There may be readers who doubt that I can do a recipe with only two ingredients.
They would be wrong.
Pommes Anna is a classic French dish that has only two ingredients: Potatoes, Butter.
It is truly wondrous what the French can do with only … Continue reading.....
I posted the original recipe for these years ago but it has been lost, so to speak.
As mushroom season is starting I thought it was time to re-do it.
The vegetables are partially cooked before layering and baking, so they spend less time in … Continue reading.....
As children we are influenced by what our parents like and dislike.
I remember my mother carefully peeling a perfectly ripe tomato that a neighbor had given her. She sliced it, put a slice on her plate and added salt, pepper, sugar, and bottled French … Continue reading.....
Another recipe that I have been making since the beginning of time, this is based on one from the Time Life “Foods of the World” series.
The first time I had a similar salad was in Germany. We were having a simple lunch of wurst … Continue reading.....
I’ve made versions of these ‘cakes’ or ‘patties’ with both summer and winter squash, carrots, beets and just about anything else I could shred but for some reason I never used the most logical choice: potatoes.
I have now corrected that error.
In the interest … Continue reading.....
Harvest time in farm country….
It’s a lovely, warm, fall Sunday evening and the harvester just arrived to do the soy bean field.
No need to worry about closing the windows to keep out the dust – we’ve been enduring an invasion of Asian Lady … Continue reading.....
In honor of the French elections taking place today I thought I would post a classic French dish.
It’s a simple dish of fried potatoes and onions, done in ‘the style of Lyon’. The chicken stock added at the end is absorbed, giving the dish … Continue reading.....
Pommes de terre sarladais or Potatoes Sarlat-style is one of those classic French dishes that is so simple it often gets overlooked.
It’s nothing more than potatoes fried in duck fat, but, if you’ve never fried potatoes in duck fat, you have never tasted the … Continue reading.....
It’s summertime and many a cooks’ thoughts turn to salmonella.
And most thoughts about salmonella center around eggs.
I was once told that more people die in Spain in the summertime from salmonella than from car accidents.
If you have ever driven in Spain you … Continue reading.....
This is a simple salad, slightly reminiscent of old-fashioned German Potato Salad.
Normally, when I make potato salad, or any kind of ‘picnic’ salad, I make lots so we have leftovers for a few days.
You could certainly do that with this recipe – … Continue reading.....
