narragansett succotash and honey dijon potatoes

Tomorrow night the GS is taking me to a work function at the French Embassy. Faaaancy schmancy. I’m really excited even though I’ll probably be the only person that doesn’t speak any French.

Oh sorry, I can say “Bon jour, je m’apelle Erin.” In a really horrendous non-accent. And then I’m done.

It’s a wine tasting event, and normally this would be good for me since I worked in a winery for a while, but in my grad school/old woman world I never drink anymore. One glass of wine and the heels are going to have to come off. I love getting dressed up, but I wish I could forever be barefoot.

A normal human would have just bought a dress and called it a day. I bought four after inquiring about the store’s return policy, made Kelly and Meghan sit through a fashion show, and they narrowed it down to two. Now the event is in less than 24 hours and I have yet to decide. Huuuuge decisions here.

Last time I did a “two sides” post, I compared them to the Presidential candidates. Now we’re talking about formal wear. Sounds about right.

Luckily for you, you don’t have to choose this time! Both of these are easy and would make a lovely addition to any table (ahem, Thanksgiving!)

Narragansett Succotash

inspired by a dish at Thames St. Oyster House (Fells Point)

2 tbs butter

1 tbs all purpose flour

1 cup chicken stock

1 red bell pepper, diced

1/2 yellow onion, diced

1 cup frozen peas

1 cup frozen corn

Steam the peas and corn until defrosted- only 2-3 minutes.

Chop up the pepper and onion into small pieces. Saute in a little bit of olive oil for 5-7 minutes.

Melt the butter over low heat, and stir in the flour until combined. Let it cook for a minute or two to get rid of the raw flour taste, then add your chicken stock. Stir together until smooth.

Add your sauce to all the vegetables, and season to taste.

So colorful and yummy! At Thames St. Oyster, they served this with scallops. Delicious. My version was pretty close, and went well with chicken and egg noodles.

Honey Dijon Roasted Potatoes

1/2 pound potatoes

1/2 large vidalia onion

2 tbs Dijon mustard

1 tsp honey

3 tbs olive oil

2 cloves garlic

salt and pepper

1 tsp chopped fresh parsley (optional)

Cut the potatoes into quarters. I used golden potatoes because they were on sale, and I believe food labels:

Combine mustard, olive oil, honey, and garlic. Toss with potatoes and chopped onions until everything is lightly coated. Sprinkle with salt and pepper.

Bake at 425 degrees on a baking sheet for about 30-35 minutes, turning halfway through.

You get a little sweetness from the honey and spice from the mustard. The outsides are crispy and the insides are lightly steamed. I ate a few bites and realized a little parsley would add some freshness. I felt like a real chef.

I know you’re all on the edge of your seats on which dress I choose. I’ll be sure to keep you updated.

One Comment Add yours

  1. Mandy says:

    These potatoes look so yummy!! I love honey mustard and potatoes but never thought to put them together, so thanks!

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