Wednesday, March 31, 2010

Roasted New Potatoes with Rosemary and Garlic

Another favorite side dish... Roasted new potatoes with fresh rosemary and garlic. Our rosemary hedge is huge now on the side of our house and it's in full bloom. I had Maddyn go pick off 100 purple rosemary flowers for this dish. I love it when the rosemary blooms, as the flowers add some great color to what ever dish we're doing.

2-3 lbs small new potatoes (halved)
2-3 Springs Fresh Rosemary, chopped
3 cloves of garlic
1/2 cup olive oil
Sea salt
Black pepper corns
Rosemary flowers (if available)

Preheat oven to 400 degrees. Parboil the new potatoes in salted water until they are slightly underdone (they'll continue cooking in the oven). Drain potatoes and return to pot over low heat and gently stir (without crushing the potatoes) to dry.

With a mortar and pestle add about 2-3 teaspoons of sea salt and the garlic. Smash until a paste forms. Add peppercorns and grind to the consistency you like. Add chopped rosemary and bash to release their oil. Slowly drizzle olive oil while stirring to emulsify the marinade. This marinade is best if made an hour before so that the the flavors to develop.

Pour the marinade over the potatoes and toss to coat well. Put potatoes on a foil lined sheet pan and roast in the oven for about an hour, until the outside of the potatoes are nice and crispy...

All to cool slightly and sprinkle with rosemary flowers.

Sunday, March 21, 2010

Salad of Roasted Beets, Smoked Salmon and Fingerling Potatoes

This is a fantastic salad if you like smoked salmon, roasted beets and soft cooked eggs. If you don't like these things (like most of my family), then dinner is going to be a bit rough...

20 fingerling potatoes
2-4 medium beets
12 oz. smoked salmon
5 soft cooked eggs
2 tablespoons minced shallots
2 tablespoons chipped chives
mixed baby field greens
mustard vinaigrette
Olive Oil

Preheat oven to 375. Trim stems and root ends off of the beets. Place on a large sheet of aluminum foil, drizzle with olive oil, salt & pepper, wrap in the foil and roast until tender (about an hour). Meanwhile, cut the fingerling potatoes in half and simmer in salted water until tender when pierced with a fork. Drain and let cook on a tray.

When beets are done, remove from oven and let cool. When cool enough to handle peel and cut into wedges. Place in a bowl and allow too cool.

Soft-boil the eggs and cut into half and drizzle with olive oil and sea salt.

Make the mustard vinaigrette by placing 1 tablespoon dijon mustard in a bowl. Whisk in 3 tablespoons of champagne vinegar. Slowly drizzle in 1 cup of olive oil while whisking constantly to emulsify. Whisk in 1 tablespoon whole grain mustard.

Add minced shallots to a large bowl. Add potatoes and 2 tablespoons dressing. Sprinkle with sea salt and and ground black pepper. Drizzle beets with olive oil and salt and pepper.

Plate salad by arranging potatoes on large plates, add beets, baby greens, sliced smoked salmon and soft boiled eggs. Sprinkle with chopped chives, salt and pepper and drizzle with remaining dressing.

Love this salad!

Sunday, March 14, 2010

Ratatouille - Vegetable Gratin

One of my favorite Pixar movies (behind The Incredibles) is Ratatouille. You can really see Thomas Keller's influence in the amount of detail that the animators put into the inner workings of a professional kitchen. I've wanted to make a ratatouille since I saw the film and was glad to see a summer vegetable gratin recipe in Keller's new book "Ad Hoc". This is a great side dish and even though it's early spring, there was some great looking zucchini, yellow squash and egg plant at Henry's this week. So I thought I'd give this one a try. It's really easy to make and very tasty with some great grilled tri tip.

2-3 roma tomatoes
1 medium yellow squash
1 medium zucchini
1 japanese eggplant (or other small narrow eggplant)
canola oil
2 1/2 cups chopped onions
2 garlic cloves, finely grated with a microplane grater
kosher salt
1 tablespoon plus 1 tsp of chopped thyme
1/2 cup olive oil plus more for drizzling
freshly cracked black pepper
1/2 cup finely grated parmesan cheese
1/2 cup dried breadcrumbs

Preheat oven to 350 degrees. Slice vegetables with a mandoline as close in size as possible and toss with olive oil and a lite sprinkling of sea salt.

Heat some canola oil in a large frying pan over medium heat, reduce to low, add onions and garlic and season with salt. Cook without browning stirring occasionally, until the onions are translucent, about 20 minutes. Stir in 1 tbs of the thyme.

Combine parmesan and bread crumbs and remaining thyme in a small bowl.

Spread onion mixture in the bottom of a 13.5x9.5 gratin dish or 13 inch round shallow baking dish. Arrange a layer of overlapping slices of 1/3 of the squash around the outside edge of the dish. Sprinkle 2-3 tbs of the breadcrumb mixture over the top. Add a row of tomatoes, eggplant, yellow squash, zucchini until you the pan is filled adding a layer of breadcrumbs ontop of each layer. Sprinkle the top with any of the remaining breadcrumb/cheese mixture and a light sprinkling of salt.

Bake for 60-90 minutes until the vegetables are completely tender when pierced with a knife. Remove from the oven and allow to rest for 10 minutes. Server with a light drizzle of EV Olive Oil.

Serves 6-8