Laura Stone (stoney321) wrote,
Laura Stone
stoney321

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Delicious recipe (no, really. No, REALLY) and ISS/Shuttle info

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.
Tags: nerd alert!, recipes, wine list
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