"Who does she think she is, Coco Chanel?"
This remark was actually said about me when an acquaintance heard that I had started making hats and was going to open a shop. That was twenty years ago and I thought, well that is not so outrageous, Coco Chanel had to start somewhere and she started as a milliner. I still make hats today. My career hasn't quite led me to the kind of fame that Miss Chanel enjoyed, but I consider myself a successful milliner. And what a thing to say. Most of my friends wished me well.
Ironically this person purchased a few hats from me, then told me she gave them away because she realized she would only wear Chanel. Again maybe information she could have kept to herself. But she made her point, I was not Coco Chanel.
I do love a potato galette and I am sure Miss Chanel would have enjoyed it too. A perfect little side dish, an accessory that goes with almost anything, like a jeweled cuff. Or a little black hat.
Potato Galette
Makes a 9" Galette , Serves 4 people
2 tbs. butter
2 large Russet potatoes or 3 medium Yukon Golds
2 cups gruyere grated gruyere cheese
1 tsp. salt
Pre-heat the oven to 425 degrees
Slice the potatoes about 1/8" thick on a mandolin. I don't peel them. On the stove top, melt the butter in a cast iron skillet. With the pan on and working quickly, lay 1/2 of the potato slices, slightly overlapping, in one layer in the bottom of the skillet. Sprinkle with 1/2 tsp. salt and half of the cheese. Repeat with the rest of the potatoes, salt and the cheese. By this time the potatoes will have started to brown a little on the bottom. Put the pan in the hot oven and bake for 15 minutes or until the cheese is melted and golden.
Like I said, this potato galette is the perfect accessory for any grilled meat or fish, or have it for lunch with a green salad.
To see the latest collection of Zazu & Violets' hats, please visit our on-line Etsy shop.
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