Agriculture Reference
In-Depth Information
Add the beans to the potatoes along with just enough dressing to coat lightly, about 2 ta-
blespoons. (The remaining dressing can be kept in a tightly covered container in the refri-
gerator for up to 1 week.) Serve at room temperature. If you refrigerate the salad, bring it
to room temperature before serving.
Green Goddess Dressing
MAKES ABOUT 1% CUPS
Combine the mayonnaise, anchovies, green onions, tarragon, chives, parsley and vinegar
in a food processor or blender and process to a rough puree. Or grind with a mortar and
pestle. Refrigerate, tightly covered, until ready to use.
Gratin of Potatoes, Leeks and Mushrooms
Gratins are basically nothing more than vegetables and cream baked together in a
slow oven until they fuse. The vegetables soak up the liquid to the point that they be-
come meltingly tender. The cream ennobles the essence of each vegetable. The crusty
layer on top combines the best of both ingredients and gilds the dish with a lovely
brown. No wonder gratins are so beloved.
But gratin lovers are a contentious bunch, willing to argue almost any point: the
shape of the pan, the type of potato, the mixture of cream and milk. That's odd, con-
sidering that the finished dish is such a paean to simple comfort and that it always
seems to turn out perfectly, no matter what you do. I tested this dish with baking and
boiling potatoes side by side and couldn't tell the difference.
