FoodReference.com Logo

The FoodReference Website - Recipe Section: Main Dishes
Cookbook, modern, classic, & historic recipes; restaurant & professional chefs recipes & tips

. Home . . Articles & Features . . Facts & Trivia . . Cooking Tips . . RECIPES . . Quotes . . Who's Who . . Food Timeline . . Food Videos . . Food Trivia Quizzes . . Crosswords . . Humor . . Poetry . . CookBooks . . Food Posters . . Magazines . . Catalogs . . Flowers . . Key West . . Gourmet Tours . . Cooking Schools . . Festivals & Shows .

You are here > HomeRecipes >  

 Meatless & Vegetarian pg 2 >  Ragout of Potatoes, Olives, etc. >
 

Next Recipe

 

 

 

 

Free Food & Beverage Magazines

 

 

 

..Meatless & Vegetarian pg 2.. ..Peas, Spicy Split Peas.. ..Peppers Stuffed with Arborio Rice & Basil.. ..Peppers Stuffed with Goat Cheese.. ..Peppers, Vegetarian Stuffed Peppers.. ..Peppers, Vegetarian Stuffed Medley.. ..Pistachio Nut Pate.. ..POLENTA RECIPES >>>>>.. ..Potatoes, Cheesy Potato Onion Pie.. ..Potatoes, Low Fat Cheese Stuffed.. ..Potatoes, Fiery Potato Curry.. ..Potato Stir Fry.. ..Potato Rajas & Avocado Tacos.. ..Quiche Recipes.. ..Quiche, Crustless Spinach Ricotta Quiche.. ..QUINOA RECIPES >>>>>.. ..Ragout of Potatoes, Olives, etc... ..Ratatouille.. ..Ratatouille 2.. ..Ratatouille, Mushroom Ratatouille.. ..Ratatouille, Caribbean Calabaza.. ..Risotto, Red and Green.. ..Roasted Vegetable Caponata.. ..Savory Vegetable Bread Pudding.. ..Southwestern Grain Medley.. ..Soy Pepper Bowls.. ..Soy Chicken Patties.. ..Soy, Deli Club Sandwich.. ..Spelt Pilaf.. ..Spinach Enchiladas.. ..Spinach, Herb Spinach Bake.. ..Spinach Potato Pie.. ..Spinach, Signature Spanakopita.. ..Spanakopita.. ..Spinach Tart, Crustless Curried.. ..Sprout Curry Recipe..

. Home . . Recipes . . About & Contact . . Links .

 

 

Bookmark and Share 

RAGOUT OF FINGERLING POTATOES, NICOISE OLIVES, AND SWEET ONIONS

 

From: The Ethical Gourmet by Jay Weinstein

Though common culinary terms for potato texture like "starchy" and "waxy" are oddly unappetizing, they convey the experience on your palate very well. Fingerlings do have a texture that resists the bite only a little, but never becomes crumbly like a baking potato or mushy like a Maine potato. Some waxy potatoes are French fingerlings, Yellow Finnish, Red Bliss, and round white. They're wonderful in stews (such as this ragout) because they hold their shape and take on the flavors with which they're cooked. This recipe can be cooked a day ahead and reheated just before serving.
Serves: 4 as an Appetizer, 2 as a Main Course


Ingredients
• 1 pound French fingerling or other waxy potatoes, cut into 1/2-inch slices
• 4 teaspoons olive oil
• 1 fresh rosemary sprig (about 4 inches)
• 2 bay leaves
• 3 Vidalia or other sweet onions, sliced into 1/2-inch-thick rings
• 4 garlic cloves, sliced
• 1/2 cup Nicoise or other black olives, pitted and halved
• 1/2 teaspoon all-purpose flour
• 1/4 cup dry white wine
• 1 tablespoon unsalted butter
• 1/2 cup roughly chopped fresh flat-leaf parsley
• Salt and freshly ground black pepper


Directions
Bring a pot of lightly salted water to a boil. Parboil the potatoes until tender but firm. Drain, toss with a teaspoon of olive oil, and set aside.

Heat the remaining tablespoon of olive oil in a 12-inch skillet or Dutch oven over medium heat. Add the rosemary and bay leaves; warm until the rosemary sizzles. Add the onions, garlic, and olives. Cook slowly and gently, sweating the onions until they are translucent and very soft, about 30 minutes. Sprinkle in the flour and stir once to incorporate; cook 1 minute more.

Splash in the wine; simmer to steam out the alcohol, 1 minute. Add the potatoes; simmer until heated through. Stir in the butter and parsley. The dish should have a saucy consistency—add a few drops of water, if necessary. Season liberally with salt and pepper.

 

 

Please feel free to link to any pages of FoodReference.com from your website.

No permission is necessary to link to our pages.

For permission to use any of the content on FoodReference.com please contact:  james@foodreference.com

All contents of this website are copyright © 1990--2009 James T. Ehler and www.FoodReference.com  unless otherwise noted. All rights reserved. You may copy and use portions of this website for noncommercial, personal use only. Any other use of the materials in this website without prior written permission is prohibited.

 

3 Young Chefs
Click the 3 Young Chefs
for the Best
Cooking Schools,
Culinary Schools, Hospitality, Travel & Tourism Schools

 

 

 

Get a Free Trail issue
SAVEUR
SAVEUR
The award-winning magazine that celebrates the people, places and rituals that establish culinary traditions.