Dayrecipe Food Community

We’re partial to just about any kind of roasted potatoes, but this recipe made a particularly big impression on us. The anchovies and lemon give the potatoes a genuinely distinctive flavor.

Active time: 20 min Start to finish: 35 min

Makes 4 to 6 servings.

INGREDIENTS

• 2lb small (2-inch) white boiling potatoes, quartered
• 1/2teaspoon salt
• 1/4teaspoon black pepper
• 3tablespoons extra-virgin olive oil
• 1 1/2tablespoons minced anchovy fillets
• 1 1/2tablespoons fresh lemon juice
• 1 1/2tablespoons finely chopped garlic (3 large cloves)
• 1/3cup chopped fresh flat-leaf parsley

DIRECTIONS Preheat oven to 450°F.

Toss potatoes with salt, pepper, and 2 tablespoons oil in a large shallow baking pan (1 inch deep). Roast in lower third of oven, without turning or stirring, until undersides are golden brown, about 20 minutes.

While potatoes are roasting, whisk together anchovies, lemon juice, and remaining tablespoon oil.

Turn potatoes over and roast in lower third of oven 10 minutes more. Toss potatoes with garlic and roast 5 minutes. Transfer to a bowl and stir in anchovy mixture, parsley, and salt and pepper to taste. Serve warm.

You also can use this sauce with small ravioli or crescent-shaped agnolotti filled with pumpkin, cheese, or meat.

Serves 4.

INGREDIENTS

• 3 bunches fresh sage
• 1 pound good-quality tortellini
• 7 tablespoons unsalted butter

DIRECTIONS Wash sage and dry well. Remove 6 leaves and cut into very fine julienne. Coarsely chop enough sage to get 1/2 packed cup.

Bring a large pot of salted water to a boil. Add tortellini and cook until al dente, about 8 minutes.

Melt 6 tablespoons butter in a large nonstick skillet. Add chopped sage, a pinch of salt, and freshly ground black pepper. Cook over medium heat until butter just begins to brown and bubble; the sage should get crispy.

Drain tortellini in a colander, saving 1/4 cup cooking water. Immediately put pasta in a large warm bowl, adding remaining butter. Toss with melted butter-sage mixture and add enough cooking water to make a smooth sauce. Add salt and pepper to taste and sprinkle with julienned sage. Divide immediately among warm pasta bowls.

About 8 servings.

INGREDIENTS

• 24 small (2 ounce or so) yukon gold potatoes, scrubbed
• 6 to 8 ounces fresh foie gras, cut in 24 thin slices and chilled
• fleur de sel
• freshly ground white, black, and rose peppercorns

DIRECTIONS 1.Build a large fire in a fireplace or barbecue using wood, not charcoal
briquets. Do not start the fire with fire starter, either, or there will be
a residue of petroleum flavor in the ashes.

2. When the fire has generated a deep layer of warm embers, carefully move away
the logs and bury the potatoes in the ashes.If they aren’t completely
buried it doesn’t matter, but you’ll need to rotate them once so they roast
evenly.Roast them until they are tender through, which will take about 20
minutes.

3.Remove the foie gras from the refrigerator about 8 minutes before you
remove the potatoes from the fire so it loses its chill but doesn’t soften
too much.

4.Remove and brush the ashes from the potatoes. Slit them down the center
with a sharp knife, and push the ends towards the center to open up the
potato. Insert a slice of foie gras into the potato and either season it
with the salt and peppers, or leave that for your guests to do.Eat
immediately!

Active time: 25 min Start to finish: 2 3/4 hr (includes chilling)

Makes enough dough for 1 (10-inch) tart shell.

INGREDIENTS

• 1 1/4cups all-purpose flour
• 3/4stick (6 tablespoons) cold unsalted butter, cut into 1/2-inch cubes
• 2tablespoons cold vegetable shortening
• 1/4teaspoon salt
• 2to 4 tablespoons ice waterspecial equipment:a pastry or bench scraper; a 10- by 1-inch round tart pan with a removable fluted rim; pie weights or raw rice

DIRECTIONS Blend together flour, butter, shortening, and salt in a bowl with your fingertips or a pastry blender (or pulse in a food processor) until mixture resembles coarse meal with some small (roughly pea-size) butter lumps. Drizzle evenly with 2 tablespoons ice water and gently stir with a fork (or pulse in processor) until incorporated.

Squeeze a small handful: If it doesn’t hold together, add more ice water, 1/2tablespoon at a time, stirring (or pulsing) until just incorporated, then test again. (Do not overwork mixture, or pastry will be tough.)

Turn out mixture onto a lightly floured surface and divide into 4 portions. With heel of your hand, smear each portion once or twice in a forward motion. Gather dough together with scraper and press into a ball, then flatten into a 5-inch disk. Chill, wrapped in plastic wrap, until firm, at least 1 hour.

Roll out dough with a floured rolling pin into a 14-inch round on a lightly floured surface, then fit into tart pan. Trim excess dough, leaving a 1/2-inch overhang, then fold overhang inward and press against side of pan to reinforce edge. Lightly prick bottom and sides of shell with fork. Chill 30 minutes.

Preheat oven to 425°F.

Line shell with foil and fill with pie weights. Bake in middle of oven until pastry is set and golden, about 12 minutes. Carefully remove foil and weights and bake shell until golden all over, 5 to 10 minutes more. Cool shell in pan on a rack.

Cooks’ note:
• Dough can be chilled up to 1 day.

Add eggs and fruit for a nice menu.

Makes 6 servings.

INGREDIENTS

• 3hot italian sausages (about
  8 ounces), casings removed
• 3/4cup chopped onion
• 3/4cup chopped green bell pepper
• 1teaspoon dried oregano
• 3 1/2cups water
• 1cup yellow cornmeal
• 1/2cup grated parmesan cheese4tablespoons (1/2 stick) butter

DIRECTIONS Butter 11×7x2-inch glass baking dish. Sauté sausage in skillet over medium heat 8 minutes, breaking up sausage with fork. Add onion, bell pepper and oregano. Sauté until vegetables are tender, about 8 minutes. Bring water to boil in medium saucepan. Gradually whisk in cornmeal. Reduce heat to medium-low; whisk until cornmeal is tender and very thick, about 7 minutes. Stir in cheese and sausage mixture. Season with salt and pepper. Pour into prepared dish. Chill at least 1 hour and up to 1 day.

Cut polenta into 2-inch squares. Melt 2 tablespoons butter in large nonstick skillet over medium-high heat. Sauté half of squares until brown, about 5 minutes per side. Transfer to platter; tent with foil. Repeat with remaining butter and squares. Serve hot.