Top 10 Recipes of 2014

It seems like the older I get the faster time goes by. Once again the year has managed to come and go in a blink of an eye. There were a number of memorable moments, like the time my son told the mall santa he wasn’t the real santa. He wanted no part of the jolly fat man until we saw the real Santa (aka Grandpa) during our visit to St. Louis— then he was all smiles. I have one sassy kid, that is for sure!

There was also the once-in-a-lifetime opportunity I had to wander around Paris for two weeks. Paris is a food lovers paradise and the only reason I didn’t come back ten pounds heavier was all the walking we did as we explored various museums and landmarks I never thought I would see in person. After our time in France I’m convinced that the reason French Women Don't Get Fat is because they spend so much of their day on their feet. I’m also a bit jealous of how they manage to look so fashionable, even on a rainy day. I spent more than one day looking like a drowned cat (as one of our waiters so kindly put it when I stumbled in to his restaurant looking to get out of the rain.) As much fun as Paris was I was happy to get out of the city for the day. Although we did run in to some rather comical transportation problems courtesy of “Operation Escargot”, during which the RER and Metro drivers all went on strike. The taxi drivers got in on the fun and blocked the roadways as we were trying to get to Normandy. It was certainly both a memorable and inspirational trip.

While things started off with a bang early on in the year, they ended rather quietly. I spent a good portion of December buried in fluffy blankets on our couch. I was sicker than I’ve been in years and most days I barely had enough energy to take a shower in the morning (oh who am I kidding, some days I just didn’t bother at all.) My cold even managed to interfere with my usual week long vacation I take around the holidays. I like to use this time to briefly disconnect from the digital world and reconnect with friends and family, but the first few days of our trip left me completely worn out. I didn’t get to see everyone I had hoped to, but I had a great time with the people I did get to see. Plus, I enjoyed eating a ton of delicious food I didn’t have to cook. 

Speaking of delicious food, today I wanted to take a look back at the recipes you’ve enjoyed the most this year. So without further ado, here are your picks (according to Squarespace Metrics) for the Top 10 Recipes of 2014.

Pommes de Terre à la Lyonnaises (Potatoes Lyonnaise)

Pommes de Terre à la Lyonnaises or Potatoes Lyonnaise, hail from the city of Lyon, France in the Rhône-Alpes region. This provençal dish is made up of lightly browned potato slices that are pan-fried in butter until slightly crispy. They're very similar to a dish you'll find in America called home fries, but leave it to the French to take a simple potato dish and elevated it to a whole new level by adding lightly caramelized onions and finishing it off with a sprinkle of parsley. Because of its simplicity this dish pairs well with a wide variety of meats. It's particularly tasty with a nice juicy steak or hamburger, but don't be afraid to cook up a batch for breakfast. Who wouldn't enjoy carmamelized onions in the morning? Nobody, that's who!

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Pommes de Terre à la Lyonnaises (Potatoes Lyonnaise)
makes 2-3 servings 

Ingredients

2 Tablespoons unsalted butter, or other fat
1lb Yukon Gold potatoes
1 medium-sized yellow onion
sea salt
black pepper
parsley 

Directions

  • Trim the tops and bottoms off the onions, then slice into uniform pieces and set aside. 
  • In a cast iron skillet over medium-low heat, melt butter. Once butter has melted add onions and stir to coat, then leave the onions alone. 

The key to this recipe is patience, over stirring the onions will cause them to take longer to caramelize.

  • Check onions every 10 minutes, giving them a good stir to keep them from sticking to the pan. If any of the onions look like they are getting really dark, move them to the outer edge of the pan away from the burner, this will slow down the cooking process since the pan isn't as hot along the outer edge. You can also lower the heat as necessary to keep the onions from burning.
  • While your onions are caramelizing wash and slice potatoes into ¼ inch thick rounds, add to water with a pinch of salt and bring to a boil. Cook for 10-15 minutes until potatoes are just tender, drain water, and add potatoes to the skillet with the caramelized onions.
  • Cook potatoes over medium-low heat for 6 minutes, until they are evenly browned and slightly crispy. Flip and cook for an additional 6 minutes before removing from heat. You may want to work in batches if your skillet is not large enough. If you decide to work in batches remove the onions after the first batch and set them aside so they do not over cook.
  • Before serving finish the potatoes off with a pinch of salt, black pepper, and parsley. Enjoy!

Notes

I've seen Potatoes Lyonnaise made with a variety of fats. I've chosen to use butter for this recipe because it is an ingredient everyone has access to, but if you'd like to lighten up this dish a little more you can use olive oil as a substitution. If you want something truly decadent, try a bit of duck fat, they give the potatoes a wonderful flavor.

Cooking time for the potatoes will vary widely depending on how large your potatoes are. I've used Size B Yukon Gold potatoes because they are small and will cook faster.