It midnight–past midnight. And I was checking email when I found this picture on my desk top. It’s from a Lazy Gourmet piece I did a few weeks ago for the Globe. OK, I may not make at 1 am in the morning but I am seriously thinking I might make it tomorrow night for some girlfriends coming over. YUM.
Ingredients
Red fingerling potatoes (four to five per person)
Normandy butter (about a teaspoon, melted, per serving)
Fleur de Sel
Roquefort (about 100 g, crumbled)
Method
Try to find red-skinned fingerling potatoes – they add a burst of colour to the plate. Allow for four to five whole fingerlings per person and drop them into a pot of salted cold water, then bring to a simmer. Cook until fork tender and drain. Cut in half lengthwise and arrange on a platter. Drizzle with enough melted Normandy butter to flavour each wedge (about a teaspoon per serving) and sprinkle with Fleur de Sel. Crumble room temperature Roquefort over the dish (about 100g for four people, adjust to your own cheesy taste). Serve immediately.
cheese and toast 