Author: Dana & Nancy

From Tapas by Penelope Casas

Serves 4-6

3/4 pound potatoes, preferably red waxy
Kosher or sea salt
1/2 cup mayonnaise, preferably homemade
3 cloves garlic, mashed to a paste or put through garlic press
2 tablespoons minced parsley

Bring the potatoes to a boil in salted water (mixed with a little chicken broth, if you wish), cover, and simmer for 15 minutes. Turn off the heat and leave the potatoes in the water, covered, until the potatoes are tender, about 15 minutes. Peel and cut the potatoes into 3/4-inch chunks.

In a bowl combine the mayonnaise, garlic, and parsley. The mayonnaise should be a little thin, to combine smoothly with the potatoes – dilute with a little vinegar or fresh lemon juice if necessary. Fold in the potatoes gently, season with salt, and let sit for about 20 minutes at room temperature before serving. Or make ahead and refrigerate, then return to room temperature.

From Tapas by Penelope Casas

Serves 4-8 Makes (8)

1/2 recipe Onion Confit
1 egg
1/4 teaspoon dried parsley flakes
4 oz. log goat cheese, cut in 1/2-inch slices
Dried bread crumbs, prefralby mixed with japaese-style panko crumbs
Mild olive oil for frying

Prepare the Onion Confit and reserve. (May be prepared ahead)

In a shallow bowl, beat the egg and parlsey together with a fork. Dip the cheese in the egg, then coat with the crumbs.

Heat the oil to 460 degrees F, preferably in a deep fryer. Otherwise, pour oil into a skillet to a depth of at least 2 inches, and heat the oil until it quickly browns a cube of bread. Fry the cheese until golden brown and drain on paper towels. (May be kept warm in a 200 degree F over for up to 30 minutes) Warm the confit and and place a tablespoon or so on 4-8 individual plates. Place one or two of the fried cheese pieces on top and serve right away.

* I ended up making the whole recipe for the Onion Confit.
* I found the goat cheese difficult to slice. Most ended up crumbling, so I made balls.
* I double breaded the goat cheese in the egg/bread crumb mixture.
* We used the wing-it to fry the balls.

From Tapas by Penelope Casas

2 tablespoons olive oil
2 large onions, such as Vidalia or other sweet onion, slivered
2 cloves garlic, minced
1/8 teaspoon crumbled thread saffron
1 bay leaf
Kosher or sea salt
freshly ground pepper
1 tablespoon dry white wine

Put the oil, onions, garlic, saffron, and bay leaf in a shallow saute pan. Heat over the lowest possible heat unil the mixture begins to sizzle. Cover and cook 40 minutes. Season well with salt and pepper, add the wine, and cook until evaporated.

May be prepared ahead.