Famous Potato Salad Recipe
July 26, 2010
Potato Salad
1/3 cup and 2T virgin olive oil
1 garlic clove, minced
1/2 t dijon mustard
3 T white wine vinegar
2 T fresh lemon juice
2 t kosher salt
3/4 t freshly ground black pepper
Salad
1 pound yukon gold potatoes
1 pound red potatoes
1 T caper brine
3/4 cup sliced small radishes
1\ cup minced scallions white and green parts
3 T minced fresh dill
2 T minced flat leaf parsley
2 T cut fresh basil leaves
2 T capers
You can find both varieties of potatoes, scallions, radishes and wine for this recipe at the farmers’ markets.
Lemon Minted Peas
July 12, 2010
Lemon Minted Peas
2 cups shelled peas
1/2 cups whole peas and pods
1/4 cup sliced green onions
1Tbsp snipped fresh mint
1t. butter
1/2 t. zest of lemon
1/2 t. fresh lemon juice
pinch of kosher salt
1 clove garlic, minced
pinch of fresh ground pepper
1. Cook peas and pods covered in water in medium saucepan for 3-5 minutes until crisp and tender. Drain well.
2. Gently toss in onion, mint, butter, lemon zest and juice, salt and pepper and gently cook until mint wilts and butter melts. Serve Immediately. Serves 4 side-dish servings.
You can find both varieties of peas, fresh mint, and green onions at the farmers markets. There is nothing like the taste of fresh peas so tender and sweet.
Roasted Beet Salad with Goat Cheese
July 5, 2010
Roasted Beet Salad with Goat Cheese
6 medium beets
1/3 cup walnuts
3 Tbsp maple syrup
10 oz. mixed baby salad greens
1/2 cup frozen orange juice concentrate
1/4 cup balsamic vinegar
1/2 cup and 2 Tbsp olive oil
1 Tbsp. kosher salt
1 oz. goat or sheep cheese
2. While beets cook, place walnuts in a skillet on medium heat. Heat until warm and starting to toast, then stir in the maple syrup. Cook and stir until evenly coated, remove from heat, set aside to cool.
3. In small bowl whisk together oj concentrate, balsamic vinegar, and olive to make dressing.
4. Place heaping of salad greens into 4 plates, divide candied walnuts, equally sprinkling over greens. Place beets over greens dividing equally and top with dabs of cheese. Drizzle each plate with dressing.
You can find the beets, greens, cheese, and nuts (already candied) at the farmers markets.
Sauted Kale with Sesame and Ginger
June 28, 2010
1 bunch kale
1 Tbsp garlic, minced
2 Tbsp soy sauce
1 Tbsp toasted sesame seeds
kosher salt and pepper to taste
Chop kale. In a large skillet heat sesame oil on medium heat. Add garlic and saute for 1 minute. Add chopped kale and simmer until wilted. Add soy sauce and ginger and gently mix with kale and garlic. Lower heat simmer and stir for a couple minutes. Add salt and pepper. Serves 4. Can substitute swiss chard or spinach.
Maple Balsamic Vinaigrette
June 13, 2010
Maple Balsamic Vinaigrette
1t Dijon Mustard
2 Cloves Garlic, minced
1/4 t each salt and pepper
2/3 C Olive Oil
1/4 C Apple Juice – optional
Whisk first 5 ingredients. Gradually add oil, whisking until well mixed. To thin consistency add apple juice until desired texture. Serve over fresh greens!
Cucumber salad – sweet and tart
July 30, 2008
| A recipe from Cooks Illustrated (.com), this is based on a common Thai relish served with saute, this salad is also great with grilled salmon or grilled chicken breasts. Serves 4 as a side dish |
|||||||||||
|
|||||||||||
| To prepare the cucumbers: Peel, halve lengthwise, and scoop seeds from cucumbers. Stack halves flat side down; slice diagonally 1/4-inch thick. Toss with 1 tablespoon salt in strainer or colander set over bowl; weight with water-filled, one-gallon-sized zipper-lock freezer bag, sealed tight. Drain for at least 1 hour, and up to 3 hours. Transfer to medium bowl; reserve for further use.
1. Bring 2/3 cup water and vinegar to boil in small nonreactive saucepan over medium heat. Stir in sugar to dissolve; reduce heat and simmer 15 minutes. Cool to room temperature. 2. Meanwhile, mix cucumbers, onions, and jalapeños in medium bowl. Pour dressing over cucumber mixture; toss to coat. Serve chilled. |
|||||||||||
Potato chips
July 30, 2008
This recipe, from Saveur.com, makes a party-size batch of chips, perfect as a snack (with or without a dip) or as a side dish—not only with sandwiches but also on the plate with roasted or grilled meats (or game). If there are chips left over, cover them loosely with aluminum foil and store in a cool, dry place. See M & M Organics at Hailey and Ketchum for potatoes.
3 lbs. Idaho potatoes, peeled
Peanut oil
Salt
1. Slice potatoes into rounds about 1/16″ thick (it is easiest to do this with a mandoline), then place in a large nonreactive bowl and cover with water.
2. Heat about 4″ oil in a heavy-bottomed pot over medium-high heat. Drain potatoes, then dry thoroughly with paper towels. Check oil temperature with a candy thermometer; when oil reaches 375°, fry potatoes in small batches until they are crisp and golden, about 3 minutes per batch. Drain chips on paper towels, sprinkle with salt, and serve warm or at room temperature.
Summer squash gratin
July 23, 2008
You’ll need: 2 lbs summer squash (could be zucchini); 1 1/2 cups fresh breadcrumbs; 3 Tbs unsalted butter; 3/4 cup sliced shallots; 1 tsp minced garlic; 1 Tbs thyme leaves; 1/2 cup salsa verde (recipe follows); 1 cup grated Gruyere cheese; salt and fresh ground pepper.
Preheat the oven to 400 degrees F.
Cut the squash into 1/8 inch-thick slices. If using zucchini-type summer squash, slice them on the diagonal. Toss the slices in a large bowl with some salt and let sit 10 minutes.Place the breadcrumbs in another bowl. Heat a small saute pan over medium heat for 1 minute. Swirl in the butter and cook a few minutes, until it browns and smells nutty. Pour the brown butter over the breadcrumbs (being sure to scrape all the brown bits into the bowl with a rubber spatula). Wait a minute or so for the butter to cool, and toss well.
Drain the squash and transfer it to a large mixing bowl. Add the shallots, minced garlic, thyme, 1/2 cup salsa verde adn some pepper. Toss to combine, and add the cheese and half the butter-coated breadcrumbs. Toss again, and taste for seasoning. (The raw garlic will be strong right now, but delicious when cooked).
Place the squash in a 9-by-9 or equivalent gratin dish. Scatter the remaining breadcrumbs over the top and bake 35 to 40 minutes, until the squash is tender and the top is crisp.
Salsa Verde: (note – I’ve used other herbs as well, just try for amounts) you’ll need 1 tsp. marjoram or oregano leaves; 1/4 cup coarsely chopped mint; 1 cup chopped flat-leaf parsley; 3/4 cup olive oil; 1 small clove garlic; 1 salt-packed anchovy, rinsed and bones removed; 1 Tbs. salt-packed capers, rinsed and drained; 1/2 lemon for juicing; fresh ground black pepper.
Using a mortar and pestle, pound the herbs to a paste (may have to do in batches). Work in some of the olive oil, transfer mixture to a bowl. Pound the garlic and anchovy and add to herbs. Gently pound the capers until they’re partially crushed, add to herbs. Stir in remaining oil, pinch of black pepper, squeeze of lemon juice. Taste for balance and seasoning.
Recipe from my fav: Sunday Suppers at Lucques: Seasonal Recipes from Market to Table
Glazed Carrots
July 18, 2008
This recipe comes to us from Carol Rast, of Prairie Sun Farm. A major carrot seller at the Ketchum Market, she actually overwinters quite a few and sells them through Idaho’s Bounty during our non-productive months. Chomping on one of Rast’s carrots will turn you into a Bugs Bunny forever; they are sweet and nutritious.
You’ll need: 1 Tbs. butter, 1 Tbs. honey, 1/4 cup orange juice (or apple); 1/2 tsp ginger (or fresh minced ginger to taste); 4 or 5 sliced carrots (try on the diagonal), peeled if preferred.
Steam the carrots in a small amount of lightly salted water, for about 5 minutes. Drain off water, add the rest of the ingredients and cook uncovered on low heat until liquid thickens. Serve warm.
Storage suggestions for carrots: store carrots in a humid, cold place, preferably just above freezing. Never store carrots with apples!
Spice up your veggies
July 17, 2008
We all know eating more vegetables and plants in general is one of the best practices for daily food intake. And as things like sweet sugar snap peas and summer squash and eggplant have arrived at vendor’s stalls, it’s the perfect time to mention a cooking tip: sauces.
Again, pulling from that vegetarian bible, The Moosewood Cookbook, I offer you a favorite topping to both raw veggies, grilled veggies, and even just plain old rice if it comes down to it. If you put atop grilled veggies, cook them beforehand, perhaps with a bit of oil, salt and pepper, then mix to just coat. Bon apetit!
Peanut sauce
you’ll need: 1/2 cup good peanut butter ( I prefer crunchy); 1/2 cup hot water; 2 Tbs soy sauce, 2 Tbs sugar (try honey instead!); 3 medium cloves garlic, minced; 1 tsp cider vinegar; 2 Tbs minced fresh cilantro; cayenne to taste; salt to taste (if peanut butter is unsalted)
Place the peanut butter in a small bowl. Add the hot water, and stir patiently with a spoon or small whisk until uniformly mixed. Stir in remaining ingredients and mix well. Cover tightly and refrigerate. Let come to room temperature before serving.
