Potatoes à la Robuchon
Of all the haute cuisine in legendary chef Joël Robuchon’s repertoire, he was best known for these super-silky potatoes.
Ingredients:
2½ pounds Huckleberry Gold potatoes, or any other fingerling variety, all of a similar size
1 pound unsalted butter, cold, cut into small cubes
¼ cup milk
Sea salt, to taste
Method:
1. Place unpeeled potatoes in a pot and cover with water. Bring to a boil, then reduce heat to a rapid simmer and cook for 35 to 40 minutes or until tender. Drain and peel. Transfer to a bowl and let potatoes cool slightly.
2. Turn potatoes through a food mill on the finest setting, back into the cooking pot. Heat pot over medium heat stirring until heated through and steam begins to come off the bottom of the pot. Add butter in 5 additions, allowing each addition of butter to be almost melted before adding the next until it all has been incorporated.
3. Stir in warm milk until combined. Using a whisk, vigorously stir potatoes until fluffy. Season with salt. Transfer to a serving dish and smooth the top of the potatoes with the back of a spoon or an offset spatula.
Warm & Cozy Recipes
The shorter daylight hours are upon us, and those nighttime temps are starting to drop: It’s time to cozy up with some fresh fall fare. This week, you can choose from flavorful Polish sausages, sauerkraut, Italian Rustica bread, farm-fresh eggs, and punchy French mustard to complement a lineup of freshly-harvested produce that includes green cabbage, potatoes, carrots, leeks, and celery, as well as fresh kiwi berries, fragrant herbs, and garden greens. Tuck into your favorite easy chair, flip through some recipe ideas, and enjoy the bountiful flavors of fall!
Here are some recipe ideas for the week:
Polish Sausage, Cabbage, and Potato Stew
This dish is perfect for a crisp fall evening, filling the kitchen with its rich, savory aroma!
Honey-Balsamic Roasted Carrots
This slam-dunk recipe from Domenica Marchetti’s The Glorious Vegetables of Italy makes the best of crisp carrots.
Slow-Roasted Celery
This unexpected side is sure to be a new favorite.
Escarole Salad with Mustardy Dressing
A wonderful side salad to this week’s suggested soup!
Italian Parsley-Caper Vinaigrette
This adaptation of the pungent vinaigrette from Joshua McFadden’s Six Seasons: A New Way with Vegetables is magical drizzled over roasted fall vegetables!
Weekend Brunch Recipes
Put on a pot of coffee, pull out a skillet, and wake up to this week’s menu of farmhouse favorites. It has everything you need to whip up a luxurious and leisurely weekend brunch, from that aforementioned locally-roasted coffee to smoked English-style bacon rashers, plus cinnamon-raisin bread and farm-fresh eggs. Complemented by fragrant herbs, a bevy of garden greens, and Bellsong fromage blanc, the box also includes fresh fall produce like Italian peppers, fennel, tomatoes and orchard-grown Liberty apples. Good morning!
Here are some recipe ideas for the week:
Bacon, Egg, and Fromage Blanc Tart
The creamy fromage blanc complements the crispy bacon and runny eggs perfectly. This tart pairs well with a light salad or fresh fruit on the side.
Baked Cinnamon-Raisin French Toast
This homey recipe from The Pioneer Woman can easily be done a day ahead and chilled until ready to bake.
Radicchio and Poached Egg Salad with Crispy Bacon
This dish is an excellent combination of bitter radicchio, salty pancetta, creamy egg yolks, and tangy vinaigrette—perfect for brunch with a slice of crusty bread on the side.
Baked Fennel
This classic Italian finocchi gratinati is simply sublime.
Pepper, Fennel & Onion Relish
Sweet Italian peppers lend themselves well to this classic trio—an excellent condiment-style topping for scrambled eggs!
Roasted Sprouting Cauliflower with Tahini Maple Drizzle
The nutty cauliflower, warm spices, and the creamy-sweet tahini sauce make this dish both comforting and a little unexpected for autumn.
Ingredients:
1 pound sprouting cauliflower (or regular cauliflower florets)
2 tablespoons olive oil
1 teaspoon smoked paprika
½ teaspoon ground cumin
½ teaspoon garlic powder
Sea salt and fresh ground pepper, to taste
2 tablespoons pumpkin seeds (optional, for crunch)
Tahini Maple Drizzle:
3 tablespoons tahini
2 tablespoons maple syrup
1 tablespoon lemon juice
2-3 tablespoons warm water (to thin the sauce)
Pinch of salt
Method:
1. Preheat the oven to 425°. Toss the sprouting cauliflower with olive oil, smoked paprika, cumin, garlic powder, salt, and pepper. Spread it out on a baking sheet in a single layer. Roast for 20-25 minutes, flipping halfway through, until the edges are golden and crispy.
2. In a small bowl, whisk together the tahini, maple syrup, lemon juice, salt, and enough warm water to create a smooth, pourable sauce.
3. Transfer the roasted cauliflower to a serving platter. Drizzle with the tahini maple sauce and sprinkle with pumpkin seeds for extra crunch.
