…and two Tessa Kiros side dishes, asparagus and roasted potatoes just sounded like great additions to a homey dinner for a terribly cold, rainy, sleety, crappy day across Easter Carolina. First off I got to the freezer and did a slight rearrangement here and there to see what needed to be dealt with first and while I thought of a nice little pork tenderloin unfortunately there was a pork loin roast and too much for two people so the smaller package of ribs was the obvious choice for us tonight. Since it is too cold to grill outside tonight, and brief time in the oven and then a quick grilling on the range top grill, should work nicely.
Tessa Kiros has several cookbooks out and someday I will own most of them, but at the moment I have no more room for cookbooks and Kindle is the way to go for now. The one that I really want doesn’t have a Kindle book option so for now I am picking up recipes here and there to make my contribution to a cooking club. Since the pork option didn’t pan out, I found the asparagus with poached egg to serve as our salad for tonight and wonderful lemon roasted potatoes to go with the ribs.
I think the I fell in love with Greek style lemon potatoes in a restaurant many years ago and now I’m pleased to say that I have made numerous versions over the years. Roasting by far is the easiest method for several people, but I dearly love me some lemon Greek fries with Feta cheese…no baking potatoes in the potato crock, just baby ones. They will work just fine for our dinner tonight though and they remind me a little of the way I learned to roast potatoes many years ago always thinking that trickle of water would cause the pyrex dish to explode…well only if the dish was hot and one used cold water. Above, I par cooked the potatoes, smashed and seasoned them and returned to hot oven to finish. The other photo is of the seasoned lemon potatoes roasted in the oven…
I have a ton of Asparagus and it will need three recipes to finish it off, but a poached egg sounded good since I love warm egg yolks running down and over whatever is suitable, pasta, potatoes and now asparagus. Simply cook the asparagus until just tender and cool down in ice water, pat dry and plate, season with salt, pepper and a little lemon zest. Poach 2 eggs lay over asparagus and shave some parmesan cheese over…a little drizzle of Greek olive oil and serve.
Roast Lemon Potatoes (Patates Fournou Lemonades) I didn’t make all of the potatoes called for so I adapted the recipe accordingly.
From Food From Many Greek Kitchens
2 lbs 10 oz potatoes, peeled and rinsed (I used a bag of baby gold potatoes)
juice of 1 large lemon
6 Tbsp olive oil
*optional 3 garlic cloves, smashed
salt and freshly ground black pepper
1 heaping tsp dried oregano
optional chopped celery leaves
Preheat the oven to 350 degrees F.
Halve the potatoes lengthwise then cut each half into 2 or 3 wedges, depending on the size of your potatoes. Spread them in a non stick baking dish. Splash the lemon juice and olive oil over them, and add salt and pepper generously. Crush the oregano between your fingers, letting it fall all over the potatoes. Turn the potatoes to coat them well with everything. Drizzle 2 cups of water down the sides of the dish and give it a shuffle.
Roast until the potatoes are tender and melting and a bit golden here and there with still a bit of sauce in the dish, about 1 1/2 hours, turning and basting them every 20 minutes or so. add more salt and pepper to taste and serve hot.
I found the original recipe for the ribs from Pete Evans…for some crazy reason someone accidentally dumped the marinade that I was going to simmer down and baste with, so TJ”s Apple
Bourbon BBQ Sauce stepped right up for the final glaze. Great combo for the rum and coke marinated ribs!