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Cooking With My Favorites - Tartiflette and the 10 Inch Skillet
by
Shane "Culinary Alchemist" Wingerd
Текущий рейтинг: 4.0
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%3C/p%3E%3Cp%3EThe%20original%20models%20of%20this%20skillet%20have%20the%20information%20was%20embossed%20on%20the%20bottom.%3C/p%3E%3Cp%3EThe%20reason%20this%20is%20one%20of%20my%20favorites,%20is%20that%20it%20is%20the%20only%20piece%20ever%20made%20that%20has%20a%20pyroceram%20lid.%20%20Even%20the%20early%20saucepans%20(they%20were%20not%20referred%20to%20as%20%22casseroles%22%20until%20the%20use%20of%20%22P%22%20model%20numbers)%20had%20Pyrex%20lids,%20though%20they%20did%20have%20the%20cool%20%22fin%22%20handles%20instead%20of%20knobs.%3C/p%3E%3Cp%3ESadly,%20this%20pyroceramic%20lid%20doesn't%20fit%20the%20model%20P-10-B%20(which%20was%20equipped%20with%20a%20Pyrex%2010-C%20lid)%20as%20it's%20dimensions%20are%20actually%2010%20inches,%20while%20the%20original%20%2210%20inch%20skillet%22%20is%20really%20only%209%207/8%20inch.%3C/p%3E%3Cp%3EOne%20of%20the%20things%20I%20love%20to%20make%20in%20this%20particular%20skillet,%20is%20a%20Tartiflette.%20%20Corningware's%20ability%20to%20go%20from%20the%20Stove%20to%20the%20Oven%20is%20perfect%20for%20turning%20this%20French%20dish%20of%20Potatoes,%20Bacon%20and%20Cheese.%20%20True,%20the%20recipe%20was%20originally%20promoted%20by%20the%20%22Union%20Interprofessional%20Reblochon%22,%20but%20you%20can't%20get%20Reblochon%20in%20the%20United%20States%20due%20to%20the%20fact%20that%20the%20milk%20is%20unpasteurized%20and%20it%20isn't%20aged%20long%20enough.%20%20The%20best%20you%20can%20do%20is%20find%20a%20Fromage%20de%20Savoie%20or%20Delice%20du%20Jura%20as%20a%20replacement.%20%20%20Honestly%20though,%20it's%20just%20as%20delicious%20with%20Havarti,%20Fontina%20Val%20d'Aosta%20or%20Taleggio.%3C/p%3E%3Cp%3EI%20highly%20recommend%20Rachel%20Khoo's%20suggestion%20of%20using%20a%20mandolin%20for%20the%20potatoes,%20it's%20faster%20than%20doing%20it%20with%20a%20knife.%20%20They%20really%20do%20need%20to%20be%20cut%20into%20matchsticks.%20I%20tried%20this%20once%20with%20grated%20potato%20and%20it%20was%20disgusting.%20%20All%20mushy%20and%20gross.....%20So%20matchsticks%20it%20is.%3C/p%3E%3Cp%3ETartiflette%3C/p%3E%3Cp%3EPreheat%20the%20oven%20to%20350%20F%20degrees.%3C/p%3E%3Cp%3EIn%20the%20meantime,%20run%20your%20potatoes%20over%20the%20mandolin.%20%20(I%20leave%20the%20skins%20on%20for%20white%20&%20red%20potatoes)%3C/p%3E%3Cp%3ECut%20your%20cheese%20into%20little%20cubes%20and%20set%20aside.%20(If%20using%20Taleggio,%20I%20suggest%20removing%20the%20rind)%3C/p%3E%3Cp%3EPlace%20your%2010%20inch%20skillet%20(with%20P-10-HG%20Handle%20attached)%20over%20medium%20flame%20and%20add%20the%20Olive%20Oil%20allowing%20it%20to%20heat%20up%20slightly.%3C/p%3E%3Cp%3ESaute%20the%20Bacon%20until%20crispy.%3C/p%3E%3Cp%3ERemove%20from%20the%20skillet%20with%20a%20slotted%20spoon,%20leaving%20the%20drippings%20behind.%3C/p%3E%3Cp%3EAdd%20the%20Onions%20and%20Garlic%20and%20saute%20until%20they%20are%20all%20soft%20and%20full%20of%20bacon%20fat%20goodness.%3C/p%3E%3Cp%3EAdd%20the%20White%20Wine%20and%20the%20Bay%20leaf.%3C/p%3E%3Cp%3EThen%20reduce%20the%20wine%20down%20to%20about%202%20TB.%3C/p%3E%3Cp%3ERemove%20the%20Bay%20Leaf.%3C/p%3E%3Cp%3EAdd%20the%20Bacon%20back%20in%20and%20allow%20it%20to%20rewarm%20slightly.%3C/p%3E%3Cp%3EAdd%20the%20Potato%20matchsticks%20and%20toss%20to%20coat%20with%20onion,%20bacon%20and%20any%20residual%20wine.%3C/p%3E%3Cp%3ERemove%20the%20skillet%20from%20the%20flame%20and%20add%20the%20cubed%20cheese%20and%20tossing%20well.%3C/p%3E%3Cp%3EThen%20stick%20the%20whole%20thing%20in%20the%20oven%20(detach%20the%20handle)%20and%20bake%20for%2030%20minutes.%3C/p%3E%3Cp%3EReattach%20the%20handle%20and%20remove%20from%20the%20oven.%3C/p%3E%3Cp%3EAllow%20the%20tartiflette%20to%20cool%20for%20about%2010%20minutes%20before%20attempting%20to%20serve.%3C/p%3E%3Cp%3EIt%20may%20not%20be%20the%20prettiest%20dish%20in%20the%20world,%20but%20it%20sure%20is%20tasty.%3C/p%3E%3Cp%3EA%20Bacon%20&%20Cheese%20Nirvana%20on%20a%20plate.%3C/p%3E%3Cp%3EWhere%20is%20your%20Corningware??%3C/p%3E){kind=link}