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Servings : 4
1500 g potatoes (a kind that will not mash)
400 g grated cheese (Beaufort, Comté, Emmenthal or any other so-called "Swiss-cheese")
0,5 l any really good meat or poultry broth (better to prepare it yourself than the commercial stuff)
Pepper, no salt (cheese brings enough salt)
- slice the potatoes (2-3 mm thick) and arrange one layer in a gratin dish.
- grind some pepper, add cheese
- coat with broth.
- add a second layer of potatoes, etc… In the end, the potatoes should be coated with cheese and broth
- in the end, the dish should not be to full : when boiling, it would overflow.
- bake for 60-90 minutes 210°C until well cooked.
-in the end, grill to make the top crunchy. Leave a Comment
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Servings : 4
1500 g potatoes (a kind that will not mash)
0,5 l whole cream
milk if not enough cream (or for weight-watchers !)
4 garlic heads (about 40 garlic cloves)
Salt, pepper
- slice the potatoes (2-3 mm thick) and arrange one layer in a gratin dish.
- Crush the garlic and put some on the potatoes (keep for other layers)
- grind some pepper, add some salt
- coat with cream (keep for other layers)
- add a second layer of potatoes, etc? In the end, the potatoes should be coated with cream or cream + milk
- in the end, the dish should not be to full : when boiling, it would overflow.
- bake for 60-90 minutes 210?C until well cooked.
-in the end, grill to make the top crunchy. Leave a Comment
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Servings : 4
1500 g kid (no, no, we do not eat our childrens anymore !) (lamb can be used instead of kid)
4 garlic heads (about 40 garlic cloves)
Salt, pepper, laurel, thyme
dry (really dry) white wine
- Cut the kid in large pieces.
- Saute a few minutes in olive oil, to pale brown.
- Add the wine to nearly cover the kid, garlic, salt, pepper, laurel, thyme
- Simmer gently 45 minutes to 1 hour. When the meat is well cooked, take it off and keep separately
- Take off thyme branches and laurel leaves.
- Crush the garlic. If the sauce is too liquid, add some thickener (corn flour for example). The sauce should be moderately syrupy
- Put the kid back into the sauce and serve with boiled potatoes or with pastas ("crozets" do very well) Leave a Comment
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 by JLBG
Bring the broth to the boil in a pan. Drop Ravioles (one serving at a time) in boiling broth. They sink. Keep boiling. When they come back to the surface (2 minutes), its ready. Take them off with a skimmer, and serve the first guest. He may add some grated cheese and taste.
Proceed for the second serving, etc...
If you cannot have ravioles on your own, you can have it in a restaurant. Leave a Comment
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Everybody knows the fondue (I had a real good one in California !). It is a typical dish from the Alps and Jura mountains. It is sometimes called "fondue savoyarde" (Savoy fondue) or "fondue Suisse" (Swiss fondue) while in fact it is coming from the Jura mountains (Swiss and French). There are many possible variations of the recipe. The general principle is cheese melted in wine to give a smooth "sauce". Based on that, you can imagine various possibilities.
What cheese ? Basically, use Beaufort, Comté, Emmenthal, Gruyère or any other so-called "Swiss-cheese". Generally, it is said that you should use 3 sorts of cheese : one as the basis, one to add taste, one to bring softness. If you have a really good cheese, soft, well done, tasty, one will be enough. But as a security, to be sure it will give a homogenous paste, you can add some easily melting cheese like Raclette or even Reblochon.
Traditionally, the fondue is prepared in a "caquelon" (earth pot) but you can use also a Teflon coated pan. The fun won't be the same but the taste will not change. Traditionally again, it is heated on the middle of the table on an alcohol heater. You can use an electric plate.
Forks : there are special forks, with only 2 prongs, but regular forks can do as well.
Servings : 4
800 g cheese sliced or grated
0,3 l dry (really dry) white wine
garlic
Pepper, nutmeg (very little), no salt(cheese brings enough)
Bread (use 2-3 days old country bread)
Rub the pan with crushed garlic
Heat the wine.
When it is boiling, add part by part the cheese.
Steer with a wooden spatula or spoon until everything is melted
Add freshly ground pepper and freshly grated nutmeg and steer.
Each guest adjusts a 3-4 cm cube of bread on a fork, dips it in the fondue and takes it out, coated with dripping cheese.
Towards the end, when the pan is nearly empty and the stuff begins to thicken, stop any heating, add an egg, steer fast and share "la nonne" (the nun) between each guests. Leave a Comment
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 by JLBG
Young dandelion (before they have any flower)
4 hard boiled eggs (medium hard is better)
200 g smoked pork breast
pepper (no salt, pork breast is usually salted enough)
oil (olive or walnut) and vinegar
mustard, mayonnaise
- Wash and drain the dandelion. Cut into 4-5 cm pieces.
- Steer vigorously a desert spoon of mustard, a desert spoon of mayonnaise, grind some pepper, add drop by drop one large spoon of oil and very little vinegar. You will get a creamy sauce.
- Chop finely the hard-boiled eggs. Add to the sauce.
- Pour the dandelion in the sauce and steer. You can do that a little in advance (1/4 hour), that will soften the dandelion.
- Serve.
- Cut into cubes a one cm thick slice of smoked pork breast. Fry in some (it usually does not need much) olive oil under lightly crispy and brownish (not too much !). Poor the whole thing immediately on the plates of dandelion. If you pour on the dandelion before you have served, you will find difficult to distribute evenly. Leave a Comment
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Fidés à la rouille (say : fidy) : pasta rusty style
It is an old recipe from Savoy that was half forgotten. A few years ago, the main pasta producer of Savoie reminded this recipe and introduced a type of pasta that fitted well with the process. When you have not these, you can use any pasta that will roast easily : avoid those that are twisted like tortellinis or hollow like noodles. Spaghetti broken into 4-6 cm pieces will do.
Servings : 4
400 g pasta.
300 g sweet onions
4 garlic heads (about 40 garlic cloves)
1 liter any really good meat or poultry broth (better to prepare it yourself than the commercial stuff)
olive oil
pepper, no salt (broth brings enough)
- Slice the onions and simmer gently until soft
- Roast quickly the pasta in some olive oil until medium brown ("rusty")
- Add the onions and the broth. The pasta should be just covered with the broth. Simmer gently.
- After 20 minutes, add the crushed garlic and steer delicately.
- Resume simmering. The total cooking time should be 30-45 minutes, until the pasta are cooked and there is no remaining broth
- Serve. You can add some grated cheese in your plate, if you like. Leave a Comment
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 Val D Isere by freya_heaven
Val d Isere sits in a wide valley at 1850 meters above sea level. Lots of old stone houses & traditional looking wooden chalets line the few streets of the town. This is a very popular resort with British & Scandindians. There are some great shops here too. We were here near the end of the Ski Season & I picked up a great deal on a ski jacket! Leave a Comment
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 Suzy la Rousse Chateau by freya_heaven
Opening times are 09.30 to 11.30 and from 14.00 to18.00, 3 euros admission
The village sits surrounded by the vinyards of the Cotes du Rhone, the best time of year to visit is in September / October to catch the vines in full bloom. Leave a Comment Address: RhonePhone: 04 75 04 81 44
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 Crocodiles by freya_heaven
This is the only crocodile study facility of its kind in Europe
The 500 crocodiles live in a huge green house with 6,500m2 to play in. Which is interestingly kept warm by the reactor cooling waters of the local nuclear power station. Leave a Comment
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