From NYMag.com:
When the Farm on Adderley opened in the culinary wasteland of Ditmas Park in 2006, the neighborhood rejoiced. Things are looking even brighter on the food front now that the Farm’s owners, Gary Jonas and his wife, Allison, have teamed up with Brooklyn gastropreneur Jim Mamary on their second venture, an unassuming French bistro named Pomme de Terre. The unswervingly Gallic menu, designed by Farm on Adderley chef Tom Kearney, sticks to standards like duck confit, skate in brown butter, tarte Tatin, and a croque monsieur. “Pretty straight- forward stuff,” says Kearney. Still, churning your own butter, making your own ketchup, and dry-aging your own beef speak to something a little more ambitious. And if the twice-cooked fries are as crisp and delicious as they are at the Farm, Pomme de Terre will do its name proud
Specials:
Mondays - Rabbit Papparedelle Night
Tuesdays - Crawfish Boil Night
Menu
Pomme de Terre
1301 Newkirk Avenue, corner of Argyle Road
2 pounds (about 7 medium) firm, waxy potatoes
6 to 8 cups beef or chicken broth, or as needed
Salt and freshly ground black pepper
1 large red or white onion, thinly sliced
3 tablespoons olive oil, or as needed
6 sprigs fresh thyme
1 tablespoon sherry vinegar
1. Place potatoes in a saucepan and add broth to cover by about 1 inch. Season with 1/2 teaspoon salt and a pinch of pepper, or to taste. Bring to a boil and simmer until just tender but not falling apart, about 20 minutes. Remove potatoes from broth (reserve broth for another use) and allow to cool to room temperature.
2. Meanwhile, in a medium skillet, combine onion with 1 tablespoon fat. Place over medium-low heat and sauté until translucent, about 5 minutes. Season with salt and pepper to taste, and add 4 thyme sprigs. Reduce heat to low, and continue to cook, stirring occasionally, until onion is soft and caramelized, about 10 more minutes. Add vinegar, cook 1 minute more. Remove from heat, and discard thyme sprigs.
3. Slice cooled potatoes into rounds 1/3 inch thick. Place a large cast-iron skillet over high heat, and add 2 tablespoons fat (or as needed to provide a thick coating on bottom of pan). When fat is extremely hot, add potatoes and allow to sit without stirring or shaking until seared and crispy.
4. Turn potatoes and sear and crisp other sides. When well-browned, add caramelized onions, salt and pepper to taste, and stir to mix. Chop remaining 2 sprigs thyme (or if stems are woody, use leaves only), sprinkle over potatoes and serve.
via The Wednesday Chef
