But guess what? There's one thing I am not sad about. And that thing is the thought of delicious warm dishes that are more suitable to colder seasons. In my head, there are thoughts of heartwarming vegetable soups, wonderful stews, weekends of scrumptious and indulgent roasts (I already had one of those meals yesterday, thanks C.!), and lots of warm desserts. And then, one thought is stronger than the others: butter, cream, cheese! More butter, more cream, more cheese!
Yes, in all my French-ness, colder months rhyme with indulgent months. And pulling out my favourite recipes of cheese fondues, tartiflettes, raclettes and anything and everything that involves cream and/or molten cheese covering the rest of the ingredients.
Before anyone worries about the high level of fat content in what I just wrote (it does feel calorific just reading this, I know!), I do balance this with a healthy diet of vegetarian soups and meals, a lot of grain based dishes, roast vegetables and fruit.
But more seriously (or not), let's go back to all that story of cream and let me tell you about a French classic and favourite of mine: the gratin dauphinois (also know as scalloped potatoes).
Let's face it, if I'm going to prepare and cook food for a project, it may as well be super delicious!
Not only I love gratin dauphinois because it has been a favourite since my childhood, but I also love preparing the dish and it was great photographing the steps involved in the recipe.
I used new potatoes but I have made it with different kinds and it worked every time. The texture might vary a bit depending on the flesh of the potatoes but that's about it, the delicious flavours remain!
I managed to sneak in a selfie in my series of images. This was mostly due to the fact that at that very moment, I did not have another human on hand to get that lovely lifestyle shot of food being eaten or held by someone. It took a while to get THE shot... And I very obviously had to wear a stripey top for that little French note.
And then the reward: I got to eat a steaming plate of delicious gratin dauphinois!
The recipe I make has a mixture of full fat milk and double cream instead of just cream (so I insist on full fat milk as it gives a certain richness and sweetness to the dish). And yes, there is no cheese because as it happens a proper gratin dauphinois does not have cheese in the recipe!
I have seen recipes that included grated gruyère or emmenthal cheese , and even sometimes parmesan cheese (??!) but for a classic version, there should be no cheese (and I really feel like all the cream and butter is enough indulgence for that dish already).