I'm always veganizing recipes that I love...so...I'm working my way
through all of the amazing recipes in Julia Child's
Mastering the Art of French Cooking...
...making a Vegan Version of each one...... sometimes successfully - sometimes not...Recipe Count 288/524 (from Julie's count)...but really 659

Wednesday, August 31, 2011

VEGAN POMMES DE TERRE SAUTÉES

POMMES DE TERRE POUR GARNITURE
POMMES DE TERRE CHÀTEAU


[Potatoes Sautéed in Butter]

...for some reason this recipe has three titles - maybe because Julia says that she strictly rationed herself on potato recipes...

...Julia describes French potatoes as smooth oval potatoes 2 to 2 1/2 inches long with yellowish flesh...but you can't find anything of the sort here in North Dakota...so I got the smallest red potatoes I could find...

...peeled them...

...and shaped them into fiddly little 2 inch ovals...

...cute aren't they?...look at that pile of left over bits...Oh...and I should mention that the potatoes need to be dried on a towel and not rinsed at all...

...I did as Julia suggested and used the leftover bits for potato and leek soup...

...that was delicious too...

...you'll need a bunch of Earth Balance...about 4 Tablespoons...you need to coat the bottom of a heavy skillet with 1/16th inch of melted butter (Earth Balance)...you can add some oil if you prefer...

...put the dry potatoes in the skillet and cook for a couple of minutes...

...shake the skillet to coat the potatoes with the melted Earth Balance...

...continue cooking for 4-5 minutes...they should now have a protective film that will prevent them from sticking to the pan...

...sprinkle with salt and pepper...

...cover and cook for about 15 minutes...shaking the pan every 3-4 minutes...

...continue cooking until nice and golden brown and the potatoes yield to gentle pressure...

...at this point you're supposed to add more butter...but really...they were just cooked in butter (and by butter I mean Earth Balance)...so I didn't...but do if you want to...and sprinkle with parsley...which I forgot - at this point I think I was sort of rushed to get them outside to the table...

...turn onto a hot vegetable dish...

...I do so love potatoes...just about any way you can fix them...I love them...and this buttery dish of potatoes was so very good...they weren't crunchy at all...but there was that brown and buttery outer layer that gave way to the creamy white starchy potato-y inside...absolutely delicious...

Substitutions: Earth Balance for Butter

Recipe here: Mastering the Art of French Cooking

pp. 526-528

Monday, August 22, 2011

Vegan Petits Pois Frais à l'Anglaise

[Buttered Peas I - for very tender, sweet, fresh, green peas]

...I've been to the garden here in mid-August...

...and picked my first spring peas...so funny...fresh peas are not generally available at our grocery store...so I've had to wait until we had some in the garden to try this recipe...

...but it is such a pleasure to sit outside in the earliest of the cool fall evenings...and shell peas...

...we grew two varieties and you can definitely tell the difference...some are tiny greyish-green and the others are regular...

...just some salted water...

...dump the peas into the boiling water...

...boil slowly, uncovered for 4-8 minutes...

...drain immediately...see the different sized/coloured peas...

...put the little peas back in the saucepan with some salt and pepper...and I've never put sugar in sweet peas before...but it's only 1/2 teaspoon...but Julia says you can add up to 1 Tablespoon depending on the sweetness of the peas...

...place the peas in a hot vegetable dish...and top with butter formed into little shells...which I couldn't quite manage...

...so I topped the peas with little crinkled curls of Earth Balance...

...these were delicious and fresh...and all of the glorious things you say about the first tender sweet peas of spring...even if it is August when you finally get them...there are a couple more pea recipes...so a few more harvests are forecast...

Substitutions: Earth Balance for Butter

Recipe here: Mastering the Art of French Cooking

p. 462-463