FFwD: Broth-Braised Potatoes
Our French Friday recipe for this week, Broth-Braised Potatoes, is described by Dorie Greenspan as “energized boiled potatoes”. All week as I planned my menu and gathered ingredients I could hear the voice of my mother of blessed memory saying “really dear, you need a recipe for boiled potatoes”? Obviously potatoes by themselves would not a meal make so I decided to create a meal around them to help me build some enthusiasm for this recipe. I knew I wanted to follow Dorie’s bonne idee and braise some fennel. Finally settled on roasted leg of lamb and asparagus to go with the potatoes and fennel. I made a gremolata to sprinkle of the lamb and the potatoes. Definitely more of a spring menu but our weather recently as certainly fooled all of us and many of the trees and flowers.
The fingerling potatoes were good but nothing special. I did boil down the broth and then stirred the potatoes in the syrup which added a little flavor to the skin but not much to the potato itself. The broth didn’t make much difference to the fennel.
Finished off the dinner with a Vietnamese Baked Banana Cake. I found the recipe on Almost Bourdain.blogspot. com. This was a delicious and very different kind of dessert. I made it twice this week. The first one I made (the one we ate) looked a little over brown but tasted wonderful. The second one I gave to a friend for Lunar New Year and it looked more like the one on the the blog.
I’m looking forward to seeing what all the creative Doristas did with this recipe.
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