How To make Potato Tatin with Brie and Prosciutto
4 tb Butter
4 Shallots; chopped fine
1/2 c White wine
1/2 c Cream
3 lb Potatoes; peeled/sliced thin
5 Cl Garlic; halved
Bouquet garni: rosemary, thy pn Nutmeg Salt and freshly ground pepp 6 sl Prosciutto; paper thin
1/2 lb Wisconsin brie; sliced
6 3-inch discs of puff pastry
Recipe by: Philippe Schmit, Park Bistro, New York City Preparation Time: 0:35 Heat butter and saute shallots. Add wine and reduce by half. Add cream, potatoes, garlic, bouquet garni, nutmeg, salt and pepper. Cook 5 minutes and remove from heat. Place several potato slices into bottom of 6 3- inch molds* in circular petal formation. Add layers of prosciutto, Brie and remaining potatoes. Top with pastry. Bake for 20-25 minutes at 450- degrees until potatoes are done and pastry is dark gold. Turn tatin out onto plate and garnish as desired.
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A lovely hearted shaped breakfast
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Tarte Fine au Brie de Meaux & Pommes de Terre RECETTE CHEF VALENTIN
Une recette , avec du fromage… Une tarte fine qui change des pizzas et des quiches, voilà ce que je vous propose avec ma Tarte fine aux pommes de terre, brie de Meaux et magret de canard séché, servie avec une salade aux allumettes de pomme granny-smith! Rapide, facile, légère, la douceur du fromage, la fraîcheur de la salade croquante, un délice !
INGREDIENTS (pour 4 pers.)
160 g de brie de Meaux (40 g/pers.)
3 pommes de terre
1 oignon
1 pomme granny-smith
1 magret de canard séché
1 pâte feuilletée
Quelques bouquets de mâche
ETAPES
Découper des ronds de pâte feuilletée à l’aide d’un emporte-pièce ou d’une assiette à thé.
A 2 cm du bord, piquer le centre de la tarte avec une fourchette pour éviter que la pâte ne gonfle.
Préchauffer votre four à 200°, thermostat 7/8
Après avoir épluché les pommes de terre, faire de fines tranches à la mandoline ; idem pour l’oignon.
Disposer sur la tarte, les tranches de p-d-t, les rondelles d’oignons et quelques allumettes de canard séché découpées dans le magret. Saler, poivrer puis déposer les allumettes de brie.
Arroser d’un filet d’huile d’olive avant de passer au four pour 6 à 8 min de cuisson.
Au sortir du four, couvrir le cœur de la tarte de quelques bouquets de mâche légèrement assaisonnés et d’allumettes de pomme détaillées à la mandoline.
Pour finir, trancher avec une huile d’herbe ou de légumes selon votre goût.
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A perfect option for summer lunches and a real crowd-pleaser - mix it up with different toppings like smoked salmon, prosciutto or mushrooms and roasted cherry tomatoes. Find the recipe here
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May 6-8 at 11 AM PST, streaming on Youtube and Facebook
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Caramelised Figs with Balsamic Vinegar, Rosemary and Ricotta | Gordon Ramsay
Figs are caramelised and gently flavoured with balsamic vinegar and rosemary. A fantastic dinner party dish.
#GordonRamsay #Cooking
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Prosciutto Goat Cheese Puffs
Prosciutto Goat Cheese Puffs
Recipe at
I am a huge prosciutto and goat cheese lover. So much so that I always add them to the oddest of ways to recipes so I must have them on hand at all times.
During my run to the supermarket today I wanted to make a new simple recipe using both. That is how these Prosciutto Goat Cheese Puffs were thought up. I tried to find Pillsbury Crescent dough but because we are going through this stay-at-home situation, there was none. I just found some Pillsbury Biscuits and Pizza Dough. I picked the Pizza Dough as I couldn't imagine how these two ingredients would work in a biscuit.
I made sure though that I flattened the dough as thin as possible before starting to assemble the puffs. The dough was just too think. And when you bake it you will see that if this wasn't done, they would have been super thick.
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