As Tom Lehrer sang a year ago, "Spring is here!" [Ed. note: Check the PPS below for the link.] These beauties are in season all year, but I especially love them in the spring time. Have been known to serve them up as a main dish since they take less than 30 minutes to make, but you'll probably want to have them as a side with...anything.
In our house, we drizzle chimichurri sauce on everything from grilled/roasted beef to lamb, chicken, fish, seafood, rice, quinoa, yams, and veggies. Even eggs or avocado toast. Bright, zesty, addicting.
NOTE: I have found tri-color fingerling potatoes and at my local supermarket, but if you can't find them, you can use Dutch baby potatoes or yellow fingerlings.
And finally, a quick side note to nominate the BF for a "BF of the year" award [Ed. note: AND I WOULD LIKE TO THANK THE ACADEMY...], as I have been shuffling around with a slipped disc, unable to lift the 60-pound bins I deliver weekly. He has not only helped me dauntlessly for the past two weeks, but with a smile on his face. Could not have fulfilled the orders without him and, hopefully, this roasted potato side with a prime ribeye was an adequate reward for his efforts. MUAH
[Ed. note: Hey nobody tell her I'm happy to tag along. PRIME RIBEYE, people!]
PS: Think these potatoes are colorful? Well check out these pinkalicious deviled eggs as I re-examine family trauma (www.moveablefeast.me/blog/pinkalicious-deviled-eggs).
PPS: Also high on the color charts are these spice roasted carrots with avocado and yogurt, which we bring to you while (proverbially) poisoning pigeons in the park (www.moveablefeast.me/blog/spiced-roasted-carrots-with-avocado-yogurt).
PPPS: We celebrated St. Patrick's Day with a heartfelt Denis Leary ditty and Bailey's Irish Cream Tiramisu (www.moveablefeast.me/blog/baileys-irish-cream-tiramisu).
Adapted from: A Beautiful Plate (potatoes); The Pollan Family Table (chimichurri), Corky, Lori, Dana and Tracy Pollan
Number of servings: 4
Roasted Fingerling Potatoes
Roasted Fingerling Potatoes
Set out to make a cake made with olive oil to see what it would taste like. One bowl. No eggs. No dairy. Vegan. [Ed. note: Vegan? Chocolate cake? Is this allowed?] Why yes! Yes it is. In fact, because of the olive oil it's so incredibly moist, with a deep dark-chocolate flavor, it made me swoon. [Ed. note: Taking notes.]
This has been called a Wacky cake or Depression Cake (en.wikipedia.org/wiki/Depression_cake), as during those years milk, sugar, butter and eggs were either expensive or scarce. Now my love of cake-making with oil instead of butter runs deep. I have baked many a cake with grapeseed or canola oils (both flavorless), but this was my first foray into using olive oil. The result is a far more moist dessert that keeps exceptionally well. Deb of Smitten Kitchen says, "On day four in the fridge, ours was as moist as day one, basically a miracle."
Using olive oil, for some strange reason, just never seemed right. I think of olive oil as being savory, but I was wrong. It truly works here.
Adapted from: Smitten Kitchen
Number of Servings; 8-12
Just because Mardi Gras may have passed, doesn't mean it's not too late to serve this light, brothy, hearty and incredibly flavorful gumbo. (In our household, Mardi Gras-month is always a time for celebrating everything New Orleans.) Adapted from a recipe the great Emeril Lagasse published in a dog-eared copy of the September, 1994 issue of Bon Appetit.
New Orleans is, hands down, an all-time favorite city for me and the BF. Incredible food, history, architecture and music [Ed. note: Tipitina's, represent!] everywhere you step. We never, ever tire of that city, and are lucky to have visited at all different times of the year. We also can't leave until we've had a bowl of gumbo...somewhere. A few of my favorite places to enjoy the staple are Dooky Chase Restaurant, Galatoire's and Nola's.
Come to think of it, it's been many years since the BF and I have been. Perhaps we need to head back soon? [Ed. note: Do not tease!]
A small sampling of my vast voodoo doll collection.
Until next year, Laissez les bon temps rouler!
Adapted from: Bon Appetit, September 1994
Number of servings: 8
PS: A year ago chocolate and peanut butter squared off and clashed in a titanic battle for the ages (www.moveablefeast.me/blog/chocolate-peanut-butter-tart), then there was an attempt to make up for that dessert bomb with some roasted shrimp and asparagus with shallot lemon vinaigrette (www.moveablefeast.me/blog/shrimp-asparagus-with-shallot-lemon-vinaigrette).
PPS: "Iko Iko" is one of my favorite songs, takes me right back to New Orleans.
I'm Jacquie, personal chef & recipe developer in the beautiful Pacific Northwest. Living life with my wildly funny boyfriend and dog Marlowe. Lover of books, bourbon, chocolate and movies.