The Grenoble and Dauphiné regions are rich in AOC and other products that define the territory. How difficult it is to not give in to the temptation of the sacrosaint « gratin dauphinois, » or to resist discovering the local cuisine's variations on the Vercors-Sassenage Blue cheese, the Murçon sausage, Grenoble walnuts, or Chartreuse liqueur.
Le gratin dauphinois
While every family carefully guards its « real gratin » recipe, there are a few things that everyone can agree on. The gratin is made of potatoes, cream and/or milk, and a few herbs or spices-each cook has his or her own secret ingredient. It is the perfect side dish to gourmet winter meals.
- 1,5 kg. potatoes
- 100 g. butter
- 5 g. garlic
- 3 dl. cream
- 1 lit. milk
Peel and rince the potatoes, then cut them into thin, round slices.
Boil the milk, garlic, salt, pepper and nutmeg.
Put the cut potatoes in the pot with the boiling milk. Cook for 10 minutes, making sure that the potatoes don't stick together.
Pour the mixture into a buttered gratin dish, pour the cream over the top of the potatoes, and cook in a warm oven (thermostat 6) for around an hour.
La potée aux murçons
1 large murçon
400 g. of salted pork cut into thin strips
1 head of cabbage
Put the murçon and the pork slices and the then slices of salted pork. Let it simmer for an hour.
Remove the murçon and the pork from the water and place them aside. Put the head of cabbage in the simmering water for 45 minutes. Add the potatoes and continue cooking for another 30 minutes. When the potatoes and the cabbage are cooked, put the murçon and the salted pork back into the pot with the vegetables. Continue cooking for 10 minutes, without boiling, to reheat the meat.
For 12 pieces
1,5 kg pork throat
300g pork liver
450g herbs (winter salad, spinach, chard leaves, etc.)
salt, pepper, four spice
Wash and cook the greens 10 minutes in boiling water. Press them to remove all excess water.
Cut coarsely with a knife.
Grind the meat.
Mix all of the ingredients together and season to taste.
Cut the crow into 10 cm squares
Form the meat into 12 balls and wrap them with the crow.
Place a dish with some water in it in the bottom of a warm oven. Cook at a medium temperature for 45 minutes at 200°C.
Pumpkin and chestnut soup perfumed with trompette de la mort mushrooms (winner of the 2009 ADAYG contest)
50 g butter
1 handful trompettes de la mort mushrooms
500 g chestnuts
700 g pumpkin, cut into pieces
1 L de chicken or beef stock
Melt the onions in the butter for 5 minutes. Add the chestnuts, pumpkin and mushrooms. Continue to cook for another 5 minutes.
Cover with stock and let cook for 25 minutes.
Blend the ingredients with a hand held electric mixer and serve piping hot with a side of fresh cream or simply plain. Either way, it is a real delight.