Ah, the weekend.
I wish I could report that I spent all weekend relaxing and that I’ve kicked the cold I’ve been fighting, but alas, I’m still fighting it. To make matters worse, I had an unfortunate run-in with the wooden leg of our sofa, resulting in a dislocated left pinkie toe. It’s still quite painful and swollen (not to mention a lovely shade of purple), making it difficult to stand or walk much, and nearly impossible to wear a shoe comfortably. As you could imagine, this little incident severely limited the time I spent in the kitchen, but Mike stepped in and took over.
My sole contribution to our weekend dining was this creamed kale (and all I actually did was the creaming part). It was good, but it didn’t hold a candle to what we ate with it – a delicious grass-fed ribeye steak, and potatoes.
Potatoes, you say? Oh, yes.
Is that not the sexiest baked potato you’ve ever seen? I mean, really. Potatoes. Twice-baked. With roasted garlic. And duck fat. I’ve eaten a lot of potatoes in my time, but these were bar none the best potatoes ever, a brilliant combination of richly flavored, soft, fluffy and creamy innards with a crackling crisp shell. You owe it to yourself to try these.
Saturday night dinner was pizza in the city with friends, and on Sunday Mike spent all day in the kitchen working on our dinner, what I like to call his “stunt cooking.” He loves to tackle the sort of long and involved dish that I rarely have the patience for, and let me tell you, he really hit this one out of the park. His write-up is forthcoming, but in the meantime, I’ll leave you with the recipe for those luscious potatoes from Friday night. Enjoy!
What a Baked Potato
From Fergus Henderson’s “Beyond Nose to Tail”
4 large jacket potatoes
20 cloves of garlic, peeled and left whole
enough duck fat to cover the garlic
sea salt and black pepper
Bake the potatoes in a medium oven until soft to the squeeze. Meanwhile, put the garlic cloves into an ovenproof dish and cover with the duck fat. Cover the dish and put into a gentle to medium oven. Cook until the garlic is totally squishy, then remove from the oven and whiz the garlic and enough of the duck fat in a food processor to give a very loose paste.
Let the potatoes cool enough to handle, then cut them in half lengthways. Scoop out the flesh into a bowl and add the garlic and duck fat paste. Stir thoroughly. When they have combined forces, season and return to the hollow potato skins. Pop into a hot oven until golden brown.