A few years ago, I got a call from a guest who was about two hours away from coming to dinner. He’d called to tell me that he and his new wife had become vegetarian. Quite frankly, my initial impulse was to continue cooking the dinner I’d planned and let the two of them survive on the baked potatoes I was cooking. They were the only completely vegetarian item on the menu that night. I managed to control myself, eliminated the crisp pancetta from Martha Stewart's sauteed spinach recipe and ditched making the pie with its Crisco (lard) crust. Instead I served the berries meant for its filling all by their lonesome. I seethed with every change to the menu I made. Since then, I've come a long way. I've embraced Meatless Mondays and lightened up on meat proteins in our diet. I'll never be anything other than an omnivore and meat will always find its way onto our table. But today, I'm sharing a classic recipe that might just change even a meat-and-potatoes man into, well, a meat-and-potatoes man who loves his vegetables.
Pottoka - A terrific little French restaurant with cuisine inspired by the Basque country, in Paris.
2 days ago