Salade Niçoise

There is nothing quite like Spring.  After a dreary, cold and gloomy winter (well, not really in Florida) to see the first signs of springtime:  daffodils, spring peepers, robins....these are some of my favorite things ("the hilllls are aliiiveee!")

With the warmer weather comes more skin showing and a heightened awareness of the coming bathing suit season.  I start to turn away from the heartier fare of the Fall and Winter and start looking forward to lighter, yet still filling salads, fresh spring vegetables and meals cooked outside on the grill.

This Spring adaptation of Salade Niçoise comes from Bon Appetit (one of the magazines I bought second hand at a thrift store for $.27) and both Brian and I thought it was fabulous.  I served it for dinner one night a few weeks ago along with slices of lightly buttered French bread, but of course.

This brought me back to the first time I had Salade Niçoise, fittingly, on my first trip to Paris in May 2005, although I think the French version contained haricot vert, tomatoes and olives, whereas this substitutes fresh spring asparagus and lightly fried capers in their place.  The addition of radishes is tres French and whenever I eat them I think of little French school children snacking on toasted baguettes with butter and sliced radishes, sprinkled with salt and pepper after school...

After serving this for dinner, I had leftover potatoes and vinaigrette.  I combined the two and it made a lovely vinaigrette potato salad that we ate for the next couple of days.  Such a fresh take on the usual mayo-laden staple of summer barbecues, I would make this again in a heartbeat.

What really made this salad special was the hardboiled eggs.  They were gifted to us by a co-worker of Brian's who has a couple of hens.  They were so fresh and amazing, really, if you can get your hands on some fresh, cage-free eggs, they truly make all the difference in the world.

Salade Niçoise
serves 2-3  
adapted from Bon Appetit, April 2009

Vinaigrette


2 tablespoons chopped fresh chives
2 tablespoons Champagne vinegar
1/2 a small shallot, coarsely chopped
1/2 teaspoon local honey
1/2 teaspoon dijon mustard
1/2 cup extra virgin olive oil

Salad


3/4 pound asparagus, bottoms of the stems peeled
1/2 pound small red potatoes, halved or quartered
2 tablespoons extra virgin olive oil
1/4 cup capers, drained and patted dry
6 ounces mixed greens
1 cup thinly sliced radishes
2 large hard-boiled eggs, peeled and quartered
6 ounce can tuna packed in oil, drained

To serve on the side (optional)


Crusty loaf of french bread or baguette
High-quality butter, at room temperature
Fleur de sel

Make the vinaigrette


Puree the first 5 ingredients in a blender or food processor until smooth.  Gradually add the olive oil with the machine running, season with salt and pepper to taste.  Chill.

Make the salad


Cook asparagus in a large skillet of boiling salted water until just tender, about 4 minutes.  Transfer asparagus to a baking dish full of ice water to cool, then drain and pat dry.  Set aside and chill until ready to assemble salad.

Place potatoes in a medium saucepan and cover with water.  Season the water generously with salt.  Bring to a boil and cook until potatoes are just tender, 10-15 minutes.  Drain and cool for 5 minutes.  In a medium bowl, toss the potatoes very gently with about 2-3 tablespoons of the prepared vinaigrette and season with additional salt and pepper to taste.  Let stand at room temperature while preparing other salad components.

In a small skillet or sauce pan, heat the 2 tablespoons of olive oil over medium-high heat.  Add capers and fry until crisp and they open like flowers, stirring often, about 1 minute.  Using a slotted spoon, transfer the capers to a paper towel to drain.  Let stand at room temperature while assembling salad.

Place the asparagus into a large bowl and drizzle with about 1 tablespoon of the vinaigrette, toss gently to coat.  If the potatoes are dry, add one more tablespoon of vinaigrette and toss make sure they are evenly coated.  Toss the mixed greens and radishes in a bowl with a few tablespoons of the vinaigrette to coat.  Spread the greens and radishes onto a large platter.  Arrange the potatoes, asparagus, chopped boiled eggs and tuna on top of the greens.  Sprinkle with the fried capers and serve with additional vinaigrette and some crusty french bread on the side that has been generously buttered and sprinkled with the fleur de sel.

Salade Niçoise

There is nothing quite like Spring.  After a dreary, cold and gloomy winter (well, not really in Florida) to see the first signs of springtime:  daffodils, spring peepers, robins....these are some of my favorite things ("the hilllls are aliiiveee!")

With the warmer weather comes more skin showing and a heightened awareness of the coming bathing suit season.  I start to turn away from the heartier fare of the Fall and Winter and start looking forward to lighter, yet still filling salads, fresh spring vegetables and meals cooked outside on the grill.

This Spring adaptation of Salade Niçoise comes from Bon Appetit (one of the magazines I bought second hand at a thrift store for $.27) and both Brian and I thought it was fabulous.  I served it for dinner one night a few weeks ago along with slices of lightly buttered French bread, but of course.

This brought me back to the first time I had Salade Niçoise, fittingly, on my first trip to Paris in May 2005, although I think the French version contained haricot vert, tomatoes and olives, whereas this substitutes fresh spring asparagus and lightly fried capers in their place.  The addition of radishes is tres French and whenever I eat them I think of little French school children snacking on toasted baguettes with butter and sliced radishes, sprinkled with salt and pepper after school...

After serving this for dinner, I had leftover potatoes and vinaigrette.  I combined the two and it made a lovely vinaigrette potato salad that we ate for the next couple of days.  Such a fresh take on the usual mayo-laden staple of summer barbecues, I would make this again in a heartbeat.

What really made this salad special was the hardboiled eggs.  They were gifted to us by a co-worker of Brian's who has a couple of hens.  They were so fresh and amazing, really, if you can get your hands on some fresh, cage-free eggs, they truly make all the difference in the world.

Salade Niçoise
serves 2-3  
adapted from Bon Appetit, April 2009

Vinaigrette


2 tablespoons chopped fresh chives
2 tablespoons Champagne vinegar
1/2 a small shallot, coarsely chopped
1/2 teaspoon local honey
1/2 teaspoon dijon mustard
1/2 cup extra virgin olive oil

Salad


3/4 pound asparagus, bottoms of the stems peeled
1/2 pound small red potatoes, halved or quartered
2 tablespoons extra virgin olive oil
1/4 cup capers, drained and patted dry
6 ounces mixed greens
1 cup thinly sliced radishes
2 large hard-boiled eggs, peeled and quartered
6 ounce can tuna packed in oil, drained

To serve on the side (optional)


Crusty loaf of french bread or baguette
High-quality butter, at room temperature
Fleur de sel

Make the vinaigrette


Puree the first 5 ingredients in a blender or food processor until smooth.  Gradually add the olive oil with the machine running, season with salt and pepper to taste.  Chill.

Make the salad


Cook asparagus in a large skillet of boiling salted water until just tender, about 4 minutes.  Transfer asparagus to a baking dish full of ice water to cool, then drain and pat dry.  Set aside and chill until ready to assemble salad.

Place potatoes in a medium saucepan and cover with water.  Season the water generously with salt.  Bring to a boil and cook until potatoes are just tender, 10-15 minutes.  Drain and cool for 5 minutes.  In a medium bowl, toss the potatoes very gently with about 2-3 tablespoons of the prepared vinaigrette and season with additional salt and pepper to taste.  Let stand at room temperature while preparing other salad components.

In a small skillet or sauce pan, heat the 2 tablespoons of olive oil over medium-high heat.  Add capers and fry until crisp and they open like flowers, stirring often, about 1 minute.  Using a slotted spoon, transfer the capers to a paper towel to drain.  Let stand at room temperature while assembling salad.

Place the asparagus into a large bowl and drizzle with about 1 tablespoon of the vinaigrette, toss gently to coat.  If the potatoes are dry, add one more tablespoon of vinaigrette and toss make sure they are evenly coated.  Toss the mixed greens and radishes in a bowl with a few tablespoons of the vinaigrette to coat.  Spread the greens and radishes onto a large platter.  Arrange the potatoes, asparagus, chopped boiled eggs and tuna on top of the greens.  Sprinkle with the fried capers and serve with additional vinaigrette and some crusty french bread on the side that has been generously buttered and sprinkled with the fleur de sel.

Fast Food, Slow

We don't really eat much fast food.  In fact, I can't remember the last time I went to McDonald's or Burger King.  I will occasionally make an exception for a Chick-fil-A milkshake (don't judge me, I assure you this is a once or twice a year kind of thing!).  But every time I eat a bite of a fast food hamburger or fries, I'm disappointed in the (lack of) flavor - all I taste is salt!

That being said, I really do love the taste of a good burger and fries.  It's an occasional indulgence so I don't feel too guilty about really doing it up right.  On Saturday, Brian and I caught a whiff of a neighbor's barbecue when we walked past and both got the craving for burgers so we scrapped our (healthier) meal plan for Sunday night and decided to grill up some Bison burgers and fries.

Oh man, was it ever GOOD!  I caramelized some sweet yellow onions and sliced mushrooms for a loooong time in a little butter and olive oil.  Then topped my bison burger with a little monterey jack cheese, some barbecue sauce, the mushrooms and onions and served it up with a nice juicy slice of tomato and some spring mix.  Brian grilled the fresh kaiser roll (from The Fresh Market - they have a great bakery!) which made it even more delicious.

On the side, I made some oven-baked crispy fries.

Hit. The. Spot.

Speaking of the fries, they were amazing, simple and fairly quick.  The perfect side for your burger.  And WAY better than fast-food.

Oven-Baked French Fries
adapted from Anja's Food 4 Thought
serves 2-4

2 medium russet potatoes, scrubbed
2-3 tablespoons extra virgin olive oil
1/2 teaspoon kosher salt, or to taste
1/4 teaspoon black pepper, or to taste

other seasonings (optional):  grated parmesan cheese, chopped parsley, garlic, truffle salt, etc.

Preheat oven to 400 degrees F.  Line a rimmed baking sheet with aluminum foil or parchment and set aside.

Peel potatoes, if desired (I didn't).  Slice potatoes lengthwise into 1/4'' slices, and from there slice into 1/4'' matchsticks.  Place the potatoes in a single layer onto a paper-towel lined microwave-safe plate and microwave for 1 minute (you will have to do this step in batches).

Then place the par-cooked fries into a large bowl and drizzle on 2 tablespoons of olive oil and season with salt and pepper.  Toss the fries with the oil, salt and pepper using your hands to insure each piece is thoroughly coated, you may need up to one additional tablespoon of olive oil to coat the fries depending on the size of the potatoes used, if the fries seem like they need a little more oil, add it now.

Spread fries onto the prepared baking sheet so that they are in a single layer and evenly spread out, ideally not touching each other.  Bake at 400 degrees for 30-35 minutes until evenly golden brown and crispy, stirring once halfway through cooking in order to turn the fries.  Season with additional salt, pepper or optional seasonings and serve hot.

Fast Food, Slow

We don't really eat much fast food.  In fact, I can't remember the last time I went to McDonald's or Burger King.  I will occasionally make an exception for a Chick-fil-A milkshake (don't judge me, I assure you this is a once or twice a year kind of thing!).  But every time I eat a bite of a fast food hamburger or fries, I'm disappointed in the (lack of) flavor - all I taste is salt!

That being said, I really do love the taste of a good burger and fries.  It's an occasional indulgence so I don't feel too guilty about really doing it up right.  On Saturday, Brian and I caught a whiff of a neighbor's barbecue when we walked past and both got the craving for burgers so we scrapped our (healthier) meal plan for Sunday night and decided to grill up some Bison burgers and fries.

Oh man, was it ever GOOD!  I caramelized some sweet yellow onions and sliced mushrooms for a loooong time in a little butter and olive oil.  Then topped my bison burger with a little monterey jack cheese, some barbecue sauce, the mushrooms and onions and served it up with a nice juicy slice of tomato and some spring mix.  Brian grilled the fresh kaiser roll (from The Fresh Market - they have a great bakery!) which made it even more delicious.

On the side, I made some oven-baked crispy fries.

Hit. The. Spot.

Speaking of the fries, they were amazing, simple and fairly quick.  The perfect side for your burger.  And WAY better than fast-food.

Oven-Baked French Fries
adapted from Anja's Food 4 Thought
serves 2-4

2 medium russet potatoes, scrubbed
2-3 tablespoons extra virgin olive oil
1/2 teaspoon kosher salt, or to taste
1/4 teaspoon black pepper, or to taste

other seasonings (optional):  grated parmesan cheese, chopped parsley, garlic, truffle salt, etc.

Preheat oven to 400 degrees F.  Line a rimmed baking sheet with aluminum foil or parchment and set aside.

Peel potatoes, if desired (I didn't).  Slice potatoes lengthwise into 1/4'' slices, and from there slice into 1/4'' matchsticks.  Place the potatoes in a single layer onto a paper-towel lined microwave-safe plate and microwave for 1 minute (you will have to do this step in batches).

Then place the par-cooked fries into a large bowl and drizzle on 2 tablespoons of olive oil and season with salt and pepper.  Toss the fries with the oil, salt and pepper using your hands to insure each piece is thoroughly coated, you may need up to one additional tablespoon of olive oil to coat the fries depending on the size of the potatoes used, if the fries seem like they need a little more oil, add it now.

Spread fries onto the prepared baking sheet so that they are in a single layer and evenly spread out, ideally not touching each other.  Bake at 400 degrees for 30-35 minutes until evenly golden brown and crispy, stirring once halfway through cooking in order to turn the fries.  Season with additional salt, pepper or optional seasonings and serve hot.

Routines

It feels so good to get into a normal routine again!

After a couple of weeks of having company and getting used to my new work schedule (and neglecting my poor blog) I finally feel like things are settling into a comfortable routine.

I've been cooking and baking up a storm the last couple of weeks but you wouldn't know it if you've been following me on Twitter, Facebook or this blog - I've just been too busy to post about it!  Even with all of the craziness around here I still managed to take some pictures.  Now I just have to get around to writing about it...

First up - BREAKFAST!  My favorite meal of the day (obviously!)

On Sunday, I made my High Protein Oatmeal Pancakes for breakfast and had a chance to take some better (at least I think) photos.  This time, I had mine with sliced bananas and a dollop of Artisana Cacao Bliss on top.  Oh my God - Cacao Bliss is pure HEAVEN!

The lovely folks at Artisana sent me some samples to try (a full review of their products and GIVEAWAY is coming SOON) and I had just been waiting for the right time to try the Cacao Bliss.  Wow - just wow.  It's a creamy, chocolatey coconut spread that kind of reminded me of Nutella only not quite as sweet, and it has a definite coconut taste to it (YUM!)  Oh, AND it's 100% organic, vegan and raw!

On the side - I had a little plain Fage Total 2% greek yogurt with a sprinkling of Nature's Path Love Crunch Dark Chocolate and Red Berries.

This was the kind of breakfast that fills you up yet somehow doesn't weigh you down.  I don't know how these pancakes do it, they're just magic.

Please promise me you'll try them.  In return, I'll promise not to take such a long hiatus from posting.  OK, now go make some breakfast!

Click here for my previous post on my High-Protein Oatmeal Pancakes for the recipe.

And these pancakes can be refrigerated or frozen for super easy, quick weekday breakfasts.  Just thaw for a few seconds in the microwave (if frozen, if refrigerated skip the microwave), then pop into the toaster on a low-medium setting and toast until thawed and warmed through.  SO GOOD!

Also, a note:  these pancakes are gluten-free - just MAKE SURE to use certified gluten-free oats (Bob's Red Mill makes some) if you are sensitive to gluten, or keeping gluten-free.

Routines

It feels so good to get into a normal routine again!

After a couple of weeks of having company and getting used to my new work schedule (and neglecting my poor blog) I finally feel like things are settling into a comfortable routine.

I've been cooking and baking up a storm the last couple of weeks but you wouldn't know it if you've been following me on Twitter, Facebook or this blog - I've just been too busy to post about it!  Even with all of the craziness around here I still managed to take some pictures.  Now I just have to get around to writing about it...

First up - BREAKFAST!  My favorite meal of the day (obviously!)

On Sunday, I made my High Protein Oatmeal Pancakes for breakfast and had a chance to take some better (at least I think) photos.  This time, I had mine with sliced bananas and a dollop of Artisana Cacao Bliss on top.  Oh my God - Cacao Bliss is pure HEAVEN!

The lovely folks at Artisana sent me some samples to try (a full review of their products and GIVEAWAY is coming SOON) and I had just been waiting for the right time to try the Cacao Bliss.  Wow - just wow.  It's a creamy, chocolatey coconut spread that kind of reminded me of Nutella only not quite as sweet, and it has a definite coconut taste to it (YUM!)  Oh, AND it's 100% organic, vegan and raw!

On the side - I had a little plain Fage Total 2% greek yogurt with a sprinkling of Nature's Path Love Crunch Dark Chocolate and Red Berries.

This was the kind of breakfast that fills you up yet somehow doesn't weigh you down.  I don't know how these pancakes do it, they're just magic.

Please promise me you'll try them.  In return, I'll promise not to take such a long hiatus from posting.  OK, now go make some breakfast!

Click here for my previous post on my High-Protein Oatmeal Pancakes for the recipe.

And these pancakes can be refrigerated or frozen for super easy, quick weekday breakfasts.  Just thaw for a few seconds in the microwave (if frozen, if refrigerated skip the microwave), then pop into the toaster on a low-medium setting and toast until thawed and warmed through.  SO GOOD!

Also, a note:  these pancakes are gluten-free - just MAKE SURE to use certified gluten-free oats (Bob's Red Mill makes some) if you are sensitive to gluten, or keeping gluten-free.

Coming Soon

Having visitors is no easy feat.  It's been wonderful having my Mom and Dad visiting in Tampa for the last week.  But that plus starting a new job has meant that my free time has been almost non-existant.  And when I do have a spare minute, I'm usually passed out on the couch, exhausted after a (fun) filled day.

We've had a such a great time this week:  spending time at the beach, exploring Tampa by boat, walking Hudson all around the neighborhood, dining on gourmet meals and hitting our favorite local Fro-Yo spot.  I haven't cooked as much as I usually do because we've been eating out a lot.  It will be good to get back to our normal routine, but I will really miss my parents too.  They fly back to Maryland tonight and then we're having more company come this weekend.

I hope to get a few posts up before then because I know things will be busy with more guests at the house. Here's a little sneak peak of a fresh, springtime salad I know you'll love....

Is it Springtime where you are?!

Coming Soon

Having visitors is no easy feat.  It's been wonderful having my Mom and Dad visiting in Tampa for the last week.  But that plus starting a new job has meant that my free time has been almost non-existant.  And when I do have a spare minute, I'm usually passed out on the couch, exhausted after a (fun) filled day.

We've had a such a great time this week:  spending time at the beach, exploring Tampa by boat, walking Hudson all around the neighborhood, dining on gourmet meals and hitting our favorite local Fro-Yo spot.  I haven't cooked as much as I usually do because we've been eating out a lot.  It will be good to get back to our normal routine, but I will really miss my parents too.  They fly back to Maryland tonight and then we're having more company come this weekend.

I hope to get a few posts up before then because I know things will be busy with more guests at the house. Here's a little sneak peak of a fresh, springtime salad I know you'll love....

Is it Springtime where you are?!

MIA

I've been MIA because my Mom and Dad are in town!

Oh, and I started a new job!

So between working a new schedule and showing Mom and Dad around town, my free time has been limited to brief moments of rest in between all of the fun times :-)

Yesterday we were able to attend a Yankees spring training game at Steinbrenner Field.  The Yankees beat the Washington Nationals 4-3.  It was a great game!

Today we set out on a lunch cruise on the Hillsborough River to celebrate St. Patrick's Day.  I stayed away from the green beer but couldn't avoid the GREEN river!  The channel was died green to celebrate today.  I can't say I agree with it on the basis of the potential ecological effects (?) of dying the river, but it sure was interesting to see.

We're going to try to stay cool for the rest of the afternoon and hit the beach tomorrow before grilling out for dinner tomorrow night.

I think Mom, Dad and I are going to head up to Tarpon Springs on Monday to explore.

Happy St. Patty's Day to you!

MIA

I've been MIA because my Mom and Dad are in town!

Oh, and I started a new job!

So between working a new schedule and showing Mom and Dad around town, my free time has been limited to brief moments of rest in between all of the fun times :-)

Yesterday we were able to attend a Yankees spring training game at Steinbrenner Field.  The Yankees beat the Washington Nationals 4-3.  It was a great game!

Today we set out on a lunch cruise on the Hillsborough River to celebrate St. Patrick's Day.  I stayed away from the green beer but couldn't avoid the GREEN river!  The channel was died green to celebrate today.  I can't say I agree with it on the basis of the potential ecological effects (?) of dying the river, but it sure was interesting to see.

We're going to try to stay cool for the rest of the afternoon and hit the beach tomorrow before grilling out for dinner tomorrow night.

I think Mom, Dad and I are going to head up to Tarpon Springs on Monday to explore.

Happy St. Patty's Day to you!

Twelve Pounds of Strawberries

We went to the Florida Strawberry Festival this weekend and came home with a full flat of fresh, ripe strawberries.  That's 12 pints, or about 12 pounds of berries (according to wikipedia).

I've already used about half of the berries for strawberry jam and just for eating for breakfast on top of waffles and oatmeal.  Oh, and then there were those brownies with whipped cream and strawberries on top too.

My question to you is:  What should I do with the rest of the strawberries?!  Ideas, suggestions, recipes are all welcome!

Mom and Dad are in town visiting too, it's a good thing they love strawberries as much as I do!

Twelve Pounds of Strawberries

We went to the Florida Strawberry Festival this weekend and came home with a full flat of fresh, ripe strawberries.  That's 12 pints, or about 12 pounds of berries (according to wikipedia).

I've already used about half of the berries for strawberry jam and just for eating for breakfast on top of waffles and oatmeal.  Oh, and then there were those brownies with whipped cream and strawberries on top too.

My question to you is:  What should I do with the rest of the strawberries?!  Ideas, suggestions, recipes are all welcome!

Mom and Dad are in town visiting too, it's a good thing they love strawberries as much as I do!

Cauliflower-Spinach Puree

Without a doubt, one of the best thrift store finds I have come across recently has been a collection of old issues of Gourmet, Cooks Illustrated and Bon Appetit magazines from 2-3 years ago.  Each magazine was being sold for $.27 and they were all in perfect condition - no pages torn out, no weird mildew smell, etc.  I narrowed it down to 10  (from at least 30) but I really wanted to take them all home.    

Since I don't subscribe to these magazines, it was a great buy as they are all full of awesome recipes, beautiful photography and cool kitchen tips and tricks.  Full of inspiration!

This side dish stood out immediately, as it was super healthy and quick to put together.  And I had all of the ingredients already so it didn't take long for me to put it down on our weekly menu.

I usually serve my Pesto Salmon with garlic mashed potatoes but we were really happy with this swap.  Served up with some nice tender asparagus on the side, this was an awesome meal, definitely worthy of company but easy enough for any old weeknight.

This really could have been plated much more attractively:  next time I would put the Cauliflower-Spinach puree on the bottom, then place the asparagus on top of that and stack the salmon on top.

Cauliflower-Spinach Puree

makes about 2 cups

adapted from Bon Appetit magazine (April 2009)

1 medium head cauliflower, cut into 1-2'' florets

1 large shallot, peeled and halved

1-2 small garlic cloves, optional

2 cups packed fresh baby spinach leaves

2 teaspoons extra virgin olive oil

salt and pepper, to taste

1 teaspoon fresh lemon juice (I omitted)

Cook cauliflower, shallots and garlic cloves (if using) in large pot of boiling salted water until tender, about 8-10 minutes.  Drain well.  Complete the following steps in two batches if necessary (depending on the size of your food processor bowl): transfer the cooked vegetables and the baby spinach leaves into a food processor and add the olive oil.  Puree until smooth and season with salt and pepper.  Transfer to a medium bowl and season with the lemon juice, if using.  Serve hot.

Went back for seconds (and thirds) on the Cauliflower-Spinach Puree!

What is your favorite way to eat cauliflower?

Mine would either be this version or oven-roasted cauliflower that has been tossed in olive oil and dusted with garlic powder, cumin, salt, pepper and chili powder.  I can't decide, they're both so good!