Thursday, May 26, 2011

Veggie Potato Salad (Southern Living)

YIELD: Makes 7 1/2 cups (serving size: 3/4 cup)
COURSE: Salads, Side Dishes/Vegetables

2 1/2 pounds baby red potatoes, cut into 1-inch cubes
2 tablespoons apple cider vinegar
1 tablespoon olive oil
1/2 cup whole buttermilk
1/4 cup reduced-fat sour cream
1/4 cup reduced-fat mayonnaise with olive oil
1 tablespoon Dijon mustard
2 carrots, grated
1/2 cup chopped celery
1/2 cup sliced radishes
1/2 cup steamed, cut fresh green beans 
(I used sugar snap peas instead)
1/4 cup finely chopped fresh parsley
1 tablespoon lemon zest
1 garlic clove, minced
Sea salt and freshly ground pepper to taste

1. Bring potatoes and salted water to cover to a boil in a large saucepan; reduce heat, and simmer 7 to 10 minutes or until tender. Drain. Place potatoes in a large bowl; sprinkle with vinegar and oil, and toss gently. Cool completely (about 1 hour).
2. Whisk together buttermilk and next 3 ingredients. Stir in carrots and next 6 ingredients; season with salt and pepper to taste. Spoon buttermilk mixture over potato mixture; toss gently to coat. Cover and chill 1 to 24 hours before serving.

Cost $14.50 for entire ingredients.
See original Southern Living posting here.

Tuesday, May 24, 2011

Sweet Lemon Poppy Biscuits (Food & Wine)

Click me to see original recipe posting.


2 1/4 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 cup sugar
1 teaspoon salt
1 1/2 sticks unsalted butter—10 tablespoons cut into 1/2-
inch cubes and chilled, 2 tablespoons melted
Grated zest from 1 lemon
1 tablespoon poppy seeds
1 cup buttermilk, chilled
Flaky salt, such as Maldon, for sprinkling

1.   Preheat the oven to 425° and position a rack in the lower third of the oven. In a large shallow bowl, whisk the flour, baking powder, baking soda, sugar and fine salt. Add the chilled butter and use a pastry blender or 2 knives to cut the butter into the flour until it is the size of peas. Add the grated zest and the poppy seeds. Stir in the buttermilk just until the dough is moistened. Lightly dust a work surface with flour. Turn the dough out onto the surface and knead 2 or 3 times, just until it comes together. Pat the dough into a 1/2-inch-thick disk.
2.   Using a floured 2 1/4-inch round cookie cutter, stamp out biscuit rounds as closely together as possible. Gather the scraps and knead them together 2 or 3 times, then flatten the dough and stamp out more biscuit rounds. Pat the remaining scraps together and gently press them into a biscuit.
3.   Transfer the biscuits to a large baking sheet and brush the tops with the melted butter. Lightly sprinkle the biscuits with a few grains of flaky salt and chill until firm, about 10 minutes.
4.   Bake the biscuits for 20 minutes, or until golden. Let the biscuits cool slightly on the baking sheet before serving.
MAKE AHEAD The unbaked biscuits can be frozen: Freeze biscuits in a single layer and transfer to a resealable plastic bag for up to one month. Bake straight from the freezer, adding a few minutes to the cooking time.

Monday, May 16, 2011

Barbecued Salmon with Green Mango Salad (Food&Wine June 2011)

Total Time: 30 mins   *   Servings: 4 or 2   *   See original recipe here 

1 teaspoon finely grated lime zest
3 tablespoons fresh lime juice
2 tablespoons unseasoned rice vinegar (instead of rice vinegar and soy sauce, I used 2 tablespoons of balsamic vinegar)
1 tablespoon low-sodium soy sauce

1 tablespoon light brown sugar

1/4 cup vegetable oil, plus more for brushing
Salt and freshly ground pepper
1 large unripe mango (1 1/4 pounds), peeled and very thinly sliced
1/2 seedless cucumber, thinly sliced
1/4 cup chopped cilantro
2 tablespoons chopped mint
2 tablespoons roasted sesame seeds
Four 7-ounce salmon fillets with skin

1. In a large bowl, whisk the lime zest and lime juice with the rice vinegar, brown sugar and soy sauce. Whisk in the 1/4 cup of vegetable oil and season with salt and pepper. Add the sliced green mango, cucumber, cilantro, mint and 1 tablespoon of the roasted sesame seeds.
2. Light a grill or preheat a grill pan. Brush the salmon fillets with vegetable oil and season them with salt and pepper. Grill the salmon skin side down over moderate heat, turning once, until the skin is very crisp and the fish is slightly opaque in the center, 10 to 12 minutes. Transfer the salmon fillets to plates, sprinkle them with the remaining 1 tablespoon of roasted sesame seeds and serve with the mango salad.

The green mango salad can be covered with plastic wrap and refrigerated for up to 4 hours. Add the chopped cilantro and mint just before serving.

Wednesday, May 11, 2011

Green Beans with Eggs, Chiles and Cilantro

Contributed by , published in Food & Wine Magazine June 2011 

Total Time: 30 Mins ........ Total Servings: 8

This Georgian dish, called lobio (bean dish), is typically served cool, but with its buttery scrambled eggs and tender green beans, it's equally delicious hot. It's great as part of a family-style menu and also makes an unusually tasty, light main course.


1 pound green beans, cut into 2-inch pieces buy 1.25lb, which will yield 1lb for the recipe after preparations
1 tablespoon unsalted butter
1 tablespoon vegetable oil
1 small onion, finely chopped
5 large eggs, lightly beaten I used 4 large eggs
Salt and freshly ground pepper
1 cup chopped cilantro, plus small sprigs for garnish
2 tablespoons chopped walnuts
1 garlic clove, minced
1 small jalapeño, seeded and minced
1 small red chile, seeded and minced
1/2 teaspoon dill seeds I used Thyme leaves since no dill seeds were available.

In a large saucepan of boiling salted water, cook the green beans until tender, 6 minutes. Drain and let cool. Transfer to a bowl.
In a large nonstick skillet, melt the butter in the oil. Add the onion and cook over moderate heat, stirring, until softened, about 6 minutes. Add the eggs and season with salt and pepper. Cook over moderate heat, stirring, until the eggs are scrambled, about 3 minutes. Add the eggs to the beans.
Stir in the chopped cilantro, walnuts, garlic, jalapeño, red chile and dill seeds. Season with salt and pepper. Garnish with cilantro sprigs just before serving.
MAKE AHEAD The green lobio can be refrigerated for up to 4 hours.