Fleur De Sel Roasted Potatoes with Truffled Aioli
I thought of this new way of making baby potatoes at the last minute. Since I used only egg whites to make the cake, I had plenty of leftover egg yolks and truffled aioli was a perfect and delicious accompaniment to the roasted baby potatoes seasoned with the delicate Fleur De Sel.
Ingredients:
2 pounds baby red potatoes
2-3 tablespoons Grape seed oil
1.5 tablespoons Fleur De Sel
2 garlic cloves, minced
2 egg yolks
3 tablespoons lemon juice
2/3 cup olive oil
4 tablespoons truffle oil
Directions:
Mash the garlic into a paste. Add garlic, egg yolks, and lemon juice into a food processor and blend well. Keep the food processor going, and add the olive oil in a steady thin stream very slowly until the oil is incorporated and the mixture thickens. Add the truffle oil in the same way. Chill for at least an hour to allow the flavors to develop. (Yields about 1 cup of aioli)
Pre-heat the oven to 450°F. Quater the baby potatoes and arrange in a large baking sheet, skins down. Drizzle with grape seed oil and sprinkle all over with Fleur De Sel. Roast potatoes for about 20 minutes, stir the potatoes, and then cook for another 5 minutes. Serve potatoes with the truffled aioli.
Crustless Zucchini Tart
This delicate savory tart was a new creation as well and it was very easy and quick to make.
Ingredients:
2 cups large zucchini, grated (about 2 zucchini)
1 cup leeks, minced (2 leeks, white parts only)
2 eggs
1/2 cup flour
1 tablespoon baking powder
1/2 teaspoon nutmeg
1/2 teaspoon salt
1 1/2 cup shredded Swiss cheese
Butter
Directions:
Pre-heat the oven to 350°F. In a large bowl, combine all of the ingredients together to blend well. Butter a 12-inch tart pan and pour the zucchini mixture, spreading evenly. Bake for 45 minutes or until golden brown.
Mango-Berry Salad with Crystallized Ginger and Honey-Lime Syrup
In this sophisticated fruit salad, the mango chunks were mixed with strawberries and blueberries, tossed with crystallized ginger, and seasoned with honey-lime syrup (made simply by boiling water, honey and lime together). The combined flavors of the fruits, ginger, and syrup were fantastic.
Chocolate Financier
For a sweet finish, I made a Chocolate Financier cake that features my daughter's two favorite ingredients - chocolate and almonds. The cake came out very rich, but not too sweet, with a deep chocolate flavor. I had to double the recipe to make the cake big enough for 18-20 servings, but otherwise I actually managed to follow the recipe. The original recipe can be found here.
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I am submitting the Fleur De Sel Roasted Potatoes with Truffled Aioli recipe for the May's Potato Ho Down***
I would like to thank Sweta of Bonne Nutrition for giving me the Friendship award.
