Olive Oil Cornmeal Cake

Thank you, Joy the Baker, for this fantastic recipe. I made no changes to it because it's perfect! Also from the same cookbook/blogger, the No-Cookie Cookie Ice Cream is incredible. She recommends using a well-seasoned cast-iron skillet, greased and floured (I used cornmeal). You may also use a 9x9 cake pan.

  • 1 1/4 cups all-purpose flour
  • 1/2 cup yellow cornmeal
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup buttermilk
  • 1/2 cup olive oil (lemon or basil)
  • 2 large eggs
  • 3/4 cup packed light brown sugar
  • 1/2 teaspoon grated nutmeg (not necessary if using flavored oil)

Preheat oven to 350 degrees.

In a medium bowl, whisk together the flour, cornmeal, baking powder, baking soda and salt.

in a separate bowl, whisk together the buttermilk, olive oil, eggs, brown sugar and (optional) nutmeg. Add the olive oil mixture to the flour mixture and gently stir until just combined. Pour the batter into the prepared skillet or pan. Lightly press whatever toppings you've chosen into the top of the batter. 

Bake until a wooden pick inserted in the center comes out clean, 30 to 35 minutes. Let cool for at least 1 hour before slicing and serving.

The cake will keep, well wrapped and at room temperature, for up to 3 days.

Truffled Turkey

According to Martha Stewart, the way to season your turkey under the skin is: "Loosen skin: Working from the neck end, slide fingers under skin until you reach the end of the breast, being careful not to tear the skin" . Thanks, Martha. We'll get right on that!

Shave some of your fresh truffles and lay them out on some butter. Once the skin of your bird is loosened, use a long skewer or the end of a wooden spoon to push in your shaved truffle slices. Use that now flavored butter to rub on the skin of the bird for extra flavor. 

The truffle flavor will permeate the entire turkey! Bon appetite!

 

 

Baked Squash

We love baking squash!! It's easy, it's quick and always impresses. Here are some varieties we love and the cheeses that are best:

  • Delicata Squash: Cut lengthwise and scoop out center. Add to this: leftover rice mixed with sausage, more vegetables that you love, fresh, chopped grated pecorino romano over the top. 
  • Acorn Squash: Halved and roasted with a bit of water, open side down until soft. When cooked, add in some cooked Italian Farro, tomatoes, dried apricots and a heavy amount of thyme. Top with grated Gruyere 1655 and broil until warm and bubbly. Finish with Tondo Balsamic Glaze.
  • Butternut Squash: Peel and cut into cubes about 1 inch square(ish). Toss with salt, pepper, olive oil, brown sugar, cinnamon and pecans. Roast in hot oven until cooked through. Toss the squash throughout the cooking. When finished, put in a pretty bowl and grate heavily some Manchego. Parsley to finish.

Pastina

Pastina is what your Nonna gives you when you're sick. It's creamy and buttery....I like it with shredded chicken. You can make it as thick or thin as you would like, but we usually make it fairly thick with a bit of fresh chicken stock poured over the top. Use the traditional star shaped pasta for extra points.

  • 1/2 cup pastina
  • 1/4 teaspoon salt
  • 1 egg, lightly beaten
  • 1 teaspoon butter
  • 1 tablespoon freshly grated cheese like Parmigiano, Fontina or any of the Pecorinos in the case
  • Fresh ground pepper
  1. Bring two cups of stock to boil in small saucepan.
  2. Add pastina and salt and cook until most of the water is absorbed, 3-4 minutes.
  3. Turn off heat and stir in egg, letting it cook in the hot pasta. Temper it in slowly so you don't get scrambled eggs!
  4. Add butter, cheese and pepper. I like to top it with a bit of warmed stock, chicken or other protein.

Alplermagronen

Alpler....what?! Alplermagronen is Swiss for "Holy Moley, this is the best macaroni and cheese I have ever had." Well, that's our translation! If you've ever visited a friend in Switzerland or wanted to be impressed by someone from Switzerland, they will make you this dish. It is creamy and savory and sweet and smelly all at the same time....kind of like me! (Karin)

This recipe comes from one of our Swiss importers in New York. They are on a campaign to "Save the Emmentaler" and they are doing a fantastic job! Visit their website here. For the month of November, let's make a pact to eat as much Swiss Cheese as we can. 

Alplermagronen

  • 2 Onions, in rings
  • 2 garlic cloves, slices
  • 2 cups waxy potatoes, in cubes
  • 2/3 cup bacon/pancetta/porky goodness

Roast all in a cast-iron skillet until brown. Set aside.

  • 2 cups vegetable stock
  • 1 cup cream
  • 1# pasta: They use something like penne or similar tube like shape

Boil the vegetable stock and cream together in a pot. Add the pasta and cook until the liquid is absorbed.

  • 2/3 cup grated Swiss cheese like: Schalenberg, Schnebelhorn, Urnerboden Alpkase, Vacherin Fribourgeoise, Raclette, Gruyere 1655, Emmentaler or Tete du Moine
  • Salt and Pepper to taste

Stir in the cheese into the pasta, then stir in the bacon/onion mixture over the pasta.

Serve with applesauce. If you really want people to know what you're doing, stir in your applesauce into the cheesy noodles all together. 

A big thanks to Joe at Gourmino for the recipe! Stop by the shop to see which cheese you like best for your Alplermagronen. (extra points if you say it with a Swiss accent!)

Ribollita

When the last thing in the garden is Kale and there's snow in the forecast, this soup makes the best dinner. While there are many recipes, we go back to the classics, like this one from Foods 52 and Lydia Bastianich.

  • 3tablespoons olive oil
  • 2cloves garlic, thinly sliced
  • 1onion, chopped
  • 1/4teaspoon crushed red chili pepper flakes
  • 1carrot, chopped
  • 1rib of celery, chopped
  • 28ounces (1 can) plum tomatoes
  • 1teaspoon fresh thyme leaves
  • 1potato, peeled and diced
  • 1pound cavolo nero, or any other variety of kale, trimmed and chopped into bite sized pieces
  • 15ounces (1 can) cannellini beans, rinsed and drained
  • 4-6thick slices of country bread, torn into pieces
  • 4cups water
  1. Heat olive oil in a large, heavy-bottomed soup pot or Dutch oven over medium heat. Add garlic, onion, and crushed red chili pepper flakes. Sweat the onions until translucent, about 5 minutes.
  2. Toss in the carrot and celery with a pinch of salt and sweat the vegetables 10 minutes.
  3. Meanwhile, trim the hard stem ends off the tomatoes and discard. Crush the tomatoes with your hands.
  4. Pour the tomatoes (and their juices) into the pot with the thyme, potato, and 3 cups water. Bring the soup to a simmer, turn the heat down and partially cover with the lid. Keep the soup at a low simmer for about 20 minutes.
  5. Toss in the kale with another cup of water, a pinch of salt and some freshly ground pepper. Partially cover the pot and simmer for 10 minutes.
  6. Add the canned beans and continue to simmer the soup 5 more minutes.
  7. Stir in the bread and serve with a drizzle of spicy Tuscan extra-virgin olive oil. The soup should be thickened by the bread, but not at all dry.

Pane Bianco

I think they should have called this bread "Pomodoro Basilico" because it is absolutely filled with tomatoes and basil, not so 'Bianco'. This recipe is super simple and easy to adjust the fillings to accommodate any flavors. Ones we are going to try: Walnut/Cranberry, Pesto/Walnut/Tomato, Chocolate/Cinnamon, Ground Beef/Curry.....

We found this on the King Arthur website, which is fantastic. 

DOUGH

  • 3 cups King Arthur Unbleached Bread Flour*
  • 2 teaspoons instant yeast
  • 1 1/4 teaspoons salt
  • 1 large egg
  • 1/2 cup lukewarm milk
  • 1/3 cup lukewarm water
  • 3 tablespoons olive oil

 

FILLING

  • 3/4 cup shredded Italian-blend cheese or the cheese of your choice
  • 1/2 cup oil-packed sun-dried tomatoes or your own oven-roasted tomatoes
  • 3 to 6 cloves garlic, peeled and minced
  • 1/3 cup chopped fresh basil, green or purple
  1. To make the dough: Combine all of the dough ingredients in a bowl (or the bucket of your bread machine), and mix and knead — by hand, using a mixer, or in your bread machine set on the dough cycle — to make a smooth, very soft dough. The dough should stick a bit to the bottom of the bowl if you're using a stand mixer.
  2. Place the dough in a lightly greased bowl, cover, and let it rise for 45 to 60 minutes, or until it's doubled in size.
  3. Meanwhile, thoroughly drain the tomatoes, patting them dry. Use kitchen shears to cut them into smaller bits.
  4. Gently deflate the dough. Flatten and pat it into a 22" x 8 1/2" rectangle. Spread with the cheese, tomatoes, garlic, and basil.
  5. Starting with one long edge, roll the dough into a log the long way. Pinch the edges to seal. Place the log seam-side down on a lightly greased or parchment-lined baking sheet.
  6. Using kitchen shears, start 1/2" from one end and cut the log lengthwise down the center about 1" deep, to within 1/2" of the other end.
  7. Keeping the cut side up, form an "S" shape. Tuck both ends under the center of the "S" to form a "figure 8;" pinch the ends together to seal.
  8. Cover and let rise in a warm place until double, 45 to 60 minutes.
  9. While the loaf is rising, preheat the oven to 350°F.
  10. Uncover the bread, and bake it for 35 to 40 minutes, tenting it with foil after 20 to 25 minutes to prevent over-browning.
  11. Remove the bread from the oven, and transfer it to a rack to cool. Enjoy warm or at room temperature. Store, well-wrapped, at room temperature for a couple of days; freeze for longer storage.

English Muffin Bread

I love baking, but bread can sometimes be a challenge. This recipe, however, is fantastic and easy and super consistent. I love that it makes two loaves, because it gets eaten quickly, especially with two boys in the house! It's from a great blog called Restless Chipotle. The recipe is below with my experiences and notes changed a bit.

  • 5 1/2 cups flour 
  • 2 tablespoons dry yeast
  • 1 tablespoon honey
  • 1/4 cup warm water
  • 2 teaspoons kosher salt
  • 1/4 teaspoon baking powder
  • 2 1/4 cups warm milk
  • Butter and cornmeal for greasing and dusting the pans
  1. Mix the yeast, honey, and water in the bowl of your mixer. Set aside.

  2. Sift the salt, baking powder, and flour.

  3. Add the milk and one cup of the flour to the yeast mixture.

  4. Blend well.

  5. Add the remaining flour and beat for 5 minutes.

  6. You should have a very soft, goopy dough. Yes. I said goopy.

  7. Spoon the dough into 2 loaf pans that have been greased and dusted with the cornmeal.

  8. Set aside in a warm place until the batter has doubled and is at the top of the pans, or a little above. This may take 30 to 45 minutes.

  9. Preheat the oven to 425F

  10. Dust the tops of the loaves with cornmeal and bake for 15 minutes or so. Loaf will sound hollow when tapped.

  11. Bake for 20-25 minutes if you want a crisper, more golden crust.

  12. Cool and slice.

Try pairing this for breakfast with Deliciousness Pinon Cherry Jam!! It's one of the best jams we have in the shop and is perfect!

Cantal Rye Bread Soup

Soup season has been slow coming, this year. It's not the first time, though, we've eaten dinner of soup at night with the doors open, just to make it a bit cooler in the house!

One of my favorite soups is made with Cantal and Rye. I describe it like a French Onion, only with more bread, cheese and cream on top! It's from a fantastic book called The Soups of France by Lois Anne Rothert. It's survived decades of book purging because it's just that great!

  • 10 OUNCES CANTAL CHEESE

  • 3 TABLESPOONS UNSALTED BUTTER

  • 4 MEDIUM-SIZED ONIONS, FINELY CHOPPED

  • 1-1/2 QUARTS WATER OR VEGETABLE BROTH, BOILING

  • 1 TEASPOON SALT

  • FRESHLY GROUND BLACK PEPPER

  • 1/2 POUND STALE DARK RYE BREAD, VERY THINLY SLICED

  • 1 CUP CRÈME FRAÎCHE OR HEAVY CREAM

Carefully cut the cheese into very thin slices. Using a vegetable peeler may give you the thin slices needed here. Or you may grate the cheese.

Melt the butter in a heavy 4-quart soup pot over medium heat. Add the onions and cook, stirring occasionally, until they begin to color, 10 to 12 minutes. Add the boiling water or broth and the salt, reduce the heat to low, and simmer, uncovered, for 30 minutes. Taste and add more salt if needed and black pepper to taste. Meanwhile, preheat the oven to 325°F

Using all the bread and cheese, layer the slices alternately in the bottom of a flameproof 3-quart earthenware casserole. Pour in the onion broth. Cover the casserole with its own lid or with aluminum foil, place in the oven, and bake until bubbling, about 30 minutes. (Individual ovenproof soup bowls may be used instead; baking time is then reduced to
15 minutes.)

Take the casserole out of the oven, and turn on the broiler. Remove the lid from the casserole and pour the crème fraîche or cream over the soup. Place under a broiler for a few minutes until golden brown, then serve immediately.

Tomato Stuffed Peppers

Every week, Karin hits the library with the boys and we get new books. It's a time for them to see how important reading is, but also a time for me to explore new cookbooks- new to me, that is! April Bloomfield's "A Girl and her Greens" is a fantastic take on classic recipes using seasonal vegetables. 

We recently had Louie and Regan Colburn over, from Ohana Island Kitchen, and Rob made the best dinner from ingredients from the garden. The standout was the stuffed peppers. We thought it could use more white anchovies, but we say that about most things. Here's the recipe:

  • 8 small red bell peppers, halved, lengthwise, seeded and deribbed. Green stem nubs left intact
  • 3 medium garlic cloves, thinly sliced
  • 8 salt-packed, whole anchovies (we used the white anchovies from the shop. we recommend using 16 anchovies, placing two in each pepper instead of one.)
  • 16 large basil leaves, plus extra, torn for finishing
  • 16 small to medium tomatoes, peeled and cored
  • 1 tablespoon sea salt, fancy and flaky as possible
  • Freshly ground black pepper
  • A healthy drizzle of extra virgin olive oil

Position a rack in the center of the oven and preheat to 450F

Find a heavy, enameled baking dish that will fit the peppers snugly and arrange them cut sides up. To each half, add 2 or 3 slices of garlic [2] anchovy fillet, a basil leaf and finally a tomato.

Sprinkle on the salt, add several grindings of pepper, and evenly drizzle the olive oil over everything. Pop the dish in the oven and cook until the edges of the peppers go wrinkly and a bit toasty and the flesh is creamy, 45 minutes to 1 hour. After 20 minutes and every 10 minutes or so thereafter, give the tomatoes a gentle press with the back of a spoon so a little juice squeezes out, then baste the peppers. 

Remove the peppers from the oven and let them rest in the baking dish until they're just a bit warmer than room temperature. Baste them once more, then carefully transfer the peppers to plates or a platter, drizzle on the liquid remaining in the pan and sprinkle on the torn basil.

Serve warm to room temperature.

 

Italian Easter Cake- "Pastiera Napoletana"

We love any holiday where cakes are involved, but Easter is a great time to gather with family and friends for a Springtime celebration. 

This recipe comes from Foods 52, which is a fantastic resource for unique recipes with unique ingredients. I have copied the recipe here, but you may also find it on their website HERE.

Author Notes: Whole wheat berries are cooked in milk until creamy, then mixed with ricotta, sugar, eggs, candied citron and a heady mix of spices and scents -- cinna (…more) —Emiko

Serves 10

For the pastry: 

  • 1 stick (125 grams) unsalted cold butter
  • 2 cups (250 grams) of flour
  • 1 whole egg, plus one yolk
  • 3/4cup (100 grams) of powdered sugar
  • Finely grated zest of 1 lemon

Mix the dry ingredients together in a bowl. Chop the cold butter into small pieces and pulse together in a food processor until it resembles breadcrumbs. Add the egg and lemon zest and knead just until the mixture comes together. If you find it a bit dry, add some cold water, a tablespoon at a time until it forms a dough; if it's too wet, add a bit of flour. Cover in plastic wrap and rest at least 30 minutes or overnight.

For the filling:

  • 10 ounces (280 grams) of cooked wheat berries or about 3.5 ounces (100 grams) of uncooked wheat berries
  • 1 cup (230 milliliters) milk
  • 2 tablespoons (30 grams) of butter
  • 12 ounces (350 grams) of fresh ricotta (a combination of cow's milk and sheep's milk ricottas are traditionally used)
  • 1 3/4 cups (320 grams) of fine sugar
  • 2 whole eggs, plus two yolks
  • Finely grated zest of 1 lemon
  • 1 teaspoon vanilla essence (or 1 vanilla bean pod, scraped)
  • 1 teaspoon ground cinnamon
  • 1 tablespoon orange blossom water
  • 3 1/2 ounces (100 grams) candied citron, finely chopped
  • Powdered sugar for dusting

[Cook the Farro according to package instructions.]

Place the cooked wheat berries in a saucepan over medium heat with the butter, milk and lemon zest. Bring to a boil gently, stirring occasionally until it becomes very thick and creamy like oatmeal, about 15 minutes. Let cool until needed.

In a bowl, beat the eggs and extra yolks with the ricotta, sugar, vanilla, cinnamon and orange blossom water until creamy. Leave this mixture to rest several hours (better if overnight) in the fridge.

Fold the cooled wheat berry cream and the rested ricotta mixture together with the finely chopped candied citron.

Roll out about two thirds of the pastry and place in a 10 inch (25 centimeter) greased springform tin. Cut off any overhang and add to the remaining pastry, roll out again and with a pastry crimper wheel, cut long strips about ¾ an inch wide.

Fill the pastry base with the ricotta mixture and even out the borders of the pastry to the level of the mixture. Lay the long pastry strips gently across the top to form a a criss-cross diamond pattern (not square), pressing the strips on the edge of the pastry very gently. If desired, you can brush the lattice gently with some egg wash to make it shiny.

Bake the pastiera for 1 hour at 390ºF (200ºC) until the pastry is golden and the pastiera is amber-brown on top.

Allow to cool completely inside the springform pan before removing or chilling. Ideally serve the pastiera the next day (remove it from the fridge at least 30 minutes before eating to take away some of the chill) with some powdered sugar sifted over the top. Store any leftovers in the fridge.

Nduja Didn't

If you’re like me you’ve never heard of ‘Nduja until now. I was a bit skeptical of a “salami spread.”  Working in this cheese shop with so many foodies and incredible products I tend to throw caution to the wind in regards to trying some of our provisions, especially the meats. Here at the Truffle our products are all thoughtfully chosen, tasted and approved. Of the hundreds of products we’ve carried in my stay I can count on one hand the items I didn’t love. With much aversion I gave the ol’ ‘Nduja a shot and was pleasantly surprised. It’s great on it’s on but has the ability to take everything to the next level. I recently read a Wall Street Journal article on ‘Nduja which inspired me to also write about this understated, versatile product. The author praises the salami spread so eloquently and accurately I had to include her quote:

 “The spreadable salami is my favorite cook’s cheat. In a hot pan, it melts into a piquant oil that adds oomph, complexity and a bit of fire to all kinds of savory foods, from tomato sauce to vinaigrette. At room temperature, it can be smeared on good bread and served alongside a salad as dinner, or layered on grilled cheese, even a burger. The result rarely fails to raise the pulse rate. If Joan Jett were an Italian, and a sausage, she’d be 'nduja.” 

As a fan of both Joan Jett and sausage I have to say I agree! The author and culinary graduate, Jane Black, continues her praises of ‘Nduja’s versatility in amplifying seafood, pasta, pizza, breakfast sandwiches and even burrata. 

'Nduja (pronounced en-DOO-ya) is a specialty of Calabria, Italy’s most southern region. Its origins are a bit murky, but most thought of it as a poor-man’s andouille sausage brought to the area after Napoleon conquered Naples in 1806. Calabria’s 'Nduja was originally made from pork fat, ground lung, kidneys and other random bits, then seasoned with local hot chilies. The sausage was then smoked, aged or both. Today, 'Nduja is made with finer stuff, grinding up prosciutto, speck and coppa with chilies. Alle Pia, the San Diego purveyor of salumi we buy our ‘Nduja from, seasons their version with cayenne and smoky Aleppo pepper. 

Whether you’re looking to cook more effortlessly or creatively give ‘Nduja a try and see what new uses you can come up with for it!

Todd's Tuna Tapenade

Have I told you lately that I love our customers? Todd is great. He and Shannon come in regularly and get a selection of cheese, bread and olives. Recently Shannon told me about this tapenade she was making and I had to have the recipe. Here it is! It is simple and perfect for parties.

castelvertrano.jpg
  • 1 6-oz can of good tuna packed in oil (drain, but save the oil)
  • Grated zest of 1 lemon
  • 1 cup Castelvertrano Olives- pitted
  • 4Tbl soft butter (Rodolphe's would be great!)
  • 1/4 cup fresh herbs (your choice- basil, thyme, dill, etc.)

Put all ingredients in a food processor (or you can do by hand). Pulse, but don't over mix. Add salt and pepper to taste.

Also, you can go lighter on the herbs and see how you like it. You can use a mix of different olives if you want. The Provencal are nice because they add a natural saltiness.

A quick way of pitting olives is to place them on a cutting board and use the broad part- the widest part near the handle- of a chef knife and smash the pit out.

I would recommend adding some of the oil from the tuna jar if you want to play with the consistency a bit. Serve with warmed baguette slices or Nita Crisp crackers.

Pasta and Lentils

One of Rob’s favorite cookbooks is Pasta by Vincenzo Buonassisi.    This is one of his prized cookbooks.  Each recipe is flawless.  When we had some leftover lentils in the refrigerator, he opened this book and found the perfect recipe!  The English translation leaves a lot to be desired, but I’ll print it just as the cookbook writes it with my notes in brackets.  You may have to read it a few times, but you’ll get the idea!

  • 1 lb. tubettini or other tubed pasta [any short, tubed pasta is fine]
  • 3/4 lb lentils [can be leftovers]
  • 2 cloves garlic
  • 1 stick celery
  • salt and pepper
  • stock [vegetable or chicken]
  • olive oil

Soak the lentils for at least 12 hours and cook with plenty of salted water, chopped garlic or whole cloves of garlic which you discard before serving [We used leftover lentils that were in the fridge], and the chopped celery.

Cook over a moderate heat, adding more liquid if necessary. When almost done add the pasta and cook until al dente.

Put all the ingredients in a serving bowl and add fresh olive oil and freshly ground black pepper; you should have a good thick soup.

Another way of cooking the lentils is to boil them without the vegetables and when they begin to soften remove from heat and carefully drain off most of the water.  Add fresh boiling water, return to the heat and after a few minutes add the rest of the ingredients. [This is how we would recommend proceeding]

[We also put in some carrot, leeks, fennel and onion.]

Classic Cheese Fondue

  • 1 garlic clove, halved crosswise
  • 1/2 cup to 1 cup good dry white wine or hard cider
  • 1 tablespoon cornstarch
  • 2 teaspoons kirsch
  • One pound of great cheeses from Switzerland, such as
  • 1/3 lb Fontina val d'Aosta, shredded; 1/3 lb Gruyère , shredded;1/3 lb 'Wild Card' cheese of your choice, shredded

(We like one of the cheeses to be a work-horse- Fontina- one to be nutty- Gruyere and one to be a bit unusual or smelly.

Suggested accompaniments; cubes of French bread, prepared sausages, cornichon, boiled or roasted potatoes.

Shred the cheeses.  Rub inside of a 4-quart fondue pot with the cut sides of garlic, add wine or cider to pot and bring just to a simmer over medium low heat on your stovetop.

Stir together cornstarch and kirsch in a cup.

Gradually add the cheese to the pot and cook, stirring constantly in a zigzag pattern to prevent cheese from balling up, until cheese is just melted and creamy (do not let it boil). Stir cornstarch mixture again and add it to the fondue.  Continue to simmer, stirring the fondue until it becomes thick, 5 to 8 minutes.

Transfer to fondue pot set over a flame and serve with your accompaniments for dipping.

Makes 6 servings.

Tartiflette

The recipe is surprisingly simple for the amount of flavor that is produced. A traditional Tartiflette uses Reblochon cheese, which by French AOC standards is always raw milk, therefore we cannot get it in the US.  We can get pasteurized versions which are delicious.  This recipe calls for a choice of cheeses: either Puigpedros from Spain or Capra Staggionata.  These are washed rind cheeses that are creamy, buttery and slightly strong:  perfect for Tartiflette!

  • 5-6 Yukon Gold potatoes, peeled
  • 1/2 Yellow Onion, julianned
  • 4 Thick slices Bacon (Tender Belly is perfect)
  • 1/2 cup Heavy Cream
  • 1/2 wheel Rebluson or another stinky melting cheese

Butter a gratin dish.

Boil the potatoes in salted water until a sharp knife can be inserted easily. When finished, drain and set aside.

Cook the onion in a bit of oil for 5 minutes.  Add the bacon and cook until the onion is translucent and slightly caramelized.  Season with salt and pepper to taste.

Cut half of the potatoes in thick slices and place on the bottom of the gratin dish.  Top with half of the bacon and onion mixture.  Pour in half of the cream.

Place the rest of the potatoes, which have been cut in think slices, on top and finish with the onions, bacon and cream.

Cut the cheese in half lengthwise and place on top of the dish.

Bake in a very hot oven: 450-500 degrees until the cheese browns and is bubbly melted.

 

Parmigiano Reggiano Flan

I love flan. It's like eating pudding for dinner. Whenever I can put cheese into a custard, I am a happy girl!

This recipe comes from Yvette Van Boven and her book, Home Made Summer. I love picking up new cookbooks from the library, especially ones with such stunning photos and recipes that actually work!

  • 3/4 cup + 1 Tbl Cream
  • 1/2 cup milk
  • 3/4 cup Parmigiano Reggiano, grated (This is about 1/4 pound of whole cheese)
  • 1 egg
  • 2 egg yolks
  • Salt and Pepper

Generously butter 6 1/4 cup ramekins. Preheat the oven to 300 degrees.

Heat the cream and milk to a gentle boil. Add the cheese to the hot milk and let it rest for about 30 minutes. In a large bowl, whisk the egg, yolks and spice. Temper the liquid into the egg yolks by slowly pouring into the eggs while whisking. (You don't want to get scrambled eggs!) 

Place ramekins in a water bath and bake 45 minutes. 

For a special treat, try topping with: Fresh basil pesto, Tomato Mostarda or Spicy Harrissa