Potato galettes make a nice alternative to the usual starches. They’re not as rich as the more often seen potato gratin. They’re not as fussy either. Easy to make, they’re always a hit. I like to serve them with poultry or roasted meat.
cornish hen with mustard cream sauce
Cornish hen with mustard cream sauce is long on style and short on work. Roast the hens. Maybe baste them once along the way. Whip up a quick reduction sauce and you’re done. It pairs beautifully with potatoes of any sort. Mashed, roasted, or along side a potato galette.
steak with mushroom cream sauce
Beef, mushrooms, white wine, cream and a bit of dijon mustard. Steak with mushroom cream sauce is a classic restaurant dish. Shallots lend a hint of sweetness countered by the bite of dijon. Nicely balanced against the earthiness of the mushrooms and steak.
braised lamb shanks
Braised lamb shanks. Meltingly tender, rich, delicious. And hard to mess up. Browned meat, aromatics and stock. Simmer gently for a couple hours and you have a meal worthy of a special occasion. Slow food is good food.
roast duck with parsnip puree and port reduction sauce
Roast duck with parsnip puree drizzled with a rich port reduction is an elegant meal you can serve at any fine dinner party. It’s flashy enough for New Year’s Eve. And it’s not that hard to make. Do it ahead of time. Make the sauce during the afternoon. Reheat the parsnip puree over low heat.
Prep the duck legs ahead of time using sous vide technique. All you have to do is brown them in a pan or under the broiler just before you serve dinner. Restaurants prep everything ahead of time. So can you.
hachis parmentier – grown up shepherds pie
The French make a version of shepherds pie they call it hachis parmentier. Leftover stew topped with whipped potatoes loaded with egg yolk and gruyere. Stew, potatoes and cheese. Genius.