“We use Little Potato Company potatoes for this recipe, because although they are a little potato they are fully matured. In addition there is no washing, they are ready to go right out of the bag! Tip: potatoes must be dry, otherwise they will steam not roast.” Brad Smoliak, Kitchen by Brad
| 2 lb | little potatoes |
| 2 T | canola oil/cold pressed |
| 1-2 t | kosher salt or Malden salt |
| ½ t | coarse-ground black pepper |
Cut potatoes in half and toss with 1 T canola oil and season with salt and pepper. Roast the potatoes in a 400ºF oven, on a unlined baking sheet, for about 20-30 minutes, or until golden and fork tender. Toss with cold-pressed canola oil, season. Serve on the side for brunch. They are also great at room temperature.
Horseradish Sour Cream Dip
| 1 T | buttermilk |
| 1 c | whipping cream |
Blend all the ingredients together in a metal bowl. Adjust seasoning. Refrigerate until needed, great on potatoes, no matter how you serve them.
Crème Fraiche
Mix the two, place in a jar with a tightfitting lid and leave in a warm spot for 24 hours. Refrigerate for up to 2 weeks. Flavour with horseradish, mustard, can be stirred and cooked in sauces too.
Italian-style Breakfast Carrot and Almond Cake
Italians are not known for a big hearty breakfast, often it’s coffee and a brioche, and cake. Podere san Quirico, an agriturismo in Castelnuovo Berardenga near Siena, served several delicious cakes at breakfast. These two were favourites during our stay.
| 2 c | whole blanched almonds (10 ounces) |
| 1½ c | sugar |
| ¾ c | flour |
| 2½ T | baking powder |
| ½ T | finely grated lemon zest |
| salt | |
| 3 lg | carrots (10 ounces), coarsely chopped |
| 4 lg | eggs, separated |
| icing sugar for dusting (optional) |
Preheat the oven to 400ºF.
Toast the almonds for about 8 minutes, or until lightly browned. When cool, grind almonds with the sugar to a fine powder in a food processor. Do not let the nuts turn into a paste.
Add carrots to a food processor and chop until very fine. Reduce oven temperature to 350ºF. Butter and flour a 10-inch springform pan.
Whisk flour with the baking powder, lemon zest and pinch of salt. Add ground almonds to the flour mixture. Add carrots and the egg yolks to the bowl and stir until blended.
In a large stainless steel bowl, beat egg whites with a pinch of salt until they hold firm peaks. Using a rubber spatula, carefully fold into the flour mixture onethird at a time until the batter is just blended.
Scrape the batter into the prepared pan and bake for 30 minutes, or until a toothpick comes out clean and the cake is just set. Let the cake cool in the pan, then unmold onto a serving plate. The cake can be wrapped in foil and refrigerated for up to 1 week. Just before serving, sift icing sugar over the top if desired. Serve warm or at room temperature.
Serves 6-8.