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…
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….
Minestrone
This is the time of year I freeze a whole lot of minestrone for the winter months. I leave the pasta out, to keep it from becoming mushy upon defrosting and heating. That allows me to change it up at whim into a Moroccan, Mexican, or Indian stew or soup. This is what I traditionally…
Corn Chowder
A Tale of Two Chowders One a creamy delight, another for the pesky vegans in your life. Creamy Corn Chowder Print Prep time 15 mins Cook time 20 mins Total time 35 mins Recipe By: Sheila McDuffie : Soup Serves: 6 servings…
Spring Into Summer Stew
The garden’s abundance finally rewards us for all of our hard work since March. A long time coming, but all is forgotten as we enjoy the bounty of the harvest. Here’s an easy way to eat your vegetables. I don’t use stock or broth, preferring the easy way of always making sure I’ve got some…
Spring Garlic, Pea, and Potato Spanish Tortilla
Ramps, ramps, ramps. It’s April and all we’ll hear about are ramps for the next 3 weeks. I do have some Spring garlic behind the greenhouse that are the perfect size and look just like ramps. Paired with peas and potatoes and the freshest eggs, there is no doubt it’s Spring. Just much later than…
German Butterball Potatoes
It’s time for me, as the winter months loom, to come clean about my autumn romance. I wish this rekindled love affair was taking place in Venice, the evening echoes of the water slapping against the sides of the gondolas. Wings of the Dove. But the cool air blowing in the past few days is…
Roasting Vegetables
Clockwise from top left: Shallots, red bell pepper, fennel, sweet potato, butterball potato, Brussels sprouts, butternut squash, carrots, blue sweet potato, rutabaga. Roasted vegetables are the umami of the plant world. Their depth of flavor is without compare. The browning (maillard effect) is how you develop the umami, caramelizing the natural sugars in the vegetables….
Roasted Radicchio, Mushroom, Potato, and Manchego Cheese Gratin
Lewis, my harshest critic, loved this casserole!!! Can we even call the above a casserole? Resisting any food snobbery, we’ll leave it as named, a meal in a baking dish. Until the taste reveal. The German Butterball potatoes really made this dish. These potatoes were freshly dug at Rosie and Dan’s Swallow Hill Farm. Yukon…