Having a German grandmother exposed me to vinegar-style potato salad from an early age. Don’t get me wrong, we had our share of mayo-based summer spuds too, but I developed a taste for the briny acidity and mustard of German-style potato salads at a very early age. What I didn’t see at that time however, growing up in Southern Indiana, was roasted potato salad…only boiled taters in our tater salads. It was only after I developed some culinary chops that I realized the beauty of roasted potatoes…well, TBH, roasted everything. Not only does roasting develop a bit of sweetness from caramelizing the natural carbohydrates, but it saves you from ditching all those wonderful nutrients that are lost when draining the water.
I am able to find tiny marble-sized potatoes both at the farmers market and in the grocery store. There are several brands at the supermarket, including The Little Potato Company. They offer an assortment of cherry-sized fresh creamer potatoes…Baby Boomer, Blushing Belle, Little Charmers, Chilean Splash, among them. If you can’t find a small potato in your market, I recommend roasting new potatoes whole and cutting to size once they have cooled. Not only does it better hold the nutrients, but it also helps keep them a bit creamier which is a good thing in salads. If you were making an oven-roasted side dish, you might want the added golden surfaces from a pre-cut potato. It’s a matter of personal taste, so go with what you know. A whole larger potato will definitely increase cooking time, so keep that in mind.
Now is the perfect time to think about preserving the late summer bounty of tomatoes, so I am counting on you to look back to the post You’ll Thank Me in the Winter Oven-Dried Tomatoes. If you don’t have any on hand and aren’t ready to work on your winter supply, either substitute with sun-dried tomatoes (so inferior!!) or just use fresh tomatoes for the whole recipe, either the heirloom cherries called for in the recipe or chopped Romas or Beefs, enough to make up the one cup tomato total (1/2 cup dried + 1/2 cup fresh). Don’t forget to adjust seasonings, especially salt, if you are only using fresh. The oven-dried tomatoes will bring salt from the prep, so I have cut back on the salt in the recipe in anticipation.
If you are so lucky as to have leftover roasted potato salad, try adding it to a breakfast quesadilla along with scrambled eggs, shredded cheese, and a little avocado, all sandwiched between flour tortillas. And be sure to keep my number handy because I’m gonna wanna show up for that!
This roasted potato salad highlights the potato-y-ness of fresh-dug new potatoes, often lost with boiling. Being a just-say-nay-to-mayo gal, I love the bright flavors of lemon juice with lemon oil. It’s a partay in your mouth! You’re invited.
Ingredients
Scale
Vinaigrette:
2 Tablespoons lemon juice
2 Tablespoons lemon olive oil or EVOO
1/4 teaspoon salt (you will need more if using fresh tomatoes in lieu of oven-dried or sun-dried)
1/2 cup halved heirloom cherry tomatoes (or use 1 cup of either oven-dried or fresh)
4 pieces cooked bacon, crumbled
2 scallions, thinly sliced
1 Tablespoon chopped parsley
1 Tablespoon chopped chives
Instructions
Make the Vinaigrette:
Whisk together the ingredients and refrigerate until needed.
Make the Salad:
Preheat oven to 425oF. Drizzle just enough olive oil over potatoes to coat very lightly and toss to combine. Transfer to a sheet pan and roast until tender, about 13 – 15 minutes. Remove and cool to room temperature.
In a medium bowl, combine the potatoes with the edamame, both kinds of tomatoes, bacon, scallions, parsley and chives.
Toss with the dressing and refrigerate until serving time. Taste and adjust seasonings, as needed.
If it’s summer, it’s grilling time and what better way to get a little entertaining help than a Pot Lucky. After the success of last year’s Slider Grill-a-thon, I picked Fajita Fiesta for a theme. I also had a brand new jar of Balsamic Pepper Fig Spread land on my doorstep and immediately thought of chipotle. To be specific, Chipotle Fig Glazed Chicken Thighs! Are you feeling me? On a grilled tortilla with some refried beans, maybe a little guacamole, pineapple salsa, cilantro sprigs and perhaps a grilled veg or two? Well don’t stop there! We got so many wonderful contributions that the pairings and combos of flavors were virtually endless.
But let’s get this party started properly. Normally my potlucks are a BYO event (leaving me time to focus energy on coordinating culinary contributions, trying to weed out duplicates). But this time one couple decided to bring her dad’s signature and award-winning margarita in lieu of food. Score! They also brought that darling baby that appears further down this post. The cocktail recipe itself is a secret, but I have it on good authority that there is a certain blue collar beer in the mix. Nobody seemed to remember Hop Skip & Go Naked, but that was one of my earliest (college) blender memories. Starting with frozen lemon or limeade, all other “liquids” added used the juice-can-as-measure technique. Beer was definitely in the mix. Anybody?
Readers have asked how to host a Pot Lucky, as I have taken to calling the Curated Pot Luck. ICYMI, I have a deep-seeded fear of pot lucks. Shivvvvvvvvvvver. One too many frilly picks atop Velveeta cubes atop Slim Jims. True fact: I ate that last summer. I was THAT hungry. So it occurred to me a couple years ago to help people help themselves. By creating a theme (which makes it easier for guests to focus on their contribution to the menu), suggesting categories, and having a Sign Up for Your Dish List, you can create an amazing feast. We’re pushing our tenth Pot Lucky, all covered in this blog, but a few of my favorites are sliders, pizza, meatloaf, and nautical style. Like any good mother, I can’t really choose.
Here’s the 101 Crash Course on how to host a Pot Lucky. Doubtless there will be additional thoughts coming in subsequent posts, but let’s start with the basics.
The 411 on Pot Lucky 101
Like most things in life, the devil is in the details, and I am a firm believer in plan, plan, planning. Make a master list for any gathering and create sections for who is coming, what they are bringing, your shopping, prep, and set up.
Create a Theme
Creating a theme to curate your Pot Luck around is step one to giving menu directions. This is the best possible insurance against Velveeta with a frilly pick on a Slim Jim. Because unless your theme is Junk Food (I actually did that theme for a Chefs’ Night Out after the James Beard Awards, because let’s get real – that’s what chefs crave) or White Trash, there is a high likelihood you can avoid this culinary treasure. I have done sausage making, pizza toppings, soup swaps, sliders, nautically themed, Thanksgiving family treasures, meat loaf and more. What about a clam bake? Salad Palooza (my next Pot Lucky), American BBQ classics, fondue, Chinese New Year’s, Indian street food? So many possibilities.
Who is Game?
Most times when you entertain, the cast of characters is pre-ordained. An office party? Family gathering? School reunion? But if this is just a time to pull folks together around this menu, consider who would enjoy it. I’m all about being inclusive and fully believe everyone can whip together something using ready-made components – I have offered to give tutorials to those that might feel a teeny twinge of stress over this – but what you don’t want is take-out. That is a whole other party. Calvin Trillin used to host an annual dinner in NYC to benefit the NY Public Library and he had minions scattered all over Chinatown to scoop up and swoop in with military precision, delivering NY’s Best Chinese Take Out.
Look for people that think this is fun. It might not be everyone you know, but you might be surprised how many people jump on the bandwagon and show up with papier mâché marionettes wearing sombreros. Be prepared to yield a wide berth for exceptions and provide a hall pass to anyone happy to pitch in in other ways. Do you do dishes? You are absolutely most welcome!
Set Expectations
I always provide detailed descriptions of the evening’s flow from arrival time to what to bring (already plated with serving spoon). I also like to include a list of everything I am providing. And then I plan for contingencies for that one person that shows up with the bowl, the ice, the cocktail sauce and no shrimp. I might not have shrimp to make that dish whole, but I will have a backup appetizer to fill the void. A day or two before, I provide a general head count for everyone so they know how much to bring. Nobody has to make enough to feed the total crowd because there will be so much food. 2 or 3 cups of a salsa goes a long way when sprinkled on a fajita. But I usually specify quantity on proteins (2-3 pounds each for the fajita mains; 2 dozen 2-ounce sliders for the burger party) and ask the people bringing lower priced or less time-intensive items to bring 2 or 3 items. And, some Pot Luckys are geared toward sharing the food beyond the night. So make sure folks bring containers to nab portions of the many meatloaves that were sampled, but not finished.
Provide Sample Menu with Categories
I put some time into coming up with categories and then list a smattering of ideas under each category. Don’t assign particular dishes to guests, unless it’s their signature and you must have it (Deb’s shrimp burger as a slider is an example.) Everyone comes from different places – work, home, yet another soccer game – so let them figure out what they are comfortable with making that fits their skills, palate, schedule, and budget.
Track the Menu
As much as I would like to say your job is done, I want you to avoid the all-pork-tenderloin dinner party. Every Pot Lucky has one item that is the highly coveted I MUST MAKE THAT. For fajitas, it was pork tenderloin. By asking guests to reply to you directly (no need to clog everyone’s inbox), you can track what is already taken. And if you got this email and want to bring one particular thing, reply ASAP!! You can also set up a private event page online and let people sift through all the comments to see what is already nabbed, or better yet, use an app that tracks commitments by whatever categories you specify.
Set the Table
Whether the event is at my house, on a boat, or at the park, I always pack extra serving spoons and forks, some condiments and seasonings, and plates, silverware, and napkins. For smaller groups, it may be a sit down with linens and table décor. For portable events, I try to consolidate, but still throw in a tablecloth and a pot of herbs for décor. Sometimes people show up with their own decor ideas, and you might turn around to find a prayer candle for the Virgin of Guadalupe and a big sombrero right where you left your chip basket. Get creative, but be organized with a master list of what you will need.
Organize Arriving Food
Once the food starts arriving, try to categorize it by how it will be used. For pizzas, that means putting all the sauces in one area, the cheeses in another, the scattering-type toppings in yet a third. For fajitas, put the tortillas at one end of the table and the cilantro sprigs at the other. This is your chance to be restaurateur for the day, so make a plan to lay out all contributions in a logical order. There may be some things that are for noshing now, so you can stage them in a separate area to clear space for working and setting up your buffet.
Be Flexible
This is like point number 7 on every Girl Scout badge – after Be Prepared, there is Be Flexible. Even the best planning will go off the rails at some point or in some way, but just roll with it. Extra people? No problem because I have extra plates! Forgot your spoon? Got it handled – because I pulled out extras. Didn’t read the part about having the soups to swap in individual containers for take away? Done and done! We will wash all the containers from the tasting portion and repackage with the soup that needs to be portioned. At the end of the day, this is a party and the only rule is to have fun. Be inclusive. Be gracious. Share! Generosity of spirit covers a multitude of mistakes (that nobody but you needs know about).
Zero Footprint
Let’s leave this place better than we found it. That goes for the host and also the participants. Whether the party is in your own home, someone else’s or at the park, enlist help to return to pre-party conditions. Too often we don’t want to break the spell by doing the mundane, but many hands make light work. Don’t be a martyr – this is a community party so it’s a great time to get some extra hands to hand back platters and serving utensils, pack up the dirty things and make a trip to the recycle bin. That leaves you free to wake up tomorrow and bask in the memory of a great party, not to face a mound o’ mess!
Meanwhile back at the fiesta….
here are some of the amazing dishes that arrived for the Fajita Fiesta. One section of the table was reserved for the more app-type contributions to nosh on while the grill was firing up – chips & salsas: pineapple, pico and mango, and guacamole.
And there were so many toppings, among them grilled onions, squashes, and peppers. Pickled and fresh jalapenos, cilantro & lime, tomatoes, scallions, lettuce & arugula, sautéed mushrooms. Oh my! Cheeses ranged from goat to queso fresco, and Monterey Jack to habanero cheddar. Corn and flour tortillas were given a quick pass on the grill to warm up and slightly char. Dan brought his legendary refried beans and there was a tomatillo cilantro rice.
I kind of left Sauces & Salsas open, with only a few ideas offered, and the range of things that came in did not disappoint. A red chili sauce, the roasted Hatch chili salsa verde, a yogurt cumin sauce and several chunky salsas, including black bean & corn, mango coconut and pineapple. Lots and lots of guacamole.
What I love is that everyone is into working the theme into the décor. Props showed up by the boat load (literally – across the lake by boat with a serape and maracas). Look how great these sauces are in the Mexican terracotta.
Next up the mains: In addition to the chipotle fig glazed chicken thighs, the main event included pork tenderloin, fish, shrimp, sirloin, chorizo, pulled brisket and shredded pork.
Chipotle Fig Chicken Fajitas
My contribution was this sweet heat chipotle and fig glazed chicken thighs. The chipotle fig marriage lands this chicken dish squarely in Mexican territory and the sweet and heat combo makes it a fiesta! Olé! Throw some tortillas on the grill, stuff with chicken, avocado, cilantro and a big squeeze of lime and you are on your way to a party in your mouth.
The marriage of figs and chipotle lands this dish squarely in Mexican territory and the sweet and heat combo makes it a fiesta! Olé!
Ingredients
Scale
Marinade:
10 ounce jar Balsamic Pepper Fig Spread
1/2 cup olive oil
3 chipotle peppers in adobe sauce
Juice of two limes
1 Tablespoon molasses
1 teaspoon Kosher salt
2 pounds boneless chicken thighs
Instructions
Make the marinade:
Place all ingredients in a small bowl and stir to combine. Makes 1 2/3 cups.
Prepare chicken:
Using about 1/4 of the marinade, combine with chicken and refrigerate, covered, for 1-2 hours, up to overnight. The remaining marinade will keep, refrigerated and covered, for several weeks.
Remove the thighs from the marinade, shaking off any excess marinade. Grill over a medium-hot fire (or bake the chicken at 350oF) until cooked through, about 5 minutes per side. Internal temperature should reach 165oF.
Let the chicken rest for ten minutes, then cut in strips if making fajitas.
Prep Time:5 minutes (plus marinating time)
Cook Time:15 minutes
Category:Mains
Method:Grilling
Cuisine:Mexican
At first I thought this little doll was eyeing the margaritas, but I realize now she was on to the cake. The cake on the left – Feliz Cumpleaños – was brought because, yes!, there has been yet another spin around the sun, and the other lovely was a wonderful Tres Leches.
Considering having a Pot Lucky of your own? Let me know in the comments or pick my brain at [email protected].
About a zillion years ago, I opened New World Grill, a great little American bistro tucked into New York City’s theater district. We had what I still consider today to be an acid test Caesar salad. It was served in a pre-chilled bowl which was kinda fancy for a tiny neighborhood location (that would go on to garner some epic reviews, BTDub). With a light and fluffy dressing, it was all you would want a Caesar salad to be. The croutons were house-made and crusted with Parmesan. We also used red romaine which wasn’t really a thing yet. It got so I couldn’t order Caesar anywhere else because that salad was that damn good.
The fluffiness of the dressing came from an emulsified yolk-based aioli. Most bad Caesars suffer from heavy, oily dressing. Tableside Caesar salads are often the worst offenders. But in thinking about that today and for home use, I thought…why not take the egg out and put it on top? Poached egg toppers are kind of an obsession these days (okay, maybe it’s just me that’s obsessed.) And a Caesar dressing that is made egg-free can be stored a lot longer than one with a raw egg in it. Hence the “deconstructed” in the recipe title!! By pouring the oil in a thin stream into a blender or processor with the motor running, you can still emulsify the dressing, even without the egg. Just be sure to pour it slowly.
To really set this Caesar salad apart from the sad sack versions, I am putting some char on the leaves. Romaine is a sturdy lettuce and holds together well on the fire. I love the Little Gems that are sold in the supermarket in a six-pack, but hearts of romaine would also do well. Just split either size lengthwise, and brush the cut sides with a little olive oil before placing on the grill for 3 1/2 to 4 minutes, or until you see the first signs of wilt/char and some nice grill marks. In that short amount of time, the romaine will pick up some nice smoky flavor.
Feel free to use any good grating cheese. I used Manchego, but Parmesan or Pecorino would also work well. This is chef’s choice. Once you have made the dressing, it’s a no-recipe recipe. I know how much you love those. You’re welcome. Store-bought croutons are fine, too. You are really welcome!
Sometimes it’s hard to get a good Caesar salad. Look no further. Deconstructing the dressing – by putting the poached egg atop the salad – and grilling the romaine sets this salad apart.
Ingredients
Scale
Caesar Dressing:
1/4 cup grated Parmesan
1/4 cup fresh lemon juice
2 Tablespoons white balsamic vinegar
2 anchovy fillets, salt-packed, rinsed and patted dry (see notes below)
1 Tablespoon Dijon mustard
2 small garlic cloves, crushed
1/2 teaspoon sea salt
1/4 teaspoon freshly ground black pepper
1/2 cup olive oil
Salad:
6-pack of Little Gems baby romaine or 3 hearts of romaine
Olive oil to drizzle on romaine
6 eggs
Chunk of hard grating cheese like Manchego
1 cup seasoned croutons (optional/more or less to taste)
Freshly ground black pepper
Flaky sea salt, like Maldon
Instructions
Make the Caesar dressing:
In a blender, add the Parmesan, lemon juice, white balsamic vinegar, anchovy fillets, Dijon, garlic, salt and pepper. Blend.
With the motor running, pour the oil in in a thin stream, until incorporated and emulsified.
Refrigerate until ready to use.
Makes 3/4 cup. You will need about half for this recipe. Store, refrigerated, in an airtight container for up to two weeks.
Make the salad:
Split the Little Gems or romaine hearts lengthwise. Drizzle with a little olive oil.
Place cut-side down on a hot grill until charred, about 3 1/2 to 4 minutes. Transfer to a chilled serving platter and refrigerate until you are ready to serve.
Poach eggs. A drop of white vinegar added to the simmering water helps keep the whites from going rogue. I love these OXO poaching cups! You put them in simmering water and drop the egg through the solid top half and the water circulates through the holes in the bottom. The silicone provides the perfect barrier to give you that extra nano-second needed to really corral the whites. It’s a flawless technique.
Assemble:
Drizzle the Caesar dressing across the grilled romaine. Using a vegetable peeler, slice shards of Manchego on top and scatter croutons around. Top the salad with poached eggs.
Season with flaky salt, like Maldon, and freshly ground black pepper.
Notes
If you can’t find salt-packed, use anchovies packed in oil. Rinse them well, then cover them with kosher salt. Set aside for 10 minutes. Rinse well again, and pat dry. This will wick out the fishy oils and just leave sea-flavor. You can of course omit them, but they add that unctuous umami that is hard to achieve in a salad dressing.
Prep Time:15 minutes
Cook Time:10 minutes
Category:Salad
Method:Grilling
I have somewhat recently acquired the OXO Good Grips Silicone Egg Poaching Set, and it has truly upped my game as an egg poacher. You would think that after countless brunches at the restaurant, I’d be a blindfolded, one-armed egg poacher, but I am occasionally challenged by rogue egg whites. True, a drop of white vinegar added to the simmering water always helps keep the whites in check. But with these collapsible, stackable egg cups, all you have to do is put them in enough simmering water to reach a mark on the cup, and then drop the egg through the solid top half, leaving the water to circulate through the holes in the bottom. The silicone provides the perfect barrier to give you that extra nano-second needed to really corral the whites. It’s a flawless technique. And so much better for you than the aluminum inserts my Mom used in her egg poaching pan. Bonus: they are dishwasher safe.
If you have not yet grilled lettuce, give this a whirl. When the first Zagat Guide came out after we opened, the only comment next to New World Grill was “some things shouldn’t be grilled.” I could not disagree more!
Every now and then – LONG HOLIDAY WEEKEND PEOPLE!!! – we deserve a real no-recipe recipe. Just take what you have and make it work. Since you are likely firing up the grill, this is one that you can throw on the side. Or if you are in a real hurry, you can throw asparagus in a very hot oven and let it do its thing in a matter of moments.
I first learned about high temperature vegetable roasting from the legendary chef/owners of Providence, RI’s Al Forno restaurant. George Germon and Johanne Killeen. They had just published their iconic book, Cucina Simpatica. I had yet to open New World Grill, but I was fascinated by their magic. They proved you could crank up the oven temp – 450 or 500oF – and blast any vegetable, with the exception of rock solid beets, in a matter of minutes. It was only the early 90s and we were otherwise much less aggressive about time and coaxing natural sugars out of our victims. Asparagus had mostly been relegated to boiling or poaching. Sure sure sure, it stays bright green that way, but so much of that baby is lost in the bathwater. Put it in a fiery oven or on a rip-snorting fire and you get this wonderful char that is a perfect foil for natural sugars.
Picking Asparagus Perfection
First pick the perfect stalk. Diameter is more a matter of preference, but it’s always easier to time the cooking if they are uniform in size. The hallmarks of a good spear are tight buds and firm stalks. Look for bright green or lavender-hued buds with wrinkle-free stems. Rinse them off under cool water to remove any sand and snap the bases where they want to be snapped. If the spear is a bit older, it will snap higher up the stalk. Follow the natural breaking point. If the stalks are bigger and super woody, you can whittle a bit away using a vegetable peeler. Make sure the spears are dry before cooking so they don’t steam. We are going for a dry cooking technique and want a little char.
How cute are these teeny weenies? I found them in a market in Slovenia and bonus!!! I got to pick asparagus from a nearby field the very next day. #heaven
If you need to store them until you are ready to use them, don’t clean them yet, but do give them a fresh trim on the ends. Then put them upright as you would a bunch of flowers in a container. A large liquid measure is a great and non-tippy choice. Cover the bases with a little water. I like to wrap the tops with paper towel to wick away moisture, then loosely tie a plastic bag around that. If the water gets murky, switch it out just like you would for flowers. You can store asparagus like this for several days, up to a week, but they are always best when cooked as soon as possible to avoid loss of flavor.
When it’s time to cook them, drizzle a tiny bit of olive oil and toss to coat them all, then season with salt and pepper. Place them on a sheet pan in a single layer – don’t overcrowd – or on the hottest grill. Cooking time will vary based on thickness, but can range from 8-10 minutes for thin spears to 12-15 for fatter ones. Give them a roll to turn about half way through and keep an eye on them. They should still be quite firm but start to get a bit of char.
Way too overcrowded. Single layer only – puh-leeze!!
To serve, drizzle a good balsamic vinegar and top with shards of Manchego. And because the measurements are all yours, this is now your recipe. Go. Enjoy. Brag. You’re welcome!
There was a time when asparagus was relegated to poaching or boiling and flavors were delicate, maybe napped with a Hollandaise? But no more! Char these babies and drizzle with a good Balsamic and shave some tangy Manchego on top.
Ingredients
Scale
1 bunch fresh asparagus (see notes above on selection)
extra virgin olive oil
salt and pepper
aged Balsamic vinegar
Manchego cheese
Instructions
Preheat oven to 450 oF or fire up a very hot grill.
Prepare asparagus by rinsing under cool water to remove any sand. Snap the bases where they want to be snapped. Follow the natural breaking point. If the stalks are bigger and super woody, you can whittle a bit away using a vegetable peeler. Make sure the spears are dry before cooking.
Drizzle a tiny bit of olive oil and toss to coat them all, then season with salt and pepper. Place them on a sheet pan in a single layer – don’t overcrowd – or on the hottest grill. Cooking time will vary based on thickness, but can range from 8-10 minutes for thin spears to 12-15 for fatter ones. Give them a roll to turn about half way through and keep an eye on them. They should still be quite firm but start to get a bit of char.
To serve, drizzle a good balsamic vinegar and top with shards of Manchego.
Notes
Top with a poached egg if you like!
Prep Time:5 minutes
Cook Time:10 minutes
Category:Side
Method:Roasting or Grilling
Cuisine:American
And if you are as obsessed with the poached egg on everything craze as I am, why not? This makes a mean breakfast, brunch, lunch dish. I could even see some avo toast on the side…if I squint my eyes.
Who are you ugly-looking, cardoon-like stalk hanging out in my farmers’ market? Why are you catching my eye now? Are you a fruit? A vegetable? What can I do with you? You look absolutely flavorless from here! Why why why would I want to take you home?
Well, friends, I am here to tell you how this homely VEGETABLE – yes, not a fruit – can change your life. Like right this very minute. Only 5 minutes of chopping and 7 minutes of stirring and you have the hottest condiment of the season – a zesty gingery dried cherry and lime rhubarb chutney flavor-bomb.
Despite being a vegetable which grows from rhizomes (think ginger), rhubarb is most often treated like a fruit – jams, pies, cobblers, and crisps. That’s because its super tart acidity begs for the addition of something sweet. The large triangular leaves look a bit like the Caribbean vegetable callaloo or even taro. However they are generally considered poisonous. You won’t see them at the market (that would be a mean farmer), but you will see them if you grow your own. Best to steer clear. They are only a problem if ingested so don’t worry about harvest.
And, you might be wondering about the wide range of color. Sometimes it’s kind of baby diarrhea green, and sometimes its ruby red. In general, the red comes out first in the season and is from a hot-house, and the green is more likely to be field grown showing up later in the season. But color also varies by variety. There are dozens of varietals with flashy names ranging from Egyptian Queen to Prince Albert. The variety German Wine has pink speckling on green stalks, while Fraulein Sharfer Torte has very fat, red stalks. The taste will not vary much, but the appearance of the end product depends on produce selected. Choose stalks that are firm and crisp. Since I got a color combo when purchasing recently, I divided the pieces, while chopping, by color. I cooked the greener pieces down first to get the creamy base and then added the redder pieces in later to add a bit of texture and the bright color. Whether or not you separate by color will not impact taste, just the aesthetics.
One way to heighten and set the color of any red or blue fruit (or vegetable) is to add acid. Often chutneys call for vinegar, and as I was perusing my cabinet for the perfect choice, I saw the two limes I had purchased just for this purpose and forgotten about. Genius! It was a maiden voyage using lime in chutney prep and oh-so-delicious. I served this gingery rhubarb chutney on fresh goat cheese the other day and the first cry from the crowd was “limey deliciousness!” It is a match made in heaven.
Making Rhubarb Chutney
I also chose dried cherries to add both to the redness of the finished dish and to add a pop of rich dark fruit. Dried fruit in chutney is classic, but golden raisins wouldn’t have done either of the twin duties that dried cherries took on. Chutneys are all about balancing tart and sweet and contrasting textures, often with a touch of heat. This rhubarb chutney recipe combines tart rhubarb with sweet dried cherries and balances the perkiness of lime juice and zest with sugar. Crystallized ginger adds both heat and texture. And adding the chopped rhubarb in two stages further adds contrasts in texture. Because of all the acidity in the dish, be sure to store in a non-reactive (glass) airtight dish.
If you find yourself with an abundance of rhubarb stalks, trim and chop the stalks and spread out in a single layer and freeze. Once the pieces are frozen, you can place them in a Ziploc bag and store more compactly. This will give you an off-season supply to make fresh rhubarb chutney to go with your Christmas goose or Easter ham. I love to top fresh cheeses like goat or fresh ricotta with this chutney or serve with grilled or roast meats like pork, chicken or game. Enjoy!
Chutneys are all about balancing tart and sweet and contrasting textures, often with a touch of heat. This rhubarb chutney recipe combines tart rhubarb with sweet dried cherries and balances the perkiness of lime juice and zest with sugar. Crystallized ginger adds both heat and texture.
Heat oil in a saucepan over medium heat. Sauté onion until translucent, about 5 minutes. Remove from heat, and add lime zest and juice, dried cherries, and crystallized ginger. Return to heat, and bring to a boil; cook for 1 minute. Add sugar and salt, and stir until dissolved. Add about half the rhubarb (see note) and bring to a boil. Reduce the heat to a simmer, and cook until the rhubarb dissolves, about 5 minutes.
Stir in the remaining rhubarb. Simmer until the rest of the rhubarb just begins to soften, about 2 minutes. Let cool completely.
Taste and adjust flavor, adding additional sugar or lime juice to balance to your desired level of sweetness.
Notes
I saved the reddest pieces for the second addition of rhubarb to boost the color of the finished dish.
This can be refrigerated in a non-reactive container, covered, for several weeks.
Serve with cheeses from Brie or fresh Ricotta to Manchego and Parmesan. Also pairs well with grilled meats like chicken and pork.
I just had the chance to join Maranda on WOTV 4 Women’s program Maranda Where You Live to share with her viewers some ideas on how to zhouzz up a party –in this case graduation – by adding a few easy details that give it real style. For entertaining, like most things in life, it’s the details that make the difference. Most of these style tips, with just a tweak here or there, will seamlessly slide from graduation, to Father’s Day…even to a wedding celebration. It’s summer entertaining at the brink of the season.
Summer Entertaining – Graduation with Style
I created a graduation celebration, themed around an outdoor event. In Western Michigan, we wait all year for this time. It’s great because the temps are mild, the days are long, and who doesn’t want to keep the masses and that mess outside. One of the tricky parts of any entertaining is how to avoid the long lines that form around buffets. I’m more likely to not at eat at a party than to stand in line, and as a host that is not something you want! To hack that, I created a menu that is grab and go. Everything is pre-served and portable. And I suggest scattering dishes around the patio, grouping two or three items together, to help spread the crowd. It’s best to cluster around a central theme – maybe a vegetarian station, or a dessert station, or together by temperature – the hots, the colds…you get the idea.
Kicked-Up Southwestern Turkey Burgers
One of the portables that I served was a slider. Assuming you don’t want to grill while you have guests – though I am fully aware that some hosts love that distraction – these turkey burger sliders can be grilled earlier in the day and reheated to serve. But won’t they dry out? Au contraire! By adding a jar of drained salsa to the ground turkey, the flavor profile is kicked up a notch and the salsa adds both moisture and depth of flavor. Its super simple and you are letting the salsa factory do all the heavy lifting of lots of chopping and roasting the chipotle.
Turkey burgers can get a real boost in the flavor profile category by just adding a jar of drained salsa to the ground turkey. The salsa adds both moisture and depth of flavor. Why not let the salsa factory do all the heavy lifting by roasting chipotles and doing all the chopping for you. More time to enjoy, less time in the kitchen.
Ingredients
Scale
16 ounce jar of favorite salsa, drained and liquid discarded (or saved to season a sauce)
3 pounds ground turkey
3 shallots, chopped
2 teaspoons ground cumin
1 teaspoon salt
1/2 teaspoon ground black pepper
Instructions
Pour the salsa into a fine mesh strainer, set over a bowl to drain. Set aside for 20 minutes or more until the liquid has been released.
Mix the turkey, drained salsa, shallots, cumin, salt and pepper by hand until mixed through and shape into patties.
Grill over a medium-hot fire until cooked through (timing depends on burger size). Poultry should always be thoroughly cooked.
Notes
These are best made ahead and left to chill in the refrigerator for an hour or up to a day or two. This gives the patty time to firm up.
They also freeze really well, and so I tend to make a large batch and wrap in plastic wrap, individually. I spread them out on a tray to freeze. Then once frozen solid, I transfer to a big Ziploc.
Prep Time:10 minutes (plus draining and chilling time)
Cook Time:20 minutes
Category:Mains
Method:Grilling
Cuisine:Southwestern
Veggie Shooters
The next idea I showed was veggie shooters – using a shot glass or even a disposable clear plastic. By transferring the ranch dressing to a squeeze bottle (think diner ketchup or mustard bottle), you can put a squirt in the bottom of each shot glass without “sliming” the sides. Then just tuck in an assortment of fresh veggies – carrot sticks, celery, multi-color peppers, snow peas. And I tuck different combinations in each glass because not everyone will like them all, so pick let your guests pick what suits them. Could this be any cuter?
For all the dishes, both savory and sweet, I used herbs, flowers and vegetables to create super simple garnishes for each tray. It’s that little extra touch that will let your guests know you “THOUGHT OF EVERYTHING”!!
Fresh Mozzarella and Grilled Pineapple Skewers
For the last savory dish, I used rosemary sprigs in lieu of toothpicks – both flavorful and adorable. I marinated some mini mozzarella and grilled pineapple rings, then assembled. Very fresh tasting! Be sure to get the pot of rosemary at the nursery or garden center and plant what remains in your herb bed so it can regrow…because you ARE going to want to do this again. Cut the sprig with sharp scissors so you get a point and remove the bottom few leaves to create the “pick”.
Mini Banana Cream Pies
For dessert and continuing with the portable idea – in this case pie – I used mason jars to create individual banana cream pies. This is a no-recipe recipe and takes good advantage of all basic supermarket items: vanilla wafers, banana pudding (2 minutes to mix with cold milk), sliced bananas and some whipped topping. Crush a few more wafers on top. Sometimes super cute goes a long way to mask shortcut cooking. Shhh don’t tell anyone. That’s a professional tip and I could get kicked out of my professional tip society. This dish lands squarely in the “People Love It!” category. A+!
Diploma Cookies
And then just because I could……diploma cookies – using packaged pirouette cookies, tied with a ribbon. Adorable. Easy. Win. Win.
DIY S’mores
There is always a pride of ownership when you contribute to a meal, so let your guests help cook dessert with a DIY S’mores Bar – featuring GIANT Kraft Jet-Puffed marshmallows. (I’m personal friends with JP, the Jet-Puffed guy!)
There are a lot of ways to set up the fuel station – creating a bed of river rock – or even charcoal briquettes as a prop – to surround the fuel. Make sure to place this in a low wind area, with proper ventilation and pay attention to potential flammables, keeping them far away. (It wouldn’t hurt to have a fire extinguisher under the table, because like an umbrella, if you have it, you won’t need it). Now you can find Green Heat products that are environmentally friendly and bio-degradable, as well as safe for direct contact with food. They are plant-derived, and come from corn-based ethanol and are non-toxic. Look for those – good for you, good for the planet.
Making Memories
I ended the segment with a couple ways to make memories, something that is important for every celebration. Using a Jenga set – along with a bunch of markers – guests can add their wishes or advice, date and sign it – and the grad will have a keepsake to remember this day forever. Can you imagine the day when Bubba Junior will be playing Jenga with his grandchildren and a smile will cross his face thinking about this incredible party you hosted – back when?
And the final portable for the party: a photo booth. Along with a few photo booth-type props (mortarboards on a stick) and one giant frame, this show can go on the road….grabbing photos of the grad and guests throughout the party. The frame can be decorated for a princess, a sports career, or the college that lies ahead. Just screw a couple drawer pulls into the back so all those in the photograph can help hold it. By being hand-held, this has the added advantage of going from portrait to landscape orientation and from straight on to cockeyed. That variety of angles will inspire a lot of candid moments, making for a great souvenir photo book which you can give at Christmas when your grad comes home from college! And what a great chance to reinforce the idea of gratitude. He can print the photos and write the guests a note of thanks …for the support …for the gift… for being part of the day. Just slap a stamp on it and mail a photo of the guest and grad enjoying this wonderful celebration.
Have Fun! And that’s an order!!!
The most important thing to remember is to enjoy the day. You have worked hard for whatever it is you are celebrating – getting a child through school, walked down the aisle, or even your own significant anniversary – put your focus on planning and prepping, but the minute the doorbell rings, close the door on stress and open the front door with a big old smile to greet your guests. This day is as much about your achievements as those of your graduate. No matter how awry a plan may have gone, no one but you will know. In the business, we have a saying no matter how a dish turns out: “That’s the way we like it.” That might be the most important lesson I ever learned from Anna Teresa Callen, the great Italian cooking teacher. She’d just shake her head and smile and in her wonderful Italian lilt, whisper….”Ah! That’s the way I like it!”
Thank you Maranada for the kind invitation! And the rest of you, check out the segment on Maranda Where You Live!
