Potatoes with rosemary PDF Print E-mail

Potatoes with Rosemary (Pastel de Patata con Romero - Spain)

1/4 cup butter or margarine
2 large onions, thinly sliced
2 teaspoons minced fresh rosemary leaves
1/2 teaspoon salt
1/4 teaspoon coarsely-ground pepper
4 medium baking potatoes, thinly sliced
1 cup half-and-half

Heat butter in skillet until melted. Stir in onions, rosemary, salt and pepper. Cook over low heat, stirring frequently, until onion is very soft and begins to brown, about 20 minutes.

Arrange half of the potato slices in bottom of greased 10-inch pie plate. Top with half the onion mixture. Repeat layers. Pour half-and-half over the top. Cover with aluminum foil, and bake at 350 degrees F for 1 hour.

Uncover and bake until top is golden brown, about 20 minutes longer. Cut into wedges to serve.

Yields 6 to 8 servings.

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Strawberry and Feta Salad

INGREDIENTS 

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  • 1 cup slivered almonds
  • 2 cloves garlic, minced
  • 1 teaspoon honey
  • 1 teaspoon Dijon mustard
  • 1/4 cup raspberry vinegar
  • 2 tablespoons balsamic vinegar
  • 2 tablespoons brown sugar
  • 1 cup vegetable oil
  • 1 head romaine lettuce, torn
  • 1 pint fresh strawberries, sliced
  • 1 cup crumbled feta cheese

DIRECTIONS

  1. In a skillet over medium-high heat, cook the almonds, stirring frequently, until lightly toasted. Remove from heat, and set aside.
  2. In a bowl, prepare the dressing by whisking together the garlic, honey, Dijon mustard, raspberry vinegar, balsamic vinegar, brown sugar, and vegetable oil.
  3. In a large bowl, toss together the toasted almonds, romaine lettuce, strawberries, and feta cheese. Cover with the dressing mixture, and toss to serve.
 
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