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Flemish Stew, Sausages Braised in Beer, Warm Potato Salad with Beer Dressing
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Recipe courtesy chef Bruce Aidells. Ingredients: 2-1/2 lbs. red potatoes
Salted water for boiling
1/2 cup finely chopped mild red or yellow onions
Finely chopped parsley to taste
Chopped chives to taste
Salt and pepper to taste
1/4 cup olive oil
1 small onion, finely chopped
3/4 cup lager
3 Tbs. malt vinegar
1/2 tsp. sugar
1 Tbs. Dijon mustard Preparation: Cook red potatoes in boiling salted water until the point of a knife can be easily inserted, about 20 to 25 minutes. Remove, and as soon as you can handle them, slice them, unpeeled, into 1/4" rounds. While potatoes are still warm, gently mix them with the onions, parsley and beer dressing (recipe follows). Do not overmix, or the potatoes may break into pieces. Add salt and pepper to taste. Garnish with chopped chives. Serve warm or at room temperature. For the beer dressing, heat 3 tablespoons of olive oil in a small frying pan over medium heat. Add 1/2 cup finely chopped mild red or yellow onions and cook until soft, about 5 minutes. Add 3/4 cup lager, 3 tablespoons malt vinegar, and 1/2 teaspoon sugar; boil for 5 minutes. Place in a food processor with 1 tablespoon Dijon mustard. With the motor running, slowly pour in the remaining 1/4 cup olive oil. Add finely chopped parsley to taste, chopped chives to taste, and salt and pepper to taste. Servings: 6 Chef's Note: Beer and potatoes make a great combination, especially when you add vinegar and beer dressing, as in this simple German-style potato salad. Be sure to dress the potatoes while they are still warm so they can absorb the dressing, which is also delicious over cold cooked vegetables such as cauliflower. Garnish with a few capers. Diced fried bacon or smoked sausage would be another good addition. We at DIY believe all of the recipes from Paul James' Home Grown Cooking are accurate and reliable, but since we have not tested them personally, we can claim no responsibility if the desired results are not achieved.
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