Larry from Big Dude's Eclectic Ramblings
Lynn from What's Cooking on the Mommy Porch
April from Polka Dot 'n Pinky Swears
Congratulations Larry, Lynn, and April. Email your addresses to me and we'll get the books right out to you.
Thank all of you for participating. This was a fantastic and fun cookbook to review.
2-1/2 lbs.pounds russet or red potatoes (I figure one potato per person and then an extra potato or two for leftovers)
3 tablespoons olive oil
2 teaspoons minced garlic
1 1/2 teaspoons salt, divided
3/4 teaspoon ground black pepper, divided
1/4 cup butter
1 large onion, chopped
1 tablespoon balsamic vinegar
Goat Cheese Sauce recipe follows
Preheat the oven to 425 degrees F. Line a large shallow roasting pan with nonstick aluminum foil.
In a large bowl, combine the potatoes, olive oil, garlic, 1 teaspoon salt, and 1/2 teaspoon pepper, tossing gently to coat. Arrange the potatoes, in a single layer, on the prepared pan. Bake until potatoes are tender and lightly browned, stirring occasionally, for 35 minutes. Remove from the oven and cool.
In a large skillet, melt the butter over medium heat. Add the onions; cover and cook for 30 minutes, stirring occasionally. Uncover and add the vinegar. Stir until the vinegar evaporates, about 5 minutes.
In a large serving bowl, combine the potatoes, onions, remaining salt and pepper and Goat Cheese Sauce. Serve or cover and refrigerate to serve later. It’s better to bring to room temperature before serving.
Goat Cheese Sauce
3/4 cup mayonnaise
4 to 5 ounces crumbled goat cheese
2 tablespoons sour cream
1 1/2 teaspoons prepared horseradish
1/2 teaspoon ground black pepper
In a small bowl, slightly whisk or stir to combine the mayonnaise, goat cheese, sour cream, horseradish, and pepper. Cover with plastic wrap and refrigerate until ready to use.
Just in time for Easter!