Red Potatoes with Rosemary cooked in a Clay Pot
Polenta Bundt Cakes
We cleaned out the little cabinets above the fridge today and came across a mini-bundt pan as well as our clay roaster and decided to utilize both for tonight's meal.
The clay pot was soaked in water for a 1/2 hour, dried off and then loaded with the red potatoes, which were tossed with olive oil and toasted garlic, salt, pepper, bay leaves and rosemary. The clay pot was put in a cold oven and brought up to 400F and baked for about 1 hour and 15 minutes. They turned out great!
The mini-bundt pan was loaded up with our usual polenta recipe and chilled for 20 minutes, removed (be sure to oil the pan or they'll stick). They were dusted with a mix of smoked paprika and salt.
Also made the zucchini lattice things again -- no pictures this time though. We're still tweaking the size aspect to make them more "one bite" -- one more iteration ought get us where we need to be for Vegan Iron Chef on the 17th.