It's March ... and I'm posting a recipe that's very clearly from a summer cookout. So sad, I know. Sad for this little blog that I have neglected it so in the last 12 months. But it's been an absolutely crazy year ... mostly in a good way! But I'll get to that later.
Last summer, I got to spend a bunch of time back home, and it was so nice. I love my family - and when we get together, it's always a blast. We listen to music, we eat, we play games, we go out on the lake, we play more games, we eat more food. This particular weekend we gathered for a summer cookout, and we traversed the Oshkosh farmer's market in the hopes of finding some stuff to cook up.
My mom typically cooks everything, and the rest of us contribute a few things here and there. Scott mixes the drinks and grills the burgers, Chris makes the most amazing appetizers you'll ever have (so good that we oftentimes are full before the main course gets put out!), Craig somehow makes meatless, cheeseless food taste as good as if it were dripping with bacon fat and covered in cheese. In the last few years, I've been trying to contribute more and more. And fortunately, my mom's letting me. So for this meal, while she made up the food and Scott grilled the burgers, I got to cooking some sides. And here they are...simple, delicious, and all fresh from the Oshkosh farmers to our table.
Dill Fingerling Potatoes
I've been making these little nuggets for years, thanks to my girl Ina Garten. They are so easy but absolutely my favorite way to cook a potato. They're soft inside, crunchy outside, with the perfect amount of salt and mmm mmm mm that fresh dill. Try it out:
Ingredients
2 tbsp. butter
1 1/4 lbs. fingerling potatoes
1 tsp. salt
1/4 tsp. black pepper
1 1/2 tbsp. chopped fresh dill
Directions
1. You'll need a heavy bottomed pan (I find a Dutch oven to work the best).
2. Melt the butter in the Dutch oven and meanwhile, rinse the potatoes.
3. Add the potatoes whole (not peeled, sliced, diced, just whole), and sprinkle with the salt and black pepper.
4. Place the lid on the Dutch oven and shake vigorously to coat the potatoes in the butter.
5. Cook over low heat for 20 to 30 minutes, until the potatoes are just tender.
*Note: while cooking, resist the urge to open the lid! You don't want any of that precious steam to escape because it's what getting those potatoes nice and ready for you.
6. From time to time, shake the pot to ensure that the potatoes don't burn to the bottom.
7. Turn off the heat and allow the potatoes to steam for another five minutes
8. Open and toss with the fresh dill. Serve!
Honey-Mustard Parsnips
This recipe I actually got over here, and it's a roasted chicken recipe with parsnips as a background star. And it's delicious. But when you find cute little parsnips at the market that are just asking to be slathered in honey and eaten up, you've got to improvise!
Ingredients
Parsnips
Vegetable stock
1 tbsp. whole grain mustard
1 tbsp. honey
Olive oil
Fresh thyme
Directions
1. In a large skillet with a lid, pour enough vegetable stock to coat the bottom and go up the sides maybe 1/2-inch. Bring to a boil.
2. Meanwhile, wash and peel the parsnips.
*Note: if you have little guys, just leave them whole. But if they're on the larger side, peel and slice into sticks.
3. Once the stock is boiling, add the parsnips and cover. Cook until just shy of fork tender (time will depend on the size of the vegetables).
4. Remove from stock and add a touch of olive oil to a fresh skillet.
5. Place parsnips in the new skillet and toss with honey and mustard.
6. Saute until well-coated and browning on the edges.
7. Sprinkle with fresh thyme (or parsley) if desired. And serve!
