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First, Friday night, the Mr. and I went out to a fantastic restaurant owned by the chef that has trained a few of the Top Chef contestants. We were not disappointed by the food. Holy yum. The Mr. had a roasted potato side dish that made us both audibly moan. I figured out how to make them last night.

I searched around online for a recipe that looked similar, found one, but realized while making it that the proportions were off, so I winged it. I'm pretty sure this is as close as I'm going to get to what we had that night.

Roasted Potatoes with Rosemary and Goat Cheese Serves 8 (this made a lot. I had people over for dinner, too.)

6 lbs potatoes, medium dice, skin on
2 (generous) TBSP of fresh rosemary, minced
3 TBSP balsamic vinegar
1.5 TBSP olive oil
1 tsp sea salt (or Kosher. If you have neither, only use 3/4 tsp of table salt)
1/2 tsp fresh cracked black pepper
6 cloves of roasted garlic, minced (if you don't have time to roast it, just use what you have - it just adds more flavor)
2 (4 oz) packages of goat cheese

Dice the potatoes and toss any wonky bits that are mostly skin into the compost. Put the potatoes and the next 6 ingredients (everything but the cheese) into a zip lock bag. Preheat the oven to 400 degrees.

Shake the bag vigorously to evenly coat the potatoes. Spray cooking spray on a huge jelly roll pan, and layer the potatoes on the pan. (I had to pull out a quarter sheet pan to get everything on there using this full recipe.) Roast in the top third of the oven for 45 minutes, or until the potatoes are crispy and golden on the edges.

Put into a large dish and crumble the goat cheese over the hot potatoes, mixing gently to coat everything. Sprinkle a teeny bit of leftover rosemary over the top as a garnish.

HOLY CRAP. These are ridiculous. RIDICULOUS! I also made a 2 lb. brisket by rendering some bacon fat in a heavy casserole, scooped out the cooked bacon with a slotted spoon, sauteed two large yellow onions (sliced) in the fat, de-glazed the pan with a half-cup of a nice - and VERY inexpensive - Bordeaux*, put the seasoned with fresh pepper brisket in with the fat side up and covered the fat with the onions, stuck a few bay leaves in there and a splash more of wine, and cooked it at 350 for 3 hours. It really should have cooked at 325 for 3 hours, but I only have one oven, so I did what I could. Pulled the brisket out, left the onions and wine in the pan, turned the stove up to high and reduced that, and served that as a "gravy" that was so good, we almost ate it like soup.

Food. I love it. And I have GOT to workout today, because please see what I ate yesterday, lol.

*the wine is an economy bordeaux, and should be chilled slightly, then left open for a bit to breathe. I poured a snoot to taste before cooking with it, and thought, "Eh." After about fifteen minutes of the wine sitting uncorked, I poured another glass and went, "Hey! There's the flavor!" Not too shabby for a 10 dollar bottle of wine that's from the Saint Estephe/Pauillac region.

My dinner guest brought me a bottle that we polished off after the bordeaux, a 2006 Silver Ridge Cab Sav. Another easy to drink, easy on the wallet red. Nothing OH MY GOD! about it, but sometimes you just need a good bottle, you know? :)

In nerd news, did you know that you can go to NASA's homepage and plug in your zip code to find out when satellites, shuttles, and the ISS will be visible? Because tonight is a FANTASTIC night for people in the US and Canada to watch the shuttle disembark from the International Space Station, and you should be able to see it with high powered binoculars, if you don't have a telescope. VERY COOL. We'll be watching at 9:25, our local time, tonight. Check it out for your own region here.


( 20 comments — Leave a comment )
Sep. 7th, 2009 03:45 pm (UTC)
Ooh, sounds tasty. I think I'd have to switch things up for my own pickiness, but definitely have to try.
Sep. 7th, 2009 03:50 pm (UTC)
I'm shaking my finger at you for being a picky eater. :D
Sep. 7th, 2009 04:04 pm (UTC)
Ooh yum those dishes sound soo good.
Sep. 7th, 2009 04:24 pm (UTC)
They were crazy good, I have to say. I love stealing recipes from delicious restaurants. :D
Sep. 7th, 2009 04:07 pm (UTC)
And there's also a handy java applet available on the page for calculating the passage times for people outside the US. Score!
Sep. 7th, 2009 04:25 pm (UTC)
Isn't that a cool feature?!
Sep. 7th, 2009 04:11 pm (UTC)
I'm not picky whatsoever! I'd eat and drink everything you served me and beg for more and also moan!! Man, I'm totally making those potatoes. Goooaaaaat cheeeese. (said in zombie voice)

Can you tell I haven't had breakfast yet?
Sep. 7th, 2009 04:26 pm (UTC)
I just got around to breakfast, too. If I had had any leftover potatoes, I'd be eating those with some bacon. OM NOM NOM!

Girl, I will cook you whatchu want, come on over.
Sep. 7th, 2009 04:12 pm (UTC)
Those potatoes sound fabulous *bookmarks recipe*

Sep. 7th, 2009 04:27 pm (UTC)
It was a Kent Rathburn restaurant, btw. I had a cut of meat that was so tender, I cut it with a FORK. It was a 2in thick fillet, m. rare. WITH A FORK! Om nom nom!

I hope you like the potatoes - you might want extra garlic in there, like I did. I mean, how can you go wrong with a few extra cloves, right?
Sep. 7th, 2009 04:39 pm (UTC)
We always add extra garlic to any recipe! We grilled rib-eyes yesterday. OMG, they were like butter.
Sep. 7th, 2009 05:06 pm (UTC)

How was I a vegetarian for so long?! Man, am I glad I remembered that I was born with canines. :D
Sep. 7th, 2009 05:42 pm (UTC)
Me, too. Man, sometimes my body just craves some red, red meat.
Sep. 7th, 2009 08:30 pm (UTC)
Considering that one of my favorite salads is a potato and goat cheese salad, and considering that I have a rosemary plant on my front porch, I am definitely saving that recipe and trying it next time I grill chicken. YUM.
Sep. 7th, 2009 10:06 pm (UTC)
And if you put some orange peel, minced garlic, and rosemary on that chicken, you will have something that is crazy delicious! Tell me when dinner's on. ;)
Sep. 7th, 2009 09:27 pm (UTC)
Ooh- now that I'm off my going-to-the-beach no-starch diet, I'm definitely going to have to make these potatoes! They sound delicious!
Sep. 7th, 2009 10:06 pm (UTC)
Sep. 8th, 2009 12:02 am (UTC)
::cries:: That all sounds delicious, but I'm allium-intolerant.
Sep. 8th, 2009 04:25 am (UTC)
Omg those potatoes sound crazy good! Were they a specific kind? My favorite are either reds or Yukon gold (so buttery nomnomnom). If they were just plain Idaho, I'd be shocked but impressed that the cheese and rosemary perked up the taste. XD

Gah! Now I'm hungry and I have to go to bed in 10 min. >_
Sep. 8th, 2009 11:52 am (UTC)
I'm fairly certain the restaurant used Yukon Golds (which I loooooooooove, too) but since I had a huge bag of Idahos in the pantry, I decided to use them instead of buying more taters. I think the balsamic has a lot to do with the perking up, too. Well, and the rosemary. I grow some wonderfully pungent rosemary.
( 20 comments — Leave a comment )


Are You Actually

Reading this? I'm just curious. Because that's really detail-oriented of you. Feel free to stop reading. But you can see that there's more here, so are you going to keep reading? Really? That's pretty dedicated. I'm impressed. No, really. I'm not being sarcastic, why do you get like that? See, this is the problem I have with your mother - yes. YES. I'm going there. It's time we put all of our cards on the table.

I love you, why are you doing this? After all we've been through? You don't have to be like this. You know, still reading. You could be baking a pie. And then sharing it with me.

Time Wot It Is

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