I’m a big potato fan, I love them in every shape, color, size or combination. From white and purple to sweet potatoes, from mashed, baked and wedges, to fries, rösti and potato salad. But for that particular moment when I cannot figure out whether I’m craving fries or mashed potatoes, there is a wonderful recipe called Hasselback Potatoes. This recipe combines both the earthy crunchiness of fries and the buttery creaminess of mashed potatoes. This adorable fan-shaped spuds are not only good-looking, but also delicious and healthy.
The technique is quite simple; the potatoes are sliced into thin parallel slices but they aren’t cut all the way through; after that they are generously greased with butter, they are roasted in the oven until they become golden brown. To make my work easier, I simply place the potato in a large spoon and I rest the handler on a paper towel roll (picture). The edges of the spoon will stop you from slicing the potato all the way through. I wanted to make this recipe vegan, so I substituted butter for some quality olive oil. I tried to mimic that rich flavor that butter gives to the dish and I placed some garlic and thyme between the potato slices. The result was (muuuuuch) more than satisfactory. Continue reading Hasselback Potatoes (Vegan)
Whenever I want to roast pork, I seem to choose tenderloin more and more often, and the reasons are multiple: it cooks fast, it’s tender, it’s delicious, it’s moist and it’s inexpensive. While pork shoulder is sometimes quite fat and the pork loin quite dry, the tenderloin has just the right amount of fat. It’s so easy to work with tenderloin because it remains moist and juicy long after it’s sliced, not to mention that regarding the side dish, tenderloin literally goes with everything.
Don’t get me wrong, even without being marinated, tenderloin is juicy and flavorful, but today I chose to run the extra mile and I brined it in pomegranate tea and sea salt. It became even more tender and the fruity flavor was spot-on. After the marinating process, I coated the tenderloin with creamy roasted garlic and I wrapped it in thin bacon slices.
It’s not a big culinary secret that pork goes heavenly with all sorts of fruit, so I dressed up this marvelous steak with a sweet and tangy sour cherry sauce. To keep it simple, this morning I’ve picked some lovely new potatoes, I’ve boiled them in broth and I sauteed them in sage-flavored butter. The whole business took less than an hour, including the time spent waiting for the garlic to roast / drinking a coffee / taking more than a dozen trips to my vegetable garden as I have the memory of a 90 year old and I always forget half of my ingredients. Continue reading Bacon Wrapped Tenderloin with Sour Cherry Sauce
I’m a new potato lover and I’ve always been. I love them boiled, steamed, fried, roasted, it doesn’t matter how are they cooked, as long as I can still perceive that lovely nutty flavor. It’s not spring until I make a new potato salad and I prepare it at least once a week. Who am I kidding, I make it every other day! My all time favorite new potato salad is unbelievably flavorful, very satisfying and (funny enough) vegan. In this recipe I used new potatoes, which I’ve picked from my own garden and I boiled them in vegetable broth (you can only imagine the flavor on these guys). I mixed them with radishes, onion rings and roasted tomatoes and I dressed them with a fresh herb, olive oil and vegetable broth emulsion. Let’s get serious, what’s not to like? Continue reading Vegan New Potato Salad