Simple Roasted Potatoes with Thyme and Sea Salt

Potatoes Sea Salt Thyme TasteFood

Sometimes it’s necessary to state the obvious. These roasted potatoes are a standard accompaniment to meat and fish. They may be predictable, but they are also a classy reflection of simplicity. The ingredients are minimal (it’s all about the potato) and the method is easy (toss and roast). The results are, well, obvious: delicious crispy, salt-tinged potatoes. That’s the kind of predictability I will rely on any day of the week.

Roasted Potatoes with Sea Salt and Thyme

Salt the potatoes just before roasting to prevent them from exuding water.
Serves 4 as a side dish.

1 1/2 pounds small or new organic potatoes, with skin
1 garlic clove, minced
2 tablespoons extra-virgin olive oil, plus extra for serving
Fine sea salt and freshly ground black pepper
3 to 4 thyme sprigs
Sea salt flakes for garnish
Fresh thyme leaves for garnish

Preheat the oven to 425°F. Quarter the potatoes (or halve if very small) and place in a large bowl with the garlic. Drizzle the oil over the potatoes and toss to coat. Season with salt and pepper and toss again. Dump the potatoes onto a rimmed baking sheet and spread evenly. Scatter the thyme sprigs around the potatoes. Place the baking tray on the lowest rack in the oven and bake 30 minutes without disturbing. Move the baking tray to the top half of the oven and continue to bake until tender and golden, 20 to 30 minutes more. Remove and transfer the potatoes to a bowl. Pour in an extra glugg of oil and stir to coat. Garnish with additional sea salt and fresh snipped thyme leaves.

Smashing Roots

smashed roots tastefoodMashed Sweet Potato, Rutabaga, Celery Root

Root vegetables are sadly underrated. The lowly unsung root is, in fact, a storehouse of nutrients, natural sugars, and starch, and a very healthy and flavorful substitute for the ubiquitous russet potato. It’s also a delicious and simple way to get your daily dose of vitamins during the cold weather season. A peel of the skin reveals a rainbow of anti-oxidant-rich colors ranging from magenta to ochre to buttery yellow, guaranteed to brighten a gray day – and your holiday table. I used sweet potato, celery root and rutabaga for this mash. You can add other roots, such as parsnip, carrot, and the handy russet potato to the mix as well. Be sure to choose a variety for a balance of  sweetness and nutty creamy flavor.

Smashed Roots

I use a combo of sour cream and Greek yogurt in this mash, which creates a little naughty richness and a little tangy lightness. So long as you use a combined amount of 1 cup, you can opt for all of one or the other.

3 pounds mixed roots (such as 1 pound each of sweet potato, celery root, and rutabaga)
Salt
3 garlic cloves, minced
2 tablespoons unsalted butter
1/2 cup sour cream
1/2 cup whole milk Greek yogurt
Freshly ground black pepper

Peel the root vegetables and cut into 1-inch chunks. Place the vegetables in a large pot with 2 teaspoons salt and cover with cold water. Bring to a boil over high heat, then reduce the heat to medium and simmer until the vegetables are very tender. Drain the vegetables and return them to the pot; cool 5 minutes. Add the garlic, butter, sour cream, and yogurt. Smash with a potato masher until the ingredients are blended and the the mash is your desired consistency (I like mine a little chunky). Add salt to your taste and a generous amount of pepper. Spoon into a serving bowl and serve warm.

Prepare ahead:
The mash may be prepared up to 1 day in advance of serving. Cool completely and transfer to a buttered, deep gratin dish. Cover and refrigerate for up to 24 hours. Remove from them refrigerator 1 hour before serving. To reheat, heat the oven to 325°F. Dot the top of the mash with about 1 tablespoon of diced butter and cover with foil. Bake in the oven until heated through, 30 to 40 minutes.

5 Salads for your Memorial Day Grill Menu

It’s Memorial Day weekend, which not only is the gate to summer, but an excuse to get outside and grill. Here are 5 fresh salads to see you through the upcoming BBQ season, perfect to accompany any grill menu.

pepper potatoes tastefood

No -Mayo Peppery Potato Salad – hard to believe there’s no mayonnaise in this creamy salad, chock-a-block full of peppers, chiles and onion.

fava green saladMixed Greens with Fava Beans and Mint – the essence of late spring on a plate.

Corn Tomato SaladCorn and Tomato Salad – this classic summer salad is sweet, juicy and fresh with the kick of poblano chiles and crisp red onion.

mustard blue potato tastefoodBlue Potato and Mustard Salad – another no-mayo potato salad, napped with olive oil and spiked with fresh mustard leaves. Use blue potatoes if you can find them for color value. Otherwise, yellow potatoes will work too.

fattoush salad tastefoodFattoush Salad – a hearty and fresh Middle Eastern salad fragrant with mint and coriander, composed of crisp greens, crumbled feta and grilled pita bread.

 

Cauliflower Purée

cauliflower puree tastefoodCan you ever get tired of potatoes? No, you firmly say, and I would agree. Sometimes, however, a fluffy-creamy-comforting side dish is called for, and potatoes (shocker) just don’t do the trick. Usually it’s simply a menu issue, meaning potatoes are not a perfect match to the entree. Think shellfish, for instance, such as scallops or shrimp. Or a cuisine that doesn’t traditionally include potatoes. Step in, caulflower. There’s something a little magical about this gnarly crucifer. Eaten raw, its flavor is pronounced in an earthy, grassy, unmistakably cruciferous way. When steamed, it transforms into something else, morphing into a buttery, milder version of itself – slightly sweet, a little fresh, and beautifully enhanced with, yes, butter. When roasted, it becomes something else entirely, evoking adjectives which include caramelized, nutty, crisp, and addictive. I made this puree recently to accompany a dinner of slow-cooked lamb. It goes equally well with just about anything.

Cauliflower Purée

The chicken stock adds great flavor to the purée. If you prefer a vegetarian version, substitute vegetable stock. Alternatively, you can use water, but adjust the seasoning accordingly. Makes about 2 1/2 cups.

1 large head cauliflower, florets and core cut into 1-inch pieces
2 cups chicken stock
1/3 cup finely grated Pecorino Romano cheese, loosely packed
1 garlic clove, minced
2 tablespoons unsalted butter, room temperature
1  teaspoon salt
1/4 teaspoon freshly ground black pepper, plus extra for garnish
Fresh thyme leaves

Place the cauliflower and chicken stock in a large pot. Bring the stock to a boil then reduce the heat and simmer until the cauliflower is very tender, about 20 minutes. With a slotted spoon, transfer the cauliflower to the bowl of a food processor. Add 1/4 cup of the chicken stock and process until smooth. Add the cheese, butter, garlic, salt, and pepper and process to blend. If the purée is too thick, thin with additional spoonfuls of the stock to your desired consistency. Serve garnished with fresh thyme leaves and extra black pepper.

Roasted Asparagus Salad with Crispy Prosciutto and Egg

Asparagus salad tastefood

I made this salad for an Easter brunch last weekend. It’s a lovely way to serve asparagus; and prosciutto; and egg. There is not much else you need to add to this trio except a squeeze of lemon and a good splash of olive oil. If you can get your hands on a bunch of baby greens, then use them as a bed for the asparagus to absorb the oil and lemon.

Roasted Asparagus Salad with Crispy Prosciutto and Egg
Serves 6 to 8

1 pound asparagus, woody ends trimmed
Extra-virgin olive oil
Salt
Freshly ground black pepper
Juice of 1/2 lemon
2 ounces prosciutto
2 hard cooked eggs
3 ounces mixed baby greens (such as kale, arugula, mizuna, spinach)

Heat the oven to 375°F. Spread the asparagus on a rimmed baking sheet. Drizzle a little olive oil over the asparagus and turn to coat. Season with salt and pepper. Roast in the oven until the asparagus are bright green and crisp tender, 10 to 12 minutes, depending on thickness of the stalks. They should be crisp tender and not too floppy (unless you like them that way; then cook a bit longer). Remove from the oven and transfer to a plate to cool. Keep the oven on.

Arrange the prosciutto on a baking sheet lined with parchment. Bake until shriveled and firm to the touch, about 15 minutes. Remove from the oven and cool to the touch. The prosciutto will continue to harden as it cools. When cool enough to handle, break into shards.

Spread the greens on a serving platter. Arrange the asparagus over the greens. Squeeze the juice of the lemon over the asparagus and greens. Grate the egg over the asparagus, then sprinkle the prosciutto shards over the salad. Garnish with black pepper.

Roasted Root Vegetable Fries

root fries

If you have a hankering for fries, try these spiced and roasted root fries for a healthy alternative. Switch out the go-to potato for nutrient-rich roots and tubers, such as sweet potato, rutabaga, carrot, and turnip. Mix and match the selection to your taste, but go for a colorful array, guaranteed to brighten your dinner plate. Slow roasting them will coax out the natural sugars which will encourage browning and slight caramelization, without the added fat of deep frying. Serve with a cooling yogurt dip spiked with Sriracha – not too heavy, low in fat, big on flavor. So, go on and indulge in this healthy winter snack and consider it a virtuous start to the new year.

Roasted Root Vegetable Fries
Leave the skin on the baked potato for extra nutrients and texture. If you can get your hands on purple sweet potatoes, give them a try – they maintain their firmness during roasting which makes for a great fry.

Serves 4 to 6

2 1/2 pounds assorted root vegetables, such as sweet potato, rutabaga, carrot, parsnip
2 tablespoons olive oil
2 teaspoons salt, or to taste
1 teaspoon ground cumin
1/2 teaspoon sweet paprika
1/2 teaspoon freshly ground black pepper

Sriracha Yogurt Dipping Sauce:
1 cup Greek whole milk yogurt
1 small garlic clove, minced
1 tablespoon Sriracha
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper

Heat the oven to 425°F. Cut the root vegetables into 2-inch batons, about 3/8-inch thick. Place in a large bowl. This the oil, salt, cumin, paprika, and pepper in a small bowl. Pour over the vegetables and stir to evenly coat.

Spread the vegetables in one layer on a large rimmed baking sheet. Bake on the lowest rack of the oven until browned on the bottom, 20 to 25 minutes. Move the baking sheet to the top rack of the oven and bake until golden brown on top and tender but not limp, about 20 minutes.

While the vegetables are roasting, whisk the dipping sauce ingredients in a small bowl. Serve the fries with the sauce for dipping.

Golden Beet and Shiitake Farrotto

farrotto tf

Posted by Lynda Balslev

When you switch out the rice with farro in this risotto-style dish, you end up with farrotto. Like rice, the farro grains steep and simmer in stock, but without the nonstop requirement of stirring with rice. The difference is that farro has a hearty chewy texture, never succumbing to mushiness. Each nutty whole wheat grain maintains its shape, exuding earthy wholesomeness. You can’t help but feel healthy when you eat it.

Farro has an ancient pedigree, originating in the Mediterranean and the Middle East. Also known as emmer, and compared to spelt, farro is a species of wheat, high in fiber and rich in protein and B vitamins. It’s delicious in salads, pilafs, breads, soups and stews. If you haven’t tried it, you should.

Farro with Shiitake Mushrooms and Roasted Yellow Beets

Serves 4 to 6

1 tablespoon unsalted butter
2 tablespoons olive oil, divided
1 small shallot, finely chopped, about 2 tablespoons
8 ounces shiitake mushrooms, sliced 1/4-inch thick
Sea salt
1 large garlic clove, minced
1 teaspoon thyme
1 cup semi-pearled farro, rinsed and drained
1/4 cup dry white wine
2 cups chicken stock (or mushroom stock for a vegetarian version)
1 medium beet, 6 to 8 ounces, peeled and diced
2 tablespoons chopped Italian parsley, plus extra for garnish
1/2 teaspoon freshly ground black pepper
1/4 cup crumbled fresh goat cheese or feta, optional

1. Melt the butter with 1 tablespoon olive oil in a large saucepan over medium heat. Add the shallot and sauté until softened, about 2 minutes. Add the mushrooms, lightly season with salt, and cook until they begin to soften and release their juices, 3 to 4 minutes, stirring constantly. Add the garlic and thyme and sauté until fragrant, about 30 seconds. Add the farro and cook until slightly toasted, about 2 minutes, stirring constantly. Pour in the wine and stir until absorbed. Add the stock and 1/2 teaspoon salt and bring to a boil. Reduce the heat to low and cover the pot. Simmer until the farro is tender and the liquid has been absorbed, 30 to 40 minutes.
2. While the farro is cooking, heat the oven to 400°F. Toss the beets, 1 tablespoon oil, and 1/4 teaspoon salt in a bowl. Spread on a small rimmed baking sheet or baking pan and roast in the oven until the beets are tender and golden brown in spots, about 20 minutes.
3. When the farro is ready, stir in the beets, parsley, and black pepper. Serve garnished with additional parsley and crumbled fresh goat cheese, if using.