Category: potatoes

What do We Eat at Le Touquet-Paris Plage? The “Rattes” de Touquet ! plus a Recipe by Chef Guy Martin, and some Fish “Vierge Sauce” Too !!!

Posted on June 25, 2012 by Cristina

En Español, en color!

I guess most people have never heard of a place in France called, Le Touquet Paris-Plage. Likewise, and less probably even, most people have never eaten a “ratte de Touquet” ! No, the French don’t eat rats! but they do love a special type of potato that is called “ratte”. And actually, the name comes from the fact they look like little rats, but gastronomically speaking, these potatoes are highly appreciated because of their fine skin, excellent consistency and slight taste of chestnut! They are called the “caviar of potatoes” and are produced in the area of Le Touquet, hence the name…..

Creo que poca gente debe haber escuchado hablar de un lugar en Francia llamado Le Touquet Paris-Plage. Y todavia menos gente deben haber comido una “ratte de Touquet”! No, los franceses no comen ratas! pero si les encanta este tipo especial de papa que se llama “ratte”. Y en realidad, el nombre viene porque las papitas parecen ratas, pero desde el punto de vista gastronomico, estas papas son las preferidas de chefs y gourmets por su piel fina, excelente consistencia, y un ligero perfume a castañas…Se les dice “el caviar de las papas” y se producen en la zona de Touquet, de ahi el nombre…

In fact, these potatoes were on the verge of disappearing, but only six local producers decided to “save” them, and perpetuate the type. Yes, only six!! If you understand French, you can watch an interesting video about these potatoes here. The “ratte de Touquet” is the perfect pair for fish, chicken..you can use it in salads…chefs love it because they keep their shape and consistency even after twenty minutes of steam cooking (I love them that way!) but here, chef Guy Martin boils them to make a rustic purée (smashed with the fork) and adds extra parfum of oranges in his olive oil…The result is a perfect mixture of rustic/refined…I’m sure you will love!

Lo increible es que estas papas estaban por desaparecer, but seis productores locales (si leyeron bien..solo seis!) decidieron unir esfuerzos para “salvarlas”. Si entienden francés, pueden ver un video buenisimo sobre estas papas aqui. La ratte de Touquet va perfecto con pescado, pollo…en ensaladas..Los chefs las prefieren porque conservan su consistencia aun después de veinte minutos de coccion al vapor (asi me gusta a mi!) Aqui, el chef Guy Martin, sin embargo, las hierve para hacer un puré rustico, pisadas con tenedor, y le agrega un aceite de oliva a la naranja…Mas facil, imposible! sin embargo, con ese “touch” rustico/refinado…casi shabby-chic! (si ya sé, me fui por las ramas!)

You have two choices: either (if you know French) you admire Chef Guy Martin preparing this purée here (and I advise you to do this, even if you don’t know French!) or you follow the recipe of this humble blogger in this post! Here I decided to present the “rattes” with some fish cooked on a skillet, with just a little bit of olive oil, and sprinkle it with “vierge sauce“, that is nothing but tomatoes, diced, shallots, thinly sliced, basil and chives, chopped, olive oil and a dash of lemon juice…

Aqui tiene dos opciones: o bien (si entienden francés) miran el video del Chef Guy Martin haciendo el puré aqui ( y los francofilos de para bienes, con su acento impecable, y su “erre” cuando dice “ratte”, o pueden leer la receta traducida por esta humilde servidora! Yo aqui elegi acompañar las papas con un pescadito, hecho a la sarten, con un apenitas de aceite de oliva ( bien crocante del lado de la piel) y lo “salpiqué de salsa “vierge”, que es la mezcla de tomates cortados en cuadraditos chicos, echalots picadita, albahaca, ciboulette, aceite de oliva, un chorrito de limon, y sal y pimienta, of course!

Now why did I go to Le Touquet in the first place? Because it was my wedding anniversary, and I had always dreamt of spending one night in the splendid, mythical Westminter Hotel. This hotel has seen kings and queens, presidents, actors walking through its door…and Cristina, of course! And I love le Touquet, because it is “Oh, so chic”… The weather was not exactly what I had dreamt of …well, it was sunny, at least (in Paris the sun seems to have been kidnapped!) but it was cool? cold? Not exactly “le joie de vivre” (the happiness of being alive ;D

Ahora por qué fui a Le Touquet? Porque era nuestro aniversario de casados, y yo siempre habia soñado con pasar una noche en el esplendido, mitico Hotel Westminster. Este hotel ha visto pasar por su puerta a reyes y reinas, presidentes, actores…y a Cristina! (yo! no la Kirchner!) Y ademas me encanta Le Touquet porque es “taaaan chic”! El tiempo no fue exactamente lo que habia soñado….bueno, hubo sol por lo menos (el sol es un lujo asiatico para los parisinos este año…alguien lo vio? para mi que lo raptaron!) Estaba fresco…frio? Si, el tiempo no fue exactamente “le joie de vivre” (la alegria de vivir) ;D

Finally, the backstage of my photo session: birds of prey this time? my daughter C and my dog, loyal Gaucho! And THIS is the proof of my renowned (?!!?) cooking skills…Is there a better cook than mum?

Finalmente, el “backstage” de mi sesion de fotos: las aves de rapiña? mi hija C y mi perro, el fiel Gaucho! Y ESTA es la prueba de mis famosas (??!!?) dotes como cocinera….Hay una cocinera mejor que mamà?

Wouf!! that’s Gaucho speaking…..
Guau!!! Ahi hablo Gaucho!

Posted in fish, potatoes, trip, trips | 24 Replies

Salmon with Sesame Seeds, Pondichery Pepper, Pomegranate, and the Winner of the Giveaway !!!

Posted on October 28, 2010 by fromBAtoParis

Et oui, life exists outside the Project Food Blog Challenge…(?!), and even though I am very enthusiastic about it AND working hard for it !, I was really missing my regular posts…and the fall season called for something with pomegranate…so I came up with this light dish, healthy….and most important, made in almost no-time!

The salmon can be cooked in olive oil, in your frying pan or in the oven…Sesame seeds add the pleasure of something to crunch, and the Pondichery pepper, a visit to exotic lands, with its fruity yet powerful taste! As to the potatoes, I cooked them in two stages: steaming them first, and then, sauté them briefly with some herbs (confession? I did that for “a question of appearance”) but you can stick to steamed potatoes if you prefer or for health reasons!

Finally, some Greek yoghurt and pomegranate seeds: freshness, unctuosity, explosion of flavor in each of the seeds… Cooking time? very little. Visual impact? high! Don’t you agree?

Today was the deadline to participate in my giveaway… The automatic number generator has chosen 21, so Ambika, of Ambika’s Kitchen, is the lucky winner of the $75 certificate offered by CSN Stores. A huge THANK YOU to all the people that participated answering my question: Which of my Argentinian pizzas did you prefer? and the result is the three of them !! Votes were evenly shared for the Provolone, BBQ, and Quince fruit au Malbec !!! (I think I should stop blogging and open a pizzeria!!!)

Finally, last but not least, I would like to thank Nancy, of Spicie Foodie, for giving me this award…!

If you don’t know Nancy’s blog (which I doubt!) go and check it up, you won’t be disappointed: talented Nancy, from far away, enchanting Prague, introduces us to a world of spices, great recipes, excellent photography..and shares with us her charming soul, which I consider the most important!

Thanks again Nancy! recognition from my peers is the most important thing! I feel obliged!

For those who celebrate Halloween: Have fun !!!!!!! Enjoy yourselves!!!

For the recipe, click below…

For this Salmon with Sesame Seeds, Pondichery Pepper and Pomegranate, you will need:

* Salmon, 500gr *Sesame seeds, 20gr * Pondichery Pepper (or black pepper), 7gr * Pomegranate, 1 * Greek yoghurt, 100gr * small potatoes (here I used “ratte du Touquet”) *olive oil

Crush the pepper seeds in a mortar (in the photo I left some whole ones, for photography reasons) Mix with the sesame seeds. Spread this on the salmon (not the skin side) trying to make it adhere. Put some olive oil on a frying pan in medium/high. Place the fish in the frying pan, skin side down. Cook for 3′. Lower the heat. Cover with aluminum foil. Cook 3/4′ more depending on how thick your salmon is. Be careful not to overcook it. Dry salmon is not tasty.

Cook the potatoes in a steam saucepan till they are almost completely tender. Dry with a paper-towel. In a frying pan, put some olive oil. Sauté the potatoes adding some freshly cut thyme, or rosemary leaves (sliced).

Serve one slice of fish (sprinkle with fleur de sel), the potatoes, a spoonful of yoghut, and some pomegranate seeds and juice.

Serves 4

Recipe from Gourmet Magazine, Argentina

Posted in pomegranate, potatoes, sesame, smoked salmon | 27 Replies

Alain Ducasse / Today’s recipe: Goatfish, potatoes and tapenade

Posted on March 16, 2010 by fromBAtoParis

Thinking about what to do for Easter? Wanna impress your family and friends? How about saying, nonchalantly, that you have prepared “a Ducasse“….

Inmediately, they will think you spent hours in the kitchen, but no…and that’s part of the genius…”they stoop to conquer”…From the book, The Best of Alain Ducasse, comes this recipe….

This second post of a Ducasse recipe (first one here) is the result of having met him last Saturday, during a book-signing event. Seeing him in person was more than my brain could bear…the moment I had to speak to him, my French words deserted me !!!!

To make this “rouget“, you will need (serves 4):

* goatfish (red mullet) fillets, 12 ( 3 per person)
* potatoes, 4/5
* zucchini, 2
* olive oil
* fleur de sel, and piment d’Espelette

Cook the potatoes in boiling, salted water for 25′. Then cut them in slices of 6mm. Sautée them in 1 tablespoon of olive oil, 1′ each side. Set aside.
Cut the zucchini into “ribbons” (use a small knife, not the potato peeler, since they might be too thin) Sautée them 1′ in a tablespoon of olive oil. Set aside.
Sautée the fillets in a non-stick frying pan, with a tablespoon of olive oil, skin side 1′, 10” the other side.
For the tapenade, find the ingredients and directions here.

Assembly:

Place 4/5 slices of potatoes on the dish (try to create “volume” putting some slices on top of the others). Place the fillets on top as you see in the photo. Decorate with the “tapenade’, some black olive slices, and the zucchini ribbons..Sprinke “fleur de sel” and piment d’Espelette on top.

It is SO simple !!!
Enjoy it !

Posted in Alain Ducasse, goatfish, potatoes, rouget, tapenade, zucchini | 9 Replies

Going back to basics! /Today’s recipe: Gratin Dauphinois au Chorizo

Posted on January 28, 2010 by fromBAtoParis

Voici (here), my son’s favourite, the gratin dauphinois ! Certainly, a French classic, something very easy to make, incredibly creamy and “fondant”! To make it spicier, I added some Spanish chorizo.

Here’s the recipe…..

You will need:

potatoes, 1 kg.
chorizo, 100 gr or more.
cream, 300 gr.
milk, 300 gr.
garlic, 1 clove.
nutmeg, freshly grated.
butter, 25 gr.
piment d’Espelette & fleur de Sel.

Pre-heat your oven 170°C. Peel the potatoes and slice them very thinly. In a jug, put together the cream, milk, salt and pepper. Ground nutmeg to taste. Cut the chorizo into thin slices, make them sauté in a non-stick frying pan to remove excessive fat (do not add any kind of oil to do this!). Rub a gratin dish with the garlic and the butter. Layer the potatoes into the dish (half quantity). Put some of the chorizo slices. Layer the other half of potatoes. Cover with the mixture of cream, milk and spices. Cover the dish with aluminum foil to prevent too much browning. Cook 60′ in the oven. Turn up the oven heat to 200°C (for the gratin effect). Remove the foil. Decorate with the rest of chorizo slices. Cook 10′ or until golden. Another French touch: sprinkle the gratin with piment d’Espelette and fleur de Sel

Serves one big gratin dish.

Here I used these pretty “cassoulettes” a friend gave me for Xmas ! ( serves 6) I cooked 60′ with the lid on, and the final 10′ without. Be careful not to layer the potatoes too high, if not the cream will overflow…(this happened to me! although I had made this gratin many times before, it was my first time with the mini-cassoulettes!)
Enjoy !

PS: you will find recipes telling you to boil the potatoes in milk before putting them in the gratin dish…Not necessary (unless you are in a rush). 60′ in the oven will make these thin slices more than tender…!