[derived from Chef Thomas' creation at Cafe Berlin]

From: Chris Hill 
Subject: Pomato findings
Date: Thu, 17 Aug 2000 11:58:43 -0400 (EDT)

So here's what I've found re: the Cafe Berlin potato/tomato thing.

Potato: use whites, not russets; haven't tried Yukon Golds (experiment,
anyone?). Peel, then slice thin (3mm or 1/8") so they will cook in a
reasonable amount of time. Before slicing, Berlin cuts off one side of
the potato to create a flat "bottom" so it doesn't roll around. 

Tomato: Obviously fresh/ripe/tasty ones are preferred. Slice thickness
is not particularly critical, but you may want it similar to potato
thickness for aesthetic reasons.

Sauce: Heat 1 cup heavy cream over medium-high flame until edges are
bubbling and cream is fixin' to start thinkin' about boiling. Add 1 cup
finely shredded Reggiano Parmigiano off heat, whisking until cheese is
melted and absorbed. Add a modest amount of black pepper (4 or 5
twists), and don't be shy with the salt. Tasted by itself, the sauce
should be "too salty"  - it should taste about as salty as the cheese
alone, or even a little more so.

Assemble potato/tomato stack(s) on shallow pan. Pour over enough sauce
to wet the vegetable assembly, but stop when the sauce begins to pool in
the pan. Bake at 375F for 1:00 to 1:15, until potatoes are done.

--
Chris Hill               chris@monochrome.org
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