Recipe courtesy Tyler Florence
Show: Tyler’s Ultimate
Episode: Ultimate Crispy Salmon

Notes

I think this wasn’t bad for my first attempt at a “real” recipe. As you all may remember, I only specialize in breakfast foods which is why we had brunch at our place. Anyhow, here is how it’s made (special thanks to Michael & Loren for the fresh dill!):

Ingredients

• 1½ to 2 pounds red bliss potatoes
• Kosher salt and freshly ground black pepper
• Extra-virgin olive oil
• 3 tablespoons unsalted butter
• 1 (10-ounce) box frozen pearl onions, defrosted
• Pinch sugar
• Splash freshly squeezed lemon juice
• 5 slices lemon
• 2 (10-ounce) boxes frozen peas, defrosted
• 1 lemon, zested
• Kosher salt and freshly-ground black pepper
• ¼ cup roughly chopped flat-leaf parsley
• 2 heaping tablespoons roughly chopped fresh dill
• 1 bunch watercress, stems trimmed just above the rubber band

Directions

1. Put the potatoes into a large pot, cover them with cold water, and add a large pinch of salt. If they’re large, cut them in half. Bring to a boil and simmer until the potatoes are fork tender, 20 to 30 minutes. Drain.
2. Stick a fork into the potatoes, 1 at a time, lift them out of the colander and peel with a paring knife. Toss the potatoes into a bowl and roughly crush them. Drizzle with olive oil and season with salt and pepper.
3. Heat 2 tablespoons olive oil with the butter in a medium saucepan over medium heat until the butter melts. Add the pearl onions, sugar, and lemon juice and cook, stirring frequently, until the onions are browned, 5 to 6 minutes.
4. Add the lemon slices, peas, and lemon zest and continue cooking until the peas are hot. Season with salt and pepper.
5. Dump the vegetables over the potatoes in the bowl, drizzle with extra-virgin olive oil add the parsley and dill and taste for salt and pepper.
6. Scatter the watercress over the top, fold it in just until it wilts and call it a day.

From Moosewood Restaurant New Classics

Ingredients:
1/2 cup chopped shallots or onions
2 garlic cloves, minced or pressed
1 tablespoon minced fresh thyme (1/2 tsp. dried)
1 teaspoon chopped fresh rosemary
1 teaspoon salt
1/2 teaspoon ground black pepper
1 cup milk
1 cup heavy cream
6 cups peeled sliced potatoes*
2 cups peeled sliced parsnips*
1 cup grated Gruyere cheese, lightly packed

*Try to make slices 1/16 inch thick or less, it’s the secret to success for this dish.

Directions:
1. Preheat over to 350 degrees. Lightly oil a 7x11x3-inch baking dish.
2. Combine the shallots, garlic, thyme, rosemary, salt, and pepper. Evenly sprinkle half of this mixture into the bottom of the prepared baking dish.
3. Combine the milk and cream and pour half of it into the pan; it will disperse the other ingredients.
4.Layer with half of the potatoes and half of the parsnips, pressing the vegetables evenly into the milk mixture. Sprinkle with the remaining shallot mixture.
5. Layer on the rest of the parsnips and top with the remaining potatoes. Pour the last of the milk mixture over all and finish with the grated cheese.
6. Bake, uncovered, for 45 to 60 minutes, until the vegetables are tender and the top is crisp and golden brown. After the first 30 minutes, rotate the pan in the oven to ensure uniform baking. Remove from the oven and let stand for 2 to 3 minutes until the potatoes absorb any remaining liquid.