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French Cuisine Recipes: Les Crozets de Tarentaise Recipe (Americanized Version)
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This is a classic Savoie recipe since crozets are only made in the region. Typically this recipe is only made with crozets, Beaufort cheese and butter but I jazzed it up with creme fraiche and ham slices to make it more of a main course. You can make it either way. If you don’t live in France, you’ll probably have to go to a French specialty store to find the crozets and Beaufort cheese (or substitute the Beaufort with another hard, white, nutty cheese). Here’s the recipe (the conversions are not exact but will work for the recipe):
1 1/2 cups of crozets (or 300 gr)
6 ounces of Beaufort cheese, grated (or 150 gr)
3 ounces of butter (or 70 gr)
water to boil the crozets
1/2 cup of creme fraiche – or sour cream (or 100 grams)
a couple of luncheon size slices of ham, cut into bite size peices
salt and pepper
Salt the water and boil your Crozets for about 20 minutes until they are soft. Drain. Add the butter, grated cheese, salt, pepper, creme fraiche, and ham and stir together. Heat alittle so everything melts and is warm before serving.
For more information about the region’s food, here’s an article I found about the cuisine of Savoie from Saveur Magazine: http://www.saveur.com/article/Saveur-Travels/Cooking-of-the-French-Alps
Barefoot in Paris: Easy French Food You Can Make at Home
July 23rd, 2009 at 4:41 pm
I feel lazy for not cooking as often as I should.
I’ve had crozets once or twice when I first arrived, but I think I should try them again. Thanks for your awesome recipes!
July 24th, 2009 at 9:42 am
Hi, Jennie, I saw on your blog that you’re back in the States and having a good time. I understand your ambivalence about living in France or the US. Sometimes I feel like I have one foot in the US and one in France and I’m never quite sure where I am or, more importantly, where my heart is. As for cooking, I’m just very envious that you actually have the option here in France NOT to cook often! I have three hungry mouths that wouldn’t think too kindly about a cooking strike. See you soon in Chambery, I hope. Cynthia (blog owner)