Sunday, February 3, 2019

Tartiflette

It has been especially wintery here in Southern California.  Ok, no Polar Vortex, but wintery by our standards.  Cold and rainy.  While we welcome the rain, we are not a tolerant people for prolonged days of gray skies and precipitation.  Hey folks, it's expensive to live here.  We "affectionately" call it our Sunshine Tax but We.Want.Sunshine.Now.  Feeling sorry for myself late yesterday afternoon, with the babies snoring around me, I started cleaning out my in-box and surfing Instagram.  I discovered a new-to-me IG-er and Blogger - Lindsey Dickson, author of The Eating Tree.  She has created a lovely place to visit with her easy to follow recipes and gardens at her home east of London.  She has a whole library of excellent recipes from the UK and France.  A real bonus on IG, she is hosting a February Photo Challenge that I started participating in.  It's only day three so hop in!  No judging, just fun and tickles your creative side. Just post, don't boast. 

This recipe stopped me in my scroll...Tartiflette.  Hmmmm.  Must be French with the -ette on it so I clicked on her entry and was gobsmacked.  I would have made it last night but I was a glass (or couple) into a bottle of wine, comfy clothes on and binging The Innocent Man on Netflix.  Hello...John Grisham, double murders, who-done-it.  Excellent and 👍🏻👍🏻.  

Off to Trader Joes I went this morning.  Did you know they were voted America's favorite food market?  Any-ta-hoo - needed cheese, more cream, and bacon bits.  Unfortunately they don't carry Roblochon cheese and no Raclette on the shelves, holiday seasonal, I suspect.  Aha!  Brie!    



So this rainy Superbowl Sunday held a Super French Comfort Food Lunch that will keep us happy until kick-off time.




TARTIFLETTE
Prep time: 30 minutes; bake time: 20-30.
Serves 2

2-4 waxy potatoes, skin on, medium dice
1 cup bacon ends and pieces, chopped to bite-size
1/2 onion, diced
1 clove garlic, smashed
1/2 cup heavy cream
1/2 wedge Brie cheese
butter
chives and parsley for garnish
  1. Preheat oven to 400 degrees
  2. Put your Brie in the freezer...this will help make it easier to cut up
  3. Boil diced potatoes in lightly salted water until soft when pierced with a knife.
  4. Meanwhile, melt "nob of butter" (I just love how Lindsey says that) in saute pan and add bacon.  Get it all hopping to a good sizzle then add onion.  Cook until done but not crispy and onion is translucent.  Add garlic and cook another minute.  Add cream, stir to combine and move to waiting dish.  Note:  at this point the fetching aroma is wafting through the house.  Husbands arrive with "what are you making?" and dogs pawing for a nibble.
  5. Add another nob of butter to pan, get it sizzling and add drained potatoes.  Continue to saute until potatoes begin to brown. 
  6. Cut up cheese into large chunks, rind on or off.  (Easier to do when well chilled.)
  7. Put half of potatoes in baking dish.  Top with bacon hash and half the cheese pieces.  Add remaining potatoes and final top off of cheese.
  8. Bake for 20-30 minutes, until cheese is bubbly.
I garnished with chives and flat-leaf parsley from my herb garden.  Serve with green salad and white wine.

Next Time I Might Try:  

  1. adding a little salt & pepper
  2. maybe add an over-easy egg on top of each serving
  3. maybe an Italian version with pancetta and fontina all dusted with parmesan before baking.  More parmesan to pass at the table.


This was perfect for two and had just a bit for lunch tomorrow.  I bet the Hubs tops it with an egg!  I hope you try this on a cold wintery Sunday, go for a walk and hop over to Lindsey's blog in front of the fire.  

Bon Apetit & thank you for stopping by moonlight lane......xx-hb

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