Petatou ala Han Solo
Dear Chef Bourdain;
It’s pretty easy to do, too. As in your recipe, I mixed up a vinaigrette and smooshed it into the boiled potatoes with herbs and whatnot. I only had two metal rings for shaping the mix, so I also used the Star Wars Sandwich Cutters that my wife and I got as part of a wedding present. I wasn’t sure this would work – how firm are these things, after all, and how well would they keep their shape? I had to work the potato into the smaller crevices of the non-circular molds with a little bit of vigor, then coat it with goat cheese. I tried to make sure the goat cheese didn’t overhang the edge of the mold.
A bit of a baking, and then out they come to be covered in a reduced heavy cream mix, and then into the broiler they go to brown up. When they were nice and caramelized on the top, I pulled them out and eased the metal molds off, very gently. It all stuck together nicely, and they took the shapes of the molds pretty well, as you can see.
I put them on little plates and set them aside to nibble on while I continued with the Bourdain-a-thon recipes, and I’ve got more to write about all that.
In other news, I’m having a hard time sourcing some of the ingredients that the more esoteric dishes called for in the last passel of recipes on the list. So I’m hoping at the Epicurean Festival this weekend to score some of the rarer stuff. And if not – well, surely just some of the good stuff!
Whatever the case, I’ll be making more good stuff soon. Probably not with the Star Wars cross-over though.
P.S. My wife saw you and your wife just a few blocks from our house at Venice Beach recently. Why didn’t she say “Hello!” and recommend the blog to you? I couldn’t say. Hope you stopped at Jodie Maroni’s while you were down there!