I think this tartiflette recipe needs to go in RecipeGullet. What kind of ham (looks like serrano) and how much? What kind of potatos, russets??, and how much? One glass of white wine,what kind (at my house it would be a glass of whatever is open at the moment). Looks like butter, salt and pepper as well. Anything else? I'm dying here, I need the details. And what the heck kind of cheese is that? I know we can see the lable, but there are three chances of finding that specific kind of cheese (other than the place you found it): (1) slim, (2) none, and (3) fat.
I wonder if it would be good with tasso ham?
I'm not going to look at these food blogs anymore if I'm going to be sent into some sort of carbohydrotic shock with pictures (people will think I have had a stroke, what with all the drool leaking down my chin) and no directions. If I had wanted that I could have bought something from Ikea.
bleudauvergne, your fans around the globe await.
PS: Can we assume the the piece of unidentified blue cheese upthread somewere is a hunk of bleu d'auvergne?
This is a good bunch of questions. Tartiflette is a dish from the Savoie. That should be the first guidance. The Savoie is a mountainous region, including the area around Mont Blanc, in the Alps. Local products there include Reblochon cheese, and Ham, cured and smoked. We went to ski there and to pick up the local products last weekend. Just because I went to the Savoie to get my reblochon and my ham does not mean that you have to. You might try Fromages.com
Just knowing the qualities of the ingredients, substitutions can give an equally satisfying result. Country cured ham from Virginia, for instance. Tasso - it would depend on the heat. This is not a spicy dish, there is only one clove of garlic which comes though prominently. Tasso might possibly overshadow the garlic. Then again, it really depends on the product that you have.
First about the cheese. You must not allow absence of this cheese in your local market to stop you from preparing something similar. You can choose other cheeses and make the same dish, and then call it something else. Reblochon fermier is an uncooked cheese made with lait cru, a semi soft cheese. When you want to cook something like this, think of soft cheeses. In France, people use other cheeses too, and give the same dish other names. My husband has had it prepared with Munster, while he was hiking in the mountain range where it is local there. You could also use a Camembert. Hmm. Epoissiflette.
About the rind: You leave the rind of the cheese on. When the dish cooks, the rind becomes a crispy treat to be eaten with the dish. Everyone should get a piece of the rind. Depending on the age and type of the cheese, some people feel more comfortable scraping the rind of the cheese before using it, with the blade of a knife to remove the excess fungus. I did not do that last night, but sometimes I do. It's a judgement call.
The ham: Jambon de Savoie, cured or smoked, is on sale in Alpine towns. We picked up this hunk of meat last weekend, and we have given it it’s own drawer of the fridge, where it is kept loosely wrapped in a dish towel to let it breathe. Many perfectly good recipes for tartiflette call simply for “lardons”, which is bacon cut into cubes. But early on in my tartiflette making, I began to think about the products local to that region, and what would have naturally be included in the dish at it’s origin. In my mind, this is a more true representation of what the tartiflette evolved from. Therefore I combine smoke cured ham and
bacon (poitrine fume) when I make it. That’s not to say that you have to. Tartiflette is perfectly good with thick sliced bacon.
In fact, when we went to the co-op to get this cheese, they had a recipe for tartiflette. Their recipe did not contain ham at all.
The potatoes I used were the kind that make good potato salad. They do not disintegrate when handled. I like to use an old potato. There is stirring involved, and they should hold up to that. That’s the only real requirement.
There are hundreds of different recipes out there. So instead of a recipe, you can make this dish with guidelines. I will weigh and measure and put a recipe in the gullet when the blog is done. Salt and pepper should be judged according to 1) the saltiness of your bacon, 2) what your creme fraiche tastes like and 3) how salty you like it.
Edited to say that you're right, this dish is enough to throw anyone into carb shock, so you include, in your meal planning, a nice brisk walk the next day. I work near the institute Paul Bocuse and have made a plan to walk there and take a stroll around the campus after lunch.
(I can't afford to eat in the student restaurant right now...)
Edited by bleudauvergne, 20 April 2004 - 01:58 AM.