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 … 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 … 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. … 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 … 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 … 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 … 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 Dressing.
She looked at me, watching her, and explained that as a child she had … 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 und salat. I had expected the typical Midwestern version of Hot German Potato Salad … Continue reading.....
