The garnish called Grand-mère, is a medly of bacon, mushrooms, potatoes, and onions that goes well with braised meat such as chicken or beef. I found out after attempting this recipe that in order to cook the medly properly, you should prepare each ingredient separately and blend them in the end. Instead I used a recipe from Mastering the Art of French Cooking (affiliate link) for Potatoes Sautéed in Butter and threw in the remaining ingredients of bacon, mushrooms, and onions in the middle. Although it worked, I think the patient path would give better results.Recipe: Grand-Mère (Garnish of bacon, onions, mushrooms, and potatoes)
Serves: 4-6
1 pound (2½ to 3 cups) “boiling” potatoes or new potatoes, tournéed 2 to 2½ inches long and 1 to 1¼ inches at their widest diameter
1½ to 2 tablespoons clarified butter or 1 tablespoon butter and ½ tablespoon olive oil, more if needed
⅛ teaspoon salt
½ pound bacon, blanched and cut
½ pound (about 2 cups) mushrooms, diced
2 medium onions (about 2 cups), diced
1 to 1½ tablespoons butter, softened
1 to 1½ tablespoons parsley, chives, or fresh tarragon, or a mixture of fresh green herbs
big pinch of pepper
You can find the recipe in Mastering the Art of French Cooking (affiliate link).
1 pound (2½ to 3 cups) “boiling” potatoes or new potatoes, tournéed 2 to 2½ inches long and 1 to 1¼ inches at their widest diameter
1½ to 2 tablespoons clarified butter or 1 tablespoon butter and ½ tablespoon olive oil, more if needed
⅛ teaspoon salt
½ pound bacon, blanched and cut
½ pound (about 2 cups) mushrooms, diced
2 medium onions (about 2 cups), diced
1 to 1½ tablespoons butter, softened
1 to 1½ tablespoons parsley, chives, or fresh tarragon, or a mixture of fresh green herbs
big pinch of pepper
You can find the recipe in Mastering the Art of French Cooking (affiliate link).
Tasting Notes
I couldn't get this recipe right. It tasted oily the first time I made it, and bland the next time. After re-heating it to serve alongside a steak, I crisped it up in a skillet. This helped.
. . . . . . . . . .
Running total: $51.90 + $9.20 = $61.10
Butter used so far: 9 tablespoons
More to Explore:
No comments:
Post a Comment
Thank you for visiting! I appreciate all your comments and love reading each and every one of them. I will answer your questions as best I can as soon as possible. I wish I could respond to everybody individually but my schedule just doesn't permit it right now. I will, however, do my best to visit your blog. Your comments are a big motivator to keep blogging so thanks for dropping by! {Please note that I don't allow Anonymous commenting due to spammers. As well, I won't publish a comment if it contains a link that doesn't go to a valid food blog, again due to spammers.}
Shari