The Balsamic Glazed Salmon recipe came from good old reliable Cooking Classy. The glaze combined balsamic vinegar, white wine, honey, Dijon mustard, rosemary, and garlic,* cooked down to a syruppy (Syrup-py? Syrupy? Syrup-like? Viscous? Whatever.) consistency, and spooned over the finished salmon. Simple.
Making the Herb Roasted Potatoes, from a Serious Eats article modestly titled “How to Roast the Best Potatoes of Your Life,” was more complicated.
I peeled the potatoes and cut them into large cubes, which I boiled in water, with salt and baking soda. While the potatoes were boiling I infused olive oil with—you’ll never guess—minced rosemary and garlic. After the potatoes had boiled for 10 minutes, I drained them, let the steam for a bit, and then put them in a plastic container and coated them with the infused olive oil. In adding the olive oil, I used a strainer, and reserved the garlic and rosemary for later.
I then baked the potatoes for 45 minutes, flipping them every once in a while. When they were done, I put them in a bowl and mixed in the reserved garlic and rosemary. I finished with Maldon Sea Salt flakes, and they were ready to go.
I’ve decided to start rating these experiments on a five-star scale, The boldface entry is my evaluation of the current dish.
★ Disaster. Inedible. Poisoned the cat.
★★ OK, but once is enough.
★★★ Mixed results. Something went wrong, but might try this again.
★★★★ Good, but lacks that special something.
★★★★★ Excellent. Goes into my “This is a winner” file.
Of course, this whole ratings scheme is sort of a cheat, because I only post notes about experiments that have been successful. Might have to re-think the whole thing.
*It occurs to me that almost everything I cook these days combines balsamic vinegar, white wine, honey, Dijon mustard, rosemary, and garlic. Add chocolate, salt, shallots, and raspberries, and you’ve got my 10 Basic Food Groups.