Cook the Book – Potatoes Roasted with Red Wine

Potatoes Roasted with Red Wine

These are Jon’s all-time favorite potatoes.  I serve them often with the Roasted Pork Loin found in At Home, At Sea: Recipes from the Maine Windjammer J&E Riggin.

6 to 8 medium sized red potatoes, cut into 1-inch pieces
1 1/2 to 2 teaspoons salt
1/2 teaspoon fresh black pepper
1 whole head garlic, peeled
2 to 3 cups red wine
1/2 cup heavy cream

Preheat oven to 375°. Put all the ingredients except the cream into a 9 x 13-inch baking dish.  Cover and bake for 1 hour, stirring once or twice. Remove cover, add cream and bake uncovered for another 10 minutes.

Serves 4-6

Warm Dijon Potato Salad

It’s impossible to make a dish any better than the ingredients you start with, which is why herbs and fresh vegetables are so integral to our food. One of the things I love about getting different vegetables and fruits every week from our CSA, Hope’s Edge, is the creativity that these beautiful products inspire. People often ask if my menu is the same every week and while it would sure make my life easier if it were, I adjust the menu to what is fresh from the farm. The importance of fresh ingredients can’t really be overstated. Your health and your food will never be better than the quality of the ingredients you start with. Knowing that the vitamin and mineral content of fresh produce reduces rapidly after being picked, it makes sense to think about buying locally to reduce the storage, travel, and shelf time in what you choose to eat.

This past spring I planted French Fingerling and Desiree potatoes from Seeds of Change. This week we are harvesting the rest of the potatoes and making room for our fall crops of spinach, lettuce, swiss chard, carrots and brussel sprouts.

I served this with Pulled Pork Sandwiches on fresh Focaccia and a Spicey Red Cabbage Slaw.  Big hit.

Warm Dijon Potato Salad

2 1/2 pounds Desiree, Red Bliss potatoes or other, cut into 8ths (or two medium potatoes per person)
1/2 cup diced red onion
1 1/2 tablespoons white wine vinegar
1 1/2 tablespoons Dijon mustard
1/3 cup canola oil
3/4 teaspoon salt
1/2 teaspoon fresh black pepper

Boil potatoes in a stockpot covered with water until tender about 20 minutes. Combine rest of ingredients in a small bowl and whisk together. Drain the potatoes and transfer them to a bowl. Toss dressing gently with potatoes and serve.

Serves 6-8

Eatin’ earthy potatoes!

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