Thursday, January 26, 2012

broth-braised potatoes - French Fridays w/ Dorie

I wanted to make this week's FFWD recipe early because last week at this time I was nice and relaxed. I made the quarter-quarts the Monday before and had several days to put up the post. Too many times Friday comes about and I'm trying to figure out the logistics of making the assigned recipe and getting the pictures and summary posted, not to mention figure out what to serve with it and when.

Now you may be reading this and thinking, "why is she so stressed out over a club that's supposed to be fun?" The answer is, I really don't know. It's ridiculous, however the real issue is that I do enjoy it because it's a creative challenge, in the kitchen, yes, but also the blog component. How can I make a lump of dough look interesting? And sometimes more difficult, what interesting point can I make about a lump of dough? Being challenged is important to me and maybe I'm a masochist, but I'm never bored! In fact, I'm trying to figure out a way to not need sleep. Imagine what could be done if we didn't need downtime? Can you tell I'm suffering a severe deficit right now?

Anyway, with eyes burning, and close to a years worth of FFWD recipes completed, I give you, Broth-Braised Potatoes. I actually made these once before and I highly recommend them. I love little boiled potatoes and often in the summer we'll make a meal of sliced tomatoes, corn and steamed & salted potatoes. Add good rye bread and it's heaven. On a rainy winter evening these were a welcome accompaniment to our super-quick after dance night dinner. I was given another challenge of making egg sandwiches too. My daughter was given a choice between pancakes or fish and she went for secret option number three; egg sandwiches. Timing the eggs to be done but not overdone was tricky, but I managed to pull it off. I put the eggs down just as I heard the garage door open and then by the time they were ready to sit down, the eggs were done.

So the eggs & potatoes were joined with turkey bacon - Applegate Farms and I swear I thought I was going to have a mutiny on my hands but we all really liked it, though I thought it looked terrible - and that's pretty much it. No other vegetable or fruit. Just lots of starchy goodness! Boiling the potatoes in a broth well seasoned with garlic, herbs, and lemon is a fabulous way to flavor what could be bland potatoes. The ones I got weren't organic, very unusual for me, but they were nice little fingerling potatoes. Perfect for this preparation.
garlic & herbs, awaiting the broth

egg & potato face

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