Homegrown (rendered) Gold {CtBF}

 

Happy New Year!  Greetings from the Arctic Circle!  Well, not really, but it sure feels like it.  Yesterday, we had a wild storm that left us with nearly a foot of freshly fallen snow and winds that blew the snow into even higher drifts.  Today the sun came out, so everything is beautifully sparkly, but the temperatures are dropping rapidly and tomorrow, we’ll be living with a single digit high and a negative double digit low, not counting the expected wind chill factor.  Brrrr!

Cold weather doesn’t keep me inside because the dog must go out.  She has a natural fur coat, though the snow piled in her favorite spots and our paths to safe walkways frustrate her.

Inside, it’s comfort food weather.  We’ve been eating lots of root vegetables, soup, stew, and bread, stick to your ribs fare.  Duck-fat potatoes fits right into that line-up.

This hearty side dish couldn’t be easier.  First, diced potatoes are parboiled to hasten the cooking.  I didn’t bother to peel them.  Then, the potatoes are cooked in a few tablespoons of duck fat.  The duck fat I had leftover from the Counterfeit Duck Confit was gorgeous, clear, and golden.  The potatoes browned beautifully.  Salt them halfway through and stir in a few cloves of minced garlic at the end.  Delicious!  I also tried them with leftover turkey fat from Thanksgiving.  Both the duck and turkey fat add a depth that olive oil just does not.

The potatoes require a little attention, some stirring so they don’t stick to the pan and burn.  But your undivided attention is not required, so you can prepare the rest of dinner while the potatoes cook.  Roasted chicken parts are a simple accompaniment, or some more counterfeit duck confit.

If you’re on the East Coast, stay warm this weekend.  Don’t go out if you don’t have to.  While you’re home you might as well bake some cookies and perhaps make a batch of duck-fat potatoes!

The recipe can be found on page 220 of David Lebovitz’s My Paris Kitchen.  Other Cook the Book Fridays participants thoughts on the potatoes can be found here.

I might have mentioned that in December, I participated in Whole Foods “12 Days of Cheese”.  Each day, a different cheese was on sale for 50% of its regular price.  If you tried all 12 cheeses, the prize was… a cheese platter!  For someone who loves cheese as much as I do, how could I not do it?  It also required a daily trip to Whole Foods, but I also happen to love grocery shopping, so that wasn’t a hardship.

There were some delicious cheeses available.  Some were old favorites (Humboldt Fog, Vermont Creamery Bonne Bouche, Epoisses), and now I’ve met some new ones (Truffle Gouda).  The only problem was the timing.  The cheese platter had to be redeemed before New Year’s Day, when the refrigerator still had blocks of several of the daily selections I purchased uneaten.  And the cheeses on the cheese platter were rather pedestrian, not nearly as interesting as the flight of 12 days offered.  Regardless, it was a fun food adventure even if I don’t need to eat quite so much cheese…

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Posted on 5 January 2018, in Cheese, Cook The Book Fridays, my paris kitchen, Snowstorms, Winter and tagged , , , . Bookmark the permalink. 7 Comments.

  1. Helyn Benjamin

    Wow. Lots of snow. Stay cozy. Keep cooking and baking. Xoxoxo

    Sent from my iPad

    >

  2. Your twelve days of cheese sounds like fun. The Whole Foods store here didn’t participate in that so it just might be peculiar to your store. I copied down the cheeses you mentioned that you tried. Epoisses is the cheese I am most familiar with but sometimes I have problems getting it. And, not too many friends are as fond of it as I am. I also thought the Duck Fat Potatoes (never thought I would be cooking with duck fat) were delicious. I’ve made the confit twice so I will make the potatoes again soon. I thought pairing it with an omelet like Candy did was a great idea. It’s hard to imagine how cold it is in Boston and with the flooding, just too much. Thanks to Howard for the sous vide tutorial. I know it was good advice and I will re-read and absorb it carefully. I leave for Cambria next week. Had to stay an extra week in Henderson before doctor would sign off on my leaving. Emma and Missy will drive up from Santa Barbara and meet me there and spend MLK week-end with me. Emma is visiting colleges in the coastal area. In February 1st I leave for San Miguel and am looking forward to that. Happy New Year to you and Howard. It was certainly one of my 2017 highlights to spend some time with you both. XOX

  3. We did not get as much snow as you did in Boston, but the winds is making matter worse. I, too, have retreated to the kitchen for some fun and food. These potatoes were great distraction and delicious too. Stay warm. Happy new year!

  4. I feel sorry for you with all that snow. Fortunately, we only had about 3-4 inches, but this cold and wind is miserable. I would love to just stay in the kitchen and cook/ bake, but there is no one around to enjoy it. Those potatoes look great, I can’t wait to make them. That cheese platter looks fantastic, enjoy it.

  5. The duck fat potatoes look like the perfect comfort food for the weather that you are experiencing. Stay safe and warm!

  6. SO MUCH SNOW!!!! T’is the season to hunker down and make more duck fat potatoes! Happiest of New Years to you!!

  7. 12 Days of Cheese? Wow! That’s pretty cool. Your potatoes look amazing. I’m finally looking at people’s posts – makes me want to make some more. Now! Happy Friday!!

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