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Thursday, August 27, 2009

Forbidden Rice with Caramelized Spring Onions, Yukon Gold Potatoes with Fleur du Sel

August 27th, 2009 
I always make plans for next dinners but I never follow them. So today I was going to make Stuffed Patty Pan Squash, but after a friend sent me a Brazilian BBQ recipe book, I decided that we need to have steak. By the way, I am Brazilian. My husband is Irish, so we need to have potatoes too.  J
I am using Fleur du Sel for the potatoes as I inherited it from a restaurant that closed (miss you, nine75!). The jar of salt has been sitting there, in the cupboard, for maybe a month, and I keep looking at it, everyday. 
You shouldn't be cooking with it, just sprinkle it over yummy food. If you don't have this special salt, it's ok to use sea salt or kosher salt!

Yukon Gold Potatoes with Fleur du Sel 
8 servings for regular people; 2 servings for my husband

2 lbs or 8 medium yurkon gold potatoes, well washed
2 tablespoons unsalted butter
Chopped fresh herbs (optional)
Fleur du sel


Preheat oven to 400 degrees F. Place potatoes in a roasting pan and bake for about 1 hour or until the potatoes are tender (depends on the size of the potatoes). Cut the potatoes into 2” pieces, arrange them in a serving casserole, top with little pieces of the unsalted butter and bake for about 10 to 20 minutes, mixing once or twice, until potatoes are golden brown. Remove from oven, top with fresh herbs and sprinkle with fleur du sel. Serve immediately.

Forbidden Rice with Caramelized Spring Onions

4 servings
Forbidden rice is a short-grained, heirloom rice. It is purple when raw and dark purple when cooked. It is high in fiber, iron and has a deep, nutty taste. Additionally, the deep color of black forbidden rice suggests the presence of phytonutrients.

1 tablespoon olive oil
2 medium spring onions, halved and cut into 1/4-inch thick slices
1 tablespoon coarsely chopped fresh rosemary
2 cups cooked forbidden (black) rice
1/4 teaspoon kosher salt
Freshly ground pepper

In a large skillet, heat olive oil over medium heat. Add onions and rosemary.
Toss the onions so that all are coated with oil. Toss the onions every 8 to 10 minutes. Don’t toss them too often. Cook until all the onion is golden brown, about 20 - 25 minutes.
Add 2 to 3 tablespoons of white wine to the pan to deglaze it, add the rice and heat through stirring gently. Add salt and pepper to taste. 

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