Here is an outstanding savory ‘Tatin’ interpretation😋 Beautiful, elegant and damn delicious in every aspect.. imagine digging into roasted and perfectly caramelized endives sandwiched in melted Reblochon cheese and buttery crust.. OULALA! Get the best tips and tricks from a pro!👩🍳🥰
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KITCHEN ITEMS I LOVE TO USE IN THIS VIDEO: DALSTRONG Chef Knife / Omega Series / VG10-VX – 8.5″ Kiritsuke /Limited Edition Set / Acacia Wood Stand – Sheath DALSTRONG Chef’s Knife / Shogun Series VG10 / 9.5” DALSTRONG Knife Set Block / Gladiator Series DALSTRONG Pairing Knife / Shogun Series / VG10 / 3.75″ DALSTRONG Santoku Knife – Omega Series – 7” All Clad 600 Wats immersion blender Pastry bowls Pastry bowls Le Creuset 12-inch pan Baking sheet Pro Portable Electronic Balance Cuisinart Food Processor Wire cooling rack Vollrath whisk
Magic Mill Mixer Ankarsrum
Endive Reblochon Tatin Recipe
Serves 8. Excellent into small portions as appetizers or wine tasting or served as an entree.
Pie Dough / Pâte Brisée
1.9 cups (250g) all-purpose flour
1.1 sticks (125g) butter, cubed and cool
1 tsp (4g) salt
1 (50g) whole egg
2 Tbsp (30ml) water or milk.
Using a food processor, mixer or by hand, sand flour, salt and butter. Add the egg and water and mix to combine. Wrap up and chill. Use two-third of the dough and roll out into a 1/4 inch (5/6mm) thick disk and about 0.5 inch (1.25cm) larger than the mold. Prick and freeze for 20 min or more.
Preheat oven to 350ºF (180ºC). Top crust with parchment or silicone mat and a baking tray. Bake for 25 min, cut disk the size of the bottom pan or dish used for the tatin. Put back in the oven with the tray on top and bake for 10 minute more or until golden brown. Cool and set aside.
≈ 10 ea. Belgian endive.
1 ea. Reblochon cheese* (camenbert size wheel), room temp
1/4 cup (50g) sugar for caramel a sec
1/2 Tbsp (8ml) molasse (optional)
1 Tbsp (15ml) balsamic vinegar or lemon juice
2.8 Tbsp (40g) butter, cubed and cold
1/2 Tbsp (8ml) olive oil
6 garlic cloves, crushed
Salt and black pepper to taste.
*Reblochon is a soft washed-rind and smear-ripened French cheese made in the Alpine region of Savoy from raw cow’s milk. It has its own AOC designation. Unfortunately, it can’t be found in the US. Its closer friend would be the Willoughby cheese made in USA. Fourme d’Ambert or goat cheese can also be great subs…
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