Eye Level Pasadena

Erin and Superspark came over on Saturday to make preserves. Superspark brought plums from her apartment complex and Costco, and we went over to the Pasadena farmers’ market for strawberries and apricots.

Sugar

Stirring

Sealing

Picture taking

Post production photo shoot

Preserves

Blue potatoes from the Pasadena farmers’ market

Blue potatoes with slivered garlic

Adapted from the Fingerlings with Slivered Garlic recipe on p. 411 of Deborah Madison’s Vegetarian Cooking for Everyone.

Olive oil
1 pound small All Blue potatoes scrubbed and sliced into about 1/3-inch thick rounds
6 big garlic cloves (or more small ones) sliced thinly
Salt and freshly ground pepper

Preheat the oven to 425 degrees Fahrenheit.

Oil a small shallow baking dish (with some of the olive oil). Layer the potatoes in the dish with the garlic. Drizzle with oil. (About 3 tablespoons in addition to what was used to oil the dish — I don’t really measure, I just rub a little oil on the bottom and sides of the dish and then pour a little more oil down each row of potatoes for flavoring.) Season with salt and pepper.

Add a few tablespoons water to the dish, then cover and bake until tender, about 40 to 50 minutes. Remove the foil and bake for about 20 minutes longer until the potatoes brown on the bottom.

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Gavin and I think they might be caramelizing when they brown underneath in this recipe. They taste pretty amazing. If any food bloggers out there can confirm or deny whether or not it is possible to caramelize blue potatoes, please let us know.

The tomatoes and basil are from Pasadena’s Saturday morning farmers’ market, and the buffalo mozzarella is from Roma Italian Deli & Grocery.

Caprese salad in the making, 1

Caprese salad in the making, 2

Caprese salad in the making, 3