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Dovies Family ShowerAt Kitchen Incubator on January 16, 2011

Country French with Chef James Ashley

Gateau de Pommes de Terre Duchessegolden ham & chive potato cake

Potage Poireaux-Pommes de Terrecreamy leek & potato soup

Salade de Champignons au Parmesanwild mushroom salad with Parmesan shavings

Buf aux Echalotes Roties, jusroasted beef with shallot sauce

Ananas Caramelise, Glace a la Noix de Cocowarm caramelized pineapple with coconut ice cream

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Gateau de Pommes de Terre DuchesseUnsalted butter, softened (for the pan)2 lbs boiling potatoes, such as round whites1 T coarse sea salt4 T unsalted butter, softened

1 medium onion, finely choppedSea Salt and freshly ground black pepper to tasteFreshly grated nutmeg to taste4 large egg yolks4 oz non-smoked salt cured ham such as prosciutto coarsely chopped cup fresh chives, snipped with scissors

1. Preheat the oven to 300F. Coat the bottom and sides of the cake pan butter. Set aside.2. Peel and rinse the potatoes. Place in a saucepan, and cover generously with cold water.Add the salt and cook over moderate heat- do not boil- until a skewer inserted in a potatocomes away easily, about 20 minutes.3. Meanwhile, in a medium skillet, combine 1 tablespoon of the butter and the onions overmoderate heat. Season lightly, and cook until the onions are soft and translucent, 3 to 4minutes. Set aside.4. As soon as the potatoes are cooked, drain them well. Pass them through the fine grid ofa food mill into a large mixing bowl. (If the potatoes are large, you may want to halve orquarter them before passing through the mill.) With a wooden spoon, stir in the nutmeg,the remaining 3 tablespoons butter, and egg yolks, one at a time. Continue stirringvigorously until the butter and egg yolks are thoroughly incorporated. The mixture will bethick and slippery.5. Fold the onions, ham, and chives into the potato mixture. Transfer the mixture to thecake pan, and smooth it out with the back of a spoon. Place it in the center of the ovenand bake, uncovered, until the potato cake is firm and the top is browned, 45 to 50minutes.6. Remove the potato cake from the oven and transfer it, browned-side up (for the goldentop side is prettier), to a large platter. Slice into wedges and serve warm or at roomtemperature.Yield: 6 to 8 servings

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Potage Poireaux-Pommes de Terre1 lbs small boiling potatoes, such as Red Bliss2 leeks, white and tender green parts3 tablespoons unsalted butter1 quarts chicken stock

Sea salt to taste1 tablespoon half & halfHandful of fresh chervil leaves or fresh flat-leaf parsley leaves, snipped with scissorsFreshly ground white pepper, for garnish

Peel, quarter, rinse, and drain the potatoes. Set aside.Prepare the leeks: Trim the leeks at the root. Split them lengthwise for easier cleaning.Rinse well under cold running water, and then transfer to a bowl of cold water to soakfor about 5 minutes. When all the grit has settled to the bottom of the bowl, removethe leeks and dry roughly. Chop coarsely and set aside.In a medium-size stockpot, melt 2 tablespoons of the butter over low heat. Add theleeks and cook, stirring often, and until tender but not browned, about 3 minutes. Addthe water. Salt the water, and add the potatoes. Cover, and simmer gently for 35minutes.With a food processor, blender or immersion mixer, process the soup until smooth.Return the soup to the pot, increase the heat to high, and bring to a boil. Skim anyimpurities that may rise to the surface. Add the half & half, and after a few seconds,add the remaining 1 tablespoon butter.To serve, ladle the soup into warmed soup bowls and sprinkle with the herbs. Serveimmediately, allowing guests to season with pepper to taste.Yield: 4 to 6 servings

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Buf aux Echalotes Roties, jus

beef tenderloin roast, or Chateaubriand about 3 pounds1 teaspoon Dijon mustard1 teaspoon minced fresh garlic

1 teaspoon fresh thyme1 tablespoon fresh parsleySalt and pepper to taste2 tablespoons sunflower oil

For the Sauce: 2 tablespoons butter, plus 1 tablespoon cup finely chopped shallots cup brandy teaspoon low-sodium demi glace teaspoon fresh thyme1 tablespoon chopped fresh parsleySalt and pepper to taste

To prepare the roast, remove all of the silver skin with a small sharp knife. If necessary,tie the roast with butcher's twine to make it an even size. ( Your butcher can do this for you. ) The meat should be at room temperature before cooking. Pat dry with paper towelto remove moisture before searing.Preheat oven to 400 F. Rub the mustard all over the meat. In a small bowl, combine thegarlic, thyme, parsley, salt and pepper. Rub or pat the mixture all over the meat. Heat a12-inch ovenproof skillet over high heat. Add the oil, then the meat. Sear until browned,about 2 minutes per side. Place in the oven and roast until desired doneness, about 35minutes for medium-rare, or an internal temperature of 125. Remove roast from pan andlet set about 10 minutes before carving.Meanwhile, prepare the sauce. Pour off the fat from the skillet. Place over medium-highheat. Add the 2 tablespoons of butter. Add the shallots and saut until softened, about 2minutes. Add the brandy, bring to a boil, stirring to loosen all the browned bits in thebottom of the pan, and reduce slightly. Add the water with the demi glace and the thyme.Boil until reduced by half. Reduce heat to medium-low. Add the extra 1 tablespoon ofbutter and cook, whisking constantly, just until the butter is incorporated. Stir in the freshparsley. Taste for seasoning. Remove the twine from the roast and slice as desired, but nottoo thick. Place on individual serving plates and top with some of the sauce. Serveimmediately.

Notes: Chateaubriand is a very expensive cut of beef. However, there is no waste. It is the wideend of the tenderloin. When I am feeling extravagant, and the whole tenderloins are on sale, Ibring one home and cut into filet mignons and roasts. The tenderloin has very little fat and,therefore, should never be overcooked. If you like meat well-done, another cut would bepreferable. One cup low-sodium beef stock or broth can be used in place of the beef base.Roasting times will vary depending on the diameter of the meat. To be certain of the doneness,use an instant-read meat thermometer.

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Ananas Caramelise, Glace a la Noix de Coco

Syrup cup sugar cup warm water1 ripe pineapple3 tablespoons clarified butter2 to 3 tablespoons apple cider vinegar (Braggs preferred)3 tablespoon dark rum

Vanilla Butter3 plump moist vanilla beans3 tablespoon unsalted butter

1. Prepare the vanilla butter: Flatten the vanilla beans and cut them in half lengthwise.With a small spoon, scrape out the seeds and place them in a bowl. With a folk, mash theseeds with the butter. With a pastry scarper; press the mixture through a fine-mesh sieve.

Set aside2. Prepare the sugar syrup: Combine the sugar and -cup warm water in a large saucepan(the syrup will boil over in a small pan). Let the mixture sit for 10 minutes to help thesugar dissolve. Brush the sides down with a wet pastry brush to stop from collecting. Whenthe sugar has, dissolve liquid will be clear. Bring heat to a rolling boil. Boil the syrup for 6minutes, or until a candy thermometer immersed in the center of the syrup read 215f.Pour into a small bowl and set aside to cool.3. Prepare the pineapple by cutting off both ends. Slice the pineapple horizontally into 12equal slices. Remember to remove the core with a knife or pastry round cutter.4. In a large heavy bottom skillet, heat the clarified butter over high heat until it beginsto smoke. Add a single layer of pineapple slices, and cook until well-browned, about 2 and

3 on each side (cook in several batches and transfer to a plate).5. Discard the butter I the skillet. Return the pineapple to the skillet in layers if necessary,and add 2 tablespoons of vinegar to deglaze. Add the rum and the syrup, stir occasionallyfor 10 minutes.6. With a slotted spoon transfer, the pineapple slices to another skillet. Remove the skilletcontaining the sauce from the heat, stir in a vanilla butter, swirling the pan until thebutter has melted. Taste the sauce, and add, to taste up to 1-tablespoon vinegar.7. Strain the sauce through a fine-mesh over the pineapple in the second skillet. Reheatlightly, but do not boil, or the butter will separate from the sauce. Arrange two slices onwarm dessert plates garnish with ice cream. Enjoy!

Yields 6 servings

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Coconut Ice Cream1/2 cup heavy cream1 1/2 cups unsweetened coconut milk1 cup whole milk1/2 cup granulated sugar6 large egg yolks

In a large, heavy saucepan , combine the cream, coconut milk, whole milk, and sugar.Bring to a simmer over medium heat, stirring to dissolve the sugar. Remove from theheat.In a medium bowl, beat the eggs until pale yellow and frothy . Add about 1/2 cup ofthe hot cream mixture, and whisk to combine. Add the egg mixture to the saucepanwith the remaining hot cream and whisk . Return to medium heat and cook, stirringconstantly with a heavy wooden spoon until thick enough to coat the back of a spoon, 4to 5 minutes. Remove from the heat and strain through a fine mesh strainer into aclean container. Refrigerate until well chilled, at least 3 hours. Pour into an ice creammaker and process according to the manufacturer's instructions. Transfer to a plasticcontainer and freeze until ready to serve.

Yield: 1 quart

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