Gratin Dauphinois | Potato Gratin

Potato gratin, a classic gratin dauphinois, or scalloped potatoes

I love this side dish for being so simple to make, yet extremely attractive. Similar to lasagna or moussaka, potato gratin should be cooked in advance, refrigerated to set, removed from the pan, sliced to portions while cold, and reheated before serving. If all steps are done in that order, a humble potato makes an eye-catching side dish, a beautiful element of any plated dinner.

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Potato Cake with Smoked Cod and Caramelized Fennel

Potato Cake with Smoked Cod and Caramelized Fennel

Gratin Dauphinois is known much better than Gâteau de Pommes de Terre, isn’t it? Gratin Dauphinois (aka potato gratiné in the U.S.) is made with thinly sliced layered potatoes and cream in a buttered dish rubbed with garlic. For the cake, potatoes are sliced thick and boiled first. Then, potato slices are mixed with some duck fat and smashed in the skillet to be cooked for the second time as a cake with golden brown and crispy crust. Traditionally, this French potato cake is served with nothing but chopped fresh garlic and parsley on top. So, feel free to omit fennel and smoked fish. But they are so good together!

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My Hawaii: Smoked Potatoes

Smoked Potatoes

The Canoe House’s smoked potatoes were so good that we nearly leaked the serving bowl. I asked our waiter about the cooking method. He said they are cooked and mashed first and then placed into a continuously running smoker at the back of the restaurant. The level of smokiness was as delicate as a reminder of a campfire and charcoal roasted potatoes from my childhood. There was just enough butter and seasoning to emphasize natural flavors of potato. The texture was a combination of creamy fluffiness and chewable morsels. No wonder I wanted to recreate these smoked potatoes at home!

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Rumbledethumps | Potato and Cabbage Casserole

Rumbledethumbs

Rumbledethumps is a traditional dish from the Scottish Borders. The main ingredients are potato, cabbage, and onion. Mashed potatoes are mixed with lightly sautéed shredded onions and cabbage, seasoned, topped with grated cheddar, and baked until the cheese is melted and golden brown.

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Romantic Breakfast: Smoked Fish Benedict

Smoked Fish Benedict

Eggs Benedict is an American breakfast dish — two halves of English muffin, a slice of ham or bacon, and a poached egg are served with hollandaise sauce. There are many variations on the basic recipe. The one I use in my Romantic Breakfast: Mastering Eggs Recipes cooking class comes from the Two for Tonight: Pure Romance from L’Auberge Chez François cookbook. It belongs to Alsatian cuisine, which combines the rustic simplicity of neighboring Germany and French finesse. My version below is adopted to our locally available ingredients. I use smokey reduced cream sauce with vegetables instead of Hollandaise.

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Asustar el Pulpo! Scare an Octopus!

Pulpo a la Gallega

Treasures I bring home from my travels are mostly not material. They are memories, pictures, and recipes. I love traveling for many reasons, but seeing my friends who live far away is the most valuable experience. And sometimes, I am lucky to meet in real life people I knew for years virtually, which always feels magical to me. That’s why my last trip to Barcelona was so special. It completely changed my views on pastry world AND I finally have met in person two wonderful women I knew virtually for ages — Maria and Julia. Both of them are passionate about food and are my never-ending inspiration for traditional and modern Spanish dishes and desserts.
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Culinary coach and personal chef with extensive knowledge of cuisines from cultures around the world. I invite you into my cooking lab to share my discoveries.
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