Monday, October 12, 2009

Easy basics done right

Chicken, potatoes, and salad... pretty boring, right? Maybe. But with two of my favorite recipes, these staid basics come to life with amazing flavor. What's more, they're incredibly simple to put together.

First up, the potatoes. I've never had a standard potato recipe that I love and make consistently - baked potatoes aren't really me, roasted potatoes depend on my mood, mashed potatoes are more of a treat. Enter Gourmet Today's Olive Oil Glazed Potatoes. They were the first dish I made when I bought the book, and I've already made them three times. I think this recipe might be that elusive, easy weeknight potato dish I've been searching for all this time. Not only is the dish a snap to make, but I've honestly never had simple fingerling potatoes burst with flavor as much as these do - and that flavor comes purely from olive oil. A quick preparation transforms simple sliced potatoes into glowing, golden coins - just beautiful and absolutely delicious.

Olive Oil Glazed Potatoes
from Gourmet Today

1.5 pounds potatoes (I like fingerlings)
1 cup water
2 tablespoons extra-virgin olive oil
1 garlic clove, minced
3/4 teaspoon salt

Peel potatoes. Halve lengthwise if using a large variety such as russets. Cut potatoes crosswise into 1/8-inch thick slices.

Combine potatoes, water, oil, garlic, and salt in a 10-inch heavy skillet and bring to a simmer. Cover skillet and simmer briskly, shaking skillet occasionally, until potatoes are tender but not falling apart and most of water is absorbed, 10 to 12 minutes.

Remove lid and boil, uncovered, until liquid has evaporated. If necessary, continue to cook, shaking skillet, until potatoes are glazed, 1-2 minutes.

One of our favorite chicken dishes is a Food & Wine recipe that uses two great flavors to jazz up the poultry - mustard and pretzels. While this dish is great with a glass of beer and a baseball game on tv, it definitely has a place on a grown-up plate with potatoes and salad, too. The pretzels stand in for breading on the baked chicken, and the mustard sauce is surprisingly subtle and smooth. Like the olive oil glazed potatoes, F&W's Mustard-Baked Chicken with a Pretzel Crust is a hit every time.

One note: as you can see, I usually half the chicken breasts for more even cooking (and here the recipe is halved to begin with)

1 comment:

  1. That chicken dish looks great! May have to give it a try.

    I saw your post on your Twitter graphic and since I don't have a Twitter account I'm going to respond here. Mark Ecko redesigned all the Iron Chefs coats last year. I think they're pretty cool. Morimoto's is my favorite!


C'mon, make my day...

Related Posts with Thumbnails