Dinner today was a culinary triumph if I do say so myself. Pan seared chicken with garlic and thyme. And Melt-fries. Roasted potatoes, green and yellow squash, and red peppers served in an onion, garlic tomato sauce. So simple, so delicious. I'm a happy girl. The colors were beautiful and everything was perfectly seasoned. Recipe is as follows:
Quarter new red potatoes and spread on a baking sheet.
Slice squash and red peppers and spread on a second baking sheet.
Preheat oven to 400 degrees Farenheit. Drizzle vegetables and potatoes with olive oil and coat with coarse salt and cracked black pepper. Roast potatoes for 30 minutes and vegetables for 20 minutes.
Meanwhile, dice half and onion and finely chop one clove of garlic. In a medium sauce pan heat a little oil over medium high heat. Add onions and garlic, salt, and pepper and cook until onions are translucent and soft. Add one can of diced tomatoes. Season with salt a nd pepper to taste.
Mix in roasted potatoes and vegetables and allow them to soak up tomato mixture. Serve hot.
For bar night, I made two hors d'oevres. Cherry tomatoes stuffed with pesto and lemon and basil aioli served with garlic parmesean toast. Use your favorite pesto recipe. Cut the tops of the the tomatoes and remove seeds with melon baller or small spoon. Fill with pesto.
For the ailoi:
2/3 cups olive oil
2/3 cups vegetable oil or sunflower oil
1 tbsp lemon juice
2 egg yolks
salt and pepper
1 tbsp fresh basil leaves
In food processor, combine egg yolks, lemon juice, salt and pepper. Process until smooth. Slowly drizzle oil into mixture. Process until fully emulsified. Transfer to small bowl and add basil. Refrigerate for at least an hour before serving. Serve with your favorite store bought toast or crackers or with potato wedges/fried vegetables.