Summer Anchovy Salad Dressing

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Addictive Anchovy Salad Dressing

Addictive Anchovy Salad Dressing

Seattle has had a “real” summer this year, so  I am out of control with my salads experimentation.  With this heat, I yearn for a crunchy, salty, garlicky, hearty salad almost daily.  Oh, and homemade croutons speak to me as well.

For at least the past three weeks, I’ve been mixing large batches of this salad dressing, then coating salad greens – mostly red baby romaine…which, ahem, I grow on my rooftop. And then comes the creativity… depending on the day it could be a few leftover veggies such as fresh roasted corn, green beans, cherry tomatoes  or carrots, I usually throw in some toasted nuts and pumpkins seeds, sometimes I add a sliced hard boiled egg or some shredded chicken or fish or steak, there’s almost always a handful of fresh herbs and …voila.  It takes about one tablespoon of this dressing to coat a pretty hefty amount of salad greens and additional items.  I don’t like my salads overdressed so I add more dressing if it tastes too dry to me. But less is more.

I found this previously published New York Times recipe and then adopted it to my tastebuds.  As printed, I was supposed to crush the anchovy and slowly whisk in olive oil, etc etc.  But Ms. Impatient here just put every ingredient into a tall straight container, then  buzzed it to emulsify with my handy dandy hand blender.  It comes out rather thick like dijon mustard and it keeps in the fridge for a week at least.

Summer Anchovy Salad Dressing

Makes ~ 1 ½ cups
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Ingredients
  • 2 ounces jar of  anchovy fillets
  • 1 egg yolk
  • 1 tsp chopped fresh parsley leaves
  • 1 Tbsp roughly chopped garlic
  • 1 cup extra-virgin olive oil
  • ¼ cup red-wine vinegar
  • 10 grinds of fresh black pepper
Instructions

Have everything at room temperature before you start. Then just all ingredients into a tall narrow container and use a hand blender to mix well. Store leftovers in the refrigerator.

To serve: I use some type of firm lettuce such as baby romaine – sometimes I’ll add in arugula if I have it.  The salad is good as a simple one with just fresh toasted croutons (dice bread into ½ inch pieces and drizzle with a little olive oil, then bake five minutes at 350).  And some fresh grated imported parmesan cheese is divine too.

In the picture you see, I chopped my baby romaine with some tomato, sunflower sprouts, pumpkin seeds, leftover steak, corn and croutons. YUM YUM!

Then you’ll want to make more, I guarantee it.  This is also a marvelous vegetable dip if any remains after you start in with your salads. Don’t forget to use it as a condiment for any sandwiches you envision as well.

 

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Summer Savory Corn Pudding

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Comforting Corn Pudding with Colorful Tomatoes

Comforting Corn Pudding with Colorful Tomatoes

I love brunch in the summer – more specifically, Sunday morning gatherings with friends or family.   Most of the invitations I receive or brunches that I host become potluck events – easy, casual ways to entertain.  Unlike many people, I never sign up for bringing fruit, or coffee, or orange juice or bagels (not that there’s anything wrong with that!).  I suppose I figure, because cooking is easy and joyful for me – why not make something homemade. And I tend to make food that presents as more hearty, a little eggy, often a savory dish.  One of my “go to” recipes  has been Spinach or broccoli frittata. This summer, however, I have a new fave.  I’ve been buying fresh sweet corn to grill, to put into salads or soups and this week I remembered an old recipe in my files for a corn “pudding.”

Some recipes require a lot of chopping, sauteeing, baking, what have you.  This little gem requires nothing.  Nisht.  Nada.  Just get the ingredients, stir them together and VOILA.  It’s not the most healthful thing in the world, but it’s quick and fresh tasting.

Let me report that this savory dish flew off the buffet I just brought it to … fortunately I had made a second pan full.  Everyone wanted the recipe…and so I present to you SUMMER SAVORY CORN PUDDING.  It could just as well be a dinner item, and leftovers reheat beautifully.  Make it while there is fresh, succulent sweet corn at the market.  And because it is a bit drab in the old appearance department (golden yellowish brown), slice some ripe tomatoes to serve along side or include other side dishes with pretty colors.

Corn Pudding in My Favorite Dish

Corn Pudding in My Favorite Dish

I try to use an oval, ceramic dish to bake my corn pudding – like the one pictured.  I find it much more appealing than preparing it in a clear glass pyrex container. It’s like night and day really.

Summer Savory Corn Pudding

Serves 10

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Ingredients
  • 5 large eggs
  • ½ cup whole milk
  • 2 cups half and half
  • ⅓ cup all purpose flour
  • 1 Tbsp sugar
  • 1 tsp salt
  • ½ tsp baking soda
  • 2 cups fresh corn kernels (about 2 large ears)  or leftover grilled corn kernels
  • 1-15 oz can cream corn* (see “PPS” note at the bottom)
Instructions

Preheat oven to 375 and put the rack mid oven.  Spray an 9 x 12 baking dish.

Whisk the eggs in a large bowl to blend, stir in dry ingredients but DO NOT add the  THE CANNED AND FRESH CORN until the end.  Whisk to blend, adding both types of corn last.  Pour into the prepared pan and bake until the top is golden brown and a knife inserted into the center comes out clean, about 1 hour and 10 minutes.

PS: I have been known to make this in the winter months using frozen corn kernels, defrosted and drained on paper towels.  It is still a wonderful thing but not as tasty as when you make it from sweet corn just cut off the cob.

PPS:  It kind of grosses me out to be using creamed corn from a can!  I never, ever use canned vegetables and I’m including the creamed corn here as an option for you.  However, next time I am going to measure out 1 ½ additional cups of fresh corn, puree it slightly  then add ½ cup of milk and 1 teaspoon of cornstarch to thicken it slightly.

 

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Summer Breakfast Bowl for Champions

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Bountiful Breakfast Bowl

Bountiful Breakfast Bowl

“Breakfast of champions.” A phrase that was blasted on the television and radio all the time when I was a young girl. Of course, this referred to Wheaties breakfast cereal.  And I later remembered  that Breakfast of Champions is the title of a book written by Kurt Vonnegut (I’ve read the book but my breakfast creation isn’t named after that).

We are experiencing a very warm, sunny June in Seattle so I’ve been gravitating toward room temperature or colder foods, yet I really need a filling, healthful breakfast.  I’m not a jump-out-of-bed-put-something-in-my-mouth kind of girl in the morning.  Oh no.  Within an hour of opening my eyes (6am or so), I do require my one and only latte of the day – madewith my home machine, of course.  I then grab some fruit or toast, I exercise and then sit down and eat a proper breakfast around 10am.

And this is what I have become hooked on this summer.   The cereal falls somewhere between muesli and a breakfast bowl.  As an aside, I like having milk, cheese and yogurt daily to help my little bones stay strong and healthy.  Of course I love fruit, nuts and seeds too. So this breakfast bowl speaks to me much more than, say, a smoothie.  I have opted out of the smoothie rage.  Call me crazy or difficult, but I like texture in my food.  It keeps my hunger at bay for hours.

And boy, when I have this “meal in one” – I stay full and satisfied for a long, long time.

Also of note, the yogurt I use, Ellenos, is whole milk yogurt.  It’s from a relatively new company in Seattle and I am absolutely smitten with it, and really — I prefer it to ice cream any day.  If you live anywhere near Seattle, I implore you to find this product and give it a try.

Meal in One Breakfast Bowl

Makes enough for 4 breakfast bowls

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Oatmeal Ingredients
  • 2 cups old fashioned oats
  • 2 cups milk (you can use juice or almond milk if you don’t do dairy)
  • 1 organic apple, cored and grated
  • 1 teaspoon ground cinnamon
Instructions

Combine the above and let it sit in the refrigerator at least an hour or overnight.  This keeps well for up to five days. Remove 1/4th of this for each bowl of goodness.

Topping Ingredient Options

After taking my serving of soaked oats and plopping it in the bowl I use the following as toppings:

  • Berries (here you see blueberries, but strawberries or blackberries or raspberries are all perfect)
  • Some type of toasted chopped nuts (I love pecans)
  • Toasted seeds (I often use sunflower or pumpkin or chia seeds or a combo)
  • Unsweetened, shredded coconut flakes
  • Cubed mango or banana or apricots or peaches other seasonal fruit you love
  • Ellenos yogurt

Let your imagination go wild!

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Don’t Throw Away Those Beet Greens!!

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Beet Greens & Pan Asian Dressing

Beet Greens & Pan Asian Dressing

Often if I purchase beets or carrots or turnips or radishes or fennel at the farmers market, I feel like snapping off the greens and making my bag less unwieldy.  Thankfully, I recently stopped this bad habit when it comes to beets since I started buying them every single week and began using the delicate greens as well as the colorful roots. They are truly the best cooked greens I make, even more so than kale, and they turn out more tender.

Beautiful Beet Greens

Beautiful Beet Greens

Here is how you do it, folks:

Cut the greens away from the beetroot and wash the greens well in a sinkful of warmish water.  Remove the greens and dry them a bit but leave some water clinging to the leaves.

Put the greens in a large stock pot, but don’t add additional water.   Cover and cook over medium heat for five minutes but be careful tso hey don’t scorch.  Add a bit of water if necessary if they are dry and not tender yet.  They cook down a lot, much like fresh spinach

When the greens are soft to the bite, remove from the pot with tongs, drain  and put into a soup bowl.  I then add the same dressing I always have on hand for my Asian-inspired salads and veggies, just enough to give the greens flavor.  You could add anything, reallly.  Butter?  Lemon juice?  Lime juice?  Mustard dressing?  Whatever you feel like on a particular day.

Marilyn’s Pan Asian Dressing

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Ingredients
  • ½ cup rice vinegar (unseasoned)
  • 2 Tbsp tamari
  • 1 Tbsp sugar (I tasted and added a titch more)
  • ½  Tbsp sesame oil
  • 3 Tbsp canola oil
Instructions

Whisk all ingredients well. You can add garlic, ginger, ground sesame seeds…just about anything.  This  dressing is pretty thin and watery so be careful not to over dress. After you coat your greens, sprinkle with white and black sesame seeds and eat.

One large bunch of greens feeds two eaters in my house.  They are also good topped with a poached egg or with some soft ricotta cheese.

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Trendy Beet Arugula Salad

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Beautiful Beet & Arugula Salad

Beautiful Beet & Arugula Salad

As many of you “foodie” people know – there’s always a new food trend either heating up or dying down. The clothing you see in stores certainly evolves and particular looks come and go:  bell bottoms, flowy tops, neon colors.  And what you see in grocery markets and on menus is no exception.  Right now – beets, pistachio nuts, ricotta  and arugula are in the spotlight. I cannot remember finding fresh beets or arugula (I didn’t even know what that was) on menus decades ago, but at this point in time if you peruse restaurant offerings here in Seattle, you’d be hard pressed not to find these ingredients featured in some type of dish. I hardly refer to myself as trendy … but I gotta say – I love my beets and arugula!

The salad I created here is a copycat from a place in Ballard, Washington where I ate the other night: Percy’s, a creole/southern restaurant.  It was LOUD and too noisy for me, and the bar was filled on a Monday night with oodles and scads of adorable young people.  My friend and I guessed that we were at least 30 years older than anyone else there.  And I’m not that old!! Thankfully, this restaurant had the most delicious food.

Anyway, we shared this starter salad, which turned out to be so tasty  that I couldn’t wait to come home and make it for dinner.

Trendy Beet Arugula Salad

Serves 4

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Salad Ingredients
  • Fresh roasted, peeled beets – I used eight average-sized ones
  • 4 cups fresh baby arugula
  • 1 ½ cups shelled and coarsely chopped pistachios
  • ¼ English cucumber
  • 1 cup fresh ricotta salata cheese
  • Lots of fresh ground pepper to taste
Dressing Ingredients
  • ¼ cup extra virgin olive oil
  • 2 Tbsp sherry vinegar
  • ½ tsp toasted sesame oil
  • ½ tsp fine sea salt
Instructions

Prepare your beets by following my instructions here.

Prepare English cucumber batons by halving the cucumbers, removing seeds and slicing into 1 ½ inch x ¼ inch pieces with the skin still on.

Whisk all the dressing ingredients together, and use about one tablespoon to coat the cucumber batons for 20 minutes, then drain the batons and add the liquid to the dressing you’ve made.

When you’re ready to serve, toss the arugula and cucumbers with the rest of the dressing.  For each plated serving, heap one cup of the dressed arugula and cucumber, sprinkle with slices of beets, pistachios, and dollop with the ricotta. Top with ground pepper and serve.

I made this alongside very simple, oven blasted fresh salmon and it was a meal from the gods.  Truly.

Salad & Salmon - Nothing Better!

Salad & Salmon – Nothing Better!

I also tried this with feta to replace ricotta – and it had more zing.  It changed the whole thing so decide if you prefer a different cheese.

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Mediterranean Halibut

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Mouth-Watering Mediterranean Halibut

Mouth-Watering Mediterranean Halibut

OK, I confess: this recipe incorporates the type of flavors and cooking techniques I love best.  Mediterranean saltiness and herbs, one tray cooking in the toaster oven (or conventional oven), beautiful colors to gaze upon, whole, seasonal foods … what could be better?  Honestly, the texture of this dish is just sublime … the limes turn almost sweet and soft, the onions retain a bit of body and crunch but not a raw-onion taste and the then there’s the creaminess from the feta … heaven.  Oh yes, I forgot to say that halibut is one of my all-time favorite fishes to eat so in my mind – enduring all the rainy, gray days here in the Pacific Northwest is worth it just to be able to buy the freshest, bestest seafood.

My Fave Feta

My Fave Feta

Halibut tends to be a little bland so I almost always start with a salt/sugar brine.  However, in this case, the feta and olives add enough saltiness and flavor that brining is unnecessary.   Since this fish tends to be expensive, either make it for special occasions or use another type of firm white fish – even lingcod would be fine.  But Halibut is the “fish de resistance!”

Even More Beautiful Before It Goes Into The Oven!

Even More Beautiful Before It Goes Into The Oven!

I often make this in the summer months when I have lots of fresh herbs growing on the deck.  It is saucy – almost like a fish stew – and I usually serve it over toasted, cooked quinoa pilaf or black rice, and accompany it with crusty fresh bread.  Along with a simple salad you’ll hum your way through the meal.

Mediterranean Halibut

Serves 4

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Ingredients
  • A smear of soft butter for your pan
  • 1 ½ pounds of halibut filet, cut into 4 equal portions
  • 1 white onion, sliced thin into semi circles
  • 3 large organic limes, seeded and sliced the same thickness as the onion
  • 16 small assorted, colorful cherry tomatoes, cut in half
  • 12 sprigs of herbs – either choose dill, cilantro, tarragon, or oregano or a mix
  • ½ cup mixed brined olives, green and black (WITHOUT pits)
  • 2 Tbsp olive oil
  • 1 ½ tsp smoked paprika
  • 1 tsp fine sea salt
  • 20 grinds of fresh black pepper
  • ¼ tsp red pepper flakes
  • ⅓ cup dry vermouth
Ingredients to Garnish
  • ¼ cup of whole sprigs of fresh dill, cilantro, tarragon or whatever is growing in your garden
  • ¼ cup chopped feta
Instructions

Preheat oven or toaster oven with rack in the center to 425 degrees.  Butter a casserole dish that will easily hold the fish filets.

Begin by putting a layer of onions on the bottom, then top with the sliced lime.  Place the fish filets on top of this and scatter tomatoes, herbs and olives around the dish.  Top each filet with drizzled olive oil, salt, pepper and paprika.

Pour vermouth around the sides of the dish.

Bake uncovered for about 15 minutes or until the fish is cooked to your liking.

Divide fish and veggies and all the olives etc into four shallow soup dishes and divide the liquid too.  Top each serving with sprigs of fresh herbs and a sprinkle of chopped feta cheese.

Lick your lips!

 

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Por Ultimo Salted Chocolate Chunk Cookies

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The Ultimate Chocolate Chip Cookie ... Too Good to Wait!

The Ultimate Chocolate Chip Cookie … Too Good to Wait!

By now, you know me well.  You know I’ll eat almost anything homemade, and you might even remember that I am always in hot pursuit of  “ultimate” recipes: ultimate chocolate cake, ultimate chili, ultimate salad dressing.  Once a recipe hits the mark for me, I am done and no longer interested in seeking new creations for the same thing.  Call me stubborn, but I move on to new territory and instead try novel, appealing recipes that speak to me.

So how in the heck did I end up replacing my many-year-long, tried and true Cook’s Illustrated chocolate chip cookie recipe made without a micr, with browned butter?   Good question, thanks for asking.  I happened to read a Smitten Kitchen blog post, and the author began waxing poetic about these cookies; I checked out the original source(s) and thought what the heck!?  I was downright curious about what this fuss was about AND intrigued by the addition of salt flakes and the ease of preparation compared with my Cook’s Illustrated recipe (the one that that features hand whisking for a long time with pauses in between).

My brother came over and we attempted this recipe together.  I purchased the ingredients I didn’t already have on hand (really, just the chocolate chunks). He measured the flour and sugars  while I measured the rest.   I mixed, he scooped, I washed, he dried.  If you have a brother like mine, try cooking together.  It’s the best.

My Bro and Our Cookies

My Bro and Our Cookies

And you know what?  These struck my chocolate chip cookie chord within.  They are my new favorite dessert and although I have 20 huge cookies cooling on my counter right now, I know they won’t last long. I also know that I’ll be making them again and sending this recipe to every man, woman and child who bakes and who isn’t gluten free or sugar free or dairy free or calorie obsessed.  That would be my siblings and kids.

Believe this from the horse’s mouth and just try them once.  You will not be disappointed!

Salted Chocolate Chunk Cookies

From Smitten Kitchen blog via Ashley Rodriguez’s Not Without Salt – along with My Global Kitchens personal flourishes and changes

Yield: Approximately 20-24 cookies ( 3 inches in diameter finished size!)

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Ingredients
  • ½ cup (1 stick) salted butter, at room temperature
  • 2 Tbsp granulated (white) sugar
  • 2 Tbsp turbinado sugar-this gives the cookie a little extra crunch
  • 3/4 cup plus 2 Tbsp packed dark brown sugar
  • 1 large egg, room temperature
  • 1 tsp pure vanilla extract
  • ¾ tsp baking soda
  • Slightly rounded ¼ tsp fine sea salt
  • 1 ¾ cups all-purpose flour
  • 8 ounces bittersweet chocolate chunks. (I used my favorite Scharfenberger chocolate bittersweet (70%) chunks which were already the perfect size)
  • Flaky sea salt, to finish (we used Maldron sea salt flakes, if you must know)
Instructions

Heat oven to 360°F (340 degrees if you have a convection setting) and line three baking sheets with parchment paper. Move the three racks equal distance apart.

With an electric mixer, cream the butter and sugars together until light and fluffy, at least five minutes. Add egg and vanilla, beating until mixed with the other ingredients. Add flour, salt and soda which have been mixed together with a fork.  Do this on low speed just until everything comes together.  Add the chocolate chunks and mix a minute more. Note: at this point you can refrigerate the dough for up to a couple of days, or scoop and freeze balls of cookie dough or proceed pronto to make the cookies.  Also note if you are checking the original recipe that I didn’t find the dough to be crumbly at all.

We used a cookie scoop to make things even and made cookies into what looked like 1 ½-2 tablespoon mounds (my ice cream scoop said #30) spacing them apart on the prepared baking sheet, six to eight cookies per sheet. Press down slightly and  sprinkle each dough ball with a few flakes of sea salt.  We then pressed down very slightly again to imbed the salt flakes – we didn’t want them to fall off.   Bake for 11 to 12 minutes, until golden on the outside but still very gooey and soft inside. Take them out of the oven, let rest on baking sheets on the counter and after five minutes transfer the individual cookies to a cooling rack.  They should easily come off the parchment with a metal spatula.

Pour a large glass of milk and enjoy.

End note:

Following this baking adventure with my brother – I learned that my sister in Santa Cruz also made these amazing cookies. The first picture in this post with the bite out of the cookie was hers!  The note along with it said, and  I quote, “Yeah baby, that’s what I’m talkin’ about. Mmmmm! Show me ONE other family where 3 sibs tried a new CCC recipe within days of it being posted on a blog. Sick-o’s.”  

 

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Whole Roasted Cauliflower

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Whole Roasted Cauliflower

Whole Roasted Cauliflower

I’ve said it before and I’ll say it again: I love cauliflower.  It is meaty, tasty, and can be enhanced with various herbs or sauces.  Most often I break it into cauliflowerettes, coat it with a bit of olive oil, salt, pepper and spices and roast it in a hot oven.

The other night I had some vegetarian friends come for dinner and I decided to roast the entire head of cauliflower intact.  I read various recipes and reviews – I was especially enamoured with the comments because they saved me from disaster.

And here is what I did: I quickly boiled the entire head of cauliflower, drained it and patted it dry and then brushed it with a butter/olive oil mix, sprinkled with salt and pepper and roasted it for another hour at 350 in my toaster oven.  Just like a roast or a chicken, I let the final product “rest” before “carving” it into half inch full slices or steaks.  I then passed my homemade tomato sauce and some fresh grated Parmesan Reggiano cheese to top it off.

This recipe received rave reviews and I’ll be making it again soon.  I’m thinking about whipping up a sharp cheddar cheese sauce next time…

Whole Roasted Cauliflower

Serves 3-4

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Ingredients
  • 1 large head cauliflower
  • 1 Tbsp olive oil
  • 2 Tbsp butter
  • 1 lemon, juiced
  • Salt -about 1 teaspoon
  • White ground pepper
Instructions

Preheat oven to 350 (you can use your toaster oven if it’s big enough for the head of cauliflower).

Trim the leaves from the head of cauliflower.  Fill a large stock pot with water and submerge the entire cauliflower head in the water, stem side up. Add the juice of ½ a lemon and a little salt to the pot.   Once it starts to simmer, cover it and cook  for six minutes.  Drain well and pat dry with a kitchen towel.   Melt the butter and add the oil. Brush the cauliflower with some of the butter/olive oil mixture and sprinkle with salt and white ground pepper.

Put the cauliflower stem side down on a greased, foil-lined pan and bake it for one hour, basting with the butter/oil mix every 20 minutes.  Keep baking until the cauliflower is really tender.  To test, insert a sharp knife blade into the center – it should slide in very easily.  Allow to rest at least 10 minutes before slicing into “steaks” about ¾ inch thick.

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Sesame Salmon Pasta Salad

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Sumptuous Sesame Salmon Salad

Sumptuous Sesame Salmon Salad

The other morning while drinking my morning latte, I was flipping through old recipes — well, not actually flipping since my recipes are all on my computer.  Surfing.  Surfing through recipes.  And up popped this salad that was on my “list” during the 1990s when my middle son Daniel played high school baseball.  Potluck meals were de rigeur back then since games began late in the afternoon and often ended well after dinner.  Although there was a snack stand with hot dogs, chips and soda, some of us baseball moms brought more tasty, healthful dishes to share amongst ourselves.

This hearty “salad” was always a hit with the other parents – but also the kids!  And this week I resurrected the recipe for friends and family – serving it for a late Sunday lunch/dinner.  I didn’t mention to anyone that I was going to assess their feedback to test if this dish is still popular – but I’m happy to report that everyone raved about it. Just like back in the good old days…

Warning – I am well aware that some of you are mayonnaise averse.  Well, this custom-made mayo barely, barely coats the salad and tastes so different from the store bought stuff.  Give it a try.

Ladies and Gentlemen, I present…..drum roll….Sesame Salmon Vegetable Pasta Salad. The nice thing – or I should say one of the nicest things – here is that the recipe makes a pretty large quantity.  Since I often eat lunch at home or pack it to go, nothing could be better.  Pair this with some fruit salad and marinated asparagus or broccolini and you will be happy campers. A couple of days later I was pressed for time and scooped a nice amount of this atop an arugula salad.  Divine!  Oh, and you can use leftover cooked chicken in lieu of salmon if you prefer.

Salmon Pasta Salad with Sesame Dressing

Makes almost 2 quarts, enough for 6-8 people

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Salad Ingredients
  • 1-2 cups poached, grilled, or sauteed salmon (leftovers work great)
  • 2 cups raw rotini pasta, cooked, cooled and drained (spiral tricolor pasta is visually great)
  • 1 ¼ c diced celery
  • 2 average carrots, peeled, matchstick-cut and blanched
  • ½ lb green beans, trimmed and blanched
  • 6 red radishes, cut into 8 wedges each (like you would cut an apple)
  • 1 cup toasted almonds, chopped or slivered
  • 12 cherry tomatoes, halved
Sesame Mayo Ingredients
  • 1 raw whole egg, room temperature
  • 1 Tbsp unseasoned rice vinegar
  • 1 Tbsp soy (I use GMO free Tamari)
  • 1 ¼  Tbsp Dijon
  • 1 Tbsp + sesame oil
  • 1 cup canola oil
Instructions

Combine all the salad ingredients, leaving out the tomatoes and almonds.  They should be added at the end along with the below recipe for sesame mayonnaise, salt and pepper.  Note I only used about half the Sesame Mayo – but you can use more if you like.

For the dressing – I make this exactly like I do homemade mayonnaise – instructions are here. A few extra notes though… Have all the ingredients at room temperature (this is very important).  Combine all the ingredients in a tall, narrow container.  Use an immersion blender and begin at the bottom, slowly bringing the wand to the top of the mix.  You will instantly have mayonnaise!

To serve the salad, if you want to look impressive, line a large platter with purple or curly kale.  Mound the salad in the middle and garnish the platter with hard boiled egg wedges, chopped parsley and extra almonds. I am sorry my picture isn’t what I am describing but by the time I had a chance to snap a photo a huge amount of the salad had been consumed!

The salad stays perfectly well in the refrigerator for up to four days if it lasts that long!

The leftover sesame dressing makes a fantastic dip for blanched or raw veggies too.

 

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Everyday Oven Omelette

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Easy Omelette & Crisp Rye Toast

Easy Omelette & Crisp Rye Toast

Here is the ideal recipe for when you want something kind of light and different … and it works for either brunch or a lazy dinner (in my house … “lazy” means you are out of ideas for what to make).  The ingredients here are just a rough guideline.  Feel free to swap out fresh spinach for the vegetable, a different herb for the dill or basil, red onion for shallots, any other fish for the smoked fish, sweet potato for regular potato.  In other words … the sky is the limit.  You will need a good nonstick pan to make removing the finished eggs from the pan super easy – I have my favorite Swiss Diamond frying pan for this.

And be careful to use oven mitts when taking the saute pan out of the oven.  I always forget the handle will be piping hot and I have burned my fingers more times than you care to know.  I make this when I am alone in the house at dinnertime and I am here to testify that the leftover egg dish is good out of the refrigerator or slightly warmed the next day.

Put on your favorite play list, start pulling things out of your refrigerator and go!

Colorful Ingredients

Colorful Ingredients

Everyday Oven Omelet for Two

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Ingredients
  • 1 Tbsp olive oil
  • 1 Tbsp butter
  • ½ cup cooked chopped potatoes (I actually had tri colored small potatoes left over)
  • 1 Tbsp shallots (thinly sliced
  • ½ cup flaked smoked fish
  • ½ cup chopped leftover broccoli or broccolini or asparagus
  • 2 Tbsp chopped dill or basil
Instructions

Preheat the oven to 350 with the oven shelf in the middle.

Over medium high heat, warm the olive oil and butter together in an 8-inch saute pan. Lightly saute the potatoes and shallots for minute until they are a little brown.   Add the fish, vegetables and herbs and distribute evenly.  Meanwhile mix the egg ingredients below together:

  • 4 eggs
  • ¼ tsp. salt
  • Fresh ground white or black pepper, as much as you like
  • 1 Tbsp plain yogurt (at least 2%) or sour cream
  • 2 Tbsp crumbled feta or goat cheese

Pour egg mix on top of the sauteed veggies and fish.  When the edges of the omelette are lifting (after one to two minutes), slip the pan carefully into the heated oven for about ten minutes.  Slide out of the pan onto a serving plate and slice pizza style.

Note:  This can be easily doubled for four eaters and put into a 10-inch nonstick skillet.

This was great served with rye toast and a huge bowl of mixed fruit.  So satisfying!

 

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