Roasted Fingerling Potatoes with Chive Butter
A lovely side to this week’s suggested main dish.
Ingredients:
1½ pounds fingerling potatoes, washed and halved lengthwise
2 tablespoons olive oil
4 tablespoons unsalted butter, softened
2 tablespoons chopped fresh chives
1 clove garlic, minced (optional)
Lemon zest (from 1 lemon)
Fresh chive sprigs for garnish
Sea salt and fresh ground pepper
Method:
1. Preheat your oven to 400°. In a large bowl, toss the halved fingerling potatoes with olive oil, salt, and pepper until evenly coated. Spread the potatoes in a single layer on a baking sheet lined with parchment paper or aluminum foil.
2. Roast the potatoes in the preheated oven for about 25-30 minutes, or until golden and tender. Flip the potatoes halfway through cooking for even browning.
3. While the potatoes are roasting, prepare the chive butter. In a small bowl, combine the softened butter, chopped fresh chives, minced garlic (if using), and lemon zest. Mix until well combined.
4. Once the potatoes are roasted, transfer them to a serving dish. Dollop the chive butter mixture over the hot roasted fingerling potatoes, allowing it to melt and coat the potatoes. Garnish with additional fresh chive sprigs for a pop of color and added freshness.
Fennel & Potato Frittata with Fromage Blanc
This frittata offers a savory and flavorful way to enjoy the unique taste of fennel while incorporating wholesome ingredients perfect for a hearty breakfast.
Ingredients:
6 large eggs
1 small fennel bulb, thinly sliced
1 small onion, or 2-3 Cipollini onions, thinly sliced
1 medium potato, peeled and thinly sliced
½ cup fromage blanc
2 tablespoons olive oil
Salt and black pepper to taste
Fresh chopped herbs (such as parsley or chives) for garnish (optional)
Method:
1. Preheat your oven to 375°. Heat olive oil in a large oven-safe skillet over medium heat. Add the sliced fennel, onion, and potato to the skillet. Season with salt and pepper. Cook, stirring occasionally, until the vegetables are softened and lightly browned, about 8-10 minutes.
2. In a bowl, whisk together the eggs with a pinch of salt and pepper. Pour the whisked eggs evenly over the cooked vegetables in the skillet. Use a spatula to gently lift the edges of the frittata, allowing the uncooked eggs to flow underneath. Dollop the fromage blanc over the frittata in spoonfuls.
3. Transfer the skillet to the preheated oven and bake the frittata until the eggs are set and the top is lightly golden, about 12-15 minutes. Once cooked, remove the frittata from the oven and let it cool slightly. Sprinkle fresh chopped herbs over the top for added flavor and garnish. Slice the frittata into wedges and serve warm.
Tatties & Neeps
The Irish classic!
Ingredients:
2 pounds potatoes, peeled and cubed
2 pounds rutabaga or turnips, peeled and cubed
¼ cup butter, softened
1 teaspoon mustard powder
1 bunch scallions, finely chopped
Sea salt and fresh ground pepper
Method:
1. Place potatoes and rutabaga or turnips in a large pot; cover with water.
2. Bring to a boil. Cook until tender, about 15 minutes. Drain. Add butter and mustard powder; mash until well incorporated.
3. Stir in the scallions, and then season to taste with salt and pepper.
Slow-Cooker Corned Beef with Cabbage, Carrots & Potatoes
Cook this in your slow cooker all day and you’re guaranteed success! Serve this with soda bread for a warm and satisfying meal.
Ingredients:
1 2-4-pound corned beef brisket* (flat or point cut)
1 white onion, sliced
2 pounds red, gold or other baby potatoes (a mixture of any works; peel them if you’d like and halve or quarter if particularly large)
3 carrots, sliced thickly
2 garlic cloves, peeled
½ head green cabbage cut into thin wedges
1½ cups water (or use this week’s lager instead, or a bottle of Guinness!)
Method:
1. Add the sliced onion to the bottom of the slow cooker, then place the corned beef over top. (Sprinkle over the seasoning packet, if necessary; see note.) Add your baby potatoes on top of the roast, then layer the carrots and garlic.
2. Pour over the water, or lager and place the lid on the slow cooker. Cook on high for 5 hours or low for 8 hours total, adding the cabbage during the last 2 hours.
3. Remove the meat onto a cutting board and slice into strips. Serve the meat with potatoes, carrots, and cabbage. Drizzle melted butter over the potatoes if desired. Serve with horseradish mustard or stone ground mustard.
*The corned beef from Carlton Farms this week comes brined, seasoned and ready to go for this recipe; if you are using a corned beef purchased from the store, you’ll want to add in the spices from the enclosed seasoning packet that often comes with the brisket.
