Meat and Potatoes - Pommes de Terre a la Boulangere

Do you ever have the hankerin' for the delectably meaty flavored potatoes that usually accompany a Yankee Pot Roast?  Yeah, I like 'em a lot.  I don't always have 4 lbs of roast lying around though.  Wait, I NEVER have a 4 lb roast lying around, because it would take me a 2 weeks to eat that much beef.  But I really love the potatoes that have been cooked with the roasted meat juices.   HEAVENLY!

Luckily, I have a solution... or rather, the French have a solution. (and no, they didn't steal the idea from the Italians either.  At least, I don't think they did)  ;)

Pommes de Terre a la Boulangere (bool-ahn-ZHAIR) or Potatoes from the Bakery

I like to think that it was inspired by the roast.  You see, "back in the day" people didn't have an oven in their house.  Even if you DID have an oven, something like a roast (cooked low and slow) simply used too much wood fuel to make at home.  That is, unless your home doubled as the town sauna.  So, the villagers turned to the town baker and his/her huge oven.  All the women of the village would prep their roasts by laying them on beds of potatoes and onions.  When the town baker was done baking his bread for the day, the roasts were placed in the large oven as it was cooling.  While the roast was hangin' out and soaking up the lowering heat of the baker's oven, the potatoes were busy soaking up all the luscious beef drippings.   Thus the basic concept of "Potatoes from the Bakery" was born.

So how do you make beefy roasty toasty potatoes without roasting a roast?  All you really need is some beef stock, caramelized onions and an oven. I think it's pretty safe to say that we all have ovens in our homes and no one is going to have to make a trip to the local bakery.  One other thing you are going to need is time.  It takes time to caramelize onions and it takes time to bake potatoes this way...  At least an hour, usually a little longer.  But I think it's well worth the effort.

Pomme de Terre a la Boulangere 

1 rasher (slice) of Bacon, julienne
2 TB Olive Oil
1 medium Onion, sliced thin (I prefer Sweet onions for this)
1 large Shallot, sliced
1 Star Anise
2 lbs White Potatoes, sliced thin (Cause the skins are tender and I prefer not to peel)
Thyme (or Herbs de Provence)
Black Pepper
Kosher Salt
1 1/2 cups Beef Stock
2 TB Butter for dotting

Heat Olive oil in a saute pan over medium flame, then add the bacon and saute until the fat renders out and the bacon is crisp.

Move the now crispy bacon to a paper towel to drain.

Place the saute pan back on the flame and add the Onion and Shallots.

Saute until tender, then reduce the flame to low and add the Star anise. (it makes the onions more meaty tasting)

Continue cooking the onions down until they are deep brown in color and almost jammy looking.
(this tends to take at least 15-20 minutes, so go ahead and eat the bacon bits to keep up your strength)
Remove the pan from the heat and remove the Star Anise.

Add several branches worth of Thyme Leaves and allow the onions to cool slightly while you.....

Butter a baking dish, set it aside and begin preheating the oven to 350 F (175 C) Degrees.

Slice the potatoes (or use a mandolin).

Set aside some of the "prettiest" slices for the top layer (about 8 oz of them)

Place 1/2 of the remaining potatoes in the baking dish and level them out. (you don't have to do any fancy overlapping yet)

Spread 1/2 of the caramelized onion/shallot mixture over the top.

Sprinkle with Kosher Salt and Black Pepper.

Scatter the other 1/2 of the potatoes over the top. (again, no fancy overlapping, yet)

Spread the potatoes with the remaining caramelized onions and more Kosher Salt and Black Pepper

NOW you get to do the fancy overlapping with the reserved potato slices.

Season with Kosher Salt and Black Pepper.

Then, since I don't think there is any such thing as "too much thyme" when it comes to potatoes, add some more thyme leaves.

Carefully pour the Beef stock over the potatoes.

You see the stock peeking out from underneath the potatoes around the edges.

Dot with Butter. (I love "dotting" things with butter)

Cover with foil and bake for 30 minutes.

Remove the foil and bake an additional 30-45 minutes.

Until golden brown and delicious.

Crispy on top, soft and unctuous umami-ness underneath. 

Mangia!!
~~

Cauliflower Power - Cauliflower & Chestnut au Gratin with Asiago Cream

I don't know 'bout you, but I really love cauliflower.  Especially when it is covered in cheese sauce (mornay).  And nothin' says cheesy mornay lovin' with complete conviction the way an "au Gratin" can.  This is one of my most favorite au Gratins, followed very closely by Pommes de Terre au Dauphinois.  Who can possibly say "No" to Cauliflower and Chestnuts baked in a thyme laced Asiago Cream sauce.  It's utter decadence.  Which is why I only make it once a year.  And Thanksgiving is the perfect Holiday to bust this one out.

I believe I originally got this recipe from the Hastings. Then again I have read so many recipes over the years, it could truly be anyone...  LOL   I know it originally called for 3/4 lb Purple Cauliflower and 1 lb of White Cauliflower.  Me? I prefer to use the 3/4 lb of the Orange Cauliflower instead, but could not find any this year. I also like to change out the Parmigiano-Reggiano for Asiago, though it is quite tasty with Gruyere as well.

I apologize for the final pictures looking kind of messy, but it was Thanksgiving.  In this family, no one is really willing to take a chance that the food might get cold in order for someone to take a picture of it... LOL

Cauliflower and Chestnut au Gratin

1 3/4 lb (795 g) Cauliflower florets, cut into bite sized pieces (or 1 lb White and 3/4 lb Orange)
12 Roasted Chestnuts, chopped
4 cups (945 ml) Heavy Cream (yeah, you know it's gonna be good)
2.6 oz (75 g) (3/4 cup) Asiago d'allevo, freshly grated (and now it's better than good)
1/2 tsp Thyme, chopped
8 oz (225 g) fresh French baguette, torn into 2-inch pieces
2 TB Thyme leaves, chopped
1/4 cup Parsley, chopped
3 TB Chives, chopped
1 1/2 tsp Lemon Zest
1 clove Garlic, finely minced
~1 1/2 tsp Kosher Salt
~3/4 tsp Black Pepper
4 oz (113 g) (1/2 cup) (1 stick) Unsalted Butter, melted (and this makes it awesome)
~1 1/2 tsp Kosher Salt
~1/2 tsp Black Pepper

Preheat oven to 400 degrees.
Disassemble the cauliflower head into bite sized pieces...

For reference, that is about this big....

In a medium stockpot, combine Cauliflower, Chestnuts, and Heavy Cream.

Bring to a boil over medium-high heat; immediately reduce heat to low and simmer until Cauliflower is tender. (about 10 to 12 minutes)

Remove cauliflower and chestnuts from cream with a slotted spoon and set aside to cool.

Add shredded Asiago and Thyme to the Cream and bring to a boil over medium flame.

Reduce heat to low and Simmer until cream sauce reduces by half and thickens slightly. (about 15-20 minutes)

Meanwhile, it's time to make the bread crumb topping......

Tear the baguette into 2 inch pieces.

Place in the bowl of a food processor and pulse until breadcrumbs are formed.

Transfer crumbs to a large bowl, then add Thyme, Parsley, Chives, Lemon Zest, Garlic, Salt, and Pepper;

Mix with hands until well combined.

Drizzle with melted Butter and toss with a fork until the crumbs and herbs are evenly coated; set aside.

When the sauce is ready.....
Return cauliflower to Parmigiano-Reggiano Cream mixture and stir to coat well, then season with Salt and Pepper.

Spoon Cauliflower mixture evenly into a 9 x 13 baking.

Top with the Breadcrumb mixture.

Move the baking dish to the oven and bake until topping is golden and sauce is bubbling. (about 4 to 5 minutes)

Serve warm. (Trust me, it doesn't really have a chance to get cold)

Mangia!!
~~

Garlic Roasting on an Open Fire; Asiago Nipping at Your Nose - Roasted Garlic, Thyme & Asiago Shortbread

Just so you don't read this whole entire post looking for how I did it... I did not really roast the garlic over an open fire.

I love Roasted Garlic Butter....  So this seems like a natural pairing for a butter rich shortbread.  Add to that, some Asiago d'allevo (aged Asiago), and you are good to go.

Asiago d'allevo is very similar to Parmigiano-Reggiano & Pecorino Romano.  In fact, all three are usually used interchangeably, however, I find that the somewhat sweeter nature of the Asiago compliments the garlic very well.  Don't let the smell put you off your shortbread.  The cheese is delicious if you can get past the pungent odor. (Just like good Parmigiano-Reggiano and P. Romano - the more it smells, the better it is)  Though I would not necessarily try making this with Limburger.  ;)

This year, I decided a little Thyme and Black Pepper would kick it up a notch.  I was VERY pleased with the results.  

Roasted Garlic, Thyme & Asiago Shortbread

2 oz Roasted Garlic, pureed
8 oz Unsalted Butter (note- not Cultured)
1 tsp Kosher Salt
1 couple Grinds of Black Pepper
2 tsp dried Thyme
5 oz Asiago d'allevo Cheese, finely grated
12 oz AP Flour

Cut the tops off the garlic.

Drizzle with olive oil and sprinkle with Kosher Salt and wrap in aluminum foil.

Bake is a 350 degree oven for 40 minutes.

Grate the Asiago while you are waiting.....

Squeeze the cloves into a mini food processor and process until a puree is achieved.

In the bowl of your mixer, beat the Butter & Salt until creamy then add the Roasted Garlic puree and continue beating until well combined.

Add the Thyme and Black Pepper, then beat some more.

Add Asiago Cheese and mix until thoroughly combined, even if a little lumpy looking.

Slowly add the flour, with the mixer on low speed and continue mixing until you achieve a nice crumbly appearance.

Work the dough into a ball with your hands.

Form into a rough square and wrap with plastic wrap, letting the dough rest for 30 minutes.

Preheat your oven to 325 degrees....
Roll out on a lightly floured surface.

Cut out 2 1/2 inch rounds with a cutter.

Move shortbreads to a parchment lined baking sheet and bake for 15-20 minutes.

Let rest for 5 minutes on the baking sheet before moving to a cooling rack.

Enjoy!

Mangia!!
~~