Purple Potato Salad with Mint + Pistachio Vinaigrette

We were long overdue in having the Bella Cucina crew over to the house for a gathering. Cooking chicken under a brick on the Tuscan grill was a for-sure thing, but somehow it had gotten to be three o'clock and I still had no idea what else to serve.

Then, thankfully, inspiration hit. The previous week I'd found some purple peruvian potatoes at the market and they were sitting, sitting, sitting...just waiting to be used. Needing to be cooked. So, I sliced them, boiled them and tossed them in an olive oil vinaigrette with mint and pistachio pesto. I served them on a bed of dressed arugula greens. Nearly effortless.

Together with the grilled meats and the citrus sangria, dinner was a hit...if you'll pardon the pun, it was a very bella notte for Bella Cucina!

Although I didn't write down a recipe while I put this potato salad together, it is quite a simple combination of just a few ingredients. If you are serving the salad right away, I suggest tossing the potatoes while they are still warm. The flavors of the vinaigrette will seep into the salad nicely, so you may need to add a bit more dressing as it cools.

Ingredients:
2 pounds purple peruvian, yukon gold or creamers
1/2 cup Mint and Pistachio Pesto
1/4 extra virgin olive oil
salt and pepper

Cut the potatoes into 1/4 inch slices. Boil in salted water just until easily pierced with a fork. Drain in a colander and cool slightly. In a small bowl, whisk the olive oil with the mint pesto. Toss with the potatoes and taste for seasoning.
Serve on a bed of fresh watercress or arugula greens.


PS: This recipe would be the perfect accompaniement with Pane Bagnato for a picnic.



Buon appetito!
copyright 2009 Alisa Barry

Artful Eating Inexpensively

Eating well should be accessible to all. Good food doesn't have to be expensive, even when you are shopping for the highest quality ingredients at a specialty food store. I have found that to eat well you need to shop well.
Some of the most inexpensive ingredients just happen to be my favorite ingredients.

Chicken thighs, potatoes and cauliflower were always a staple when I was growing up. Feeding a family of nine was no easy chore for my mom. Though none of us kids ever knew it by the way she cooked, there is no doubt that many of her meals were planned around a strict budget.
Whether on a budget or just looking for an inexpensive easy, artful meal, this one is for you.
Layers of lemon are integrated into each component of the dish and melt together perfectly on the plate and the palate.
Chicken thighs are dusted in Citrus Fennel Savory Salts

Preserved Lemon vinaigrette makes a tangy dressing for the arugula greens.
It's creamy texture and tart flavor adds an unexpected depth of flavor to the dish.

The creamy cauliflower and potato puree is lightened and brightened up with a hint of Preserved Lemon Cream.
And you thought lemon cream was just for dessert!

Make plenty extra of this dish. You and your family will definitely want to pack this up for tomorrow's lunch!

BAKED LEMON CHICKEN WITH LEMONY POTATO CAULIFLOWER PUREE AND ARUGULA GREENS

8 chicken thighs, skin on {optional}
2 Tablespoons Citrus Fennel Savory Salt
2 Tablespoons unsalted butter
1 Tablespoon extra virgin olive oil
1 head of golden cauliflower {white cauliflower works just as well but I love the golden color}
1 pound yukon gold potatoes, leave skins on for flavor and vitamins
2 Tablespoons unsalted butter
1 Tablespoon Preserved Lemon Cream
1 Large handful of baby arugula or mizuna greens
salt and pepper to taste

For the vinaigrette:
1 Tablespoon Preserved Lemon Cream
1 Tablespoon Extra Virgin Olive Oil

Preheat the oven to 350 degrees.

Dust the chicken thighs on both sides with the salt. In a very large saute pan, heat the butter and olive oil over medium heat until the butter is melted. Add the chicken thighs skin side down and cook until the skin is golden brown, about 5-7 minutes.
Turn over and cook on the other side for about 2 minutes. Remove from heat and place in oven for 10-15 minutes or until chicken is cooked through.

While chicken is cooking, bring 4 quarts of water to a rolling boil in a large saucepan. Cut the potatoes into 1/2 inch pieces. Remove the core and leaves of the cauliflower and cut florets into smaller pieces. Add the potatoes and cauliflower to the water with a pinch of salt. Cook until both vegetables are easily pierced with a knife and overly tender. Remove from heat and drain.
Place the potato and cauliflower mixture with the butter in a mixer and with the whisk attachment, puree until mixture is smooth. Add the lemon cream and mix just until blended. Texture will be slightly coarse, but smooth.

In a small bowl, whisk in the olive oil into the lemon cream.
When ready to serve, toss the greens with just enough vinaigrette to coat the leaves lightly.

Serves four.

Buon appetito!
copyright 2008 Alisa Barry

One potato, two potato

As a kid growing up, one of my chores after coming home from school was to help my mom prepare for the nights meal. With seven kids to feed everyday, she needed all the help she could get. The benefit of being the prep cook was that I would often request potatoes for the night's menu. Mashed potatoes, baked potatoes, sweet potatoes. This side dish is still one of my all time favorite foods. Now, I sometimes fuss it up a bit with fresh cream, parmesan cheese, fresh herbs or buttermilk. As the Food Network's Barefoot Contessa, Ina Garten, says, "How bad can that be?". With a stick of butter in every batch, not bad at all, I say.

Buon Appetito!
Copyright 2007 Alisa Barry