Artisanal boudin noir, black pudding or blood sausage, whatever you call it, in whatever country, is true gourmet dining! I know that Chef Dave http://www.therootertothetooter.com/ would agree with me.
I’m a Rachel Khoo wanna be. Her new cookbook, “The Little Paris Kitchen” is filled with fresh, innovative and stylish recipes. She takes the bounty of the Paris markets, boulangeries and butchers, puts her own spin on their products and excels, without compromising French tradition.
Rachel’s instincts are “spot on” pairing apples with the boudin, both a compote and crunchy, fresh Granny Smith’s. This warm salad would also make a good breakfast or brunch. Think about sliding an egg on top, or not.
Warm Potato and Apple Salad with Boudin Noir
2 Granny Smith apples
1 tbsp water
1 tbsp sugar
3 large potatoes
1 tbsp olive oil
Salt and pepper
1 or 2 links of boudin noir with onions, removed from skin
Mint, snipped with scissors
Take one of the apples, peel, core and cube, then put in a small pot with the water and sugar, bring to a boil and simmer for about 5 minutes. Set aside, keep warm.
Core the other apple, don’t peel, cube and refrigerate.
Peel and cube the potatoes, then cook in the olive oil until brown and cooked. Season with salt and pepper. Set aside and keep warm.
Cook the boudin noir in another pan until brown. Keep warm.
Divide the cooked apple and scatter on the bottom of two plates. Sprinkle with a little of the mint. Place the potatoes on top of the apple and mint, then the boudin, the raw apples and a little more mint. Enjoy.