A couple weeks ago we visited our friends Casey and Rhea at their beautiful new home in southern-Maine. They treated us to a wonderful meal of grilled goat tenderloin and zucchini noodles, which we enjoyed on their back deck. Afterwards we had cocktails and too many cupcakes by their fire-pit. It was a perfect, cool late-August evening.
While we there, Rhea gave me a taste of a delicious sour cream sauce she had made for dinner the night before. It was a really unique combination of flavors – roasted garlic, chives and honey. I decided to recreate this when we grilled our breakfast potatoes.
Rhea’s Highfalutin Sour Cream
1 head garlic
1 tbsp olive oil
2 cups sour cream
1/2 cup chopped fresh chives
1 – 2 tbsp honey
Coarse salt and ground pepper
Preheat oven to 400 degrees.
Slice off the top quarter of the garlic head. Arrange garlic cut side up, drizzle the cloves with olive oil, salt and pepper and wrap in aluminum foil. (I added a few sprigs of thyme primarily because I add thyme to everything).
Roast until the cloves are caramelized and completely softened, approximately 45 minutes. Allow garlic to cool. From the base, squeeze the cloves and remove skins as necessary.
Mash the garlic into a paste and combine with sour cream, chives and as much honey as you’d like, depending on desired level of sweetness. Season with salt and pepper.
(I think this would also be delicious with Greek yogurt.)
When we left Sunday morning, Rhea sent me home with a beautiful bouquet of fresh basil from her garden. She said to Michael, “I see pesto in your future.” She was right. I made a batch for the steaks and the grilled bread.
Adapted from theKitchn
6 cups gently packed basil leaves
1/4 cup pine nuts
1/4 cup toasted almonds
1/2 – 3/4 cup grated Parmesan cheese
2 garlic cloves
1/4 tsp salt
1/2 cup extra virgin olive oil
Scrape down the sides of the bowl and add the rest of the basil. Blend until a paste has formed.
With the food processor running, stream in the olive oil. Scrape down the sides of the bowl and continue blending as needed until the olive oil is emulsified into the basil and the pesto looks uniform.
This pesto darkens quickly so for best appearance, use it right away. If storing, pour a little olive oil over the surface, cover, and store in an air tight container in the refrigerate for up to a week.