Jean-Michels Pommes de Terres Salardais
This delicious side of patatoes sautéed in goose fat, is named for the town of Sarlat in Périgord, France where the recipe finds its origins. This is truly a sublime dish that is delicious with meat and game. I learned this recipe while visiting my friends, Jean-Michel and Jean-Claude in Saint Cyprien, Périgord. I know this will become a favourite in my own kitchen.
1 - Peal the patatoes, wash, dry and thinly slice.
2 - Bring several dollops of goose fat to a high heat in a large pan.
3 - When the goose fat is hot add the patatoes, cook until golden ob both sides. Add salt and pepper, cover.
4 - Chop garlic, removing the interior steam. When the potatoes are tender add the garlic. Sautée 5 more mins.
5 - When cooked, place potatoes in serving bowl and combine with the chopped parsley.
6 - Serve.
Grant Innes
Innes has never really considered himself a gourmet, but he does truly and sincerely live up to the title of gourmand. Having learned to embrace his indulgent love of life he has found his bliss. Born on the suburban outskirts of Halifax, Nova Scotia. Innes grew up surrounded by spectacular nature and Canadian goodness, yet always dreamed of a bigger and slightly less protestant world. Innes studied cinema in Montreal and followed that vocation for several years in various locations across Canada before discovering his talents as a painter, writer and illustrator. One children’s book, endless commercial gigs, and a dozen or so solo shows later, he now resides in New York City. Frequently, along the way, he has been spoiled by friends, family and a few world-renowned chefs, who in turn have delighted in his love of their gastronomic creations. Innes is always in search of his next delicious experience.