By him: potato aligot

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Recipe adapted from Easy French Food 
Ingredients
225g potatoes
20g butter
1/4 cup creme fraiche
1/2 clove garlic, minced or pressed
110g tomme cheese, sliced in small strips
Tip 1: DO NOT grate the cheese thinking it will incorporate more rapidly.
 
Instructions
1. Cook the potatoes in boiling water until quite tender (about 20 to 25 minutes).Peel and mash the potatoes.
2. Place a pot on low heat and place the potatoes in this. Using a wooden spoon, begin gradually and vigorously stirring in the cheese bit by bit. Stir in the creme fraiche, butter and garlic.
Tip 2: traditional aligot recipes will tell you to form figure eights while you are doing this, but circle work fine as well. 
Tip 3: keep the heat low as you are adding the cheese. The goal is to keep things just warm enough so that the cheese melts but you don’t want to be cooking anything here.
3. Continue stirring until the potatoes come away from the sides of the pan and you get long smooth ribbons when you lift the spoon through the potatoes. The whole process of incorporating the cheese will take about 10 to 15  minutes.
4. Serve immediately.
 
Serves 2.
 

Aligot is a dish made from melted cheese blended into mashed potatoes (often with some garlic) that is made in L’Aubrac region in southern Massif Central of France. This fondue-like dish from the Aveyron department is a common sight in Auvergne restaurants. Traditionally made with the Tomme de Laguiole or Tomme d’Auvergne cheese, aligot is a French country speciality highly appreciated in the local gastronomy with Toulouse sausages or roast pork. Other cheeses are used in place of Tomme, including mozzarella and cantal. The Laguiole cheese imparts a nutty flavour.

Aligot is made from mashed potatoes blended with butter, cream, crushed garlic, and the melted cheese. The dish is ready when it develops a smooth, elastic texture. 

This dish was originally made using bread by monks, who prepared it for the pilgrims on the way to Santiago de Compostela who stopped for a night in that region. Potatoes were substituted after their introduction to France. Today, it is enjoyed for village gatherings and celebrations as a main dish. Aligot is still cooked by hand in Aveyron, at home as well as in street markets. Aligot is traditionally served with Auvergne red wine.”

From Wikipedia, the free encyclopaedia

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Little Oreo Cheesecake

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Recipe from Amandeleine
Ingredients
12 Oreos, 9 left whole, and 3 coarsely chopped
250g cream cheese, room temperature
1/4 cup sugar
1/4 tsp vanilla extract
1 large egg, room temperature, lightly beaten
1/4 cup sour cream
 
Method
Preheat oven to 135 degrees C.
Line muffin tins with paper liners.
Place 1 whole cookie in the bottom of each lined cup.
 
With an electric mixer on medium high speed, beat cream cheese until smooth, scraping down sides of bowl as needed.
Gradually add sugar, and beat until combined.
Beat in vanilla.
 
Drizzle in eggs, a bit at a time, beating to combine and scraping down the sides of the bowl as needed.
Beat in sour cream.
Stir in chopped cookies by hand.
 
Divide batter evenly among cookie-lined cups, filling each almost to the top.
Bake, rotating pan halfway through, until filling is set, about 22 minutes.
Transfer to wire racks to cool completely.
Refrigerate at least 4 hours (or up to overnight).
Remove from tins just before serving.
 
Makes 9
 
Will SHE make it again?
YES

Champagne Risotto

Recipe from foodnetwork.com
Ingredients
4 thin slices prosciutto
3 cups reduced salt chicken broth
12 asparagus spears, cut diagonally into 1-inch pieces
2 tbsp butter
1 shallot, finely chopped
3/4 cup Arborio rice
3/4 cup Champagne
1/4 cup freshly grated Parmesan
 
Method
Preheat the oven to 230 degrees C.
 
Place the slices of prosciutto on a lightly greased baking sheet.
Bake until the prosciutto slices are almost completely crisp, about 6 to 8 minutes.
The slices will crisp up even more as they cool.
Reserve for garnish.
 
In a medium saucepan, bring the chicken stock to a boil.
Reduce heat to a simmer.
Blanch the asparagus in the chicken stock for 2 minutes.
Remove the asparagus.
Set the asparagus aside and keep the chicken stock at a low simmer.
 
In another medium saucepan, melt 1 tablespoon of the butter.
Add the shallot and cook until tender, about 3 minutes.
Add the Arborio rice and stir to coat in the butter.
Continue toasting the rice, stirring constantly, for about 3 minutes more.
Add the Champagne and simmer until the liquid has almost evaporated, about 3 minutes.
Add 1/2 cup of the simmering broth and stir until almost completely absorbed, about 2 minutes.
Continue cooking the rice, adding the broth 1/2 cup at a time, stirring constantly and allowing each addition of broth to absorb before adding the next, until the rice is tender but still firm to the bite and the mixture is creamy, about 20 minutes total.
Remove from the heat.
Gently stir in the asparagus and Parmesan.
Spoon the risotto into serving dishes and garnish by breaking the crisp prosciutto into smaller pieces over the top of the risotto. Serve immediately.
 
Serves 2.
 
Will HE make it again?
YES

Kiwi Stacks with Mascarpone

Recipe adapted from i-weekly
Ingredients
2 gold kiwifruit
1/6 orange juice
1/2 tbsp grated orange zest
1/4 cup mascarpone cheese
1 tsp honey
 
Method
Peel and slice the kiwifruit into rounds. 
Sprinkle orange juice and zest over kiwifruit; set aside.
 
Stir mascarpone and honey together until blended; set aside.
 
Place kiwifruit into glass.
Spoon one tablespoon mascarpone over kiwifruit.
Repeat layering ending with kiwifruit.
 
Makes 1 glass
 
Will SHE make it again? 
YES. but without the mascarpone cheese

Pumpkin, Sweet Potato & Vanilla Risotto

 
Recipe adapted from marcus samuelsson
Ingredients
2 cups vegetable broth
1/2 large vanilla bean
150g pumpkin, peeled and diced
150g sweet potato, peeled and diced
1/4 tbsp olive oil
1/2 onion, chopped finely
3/4 cups arborio rice
1/4 cup dry white wine
1/8-1/4 cup grated parmesan cheese
1 tbsp fresh chives, finely chopped
 
Method
Put the vegetable broth into a medium saucepan and warm over medium-high heat.
Cut the vanilla bean in half.
Scrape out the seeds and add them to the broth.
Add in the vanilla bean itself.
Simmer then reduce heat to low.
 
Add the pumpkin and sweet potato to the broth and simmer until it is fork-tender, about 5 minutes.
Using a slotted spoon, remove the pumpkin and sweet potato chunks to a dish.
Turn the heat on the broth to low and cover to keep warm.
 
In a large heavy saucepan, heat the 1/4 tbsp olive oil.
Add in the onion and cook until tender, about 3 minutes.
Add in the rice and cook until coated with oil, about one minute.
Add in the white wine and simmer, continuously stirring, until all of the wine has evaporated.
Then, in 1/2 cup increments, add the broth to the rice, only adding more when the previous batch has almost entirely evaporated.  Stir.  
Stir.
Stir.
 
When the rice is tender but still firm to the bite and creamy, turn off the heat.
Mix in the pumpkin, sweet potato and parmesan cheese.
Add chives.
 
Will HE make it again?
maybe

Cheese Fondue

 
 
 
Recipe from channel4.com
Ingredients
225g gruyère cheese, grated
225g comte cheese, grated
225g emmental, grated
7.5g cornflour
15ml sherry
1 sprigs thyme
1.5 cloves garlic, bashed
250ml white wine
10ml lemon juice
 
Method
In a bowl, mix the grated cheeses with the cornflour.
Bring the sherry to a simmer in a small saucepan over a medium-high heat.
Add the thyme and garlic then remove from the heat and leave to infuse for 10 minutes.
Strain and allow to cool.
Bring the wine and lemon juice to the boil in a medium saucepan, and add the cheese, a handful at a time, whisking continuously until smooth and creamy.
Add the infused sherry to the cheese and wine and continue to whisk until the fondue thickens.
 
Serves 2.
 
Will HE make it again?
YES