Mushroom Arugula Pasta Salad

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Even though I was born in the U.S. I wasn’t raised on a traditional American diet. As a result, I’m not fond of many popular foods. Velveeta, although not really a food, comes to mind. As does Miracle Whip.

A few salads I also find unpalatable. Like the over-mayonnaised macaroni salad, salads with poppyseed dressing, and any salad with jello.

Pasta salads should be lovely, flavorful, not drowning in any kind of dressing, and definitely not sugary.

One day this pasta recipe caught my attention. If you’ve never discovered the blog The Vintage Mixer, you need to hop over there. Becky is a beautiful young woman, cook, traveler, adventurer, living in Utah.

She has even written a cookbook.

Her pasta salad contains roasted mushrooms, a definite improvement over raw mushrooms! The pasta in this salad if pesto-filled tortellini, and who doesn’t love tortellini?!! Also included are fresh arugula leaves, plus a simple lemon dressing. Simple but brilliant.

Because it is wintertime, I served this salad warm, with the warm tortellini and roasted mushrooms, and the arugula slightly wilted from the dressing.

Mushroom Arugula Pasta Salad

12 ounces fresh assorted mushrooms, sliced
1 tablespoon olive oil
1/2 teaspoon sea salt
1 tablespoon fresh thyme, chopped
16 ounces pesto-filled tortellini
5 ounces arugula
1/3 cup grated Parmesan

Dressing:
1 tablespoon Dijon mustard
Zest and juice of 1 lemon
1/4 cup olive oil
1/2 teaspoon sea salt
1/8 teaspoon freshly ground pepper

Preheat oven to 400 degrees. Toss mushrooms in olive oil, 1/2 teaspoon salt and fresh thyme. Spread out onto a baking sheet in a single layer and roast for 15 minutes.


While mushrooms are roasting, bring a large pot of salted water to a boil. Once boiling, add the tortellini and cook according to package directions.

Whisk together all of the ingredients for the lemon dressing and set aside.

Once mushrooms are done remove from oven and set aside.

Drain tortellini and toss with a little oil.

Once tortellini has cooled slightly, toss with the arugula and lemon dressing.

Let the arugula warm and “wilt” for a few minutes, then stir in the mushrooms and Parmesan gently.

Top with shaved Parmesan and serve.

As you can tell, I also sprinkled on some pomegranate seeds and microgreens over the salad for the sake of festivity!

note: After visiting 4 stores, I had to finally settle on cheese tortellini. Maybe I have to go to Utah for Becky’s pesto-filled tortellini!

Barbeque Eggplant Sandwiches

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A while back I browsed through sandwiches on Epicurious.com, which is odd for me as they are not something I think about. Nothing against sandwiches, but I have only one sandwich post on this blog, out of 500 posts! So that says something…

However, I was planning food for a get-together where I needed a make-ahead, picnic-type, easy-to-eat food. I thought that a sandwich, perhaps in the barbecue category, wrapped in foil and kept warm, would be the easiest for me; the sides could be made the day ahead.

And there it was, while I was browsing – a barbecue eggplant sandwich. I had to click on it – the name was so intriguing.

Plus, I have Japanese Ichiban eggplants growing in my garden.

What a unique way to use eggplant, besides eggplant parmesan, ratatouille, and baba ganoush.

Barbecue Eggplant Sandwich
Adapted from Epicurious

Eggplant (about 1 1/2 pounds total), trimmed and sliced lengthwise into 1/2-inch thick planks
1/2 cup BBQ sauce*, divided
1 teaspoon garlic pepper, or favorite seasoning
8 ounces mushrooms, sliced
1 small red onion, halved and sliced into thin wedges
2 tablespoons olive oil
8 slices provolone cheese
4 soft rolls
1/4 cup mayonnaise
Pepperoncini peppers

Position oven rack six inches from the heat source and preheat broiler.

Brush eggplant slices on both sides with 2 tablespoons BBQ sauce and season with 1/2 teaspoon garlic pepper. Arrange slices on a sheet pan.

Broil eggplant until browned and soft, about 4 minutes.

Meanwhile, in a medium bowl, toss mushrooms and red onion with oil, remaining garlic pepper and reserve.

Remove broiler pan from oven, flip eggplant slices, and brush with 2 more tablespoons BBQ sauce.

Scatter mushroom mixture around the eggplant on the pan and broil until browned and soft, about 3 minutes more.

To assemble the sandwiches, first toast the rolls using a little butter and a hot skillet.

Then brush the top toasted half of each roll with 1 tablespoon mayonnaise.

Lay the cheese on the rolls. Because provolone are circular, I cut them into narrow slices.

Layer an eggplant slice and some mushroom mixture on the bottom of each roll.


Close the sandwiches and serve immediately. You can drizzle a little more barbeque sauce in the sandwiches if desired.

The original recipe suggests using some thinly sliced pepperoncini inside the sandwiches, but I prefer them on the side.

Once I bit into this sandwich I knew I’d be making it again. Especially with a vegetarian in the family.

An added slice of bacon would please anyone insisting on a non-vegetarian sandwich.

But seriously, with the meaty eggplant and mushrooms, meat will most likely not be missed.

* Typically I make my own barbecue sauce, but there is one jarred product which I sincerely love, and that is Head Country, made right here in Oklahoma. The original is wonderful – not vinegary, not sweet – and now there are other varieties as well. The hot and spicy is incredible. Just use the barbecue sauce that’s your fave!

Also, if you ever need to keep sandwiches warm in an oven or warming drawer, try these foil wrappers. I used them when I was catering large, casual events, and they are a perfect size for a sandwich like this!

A Delightfully Decadent Potato Salad

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For Father’s Day this year I made a deliciously decadent potato and corn salad, as a side dish to barbecue pulled pork.

Typically when I make a potato salad, I use a vinaigrette as a light, zingy binder; I grew up on this more “German” version of potato salads.

But this time I wanted a creamy potato salad, more like the American version, but with delightful goodies added – hence, the name.

This potato-corn salad was so good, it was barely 2 weeks before I made it again, serving it alongside grilled flank steak.

Here’s what I did.

A Delightfully Decadent Potato Salad
serves about 12

1 cup mayonnaise
3/4 cup sour cream
8 hard-boiled eggs, chopped
12 ounces diced, cooked bacon
10 ounces crumbled feta cheese
1 tablespoon chili powder*
1 teaspoon dried oregano
1 teaspoon ground chipotle pepper, or to taste
6 cobs of corn, cooked
3 pounds baby potatoes
1 Vidalia onion
1 bunch cilantro, chopped

In a medium-sized bowl, add the mayonnaise, the eggs, the bacon, the feta cheese, and the seasoning.

Stir well and set aside.

Slice the corn off of the cooled cobs. Gently break into smaller pieces and set aside.


Using the bacon grease from cooking the bacon, roast the potatoes. Let cool.

Place the potatoes and corn in a large bowl. Finely chop the onion and combine.

Then gently stir the mayo-egg-bacon mixture in until it’s evenly distributed.

Now you might have noticed that this isn’t the prettiest salad. I typically never ever serve or eat anything that looks like it could have been regurgitated. But this salad, as messy as it is, is my one exception.

To serve, sprinkle a generous amount of chopped cilantro over the salad.

The saltiness from the feta and bacon is wonderful with the creamy eggs and potatoes.

I served the salad with a flank steak, medium rare, and sliced. With just a minimal of seasoning.

The potato salad is spicy. If you don’t want to use the seasoning, put that on your flank steak instead!

* If you don’t own chili powder, use 1 teaspoon ground cumin, 1 1/1 teaspoons paprika, and 1/2 teaspoon of ground coriander.

Pissaladière

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My first experience eating pissaladière was exquisite – an experience I knew I’d always remember.

It was May of 2002. My older daughter had just graduated from high school, and we took her and her sister on a tour of eastern France, from Nice in the south, ending in Paris two weeks later.

I’d always insisted that we would take the kids to Europe – anywhere in Europe – before they left home, and this was finally that trip. My husband had suggested we start with France because I’d lived there, and spoke some French still.

We booked the tour with Rick Steves – a tour company I highly recommend for many reasons. For one thing, there are only 24 people on these trips. For another, someone else does the driving for you and, the hotel reservations have been made and confirmed. And trust me, we are not “tour” people. Plus, half of the time, you’re on your own.

The name of Rick Steves tour company is Europe Through the Back Door. It’s not a traditional tour in that you get to see Europe as the Europeans do. Unless your specific tour focuses only on cities, you’re taken on back roads into villages and areas that the larger tours don’t and can’t take you. It’s very insightful and the experiences unique.

My husband and I have driven in Europe by ourselves, without a guide, but you miss out on a lot of information. Some friends I know are really good at studying before and during their trips, but my husband and I aren’t like that.

The tour guides for Rick Steves are incredibly knowledgeable people. You don’t work for him if you’re not skilled in the language, and passionate about the arts, the politics, history, and much more. We’ve also used Rick Steves in Italy, Germany, Austria, Switzerland, Ireland, and Scotland.

So back in 2002, we began our Eastern France tour by visiting Vieux Nice. After two days, we headed out of the city to Èze and had a picnic. And that’s where our guide served us local specialties that included pissaladière, which you can see in the photo on the right.

So that was my first experience. The weather was perfect, the view just stunning, my family was there and happy, and we were finally all in France!

To recreate the pissaladière, I used the recipe in this cookbook.

I’ve seen recipes that use pizza dough and also puff pastry, but whatever kind of crust, caramelized onions, anchovies and Niçoise olives are always on top.


Pissaladière

Pastry
1 1/2 cups all-purpose flour
1/4 teaspoon salt
12 tablespoons (1 1/2 sticks) cold, unsalted butter
1 large egg
About 2 tablespoons ice water

Topping
Scant 2 tablespoons olive oil
2 pounds onions, thinly sliced (about 6 cups)
2 or 3 sprigs thyme
1 bay leaf
1/4 teaspoon salt
Pinch of ground cloves
Water
20 – 25 small anchovy fillets
About 15 Niçoise or other small black olives

At least 2 hours before you wish to serve the tart, make the pastry: Place the flour and salt in a bowl. Use the coarse side of a box grater to grate the butter into the bowl, then toss with the flour.

Use a knife or pastry cutter to cut in the butter so that you have small buttery crumbs.

(Or, use a food processor!)

Break the egg into the bowl and mix in lightly with a fork. Add the ice water, starting with 2 tablespoons, tossing and mixing to moisten the flour. If necessary, add more water, just enough so that the dough comes together in a mass when you pull it together.

Transfer to a heavy plastic bag. Press from outside the bag to make a flat disk about 6 inches across. Seal well and refrigerate while you prepare the topping (the dough can be made up to 2 days ahead).

Place a rack in the center of the oven and preheat the oven to 375 degrees F. Lightly oil a shallow 13-by-9-inch baking pan.

To prepare the topping, heat the olive oil in a large heavy skillet. Add the onions, thyme, bay leaf, salt, and cloves and cook over medium heat, turning frequently, until the onions wilt and soften.

Lower the heat slightly and continue to cook: After they release their liquid, the onions will soften further, but as the liquid evaporates, the onions may start to stick – add a little water as necessary to prevent sticking (1/4 cup, or perhaps a little more).

The whole cooking process will take about an hour.

When done, the onions will be very soft and sweet-tasting. Remove from the heat, and remove and discard the thyme sprigs and bay leaf. Set aside to cool to lukewarm.

While the onions are cooking, prepare the crust: Lightly flour a work surface and turn out the dough. Flatter the dough by banging on it with a lightly floured rolling pin, then roll it out to a rectangle a little larger than the baking pan, rolling from the center outward.

Transfer the dough to the baking pan and gently ease it into the corners. Trim off extra dough with a sharp knife. If necessary, use scraps of trimmings to patch any holes, pressing down on the edges of the patch to seal well. Prick the dough all over, about ten times, with a fork to prevent puffing, then line it with foil or parchment paper. Weight the foil with dried beans or pastry weights.


Bake the crust for about 10 minutes, until the edges are firm and just touched with color. Remove from the oven and remove the foil and weights.

Spread the cooked onions all over the bottom of the crust, then arrange the anchovies and olives on top.

Place the tart back in the oven and bake for about 15 minutes, until the edges are touched with brown and pulling away from the sides of the pan.

Let cool for at least 10 minutes and serve warm or at room temperature.

I served mine with a salad, topped with a basic vinaigrette and finely grated Parmesan.

The sweetness of the onions pairs so well with the salty anchovies and olives.

It’s truly a match made in culinary heaven.


And this crust was total perfection – delicate and flavorful.
Vive la France!