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...

Taco à la France

Tacos, a thing I used to eat.. well.. a lot in the US.  Here in France it's a little bit of a different thing... but hey, still absolutely delicious!  I present, to all expatriates suffering, the 'Taco a la France'

Category:  Dinner, Complete Meal, American, Good for Dinner Parties


Frenchman Rating: 9.5/10, "Amazingly delicious, the 'native american flatbread' was like a chalupa, the ingredients meshed really well.. and the yogurt tasted really good!"

Cost per Serving:  Around €2.50 a serving (2-3 tacos), if bread is made at home, and €3.50 if tortillas were bought.

Ingredients

• Either 'Lavish Flatbread' available from Bhadourian or tortillas (available in Marche U near the 2eme) or 'native american fry bread'
• 2 medium roma tomatoes
• 1/2 sac mache lettuce or butter lettuce or romaine lettuce chopped thin
• 1 medium to large onion (sliced in rings)
• 1 medium green pepper
• 3-4 frozen steak hache patties, defrosted, set aside  (or 400 gr hamburger meat)
• 1 packet taco seasoning, or 'tex mex' seasoning (available at Carrefour in Part-Dieu) or homemade taco seasoning
• 1/2 cup water
• 2 cups shredded emmenthal
• 1/2 cup yogurt OR creme fraiche 

Equipment

• One medium skillet
• One small skillet
• Vegetable or Olive oil

Directions

1. Begin by chopping/cutting all cold ingredients and setting aside.
• Chop the tomatoes in small cubes
• Chop lettuce in thin strips
• Slice onions into thin rings
• Slice green pepper into thin strips
• Shred emmenthal, if not preshredded
2. Place ingredients not for immediate use in fridge (tomatoes, lettuce and cheese)
3. Heat up a small skillet over medium-high heat and add in 1/2 tablespoon vegetable oil; heat the larger skillet after the first skillet is hot.
4. Once the small skillet is hot, toss in the onions and peppers; add a dash of salt and a 1/2 tablespoon of the taco seasoning- cook rapidly, tossing and turning.  Turn heat to medium after about 2 minutes.
5. Add the ground beef to the larger skillet, sans oil, and stir fry until browned.. usually about 2 minutes.  Add the 1/2 cup water and seasonings, and allow to bubble and boil for 3 minutes, reduce heat to medium-low.
6. Let both skillets cook over a medium to medium-low heat for about 3-4 minutes.. watching to ensure it does not burn.
7. Turn the heat down after 4 minutes, to a low heat, cover.
8. If using yogurt, mix the yogurt with about 1/2 tsp salt.  It should be 'yaourt nature' which is the natural flavor.  If using creme fraiche, add 1/2 tsp salt to every cup.  Set aside.
9. Serve all parts separate, to be made alone.. you can serve the meat directly at the stove.. keeps it warm.  I usually start with the cheese, layer some meat, add the sauce, vegetables... and enjoy.

Finished Product.. so delicious!

Happy with Taco Night!

Buttered Cabbage & Balsamic Glazed Turkey

I had half a cabbage to get rid of.. and didn't want to eat cabbage soup- so I thought outside the box.. sort of.  This makes enough for two, with some leftover buttery cabbage.

Buttered Cabbage & Balsamic Glazed Turkey

Category:  Dinner, Complete Meal

Frenchman Rating:  6/10
Comments: "Needs more flavor in the turkey, maybe a 'brining' process before, or even more red wine for more sauce.  The cabbage was just fabulous, great flavor and simple- more butter at the end would make it even more delicious.  I like the carrots being chunky."



Cost per Serving:  Buttery Cabbage = €.60 cents a serving;  Balsamic Glazed Turkey = €1.51 a serving... TOTAL COST:  €2.11 per serving!

Ingredients for the Buttery Cabbage

• 1/2 green cabbage chopped thin, resembling straw
• 3 medium sized carrots, cleaned, scraped and chopped into cubes
• 1 tbsp olive oil
• 2 tbsp butter
• salt & pepper to taste

Ingredients for the turkey

• 2 medium cuts of 'dinde escalope'

• Paper Towels

• 1/4 cup Balsamic Vinegar 

• 1/4 cup red cooking wine 

• Salt & Pepper to taste

Directions

1. Begin by heating the oil in a wok or large pan to medium high, add in the butter and then toss in the cabbage little bits at a time.  Reduce heat to medium, add in the chopped carrots.
2. Cover the cabbage after adding a bit of salt, stirring, and... well let it hang out for awhile ON MED-LOW.
3. While the cabbage is cooking, about 10 minutes after it started.. take the turkey and pat dry with the paper towels.  Set aside.
4. Heat a pan to a very high heat, important to sear the meat.  Once heated, lay it down, salt & pepper the side not against the pan, leave for about 1 to 2 minutes.
5. Check the cabbage, stir it around a bit, add some more seasonings... cover again.
6. Turn the turkey over, salt & pepper again... leave for about 1 minute, then pour in the balsamic and lower the heat... medium should do.
7. Allow this to cook for another 2-3 minutes, turn off the heat and cover to keep hot.
8. By now the cabbage has cooked for about 16-21 minutes, so it should be tender.. plate with the turkey, pour the sauce over the meat.. and VOILA!

Essum ut vivas, bon appetit!