From a tiny BEACH kitchen:
This fantastic recipe was found in the October 2011 issue of Bon Appetit magazine. In your pantry, you probably have the few ingredients you’ll need to make this dish. Take special care in the cutting of the potatoes for a beautiful presentation. If you have a mandolin use it carefully. The bay leaves give off a wonderful aroma as they are baking. This recipe served 8 people at our Beachpeach Celebration dinner. Very easy to make and elegant to serve. ~ Sheryl
- 5 or 6 Idaho Potatoes
- 6 TBSP Butter
- Bay Leafs
- Kosher Salt
Preheat oven to 425 degrees. Use a heavy 13×9 baking dish or heavy sheet pan with sides. Melt 2 TBSP butter. Pour into baking dish.
Cut off sides of potatoes to form a square and slice 1/8″ thick. ( A mandolin works wonderful for this if you have one.) Keep potatoes in stacks. Slide stacks of potatoes into the baking dish as you would “dominoes”.
Tuck bay leaves randomly among the potatoes…the more the merrier.
Melt the remaining 4 TBSP butter and pour over entire dish.
Sprinkle with kosher salt (you want to see the salt crystals).
Bake approximately 40 minutes or until edges are “crispy”.
Serve casually in baking dish or carefully move potatoes to a platter, keeping the potatoes in a “domino” position.
From a tiny BEACH kitchen:
No mayo? No egg? Are you SURE this is potato salad? Well, it is not your great aunt’s, or even your grandmother’s potato salad you remember seeing every cookout in the tupperware container. My Heat of the Summer Potato Salad is quite delightful in it’s own summery way. Did someone say
SUMMER? No, I didn’t think so. South of Boston, Massachusetts, it has been raining for 40 days/nights. I swore I saw the Ark leading the boats into the fog this morning. Ok. Ok. Ok, so I just woke up and swore. Anyhoo…. the point is you won’t have to worry about the mayo & eggs on a hot day. There are none.
We’re having a Salad Contest over at the GHYC on Sunday. This will be my entry. It’s quite a competitive club (wink). You know-bragging rights among foodies is not to be taking lightly. Great men have battled over less. The club front runner? Rita! My money’s on her to be the one to beat. Any takers? ( Watch for Peaches’ post coming soon under salads.) No rules to this contest other than you want to be able to put your “salad” on a plate with a hot dog or hamburger. Simple. With Memorial Day coming soon, you can easily double this recipe for a crowd.
Ingredients (serves 8):
- 2 lbs red potatoes, scrubbed and halved
- 1/2 pound bacon, crisp, and chopped
- 1/2 cup shallots (or scallions, if you prefer)
- 1/4 cup olive oil
- 1/2 cup red wine vinegar
- 1 cup parsley, finely chopped
- 1/2 cup red onion
- 1/2 cup celery
- salt and freshly ground pepper
Place the potatoes and 2 tablespoons of salt in a large pot of water covering potatoes. Bring the water to a boil, then lower the heat and simmer for 10 to 15 minutes, until the potatoes are barely tender when pierced with a knife. Drain the potatoes in a colander, then place the colander with the potatoes over the empty pot and cover with a clean, dry kitchen towel. Allow the potatoes to steam for 15 to 20 minutes. Cut into bite sized pieces.
Fry the bacon til crisp, chop into pieces and reserve some bacon fat. Saute the scallions in a tbsp of the bacon fat, very slowly, till soft. Pour the scallions over the hot potatoes with the hot oil.
Add 1/4 cup olive oil, 1/2 cup red wine vinegar and the chopped parsley, onion, celery and crumbled bacon.
Toss very gently but thoroughly. Salt and pepper to taste.
Serve at room temperature. Cover and refridgerate leftovers.
FROM a tiny BEACH kitchen:
This dinner can feed a hungry crowd and makes for great leftovers. Don’t have a crockpot? Go buy one. Definately a must have in a busy kitchen. This recipe is just for the roast and gravy. (You can add potatoes and carrots to the crock pot if you like). Simple.
You can assemble this meal in 15 minutes in the morning. Go about your day. When you come home, your house will smell amazing! We were home all day while it was cooking and dinner could not come fast enough. Some great sides….. mashed potatoes, roasted carrots, green beans. Don’t forget the Cabernet Sauvignon. Enjoy!
- 3 pound chuck roast
- cup of beef broth
- 1/2 cup flour
- 2 cloves chopped garlic
- 1 medium onion
- package of baby portabello mushrooms
- 2 tbsp olive oil
- 2 bay leaf
- salt and pepper
Wash chuck roast. Season generously with salt and pepper and crushed garlic. Coat with flour. Place in oiled skillet and brown lightly on all sides.
While browning roast. Add diced onions to skillet and saute until tender.
NOTE: When dicing onions, peel onion but leave the “stem” on the onion. Put slices in onion but do NOT slice all the way thru to the stem- turn onion halfway and add more slices- again, do not slice all the way thru to the stem. The STEM will hold the onion together until you dice top to bottom. I saw this trick on the food channel and it has changed my life. Onion is diced in seconds and I don’t have to grab for the kleenex to wipe my teary eyes. I used to have to wear swim goggles dicing an onion. Quite a sight!
Transfer roast and onions to crock pot sprayed with Olive Oil. Toss in garlic and bay leaf. Add mushrooms. Pour in the beef broth, and add salt and pepper. Cook on low 8- 10 hours.
The crockpot will be full of tasty beef broth. You can serve broth as is, or put a cup of the broth in a saucepan with a tablespoon or 2 of cornstarch to thicken into a gravy. Stir. Stir. Stir!