Comfort Food: Recipes from Around the World
Gourmet tartiflette and butter chicken, perfect and delicious.
Gourmet Tartiflette
Tartiflette is a cheesy, potato casserole that originates from France. It’s the perfect meal to warm you up on a cold evening.
Start to finish: 1 hour 15 minutes (30 minutes active)
Servings: 4
Ingredients
• 6 medium potatoes
• 6 slices bacon, cut into thin strips
• 2 onions, chopped
• 1/2 cup dry white wine
• 1/4 cup heavy cream (35%)
• A wheel of reblochon cheese, cut crosswise
• A few sprigs of fresh Italian parsley
• Salt and pepper, to taste
Directions
In a large pot, boil the potatoes whole until tender. Let cool, then peel and slice thinly with a mandolin.
Preheat the oven to 160 C (325 F) and grease a large rectangular baking dish.
In a large skillet, cook the bacon and then add the onions. Continue cooking until the onions are translucent. Deglaze the skillet with white wine and simmer until almost all the liquid has evaporated.
In the same large pot you just used, add the sliced potatoes, bacon, onion mixture and heavy cream. Season with salt and pepper and stir until combined.
Pour the mixture into the greased baking dish and arrange the potato slices so they lay flat. Place the 2 halves of reblochon cheese on top, rind side up. Bake for 45 minutes. Serve hot garnished with fresh parsley.
Butter Chicken
Are you looking for a deliciously spicy meal to warm up your taste buds? If so, cook a simplified version of this well-loved Indian dish.
Servings: 4
Ingredients
• 4 tablespoons butter
• 1 onion, finely chopped
• 2 cloves garlic, finely chopped
• 1 tablespoon fresh ginger, grated
• 2 teaspoons curry paste
• 2 teaspoons garam masala
• 2 teaspoons yellow curry powder
• 1/2 teaspoon salt
• 1/4 teaspoon ground cardamom
• 1/4 cup plain yogurt
• 3/4 cup heavy cream (35%)
• 1 tablespoon honey
• 1 can tomato paste
• 1 can of coconut milk
• 1 kilogram boneless, skinless chicken thighs, cut into cubes
• Salt and pepper, to taste
Directions
In a large, deep skillet, melt 2 tablespoons of butter. Cook the onions over medium-high heat until translucent. Add the garlic, ginger, curry paste, garam masala, curry powder, salt and cardamom and continue cooking for about 2 minutes. Pour the mixture into a blender and add the yogurt. Blend for a few seconds until smooth.
In the same pan, melt the remaining butter. Add the spice paste, cream, honey, tomato paste and coconut milk. Whisk until all ingredients are incorporated.
Bring the mixture to a boil and add the chicken. Reduce the heat and simmer for about 20 minutes or until the chicken is cooked through. Serve with basmati rice or naan bread.