Sunday, April 28, 2013
I studied a stack of my middle eastern cookbooks and found this wonderful recipe: potatoes, first cooked, then chilled, and stovetop browned with capers, caperberries, olives, fresh parseley, and green onions. – A recipe from the fabulous “How to roast a lamb” (Psilakis).
Potatoes, Olives and Capers With White Anchovy Vinaigrette
2 pounds fingerling potatoes, scrubbed, with skin on
salt and black pepper, to taste
3 to 4 tablespoons extra-virgin olive oil
1 1/4 cup small sprigs parsley
1 TB dried dill
18 whole caperberries
1/2 cup capers, drained
18 mixed green and black olives, and pitted
12 whole scallions, sliced on a diagonal
White Anchovy Vinaigrette
White Anchovy Vinaigrette:
4 anchovies, soaked in hot water to rinse off some of the salt
1 tablespoon dried dill
1 tablespoon small sprigs parsley
8 leaves fresh mint
1 tablespoon Dijon mustard
1 teaspoon dry Greek oregano
1/2 cup champagne vinegar
1/2 cup extra virgin olive oil
Kosher salt, to taste
Cracked black pepper to taste
Put the potatoes in a large pot of generously salted cold water and place over high heat. Bring to a boil, then reduce the heat and simmer gently until just crisp-tender, about 7 to 9 minutes. Drain the potatoes and spread out on a plate. Refrigerate for at least 30 minutes and up to overnight. Cut into rustic, bite-size chunks and season with kosher salt and pepper.
In a very large skillet (I used the turkey roasting pan), heat the oil over medium-high heat.
When the oil is very hot, add the potatoes (no crowding!). Roast the potatoes, shaking the pan, for several minutes, until most pieces turn a golden color. Add the herbs, caperberries, capers, olives and scallions, and shake the pan for 1 minute more; just to wilt the herbs and scallions. Place potatoes on a serving dish, and drizzle with the White Anchovy Vinaigrette before serving. These are good hot or at room temperature.
For the White Anchovy Vinaigrette: In a small food processor, combine all ingredients, and serve.
Monday, April 22, 2013
My dinner was similarly colorful: three color latkes – made with carrots, sweet potato and beets. It does not take much, shredding them, some flour, egg and spices, and frying them up. Acompanied by salad and a Greek yogurt herb sauce.
(makes 5 small sized latkes)
- 1 medium sweet potatoes, peeled and shredded
- 1 carrot, peeled and shredded
- 1/2 medium sized beet, peeled and shredded
- 2 tablespoons of all-purpose flour
- 1/4 onion, finely chopped
- 1 clove garlic, micro-planed
- 1/2 teaspoon dried thyme
- 1 eggs, beaten
- Salt and pepper to taste
- 1 TB olive oil for frying
Sauce: mix small cup of Greek yogurt with a bit of water, a pressed garlic clove, fresh chopped rosemary and salt and pepper.
Thursday, April 18, 2013
Sunday, April 14, 2013
I placed a tablespoon of alderwood on the bottom of the smoker (less is more here, otherwise the steelhead trout gets too bitter), placed the trout on the rack, added some salt, pepper, and fresh lemon juice, and closed the lid. I turned up the gas stove to medium, and within 15min the trout was cook (and smoked). It would be fabulous with the usual trimmings, such as sour cream, dill and capers, but it was also fabulous with mixed greens, goat cheese and balsamic vinaigrette.
Friday, April 12, 2013
After a beautiful second spring day (since winter), the weekend started with new snow showers today. Snow! Looks like the entire weekend will be ‘wintery mix’. Oh well. I am still watching my way through episodes of Mad Men, the cats told me to not unplug their heated cat beds any time soon, and so I guess we are all set for the weekend. Since there is not much growing outside yet, I started to grow my salad indoors, or and took recycling to new level. If you save about 5in of a romaine salad when you make a salad, place it in a cup wit a few inches of water and at a sunny spot, it will start regrowing new leaves from the heart. Now, a bag of organic romaine goes a long way….
Wednesday, April 10, 2013
Sunday, April 7, 2013
Saffron Cake with Cranberries
- 6 ounces butter (1 1/2 sticks)
- Pinch saffron
- 1 teaspoon sugar
- 1⁄3 cup warm water
- 2 eggs
- 1 1⁄2 cups sugar, to taste
- 4 cups allpurpose flour
- 2 teaspoons baking powder
- 3/4 cup milk
- Powdered sugar, for garnish
Melt butter in the microwave for 20 second and pour in the bowl of a standmixer.
Crush saffron threads in a mortar and pestle; muddle with 1 teaspoon sugar. Steep 20 minutes in warm water.
Beat eggs and sugar, then add saffron mixture. In a separate bowl, mix flour with baking powder. Fold into the batter with a metal spoon. Bake near bottom of the oven for 40 to 50 minutes.
Let cake cool, then turn out on wire tray to sift powdered sugar over the top.
Friday, April 5, 2013
How to get the stuff off?
100% acetone they say, but I had seen a shellack removal kit at Sephora that features their Sephora by OPI polish remover. Good enough for me. I prepped by getting remover, cotton pads, stripes of aluminum foil and a scraper tool ready. I soaked each cotton pad in nail polish remover, folded it, placed it on the nail, and wrapped it with aluminum foil, tightly and pressed it on.
After a short while I looked like Edward Scissorhands.
I set an internet stop watch for 10min and continued reading blogs. After 10 minutes, the polish started to peel off and was easy to scrap off. I scraped most of it off, and place the 'remover glove' back on the finger to soak off the last layers to avoid more scraping.
Time for a new manicure!