By Tenaya Da Silva for Bellacor.com
The first time I got a Revolution casserole in my hands, I thought, this is pretty, love the design and way this is so much lighter than the cast iron pot that my mom used to cook with!
In my small Brooklyn apartment, I used it in on the stove top and made one of my favorite dishes – a risotto. I used mushrooms and some mascarpone and of course parmesan cheese. For a perfect final touch, I poured a few drops of truffle oil. My entire risotto cooking experience was beyond my expectations! First of all, I simply liked the fact the I could actually SEE the color of my food since the bottom of the casserole is white (it’s entirely made of porcelain) but then I really enjoyed the non-stickiness of the pot, the way food was cooking so evenly and the beauty of the final serving on the table. I had a few left overs so I froze the entire thing… a few weeks after, I just added some cream and cheese and I baked what looked like a delicious casserole – so comfort foody like! After all this cheese-sticky cooking, I thought the cleanup would be a nightmare – guess what? It was the easiest part! Well, actually the easiest part was to eat. Oh, and did I mention REVOLUTION is completely food friendly? It is made of natural minerals, does not contain any harm materials and it’s completely non porous so won’t absorb fat nor bacteria. The day I’ll have kids I will definitely choose this option for my family.
Today, I want to share another recipe that I love because it reminds me of my childhood. I am French and my mom used to do this dish in winter time. You can use all kind of meat (this dish is traditionally to get rid of the leftovers of meat) but my favorite is definitely with duck!
PARMENTIER POTATO GALETTE
For 6 people, 30 minutes of preparation, 3h baking
2.5 lbs Charlotte potatoes
1 ¾ lbs beef cheeks
1 bouquet garni
4 cloves of garlic
2 tbsp butter
¾ cup white wine
2 tbsp peanut oil
Salt and pepper
In the Revolution cocotte, brown the beef cheeks on all sides in peanut oil. Add the chopped garlic and onion and season with salt and pepper. Deglaze the pot with white wine and then generously moisten with water. Add the bouquet garni, cover the pot, and simmer for an hour and a half. Peel the potatoes and cut them into very thin slices using a mandoline. In a bowl, mix the sliced potatoes, salt, pepper and melted butter. Mix well.
Arrange half of the potato slices in an overlapping, circular pattern in the bottom of the cocotte. Carefully add the shredded beef cheeks, along with the cooking juices that have been strained through a fine sieve. Cover with the remaining potatoes, arranged as before.
Cover the cocotte and bake for one hour at 180°C/350°F. Remove the lid and continue to bake for 30 minutes at 200°C/400°F to brown the surface of the galette.