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Rosemary
My Weather
| | Posted on Thursday, November 10, 2005 - 03:59 pm EST : |   
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From our local paper, so yummy. I'm craving comfort food.
Braised rosemary potatoes
Preparation time: 15 minutes
Cooking time: 55 minutes
Servings: 5
--This recipe is taught at The Wooden Spoon cooking school in Chicago, but is adapted from Martha Stewart Living magazine.
Ingredients:
3 Tbsps. extra-virgin olive oil
1 Tbsp. butter
1 medium onion, thinly sliced
1 1/2 pounds fingerling potatoes or small white potatoes
6 small shallots, halved
1 tsp. salt
Freshly ground pepper
1 cup chicken broth
2-3 sprigs rosemary, plus 1 Tbsp., chopped
1. Heat oven to 375 degrees. Heat the oil and butter in a large ovenproof skillet over medium heat; add onion and cook until very soft, about 15 minutes. Transfer onion with slotted spoon to bowl; set aside.
2. Stir the potatoes and shallots into the skillet; season with salt and pepper to taste. Increase heat to medium-high; cook until potatoes begin to brown, about 10 minutes. Add the broth; heat to a boil. Remove from heat; add rosemary sprigs and reserved onions. Cover.
3. Transfer skillet to the oven. Cook until potatoes are fork-tender, about 10 minutes. Transfer to stove top; uncover. Cook over medium heat until the liquid is reduced by half, about 20 minutes. Sprinkle with chopped rosemary.
Nutrition information per serving:
270 calories, 34 percent of calories from fat, 11 g fat, 3 g saturated fat, 6 mg cholesterol, 41 g carbohydrates, 6 g protein, 644 mg sodium, 3 g fiber.
Fingerling potatoes fried in olive oil
Preparation time: 5 minutes
Cooling time: 20 minutes
Cooking time: 35 minutes
Servings: 4
--This recipe is from Russell Moore, chef de cuisine at Chez Panisse Cafe in Berkeley, Calif.
Ingredients:
1 pound Russian banana, Ruby Crescent or French Fingerling potatoes
1 tsp. coarse or sea salt
1 3 cup olive oil
1/2 cup chopped fresh parsley
1. Combine potatoes, 1/2 teaspoon of the salt and water to cover in medium saucepan; heat to a boil over high heat. Cook until fork-tender, about 15 minutes; drain. Cool. Slice potatoes in half lengthwise.
2. Heat a large skillet over medium-high heat; add olive oil. Add potatoes, cut side down. Reduce heat to medium. Cook, shaking the pan occasionally to keep potatoes from sticking, until potatoes are golden brown, about 20 minutes; drain potatoes on paper towels. Place on serving plate; season with remaining 1/2 teaspoon of the salt. Sprinkle with parsley.
Nutrition information per serving:
124 calories, 25 percent of calories from fat, 3.5 g fat, 0.5 g saturated fat, 0 mg cholesterol, 22 g carbohydrates, 2 g protein, 585 mg sodium, 2 g fiber.
Mediterranean potatoes
Preparation time: 30 minutes
Cooking time: 30 minutes
Servings: 6
--Adapted from "The Purple Kiwi Cookbook," by Karen Caplan. You can substitute four Japanese eggplant for the regular eggplant.
Ingredients:
2 Tbsps. each: olive oil, balsamic vinegar
1 Tbsp. fresh, chopped, each: basil, oregano, chives
4 cloves garlic, minced
1/2 tsp. salt
Freshly ground pepper
12 ounces fingerling potatoes, quartered lengthwise
2 bell peppers, any color, seeded, cut into 1-inch squares
1 small eggplant, peeled, cut into 1/2-inch wide sticks
1 red onion, sliced
1. Heat oven to 425 degrees. Whisk together oil, vinegar, basil, oregano, chives, garlic, salt and pepper to taste in a small bowl; set aside.
2. Combine the potatoes, bell peppers, eggplant and onion in a large shallow roasting pan. Drizzle the vinaigrette over the vegetables, stirring to coat. Roast, stirring once, until tender, about 30 minutes.
Nutrition information per serving:
127 calories, 32 percent of calories from fat, 5 g fat, 1 g saturated fat, 0 mg cholesterol, 20 g carbohydrates, 2 g protein, 202 mg sodium, 4 g fiber.
Broiled fingerlings with harissa-mayonnaise dip
Preparation time: 10 minutes
Cooking time: 20 minutes
Servings: 8
--Brilliant in their simplicity, these fingerlings--served with a dip inspired by Wave restaurant--are a hit for a party. This is finger food, so the potatoes should be small enough to eat in two or three bites; if you cannot find that size, then cut potatoes in half lengthwise. Look for harissa sauce, a North African red pepper sauce, at some supermarkets or Middle Eastern markets. Heat levels differ by brand, so taste before adding to dip.
Ingredients:
3/4 cup low-fat or regular mayonnaise
1-2 tsps. harissa or to taste
2 pounds fingerling potatoes
1 Tbsp. extra-virgin olive oil
1 tsp. coarse salt
1. Combine mayonnaise and harissa in a small serving bowl. Taste for heat level; add more harissa if desired. Set aside.
2. Heat a large saucepan of water to a boil over high heat; add fingerlings. Cook until tender, 5-10 minutes; drain. Set aside to cool.
3. Heat broiler to high; place potatoes on a foil-lined broiling pan. Brush with olive oil; sprinkle with salt. Broil, turning once, until potatoes are lightly browned, about 10 minutes. Serve with dipping sauce.
Nutrition information per serving:
144 calories, 20 percent of calories from fat, 3 g fat, 0.3 g saturated fat, 0 mg cholesterol, 27 g carbohydrates, 2 g protein, 506 mg sodium, 2 g fiber.
Potato and chard gratin with goat cheese
Preparation time: 20 minutes
Cooking time: 11/2 hours
Servings: 6
--Adapted from "The Best Vegetarian Recipes," by Martha Rose Shulman.
Ingredients:
3 large cloves garlic
1 pound Swiss chard, red chard or spinach, stemmed
4 pounds Yukon Gold potatoes, sliced 1/4-inch thick
2 1/2 cups low-fat milk
2 large eggs, beaten
4 ounces fresh mild goat cheese, about 1 cup
1 tsp. salt
Freshly ground pepper
Freshly grated nutmeg
1. Heat oven to 400 degrees. Heat a large saucepan of water to a boil. Cut 1 clove of the garlic in half lengthwise; rub the cut sides of the garlic around the inside of a 2 1/2- to 3-quart oiled baking dish.
2. Add Swiss chard to boiling water; cook 1 minute. Drain. Squeeze out excess water; coarsely chop. Toss the chard and potatoes in the greased baking dish.
3. Finely chop remaining 2 cloves garlic in a food processor. Add the milk, eggs, cheese, salt, pepper and nutmeg to taste; process to mix. Pour over the potatoes and chard in the baking dish. Bake, stirring every 15-20 minutes to bring the potatoes up from the bottom, until crusty and brown on top and all the milk is absorbed, about 1 1/2 hours.
Nutrition information per serving:
403 calories, 19 percent of calories from fat, 9 grams fat, 5 grams saturated fat, 89 mg. cholesterol, 66 grams carbohydrates, 16 grams protein, 705 mg. sodium, 7 grams fiber.
Rosemary
- CT,
Zone "5"
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Susanq
My Favorite Photo
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| | Posted on Friday, November 11, 2005 - 12:42 am EST : |
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The braised rosemary potatoes sound wonderful! Thanks, Ro.
SusanQ - Zone 4b-5b Wisconsin |
Lilybeetle
| | Posted on Sunday, December 11, 2005 - 06:12 pm EST : |
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I am just reading this now. Looks like a few to try.
Lilybeetle
- Ontario,
Zone "4B"
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Greg
My Favorite Photo
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| | Posted on Sunday, December 11, 2005 - 11:10 pm EST : |
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That sounds delicious! THANKS!
Greg
- ND,
Zone "4"
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