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Post by auntieannie on Jan 11, 2010 18:35:04 GMT
Our late Sunday lunch yesterday was a take on "Tartiflette".
I quickly coloured enough streaky bacon rashers to loosely cover the bottom of an oven-safe dish whilst potatoes were boiling.
The bacon rashers were laid at the bottom of the dish, the diced, skin-on potatoes on top.
soften a large chopped onion in the pan used for the streaky bacon. arrange on top of the diced potatoes.
quickly cook bacon rashers, chop and sprinkle on top.
Add pepper and nutmeg to taste.
Then spoon the ripe Vacherin cheese onto the lot and bake for 15 to 20 minutes. it will melt and mingle with the other ingredients.
that's it!
I understand the original recipe calls for double cream to be added to the cheese...
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Post by Deleted on Jan 11, 2010 18:50:08 GMT
I love tartiflette, but it is a dish I never make myself. At best, I buy a frozen version to pop into the oven.
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Post by bjd on Jan 11, 2010 19:08:40 GMT
Easy to make but better if you have company. I make it with lardons (chunks of bacon mixed in with the diced, cooked potatoes) and Reblochon cheese cut through the middle and the halves placed side by side before going into the oven. Cream?!
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Post by Deleted on Jan 11, 2010 19:09:52 GMT
Cream is never a mistake.
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Post by lagatta on Jan 11, 2010 22:52:29 GMT
Neither is your local cardiologist. Two years ago, I worked at a conference catered by a Belgian group. Afterwards we cleaned out the fridge and tried to find people to whom to give remaining litre containers of double cream...
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Post by tod2 on Aug 15, 2020 10:59:17 GMT
I'm making my first Tartiflette for a main course casual Sunday lunch . So I did a bit of recipe searching and this one was the hands down winner! How nice to read a recipe that has some humour and good tips. I may not have all the exact ingredients but I will sneak in some substitutes!
TARTIFLETTE
Number of persons 3 2 kg of special gratin potatoes Smoked bacon from good happy pig! quantity according to mood 3 onions Oil (2 tbsp) 30 cl of liquid cream 1 nutmeg Pepper 1 super runny reblochon half slice of raw smoked mountain ham (always good pork)
Total time : 1h25 Preparation: 40 min Cooking: 45 min
Cook the potatoes in water (it's lighter but less flavorful than hash browns).
Cut the bacon (and the smoked ham into small pieces). Brown in a little oil with the onions cut into small cubes.
Peel the potatoes, cut into small pieces, brown in the pan with the onions and the bacon already golden brown.
Take a break and drink a shot of Mondeuse rouge (Savoie wine).
Place the potatoes, bacon and onions in a gratin dish. Add the crème fraîche, a pinch of nutmeg, pepper and a dash of salt. Stir.
Ring the bell or better ... watch the cows through the window or ... falling snow .. .. Refill a shot of Mondeuse.
Slice the reblochon and place it on the potatoes.
Put in the oven at 200C for 25 minutes approximately.
Finish the Mondeuse, open another and sing along to "mountain of my dreams ....", taste and dream of seeing the Aravis again.
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Post by kerouac2 on Aug 15, 2020 11:21:30 GMT
Looks wonderful but appeals a bit less in the middle of August in most of France...
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Post by bjd on Aug 15, 2020 11:25:48 GMT
It sounds much more complicated than the recipe my son learned in Grenoble and then taught me. You don't fry the potatoes once their have been boiled, just put them in a pan that goes in the oven. And the reblochon doesn't need to be runny -- it will melt in the oven anyway. And as above some years ago, I wouldn't add cream. If you follow that recipe, you can sit around all afternoon and listen to your arteries creak.
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Post by casimira on Aug 15, 2020 11:52:45 GMT
Sounds to be the perfect colder weather dish for brunch with friends. I do have to ask because I'm not familiar with it, what is "reblochon" cheese? (I'm also not familiar with Vacherin mentioned in the OP.) And/or a substitute for it other than the cream? I suppose I could ask the next time I have occasion to go to The St. James Cheese Co. here in NOLA. (a very chic chic expensive cheese shop, nice folks though).
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Post by tod2 on Aug 15, 2020 12:31:08 GMT
Yes too hot for France at the moment Kerouac. I'm thinking it may have to be a late lunch tomorrow as the weathers very warm - but no humidity which makes it more comfortable.
bjd - I completely agree the potatoes must be used boiled, cooled, sliced. I will use creme fraiche as that's what I've got in the fridge. I have two rounds of Camembert. One is made by a local cheese producer called La Petit France and is 150gr / made from Jersey cow milk but does not say 'pasteurised'. The other is from Denmark, called Castello and is 100gr., and is made from pasteurised cows milk. They are not runny so should bake OK. What you may like to advise me on is the soft white edible rind. Only one recipe showed the cook gently scraping the white powdery rind away for the first layer of cheese. I think the top layer was left rind side up un-scraped.
I think "Reblochon" is the cheese of choice because it's made from hole un- pasteurised milk - not available in America , so Chef John of Food Wishes tells his audience. He used Camembert and so will I.
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Post by kerouac2 on Aug 15, 2020 14:57:15 GMT
Camembert will be fine. Obviously it is not authentic, but tartiflette is already a recent "artificial" dish. It was just invented in the 1980's by the rebolochon cheese syndicate to increase sales -- Tartiflette Wikipedia. Nevertheless it was a brilliant invention because it is now wildly popular. Any cheese that melts well is perfectly fine, and I would even dare to say that anybody who don't like lardons could easily substitute and sort of other little meat bits at will. I have never yet heard of a seafood version of tartiflette, but it is probably just waiting to be invented.
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Post by fumobici on Aug 15, 2020 15:10:17 GMT
I think "Reblochon" is the cheese of choice because it's made from hole un- pasteurised milk - not available in America , so Chef John of Food Wishes tells his audience. He used Camembert and so will I. I don't think this is correct. I buy imported raw milk cheeses all the time here in the US. If there's a rule, it seems not to be enforced. *OK, I looked it up and raw milk cheeses sold in the US only are required to be aged for at least 60 days, which includes almost all my favorites.
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Post by kerouac2 on Aug 15, 2020 15:22:21 GMT
Frankly, I never really feel the need to follow recipes that try to impose a certain kind of cheese when melting is involved. I would even be willing to try to make a tartiflette using gorgonzola.
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Post by bjd on Aug 15, 2020 16:43:26 GMT
I think melted camembert would work, although it certainly won't have the stronger taste of reblochon. And no, don't scrape off the skin. It's edible, as you say. How many layers does your recipe use? The usual recipe uses a reblochon (same round shape as a camembert but a bit thicker and with a thicker rind) cut in half through the middle, and then turned over with the skin side up. When baked, the cheese melts all over although a bit of skin remains. Using camembert, I guess it would all melt totally. Typical mountain food: potatoes and cheese -- definitely a cold weather dish. I just found this recipe: they add cream and seem to make a huge portion, but you can figure it out, I'm sure; www.marmiton.org/recettes/recette_tartiflette-facile_15733.aspx
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Post by tod2 on Aug 15, 2020 17:31:03 GMT
Yes bjd, that is the recipe I posted. I got it translated into English. I love the remarks on having a swig as you construct the tartiflette.! The recipe(video style) that scraped the white off the rind put two layers.
It is going down to 15C with rain tomorrow so perfect weather for my first attempt.
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Post by kerouac2 on Aug 15, 2020 17:36:54 GMT
If anybody doesn't eat the rind of their camembert, they can send it to me.
(However, I will admit that I have seen certain prissy French people cutting the rind off their camembert.)
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