Lyonnaise Potatoes

Pommes de terre lyonnaises is a crisp, yet tender potato dish. The potatoes are parboiled for faster cooking before being sautéed in butter. Sliced caramelized onions and parsley are added to the dish for color and a mild contrast of flavor. These potatoes are the perfect accompaniment to meat. I recently served them with lamb chops.

Lyonnaise potatoes originated in the city of Lyon which is located in East-central France in the region called Rhône-Alpes. The region is famous for being one of the main centers of French gastronomy. It has produced several beloved French dishes, such as coq au vin and marrons glacés. I haven't made a lot of dishes from Lyon in the past, but that will soon change. Bon appétit, and stay tuned!

Beef Stew (Boeuf Bourguignon)

Boeuf bourguignon is a traditional French meat dish that is fairly easy to prepare. All you need is a lot of patience because it takes a long time to cook for the beef to become tender and succulent. To help tenderize the meat, I added an unconventional meat tenderizer (papaya paste) to my version of this French classic. If you want to make your beef bourguignon more authentic, just omit this ingredient. I also didn't add pearl onions, as I added a combination of leeks, shallots and sliced onions to the dish instead. The usual root vegetables (carrots and turnips) are also part of the gastronomic experience.

For anyone who is a fan of Julia Child or has watched the recent movie of her life, Julia and Julia, boeuf bourguignon may seem like too much of a challenge to make at home. But it doesn't really have to be this way. I used a slow cooker to make controlling the heat during the cooking process a simple task. With this method you needn't worry about the pot overflowing while the stew simmers. It may look good in movies, but you don't want to have to clean up that mess!

I put the ingredients in the slow cooker on low before going to sleep, and woke up to the aroma of beef stew permeating every room of the house.  For the meat eaters, it's an intoxicating scent; for the vegetarians in my house, not so much. So if you have a slow cooker, try making boeuf bourguignon at home. It's easier to make than it looks, and the results are so worth the effort. And make sure that when you serve the dish to your loved ones, you start the meal with the phrase immortalized by Julia Child, "Bon appétit!"

Jeera Aloo (Potato Curry)

Jeera aloo masala is a potato dish made with a spicy cumin gravy. Turmeric powder gives the dish its bright yellow color, and along with the heat from the traditional garam masala, makes this dish the ultimate Indian comfort food.

I often make jeera aloo because it's a quick and easy vegetarian meal when I'm pressed for time. There are always potatoes and a container of ready-made garam masala in my house, so it's something I can throw together with almost no effort.

I think we all wish we could give our family healthy meals, but sometimes life intervenes and it's hard to find time to make wholesome food. Having a few recipes like jeera aloo in your culinary arsenal that you can whip up quickly and easily will help keep you from relying too much on high calorie takeout.

Salsify Potato Cheese Gratin

Gratin of salsify is a very common French winter dish. For my version, I added steamed fingerling potatoes and diced Granny Smith apples to make the flavors more interesting. The acidity of the apples and the starchiness of the potatoes give the salsify a great balance both in texture and taste. As you would any other gratin, the dish is covered them with béchamel sauce made with cheddar for a rich color. The crust is topped with Dubliner cheese.

If you've never tried Dubliner cheese, you should. We've all become addicted to it. Its flavor is very similar to an aged gruyère, but with fruitier notes and a sharper bite. It's become one of my "go-to" cheeses for cooking. It takes this classic French version of comfort food to another level.

Carrot Puree (Mashed Carrots)

As promised, here is the recipe for carrot purée that I served with my tapenade chicken the other day. I flavored the dish with rosemary, mustard, cumin and almond butter. The almond butter both thickens the purée and provides a nutty flavor.

It's a lighter, healthier version of the creamy mashed potatoes we served for Thanksgiving. Sweet potatoes and carrots are a great source of vitamin A and potassium. But don't get me wrong, healthier doesn't mean less flavorful. If you've read my many of my past recipes, you know that I'm not shy about using full fat ingredients. In this particular dish, I just don't think it's necessary to get that unctuous, creamy mouth-feel. Using the cooking techniques in the recipe, you'll be able to convince even the most anti-health food person in your life that the dish is loaded with heavy cream and butter.