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Salt-Encrusted Potatoes

• 1 pound fingerling potatoes, washed
• 3 cups water
• 1/2 cup Kosher salt
• 2 garlic cloves, skins on
• 1 cup Italian parsley, washed, leaves only
• 1 cup cilantro, washed, leaves only
• 1/2 cup olive oil
• 1/4 teaspoon black pepper

1. Put the potatoes, water, and Kosher salt into a pot and simmer uncovered for 10 minutes. With a wooden skewer, test to see if they are tender. Pour off most of the water, reserving as much salt as possible.

2. Lower the heat and keep a watchful eye on the potatoes. The goal is to let the water evaporate so the potatoes are coated in salt. Be careful not to burn the salt or the potatoes. Cook another 3 to 4 minutes, then remove the potatoes and let cool.

3. Use a kitchen towel to wipe the excess salt off each potato, leaving only a light dusting of salt on each. Clean the potatoes one by one so the skins don't break.

4. To make the dipping sauce, start by putting the garlic cloves on a skewer. Char them on an open flame. Brush off the blackened skins and roughly chop. Place the parsley and cilantro leaves, the roasted garlic, black pepper, and olive oil into a mini-blender and puree to a smooth consistency.

5. Pour the sauce into a small bowl. Serve the potatoes and sauce at room temperature.



Tonight's Dinner

Here's a recipe I found for moose stew that I edited for personal preference. Thanks for the meat, Ernie!

First, shoot a moose ( or caribou, or deer, or cow).

Sift together 1/4 cup flour with 3/4 tsp salt, a few grains cayenne, dash of thyme, nutmeg, cloves. Put flour mixture in a large bowl or bag and add about 1 pound of moose round steak cut into one-inch cubes. Cover meat with flour mix.

Cook a mess of chopped bacon in a dutch oven to render its fat and sear meat all over. Add three thinly sliced onions. When meat and onions are well-browned, add 1 tblsp Worcestershire, 0.5 cups red burgundy [they say the cheaper the better, and that better be true. I have some royally shitty wine to use up], 5 clove garlic [the original said 1. hahahaha], tomato paste, chopped parsley or celery tops. From what I took from the Cook's Illustrated on goulash, make sure some tops of the meat are sticking above the liquid level in order to get some browning on the meat.

Cover pot and set in a 350 degree oven until tender. Add salt and pepper to taste, and mushrooms [no mushrooms this time, unfortunately]. Best if made a full day before and reheated. Serve over egg noodles.