Tag Archives: savory

Oven Roasted Fingerling Potatoes with Rosemary & Thyme

So, yes, I’m sort of cheating today…only giving a side dish and all. But, I will be posting a new recipe later this week! Maybe even two!

And besides, these babies…well, they’re delicious!

Serves 4

Preheat oven 425

Ingredients:
– 1 bag of fingerling potatoes (embarrassingly, I forgot to take down the size)
– 3 sprigs of fresh rosemary, stripping the leaves from the stalk (chopped finely)
– 2-3 cloves of garlic, finely chopped (depending on your affinity for the pungent beast – I personally LOVE garlic)
– 1/2 tsp. fresh thyme leaves, whole
– 1 tbsp. olive oil

– Cut potatoes in halves, horizontally. Roll in olive oil, rosemary, garlic, and thyme.
– Place potatoes on cookie sheet, lined with silicone, aluminum, or some other stick-preventative measure. Place in oven for 40-45 minutes, or until tops are golden brown.

Finish with S&P, serve hot!

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Braised Beef Brisket: Savory Deliciousness

This recipe is a combination of recipes that my father formulated and I’ve taken my own spin on. As a result, and as usual, I will say: TASTE YOURS. Do yours to your liking, not my recipe.

Ingredients:

1 4lb beef brisket

kosher salt and ground black pepper

1/2 to 1 can crushed tomatoes

1/2 cup water or chicken or beef broth

2 carrots, sliced

2 celery sticks, sliced

1 onion, chopped

2 sprigs of fresh rosemary, finely chopped

3 bay leaves

3 garlic cloves

3 tablespoons paprika

1 tablespoon Worcestershire Sauce

1/2-1 cup red wine

First: take the meat and coat it in the salt and black pepper. Stick the raw brisket in the oven, at 375, allowing each side to sear slightly. While doing this, place all the other ingredients into your dutch oven, except the bay leaves. Make sure you have enough liquid to cover the meat, but not enough for it to be swimming in it. Then place the brisket in your dutch oven, which you’ll want on medium to medium high heat. Take the bay leaves, and using a spoon or spatula, pat them to the meat, ensuring they stay on the meat, not just floating around. Cover your dutch oven tightly, and allow it to cook, checking it frequently, for 3-4 hours. 

For this recipe, I use a wooden spatula to check the meat’s tenderness. You’ll know it’s ready because it will just fall apart to the touch. 

You can add many things to this. Some recipes I referenced called for sugar, leeks, potatoes, parsley, chili powder, Sriracha, olive oil, brandy, mustard, etc. Feel free to comment and let me know what you added! Tweaking recipes is half the fun!

 

 

Happy cooking!

 

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