Day 26: Claudia's Kitchen and new potatoes

When lunch looks like this.......

Take one fruit scone ......  cut in half and spread clotted cream (www.glenilen.com/products ) as you would soft butter, THICK on both pieces. Add a THICK layer of raspberry jam (homemade) and eat as 2 separate pieces.

Oh my, my, my, my,  WHERE's THE DOG

Since we are on a farm and this is June in Ireland, one looks around for edible vegetables and other things. Jackpot... we are just in time for new potatoes. Grown in soil at the edge of the sea they promise to be full of flavor.  Just one little hitch.... WE HAVE TO DIG.....

And then we get to cook: Claudia is a wonderful cook and she promises to do things to a few vegetables that they have never thought about. We decide that a simple vegetable dinner will be a nice change. Now in my cook book that means steam or saute, maybe grill and add BUTTER. In Claudia's cookbook this has an entirely different definition.

Summer Garden Dinner: Braised Leeks; Cauliflower w Saffron; Roasted Beets; Spiced Carrots; New Field Potatoes

Leeks: 5 trimmed: Steam for approx. 10-15 minutes until the moisture beads through the skin of the leeks  Then saute in .butter with salt & pepper to taste and a smidge of lemon juice.

Beets: 4 medium size: Steam, leave to cool; peel and quarter, Put in baking pan sprinkle lightly with olive oil, Bake in oven at 325F for 20 minutes.

Carrots: 3 large: Peel, cut in round slices 1/4 inch thick.Slice thinly a large clove of fresh garlic and saute in butter until transparent. Add carrot slices and stir. Add 1/4 tsp curry powder; 1/4 tsp mild chili powder. dash of garlic salt; 1/4 tsp paprika. 3/4 twists of freshly ground pepper; 1 TB (more or less) of flour to thicken. Stir. Ad water barely to cover. Simmer till crisp... do not overcook.

Field Potatoes: As many as you can eat: Dig and then scup clean in fresh water.  STEAM,,,, never boil. Steam until you can pierce with a fork. Do not overcook........ 

Cauliflower: 1 whole head: Break and cut into Fleurette's; Steam adding lemon juice to water to keep cauliflower white. Cook until still al dente.. crisp not soft and squishy! Drain water and return cauliflower of the put. Melt 1 TB butter and add 1 Tb saffron powder. Stir cauliflower into butter mixture. Hold in over to keep warm. Serve and Enjoy.........

Ser