Monday, October 24, 2011

Roasted Potatoes and Leeks Vinaigrette

Potatoes, Butter



Cooking leeks

Done Deal

A feast! Oh, how I miss cooking with butter. The scalloped potatoes were very very easy to make and very tasty. And it's true, as much as I love olive oil, butter really does make everything okay. The leeks were also pretty good. I love a dijon mustard vinaigrette, I didn't tell case that it had mustard, and he liked it! Both of these dishes were served with a pork loin, marinated in Jamaica Me Sweet, Hot and Crazy, (which is an amazing sauce!).

Roasted Potatoes

Adapted from Bon Appetit

Potatoes, however many you need
6 Tb. unsalted butter, melted
24 fresh or dried bay leaves (totally forgot these)

Preheat oven to 425. Brush pan with butter. Using a mandoline, slice potatoes into 1/8 slices. Layer slices of potato with a bay leaf tucked in at even intervals. In a circle, or in a row depending on shape of pan. Season with salt and pepper, drizzle remaining butter. Bake until edges are crisp and golden and the centers are tender, about an hour. Rotate half way through.

Leeks Vinaigrette

Adapted from Bon Appetite

6 medium leeks
Olive Oil
1 c. Chicken Stock
1/4 c. white wine
1 c. chicken stock
2 Tb. Parsley, chopped
5 sprigs thyme
1 Tb. Dijon Mustard
1 Tb. Red Wine Vinegar
2 hard boiled eggs, chopped (I did not include this)

Preheat oven to 425. Trim dark green tops from leeks. Remove first outer layer. Starting from an inch from the roots, halve leeks lengthwise. Rinse, wash, dry on paper towels. Heat butter in oven proof dish (I used my cast iron skillet). Add leeks, salt, pepper. Cook, turning, until light brown in spots, about 5 minutes. Add wine and cook until most of it is absorbed. Add stock, thyme, bring to boil and transfer to oven. Bake until leeks are tender, about 20 minutes. Meanwhile whisk olive oil, mustard, red wine vinegar, and parsley in a small bowl. Season to taste with salt and pepper. Transfer leeks to platter, drizzle with vinaigrette. Garnish with eggs and parsley.

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