Monthly Archives: February 2009
Eric and I both love potatoes. I think we would eat them every night if we could. However, we usually do the same two or three things with our potatoes, and that gets pretty boring. When I saw this recipe, I knew for sure it would be a hit for us. We seved this with flank steak and chimichurri, and I think that steak and these potatoes were made for each other.
The potatoes are incredibly flavorful. Then again, that’s not really surprising considering that garlic and fresh herbs are the main ingredients. Just look at this bowl of love:
The original recipe was written for 2 pounds of potatoes. We halved everything except the garlic. If you’re looking for a new spin on roasted potatoes, give this recipe a try!
Roasted Aioli Potatoes
1 lb potatoes
1/8 cup olive oil
1 tablespoon mayonnaise
2 tablespoons garlic, minced
1 tablespoon parsley, chopped
1 1/2 teaspoons basil, chopped
Kosher salt & pepper to taste
Grated Parmesan and chopped parsley to garnish (optional)
-Preheat oven to 375° F.
-Cut potatoes into large pieces (if potatoes are small, you can leave them whole). Do not peel skin.
-In a large bowl, fold the rest of the ingredients (except the garnishings) with the potatoes and make sure that the potatoes are coated with all the ingredients.
-Place potatoes in roasting pan uncovered.
-Roast for about 30 minutes, stirring occasionally, until potatoes are golden brown in some spots and cooked through.
Source: House of Annie
I’ve never made chimichurri before, and now I’m beating myself up for not making it sooner! It’s so easy and so incredibly flavorful. I love the flavor of fresh herbs, and chimichurri is basically just fresh herbs blended in a food processor. This chimichurri was made with cilantro and parsley, and I think it’s a great combination. It has a little bite to it, but then gives way to fresh, bold and wonderful flavors. The food processor makes this a breeze to put together. It took me longer to wash the herbs than it did to make the chimichurri. The steak was flavorful and tender, and the chimichurri really took it to the next level. We will definitely be making this again soon!
Flank Steak with Chimichurri
1 1/2 pounds trimmed flank steak
1 1/2 teaspoons kosher salt
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1/4 teaspoon black pepper
1 large garlic clove
1 1/2 cups fresh cilantro
1 1/2 cups fresh flat-leaf parsley
1/4 cup distilled white vinegar
1/3 cup olive oil
1/4 teaspoon cayenne
-Pat steak dry.
-Stir together 1 teaspoon salt, cumin, coriander, and pepper in a small bowl and rub mixture onto both sides of steak.
-Broil steak on a broiler pan about 4 inches from heat 6 minutes per side for medium-rare. (We grilled ours in a grill pan to medium.)
-Transfer to a cutting board and let stand 5 minutes.
-Meanwhile, with motor running, add garlic to a food processor and finely chop.
-Add cilantro, parsley, vinegar, oil, cayenne, and remaining 1/2 teaspoon salt, then pulse until herbs are finely chopped.
-Holding a knife at a 45-degree angle, thinly slice steak.
-Serve with chimichurri sauce.
The only jambalaya we’ve ever made is the kind from a box (gasp). I just didn’t think it was something I’d be able to make taste like what I think it should. I’m so glad I found this recipe because it definitely changed my mind.
This jambalaya is baked for the last thirty minutes, and it really gives the rice the perfect texture. It was just a little too spicy for me (not so much that I couldn’t enjoy it, though), but I’m a wuss when it comes to spicy food. Eric thought it was perfect. The flavors are bold without being overpowering. Next time we make it, we’ll use Conecuh sausage (which, unfortunately can only be found in Alabama and parts of Mississippi and Georgia). It’s my favorite, and I think it works really well with jambalaya. This is definitely a recipe that can be adapted to your liking, so use whatever sausage you like. :)
The links at the bottom of this post will take you to a version with shrimp and a version with chicken and shrimp.
For the jambalaya…
1 tablespoon extra virgin olive oil
3/4 cup Andouille
1/2 cup onion, chopped
1/2 cup bell pepper, seeded and chopped
1 c. canned diced tomatoes in puree
3/4 cup long grain white rice
1-1/4 cup chicken broth
1 tablespoon Worcestershire sauce
4 cloves garlic, minced
2 tablespoons flat-leafed parsley, chopped
For the seasoning…
1/4 to 1/2 teaspoon cayenne
1 teaspoon pepper, freshly ground
1 teaspoon kosher salt
1 teaspoon dried thyme
-Preheat oven to 350 degrees F.
-In a large, oven-proof covered pan, heat the olive oil and over medium heat.
-Add the Andouille to the same pan and cook just until it begins to brown.
-Mix together the onion and bell pepper and add half of this mixture to the pan with the Andouille.
-Cook until the veggies begin to soften and add the tomatoes.
-Stir to mix and cook for 1-2 minutes before adding the rice.
-Allow to cook an additional 2 minutes before adding the chicken broth, the rest of the vegetable mixture, Worcestershire sauce, and garlic, and the seasonings.
-Put the lid on the pan and place in the oven to bake about 30 minutes.
Source: Dinner & Dessert, originally from Sass & Veracity
We love pasta dishes, but I wanted to try something other than our usual spaghetti. When I saw this recipe, I was certain we’d love it. It’s an incredibly simple dish, but there is so much flavor. It was a little too high on the heat for me, but not in an unbearable kind of way. Next time, we’ll cut back on the red pepper flakes just a bit. Other than that, this dish was perfect! We tried whole wheat linguine for the first time, and we really liked the way it tasted. The only change I would make is to drain some of the juice off the tomatoes before adding them. I thought adding them with all the juice made the sauce a little too thin.
Recipe Note: Red-pepper flakes heat up this pasta and are the reason behind its name; arrabbiata is Italian for “angry.”
2 tablespoons olive oil
3 garlic cloves, thinly sliced
3/4 teaspoon red-pepper flakes, plus more for serving (optional)
1 can (28 ounces) whole peeled tomatoes in juice, cut into chunks
1 can (8 ounces) tomato sauce
1/2 cup dry white wine
1 pound linguine
grated Parmesan cheese, for serving (optional)
Bring a large pot of salted water to a boil.
Meanwhile, in a large skillet, heat oil over medium-high.
-Add garlic and red-pepper flakes; cook until garlic is fragrant and beginning to brown, about 1 minute.
-Add tomatoes with juice, tomato sauce, and wine.
-Simmer over medium, stirring occasionally, until slightly thickened, 8 to 10 minutes.
-Cook pasta in boiling salted water 2 minutes less than package instructions for al dente.
-Drain; add pasta to skillet.
-Cook, stirring, until pasta is tender, about 2 minutes.
-Season with salt.
-Serve, if desired, with Parmesan and red-pepper flakes.
Source: Everyday Food
Never would I have ever thought to put bacon and pasta together. When I saw this recipe, however, it seemed to make so much sense. Who doesn’t love bacon, right? Plus, I can’t resist a recipe that has goat cheese in it. This pasta was absolutely delicious. I was worried about it not really having sauce, but the goat cheese and pasta water coated the pasta perfectly. The thyme gave it a wonderfully fresh flavor, and the bacon gave it a great crunch. Oh, and how could I forget the onions? They were full of flavor and added another wonderful layer of texture and taste to the pasta.
Pasta with Onion, Bacon and Goat Cheese
Recipe Note: Bell-shaped noodles are an elegant base for this simple, rustic sauce. Other short pasta, such as penne or gemelli, would also be good choices.
1 pound campanelle
4 slices (4 ounces) bacon, sliced crosswise 1 inch thick
4 medium red onions, thinly sliced
2 garlic cloves, chopped
1 tablespoon fresh thyme leaves, plus more for serving
Coarse salt and ground pepper
4 ounces soft goat cheese
-Cook pasta. Drain, reserving 2 cups pasta water; return pasta to pot.
-Meanwhile, cook bacon in large skillet over medium, turning, until browned, 5 to 7 minutes; remove to a paper-towel-lined plate.
-Add onions, garlic, and thyme to fat in skillet; season with salt and pepper.
-Cover; cook, stirring occasionally, until onions begin to brown, about 15 minutes.
-Uncover; cook until golden brown, 5 to 10 minutes more.
-Crumble goat cheese over pasta; add onion mixture and 1 cup reserved pasta water.
-Season with salt and pepper.
-Toss, adding more pasta water as desired.
-Serve immediately, sprinkled with bacon and more thyme.
Source: Everyday Food
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