.jpeg)
Not much to add to a perfect Steak. We don't usually grill steak now but rather first char one side at high heat in a cast-iron skillet then transfer to a very hot oven. It works perfectly. You can get the Steak recipe on our blog of: Feb 17, 2018. Click the date to get the recipe. We serve the Steak with Arugula and a drizzle of Balsamic Vinegar.
Steak deserves Potatoes. We made a new recipe for us: New Potatoes Baked in Parchment. They might be New Potatoes but for us the Old way we used to make them with Nancy Silverton's recipe is better. You can find Nancy's recipe on our blog of: Feb 8, 2022. Click the date to get the recipe.
We started with Melon and Prosciutto. A wonderful summer starter.
New Potatoes Baked in Parchment
By David Tanis
For an herb-infused delight, try cooking new potatoes in parchment. It's easier than it sounds. You pile a couple of pounds of potatoes onto a large round of baking parchment along with garlic, herbs and olive oil. Fold the parchment into a parcel and consign it to the oven for 45 minutes. When you open the package, steam-roasted new potatoes beckon. Indulge.
Ingredients
Yield: 4 servings
2 pounds small new potatoes, each 1 ½ to 2 inches in diameter
¼ cup olive oil
Salt
Pepper
1 rosemary sprig
A few thyme sprigs
A few sage sprigs
1 head of garlic, cloves separated but not peeled
3 tablespoons chopped flat-leaf parsley
Preparation
Step 1
Heat the oven to 400 degrees. Wash the potatoes in warm water to remove dirt or sand, then drain and blot. Put them in large mixing bowl. Add the olive oil, a generous amount of salt and pepper, the rosemary, thyme, sage and garlic cloves, and mix to coat.
Step 2
Arrange potatoes on an 18-inch round of baking parchment. Fold the parchment over to make a half moon, then fold and crimp the rounded edge to make a package, tucking in the end. It is O.K. if the package is not completely airtight. Place it on a baking sheet and bake for 45 minutes. Parchment will puff and brown as the potatoes roast within.
Step 3
Remove potatoes from oven and let rest 10 minutes. Open the package and sprinkle with parsley. Serve directly from the parchment, with a large spoon for the delicious oily juices.
By David Tanis
For an herb-infused delight, try cooking new potatoes in parchment. It's easier than it sounds. You pile a couple of pounds of potatoes onto a large round of baking parchment along with garlic, herbs and olive oil. Fold the parchment into a parcel and consign it to the oven for 45 minutes. When you open the package, steam-roasted new potatoes beckon. Indulge.
Ingredients
Yield: 4 servings
2 pounds small new potatoes, each 1 ½ to 2 inches in diameter
¼ cup olive oil
Salt
Pepper
1 rosemary sprig
A few thyme sprigs
A few sage sprigs
1 head of garlic, cloves separated but not peeled
3 tablespoons chopped flat-leaf parsley
Preparation
Step 1
Heat the oven to 400 degrees. Wash the potatoes in warm water to remove dirt or sand, then drain and blot. Put them in large mixing bowl. Add the olive oil, a generous amount of salt and pepper, the rosemary, thyme, sage and garlic cloves, and mix to coat.
Step 2
Arrange potatoes on an 18-inch round of baking parchment. Fold the parchment over to make a half moon, then fold and crimp the rounded edge to make a package, tucking in the end. It is O.K. if the package is not completely airtight. Place it on a baking sheet and bake for 45 minutes. Parchment will puff and brown as the potatoes roast within.
Step 3
Remove potatoes from oven and let rest 10 minutes. Open the package and sprinkle with parsley. Serve directly from the parchment, with a large spoon for the delicious oily juices.
No comments:
Post a Comment