These potatoes were delectably good. The dressing punches through with incredible flavour that is a perfect balance of creamy, savoury, spicy goodness. I’ve made them with both sour cream and non-dairy tofu sour cream – both turned out great. Give them a try as a side dish that may just steal the thunder from your main.
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Roasted Fingerling Potatoes With Horseradish Dressing
Adapted from Earth to Table: Seasonal Recipes from an Organic Farm
Serves: 4
Ingredients:
2 pounds fingerling potatoes
3 tablespoon extra-virgin olive oil
3 tablespoon dry white wine
1 tablespoon fresh thyme leaves
1 teaspoon salt
2 bunches watercress, trimmed
Dressing:
1/4 cup extra-virgin olive oil
1/4 cup sour cream
2 tablespoon red wine vinegar
1 tablespoon prepared horseradish
Salt and freshly cracked black pepper
Preparation:
- Preheat oven to 450 degrees F. In a medium bowl, toss potatoes, oil, wine, thyme and salt. Spread out in a single layer on a baking sheet and bake until very tender, about 30 minutes.
- Prepare the dressing: In a large bowl, whisk together oil, sour cream, vinegar and horseradish. Season to taste with salt and pepper.
- Add warm potatoes to dressing and toss to coat. Divide among 4 plates and top each with a handful of watercress.
Filed under: Recipe on January 15th, 2011 | Comments Off on Roasted Fingerling Potatoes With Horseradish Dressing
I love honey garlic wings. Roasted in the oven they come out so ooey-gooey delicious. Roasting the wings in the sweet garlicky sauce proves to be a truly great combination.
One of the problems with translating this recipe to the grill is that you don’t want the garlic and honey to burn before your wings are done cooking. Because there is nothing good about burnt sauce or raw chicken…
So, I came up with this recipe to work around the problem with a marinade and subsequent baste. Enjoy!
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Grilled Honey Garlic Wings
Serves: 4
Ingredients:
4 lbs chicken wings
Marinade:
2 tablespoons vegetable oil
1/2 cup soy sauce
Salt & pepper, to taste
Basting Sauce:
1/2 cup soy sauce
1/2 cup honey
2 cloves garlic, minced
Salt & pepper, to taste
Preparation:
- Place chicken wings in marinade and refrigerate, 1 hour or overnight.
- Whisk basting sauce ingredients together and set aside.
- Heat grill over Medium heat. Do not cook on high to avoid burning your wings. Place your chicken wings on the grill, and rotate every 3 to 4 minutes until done, about 15-20 minutes. For the last few minutes, baste wings liberally with sauce.
Filed under: Recipe on January 5th, 2011 | Comments Off on Grilled Honey Garlic Wings
My wife’s step mom makes this salmon when we visit over winter break each year. It’s become one of those dishes I look forward to each year. The creamy spinach is so rich and flavourful; combined with the salmon that is roasted perfectly with a hint of lemon and butter, it’s really an awesome dish.
I usually find myself battling my sister-in-law Rachel the rest of the week for the left-overs. So, so good…
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Roasted Salmon with Creamy Curried Spinach
Adapted from Food & Wine
Serves: 12
Ingredients:
4 x 10 ounce packages frozen leaf spinach, thawed
2 tablespoons vegetable oil
1 large Spanish onion, chopped
3 garlic cloves, minced
2 1/2 tablespoons curry powder
2 cups heavy cream
1 cup chicken stock
2 tablespoons Jagermeister
4 teaspoons fresh lemon juice
Salt and pepper, to taste
2 boneless sides of salmon, skinned (4 1/2 to 5 pounds total)
2 tablespoons melted unsalted butter
1 large lemon, thinly sliced
Preparation:
- Coarsely chop the thawed spinach. Heat the oil in a large skillet over Medium-Low heat, add the onions and cook, stirring occasionally, until softened, about 10 minutes. Add the garlic and curry powder, and cook, stirring, about 5 minutes.
- Preheat the oven to 500 degrees F. Stir the spinch into the skillet along with the cream, stock and Jagermeister, and simmer over low heat for 10 minutes. Add 2 teaspoons of lemon juice and season with salt and pepper.
- Grease 2 large baking dishes with non-stick cooking spray. Divide the creamed spinach between them. Place one salmon fillet in each baking dish, skin side down, on top of the spinach. Tuck the thin tail end underneath the salmon if space is tight. Rub each fillet with 1 teaspoon of lemon juice, and brush with the melted butter. Season with salt & pepper.
- Transfer the dishes to the oven and roast until the salmon is just cooked through, and the spinach is bubbling, about 20 minutes. remove from the oven and let stand for about 5 minutes.
- To serve, cut each salmon into 6 pieces, spoon the spinach onto plates, top with the salmon and garnish with lemon slices.
Filed under: Recipe on December 30th, 2010 | 4 Comments »
