Warm Mediterranean Salad

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There is a nice shopping mall about 2 hours away that I visit when I have to go to a mall. Well, truth be told, I probably only shop at Williams-Sonoma there, unless I’m Christmas shopping. Then I’m a bit more adventurous.

The mall has a nice restaurant that I go to because of the convenience. But it’s good! You’ll all probably be shocked that it’s a chain restaurant, called Pepperoni Grill.

The menu is nice, the restaurant is always clean, and the service great. Surprisingly great.

Oddly enough, I’ve always ordered the same thing, which is a warm Mediterranean Tortellini and Vegetable salad, served with a creamy balsamic vinaigrette.

I say this is odd, because typically, I would order something new on the menu. But, after 20+ years, I keep ordering this salad. It’s so good, so well prepared, and so satisfying.

Then I had the brilliant idea to replicate the salad at home. It doesn’t look exactly the same because the restaurant uses tricolor tortellini, but mine tasted just as good! Being that it’s not springtime, I opted for green beans instead of asparagus.

Warm Mediterranean Salad
inspired by Pepperoni Grill’s salad
Serves 12

Vinaigrette:
3/4 cup olive oil
1/2 cup white balsamic vinegar
4-5 cloves garlic, peeled
3 tablespoons yogurt
1 tablespoon agave syrup
2 teaspoons whole-grain Dijon mustard
1/2 teaspoon salt

Salad:
2 pounds small, red-skinned potatoes, quartered
1 pound trimmed green Beans
1 pound yellow squash, coarsely chopped
32 ounces cheese tortellini
10 uncles spring lettuces
Sliced sun-dried tomatoes, the kind stored in oil
Kalamata olives, drained, halved
Grated Parmesan

To prepare the vinaigrette, place all of the ingredients in a small blender jar. Blend until smooth. Taste for salt. Can be made a day ahead, but bring the vinaigrette to room temperature before making the salad.


The vegetables must be prepared separately for the salad, in order to have them all at the proper cook. It’s also best for all of the vegetables and the tortellini to be warm when served, so one must move quickly!

In a steamer basket, cook the potatoes just until tender. Place in a large bowl, toss with a few tablespoons of vinaigrette, and set aside. If you don’t like a lot of dressing, use some olive oil instead.


Cook the green beans in the steamer basket and add them to the potatoes. Toss together gently, adding a little more vinaigrette to keep the vegetables moist.

Do the same with the yellow squash, making sure not to overcook. Add to the potatoes and beans.

Cook the cheese tortellini according to package directions. Drain and let cool slightly.

Add the still warm tortellini to the vegetables. Add the desired amount of vinaigrette and and toss gently.

Add the sun-dried tomatoes and olives to taste.

Then sprinkle on a generous amount of Parmesan. No mixing necessary.

Serve warm.

I like a lot of vinaigrette on my salads, but I’m aware that not everyone does. So when I suggest to add the desired amount of vinaigrette, that’s exactly what I mean!

My mother’s secret to a good potato salad was to always add some olive oil to the warm, just-cooked potatoes. So that’s what I did in this salad, using the vinaigrette instead of just olive oil, as well as adding some vinaigrette to the cooked tortellini. This keeps them moist and prevents sticking.

In anticipation of making this salad, I googled it to see if I was making something fairly unique or not. Turns out, there are tortellini/pasta salads, and there are potato salads. This salad really combines the two – a pasta salad with a significant amount of veggies.

The vegetables are along the lines of “primavera” vegetables, and can definitely be changed depending on what’s in season. Zucchini, broccoli, baby carrots, asparagus… all would be good. They could be grilled as well.

And of course this salad would be wonderful with grilled meat, but I prefer it the way it is.

So would I visit Pepperoni Grill for a special night out? No. But the fact that I can expect quality with what I’m ordering and enjoy a leisurely lunch, with a decent glass of wine, during a day of shopping, is really nice.

Croxetti with Smoked Salmon

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Last April when my husband and I visited New York City for my birthday, we went to Eataly. I could have spent much more time there, but my “other half” has limited patience shopping. We checked out the whole place, which requires a map if you want to do it in an orderly fashion, and then ate an incredible lunch.

My husband convinced me to shop online at Eataly.com instead of dragging groceries back home in my suitcase. In retrospect I think it was a trick to keep me from really shopping, but nonetheless I did grab a few Italian goodies.

One was Croxetti, a beautiful embossed pasta that I’d never seen before. I have since learned that the spelling can vary, but these “pendants” are Ligurian in origin.

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Over the many years of Croxetti development, the “traditional” designs have varied. The following photo is an example of a wooden stamp used for embossing, taken from the blog A Path To Lunch.

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I highly recommend reading the blog post I highlighted above. The blog’s authors, Martha and Mike, describe and photograph a meeting with the craftsman Mr. Pietro Picetti, who custom designs croxetti stamps in his workshop in Varese Ligure, Liguria.

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For the croxetti, I chose a light cream sauce with smoked salmon, hoping it would be a delicate enough sauce to not destroy the integrity of these delicate pasta discs once cooked.
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No real recipe is required. The pasta is cooked according to the package directions.
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I sautéed a few minced garlic cloves in hot olive oil, just for a few seconds, then added cream to the pot. Pour enough in the pot to lightly coat the pasta, about 12 ounces of cream for the 1.1 pound of croxetti.

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Julienne thin sliced of smoked salmon or lox, and add them to the cream. Heat through.

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Gently add the drained pasta discs to the cream and let sit, stirring once or twice as necessary to allow the cream sauce to coat the croxetti and get absorbed.

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Serve warm and sprinkle with capers, if desired.

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If you would prefer a thicker sauce, consider adding a little Marscapone or ricotta to the cream.
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Other options for this simple recipe would be to use butter instead of olive oil, and one could include clam juice with the cream for a fishier yet less rich sauce. Also, lemon zest would be a nice touch.

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If you happened to have fresh dill, a few leaves would be pretty on the pasta, but I only had dried dill leaves.

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The croxetti actually didn’t end up being as delicate as I assumed they would be. Of course I treated them gently as well. They were really fun to eat!

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Tartiflette

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Years ago our family was travelling through Eastern France, and we stopped in the beautiful town of Annecy for lunch and a stroll. We were in Annecy-le-Vieux, the old part of town and we randomly chose a restaurant at which to have lunch. Our restaurant was one of the ones on the right side of the canal in the photo below. The canal encircles the ancient prison.
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We sat outside, the sun was out, it was about 70 degrees – we didn’t think it could get much better than this. But we were wrong.

My husband and I chose the local specialty Tartiflette for lunch. Tartiflette is a potato dish baked with a cheese called Reblochon, one of the cheeses of the Savoie province of France which we were in. The Tartiflette was extremely memorable, but Reblochon is now one of my favorite all-time stinky French cheeses.
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Reblochon is a cows’ milk cheese with a washed rind. It smells like, well, you’re in a cow paddy. But cheeses never taste as bad as they smell, do they?


Within the rind, Reblochon is a rich, velvet-like cheese that is perfect as is, served with my fruit and nut bread, or baked into tarts, or with potatoes, like this Tartiflette recipe.

When we got back to the states, I was so thrilled to discover that I could order Reblochon from fromages.com. Fromages.com has a recipe for Tartiflette, as well as an interesting history on Reblochon. (I learned that it’s actually made from a mix of milk from three different cow breeds!)

Then I happened upon a Tartiflette recipe in Anthony Bourdain’s Les Halles Cookbook. I have to quote him on what he states about Reblochon:

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Here’s more evidence that you can never have too much cheese, bacon, or starch.”

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So here’s the recipe from Mr. Bourdain’s cookbook:
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Tartiflette

INGREDIENTS
2 1/2 pounds potatoes, peeled (I use russet)
2 tablespoons vegetable oil
1 medium onion, thinly sliced
1/2 pound slab bacon, cut into small dice
3/4 cup white wine
salt and pepper
1 pound Reblochon cheese

EQUIPMENT
large pot
paring knife
strainer
large sauté pan
wooden spoon
round, ovenproof dish

Preheat the oven to 350 degrees. Place the potatoes in the large pot, cover with water, and bring to a boil. Cook for about 20 minutes, or until the potatoes are easily pierced with the paring knife. Remove from the heat, drain, and let sit until they are cool enough to handle. Cut the potatoes into a small dice and set aside.
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In the large sauté pan, heat the oil over high heat and add the onion. Cook over high heat for about 5 minutes, until golden brown, then add the bacon and cook for another 5 minutes, stirring occasionally.


Add the potatoes and wine and season with salt and pepper. Cook for 10 minutes over medium heat, stirring occasionally.
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Remove the mixture from the heat and place half of it in the round, ovenproof dish. Spread half the Reblochon atop the potato mixture.

Cover this with the other half of the potato mixture. Top with the remainder of the cheese.


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Bake in the oven for 20 minutes, or until golden brown and bubbling. Serve hot.
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As you can tell, I used four ramekins for the tartiflette.

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You can prepare the tartiflette as one large casserole, like this one I made last year, but I wouldn’t make it in a deep dish pan because the cheese to potato ratio is critical!
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Also, when searching online for how tartiflette is presented, because I find it challenging to photograph, I came across other ways to prepare tartiflette. You can place the whole wheel of cheese over the potatoes, or slice it horizontally first.

note: You can make Tartiflette with a different cheese, but please don’t. You’re missing the whole point. This dish really requires this stinky cheese, and you’ll be amazed at how smooth and mild Reblochon is with the potatoes. I personally love the rind, but my husband doesn’t, so I trimmed it.

photo from Annecy

Roasted Beets

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There have been times that, when commenting on recipe posts in which beets are roasted, that the beets aren’t really roasted. We’ve all done it – we place whole, trimmed beets in a foil package with a little olive oil and salt, steam-cook them till tenderness, remove the peels, and voila! But they’re not really roasted, are they?!!

So I set out to actually roast beets, as one would potatoes or broccoli. I know they will be good, like all roasted goodies. My husband claims that roasted broccoli is better than candy!
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So here’s what I did.

Really Roasted Beets

3 beets
Olive oil
Black pepper
Salt

Preheat oven to 375 degree roast setting, or 400 degrees.

Trim tops and bottoms of beets.

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Peel the beets completely.

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Chop the beets into 12ths. Or just make fairly uniform pieces of the beets, any shape you prefer. Place the beets in a baking dish, and drizzle some olive oil over them. Sprinkle them generously with pepper and salt.

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Place the baking dish in the oven. After about 15 minutes, use a spoon and toss them around to brown the pieces on different sides. Continue roasting for 10 or so minutes. They should be nicely browned, but also piece a chunk to test for tenderness.

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If they’re still firm, turn off the oven and let the baking dish sit in the oven for 15 minutes.

Remove from the oven and let cool to room temperature.

I used them in a salad so as to let the roasted beets really “shine.”

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For the vinaigrette, I used some beet juice strained from a can of beets, along with an equal part of leftover Riesling and reduced it. I then added red wine vinegar, olive oil, a little heavy cream, and a pinch of salt.

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If you want recipes for other “reduction” vinaigrettes, check out Beet Vinaigrette, or Beet Apple Vinaigrette.

The roasted beets are exactly what roasted beets should be. Tender beets with a lovely roasted exterior!

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Pork Chile Verde

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Pork chile verde just means pork with green chile peppers, which I’m sure everyone knows. But there’s one other green component that’s typically in a chile verde, and that’s tomatillos. If you’ve never worked with them before, I really think you should at least make this recipe to experience the deliciousness that is a tomatillo.

Tomatillos have papery husks, and once they’re removed, they look like green tomatoes although they’re not related to tomatoes at all.
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When you buy tomatillos make sure they’re firm, not wrinkled up or rotten. They can be cooked or used raw. For me, raw tomatillo salsas are a bit on the tart side, so I use them in cooked sauces like in this chile verde.

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Here’s what I did to make this hearty pork stew with green chiles and tomatillos:

Pork Chile Verde

1 1/2 pounds tomatillos, husks removed, rinsed, quartered
1 large onion, coarsely chopped
6-8 cloves garlic, peeled
Olive oil
4 pound trimmed pork butt, cut into bite-sized pieces
Black pepper
1 onion, finely chopped
3 stalks celery plus leaves, finely chopped
1 bunch green onions, chopped
3 – 4 ounce cans chopped green chiles
2 bunches cilantro, rinsed, divided
3 cups broth, divided
1 tablespoon dried oregano
1 tablespoon ground cumin
Sour cream, optional
Chopped cilantro, optional

Preheat the oven to 400 degrees, or 375 degrees on a roast setting.
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Place the cut up tomatillos, onion, and garlic cloves on a jelly-roll pan and sprinkle with some olive oil.
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Roast them for about 30 minutes.

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Meanwhile, heat up some olive oil in a large dutch oven on the stove over high heat. In batches, brown the pork.
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Continue with the remaining pork, adding a little more olive oil as necessary, and placing the browned pork in a large bowl; season generously with black pepper.
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When you are done with the pork, turn down the heat to medium, add the onion, celery, and green onions and sauté for about 5 minutes.


Then add the green chiles, 1 bunch of chopped cilantro, and 2 cups of broth. (I’ve even used a good Mexican beer to braise the pork, and it’s good!)

Return the meat and any accumulated juices to the pot, and season with oregano and cumin. Bring the mixture to a boil, then gently simmer for about 30 minutes.


Keep the pot covered with a lid if you feel there’s not enough liquid to braise the pork. Or, if you feel there’s too much liquid, leave the pot uncovered and let the liquid evaporate gently.

Place the roasted vegetables in a blender jar. Add the second bunch of cilantro, and the remaining 1 cup of broth. Blend until almost smooth.


Pour the green sauce into the pot with the meat.

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Stir well, and simmer for about 1 hour.

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Pork chile verde is a stew. It should be thick, not some cubes of pork floating in a green soup. If you need to reduce the liquid a bit, don’t hesitate to do so. It will not adversely affect the overall dish.

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I like my chile verde with a dollop of sour cream!

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I also sprinkled on a little ground pink peppercorns. You could also use some cayenne flakes.
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Chopped cilantro also adds to the freshness of the chile verde; chopped green onions can also be included.
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note: I usually make pork chile verde the day before I first serve it. Somehow, it’s just better that way.

Easy Cassoulet

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My “easy” version of Cassoulet bears no resemblance to real French cassoulet. I know this now, because I’ve had real cassoulet recently in the beautiful village of Castelnaudary, in the Languedoc-Rouissillon region of southern France.
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The restaurant where we enjoyed cassoulet, is called Au Petit Gazouillis, and was chosen by my friend and favorite French guide Stéphane Gabart of My French Heaven when my husband and I were traveling with him this fall.

The cassoulet at this restaurant was the highest rated and we had lunch reservations. Stéphane takes this sort of thing very seriously!

What I loved about the restaurant was that it was a typical little bistro packed with tables, owned and run by a family, and filled with locals. And they only served cassoulet, at least for lunch. However, you could choose sausage, pork, and/or duck.

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It’s not all about the meat, however, because traditional cassoulet includes a large, white bean called lingots du Laugarais. They’re pictured below with the traditional cassoulet serving vessel, called une cassole.

Many ancient peasant dishes like cassoulet originated from utilizing whatever was leftover on the farm and fields, so it’s not surprising that there are so many variations of cassoulet.

Some use duck or confit, some use mutton, some use goose, some are topped with bread crumbs, and so forth. But one thing that’s always present in cassoulet are white beans. And that’s probably why I like it so much.

So here’s my version of cassoulet, that really isn’t like “real” cassoulet. It takes a little time make, much like a good stew, but it’s all worth it.
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Easy Cassoulet

2 chicken breasts, about 1 pound total
Salt
Pepper
Olive oil or bacon grease, as needed
14 ounces Polska kielbasa, cut into 3″ pieces
12 ounce package baby carrots
1 large onion, chopped
3 cloves garlic, minced
1/2 cup Marsala or wine
1 – 15 ounce can strained, crushed or diced tomatoes
1/2 teaspoon dried thyme
Black pepper
2 cans white beans, rinsed and drained, or 3 if you prefer
Chopped parsley, optional

Cut the chicken breasts into 4 “uniform” pieces, and season them with salt and pepper. Heat some olive oil or bacon grease in a pot on the stove over high heat. Brown the chicken pieces, about 4 at a time, until well browned, about 2 minutes.


Then turn them over and repeat. Place them In a medium-sized bowl, then repeat with the remaining pieces of chicken.


Cut the sausages into 3″ pieces, and slash one side of the sausages three times, in parallel slices, going only about 1/4″ deep. Add a little more olive oil to the skillet if necessary. Brown the sausage pieces on both sides, which will take about as much time as with the chicken.


When the first batch has browned, add them to the bowl with the chicken, then continue with the remaining sausages.

Cook the carrots in boiling water until thoroughly cooked, about 8 minutes. Drain well and add to the chicken and sausages.


In the same pot, sauté the onions over medium heat for about five minutes, adding more oil if necessary. Add the garlic and stir for about 30 seconds.


Add the Marsala and de-glaze the bottom of the pot, stirring well until all of the good parts have mixed in with the onions. Let the Marsala reduce almost completely.


Pour in the tomatoes and add the chicken, sausages, and carrots. Make sure to include all of the juices from the meat. Add the thyme and pepper and stir gently.


Cook for about 5-10 minutes, or until some of the liquid has evaporated. Then place a tight fitting lid over the pot and simmer gently for about 15 minutes.

Remove the lid and add the beans.
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Give everything a good but gentle stir, then heat through. Alternatively, cover and refrigerate, then serve the next day.


I purchased this Mimi en Provence rosé a while back and this was the perfect opportunity to use it! (I don’t typically buy wine for the labels, but I couldn’t resist!)
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I like cassoulet with chopped fresh parsley, but this is not mandatory. Mine had just frozen the night before.
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Cassoulet reheats very easily – just make sure not to overcook the chicken breast pieces.

note: If you want to read a hysterical take on cassoulet, check this out!

Salad and Giving Thanks

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This year I didn’t get the opportunity to cook Thanksgiving dinner, which is fine. The typical American Thanksgiving meal is quite involved, especially if you’re trying to make everybody happy and satisfy their requests. You can spend days in the kitchen.

But what one misses out on is Thanksgiving leftovers. And I really missed them this year. Fabulous, hearty and delicious food that reheats well, and is perfect for winter weather.

So I was inspired to create a salad inspired by Thanksgiving dishes, even though I had no leftovers. No problem. Grilled turkey, sausage, rice, wild rice, Brussels sprouts, cranberries, and more.

So the following recipe is more of a guide for a Thanksgiving-inspired salad using your favorite Thanksgiving ingredients. Not all of them – that could get quite messy!

Use rice, barley, wild rice, or even quinoa. And then just have fun with the ingredients. Serve at room temperature with your choice of vinaigrette or citrus-based dressing. Here goes.

Salad for Giving Thanks

Combination of brown and wild rice, cooked
Mini Italian sausage balls, cooked
Cooked Brussels sprouts
Turkey tenderloin
Sliced celery
Toasted pecans
Dried cranberries
Vinaigrette of choice

Have a serving platter large enough for the number of eaters. Plan on large servings, because this salad is delicious and addicting!

Have your rice cooked, and make a layer with it on the platter.
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Add the sausage balls, followed by the Brussels sprouts.


I cooked a piece of turkey tenderloin in a skillet, seasoned only with garlic pepper. Many Americans use poultry seasoning. I browned the turkey on both sides, then put on a lid and cooked it until it was 155 in the thickest part.

Place the turkey on a cutting board and let it rest. I sliced the tenderloin, but you could cut it up as well.
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Add the turkey to the salad. Then add the celery, pecans, and dried cranberries.

Serve the salad warm or at room temperature, topped with the vinaigrette.
an equal amount of sherry vinegar. I poured the mixture in a blender jar, added one clove of garlic, some salt, and about 2/3 cup of olive oil. Blend and go!

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note: I wouldn’t recommend using 100% wild rice, which is actually a grass and not legally rice. And because of that fact, too much of it creates a texture similar to alfalfa, which I can only imagine eating.

Paprika Risotto

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Risotto is one of my favorite dishes to make because, like polenta, it can be made so many different ways depending what you put into it. Basically, it’s a rice dish, but made with a special starchy rice that creates a creaminess when cooked the proper way.

Today I wanted to make a risotto using a favorite ingredient of mine called paprika cream. I learned about it from a Hungarian friend and I’m addicted to it. And yes, it is a short cut, but it’s a fabulous one. This is a high-quality product that is extremely versatile. It’s available in a jar made by Univer, but I’ve also used a brand that comes in a tube.


Sure, you can roast your own red Hungarian peppers, peel them, and purée them, but why not use this pre-made product? Especially because you can use a teaspoon, a tablespoon, or much more, depending on what you’re making.

Today I’m making risotto with the paprika creme which will provide the flavor. The flavor is bigger and better by using this product than simply using a sweet or spicy Hungarian ground paprika.

You can serve grilled shrimp or scallops with it or just about any favorite protein. My husband prefers a meat-heavy meal, so for him the risotto will be more like a side dish, along with pork tenderloin.


If you need a tutorial on making risotto, I have posted on Dried Mushroom Risotto, a Zucchini Risotto, and a Thai-Inspired Risotto, all of which have more details about the risotto-making process.

Don’t let anyone convince you that it’s difficult. I’ve even taught children how to make risotto! There is a little elbow grease involved, but it’s well worth it.

The only “rule” about preparing risotto is to have all of your ingredients ready by the stove because you cannot leave the kitchen while making risotto, and you don’t want to get distracted. The whole process takes up to 40 minutes.
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Here’s what I did:

Paprika Risotto

2 tablespoons olive oil, or fat of choice
2 shallots, diced
1 cup of arborio rice
1/3 cup white wine
Approximately 2 1/2 cups chicken broth
2 heaping tablespoons of paprika creme, or to taste
Grated Parmesan, optional

Heat the oil in a saucepan over medium heat. I actually used a little fat from the pan in which I roasted the pork tenderloins. Don’t ever throw that fat away!!!
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When the oil is hot, add the shallots and sauté for a few minutes. A little caramelization is good. Then stir in the rice, and sauté the rice, stirring occasionally, for about a minute. All of the rice grains should be shiny.


Then pour in the wine. If the pan is at the right temperature, the wine should sizzle a little. If it just sits there, you need to turn up the heat. Stir the rice with the wine until the wine is almost all evaporated.

Then begin adding chicken broth, about 1/4 – 1/3 cups at a time, stir, and continue doing this. When the liquid is almost completely incorporated, the rice should almost be sticking to the pan, but it won’t, cause you’re there at the stove adding a little more liquid. 

Before you’ve used all of the broth, stir in the paprika cream until it’s well incorporated.


You’ll know when your risotto is about done because it will begin to stop absorbing the liquid, and should have a nice creamy consistency.  If the rice is still absorbing the broth, it’s okay to add a little more broth or even water as necessary, even if you’ve already used the 2 1/2 cups of broth.  The rice has to cook (see note).
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You can stir in the Parmesan, but I prefer to sprinkle it on top of the risotto.

Serve immediately.

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If you want a creamier risotto, you can substitute some of the broth with heavy cream.


note: According to the Italians, the rice grains in risotto are cooked until they are al dente – which means there is just a little bit of bite to them. Personally, I don’t mind my risotto slightly beyond that point. Hopefully my Italian ancestors aren’t rolling over in their graves because of my preference!

Now, think about all of the lovely variations of risotto you can make throughout the year…

Spring: lemon risotto with spicy grilled shrimp, or risotto with asparagus

Summer: risotto with corn and chipotle, or tomato risotto with spicy scallops and fresh basil

Fall: pumpkin risotto with feta cheese, or Brussels sprouts risotto topped with grilled sausages

Winter: cheddar risotto topped with braised short ribs, or wild mushroom risotto served with pork loin

Chopped Brussels Sprouts Salad

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Recently I had brunch at a restaurant in Fort Worth, Texas, and I was so intrigued by their Brussels sprouts salad, that it ended up being my brunch meal. I surprised myself, because I typically get something breakfasty for brunch, but the interesting-sounding salad won me over.

I was smart enough to snap a couple iPhone photos, shown below, so I would remember the ingredients, all of which were chopped into similar sizes except for the cheese.


So today I’m “copying” this salad to enjoy again and calling it a “chopped” salad. But I’m making one change. I’m cooking the Brussels sprouts. My pieces in the salad were at the most parboiled, and as a result, hard and bitter. It almost ruined the salad for me.

I’m still glad I ordered this unique salad, though, and was excited to try it out at home!
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Chopped Brussels Sprouts Salad

1 pound Brussels sprouts
8 ounces, approximately, grilled chicken
6 small, whole cooked beets
4 hard-boiled eggs
2 good-sized avocados
Handful of golden raisins
8 ounces Manchego or Idiazabal
4 ounces Marcona almonds

To begin, trim the ends off of the Brussels sprouts. Cut the larger ones in half, if necessary, so that they are fairly uniform in size. Place them in a steamer pan and steam them until just tender. I prefer steaming over boiling because I feel they’re less water logged.
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Place the Brussels sprouts in a large bowl and let cool. Meanwhile, cut the chicken, beets, eggs and avocado into similarly-sized pieces.

Add the chicken, beets, eggs, and avocado.



Add the raisins and the cheese. I cut the cheese in smaller pieces than the other main ingredients.

Then add the almonds. Make a light dressing of your choice. I used some olive oil and a champagne vinegar.

This is the champagne vinegar I used. If you see it, don’t buy it. I had never used it until I made this salad. As I was sprinkling it on the salad I got a whiff of it. Nasty stuff. Terrible aftertaste. I’m pretty sure I got it at Central Market.
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I quickly switched to a white balsamic vinegar, and I’m really glad I did. I actually poured that awful vinegar down the drain.

Toss the salad gently and serve at room temperature.

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You can sprinkle some finely ground almonds on the top if you wish.

This salad was even better than I remember it.
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The beets are a little problematic because they want to color the other ingredients purple. And the hard boiled eggs are impossible to cut neatly and keep from crumbling.


But flavor-wise, the salad is wonderful. I especially love the almonds and golden raisins! I will make this again!

A Winter Potato Salad

39 Comments

I absolutely love cooking with the seasons. It seems like the only way to cook, in spite of our modern American grocery stores supplying us year round with just about every fruit and vegetable that we demand. I’m so stubborn about this, I can’t even remember when I last bought a tomato, although I do purchase cherry tomatoes in the winter.

The concept is smart – stemming from the peasant way of preparing food, which involved using what you raised and what grew around you, whether you lived amongst olive groves in Italy, or on the coast of Greece. But it’s also a more fun way to cook. Cooking the same dishes using the same ingredients for me would get so boring month after month. It’s also less expensive using in-season produce.

I was recently at a hip, small-plates and shared-plates restaurant, and one of the vegetable offerings was asparagus. I, of course, had to make a comment about it not being in season, which was most likely met with silent snickers. In the end, I was outvoted. And it was terrible. Well, not terrible, but you could tell it wasn’t just-picked springtime asparagus. It may have been grown in a greenhouse nearby, but there’s still a difference.

In any case, because I cook seasonally, I bring you a winter version of potato salad. It contains red potatoes, Polish sausage, and Gruyere with a creamy vinaigrette, served at room temperature.

A few months ago I published a late summer potato salad with corn, because corn was abundant. I love creating seasonally different potato salads. Why not?!! In fact, they can end up being a meal, instead of a side.

So this is what I did.

Winter Potato Salad with Kielbasa and Gruyere

Salad:
8 small red potatoes
1 tablespoon olive oil
8 ounces Polska Kielbasa, or Polish Sausage, sliced
1 large shallot, diced
8 ounces diced Gruyere, at room temperature
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Creamy dressing:
1 tablespoon of mayonnaise
1 tablespoon yogurt, sour cream, or half and half
Approximately 1/3-1/2 cup prepared dressing*

To begin, quarter the potatoes and steam them until they’re just tender, or about 8 minutes. This, of course, depends on the size of your potato pieces. You just don’t want them so soft that they fall apart.
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Let the potatoes cool in the steamer basket. Meanwhile, in a small bowl, whisk together the mayonnaise, half and half or whatever product you want to make the vinaigrette creamy.


Then whisk in the vinaigrette. You can make it creamier, with a smaller amount of the vinaigrette, or stronger with more. It’s up to you.

Pour the olive oil into a skillet over high heat and brown the sausage slices on both sides. Using a slotted spoon, place the sausage in a small bowl and set aside.
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Just for fun and flavor, I gently tossed the cooling potatoes in the remaining oil in the skillet. Then I placed them in a medium-sized bowl.
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Add about 1/4 cup of the creamy vinaigrette to the potatoes and toss gently. Set the bowl aside so the potatoes can cool further. However, if later you see that the potatoes have absorbed all of the vinaigrette, add a little more, or a little olive oil and toss gently.
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When the potatoes have completely cooled, add the sausage and about half of the diced shallot and stir gently. Taste for seasoning and add salt and pepper if necessary.

Regarding the Gruyere, you can toss it in to the potato-sausage mixture, or sprinkle the dice on top just before serving, which is what I did. Just don’t add the cheese too early or it will melt. The texture of the room temperature cheese is a nice texture compliment with the potatoes and sausage.


Then sprinkle the remaining shallots and some parsley, if desired, for color.
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* The vinaigrette I used I’d prepared with olive oil and a combination of apple cider and balsamic vinegars. It also contained a little Dijon mustard, which goes so well when sausage is involved. I don’t typically toss any kind of salads with balsamic vinegar, because of the dark brown color; I tend to offer balsamic on its own. However, because the balsamic was cut with the apple cider vinegar, plus the mayo and half and half, it wasn’t too brown.