Potluck Recipe

[Beth Katcher]

Here's the recipe for the Brussels Sprouts salad that I promised some people. There is also a bonus recipe for potatoes that I told Deborah I would send her.  Both of these are from America's Test Kitchen.

Bon appetit!
Beth

Brussels Sprouts Salad

Ingredients:
3 Tablespoons lemon juice
2 Tablespoons Dijon mustard
1 small shallot, minced
1 clove garlic, minced
6 tablespoons extra-virgin olive oil
2 pounds brussels sprouts
3 ounces Pecorino Romano cheese, shredded (= 1 cup)
1/2 cup pine nuts, toasted

Directions:
1. Cut off bottoms of Brussels sprouts and trim loose leaves, then cut each sprout in half through the cut end. Slice thinly with the flat surface on the cutting board.
2.    Whisk together lemon juice, mustard, shallot, garlic, and 1/2t salt in large bowl. Slowlyl whisk in oil until incorporated. Add Brussels sprouts, toss, and let sit for at lest 30 minutes or up to 2 hours.
3.    Fold in cheese and nuts. Season with salt and pepper to taste.
Variations (which I did NOT make yesterday):
1. Substitute sharp cheddar for Pecorino and hazelnuts (toasted, skinned, and chopped) for pine nuts. Add 1 Granny Smith apple, cored and cut into 1/2-inch pieces.
2. Substitute smoked gouda and pecans. Add 1/2 cup chopped dried cherries.

Roasted Salt and Vinegar Potatoes

Ingredients:
2 pounds red potatoes, ~1" x 2"
1 1/4 cups salt, or 1.5c kosher salt
3 Tablespoons malt vinegar
pepper, to taste
6 Tablespoons oil

Directions:
1. Boil 2qts water. Dissolve salt in water and add potatoes. Cook ~20 min until tender (knife inserts easily). Yes this is a ton of salt! The science is that it breaks down the cell walls of the potatoes, making them exceptionally creamy. When you remove the potatoes from the water in the next step there will be some salt sticking to the potatoes, but not a huge amount and the finished product will taste salted, but not salty.  Really!
2.    Remove potatoes from water and place on a wire rack placed over a baking sheet to dry for 10 minutes.
3.    Oil a pan. Put dried potatoes on the pan and smash them to about 0.5" thickness. (Use a cup, putting your finger under the cup to keep all the potatoes at the same thickness.)
4.    Brush potatoes with half the malt vinegar and add pepper to taste.
5.    Cook in preheated 500F oven for 25-30 minutes until potatoes are well-browned.
6.    Brush with remaining vinegar. Transfer to a platter with crushed side up and serve.