Buttermilk Potato Salad with Feta and Arugula

I make a pretty good potato salad loaded with mustard, mayo, and hard-boiled eggs. I've been making it like that since I was a teenager. The inspiration came from my mother's 1963 Good Housekeeping Cookbook - the culinary bible of my youth. It's a tasty classic. Nothing wrong with it but, every once in a while it's good to try something new.

A few years ago, I asked my friend Venus to bring some potato salad to a barbecue. She's arrived with a tangy delight that included ricotta salata and arugula, claiming inspiration from a pasta salad recipe by Seattle food icon, Tom Douglas. It was a hit.

After the party I begged for the recipe but Venus is a bit of a seat-of-the-pants-kind of cook so getting the precise recipe just wasn't going to happen. So, I set about recreating the recipe.  Along the line I made a few changes - subbing feta for the ricotta salata, upping some of the herbs, reducing the arugula, etc. I've got it just where I want it.

This potato salad is going to knock your socks off! It's zingy, salty, creamy goodness.  I can't wait for you to taste it!

Incidentally, I met Tom Douglas shortly before the release of my cookbook.  We chatted about the subject of my book and he asked me if I'd looked at another cookbook that sounded similar to mine (the name escapes me now). I said that I hadn't because I didn't want to be influenced. Tom replied, "Oh, it's all been done before. We're all inspired by something we've tried."  So with that in mind, I tip my hat to Tom (and Venus) as the inspiration for this recipe.

Buttermilk Potato Salad with Feta and Arugula

Serves 6 to 8

For the buttermilk dressing:

½ cup buttermilk

½ cup mayonnaise, homemade, or good-quality store-bought

½ cup plain yogurt

2 tablespoon chopped fresh dill

1/3 cup chopped fresh chives

2 cloves garlic, minced

2 tablespoon minced shallot

1 tablespoon freshly squeezed lemon juice

1 teaspoon seasalt 
1/2 teaspoon freshly ground black pepper

For the salad:

2 pound small red potatoes, quarter or eighth if too large

1 cup crumbled feta cheese

3 cups loosely packed baby arugula

To make the buttermilk dressing, whisk together the buttermilk, mayonnaise and yogurt and in a bowl. Add the dill, chives, garlic, shallot, and lemon juice and whisk again. Season to taste with salt and pepper.

Bring a large pot of salted water to a boil, add red potatoes, and cook until tender. Drain the potatoes and immediately run under cold water until completely cool. Drain well.

Put the potatoes in a large bowl and, using a rubber spatula, fold in dressing. Add the cheese and arugula and stir to combine. Chill for 1 hour. Top with freshly ground black pepper and let the compliments roll in!

Get Your Grill On!

We've had an amazing spring in Seattle so far. All this sunshine means we're officially in grilling season. Here are a few of my favorite tips and recipes to kick things off!

A new grilled veggie idea!

Grilled Spring Onions are classic Spanish fare. Even my husband, a professed onion hater, loves these tasty, caramelized bites. Start by cutting about 1/2 inch off the root ends of a bunch of green onions. Next lay the onions on a rimmed sheet pan and drizzle with olive oil. Toss to thoroughly coat the onions and then sprinkle them with a little salt. Grill over medium heat until the whites soften and the greens begin to get grill marks, about 3 to 5 minutes. Serve with a traditional Spanish Romesco Sauce or Garlic Aioli (1 cup mayo, 1/2 tsp crushed garlic, 1 tsp Dijon mustard, and 2 tsp lemon juice blended together). Fab as a simple appetizer or served alongside a juicy steak!

A sweet treat!

Mock Cobbler - This is a simple one but so delicious! Mix 3 cups of your favorite berries or stone fruit with 1/4 to 1/2 cup of sugar, 1/4 tsp of cinnamon and a squeeze of lemon. Spoon 3/4 cup of fruit each onto 4 squares of heavy duty aluminum foil and fold together like a hobo's pouch (make sure the foil is sealed so there are no leaks) and toss on a medium high grill for 5 to 10 minutes. Carefully open the pouches and pour the contents over ice cream or short bread! The fruit will be jammy and intensely flavorful.

Just say no to dried out meat!

I love to grill skinless chicken breast and pork tenderloins but if you aren't careful you can end up with an ultra-dry piece of leather. That's because both items are very lean. To combat this, I brine them. A few hours before you barbeque combine 8 cups of water with 1 cup of kosher salt and 1 cup sugar in a large Tupperware container. Stir to combine and then add 2 pounds of boneless, skinless chicken breasts or pork tenderloins. Brine in the refrigerator for a couple hours and you are ready to grill! You'll be amazed how juicy the result is!

Get your family to eat more veggies!

Luscious Lettuce Wraps - Combine 3 cloves of garlic, the pulp of a large lemon, 2 tsp cumin, 2 tsp paprika, and 1/2 tsp kosher salt in a food processor to make a paste. Scrape into a gallon size zip-lock bag. Add 2 lbs of lamb or chicken cut into 1/2" x 3" strips.  Toss to coat the meat. Grill a few vegetables like zucchini strips, red onion slices and strips of bell pepper. When  the veggies are done, grill the meat for 5 to 10 minutes turning once over high heat.  Serve the veggies and meat buffet-style with leaves of butter lettuce.  Then let your family build their own lettuce wraps!  I like mine with a little yogurt dressing and some cilantro.

Want to learn more? Why not join me for a grilling class? I'll be teaching a fun class on Tuesday, June 10th at the Sanctuary at Admiral in West Seattle.

My Mom's Smokey Roni - Kind of...

My friend, Cathy, is celebrating a birthday today and her dear husband, Carl, asked her friends to each send a handwritten recipe and photo of their favorite macaroni and cheese recipe. Carl's request got me thinking about a recipe that my mom used to make called Smokey Roni. It was in the regular dinner rotation. I thought it might be a fun recipe to give to Cathy.

Over the years, I've collected a number of the cookbooks that I grew up with (and that my mom still uses), so I decided to see if the recipe was included in one called, "Dinner in a Dish." Sure enough, it was listed in the index but when I turned to the recipe it read "1 box macaroni and cheese." My mother NEVER made it with boxed macaroni and cheese! 

You know, I give my mom crap for not being much of a cook but the truth is I liked her cooking growing up. She put dinner on the table every night. Sure, it was the 1970's and we ate a lot of casseroles but my mom did a lot from scratch. We always had a garden, and to this day she cans, pickles, and freezes fresh vegetables every summer. She didn't share my passion for cooking but she did a fine job of feeding the family. I laugh now about her "regular rotation" menu selections but here I am 40 years later collecting her old cookbooks and looking up nostalgic recipes. So, I was actually quite impressed to see that although she'd used the Smokey Roni recipe as a guideline, she'd gone out of her way to make the mac-n-cheese from scratch. (Way to go, Mom!) Following in my mother's footsteps, I created my own mac-n-cheese recipe homage to Smokey Roni.

Vince tasted tested the recipe with glee and absolutely loved it. A hit all the way around! Thanks Carl and Cathy for inspiring me to revisit a wonderful childhood recipe. Hope you like it as much as we did.

Smokey Roni

Serves 4

8 ounces elbow macaroni (substitute gluten free if you like)

2 tablespoons butter, plus additional for buttering casserole dish

2 tablespoons finely minced onion

1 tablespoon potato starch (for gluten free) or flour 

1 teaspoon kosher salt or sea salt

1/2 teaspoon dry mustard

1/4 teaspoon granulated garlic

pinch of freshly ground black pepper

2 cups half-n-half or whole milk

10 ounces sharp cheddar cheese, grated (approximately 3 cups)

10 ounces frozen chopped broccoli, thawed and drained well (approximately 2 cups)

6 ounces diced ham, (approximately 1 cup)

1/4 cup grated parmesan cheese

Cook elbow macaroni as directed on package. Aim for al dente since the pasta will cook longer in the sauce. Drain and rinse with cool water to stop the cooking process. Set aside.

Preheat oven to 400F. Grease a 2 quart casserole pan with butter.

Meanwhile in a medium saucepan, melt 2 tablespoons of butter over medium-low heat. Add minced onion and sweat until translucent, about 3 to 5 minutes. Stir in potato starch, salt, dry mustard, granulated garlic and pepper. Stir until smooth and beginning to bubble. Slowly stir in half and half. Increase the heat to medium and cook until the mixture is just about to simmer. Add the grated cheddar and stir until the cheese has melted and the sauce is smooth.

Pour the drained macaroni into the casserole pan. Add the chopped broccoli and diced ham. Pour the cheese sauce over the top and mix gently until everything is nicely coated. Top with grated parmesan and bake, uncovered, for 20 minutes until the dish is bubbling and the top has turned a light golden brown. 

Want Breakfast in Bed this Mother's Day? Here's Your Family's guide!

Okay ladies, here’s a little blog for you to print and post on the refrigerator this week.  Your family will be grateful for the “subtle” suggestion. 

Psst… are you looking for a way for your family to pamper Mom this Mother’s Day?  How about starting her special day with breakfast in bed!  Even younger kids can help out to make Mother’s Day special and they will feel so proud to help.

Here are some fun and creative ways to tell Mom how much she’s loved:

• Pick a flower from your garden for the breakfast tray.  If you don’t have a bud vase, try a handful of flowers in a pretty mug.

• If you don’t have a breakfast tray, tape paper onto a cookie sheet and let the kids decorate it with drawings for Mom.

• Pick the tops off dandelions or other pretty blooms and place a few on the breakfast tray.  Their bright yellow blooms add a little sunshine to breakfast and help to clean up your lawn.  

• Stretch the fun out and make it easier for little ones to help by bringing in things one at a time.  Start with the decorated breakfast tray, then, ask your child to bring in an empty coffee cup or juice glass.  You can follow with the coffee pot or pitcher.  Mom will feel like she’s at a restaurant.

• You don’t have to cook to show you care.  Breakfast in bed can be anything from a bagel and cream cheese or dry cereal, to scrambled eggs or Eggs Benedict.  No matter what you serve, it will be appreciated.

• You can also plan ahead by mixing up some delicious Oven-Baked French Toast the night before.  The recipe is simple and all you have to do is pop it in the oven in the morning. 

Oven-Baked French Toast

8 slices of your favorite French bread (or try something different like a fluffy brioche or cinnamon swirl bread)
butter or cooking spray

2 Tablespoon sugar

8 eggs
2 cups milk
1 1/2 teaspoonvanilla

1/4 teaspoon nutmeg

1/4 teaspoon cinnamon

Powdered Sugar

Grease a large rectangular baking dish with butter or cooking spray. Lay the slices of bread in the baking dish like playing cards – each slice slightly overlapping the one before. In a medium-size mixing bowl, beat together the sugar, eggs, milk and vanilla; pour over bread. Cover the pan and refrigerate overnight.

In the morning, uncover the pan and sprinkle the French toast with nutmeg.  Bake, uncovered, at 350 degrees for 45 minutes until the bread begins to turn golden brown. Sprinkle with a little powdered sugar and don’t forget the syrup.  Makes 8 servings.

Serve your French toast with fresh fruit and, perhaps, a mimosa!  Mom will feel like a queen on her special day.

Rhubarb Put's Some Zing in Your Spring!

As I sat thinking about spring vegetables for this blog, my first thoughts were about fresh asparagus. Then I thought, "everyone thinks asparagus in spring." Everywhere I turn there's an asparagus recipe. It's not that I don't like asparagus. I love it. I just didn't want to offer the ubiquitous asparagus recipe when there are so many other vegetables popping up in the springtime. So what could I suggest that was unique?

The answer came to me while walking through my neighborhood. I noticed a home with planter boxes overflowing with tawny-pink rhubarb stalks and was inspired.

Rhubarb is one of those often overlooked vegetables but it's delicious, simple to work with, and a great source of potassium and vitamin C. The early pink stems are the best for cooking. You'll definitely have to add some sugar to offset their natural tartness though. Oh! Do remember that the stems are the edible portion of the plant so trim away all the leaves before cooking.

I'm sure that moment I mentioned rhubarb many of you thought of pies, but since I am not much of a baker I decided to develop a different type of recipe - a Spiced Rhubarb Compote.

If you like tangy, sweet and sour sauce, you'll love this compote! It's quick, easy, and so versatile. I've spooned over roasted pork and duck, served it as a condiment for a glazed ham, and topped savory goat cheese cheesecakes with a dollop. So yummy!

Spiced Rhubarb Compote

6 cups diced rhubarb stalks (about 2 lbs)

1 1/2 cups sugar

1 cup water

1 cup cider vinegar

1 tsp ground ginger

1 tsp cinnamon

1/4 tsp ground cloves

1/4 ground allspice

1 pinch of nutmeg

Combine all the ingredients in a large sauce pan. Simmer over medium heat until the sugar dissolves and the rhubarb is tender, about 20 minutes. Simmer a bit longer to thicken, if you like.

The compote can be served warm, at room temperature, or cold and will keep up to 3 weeks in the refrigerator. Enjoy!

If you are inspired to try other rhubarb recipes, I found a link to some interesting cocktails too. Check out the article on Liquor.com. 

Cathy Sander's Fried Sauerkraut

When my friend, Cathy, mentioned that she like to share her recipe for Fried Sauerkraut, I pictured little sauerkraut croquettes. I couldn't have been more mistaken. It turns out that fried sauerkraut is pan fried with bacon and onion and it's DELICIOUS!

I highly recommend giving this a try. I think the recipe would appeal to kraut lovers but even more so to people who can take it or leave it. This recipe helps to round out and enrich the flavor. Instead of that puckery, salty sour flavor you get a layered subtle dish - a little salty, a little smokey. 

Cathy suggests serving the Fried Sauerkraut with roast turkey and cranberry sauce. It's her husband Carl's favorite way to eat it. Vince and I also used some for a Reuben and it rocked!

The recipe is easy peasy. Check out the video and then try the recipe yourself.

Fried Sauerkraut

Serves 4 to 8

1 32-ounce jar Sauerkraut, drained
4 slices thick-cut bacon, sliced into 1" strips
1/2 cup diced onion

Drain the sauerkraut and squeeze as much of the moisture out as you can.  Set aside.

Heat a 12" pan on medium high. (Cathy prefers to use cast iron but any pan will do. Non-stick pans do not work well for this recipe because the sauerkraut won't brown/caramelize.) 

Once the pan is hot at the bacon strips and cook to render out the fat for about 5 minutes. You don't want to make the bacon too crisp but you do want a good amount of bacon fat in the pan. Add diced onions and cook till onions are slightly translucent, about 4-5 minutes. Next add the drained sauerkraut and and stir to combine all the ingredients well.

Then let the sauerkraut sit in the pan for a few minutes to start the caramelizing. Stir occasionally till sauerkraut is a golden color, about 10 minutes. Once it reaches the desired color, turn off the heat and let sit in the pan for 1-2 minutes.

Potatoes Colcannon for Your St. Paddy's Day

St Patrick’s Day is just around the corner. Americans of all ethnicities embrace their inner leprechauns by wearing green and raising a pint to celebrate. Many partake in the ubiquitous Irish-American tradition of eating corned beef and cabbage, as well. But do we really like it? Good corned beef? Yes! But tasteless, cottony potatoes and wilted cabbage? Probably not. (Although, the starch might keep the ghoulies at bay after too much green beer.)

Admittedly, potatoes and cabbage have been sustenance foods in Ireland for ages. I’m not knocking that, but they don’t have to be bland and boring! I suggest you shake up your menu and try a flavorful, classic Irish side dish – Potatoes Colcannon.

Colcannon, Irish for “white-headed cabbage,” consists mainly of mashed potatoes with kale or cabbage though there are many variations. It’s commonly served on St. Patrick’s Day and Halloween but once you’ve tried it, you’ll want to serve it year-round. It’s terrific with grilled sausages, roasted pork and ham.

Potatoes Colcannon

Serves 4 to 8

2 lbs (about 6) russet potatoes, peeled and quartered

8 tablespoons (1 stick) butter, cut into small cubes

1/2 cup milk or cream

1 1/2 cups diced onion

3 cups coarsely chopped green cabbage or kale*

1/8 teaspoon freshly grated nutmeg

sea salt and freshly ground black pepper, to taste

Put the potatoes in a large pot, add water to cover the potatoes by 2 inches and generously salt the water. Bring to a boil over medium-high heat and cook until the potatoes are tender when pierced with a knife, about 15 minutes.

While potatoes are cooking melt 2 tbsp of the butter in a heavy pot or Dutch oven over medium heat. Add the onion and cook, stirring occasionally, until softened, about 5 minutes. Add the cabbage and toss until tender-crisp, about 8 minutes. (If you are substituting kale for the cabbage, cook it a little longer to ensure that it’s tender – about 15 minutes.) Sprinkle with nutmeg and season with salt and pepper.

Drain the tender-cooked potatoes, return them to the pot and mash well. Add the remaining 6 tbsp of butter, allow to melt, and stir to combine. Slowly stir in milk. Season with salt and pepper. Fold the potatoes into the cabbage mixture and serve warm.

*You can substitute 1 bunch kale (about 1 lb), stemmed and coarsely chopped

Happy St. Patrick’s Day!

What do you serve on St. Patrick’s Day? Are there any traditional dishes you’d like to share?