8 medium Russet potatoes, peeled, quartered
4 garlic cloves, whole
2 Tbs. fresh thyme, chopped fine
6 Roma tomatoes, very ripe, large dice
10 fresh basil leaves, coarsely chopped
1 small red onion, chopped fine
1 Tbs. balsamic vinegar
1/2 lemon
Pinch cayenne pepper
Salt and freshly ground black pepper, to taste
10 Tbs. olive oil
1/4 c. heavy cream
2 Tbs. butter
4 chicken breasts, smoked
2 bunches spinach, washed
1 Tbs. water
2 Tbs. red-wine vinegar
1/4 c. walnuts, chopped
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Place a medium saucepan, half full of salted water, on high heat and cover. Combine tomatoes, basil, red onion, 4 Tbs. olive oil, cayenne pepper, balsamic vinegar. Squeeze the lemon juice in and season with salt and freshly ground black pepper. When water comes to a boil, add potatoes, garlic, half the thyme. Boil until the potatoes are done, about 15 minutes.
Heat 2 Tbs. olive oil in a small sauté pan. When hot, add the chopped walnuts and cook 3 minutes. Remove from the heat, strain, saving the nuts and oil. Place the water in a large sauté pan. Add the spinach. Cover and cook for 4 minutes. When the potatoes are done, drain and mash with the butter. Whisk the walnut oil and red wine vinegar. Season with salt and pepper. Drain the spinach. Mix with walnut vinaigrette. Place on the plate and garnish with the chopped walnuts. Place the chicken on the plate and garnish with the marinated tomatoes. Pipe the mashed potatoes into rosettes around the chicken and serve.
Warm focaccia and a bottle of chilled white wine will round out this meal wonderfully.
Yield: 4 servings
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