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.....
I can follow recipes.
Really.
Well, okay…. I can, and do, follow recipes for baking. One can really screw up a cake by being too creative or substituting ingredients just for fun.
I know one has to follow those recipes – which is why a … Continue reading.....
Two potato recipes in one week?
Get over it….. There are more pressing issues to concern yourselves with.
This is another recipe that I have been making so long the origin is lost.
I prefer it to the traditional gratin potatoes. With out the milk … Continue reading.....
