seasonal sides to complement and elevate your winter menu, with wine pairings by Marlene Rossman
Chef Tentori says, “Not too many people use potatoes the right way. We have found that if you blanch them in vinegar, it keeps them a beautiful bright blue. That technique helps preserve the color and texture.”
Side by side
IDAho PoTATo CommISSIoN
Giuseppe Tentori, executive chef, Boka and Perennial, Chicago, www.bokagrp.com Yield: 6 servings 1 T. red wine vinegar 2 lbs. Idaho All Blue potatoes, peeled and small dice 4 T. parsley, chopped 1 oz. extra virgin olive oil 1 T. sherry vinegar Juice of 2 lemons Salt and pepper, to taste 2 English (seedless) cucumbers, chopped fine 6 mini cucumbers with blossoms (optional) 6 oz. crumbled feta cheese Asian mesclun mix, as needed
All Blue IdAho PotAto tABoulI
Method (1) Bring salted water to boil in medium pan. Add red wine vinegar and diced potatoes. Cook until just al dente. Shock potatoes in ice bath. Drain well, and pat dry. (2) In large bowl, combine potatoes, parsley, olive oil, sherry vinegar, lemon juice, salt and pepper. (3) Place 4” ring mold in the center of each plate. Pack potato mixture firmly into each ring mold (reserve extra vinaigrette in bowl). Spread chopped cucumber atop. Carefully remove ring molds. Top tabouli with mini cucumber (optional). (4) Garnish plate with feta cheese and Asian greens. Drizzle greens with remaining vinaigrette. Wine pairing: Lynfred Cuveé White NV (Illinois)—a Chardonnay made with California grapes by a Chilean winemaker in a suburban Chicago winery—has flavors of vanilla, toast, and crème brulee, which will perfectly complement the feta and potatoes.
Winter 2010 | 37