Archive for January, 2012
I really love baking the potatoes for this salad. It avoids using a waterlogged potato. I also love the flavor that the herbs‘ stems give, so I leave some of them attached. Most of all, this is a flavor that takes me back to a childhood picnic on the beach and feels American to me.
- 2 pounds small Yukon gold (or, if available, blue potatoes or Purple Majesty) potatoes, washed and dried
- 1 large bunch parsley, about 1-inch of stems still attached, thoroughly washed and roughly chopped with scissors
- 1 bunch basil, about 1-inch of stems still attached, thoroughly washed and dried, roughly chopped with scissors
- Kosher salt and freshly ground white pepper
- 2 tablespoons water
- 1/2 cup extra-virgin olive oil
- Pinch sugar
- 4 to 6 tablespoons red wine vinegar
- 2 shallots, peeled and sliced into thin rounds
- 2 tablespoons smooth Dijon mustard
- 1 tablespoon capers and 1 teaspoon caper liquid
- 4 to 6 gherkins, depending on size, quartered lengthwise and sliced into 1/4-inch pieces, plus 1 tablespoon gherkin liquid
Preheat the oven to 350 degrees F. Arrange to potatoes in a single layer in a baking dish and put it in the center of the oven. Bake for about 50 minutes.
Meanwhile, in a food processor (or blender), combine the parsley and basil leaves. Season with salt and white pepper, to taste. Add the water and blend. With the motor running, pour 1/2 cup of the olive oil through the top in a slow, steady stream. This doesnt need to be a smooth puree. It should be a little rustic and chunky. Taste for seasoning and add pinch of sugar. Pulse to combine and set aside.
In a serving bowl large enough to hold the potatoes, stir together the red wine vinegar, shallots, mustard, capers and liquid, and gherkins and liquid. Add 1/4 cup of the herb oil and toss. Taste for seasoning. Stir in half of the parsley/basil puree. When the potatoes are tender and yielding when pierced with the tip of a knife, after about 50 minutes, remove them from the oven. Allow them to cool for a few minutes. Peel half of them. Some potato skin is a nice flavor in the salad. Cut any big potatoes in quarters, the rest in half.
Put the potatoes in the bowl with the dressing. Season lightly with salt and pepper, to taste, and toss them in the dressing. Serve the remaining parsley/basil puree on the side. Keep at room temperature until serving.
Recipe: Spinach-Pie Quesadillas
How long does it take? 10-15 minutes
Why is it a favorite meal? This is a healthier dinner-time version of my favorite all-day meal: The Egg and Cheese Sandwich. This recipe puts a Greek and Mexican spin on an old classic!
Makes 2 Servings
2 teaspoon olive oil
1/2 small onion, finely diced
4 scallions, sliced (white and green parts)
2 clove garlic, minced
1/2 teaspoon salt
freshly ground pepper
pinch each of thyme, oregano, and cayenne
2 cup fresh spinach
2 small wraps
2 egg whites
2 tablespoons strained yogurt
2-3 tablespoons feta cheese
In a small pan, heat the oil. Add the onion and scallions and cook until soft, 3-4 minutes. Stir in the garlic, cooking a minute or two more until soft. Sprinkle with salt, pepper, and the spices. Mix in the spinach and cook until wilted. Remove to a bowl and cool slightly. Stir in the egg white, yogurt, and half of the feta.
Wipe out the pan, then brush it with a bit more oil or cooking spray. Over low heat, put the wrap in the pan and sprinkle the rest of the feta over one side of the wrap and see if you can’t get it to melt slightly. Pour the egg-spinach mixture over the same half of the wrap, fold the other half over and cook on one side until the egg begins to firm up, 3-4 minutes. Flip and cook on the other side for 2-3 minutes, then cut into wedges and serve.
Thinly sliced ribbons of zucchini and nutty brown butter make for a gourmet supper. Make it a meal: Round out the plate with steamed broccoli rabe sprinkled with parmesan.
|Prep Time:||20 minutes|
|Ready in:||20 minutes|
|Yield:||4 servings, 1 1/2 cups each|
|Ease of Prep:||Easy|
|1 pound fresh or frozen gnocchi|
|2 tablespoons butter|
|2 medium shallots , chopped|
|1 pound zucchini (about 3 small), very thinly sliced lengthwise (see Tip)|
|1 pint cherry tomatoes , halved|
|1/2 teaspoon salt|
|1/4 teaspoon grated nutmeg|
|Freshly ground pepper to taste|
|1/2 cup grated Parmesan cheese|
|1/2 cup chopped fresh parsley|
- Bring a large saucepan of water to a boil. Cook gnocchi according to package instructions until they float, 3 to 5 minutes. Drain.
- Meanwhile, melt butter in a large skillet over medium-high heat. Cook until the butter is beginning to brown, about 2 minutes. Add shallots and zucchini and cook, stirring often, until softened, 2 to 3 minutes. Add cherry tomatoes, salt, nutmeg and pepper and continue cooking, stirring often, until the tomatoes are just starting to break down, 1 to 2 minutes. Stir in Parmesan and parsley. Add gnocchi and toss to coat. Serve immediately.
Tip: To make “ribbon-thin” zucchini, slice lengthwise with a vegetable peeler or on a mandoline slicer.
Health Advantages: low calorie, high fiber, low cholesterol, high potassium, high calcium, diabetes appropriate.
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Chicken and White Bean Salad
Zucchini and celery give this chicken-and-bean salad a nice crunch. We like serving it over a bed of slightly bitter escarole and radicchio, but any type of salad greens will work. Recipe by Nancy Baggett for EatingWell.
- 1 medium clove garlic
- 1/4 teaspoon salt
- 5 tablespoons extra-virgin olive oil
- 6 tablespoons fresh orange juice, plus more to taste
- 1/4 cup white-wine vinegar or red-wine vinegar
- 1 tablespoon Dijon mustard
- 1 15-ounce can cannellini or other white beans, rinsed and drained
- 2 1/2 cups diced cooked chicken breast (see Tip)
- 2 cups diced zucchini and/or summer squash (about 2 small)
- 1 1/2 cups diced celery
- 1/4 cup finely diced ricotta salata, halloumi (see Shopping Tip, above) or feta cheese
- 1/3 cup chopped, well-drained, oil-packed sun-dried tomatoes (optional)
- 1 cup coarsely chopped fresh basil, plus whole basil leaves for garnish
- Salt & freshly ground pepper to taste (optional)
- 2 cups torn escarole or romaine lettuce
- 2 cups torn radicchio leaves
- To prepare vinaigrette: Peel the garlic and smash with the side of a chef’s knife. Using a fork, mash the garlic with 1/4 teaspoon salt in a small bowl to form a coarse paste. Whisk in 5 tablespoons oil. Add 6 tablespoons orange juice, vinegar and mustard; whisk until well blended. Taste and whisk in up to 4 tablespoons more juice to mellow the flavor; season with more salt, if desired. Set aside at room temperature.
- To prepare salad: Combine beans, chicken, zucchini (and/or summer squash), celery, cheese and sun-dried tomatoes (if using) in a large bowl until well blended. Add chopped basil and 3/4 cup vinaigrette; toss until combined. Taste and season with salt and/or pepper, if desired.
- Toss the remaining vinaigrette with escarole (or romaine) and radicchio in a medium bowl. Serve the salad on the greens, garnished with fresh basil leaves.