I say Ta Dah, because isn't that what you're supposed to say when you bring a very special meal to the table, on a very special day?
You see, I had a menu for our First Night Feast, but when I finally tracked those Cornish Hens down, they were frozen- ugh.
So, I pulled out some potatoes instead (wow, how cool are these purple ones... they stain your hands like beets!)
And I decided to roast them... as roasting makes everything better!
And I sauteed up some asparagus, onions, and my favorite- leeks.
And don't forget the ham... as again, ham makes everything better.
And the secret? Dried dill. I used the good stuff from Penzey's, and it really made all the flavors shine... and come together perfectly, for the perfect end to a year.
So, Cheers to your Happy New Year.
May it be filled with lots of big Ta Dahs. And also the everyday Ta Dahs in life that make you smile, and bring you simple joy... with loved ones.
Manly Man's Roasted Potato, Asparagus and Ham Hash
1 package mixed baby potatoes, cubed
1 sweet onion, cut into half moons
1 leek, cut into half moons
1 bunch, asparagus, cut into 1-1/2" pieces
3/4 c. chicken broth
2 c. cubed ham
1 tsp. dried dill
Salt & pepper to taste
Roast the potatoes on a rimmed cookie sheet (drizzle with olive oil, and season with sea salt) at 425 degrees for about 25 minutes or until tender and browned. In the meantime, saute the asparagus, onion and leeks in oil in a large pot. Season with salt and pepper and add in the dill.
Once the onions are soft and the asparagus is crisp-tender, add in the chicken broth and bring to a boil. Cook a few minutes to reduce a bit. Than add in ham and potatoes. Check for seasonings. Cook on medium heat until warmed through.