Skip to main content

Potatoes Braised with Wine #KitchenMatrixCookingProject

By

Today we are continuing the Kitchen Matrix Project, after Mark Bittman's Kitchen Matrix cookbook. You can read about it: here. I'm very excited about the dishes and the bloggers who are joining me. This month, Wendy at A Day in the Life in the Farm picked the recipes. I can't wait to follow along with her choices.

This week, She picked 'Braised Potatoes + 3 Ways' for the group which means we could make simple braised potatoes, braised potatoes with wine, and braised potatoes curried in milk...along with any variations or adaptations that we needed or wanted. I opted to make a variation of his potatoes braised with wine this week, but can't wait to try the others.

The Other Braised Taters



Potatoes Braised in Wine
slightly adapted from Mark Bittman's recipe

I skipped the pancetta and swapped out the parsley for thyme and dill. This was a delicious, easy dish to make. And I can definitely see this process being on I use regularly with whatever herbs I have on hand.

Ingredients
  • 2 pounds potatoes (I used Yukon gold)
  • 1 onion, peeled and thinly sliced
  • 1 T olive oil
  • 1 C dry white wine (I used a Sauvignon Blanc)
  • 1 C stock
  • freshly ground salt
  • freshly ground pepper
  • fresh thyme for garnish
  • fresh dill for garnish


Procedure
Heat olive oil in a large, flat-bottom pan. Stir on the potatoes and toss to coat. Add in the onions and cook for a few minutes until the onions are softened. Pour in the wine and stock and bring to a boil. Reduce heat to a simmer and cook until all the liquid is absorbed and the potatoes begin to crisp. Season to taste with salt and pepper. Garnish with fresh thyme and fresh dill
Labels:

Comments

  1. A Day in the Life on the FarmFebruary 20, 2018 at 5:27 AM

    We always seem to pick the same preparation LOL. Why do your potatoes look so much better than mine?

    ReplyDelete
    Replies
    1. Camilla M. MannFebruary 20, 2018 at 6:34 AM

      Maybe you actually read the instructions! ;) I don't think they are supposed to be crisped. Thanks for picking this.

      Delete
  2. KarenFebruary 22, 2018 at 5:56 PM

    I love how yours turned out! I'll be back next week!

    ReplyDelete

Post a Comment

Popular posts from this blog

Hot Chocolate Agasajo-Style {Spice It Up!}

By
photo by D For my Spice It Up! kiddos this week, I was looking for an exotic drink to serve while we learned about saffron. I found a recipe from food historian Maricel Presilla that mimicked traditional Spanish hot chocolate from the 17th century where it was served at lavish receptions called agasajos . When I teach, I don't always get to shoot photos. Thankfully, D grabbed my camera and snapped a few. Ingredients serves 14-16 1 gallon organic whole milk 3 T dried rosebuds - or 2 t rosewater 2 t saffron threads, lightly crushed 3 T ground cinnamon 3 whole tepin chiles, crushed 2 vanilla beans, split lengthwise 1 C organic granulated sugar 1 lb. bittersweet chocolate Procedure In a large soup pot that can hold a gallon plus, combine milk, dried rosebuds (or rosewater, if you are using that), saffron threads, ground cinnamon, chiles, vanilla beans, and sugar and warm over medium heat till it steams. Whisk to dissolve sugar, then lower heat an...
183 comments
Read more

Frozen Art Gourmet Ice Cream

By
As we headed inland from the coast, I cringed as the temperature gauge in the car for outside temp climbed into the triple digits. Ugh. I'm a rather wimpy central coastal Californian who begins to wilt when it's 70 degrees outside. Thank goodness for air conditioning and a planned ice cream stop. When I parked the car outside Frozen Art Gourmet Ice Cream in Santa Rosa, everyone breathed a sigh of relief. We knew that we still had to get to the campsite...and set up our tents in the heat. But we were going to enjoy the cool, sweet treats from Frozen Art first! Michoacana ice creameries are the equivalent of Starbucks in Mexico; they're ubiquitous. Purists, however, claim that operating a true Michoacana ice cream shop require ties to Tocumbo. It's estimated that almost ninety percent of the Tocumban population is currently employed in the ice cream business from making ice cream itself to making equipment. But the real art of Tocumban ice creams: imaginat...
Post a Comment
Read more

A Cheese Board Anchored on a Trio of Italian Cheeses + A Pinot Nero from Alto Adige #ItalianFWT on CulinaryCam.Com

By
I am in the process of migrating over to my new domain. Come on over to read " A Cheese Board Anchored on a Trio of Italian Cheeses + A Pinot Nero from Alto Adige " for December's #ItalianFWT.
Post a Comment
Read more