A classic vichyssoise probably introduced by Julia Child back in the butter and cream days. I keep those two ingredients to a minimum by using the lusciousness of Yukon Gold potatoes, cultured butter, and cream from pastured cows, hence the golden hue of my potato leek soup. German Butterball potatoes would also give the soup…
Cheesy Mashed Potato Cakes
Actually had some mashed potatoes left over from dinner the night before, a rare occurrence, and with 2 leeks and some Gruyere cheese needing some companionship, well, cheesy mashed potatoes cakes seemed to be the perfect solution. I’ve only made these once before, maybe 10 or 15 years ago, and I was not impressed. They…
Salade (Almost) Nicoise
No tuna here, so I’ve used my French Potato Salad and my French Mustard Vinaigrette. Oui, oui. The large heirloom tomatoes are done. They’re still around but don’t have that sun-ripened brightness that makes them queen of the garden throughout the hot days of summer. Cherry tomatoes hold their taste longer, probably because they are…
French Potato Salad
This is from Ina Garten’s first book, Barefoot in Paris. I only make potato salad once a year, usually in the dead of summer to add some weight to green leafy salads. This is the one I make. The secret is to add the champagne vinegar and olive oil when the potatoes are still hot….