Celeriac and Red Potatoes gateau with Orval cheese
I did not cook this for St Valentine .... before all women here horrify, I did not!! I actually made this dish. I know it does not look pretty either, but that is my picture fault. The dish is (or better was) simply stunning. Not that this gateau is not tasty ... but it was not my intention to post it since maybe too trivial. Yet ... why not??
I have done this recipe quite few times already as I love to tamper with the original potatoes gateau recipe (see here). Especially by using the celeriac, which I find an ingredient as fantastic as underrated. I prepared this last sunday (same day as the muffin cake, same sunny freezing day) and we still have 4 portions kept in our freezer. In fact, when Elke heard what I was going to post she seemed to ask for it tomorrow instead of fish. But no ... fish is good, so tomorrow fish (if I find any). But the day is long ... and she might still ask for it. Should I ignore her emails tomorrow???
Concentrate Francesco! Back to the recipe, I have used here the Orval cheese (check the monastery site here) ... I know it is difficult to find, but it can be easily replaced (and if you are vegetarian, drop the ham as well). Still, its flavor and texture are a good fit in this dish ... much better than mozzarella or gruviere or Emmenthal (just to mention some overused cheeses in Italy). See the recipe for how to replace, but do sincerely try to look for it or for any Belgian Abbey cheese.
Good ... enough typing for now ... a final word for the person who asked me to post this, I am waiting for the scone recipe ;-)
I have done this recipe quite few times already as I love to tamper with the original potatoes gateau recipe (see here). Especially by using the celeriac, which I find an ingredient as fantastic as underrated. I prepared this last sunday (same day as the muffin cake, same sunny freezing day) and we still have 4 portions kept in our freezer. In fact, when Elke heard what I was going to post she seemed to ask for it tomorrow instead of fish. But no ... fish is good, so tomorrow fish (if I find any). But the day is long ... and she might still ask for it. Should I ignore her emails tomorrow???
Concentrate Francesco! Back to the recipe, I have used here the Orval cheese (check the monastery site here) ... I know it is difficult to find, but it can be easily replaced (and if you are vegetarian, drop the ham as well). Still, its flavor and texture are a good fit in this dish ... much better than mozzarella or gruviere or Emmenthal (just to mention some overused cheeses in Italy). See the recipe for how to replace, but do sincerely try to look for it or for any Belgian Abbey cheese.
Good ... enough typing for now ... a final word for the person who asked me to post this, I am waiting for the scone recipe ;-)
Labels: main course
posted by The Food Traveller at 10:29 PM
7 Comments:
Sono un po' imbarazzata, grazie per la ricetta.
Ho fallito il butterscotch e lo sto rifacendo, non lo trovo fatto.
E ho scomodato Rose Levy Beranbaum e Cooks Illustrated, temo il tuo giudizio ^_^
Spedisco il marito in Europa domani e mi metto a cucinare.
Don't worry!!!
non ti preoccupare, l'ho messo sul gioco tanto alla fine il gateau lo avrei messo comunque. Ad Elke piace tanto e mi avevrebbe convinto lei!
Per gli scones, non ti stressare ... ma sono curioso di sapere come ha reagito Rose.
Ciaooo
Solidarizzo con Elke, anche a me piacciono questi piatti dal tono un po' rustico... e sono del parere che facciano la loro bella figura!
Mi piacerebbe provare questa ricetta anche sostituendo il sedano-rapa con il cavolo-rapa (trovandone in giro, ormai qui sembra in via di estinzione). Ciao, buon WE
Anche a me piacciono ... ma dimmi un po' che cosa e' il cavolo-rapa?
E' questo tipo di cavolo (ti ho trovato la foto delle due varietà, verde e viola)
www.sementifuscello.it/sito_ita/sementi_m/cavolo_rapa.htm
di cui si usa la parte ingrossata. Ha un sapore delicato, è molto buono sia lessato che ridotto in cubetti e saltato in padella, da solo o con altre verdure. La consistenza è un po' quella della patata, quindi alcune ricette con le patate vanno bene anche con il cavolo-rapa. Se lo trovi provalo, a me piace molto.
Ahh!
Qui in Belgio si trova facilmente come tutte le rape ma mangiano solo le radici. Non l'ho mai usato, ma e' da tanto che volevo provarlo in un gateau!!
Ti ci troverai bene, ne sono sicura!
Ciao, ancora un buon fine settimana
Post a Comment
<< Home