So, with scepticism, I read through the magazine wondering if anything within such a cover would appeal. But of course, there always is. Here is the recipe for mustard and coriander roasted potatoes, which had me salivating immediately.
These potatoes would also make a great appetizer at a cocktail party by serving with toothpicks and a dipping sauce on the side, such as the Chipotle Mayonnaise (recipe further below).
Mustard and Coriander Roasted Potatoes (serves 6)
from Bon Appetit, March 2008
Ingredients
1/4 cup white wine vinegar
2 tablespoons black mustard seeds
6 tablespoons Dijon mustard
1 tablespoons coriander seeds, crushed
3 pounds Yukon Gold potatoes, cut into bite size
olive or grape seed oil
salt, pepper
Directions
Preheat oven to 425. Place potatoes in a large saucepan, add water to cover and bring to a boil. Boil for 3 minutes, and drain. Return to pot and continue cooking over heat until dry, about 3 minutes.
Bring vinegar and mustard seeds to a boil in a small saucepan. Reduce heat and simmer until almost dry, stirring occasionally, about 5 minutes. Transfer to a large bowl and add mustard, coriander seeds, potatoes, salt and pepper. Toss.
Meanwhile, drizzle the olive or grape seed oil over a large baking sheet and place in the oven for 10 minutes, until hot. Add potatoes to the baking sheet and spread. Sprinkle with a little more salt and pepper. Roast for 15 minutes. Turn the potatoes and continue roasting until crispy, golden and tender, about 15 minutes longer. Serve.
I served this with roasted asparagus and a back bacon, lettuce, tomato, cheddar sandwich with homemade chipotle mayonnaise.
Chipotle Mayonnaise
Ingredients
1 cup mayonnaise
2 cloves garlic, minced
1 tablespoon minced chipotle pepper in adobo sauce
1 teaspoon lemon or lime juice
1/2 teaspoon ground cumin
1/2 teaspoon oregano
Directions
Combine all ingredients and mix well. Serve or chill for later use.
No comments:
Post a Comment