Every famous designer in the world has a shop on this posh avenue. Above is the Hermes store. David was thrilled that I came away empty- handed. I mean really – would you pay $980.00 for flowered beach pants? I think not. Instead I spent my money on a lovely lunch of Cuban crab cakes with black beans and rice and a nice white zinfandel.
Now that we are back in Palm Coast I am cleaning the refrigerator and pantry in preparation for our return to Lake Lure. I had sprouting potatoes that needed to be put to good use, so I made a potato galette, pictured above. I love potato dishes. If you hand me two baking potatoes, my first thoughts are not of baked potatoes, but something more complicated like a gratin or a scalloped casserole. And I am always on the look out for good recipes. We had a wonderful signature potato dish at a bistro in Jupiter and I am going to see if I can get the recipe from the chef. I ‘ll report back if I have any success. It is best to use russet or Idaho potatoes for galettes as they are starchier and you need that for them to adhere into a cake. The outside is crispy and the interior is creamy with flecks of thyme. Four wrinkly, knobby potatoes were turned into a thing of beauty. The magic of cooking!
4 medium Idaho or russet potatoes, peeled
3 Tbls butter, divided
4 sprigs of fresh thyme, minced
Melt 1 1/2 tablespoon of butter in a 10 inch nonstick skillet over medium high heat. Grate potatoes and add thyme leaves and salt and pepper to taste. Add to skillet and press down and cook until underside is nicely browned. Place a plate over the skillet and invert potato cake onto the plate. Add 1 1/2 tablespoon more butter to skillet and slide potato cake back in to brown the second side. Serves 4.