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~ Living & Cooking in France

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Tag Archives: onions

Roast vegetables

15 Sunday Apr 2018

Posted by Nadia in General, Sides

≈ 15 Comments

Tags

butternut, carrots, easy side, onions, parsnips, potatoes, side dish, vegetables

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Nadia is recovering from her second carpal tunnel surgery, this time on her right and dominant hand, so I am in charge of making meals for a few weeks. To be entirely honest, she did make and freeze enough meals to last at last 10 days so I do not have too many meals to take care of – luckily.

One of my favourite sides is also one of the easiest to make but, boy, is it tasty. I love my meat and protein but could almost eat just a big portion of these for dinner – I did say “almost”.

Ingredients:

1 small butternut, peeled and seeds removed
2 potatoes, peeled
2 onions, peeled
3 parsnips, peeled
4 carrots, peeled
1 to 2 tablespoons olive oil
Salt and freshly ground black pepper
1 tablespoon herbs de Provence

Preparation:

Preheat the oven to 200C / 400F
Cut the carrots, parsnips, potatoes, onions and butternut squash into cubes
(All the vegetables will shrink while baking, so don’t cut them too small)
Place all the cut vegetables in a single layer on a large baking sheet
Drizzle them with olive oil, salt, pepper and the herbs
Toss well to coat all
Bake for 30 to 40 minutes, until all the vegetables are tender, turning once with a metal spatula about half way through cooking
Season to taste, and serve hot
Enjoy!

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Tartiflette – potatoes, bacon and Reblochon

03 Thursday Nov 2016

Posted by Nadia in General, Sides

≈ 18 Comments

Tags

apremont, bacon, Cheese, onions, potatoes, reblochon, savoie, tartiflette

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Who would believe that the Tartiflette, a dish well anchored in french gastronomy, only appeared in 1980’s?  This recipe, originating in Savoie, in the Alps, was in its origin a peasant dish, a variation of a traditional recipe called “Pela de Aravis”.  The potatoes are not boiled first in the traditional recipe but are cut into cubes and fried with butter and bacon in a pan with a long wooden handle in a wood fire.  Obviously Reblochon was always the star ingredient.  Reblochon is a rich and creamy cheese with a fruity, nutty yet mild flavor. The aroma is earthy. To learn more about this amazing cheese, see below.

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Serves 4

Ingredients:

1kg / 2lb 4oz Charlotte potatoes, peeled
250g / 8oz bacon lardons
1 onion, thinly sliced
80ml / 1/3 cup white wine
125ml / 1/2 cup heavy cream
Salt and freshly ground black pepper
1 whole Reblochon cheese, rind grated and sliced (450g / 1lb)

Preparation:

Preheat the oven to 220 C / 440 F
Cook the potatoes in a pan of boiling water until tender, about 20 minutes
Drain and cool slightly
Sauté the lardons with the onions over medium heat until the onions are soft and  translucent
Add the white wine and continue to cook until the liquid has evaporated
Slice the potatoes and layer half in an oven proof dish
Add the onion and bacon mixture
Add the remaining potatoes
Season with salt and pepper
Pour over the heavy cream
Lay the slices of Reblochon on top
Bake for 15 to 20 minutes until the cheese is golden and bubbling
Serve immediately with a small green salad and a glass of white wine
Enjoy and Bon Appétit!

Wine pairing: A glass of Apremont, a light, dry, white wine from Savoie with floral and mineral characteristics

Rebochon facts:

Reblochon AOC is a semi-soft, washed-rind and smear-ripened mountain cheese that originated at the heart of the massif des Aravis, in the Thônes region of Haute-Savoie in France. The cheese was decreed as an A.O.C. cheese in 1958 and therefore is subject follow to strict rules and regulations. It is a lightly pressed, uncooked cheese, made from full-cream unpasteurised milk. Thirteenth century fables tell of Savoie herdsmen who carried out an incomplete milking of the cows in order to reduce their ‘taxable’ production of milk. After the rent was paid to the landowners, they went back to ‘remilk’ (reblocher) the cows. The second milking of cows yielded a milk rich in fat and was used to make Reblochon. Reblochon features a fine velvety rind, varying from yellow to orange in colour. The close textured pate is very smooth, supple and ivory in colour. Farmhouse cheese discs are matured for at least two weeks, during which the cheese develops an edible light beige crust and buttery dough. Reblochon has a slight scent of the cellar and a mild fruity taste with an intense nutty aftertaste. Its delicate and subtle flavours go well with a glass of Savoie wine. The cheese is excellent on the cheeseboard or can be melted on baked potatoes. Reblochon also features as a classic ingredient in one of the Alps’ best-loved dishes, the Tartiflette.

 

 

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Pizza with caramelised onions, figs, Roquefort and hazelnuts

28 Friday Oct 2016

Posted by Nadia in Appetizers, General, Savoury Tarts and Quiches

≈ 16 Comments

Tags

blue cheese, fiesta fridays, figs, hazelnuts, onions, pizza, roquefort

 

img_2485Makes 1 pizza
Ingredients:

1 ball pizza dough, homemade or store bought
1 tablespoon olive oil
3 medium onions, halved and thinly sliced
6 small figs, quartered
1 1/2 tablespoon balsamic vinegar
Pinch of sugar
90 g / 3 oz blue cheese, (I used Roquefort), broken into chunks
2 tablespoons hazelnuts, halved and toasted
Salt and freshly ground black pepper

Preparation :

Preheat the oven to 240 C / 480 F
Heat the oil in a sauté pan over medium heat and sauté the onions for 7 minutes
Add 1 to 2 tablespoons water, pepper, cover and cook on a low simmer for 10 minutes
If the mixture is still wet, uncover and bubble off any liquid
Place the pizza dough on a pizza baking sheet
Top the base with the caramelised onions
Place the quartered figs on top
Drizzle with the balsamic vinegar and sprinkle with sugar
Grind some black pepper over
Place in the oven for 8 to 10 minutes
Halfway through the cooking time, dot the cheese on the pizza
Add the hazelnuts and return to the oven
Remove and eat immediately
Enjoy!

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