Agriculture Reference
In-Depth Information
ONE SIMPLE DISH : Buy an assortment of waxy potatoes of various shapes and
colors, preferably new ones. Cut them so they are of roughly similar size. Steam them just
until tender, about 15 minutes. While the potatoes are cooking, beat together some room-
temperature butter, minced shallots and chopped herbs of your choosing in a bowl. As
soon as the potatoes are done, drain, add them to the bowl and stir gently with a spatula.
The butter will emulsify with the little bit of water left on the potatoes and form a sauce
that will adhere lightly. Sprinkle with fleur de sel and serve immediately.
Potato and Green Bean Salad with Green Goddess Dressing
All cooks have a few basic recipes that they turn to again and again over the course
of a year. Potato and green bean salad is one of mine. I make it different ways de-
pending on the season and my mood. It's very good dressed with just olive oil and
lemon juice, but it becomes absolutely superb when bound with homemade Green
Goddess. If you're familiar only with the bottled version of this dressing, you must
try my recipe, which is based on the original, invented in the 1920s by the great
San Francisco chef Victor Hirtzler.
6 SERVINGS
Cut the potatoes into roughly equal pieces about the size of a small walnut. Place them in a
steamer basket over boiling water, cover and cook until tender, about 15 minutes. Transfer
from the steamer to a large bowl and immediately season with the salt and 2 tablespoons
of the dressing. Stir well to combine and set aside.
Trim the stem ends of the beans and, if necessary, remove any strings. Steam the beans as
you did the potatoes. It will take about 7 minutes for them to become bright green and just
barely tender.
