When you are a foodie like I am, living abroad has its advantages. Even in Britain--which has an unfortunate reputation in the United States for bland, boiled food--five-star restaurants abound. The problem is that in a foreign country you have limited options for sloughing your children off on someone trustworthy. So we had a home date.
It was just as well given that Rich came home with a bottle of Prosecco just as snow began to fall on the island. I ran to the market before the roads became a skating rink and returned with potatoes, salmon and green beans. Not the most inspiring menu, but comforting under the circumstances.
While I was gone, Rich snapped a few photos of Brad playing the snow. Wow! Really stunning photography. By the way, any picture that looks good on this blog comes from him. (The mediocre ones I snapped with a point and shoot camera.)
I baked the salmon with herbed butter then blanched the green beans and whisked together a beurre blanc. For the potatoes, I followed a method Julia Child recommends in Mastering the Art of French Cooking. I have been eating potatoes for many years--have not we all--and have yet to find a more toothsome preparation. It is simple, elegant and complements innumerable fish and meats.
2 count olive oil
1 tablespoon butter
1 pound small potatoes, peeled
Sea salt and freshly ground black pepper
In a large skillet melt the butter and olive oil until very hot. Place the potatoes in the pan and allow to lightly brown for about one minute. Shake the pan to rotate the spuds, and allow to crust with a golden brown on another side. Continue this process until the potatoes are amber all around, then sprinkle with sea salt, cover and cook for about 10 minutes. Season with freshly ground black pepper and serve.