I don’t know why a circle of fried, cohesive vegetables is referred to as a ‘pancake’ but who am I to argue with The Powers That Be in the culinary world. Actually, culinary terms seem to be tossed about with abandon everywhere. According to the internet American pancakes are fluffy and thick. My mother hated thick pancakes and always made hers thin (which I loved)…. Which is, apparently, an English … Continue reading →
Or you could call it a Potato Zucchini Cake – but that could be confusing. (Cake?) Or a Potato Zucchini Patty. The name really isn’t important and the food world seems to use them all interchangeably. Whatever you call it, it’s easy… A little prep work shredding the vegetables and you’re done. For those of you who don’t like or have zucchini or summer squash, I have also made it … Continue reading →
This is a summer version of Potatoes Savoyard, cooked on the barbecue, wrapped in foil. We’re been making this every summer for as long as we’ve been together. Whenever I ask mon mari if he has a special request this is it. Fortunately, it’s easy. I use a sweet onion if I have one, or a red onion or a regular brown onion. They all tend to get sweet as … Continue reading →
Not all potato salads need a creamy dressing. Sometimes, a simple vinaigrette is best. There is a French potato salad that we love using fresh tarragon and a tarragon wine vinegar. It’s light and fresh and particularly good with the early tarragon in May. Balsamic vinegar gives a slightly more assertive flavor to the potatoes. My mother would be appalled. She didn’t even approve of the ‘cooked’ potato salad dressings … Continue reading →
Apparently there has been a meme circulating that I missed – something about Karen and potato salad and raisins (Google it if, like me, you missed it). This potato salad has no relationship, whatsoever, to that. I grew up in the Midwest and potato salad was at every picnic, barbecue, birthday party, etc. all summer long. Like classics of every cuisine around the world, there were / are as many … Continue reading →
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 two ingredients. The Pommes Anna are turned out of the baking dish, so try to choose a round dish. If it has a rounded bottom, … 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 the oven. They could be assembled after the initial cooking ahead of time and baked before serving. I made these using ‘rings’ – basically metal … Continue reading →
