I really don't know where to start with this one. We bought some amazing Rib Eyes and NY Strip Steaks at a specialty meat store (The Meat House in Arlington, Ma) and since we were "snowed" in, I thought I would make one of the side dishes I had marked in my Cook's Country Magazine. It was Duchess Potatoes. A french classic, found in 1867, on menus at country clubs, ocean liners, and fancy restaurants. Sounds interesting....
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| Happy Hypothermic Halloween |
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| Specialty Meat Store Inspiration |
Well, the kids weren't really very nice about this one. They said the potatoes resembled cow patties. Nice. (Although, I could see their point). Everyone was giggling and pointing while I was slaving away on the these fancy, french potatoes. When they were finished cooking, Ryan (12) asked for two and then wanted a picture of his plate. No one was real crazy about the pinch of nutmeg. Ryan asked if they were cookies or were they potatoes. Taylor (17) said they were Doo-doo shaped cookies and thus, my hour long potato side dish became known as "Dookie Potatoes", Doo-Doo plus Cookie apparently = Dookie (real mature Taylor!). So, not a huge success. But dinner was full of laughs and sick humor. I then found it worth the work. :) If I did them again, I might use even less nutmeg and a little more salt and go ahead and invest in the pastry bag.
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| The Prep Work |
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| Duchess Potato Mixture |
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| No Comment |
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| Duchess (Dookie) Potatoes |
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Ryan's Plate
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The recipe, just in case you are brave enough to try this on your crew. Good luck at your house.
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