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Sacrè Bleu Potatoes!

25 Jun

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Christopher Moore has a particular style- sly humor, a bit of slapstick, and quite often a foul-mouthed demon sidekick. In his latest tome, Sacrè Bleu, he applies this winning formula to the Post-Impressionist painters at the end of the 19th century. The story opens with Vincent Van Gogh’s untimely death, purportedly by suicide. But then why, his friends wonder, would he have walked a full mile to seek medical assistance? Henri Toulouse-Latrec and the baker/painter Lucien Lessard are determined to find out, get very drunk, and get laid as often as possible along the way. Hilarity and danger ensue. The book itself is gorgeously blue… Half-jacket (would we call it a bookvest?), illustrated hardcover, and even blue ink. To sit down with this book and eat something red would be all wrong. Ok, fine, so the sauce turns purple– it’s still made with things that have blue in their names!

Sacrè Bleu Potatoes

1 lb small blue potatoes
1 Tb butter
3 minced cloves garlic
6 oz fresh blueberries
1 1/2 cups red wine
2 oz crumbled Bleu cheese
2 Tb heavy cream
1 sprig fresh basil, chopped

Put the potatoes in a pot and cover with water. Bring to a boil and cook for 11-20 minutes, depending on the size of your potatoes. Drain.

As the potatoes are cooking, melt the butter over medium heat in a small pan. Add the garlic and cook for 1-2 minutes. Add the blueberries next, and give them a good smush with a potato masher. Add the wine. Let the sauce come to a full boil and reduce til thick. It took mine about 5 minutes. Remove from the heat and stir in the cheese, cream, and basil. Add salt and pepper to taste. Serve over the potatoes, with a green salad and a large glass of cognac.

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Posted by on June 25, 2012 in Uncategorized

 

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