Ingredients
4 tbsp butter
4 shallots, chopped fine
1/2 cup white wine
1/2 cup cream
3 lb potatoes, peeled/sliced thin
5 cl garlic, halved
1 bouquet garni: rosemary, thy
1 pinch nutmeg
1 salt and freshly ground pepp
6 slice prosciutto, paper thin
1/2 lb wisconsin brie, sliced
6 3-inch discs of puff pastry
Directions
Recipe by: Philippe Schmit, Park Bistro, New York City Preparation
Time: 0:35 Heat butter and saute shallots. Add wine and reduce by
half. Add cream, potatoes, garlic, bouquet garni, nutmeg, salt and
pepper. Cook 5 minutes and remove from heat. Place several potato
slices into bottom of 6 3- inch molds* in circular petal formation.
Add layers of prosciutto, Brie and remaining potatoes. Top with
pastry. Bake for 20-25 minutes at 450- degrees until potatoes are
done and pastry is dark gold. Turn tatin out onto plate and garnish
as desired.
Servings: 6 servings
Potato Tatin With Brie & Prosciutto Recipe brought to you by Recipe Ideas
Categories: Cheese; Italian; Vegetable
The History of Recipes
It is actually possible to trace the history of recipes back into the distant past, at least as far back into history as the ancient Egyptians, and possibly even further than that. However, these, early recipes were just basic hieroglyphic recipes for meal preparation.
The truth of the matter is, the oldest recipe discovered so far, according to experts in ancient history are some ancient tablets in Sumerian which recount the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made anyone who tried it feel blissful and exhilarated. As we move into Roman times 25BC a man called Apicius assembled a number of scripts describing recipes prepared by wealthy Romans. In his works, Apicius tells us how the meals were separated into starters, main course and desserts, something we still use today. Aspicius describes how the Roman chefs used many aromatic flavors, including a few you will know like bay, mint and asafoetida. During the next few centuries, the powerful families of Wesstern Europe competed with each other to offer the most exotic meals, and because of this cooks and their recipes increased in prestige. Nevertheless, it was during the nineteenth century that cookery and recipe books rose to prominence. The Famous Mrs Isabella Beeton in the UK, and the equally famous Fannie Merritt Farmer in the US, devoted their lives to collating, trying out, and writing down recipes to allow everyone to enjoy them. By the advent of the 20th century, recipe publications were in great demand, mostly due to higher levels of literacy, people having more free time and a general increase in wealth. |
We hope you enjoy this Potato Tatin With Brie & Prosciutto recipe.
