FIGS, WALNUTS, HONEY, WINE

3 figs
A squeeze of honey
A good splash of white wine
3 walnuts

Directions:
1. Cut a slit in the side of each of the figs (making sure not to pierce right through) and insert a walnut in each.
2. Put the figs on a baking dish, drizzle on a good squeeze of honey so the figs are coated and glossy and there is a little pool of honey on the bottom of the dish. Splash on white wine (we used a Reuilly but you can use any dry white wine or even a dessert wine). Bake in a medium oven (200º Centigrade/350º Fahrenheit/Gas Mark 4) for 10-15 minutes or until the figs are soft. Serve as part of a cheese course or offer a bowl of mascarpone or fromage frais to eat with

BAKED PEACHES

"When yellow peaches are ripe in the summer, I make this recipe I have enjoyed at the home of my friend Marty. I place brown sugar and butter in the hollows of halved peaches and bakes them, serving them with mascarpone and basil. I serve only half a peach per person, as this is rich; for a lighter dessert, you can omit the mascarpone." 

Serves 4

• Ingredients:

• 2 large ripe (but not overripe)

• yellow peaches (about 1 1/2 pounds)

• 2 tablespoons unsalted butter, softened

• 1/4 cup (packed) light brown sugar

• 1/3 cup water

• 6 tablespoons mascarpone cheese (optional)

• 2 tablespoons shredded fresh basil leaves

• 4 sugar cookies (optional)

1 Instructions:

Preheat the oven to 400 degrees.

Cut the peaches in half and remove the pits. Place the peaches hollow side up in a small gratin dish that holds them snugly.

Mix the butter and sugar into a paste and divide the mixture among the peach hollows. Pour the water around the peaches.

Bake the peaches for 45 minutes, or until tender and lightly browned. Serve warm, with any juices accumulated around them; if desired, divide the mascarpone among the peaches, spooning it into the hollows.

Sprinkle the basil on top and serve, with the cookies, if desired.

Jacques Pepin’s Omelette

Jacques Pépin's Iconic French Omelette

Recipe by Jacques Pépin

Makes 1 

2 Tbsp. finely chopped chives

1 Tbsp. finely chopped tarragon

1 Tbsp. finely chopped parsley

3 large eggs

Kosher salt and pepper

2 Tbsp. unsalted butter

Using a fork, whisk the herbs and eggs together in a bowl until they're really (really) well-blended. This means there should be no strands of egg yolk or egg white, just homogenized egg. Season with salt and pepper. 

Heat an 8-inch nonstick skillet over medium heat. Add the butter; it should barely sizzle but melt immediately. (If the butter sizzles loudly and foams up, the skillet is too hot. Remove it from the heat for a second to let it cool down.)

Add the eggs to the skillet, and using the flat side of the fork, immediately start whisking and stirring the eggs from the edges to the center, shaking the skillet occasionally. Do this for about 45 seconds. The eggs will start to look like a soft scramble. Once the eggs are mostly set but still look soft and slightly wet, remove the pan from the heat. 

Using the fork, start at the side closest to the handle and start rolling the omelette onto itself, like you're rolling a carpet. 

Once you're about halfway there, start rolling from the other side to meet in the middle. Because you're using a nonstick skillet, this should be pretty easy. If the egg sticks a little, add a little more butter to help it along. 

Flip the omelette onto a plate, seam-side down. If it doesn't come out in a perfect shape, NBD, just kinda tuck the sides in to keep a nice torpedo shape. 

Eat immediately!

PASTINA

Pastina


1 tablespoon extra-virgin olive oil


1 stalk celery, finely chopped


1 carrot, finely chopped


2 shallots, minced


3 sprigs thyme


Kosher salt


1 2-inch piece parmesan cheese rind


1 quart chicken stock (homemade or low-sodium)


1 1/4 cups star-shaped pastina


1 cup frozen peas, thawed


1/2 cup grated parmesan cheese


1 teaspoon grated lemon zest (optional)






Heat a medium saucepan over medium heat. Add the olive oil, celery, carrot and shallots and cook, stirring often, about 5 minutes, or until softened.





Add the thyme,
1/4 teaspoon salt, the parmesan rind, chicken stock and 1 cup water. Bring to a simmer and cook for 10 minutes.
Add the pasta and stir with a wooden spoon to prevent it from sticking to the pan. Return to a simmer and cook 8 to 10 minutes more, or until the pasta is cooked and the liquid is slightly thickened.
Remove the thyme sprigs and parmesan rind. Stir in the peas. Ladle the soup into bowls and top with grated parmesan and lemon zest, if desired.

ATLANTA BRISKET

Atlanta Brisket

Serves 6

1(3 1/2-pound) beef brisket, flat cut, fat trimmed to 1/4 inch

Salt and pepper

4 teaspoons vegetable oil

1 pound onions, halved and sliced 1/2 inch thick

2 cups cola

1 1/2 cups ketchup

4 teaspoons onion powder

2 teaspoons packed dark brown sugar

1 teaspoon garlic powder

1 teaspoon dried thyme

Using fork, poke holes all over brisket. Rub entire surface of brisket with 1 tablespoon salt. Wrap brisket in plastic wrap and refrigerate for at least 6 or up to 24 hours.

Adjust oven rack to lower-middle position and heat oven to 325 degrees. Pat brisket dry with paper towels and season with pepper. Heat 2 teaspoons oil in 12-inch nonstick skillet over medium-high heat until just smoking. Place brisket fat side down in skillet; weigh down brisket with heavy Dutch oven or cast-iron skillet (this will keep the cooking even) and cook until well browned, about 4 minutes. Remove Dutch oven, flip brisket, and replace Dutch oven on top of brisket; cook on second side until well browned, about 4 minutes longer. Transfer brisket to plate.

Heat remaining 2 teaspoons oil in now-empty skillet over medium heat until shimmering. Add onions and cook, stirring occasionally, until soft and golden brown, 10 to 12 minutes. Transfer onions to 13 by 9-inch baking dish and spread into even layer.

Combine cola, ketchup, onion powder, sugar, garlic powder, thyme, 1 teaspoon salt, and 1 teaspoon pepper in bowl. Place brisket fat side up on top of onions and pour cola ­mixture over brisket. Place parchment paper over ­brisket and cover dish tightly with aluminum foil. Bake until tender and fork easily slips in and out of meat, 3½ to 4 hours. Let brisket rest in liquid, uncovered, for 30 minutes. (TO MAKE AHEAD: Follow recipe through this step. Allow brisket to cool in sauce, cover, and refrigerate overnight or up to 24 hours. To serve, slice brisket, return to sauce, and cover with parchment paper. Cover baking dish with aluminum foil and cook in 350-degree oven until heated through, about 1 hour.)

Transfer brisket to carving board. Skim any fat from top of sauce with large spoon. Slice brisket against grain into ¼-inch-thick slices and return to baking dish. Serve brisket with sauce.

GRAPEFRUIT CAKE

Grapefruit Cake

Grapefruit Cake

1 1/2 cups cake flour

3/4 cup sugar

1 1/2 tsp baking powder

1/2 tsp salt

1/4 cup water

1/4 cup vegetable oil

3 eggs, separated

3 tbsps grapefruit juice

1/2 tsp grated lemon rind

1/2 tsp cream of tartar

Grapefruit Cream Cheese Frosting

2 - 6oz packages cream cheese

2 tsp lemon juice

1 tsp grated lemon rind

3/4 cup powdered sugar

6 to 8 drops yellow food coloring (optional)

1 -1 lb can grapefruit sections, or fresh grapefruit in segments

Sift together flour, sugar, baking powder and salt in mixing bowl.

Make a well in center of dry ingredients. Add water, oil, egg yolks, grapefruit juice and lemon rind. Beat until very smooth.

Beat egg whites and cream of tartar separately until whites are stiff but not dry.

Gradually poor egg yolk mixture over whites, folding gently with a rubber spatula until just blended. Do not stir mixture. Pour into an ungreased pan.

Bake at 350 for 25 to 30 minutes, or until cake springs back when lightly touched with finger.

Invert pan on cake rack until cool. Run spatula around edge of cake. Carefully remove from pan. With serrated knife, gently cut layer in half.

Let cream cheese soften at room temperature. Beat cheese until fluffy. Add lemon juice and rind.

Gradually blend in sugar. Beat until well-blended. Add coloring.

Crush several grapefruit sections to measure 2 teaspoons. Blend into frosting.

Spread frosting on top of bottom half of cake. Tap with several grapefruit sections. Cover with second layer. Frost top and sides, and garnish with remaining grapefruit pieces.

FILET WITH MUSHROOMS AND MUSTARD

• Filet Mignon with Mushrooms and Mustard

• 4 (2-inch-thick) filets mignons, tied (10 to 12 ounces each)
• 2 tablespoons canola oil
• 1½ tablespoons fleur de sel
• 2 teaspoons coarsely cracked black peppercorns
• 2 tablespoons unsalted butter
• 12 ounces cremini mushrooms, stemmed and sliced 1⁄4 inch thick
• 2 tablespoons dry sherry
• Kosher salt and freshly ground black pepper
• 1 tablespoon good olive oil
• ½ cup minced shallots (2 large shallots)
• 3 tablespoons Cognac or brandy
• 1¼ cups heavy cream
• ¼ cup Dijon mustard
• ½ teaspoon whole-grain mustard
• 2 tablespoons minced fresh parsley leaves
• Preheat the oven to 400 degrees. Be sure your stove is well ventilated
• Heat a large (10-inch) cast-iron skillet over high heat for 5 to 7 minutes. Pat the filets dry with paper towels and brush all over with the canola oil. Combine the fleur de sel and cracked pepper on a small plate and roll the filets on the top, bottom, and sides in the seasoning, pressing lightly to coat. When the skillet is very hot, add the filets and sear evenly all over (top, bottom, and sides) for about 2 minutes per side.
• Transfer the steaks from the skillet to a sheet pan (set the skillet aside) and place in the oven for 8 to 12 minutes, until the steaks register 120 degrees on a meat thermometer for medium rare. Remove from the oven, cover the sheet pan tightly with aluminum foil, and allow to rest for 10 minutes.
• Meanwhile, heat the butter in a medium (10-inch) sauté pan over medium heat. Add the mushrooms and sauté for 4 to 5 minutes, until they release their juices. Stir in the sherry and cook for 10 to 12 minutes, until the mushrooms are cooked through. Sprinkle with ½ teaspoon kosher salt and ½ teaspoon pepper and set aside.
• At the same time, add the olive oil to the skillet (don’t wipe it out), add the shallots, and cook over medium heat for 2 minutes. Add the Cognac, stirring to deglaze the skillet, and cook for 2 minutes, until the Cognac evaporates and the shallots are tender. Stir in the cream and simmer for 4 to 5 minutes, until thickened. Stir in the two mustards and taste for seasonings.
• Remove the strings from the filets and place on 4 warm dinner plates. Spoon the mustard sauce around the filets. Spoon the mushrooms on top of the filets and sprinkle each plate with parsley. Serve hot.

CHIPOTLE AND ROSEMARY ROASTED NUTS

Chipotle and Rosemary Roasted Nuts

• Vegetable oil
• 3 cups whole roasted unsalted cashews (14 ounces)
• 2 cups whole walnut halves (7 ounces)
• 2 cups whole pecan halves (7 ounces)
• 1/2 cup whole almonds (3 ounces)
• 1/3 cup pure maple syrup
• 1/4 cup light brown sugar, lightly packed
• 3 tablespoons freshly squeezed orange juice
• 2 teaspoons ground chipotle powder
• 4 tablespoons minced fresh rosemary leaves, divided
• Kosher salt

Preheat the oven to 350 degrees.

Brush a sheet pan generously with vegetable oil. Combine the cashews, walnuts, pecans, almonds, 2 tablespoons of vegetable oil, the maple syrup, brown sugar, orange juice, and chipotle powder on the sheet pan. Toss to coat the nuts evenly. Add 2 tablespoons of the rosemary and 2 teaspoons of salt and toss again.

Spread the nuts in one layer. Roast the nuts for 25 minutes, stirring twice with a large metal spatula, until the nuts are glazed and golden brown. Remove from the oven and sprinkle with 2 more teaspoons of salt and the remaining 2 tablespoons of rosemary. Toss well and set aside at room temperature, stirring occasionally to prevent sticking as they cool. Taste for seasoning. Serve warm or cool completely and store in airtight containers at room temperature. 

OVEN FRIED CHICKEN

The Best Oven-Fried Chicken

• 1/4 cup vegetable oil (don’t use olive oil because the oven temp is too hot for olive oil – canola would work too)
• 1 box plain Melba toast (5 ounce box), processed to sand and pebble texture
• 2 large eggs
• 1 tablespoon Dijon musard
• 1 teaspoon Italian seasoning
• 3/4 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon dried oregano
• 1/4 teaspoon garlic powder
• 1/4 teaspoon cayenne pepper
• (would have loved to add Tabasco to this, but I didn’t!)
• 9 chicken legs

Heat oven to 400 degrees.  Place cookie rack on baking sheet and spray with Pam.

Drizzle the oil over the toast and using your fingers incorporate the oil into the processed Melba toast.  Mix the eggs, mustard, Italian seasoning, salt, pepper, oregano, garlic powder and cayenne and mix well with a fork.

At this point I put my Melba toast mixture in a large ziploc bag to shake and bake.  Coat chicken all over in the egg mixture, drop in bag and shake until coated.  I used my fingers to press the coating into the chicken.  Repeat until done.  Cook for 40 minutes, or until the chicken reaches an internal temperature of 165.

CREAMSICLE ICE CREAM JELLO MOLD

CREAMSICLE ICE CREAM JELL-O MOLD

3 (3-ounce) packages orange Jell-O

1 (8-ounce) can Mandarin oranges

3 cups boiling water

2 cups vanilla ice cream, softened

Directions:

Spray a 9-inch Bundt pan with nonstick spray.

In a medium bowl, stir 3 cups of boiling water over all three packages of orange gelatin; whisk until gelatin is fully dissolved.

Layer Mandarin oranges at the bottom of the Bundt pan.

Once the gelatin has slightly cooled, pour 1/3 of the orange gelatin mixture over the Mandarin oranges. Refrigerate for 1 hour until slightly set.

While gelatin is setting, mix the remaining orange gelatin with 2 cups of ice cream.

Once the Mandarin orange layer has set, pour the gelatin/ice cream mixture into Bundt pan and refrigerate for 3-4 hours or overnight, until it’s fully set.

Remove gelatin from mold and serve cold.

Makes 8 servings.

STRAWBERRY SOUR CREAM JELLO MOLD

STRAWBERRY SOUR CREAM JELL-O MOLD

2 (3-ounce) packages strawberry Jell-O

2 cups boiling water

1/2 cup strawberries, sliced

1/2 banana, sliced

1/4 cup canned pineapple, crushed

1 cup sour cream, divided

Directions:

Spray a 9-inch-by-5-inch loaf pan with nonstick spray.

In a medium bowl, stir 2 cups of boiling water over both packages of strawberry gelatin. Allow gelatin to slightly cool while cutting strawberries and bananas.

Layer the bottom of the pan with strawberries, bananas and crushed pineapple.

Pour half of the gelatin mixture over fruit and refrigerate for about 1 hour.

Spread 1/2 cup of sour cream over jelled fruit mixture.

Whisk together the rest of the strawberry gelatin and the other 1/2 cup of sour cream until smooth.

Pour gelatin/sour cream mixture over sour cream layer.

Refrigerate for 3-4 hours or overnight, until fully set.

Remove gelatin from mold and serve cold.

Makes 6 servings.

THE SLUT

The Slut

(Coddled Eggs with Potato Puree)

Serves 4

INGREDIENTS

1/4 cup fine sea salt, plus more for garnish

1 pound russet potatoes, peeled and cut into ¾-inch dice

10½ tablespoons unsalted butter, softened

Kosher salt

4 large eggs

2 tablespoons thinly sliced fresh chives

8 ¼-inch-thick slices baguette, cut on a diagonal, toasted

Note: This recipe requires 4 half-pint mason jars with sealable lids.

INSTRUCTIONS

1. In a large stockpot, bring 7 quarts water to a rolling boil over high heat. Stir in the sea salt. Add the diced potatoes, and cook until fork-tender, 15 to 20 minutes. Turn off the heat, and remove the potatoes with a slotted spoon, reserving the water in the pot. Run the potatoes through a food mill or ricer until smooth. Stir in the butter. Add kosher salt to taste.

2. Transfer the potato puree to a piping bag (or zip-top plastic bag with the corner snipped off) and divide it evenly among 4 half-pint mason jars, filling each about one-third of the way. Crack an egg into each jar on top of the puree, and seal the lids. Return the water on the stove to a simmer over medium-high heat. Place the jars in the simmering water and cook for 15 minutes, or until the egg whites are set. Remove the jars from the water, and take off the lids. Garnish each with a sprinkle of chives and sea salt. Serve with the toasted baguette alongside for scooping.

OVEN STEAMED MUSSELS WITH HARD CIDER AND BACON

Oven-Steamed Mussels with Hard Cider and Bacon

Serves 4

1 tablespoon extra-virgin olive oil

4 slices thick-cut bacon, cut into ½-inch pieces

1 cup dry hard cider

3 sprigs fresh thyme

2 bay leaves

4 pounds mussels, scrubbed and debearded

¼ teaspoon salt

¼ cup heavy cream

2 tablespoons minced fresh parsley

Adjust oven rack to lowest position and heat oven to 500 degrees. Heat oil and bacon in large roasting pan over medium heat; cook, stirring occasionally, until bacon has rendered and is starting to crisp, about 5 minutes. Add cider, thyme sprigs, and bay leaves and bring to boil. Cook until cider is slightly reduced, about 1 minute. Add mussels and salt. Cover pan tightly with aluminum foil and transfer to oven. Cook until most mussels have opened (a few may remain closed), 15 to 18 minutes.

Remove pan from oven. Push mussels to sides of pan. Add cream to center and whisk until incorporated. Discard thyme sprigs and bay leaves, sprinkle parsley over mussels, and toss to combine. Serve immediately.

JULIA CHILD’S BOUF BOURGUIGNON

Beef Bourguignon

As is the case with most famous dishes, there are more ways than one to arrive at a good boeuf bourguignon. Carefully done, and perfectly flavored, it is certainly one of the most delicious beef dishes concocted by man, and can well be the main course for a buffet dinner. Fortunately you can prepare it completely ahead, even a day in advance, and it only gains in flavor when reheated. 

Vegetable and Wine Suggestions

Boiled potatoes are traditionally served with this dish. Buttered noodles or steamed rice may be substituted. If you also wish a green vegetable, buttered peas would be your best choice. Serve with the beef a fairly full-bodied, young red wine, such as Beaujolais, Côtes du Rhône, Bordeaux-St. Émilion, or Burgundy.

Servings: Serves 6

Ingredients

Kitchen Supplies:

• 9- to 10-inch, fireproof casserole dish , 3 inches deep
• Slotted spoon

Boeuf Bourguignon:

• 6 ounces bacon
• 1 Tbsp. olive oil or cooking oil
• 3 pounds lean stewing beef , cut into 2-inch cubes
• 1 sliced carrot
• 1 sliced onion
• 1 tsp. salt
• 1/4 tsp. pepper
• 2 Tbsp. flour
• 3 cups full-bodied, young red wine , such as a Chianti
• 2 to 3 cups brown beef stock or canned beef bouillon
• 1 Tbsp. tomato paste
• 2 cloves mashed garlic
• 1/2 tsp. thyme
• Crumbled bay leaf
• Blanched bacon rind
• 18 to 24 small white onions , brown-braised in stock
• 1 pound quartered fresh mushrooms , sautéed in butter
• Parsley sprigs

Directions

Remove rind from bacon, and cut bacon into lardons (sticks, 1/4 inch thick and 1 1/2 inches long). Simmer rind and bacon for 10 minutes in 1 1/2 quarts of water. Drain and dry.

Preheat oven to 450 degrees. 

Sauté the bacon in the oil over moderate heat for 2 to 3 minutes to brown lightly. Remove to a side dish with a slotted spoon. Set casserole aside. Reheat until fat is almost smoking before you sauté the beef. 

Dry the stewing beef in paper towels; it will not brown if it is damp. Sauté it, a few pieces at a time, in the hot oil and bacon fat until nicely browned on all sides. Add it to the bacon. 

In the same fat, brown the sliced vegetables. Pour out the sautéing fat. 

Return the beef and bacon to the casserole and toss with the salt and pepper. Then sprinkle on the flour and toss again to coat the beef lightly with the flour. Set casserole uncovered in middle position of preheated oven for 4 minutes. Toss the meat and return to oven for 4 minutes more. (This browns the flour and covers the meat with a light crust.) Remove casserole, and turn oven down to 325 degrees. 

Stir in the wine, and enough stock or bouillon so that the meat is barely covered. Add the tomato paste, garlic, herbs, and bacon rind. Bring to simmer on top of the stove. Then cover the casserole and set in lower third of preheated oven. Regulate heat so liquid simmers

very slowly for 2 1/2 to 3 hours. The meat is done when a fork pierces it easily. 

While the beef is cooking, prepare the onions and mushrooms. Set them aside until needed. 

When the melt is tender, pour the contents of the casserole into a sieve set over a saucepan. Wash out the casserole and return the beef and bacon to it. Distribute the cooked onions and mushrooms over the meat. 

Skim fat off the sauce. Simmer sauce for a minute or two, skimming off additional fat as it rises. You should have about 2 1/2 cups of sauce thick enough to coat a spoon lightly. If too thin, boil it down rapidly. If too thick, mix in a few tablespoons of stock or canned bouillon. Taste carefully for seasoning. Pour the sauce over the meat and vegetables. Recipe may be completed in advance to this point.

For immediate serving: Covet the casserole and simmer for 2 to 3 minutes, basting the meat and vegetables with the sauce several times. Serve in its casserole, or arrange the stew on a platter surrounded with potatoes, noodles, or rice, and decorated with parsley. 

For later serving: When cold, cover and refrigerate. About 15 to 20 minutes before serving, bring to the simmer, cover, and simmer very slowly for 10 minutes, occasionally basting the meat and vegetables with the sauce.

BACON WRAPPED PORK LOAF

Ingredients

1 tablespoon vegetable oil

1/2 medium white onion, finely chopped (about 1 cup)

2 medium garlic cloves, minced

Leaves from 4 sprigs thyme (about 1 teaspoon)

2 large eggs

1/2 cup well-shaken lowfat buttermilk

2 tablespoons Dijon mustard

1 tablespoon Worcestershire sauce

1 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

2 pounds ground pork

1 pound bratwurst pork sausage, removed from casings and broken up

1 cup crushed saltine crackers (about 20)

1/4 cup finely chopped fresh Italian parsley leaves

8 strips bacon

Directions

• Heat the oven to 400 degrees F and arrange a rack in the upper third. Line a baking sheet with foil and set aside.
• Add the oil to a medium pan over medium heat. When the oil shimmers, add the onion, garlic and thyme and cook until softened, about 3 minutes; set aside.
• In a large bowl, add the eggs, buttermilk, mustard, Worcestershire, salt, and pepper. Whisk until the eggs are broken up and evenly combined. Add the onion mixture, ground pork, sausage, cracker crumbs, and parsley. Mix until thoroughly combined (don't squeeze mixture).
• Dampen your hands, and put the meat on the prepared baking sheet. Form the meat into a 9 by 5- inch loaf. Arrange the bacon across the top of the loaf and bake until the internal temperature is 155 degrees F, on an instant-read thermometer, about 55 to 65 minutes. Remove from the oven to a cutting board and let cool for 10 to 15 minutes before slicing and serving.

AUSTRIAN POTATO SALAD

READY IN: 30 mins

SERVES: 4-6

INGREDIENTS

2  lbs yukon gold potatoes, peeled and cut into 1/2-inch-thick slices (about 4 large)

1  cup vegetable broth

1  cup water

1  pinch salt

1  tablespoon sugar

2  tablespoons white wine vinegar

1  tablespoon Dijon mustard

1⁄4 cup  vegetable oil

1  small red onion, chopped fine (about 3/4 cup)

6  cornichons (about 2 tablespoons) or 6  baby dill pickles, minced (about 2 tablespoons)

2  tablespoons  minced fresh chives

1  pinch ground black pepper

DIRECTIONS

1 Bring potatoes, broth, water, 1 teaspoon salt, sugar, and 1 tablespoon vinegar to boil in 12-inch heavy-bottomed skillet over high heat. Reduce heat to medium-low, cover, and cook until potatoes offer no resistance when pierced with paring knife, 15 to 17 minutes. Remove cover, increase heat to high (so cooking liquid will reduce), and cook 2 minutes.

2 Drain potatoes in colander set over large bowl, reserving cooking liquid. Set drained potatoes aside. Pour off and discard all but ½ cup cooking liquid (if ½ cup liquid does not remain, add water to make ½ cup). Whisk remaining tablespoon vinegar, mustard, and oil into cooking liquid.

3 3. Add ½ cup cooked potatoes to bowl with cooking liquid mixture and mash with potato masher or fork until thick sauce forms (mixture will be slightly chunky). Add remaining potatoes, onion, cornichons, and chives, folding gently with rubber spatula to combine. Season to taste with salt and black pepper. Serve warm