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Post by Sarastro on Nov 1, 2007 21:36:51 GMT -5
The difficulty in making aligot at home is in finding cheese sufficiently young and fluid such that it will easily blend with the potatoes. Unless one has access to a cheese producer and/or very young cheese make from cow's milk, it is difficult to duplicate aligot's creamy texture at home.
There is a package form of aligot (freeze dried flakes . . . I know) available at larger food markets (I have not yet found it in Paris city center). It makes an OK substitution for those absolutely determined to enjoy aligot when it is not otherwise available. Carrefour sells it under their house brand "Reflets de France" and at least one other distributor has it (their name I can not remember).
Outside of the prepackaged type, making aligot at home is problematic.
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Post by annettecinca on Nov 1, 2007 23:56:49 GMT -5
I haven't tried this, but was curious and looked up a recipe: (sorry to tempt you Suzanne! Be strong!) Aligot: 2 1/2 pounds Idaho potatoes 1 teaspoon unsalted butter 1 pound Cantal or Laguiole cheese, grated 1 ounce milk Unsalted butter, for adjusting consistency Salt and freshly ground black pepper Simmer the potatoes whole with skins in salted water. When tender peel and puree through a sieve with a small amount of butter. Once pureed, reheat and add grated Cantal cheese until the mixture is stringy. You can adjust your emulsion with a bit of warmed milk and whole butter. Season with salt and pepper and serve.
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Post by cigalechanta on Nov 5, 2007 13:23:26 GMT -5
Dome du Marais and Guirlande de Julie
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Post by Jody on Nov 5, 2007 14:46:38 GMT -5
Hi Mimi!!
Glad to see you here.
This lady cigale is one real Paris lover!!!
Jody
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Post by Becky (Berkeleytravelers) on Nov 5, 2007 15:22:04 GMT -5
Jody, thanks for giving us a clue! Mimi, please do introduce yourself when you have time to check into the "who's who" thread - and, welcome to Our Paris!
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