ST. PETERSBURG, Fla. — Nestled central the celebrated Vinoy Hotel in city St. Petersburg is Fred’s Cellar.
This restaurant is transforming into a French Bistro on Friday and Saturday, October 19 and 20.
In this chapter of the Chef’s Kitchen, we pop up with a Tartiflette, the French adaptation of a potato casserole.
The bowl comes from the Savoy region—in the French Alps.
2 lb. 4 oz. Idaho potatoes, peeled
8 oz. bacon lardons
1 abysm garlic
3½ oz. white wine
7 oz. abundant cream
Sea alkali and afresh arena atramentous pepper
1 lb. accomplished tomme cheese, broken (or cheese of your choice)
Preheat oven to 400 degrees.
Dice the potatoes and abode in a bucket of absolute alive baking baptize for 5-10 minutes, or until tender.
But do not overcook.
Drain and set a to air-conditioned slightly.
Meanwhile, calefaction a frying pan until hot and fry the bacon, shallots and garlic for 4-5 minutes, or until golden-brown.
Deglaze the pan with the white wine and add abundant cream.
Cook until it reduces by half.
Slice the potatoes agilely and band into an ovenproof gratin bowl with the bacon mixture.
Season with alkali and lots of afresh arena atramentous pepper.
Add wine and abundant chrism abridgement sauce.
Layer the Reblochon cheese (or cheese of your choice) slices on top.
Bake in the oven for 10-15 account or until the cheese is golden-brown and bubbling.
Garnish the Tartiflette with a bloom of frisee (curly-leaf lettuce), asparagus, broiled apples, angel abridgement bathrobe and agilely broken apples.
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