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The appreciation of good food is one thing people all over the world have in common. When traveling around the world, dining on local cuisine is an important part of experiencing different cultures and regions. And experiencing the local cuisine is a major "ingredient" in your Mont Blanc adventure, as this trip is a gastronomic venture through three of the world's most famous and delectable cuisines. But if you'd like to try your own talent in cooking before (or after) your trip, here are three recipes - typical of the Alps – that'll make anyone run to Alps for more!
Enjoy! And Bon Appetit!
Cremé Cressonieré (watercress soup)
La Tartiflette (potato, cheese, and bacon dish)
Faisselle aux Myrtilles (tart with blueberries ) |
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Cremé Cressonieré
(watercress soup)
2 tablespoons vegetable oil
1 potato, peeled and cubed
1 chopped onion, chopped
2 1/2 cups chicken or vegetable stock
2 1/2 cups milk
1 1/2 pounds watercress, large stems removed
1/4 cup whipped heavy cream
watercress leaves for garnish
salt and freshly ground pepper to taste
Heat the oil in a large pot. Add the potato and onion and stir until the onion is translucent.
Reduce heat to medium, cover and cook for 5 minutes. Add the stock and milk and bring just to a boil. Reduce heat to low and simmer for about 10 minutes, or until potatoes are tender. Stir in the watercress and simmer, uncovered, for about 5 minutes until watercress is cooked. Transfer the soup to a blender or food processor and puree until smooth (small batches at a time). Return soup to the pot, season with salt and pepper to taste, and ladle into bowls. Top each serving with a spoonful of whipped cream and decorate with watercress leaves.
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La Tartiflette
(potato, cheese, and bacon dish – sounds heavy …and it is… but we guarantee that this is just what you feel like eating after a full day of hiking!)
2 1/2 lbs of potatoes
1 medium onion
1/2 lb canadian bacon
1 Reblochon cheese (or 1 lb of Swiss Gruyere)
3/4 cup white wine (Muscadet)
2 Tablespoons oil
Salt and Pepper
If you cannot find the Reblochon, or prefer a milder cheese, Swiss Gruyere can be used. To accompany this dish we recommend a green leaf salad or a lettuce.
Peel potatoes and boil or steam for 20 minutes. When cooled off a bit, dice the potatoes. Peel onion and cut into thin slices. Heat large frying pan with the oil and saute the onion. Cut the bacon into small cubes and add to pan. Cook on medium heat until onion slices are soft (about 10 minutes). Stir as needed. Add the diced potatoes and pour white wine over it. Cook over medium heat for 10 minutes, stirring occasionally. Cut the Reblochon cheese in two halves across its thickness. If you are using Gruyere, slice in thin strips. Put half of the potatoe preparation in a round oven proof dish.
Place half of the Reblochon (or Gruyere) cheese side down, on top. Cover with remaining potatoes and finish with the second half of the Reblochon (or Gruyere). Place in 350 F oven for 20 minutes.
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Faisselle aux Myrtilles
(blueberry tart )
1 1/2 cups unbleached white flour
2 tbs sugar
1/2 cup cold butter cut into small pieces
1 egg yolk
1 tbs fresh lemon juice
1 tbs cold water, more if needed
5 cups fresh or frozen blueberries
2 tbs water
1/3 cup sugar
1 tbs cornstarch dissolved in 2 tsp water
1/2 pint heavy cream (whipped)
Stir the flour and sugar together in a mixing bowl. Add the small pieces of butter and lightly and quickly rub the butter and flour together with your hands until the mixture becomes crumbly. Whisk together the egg yolk, lemon juice, and 1 tablespoon of water and sprinkle this liquid over the butter-flour mixture. Continue to rub this mixture between your fingers until a ball of dough forms. (Do not overwork the dough.) If the mixture is crumbly, carefully add more water, sprinkling it over the dough and lightly kneading it into a ball. On a floured board and with a floured rolling pin, roll out the dough into a large circle. Gently lift it into a 9- or 10-inch pie plate or tart tin. Patch any holes in the crust with bits of dough and trim the edges. Flute the crust. Chill for 2 hours. Preheat the oven to 375° F. Place a sheet of aluminum foil in the bottom of the crust and fill it with dried beans or rice to weigh it down during baking. Bake for 15 minutes. Remove the crust from the oven and carefully lift out the foil and beans. Bake for 5 minutes more. Let cool.
For the filling
In a saucepan heat 2 cups of the blueberries, 2 tablespoons of water, and sugar. Crush a few berries with a spoon to release the juice. When the berries have softened and become juicy, add the cornstarch mixture. Simmer on low heat for about 10 minutes, stirring occasionally, until the mixture thickens. Remove it from the heat and fold in one more cup of blueberries. Pour the berry mixture into the baked pie shell. Top with remaining 2 cups blueberries. Cool for at least an hour. Serve plain or topped with fresh whipped cream or crème fraîche.
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For more information and reservations, please contact:
Mountain Travel Sobek
1266 66th Street, Suite 4
Emeryville, CA 94608 USA
Toll Free (USA and Canada): 1-888-831-7526
Phone: +1-510-594-6000
Fax: + 1-510-594-6001
Email: info@mtsobek.com |
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