23 February 2006

Menu #3: Poêléé savoyarde

Here's a simple French recipe that Amy and I have fallen in love with. It comes from the Savoie region (the portion of the French Alps south of Switzerland).

Ingredients
  • 1 kg (about 2 lbs) potatoes
  • 2 onions
  • 250 grams of meat (we usually use a smoked saucisse de Savoie and lardons, which are cubes of bacon)
  • 250 grams Beaufort cheese (I've also seen recipes suggest Abondance; for those readers in the US, a mild cheddar might work alright; provolone or something similar would be good; gruyère and swiss, too)
  • 25 cl dry white wine
Instructions
  1. Dice the potatoes and meat.
  2. Sautée the onions with olive oil in a frying pan with high sides [I usually use more than necessary, since other ingredients will be added later and we don't have an appropriate non-stick frying pan; this adds some nice flavor, too].
  3. Add the potatoes and meat. Brown over medium heat for 15 minutes, stirring occasionally. Meanwhile, cut the cheese into thin slices.
  4. Add the wine and cheese slices. Season with pepper and cook covered for 10 more minutes. Stir during the last few minutes.

Voilà, a hearty and simple meal that generously feeds four and is perfect in the depths of winter!

Dessert

I recommend a chocolate fondue after this meal. We also love the dessert that is known by so many names here in France: coeur fondant, gateau au chocolat fondant, etc. [imagine a rich brownie-like cake that oozes hot fudge when you press your fork into it...miam miam!].

2 Comments:

At 23/2/06 19:31, Anonymous Anonymous said...

Okay...I'm sitting here staring a a golden delicious apple which is my "breakfast" and you have to print a recipe guaranteed to pudge me up good!

It sounds so good........

MoMom

 
At 17/3/06 00:02, Anonymous Jesse said...

Took me a while to get to this one...

For some reason I always had the mistaken impression that French cooking was less than hearty. Not so. This was very filling and not very complicated. My new apartment has no oven, so things have to be cookable on two burners or less. Thanks, Colin!

Looking forward to more recipes.

 

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