The post SALT CRUSTED FINGERLING POTATOES WITH HERB BUTTER appeared first on Florida Girl Cooks.
]]>Salt Crusted Fingerling Potatoes with Herb Butter
Ingredients
8 cups cold water
1 cup kosher salt (original recipe calls for 2 cups, but that tasted too salty to me)
3 pounds well-scrubbed fingerling potatoes
4 ounces (1 stick) unsalted butter
½ tsp thyme leaves
1 tsp finely chopped flat leaf parsley
1 tsp minces chives
Freshly ground black pepper
Prepare
1. In a large pot combine water, salt, and fingerlings and bring to a simmer over medium-high heat.
2. Cook potatoes until tender, about 25 minutes. Drain thoroughly but do not rinse and transfer to a serving bowl.
3. In a small saucpan, melt butter and add herbs and season with pepper.
4. Pour butter into small individual dipping bowls and serve with salt crusted potatoes.
- 8 cups cold water
- 1 cup kosher salt (original recipe calls for 2 cups, but that tasted too salty to me)
- 3 pounds well-scrubbed fingerling potatoes
- 4 ounces (1 stick) unsalted butter
- ½ tsp thyme leaves
- 1 tsp finely chopped flat leaf parsley
- 1 tsp minces chives
- Freshly ground black pepper
- In a large pot combine water, salt, and fingerlings and bring to a simmer over medium-high heat.
- Cook potatoes until tender, about 25 minutes. Drain thoroughly but do not rinse and transfer to a serving bowl.
- In a small saucpan, melt butter and add herbs and season with pepper.
- Pour butter into small individual dipping bowls and serve with salt crusted potatoes.
The post SALT CRUSTED FINGERLING POTATOES WITH HERB BUTTER appeared first on Florida Girl Cooks.
]]>The post SUMMERTIME CHARCUTERIE appeared first on Florida Girl Cooks.
]]>I started out by choosing the fig and olive crackers, raincoasts crisps by Lesley Stowe. In selecting a dry cured meat I wanted to pick something a little sassier than the usual chorizo or regular salami we are used to at home so I snagged Creminelli’s salami made with barrel-aged whiskey. Needless to say they had my attention at whiskey and my love for liquor infused foods is strong. Next up I needed a cheese that was soft and subdued so Gruyere cheese was a good choice. I had my mango chutney already jarred and waiting at home so that would give this charcuterie the proper heat that it needed.
Now to cool down and lock the palette in this tantalizing mixture of flavors I chose That Indian Drink’s Mango Rosewater Yogurt drink. Boom…you’re ready for summer in each bite so go ahead and enjoy either with your significant other or a crowd at the next summer party.
Summertime Charcuterie
Ingredients
6 oz. Creminelli barrel-aged whiskey salami
6 oz. Le Gruyere cheese block
1 – 6 oz. box of Lesley Stowe’s Raincoast crisps, fig and olive flavored
6 oz Mango Chutney (click link for recipe)
2 – Mango rosewater yogurt drinks from That Indian Drink
Prepare
1. Thinly slice the cheese, followed by the salami.
2. Place mango chutney in a small pinch bowl with a small spoon for scooping.
3. Devour and wash down with the mango rosewater yogurt drink!
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]]>The post ITALIAN ORZO PASTA SALAD appeared first on Florida Girl Cooks.
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Enjoy!
Italian Orzo Pasta Salad
Ingredients
1 pound orzo
1/2 cup extra virgin olive oil
1/2 medium red onion
2 garlic cloves, minced
1 pint cherry tomatoes
8 oz. frozen artichoke hearts, thawed and quartered
2 tbsp capers, drained
2 tbsp chopped fresh thyme
1/4 cup chopped fresh parsley
1/4 cup pine nuts
Perpare
1. Bring 4 cups of water to a boil in a large pot and pour in orzo pasta.
2. Cook for 8 minutes stirring occasionally to prevent it from sticking to the bottom of the pan.
3. Drain the orzo and reserve 1 cup of the pasta water.
4. In a large skillet, heat 1/4 cup of olive oil over medium-high heat.
5. Add onion and cook, stirring frequently, until soft, about 5 minutes.
6. Add garlic and cook for 30 seconds until aromatic.
7. Add tomatoes, artichoke hearts, capers, pine nuts, and thyme.
8. Cook, stirring occasionally, until tomatoes begin to soften, about 8 to 10 minutes.
9. Add pasta, remaining 1/4 cup olive oil, and parsley.
10. Toss until all the ingredients are coated, adding a little pasta water, if needed, to thin out the sauce.
11. Season with salt and pepper to taste.
12. Serve warm or at room temperature.
- 1 pound orzo
- 1/2 cup extra virgin olive oil
- 1/2 medium red onion
- 2 garlic cloves, minced
- 1 pint cherry tomatoes
- 8 oz. frozen artichoke hearts, thawed and quartered
- 2 tbsp capers, drained
- 2 tbsp chopped fresh thyme
- 1/4 cup chopped fresh parsley
- 1/4 cup pine nuts
- Bring 4 cups of water to a boil in a large pot and pour in orzo pasta.
- Cook for 8 minutes stirring occasionally to prevent it from sticking to the bottom of the pan.
- Drain the orzo and reserve 1 cup of the pasta water.
- In a large skillet, heat 1/4 cup of olive oil over medium-high heat.
- Add onion and cook, stirring frequently, until soft, about 5 minutes.
- Add garlic and cook for 30 seconds until aromatic.
- Add tomatoes, artichoke hearts, capers, pine nuts, and thyme.
- Cook, stirring occasionally, until tomatoes begin to soften, about 8 to 10 minutes.
- Add pasta, remaining 1/4 cup olive oil, and parsley.
- Toss until all the ingredients are coated, adding a little pasta water, if needed, to thin out the sauce.
- Season with salt and pepper to taste.
- Serve warm or at room temperature.
The post ITALIAN ORZO PASTA SALAD appeared first on Florida Girl Cooks.
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