Currently Browsing: Vegetables 4 articles
Blue Cheese Salad Dressing
I have experimented with different bases for this dressing: Mayonnaise, whole milk, heavy cream, sour cream, buttermilk, and varying combinations of these, and have decided I prefer a combination of sour cream and olive oil. I wanted a blue cheese dressing that complemented the flavor of the blue cheese without competing with it and I […]
Creamy Tomato Soup
This is my idea of the quintessential creamy tomato soup. If you use sweet, fresh, dry-farmed early girls, you’ll find the resulting soup to be balanced and delicious before you even add the cream. If your tomatoes are more acidic, the cream will help balance the acidity as will a little extra salt.
Potatoes Dauphinoise
From the French province of Dauphine, Potatoes Dauphinoise, or Gratin Dauphinois, has become synonymous with thinly sliced potatoes cooked with milk or cream and cheese. Americans might know it better as a Potato Gratin. I’ve tried different versions over the years, some more decadent than others, but this recipe from Julia Child is our “go […]
Creamed Kale
I adapted this recipe for creamed spinach to use the hearty kale that is so plentiful in the winter months. It has replaced creamed spinach as a classic side for our “steak night” alongside a nicely browned Gratin Dauphinois.