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The Honolulu Advertiser
Swiss Inn dish can still be had | The Honolulu Advertiser | Hawaii's Newspaper
Posted on: Wednesday, October 24, 2007

FOOD FOR THOUGHT
 Swiss Inn dish can still be had

By Wanda A. Adams
Advertiser Columnist

 •  Sweetened cause

Chef Martin Wyss is a Honolulu legend — but unlike most legends, he isn't fiction. Though he long ago sold his popular Swiss Inn restaurant in Niu Valley, he continues to make guest chef appearances and to pursue various food-related enterprises. He's also extremely gracious about sharing recipes.

When reader Cori Oshiro e-mailed to report being " 'ono" for Wyss' open-faced grilled cheese sandwich — served at Swiss Inn either as an appetizer or a light supper, the chef was happy to share it. But it took him a little time because, as he wrote in the note he sent along with it, "I'm not good at writing recipes." Like most skilled professionals, he works by hand, nose and eye, not measuring cup and ingredient list. He also gave us the name of the dish, which Oshiro couldn't remember:

CROUTE EMMENTAL

  • 1/2 pound mushrooms, wiped with damp cloth and sliced thin

  • 1/4 cup white wine

  • Few drops lemon juice

  • 1 chicken bouillon cube or a scant teaspoon of chicken base (such as Minor's or Better Than Bouillon)

  • Pinch of white pepper

  • 1 tablespoon vegetable oil or melted butter

  • 1 1/2 tablespoons flour

  • 1/4 cup whipping cream

  • Salt

  • A few drops Maggi Seasoning*

  • 4 slices bread (white, French or as desired)

  • 4 slices deli ham

  • 4 slices authentic Swiss Emmental cheese (domestic "Swiss" may be substituted)

  • Paprika

  • A few more drops white wine

  • Minced parsley for garnish

    Make mushroom sauce: Place mushrooms, a few drops of lemon juice, chicken base and white pepper in saucepan and bring to a boil, then simmer until mushrooms are tender and cooked through. Remove from heat and set aside.

    In another saucepan, make a roux: Gently melt butter, whisk in flour, constantly stirring. Strain mushroom liquid into roux; bring to a boil and add cream and simmer gently a few minutes. Taste and add Maggi Seasoning, salt and white pepper to taste.

    Heat broiler. Toast bread (in toaster). Briefly saute ham. On four heat-proof dishes (or all together in a roasting pan), place toasted bread, top with ham, pour mushroom sauce over, top with cheese, sprinkle with paprika.

    Broil briefly, just until cheese is melted. Sprinkle with a few drops white wine and garnish with chopped parsley. (If using broiling pan, carefully remove croutes to serving plates with large spatula.) Serve immediately.

    Makes 4 appetizer, 2 main course servings.

  • Per serving (based on 2 main course servings, not including salt to taste): 700 calories, 38 g fat, 18 g saturated fat, 100 mg cholesterol, greater than 1,900 mg sodium, 53 g carbohydrate, 4 g fiber, 7 g sugar, 32 g protein

    * Maggi Seasoning is a flavoring made from vegetable proteins, made in China.

    Send recipes and queries to Wanda A. Adams, Food Editor, Honolulu Advertiser, P.O. Box 3110, Honolulu, HI 96802. Fax: 525-8055. E-mail: wadams@honoluluadvertiser.com.

    For more information about our 150th anniversary cookbook, call 535-8189 (message phone; your call will be returned). You can order the cookbook online.

    Correction: The Swiss Inn restaurant is in Niu Valley. Information in a previous version of this story was incorrect.

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