"I pray for the Angel of Uncertainty to visit..."
-Sally Mann
...in this wonderful documentary speaking about happy accidents that occur in her process.
(Thanks, Natasha).
I often like 'mistake' photos better than the photos I intended to take...
Oven Roasted Potatoes
Ingredients (works with any quantity):
Red potatoes, all of similar diameter ~3”
Full head of garlic
Salt
Black pepper
Olive oil
Butter
Par-boil potatoes until tender, set out to dry, cut in half.
Cover bottom of heavy oven pan with 1/8” of olive oil (glass, ceramic or anodized—will not work with thin non-stick baking pans). Set potatoes jacket side up in the pan in a single layer & brush jackets with olive oil. Bake at ~400 degrees until oil has been absorbed and pan-facing side is crisp, about 30min. Cut heads of garlic in two, brush with oil and put in pan. Flip potatoes and bake until jackets turn crisp—add more oil if necessary. Stir and bake 10-20min more, being careful not to burn garlic.
Remove from oven and stir with a knob of butter. Salt and pepper to taste.
Roots and Cream
Ingredients:
~20 Pearl Onions
2 cups cubed turnip
2 cups cubed parsnip
4tbls sweet butter
1.5 cups whole milk, room temp
.5cup cream, room temp
1/8-1/4 tsp. mace
Salt
¼ tsp. cayenne pepper
Fresh parsley
Cut parsnip and turnip into ½” to ¾” cubes, keeping size as similar as possible. In a large covered pan, melt butter at medium heat. Add onions and salt (1/2 teaspoon). Sweat onions for 15min covered, careful not to brown at all. Add cubed turnip and parsnip cook covered for 5min, careful not to brown. Add milk and cream—raise temp, but do not boil. Turn down to simmer and cook for ~1hr.
After ~30min add Cayenne pepper and mace. Check to make sure all vegetables are fork tender, and milk has cooked down. Adjust seasoning and serve. Tip: if it is too dry, finish with a little more cream.