Beets were a frequent side-dish at family gatherings. Their distinctive red colouring and juice made them easy to spot. This recipe adds sugar, vinegar, and cornstarch to transform this side into something akin to a dessert.
If you were on the fence between loving and hating beets, this recipe may very well have you embracing this treat!
A recipe that combines potatoes, bacon, white wine and cheese to create a ready-to-serve meal or as a side. This dish is said to have its origin from the French Alps, and is traditionally prepared with Reblochon cheese.
Since I have difficulty finding Reblochon cheese in local stores, I opted to use Brie or Camembert instead. Make sure to remove the rind prior to slicing. It also helps if you freeze the cheese for thirty minutes or so to make rind removal easier.
