Anthony Bourdain’s ULTIMATE Savory Potato Recipe | Back to Bourdain E8
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- Опубліковано 6 чер 2024
- It's the holidays, it's time for an ultimate savory potato recipe. I would not advise calorie counting for this one. Easily one of the most savory dishes I have made in my life. Learning to cook Tartiflette with Anthony Bourdain's Les Halles Cookbook.
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📚 Chapters
00:00 - Anthony Bourdain's Ultimate Savory Potato Recipe
01:10 - Prepping The Ingredients
03:03 - The CHEESE
05:13 - Plating, Tasting, What I Would Do Different
🍎 Ingredients
• 2.5 lb/1.1 kg potatoes, peeled
• 2 tbsp/28g oil
• 1 onion, medium
• 1.5 lb/225g slab bacon, small dice
• 3/4 cup/170ml white Wine
• salt and pepper
• 1 lb/450g reblochon cheese, can be fontina or Gruyere
• 2 rosemary sprigs, tied up in a cute bundle
🫕 Equipment
• large Pot
• paring knife
• strainer
• sarge sauté pan
• wooden spoon
• round ovenproof dish (I use cast iron - amzn.to/3Fza0tV)
#anthonybourdain #mitchmai #tartiflette - Навчання та стиль
Your pronunciation of tartiflette is 100% correct. This recipe is the staple of skiing holidays in the French Alps.
Awesome. Thanks for the comment :)
I’m loving this series. Great work!
Glad you found me! More to come
I’ve always said good cookery is taking delicious things, then adding other delicious things to make something utterly delicious. This recipe would seem to be the epitome of that :)
Also thyme would work super well, and I’m sure the rosemary was lovely.
Thanks for the nice words brother! Glad you enjoyed.
My friend, I enjoy your show, and I did buy the book, it arrives today, thanks Amazon. However you just prepared a scalloped potatoe dish and you referred to Rosemary at least three times as Thyme. 'Rosemary be long and piney, Thyme is on a stem with small round leaves. tks bdm
Oh yes that was the big 'oops' of this episode haha
that dish is rich AF!!... .. I have the book but I leaf past words I don't understand.. I really appreciate you popping the cherry on these recipes.
This is a dish I am able and will make very soon.... Thank You!
Awesome Garret I'm happy to hear :)
First
I'm brand new to your channel and I ABSOLUTELY LOVE IT!
You are kicking ass and taking names
Just power binging all your recipes here in Columbus Ohio
Quick question: On this dish you repeatedly said adding Thyme and were putting in Rosemary. Was the Rosemary the proper herb?
Keep up the great work!
Rick
Hey Rick thanks for the comment. glad you enjoy. As for the herb error, that was a total goof on my end. However the flavor still rocked :)
Loving the hats and this recipe! Another great video bro, keep them coming
Thanks brother! More to come
10/10 cooking, presentation, and selection of hats
Thank you sir
Definitely will attempt this for the next big family gathering.
But first, more difibulatiin… after just watching this…😊
Lmaooo
Definitely trying this one.
Worth it. Very well worth it. Just might have to invest in some sweatpants.
@@mitchmai way ahead of you.
Mitch! That looks amazing I would make this my whole meaL Maybe with a side salad. I never knew that the tip of the peeler was for that. This recipe is so interactive in terms of what cheese and I was reminded of cold winters in N.J. when I was younger dicing up ham and potatoes. It was inexpensive, filling and warm. The cheese takes this to whole new level. I once was staying at the Borgata in Atlantic City and ordered room service a pot of cheesy mashed potatoes. Oh shit it was good and I fell asleep right after. Thanks so much for this gem. Happy Holidays to you.
Thanks Stacie! Glad you found that little tip helpful, I was amazed when I found out it's purpose. Let me know how it goes if you make this :) Happy holidays to you too 🎁
@@mitchmai I will! Im not sure what cheese I'm going to do I was thinking of experimenting with gruyere and half brie . Its just me eating it so I thought it would be fun to do half and half. I will let you know what happens. You mentioned how the your cheese tasted more mild after cooking it so I'm going to bet the gruyere is going to be more flavorful. I don't think you can go wrong with any cheese.
@@staciesabatino3817 "I don't think you can go wrong with any cheese." I've never heard a truer statement. Good luck!
The name of this recipe in France is "Tartiflette". It has been created in Savoie - France (Alps) in the 60's (not a traditionnel meal !). Indeed, the cheese which is used is Reblochon, the classical valorisation of the milk there .This recipe is linked to the creation of the many french ski ressort at this time (Avoriaz, Courchevel, les Arcs.....). It was a agricultural compensation for Local farmers, and a agreement, for the sprawl of the ski ressort !!! the authors of the recipe unfortunately have no idea of the worldwide success of their invention !!!
This is dammnnnn interesting. Thank you for sharing :)
man this looks so good
and just like how everyone else said, nice hats lol xD
me and my hats thank you
Holy Tatters, Mitch Man! Love the hat parade as well.
haha thank you
That I'll try!!! But whats the round slices you're adding on top in the middle? 5:27
Hey thanks for the comment! It's just potato, for a little decorative flair.
Love your channel! Ya’ said you was gonna add thyme, but your assistant threw in rosemary! Just a heads up. Keep it up
I am totally firing my assistant. Thanks for the heads up 😊 total goof on my part.
I gotta make that one for the holidays. I'll be best uncle.
Just bring some Tums as well, they'll love you double double
@@mitchmai personally I always prefer Bistro food but there are magical places like Babbo that are super rich and super delicious. I always enjoyed Bourdain especially the episode he did in Staten Island with David Johansen. retro polynesian food.
I'll have to check that out@@richiezed
i think the reason for the oil and onions first is maybe Bourdain intended for the onions to caramelize more before getting the bacon crisp? and also because it's sort the same idea behind getting the "onioniness" and rawness/pungency of onions cooked out before browning some beef in the same container, as opposed to letting the onioniness really mix with the beef as it browns (like onion burgers for example if you know what i mean) and blend together
just a guess though, so take this with a grain of salt lol
also i could be wrong but more oil = more "frying" i guess maybe for browning and crisping the dish? no idea
Hey you know as well as me! I think you're onto something with caramelizing bit.
Nice
I appreciate the comment :)
Great Recipe, but thats Rosemary, which is great with potatoes!
Haha thanks for the comment. This indeed was the old days of 'Mitch not knowing his right from his left' regarding herbs :0
you don't need to salt the potatoes, the bacon and cheese do that for you. You should cut off the skin side of the bacon side before using it. Not too bad for your first time, and yes you do need a lot of cheese, and use the the right cheese, it makes all the difference
Hey I appreciate the comments and the tips!
Enjoyed the vid, but unsure why you kept calling the rosemary 'thyme'. 😉
Ah ya know... potato pahtato 😁
he intended to do that for the comments @mitchmai
Here it is, a year after this video posted and i had to stop at 0:53 to make sure I saw what i saw and i heard what i heard, then pause the video to see who else caught this rosemary/thyme confusion… and there are so few comments about it?!?!
Unfortunately, Reblochon has been illegal in the US since 2004, as it is raw and not aged for more than 60 days. Pretty ridiculous.
that is not thyme...it's rosemary!
Oh yes... this has been addressed many times haha. The beginning of my cooking journey. Gotta love it :)
IT IS NOT THYME!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!
THANK YOU!!!!!!!!