Here we are at our twelfth day of Christmas recipes. I hope you have all enjoy it! I sure had lots of fun working on new recipes and sharing some of our old, but favorite dishes. As the last recipe of the series, I want to share a new potato dish that was shared to me by my dear friend Eliane from La Serviette Blanche in Cannes: Pommes de Terre Fondante. As Eliane is a trained chef, she shared that this dish is a must learn basic in French cooking classes. I love to talk to her about food, it is a dream come thru for me. Friendship, food expertise and love for food all in one.
Quite a simple dish to assemble and a refreshing change and delicious compliment to any meat, poultry or fish dish that you will prepare. The potatoes come out of the oven tender in the inside, almost creamy, and crisp on the outside.
I do want to thank each and every one of you for your continued support and for sharing Giangi’s Kitchen with your friends and family. Your support is dear to my heart and cherished.
Sending you love, happiness and wishing you a wonderful Merry Christmas!
With love and gratitude,
On the twelfth day of Christmas
my true love cooked for me
Twelve Pomme de terre Fondantes
eleven Bucatini with Cauliflower and Brussels Sprouts
ten lamb leaping
nine lady fingers in tiramisu
eight pork chops a milking
seven shrimps a swimming
six meatballs a laying in a bed of pasta
five golden onion rings
four Cornish hen
three French Clafoutis aux poires
two Dover sole with caramelized onions
and a poached pear in a wine sauce
POMME DE TERRE FONDANTES
12 to 15 small new potatoes, all the same size, cut all the way thru lengthwise
1 tablespoon olive oil
2 tablespoons unsalted butter
6 unpeeled garlic cloves
fresh thyme springs
1 cup chicken stock
Preheat oven to 350º.
In a large skillet melt the butter with the olive oil. When hot add the potatoes cut side down. Sautee until golden brown, turning once.
Transfer the potatoes to a gratin dish with the cut side up. Add chicken stock and place in the hot oven. Bake for 30 minutes or until tender when pierced with a knife and the stock is all gone.