Pommes Dauphines ( French puffed potatoes specialty)

Yesterday night was a " back to our roots" dinner. I made some Pommes Dauphines. It's a French recipe made of puff pastry dough and mashed potatoes.

I remember when I was a young adult ( 18 or 19 years old), I was living with my boyfriend, who became my husband, and I was trying to make dinner every day, and almost every day it was a disaster!

My mother is the best cook I have ever met, and yet, I was never interested in learning anything from her talents. Therefore when I moved out of the house, I was clueless in the kitchen!

We loved Pommes Dauphines, but my lack of skills was so great that I was worried every time I was buying them frozen and was putting them in the oven!

I can't believe that now ..... I'm making them from scratch!

And I'm going to tell you how to make them yourself, and enjoy this deliciousness of potatoes.

You will need :

For the mashed potatoes :

about 500 grams of starchy potatoes
salt to taste
nutmeg
pepper to taste

For the dough :

25 cl of water ( about a cup)
80 g of butter ( or coconut oil if dairy-free)
salt
125 g of flour ( I use this one, gluten-free and close to regular all-purpose flour, the conversion is 1:1)
4 eggs

1: boil the potatoes in salty water until tender (about 20 minutes)

2: meanwhile, get the puff pastry dough ready by adding the water, butter and a pinch of salt to a pot. When the water is boiling, add the flour all at once and stir vigorously until well combined.

3: remove the pot from the heat and add the eggs, one by one, combining them very well before adding the next one.

4: add the mashed potatoes to the mixture and stir until a smooth dough with an approximate ratio of 1/3 potato 2/3 dough. Adjust seasoning to taste. Add some cheese, spices, any flavours you would like.

5: preheat the oven at 400° Fahrenheit

6: line some parchment paper on a cooking sheet, and line the little balls of dough,. living some space between them as they will puff up.

I use an ice cream spoon to make sure they are all the same size.

7: Bake in the oven for about 25 minutes ( until they are brown).

Enjoy with a salad.

If you have made that recipe, added some twists, liked it .... please comment below and let me know.

Comments

Crusted lingcod

What's for dinner?? ..... the same old question, and after staring at the shelves in the pantry for about 10 minutes, I decided for some lingcod with a crust of walnuts and pecan. Ingredients : - 1 filet of white fish ( I use lingcod as it's what we have in the freezer) - 1/2 cup of mayonnaise - 2 tablespoons of mustard - 2 garlic cloves, pureed - 2/3 cup of walnuts - 2/3 cup of pecans - fresh parsley - parmesan - 3 large carrots - Using a mandoline, slice the carrots and steam them until cooked. - pat the fish dry, and season with salt all over - in a bowl, combine the mayonnaise, mustard and garlic. Spread generously on the fish. - put the nuts in a ziplock bag and with a pan, smash them! - add the finely chopped parsley and about 1/2 a cup of freshly grated parmesan. seal the bag and shake to combine - coat the fish with a thick coat of the nuts mix, and put it in the oven ( temperature: 425˚) for about half an hour ( depending on the thickness of your fish). ...

Tenderloin grass fed beef with shallot sauce.

Being French, I was raised with good food, flavours, and a certain attraction to onions, and shallots..... I bought this half cow of grass-fed beef, excellent meat, the only thing is: it's a brand new way of cooking. The grasse-fed meat is lean, therefore, if cooked at a high temperature, it becomes chewy. It's been a long learning process for me, I almost gave up on the type of meat, then I discovered Sous-Vide cooking. That changed my life !! For the sauce, you will need : 6 shallots peeled and thinly sliced 1/2 cup of white wine 5 tablespoons of sour cream Olive oil Butter Salt and pepper For the steak 2 tenderloin steaks 1 shallots Salt and pepper to taste. Sauce : Peel and slice the shallots, and cook them in the pan with olive oil and butter. When browned, add the white wine and reduce for a few minutes. Add the sour cream, salt, and pepper, and reduce to thicken. The tenderloin steaks : I use sous-vide for tender...

Sous-Vide chuck roast beef

I buy my meat straight at the farm, and I like knowing how it was fed and where it comes from. Last year, I bought a cow that was exclusively grass-fed. If the meat was lean and tasty, it definitely lacked fat. I cooked it, and we ate it, but more than once I was disappointed with the result. It was chewy, very chewy ..... I asked on some forums what my solution could be to avoid this fact, and one person came up with the idea of trying sous-vide cooking. I ordered a water circulating device, took a large plastic container, and gave it a try. I must say that I was not disappointed, and I decided to explore that method of cooking a little more. We finished that cow, ate it all .... and I went to another farm to buy half a cow that was grass-fed BUT grain-finished. Today I tried to make a chuck roast, using the sous-vide technique and finishing it in the oven. That was a success !! Steps : I used a frozen roast. Put it (still frozen) in a bag ( a ziploc...