! Es git eifach zvill Dialäkte i de Schwiiz!
Ja, und I sprächa Prättigauer Dialekt.
traditionally the pasta and potatoes are cooked together before done, drain almost all the water, then potatoes and pasta thicken the water, instead of adding white sauce to thicken.
Maybe traditionally, but I don't do things traditionally.
any particular type of potatoes?
Not really. I prefer to use the less mealy potatoes (like Russets) as they fall apart more easily (great for mashed potatoes). Other potatoes are great in this.
I have the ingredients now I can go make this cause I'm hungry
Enjoy. This will take care of hunger.
Is the white sauce essentially a Bechamel ? Will Campbell's cream of chicken will do?
In the past, I have used Campbell's cream of chicken or mushroom in place of white sauce; however, reduce the amount of salt in the recipe.
Great! thanks
@@KumasKitchen I was also wondering what 'white sauce' is. Is it a Bechamel sauce?
@@contentandsystems Yes, white sauce aka Bechamel.
I just cry at all that cheese and cream. Lactose intolerance is just terrible. :( It looks delicious.
I7m so sorry to hear that. In my hometown, one had to be very lactose tolerant.
Beautiful friends in Ennetbuergen made this for me. 😍♥
Wow! That's over in Canton Nidwalden. I've never been there.
@@KumasKitchen Gruetzi! Yes! You should go! The lake there is beautiful as is pretty much all of Switzerland 🤣🤣😳😍I had a wonderful time in Switzerland.
Do Canadians just look for ways to add maple syrup to everything, or is maple syrup like salt and pepper everywhere else?
Maple syrup is one of the staples of life. The trees give it to us, and we must use it wherever we can.
@@KumasKitchen Thanks for the reply Kuma. I am just cracking wise. I do very much enjoy your videos. I made your wurstsalat recipe, yesterday. This Alpine Macaronni looks great and will definitely be a future project, thanks for the info.
@@mg556linked I love Wurstsalat in summer.
what is white sauce. I've never heard of white sauce
Also known as bechamel sauce. Basically, butter, flour, and milk cooked to thicken.
I think the bechamel isn't original.. i am as a Swiss Guy just use cream. But Älplernagronen are great in any Way 🎉😊
you should add the cream to the onion and bacon and then put the potato+pasta in the pan. The cream can get more of the flavour. Makes everything heavier, but that was meant to be as its a "working mans dish". cinnamon goes well with the apple sauce. but thanks for representing accross the pond!
I've had Älplermagronen many different ways when back in the Alps - like them all.
MACARONI!
La receta es muy buena, pero no se abre en el enlace
Gracias. Lo siento, pero el sitio web ya no está disponible.
@@KumasKitchen Qué pena, hoy es la segunda vez que lo hago, es riquísima, gracias!
@@hablutzelilmer3983 Mis disculpas. Me alegro de que te guste.
What’s white sauce.¿
White sauce (aka Béchamel sauce) is made by cooking flour in butter for a few minutes, then slowly whisking in milk and cooking it gently, while continuing to whisk, until it thickens.
Okaeri :)
Tadaima. Good to be back cooking.
Cool video and explaining. I just now also put my reciepe from. Greets from my cooking channel. 😊👋👋👋
Great video. Also, I see you have Kartoffelsalat mit Cervelat. I miss Cervelat so much.
Yes Cervelats is really delicious sausage. 😊
@@swisskitchen When I'm in my hometown, I buy Cervelat at the Konsum, to take hiking and cook at a Feuerstelle. So delicious, wrapped in Roggenbrot with Senf.
Yes thats typical swiss, put the cervelat on a stick and grill on fire, maybe also with a Schlangenbrot. 😊👍
@@swisskitchen Making me hungry.
Kroger now sells packaged shredded cheese called, "Alpine Blend."
They sell a packaged shredded cheese here, but it's not good cheese.
@@KumasKitchen Thanks for letting me know. I tried it once in fondu, and it was terrible, yet I blamed it on my lack of cooking skills.
Hi Herr Baer, did you say on John's
Show that your wife was in Cambridge at the moment?? I live here and speak a little nihongo. Would she like to meet up? Ich bin Witwe und urspruenglich aus dem Schwarzwald. In den siebziger Jahren wohnte ich in Japan. Alles Gute!!!
She is taking a course with Cambridge, but in Kobe. Thank you for your offer though. Wo in Japan wohnte Sie?
Kuma's Kitchen Sehr geehrter Herr Kevin Kuma, many thanks for your reply- your very prompt reply!! Von 1972 bis 1979 wohnte ich in Tokyo und studierte Japanologie. At that time we were only a handful of gaijin. I often visited Ogasawara. We all dreamt of introducing Japan to the west but without internet it was jolly tedious and rather difficult. When I returned to the Black Forest in southern Germany, I had VERY bad culture shock in reverse!!!! Your channel is grossartig, Sie haben so viel Energie! I have been living in Cambridge (England) for 30yrs. Viel Glueck wuenscht die Moni
Danke viel mal. You were a very early gaijin. I came to Osaka in 1997, and even then it was like being a rockstar at times. Now, there are many gaijin here.
Kuma's Kitchen .......ha ha ha- but Herr Kevin Kuma - you ARE a Star...if not a rock star you sure are a Cook Star!!! Yes, I was a very early gaijin, for many years the only German girl. Nihonjin would come up to me and say: .......waaa sugoku kireii desu ne- ningyou mitai. In about 1976 a Swiss guy SEPP from St Gallen arrived and he drove ALL the girls mad with his long blond locks. Ja ja, der Seppl was a naughty boy! Your carpentry skills as well as cooking AND OF COURSE your presenting style is very unique. .....gar nicht wie ein Baer....... I am now 64 and daily regret having left Japan. Ja, das war mein groesster Fehler. That will never happen to you though, I think you really really know where you belong. Yoroshiku onegaishimasu, von Moni
Moni, I could never leave Japan. I'm here for life. This is not an easy country to leave.
Hi Kev,
Nice to see you with John!
Haha not the most healthy meal ;)
Agreed. The macaroni is not a health food, but cheese..... yum!
Tyring to check out the recipe in the description, but somehow the link doesn't work for me. Can anyone comment and pin the recipe? otherwise I'll do it for other folks lol
Sorry. The website had to be taken down due to finances a few years ago.
7:15 put 3 egg on top of it and have a great breakfast and the kids can have the Mac& cheese.
Looks great with smoked pork belly. Looks like a heavy meal, definitely not for dinner.
In that case, I'd add the potatoes before putting the eggs on top. Yum!
i‘m swiss
Grüezi, Melissa. I bin vo Klosters.
@@KumasKitchen liebi grüess us bärn, hüt gits älplermagronen z nacht :)
@@braindead8899 Grüezi Brain Dead. En guatta.
Cũng vì hoàn cảnh xô đẩy con...🙏🙏🙏
Sorry, Ang. I can't read it, but thank you for commenting.
Katrin Lausch comment:
Sorry is not correct
You are completely wrong in your assertion
what is not swiss here..?
because he gratinated it in the oven?
The recipe is exceptionally good
I am Swissgerman and something more " Schwyzer"
Thank you for your support.
sorry but that doesnt look very original ... :) greetings from switzerland
Nope. It's the Kevin Riley "Made ion Japan" version.
@@KumasKitchen Ok. I didnt want to any bad talk... dont get me wrong ;)
@@adiado8340 No worries.
Gseht au nöd us wie en Schwiizer, schnurre tueter au nöd korrekt.
Doesn’t mean he’s any less Swiss than you or me.
Ugh. Can't eat this stuff anymore. Too rich and unhealthy... Nice to watch though!
Well, I wouldn't eat this every day myself; however, I will disagree a bit on the unhealthy.
I'm just jealous... trying to convince myself to not make it... thanks for sharing!