I don’t cook many carbs – as I’m constantly watching my weight. “Watching” is the key word. I am not on any diet to lose weight but I certainly don’t want to gain any more. So, I don’t cook many carbs. Particularly because we eat dinner so late – usually around 9 – I hate to admit – and my husband and I are just fine without. At first my husband would complain. Now he knows better. (training!)
But on this past Monday evening, we had our next-door neighbor, Marilyn, over for dinner. Marilyn is a pistol. She’s a retired bankruptcy attorney and she has a gorgeous terrace, belongs to several wine clubs, and doesn’t cook. We start these get-togethers at her apartment with some delicious wine on her terrace. She ordered up a spectacular day as well! Gorgeous blue sky with puffy clouds slowly moving, bees that didn’t sting and birds that came to visit. Perfect!
During the cocktail hour, I peeled and sliced garlic for the escarole while my onions were happily caramelizing on my stove next door. Marilyn loves rare calves liver and you can’t have liver without having onions, right? I had a strip steak for my husband and me.
You see Marilyn did a HUGE favor for us some months ago. Our refrigerator broke (again!! Don’t ever buy Jenn-Air appliances) and we were planning to spend a week in the country and I mentioned to her that now we were staying home to wait for the repair guy and it ruined our week. Marilyn offered to oversee the repair and stay with the guy in our apartment until it was finished, so we could still go on our little holiday. How awesome is that!??? And, the repair guy didn’t show up until 7 pm in the evening and didn’t finish until 10:30 at night!!! And she couldn’t figure out how to turn on our TV. So she just sat there. (I couldn’t figure out how to turn on the TV last night either. Aughhhh!!)
So I said, “Marilyn, let me make you your favorite dinner. What is it?”
And she said, “Liver and onions.”
I hate liver and onions.
My mother used to make us eat it at least once a month – for the iron – and she loved it. But my mother always cooked it way too much, I now know.
Marilyn likes hers rare and she requested it broiled. Well, I blew it the first time. It was too done.
So on Monday, I recreated her thank-you dinner and this time, I did it right. I sautéed it in butter, served it rare and never heard so many mmmm’s. She’s a sweetheart.
So being that we had company, I made the complete meal with a carb – these baby Yukon golds – and they were creamy, dreamy and totally delicious.
Here’s what I did. It’s a remake of a Jacques Pepin recipe.
BABY YUKON GOLDS – BEST STOVETOP RECIPE – serves 5 – 6
2 lbs. baby Yukon gold potatoes
Salt
Freshly ground black pepper
2 cups chicken stock
1.5 Tbs. butter
2 Tbs. freshly chopped parsley leaves
Place the potatoes in a deep skillet and add salt and pepper to taste. Cover potatoes halfway with chicken stock, about 2 cups, add the butter and cover skillet with a lid. Cook the potatoes in the stock until almost tender, about 10 to 15 minutes, depending upon the size of the potatoes.
Remove the lid and allow the stock to evaporate, about another 5 minutes. Once the stock has evaporated pop each potato using a ladle or large spoon, creating a small crack in each, but do not smash. Allow the potatoes to brown on each side, about another 5 minutes. Remove the browned potatoes from the skillet and place onto a serving platter, garnish with the parsley.
Serve with LOVE.
Herbes de Provence and fresh ginger
Bloomberg’s Sodas
Super Quick Sausage, Potato & Arugula Recipe
Lovely Citrusy Shrimp
Salmon with Mango Tomato Salsa
Awesome potatoes, worth having once in awhile.
Jovina Coughlin recently posted…Cooking The Italian Provinces – Brindisi
Exactly Jovina – they’re a treat!
Don’t worry no liver for dinner Saturday 😉
Anne Maxfield recently posted…Ottolenghi’s Baked Rice With Feta
🙂 It’s calves liver that I don’t like. I was actually thinking of making chicken liver pate to bring to your house…
Next Saturday. Didn’t want to cause a panic
Anne Maxfield recently posted…Ottolenghi’s Baked Rice With Feta
Yeesss!
I’d pass on the liver, too! But the potatoes??? They would be a huge hit with my gang!
:)))
Great neighbors are irreplaceable. Loved the story and your potatoes look amazing!
Eva @ Eva Bakes recently posted…Eggless salted caramel brownies
So true – thanks Eva!!
We once had a Jenn-Air range ceramic-topped electric range. Top cracked after about two years. No more Jenn-Air for us, either. Properly done liver — pink — is really good stuff. Took me years to discover this — my mother always cooked it until it resembled the sole of a shoe, alas. Anyway, love these potatoes — really nice and flavorful. Look great, too. Thanks!
John/Kitchen Riffs recently posted…Berry Shrub (Nonalcoholic)
John – sole of a show is such an accurate description of what my mother did too!!! And yes, I had a taste of Marilyn’s liver – not bad!
What an amazing neighbour! And you were amazing to cook her a dish you don’t like. We love liver and we have taken to doing it on the BBQ 🙂
BBQ liver – really??? Do you put BBQ sauce on it too?
That was so nice of your neighbor, and you as well for making her favorite dish. These delicious potatoes look like the perfect dish to go along with the liver.
Thanks Kelly!! Give them a try.
Marilyn sounds like my kind of woman and you are too sweet to giver fav a go (twice). GREG
Oh no – it was our pleasure!!
I don’t eat a lot of carbs either, but I do cook them often for the hubster.. and I will never turn down a potato! 😉 These look delicious! Love that they are stove-top easy and simply seasoned! Cheers!
Cheyanne – if you like potatoes – you will LOVE these!! Do give them a try – simple and delish!
I’m not a big fan of calves livers either, like your potato dish so much and liked your neighbor even more :), you are lucky to have such a nice sweet friend.
I KNOW! 🙂