Subject: Potato and Goat Cheese Galette (Galette de Pomme de Terre au Fromage de Chevre)
From: Unicorn (unicorn@indenial.com)
Date: Tue Sep 02 2003 - 13:18:30 EDT
__________________________________________________
FOOD FUNNY
__________________________________________________
Thanks to my "#1 Fan" Fran Ng of Austin, Texas for this classic food funny:
A man goes into a restaurant, sits down at a table and an attractive young
waitress comes for his order. He gives her a smile and says, "I want a
quickie."
She turns red in the face and ahems, "Sir, I don't know what kind of
restaurant you're used to eating in, but I can assure you you're not going
to get a quickie here!"
"How disappointing," the man replied. "Could you ask the chef to make an
exception?"
"He doesn't have anything to do with it!" says the waitress indignantly.
"Hmmm," do you know anywhere around here where I could get a quickie?"
"I'm SURE I don't know," answers the waitress loudly.
A patron from the next table leans over and taps the man on the shoulder,
"I think it's pronounced QUICHE."
__________________________________________________
TODAY'S RECIPE
__________________________________________________
Americans have roadside diners, the Italians have trattorias, the Brits
have their pubs, and the French have their bistros. Regardless of the
location, all of these establishments serve basic, casual food made from
local ingredients when they are fresh and in season. Here is a sampling of
casual French cooking at its best:
Monday's Starter
Potato and Goat Cheese Galette (Galette de Pomme de Terre au Fromage de
Chevre)
Tuesday's Soup or Salad
Lyonnaise Salad (Salade a la Lyonnaise)
Wednesday's Side Dish
Macedoine of Vegetables (Macedoine de Legumes)
Thursday's Entree
Steak with French Fries (Steak Frites)
Friday's Dessert
Sauteed Figs with Almonds (Figues Sautes Amandine)
"Galette" is kind of a catch-all term referring to many small cakes and
pastries, often sweet. Here is a savory version to begin our bistro meal:
Potato and Goat Cheese Galette (Galette de Pomme de Terre au Fromage de
Chevre)
2 large baking potatoes, peeled
Vegetable oil for deep frying
6-8 oz (170-225 g) goat cheese
A pinch of cayenne pepper
1/2 cup (125 ml) bread crumbs
2 Tbs (30 ml) extra-virgin olive oil
Salt and freshly ground pepper to taste
Black olives for garnish (optional)
Chopped fresh basil for garnish (optional)
Slice off and discard the ends of the potatoes. Cut the potatoes into
3/4-inch (2 cm) slices. Cut a round hole out of the center of each slice,
forming a sturdy ring with at least 1/2 inch (1.2 cm) border of potato
around the hole. Heat about 2 inches (5 cm) of vegetable oil in a skillet
to 300F (150C). Fry the potato rings until light golden brown, about 5
minutes. Drain on paper towels and allow to cool enough to handle. Fill the
potato rings with the goat cheese and coat both sides with bread crumbs.
Refrigerate for at least 2 hours or overnight. Heat the olive oil in a
large skillet over moderate heat and saute the potato rings until golden
brown on both sides, about 30 to 40 seconds per side. Transfer to serving
plates and season with salt and pepper. Garnish with olives and chopped
basil if desired. Serves 4 to 6.
This archive was generated by hypermail 2b28 : Wed Oct 01 2003 - 00:00:01 EDT