by Steven Doyle
Yesterday Chef DJ Quintanilla at Resto Gastro Bistro sent word that he is now making pommes soufflé, one of my very favorite incarnations of the potato. This is an elegant dish that is simple to make but a bit more difficult to master.
Pomes Souffle were accidentally discovered in 1837 during the inauguration of a new railway line from Paris to Saint-Germain-en-Lay. A luncheon was scheduled for the dignitaries at the restaurant in the new station and the train was had problems making it up a steep slope at the final approach to the station. The chef prepared some sliced fried potatoes at the appointed time, but the guests did not arrive on time due to the rail difficulties.
Legend has it that the chef had to remove the half cooked potatoes and allow them to drain and cool. The train eventually made it up the descent so the chef added the potatoes quickly into hot oil, and to his surprise they puffed. Continue reading