RIB-EYE STEAKSRemove the steak from the fridge at least half an hour before cooking to allow it to come to room temperature. Season the steaks with salt and pepper. Use a frying-pan big enough for the two steaks or use 2 frying-pan. Get the frying pan(s) smoking hot. Add the steaks and cook on medium heat for 2 to 3 minutes on each side, depending on the cooking you’d like (a 3cm-thick steak should be cooked medium-rare after 5 minutes). After flipping the steak, add a big knod a butter and baste the steak. Remove the steaks from the frying-pan and leave to rest for 5 minutes. It’s important not to cut the meat just after cooking it, otherwise the meat will lose its juices. Slice the steak, season and enjoy !
Preheat the oven to 150C.
For this recipe, the best potatoes to use are the Charlotte as the flesh is firm enough to resist during the cooking process but melting enough to get the best texture.
Clean the potatoes before peeling them. If you clean them after peeling them, you will remove the starch; the starch is a binding molecule needed for this recipe!
Cut the potatoes into thin slices of 2/3 mm (you can use a mandolin).
Peel the garlic clove and rub the baking dish with it.
Place the sliced potatoes in the baking dish.
Slice the garlic, place in a mixing bowl with the cream, the milk. Season with salt and pepper and whisk thoroughly.
Pour over the potatoes. The mixture should come to just below the top layer of potato. Add a good dose of ground nutmeg and cut the butter into small pieces. Spread the pieces on top.
Cook in the oven for 1 hour and a half, until the potatoes are cooked and browned.
The cooking time may vary depending on your oven and the thickness of the potatoes. Pierce with a knife to make sure the potatoes are cooked enough. If the potatoes get browned too quickly, cover the baking dish with foil.
Prepare the gratin the day before and pre-cook for 20 minutes. Keep in the fridge overnight and finish cooking the D-day. The garlic and nutmeg will infuse in the mix of cream and milk and it will be tastier!
Did you know?
There is no grated cheese on top! If you add grated cheese, you’ll get a “gratin Savoyard”. If you add ceps, you’ll get a “gratin Bordelais”. Each region has its own version of this recipe!
SAUTEED PORTOBELLO MUSHROOMS WITH GARLIC AND PARSLEY
SAUTEED PURPLE SPROUTING BROCCOLI WITH LEMON
100 gr cooking chocolate cut into small pieces
30 gr flour + extra for dusting
50 gr caster sugar
50 gr butter cut into small pieces + extra for greasing
8 to 9 minutes
You need individual muffin tins or ramekins.
You can make 6 small cakes or 2 to 3 bigger!
Preheat the oven to 190C.
Coat the ramekins or muffin tins with butter and dust with flour.
Melt the butter and the chocolate cut into small pieces in a double boiler, stirring regularly. In a mixing bowl, whisk the egg with the sugar until the mixture is foamy and pale.
Add the melted chocolate and stir until combined.
Add the flour and stir again until combined.
Pour the mixture into the ramekins and bake for 8 to 9 minutes.
Once cooked, wait for 1 minutes and carefully remove the cake from the ramekins.
Serve warm with cream or ice-cream!