MIDSUMMER POTATO SALAD 1½ lbs (680 g) yellow potatoes 1¼ lbs (560 g) golden beets (about 6 medium beets), divided 4 tbsp (60 ml) olive oil, divided 1 tsp (5 ml) kosher salt, divided 1 cup (250 ml) water ½ tsp (2.5 ml) crushed fennel seeds 2 tbsp (30 ml) red wine vinegar 2 tsp (10 ml) Dijon mustard ½ tsp (2.5 ml) freshly ground black pepper 1 small shallot, finely diced 1 tbsp (15 ml) chopped fresh dill, plus more for garnish 1 tbsp (15 ml) chopped fresh chives 3 or 4 radishes, thinly sliced into rounds 1 Preheat oven to 425 F (220 C).
2 Place potatoes and all but 1 beet into a 9 × 13-in (3.5 L) baking dish. Toss with 1 tbsp (15 ml) olive oil and ½ tsp (2.5 ml) salt. Add water to bottom of baking dish, then cover with foil or a lid. Transfer to oven and bake until potatoes and beets are easily pierced with a fork, 1½ to 2 hours depending on size of potatoes and beets. Remove from oven and set baking dish aside, uncovered, to let cool until you can handle vegetables, about 30 minutes. 3 Meanwhile, place fennel seeds in a small frying pan and set over medium heat. Stirring constantly, toast seeds until fragrant, about 1 minute. Transfer to a mortar and pestle and crush lightly. Place fennel seeds in a medium bowl and add remaining 3 tbsp (45 ml) olive oil and ½ tsp (2.5 ml) salt, vinegar, Dijon, pepper and shallots. Whisk until well combined. Set aside. 4 Using a mandoline or very sharp knife, very thinly slice remaining raw beet into rounds. Cut rounds in half and set aside. 5 Peel cooked beets and discard skins. Slice or chop cooked beets and potatoes into bite-sized pieces. Transfer to a large serving bowl along with shaved raw beets, dressing, dill, chives and radishes. Gently toss to combine. Garnish with more dill, if desired. Serve at room temperature or cold. Serves 6
LAMB SKEWERS WITH TOMATO SAUCE ½ large yellow onion 1 lb (450 g) ground lamb ¼ cup (60 ml) plain bread crumbs 2 cloves garlic, minced 1½ tsp (7.5 ml) ground cumin 2 tbsp (30 ml) chopped fresh marjoram leaves 2 tbsp (30 ml) fresh thyme leaves 2 tbsp (30 ml) chopped fresh rosemary leaves 1 tbsp (15 ml) chopped fresh sage leaves 1 tsp (5 ml) kosher salt ½ tsp (2.5 ml) freshly ground black pepper Tomato Sauce, to serve, make ahead, recipe follows fresh parsley, for garnish (optional)
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