Today was a special day for French cooking. Melina invited us over, remembering that I once mentioned my interest in French bakeries and making bread myself. She planned for us to cook tartiflette and pain together.
We started with the bread since it needed time to rise. Kneading the dough by hand was tougher than I expected, and the yeast had a distinct smell I wasn’t used to. While waiting for the dough, we prepared the tartiflette. We sliced potatoes and onions, sautéed pork with onions, and layered everything with cheese in an oven dish. For Emese, a vegetarian, we made a separate pork-free version.
The dish used raclette and creamy white cheese, with a splash of white wine for added flavor—an ingredient uncommon in Korean cooking but intriguing. Though the bread didn’t rise properly, making it was still rewarding. Melina explained that tartiflette is a classic winter dish, and it felt perfect for today’s cold weather.
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