Looking for a French recipe site by a French person to cook Aligot, I don’t trust non local person sites because some of them can alter recipes to the point where it won’t actually be the dish
Site must be:
- In English
- Use Metric
Maybe it would better to have a translation of a French website? French people are generally going tk write in French
I really can’t think of a single reputed french person that has an English cooking site.
All my acquaintances who are into cooking constantly reference different sites but they’re all in french
Why not search for a recipe in french and just use a translation tool? It should be plenty fine for a recipe. Here is one I found just searching recette d’aligot which is french for aligot recipe:
https://www.aligot.info/recette-aligot-traditionnel.html
If you find a few of them you should be able to piece together the actual recipe if there are translation issues.
Recipe translation below:
The ingredients
1200g of peeled potatoes, 450g of fresh volume, 240g of thick (whole) fresh cream, 3 garlic cloves, Salt, pepper
Aligot recipe steps
Peel and wash the potatoes. Peel the garlic cloves and cut them in half. Launch cooking in the water (departure cold salted water) of the potatoes with the garlic cloves. Count about 20 minutes of cooking from boiling (increase if necessary, the potatoes should be well cooked for puree).
During cooking, cut the fresh volume into strips or small dice (you can also grate it). It should be ready when the potatoes have just finished cooking.
When the potatoes are cooked, take them out of the water and remove the garlic cloves. Put the puree to the puree press or to the vegetable mill to obtain a fine puree.
Add the hot cream and add it with a wooden spoon to the puree. On the very low fire, then continue by adding the fresh volume and stirring vigorously. The idea is not to cook but to melt the volume, if your preparation is hot enough, work it out of the heat.
After a while (when you start to feel your arms more) the puree must go to spin, that’s when it is ready.
Season with salt and pepper to your liking, stirring again and serve.
Oh wow it took me a hot minute to realize that “fresh volume” was supposed to mean “tome fraîche”, and only because I vaguely know the recipe.
FYI it’s a kind of cheese from the Massif Central mountains in south central France, but it’s almost impossible to find outside its home region.
I do want to highlight the dangers of just using translation, because I read this recipe and thought: Aligot doesn’t have cheese?!? That’s like half the dish! How do they get that cheese stretch with just cream?
To be fair to you, the site you linked does have a link on the words “fresh volume” in the recipe, which goes into more detail about the cheese. So with that info as well, I could probably work it out.
But just in text format, one of the most critical ingredients is missing. So I understand OP’s need for French recipes written in English, as sometimes translations just don’t work. I don’t have a good recipe site, so I’d love the same thing.
Side note: Aligot is delicious, although I’ve only ever had it with hot spiced wine at a Christmas market, so not sure about other applications.
