Picturesque Pieces by Emmanuel ChabrierThe Recipe:
Angela Hewitt, piano
A truffade is a hearty dish of potatoes, bacon and cheese from the Auvergne region of central France, where Emmanuel Chabrier grew up.
In many ways it's similar to an American breakfast skillet and can be easily modified as desired. as the recipe's author Ken Broadhurst points out,
truffade in which he cooks the potatoes with garlic. I even found one recipe that includes diced tomatoes in the mixture!
"I think Jack cheese or young white Cheddar would be good cheeses to make the truffade with. Instead of bacon, you could use little chunks of ham, or even chicken or turkey (especially smoked varieties)."
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