There I was, a top flight skier schussing down the Mont Joux IIpiste in the French Alps effortlessly passing the world famous skier, Jean-Claude Killy with a polite nod and a smile to be sure! Perhaps in my dreams, as nothing could be further from the truth; there I was on the gentle beginner slope as children skied passed me one after another.
The rush of crisp clean mountain air masked my screams of horror as I silently prayed to the Almighty for a peaceful ending with no broken bones and a back that would still allow me to tie my own shoes the next day. I gave my promise to Him and I really meant it. This time.
Faithful readers of my blog will certainly recall my very good friends Raymond and Sylvie who live in Paris in a splendid apartment on the boulevard Suchet in the 16th overlooking the Bois de Boulogne (for background, see link: Neuilly and the American Hospital). Raymond is a very successful lawyer and these days a Partner with with Cabinet Valechard, Marseau, Duplessis et Associés a prestigious law firm with offices on the rue du Faubourg Saint-Honoré. His lovely wife Sylvie (and I do mean lovely) has dual American French nationality and is a heiress of sorts, something to do with her late father's brewing concern in the Midwest. Well, as they say down south, "bless their hearts" because I received a telegram stating: "Leaving for long week-end Megève -(Stop)- Would love to see you -(Stop)- You will come? -(Stop)- A bientot -(Stop)- Sylvie."
OK,
perhaps it wasn't a telegram but an email urging me to get toParee as soon as possible and drive together to their little cabin in Megève in the French Alps. I could already feel the icy air on my face, hear the jingle of a horse-drawn carriage or the chiming of church bells. Megève has to be seen and experienced to truly appreciate it. It's all very quaint in a very luxurious and understated way. Raymond and Sylvie's little "cabin" has three bedrooms, a small sutdy, a spacious kitchen, and a breathtaking view of the mountains from the deck or from their oversized jacuzzi. Raymond and Sylvie live well. The way we all should.
Now about food, I hate to sound like a broken record but "where do I begin?" There are simply far too many wonderful dishes for me to present just one as truly the champion du monde of winter après-ski cooking. So with that careful caveat, I am suggesting a succulent and harty dish and yes, an old favorite. The Reblochon Cheese Tart which is easy to put together thus giving you more time to spend with friends and family and a chilled bottle or two. All in all, I have to say it was a very pleasant long weekend watching my friends ski effortlessly down the slopes or your's truly navigating the beginner hills and somehow ending up on my rear and slidding down. Our evenings were filled with good food and fine wines, plenty of laughter, story telling and generally catching up on all the news since we were all last together in Paris. I do miss them and promised Sylvie I would return soon. At least that's a promise I can keep.
Tarte au Reblochon- Reblochon Cheese Tart
Ingredients
- 2 medium fingerling potatoes
- 4 slices of smoked bacon
- 1 1/2 tablespoons extra-virgin olive oil
- 1 medium onion, thinly sliced
- Salt and freshly ground pepper
- All-purpose flour, for rolling
- 1/2 pound cold all-butter puff pastry
1/4 pound Reblochon cheese, rind removed and cheese thinly slice (What, no Reblochon? Try using Livarot, Raclette, Gruyere or Muenster instead. Granted it's not the same but a good effort.)Directions In a small saucepan, cover the potatoes with cold water and bring to a boil. Cook over high heat until tender when pierced with a knife, about 15 minutes. Drain, then peel and thinly slice crosswise.
Meanwhile, in a medium skillet, cook the bacon over moderately high heat until crisp, about 5 minutes; transfer to paper towels. Cut the slices in thirds.
Preheat the oven to 375°. Pour off the bacon fat in the skillet and add the oil. Add the onion and cook over moderate heat, stirring frequently, until softened and browned, about 15 minutes; add water as necessary, 1 tablespoon at a time, to prevent scorching. Transfer the onion to a bowl; season with salt and pepper.
Line a baking sheet with parchment paper. On a lightly floured work surface, roll out the puff pastry to an 11-inch square. Using a plate as your guide, cut out four 5-inch rounds. Transfer the rounds to the prepared baking sheet and prick them all over with a fork.
Bake the rounds in the center of the oven for about 8 minutes, until puffed and lightly golden. Using the back of a fork, deflate the rounds and bake for about 4 minutes longer, until the pastry is just set.
Top the pastry rounds with the onion, potato slices, bacon and cheese. Bake for about 10 minutes, until the cheese is melted and the pastry is browned. Transfer the tarts to plates; serve hot or warm.
Serve with slices of smoked country ham or grilled sausages and a tossed green salad! For desert why not a little chocolate mousse?
Appelation St-Aubin Blanc - Domaine Louis Latour
Meursault Blanc - Domaine Faiveley
Chablis Vaillons, Chablis premier cru - Louis Jadot
Coteau du Lyonnais - Vallée du Rhône
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