By David Harbilas
My boss recently approached me to ask that I change an item on our menu.
It’s never easy to hear criticism about one’s food at the professional level, but it helps the think of these moments as opportunities to do something new.
He opened Julia Child’s first cookbook, recently depicted in the movie Julie and Julia, and found a recipe for a potato gratin with tomatoes.
Rather than try to make any improvements on the original I thought it might be best to offer a simple alternative. Child’s version calls for a simple tomato sauce made with peeled, seeded, and diced tomatoes baked in layers of scallop cut tomatoes.
Here the sauce is replaced by a layer of tomato confit so that the final result is similar to a terrine or torte. In fact, this entire dish can be cooked inside a tart shell or puff pastry to make a sort of tart, which would make an excellent lunch entrÃ©e served with a simple salad and glass of wine.
- 5 potatoes, peeled and cut Â¼ inch thick
- 6 tomatoes, peeled and cut into filets
- 2 cloves garlic Read the rest of this entry »