Roasted Potato Salad
So, remember the other day when I made roasted potatoes and onions with scrambled eggs for dinner? Well, the day after I bought the bag of red potatoes, I got a bag of organic potatoes in my organic buying club share. I could no more let them go to waste than I could fly, so a couple of days later I decided to try to take the flavors of the roasted vegetables and put them into a potato salad. It came out really beautifully, so here it is:
Really, all measurements are approximations. Use your own judgment, but be adventurous. It’s really easy.
One bag of potatoes (mine were regular, smallish brown potatoes, but since we’re cutting them up, it doesn’t matter)
5 (or whatever you have) large yellow onion
2 leeks (not necessary but it needed to be used, so in it went!)
1 head of garlic
salt
pepper
dried herbs (I used oregano, basil and parsley)
white balsamic vinegar (really you could again, use anything you have)
extra virgin olive oil
Preheat oven to 375.
cut washed potatoes into small chunks (I cut in half lengthwise, then half again, then cut the rows about three times)
cut peeled onions into quarters
trim and clean leeks, cut in half lengthwise and then slice in 1/4 in. slices.
arrange potatoes, leeks and onion on a large, high lipped baking sheet. Pour olive oil, salt, pepper and herbs over top and using clean hands, toss to coat.
Prepare the garlic for roasting recipe can be found here: roasted garlic
close up aluminum foil and tuck the garlic into a corner of the baking sheet. Bake for at least 45 minutes, possibly over an hour depending on your oven. When the onions start to get dark brown on the edges and potatoes have some crispy bits, you’ll know they’re done. Take them out and set aside.
When the garlic is cool enough to handle, unwrap and squeeze the cloves into a small mixing bowl.
Using a fork, mash until garlic is a creamy paste.
add about 3/4 of a cup of white balsamic (or whatever you’re using) and whisk to combine.
Transfer potato mixture into a large bowl, allowing the oils and juices on the pan to transfer as well. Pour the garlic/vinegar mixture over the potato salad and very gently combine. You could serve this immediately while it’s still warm, or at room temp. or the next day refrigerated. It’s delicious all three ways. Really, really delicious.
The one thing I’d do differently next time is to slice the potatoes rather than chunking them to make it more of a potato salad texture and look.
Roasted Red Potatoes and Onions
I am not a breakfast person; meaning that I’m not ready to consume solid food till about noon. I do however, love breakfast food, so sometimes we have breakfast for dinner in my house. There’s nothing like some crunchy roasted vegetables alongside some cheesy scrambled eggs. Yum. I’m sure you know how to make scrambled eggs, but here’s my recipe for roasted red potatoes and onions.
Preheat the oven to 375 degrees
Peel and quarter a bag of onions (however many you have is fine)
Wash and DRY (important, don’t skip the drying) a couple of pounds of red potatoes, then chop them up pretty small. I halve them lengthwise, then halve them again, then cut each of those pieces into three or four pieces. Cutting them this small lets them really caramelize and get crunchy.
Spread out on a large, high lipped baking sheet.
Pour about 4 Tablespoons of EVOO over the potatoes and onions, then add two Tablespoons each of dried basil, dried oregano and dried parsley. Add a liberal amount of kosher salt (they really need a lot, I put at least 5-6 Tablespoons - I really just cup my hand and fill my palm - so it’s all by eye)
Using your hands, gently toss to get oil and herbs and salt all over each and every piece of potato and onion.
Put the sheet in the heated oven and set it for 45 minutes. Depending on your oven, this could cook anywhere from 45 minutes to 90 minutes, it’s completely up to you.
I checked mine at 45 and then put it in for another 20. It could have even gone farther, if you like them really crispy, but this was enough for us.
Truth be told the kitchen smelled so good that no one could wait any longer.
I quick made a pan of scrambled eggs and tossed in just a little bit of shredded mozzarella, plated and ate it up.
Easy and scrumptious… It would be really good for breakfast too, but I can’t function well enough to cook that early.
Roasted Cauliflower
I love cauliflower… Raw. Cooked? Not so much. Until this.
Roasted cauliflower is the most delightful treat. A terrific substitute for french fries. The trick is to make sure it’s completely dry. Cut the florets, wash and then either just let them dry in the colander, or pat them dry with a clean towel. Make sure they are completely dry. I have tried to skip this step, but they’re just not as good, they don’t crisp up as nicely if there’s any water.
Once they’re dry, preheat your oven to 400. Put the cauliflower, a couple of tablespoons of EVOO, and a healthy couple of pinches of kosher or sea salt. Using your hands, toss to really combine and then spread out on a foil lined baking sheet in one layer.
Put them in the oven and every ten minutes pull them out, and toss them with a spatula or spoon. Cook until they’re done to your liking (mine was about 30 minutes, but I could have gone another ten.
Let them cool just a bit and then try not to eat them all.
Stuffed Pablanos and Spinach Salad
I was very bad this weekend. I sort of went on strike. I do that occasionally, when I’m feeling overwhelmed, overworked and under appreciated. I take a couple of days off and let everyone pretty much fend for themselves. My children are at an age where they can fix themselves a frozen pizza, or a can of soup, or a sandwich, so don’t worry about them. They didn’t starve. 
On Sunday, Jim was off and we realized that I had a refrigerator full of produce and a pick up the next day, so I really needed to make room in there! What ensued was the most elegant “clean out the fridge” meal I’ve ever had! Here’s what we used:
For the salad:
2 bags of baby spinach
2 kirby cucumbers
3 tomatoes
1 red onion
strawberries
raspberries
small bag of chopped walnuts
Assemble and toss in a large bowl. Cover and refrigerate.
For the dressing:
1 part pomegranate red wine vinegar (whatever red vin. you have is fine)
2 parts extra virgin olive oil
1 heaping spoonful of strawberry preserves (we love Polaner All Fruit)
I always keep an empty screw lid jar handy for dressings. Put all the ingredients in, cover tightly and shake till combined. Sometimes, when you use preserves, they take a little work to break up. I use a whisk to break it up, then cover and shake. Set aside - this will keep fine on the counter for a couple of hours.
For the peppers:
5 poblano peppers, halved and cleaned
mushrooms, cleaned and sliced
cilantro a nice big handful, chopped
shredded cheese (we had Cracker Barrel sharp cheddar)
Rice (a big pot prepared according to package directions - we used Jasmati rice, 2 cups dry)
Prepare the rice.Here’s the trick to great rice:
Chop a large white onion and a couple of cloves of garlic. Heat a heavy bottomed pot (that has a lid!), when it’s hot, add some olive oil to the pan, when it ribbons add the onion and garlic and saute until the onion is glossy. Add the rice and stir, when it looks a little like pearls, add your liquid. I use stock or broth instead of water whenever possible. Let it come to a boil, stir once and lower to simmer, cover and leave it alone! Seriously, no peeking, no moving, no stirring, nothing. Follow the timing direction on the package. That’s it, the big secret to perfect rice every time.
Add the cheese, mushrooms and cliantro to the rice and stir gently till it’s completely combined. Scoop the rice mixture into the peppers and cook in a preheated oven at 350 till the peppers are a little wrinkled and the rice mixture is a little brown in places.
The peppers were spicier than I expected, but it was a great compliment to the cheesy rice and the fruit in the salad.
Dinner was delicious, and I had a refrigerator with room for Monday’s share of produce!
Sabra Party and Giveaway!
This is a good one folks!
The lovely people at Sabra sent me four VIP coupons for free product! That’s right, four. Plus a $25 Master Card gift card. Perfect setup for a party right? Yeah, that’s what I thought too. I invited one of our favorite families over and put together this very easy, no-stress menu!
I chose Sabra hummus in roasted garlic, spinach and artichoke and sun dried tomato, as well as Sabra’s caponata and paired them with some home made pita chips. I also made an easy, delicious pasta salad, (I made this one, but used tri-color rotine and added sun dried tomatoes to it to carry over from the hummus flavors). Add a bottle of chardonnay, a sparkling wine or champagne, soda for the kids and some store bought cookies - Publix has terrific cookies in the bakery section that look and taste like you made them yourself!
Set a pretty table, turn on some music and let the fun begin!
The Sabra hummus was terrific, really fresh and delicious, but the caponata was the real star! That was gone in a matter of minutes!
We had a great time, but the fun’s not over yet. Sabra has graciously offered to send a party package to one of my readers! Just leave a comment and tell me what your favorite party theme is and I’ll choose one reader at random to receive the prize package which includes 4 Coupons for a FREE Sabra product and a $25 Master Card Gift Card!
I’ll choose the winner on Monday September 28, 2009.
Good luck and happy eating!
