Southern Sweet-Mustard Potato Salad

As you know, we’re now living in the southern US.  The South has its own spin on many dishes, and potato salad is no different.  As you may also have noted, The Goddess has an affinity for potato salad, so she’s been sampling and asking questions.  Continue reading

Fattoush with Corn, Tomatoes, Cucumber, Herbs in a Creamy Garlic Dressing

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Fattoush has always been a favorite of mine.  It’s a lovely way to use seasonal vegetables and leftover pita.  The addition of corn makes this version is a bit unusual, but equally delicious.   Continue reading

Potatoes Savoyarde…Almost!

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Most people I know enjoy scalloped potatoes, or pommes au gratin.  They are creamy, cheesy and a great company dish.  Sometimes, The Goddess, thinks less, is more.  She want to really taste the potatoes, cut the richness (steak or duck doesn’t really need extra richness, do they?) and still have a comforting, delicious, make-ahead side dish…this is the solution. Continue reading

Twisted German Potato Salad

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My mother didn’t make German Potato Salad, but my grandmother did.  Unlike most versions, hers went into the oven.  I rather prefer the roasted version…the potatoes are a better texture and they brown up nicely. Continue reading

Mocha-Merlot-Port Sauce with Shallots

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This is a sauce for steak.  It’s particularly delicious with bleu cheese.  It’s a gorgeous.  Its rich, almost creamy mouth-feel, makes for a complex flavor.  But, it isn’t complicated to make.  And it’s best when made ahead and it reheats very well.  Perfect for entertaining.  Your guests will feel pampered. Continue reading

Summer Fruit “Crudo” with Basil

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Summer Fruit "Crudo" with BasilThis should probably be called a salsa.  But then most people conjure up a flavor profile of tomatoes, onions, peppers, with maybe a bit of fruit tossed in.  That’s not this…at all.  I’m serving this with very simply prepared fish, but it’s all about the fruit mixture.  I could seriously eat the whole bowl.  Just standing there, leaning up against the cupboard…it’s that good.  Continue reading

Almost Instant Aïoli, Spanish-Style

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Aïoli is the quintessential sauce to serve with patatas bravas, the famous fried potato tapa.  Actually, aïoli is the perfect sauce for anything fried.  Okay.  It may be the perfect sauce.  Period.  It offers you a completely flexible base for any number of wonderful options and is the absolute best dip for French fries.  Or shrimp.  Or chicken fingers…well, you get the idea! Continue reading

Out-of-Season Strawberry Freezer Jam (without Pectin)

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This image has an empty alt attribute; its file name is 075.jpgOnce you’ve eaten freezer jam, you’ll never go back.  The color is spectacularly red and sparkling, but the flavor is unbelievable.  Smearing some strawberry freezer jam (or preserves) on a scone, on Christmas morning, is the best Christmas gift you can give yourself or your family.  Make room in your freezer…. Continue reading

Spicy Peruvian Cheese Sauce (Salsa a la Huancaína)

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This image has an empty alt attribute; its file name is img_6896.jpgWe had a lovely meal at the Peruvian restaurant, Para Dos, in Coral Gables.  It was delicious, but the highlight was the Papas a la Huancaína.  When I tell you this sauce is to die for, I’m not kidding.  You’ll want to eat this by the bowlful, keeping it all for yourself.  Continue reading

Lentils with Carrot-Fennel-Onion and Orange

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This image has an empty alt attribute; its file name is img_6965-2.jpgOver the years, I’ve gotten considerably more fond of lentils.  They are so much more than just soup.  I love lentil salads.  And that’s almost what this is (and can be!).  It makes a great backdrop for a piece of grilled salmon, cod or Branzino.  And that’s what we’re doing with it today. Continue reading