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juniper berries gin olive oil bacon shiitake mushrooms golden potatoes chardonnay chicken stock rosemary
Viewed: 67 - Published at: 4 years agoIngredients
- 1 teaspoon juniper berries, about 20 to 25 berries
- 2 tablespoons gin
- 2 tablespoons olive oil
- 1/4 pound double-smoked bacon cut into 1/4-inch-thick strips that, in turn, are cut into 2-inch-long lardons
- 1/4 pound shiitake mushrooms
- 1/4 pound golden oak mushrooms
- 1 1/2 pounds Idaho potatoes, peeled and cut into 1/8-inch slices
- 1 cup chardonnay
- 1/2 cup chicken stock
- 1 teaspoon dried rosemary
Method
- Preheat oven to 350 degrees.
- Crush juniper berries, and soak in gin.
- Meanwhile, in a frying pan heat the olive oil and lardons until the oil is smoking lightly.
- Add mushrooms in a single layer.
- (If necessary, prepare mushrooms in two batches.)
- Saute 30 seconds on each side.
- Remove from heat.
- In a gratin dish place half the potato slices in single layer.
- Layer this with mushrooms and top with the remaining potato slices.
- Discard oil and lardons.
- Add gin and juniper berries to the frying pan, and over high heat, ignite the alcohol.
- After the flame dies, add chardonnay, chicken stock and rosemary, and simmer 5 minutes.
- Pour over potatoes and mushrooms, cover, and bake for 1 hour.
- Serve immediately.
