Sablefish with Caramelized Fennel and Cherry Tomatoes

2 12 2011

Sablefish with Caramelized Fennel and Cherry Tomatoes

We’re in the middle of the holiday season with all of its requisite parties, dinners and general overindulgence. However, sometimes in the midst of festive meals and a few too many cocktails, we start to crave something a bit lighter. Sablefish with Caramelized Fennel and Cherry Tomatoes is just the dish to serve: it’s on the lighter side but is still packed with lots of flavour.

What is Sablefish?

Sablefish is also commonly known as black cod, butterfish and sable. It is a mild, buttery white fish, typically caught in the North Pacific Ocean off British Columbia and Alaska. According to The Monterey Bay Aquarium and their Canadian counterpart, SeaChoice.org, sablefish is considered a ‘Best Choice’ for sustainability, meaning that stocks are abundant and well managed.

Sablefish with Caramelized Fennel and Cherry Tomatoes

Makes 4 servings

  • 4 sablefish (black cod) fillets weighing about 4 oz. (113 grams) each
  • 2 Tablespoons olive oil
  • 1 cup thinly sliced fennel (white part), sliced about 1/4“ thick
  • 12 large cherry tomatoes, halved
  • ½ cup dry white wine
  • ½ clove garlic, minced
  • 2 sprigs of thyme
  • 1 teaspoon lemon juice
  • Salt and pepper, to taste
  • Fennel fronds for garnish (optional)

For Crumb Topping:

  • ¾ cup breadcrumbs made from fresh bread (about 1 thick slice of bread)
  • 2 teaspoons olive oil
  • 1 teaspoon finely chopped fresh thyme
  • ½ teaspoon fennel seeds, crushed (use a mortar and pestle or the side of a large knife to crush them)
  • A pinch of salt and pepper
  1. Prepare the Crumb Topping: In a small bowl, add the breadcrumbs, oil, chopped thyme, fennel seed, salt and pepper and stir together until all breadcrumbs are moist. Set aside.
  2. Sprinkle a pinch of salt and pepper evenly over the fish fillets and set aside. Preheat the oven broiler and move the rack to the top position.
  3. Heat a large ovenproof, non-stick skillet on medium heat and add 1 Tablespoon of olive oil. Add the fennel slices and sauté until they caramelize and turn a dark golden brown, about 14 minutes. Be sure to stir the fennel around so it doesn’t burn and remove any pieces that brown quickly.
  4. Once the fennel has caramelized, remove from the skillet and set aside on a plate. Return the skillet to the burner and turn heat to medium-high. Heat the remaining olive oil and place the sablefish fillets in the pan, skin side down.
  5. Reduce the heat to medium and cook the fish for two minutes. Carefully turn the fillets over and cook for another two minutes.
  6. Turn the fish once again, so the skin side is down. Add the cherry tomatoes, wine, garlic, thyme and lemon juice and cook for another 2-1/2 to 3 minutes or until the fillets are almost fully cooked through. Return the cooked fennel to the pan.
  7. Press a couple of spoonfuls of the breadcrumb mixture onto the top of each of the fillets. Place the skillet with the fish under the oven broiler, watching very carefully, until the crumbs turn golden and crisp, about one minute.
  8. To serve: Divide the caramelized fennel and tomatoes between four servings and mound in the centre of each plate. Place a piece of the sablefish on each portion of fennel/tomatoes and spoon the pan sauce over the fish.
  9. Garnish with a sprig of fennel frond, if desired, and serve immediately.

Bon Appétit and Enjoy!

Get updates from The Seasonal Gourmet on Facebook and Twitter.  Join the conversation today!

Copyright Trish Coleman. Please contact the author to obtain permission for republication.

This article first appeared on Suite 101.com.

Advertisements




Chinese Braised Pork

15 11 2011

Chinese Braised Pork Shoulder with baby bok choy and rice

It’s hard to believe but it’s already mid-November! Most of the farmers’ markets have wrapped up for the year and many of us have put away our grilling equipment. However, there’s no need to despair that summer is over. It’s now time for one of easiest and most delicious types of cooking: Braising!

There are a number of reasons to love braising:

It’s Cost Effective: Cooking inexpensive cuts of meat low-and-slow transforms them into meal that is tender and succulent. For less than $8.00, a pork shoulder can feed up to six people. As for equipment, all you’ll need is a pot with a heavy lid, a stovetop and an oven and you’re good to go.

It’s Easy: Once the initial prep work is done (which usually involves little more than some simple chopping and searing), the braise goes into the oven and does its thing. You can sit back, enjoy a glass of wine and a few hours later dinner will be ready.

It’s Delicious: The results achieved from low-and-slow cooking are always impressive. The meat becomes meltingly tender and the resulting juices can be reduced to make a silky, luxurious sauce.

It’s Versatile: The basic technique of braising (sear the meat, add aromatics and liquid, cover and cook on low heat) can be adapted to work with almost any kind of meat or vegetable. The finished product can usually be used in a number of ways, from taco fillings to pasta sauces.

Enameled cast iron pots are ideal for braising (left: Le Crueset risotto pot; right: Le Crueset 5.5 quart pot)

For more great braising ideas, check out my recipes for Braised Short Ribs, Steve’s Osso Bucco, Guinness Stew and Barolo-Braised Beef with Pappardelle.

Chinese Braised Pork

Serves 4 to 6

  • A 1.2 kilogram / 2.6 lb (approximately) pork shoulder blade roast
  • 3 Tablespoons neutral oil, such as canola or safflower
  • 1 medium carrot, peeled and diced
  • 2 stalks celery, diced
  • 1 medium onion, diced
  • 3 garlic cloves, chopped
  • 2 points of a star anise (or more/less, to taste)
  • 1 teaspoon red pepper flakes
  • A 1” piece of ginger, peeled
  • 2 Tablespoons hoisin sauce
  • 4 cups chicken stock
  • 3 Tablespoons Shaoxing Chinese rice wine or dry sherry
  • ¾ cup soy sauce (preferably sodium-reduced)
  • 2 Tablespoons rice vinegar
  • 6 Tablespoons (packed) brown sugar
  • Salt and pepper, to taste
  • 2 teaspoons cornstarch + 2 teaspoons cold water
  • Chopped green onions, for serving (optional)
  1. Preheat oven to 350 degrees Fahrenheit.
  2. Sprinkle the roast liberally with salt and pepper.
  3. In a large (5.5 quart) enameled cast iron pot or other ovenproof pot with a lid, heat the oil on medium-high.
  4. Add the roast and brown on each side, about three to four minutes per side. Remove the roast from the pot and set aside.
  5. Add the diced carrots, celery and onion to the pot. Reduce heat to medium and cook for two minutes.
  6. Add the chopped garlic, star anise points, red pepper flakes and ginger. Continue to cook until the vegetables are softened, about three to four more minutes.
  7. Stir in the hoisin sauce until thoroughly mixed in and cook for another minute.
  8. Pour in the chicken stock, shaoxing wine (or sherry), soy sauce and rice vinegar. Add the brown sugar and stir until dissolved.
  9. Bring the sauce to a boil and return the pork shoulder to the mixture.
  10. Cover tightly and place in the oven for one hour.  After one hour, remove the star anise points if desired (it is quite strong). Return the pot for another hour.
  11. Check on the braise after the second hour. When done, it should be fork tender. Return to the oven for another 30 to 45 minutes, or until completely tender and the meat is easy to shred.
  12. Remove the pot from the oven and transfer to the stovetop. Carefully take the shoulder out of the liquid and set aside in a large bowl.
  13. Strain the remaining sauce through a fine mesh strainer into a saucepot. Bring the sauce to a boil and reduce for about 15 to 20 minutes.
  14. In a separate cup, combine 2 teaspoons cornstarch with 2 teaspoons cold water. Stir until the cornstarch is completely dissolved and free of lumps.  Pour into the strained and reduced braising mixture.
  15. Continue to boil for another five minute until the sauce begins to thicken slightly and is a bit glossy.  Season with salt and pepper to taste.
  16. To serve: Break off chunks of the pork shoulder with a fork. Pour the sauce liberally over the meat and garnish with green onions, if desired. It’s delicious over rice or noodles and accompanied by sautéed bok choy.

Note: The meat and sauce can be refrigerated overnight, making it easy to skim off any excess fat. The sauce will likely gel once cooled but will return to liquid once heated.

Bon Appétit and Enjoy!

Get updates from The Seasonal Gourmet on Facebook and Twitter.  Join the conversation today!

Copyright Trish Coleman. Please contact the author to obtain permission for republication.





Barolo-Braised Beef with Pappardelle

24 03 2011

Beef braised in barolo and served with pappardelle

As many of you know, I recently returned from a trip to Piedmont, Italy. The fantastic food and wine of the region has inspired me so I’ve been working on my own interpretation of recipes that reflect the foods of the region using ingredients that are accessible to North American cooks.

A popular dish in the Piedmont region is Brasato al Barolo, which is beef braised in Barolo wine. Unfortunately, Barolos can be quite expensive so you can easily substitute any inexpensive dry red wine, as long as it’s decent enough to drink.  I used a bottle of Cantina Terre del Barolo Barbera d’Alba 2008, which retails for $13.95 in Ontario. Luckily, the recipe only calls for two cups so you’ll have the rest of the bottle to enjoy with dinner!  I call for short ribs because they braise beautifully, resulting in a tender and flavourful dish.

To build flavour and add umami to the dish, I’ve used porcini powder.  Porcini are mushrooms that grow abundantly in Italy and are common in many Italian dishes. Unfortunately, fresh porcini are often difficult to find in North American stores because they are very perishable. However, many stores sell packages of dried porcini (I’ve seen them at gourmet stores, Italian specialty shops, some supermarkets and fruit and vegetable markets). It’s very easy to make porcini powder from dried mushrooms: just add a few to a mortar and use the pestle to grind them to a powder (if you don’t have a mortar-and-pestle, just crush them with a rolling pin or the flat side of a large knife). Extra powder can be kept in a sealed container and used in soups, stews or pasta sauces.

Porcini powder is easy to make with dried mushrooms and a mortar-and-pestle

A Note About Authenticity: Italians typically serve Brasato al Barolo with polenta instead of pasta (pasta is usually served as a separate first course).  However, egg noodles are delicious with the sauce, creating a rich and hearty main dish. Look for long, flat noodles made with eggs.  The beef will taste even better after a day or two so plan ahead and make extras!  Leftover shredded meat also makes a great filling for ravioli or agnolotti.

Pappardelle is delicious with wine-braised beef

Barolo-Braised Beef with Pappardelle

Makes about 6 servings

  • 2 Tablespoons extra virgin olive oil
  • Salt and pepper
  • 4 large meaty bone-in beef short ribs, each weighing about 10 to 12 ounces (300 to 340 grams)
  • 4 oz. (113 grams) slab bacon, cut into 1/2″ cubes
  • 1 medium onion, diced
  • 1 large carrot, diced
  • 2 ribs of celery, diced
  • 2 cloves of garlic, chopped
  • 3 Tablespoons tomato paste
  • 1 Tablespoon flour
  • 2 cups Barolo, Barbera D’Alba or other dry red wine such as Côtes du Rhône
  • 2 cups beef broth
  • 1/2 cup espresso or very strong coffee (equals about two shots of espresso)
  • 2 teaspoons porcini powder (made from about 6 dried mushrooms, see above)
  • 2 sprigs of fresh rosemary
  • 4 sprigs of fresh thyme
  • Salt and pepper, to taste
  • 1 lb. (500 grams) pappardelle or other flat egg noodles
  • Parmesan cheese to finish
  1. Preheat the oven to 350 degrees Fahrenheit.
  2. Pat the short ribs dry with clean paper towels. Sprinkle with salt and fresh ground pepper. In an enameled cast iron pot (5.5 quarts or larger) or oven proof pot with a lid, add the olive oil and heat on medium-high.
  3. Add the short ribs. Let the ribs brown, about three to four minutes per side. Turn the ribs so that all sides brown. Remove from the pot and set aside.
  4. Add the bacon to the pot and sauté until it’s beginning to crisp. Add the onion, carrot, celery and garlic and cook until tender, stirring occasionally, about five minutes.
  5. Stir in the tomato paste.  Add the flour and cook for two minutes, stirring constantly so it doesn’t burn on the bottom of the pan. Pour in the wine, beef broth and coffee.
  6. Add the herbs and the porcini powder, stirring to combine. Return the browned short ribs to the pot.
  7. Bring the sauce to a gentle simmer and place the lid on the pot. Put the pot into a preheated oven (350F).  Cook for two hours.
  8. Check on the ribs after two hours. Stir to ensure nothing is sticking to the bottom.  Return to the oven for another 30 minutes.
  9. Check on them again after 30 minutes – the ribs should be getting very tender and almost falling off the bone. Spoon some liquid over them (you can add another 1/2 cup of stock if the sauce is getting low).  Return to the oven for another 20 to 30 minutes or until they are fork-tender and falling off the bone.
  10. Remove the pot from the oven. Use tongs to extract the ribs from the sauce. Place them in a bowl and set aside. Strain the sauce into a large sauce pan, using a large spoon to press all of the liquid through a strainer. Heat the sauce on medium-low heat.  Spoon off as much fat from the top of the sauce as possible (you can also cool the sauce overnight – the fat will harden and can easily be removed).
  11. Place the cooked ribs on a cutting board. Remove any bones, fat and connective tissues and discard. Use two fork to shred the meat. Chop the meat into bite sized pieces and return the meat to the pot of simmering sauce. Season to taste with salt and pepper and heat through while preparing the pasta.
  12. Cook the pappardelle or other egg noodles according to package directions (usually about 6 minutes). Drain well. Toss the pasta with the braised meat and sauce and top with shaved parmesan cheese before serving.

Bon Appétit and Enjoy!

Get updates from The Seasonal Gourmet on Facebook and Twitter.  Join the conversation today!

Copyright Trish Coleman. Please contact the author to obtain permission for republication.





Curried Parsnip Soup

22 03 2011

Parsnips are often overlooked but they are surprisingly delicious and versatile

We have finally welcomed spring after a long winter. Unfortunately, in many areas, there will not be a lot of new local produce available for at least six to eight more weeks.  However, there is an overlooked vegetable that is usually the first crop harvested each spring (sort of): Parsnips!

Parsnips are root vegetables that look like white carrots, although they taste a bit nuttier and sweeter.  In Ontario, parsnips are typically planted in the spring.  While most of crop is harvested in the fall and stored for the winter (much like potatoes and carrots), some parsnips are left in the ground through the winter and harvested in March and April. As a result, parsnips are considered both a winter and spring vegetable.  They are also delicious but sadly under appreciated. They can be used in soups, stews, dips and pasta sauces.

This soup is the perfect antidote to grey March days.  It’s hearty and warming and can be dressed up with the addition of seafood or shredded duck confit (the original recipe called for mussels but the soup is delicious without them). Be sure to use vegetable stock and skip the garnishes if serving vegetarians.

Curried Parsnip Soup

Makes about 6 cups

  • 1-1/2 Tablespoons butter
  • 1 medium onion, diced
  • 1 lb. (454 grams) medium sized parsnips, peeled and cut into rounds 1/8” thick (equals about 8 parsnips)
  • 1 medium tart apple (such as a Granny Smith), peeled, cored and diced
  • 1 teaspoon curry powder
  • 1/8 teaspoon ground nutmeg
  • 4 cups chicken stock or vegetable stock (preferably low-sodium)
  • 1 cup whipping cream
  • Salt and pepper, to taste
  • Items to garnish (optional) – shredded duck confit, steamed mussels or sautéed scallops
  1. In an enameled cast iron pot or medium stockpot, heat butter on medium until melted. Add onion and sauté until soft and translucent, about 5 minutes.
  2. Add parsnips and stir into the onions. Let parsnips cook until softened, about five minutes. Stir occasionally to prevent burning and sticking. Add the apple cubes and cook for another minute. Add curry and nutmeg and stir through until combined.
  3. Add stock and bring to a gentle simmer for 15 minutes, until parsnips are very tender. Remove parsnip mixture from the heat. Using a regular blender or immersion blender, carefully puree soup until very smooth. Return pureed soup to the pot and place back on medium heat.
  4. Add cream and stir through. Heat the soup until it’s warmed through and season with salt and pepper to taste.
  5. To serve: ladle some soup into each bowl.  If using any of the garnish ideas, place a couple of cooked mussels, sauteed scallops or a small amount of shredded duck confit in the centre of each serving.

Bon Appétit and Enjoy!

Get updates from The Seasonal Gourmet on Facebook and Twitter.  Join the conversation today!

Curried Parsnip Soup can be dressed up with steamed mussels, sautéed scallops or shredded duck confit

This recipe first appeared on Suite 101.com.

Copyright Trish Coleman. Please contact the author to obtain permission for republication.





Cock-A-Leekie Pie

17 03 2011

Happy St. Patrick’s Day!

Today is the day we celebrate all things Irish whether you have Irish blood or are just Irish in spirit.  If you’re spending the evening at a pub or having a quiet night at home, an Irish-inspired dinner is a must to celebrate.  And of course, don’t forget the beer!

This is basically a pot pie, made with chicken, leeks and potatoes.  To save time, you can use leftover cooked chicken (a supermarket rotisserie chicken works well). However, if you don’t have a cooked chicken, you can poach some breasts and/or thighs quite easily:

Poaching Chicken: Select chicken breasts or thighs with the bone-in and skin on (you’ll need about 3 large breasts to yield enough meat for the pie).  Place the chicken pieces, skin side down, in a large pot and cover with chicken stock (about 3 cups). Peel and quarter a small onion and add to the pot.  Add a sprig of fresh sage and two sprigs of time.  Cover and simmer gently on medium-low heat (don’t bring to a hard boil).  Simmer for 20 to 30 minutes, depending on the size of the pieces, or until the meat is just past pink.

Use tongs to remove the cooked chicken from the broth.  Let the chicken cool on a cutting board and bring the stock to a hard boil for five minutes.  While the stock is boiling, remove the chicken skin and discard. Use two forks to pull the meat from the bones and chop it into smaller pieces with a sharp knife. Place cooked meat in the casserole dish (as directed in the recipe below). Strain the stock and use the reserved stock in the recipe.  Extra stock can be kept in the fridge for a few days.

Cock-A-Leekie Pie

Serves 4 to 6

  • 3-1/2 cups cubed cooked chicken meat (white, dark or a combination – see above for instructions on how to poach chicken)
  • 1-1/2 cups cubed red potatoes (cut into 1/2″ cubes) – no need to peel them
  • 5 medium leeks, white and light green parts only, roots trimmed and cut into thin rings
  • 2 Tablespoons butter
  • 2 teaspoons chopped fresh thyme
  • 2 teaspoons chopped fresh sage
  • 1/2 package frozen puff pastry, thawed OR homemade pastry to cover a casserole dish

White Sauce:

  • 4 Tablespoons butter
  • 1/4 cup flour
  • 1 cup chicken stock
  • 1-1/4 cups milk
  • 1/4 cup heavy cream
  • Salt and pepper to taste
  1. Preheat the oven to 425 degrees Fahrenheit.
  2. Add cubed potatoes to a large saucepan and add just enough cold water to cover them. Cover the pot and heat on high until the water comes to a boil.  Cook the potatoes until just tender (do not overcook), about 12 to 14 minutes.  Drain and set aside.
  3. In a large skillet, add the butter and heat on medium-high until melted. Add the sliced leeks.  Sauté until tender, stirring occasionally, about 5 to 7 minutes. Add the chopped thyme and sage and cook for another minute.
  4. Remove the leeks from the heat and spoon into an oven-proof casserole dish. Add the potatoes and chopped chicken and set aside while preparing the white sauce.
  5. To make the white sauce: In a large saucepan, melt the butter on medium-high heat.  Stir in the flour and reduce the heat to medium.  Cook the flour-butter mixture for 2 minutes, stirring constantly.
  6. Whisk in the chicken stock and stir until the mixture is smooth.  Add the milk, a half-cup at a time, whisking continuously.  Let cook until the sauce begins to thicken, about 3 to 4 minutes.
  7. Stir in the cream.  Cook for another couple of minutes.  Season with salt to taste.
  8. To Assemble the Pie: Pour the white sauce over the potatoes, leeks and chicken that are in the casserole dish. Stir to combine. Roll out the thawed puff pastry dough (or other dough) to fit the top of the casserole dish. Lay the pastry over the top of the casserole dish and use a knife to make a few slashes in the top so steam can escape.
  9. Bake the pie for 20 minutes at 425 F or until the top is puffed and golden.  Remove from the oven and let cool slightly before serving.

Bon Appétit and Happy St. Patrick’s Day!

Get updates from The Seasonal Gourmet on Facebook and Twitter.  Join the conversation today!

Cock-a-Leekie Pie with a green salad

Copyright Trish Coleman. Please contact the author to obtain permission for republication.





Radicchio and Scamorza Risotto

15 03 2011

Scamorza Affumicate: A smoked cheese that is similar to mozzarella and provolone

I recently returned from a trip to northern Italy and have been busy working on my own versions of some of the dishes I enjoyed there. One of those dishes was a smoky risotto with sautéed radicchio that I had one day for lunch.  It was a cool, rainy day and the hearty richness of the risotto paired with a glass of Piedmontese wine was the perfect way to warm up.

Sourcing Ingredients

Scamorza is a cheese that is similar to provolone or mozzarella.  The smoked version (affumicate) is darker in colour and has a firm smoky rind and soft interior. Scamorza affumicate can be found at many cheese shops but you can substitute smoked mozzarella or smoked provolone if you can’t find it.  The scamorza rind is edible but won’t melt as easily so it can be trimmed if desired.

Radicchio at an Italian market

Radicchio is a leafy vegetable that is related to chicory.  Raw radicchio can be quite bitter but it mellows when sautéed or grilled. It can usually be found near the lettuce or cabbage in supermarkets and is easily recognizable by its bright purple leaves.

If it is your first time making risotto, you might find this primer helpful for information about ingredients: Basic Risotto.

Radicchio and Scamorza Risotto

Makes about 4 servings as a starter

(VEGETARIAN)

  • 2 Tablespoons extra virgin olive oil
  • 1 small onion, finely diced
  • 2 cups chopped radicchio (about 1 small head), plus extra for garnish and to make radicchio ‘cups’ (optional, see below)
  • 1 cup raw carnaroli rice (you can use arborio if carnaroli isn’t available)
  • 1/2 cup dry white wine
  • About 3-1/2 to 4* cups chicken or vegetable stock – be sure to use vegetable stock if cooking for vegetarians
  • 4 oz. (113 grams) smoked scamorza cheese, cut into 1/2″ cubes (equals about 3/4 cup of cubed cheese)
  • 1 Tablespoon unsalted butter
  • Salt, to taste
  1. In a large deep skillet or enameled cast iron pot, heat olive oil on medium-high heat.  Add onion and cook until it’s beginning to soften, about two minutes.  Add the radicchio and sauté for another two minutes, stirring occasionally.
  2. Add rice and sauté for another 2 minutes, stirring periodically.  Pour in the wine and stir the rice.  Reduce heat and let simmer gently until the wine is completely absorbed, about 3 minutes.
  3. Once the wine has completely absorbed, add 1/2 cup of the stock.  Let the rice simmer gently, stirring occasionally.  Once the stock has almost fully absorbed (about 4 minutes), add another 1/2 cup of the stock.
  4. Repeat the process of adding the stock a half-cup at a time once it has almost absorbed. Continue until the rice is creamy and cooked through but still has a very slight ‘bite’ in the middle of the grains (al dente).  Stir the rice on occasion and keep an eye on it.  It will take approximately 6 to 7* additions of stock in half-cup increments (*Note: the rice may require a little more or less stock, depending on how absorbent it is).
  5. Once the rice is cooked to the desired tenderness, remove the pan from the heat and add the butter and cheese. Stir into the risotto until completely melted.  Season with salt to taste.
  6. To serve: If you want to make radicchio ‘cups’, trim off the root end of a fresh head of radicchio. Carefully peel back the whole leafs, making sure not to tear them. Arrange three or four leaves on a plate in a circle to make a cup shape. Fill with risotto and garnish with a small amount of fresh chopped radicchio.

Bon Appétit and Enjoy!

Get updates from The Seasonal Gourmet on Facebook and Twitter.  Join the conversation today!

Radicchio and Scamorza Risotto in a radicchio cup

Copyright Trish Coleman. Please contact the author to obtain permission for republication.





Tartiflette

28 02 2011

 

L'Eglise St. Michel in Chamonix, France

I recently returned from a fantastic two-week trip to Italy and France.  It was the perfect holiday: the architecture and scenery were stunningly beautiful and I never tire of strolling the streets of European cities, window-shopping and people watching.  And then, of course, there was the food.

We spent some time in Torino, Italy (more on that later) and then headed to Chamonix in the French Alps for a bit of skiing. The commune of Chamonix is located in the Haute-Savoie region, just across the border from Italy at the foot of Mont Blanc. The area is surrounded by mountains and has a vibrant scene in the evenings once everyone has retired from the slopes for the day.

 

Haute-Savoie specialties include excellent cheeses such as Tomme de Savoie, cured meats and wine

The cuisine of the Alps is seasonally-based and includes local wines,cured meats and fantastic cheeses such as tomme, abondance, reblochon and raclette. Dining in Chamonix is typically casual and restaurants often feature fun communal dishes like raclette (a local cheese that is melted and scraped onto potatoes), fondue (both oil-based and cheese-based) and hot stone (pierre-chaud) cooking, where slices of meat or poultry are cooked at the table on a heated stone. Onion and vegetable soups are common starters and potatoes often accompany meals.  However, my favourite local specialty was tartiflette.

Tartiflette: a Savoyard dish made with onions, potatoes, bacon, cream and cheese

Tartiflette, contrary to what I had thought, is not a tart but a dish of potatoes, onions, cream and bacon with cheese melted on top.  Honestly, with those ingredients, you could probably stick an old shoe in there and it would still be delicious!  It’s not light but after a vigorous day of outdoor winter activities, it fits the bill perfectly.

A day of vigorous activity and fresh Alpine air will work up an appetite for the rich foods of the region

In the Savoie region, reblochon is the type of cheese typically used in tartiflette.  It can be found in North America at most good cheese shops, however, if it is not available, you can substitute a tomme, fontina, raclette or brie (bearing in mind that the taste of the finished dish will be different but no less delicious).

Tartiflette

Serves 2 to 4 (it’s quite rich but if diners are very hungry, it will serve 2 – the recipe can easily be doubled)

This recipe is a great way to use up leftover cooked potatoes.

  • 6 oz. (170 grams) slab bacon, cut into a 1/2″ dice
  • 1 medium to large (about 6 oz / 170 g) yellow onion, chopped
  • 2 cups diced peeled and cooked potatoes (cut into a 1/2″ dice) – about 2 large potatoes
  • 3/4 cup half-and-half
  • Salt and pepper, to taste
  • 7 to 8 oz. (200 to 226 g) reblochon cheese (see above for substitutions)
  1. Heat a large skillet on medium-high heat and add the diced bacon. Cook the bacon until almost crisp, stirring occasionally, about 5 minutes.
  2. Add the chopped onion to the bacon. Reduce the heat to medium and cook until softened, about 3 to 4 minutes.
  3. Add the cooked potato chunks to the skillet and stir until the mixture is combined.  Pour in the half-and-half and simmer gently on medium-low heat for about 5 minutes. Season with salt and pepper to taste.
  4. While the mixture is simmering, prepare the cheese. Slice the reblochon into thin slices about 1/4″ thick. Use a sharp knife to trim off the rind if desired (the rind is edible but it may be quite strong tasting and have a slightly gritty texture).
  5. Spoon the potato mixture into individual oven-proof dishes or one large casserole dish (if the skillet has an oven-proof handle, you can keep it in the pan if desired). Lay the sliced cheese in an even layer over the potato mixture.
  6. Place the oven rack in the top position and turn on the broiler. Broil the tartiflettes until the cheese is melted and bubbling, about 3 minutes (watch carefully – it can burn in an instant!)
  7. Let cool slightly and serve with a lightly dressed green salad.

Bon Appétit and Enjoy!

Copyright Trish Coleman. Please contact the author to obtain permission for republication.

Get updates from The Seasonal Gourmet on Facebook and Twitter.  Join the conversation today!

Serve tartiflette with a lightly dressed green salad to cut the richness