This new year came in with an icy wind and surprise seed catalogs in the mail. Undeniable that winter is in its full and bitter-cold swing, yet a little glimpse - a reminder, really - that things do grow here and that sun and warmth will be shuffling in later this year. With a mug of hot tea and these inspirational catalogs, it's a bit warmer in here already.
I hope the new year brings us all great things.
And tasty things too - like this dish I made not too long ago:
Crispy Potatoes and Spicy Shitakes
(adapted from a similar recipe in the January 2010 issue of Martha Stewart Living Magazine)
1 to 1 1/2 Lbs fingerling potatoes, cut into 1/4-inch thick slices
about 8 oz. fresh shitake mushrooms, stems discarded and caps cut into strips
2 cloves garlic, minced
salt and freshly ground pepper
1/2 tsp. dried lemon thyme (or regular thyme)
red pepper flakes (to taste)
Preheat oven to 400 degrees.
On a rimmed baking sheet, toss the potato slices with a drizzle of olive oil and sprinkle lightly with salt and pepper. Arrange slices in one layer.
In a small baking dish, toss the sliced mushrooms, garlic, thyme, and red pepper flakes in a bit of olive oil.
Roast the potatoes on the bottom rack in the oven for 20-30 minutes, or so - until they are crispy and golden. Roast the mushrooms at the same time on the upper rack of the oven, for approximately 15-20 minutes - until they have softened and the flavors have mingled.
Remove the vegetables from the oven and toss together on a serving platter. Serve hot, with a grating of cheese, if you like - or some greens on the side, lightly dressed.