Hi everybody.

Happy almost November. This newsletter comes a day early because my wife and I shall be 30,000 feet in the air soon and making our way to Southeast Asia. It is part of the world that I fell in love with on my first visits for the journey that was covered in my first book, Eat My Globe, and I am sure that this current trip to Vietnam, Cambodia, Laos and The Philippines will inspire me as much as it did over a decade ago. So, make sure to watch this space for some great recipes and features in the months to come.

In the meantime, if you have not yet subscribed to the EAT MY GLOBE podcast with your favorite podcast providers, such as Apple Podcasts, Google Podcasts, Spotify, and others, please do come and join us. We still have a few more episodes left to release in Season 1 and we are already hard at work on Season 2. Also, if you like what you hear, don’t forget to give us a rating and leave a review on Apple Podcasts and other providers.

As always, if you do try any of my recipes on my website or on Pureflix.com, or the Potatoes Dauphinoise recipe below, please let me know on Twitter, Instagram or Facebook.

For all my American friends, we wish you a very happy thanksgiving. And to all of you, we wish you a great November and we shall see you in December.

Cheers,

Simon

EAT MY GLOBE:

Things You Didn't Know You Didn't Know About Food

The Podcast

We hope you enjoy listening to the podcast on some things you didn't know you didn't know about:

Fish & Chips

The Sandwich

Gin

Sushi

SPAM

THE BOOK ZONE

YOUR "FIRST LOOK" RECIPE:

Potatoes Dauphinoise

This classic dish of thinly sliced potatoes layered with garlic, thyme, cream and stock has become one of the most requested at every dinner I cook. At a time when we are becoming ever more careful about what we eat, the occasional indulgence is always welcome, and there can’t be many more indulgent than this. Give it a try and I am sure you will agree.

Potatoes Dauphinoise Recipe

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Ingredients

• 6 Large Yukon Gold Potatoes (peeled and cut into very thin slices)
• 1 Carton Heavy Cream
• 1 Bunches of Thyme (picked from the stems)
• 2 Shallots (minced)
• 2 Cloves of Garlic (minced)
• 1 Cup Vegetable Stock
• Butter
• 12 oz Gruyere Cheese (grated)
• Salt (to taste)
• Pepper (to taste)
• Olive Oil

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Instructions

1. Place the potatoes in water until you are ready to use them.
2. Add the olive oil to a sauce pan over a moderate heat.
3. Add the shallots to the pan with a pinch of salt.
4. Cook the shallots for 2 minutes and then add the minced garlic.
5. Cook for 2 minutes and then add the heavy cream and the stock.
6. Stir and simmer gently for 10 minutes. Set aside and allow to cool.
7. Rub the surface of a cast iron skillet or a similar sized baking pan.
8. Place a layer of potatoes on the bottom of the pan.
9. Season with salt and pepper, and sprinkle with thyme leaves.
10. Pour over a little of the cream mixture.
11. Repeat this process until all the potatoes are used up.
12. Dot the top of the potatoes with a little butter and cover the pan tightly with foil.
13. Pre-heat the oven to 300 degrees Fahrenheit and cook the potatoes for around 20 minutes.
14. Remove the foil from the pan and sprinkle the Gruyere cheese over the top of the potatoes.
15. Return to the oven and cook until the cheese has melted and turned golden.
16. Serve and enjoy.

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