Roasted Garlic Fingerling Potatoes in Thyme and Butter

Fingerling potatoes are a small (probably the smallest) variety of potatoes. They have a very cute, narrow shape. The flesh is firm and yellow. They are not too starchy like Russet potatoes. I love roasting them and serving them as appetizers. It's a perfect bite-sized amuse-bouche, which literally means "playful in the mouth" in French. They will be a hit at your next fancy dinner party.

Savory Goat Cheese Panna Cotta with Beluga Lentil Relish (Panna Cotta au Chevre et sa Macedoine de Legumes)

Panna cotta de chèvre frais et sa macédoine de légumes is a summery dish. It was such a sunny day today in the Bay Area, so I decided to make something refreshing and light.

In case you don't know, panna cotta is a firm jelly. It can be either be savory or sweet. Instead of using gelatin, I used agar for the vegetarians in the house. I paired the panna cottas with mixed vegetables and lentils to get a balanced meal with proteins, dairy and veggies.  

I served them in little verrines. Verrine is just a fancy word for glasses but they are the latest trend in French cooking. If you host a buffet-style dinner, it's the ideal way to run a stress free party as this dish can be prepared in advance.

Tarte Pomme de Terre (Potato Pie)

You won't see any potato pies on an approved list for the Atkins diet. Along with a fluffy puff pastry shell, you have layers of sweet tomato sauce and fried potatoes. But that's not all! Add to that a layer of crème fraîche and some cheese. The only green is the garlic chives. It may not be healthy, but it sure is delicious!  If you're feeling guilty, pair the pies with a healthy green salad.

The procedure is very similar to the leek quiches I made a few months ago.