Baby Potatoes wth Rosemary Butter

New Potatoes are plentiful during the summer months, so I thought I would take advantage and make this very simple and yummy side dish.


Wine Pairing suggestion: Pinto Noir would be great here because it has a red wine flavor and complexity, but a white wine texture, so it would match nicely with the earthy potatoes, and is a light enough red to enjoy during the hot summer months. Remember this grape as being a great go-to with other earthy ingredients, such as mushrooms and truffles, beets and other root vegetables.

Baby Potatoes with Rosemary Butter

Serves 4

Ingredients

12 small to medium new or baby potatoes

2 tbsp finely chopped fresh rosemary

1/2 cup of unsalted butter

freshly ground pepper

large flaked sea salt to taste

Directions

Boil the potatoes in salted water until just tender. Drain well.

Melt the butter in a large, heavy skillet. Add the rosemary and potatoes and mix well. Continue cooking, stirring frequently, for 5 minutes, or until the potatoes are thoroughly coated in rosemary butter and are starting to brown.

Serve potatoes in a large bowl and sprinkle with sea salt and pepper. Serve immediately.

Enjoy!

Roasted Potato and Onion Frittata

What to do with leftover roasted potatoes? A very versatile Italian omelet or frittata is always a yummy go to. All you really need are some eggs, milk and whatever veggies you have hanging around. You can change this up in so many ways to your liking. It would be just as good without any cheese, but you just can't go wrong with a little cheesy goodness. Goat cheese would be great here, but I only had some sharp cheddar and mozzerella on hand. One addition that I always add are chopped scallions, but alas, none to be found in my fridge. Give this a try for a light meal. We like with a green salad and a light citrus vinaigrette.

My wine pairing suggestion: Any Savignon Blanc or Reisling would be oh so sweet.

Roasted Potato and Onion Frittata

Serves 8

Ingredients

12 large eggs, beaten

1/2 cup milk

2 cups roasted potatoes leftover (or 3 small red potatoes, sliced 1/8 inch thick)

1 sweet onion sliced

1 tbsp fresh chopped tarragon

1 tsp kosher salt

1/2 tsp fresh ground pepper

2 cups each of sharp shredded cheddar and part skim mozzerella (or whatever cheese you have)

1/2 tbsp unsalted butter

1/2 tbsp canola or grapeseed oil

Directions

Combine eggs, milk, tarragon, salt, pepper, and half the cheese. Set aside.

Heat butter and oil in a 10-12 inch ovenproof nonstick saute pan over medium heat. If your potatoes are not cooked (leftover), add potatoes and onion and cook on both sides until tender and slightly browned about 8-10 minutes. (I added my already cooked potatoes after the onion cooked down a bit.) Heat oven to 350 degrees. Pour egg mixture over potatoes and onions and cook over medium-low heat, pulling back edges with a rubber spatula until whole frittata is partially cooked, about 8 more minutes. Sprinkle remaining cheese over top of frittata and place in oven. This will bake for about 25 minutes more, until center is completely set. In the last 2 minutes, I like to place this under the broiler to get the cheese all browned and to give it a little crusty top. Garnish with tarragon sprigs. This can be served hot out of the oven, warm, or will be just as delicious at room temperature.

Enjoy!

Crabby Crab Cakes

The thought of tender little crab cakes has been tickling my fancy for quite sometime now, as did the great sale at the grocery store on the lump crab meat. What could be better than crab cakes....pure and simple. A lot of crab cakes out there are made with a lot of filler....you will find that these cakes are mostly crab and very little filler. A very simple recipe with huge flavor.

Wine Pairing Suggestion: A light, refreshing and crisp Sauvignon Blanc.

Crabby Crab Cakes

Yields 6 (3 inch patties)

Ingredients

1 lb. fresh lumb crab meat

2 tbsp. panko crumbs

1 egg

2 tbsp mayo

1 tsp dijon mustard

1 tsp seafood seasoning (Old Bay)

1 tbsp chopped fresh flat leaf parsley

zest and juice of 1 lemon

1 tsp sea salt

1 tsp fresh ground pepper

Directions

Combine everything but the crab meat in a bowl. Gently fold in crab meat just until combined. Put in refregerator to chill for one hour. (This step will help keep the cakes from falling apart when cooking.) Once you are ready to cook, mold into 3 inch patties and saute in a little canola or grapeseed oil over medium heat for about 4 minutes per side.

I like to serve mine over a bed of arugla lightly dressed with a lemon vinaigrette.

Enjoy!