Roasted New Potato Salad with Arugula and Goat Cheese

potato salad to post

There are two secrets to this excellent potato salad.  One is to roast the potatoes very slowly so that they become meltingly tender and waxy (as opposed to the crispy/fluffy texture of my favorite Butter Roasted Potatoes).  And the second is to add the vinaigrette while the potatoes are hot, so that they soak in the flavors of the mustard and balsamic. This recipe is adapted from The Vineyard Cookbook, by Barbara Scott-Goodman.   I was planning on presenting this as the perfect winter potato salad but have decided that it will actually be a year-round favorite for me.

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3 pounds small red new potatoes, halved or quartered.

8 unpeeled garlic cloves

1/4 cup extra virgin olive oil (for roasting potatoes)

kosher salt

2 teaspoons whole grain mustard

1 tablespoon balsamic vinegar

1/3 cup extra virgin olive oil (for vinaigrette)

2 handfuls stemmed baby arugula

4 ounces fresh goat cheese, crumbled

freshly ground black pepper

Preheat oven to 300 degrees.  In a roasting pan (large enough so that potatoes can be spread out in a single layer)  toss the potatoes with the garlic cloves, salt to taste, and the 1/4 cup olive oil.  Bake for 1 1/2 to 2 hours until potatoes are tender and light brown.  Lower the heat to 250 degrees if the potatoes are cooking too quickly.

To make the vinaigrette, whisk the mustard and vinegar together in a small bowl, Slowly add the olive oil, whisking constantly until the vinaigrette thickens.

Take the potatoes from the oven.  Remove the garlic cloves and squeeze them over a large bowl to remove the peel then scrape the potatoes into the bowl as well.  Pour the vinaigrette over the hot potatoes and gently toss.  Let cool slightly then add the arugula and toss again.

Heap the potato salad into a large shallow bowl or platter.  Sprinkle the crumbled goat cheese over the top and season to taste with pepper.

Serve warm or at room temperature.  Serves 6.

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Glazed Apricot-Dijon Pork Tenderloin Roasted with Caramelized Onions

 

Easy enough for a weeknight family supper but elegant enough for an Autumn dinner party, here is my new favorite recipe for pork tenderloin.  Go ahead and roast 2 tenderloins even if you don’t need that much because the leftovers are scrumptious. Recipe idea from Pure Flavor, by Kurt Beecher Dammeier, but I’ve adapted it for fool-proof results.

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2/3 cup Smucker’s All-Fruit Apricot Preserves

2 tablespoons Dijon Mustard

2 tablespoons whole grain mustard

1/2 teaspoon salt

1/4 teaspoon black pepper

1/8 teaspoon cayenne pepper

2 medium onions, thinly sliced

extra virgin olive oil

2 pork tenderloins, trimmed

2 teaspoons salt

coarsely ground black pepper

In a small bowl, combine the preserves, Dijon mustard, Whole-grain mustard, salt, black pepper and cayenne.  Set aside. (may be made up to one week ahead)

Preheat oven to 400 degrees.

Heat  2 tablespoons olive oil in a large skillet over medium high heat.  Add the sliced onions and sauté until they have softened and are beginning to show some color.  Meanwhile, season the pork tenderloins with salt and pepper. Transfer the onions to a baking dish just large enough to hold the two pork tenderloins.  Return the skillet to the heat and add a bit more olive oil if necessary.  Add the tenderloins, brown then on all sides, then remove them from the skillet and set them on top of the sauted onions.  Spoon the reserved apricot glaze over the pork and roast in preheated oven for 20-30 minutes or until the pork reaches an internal temperature of 150 degrees.  (instant read thermometer is the way to go here…a very small yet worthwhile investment to make if you don’t have one already) Let the pork rest for 10 minutes before serving.  Cut tenderloins into 1/2 to 1 inch slices and serve with the caramelized onions. Serves 4-6

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