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Country Croissants in Red Wine
Our Croissants leans on unsalted butter and patience: the kind of plate you make on a quiet evening, then finished in Red Wine.
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Rustic Gratin Dauphinois with Herbs de Provence
Deeply satisfying Gratin Dauphinois with Herbs de Provence, bright with acid and fresh herbs.
Ingredients
What you'll need
- 1 lb gratin dauphinois
- 1 medium unsalted butter
- 1 lb shallot
- a pinch fresh thyme
- 4 oz dry white wine
- 1/4 cup kosher salt
- 2 tbsp cracked black pepper
- to taste good finishing oil
Method
Step by step
- Pat the gratin dauphinois dry and season it well so it browns instead of steaming.
- Get your pan hot and render the aromatics until they smell sweet and toasty.
- Return the gratin dauphinois, add just enough liquid, and simmer until everything is tender.
- Taste, brighten with a squeeze of citrus, and plate while it is still hot.
Keep cooking
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