A few days ago I was at someone’s house and accidentally looked at French TV. There was a news special about France’s most expensive potato at 6.50 Euro per kilo, Les Bonnottes de Noirmoutier. They only cultivate 100 tons per year.
Okay, you know I’m game and not easily outraged when it comes to quality food, although I did stutter a bit when I found out they were selling these gourmet potatoes in our Sens farmers’ market at 9.90 Euros per kilo! In West Africa they always blame highway robbery on the transportation fees. That must be the case with these potatoes. After all, Noirmoutier is an island of the Vendee department, about 6 hours away; probably boats, trains and trucks are involved. Still, maybe I should have Roger mail them to me next time.
Today is Friday, one of the big market days. After a protracted coffee seance at Le Litteraire this morning, I swung by the market for the good stuff, including fresh peas and new carrots.
I laugh in the face of frozen peas and carrots. HA HA HA.
What I really wanted was Toulouse sausages but I didn’t find them. What I did find were some artisanal sausages from Le Village Gourmand and they were exceptional as are all of their products.
Now all I needed was serious eaters. Ah-ha, there’s one right in front of the house! Isn’t he cute when he’s impatient 😀
I love to prepare food for those who like to eat it!
No poking at the food like there’s an odd, suspicious object on the plate, but instead workman-like fork to mouth action!
So what did we think of the potatoes? They were good, but so are the potatoes from Le Parret’s garden and those are free 😉
Pan Fried New Potatoes
1 lb new potatoes, sliced in half
2 tbsp olive oil
1 tbsp butter
Melt the butter in the olive oil and pan fry the potatoes until brown, crisp on the outside and tender on the inside. Season with salt and pepper.
Fresh Peas and Carrots
1/2 cup lardons or diced bacon
4 spring onions, thinly slice
1 tbsp butter
4-5 young carrots, diced
3 cups fresh peas, about 2 lbs of unshelled peas
Salt and pepper
Brown and crisp the lardons in a skillet, then add the onions and continue to cook until the onions are soft. Stir in the butter and set aside.
Boil the carrots in water to just cover for about 5 minutes, then add the peas and continue to cook for another 3 minutes. Drain, stir in the onions and lardons, then season with salt and pepper.