Perfect Entertaining

Recipe Contest
<+script type="text/javascript" src="">
Some of My Favorite Things

Recipe of the Week

Detail of Caramel Apple-Almond Crepes

Caramel Apple-Almond Crepes

A great dish for dessert or breakfast, these filled crepes are quick and easy to make, full of wonderful flavor, and make any occasion special.

Parisienne Potatoes

Parisienne PotatoesRecipe reprinted with permission from Fine Dinings.

"an interesting way to serve potatoes with the main entree ~ they can be made ahead of time"

Potatoes, peeled
Olive oil
1 Garlic clove chopped finely, for each 10 potato balls
Kosher salt
Black pepper, freshly cracked
Parsley, chopped finely

Using a melon baller, make rounded balls from large peeled potatoes. It looks best on the plate to serve either 3 or 5 or 7 potato balls per person. They can be made the day before and put into cold salted water, covered and refrigerated. When ready to cook the potato balls, drain them well and pat dry.

Heat skillet on medium heat, add an equal amount of olive oil and butter. Saute the potato balls in a large frying pan until done, shaking the pan periodically (this takes about 10 to 15 minutes). Add chopped garlic, salt and pepper to taste. DO NOT BURN THE GARLIC. Remove from heat, plate up on each individual plate, add chopped parsley and serve.

Fine Dinings is a fabulous resource for elegant menus and recipes. Many of the recipes feature beautiful and mouthwatering photos and the recipes are top notch.

All text, graphics, recipes, and articles copyright Perfect Entertaining 2001-2011, unless otherwise attributed. Legal Disclaimer. Privacy Policy. Please do not reprint or distribute any of the material on this website without permission. For reprint permission, advertising information, or for information about recipe or menu development, contact me via our feedback form. Thank you.