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

One Comment to 'Cabbage and Bacon Galette'

Subscribe to comments with RSS or TrackBack to 'Cabbage and Bacon Galette'.

  1. Phyllis Ketcheson said,

    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.

:: Trackbacks/Pingbacks ::

No Trackbacks/Pingbacks

Leave a Reply

You must be logged in to post a comment.