We first tried this recipe at a dinner hosted on Kauai by our dear friends, Gloria & Steven Cohen. We could have honestly devoured the whole tray of this sweet and spicy corn, outrageously delicious, pudding but we held back wanting to leave a bite or two for the other guests. The recipe originates from Anna Pump’s book, “Country Weekend Entertaining.”
If you love french fries and baked potatoes for their contrasting textures of crispy and creamy then you’ll love the special accordion cut of Hasselback Potatoes. This impressive and yet simple method of creating several deep slices all across the spuds, increase the surface area and once exposed to the oven’s heat you get lots of crispy edges, while the inside is soft and creamy.
I adore this recipe, it’s elegant, juicy and flavorful. Great for entertaining, as pork, potatoes and onions are roasted together. Perfect with a Simple Lemony Arugula Salad. For an extra twist we served this pork with Thyme Roasted Za’atar Potatoes and simply roasted onions along side the pork. However if you prefer follow the recipe and roast both onions and potatoes with the pork.
Delicate french green beans are the base for this simple, crisp and flavorful side dish. Beautiful, savory ingredients are mixed and tossed with the beans just before serving to create a confetti, speckled sea of crisp beans; perfect to accompany everything from tenderloin to roast chicken!