A Winter Potato Salad


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

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

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.
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.
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.
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.
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.
* 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.

Acorn Squash Dip


Of late, my schedule has been erratic for one lovely reason. A grand daughter. So I’m re-posting from last fall – one of my favorite autumnal dips.

Forget chicken wings and nachos! This is what you want to feast on during a football game! Polish sausage dipped into a curried acorn squash dip!!!

If curry scares you, don’t worry, because there are so many ways to flavor this dip. In fact, if you don’t have an acorn squash, you can always use a can of pumpkin or sweet potato!

So here’s my recipe for this dip:

Curried Acorn Squash Dip

1 acorn squash, halved, cleaned of seeds, or a small butternut squash
1 tablespoon butter or olive oil
1/2 onion, very finely chopped
4-5 cloves garlic, minced
4 ounces cream cheese, at room temperature
1/2 teaspoon salt
1 teaspoon or so curry powder, or 1 teaspoon cumin, 1/2 teaspoon coriander, 1/4 teaspoon turmeric, and a sprinkle of ground cinnamon

First of all, preheat the oven to 350 degrees. Place the acorn squash halves in a pan filled with a little water. Bake them uncovered for at least one hour; poke them to make sure they’re cooked through.


Set them aside to cool. Once they’re cool, remove the squash from the peel and coarsely chop it.

Meanwhile, heat the butter in a saucepan. Add the onion and cook over fairly low heat until it’s practically translucent. Add the garlic and stir it in for a few seconds. Then add the squash. Beat it down with your wooden spoon to mix with the onion and garlic, and let it cook, stirring occasionally, for about 5 minutes. We don’t want “wet” squash.


Place the cream cheese in a large bowl and warm it up if necessary. Place a ricer over the bowl with the cream cheese, and rice the squash mixture using the disc with fairly small holes.


When you’re done, whisk the cream cheese and squash together. Add the salt and curry powder. Taste and check for seasoning.


The dip is delicious served with pieces of Polska Kielbasa, or with blue corn chips. Serve the dip warm.


note: Like I said, this dip is also good made with pumpkin puree – add a pinch of allspice to it if you prefer it over the curry powder. If you prefer, keep the dip plain with salt and pepper, or add a little dried thyme to taste. Also, you could substitute a creamy goat cheese in this dip. And for my last suggestion, use my white bean dip recipe for a combination white beans and pumpkin dip. Another deliciously easy fall dip!

Shrimp and Sausage Soup


It was when I first prepared Creole and Cajun cuisines that I learned about pairing proteins together that I hadn’t discovered before. I mixed chicken and ham in a étouffé, shrimp and chicken in a gumbo, and ham and Andouille sausage in a jambalaya. All of these pairings go so surprisingly well together, that when I decided to make a soup today, I decided on the combination of shrimp and sausage, inspired by these cuisines.
Now, this sausage could have been Andouille, Italian, or even Chorizo, but I chose Polish sausage, otherwise known as Polska Kielbasa. I goes well with beef, chicken, and seafood.

I had no real plan when I started this soup, and it could have gone many different directions, but I’ll share what I did because it came out so wonderfully! And even though it’s summer, the shrimp and the veggies lighten it up.

Shrimp and Sausage Soup

Olive oil or bacon grease, about 3 tablespoons
1 purple onion, chopped
1 yellow bell pepper, chopped
1 pound Polska Kielbasa, sliced
1 – 28 ounce can diced tomatoes
2 yellow squash, chopped
Chicken broth, 2-3 cups
1 heaping tablespoon hot paprika
1 teaspoon dried thyme
1/2 teaspoon salt
Black pepper
Ground cayenne, optional
1 pound shrimp, cleaned, sliced in halves
Cayenne pepper flakes

Heat the oil in a Dutch oven over medium-low heat. You want to sauté without any caramelization. Add the onion and bell pepper and sauté for five minutes.
Then add the Polish sausage and turn up the heat. You want some browning on the sausage.

Then add the can of tomatoes and the squash. Add enough chicken broth to make it soupy, 2 cups at least.
Then add the spices. Bring the soup to a boil, then simmer and cook, uncovered, for about 20 – 25 minutes.
Add the sliced shrimp and cook just until they become opaque.

just after the shrimp was added to the soup

just after the shrimp was added to the soup

right when the shrimp are cooked they become opaque instead of translucent

right when the shrimp are cooked they become opaque instead of translucent

To serve, sprinkle soup with some cayenne pepper flakes. If desired, you can also serve the soup with avocado slices.

note: You could certainly make many variations of this soup. I chose the yellow squash because I have an overabundance in my garden at this time. And it could be definitely made more Southwestern with the addition of chorizo, chipotle peppers and lots of cilantro. Corn would be nice as well! And, black beans….

I encourage everybody to make a soup today. Once you get the hang of it, you can make soup in your sleep. Trust me!

Black Beans and Kielbasa


I love cooking beans. They’re delicious when home-made, especially because you can make them taste however you wish – barbeque style, Mediterranean, or Southwestern. But I have to admit that canned beans are pretty good – especially in a pinch.

For this recipe, I used canned black beans. The only important thing is to drain them well in a colander before using. Other than that, they require no cooking, so they can be added to whatever you’re making at the last minute.

This recipe is kind of like a chili, in that there are meat and beans, but the flavors are quite different. And unlike real chili, this dish can be thrown together in a matter of minutes. And it’s good, too!

Black Beans and Kielbasa Stew

3-4 tablespoons oil
1 large onion, finely chopped
1 large red bell pepper, finely chopped
1 – 14 ounce package polska kielbasa, or polish sausage, cut into 1″ pieces
4-5 cloves garlic, minced
1 – 14.5 ounce can diced tomatoes
1 tablespoon hot paprika
2 teaspoons dried oregano
3 cans black beans, drained


Heat the oil in a Dutch oven over high heat. Add the onion, red bell pepper, and sausage and cook over high heat until there is some color on the sausage.


Turn down the heat to medium, and stir in the garlic. Then add all of the remaining ingredients. Stir well to combine, and heat through.


Serve hot. It’s really good with freshly made cornbread!