Day 11 – Potatoes and a shout out from Rick Bayless

This is going to be a bit of a short post, as it’s 8:30 p.m., I haven’t eaten dinner yet and I haven’t studied for our second test tomorrow.  But, this weekend, I’ll post a recipe I liked from today, and I’ll be sure to post one from tomorrow’s fish unit, as well!   Today, you’ll have to get the picture of what we did from the pics. Thanks to my excellent partners, Ian and Anne, we busted out some pretty and pretty tasty potatoes (many, fried!). In order: 1) Croquettes and Pommes Duchesse on one plate (pictured above), 2) Pommes Anna, 3) Gratin Dauphinois (yes this was cheesy and delicious), 4) Pommes Darphin (rosti), and 5) a potato basket made from gaufrette slices (gaufrette is the waffle cut, I believe).  The gorgeous basket was Anne’s. The woman has talent, clearly.

The shout out from Rick Bayless came 2 days ago, when he tweeted about saltyapron.com and mentioned he liked the gravlax recipe.  Rick is one of my favorite chefs. I love his Mexican food, and I think there is no one who does Mexican better in the U.S. I have used many of his recipes from Authentic Mexican: Regional Cooking from the Heart of Mexico. His sauces are incredible and his recipes are really accessible with great alternatives and history. I made his Chile-bathed fish grilled in cornhusks for Carnet’s 40th birthday party.  It was a hit. Thanks, Rick! You rock.