Andreas Viestad Personal Life Food

ANDREAS VIESTAD'S NEW POTATO SALAD WITH HERBS AND GREEN BEANS

Steps:

• Place potatoes in a large saucepan with 1 tablespoons salt and enough water to cover generously. Bring to a boil and cook about 15 minutes, until the potatoes are tender but still firm in the center. Drain potatoes, allow to cool a bit, then cut them in half and place in a large bowl.
• Meanwhile, cook green beans in lightly salted boiling water for 5 minutes, until just tender. Drain, add beans to the warm potatoes, then add herbs, garlic, capers, and lemon zest. Combine oil and lemon juice and pour over the potato-bean mixture; toss to mix well and season with salt and pepper to taste. Let stand for a few hours at room temperature so that the herbs will have time to flavor the vegetables. Garnish with edible flowers if you like.

ANDREAS VIESTAD'S BREAD ON A STICK

Steps:

• Work cheese into dough.
• Wrap dough around two or three sticks and grill at one side of the fire. Make sure the bread is not in direct contact with the flames.

ANDREAS VIESTAD'S ULTIMATE HOT ORANGE CHOCOLATE

Steps:

• Break the chocolate into very small pieces.
• Add milk and chocolate to a small pot and heat, while stirring constantly with a rubber spatula.
• When the milk mixture is almost boiling, remove from heat and pour into 2 mugs.
• Whip cream to a medium stiff peak.
• GENTLY fold in marmalade.
• Top with orange whipped cream and orange peel, if desired.
• Bon appetit!

ANDREAS VIESTAD'S VODKA MARINATED SIRLOIN

Steps:

• Rub the roast with the salt and pepper and place in a plastic zipper bag. Add the parsley, 2 tablespoons of the thyme, and the garlic, then pour in the vodka and olive oil. Seal the bag and refrigerate for 2 to 3 days, turning the bag twice a day.
• Before cooking, let the meat stand at room temperature for 1 or 2 hours.
• Preheat the oven to 425 degrees F.
• Remove the meat from the bag and reserve the marinade. Heat the vegetable oil in a large nonstick skillet over high heat and sear the roast on all sides, about 4 to 6 minutes.
• Transfer the meat to a roasting pan and roast in the middle of the oven, turning once, for 1 to 1-1/4 hours or until a meat thermometer registers 130 degrees F; and before the roast is done, pour the reserved marinade over it (you can do it when you turn the roast over, as I did -- ).
• When done, transfer the meat to a cutting board and let it rest, uncovered, for at least 20 minutes; set the roasting pan aside.
• Just before serving, pour the cooking juices into a saucepan and heat gently. Stir in the butter, season with salt and pepper and the remaining 1 teaspoons thyme. Strain the sauce and discard the herbs.
• Carve the roast and arrange on a platter with the sauce on the side.