Tag Archives: French

Tartiflette

Since it’s the holidays and we all tend to make diet exceptions this time of year, I thought it would be a good time to post this deliciously decadent recipe. So you’re probably wondering, what is Tartiflette? It is a French dish of potatoes, bacon, and creamy cheese. Now before you start picturing this as a glorified hash brown casserole, let me clarify. This recipe calls for white wine, Reblochon cheese (which is similar to Brie), and freshly diced bacon—this is not your mom’s hash brown casserole (unless, of course, your mom is fabulous).

Tartiflette

Tartiflette

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Ingredients
  • 2.5 lbs potatoes, peeled
  • ½ slab bacon, diced small
  • 1 medium onion, thinly sliced
  • ¾ cup dry white wine
  • Salt
  • Pepper
  • 1 lb Reblochon (or Brie) cheese, sliced
Instructions
  1. Preheat the oven to 350 F.
  2. Place the potatoes in a large pot, cover with water, and bring to a boil. Cook for about 20 minutes, or until the potatoes are easily pierced with the knife. Remove from the heat, drain, and let sit until they are cool enough to handle. Cut the potatoes into small dice and set aside.
  3. In the sauté pan, cook the bacon over high heat until browned. Drain, leaving 1 tbsp of fat in the skillet and add the onion. Cook over moderately high heat for about 5 minutes until golden brown then add the bacon and wine and cook for another 5 minutes, stirring occasionally. Add the potatoes and season with salt and pepper.
  4. Remove the potato mixture from the heat and place half of it in a 9 x 13 baking dish. Spread half the cheese slices atop the potato mixture. Cover this with the other half of the potato mixture. Top with the remainder of the cheese.
  5. Bake for 20 minutes or until golden brown and bubbling. Serve hot.

Recipe from Anthony Bourdain

Tartiflette


Forty Clove Chicken

This one is for all of my garlic lovers out there. You have to love garlic—and I mean really, really love garlic—for this dish. Slathered and slow roasted in butter, 40 cloves of garlic and fresh herbs, this chicken is one of the most flavorful I have ever made.

Forty Clove Chicken

Forty clove chicken is a traditional French dish, but it’s not intimidating or stuffy … it’s simple, rustic cooking that will blow your dinner guests away.

Roasted Chicken

Whole Chicken

Forty Clove Chicken

 Original recipe from Martha Stewart

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Ingredients
  • 40 cloves of garlic, about 3-4 heads
  • 1 whole chicken, 3-4 lbs
  • 2 tbsp butter, room temperature
  • 6 sprigs fresh thyme
  • Salt
  • Pepper
Instructions
  1. Preheat oven to 475 degrees. Place garlic in a medium bowl; cover with another same-size bowl, creating a dome. Hold bowls together tightly, and shake vigorously until skins are loosened, about 30 seconds. Remove and discard skins; set garlic aside.
  2. Place chicken in a large roasting pan. Rub all over with 1 tablespoon butter; season with salt and pepper. Spread garlic and remaining tablespoon butter around the chicken. Add sprigs of thyme.
  3. Roast, basting occasionally with juices and stirring garlic, until a thermometer inserted in thickest part of a thigh (avoiding bone) registers 165 degrees, about 45 to 60 minutes. Transfer to a platter, and let rest 10 minutes. Carve chicken, and serve with garlic and pan juices.