After harvesting a few of our cherry tomatoes, I decided to incorporate them in to tonight’s dinner.
Yesterday, on our way back from a weekend camping trip, we stopped in Grand Rapids to visit The Fresh Market. This place has a really great meat market and a nice selection of organic produce along with a good size wine area, a bakery and a deli stocked with ready-to-eat items. Besides picking up some Paninis for lunch, we stocked up on meat and fish for this week. Since fish doesn’t last long, I knew I’d be making the Parmesan-crusted Tilapia tonight. While waiting for our paninis to grill, I noticed a little bag of baby red skin potatoes all by itself at the back of a display. The bag was filled with organic reds, most not much bigger than a golf ball. I knew I had to have this bag and I knocked over a bunch of Yukons in the process of reaching it but soon it was tucked safely in my cart.
While thinking about dinner this afternoon, I had a thought that I’d use the potates as a side dish- maybe just boil them and top them with a nice mustard sauce. I was planning to use some green beans too and they could share the sauce. Unfortunately, the green beans were looking a little peaked when I pulled them from the crisper so that idea was tossed. Then my eyes wandered to the balcony and our pot full of little red drops. And this is what I came up with.
For the fish, I followed the directions- saute 3 minutes per side then finish in a 375 degree oven for 10 minutes.
Ingredients:Cherry Tomatoes; about a dozen, cut three-fourths in half and separate from the whole ones. Baby red skin potatoes; 3-5 per person depending on size 1 clove garlic, mashed to a paste
3-4 sprigs Rosemary, stripped from stems and roughly chopped
1/2 onion, sliced
Olive oil/butter Chicken or vegetable stock salt and pepper
Boil the potatoes in salted water for about 10 minutes. Drain and let cool (so you can touch them). Heat 1 tablespoon butter and 1 tablespoon olive oil in a skillet over medium to medium-high heat. Add garlic and 1/2 the rosemary, saute 30 seconds until fragrant then add sliced onion.
While onion is cooking, slice the potatoes in to 1/4 inch rounds and sprinkle with salt. When the onions are quite soft but not browned, add the potatoes and halved cherry tomatoes. Continue to cook until the tomatoes are softened and the potatoes begin to turn golden on the edges. Push contents of the pan to the side and add just enough stock (about 1/8 cup for me) to deglaze the pan and mix it all together. Garnish with whole tomatoes and additional rosemary plus fresh ground pepper.