Roasted fingerling potatoes with gremolata recipe

roasted fingerling potatoes with gremolata | pamela salzman

I hope you all had a merry Christmas!  We’ve had such an amazing few days with my family in New York.  Christmas Eve is always such a special night and this year was no exception, with 94 of us at my aunt’s house for dinner.  NINETY-FOUR.  And four ladies announcing they are expecting so we’ll be 98 next year?  My aunt is an absolute genius to be able to orchestrate a sit-down pot-luck for so many.  I swear she could run a small country.  Heck, she could probably run THIS country! We were in four different rooms eating 7 or 8 different types of fish (and a few veggies for good measure.)  Although it’s really not about the food for me, instead my favorite moment of the evening is listening to all the little ones sing around the Christmas tree watching the staircase in hopes that Santa makes an appearance, which he always does.  Then everyone screams and the flash bulbs go off as if there were paparazzi in the house.  It never gets old for me.

zesting lemon

ingredients in the gremolata

Christmas Day is always the perfect balance to the evening before.  It’s quieter, just 17 of us at my parents’ house and my mom is in charge.  We always start the meal with tortellini in chicken broth, which my kids love.  Then she makes a beef tenderloin with a red wine sauce, stuffed mushrooms, green beans with shallots and a green salad.  This year I was hoping to add these amazing potatoes to the menu.  I made them for Jenni Kayne’s holiday cooking class a few weeks ago and I knew they would be perfect with my mom’s menu.  They would actually be perfect with almost any menu!  But I’ll admit, I bailed at the last minute, thinking we had plenty of food already, I was a little tired from having gone to bed at 2:00 in the morning, and no one would care if we had or didn’t have potatoes on Christmas.  Really, everyone looks forward to all the cookies after dinner anyway.

gremolata

Alas, I still would love to share this recipe with you because I know you will love it and I know you will find a place for it in one of your upcoming weeknight dinners or even for something as special as New Year’s Eve.  I love crispy, roasted potatoes plain and simple, but these have an extra umph from the gremolata.  Gremolata is an Italian garnish traditionally made with finely chopped fresh parsley, raw garlic and grated lemon zest.  I’ve had it before on osso buco, roasted vegetables and even pasta.  It’s just bursting with flavor and freshness and makes ordinary potatoes out of this world.  I love it!  For this version of gremolata, I added a little orange zest, crushed red peppers, and fresh mint and thyme, all of which I adore with potatoes.  I also made the gremolata once with a little fresh rosemary instead of the thyme and dropped the chili flakes just because — also delicious!

baby fingerling potatoes

Try and find these teeny fingerling potatoes if you can.  They are so creamy and super easy to use since you just just have to wash and dry them, no peeling, no chopping.  BUT, if your market only offers Yukon Gold or red skinned potatoes, go for it.  They’ll still be delicious.

roasted halfway

I am hoping you are finding time to rest and restore your energy this week.  Acting like a superhero is totally overrated and people who look like they do it all don’t, and if they do, they’re exhausted.  Being a good parent or a good host/hostess or a good cook is good enough.  Sounds like a good new year’s resolution for me for 2014!

roasted fingerling potatoes with gremolata | pamela salzman

Roasted Fingerling Potatoes with Gremolata

Pamela
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Servings 6

Ingredients
  

  • 1 Tablespoon grated lemon zest about 2 lemons
  • 1 teaspoon grated orange zest about half an orange
  • 1/3 cup fresh parsley leaves and tender stems finely chopped
  • 2 heaping Tablespoons fresh mint leaves finely chopped
  • 2 teaspoons fresh thyme leaves finely chopped
  • 1 large clove of garlic minced or grated
  • a pinch of red pepper flakes
  • 2 pounds small fingerling potatoes washed, dried and halved (leave whole if they are only an inch or so long)
  • 3 Tablespoons unrefined olive oil divided
  • Sea salt and freshly ground black pepper to taste

Instructions
 

  • Preheat the oven to 400 degrees.  Line a large baking sheet with unbleached parchment paper.
  • Make the gremolata:  in a small bowl mix together the zests, herbs, garlic and red pepper flakes.  Set aside.
  • Place the potatoes on the prepared baking sheet and toss with 2 tablespoons of olive oil.  Spread the potatoes in an even layer and sprinkle with ¾ teaspoon of sea salt and black pepper to taste.  Place in the oven for 35 minutes.
  • After 35 minutes, remove the potatoes from the oven and add another tablespoon of olive oil and half the gremolata.  Toss until well combined.  Place back in the oven for another 10 minutes or until potatoes are tender and golden.
  • Remove from the oven and transfer to a serving bowl.  Toss with the remaining gremolata and taste for seasoning.  Sprinkle with an extra pinch of salt and pepper, if desired.  Serve warm or at room temperature.
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Thai (Grass-fed) Steak Salad Recipe (or with Chicken)

 

Thai Steak (or Chicken or Salmon) Salad Recipe | Pamela Salzman

 

Oh people.  We are on the brink of my favorite time of year.  A time of backyard barbeques, picnics at the beach, sand between my toes, fresh tomatoes and basil, peach pie, and long nights under starry skies.  Ahhhh, summer.  Beyond better weather and my favorite produce, life is just easier when the kids are out of school.  No homework, tests or book reports.  Sure, two out of my three have a summer reading list, but they always wait until the last week of summer to crack those books open, so it’s smooth sailing until then.

Because we live at the beach, we entertain most weekends in the summer, starting with Memorial Day which, being the East Coaster that I am, is the unofficial start of “the season.”  One of my favorite things to do right about now is start planning a few menus that I can rotate during the summer.  Whenever I am thinking of the ideal food to prepare — make ahead, room temperature and easy all come to mind.  Very often, we’ll go to the beach for the afternoon, come back to the house to freshen up before lingering over dinner in the backyard.  This doesn’t give me too much time to cook for a crowd, so I look for recipes which allow me to prep in the morning or the night before so I can do more assembling than cooking.

This Thai Steak Salad has never appeared on any of my summer menus since I just taught it a few months ago in my classes, but it will definitely be a regular this season.  There are so many reasons I love this salad — it’s light, I can vary it with chicken or tofu (even shrimp) and change up the vegetables according to what looks good, and there’s lots of prep in advance that I can do.  Oh, forgot to mention that my family loves it, too!  The first time I told my kids and husband they were eating “Thai” steak salad, I saw a bunch of sad faces.  “We don’t like Thai food.  It’s too spicy.  Or sour.”  “Guess what?  You’ve never had Thai food in your life!”  I only call this a “Thai” Steak Salad because of the combination of sweet, sour and sort of spicy in the marinade/dressing, plus the addition of cilantro and/or mint.  I have a feeling I am taking a lot of liberties with the word “Thai.”  I could probably get away with it if I added some fish sauce to the marinade.  Next time.  However, if I were to rename this recipe, I would call it Yummy, Fresh, Tangy, Gluten-free, Dairy-free, Vegan-adaptable, Paleo-friendly, Perfect for Summer Salad.  If you’re debating whether or not to veer from the standard burger fare this holiday, I have two words for you:  Pink Slime.

 

If you’ve been hanging out with me for the last year, you probably remember my post on how to reduce carcinogens when you grill.  Now’s a good time for a refresher.  Whereas you can definitely grill the steak or chicken here (I did grill the chicken), I prefer a more healthful way to cook the steak.  It’s a method I picked up from Cook’s Illustrated and it’s especially good for cooking grass-fed beef, which can get dried out if you’re not careful.  The only downside is that it takes a few minutes longer than grilling, but it’s a really tasty result and likely less carcinogenic.  No matter how you make this salad, it will surely be a delicious way to welcome in summer!

 

 

Thai Steak Salad Recipe

Pamela
5 from 1 vote
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Servings 6

Ingredients
  

  • Marinade/Dressing:
  • ½ cup freshly squeezed lime juice
  • ½ cup unrefined olive oil divided
  • 2 Tablespoons shoyu or gluten-free tamari
  • 6 Tablespoons packed fresh cilantro or mint leaves chopped (or a combo)
  • 1-2 small cloves garlic minced
  • ¼ teaspoon chili flakes or ½ teaspoon chili-garlic sauce
  • 1 Tablespoon raw honey
  • freshly ground black pepper to taste
  • 1 ½ pounds grass-fed top sirloin or flank steak about 1-inch thick
  • sea salt to taste
  • 1 Tablespoon unrefined coconut oil or olive oil
  • 8 heaping cups salad greens about 6-7 ounces
  • 2 shallots thinly sliced
  • a few handfuls of seasonal veggies*: thinly sliced cucumber or sweet bell pepper sprouts, julienned carrots, fresh mint leaves, fresh Thai basil leaves

Instructions
 

  • Combine lime juice, 6 Tablespoons oil, shoyu, cilantro, garlic, hot pepper, honey, and pepper to taste in a small bowl. Whisk together and set aside.
  • If steak is thicker than 1 inch, place between two sheets of plastic wrap and pound on both sides. Remove wrap and place meat in a shallow nonreactive dish that is just small enough to hold the meat. Pour HALF the marinade (about 2/3 cup) over the meat. Cover and marinate in the refrigerator for at least 1 hour or up to 12 hours (longer is better). Take the reserved marinade in the bowl and add 2 Tablespoons olive oil. Set this aside as your salad dressing.
  • Pull the steak from the refrigerator about 30-60 minutes before cooking it. Preheat oven to 275 degrees or preheat a grill.
  • Insert a wire rack inside a baking sheet and place the meat on top of the rack and sprinkle with a pinch of salt. Bake for 20-30 minutes for medium to medium-well.
  • Heat the oil in a heavy skillet, preferably cast iron, over high heat. Transfer the steak to the skillet and sear for 2-3 minutes on each side for medium to medium-well. Alternatively, grill over medium heat for about 10 minutes for medium doneness.
  • Transfer meat to a carving board and allow to rest for 10 minutes, covered.
  • Assemble the salad greens on a platter and drizzle with half the dressing (about 1/3 cup), tossing to coat. Drizzle the shallots and vegetables with half the remaining dressing (about 2 ½ Tablespoons). Toss to coat and arrange on top of the salad. Taste for salt and add as needed.
  • Slice meat thinly against the grain on a diagonal. Arrange slices of meat on top of the greens and drizzle with remaining dressing.

Notes

* I used 1 whole red bell pepper and 2 Persian cucumbers.
To prep in advance, marinate steak or chicken the night before. Keep dressing refrigerated. Wash and cut all vegetables and keep refrigerated until ready to assemble.
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