In any world menu, Canada must be considered the vichyssoise of nations – its cold, half French, and difficult to stir. -Stuart Keate-
Speaking of Canada, my parents are going to Canada for my Dad’s business meeting. I really wanted to go but I have 4 finals 🙁
3 – 4 cups diced peeled potatoes
3 cups thinly sliced leeks
2 quarts water
1 tbsp salt
6 tbsp heavy cream OR 3 tbsp softened butter
3 tbsp minced chives or parsley
- Simmer vegetables, salt and water together, partially covered for 40-50 minutes.
- Mash vegetables into the soup with a fork or food mill.
- Adjust salt and pepper
- When ready to serve, bring soup back to simmering.
- Then turn off the heat, stir in cream or butter and top with chopped chives or parsley.
Just as Julia Powell said, “Potage Parmentier is that ‘simple’ is not exactly the same as ‘easy’.” However the boyfriend and I both are awed that three simple ingredients could create something so rich and delicious. Most importantly, comforting.
Sauteed calf’s liver.
1 lb top-quality calf’s liver sliced 1/2 inch thick
Salt and freshly ground pepper
Flour in a plate
3 tbsp clarified butter
- Heat up clarified butter in the pan.
- The moment before sauteing, season the liver on both sides with sprinkling of salt and pepper, and dredge in the flour, shaking off excess.
- Lay in liver and saute 1 minute on each side.