This is a rather belated post - we had a Surf & Turf Mother’s Day dinner earlier this month, and I’ve been wanting to write about it, but Ward and I have spent most of this month trying to think of the best way to transfer photos from his computer to mine. Enter Flickr! We decided to set up a photostream there and now I can pick and choose any photos I want to use.
Which means, posts here will be totally up to me now. But that’s a thought for another day!
We had a truly fabulous Mother’s Day here this year. We did do the obligatory brunch out with the kids, checking out a new Japanese restaurant that just opened up a few months ago. It’s one of those all-you-can-eat menus where you select what you want and they cook it up for you - much nicer than a buffet where the food is sitting out there aging away.
But at night, Ward really shone. He went with a Surf & Turf theme, because seafood and steak are at the top of my “favorites” list. No lobster or crab, because neither of us are ready for him to cook lobster or crab at home just yet. So we had scallops, shrimp and steak. With a side order of potato rösti, and salad with lime and garlic dressing.
The potato rösti was just amazing - the perfect blend of garlic, rosemary and potato. And it’s mostly done in the oven! Recipe for that follows the photos:
Here’s the recipe for Potato rösti, from Cook with Jamie. Ward didn’t use an oven-proof frying pan, so he slipped the rösti into a baking pan after frying it up.
Potato rösti, from Cook with Jamie
olive oil
small knob of butter
1-1/2 lb floury potatoes, peeled and cut into matchsticks
sea salt
freshly grated black pepper
a few sprigs of fresh rosemary, leaves picked
6 cloves of garlic, peeledPreheat the oven to 400F. In an ovenproof non-stick frying pan, about 8 inches die, heat a splash of olive oil. Add the butter and toss the potatoes in it with a pinch of salt and pepper, the rosemary leaves and the whole garlic cloves. Fry on a medium heat for about 10 minutes, stirring all the while, until the potatoes start to soften a little. Then place the pan in the oven and cook for about 25 minutes, or until the potatoes are lightly golden, both on the top and the bottom.
Take the pan out of the oven and cover it with a piece of damp wax paper. Wrap your hand in a tea towel, or use a perfectly sized plate, and press down on the paper to flatten and compact your rösti. Remove the wax paper and place the pan back in the oven for 25 minutes. Cut into slices and serve.
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