Pan Fried Rosemary Potatoes With Grilled Onions

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This dish was served at the cooking class dinner we were attending on
Monday. Don loved it so much he has prepared it to take on his golf weekend with his sons and 16 others). It really is tasty. This is for 4 but simply  double or triple as required.

 

  • 4 medium sized potatoes
  • 1 red onion, peeled and cut into 1/2 inch thick disks
  • 1 clove garlic, minced
  • 1 sprig fresh rosemary
  • salt and pepper to taste
  • 1/2 tsp. nutmeg
  • 3 tbsp. oil
  • 1 tbsp. butter

Preheat barbecue to high.Wash the potatoes thoroughly and place whole in a pot of water and bring to a boil. Cook until just tender.

Remove from the pot and allow to cool slightly. While this is happening, oil and season the disks. Place on the grill and cook until soft and tender and well charred. Set the onion aside and dice the potatoes to desired size.

Heat a non-stick frypan on the barbecue and add the oil. Add the potatoes allowing them to cook at high heat, occasionally tossing or turning over so they don’t burn.

When the pan become ‘dry’ add the butter tossing a few times and continue to cook an additional 5 minutes. They should be browned on almost all sides. Add the garlic, grilled onions and seasonings. Mix through and serve.

Thanks Justin, these are great. Oh by the way, add more butter if you think it should be added.

Bonnie

This post was posted in Vegetable dishes

Barley And Cheddar Soup

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This is not only tasty but good for you as well. Would I steer you wrong?

  • 2 tbsp. olive oil
  • 2  celery stalks, washed, cleaned and diced
  • 2 medium carrots, diced
  • 1 small onion, peeled and diced
  • 8 oz. white button mushrooms, dusted and quartered
  • 2 garlic cloves, roughly chopped
  • 1 cup pearl barley
  • 4 cups beef stock
  • pinch each of dried sage and dried thyme
  • salt, cayenne pepper to taste
  • 1  1/2 – 2 cups aged white cheddar
  • 1 cup pecan halves, toasted, chopped coarsely

In a large pot, heat the olive oil and add the celery, carrots, onion and garlic. Cook until all vegetables are tender. This should take 8-10 minutes. Stir occasionally so they don’t burn.

Add the barley and stir in well. Add the stock and herbs. Bring to  a hard boil and reduce the heat to low. Simmer, partially covered for 25-30 minutes until barley is tender.

Just before serving, stir in the pecans and cheese.

 

 

Bonnie

This post was posted in Soups