Feeds:
Posts
Comments

Posts Tagged ‘Anchovies’

Spring Potato Salad with Ramps and Radishes | Relishing It

Finally.  Warm weather is finally here in Minnesota!  I know parts of the country have been having ridiculous heat waves recently, but we’ve been waiting (not-so-very) patiently for the weather to get nice here.  Yesterday  it finally did, and it was glorious!  It’s remarkable to see the change in attitude and manners once decent weather shows up.  Everyone– and I mean everyone– is just so much happier and more pleasant.  It’ll be another story once the high heat and humidity eventually find their way here.

Spring Potato Salad with Ramps and Radishes | Relishing It

Spring Potato Salad with Ramps and Radishes | Relishing It

I did my best yesterday to blind people with my extremely white Minnesota legs.  Not that this is any different than later in the summer.  I basically vary between stark white and just very pale.  Years ago I wished I had more color, but now I’m fine with my lack of sun-induced color, so I’ll continue to lather on the sunscreen.

Spring Potato Salad with Ramps and Radishes | Relishing It

Spring Potato Salad with Ramps and Radishes | Relishing It

Where was I going with all of this?  Oh yeah… summer, heat, shorts….potato salad!  Grilling last night was a no-brainer, so I made a bowl of one of my favorite summer potato salads to kick off the season.  In this version, I’ve accompanied the potatoes with spring ramps, radishes, celery, and parsley.  Ramps are fabulous, but are around for such a short time, scallions replace them when they are no longer available.  A delicate dressing of lemon, olive oil, garlic, and anchovies is poured on the warm yellow potatoes to really saturate them with flavor.  The crunchy vegetables are added later, once the potatoes have cooled a bit, then the remaining dressing is added.  This potato salad gets better and better the longer it sits.  And it’s perfect for picnics since it doesn’t contain any dairy.  I hope you give it a try!

Spring Potato Salad with Ramps and Radishes | Relishing It

The Recipe: Spring Potato Salad with Ramps and Radishes

3 pounds yellow potatoes, cut into bite sized pieces

1 bunch radishes, chopped

1 bunch ramps or scallions, chopped

handful of fresh parsley, chopped

2-3 stalks of celery, chopped

For the Dressing:

2 garlic cloves, finely chopped

2 teaspoons Dijon mustard

juice of 2 lemons (about 5 tablespoons)

3-4 small anchovies, smashed into a paste

1/2 cup good quality olive oil  (California Olive Ranch gets my vote)

salt and fresh cracked pepper

good crunchy sea salt to finish

Place a steamer in a large saucepan.  Add a bit of water to the bottom.  Add the potatoes and steam until potatoes are nearly done.  Turn off the burner and keep the cover on for an additional 10-15 minutes to ensure the potatoes are fully cooked.  This technique keeps the potatoes from being loaded with water, which sometimes happens when boiled, and from being over-cooked which can lead to mushiness.  Check them after 10 minutes, and if they’re tender, remove the lid.

Meanwhile, make the dressing.  In a medium bowl, add the garlic, anchovies, Dijon, lemon juice, and pinch of salt and pepper.  Whisk.  Then slowly add the olive oil, whisking the entire time.  Adjust seasonings, if necessary.  Remember that potatoes require a bit of salt to let their flavor shine through.  However, the anchovies will supply a lot of that saltiness, so I generally wait to make a final judgment about adding more salt until the potato salad has been refrigerated and the flavors have had a chance to meld together.

When the potatoes are done steaming, add them to a large bowl and pour about 2/3 of the dressing over them while they are hot.  Use a rubber spatula to gently fold the potatoes and dressing together.  Let sit until mostly cool, then add the vegetables and the remainder of the dressing.  Fold everything together, cover with plastic wrap, and refrigerate for a couple of hours.  When ready to serve, let it come to room temperature– the flavors are brighter when they are not completely cold.   Sprinkle with a crunchy sea salt before serving.  Enjoy!

Thanks for stopping by Relishing It!

Laurie

Advertisements

Read Full Post »

Homemade Caesar Dressing | Relishing It

Spring is finally here in Minnesota!  Last week I celebrated “Spring” with my kids, who had a week-long break from school.  We didn’t travel anywhere, which was wonderful.  It was a week full of library trips, swimming, coffee shops, board games, and a general feeling of contentment.  We read a ton of books.  We slept in.  We stayed up far too late.  We played video games (yes, I let me kids play video games, and I love that they do). We enjoyed every minute of freedom, and I enjoyed every minute of being with them.  I try not to get overly personal in this space, instead opting to focus on food and all the wonderful things about it.  But, sometimes I feel the need to say how proud I am of my kids.  They have grown into such incredible little people.  They are kind.  They are hilarious.  They are brilliant– and grounded.  They are compassionate.  I love to be with them, and that’s a pretty great feeling.

Homemade Caesar Dressing | Relishing it

Homemade Caesar Dressing | Relishing It

Changing seasons always has me in a bit of flux when it comes to making food.  Some days are warmer than others.  Soup would probably still be fitting, but I don’t want anymore soup for awhile.  Finding inspiration this time of year, in this particular place, can be a bit challenging.  So I wait patiently– hoping that inspiration comes.  It will.  It always does.  Ideas will pour out of my head soon enough, especially when I see the first asparagus of the season.  Or smell the first ramps.  I won’t be able to stop dreaming of moral mushrooms when I eat them for the first time this Spring.  Inspiration will come.

Homemade Caesar Dressing | Relishing It

Homemade Caesar Dressing | Relishing It

But, in the meantime– I will go for bike rides and long walks with my kids.  We will get muddy and splash in the puddles fed by the last few melting piles of snow.  I will see green emerging everywhere.  And I will eat this Caesar salad.  Because no matter the season, Caesar salad always sounds delicious to me.  Purchased dressing doesn’t even come close to this homemade version.  As with most dressings, it’s a cinch to make.  It’s as easy as putting all the ingredients into a mini food processor and whizzing it together.  Serve it with chicken, if you like.  Make some homemade croutons (which are also a cinch), or opt for a dusting of toasted breadcrumbs, as I often do.  I make my dressing with a raw egg yolk– I love the consistency it gives the dressing.  I use good eggs from local farmers.  You should use good eggs, too.  It will reduce any risks associated with using raw eggs.  This dressing is bright and a little nutty from the parmesan.  The anchovies give it a wonderful umami flavor that is a telltale sign of a good Caesar dressing.  Don’t skip them, as an important element will be lost.  Whip up this dressing and enjoy it on a bed of crisp romaine.  For added flavor, brush the romaine with a bit of olive oil and toss it on the grill for a few minutes until it is slightly charred around the edges.  It adds a whole extra layer of flavor!  Trust me, you’ll love it.  I’ve got to fly– my daughter wants to go pick up trash around the neighborhood.  True story.

Homemade Caesar Dressing | Relishing It

The Recipe: Homemade Caesar Dressing

(makes enough for 2 salads)

2 garlic cloves, minced

6 small anchovies, minced

2-3 tablespoons grated parmigiano reggiano cheese

2 tablespoons fresh lemon juice (from about 1/2 lemon)

1 egg yolk (free-range/organic)

1/4 cup good quality extra-virgin olive oil ( I prefer California Olive Ranch Olive Oil)

sea salt and cracked black pepper to taste

Place all of the ingredients, except the olive oil in a mini-food processor ( if you don’t have one, you may use a large bowl and a whisk.  Just be sure to mash the garlic and anchovies into a paste first.  Then, slowly whisk the olive oil into the other ingredients).  It’s best to wait to season this dressing with salt until the very end–the anchovies will provide much of the saltiness that is needed.  Pulse for a few times until the mixture is uniform and creamy.  With the lid on and the machine running, drizzle the olive oil through the small holes on the lid.  Be sure to scrape down the sides, as needed.  When it is creamy and completely incorporated, it is done.  Season with salt and pepper as needed.  Use immediately (this dressing does not have a long life because of the egg yolks, so use it the day it is made).  Enjoy!

Thanks for stopping by Relishing It!

Laurie

 

 

Read Full Post »

Smashed Summer Pea Spread via Relishing It

I’ve mentioned here more than once that as the weather warms, I try to prepare more simple, fresh foods.  This spread is a perfect example.  I love peas.  Their slightly sweet flavor, that beautiful pop of color– they make every dish better.  When they start to become available at the local farmers markets, we eat them by the pound.  But– and here’s some real talk now– they rarely make it into a recipe.  By the time we’re done shelling them, they have been mostly eaten raw.  And if not, they’re a stand-alone side for our summer meals.  Here, I wanted to keep things simple, yet incorporate peas as the star ingredient.

Smashed Summer Pea Spread via Relishing It

Smashed Summer Pea Spread via Relishing It

For this dish I’ve added a few simple ingredients and a different style of preparation in order to turn ordinary peas into a delicious and healthy appetizer.  Sun-dried tomatoes, garlic, mint, and a bit of anchovy really work with the subtle flavor of peas. Don’t be scared of the anchovy– it adds depth, a bit of saltiness, but doesn’t taste fishy.  Add a few other nibbles, and you’ve got yourself a meal.  Make them with your freshly shelled peas, if you have them, or just rely on a bag of frozen organic ones from the freezer.  It just takes a few minutes from start to finish to get this delicious spread on the table.

Smashed Summer Pea Spread via Relishing It

Smashed Summer Pea Spread via Relishing It

My favorite way to serve this spread is on a grilled baguette brushed with olive oil and sprinkled with sea salt and black pepper.  It is heavenly.   And if you’re worried about the bread, no problem.  I also serve it along with other vegetables, including radishes and endive.  It’s brilliant.  As for the endive, if you’re not familiar with it, you should become so.  It’s a wonderful vegetable that is fantastic served with spreads– the shape makes it easy to fill.  It tastes great, and is a wonderful option if you are gluten-free or just trying not to consume as much wheat.  These smashed summer peas are a delicious healthy option for your 4th of July celebration (for my American friends) this weekend.   It’s easy to get caught up in the moment and over-indulge on chips, burgers, and all other sorts of less-healthy foods in the midst of celebrating.  With this on your table, you don’t have to worry about it.  Hope you enjoy!

Smashed Summer Pea Spread via Relishing It

Smashed Summer Pea Spread via Relishing It

The Recipe: Smashed Summer Pea Spread

10 ounces fresh or frozen organic peas (If using fresh, blanch for a minute or so.  If using frozen, just thaw)

2 garlic cloves, finely minced

3 large sun-dried tomatoes, minced

1-2 anchovies, finely minced

1/2 – 1 teaspoon kosher salt

juice of 1/4 small lemon

2 tablespoons extra virgin olive oil

4 large mint leaves, finely minced

In a medium-sized bowl, add the peas, garlic, anchovies, sun-dried tomatoes, lemon, salt, olive oil, and mint.  Using a potato masher or fork, smash the ingredients together.   The final texture is up to you.  I like it to be a little bit creamy, with definite chunks of ingredients within it.  Taste and re-season, if necessary.  Serve it with endive, radishes, and grilled bread.  Enjoy!

I hope you all have a wonderful and safe 4th of July!

Cheers!

Laurie

Read Full Post »

%d bloggers like this: