Potato, Bacon, Onion Tarte Flambenkuchen

An Alsatian flatbread or pizza with comfort food toppings. The bacon and crust add crunch, the onions add sweetness, the potatoes and sauce merry for depth of creaminess.

Ingredients

No Yeast Crust

1 1/2 C fllour

3 T olive oil

1/2 t salt

5-6 T water

Sauce

1/3 C fromage blanc

1/3 C crème fraîche(sour cream)

1/4 t nutmeg

Toppings

2 Yukon Gold potatoes sliced thin

2 T olive oil

1 onion sliced thin

1 T olive oil

3 bacon slices crumbled¹

1 slice provolone chopped

1/3 C mozarella shredded

Directions

Preheat oven to 500º F.  Cover one baking sheet in aluminum foil. Cover second baking sheet with parchment paper.

Make Dough

In medium bowl add flour and oil and mix until crumbly.

Add water and combine to form dough ball. Knead for 5-10 minutes.

Cover with plastic wrap or in covered bowl and let rest for at least one hour.

Make Sauce

In small bowl, combine crème fraîche, froamge blanc, and nutmeg.  Set aside.

Make Toppings

Using a mandolin, slice potatoes and onion very thin.

Rinse potatoes in water to remove extra starch and dry.  Coat with olive oil and roast in oven about 10-15 minutes, turning once. Remove and cool.

In medium skillet heat olive oil, add onion slices and cook until carmelized. Remove and cool.

In small skillet add bacon and cook until crisp. Remove and place on paper towel to degrease.

Assemble Tarte

Roll dough on parchment covered baking sheet until about 1/8 inch thick.

Add sauce and spread to about 1/4 inch from edge of dough.

Spread potatoes evenly across the crust, then add carmelized onions  and bacon bits.

Sprinkle provolone and mozzarella across the toppings.

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Place the tarte on top shelf of heated oven for 5 minutes, Then remove and place on lowest shelf for 7-10 minutes until crust is crispy brown.

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Remove and serve.

Note:

¹We use turkey bacon in our recipes.

When visiting Strasbourg, France I had Alsatian choucroute garnie in the fall which was always memorable but the one dish I enjoyed with friends year round was tarte flambée with bacon and onions or apples and cinnamon many times. It is great with an Alsatian dry white wine. I now regualrly make tartes but experiment with different toppings.

 

 

 

Potato Leek Soup

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A flavorful soup that is creamy yet chunky with a hint of mace.
Great comfort food

Ingredients 

4 leeks halved, washed, and sliced*

2 pounds Yukon gold potatoes cubed*

1 large onion diced

3 T olive oil

4-5 C vegetable broth

1 C milk*

1/2 t mace*

Salt and pepper to taste

Chives or parsley optional

Directions

Serves 6

In large pot add olive oil, onions, and leeks. Cook 10-15 minutes until translucent.

Add broth and potatoes. Cook 25-30 minutes until tender.

Add milk and nutmeg. Season with salt and pepper. Use an immersion blender and beat until chunky. Retaste and adjust seasoning if needed. Add the minced chives or parsley  at this step. Serve with rustic bread and a green salad.

Note:

* I trim the leaks until I get to the light green stalk and use it and the white flesh. 

*I do not peel the potatoes

*Cream or half and half can be substituted for richer taste 

* Numeg can be used in place of mace.

Dress it up with parsley, seeds, and spiced nuts.

Potato Leek Soup with Green Beans

A different approach to potato leek soup. Crunchy vegetables with a velvety broth.

Ingredients

1 T olive oil

1 T butter

1 onion large diced

1 cup leeks sliced

1 red pepper diced*

2 garlic cloves minced

1/2 cup celery diced

1 T parsley chopped*

1 1/2 T flour

4 cups of vegetable broth

2 cups diced potatoes

1 bunch of thyme tied

1 1/2 cup green beans rough chopped

3/4 cup milk*

(Optional) 1 chicken breast left over chopped

Salt and pepper

Directions

Melt butter and olive oil in large saucepan. Add in onions,pepper, garlic, shallots, and celery. Sauté 5-10 minutes until vegetables are al dente. Stir in flour. Add broth and stir until combined.

Bring to boil and add potatoes and herbs. Cook medium low for 8-10 minutes.

Add  green beans and cook about 10 minutes until green beans al dente. (Can add chopped chicken at this step) Remove thyme. Add milk, chopped parsley, and  season to taste.

Serve with artisan bread and a green salad on the side.

Notes

*Red pepper- Yellow or orange can be substituted

*Parsley-I have substituted cilantro when I have had herbs to be used.

*Milk-I use 2%.

We like our vegetables crispy. I taste during the cooking process so the vegetables do not get soft.

 

Chunky Cauliflower Potato Smash

Ingredients

1 1/2 pound Yukon Gold potatoes small with skin on

1 shallot chopped

2 cups cauliflower florets

4 T sour cream

2 T butter

1 t salt

Fresh ground pepper

Directions

Wash then cover potatoes and shallots with cold salted water in 4 quart pan.  Bring to boil over high heat. Boil for about 15 -18 minutes. Add cauliflower and boil  until potatoes are fork tender. Drain potatoes into colander and put back into pan. Add sour cream, butter , salt, and pepper then fork smash. Adjust seasoning and serve.

 

Dijon Potato Salad

A simple potato salad with dijon and caper dressing for lunch or weekend barbecue.

Potatoes

2 pounds of Russet potatoes

2 T  cider vinegar

1 T salt

1T sugar

Peel and cube potatoes. Add to 2 quarts cold water with 1 T  cider vinegar, salt, and sugar.Bring to boil and cook for about 10 minutes.  Remove from heat drain and add 1 T cider vinegar and toss gently. Cool potatoes.

Dressing

3/4 cup sour cream

1/3 cup mayonnaise

1 T Dijon mustard

1/2 red onion chopped

3 Claussen mini dill pickles chopped or 1/2 cup green olives chopped

1/2 cup diced celery

3 boiled eggs chopped

Salt and pepper to taste

Mix sour cream, mayonnaise, and mustard together. Add remaining ingredients and toss together. Add to cooled potatoes and adjust seasoning. Refrigerate for at least one hour.