Archive for the 'Vegetarian' Category



Caramelized Onion and Goat Cheese Tarts

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Hasselback Potatoes

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Glazed Golden Beets and Carrots

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A couple of weeks ago, I had the pleasure of sharing a dinner with a couple of friends from work, Lorcan Sheehan and Bill McLennan, and Bill’s wife Diane.  Diane prepared a phenomenal meal that included this side dish.  Golden beets can be difficult to fin outside the summer months, so I hope to have several more opportunities to make this before the end of the season.

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Stuffed Piquillo Peppers

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Potato, Green Bean, and Tomato Salad

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Grilled Ratatouille

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Pickled Grapes

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This dish sounds strange, but the flavor was excellent (sweet, salty, a little spicy).  Easy to make and definitely worth a try.

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Spring Vegetable Pasta

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This recipe is the Cook’s Illustrated take on Pasta Primavera.  The preparation is similar to risotto – the dry pasta is sauteed in oil first, then simmered in just the right amount of liquid.

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Smashed Roasted Potatoes

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These potatoes take a little time to prepare (right around two hours from start to finish), but they’re the perfect accompaniment to roasted or braised meat (like beef cheeks braised in red wine and orange zest, for example).  The interiors get soft and creamy and the skins and edges get crispy.   Continue reading ‘Smashed Roasted Potatoes’

Fondant Potatoes

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My friend Tim sent me a link to this recipe a few weeks ago.  As it turns out, it may be the perfect potato recipe.  Cooking over very low heat with a lid on the pan allows the potatoes to both brown and steam in butter at the same time, leading to perfectly creamy interiors with slightly crispy exteriors.  As you can see in the picture from the previous post, I served these with poulet en cocotte.  That recipe yields a small amount of pan sauce which worked very well with these potatoes.  I expect this recipe to become a standard in our house.

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