This potato salad was the second side to my patriot menu. The entrée and full menu will follow, tomorrow.
Creamy Dijon & Dill Potato Salad
3 pounds Yukon gold potatoes, peeled and left whole
1 cup mayonnaise
2 tablespoons apple cider vinegar
2 tablespoon fresh lemon juice
1 tablespoon whole-grain Dijon mustard
1 small red onion, peeled and diced
3 celery stalks, diced
1/3 cup tightly packed chopped fresh dill
Freshly ground black pepper
May 18, 2013 3 Comments
Galette is a French term that refers to a variety of flat round cakes, usually made with a flaky pastry dough.
Galettes can be sweet or savory. Although it is most common for galettes to be filled with fruits or chocolate and served for dessert, savory galettes are a satisfying meal on their own.
When making this galette, it is important to have the filling ingredients chilled or at room temperature. A hot filling will melt the butter in the dough before it hits the oven, preventing the crust from becoming flaky and crispy.
One of the filling ingredients in this galette is an onion jam. I link you to that recipe in the list of ingredients.
I made a simpler version for this galette by eliminating the vinegar and raisins in that original onion jam recipe and instead adding a couple teaspoons of fresh thyme leaves. Either version will work wonderfully here.
Joanne Weir made a Mushroom and Blue Cheese Galette in cooking class at Les Gourmettes last week. It was fabulous! I was the lucky recipient of an extra round of dough for the crust. It is an outstanding dough. It is flaky and crispy and delicious. The recipe below is for Joanne’s dough and my filling.
April 22, 2013 3 Comments
For our sit-down birthday dinner we had stuffed pork loin, green onion and Parmesan mashed potatoes, and a cold succotash side dish. The potatoes and the succotash have been posted here before, there are links to those recipes near the bottom of this post.
Peggy is not a big fan of beef. Occasionally, she’ll indulge in a hamburger, but put of plate with beef tenderloin in front of her and she turns her nose up at it. (I know, sometimes I think there is something wrong with that girl!)
It was a blessing when you’re feeding 25 people, though! Beef tenderloin would have been on the expensive side, to say the least. But a pork loin – now that is doable!
I was initially planning to use pork tenderloin, but when I compared the price of the loin to the tenderloin – well that made the decision for me. I purchased two huge pork loins at Costco, they were about $18.00 each.
This recipe would work just as well using beef tenderloin, so choose whichever you prefer. If you can’t find Manchego cheese, use Monterey Jack or Pepper Jack instead.
March 2, 2013 1 Comment
On the second day after Christmas, we had no food left in the house. OK, we had food, but nothing much to make for dinner. All I could scrounge up was the ham bone from HoneyBaked left from Christmas Eve. It had less than a cup of meat left on it.
What to do?
I dug around and found a package of diced pancetta with an expiration date of 12/29/12. Score!
I had a few potatoes, a bell pepper, a chunk of cheddar cheese, and some leftover mushrooms that would soon be going south. Hey, this might constitute a meal, after all!
December 28, 2012 1 Comment
As you may recall, I belong to a CSA (Community Supported Agriculture) from which I receive a bounty of farm fresh produce each week. Last week there was something new and very strange in my bag that I did not recognize. It is called purslane. Upon research, meaning a Google search, I found that purslane is an edible weed. The leaves, stems, flowers, and seeds are all edible. It is harvested in the summer and it now turns up at farmers’ markets in the late summer months.
You can use it raw in salads; toss into soups; boil it; or saute it. Purslane is best used fresh. But, if you must store it, wrap it in a moist paper towel and place in a plastic bag in the vegetable bin of your refrigerator. Purslane may be substituted for spinach in any dish that calls for spinach, raw or cooked. And in fact, cooked purslane tastes exactly like cooked spinach. I doubt that even the most advanced palate would be able to taste the difference between the two.
As I said, purslane is a weed. It is the bane of many gardeners. And now that I know what it is… add me to the list of gardeners who curse it. It has been taking over my flower garden for the past couple summers now, and until I found it in my CSA bag, I had no idea what that damned weed was. When I figured out that the greens in my bag were the same thing as the weeds in my backyard, I was so disgusted that I nearly tossed the bundle from my CSA into the trash! I HATE purslane!!! Just look at it in the photo above, it has choked out every flower that was near it. I can’t get rid of it. Google revealed that purslane is an especially hearty weed – NO kidding!
Anyhow, I finally took control of my emotions and packed the stuff into the ice chest I was taking over to Coronado. On the last day we were there, I finally had the courage to cook with the weed.
Yes, I’m glad I did. I made a potato gratin with purslane, and it was delicious and it would have been a waste to throw it in the trash. I guess I’ll get out in the yard this weekend, dig out the purslane in my flower garden, look at it as a blessing instead of a curse, and serve it up.
Most importantly, I want to send a huge shout-out and many thanks to Sheila for a wonderful long weekend at her absolutely gorgeous cottage on Coronado! It was a joy to share such relaxing girlfriend time with you there. xoxo
October 17, 2012 1 Comment
While Sheila and I are living it up here in Coronado, this healthy and hearty soup served as our lunch one day and dinner the next. You do need to remember to soak the beans the night before, otherwise it is pretty straightforward. Unlike yesterday, this time the photos nearly match how I describe to do it, nearly. I just had to use two baking dishes for the roasting of the vegetables, if you have a dish that is large enough, just use one.
If you have leftovers, when reheating be certain to add a bit more water to thin out the soup. It thickens considerably as it cools.
October 16, 2012 1 Comment
Marissa told me about a dish she and Jeff had at Hard Knox Cafe in San Francisco. Fried Chicken Pot Pie! OH MY, yes please. I chose to not look up their version before coming up with a take on it myself. As an added bonus, Connor asked if he could help me make dinner that night… What? Of course!
After Connor and I did our magic and we devoured the fruits of our labor, I Googled the Hard Knox menu and found that their recipe consists of boneless fried chicken, roasted pearl onions, potatoes, carrots, and herb gravy topped with a homemade puff pastry. Sounded good, but I just know that ours was better! Our crust was out-of-this-world-amazing! Plus we did not have the carrots (Yay, no carrots!) So amazing, in fact, that Connor wanted to make it again the very next night. Which I am a tiny bit embarrassed to tell you – we did! The second time around I added some roasted hot peppers to the filling for added color (OK, the only color) plus a bit of heat. Wonderful both ways!
You may notice from the photos that I made it in a pie dish. While creating the recipe, I’d planned on using a deep dish pie pan, but could not find it when the time came to fill the pie. The dish I used was not deep enough and only held 1-quart. You need at least a 2-quart pan, so use an 8×8-inch square Pyrex pan if you too can’t fin or don’t have a deep dish pie pan. You know how it goes… do as I say, not as I do.
This is rich, as you would expect, so serve with a big green salad. Trust me, it’s worth every ounce of guilt you may feel! Plus we’ll make up for it on the upcoming Wednesday post with a super YUMMY and super healthy dish I created after hearing about some things we all should be eating according to Today Show Nutrition & Health Expert, Joy Bauer.
September 10, 2012 3 Comments
With the Labor Day weekend just around the corner, I thought you might enjoy a recipe for a light, cool, and refreshing potato salad.
This version leaves out the often cloying mayonnaise base and is lightened up with yogurt and then slightly sweetened with a touch of honey.
August 30, 2012 3 Comments
Here is soup number two from the big refrigerator clean-out.
Mixed Potato Soup
3 tablespoons olive oil
1 large onion, peeled and diced
1 large garlic cloves, peeled and minced
1 jalapeno pepper, cored, seeded, and diced
3 pounds russet, sweet, and red potatoes
Salt and freshly ground black pepper
4 cups chicken broth
1 cup half-and-half
Add oil to a large pot over medium heat, until melted. Add the onions, garlic, and jalapeno and cook until the onions or soft and translucent, about 10 minutes.
Add the sweet potatoes and stir to combine. Add salt and pepper, to taste, and cover with a lid. Reduce the heat and let cook for 8 minutes without browning.
July 12, 2012 1 Comment
These tasty wrapped little potatoes are perfect to serve as an appetizer with a Sriracha mayonnaise dipping sauce or served without the mayo as a side dish.
April 26, 2012 2 Comments