I want to explore a lot more as new potatoes come from the garden, but all these potato projects made me think about great potato dishes around town. These were as pretty as they were tasty, and the ingredients are the only bridge between the cafeteria ones that inspired this experiment and the garden-fresh ones from this exercise. The potatoes were fresh from the garden and the margarine was real butter and the parsley coarsely chopped.
#Paprika or anylist update
I decided to update the simple dish using whole foods. There was something appealing about parsley potatoes, even back then. These were miserable, with canned potatoes and margarine, sprinkled with dried parsley. Then I remembered the parsley potatoes from the grade school cafeterias of my youth. I liked it okay but not nearly as well as Pete’s.
He dices the potatoes as only a French chef would, in very tiny cubes. His was corned beef but brisket worked well too. I made a brisket hash for breakfast based on the delicious model Pete Kusiw did at the sadly defunct Lakehouse. Blasphemous as it sounds, I still don’t trust James Beard’s advice. They were indeed delicious with just butter and salt. After they were clean I did what I think is the best way to cook a potato - baked. I scrubbed them well because they were warm with dirt from the garden. On the day of the first potato harvest, she brought over a small pile of red potatoes, white potatoes, and Yukon Gold potatoes. And James Beard remarked that a perfectly cooked potato needs no butter or salt. Paul Prudhomme once said that there is nothing quite like the taste of potatoes right out of the garden. Of all of this bounty, I was most interested in potatoes. Who can eat that much? If it was staggered out the reality wouldn’t be so stressful, but harvest time is a small window, so gorging is a necessity, unfortunately. Think about having all that bounty of fresh produce available just for you! The reality is that all of that fresh produce is available just for you. Her boyfriend has corn, potatoes, watermelon, and okra.Īnd here is where fantasy and reality clash. She has tomatoes of all varieties, peas, cucumbers, squash, zucchini, eggplant, bell peppers, poblanos, banana peppers, carrots, several lettuce varieties, and flowers. She and her boyfriend grow different crops, but together there is some serious output. So I was delighted when my daughter told me about her garden, which is now in its second season. On The Food Show (airs weekdays 2-4pm on 990 WGSO) I often speak about American food and its perversion from real food. I love this term, and especially what it means.
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