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Cabbage and Bacon Galette
Posted By Stephen
This is a recipe we’ve been wanting to try for ages, from Joanne Harris’ French Kitchen. It uses a sort of batter made from bacon, shallots, garlic, parsley, flour and milk. This is spooned into a dish, topped with steamed savoy cabbage and finished with another layer of the batter; it’s then baked in the over for 35 minutes.
It was sadly quite disappointing. But the pictures came out nicely.
Jan 13th, 2007
I have made this many times, but adjusting quantities. Still trying to get it to turn out more on the moist side. One of my problems is that I don’t want to use a greasy slab of pork bacon, but substitute turkey bacon, which of course is drier. The best that I can come up with is to use three eggs instead of two, 1/2 cup of milk, and only 3/8 cup of flour. And I don’t bake it as long as 35 minutes, more like 20-25. I did try using one cup of milk and a cup of flour, but that was a disaster, floury tasting, and far too doughy. For an added perk I add a few drios if Frank’s hot sauce.