A classic French potato dish made by layering thinly sliced potatoes with clarified butter, salt and pepper, then baking them under pressure until they form a compact cake with a deeply browned, crisp exterior and tender, buttery layers inside. A heavy cast-iron skillet is an excellent choice because even heat is essential to developing the crust.
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| Pommes Anna |
A traditional French country pâté made with ground pork layered with strips of ham, veal and salt pork that have been marinated in Madeira, Cognac, shallot and herbs. The pâté is wrapped in bacon, gently baked in a water bath and pressed as it cools to create its characteristic firm, sliceable texture. Serve chilled with cornichons or other pickles.
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| Pates de Campagne |
A crunchy, colorful coleslaw from Gulliver’s Restaurant, combining red and green cabbage, celery, green onions and roasted peanuts with a slightly sweet and tangy Italian dressing. This is an old favorite from the Los Angeles Times California Cookbook.
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| Gulliver’s Nutty Coleslaw |