Archive for September, 2009
Simple Wicked Good Potatoes
One Pound Fingerling Potatoes
Sliced potatoes into 1/2 inch slices.
Set aside.
In a hot pan, add:
2 Tablespoons Butter
2 Cloves Garlic, chopped
Once butter and garlic begin to brown remove from heat.
Stir in:
Sliced Potatoes
1/4 Cup Italian Parsley, chopped
2 Pinches Salt
Spicy Lemon Sherbet
Simmer, over medium-low heat, for 10 minutes:
¾ Cup Heavy Cream
¾ Cup Milk (at least 1% fat)
1 Serrano Pepper, seeds removed
1/4 Cup Fresh Mint, chopped
Strain.
Use the back of a spoon to press out extra liquid.
Discard solids.
Whisk in:
1 ½ Cups Fresh Squeezed Lemon Juice
1 ¾ Cups Sugar
Allow mix to cool.
Use in ice cream maker, according to machine’s direction.
Serves 5
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Heirloom Tomato and Onion Salad
I feel bad for the tomato & onion salad: Watery, crappy tomatoes. Overwhelming sharp onion flavor. Relegated to mediocre steak houses and South Florida old-folks homes.
It’s time to bring the tomato and onion salad back. But better. Much better.
Mix:
2 Tbs. Olive Oil
1 Tbs. Balsamic Vinegar
1/8 Cup Italian Parsley, chopped
1/8 Cup Basil, chopped
Pinches of salt & pepper
Add:
One Pound Ripe Tomatoes, cut into large chunks
1/2 Small Red Onion, diced
Mix gently.
Let sit at room temperature for up to one hour, or refrigerate for up to 8 hours.
Spoon into serving dish.
Discard excess dressing.
*I recommend using heirloom tomatoes for this. They were grown for flavor, not for ease of transportation. If possible, try to get tomatoes from your garden, a friend’s garden, or the farmers’ market. Don’t, under any circumstance, use shitty tomatoes.
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