Pontalba Potatoes
Serves 4

2 tbsp butter
Salt, to taste
2 c baked potatoes, skinned and diced (about 3 potatoes)
½ c sliced red onions
1 c mushrooms, quartered
1 tbsp garlic, minced
¼ c green onions, thinly sliced
1 c green peppercorn sauce (see below)

In a non-stick pan, over medium heat, melt butter. Lightly salt potatoes and pan fry until light brown. Add red onions and fry until potatoes and onions are dark brown. Add mushrooms, garlic and green onions and saute briefly. Add peppercorn sauce and toss to coat. Salt to taste. Garnish with sliced green onion if desired.

Green Peppercorn Sauce
Yields 4 cups

4 tbsp butter
4 tbsp flour
1/3 c brandy
2 tbsp red wine vinegar
2 tbsp coarse black pepper
1/2 c green peppercorns
2 c veal jus
2 c whipping cream
Salt, to taste

In a saucepan, over medium heat, prepare roux by melting the butter and slowly stirring in the flour. Stir frequently until just starting to brown 20-30 minutes. Meanwhile, into a non-reactive stockpot, add the brandy, red wine vinegar, black pepper and peppercorns and reduce by half. Add the veal jus to the reduction. Whisk roux vigorously into the stock while bringing to a simmer. Stir frequently, simmering for 30 minutes. Add the cream and simmer five minutes. Season to taste.