Thursday, December 10, 2009

Supper After Carols

Some potatoes, half a savoy cabbage, a chunk of brie, garlic cloves and a jug of milk.....I wanted to create a dish that I could leave in the oven while we trundled off to our local carol service, and these were the ingredients I had available to me on a cold sunday night and luckily I had a craving for rustic mountain food.

I didn't have the Reblochon (ha, trying getting that at the IGA) which is an essential ingredient for tartiflette, but as I started doing my recipe search I realized that Reblochon has only been around since the 1980's and the dish was created to promote Reblochon! Well in any case it's a delicious cheese and when I was in Saint Gervais a couple of years ago I contributed mightily to that cheese company and to my cholesterol level, hmmmm but there was the raclette, and the ham too......but really how can you go wrong with any combination of potato and cheese? That Christmas holiday spent in the Savoie region was one of the most memorable gastronomic experiences. I really would eat those dishes every night if it just wasn't so dangerous.

This was my gratin: I layered sliced potatoes and ribbons of savoy cabbage, the brie slices were in the middle of the layers, salt and pepper of course on each layer, I still have a lot of herbs in the veggie garden, so generous amounts of thyme, sage and parsley were sprinkled on each layer (very confused about parsley, have never had such a massive crop, and it's still going strong) I then covered my creation with milk and covered the dish with foil and put it in the oven on a low temp.

Our friend sang a solo, she made us cry, the NZ'er was wiping his tears away with the sleeve of his manly motorbike jacket. The lass has a voice that is so powerful, but she doesn't belt, and it's not sweet, but it is achingly beautiful and for about five minutes the audience was in raptures, at the end of the performance I woooohooooooed! I'm not much of a churchgoer but I do like a good carol.

We returned home to comforting aromas, the rustic mountain dish turned out pretty nice, the NZ'er really liked it with the chicken sausages and the festive looking cherry tomatoes and after a few mouthfuls he asked 'are there clams in this?' I think that's a good thing.

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