Tag Archives: Garlic

2017 Cookery Project — Balsamic Glazed Salmon and Herb Roasted Potatoes

Balsamic Glazed Salmon and Herb Roasted Potatoes

Balsamic Glazed Salmon and Herb Roasted Potatoes

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.

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2017 Cookery Project — Beef Bourguignon

Beef Bourguignon

Beef Bourguignon

According to Julia Child’s classic recipe, it takes about six hours to make Beef Bourguignon.

The recipe I used, from a cheery little website called The Café Sucre Farine, said I should “Plan about four hours from start to finish to prepare this Beef Bourguignon, with about one hour of hands-on time.”

I wanted Beef Bourguignon for lunch on Friday. The plan was to have everything—except the peas, which would be added just before serving—done the night before. So with that “four hours” estimate in mind, I started cooking just before 8PM….

I was finally able to refrigerate the plastic container I used to store the almost-finished dish at around 1:45 Friday morning, Clean-up would have to wait until later. Much later.

There’s a happy ending to this one, though. The Beef Bourguignon was literally the best I’ve ever tasted. Everything blended perfectly. Sure, I gave up an evening of re-watching Riverdale episodes and playing Gummy Drop, but it was worth it!

And, just as expected, it tasted even better the second day.


My rating. 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.