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Tartiflette

2nd March 2017 by Mary Leave a Comment

A tartiflette is a gratin with potatoes, lardons and onions topped with melted savoyard cheese called Reblochon. It is a traditional mountain recipe and a perfect dish for cold weather !

It is particularly nice served with an Apremont, savoie wine.

Ingredients :

  • 1kg potatoes
  • 250g smoked lardons
  • 2 large onions
  • 150g crème fraîche
  • 1 whole reblochon cheese
  • 1 clove of garlic

Method :

  1. Preheat the oven to 200°C
  2. Pre-cook the potatoes in a saucepan of salted water (traditionally the potatoes are sautéed but this dish is rich enough so I prefer to boil them)
  3. In a frying pan gently fry the onions until they are soft and translucent and then add the lardons and continue frying
  4. Remove from heat and add the creme fraîche or liquid cream and mix well
  5. Chop the potatoes and mix in with the onion and lardons
  6. Salt and pepper as necessary
  7. Cut the garlic clove in half and rub the cut sides around an oven dish
  8. Place the potato, lardon and onion mix in the oven dish
  9. Slice the cheese down the middle and place the two round halves crust up on top of the dish
  10. Bake for 20 minutes until golden brown and nice and crispy
  11. Serve with a green salad

 

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Filed Under: Main Dish Tagged With: cheese, garlic, lardons, onion, potato, potatoes, reblochon, tartiflette, wine

Pot-Au-Feu or French Beef Stew

12th January 2016 by Mary Leave a Comment

Potaufeu1

A pot-au-feu is a french beef stew, which uses mostly inexpensive cuts of beef that need to be cooked for quite a long time in a bouillon seasoned with root vegetables and a bouquet garni.

According to the french chef Raymond Blanc, pot-au-feu is “the quintessence of French family cuisine, it is the most celebrated dish in France. It honours the tables of the rich and poor alike.”

It is a perfect dish for a cold January day and even when the meat and vegetables are gone you can get another meal out of it by using the broth as a soup. In France this broth is usually served with special soup pasta called cheveux d’ange (or angel hair in english) added to it.

I make this using my pressure cooker as do most french people. So I am estimating that it will take 2 to 3 hours in a regular saucepan.  If using a pressure cooker, you’ll need to cook the dish at first for 30 minutes and then remove the carrots, leeks and turnips before continuing to cook the meat and seasoning for another 45 minutes.

Ingredients :

  • 1.2kg stewing beef (I usually use cheek and tail)
  • 2 marrow bones (optional!)
  • 1 onion studded with 3 cloves
  • 3 cloves of garlic
  • 3 leeks
  • 1 kilo carrots
  • 3-4 small turnips
  • I branch of celery
  • Bouquet Garni
  • Salt and Pepper
  • Potatoes to serve

Method :

  1. Peel and wash the leeks, carrots and slice in half
  2. Peel and wash turnips and chop in large chunks
  3. Fill a large saucepan with 2 litres of water and add the clove studded onion, the carrots, the leeks, the turnips, the garlic cloves, the celery branch and the bouquet garni.
  4. Season with salt and pepper and bring to the boil, then add the meat
  5. Cook over a gentle heat for 10 minutes, removing  the foam the comes to the surface (this is called “écumer” in french!)
  6. Put the lid on the saucepan and cook for approximately 3 hours until the meat is really well cooked
  7. Wash and peel potatoes and cook them separately in a saucepan of salted water
  8. When your pot-au-feu is ready you can serve the broth as a starter or enjoy it the following day – its a meal in itself, really tasty and full of goodness 🙂
  9. Serve with potatoes, gherkins and strong mustard
  10. If you are having the marrow bones serve with toasted bread

 

 

Pot-au-Feu Ingredients (Image from Wikipedia)

 

 

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Filed Under: Main Dish Tagged With: beef, carrots, garlic, leeks, onion, pot-au-feu, potatoes, stew, turnips

Pea and Lardon Velouté

3rd December 2015 by Mary Leave a Comment

peas

This is a really tasty soup and with peas, lardons and potatoes it really is a meal in itself. The only little hitch is that it is preferable to pass the soup through a mouli before serving to remove any pea skins and bits of lardon and to make sure you get a nice creamy smooth texture.

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Filed Under: Soup, Starter Tagged With: chicken stock, lardons, onions, peaq, peas, potatoes, soup, velouté

Gratin Dauphinois

5th November 2015 by Mary Leave a Comment

GratinDauphinois

Gratin dauphinois is a traditional french dish that may be eaten as a side dish or as a meal in itself.  It originates in the south-east of France, in a region that used to be called the Dauphinois – which today is in and around Grenoble.

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Filed Under: Main Dish Tagged With: butter, cream, garlic, laurel leaf, milk, nutmeg, potatoes, thyme

Vichyssoise

12th October 2015 by Mary Leave a Comment

leek&potatoeSoup

Vichyssoise – otherwise known as leek and potato soup! The autumn evenings are perfect for soup and this particular one is an all time favourite in this house. Home-made soup is cheap, easy and really tasty!

It is sometimes called vichyssoise here in France but to the best of my knowledge that refers to potato and leek soup served chilled – I’ve never tried it cold and am not about to 🙂

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Filed Under: Soup, Starter Tagged With: leeks, potatoes, soup, velouté, vichysoisse

Leek and Potato Tart

7th October 2015 by Mary Leave a Comment

PotatoLeek
Leeks are in season! And this leek and potato tart makes a lovely evening meal or lunch with a green salad. I made it with lardons but it is also lovely with smoked salmon.

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Filed Under: Main Dish Tagged With: cheese, crème fraîche, eggs, lardons, leeks, pastry, potatoes, smoked salmon

Tarte Auvergnate

9th September 2015 by Mary Leave a Comment

TarteAuvergnate1

Auvergne is a region in south central France, home to the city of Clermont-Ferrand. This recipe is from the region, hence the name,  and uses the local Cantal cheese.

… [read more]

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Filed Under: Main Dish Tagged With: cheese, lardons, pastry, potatoes, tomatoes

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