Cafe Dion

SALADE DE POMMES DE TERRE, FRENCH POTATO SALAD

Bonjour,

I wish to all the Dads out there a "Great Father's Day". Here is a special recipe for you guys. That will probably be your favorite potato salad, unless you have one from a family member. Give it a try! Enjoy!

Salade de Pommes de Terre: 

2 pounds small red potatoes

1/2 pound bacon, cooked and chopped

3 large eggs, boiled and chopped

2 tablespoons red vine vinegar

1/2 cup mayonnaise

3 tablespoons Dijon mustard

1 small shallot, chopped 

1 tablespoon fresh chives, chopped

2 tablespoons fresh parsley, chopped

2 tablespoons fresh tarragon, chopped

Kosher salt and freshly ground black pepper

1) Put the potatoes in a large pan, cover with water, bring to a boil, reduce the heat to medium and cook until fork tender.(DO NOT OVER COOK THEM).

2) In a large skillet, saute the bacon until crispy, drain on paper towel, set aside.

3) Boil the eggs, and let stand 15 minutes. Drain and run under cold water to cool, peel and chop eggs, set aside.

4) Drain the potatoes, once cooled down cut them in quarters. 

5) In a large bowl combine: mayonnaise, vinegar, mustard, shallot, chives, tarragon mix well.

6) Add bacon and eggs to mayonnaise mixture.

7) Fold gently dressing onto the warm potatoes.

8) Garnish with parsley.

9) Serve at room temperature.

Serves: 4-6

Time: 1 hour

A bientot!

 

 

 

 

 

 

 

SANDWICH AU FROMAGE, GOURMET GRILLED CHEESE SANDWICH.

Bonjour,

Summer is taking his sweet time to get here. I hope we seen the last of snow storms for a while. Colorado looks beautiful, all green and clean. With the high temperatures coming, who wants to cook?, but we still have to feed the family, so here a sandwich that will satisfied everyone: Gourmet Grilled Cheese the French version. You know that it will include goat cheese. Just give it a try and let me know. Bon Appetit!

Sandwich au Fromage:

4 ounces goat cheese, room temperature

4 ounces sweet butter, room temperature

Zest of 1 lemon

Salt and ground black pepper

4 slices sourdough bread

Handful of arugula or baby spinach

1/2 sweet onion, caramelized

 

1) In a small bowl, combine goat cheese, lemon zest and salt and pepper.

2) Butter bread on both sides. 

3) Heat a large skillet, and place bread, lightly grilled each side.

4) Remove slices to a cutting board, spread goat cheese mixture on the warmed side of bread slices.

5) Divide onion mixture between the two sandwiches, on top of cheese spread.

6) Add enough arugula to cover onions, add the bread slice on top.

7)  Add sandwiches to warm skillet over medium heat.

8) Grill 3-5 minutes per side, pressing down with a spatula, until golden brown on both sides.

9) Cut sandwiches in half, and serve with chips or a cold soup.

Serves: 2

A bientot!

(c)Cafedion 2017