Bobby Flay's Bar Americain Cookbook - Bobby Flay [55]
Serves 4 to 6
1½ pounds medium fingerling potatoes, scrubbed
Kosher salt
¾ cup mayonnaise
2 tablespoons red wine vinegar
2 tablespoons fresh lemon juice
2 tablespoons prepared horseradish, drained
2 tablespoons whole grain mustard
1 tablespoon Dijon mustard
1 tablespoon honey
Freshly ground black pepper
1 pound cooked fresh lobster meat, coarsely chopped
2 tablespoons finely chopped fresh tarragon
¼ cup chopped fresh flat-leaf parsley
1. Put the potatoes in a large pot and add enough cold water to cover. Add 1 tablespoon salt and bring to a boil over high heat. Cook until the potatoes are tender when pierced with a knife, 12 to 15 minutes. Drain well, let cool slightly, and then cut crosswise into ¼-inch-thick slices. Put the potatoes in a large bowl and cover with aluminum foil to keep them warm while you prepare the dressing.
2. Whisk together the mayonnaise, vinegar, lemon juice, horseradish, mustards, and honey in a small bowl and season with salt and pepper. Pour over the potatoes, add the lobster, tarragon, and parsley, and fold gently to combine. Season with salt and pepper. The salad can be refrigerated for up to 8 hours. It is best served at room temperature.
SWEET POTATO GRATIN
Definitely decadent, this sweet potato gratin is destined to become a do-or-die part of your family’s holiday spread. Cinnamon, clove, and nutmeg perfume the cream with their warm flavors and seep their rich taste of fall into each layer. A mandoline makes quick work of slicing the potatoes and is worth the investment for the time it will save you in prep work. Don’t forget to remove the cover for the last portion of baking time—the browned and bubbling crust is not to be missed!
Serves 8
2 cups heavy cream
1¼ teaspoons ground cinnamon
¼ teaspoon ground cloves
¼ teaspoon freshly grated nutmeg
4 medium sweet potatoes, peeled and sliced ⅛ inch thick on a mandoline
Kosher salt and freshly ground black pepper
1. Preheat the oven to 375°F.
2. Whisk together the cream, cinnamon, cloves, and nutmeg until smooth.
3. In a 10-inch square baking dish, arrange an even layer of sweet potatoes. Drizzle with a few tablespoons of the cream mixture and season with salt and pepper. Repeat with the remaining potatoes and cream, seasoning with salt and pepper, to form 8 to 10 layers. Press down on the layers to totally submerge the sweet potatoes in the cream mixture.
4. Cover and bake for 30 minutes. Remove the cover and continue baking until the cream has been absorbed, the potatoes are cooked through, and the top is browned, 30 to 45 minutes. Remove from the oven and let rest for 15 minutes before serving.
GREEN PEA COUSCOUS
Light and fresh, this couscous can be served hot as a side dish for any number of entrees, or at room temperature as you would any other pasta- or grain-based salad. Israeli couscous is a small, round semolina pasta resembling barley or large tapioca pearls. Traditional couscous is much smaller and is soaked rather than boiled; I prefer Israeli couscous for its uniform shape and its firm yet tender texture. Diced roasted red pepper and sweet green peas deliver a pop of color to the pearly couscous. Mildly assertive green onions balance the peas’ and pepper’s sweetness, as do tart lemon juice and its bright zest. Pine nuts, toasted to deepen their flavor, add their crunchy yet creamy texture to the mix.
Serves 4 to 6
½ pound (1½ cups) Israeli couscous
3 tablespoons unsalted butter
1 teaspoon finely grated lemon zest
Juice of 1 lemon
1 teaspoon honey
2 cups frozen peas, thawed
1 red bell pepper, roasted, peeled, seeded, and finely diced
3 green onions, green and pale