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September 2011 COTM, Slater/Tender: Kale through potatoes

Please use this thread to discuss and review recipes from the chapters from kale through potatoes.

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  1. French Beans with Shallot Butter (page 397)

    Boil or steam the beans, stir finely chopped shallot into a bit of butter and let soften, drizzle in some white vinegar (I used Moscatel vinegar), drain beans and toss with shallot butter.

    Loved these, and thought the hint of vinegar a perfect touch. Great side for braised pork chops the night of the hurricane.

    1 Reply
    1. re: JoanN

      Made these a couple of days after the hurricane! A simple but scrumptious way to serve haricot verts, and as JoanN says, the dash of vinegar is a perfect touch. I'd always just added lemon juice so it's good to have another idea. Served with Kitchen Diary's Chicken with Vermouth, Tarragon, and Cream, p. 141.

    2. Also served with the pork chops and green beans:

      Classic Roast Potatoes (page 423)

      Peel potatoes, cut up so each piece is about two bites (love that instruction), boil for five minutes or so, drain, and return to the pan. Shake the pan a bit to "fluff" the edges of the potatoes to help them crisp. I roasted them in duck fat for 45 minutes at 400F.

      I thought they were outstanding. Crispy on the outside, soft on the inside. And much more flavorful than when cooked in butter or oil. My grandson thought the duck fat tasted like MacDonald's cooking oil that's been hanging around too long. He requested that next time they be made with bacon fat. Maybe for him; not for me.

      1 Reply
      1. re: JoanN

        Yum! We make potatoes like this around the holidays, but we follow Nigella Lawson's recipe for Perfect Roast Potatoes. The only difference is once the potatoes are drained, she adds a bit of semolina before the potatoes are bashed about. Deliciously crispy on the outside, but light and fluffy inside.

      2. Mustard and Parsley Mash - p. 443 (UK)

        There are only two lines in this recipe.You just add grain mustard and chopped parsley to buttery mashed potatoes. There is a picture in the book that shows this recipe being made, looks like in a stand mixer. I guess I veered from the recipe by using coarsely mashed potatoes with the skins still on, and just stirring in the mustard and parsley.

        So the verdict is, a very useful way to season mashed potatoes. I think you could make them any way you want - smooth or chunky - the point is the mustard, really. We enjoyed this as a side with some sausage and spinach (loosely based on another Slater recipe).

        1. Baked Peppers for a Summer Lunch p. 379

          I am a bit obsessed with this wonderful recipe. I’ve made it 5 times this summer so far. I’ve done different variations but find the recipe as printed is the best. Quick version is halving bell peppers (I use red. Yellow or orange), toss with olive oil, salt and pepper, then fill, like boats, with cherry tomatoes, also tossed with olive oil, salt and pepper. (I vary the color of the cherry tomatoes as well) Bake at 400 for an hour and drizzle with a blend of olive oil and basil.
          It is very easy to make and the presentation is gorgeous. While they are wonderful right out of the oven, the also are good at room temperature, so they have a variety of uses. Anything left over you can chop up and use as a wonderful pasta sauce.

          The picture in the book does it better justice but here is a version of mine halfway through:

           
          5 Replies
            1. re: Tom P

              As Tom P says, this is a great recipe and the mix of colours and flavours makes it quite stunning. I also appreciated how simple it is, especially when I don't have time to make elaborate stuffings for baked peppers. Have some good bread to mop up the juices!

              1. re: Tom P

                That sounds great! I'll be trying it this week. Hmmm... maybe even today to go with lobster rolls.

                1. re: Tom P

                  Made this tonight for supper. Didn't have any basil so I thinned down a little jarred pesto with warm water and lemon juice and used that as a sauce/dressing. Served with some left over moutabal (aubergine purée, report in the appropriate thread), some crusty bread and a salad with pear and blue cheese. Slightly odd combination, but it was all lovely! Will definitely make the peppers again - easy and delicious.

                  1. re: Tom P

                    My husband would do anything for you if he was fed roasted peppers beforehand. This sounds great.

                  2. Minted Pea Puree p. 367

                    Boil peas and mint, drain and puree in a food processor with olive oil.

                    This blew our collective minds. It has become for me the perfect illustration of how fresh ingredients, used simply, can lead to amazing results. Honestly, I’d never even make such a thing but I had some fresh peas this summer I needed to use and had some mint and so I gave it a try, along with some other dishes from the book. We ended up standing over the food processor eating it with a spoon. (I did add salt). Wow. So good.