Les
Galettes de la Truffade et la Petite Salade Lyonnaise
(Potato Cakes flavoured
with Cantal Cheese and Bacon)
By Executive Chef Jen Koide,
Cinq Restaurant, Corte Madera. CA
Made
with:
Cantal Cheese
Nueske’s Applewood Smoked Bacon
Les Galettes de la Truffade Ingredients:
(Potato Cakes flavoured with Cantal Cheese and Bacon)
4 medium Russet Potatoes
8 oz. Smoked Bacon Slab (large dice)
6 oz Cantal Cheese (finely grated, can substitute aged
Gruyere)
2 Eggs (lightly beaten)
Salt and Pepper
Canola Oil
Procedure:
1. Peel
and grate potatoes into bowl of cold water, use coarse
side of grater.
2.
Change potato water 2 times to rinse away excess starch.
After 2nd water change, let rest until just before cooking.
3.
Over medium heat, brown bacon on all sides.
Should be cooked but not too crispy. Let cool, then finely
chop.
4.
Drain potatoes into colander and then
turn onto clean dish towel or cloth napkin. Roll up potatoes
jelly-roll style. Twist towel tightly to wring out as
much liquid as possible. Transfer to a bowl.
5.
Mix in egg, cheese and bacon. Season to
taste. Note – cheese and bacon may differ in salt
content. Make a small tester cake first to check seasoning.
6.
Cover bottom of non-stick sauté
pan with _ inch of oil. Heat oil over medium heat until
hot but not smoking.
7.
Working in batches of 2-3 (depending on
the size of the pan), use an ice-cream scoop to make even
portions. Once the bottom of the galettes start to crisp
around the edges, spread the potato evenly into larger
rounds. When the bottom is browned and crisp (about 5
minutes), turn galettes over and cook other side. Add
more oil to pan as needed.
8.
Transfer to a paper-towel lined sheet.
Keep warm in oven until ready to serve.
La
Petite Salade Lyonnaise Ingredients:
(Frisee, Bacon and Egg Salad from Lyon)
3 heads Frisee
6 oz. Smoked Bacon Slab (large dice)
4 Eggs
1 oz. White Truffle Oil
Juice of 1/2 Lemon
3 tbls. White Vinegar
1 _ qt. Water
Procedure:
1. Trim
all green and light green leaves from Frisee – light
yellow and white parts should remain. Wash and spin dry.
Using kitchen shears, cut frisee into _ inch long pieces
working towards root end. Discard root.
2.
Over medium heat, brown bacon on all sides. Transfer to
plate – do not drain on paper towel – you
need the little bit of oil from the bacon to flavour the
salad.
3.
Over medium-high heat, bring water to
boil – not rapid, gently rolling. Add vinegar.
4.
Poach eggs, one at a time, for about 3
minutes each. Transfer to eggs plate, trim around edges
to create neat round/oval shape.
5.
Toss frisee with truffle oil and lemon
juice – coat evenly. Add bacon, toss again.
To
Serve:
2-3 Galettes per plate.
Divide
frisee salad evenly across four plates. Gently set poached
egg on top of frisee salad. Add a pinch of fleur de sel
and a grind of fresh pepper on each egg before serving.
|
