From Bistro: Great
French Food, David Bransgrove, New Holland Publishers, 2011.
I tend to want to try any potato recipe that I find. For
this one the potatoes were boiled with their skins on for about a quarter of an
hour and then peeled when they were cool enough to be handled. They were then
left to cool and cut into slices. These were then fried in butter until golden.
They were now put aside while the onions were cooked.
Sliced onions were added to the pan and fried until they
had browned. The potato slices were now added and cooked with the onions until
they were heated through. All was seasoned and it was time to eat.
These, naturally, were wonderful comfort food, buttery and
savoury. I tended to overcook the onions a little so that were on the black
side rather than golden but that added a dimension to the flavour that I
enjoyed.
Heading for France in a couple of months time has me looking at French cooking so this book was an obvious one to delve into. It's a handsomely produced book with a range of what appear to be standard classics of French cuisine.
Taste: ✔✔✔✔
Ease of
cooking: ✔✔✔✔
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