By Frédéric Tandy
There is simply nothing like a rich Tartiflette during the cold months of the year. When I was younger, after a full day of skiing, my friends and I would often order this stand alone meal, put back some wine and relax by the fire. It optimizes «après ski» and heavy winter time eating. How can you go wrong with lardon, cheese and potatoes?
Prep time: 45 minutes
Cooking time: 45 minutes (approx.)
Serves 6 - 8
What you'll need
5 – Yukon Gold potatoes
450g – Reblochon cheese
200g – Ratinaud Pancetta (cut into lardon)
1 – Large Onion (diced)
1/4 cup – Vermouth
2 tbsp – Unsalted butter
1/3 cup – 35% cream
Salt & Pepper
How to do it
Bring a large pot of water to the boil and heat a frying pan on medium.
Add the potatoes to the boiling water and cook for 20 minutes.
Remove the potatoes and place them in ice water to stop the cooking.
Add 1 tbsp of the butter to the pan and throw in your lardon, cook until they're coloured but not overly crispy.
Remove the lardon and set aside. Lower the heat and add the onions to the hot fat and cook until translucent. Don't forget to season with salt and pepper!
Pre-heat your oven to 400°.
While your onions are cooking, remove the potato skins and cut the potatoes into 1/4" thick slices.
When the onions look delicious, introduce the lardon to them and pour in the Vermouth. Cook down the liquid.
Cut the Reblochon wheel in half length wise, and then into thirds so you have 6 pie shaped pieces. Keep the rind on!
Now pour the cream into the pan with all the onions and lardon. Get it bubbling but don't reduce too much.
Use the last tbsp of butter to grease a medium dutch over, or small-ish casserole dish.
Take the pan of the heat.Start layering in the potatoes and onion mixture. When you're mid-way, lay in one half of the cheese pieces with gaps (see pic above).
Finish the construction with more layers ending with the last 3 cheese pieces on top, rind facing down.
Place the works in the oven and cook. When the top is dark and bubbling, you've arrived.
Double up on the cholesterol pills and dig in!
Tartiflette is a very rich, assertive dish. Typically in France we eat it as a meal with a side green salad. That means you can try many wine varieties with no problem. We recommend your favourite Chardonnay or Beaujolais.
Putting Nova Scotian Money into Farms and Food
FarmWorks Investment Co-operative
By Linda Best
The FarmWorks Investment Co-operative Limited was incorporated as a for-profit Co-operative on May 18, 2011 by an association of community leaders concerned about social, economic and cultural needs, in order to promote and provide strategic and responsible community investment in food production and distribution to increase access to a sustainable local food supply for all Nova Scotians.
The Farmworks Investment Co-operative Limited was formed to provide Nova Scotians with meaningful financial returns on investments that will increase the viability and sustainability of agriculture and the security of a healthy food supply. FarmWorks Investment Co-operative Limited has established a Community Economic Development Investment Fund that will provide equity and subordinated debt financing for farms, farm-based secondary processing, and value-added food products. There is significant potential for agriculture to contribute to Provincial economic output.
FarmWorks will work to create meaningful partnerships with investors and investees, with Co-operatives and commercial lenders. These partnerships will broaden the ability to lend strategically and to contribute to the growth of food-related enterprises across the province.
The FarmWorks Advisors will assist the Board to identify strategic enterprises that will be successful in achieving a 10% increase in output and net income. Strict guidelines for measuring and reporting outcomes will be in place for investees and for all activities of the Board
For more information, contact Linda Best
, Secretary at Farmworks. Please lend your support and visiting their website
them on Twitter.
One of our long distance readers brought the Culinary Pride section up a notch. Not only did Elly make all three recipes from the December issue, she documented them and sent along these gorgeous photos! Check 'em out.
Smoked salmon blinis with lemon confit
Foie gras mousse, caramelized apple on toasted brioche
Pea & mint purée on Olive oil crostini
Elly, you have our respect. Please keep the photos coming everyone!
Frédéric & Tom
Happening at Ratinaud
By Tom Crilley
Meet Your Local and The Kitchen Table
Meet Your Local - Alexander Henden is on a mission. He wants Nova Scotia businesses to connect, work together and shine. He runs Local Connections Halifax and calls himself it's "Owner & Enthusiast". The latter being an understatement. Starting in January he'll play host to "Meet Your Local". Evening events designed to bring the public and local businesses together so they can get to know one another more. Ratinaud will be hosting four of these gatherings, two with Avondale Sky Winery and Propeller Brewery, each in January and February. Together we'll showcase our charcuterie and other dishes with their fantastic wine and beers. Tickets are still available for the February 12th and we'd love to see you there.
Update: Last night was the first Meet Your Local event with Propeller and us. What a great time! You can check out photos on our Facebook page.
The Kitchen Table - We held this one under our hats for a while. Last month we proudly announced The Kitchen Table, our private dinner parties hosted at the shop. With a total of 150 seats available between January and May, we almost sold out completely in less than two weeks! Needless to say we're thrilled and can't wait for the first event on January 25th. The remaining openings can be found here. Please send your questions and reservations here. Thank you all for your reservations, we look forward to seeing you at The Kitchen Table!
For other stuff, wave your arms frantically here:
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