The pommes Cendrillon (cinderrella potatoes) is a recipe from famous French chef roger verger, who was known for his simple, well balanced garden fresh recipes. he is not re inventing the wheel but brings a simple potato side dish that is to be served typically with grilled meats.
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INGREDIENT:
For 2 people
2 large top quality floury potatoes (bintje is good) around 250 grams each
30 grams butter
3 or 4 tablespoon pure cream ( heavy cream)
1 tablespoon egg yolks ( half an egg yolk)
1 large tablespoon grated cheese
1 tablespoon parsley ( finely chopped)
1 tablespoon chives ( finely chopped)
salt to season
pepper ( optional)
a grating of nutmeg
Cooking temperature for the potatoes: 200 degrees Celsius ( around 400 Fahrenheit)
Cooking notes: the potatoes must be perfectly cooked
the ingredients must be top quality
the herbs needs to be fresh
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Quality French homeware:
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The cast iron pan I always use:
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The Mauviel pan I use plus good copper models:
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Great all around cutting board (polypropylene):
Heavy duty cutting board (wood):
Essential utensil set:
Kitchen scales Us Oz and metric grams:
Measuring cups set:
Great starter cookware set (tri-ply clad):
A good nonstick pan:
A Great cast iron enameled French made pot (Staub):
KNIVES AND KNIFE SETS:
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Great value chef knife:
Forged knife set (mercer culinary):
Fibrox knife set (victorinox):
GREAT CULINARY BOOKS TO HELP IMPROVE YOUR COOKING
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Great books for home cook (from Leiths school foof and wine):
How to cook:
How to cook pastry:
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For people wanting to learn technique like in culinary school:
The professional chef:
Le garde manger:
Paul Bocuse Institute culinary book:
The complete robuchon:
The professional Patry chef:
Baking and pastry, mastering the art:
Beautiful French Pastry recipe book:
CULINARY REFERENCE GUIDES:
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Escoffier culinary guide (in english):
Larousse gastronomique:
Le repertoire de la cuisine (in english):
World atlas of wine: