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Colder season means Swiss fondue and raclette. On this video is our Swiss fondue from last year. The arsenal: a medium-cooked rib-eye steak, shrimp, baguette cut into cubes, boiled potatoes, cauliflower, diced green apple , orange separated into segments and broccoli from the backyard edible garden.

Love to whip up meals from many places. I like Switzerland and my favorite is St. Moritz. On this video I prepared a Swiss fondue. I baked a baguette, seared ribeye steak, sauteed shrimp and steamed broccoli from the backyard garden along with potatoes and cauliflower. I also sliced a green apple and segmented a few mandarin oranges for dessert.