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I have heard the rumblings out there. Some of you think I have been getting a little off track lately. Maybe it's just the collective growl of all your hungry tummies, or maybe it's the beginning of a revolution. Most likely it's the ranting of one lunatic with more than one email address. Only time will tell.
But because I want you to know I listen to all of you, I have decided to stick with the food facts for today. Just the facts, all the facts you need to get this terrific potato dish onto the table in time for tonight's dinner.
But before I get down to brass tacks I will say that this is a particularly wonderful winter recipe. I brought it to these pages because some of the rumblings have accused me of being a little less than completely tolerant of those of you who are weather challenged. Some have even accused me a being a weather snob. Well if the short shorts fit...
So where was I? Oh yes, the facts and nothing but the facts regarding braised poatatoes. See how quickly I got to the cooking part today? Notice there were no longwinded stories. Not a word about my life. No antecdotes or barely veiled commentaries on politics or my "social agenda"! Social agenda? Has anyone ever accused you of having a "social agenda"? Especially on a day when all you are trying to do is cook up some braised potatoes for any and all to enjoy (or not enjoy) as they see fit. Afterall, there are plenty of other places you can go to get potato recipes no matter how unfortunate your weather circumstances.
Oh my goodness I seem to have gotten off track again. Today is potatoes, right? More specificlly Braised Potatoes with Rosemary and Shallots. This recipe is practically ripped off from Martha Stewart word for word. I did change some cooking times, but other than that this recipe is all hers. So if you have a problem, take it to Martha because these potatoes are more about her "social agenda" than mine!
And yes, I am using this forum to goad you on. And yes, I realize I am putting all my lovely readers right in the middle of this. But you know what? They have a sense of humor and you do not.
Braised Potatoes with Rosemary and Shallots serves 4 CLICK here for a printable recipe
- 3 T extra-virgin olive oil
- 1 T unsalted butter
- 1 medium onions, halved lengthwise and cut into thin slices
- 1 1â„2 lb fingerling or other potatoes
- 8 small shallots peeled and left whole
- 3 T rosemary leaves
- coarse salt and freshly ground pepper, to taste
- 1 c chicken stock
- 1 T rosemary leaves, minced, for garnish
Preheat oven to 375 degrees. Heat the oil and butter over medium-low heat in a large ovenproof skillet or baking pan. Add onion slices, and cook until very soft, about 15 minutes. Stir in the potatoes and shallots and half the rosemary leaves; season with a good amount of salt and pepper. Raise heat to medium-high, and cook until potatoes begin to brown, about 10 minutes more. Remove from heat, and add remaining rosemary leaves and the stock.
Cover skillet or baking pan with a lid or a piece of foil, and transfer it to the oven; cook until potatoes are fork-tender, about 15 minutes (timing will vary with size of potatoes). Uncover, and cook until liquid is reduced, about 30 additional minutes. Sprinkle with minced rosemary. Serve warm.
SERIOUS FUN FOOD
Greg Henry
SippitySup
Comments
Screw them!
'Them' being those crazies accusing folks of social agendas! Screw 'em. Just keep on braisin' those taters!
Ha ha! I say stick it to da
Ha ha! I say stick it to da mahn (or Martha in this case) cause I'd rather read your blog and eat your food any day! Lunatic is as lunatic does and when I read your posts I get the feeling that you and I think quite a lot alike. So there! And these potatoes look fabulous!
So you heard my rumblings all
So you heard my rumblings all the way down in SoCal - thanks for helping to address this shameful issue with a delicious sounding dish. Can't wait to tuck in!
Texture
Looks great, but I have texture concerns. Still, I wouldn't be surprised if you become a trend setter with this!
What texture concerns?
Please tell. I trust you. It was very soft and very typical of potatoes you might find in stew. GREG
Oh Greg, you and your jedi mind tricks
The whole reason I read the blogs I do is the "voice" of the writer. If I just wanted recipes, I'd scroll through BigOven all day long. I want the banter, the witty barbs, and the personal tidbits.
And I appreciate the irony of you "giving the finger(ling)" with this post, nice touch.
These are not the droids you're looking for.
It may have worked too!
So far all is quite on my blogs Western Front. GREG
You must get some interesting
You must get some interesting mail, they say the sign of a great blog is the amount of crazy lunatic comments you get, sounds like you get your fair share!
P.s. Love the recipe. We southern californians are weather challanged, it rains at least once a month ;)
I don't think you were here last winter...
... so you may have no idea about the rain. Sadly, once it starts it continues and continues in wave after wave. It seems we are starting a week of just such a pattern. GREG
Great post, even better dish.
Great post, even better dish. I love potatoes, I don't know why I've never braised them on their own. Obviously I need to correct this. I feel I've been brainwashed by you into thinking this, but oh well there it is.
yes
Brainwashing is proven technique in pushing my social agenda... GREG
Sorry, I didn't mean for my
Sorry, I didn't mean for my stomach to grumble so loud. I tried to shush it to the best of my abilities but yet it wanted to be heard. I think some of these braised potatoes would shut it up. ;-D
Don't worry.
It's 'cuz you live so close that I can hear your tummy so well. GREG
Great post.!
All that it was missing were the veiled commentaries on your social agenda that I've come to love. Greg, you can't please everyone. You please me though! Thanks for everything. I love recipes like this. So matter of fact that I'm surprised Ms. Stewart would touch it. Have you seen her agenda? That lady is BUSY!
Well...
veiled social commentary is the point of a food blog now isn't it? GREG
Great Humor
Your humor/tone in this entry is fantastic. It definitely kept me reading until the end. And, well, there was a fingerling recipe to get to. That helped too! Fingerlings have quickly become one of my favorite potatoes. I will have to try this recipe soon!
Thnaks Shane...
I love what you are doing at your blog these days. GREG
Dearie me...
...I've heard of people being driven to drink, but being driven to braise potatoes, well that's a new one (even for me) - still, if the end result is half as tasty as it looks and sounds, then it's a case of all's well that ends well, at least for your potato lovin', weather challenged Sippity Sup readers! :)
Thanks for not hating me for
Thanks for not hating me for putting you (of all people) through that. GREG
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