Mark Bittman's Quick and Easy Recipes From the New York Times - Mark Bittman [99]
1. Start a grill or preheat the broiler; put the rack about 4 inches from the heat source. When the fire is hot, put the peppers directly over the heat. Grill, turning as each side blackens, until they collapse, about 15 minutes. Wrap in foil and cool until you can handle them, then remove the skin, seeds, and stems. You will inevitably shred them in this process, and that’s fine.
2. Drizzle the peppers with the olive oil and vinegar, then sprinkle with the capers if you like and some pepper. Taste and add salt if necessary, then serve.
CANAPÉS WITH PIQUILLO PEPPERS AND ANCHOVIES
MAKES 4 SERVINGS
TIME: 20 MINUTES
PIQUILLO PEPPERS ARE wood-roasted peppers from Spain, sold in cans or jars. If you cannot find them, substitute homemade roasted peppers or canned “pimientos.”
Eight thick slices (roughly ¾ inch) French or Italian bread, cut in half
1 teaspoon minced garlic
8 piquillo peppers, cut in half, or 4 or 5 roasted peppers
16 anchovies
Extra virgin olive oil
Lightly toast the bread. Top each piece with a tiny bit of garlic, then layer with a piece of piquillo and an anchovy. Drizzle with a little anchovy oil and/or olive oil. Serve within an hour.
ROAST NEW POTATOES WITH ROSEMARY
MAKES 4 TO 6 SERVINGS
TIME: 45 MINUTES
TREAT NEW POTATOES simply, using what little work you need to do to highlight their fresh and full potato flavor. I like to use heartier herbs, like rosemary, lavender, or thyme, to flavor roasted potatoes.
This preparation is classic and easy, as long as you remember it’s better to overcook the potatoes than undercook them.
2 pounds new potatoes, the smaller the better, washed and dried
2 tablespoons extra virgin olive oil
1 scant tablespoon fresh rosemary leaves or 1 teaspoon dried
8 garlic cloves (optional)
Salt and freshly ground black pepper
1. Preheat the oven to 425°F. Put the potatoes in an ovenproof casserole or saucepan and toss with all the remaining ingredients. Cover and roast, shaking the pan occasionally, until the potatoes are tender, 30 to 45 minutes.
2. Uncover, stir once or twice, and serve.
NEW POTATOES WITH BUTTER AND MINT
MAKES 4 SERVINGS
TIME: 40 MINUTES
TO SEASON BOILED POTATOES, I like to use delicate herbs like mint, tarragon, or parsley. Mint makes a huge difference here, countering the potatoes’ earthiness with its bright flavor.
About 2 pounds waxy new potatoes, the smaller the better
Salt
Several fresh mint sprigs
2 tablespoons butter, or more to taste
Minced fresh mint for garnish
1. Put the potatoes in a pot with salted water to cover; bring to a boil over high heat. Add the mint and turn the heat down to medium. Cook at a gentle boil until the potatoes are nice and tender, 20 to 40 minutes, depending on their size.
2. Drain the potatoes and return them to the pot over the lowest heat possible. Add the butter and cook, shaking the pan occasionally, until all traces of moisture have disappeared, about 5 minutes. Garnish and serve hot.
FAST POTATO GRATIN
MAKES 4 SERVINGS
TIME: 40 MINUTES
THIS IS A fast method for producing a delicious potato gratin. I discovered it accidentally, and it’s since become a personal favorite.
2 pounds all-purpose potatoes, peeled and thinly sliced
Salt and freshly ground black pepper
1 teaspoon minced garlic or a grating of nutmeg (optional)
2 tablespoons butter
3 cups half-and-half or milk, or more
1. Layer the potatoes in a large nonstick ovenproof skillet or roasting pan, sprinkling salt and pepper and, if you like, garlic or nutmeg between the layers. Dot with the butter, then add enough half-and-half or milk to come about three-quarters of the way to the top. Preheat the oven to 400°F.
2. Turn the heat under the potatoes to high and bring to a boil. Turn the heat to medium-high and cook for about 10 minutes, or until the level of both liquid and potatoes has subsided somewhat. Put in the oven and cook, undisturbed, until the top is nicely browned, about 10 minutes. Turn the oven heat down to 300°F and continue cooking until the potatoes are tender (a thin-bladed knife will pierce