Fingerlings with Leek and Shallot Cream Sauce, originally uploaded by exoskeletoncabaret.
Tonight’s random food experiment is as follows:
I scored some beautiful local fingerling potatoes at the Pike Place Market today, along with a bag of leeks (for $1!), and some shallots and garlic. Determined to create a totally unhealthy way to consume all of this, I decided to drown the potatoes in a decadent white sauce.
I boiled the taters in a large stock pot with salted and herb-infused water. I sauteed the leeks, shallots, and garlic in some butter in a small skillet. Meanwhile I made a roux from butter, a little flour, and local cream-top milk in a heavy saucepan. I added some water to thin the sauce, and then mixed in the sauteed veggies. A pinch of salt and pepper finished off the delicious goo.
I made myself a shrimp cocktail and sat down to eat. The finished potato product was rich and filling, and I enjoyed the bits of green and violet peeking through the heavy veil of white cream. Had I used a little chicken broth instead of water in the sauce, and laid some crumbs of bacon on top, I think it might have been utterly sinful. Perhaps next time.
