"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway
New Potatoes with Balsamic and Shallot Butter Recipe
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This recipe for New Potatoes with Balsamic and Shallot Butter, by Jennifer Garrison, is from Ogert Ainos & Baba Juice,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
Jennifer Garrison Added: Wednesday, August 27, 2008
2/3 c. balsamic vinegar 1/3 c. butter, softened 3 T. finely chopped shallots 2 t. chopped fresh thyme 1/2 t. salt 1/8 t. black pepper 4 lb. small new potatoes 1 1/2 T. finely chopped fresh parsley
Bring vinegar to a boil in a small saucepan. Reduce heat and simmer until reduced to 2 T. (about 10 minutes). Place in a medium bowl and cool completely. Add butter, chopped shallots, thyme, 1/4 t. salt and black pepper;stir to combine. Place potatoes in a saucepan and cover with water. Bring to a boil; reduce heat and simmer 20 minutes or until tender. Drain. Cut potatoes in half and place in large bowl. Sprinkle with remaining 1/4 t. salt. Add butter mixture and parsley and toss to coat. Serve immediately.
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