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Food, Fun and Fabulous 122 Roasted Tri-Color Potatoes yield: 8-10 servings 1 pound purple/blue fingerling potatoes 1 pound yellow/orange fingerling potatoes 1 pound white fingerling potatoes 2 tablespoons rosemary, chopped 1 tablespoon thyme, chopped salt and pepper to taste 2-3 tablespoons olive oil Cut potatoes in half lengthwise. Blanch each type of potatoes separately and cool. In a bowl, mix remaining ingredients and toss gently. Spread out on a sheet pan and bake at 350 degrees for 15-20 minutes or until crisp and golden brown. Serve warm. Oatmeal Stout Pot Roast yield: 6-8 servings 3 tablespoons olive oil 2 tablespoons butter 3 tablespoons flour 1 (5-pound) chuck roast salt and pepper to taste 1 (12-ounce) bottle Oatmeal Stout Beer or Guinness 6 large carrots, cut into ½-inch pieces 2 large sweet onions, cut into large diced pieces 3 stalks celery, cut into ½-inch pieces 2 quarts beef stock 2-3 sprigs thyme and rosemary 2 dried bay leaves 2-3 cloves garlic Preheat oven to 350 degrees. In Dutch oven with lid, heat oil and butter on stovetop on medium- high heat. Flour the roast on all sides, then sprinkle with salt and pepper. Make slits in the roast and insert garlic pods in fatty crevices. Add roast to Dutch oven and sear on all sides. Remove roast from pot. Add beer and deglaze by scraping around the pot. Return meat to pan and add stock. Add thyme, rosemary, bay leaves, and garlic. Bring to a gentle simmer. Cover with lid and transfer to oven. Cook for 3-4 hours, until fork- tender. Add vegetables to pot. Add more beef stock if needed. Cook another 30 minutes until vegetables are fork-tender. Pot roast is the ultimate comfort food, and with this recipe you can transform a basic dinner party into a divine one! Allan added the oatmeal stout beer, which tenderizes the roast even more. Use leftovers for sliders with blackberry onion jam. To serve as an hors d'oeuvre, just cut in half lengthwise, bake, then top with sour cream and a half teaspoon of caviar. Of course, they also make a colorful buffet side item to complement beef, lamb, or chicken.

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