new videos every friday

I love dolphins and islands and the smell of gasoline and Antonio Bandaras.  I love mayonnaise more than Miracle Whip and National Geographic specials and Amish country.  I love the color cobalt blue and Model T Fords and Bobby Darin singing “Beyond the Sea”.  I love chickadees.  I love popping bubble wrap and roll-top desks and  Haitian paintings.  I love old Shirley Temple movies and Clydesdales and antique wooden spoons and bonsai trees and Seinfeld.  I love down comforters and weeding and golden retrievers and that castle in Bavaria that Disneyland was modeled after.  I love peeling dried glue off my hands.  I love lowland gorillas and humpback whales and the feeling you get right after you sneeze and purple delphiniums and miniature paintings.  I love English accents and steel drums and huge boulders and getting the best parking spot in the lot.  I love folding towels when they’re still warm.  I love brick roads and getting postcards and pubs and Gary Larsen Day-at-a-Glance calendars.  I love Chinese babies and conch shells and peeling my sunburn and Wallace and Gromit.  But most of all, I love those little red potatoes.        

Serves 4 - 6

            3 lbs. small red potatoes
            1/3 cup extra virgin olive oil
               2 tablespoons prepared grainy mustard
               1 tablespoon cayenne pepper
            1/2 teaspoon salt

Preheat oven to 375 degrees.  Cut potatoes into halves or quarters and arrange in roasting pan.

In a small bowl combine oil, mustard, cayenne and salt.  Brush 2/3 of the mustard mixture over potatoes.  Bake potatoes uncovered 30 - 40 minutes or until tender and nicely browned.  Brush on remaining mustard mixture and return to oven for a minute or two to warm through.

with Parmesan
Serves 4 - 6

            3 lbs. little red potatoes
            1/3 cup extra virgin olive oil
               3 cloves garlic, crushed
                     1 tablespoon dried rosemary leaves (2                                 tablespoons fresh, chopped)
             1/4 cup grated Parmesan cheese
             1/2 teaspoon each salt and pepper

Preheat oven to 375 degrees.  Cut potatoes into halves or quarters.  Arrange in roasting pan.

In a small bowl, combine olive oil, garlic, rosemary, Parmesan and salt and pepper.  Brush 3/4 of the garlic mixture onto potatoes.  Bake, uncovered 30 - 40 minutes or until tender and nicely browned, brushing on the remaining garlic mixture during the last 5 minutes.

with roasted red bell pepper sauce and almonds
Serves 4 - 6

            3 - 4 large red bell peppers
                 2 cloves garlic, crushed
            2 - 3 tablespoons sour cream
            Salt and pepper to taste
                  3 lbs. little red potatoes
               1/4 cup blanched almond slivers, toasted in oven

Arrange oven rack to center of oven and turn on broiler.  Place a piece of tin foil on oven rack beneath to catch any drippings.  Place whole peppers directly on rack and broil about 20 minutes or until peppers are charred, wrinkled and collapsing a little.  Make sure to turn with tongs several times to roast evenly.

When cool enough to handle, cut peppers in half, remove seeds and pull off skin.  Place peppers in food processor or blender.  Puree until smooth and add garlic, sour cream, salt and pepper.  Remove to a saucepan and set aside.

Cut potatoes into halves or quarters and steam 10 minutes, or until tender (in the microwave or using metal steamer basket).  Warm red pepper sauce a minute or two.  To serve, pile potatoes in a serving dish and spoon sauce over.  Sprinkle toasted almonds on top.

Serves 4

            2 lbs. small red potatoes, halved or quartered
            2 tablespoons each butter and vegetable oil
            1 medium red onion, chopped
               1/4 cup dry white wine
            2 tablespoons tomato paste
               1/8 teaspoon sugar
            2 lbs. ocean scallops (about the size of a quarter)

In the microwave or using a metal steamer basket, steam potatoes 10 minutes or until fork tender.

In a large skillet, heat butter and oil.  Sauté onion until softened and add steamed potatoes.  Cook over medium heat 5 minutes or until lightly browned.  Add wine, tomato paste and sugar and stir gently to mix.  Add scallops and cook mixture over medium-low heat 5 minutes or until scallops are done.  Goes great with salad or a green vegetable.



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