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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Potato crusted Branzino is a spectacular dish and yet, doable. It is inspired by Paul Bocuse's iconic recipe ''Le rouget en écailles de pommes de terre''. Rouget (red mullet) can be subbed for Branzino/Loup de Mer (“the wolf of the sea”). Served with beurre blanc/beurre Nantais and fried leeks.
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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.
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Salt and pepper to taste
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TEA TIME WITH THE DUCHESS
May 6-8 at 11 AM PST, streaming on Youtube and Facebook
You bring the crumpets, we’ll bring the tea! That’s right - TEA TIME is back for TRANSlations 2022 with your host, and the Duchess of Grant Park, AVA DAVIS! Join us Friday, Saturday, and Sunday mornings at 11AM to ‘spill the tea’ as we discuss films, current events, and even bring on a surprise guest or two. Get your day started right with TRANSlations and The Duchess! Watch the stream on our YouTube or Facebook!
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The Very Best Potatoes Au Gratin Recipe
Thinly sliced potatoes are combined with butter, cream and tons of cheese before being baked to a bubbly, golden perfection. Simple to prepare and fantastic for entertaining.
----------------------------------------FULL RECIPE BELOW--------------------------------------
INGREDIENTS
3 ounces Butter
1 garlic clove minced
4 tablespoons cornstarch
1 teaspoon kosher salt
1/2 teaspoon fresh ground pepper
2 cups low-fat milk
2 cups shredded white cheddar
5 cups thinly sliced yukon gold potatoes
INSTRUCTIONS
Preheat oven to 350°.
In a large saucepan, melt the butter over low heat. Stir in the garlic and cook 1 minute. Whisk in the cornstarch, salt and pepper until smooth.
Gradually add the milk and bring to a boil. Cook the sauce stirring constantly until thickened, approximately 2-3 minutes.
Remove from heat and stir in 1 1/2 cups of the cheese until melted. Stir in the potatoes.
Transfer to a 2 quart baking dish coated with cooking spray. Sprinkle with the remaining cheese. Cover and bake 30 minutes. Uncover and bake an additional 30-45 minutes or until the potatoes are tender and the sauce is golden brown and bubbling.
Remove from the oven and allow to stand 5-10 minutes before serving.
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