When you’ve got a Rodney Strong Cabernet Sauvignon waiting for you, any old meal just won’t do. Besides, on a Saturday night, we cook. On a warm Saturday night, even in February, we grill. Keith did the veal (dressed with sea salt, freshly ground black pepper, rosemary and thyme) and the romaine hearts outside, I took care of the potatoes inside.
The magic of my roasted garlic mashed potatoes lies in the yogurt I add … they are creamy with just a little sourness — perfect! All of you people who actually keep milk or cream in the house are missing out, because I discovered this little trick most serrendipitously. Use about a clove of garlic per potato and roast it up good and brown and mushy before smashing in. Add some butter, salt and pepper too.
The sauce on the veal is our go-to berry balsamic reduction sauce that we use nearly every time we have veal, lamb or duck. It’s hard to branch out when you’ve found something you love and haven’t gotten sick of yet (much like our mesclun salad).
Clacked by Debbie McDuffee
on Feb 26, 2010 @ 10:00 EST5EDT
