What to do with it?
The other day I picked up an old issue of Bon Appetite in a waiting room and read a description for potatoes parboiled in vinegar and salt, then cut into quarters and browned in butter which sounded interesting. I didn't really want to do the butter thing. We have found that slicing potatoes about 1/4" to 3/8" thick and cooking and browning them in the toaster oven is a great way to cook them without adding a lot of oil or fat, so I tried a vinegar and salt variation on that.
I peeled and sliced the potatoes and placed them in a dish with 1 cup of dill vinegar with 1 teaspoon of kosher salt dissolved in it and let them marinate for the afternoon, then spread out on a tray and baked in the toaster oven (375ish) for 20ish minutes (I really wasn't paying attention, cook until done, you know?) finished with a quick run under the broiler to brown them. They have a really nice salt-and-vinegar flavor (like salt-and-vinegar potato chips without all the grease) with dill overtones. Really good, highly recommended. Could also try this with other types of vinegar with or without the dill for different flavors (think malt vinegar for that fish-and-chips flavor, for example),
So leaving the chiro this afternoon Mom says, "I have a craving for fish and chips." Go figure; the variable vegetarian. We had picked baby beets earlier as a definite go-with for whatever tonight and I was good with fish and chips, so we stopped at the store and picked up some frozen haddock, and when we got home I put the makings of tuna spaghetti (my previous choice to go with the baby beets) away and peeled and slice some potatoes to sit in the dill vinegar and salt all afternoon. This time I doubled the salt to 2 t. per cup of dill vinegar.
ReplyDeleteDinner, then, was breaded and baked haddock (not as good as fresh bass caught this afternoon in the pond at Coreys, but passable), baked potato slices marinated in dill vinegar and salt, baby Detroit Dark Reds, and cooked beet greens (hey, we had 'em) top dressed with dill vinegar. The extra salt improved the potatoes for sure. The baby beets were to die for and everything else ranked from excellent to extraordinary; this was one of those dinners where every bite was just awesome! We ate it all up.