Many years ago I was lucky to be an employee at a restaurant which was at the forefront of the food scene in San Diego. The owners were ahead of their time and introduced the locals to new trends, along with great reproductions of the classics. Their business included a restaurant, a charcuterie and patisserie department, wine, a cooking school and a shop with everything you might need for the kitchen. Eventually their cookbook came along and it was chock full of all the favorites from their bistro.
Last week my friend L. reminded me of this book and I came home and pulled it off the shelf. I’m getting ready to take a walk down memory lane and decide on something to make. There is a recipe that I’ve been making for years and it’s so simple that you don’t really need a recipe, but I’m including it here in case you’ve never cooked potatoes this way.
Herbed New Potatoes
1-1/2 pounds small new potatoes
1 cup rich chicken stock
3 tablespoons unsalted butter
Kosher salt to taste
Fresh chopped herbs-use your imagination-I like chives, tarragon, thyme or dill
Scrub the potatoes and arrange them in a heavy skillet in a tight single layer. Add the chicken stock, cover the skillet and cook the potatoes for about 20 minutes, or until the liquid has almost evaporated. Lower the heat, add the butter and cook the potatoes, covered, for 10 minutes, shaking the pan often.
Test the potatoes for doneness. They should be tender, but not mushy. Sprinkle the potatoes with the fresh herbs and serve.
Yield: 4 servings
If you ever run across The Piret’s Cookbook, definitely check it out! I think I’m going to attempt their Woodland Torte-a lucious, earthy potato and mushroom pie. It’s the stuff dreams are made of!