Fred and his Speciality: Tartiflette!
Now that's a lot of cheese for two people!
Once a year or so, Fred makes his beloved Tartiflette. He uses a whole Reblochon cheese from the Savoie region of France which melts into the mixture of potatoes, onions and bacon. It's a stinky, rich, delicious, comforting and extremely filling dish. Evenso, it's almost impossible to say no to a second helping.
PS. This is a photo from the archives so it has nothing to do with Eat Local month. It's probably better to save this kind of dish for the Winter. Oh, I forgot, it is Winter in San Francisco. There you go.
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18 Comments:
At 24/8/05 07:56,
Anonymous said…
Nice to see that "tartiflette" is known even so far of us !!
Mercotte from Savoie ! of course ......
At 24/8/05 08:06,
Farmgirl Susan said…
Oh YUM!
At 24/8/05 09:25,
Anonymous said…
I'm torn between YUM and OHMYGOD, MY THIGHS! Bad bad boy ;)
At 24/8/05 09:58,
Banlieue Blog said…
Now you're talking! Potatoes, cheese, lardons and onions! Heaven!
I do a Torte de Tartiflette. A mix of the above wrapped in puff pastry and then I pour some cream that I've reduced in the little hole at the top at the end of baking. Heart-attack-ville!
Melissa
At 24/8/05 11:24,
Anonymous said…
Sounds devastatingly carbolicious and just righ for what seems to be another foggy summer evening. Thanks for making me think of this decadence even though I may not think of making it right now!
At 24/8/05 11:25,
Anonymous said…
Sounds devastatingly carbolicious and just right for what seems to be another foggy summer evening. Thanks for making me think of this decadence even though I may not think of making it right now!
At 24/8/05 13:22,
Cate said…
My mouth is watering already and there is no recipe?!
At 24/8/05 15:13,
Alyce said…
It's great stuff, I love it in the winter, ranks right up with fondue and raclette...but definitely not for Memphis right now...real temp near 100F, heat index...you don't want to know!
However I've had a hard time getting Reblochon, the supplier for our shop says it's been held up several times at customs...know anything about that?
At 24/8/05 15:13,
cookiecrumb said…
Brad Pitt Love Tartiflette Me Too!
(Did you see the T-shirt? Hilarious.)
Heck, I didn't know the potato gratin I made a week ago could have a fancy foreign name! Then again, it probably depends on what kind of cheese you use, and we used something from Sonoma. So, "gratin." (Hey, that's foreign, come to think of it.)
At 24/8/05 22:30,
Shauna said…
Are you kidding me? Now you're making me feel even worse that I don't have a French husband.
Come on, people, stop talking about carbs and thighs and hardening arteries. Life is to be lived once in awhile. And that looks like living to me.
At 25/8/05 00:27,
Chubby Hubby said…
Ohhhhh... I love tartiflette! The best winter snack ever made.
At 25/8/05 07:08,
tara said…
I add my hearty applause for tartiflette! Nothing better on a winter evening, or a fall afernoon, or really just about any time. I've made a bastardized version in the past, adding some sautéed wild mushrooms and thyme. And Melissa, adding puff and cream? WOW!
At 25/8/05 07:42,
Sam said…
Mercotte - I had never hear of it til I met fred - but now I know all about it!
Farmgirl, yum indeed!
Catherine, bad but so good!
Melissa - I really like the sound of your version. I'll suggest it to fred byut I suspect he is a tartiflette purist. Shame we can't get the real lardons here though.
Barbara - as long as you don't eat it to often.
Kudzu. I'll remind you again during our second winter - how's that?
Sweetnicks - the recipe is really easy. Just thinly slice postatoes (Fred uses his mandolin which I have no idea how to use), some onion chopped, dice some bacon and cook it, layer all these up in an oven proof dish. Pop the cheese on top and bake till all the veggies are soft. I'll double check this with fred and add it to the post at the weekend.
Alyce - we couldn't get Reblochon all winter. Fred asks whenever he is in Wholefoods. (not often, believe me). But at the beginning of the summer they suddenly said yes, which is how he came to make one when it really wasn't the appropriate time of year for it. We usually have a findu once a year too, but Raclette doesn't seem right without those huge raclette cooking contraptions they have in the Alps. Love that, ummm.
CC - no, tell me about the Brad Tshirt. The thing with Tartiflette, is that it HAS to be Reblochon. That is what makes it unique.
Shauna - we aren't actually married. Do you really think a French guy would marry a girl with thighs the size of mine???? hah!
CH - snack??? Ha - you crack me up!
Tara - Yes - applause all round and I am intrigued by Melissa's version.
At 25/8/05 09:58,
cookiecrumb said…
Sam, go to the first Google images page. There's the red shirt, third row, on the left.
OK, Reblochon. Next month. :)
At 25/8/05 10:06,
Sam said…
hilarious
that is funny
i didnt notice that
At 26/8/05 20:09,
William Conway said…
Cheese and potatoes ranks up there with peanut butter and chocolate in my book. That cheese looks gorgeous!
At 12/9/06 21:36,
Anonymous said…
Oh wow... I had forgotten all about Tartiflette. I ate so much of it when I was in Annecy, France for a week or so a couple of years ago.
Mouth watering now... must go.
At 27/11/07 13:42,
Anonymous said…
"In Tartiflette we trust... " <- y a même des autocollants qu'on peut coller sur le pare-choc de la voiture avec ce "proverbe" écrit dessus ^^
Tartiflette, le repas traditionnel des journées ski/snow à la montagne... miam =)
sinon, pas mal le blog (mais pourquoi tout le monde parle de son poids, ou de ses cuisses ><', on n'a qu'une vie!)
rooh, j'ai la grosse flemme, donc j'écris pas tout ça en anglais =)
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