About This Blog

This is, as the title indicates, my kitchen notebook (the header is actually a scanned image of the cover of a notebook that I started using about 25 years ago and the background is a stained page from that book). I am not a professional recipe writer. If you try any recipe here, please keep that in mind, these recipes have not been tested by an independent tester. The "recipes" are often not even really recipes but rather a list of ingredients that I've noted after preparing a dish on the fly that I thought came out well. Perhaps I've also added some instructions, but I rarely keep accurate track of what I've done in terms of time or temperature, I've just noted to the best of my memory (feeble) what I did.

Please feel free to take some inspiration from here, but on the other hand, please give credit where it is due. I also welcome any constructive comments that you might have if you are inspired to try a recipe. Questions are welcome, but keep in mind that I may not remember specifics. The dishes do evolve over time...

Thank you and enjoy!


1 pound potatoes, such as Yukon Gold
1/2 pound sprouting broccoli, or rapini, kale, mustard greens, etc.
2 tablespoons fat of your choice (olive oil, butter, duck fat)
1 large shallot, minced, or chopped onion, scallions, garlic, leeks, etc.
1 hot chile, sliced thin, or chile pepper flakes (optional)
salt and pepper to taste
creme fraiche or sour cream

Wash but don't peel the potatoes. Place in a medium saucepan and cover with water, add salt to taste, bring to a boil, turn the heat down to a simmer and cook the potatoes until tender.

While the potatoes are cooking, steam the broccoli until tender. When I use bitter greens I usually blanch them in boiling salted water which reduces the bitterness. Shock the hot greens in ice water to stop the cooking and retain the color. Drain, pat dry or spin in a salad spinner to remove excess water. Chop and set aside.

When the potatoes are done, heat the fat of your choice in a medium saute pan over medium heat. Add the allium of your choice and the chile if using, saute until softened and translucent. Drain the potatoes and add them to the saute pan. Turn the heat down, gently smash the potatoes with a potato masher and then break them up a bit with a wooden spatula or spoon while stirring them gently into the allium mixture. Season to taste with salt and pepper. Add the chopped greens and gently stir them in. Add a few tablespoons, or more to taste, of creme fraiche or sour cream. Stir gently until just heated through, the mixture will smooth out a bit but should still be quite chunky, don't over stir. Serve warm.

This dish makes a nice side dish or a light main course. Sometimes I chop up bacon and start with that instead of olive oil, or what ever. Sometimes I'll stir in some shredded duck confit, or left over diced meat. Smoked trout or salmon is also good. Roasted brussels sprouts are a great addition also. Basically, anything that you like to eat with potatoes is a great addition. Of course, the more fat you use the more tasty it is, but I usually try to keep it on the lighter side

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