One of the TV shows we like to watch is the Next Food Network Star and tonight's dinner is from last year's winner, Melissa d'Arabian. This menu is from one the first few shows she did about a year ago.
You start the torte by making the crust. Gerry mixed butter, flour, and salt in the food processor and then added water until the dough stuck together. He then let the dough rest in the refrigerator for about 30 minutes, before rolling out the bottom crust.
He moved on to the filling by cooking some bacon until crisp, draining it on paper towels and crumbled it when cool enough to handle.
Meanwhile some heavy cream was heated to a bare simmer with some fresh thyme. The heat was turned off and this was allowed to steep for 5 minutes.
Baking potatoes were halved lengthwise and then sliced thinly before being layered in the pie crust, sprinkled with salt and pepper and some of the crumbled bacon. This layering process was continued to fill the pie pan and then topped with some Gruyere cheese. The cream was poured over all of this and allowed to seep down between the potato slices. The top crust went on and the pie was baked for close to an hour and then allowed to rest when done.
The side dish to this was a Cafe Green Salad with a Mustard Vinaigrette. The vinaigrette is made with Dijon mustard, balsamic vinegar, soy sauce, freshly ground black pepper, and olive oil. We had this wonderful dressing with baby spinach. Yum!
Our rating:
Gerry
Mona
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