Stove-top dauphinoise with Pancetta and Rocket [Nigel Slater project]

IMG_5296I listen to the podcasts on Homefries.com very regularly,especially Joy the Baker and the Simple mom podcast. Joy the Baker is hilarious and there has been a fair few times I have replayed the old podcasts when I needed something to listen to. Tsh Oxenreider is the main host of the show Simple Mom where she usually has a guest on the show where they talk about what it is like being a mother and juggling everything else in daily life. I am not a mother of any kind, the only mothering I do is the mothering of my plants, which I am more than happy with! So I don’t relate alot of what Tsh is on about, but I love listening to her talk. Apart from the blog she has the simple mom blog, which is very successful and has alot of content about everything, travel, green living etc. In a recent podcast, Tsh was talking about how saturated the blog world is now and the amount of pressure there is to portray this sort of ideal life that so many people online seem to have.

There are so many beautiful blogs out there, like the kind I want to craw into and live in. Clean, full of character and to top it off, they show off their amazing homes they live in. And what’s more? They are all beautiful people who just look so cool. So I think when people start their own blog, as I did only 7 months ago, I looked up to these bloggers, as I still do now. Of course I would love my blog to be a success, but with the amount of foodie blogs out there doing the same thing as I, I’m not going to worry too much about it’s success. All I know is, is that I love this little page of mine and I’m in it for the long run.

Here are some that I enjoy reading:

Bluebird Vintage

D’art Photographie

Sprouted Kitchen

The City sage

I married an irish farmer

All are beautiful blogs that give me lots of inspiration :)

So here is another recipe I did this week. As I sink my teeth into this cupcake (recipe up soon!) I’m now again content and happy that I’m another week into The Petit kitchen and I’m enjoying it as much as when I started.

Another Dauphinoise, another hella lot of cream. This recipe didn’t turn out quite as it should of, I had to bake it for a good thirty minutes after I had cooked it on the stove for about fifteen minutes. This could’ve been down to the type of potatoes I used. The recipe asked for waxy potatoes, I used normal white potatoes that are supposed to be quite versatile, but now I think I probably should’ve used floury ones instead, they worked really well in last weeks dauphinoise, if you have a go, or make any kind of dauphinoise soon, please let me know your opinion on the type of potato you like to use.

 

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100g diced pancetta (I used herby pancetta)

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100g Rocket  

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50g Parmesan

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2 cloves of garlic, crushed

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1kg waxy potatoes

+

2tbsp olive oil

200ml double cream

100ml full fat cream

Serves 4 as a light lunch

From/adapted  Nigel Slater’s Real Food 1998

Warm the Olive oil in a large high sided pan over a medium heat. Add the garlic and Pancetta and cook slowly until the fat from the Pancetta melts into the oil. Add the potato slices to the pan so that they will soak up the flavourful fat from the pan. They will eventually start to soften and colour after about fifteen minutes.

Roughly chop the Rocket and add to the potatoes. Mix the milk and the cream together and add to the pan, gently incorporate all the ingredients together, season with salt & pepper. Bring to the boil very slowly, once boiling, turn the heat down very low to a simmer so the cream doesn’t burn.

I then covered the pan with a lid and let is simmer gently for about fifteen minutes, stir in the Parmesan  and continue until the cheese has melted and the potatoes are tender.

(At this stage, I had to turn the oven on to about 170 and cook for a further 30 minutes in the oven until the potatoes were eventually cooked. The type of potatoes you use is so important!!)

Once out of the oven, I sprinkled the parmesan on top and put back in the oven until it was all melted. I then garnished with a little watercress on top.

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