Poêlée Montagnarde Alpine Hash Food

POêLéE MONTAGNARDE (ALPINE HASH)

Steps:

• Fry the chopped onion in the oil.
• Dice the potatoes and add to the pan, together with the bacon lardons.
• Gently brown for 15 minutes, being careful not to burn either.
• Slice the Abondance cheese and add it to the pan, together with the white wine.
• Add pepper and allow the pan to simmer on a low heat for 10 minutes, loosely covered, stir a couple of times to prevent it from sticking.
• Check the potatoes are cooked; leave a little longer if necessary, add a bit of water or more wine if potatoes are not done and the pan is nearly dry.

EGGS PIPERADE

Steps:

• Heat oil in a large nonstick skillet over medium-high heat.
• Add bell peppers and garlic; saute 5 minutes.
• Add thyme, salt, ground red pepper, and tomatoes; cover, reduce heat to medium, and cook 7 minutes or until bell peppers are tender.
• Uncover, and cook 1 minute or until liquid almost evaporates.
• Gently stir in eggs; cover, and cook 3 minutes or until set.
• Garnish with parsley, if desired.
• Cut into wedges.

PORK CHOPS WITH CALVADOS

Steps:

• Melt half the butter in a skillet. Add apples and sprinkle them with sugar. Cook over medium-low heat, turning occasionally, until tender and glazed. Keep warm.
• Heat the oil in a large skillet and saute chops until just cooked, turning once. Pour excess fat from skillet (keeping chops in skillet). Add the Calvados (or brandy) and flambe by lighting the skillet with a long match. Be very careful-keep lid handy to smother flames if needed. Cook until flames go out. Transfer chops to a plate and cover with foil and keep warm.
• Add remaining butter to skillet and cook shallots until soft but not brown. Add cider, stock and cream and bring just to a boil. Reduce heat and simmer for 15 minutes, or until reduced enough to coat the back of a spoon.
• Season the sauce, add pork and juices and simmer for 3 minutes to heat through.
• Serve chops with sauce on top and the cooked apples on side. Garnish with sage leaves.