The Martha Stewart Living Cookbook - Martha Stewart Living Magazine [244]
3 ounces whole blanched almonds
2 red bell peppers
1 small garlic clove
1 teaspoon coarse salt
1/8 teaspoon smoked hot paprika
¼ cup loosely packed mint leaves
1 teaspoon sherry vinegar or red wine vinegar
1½ tablespoons extra-virgin olive oil
1 pound small red and yellow potatoes
1. Preheat the oven to 350°F. Spread the almonds in a single layer on a rimmed baking sheet; toast in the oven until lightly golden and fragrant, 7 to 8 minutes. Remove from the oven; cool 15 minutes.
2. Meanwhile, roast the red peppers over a gas burner until blistered and charred, turning as each section blackens. (Alternatively, roast the peppers on a baking sheet under the broiler.) Transfer to a large bowl, and cover tightly with plastic wrap; let steam about 15 minutes. Using paper towels, peel off the blackened skins; remove and discard the stems and seeds.
3. Raise the oven temperature to 375°F. In a food processor, combine the almonds, garlic, roasted red peppers, ¾ teaspoon salt, paprika, mint, and vinegar. Process to a coarse paste, about 1 minute. With the machine running, add 1 tablespoon oil in a slow, steady stream until the sauce is smooth. Transfer the sauce to a small bowl, and set aside.
4. Place the potatoes on a rimmed baking sheet, and toss with the remaining ½ tablespoon oil and ¼ teaspoon salt. Roast in the oven until the skins are slightly crisp and the potatoes are tender, shaking the pan once to turn the potatoes, 20 to 30 minutes. Serve hot, with the sauce on the side.
colcannon
SERVES 4
This traditional Irish potato dish can be assembled up to 2 hours ahead and then browned just before serving.
1½ pounds russet potatoes
1 savoy cabbage, trimmed, pale-green leaves finely shredded (4 cups)
1 leek, pale-green and white parts only, cut into ½-inch dice
1 cup milk
4 tablespoons unsalted butter
¼ teaspoon freshly grated nutmeg
Coarse salt
1. Preheat the broiler. Peel and quarter the potatoes, and place in a medium saucepan; add enough cold water to cover. Bring to a boil over high heat; reduce heat to a simmer, and cook until tender when pierced with a fork, about 15 minutes. Drain the potatoes and return them to the saucepan. Mash them with a potato masher, or pass them through a ricer; cover the pan to keep warm.
2. Meanwhile, in another saucepan, combine the cabbage, leek, milk, 2 tablespoons butter, and nutmeg; season with salt. Cover, and cook over medium heat, stirring occasionally, until the cabbage and leek are soft but not browned, about 15 minutes. Stir into the potatoes.
3. Spread the mixture in an 8-inch-square baking dish. Make a small well in the center, and place under the broiler until lightly browned on top, about 5 minutes.
4. Remove from the broiler. Place the remaining 2 tablespoons butter in the well. Serve immediately, spooning melted butter from the well onto each serving, if desired.
rösti potatoes
SERVES 6
3½ pounds (about 10) Yukon Gold potatoes, peeled and placed in cold water
Coarse salt and freshly ground pepper
¼ cup clarified butter
1. Preheat the oven to 400°F. Shred the potatoes on the large holes of a box grater. Wrap the potatoes in a clean kitchen towel; squeeze out the liquid. Place in a medium bowl; toss with salt and pepper.
2. Heat half the butter in a 9- or 10-inch ovenproof nonstick sauté pan over medium-low heat. Spread the potatoes in the pan evenly; press down with a spatula to flatten the cake. Cook until the bottom is golden and turning crisp, about 18 minutes.
3. Remove the pan from the heat. Invert the cake onto a plate; slide back into the pan. Return to heat, and spoon the remaining butter around the edges of the pan. Cook until the other side begins to get crisp, about 10 minutes, shaking the pan several times to loosen the cake.