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8.11.2008

Also, picnics

I have a little theory about summer. It’s called the Picnic Quota, and basically, the idea is this: that a person requires a certain number of picnics per summer (PPS) in order to maintain a reasonable level of happiness through the impending winter. The baseline PPS may vary slightly from person to person, as does the definition of “reasonable,” but you get the idea. As a general theory, I think it is pretty airtight. I also, incidentally, think I need more picnics.


The thought hit me this weekend, when I got caught in the rain while walking the dog - did I mention that we got a dog? We got a dog! - and realized with a start that I am not at all ready for summer to end. The calendar has somehow rolled around to August, which means that we have approximately one month, maybe six weeks, before the real Seattle rains arrive, and I haven’t yet had a swimsuit on. I haven’t even rolled up my jeans and waded. I don’t know what is wrong with me. Also, picnics. I have a quota to fill.

So, in an effort to promote a picnic or two, I planned to tell you today about something called Deep Dish Fruit Pie. It’s a recipe that I found in my grandmother’s recipe box while I was in Oklahoma, written on an index card in her loopy handwriting. I’m not sure why she called it a pie, because it’s more of a cobbler, or what some might refer to as a “dump cake.” (I love that name.) Either way, I made it yesterday, and it was terrible. It was too sweet, for one, but even worse, it was oddly jiggly, almost puddingesque, and the batter separated so that the fruit was bobbing in melted butter, lethargic and forlorn, like tiny buoys in an oil spill. I wasted four cups of blueberries on that sorry mess. FOUR. It was so sad.

However, as I scooped said mess into the compost, I remembered something else, another something I had meant to tell you about. And glory be, as my grandmother would say, this something was even better for a picnic.


Under ordinary circumstances, I am not much of a potato person. I like them as much as anybody, but to tell you the truth, when it comes to thinking about what to make for dinner, I tend to forget that they exist. But earlier this summer, I fell hard for the Hasselback potato, as you might remember, and it left me feeling sort of soft and susceptible. So when I saw a recipe in Gourmet for fingerling potatoes braised in a skillet and tossed with fresh herbs, I couldn’t help but start to daydream a little, and then clip it posthaste.

The principle is simple. You simmer the potatoes, peeled and halved, in a skillet with olive oil, salt, pepper, garlic, and water to cover, and when they feel tender to the prick of a knife, you reduce the liquid to a loose glaze, bang in a generous palmful of herbs, and eat. Thanks to their gentle bath in the salted water and oil, the potatoes get silky and rich and full of flavor - not unlike a regular boiled potato, but better. I ate them warm that first night, with scrambled eggs and blanched green beans tossed in olive oil, and the next day, I ate them cold, right out of the fridge. The third day, on a whim, we threw them in a tote bag and took them to the lawn at Seattle Center, and they were unspeakably good that way, outdoors, on a blanket, eaten at room temperature with a little extra salt. We also had some cheese, crusty bread, yellow wax beans, and spiked lemonade in a water bottle, but I don’t think any of those swayed my opinion in the slightest. Not even the lemonade. Scout’s honor.

The original recipe calls for finishing them with chives and tarragon, but I opted for chives and parsley instead. Parsley is always classic, right? It’s like red lipstick. Anyway, tarragon, I find, has a sneaky way of making things taste absolutely awful. And while we’re being honest here, I guess I should also tell you that peeling fingerling potatoes is a royal pain. That doesn’t mean that you shouldn’t make these, of course, because you should. I’m just saying. Go slow and make a meditation of it, and it can be quite pleasant. Whatever you do, don’t try to do it in a hurry. Take it from me: I got a nick in my thumbnail today because of these. But I also got a good excuse for a picnic, so I don’t really mind.



Fingerling Potatoes with Chives and Parsley
Adapted from Gourmet, July 2008

These would be delicious with almost anything: roasted chicken (served hot or cold), eggs any style, salmon (served hot or cold), you name it.

1 ½ lb. fingerling potatoes, such as Russian Banana
1 ½ cups water
3 Tbsp. olive oil
1 large garlic clove, pressed
½ tsp. salt
A few grinds of black pepper
3 Tbsp. chopped chives
1 Tbsp. chopped Italian parsley

Peel the potatoes, and halve them lengthwise.

Combine the potatoes, water, olive oil, garlic, salt, and pepper in a nonstick 10-inch skillet.


Place the skillet over medium-high heat, and bring to a simmer. Cover, reduce the heat slightly, and continue to simmer briskly, shaking the skillet occasionally, until the potatoes are just tender, about 10 minutes. Remove the lid, and continue to cook until most of the water has evaporated and the potatoes are glazed, about 5 minutes. Stir in the herbs.

Serve hot, warm, or at room temperature, with extra salt for sprinkling.

Yield: about 4 servings

68 Comments:

Blogger Victoria said...

These look yummy. And I'm in a sort of potato state of mind. I've made the Zuni buttermilk mashed potatoes 3 times, and it's the summer for heaven's sake. But, hey, spiked lemonade? May I have one now, please? I need it to toast Michael Phelps.

7:48 PM, August 11, 2008  
Blogger Michelle said...

Fingerling potatoes are a little harder to find in my neck of the woods - good, fresh ones anyway - but I'm definitely putting this on my "to make" list. I wonder if you could cook these with the skins on and give them a good scrubbing instead?

8:08 PM, August 11, 2008  
Blogger Sammi said...

*cackle* Dump Cake is a favorite in my family and now some of my extended friends group, but only because it /is/ so sweet and awful. I think it falls into the "comfort food" category for us, it's the only way I can explain eating something that's basically nothing more than dry cake mix, 2 sticks of butter and 2 cans of pie filling.

I get a little sick just thinking about it, but you know, I won't ever pass up a scoop of that horrible stuff. Your potatoes look SO much more satisfying!

8:26 PM, August 11, 2008  
Blogger blubberfatality said...

My grandma made something very similar calling it stovies..Very tasty potato dish!!!

I too HATE dump cake..The one I had many times had cherry pie filling and pineapple....so yuck...

8:34 PM, August 11, 2008  
Blogger Cheryl A said...

I wasted blackberries and peaches on a cobbler last week. I knew I should have stuck with my gut and made a crisp. No cobbler in this house again.

8:57 PM, August 11, 2008  
Anonymous Isabelle said...

I was salivating away, planning to cook this with some salmon and beans and then I read the comment about stovies. It *is* like a fancy version of stovies, which I grew up eating. And hating. My Dad called it Scottish muck, a total stoge-podge of simmered potatoes, peas and onions. But this sounds immensely better. It must because I'm definitely going to make it.

9:19 PM, August 11, 2008  
Blogger Lisa said...

I completely agree with your comment about tarragon. Parsley sounds like a much better choice. There are potatoes coming out of my garden right now, can't wait to make this!

P.S. Your doggy is absolutely adorable!

10:44 PM, August 11, 2008  
Blogger Lisa said...

I love the idea of a picnic quota, though since we're in the middle of winter here in Sydney I'm going to propose the cold weather equivalent as a 'pudding quota'. I'm well on the way to filling mine, let me assure you.
PS - Jack is such a cutie!

11:55 PM, August 11, 2008  
Blogger Samarahuel said...

I've been thinking picnics too this week. There's a great spot amidst some fields overlooking the city just a couple blocks and a road-crossing away from our apartment. The trick is being the first person to the spot.

Spiked lemonade? Check. Cheese? Check. Bread? Check. Fingerling potatoes? I'll get right on it.

2:03 AM, August 12, 2008  
Blogger reya said...

Those potatoes look like they would go nicely along with any dish known to man! Delicious...and your doggy is positively adorable!

2:58 AM, August 12, 2008  
Anonymous Matt said...

While I'm happy to have a new way to gauge my summer's progress, I'm unspeakably sad because this summer's PPS for me is zero. Unless you I can count eating in the car with the sunroof open...

3:38 AM, August 12, 2008  
Anonymous Heather said...

Sounds delicious. I like the ”loose glaze“ part. Your talk of potatoes and beans makes me think of a dish I’m looking forward to making which includes potatoes, green beans and fresh pesto. It’s from Ivy Manning’s book, From Farm to Table. Such inspiration for summer cooking. Check it out if you haven’t already!

5:16 AM, August 12, 2008  
Blogger Maria said...

I'm wondering . . . do you think the potatoes REALLY need to be peeled. I have a mess of fingerlings and not much patience right now. How wrong do you think it would be to leave the skins on?

7:04 AM, August 12, 2008  
Blogger Zephyr said...

just found your blog...and really enjoyed this post and look forward to digging around.

Love the sound of this potato recipe, but my palette disagrees with you when it comes to tarragon...totally love it fresh (hate it dried) and think it makes many things (including potato salad) sing.

Congratulations on the new member of the family...Jack looks like a charmer.

7:08 AM, August 12, 2008  
Blogger Lisa said...

Mmm. I think we will have these for lunch. We've got a couple handfuls of green beans too, salvaged from our Sunday market table, and eggs out the wazoo, of course. Perfect! But I don't think we'll peel the potatoes. These days I find we're far too exhausted from growing and picking the food to spend very much time preparing it. Not that I don't like a good meditation while I cook -- had something like it last night peeling roasted poblanos. But still.

Oh, it will be good to really eat for lunch. Thanks for the inspiration!

7:08 AM, August 12, 2008  
Anonymous Katie said...

I like your picnic theory, particularly because Canadian winters tend to be bitter, extended affairs. I will have to badger some friends into some picnicking before summer's end.
Love the dog and the potatoes. I'll have to try them soon. Luckily, today's a farmers' market day.

7:36 AM, August 12, 2008  
Anonymous Beth said...

The potatoes look fantastic. I'm a sucker for potatoes, so is my husband. I can't wait to try them. Your new puppy, Jack, is so cute. Congrats on getting the puppy. I'm sure he will a lot of joy for you and your husband.

7:48 AM, August 12, 2008  
Blogger amy said...

oh those potatoes looks amazing! and i just realized my PPS this year is SOOO low. must remedy that before summer is over!

8:06 AM, August 12, 2008  
Blogger Pauletta said...

thanks for the reminder, molly. I desperately need some more picnics before summer leaves us for good, too. I am woefully behind. your potatoes look delicious...I think, if I make them, I might skip peeling them though. So I can spent more time sitting on the grass.

p.s. yay to opinel knives, without which no picnic is complete.

8:26 AM, August 12, 2008  
Blogger Caffeinated said...

LOVE the potatoes, sorry the dump cake didn't work out (but I am sure that there is a recipe for it somewhere that must rock!!) BUT - MOST IMPORTANTLY - I just LOVE your dog!! Jack must be the happiest (and most well-fed) beastie in the land... next to my Emmitt of course, who is the World's Greatest Bulldog... Give Jack a smooch for me please!

8:37 AM, August 12, 2008  
Blogger Rosiecat said...

Tee hee! "Deep Dish Fruit Pie" sounds so much more elegant than "Dump Cake." I have always shied away from that name, having grown up with too many brothers who talked openly about their bodily functions. So in college, when my friend Anne and I discovered that Dump Cake can initiate spontaneous parties with next-door neighbors, we decided to call it "Spont Cake." Ah, so much nicer! I feel better already.

Potatoes? I adore them. I have a feeling I'll be taking home little bags of potatoes from the farmer's market from here on out. This weekend, a kind-hearted farmer woman taught me how to identify Yukon Golds by their little pink eyes. I have fallen hard for the Evanston Farmer's Market; I even think we might be going steady now!

8:43 AM, August 12, 2008  
Anonymous Erin said...

The ten year old in me is still snickering over "dump cake".

9:19 AM, August 12, 2008  
Blogger Angela said...

This recipe came at perfect timing! I can't see how anyone would dislike this - I'm serving it tonight for 6 people, 4 of which I do not know. I'm excited.

I use to make dump cake at girl scout camp in a bucket over an open fire. Our recipe was bisquick, canned cherry pie filling, and canned peaches. Successful for eleven year olds.

10:46 AM, August 12, 2008  
Blogger Mary said...

Just discovered your blog and am already hooked! I am making a peach and blueberry cobbler this week, but it's okay, because I've made it before and it is absolutely scrumptious. Totally agree about tarragon. I love it fresh in chicken salad, but that's about it. It can totally take over a dish. ("dump cake" is still making me giggle a little, by the way.)

10:56 AM, August 12, 2008  
Blogger S. said...

i have a very similar dog! when people ask what kind of dog she is, i say, "the kind of dog someone dumps at the library," but maybe she's also a rat terrier...

11:38 AM, August 12, 2008  
Anonymous Tiffany said...

I agree with you about the picnic quota; it just doesn't seem like summer without a few picnics!
The fingerlings sound easy to make and delicious.

12:03 PM, August 12, 2008  
Blogger shari said...

i like your picnic theory. good thing we had two picnics last weekend. i have a feeling i better have many more before the vermont winter sets in.

tomorrow at the farmer's market, i'm on a quest for fingerlings. :) xo

2:12 PM, August 12, 2008  
Blogger design for mankind. said...

Your blog is SO lovely! And I love your PPS theory as well. ;)

I'm so hungry now! :)

AND! Congrats on your cutie dog! :)

2:16 PM, August 12, 2008  
Anonymous Judy K said...

The potatoe recipe sounds great, but I am not peeling them. I gave up peeling new potatoes or any similar type long ago. Their skins are so thin and since they are cut, the salt and oil will be delicious!

3:17 PM, August 12, 2008  
Blogger Michelle said...

It's me again Molly. I forgot to mention previously that an elderly relative of mine once served "Dump Cake" at a reunion, and when no one was looking, we wound up "dumping" it into the trash. So my theory is, the reason they call it "Dump Cake", is because it's so inedible that you wind up dumping it instead of eating it. Also feel the same way about Tarragon. Never had any luck with that herb either.

3:54 PM, August 12, 2008  
Blogger Erika said...

I have to admit something here. Part of the pleasure I get from reading this blog is how well it's written. I'm a copyeditor, and, you know, not many people know that posthaste is one word. You have a great sense for emphasis, and I never find reason to quibble with your punctuation. If this is a strange post, so be it. I came for the banana bread and the Brussels sprouts, and stayed for the italics.

6:29 PM, August 12, 2008  
Anonymous Anonymous said...

Hi Molly, the fingerlings look fabulous! I like to roast them with olive oil, dill and lemon juice. It's not wrong to eat the entire pan, is it?!?

Congratulations on your new dog! Love the Elizabethan collar!

By the way, I found information on altitude adjustments, and baked your chewy cocoa cookies with chocolate chips and dried cherries in Leadville, Colorado! Everyone at the hostel passed through the kitchen hypnotized by the aromas coming from the oven! The cookies were a MAJOR hit with my camping group! Thanks again!

Elizabeth in Livermore, CA

6:33 PM, August 12, 2008  
Blogger Trixy Tran said...

PPS theory = genius!

6:57 PM, August 12, 2008  
Blogger Suzanne said...

I love the simplicity of this recipe, there is nothing better than the taste of olive oil on potatoes...add salt and pepper and you're right, it's good for days!

9:19 PM, August 12, 2008  
Blogger The Mouse said...

I am SO super behind on my picnic and beach (other super important summer element) quota! And I would have to say, potatoes might be first on my list of things to bring on a picnic. These sound like a great variation on the simple herbed new potatoes I often make. And I bet they'd be great in a winter picnic (livingroom floor) scenario as well. :)

7:15 AM, August 13, 2008  
Blogger Maria said...

I haven't been on a picnic all summer. Thanks for the reminder. I have been slacking. Maybe I will surprise my husband with one this weekend. I want to pick up some fingerling potatoes at the market. They look great!

9:15 AM, August 13, 2008  
Anonymous Gracia said...

We're camping this weekend, so that should give me some picnics for winter... anyway, I'm way behind!

I'm a new reader of your blog. I don't really know how I got here, but now I'm stuck and can't stop reading and bookmarking recipes!

It was great finding you!

9:31 AM, August 13, 2008  
Anonymous Ursula said...

I totally agree with you.. we just had a picnic this past weekend in San Francisco since the weather was amazing! and its rare that it is. I made a lambs quarters quiche.

10:54 AM, August 13, 2008  
Blogger beth said...

Just wanted to say thanks for all the great ideas and beautiful pics: I'm a new reader and I absolutely love your blog.

I'm intrigued by the picnic quota concept. I live in Arizona though, so I'm thinking maybe a nighttime picnic is in order.

11:16 AM, August 13, 2008  
Anonymous VegaofLyre said...

i'm not a big potato person either (even french fries aren't all that great in my book), but made these tonight and they were fabulous! only changes were that i used curly parsley and a regular stainless steel skillet (no problems-whew!). the only odd thing was that it took at least 15 minutes for the water to all boil off, instead of 5. i wonder if i accidentally put in an extra cup of water? i'm pretty sure i didn't, but i'll be sure to double check next time.

11:43 AM, August 13, 2008  
Anonymous Carolyn Jung said...

People who don't like potatoes? Can it be?? Oh man, I LOVE potatoes. When I was a little kid, I remember my Dad making a huge vat of his special scalloped potatoes. He'd let me eat a big bowl of it _ and nothing else _ for dinner. That kind of childhood just can't be beat.

2:08 PM, August 13, 2008  
Anonymous Juree said...

Molly-- you got a dog, how exciting! Jack is just adorable-- you should devote an entry to him at some point. I am sure he is bound to have many food adventures.

This recipe reminds me of the wonderful fingerling poatoes at Tabla in Portland (http://www.tabla-restaurant.com/)

They roast them and serve them with a pesto aioli and the combination is fantastic...

3:43 PM, August 13, 2008  
Blogger Maya said...

What a cute dog!!

4:03 AM, August 14, 2008  
Anonymous melissapdx said...

Jack is adorable - and he is defintiely a rat terrier. I hope to see more of him in posts to come. Maybe homemade food for your dog?

Oh, and the potatoes look fantastic too!

10:29 AM, August 14, 2008  
Anonymous Hillary said...

Your dog is so cute! :) And I love your intro about finding your own PPS level. I need more picnics!

1:59 PM, August 14, 2008  
Anonymous Anne said...

I was looking at your amazon store and noticed you recommend slipats. I have been thinking of purchasing one rather than all the parchment paper I use. Do you use it for things such as chicken breasts? How do you clean it?

Also, random question, but I will be visiting Belgium. I realize it's not France, but they are close by. I have heard wonderful things about France's yogurt and was wondering if there was a brand that you recommend? Is French yogurt like greek yogurt (I have tried fage but detest it- I hate sour cream which is what it reminds me of).

Sorry for the long comment full of questions. I love your blog!

7:09 PM, August 14, 2008  
Blogger Nikki Miller-Ka said...

I, too, have let summer slip me by. I have not yet donned a swimsuit to go swimming. I'm almost sad at this realization.

I have a picnic every day in the summer. Before snack and after nap time :)

9:13 PM, August 14, 2008  
Blogger Abra Exonar said...

Molly, I've been a big fan of your blog for ages. I finally got up the courage to say hello. *blushes* You have the best food blog ever.

I was just wondering, as a new blogger blogger (ughh, lol), just how you took the post count off your archives? I've been searching for a solution to no avail and it's slowly driving me mad.

Could you possibly point me to a place with the solution? Or share with me how you did it?

Thanks so much. Both my blog and my belly thank you!

4:46 AM, August 15, 2008  
Blogger Penelope Roo said...

Thanks for making me feel better re: spoiled dessert (which is a terrible sin!) I picked two little green baskets and one dixie cup of blackberries over the weekend from my back yard. The rest of the year I'm griping about the damn pricker bushes taking over the lawn. I tried to reciprocate with my generous neighbor who on occasion brings over, honey cakes and other Eastern European treats and this June a large green basket of strawberries. However, she wasn't home on two attempts and I felt I needed to move on with this berry production. What came out as a luscious ginger peach blackberry cobbler (Bon Appetit 8/08) I only managed two helpings. My fridge was full and I'm sadly trying to cut back on my sugar consumption, left the cobbler covered with foil on the table. When I got back home on the third day, I spotted fuzzy little mold babies on the fruity liquidy bottom. Oy Vay!

Next time I'm trying individual ramekins in a half batch.

8:59 AM, August 15, 2008  
Blogger Carolyn said...

those potatoes look delish, though your dog is so cute I might eat him up to.

I do think your theory might need some work though, can one ever have enough pps?

4:15 PM, August 15, 2008  
Blogger Choe-la said...

thanks for the recipe, i can't wait to try it!

11:35 PM, August 15, 2008  
Blogger Snooky doodle said...

i always wonder how to bake potaotes for something different . These look deliscious and are easy to make. Thanks for the recipe

11:41 PM, August 15, 2008  
Blogger Flo Bretzel said...

I fully agree with your theory about picnic quota.
Have a nice week end!

5:09 AM, August 16, 2008  
Blogger Judy said...

I've seen the recipe but haven't made them yet. I was thinking of not peeling the fingerlings, just washing them really well.

6:10 PM, August 16, 2008  
Anonymous Anonymous said...

I was so distracted by your new dog I didn't realize until today that I didn't read the rest of the post.

Of course you have the perfect, adorable dog. He's too much.

I disagree about tarragon. I can't eat nightshade veggies, so I don't eat potatoes, but I do eat sweet potato, and I find the white ones an acceptable substitute. Anyway, I've been making a sweet potato salad by steaming the sweet potato chunks, then tossing them with thinly sliced green onion and celery, and with lemon juice, olive oil, sea salt, and tarragon. Sometimes also old-fashioned black olives from a can. Very yummy.

Anyway, congratulations on Jack. I want to squish him a little.

6:32 PM, August 16, 2008  
Blogger leah said...

I've been reading your blog for ages but this is my first comment. Between these potatoes and the tomatoes in the Sept issue of Bon Appetit, I am one incredibly happy girl. I am not a big potato person but these were delicious. On the other hand, I am a huge tomato fan and the flavors made me do a happy dance in my chair when I tried it. I am in love and never want to eat tomatoes any other way. My boyfriend and his parents also raved about them. Usually, I can't get his parents to try something I cook, I think they don't want to impose or something, but they came back for piece after piece.

Also, since I haven't gushed enough, I love love love your blog. I have made so many of your recipes and loved them all. I can't wait to get your cookbook and I look forward to your articles in Bon Appetit every month. You are an amazing cook and an amazing writer. Thank you!

7:28 PM, August 16, 2008  
Blogger Katelyn said...

Okay, checking back in after making these: I used a cast-iron skillet, which will be a little annoying to clean but worked great for my purposes. I also only had a pound of potatoes, so I adapted; the other thing is that I accidentally left the potatoes on the heat a little too long while the water was evaporating off, so they got a little browned. Not burnt by any means, but definitely a little browning happened. I tasted them and they are scrumptious even though they don't look so lovely as yours turned out -- I used fresh parsley and dried rosemary since my dried chives smelled odd. That herb combination worked great :)

1:29 PM, August 17, 2008  
Blogger Miriam Leigh said...

Molly -- I read your post could hardly refrain from pushing my seat away from my desk and marching -- in my high heels -- out of my office and down the street to the local park for a picnic of my own. Lovely.

4:30 PM, August 18, 2008  
Blogger Cheilita said...

picnic quota?! holy mother that's a great idea. i too am way under mine.

6:03 PM, August 18, 2008  
Blogger Audrey said...

Absolutely, this weekend, on a lovely beach on Vallecito Lake. Only the mother-of-two-small-children variation: no bloody way am I peeling fingerling potatoes! :-)

Will report back. I'm sure the girls will have a ball, as they always do with anything that can be construed as finger food. (har)

8:27 PM, August 18, 2008  
Blogger jbeach said...

Can't wait to try this recipe and I have a green container of pert little roma tomatoes from Union Square Greenmarket on my kitchen table, patiently waiting for me to slice, season, and roast per your pomodoro al forno recipe in BA. Exciting stuff!
I just have to disagree about your tarragon comment. It is le mieux du meilleur in a summery vichyssoise!
Have a look: http://devourthis.typepad.com/devour_this/2008/08/nothin-fishy-about-it.html
P.S. Did I use that French correctly?

6:08 AM, August 19, 2008  
Blogger Molly said...

Good sweet lord, did I never reply to these comments? I am so sorry. ACK!

To those of you inquiring about leaving the potato skins on, I'm sure you've already tried it for yourself and don't need my input, but to answer your question, yes, you can certainly skip the peeling. However, I venture to guess that the finished potatoes might look kind of messy and ugly, with scraggly skins falling off and whatnot. But they should still taste delicious! If you tried it, let me know.

Anne, I highly recommend Silpats, yes. I can't say that I have used them for much savory baking - mainly for cookies and the like - but I think they would work just fine. I clean mine with warm water and a soapy sponge, and it's really a cinch. As for yogurt, I don't have a particular brand, but I do tend to choose ones that say "brassé" on the label, which means that they have been whipped or beaten. They tend to be very smooth and require less stirring than other kinds. Either way, French yogurt is not at all like Greek yogurt. It's much the same texture as normal yogurt here in the States - only with richer, tastier milk. It's SO good. Have a great trip!

Abra Exonar, I wish I could help you with the post count thing, but I'm afraid I don't know how! My template here is really, really old - from the days before Blogger started putting a post count on the archives. So I never had to contend with that problem. Have you tried doing a Google search? You might find something that way. Fingers crossed! And P.S. Thank you for your sweet words! I'm glad you said hello.

Leah, I'm so glad you liked these - and the tomatoes in the September Bon Appetit! Hooray! So glad.

And last but not least, Jack would like to thank everyone who left a comment here to welcome him. He's getting a big head from all your kind compliments, but I'll do my best to keep him in check. Hee hee.

2:30 PM, August 19, 2008  
Blogger Audrey said...

I did try these with the no-way-I'm-peeling-these-things version. I gave it a few gentle stirs but mostly tossed them in the pan and they were faboo. For some reason, the skins didn't peel back at all. I thought they would too but they were just perfect that way, and got some extra vitamins into the girls to boot.

7:31 PM, August 25, 2008  
Blogger amisha said...

molly, i could not agree with you more about the picnic quota! mine is woefully, tragically unmet, thanks to tropical storm fay... i'm going to do my best this long weekend, with my patchwork blanket and this amazing weather we're having in new york now, to make up for that sad situation.
and i love that you brought spiked lemonade to the picnic :) reminds me of many picnics on the shores of lsu lakes when we lived in louisiana. spiked anything was a must :)
xo

6:33 AM, August 28, 2008  
Blogger Lisa said...

I'm making these tonight for the second time -- the first was with little round new potatoes, which I neither peeled nor halved. Tonight's are fingerlings, so I did halve them -- still no peeling. Both times we used sage, since we've got some out in the yard. Utterly scrumptious.

I am pretty much always ready for potatoes. My grandma made the best, richest, creamiest, mashed potatoes when I was a little girl, all butter and the perfect amount of salt. I didn't think anyone could top that, but someone named Mario, from Cape Verde, taught my fella his version years ago, when they were both seasonal workers here. And, well ... heaven. Lots of butter and milk, always. Hard-boiled eggs and bacon, usually. (We use real fat with impunity.) Sometimes some celeriac (which I am trying to like). Other twists too ...

We're also crazy about a recipe from Passionate Vegetarian (Oven-Baked Spudlets, if you know the book), where you start the potatoes on the stove and finish them in the oven -- seriously delicious. Crisp on the outside and fluffy on the inside.

Oh, sweet ole potato. Mmmm.

Many, many thanks for adding this version to my repertoire. We love it.

Happy time away to you!

5:39 PM, August 31, 2008  
Blogger Audrey said...

Since we've had our first snow I decided to try a little variation on this: after finishing the recipe as written (but sans peeling), I covered it with slices of raclette . Really, really wonderful, warming, and with a bowl of Trader Joe's cornichons and a salad, a quick dinner. But probably best eaten rarely or only on snowshoeing days. :)

6:48 PM, November 06, 2008  
Blogger Audrey said...

Er... covered it with sliced of raclette and stuck it under the broiler, that is.

9:02 PM, November 06, 2008  
Blogger Jessica said...

I bought fingerling potatoes on sale at the grocery store, and then came here knowing you'd have just the recipe. And you did.
These turned out wonderfully even though I didn't peel them. And you're right - they're excellent room temperature, hot, or cold with extra salt.
Thanks yet again for the perfect recipe.

5:58 PM, January 20, 2009  

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