Potato "Tatin"
with Brie and Prosciutto

  • 4 tablespoons butter
  • 4 shallots, finely chopped
  • 1/2 cup white wine
  • 1/2 cup cream
  • 3 pounds baking potatoes, peeled, trimmed into cylinders
  •      and sliced 1/16-inch thick
  • 5 cloves garlic, halved
  • Bouquet garni: rosemary, basil and bay leaf
  • Pinch nutmeg
  • Salt and freshly ground black pepper
  • 6 paper-thin sliced prosciutto
  • 8 ounces Brie cheese, sliced
  • 6, 3-inch disks puff pastry

Preheat oven to 450 degrees F. Prepare six, 3-inch round non-stick molds or ramekins with vegetable oil spray. Set aside.

In large pan over medium-low heat, add butter and shallots. sauté 2-3 minutes. Add wine. Reduce by half. Add cream, potatoes, garlic, bouquet garni, nutmeg, salt and pepper. Cook 5 minutes. Remove from heat. Add several potato slices into bottom of mold in a rosace (circular, petal formation). Add layers of prosciutto, Brie and remaining potatoes. Put pastry on top. Bake 20-25 minutes until potatoes are tender and pastry is puffed and dark golden brown.

To serve: Turn out tatin onto plate. Accompany tatin with a quenelle of cream cheese with chives and dressed salad of frisee.

6 servings

Chicken Jambonette
Stuffed with Gouda
and Rigatoni au Gratin with Asiago


  • 1/4 cup olive oil
  • 1/2 pound white button mushrooms, coarsely chopped
  • 1/4 pound fresh black trumpet mushrooms
  •      (or 1 ounce dried mushrooms, reconstituted and squeezed dry)
  • 1/4 pound fresh cepes (or 1 ounce dried mushrooms reconstituted
  •      and squeezed dry)
  • 6 shallots, finely chopped
  • 2 cloves garlic, finely chopped
  • 2 carrots, finely chopped
  • 5 tablespoons finely chopped parsley
  • 1 sprig thyme
  • 1 cup white wine
  • 1 cup port wine
  • 1 cup cream
  • Salt and freshly ground black pepper
  • 1/2 cup bread crumbs

Chicken Thighs

  • 6 boneless chicken thighs with skin, pounded flat
  • 8 ounces Gouda cheese, cut into 6 pieces
  • 2 tablespoons olive oil
  • 2 tablespoons unsalted butter


  • 1/4 cup olive oil
  • 4 shallots, finely chopped
  • 1 carrot, finely chopped
  • 2 pounds fresh tomatoes, peeled and chopped
  • Bouquet garni, parsley, thyme, rosemary and bay leaf tied in leek leaf
  • 2 cups cream
  • Salt and freshly ground black pepper
  • 12 ounces cooked (al dente) rigatoni
  • 1/2 pound grated Asiago cheese, divided

For the Stuffing: In large pan over medium-high heat, add olive oil. sauté mushrooms until liquid evaporates. Reduce heat to medium. Add shallots, garlic, carrots, parsley, and thyme. Cook 5 minutes. Add wine, port and cream. Reduce liquid by half. Add salt and pepper. Remove from heat. Discard thyme. Stir in bread crumbs. Cool several minutes.

For the Chicken: On each chicken thigh, skin-side down, spread generous amount of stuffing. Put Gouda piece in center. Roll up thigh. Tie with string. Preheat oven to 400 degrees F. In sauté pan over medium-high heat add olive oil and butter. Brown tops of chicken thighs. Put pan in oven. Roast 18 minutes uncovered. Remove from oven. Cover. Set aside for 12 minutes.

For the Rigatoni: Prepare a 2-1/2 to 3-quart gratin dish with vegetable spray. Set aside. In large pot over medium heat add olive oil. sauté shallots, garlic and carrot until golden. Add tomatoes, bouquet garni, and cream. Reduce heat. Simmer 30 minutes. Remove bouquet garni. Add salt and pepper. Combine tomato sauce, rigatoni and half the Asiago. Pour into prepared gratin dish. Top with remaining Asiago. Bake 30 minutes before serving at 400 degrees F.

To Serve: Remove string from chicken and slice. Place rigatoni on plate. Arrange sliced chicken over rigatoni. Top with pan juices from the chicken.

6 servings

Mascarpone Savarin
with Poached Pear and Chocolate Sauce

Mascarpone Mousse

  • 2 ounces pasteurized egg yolk product (equivalent of 4 egg yolks)*
  • 1/2 cup sugar
  • 8 ounces Mascarpone cheese
  • 7 ounces pasteurized egg white product (equivalent of 6 egg whites)*
Mousse Savarin

Poached Pear

  • 2-1/2 cups water
  • 1-1/3 cups sugar
  • 1 vanilla bean, split
  • Juice of 1 lemon
  • 8 pears, peeled

Chocolate Sauce

  • 3/4 cup water
  • 2/3 cup sugar
  • 2/3 cup cocoa


  • 5 eggs
  • 2/3 cup sugar
  • 1-1/4 cups flour
  • 1 cup kirsch-flavored simple syrup

* Raw eggs are not recommended

For the Mousse: In small bowl beat egg yolk product and sugar with mixer. Combine Mascarpone and yolk mixture. In large bowl beat egg white product until stiff. Carefully combine Mascarpone and egg white mixtures. Chill.

For the Pears: In medium saucepan over medium-low heat, combine water, sugar, vanilla and lemon juice. Add pears. Simmer until pears are tender. Cool in poaching liquid. Dice 2 pears. Set aside.

For the Chocolate Sauce: In small pan over medium heat combine water, sugar and cocoa. Bring to boil. Remove pan from heat. Strain sauce into bowl. Set aside to cool.

For the Biscuit: Preheat oven to 400 degrees F. In medium bowl whisk eggs and sugar until frothy. Carefully fold in flour. Spread thinly over 12 x 18-inch baking sheet. Bake 8-9 minutes. Remove from oven. Brush with kirsch syrup.

To Assemble: Cut biscuit into pieces to line 10-inch Savarin (ring) mold. Add layers of mousse, diced pears, biscuit and mousse. Chill 2 hours until very cold.

To Serve: Turn out Savarin onto plate. Cut into servings. Serve with pear and drizzle with chocolate sauce.

6 servings


Provided by the Wisconsin Milk Marketing Board

This page originally published as a FoodDay article in 1997.

Copyright © 2007, Forkmedia LLC. All rights reserved.

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This page modified September 2007

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