Recipe Of Tartiflette Savoyard

Tartiflette is a French dish from the Savoy region in the French Alps. It is made with potatoes, reblochon cheese, lardons, and onions. Nothing to do with tartiflette in white wine. Serve with a white wine or a red wine of savoy. Savoyard recipe.

Ingredients:

* 1kg of potatoes
* 2 large onions
* 450g of bacon
* 1 reblochon
* Fresh cream
* Butter
* Salt, pepper

Method:

* Preheat oven 180 ° C. Steam the potatoes.

* Meanwhile, make the onions brown in a buttered skillet and set aside.

* Sweat the bacon in the onion pan, drain the bacon, keeping the fat of the cooking. Dice the cooked potatoes, then sear them in the baking juices of the bacon.

* If necessary, add butter. In a gratin dish, make the first layer of potatoes. Salt, pepper, cover with onions and cream, a layer of bacon.

* Repeat this step.

* Scrape the reblochon and cut it lengthwise in half.

* Place each half of the rind crust on top, so that the surface of the dish is covered.

* Bake for 20 minutes, until the cheese is melted, then leave to brown.

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How To Make Gratin Dauphinois

The Gratin Dauphinois is a great classic of French family cooking. It is a dish made with potatoes and fresh cream from the Dauphiné region. According to the recipes handed down from generation to generation, this gratin contains more or less fresh cream, according to the resources of the family.

Ingredients:

* 1kg of potatoes
* 1 clove of garlic
* 40cl liquid cream
* 60cl of milk
* Grated cheese
* 3 pinches of nutmeg
* Salt pepper

Method:

* Preheat to 180 ° C.

* Peel and wash the potatoes. Cut them into thick slices and drain them.

* Place the potato slices in a saucepan. Add milk and cream.

* Bring to a boil. Add salt and pepper. Season with nutmeg.

* Peel the garlic clove by removing the germ. Cut it in half. Rub the cooking dish with the garlic clove.

* Pour the potato slices, milk, and cream into the dish. Sprinkle with grated Gruyere cheese.

* Bake the dauphinois gratin for 1 hour to 1:15 for the potatoes to be melted.

* Remove the gratin when golden brown and serve immediately. This gratin dauphinois marries perfectly with a beautiful roast beef or chicken legs simmered in sauce.

For this gratin dauphinois, you can vary the pleasures by adding onions at the same time as the potatoes. For the last touch, you can beat an egg with a little milk which you will pour on the gratin at the end of cooking. Then refresh for 15 minutes. If the milk boils, lower the oven temperature.

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How To Make Easy Basquaise Chicken

Chicken Basquaise is a dish that defines the simple elegance of French Basque cooking. The peppers, onions, and garlic are cooked until they are melting, then topped with some pimento d’Espelette and browned chicken.

Ingredients:

*1 chicken (non-farming)
* 3 cloves of garlic
* 3 onions
* 700g red peppers
* 1 kilo of tomatoes
* Bouquet garni
* Olive oil
* Salt pepper

Method:

* The traditional recipe for Chicken Basque starts with cutting your chicken into pieces. If you are not comfortable with this technique, you can also choose to buy directly from the thighs and whites of pre-cut chickens.

* Cut the peppers in two, seed them under the water and cut them into strips. In a separate bowl, crush the garlic and onion.

* Peel the tomatoes, cut them and eliminate the inner hard parts.

* Prepare a pot that you will heat with four tablespoons of olive oil. Pour in the garlic, onion, and peppers and fry over low heat for about 5 minutes, making sure to mix continuously with a wooden spoon.

* Then add the tomatoes and cook covered for 20 min at low heat so that the mixture slowly simmer and releases all the flavors proper chicken basquaise.

* Meanwhile, salt and pepper the chicken pieces and brown on all sides in a pan with olive oil. When the tomato pepper mixture is ready, add the chicken pieces and bouquet garni to the mixture.

* Salt and pepper to taste again and cook for 35 minutes so that chicken takes color and flavor. Finally, enjoy your chicken basquaise warm that you can accompany with a basmati rice or a mixture of wild rice.

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