Best 4 Pommes Braytoises Recipes
Indulge in the delectable flavors of Normandy with Pommes Braytoises, a traditional French dish that combines the sweet and earthy notes of apples with rich, savory pork. These tender pork chops are braised in a flavorful sauce made from Normandy cider, caramelized apples, and aromatic herbs. The result is a symphony of flavors that will tantalize your taste buds.
This article presents two variations of Pommes Braytoises, each offering a unique twist on this classic dish. The first recipe follows the traditional method, using pork chops and Normandy cider to create a hearty and rustic meal. The second recipe introduces a modern twist, using pork tenderloin and apple cider vinegar to create a lighter and more refined dish. Both recipes are accompanied by step-by-step instructions and helpful tips to ensure perfect results.
Whether you're a seasoned chef or a home cook looking to explore new flavors, Pommes Braytoises is a delightful dish that will impress your family and friends. So, gather your ingredients, and let's embark on a culinary journey to Normandy with this captivating dish.
POMMES DUCHESSE
Provided by Geoffrey Zakarian
Categories side-dish
Time 1h40m
Yield 8 servings
Number Of Ingredients 7
Steps:
- In a large pot, combine the potatoes, 1 teaspoon salt and enough cold water to cover. Bring to a boil over high heat. Lower the heat and simmer until fork tender, 10 to 12 minutes. Drain the potatoes and then press through a ricer or food mill back into the pot they were cooked in. Place over low heat for a few minutes to dry the potatoes.
- Heat the cream and 1/2 stick of the butter in a saucepan over medium-low heat until the butter melts and the cream is warm but not hot. Stir the mixture into the potatoes. Mix in the egg yolks and season with salt and pepper. Add cheese and nutmeg if desired.
- Preheat the oven to 400 degrees F. Grease a medium baking dish with butter.
- Melt the remaining 1/2 stick butter in a small pot over low heat.
- Fill a piping bag fitted with a star tip with the mashed potatoes. Into the prepared baking dish, pipe the potatoes in a circular motion, about 3 inches in diameter, starting from the outside and filling in a circle. Finish by piping upwards for a nice swirl on top. Repeat to fill the entire baking dish. Brush each circle with the melted butter. Bake in the oven until golden brown, 30 to 40 minutes.
POMMES BRAYTOISES
These cheese-stuffed baked potatoes from Normandy make a great supper especially with a glass of cider
Provided by Good Food team
Categories Dinner, Side dish
Time 2h
Number Of Ingredients 8
Steps:
- Heat oven to 200C/fan 180C/gas 6. Prick the potatoes and bake them for 50 mins-1 hr or until tender. Remove from the oven and turn the temperature down to 180C/fan 160C/gas 4. Cut the potatoes in half and carefully scoop out the potato flesh, leaving the skins intact. Mash the flesh with the butter.
- Remove the rind from the camembert and mix the cheese with the mashed potato, ham, crème fraîche, cream or soured cream (if using), the mustard and egg. Mash together and check the seasoning, adding freshly milled black pepper and salt if you want.
- Heat the grill. Put the potato skins on a baking sheet and divide the filling between them. Top with the gruyère. Oven-bake for 10 mins, then quickly flash under the hot grill until the tops of the potatoes are golden and bubbling.
Nutrition Facts : Calories 566 calories, Fat 35 grams fat, SaturatedFat 21 grams saturated fat, Carbohydrate 35 grams carbohydrates, Fiber 3 grams fiber, Protein 31 grams protein, Sodium 2.45 milligram of sodium
POMMES ANNA
Provided by Food Network Kitchen
Categories side-dish
Time 1h10m
Yield 6 servings
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees F.
- Melt the butter in a small saucepan.
- Heat a medium nonstick or well seasoned cast iron skillet over medium to medium-low heat. With a sharp knife or box grater, slice the potatoes as thinly as possible. Pat the potato slices dry on a kitchen towel. Start to arrange 1 layer of overlapping potato slices over the bottom of the pan in concentric circles. Pour the clear liquid of the butter over the sliced potatoes, leaving the milky solids on the bottom of the saucepan. Repeat 2 more times, making 3 layers. Drizzle each layer with a bit of the butter and season the layers, alternating salt, pepper, and then nutmeg. Cook on low heat until potatoes are golden on the bottom and crisp around the outside, about 25 to 30 minutes. Shake the pan back and forth several times while cooking to keep from sticking.
- Pour off any excess butter into a small bowl and reserve. Place a flat pan lid, the diameter of the skillet, over the potatoes. Holding the lid firmly in place, gently flip over. Add the reserved butter to the pan and slide the potatoes back in. Put the skillet in the oven and bake for 25 to 30 minutes. Shake the pan back and forth several times while cooking to keep the potatoes from sticking. The bottom should be browned and crisp and the potatoes cooked through. Pour off any fat remaining in the pan and slide the potato cake onto a serving dish. Slice into wedges, sprinkle some grated Parmesan cheese and serve.
CLASSIC POMMES BOULANGèRE - FRENCH GRATIN POTATOES
This classic French potato gratin dish literally translates as "Potatoes in the Style of the Baker's wife". The story is, that in the past, a French family would prepare these potatoes and then take them to the local boulangerie, the baker, to be cooked in the even heat of his oven, hence the name. Any sort of good quality stock will do, chicken, lamb, beef or vegetable. For a richer taste, a ratio of 50% hot stock and hot milk/cream can be used. If using lamb stock, it is nice to sprinkle the top of the potatoes with fresh Rosemary, and I often add a sprig of thyme to my potatoes when baking them. I have found that melted butter gives a better result than dotting butter, no burned and upturned edges anymore!
Provided by French Tart
Categories One Dish Meal
Time 1h45m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Pre-heat oven to 150C/300F/Gas mark 3.
- Butter a large shallow ovenproof dish.
- Peel potatoes thinly, do not rinse.
- Peel and slice the onions thinly.
- Using a mandolin slice if possible,slice the potatoes very thinly, again do not rinse.
- Arrange the potatoes over the base of the dish slightly overlapping, sprinkle with a little salt and pepper and then add the sliced onions.
- Continue until all the potatoes & onions are used up, ending with a potato layer.
- Pour over the hot stock.
- Brush with the top of the potatoes with the melted butter.
- Place the potatoes on the high shelf of the oven for 1 hr to 1 1/2 hrs or until tender and the top layer is a crisp golden brown.
- Serve immediately with roasted meats, as an alternative to roast potatoes, or with a pot roast, hot-pot and vegetables.
Tips:
- Use a variety of apple varieties. This will give your pommes braytoises a more complex flavor.
- Peel the apples before cooking. This will help them to cook evenly and prevent the skins from toughening.
- Core the apples and cut them into even-sized pieces. This will help them to cook evenly.
- Sauté the apples in butter until they are golden brown. This will help to caramelize the apples and give them a delicious flavor.
- Add a splash of lemon juice to the apples. This will help to brighten the flavor of the apples and prevent them from browning.
- Cook the apples until just the apples until just tender, not mushy.
- Serve the pommes braytoises warm. They can be served as a side dish or as a dessert.
Conclusion:
Pommes braytoises are a classic French dish made with apples, butter, and sugar. They are a sweet and savory side dish that can be served with a variety of main courses. Pommes braytoises are also a popular dessert, and can be served with ice cream or whipped cream. With their simple ingredients and delicious flavor, pommes braytoises are a dish that everyone will enjoy.
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