Tuesday, July 16, 2013

Cooking With My Favorites - Tartiflette and the 10 Inch Skillet

Like any collector I have my favorite pieces.  Unlike some collectors though, I enjoy using my collection.  After all, what is the point of collecting something just to have it sit around and collect dust?

One of the "favorite pieces" I like to use the most is also one of the oldest in my collection. 

This is the original 10-inch skillet with pyroceram lid. (and a P-10-HG Handle)

It would become known as the "P-10-B" after model numbers began being printed on the bottom.  Mine is not the oldest model of this type, as it has the blue stamp on the bottom.

The original models of this skillet have the information embossed on the bottom.

The reason this is one of my favorites, is that it is the only piece ever made that has a pyroceram lid.  Even the early saucepans (they were not referred to as "casseroles" until the use of "P" model numbers) had Pyrex lids, though they did have the cool "fin" handles instead of knobs.

Sadly, this pyroceramic lid doesn't fit the model P-10-B (which was equipped with a Pyrex 10-C lid) as it's dimensions are actually 10 inches, while the original "10 inch skillet" is really only 9 7/8 inch.  

One of the things I love to make in this particular skillet, is a Tartiflette.  Corningware's ability to go from the Stove to the Oven is perfect for turning this French dish of Potatoes, Bacon and Cheese.  True, the recipe was originally promoted by the "Union Interprofessional Reblochon", but you can't get Reblochon in the United States due to the fact that the milk is unpasteurized and it isn't aged long enough.  The best you can do is find a Fromage de Savoie or Delice du Jura as a replacement.   Honestly though, it's just as delicious with Havarti, Fontina Val d'Aosta or Taleggio.

I highly recommend Rachel Khoo's suggestion of using a mandolin for the potatoes, it's faster than doing it with a knife.  They really do need to be cut into matchsticks. I tried this once with grated potato and it was disgusting.  All mushy and gross..... So matchsticks it is.

Tartiflette

18 oz Red Potatoes, cut into matchsticks
1 TB Olive Oil
7 oz Bacon, cut into strips
1 Bay Leaf
1 Garlic clove, minced
1 Sweet Onion, diced
4 oz White Wine
9 oz Delice du Jura (Taleggio, Camembert, Fromage de Savoie or Fontina Val d'Aosta)

Preheat the oven to 350 F degrees.
In the meantime, run your potatoes over the mandolin.  (I leave the skins on for white & red potatoes)

Cut your cheese into little cubes and set aside. (If using Taleggio, I suggest removing the rind)
Place your 10 inch skillet (with P-10-HG Handle attached) over medium flame and add the Olive Oil allowing it to heat up slightly.


Saute the Bacon until crispy.

Remove from the skillet with a slotted spoon, leaving the drippings behind.

Add the Onions and Garlic and saute until they are all soft and full of bacon fat goodness.

Add the White Wine and the Bay leaf.

Then reduce the wine down to about 2 TB.

Remove the Bay Leaf.

Add the Bacon back in and allow it to rewarm slightly.

Add the Potato matchsticks and toss to coat with onion, bacon and any residual wine.

Remove the skillet from the flame and add the cubed cheese and tossing well.

Then stick the whole thing in the oven (detach the handle) and bake for 30 minutes.

Reattach the handle and remove from the oven.

Allow the tartiflette to cool for about 10 minutes before attempting to serve.

It may not be the prettiest dish in the world, but it sure is tasty.

A Bacon & Cheese Nirvana on a plate.


 Where is your Corningware??
~~

4 comments:

  1. You are making me very hungry.

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  2. Love watching you cook with beautiful vintage corningware!

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  3. Now you've gone and done it! I've drooled all over my keyboard! Well, not really, but I might have.

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  4. Shane, I just came across this and it looks fantastic! I too have this same skillet with Pyroceram lid and am quite fond of it. Don't have a mandoline, but I'll give this recipe a try, it sounds scrumptious. Thank you!

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