Potatoes Boulangeres (serves 4)

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Potatoes Boulangeres are the poor relative to Potatoes Dauphinoises. They are made with broth instead of cream and cheese but are nonetheless a classic potato dish that pairs very well with lamb. Boulangere is French name for a baker and in the olden days, after the baker had made his bread it was traditional to let the local residents use his oven to cook their various homemade dishes.

You could use a mandolin to prepare the potatoes and onions but I used the slicer attachment to my food processor.

Pre-heat oven to 350 degrees fahrenheit.

Olive oil for greasing ovenproof dish and for brushing the top layer of potatoes

2 large onions – peeled and sliced in food processor

2 large baking potatoes- peeled and sliced in food processor

1 cup veg/beef broth

Oil an ovenproof dish.

Place a layer of onion on the bottom of the dish and season with salt and pepper.

Next place a layer of potatoes on top of the onion and season.

Continue layering and seasoning finishing up with a layer of potatoes.

Pour over the broth.

Brush the potatoes with olive oil

Cook for some 45 minutes or until potatoes are soft when pricked with a fork – but not too soft else bottom layer will be soggy.

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Jo’s Onion Marmalade

Jo’s Onion Marmalade

I am a fervent buyer of artisanal jams, chutneys, etc. Take me to a Farmer’s Market, a gift shop and you will find me browsing the goodies. The best marmalade I have ever tasted was made by a friend of my mothers in Scotland and she brought a jar whenever she visited. Excuse digression – anyway, I thought I would make some onion marmalade to go with roast pork, but I didn’t want to use any sugar. Decided to improvise using apple cider vinegar and balsamic vinegar, and it worked. Would also be good with sausages.

2 tbsp. extra virgin olive oil seasoned with salt and freshly ground black pepper

2 medium onions – finely sliced

1 tbsp. apple cider vinegar

1 tbsp. balsamic vinegar

Heat oil in a skillet and when sizzling add onion, then immediately turn the heat down low.

Add the two vinegars.

Cover skillet  with a lid (preferably glass so you can see what is going on)

Cook for 30 minutes, stirring intermittently.