Tag Archives: Shallots

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 — Chicken Salad with Greens, Roasted Potatoes, and Shallots

Chicken Salad with Greens, Roasted Potatoes and Shallots

Chicken Salad with Greens, Roasted Potatoes and Shallots

The recipe for this meal of Chicken Salad with Greens, Roasted Potatoes, and Shallots comes from an old issue of Bon Appétit. I couldn’t find the recipe online, so there’s no link with this one. Sorry.

Putting it all together was a three-step process: prepping the vegetables, prepping the chicken, and prepping the vinaigrette.

For the vegetables, I peeled a couple of russet potatoes and cut them into bite-size cubes, sliced the shallots, put them on a baking dish, doused them with olive oil, and roasted them for half an hour. The chicken was dredged in flour and then pan-fried. The shallot and mustard vinaigrette included balsamic vinegar, olive oil, and fresh chopped thyme.

When everything was ready, I plated it on a bed of watercress, and served it hot.

The chicken and vegetables would have been good on their own, but the shallot and mustard vinaigrette was what put the dish over the top.


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.