Jude's Perfect Potato Salad

Saveur

SERVES 8

• 2 lb. russet potatoes
• 1 tbsp. celery seeds
• 5 eggs, hard-boiled, peeled, and roughly chopped
• 2 stalks celery, finely chopped
• 1 small yellow onion, finely chopped
• Kosher salt and freshly ground black pepper, to taste
• 2 cups mayonnaise
• 2 tbsp. Dijon mustard

Boil potatoes in a 4-qt. saucepan of salted water; drain and chill. Peel and roughly chop potatoes; place in a large bowl. Add celery seeds, eggs, celery, onion, salt, and pepper. Using a potato masher, gently mash potatoes. Stir in mayonnaise and mustard.

Potato Salad

Saveur

SERVES 4–6

• 2 lb. small Yukon Gold potatoes, peeled and quartered
• 2 ribs celery, minced
• ½ medium red onion, minced
• ½ cup mayonnaise
• 2 tbsp. dill pickle relish
• 2 tbsp. finely chopped parsley
• 1 tbsp. yellow mustard
• 1 tsp. kosher salt
• Freshly ground black pepper, to taste
• 2 hard-boiled eggs, chopped

Put potatoes in a 6-qt. pot and cover with salted water by 1″. Bring to a boil over high heat; cook until just tender, about 12 minutes. Drain and transfer to a large bowl along with celery and onions. In a small bowl, whisk together mayonnaise, relish, parsley, mustard, salt, and pepper; add to potatoes along with eggs and toss. Chill.

Lexington-style Red Slaw

Saveur

SERVES 6

• ⅔ cup ketchup
• ½ cup apple cider vinegar
• ½ cup sugar
• 2 tsp. mild hot sauce
• 2 tsp. kosher salt
• 2 tsp. ground black pepper
• 1 medium head cabbage, cored and finely chopped

n a large bowl, whisk together ketchup, vinegar, sugar, hot sauce, salt, and pepper; add cabbage and toss to combine. Let sit, tossing occasionally, for 20 minutes. Chill.

My Notes: Most reviewers liked it, but said there was too much ketchup and sugar, so be judicious.

Lighter Three-cheese Mac

Everyday Food
 
Servings: 6

•     Salt and pepper
•     1/2 pound short tubular pasta, such as cavatappi
•     2 cups broccoli, cut into florets, stalks peeled and thinly sliced
•     1 tablespoon olive oil
•     1 small yellow onion, minced
•     1/2 teaspoon ground mustard
•     5 tablespoons all-purpose flour
•     5 ounces Neufchatel cheese
•     3 cups 1% milk
•     1 1/4 cups grated extra-sharp cheddar cheese (5 ounces)
•     1/2 cup grated Parmesan cheese (2 ounces)
•     1/4 cup panko breadcrumbs, toasted

Prep: 20 mins / total time: 45 mins

Preheat oven to 350 degrees. In a large pot of boiling salted water, cook pasta 3 minutes less than package instructions. Add broccoli and cook 3 minutes more. Drain.

Meanwhile, heat oil in a large pan over medium-high. Add onion, 1/2 teaspoon salt, and ground mustard. Saute until onion is translucent, about 4 minutes. Add flour and cook, stirring, 1 minute. Add Neufchatel, 1 tablespoon at a time, stirring until incorporated. Gradually whisk in milk, then bring to a boil. Reduce heat and simmer, about 3 minutes, stirring constantly. Stir in cheddar and Parmesan, then add pasta and broccoli. Season with salt and pepper.

Transfer to an 8-inch square baking dish and bake until bubbling in center, about 25 minutes. Sprinkle with panko, and serve.

Cottage Pie with Vegetable Mash

Everyday Food
 
Servings: 6

•     Salt and pepper
•     1 pound Yukon Gold potatoes, peeled and diced large
•     1/2 pound carrots, peeled and diced large
•     5 cloves garlic, smashed and peeled, divided
•     4 tablespoons unsalted butter, divided
•     1 pound ground chuck (80% lean)
•     1 medium yellow onion, diced small
•     1 pound button or cremini mushrooms, trimmed and thinly sliced1
•     3 tablespoons tomato paste
•     1 tablespoon Worcestershire sauce

Prep: 30 mins / total time: 1 hour

Preheat oven to 450 degrees. In a pot of salted water bring potatoes, carrots, and 3 cloves garlic to a boil. Reduce to a rapid simmer; cook until vegetables are tender, about 15 minutes. Drain and return to pot. Using a masher, mash vegetables until mostly smooth; stir in 3 tablespoons butter. Season with salt and pepper. Finely chop remaining 2 cloves garlic; set aside.

In a large skillet over high, melt remaining tablespoon butter. Add beef and brown, about 5 minutes. Remove meat from pan, leaving drippings. Reduce heat to medium-high, add onion, and cook until translucent, about 5 minutes. Add mushrooms and cook, stirring occasionally, until golden, about 10 minutes. Add chopped garlic, and cook until fragrant, about 1 minute. Return meat and collected juices to pan and stir in tomato paste. Cook, stirring, about 2 minutes. Stir in Worcestershire sauce and 1 cup water and bring to a boil. Reduce heat and simmer until liquid is slightly thickened, about 5 minutes. Season with salt and pepper.

Transfer meat mixture to a 9-inch square baking dish. Dollop mashed vegetables over meat and spread to edges of baking dish. Bake until juices are bubbling and topping is golden brown in spots, about 20 minutes. Let sit 5 minutes before serving.

Coconut Lime Chicken with Thai Garnishes

Everyday Food
 
Servings: 4

•  2 packed tablespoons grated lime zest, plus 1/4 cup juice (from 2 limes)
•  2 tablespoons finely grated peeled fresh ginger
•  4 cloves garlic, finely grated
•  2 tablespoons packed light-brown sugar
•  Fine salt
•  1 can (13.5 ounces) coconut milk
•  1 whole chicken (3 1/2 to 4 pounds), cut into 10 pieces
•  Cooked jasmine rice, shredded carrot, chopped peanuts, cilantro leaves, sliced shallot, and lime wedges, for serving

Prep: 15 mins / total time: 50 mins

In a large glass bowl, combine lime zest and juice, ginger, garlic, sugar, and 1 1/2 teaspoons salt. Slowly whisk in coconut milk until mixture is smooth. Submerge chicken in marinade, cover, and refrigerate for at least 4 and up to 12 hours.

Preheat oven to 475 degrees. Cover a rimmed baking sheet with foil and fit with a wire rack. Remove chicken from marinade and shake to remove excess. Arrange in a single layer on rack, skin side up. Roast until an instant-read thermometer registers 165 degrees, 30 to 35 minutes. Serve with suggested accompaniments, if desired.

My Notes: This was really good! I used chicken thighs and the skin crisped up beautifully. I did cook the marinade (boil for 5 min) to serve alongside with rice and broccoli. It would be great with fried rice! MXF

Nobu's Scrambled Eggs Donburi

Martha Stewart Living

Servings: 4

•     8 ounces skinless salmon fillet, cut into 3/4-inch slices
•     Coarse salt
•     2 tablespoons Japanese soy sauce
•     4 large eggs
•     4 tablespoons finely diced onion (about 1/2 onion)
•     1/4 cup tomato juice
•     1 1/2 tablespoons cooking sake
•     2 teaspoons extra-virgin olive oil
•     1 cup Nobu's Perfect Japanese Rice
•     1 sheet toasted nori
•     2 teaspoons toasted sesame seeds, for garnish

Prep: 20 mins / total time: 20 mins

Place salmon in a small pot with 1 inch of salted cold water. Bring to a simmer until 70 percent cooked (it should be opaque on the outside yet slightly rare inside), 3 to 4 minutes. Lift out salmon and transfer to a bowl. Add soy sauce, and flake into bite-size pieces.

Meanwhile, whisk together eggs, onion, tomato juice, and sake in a bowl. Swirl oil in a nonstick pan over medium heat. Add egg mixture and cook, stirring, until just set but still soft, about 2 minutes.

Divide rice among 4 bowls. Divide and layer fish on top. Crumble nori over fish, then top with scrambled eggs. Garnish with sesame seeds.

Potato Pizza

Martha Stewart Living

Yield: makes 2

•     8 ounces fingerling potatoes (8 to 12)
•     2 lemons, juiced
•     Coarse salt
•     1/3 cup extra-virgin olive oil, divided
•     1 pound cipollini onions, halved and sliced lengthwise (about 4 cups)
•     1 tablespoon coarsely chopped fresh rosemary leaves
•     1 pound store-bought pizza dough, thawed if frozen, or your favorite homemade dough
•     All-purpose flour, for rolling
•     Coarse yellow cornmeal, for pizza peel
•     4 ounces soft plain goat cheese, divided
•     Flaky sea salt, such as Maldon

Prep: 1 hour 10 mins / total time: 2 hours 35 mins

Slice potatoes very thin with a mandoline, and place in a bowl. Pour lemon juice over potatoes, and add a pinch of coarse salt. Let sit at least 1 hour 30 minutes.

Heat a large skillet over medium heat, and add 1 tablespoon oil. Add onions, and stir to coat. Reduce heat to low, and cook 10 minutes. Season onions with coarse salt, and cook, stirring frequently, until rich brown in color, 45 minutes to 1 hour (add a little water to skillet if onions begin to stick). Remove from heat, and let cool.

Heat remaining oil and the rosemary in a small saucepan over low heat 15 minutes (do not let boil). Let cool, then pour through a fine sieve into a bowl.

Meanwhile, place a pizza stone on middle rack of oven, and preheat oven to 500 degrees, at least 30 minutes. Divide dough into 2 pieces, and form each into a ball. Loosely cover with a kitchen towel or plastic wrap, and let stand 15 minutes. Roll each ball of dough into a 12-inch round or an oval about 1/8-inch thick on a lightly floured work surface with a lightly floured rolling pin (or stretch it with your hands). Lightly dust a wooden pizza peel with cornmeal, and place 1 round of dough on peel. Generously brush dough with rosemary oil. Place half the onions on dough, leaving a 1/2-inch border. Drain potatoes, discarding lemon juice, and cover onions with half the potatoes. Crumble half the goat cheese over potatoes.

Slide pizza from peel to pizza stone, and bake until crust is golden brown and potatoes are cooked, 10 to 12 minutes. Transfer pizza to a cutting board, and sprinkle with sea salt. Repeat with second pizza.

Bob Armstrong Dip

Homesick Texan

Yield: 10-12 servings

TACO MEAT:

• 1 tablespoon vegetable oil
• 1/2 bell pepper, seeded, stemmed, and diced
• 1 jalapeño, seeded, stemmed, and diced
• 1/2 small yellow onion, diced
• 2 cloves garlic, minced
• 1 pound ground beef
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1/2 teaspoon kosher salt
• 1/2 teaspoon black pepper
• Pinch of cayenne

GUACAMOLE:

• 2 Hass avocados, peeled and pitted
• 1 tablespoon freshly squeezed lime
• 1 teaspoon chopped cilantro
• Salt

CHILE CON QUESO:

• 1 tablespoon vegetable oil
• 2 jalapeños, seeded, stemmed, and diced
• 1/2 small yellow onion, diced
• 1 clove garlic, minced
• 1/2 teaspoon ground cumin
• 1/4 teaspoon black pepper
• 1 tablespoon corn starch
• 1 cup chicken broth
• 1 pound American cheese, shredded
• 1 cup grape tomatoes, diced
• Salt
• Sour cream, for garnishing
• Tortilla chips, for serving

To make the taco meat, in a large skillet heat the oil on medium-low heat and add the bell pepper, jalapeño, and onion. While stirring occasionally, cook until the onion is translucent, about 5 minutes. Add the garlic and cook for 30 more seconds.

Add the ground beef to the skillet, along with the cumin, chili powder, salt, pepper, and cayenne. Stir until everything is well combined and then cook the ground beef for 15 more minutes, or until browned. Taste and adjust seasonings. Turn off the heat and drain any excess grease.

Meanwhile, to make the guacamole, mash together the avocado, lime juice, and cilantro. Add salt to taste.

To make the queso, in a saucepot heat the oil on medium-low heat and add the jalapeño and onion. While stirring occasionally, cook until the onion is translucent, about 5 minutes. Add the garlic and cook for 30 more seconds.

Leaving on the heat, stir in the cumin, black pepper, and cornstarch until the dry ingredients are well combined with the vegetables. Pour in the chicken broth and while stirring cook until the sauce has thickened, which should happen in a couple of minutes.

Turn the heat down to low and working in batches, slowly stir in a handful of the cheese. After it’s melted into the sauce, repeat the process until all the cheese is added. Stir in the tomatoes, adjust seasonings, and add salt to taste.

This makes a lot of queso, so you can either serve it in individual bowls or in a larger dish, such as a 9-inch square dish. To assemble, layer along the bottom of the dish the taco meat, then pour in the queso and then top with the guacamole and sour cream. Serve warm with chips.