Yesterday we received our friends from Montana, Pat and Leland Wolley. They came for lunch. Peggy and Scott were able to come to eat with us, too.
Pat has had a series of strokes several years ago, but she has recovered enough to lead a fairly normal life. They still travel internationally and have children and grandchildren in various states in the US. They were in town to buy a new van and travel trailer. They plan to drive across the United States. What fun that will be.
Pat was an interior designer. She has decorated houses around the world. She is looking forward to decorating the new travel trailer. I am confident it will be terrific.
Polly grilled a whole salmon on the BBQ. We served her Swiss potato salad. (recipe to follow) There was lots of fresh vegetables to munch and fresh bread and butter. There was a Côtes de Provence with the salmon. We served an Oregon Muscat with cheese and fruit. It was so good Polly is going to buy a case while it is still available. We didn't know they grew muscat grapes in the state. they are never in the produce section. We always ate them in California, and they even were available in England, but not in the rest of the US. And they are so so so good.
- Roasted red, white waxy, or blue (or a mixture of all) potatoes and red onion
- Extra virgin olive oil
- Crème fraîche
- Mint cut in chiffanade
- Coarse or flaked salt
- Coarse ground black, white, or pink pepper
Cut potatoes (or use tiny reds whole) and onions into large bitesize pieces. Roast together with a liberal amount of EVOO, salt and pepper, until nicely browned.
Cut a handfull of garden mint into a chifanade. Stir into a carton of crème fraîche (or a combination of crème fraîche and plain yoghurt to cut calories)
Add dressing to hot potatoes and onions. Allow to cool. Can be served chilled, but tastes best at cool room temperature.
At the time of serving it is nice to sprinkle a bit more cut mint on top.
Polly discovered this form of potato salad when she lived in Switzerland. she used to make it for her boss and it was always a hit at parties. The truth is, I don't care much for potatoes, and I really hate onions, but by avoiding the onions, this is pretty good. After all, what is not to love about crème fraîche?