Friends go - Recipes stay

It's funny, but some of my very best recipes originate from former friends that for various reasons I am not in touch with anymore. Yesterday when I prepared a spinach potato gratin it made me think about the friend from London that I lost because another (very much ex-) friend told her some bad lies. But then again this very much ex-friend gave me the recipe for the best ever beef stew which no matter what I think of her I will never give up making (the fact that the preparation of this stew involves at least half a bottle of brandy does help -there is always a little swig left for the cook).
And yet another long lost friend is the author of a chicken recipe that everybody, but truly everybody loves. And even if sometimes it is sad:  friends may go - but real good recipes are here to stay!

Finely sliced potaoes covered by just wilted spinach

....and covered by another layer of very finely sliced potatoes

Fresh from the oven: spinach and Potato Gratin

"le beau reste" as the French say

To feed 4 to 6 people you need:

750 g (1 1/2 lbs) potatoes, peeled and very finely sliced. A big bag (500g/ 1lb) of baby spinach leaves, 1 clove of garlic, 300ml (1 1/2 cups) of crème fraîche (or sour cream or double cream), pepper and nutmeg fresh from the mill and kosher salt. A handful of grated cheese (Gruyère is best).

Butter a gratin dish and cover in one even layer of very finely sliced potatoes. Generously sprinkle with freshly milled pepper and nutmeg and kosher salt.

In a big pan heat a few drops of olive oil add the spinach and let wilt. Discard spinach into a sieve, let cool and press out most of the moisture. Distribute the spinach over the first layer of potaoes, then cover with another layer of sliced potatoes. Season as before - generously please as potatoes "eat" spices - i.e. need rather a lot of them. Very finely mince (or press) one clove of garlic and stir into the crème fraîche, sour cream or double cream, dilute with a little bit of milk if necessary to give the cream pouring consistency. Pour over the spinach-potato gratin, sprinkle with a generous handful of grated cheese and let bake in a preheated oven at 180°C/350°F for 40 to 45 minutes. I like to serve this alongside smoked or poached salmon.

Cheery little Cherry Crunchies

Aren't they pretty? Caramelized Cherry Tomatoes

I classify my culinary friends into "sharers" and "keepers" - of recipes that is. While I (and most of my friends) think it to be the ultimate compliment to be asked for a recipe there are those (like the lady whose Coronation Chicken I admired some time ago) that just say "no", even when asked nicely. Well, my friend Myriam is a sharer and so I'll happily share her Caramelized Cherry Tomatoes with you, too.

You'll need soft brown sugar which in France is called "Cassonade" that you
melt on very low heat in a small saucepan until it turns into a light brown caramel.
Put small cherry tomatoes on toothpicks and dip them into the caramel. Then quickly dip just the bottom of the caramelized cherry tomatoes into some poppy seeds - place well spaced apart onto a dish and let cool. (If you don't leave room between the cherries they glue together into one delicious, but rather unlovely mess!)

These Caramelized Cherry Tomatoes are lovely served as nibbles with drinks, they are not only deliciously crunchy, but oh so pretty!

Cassonade

Melt the brown sugar

into caramel

dip tomatoes on toothpicks first into the caramel

then into the poppy seeds

eh voilà - beautiful and crunchy!