Seared Potato Footballs or Pommes de Terre Rissolees

When doing a stagiaire at The George Town Club one afternoon, I prepared a batch of pommes de terrre rissolee.  The chef placed two “football potatoes” on each entree plate as an amuse-bouche, to the delight of the club dinners. The French classic sauteed/roasted potato dish called Pommes de Terre Rissolees calls for small potatoes …

Ratatouille

I have not posted this dish, which is a favorite of mine, because it is a bit of a chore to make it right. But its time has come. The occasion was dinner for four. I served soft shell crabs on a bed of ratatouille. Ratatouille is a vegetable stew always comprised of equal portions …

Fennel Pollen

The Wall Street Journal had an article about this stuff. So I got some from The Spice House in Milwaukee–my reliable Internet go-to supplier. Lift the lid and one can smell and almost see the power of this aromatic spice. It is described as a flavor booster. Not many of them around: MSM, garam masala …

Tomato Concassé

Tomato Concassé, which is French for a coarsely chopped tomato mixture that is prepared and then used for the tomato based dishes of the day. A concassé (kawn-ka-SAY) is a roughly chopped product not ready for the table.  It’s a base-tomato,-tomatillos, -potato, or whatever.  The idea here is that, during the height of the tomato …