Tartiflette for Champions

This recipe made Brian love me a little more, and helped us to waddle to bed about 1 kilo bigger... but it's a must try.  It's amazingly delicious.  Tartiflette is a regional dish from the Haute-Savoie region, it's creamy and cheesy.  My version is.. well.. special.  Enjoy.

Category:  Main Dish, Potatoes, Reblochon, Dinner (or lunch)

Frenchman Rating: 9.5/10

Comments: "This dish made me pee myself it was so good."


Ingredients

• 4 large potatoes, cut in quarters and boiled OR steamed
• 1/2 of a reblochon cheese, cut in two long halves
• 200g lardon fumé
• 2 medium onions, sliced
• 1 tablespoon butter
• 1/4 cup white cooking wine
• pinch of nutmeg
• 1 clove of garlic
• 1/4 cup white wine
• 10 cl of cream
• salt/pepper to taste

Equipment

• Small casserole dishes (like in the photo), if not then a tart dish will work.
• Medium frying pan w/ cover 

Instructions  (PREHEAT OVEN TO 220)

1. Begin by washing the potatoes, slicing the onions.  I steam my potatoes in the microwave (has a little plastic bowl thing) until soft.  You can also boil these until soft. Put aside to allow to cool.
2. Cook over medium heat the onions and the butter, plus some salt.  Cook for about 5 minutes until golden color, and then add in the lardons... add the nutmeg and continue to cook until the lardons are cooked.. add a bit of salt/pepper.
3. Cut the potatoes into cubes and set aside.
4. Pour the white wine into the pan, allow to reduce slightly... then place half the mixture in the bottom of the baking dish (or dishes).
5. Put back on medium heat and pour in 5cl of the cream.
6. Place the cut potatoes into the baking dish, salt lightly.
7. Pour the cream/onion/lardon mixture over the potatoes in the baking dish and then pour the rest of the cream in a stream over that.
8. Place (skin side UP) the reblochon cheese on top of the mixture.
9. Bake for 15 minutes or until the cheese is browned and bubbly.

Serve hot with a tossed salad... it is incredible!

If you do this you might make someone who's eating it do this:

\

And then later while doing dishes...

Yes he is eating the plate- mostly the crusted cheese off of it.

Wok Veggies, Roasted Brussel Sprouts and Pan Roasted Chicken Legs

Yes, a totally complete menu!  I had all these leftover vegetables from a previous dinner... so I decided to cook them all up!  Be original!

Category: Complete Meals, Vegetables, Chicken


Frenchman Rating/Comments:  7.5/10,  "While the wok veggies were awesome, the roasted brussel sprouts were a bit dry... but the chicken and sauce was AMAZING.. wish the skin was more crispy."

Cost per Serving: €2.00 per serving, makes around 2 servings.



Ingredients

• Two chicken legs (with thighs/skin)

• 1/4 cup white cooking wine

• 1 carrot (cut into match sticks)
• 1 medium zucchini  (cut into matchsticks)
• 1/2 eggplant  (cut into matchsticks)
• 1 medium bell pepper (sliced)
• 3 lemons, wedged
• 200g brussel sprouts, cleaned 
• 2 tablespoons olive oil
• 1/2 tablespoon garam masala
• salt & pepper to taste

Equipment

• 1 wok  w/ large cover
• 1 glass baking dish
• 1 medium frying pan w/ cover

 Instructions

1. (preheat oven to 220 c) Begin by prepping all the vegetables, cleaning the brussel sprouts, peeling/chopping the carrot... with the eggplant and courgette- place aside in a bowl and cover with about 1 tablespoon of salt.  Leave this for 30 minutes and drain/dry.. it gets rid of excess water.
2. Dry the brussel sprouts and place in the baking dish, roll around with some olive oil, salt/pepper and 1 whole lemon squeezed all over... and then placed directly in the dish.  Place in oven for 30 minutes until brown.
3. For the chicken, heat some butter/oil in the frying pan over medium-high heat and place the legs (after seasoning simply with salt/pepper and a squeeze of half a lemon) skin side down in the hot oil.  Allow to fry uncovered for about 6 minutes then turn over and allow to fry 3 minutes more.  Add the white wine, another squeeze of lemon, cover and reduce the heat to a medium.

1. 4. While the chicken is cooking, heat a small bit of vegetable oil in the wok (medium-high), toss in all the vegetables and stir fry for about 3-4 minutes.  Add the 'garam masala' and a little water to prevent sticking.  Salt/pepper liberally.  Reduce the heat, cover with the large cover and allow everything to finish cooking... about 5 minutes left.  The chicken may need more time, around 10 minutes- just check for clear liquids.

Serve all hot with a crusty baguette!!  Ohhhh yaaahhh...

Wine Braised Carrots, Onion Gratin

Vegetable overhaul this week.  I wanted to challenge myself to use cheap vegetables in uncommon ways.  I didn't want to use potatoes, I wanted to use the vegetables that are delicious.. and healthy!  So I came up with two new recipes, 'Wine Braised Carrots' and 'Onion Gratin'.  Very vegetarian friendly.  Very delicious.


Category:  Side Dish, Vegetarian

Frenchman Rating:  8/10

Comments: "Suprisingly, carrots were very delicious... the onion gratin didn't even TASTE like onions, it's incredible!"

Cost per Serving:  Glazed carrots = .25 a serving;  Onion Gratin = .30 a serving.  Total cost per serving:  €.50.  Yes. Vegetables are insanely cheap. :)

Ingredients

• 4-5 medium yellow onions (peeled, sliced 1/4 inch thick)
• 2-3 large carrots (peeled, tops cut off)
• 1/2 cup red wine
• 1/5 cup balsamic vinegar
• 1/2 cup water
• 1/4 cup milk
• 1/5 cup cream
• 2 teaspooons nutmeg
• 1/5 cup shredded romano
• salt/pepper to taste

Equipment

• 1 large frying pan
• 1 baking dish 

Instructions

1. Begin by peeling the vegetables.  I peel the onions, then slice them.  Chop the carrots into 1 inch long by 1/2 inch wide.
2. Heat some butter/oil in the large frying pan, toss in the onions with salt/pepper and allow to sweat over medium-high heat for 2 minutes.
3. Reduce the heat to medium, add in the nutmeg, stir around, cook for another 5-6 minutes.
4. Pour in the dairy (cream/milk) and stir around in the pan, bring heat back up to medium-high, and cook for about 2 minutes.
5. Transfer the mixture to a pan, top with the cheese and stick in the oven for 18 minutes at 220 celsius.
6. Rinse the same pan out, and heat up a bit of oil.  Toss in the carrots into the oil, stir around for about 2 minutes.  Pour in the water, cover and cook over medium heat for 4 minutes. 
7. Uncover and add the vinegar/red wine.  Stir around, add seasonings accordingly, recover and cook for 15 minutes over medium heat.
8. Check the carrots for tenderness, if not quite tender, add some more water.. I like mine with a bite.
9. All is done at the same time!! Serve with a nice protein (I had fish, Frenchman had a steak haché)

Wine Braised Carrots, Onion Gratin and Fish Filet

Homestyle Chili

Sometimes the Southern blood start boiling and I need a little pick-me-up.  Chili is a warm dish that heats up your insides when the weather turns rotten.  Mine is a spicy, EASY, French-ish version.. I serve it with cornbread.  Ah-men.

Category: Stews, Ground Beef


Frenchman Rating/Comments:  8.5/10, "Really well done, a nice chili with not too much complications.  Loved the flavor of the green pepper in the chili."

Cost per Serving: €1.50 a serving, this recipes makes around 4 servings.

Ingredients

• 1 large can red beans, drained and rinsed
• 1 medium green pepper, chopped
• 1 medium onion, chopped fine
• 2-3 garlic cloves, smashed
• 2 nice tomatoes, chopped
• 1 medium can 'stewed tomatoes'
• 1 green hot pepper (serrano or jalapeno, depending on your guts)
• 2 tablespoons 'Raz Hanout', a spicy mix that can be bought in spice shops in Guillotière
• 1 tablespoon 'Garam Mazala'
• 300 grams steak haché (I just defrost frozen patties)

Equipment

• Simply, 8 qt stock pot 

Instructions

1. Begin by chopping the onion and heating up a bit of oil in the stock pot.  Toss in the onions and garlic and meat, cook until brown then pour in the stewed tomatoes.
2. Allow to simmer over medium heat for about 5 minutes.
3. Add the vegetables, the green peppers, the red beans and the fresh tomatoes.  Salt and pepper, as well as add the seasoning.  Stir around.
4. Cover and simmer over medium-low heat for about 45 minutes.  Bring up to medium-high for the last 5 minutes.  Adjust seasonings if needed.
5. Serve with garnishes if desired; I served with cornbread, chopped cheese, yogurt sauce and fresh onions.

Chicken Caccitore

Chicken caccitore, one of those homey favorites... and tend to be complicated.  My version is one where you can start it and leave it to stew while watching some TV or even better, hanging out and snacking on some buttery popcorn.

Category:  Chicken, Pasta, Tomatoes; Dinner


Frenchman Rating/Comments:  8/10, "Incredibly delicious, the chicken was tender and well cooked, the sauce worked well with the chicken and the olives actually added some round to the flavor."

Cost per Serving:  Chicken = €1.50ea,  Tomato Sauce = €1.00 per serving.  Total Estimated: €2.50 per serving.


Ingredients

• 2 Chicken Breasts, deboned
• 1 can stewed/chopped tomatoes
• 3 cloves garlic
• 1/2 can black olives
• 1/2 cup shredded emmenthal
• 2 tablespoons romano shredded
• salt/pepper to taste
• 2 tablespoons oregano
• 1/2 cup flour, seasoned with salt and pepper, put in a shallow plate.

Equipment

• 1 medium sauce pan
• 1 large frying pan
• 1 shallow plate

Instructions

1. Begin by heating up some oil (medium high heat) in the large frying pan.  Take the two chicken breasts and roll around in the flour, knocking off any extra.
2. When the oil is hot, lay the chicken in it.
3. As the chicken fries on one side, crush the garlic cloves and put in with the canned tomato and seasoning.  Cook over a high heat, stirring constantly.
4. 3 minutes later, turn the chicken, it should be nice and dark brown.  Cook for another 3 minutes.
5. Pour the tomato mixture over the chicken in the frying pan, ensuring it gets under the chicken and on top.  Add the olives, cover and cook on medium heat.
6. Go do something interesting for about 15 minutes, checking the chicken mixture once in awhile to ensure it's not burned.
7. Start cooking up some pasta; al dente at 8-9 minutes.. Continue cooking the chicken, but add the cheese on top, recover.
8. Serve when the pasta is al dente; on the side.  I like to eat the sauce like a ratatouille with the chicken and compliment it with the sauce.

Oven Baked Dorade

Dorade, a stable in French seafood- and something I've never cooked in my life.  I got lucky when my local Carrefour was selling them for 2 bucks a pop 'pret a cuisiner', ready to cook, and so I snagged them.  I just threw it to the wind, so don't be surpised if it might not be the best thing ever.

Category:  Fish, Main Dish, Lunch OR Dinner


Frenchman Rating/Comments:  4/10, "It was good, but the bones were left in so it made it difficult, the fish was a little dry- so maybe more juice or sauce... maybe even a different fish.  Kind of a fail."

Cost per Serving:  Dorade = 1.92 each, Herbs/Lemon = .20 each; TOTAL COST (per serving) = €2.12 a serving.


Ingredients

• Two butt-end parts of the dorade, ready to cook, de-boned if possible.  (I don't know the real name, so sue me)
• 2 tablespoons softened butter
• 1 tablespoon olive oil
• 3 small lemons
• Salt & Pepper to taste

Equipment

• Glass baking dish 
• Paper Towels
• Frying Pan

Instructions

1. Preheat oven to 200 degrees C.
2. Dry the fish with the paper towels,then fry in a hot pan in a little olive oil for 1 minute on each side.
3. Open the fish and stuff with lemon and a little butter, salt lightly.
4. Slice one lemon thinly, and lay the slices on top of the seasoning/butter mixture.. or inside of the butt piece.
5. The last lemon, cut in quarters, reserve one half for after and the other half to bake in the dish.
6. Cover with tin foil, bake for 15 minutes in preheated 200c oven, then uncover, place higher, turn skin side up and broil for another 2-3 minutes.
7. Serve hot with the juice from the dish poured over!... I served with 'tomato lentils' and baked potatoes with a yogurt sauce.

Salade Niçoise

I had a can of tuna and I didn't want to make another tuna fish sandwich- so I let it hang out in the pantry until one night I was totally inspired a la Julia Child to make a salad niçoise.. my version.

Category:  Dinner OR Lunch, Main Dish, Salad


Frenchman Rating: 9/10, "Incredibly delicious, and surprisingly was not simply just a salad, but a filling meal."

Cost per Serving:  €2.53 per serving

 Ingredients

• 1/2 sac of mache lettuce OR 1/2 head of any type of green leafy lettuce

• 2 whole tomatoes, chopped into chunks  

• 1 can of tuna (usually about 15oz can)

• 2 lemons

• 1 tin of sardines (suprisingly delicious, tastes like a rich tuna)

• 1 large can green beans

• 4 boiled eggs, shelled, chopped
• 3/4 medium onion, sliced
• 1/3 cup black olives (pitted or non pitted)
• 3-4 baked or steamed potatoes
• 1/4 cup balsamic vinegar
• 1/2 cup olive oil
• Salt/Pepper to taste

Instructions

1. Begin by opening the tuna, draining, opening the green beans, draining, and pretty much preparing everything (chopped tomatoes/eggs, sliced onions, steam the potatoes)..
2. Mix up the '*super ball-samic dressing'
3. Layer:
1. Lettuce
2. Tomatoes/Olives/Greenbeans
3. Tuna/Onions with a little spritz of lemon juice or oregano
4. Eggs
4. Serve with dressing on side, or dressing tossed into it.  Serve with two slices of lemon. I like to ensure my potatoes are still warm when I do the tossing.. really goes well with a crusty bread.

*super ball-samic dressing
1/4 cup balsamic vinegar
1/2 cup olive oil
2 tsp salt
1 tsp pepper
1 tablespoon red wine
2 tsp grainy mustard
(Shake well, serve)