2 pounds new red potatoes, unpeeled and cut into 1 to 2 inch pieces
¼ cup extra virgin olive oil plus 2 tablespoons to brush the pan
1/3 cup white wine
2 tablespoons garlic, minced
1 teaspoon salt
¼ teaspoon freshly ground black pepper
1 tablespoon chopped fresh sage
1 tablespoon chopped fresh rosemary
Salt to taste
Preheat oven to 425 degrees.
Cut potatoes and put into a large enough bowl to mix. Add oil, wine, garlic, salt, pepper, sage and rosemary. Toss all ingredients to coat potatoes. Pour onto a sheet pan and place in oven. Potatoes should be close but not touching to get proper browning. a typical 9 X 12 sheet pan is perfect. Roast for 25 minutes and remove from oven. Using a spatula, turn potatoes and return to oven.
Cook for an additional 20-25 minutes or until potatoes are crispy. Cooking time will vary depending on accuracy of oven and size of potatoes.
The trick is to get the potato tender before the liquid evaporates and then brown until done without burning the herbs. The final 10-15 minutes are crucial to the perfect potato.
Remove from oven and adjust seasoning by adding more salt if needed and serve.
1 lb shrimp (and Crab Shells)
1 cup onions (chopped)
2 carrots (chopped)
3 celery ribs (chopped)
3 garlic cloves
1 1/2 qts water
1/2 cup white wine
1 tsp old bay seasoning
1 tsp black peppercorns
1 tbsp parsley
1/2 tsp thyme
2 bay leaves
Place all ingredients into a pressure cooker.
Bring up to pressure over medium heat, once at pressure reduce to low heat and cook for 1 hour.
Strain through a sieve so the liquid flows through to a clean bowl. Press down on the solid material to get out all the seafood stock.
Note: this freezes well.
1/2 cup dried porcini mushrooms (about 1/2 ounce)
1 cup boiling water
2 tablespoons olive oil, divided
3 cups chopped button mushrooms (about 8 ounces)
1/2 cup dry white wine
1/8 teaspoon black pepper
2 garlic cloves, minced
1 cup finely chopped onion
2 1/4 cups water
1 cup uncooked pearl barley
1/2 teaspoon salt
1/4 cup chopped fresh parsley
1 tablespoon butter
4 cups sliced button mushrooms (about 8 ounces)
Combine the dried porcini mushrooms and boiling water in a bowl; cover and let stand for 15 minutes. Drain in a sieve over a bowl, reserving mushroom liquid. Finely chop porcini mushrooms; set aside.
Heat 1 tablespoon oil in a large cast-iron or heavy skillet over high heat. Add chopped button mushrooms; cook for 5 minutes or until browned, stirring occasionally. Reduce heat to medium. Add porcini mushrooms, wine, pepper, and garlic; cook 1 minute or until liquid almost evaporates. Remove from heat.
Heat 1 tablespoon oil in a large sauce-pan over medium heat. Add onion; cook 3 minutes. Add reserved mushroom liquid, 2 1/4 cups water, porcini mixture, barley, and salt, and bring to a boil. Cover, reduce heat, and simmer 35 minutes or until barley is tender. Fluff with a fork; stir in parsley.
Carefully melt butter in a cast-iron or heavy skillet over high heat. Add the sliced button mushrooms, and sauté for 5 minutes or until browned. Top the pilaf with sautéed mushrooms.
4 cups mussels
2 Tbls. extra virgin olive oil
2 Tbls. chopped yellow onion
2 Tbls. chopped garlic
2 Tbls. Pernod OR other anise/licorice flavored liqueur
1 Tbls. chopped fresh basil
1/2 lemon – juice of
3/4 cup Lemon Butter Sauce (see recipe, below)
Soak mussels in cold water for 8 minutes; scrub with a stiff brush; remove beard with a sharp knife; rinse mussels again in cold water.
Heat oil in a skillet; add mussels; cover and cook until shells begin to open, about 2 minutes.
Add onion and garlic; toss to mix; cook, covered, for 1 minute
Add Pernod, basil, lemon juice, and lemon butter sauce; cook for 45 seconds.
Discard any mussels that did not open. Serve in a deep bowl.
Lemon Butter Sauce:
1/4 cup real butter
2 Tbls. minced yellow onion
2 Tbls. minced garlic
1/3 cup fresh lemon juice
2 Tbls. dry white wine
Kosher salt and white pepper – to taste
2 Tbls. cold butter
Melt butter over low heat; remove from heat and let sit until the milk solids settle to the bottom; skim the clear butter from the top; discard sediment.
Sauté onion and garlic in 2 Tbls. of the clarified butter until transparent.
Stir in lemon juice and white wine and season salt and pepper.
Simmer 2-3 minutes to reduce liquid.
Remove from heat and swirl in cold butter until sauce is smooth and butter is melted.