Lately I’ve been listening to those BFFS of the moment, Lorde and Taylor Swift. I’ve never been a Taylor fan, except when my wedding guests and I danced and screamed all through”I Knew You Were Trouble” imitating screaming goats. Oh the internet age. The older generation was so confused and just blinked at us while we screeched and stomped, praying it would stop.
Anyway, Taylor equals country music which equals twang which equals I want to tear my ears off my head whenever it assaults me. But I have to admit, her latest album is pretty much my new jam. Looks like I need a prescription for Swiftamine stat! I probably have some sort of reputation to uphold. Lorde is also on repeat, with “Yellow Flicker Beat” empowering my day and encouraging general badass-ery.
Just like I thought Lorde was freaky and Taylor was sappy, I didn’t know that they went together like potatoes and oranges ( Like that segue?) Discovering these young ingenues had actual talent and self awareness was akin to my discovery that starches soaked in fruit juices and roasted until sticky and tart are worthy of repetition.
This recipe is from Mediterranean Vegetarian Feasts by Aglaia Kremezi , and is just one of many that jumped out at me upon my first flip through. When you get a new cookbook, do you also read through it from cover to cover, gasping, nodding and earmarking along? I’d like to think I’m not the only one.
I am growing quite fond of this Greek themed cookbook. First of all, I’m a fan of books where I don’t need to disregard or heavily modify half the recipes since they contain meat. Secondly, perusing this book brought me straight back into my sunny and delectable Grecian honeymoon. Sometimes all I remember is the feta. Just massive amounts of feta and also that sweltering trek up to the Apocrypha. Med Veg Feasts brought back all the gastronomical memories of copious fresh herbs, bright, zingy citrus flavors and meaty, juicy tomatoes. Packed with simple recipes and inspiring combinations, these meals will transport you, if not to sunny locales than at least to a flavor packed, earthy meal.
Earmarked recipes: Baked Feta with Tomato and Pepper, Zucchini Herb and Feta Fritters, Olives and Carrots with Preserved Lemon and Thyme, Cucumber Salad with Feta and Mint, Fava Beans with Coriander Garlic and Cilantro.
Roasted Potatoes with Garlic, Orange and Mustard
– from Aglaia Kremezi’s “Mediterranean Vegetarian Feasts”
- 2/3 cup olive oil
- 4-6 garlic cloves
- 2 tablespoons Dijon mustard
- 1 1/2 tablespoons dried oregano/thyme
- 1/2 teaspoons salt, or more to taste
- Good pinch of red pepper flakes
- 1 teaspoon ground cumin
- 1 teaspoon ground turmeric
- 2 tablespoons fresh lemon juice
- 1/2- 1 cup fresh orange juice
- 3 pounds fingerling/baking potatoes halved and cut into large cubes
- 2 oranges, cut into thick slices
- Fresh oregano or thyme for serving
Preheat the oven to 400F.
Use a food processor or blender to combine all ingredients from “Sauce”. Pulse until thick.
Place potatoes and orange slices in a layer on a large roasting dish and pour the sauce on top, tossing to coat evenly.
Cover loosely with parchment and bake for 40 minutes. Take out, uncover and toss. The potatoes should be bubbly and easily pierced with a fork. Taste and adjust seasonings if necessary. If the pan is dry, add more orange juice and toss.
Bake, uncovered for 20 minutes, until the potatoes are cooked through with browned edges. If they lack some color, put under the broiler for 2 minutes until they are golden brown.
Sprinkle with fresh oregano or thyme and serve at once!