This weeks recipe:
Picnic Potato Salad
2 pounds medium-sized red potatoes, about 20 potatoes
1 3/4 teaspoons kosher salt
1 medium red onion, halved and sliced into half moons
1/4 cup thinly chopped green onions, about 2, green and white portion
24 pitted and halved kalamata olives
1 tablespoon finely chopped fresh dill
1 tablespoon finely chopped fresh oregano leaves
1/4 cup extra-virgin olive oil
1 tablespoon white wine vinegar
1/4 cup lemon juice, about 1 lemon
2 T dijon mustard
1/4 teaspoon freshly ground black pepper
Scrub the potatoes, and place in a 6 to 8-quart saucepan. Cover with cold water, add 1 teaspoon of the salt, place over high heat, and bring the water and potatoes to a boil. Turn down to medium and simmer for approximately 20 to 25 minutes, or until they are tender when pierced with a knife.
While the potatoes are cooking, combine the onions, green onions, olives, dill, and oregano in a medium sized salad bowl. Put aside. When the potatoes are done, drain well in a colander, and allow to cool slightly. Cut the potatoes into quarters and add them to the salad bowl with the onions, olives, and herbs.
In a small bowl whisk together the olive oil, white wine vinegar, lemon juice, dijon mustard, 3/4 teaspoon salt, and pepper. Pour over the salad and mix well. Taste and add more salt and pepper if necessary. Refrigerate until ready to serve.
Previous Recipes:
Delicious Cherry Sauce
2 c pitted and halved cherries
2 T orange juice
2 T sherry
1 T sugar
1 t orange zest
1 t dijon mustard
Pinch of salt
1 T cold water
2 t corn starch
Combine cherries, orange juice, sherry, sugar, orange zest, dijon mustard and a pinch of salt in a medium saucepan. Simmer gently for 5 minutes. Combine cold water and corn starch in a small bowl to form a slurry. Stir into cherry mixture and cook until thickened, about 5 minutes.
Serve with barbequed chicken, fish or pork.
Tropical Banana Phyllo Crescents
6 T unsalted butter
4 bananas, peeled and sliced
1/2 c packed brown sugar
2 T dark rum, optional
3/4 c chopped macadamia nuts
3/4 c shredded coconut or 1/4 c coconut cream
2 T fresh lemon juice
12 sheets Phyllo dough, thawed
Pinch of kosher salt
Place your skillet over medium heat. When it's hot, add 2 T unsalted butter, bananas, and brown sugar. Pull the pan off of the heat and add rum. Place the pan back on the heat and cook until the bananas begin to soften, about 2 minutes. Make sure that you stir every so often so that the sugars don't burn but still caramelize. As soon as they are soft, stir in nuts and coconut. Set aside to cool.
Melt 4-6 T butter in a small saucepan. Open Phyllo dough and un-roll. Cover with plastic wrap and a damp towel. Take one sheet of Phyllo at a time and brush liberally with butter. Repeat until you have 5-6 layers. Cut into quarters and place a few tablespoons of banana mixture on each quarter. Fold each quarter in half and trim to form a crescent shape, if desired. Brush the tops with butter and bake at 350 degrees until golden brown, about 10-15 minutes.
You can serve alone or with whipped cream, chocolate syrup or caramel.
Thai Steak Salad
1/4 large onion, thinly sliced
1-2 limes, to taste
2 T fish sauce
10 sprigs cilantro
10 mint leaves
1/2 pound of skirt steak or flank steak
1 T soy sauce
1/2 t ground dried chili pepper
mixed greens
salt and pepper, to taste
Salt and pepper your steak and grill or broil until medium rare. Slice thinly against the grain. Mince the cilantro and mint. Put the beef, onion, cilantro, mint, fish sauce, chili pepper, and soy sauce in a bowl and mix together. Add the juice of 3/4 of a lime and taste. Add more if desired. It should be a little tart and a little hot.
Pour the bowl of steak and spices on top of mixed greens and serve.
Yields 2 servings as a main course and 4 as an appetizer.
CORN AND TOMATO GRATIN
1 1/2 lb tomatoes (4 medium), cut crosswise
into 1/4-inch-thick slices
2 teaspoons salt
1 teaspoon black pepper
4 cups fresh or frozen corn kernels (from 6 to 8 ears)
1 cup whole milk
1/2 cup heavy cream
2 cups fresh bread crumbs (preferably from a day-old baguette; an 8-inch piece, including crust)
1/2 cup chopped fresh basil
1 oz finely grated parmesan (1/2 cup)
3/4 stick (6 tablespoons) unsalted butter, cut into small pieces, plus additional for buttering pan
Arrange tomato slices in 1 layer on a rack set in a shallow baking pan and sprinkle on both sides with 1 teaspoon salt and 1/2 teaspoon pepper. Let drain 30 minutes.
While tomatoes drain, bring corn, milk, cream, and 1/4 teaspoon salt to a simmer in a 2- to 3-quart heavy saucepan over high heat, then reduce heat and simmer, partially covered, until corn is tender, about 5 minutes. Cool slightly, uncovered.
Put oven rack in upper third of oven and preheat oven to 375°F. Butter a shallow 2-quart baking dish.
Toss together bread crumbs, basil, cheese, and remaining 3/4 teaspoon salt and 1/2 teaspoon pepper in another bowl.
Arrange one third of tomato slices in baking dish, then cover evenly with one third of bread-crumb mixture and dot with one third of butter. Spoon half of corn mixture over crumbs, then repeat layering with half of remaining tomatoes, crumbs, and butter, and all of corn. Arrange remaining tomatoes over corn, then top with remaining bread crumbs and dot with remaining butter.
Bake, uncovered, until top is golden and gratin is bubbling all over, 40 to 45 minutes. Cool slightly on a rack, about 15 minutes, before serving.
