This salad is sweet, tangy and delicious. I originally read a similar recipe in a magazine while sitting in the waiting room at my dentist’s office. I was intrigued because I lovelove pineapple, but it had cucumber in it, which I absolutely abhor! Cumber is one of the four foods in the world that turn me into a picky eater toddler throwing a tantrum at the dinner table. I will not eat them. I do not like them touching my food and I will sit and pout if they are near my plate (bananas, celery and eggplant would be the others). I have been using a lot of jicama this summer and thought that it would make a great substitute for cucumber. It has the same kind of crunchy texture.
I served this salad with a side of chips for a super chunky chips and salsa kind of thing. You could also serve it over a bed of mixed greens or it would also go great with some grilled shrimp or tequila lime chicken as well.
So, I briefly mentioned yesterday, I am moving to the other side of the country in 27 oh, so short days. I’ve been hell bent on getting in as many of my favorite summer things, California things, and summery California as possible. I have lists of food, shops, cities, friends, beaches, parks, drinks and many more random things.
A couple of weekends ago I got to cross a whole bunch of things off my list with a trip up to San Francisco. There were friends and food and shopping and pugs and crafts and it was glorious. Apart from the fact that many of my best friends live in San Francisco now, it’s always been one of my favorite cities. There is so much to do and see and, most importantly, eat! This salad is inspired by one I had at Delica many, many trips ago. Delica is a great Japanese deli and sushi bar in the Ferry Building. And while a Japanese deli might seem like the last place you would find an amazing potato salad, trust me they definitely know what they are doing.
I will admit, I have met very few potatoes I haven’t liked (I am 100% Irish, it’s pure genetics), but potato salads wade into a tricky gray area. A great potato salad is a thing of delicious beauty, but it is so, so easy for a potato salad to go horribly wrong very easily. Delica’s potato salad is so different than any other potato salad. First, the wasabi! I love wasabi and even though I have added I have used horseradish in potato salads before, I never thought of using wasabi. It’s a great flavorful addition. I might be strange in the fact that I always mix my summer barbecue side salads together. That potato salad and green salad will soon become one on my plate, so I absolutely love that Delica’s potato salad already has romaine lettuce and snap peas and other traditional green salad staples in the potato salad itself. If you are looking for a totally different and delicious potato salad recipe, I suggest you start here!
Sticking with this week’s loosely Asian inspired theme, this is a fairly quick , easy and very delicious recipe.
The shrimp stir-fry makes for a quick meal and is great for a weeknight meal. These shrimp are absolutely delicious. I thought the shrimp and their sauce was the perfect topping for the fried rice, but noodles or even a salad could work just as well. I used this recipe to clean out my vegetable door. I just used whatever I had on hand, but you can use any veggies you want.
1 large onion (I used 1/2 red and 1/2 white to clean out the fridge)
3 garlic cloves, minced
2 carrots, peeled and diced
1/2 red bell pepper, diced
1/2 green bell pepper, diced
1/2 cup frozen peas, defrosted
10 green beans or snap peas, chopped
2 cups cooked brown rice
2-3 Tablespoons gluten-free Tamari
1 Tablespoon rice vinegar
3 green onions, finely sliced
1/2 teaspoon toasted sesames
For the Shrimp:
3 Tablespoons low-sodium gluten-free Tamari sauce
4 garlic cloves, minced
1 jalapeño pepper, stemmed (seeded if you don't like spice) and thinly sliced
2 Tablespoons cilantro, finely chopped
1 lime, juiced
1 Tablespoon olive oil
12 jumbo shrimp, peeled and deveined
1 lemongrass stalk, tough outer layer removed and cut into 4 pieces
1/4 cup vodka
For the Rice:
Preheat a large skillet or wok to medium heat. Add sesame oil. When oil is heated onion, garlic, bell peppers, peas and carrots and sauté until tender.
Add the rice to the veggie mixture. Pour the soy sauce on top. Stir and fry the rice and veggie mixture until heated through and combined. Top chopped green onions and sesame seeds and serve.
For the Shrimp:
Place the soy sauce, garlic, jalapeños, cilantro, lime juice, oil, and sugar in a shallow dish and stir to combine. Add the shrimp and lemongrass and stir to coat. Let marinate for 10 minutes at room temperature.
Heat a large frying pan over high heat until hot, about 3 minutes. Add the shrimp mixture and cook until the shrimp are bright pink, about 3 minutes. Remove from heat and carefully add the vodka. Return the pan to high heat and cook for 1 minute more or until the alcohol smell has dissipated. Remove the lemongrass pieces and serve the shrimp and sauce over rice.
I think this salad is a perfect for any 4th of July picnic or barbecue. Not only are the colors fun and spot on for the holiday, the ingredients are absolutely fantastic together! The salty blue cheese, earthy quinoa and sweet blueberries each bring great flavors that manage to complement each other perfectly.
I used balsamic raspberry vinegar, which unfortunately muddled the color of the quinoa and blue cheese a bit. I know if I used a lighter vinegar (white wine, cider) the color would be perfect. I also found the raspberry balsamic to be a bit too sweet for my personal taste. The tangy blue cheese helped tone it down slightly, but I think I would try a less sweet vinegar next time.
This was my first attempt at making soufflés and I must say I was quite impressed. I know I have had soufflés in the past, but I only remember them being in dessert form, so I really had no idea what was going to happen once I closed the oven door. I crossed my fingers and hoped for the best. The texture was wonderful, really light and airy with just a little bit of crisp from the top crust. I really like that you could taste the goat cheese in every bite as well.
I think for this recipe to be a success, a scale is going to be necessity. I absolutely adore my small little kitchen scale and it’s definitely one of the most worthwhile investments I’ve made in a kitchen accessory. At the time I didn’t have any one cup ramekins to bake these, so used half cup ramekins instead. I have since found bigger ramekins at Ikea for next to nothing, so next time I will try the bigger cup.
Butter 4 x 250ml/1 cup soufflé dishes. (I used 8 half cup ramekins.)
Melt the butter in a saucepan, stir in the flour and cook for a minute or so. Slowly add the milk, stirring all the time to make a thick sauce. Cook for a couple of minutes to get rid of the floury taste.
Stir in the cheeses and chives then add 4 of the egg yolks, season generously and mix well.
In a clean bowl, whisk all the egg whites until they are stiff and form soft peaks. Carefully fold the egg whites into the cheese mixture and pour into the buttered soufflé dishes.
Cook for 12-15 minutes until the soufflés are risen and golden.
I was quite happy to find asparagus everywhere at farmers’ market last weekend. I love asparagus, especially during the spring when it’s super thin and not gross and woody. Roasting just about any vegetable makes it about 100 times better in my book and asparagus is no exception. Roasting the asparagus give it a little crispy crust to the tips that is just amazing. While not a traditional Irish side dish, it’s green, seasonal and delicious. It’s also one of the simplest side dishes in the world. Perfect for a quick, weeknight dinner or a fancy dinner party.
This dish is adapted from my balsamic roasted asparagus, but I made an amazing garlic brown butter sauce instead of the balsamic. As much as I love balsamic, it is a bit harsh and very overpowering. I think the garlic brown butter sauce works with a lot more dishes.
Excuse the Instagram photo, I wasn’t planning on posting this originally, but it turned out too delicious not to.
6+ garlic cloves, minced (I used a whole head, but I'm crazy)
Heat oven to 400F/200C.
Arrange the asparagus on a rimmed baking sheet. Spray lightly with cooking spray until coated and season with salt and pepper.
Place the asparagus in the oven and roast for 12 to 15 minutes, or until tender and just starting to crisp.
While the asparagus is in the oven, melt the butter in a saucepan over medium heat. Once the butter is almost completely melted, add in the minced garlic. Stir to coat. Allow the garlic to cook until crispy, stirring occasionally so the butter and garlic don't burn.
When the asparagus is done, place in serving dish and pour garlic and butter over. Serve immediately.
Look beyond the Irish Beef Stew and let’s talk about the potatoes. I’m Irish. I love potatoes. I’m basically a potato expert. While I have nothing against tried and true, plain mashed potatoes, sometimes you just need to spice things up a bit. I like horseradish quite a lot and horseradish is quite nice with beef dishes. I knew I was going to like these, but I was very pleasantly surprised about how well the horseradish went with the stew. The horseradish really brought out the best of the flavors on the stew. I think these potatoes would be the perfect side dish to any St. Patrick’s Day meal
1/2 stick softened butter or 1/4 cup extra-virgin olive oil
1 cup milk
Freshly ground pepper
2+ tablespoons prepared horseradish (I think more is better)
1/2 cup to 3/4 cup chopped scallions
Put the potatoes in a saucepan; cover with cold water and add 2 tablespoons kosher salt. Bring to a simmer over medium-low to medium heat and cook, uncovered, until tender, about 45 minutes. Drain the potatoes and let sit until just cool enough to handle, then peel and transfer to a bowl.
Add the butter/oil to the potatoes. Add the milk, 2 teaspoons kosher salt, and pepper to taste; mash with a potato masher or large fork.
Fold in the horseradish and half the scallions. Spoon the mashed potatoes into a serving dish and sprinkle with the remaining scallions.
The second I saw this recipe on one of my favorite blogs, I knew I was going to make it. Every single ingredient in the original recipe sounded soup-er appealing. My end result ended up being a little different. It may be the sore throat, or the stuffy nose, or the general quasi-illness induced haze I am currently living in, but I set about making this soup and then promptly forgot to include half the ingredients. Oops…
I left out the ginger. I meant to put it in. I even put it out on the counter to peel, but promptly forgot about it until I was ladling it into the bowl. I even dug out my little bottle of toasted sesame oil to drizzle over the top. Neither the ginger, nor sesame oil ended up in the soup, but I was pretty okay with that. I like carrots. I love miso. Throw in some garlic and onions, and I really don’t see how you could go wrong.
One quick note about the Miso, I used Cold Mountain Miso . I can’t find the details on their website, but as far as I can remember all but one of their miso is gluten-free (one is made with barley). I had two different types of miso on hand (I might have a slight miso soup problem), one is Kyoto White Miso and the other is the Light Yellow Miso (Japanese White). I used the Kyoto White to begin with, but I have to say it was super mild, like you could barely taste the miso mild. I had to add the same amount of the yellow miso to get any miso flavor. If in doubt, go with the stronger miso.
4-6 garlic clove, minced (I used double that amount)
4 cups low-sodium vegetable broth
1/4 cup white miso paste, or more to taste
freshly ground pepper, to taste
2 scallions, very thinly sliced
Heat oil in heavy large saucepan over medium heat. Add carrots, onion and garlic sauté until onion is translucent, about 10 minutes. Add broth. Cover and simmer until carrots are tender when pierced, stirring occasionally, about 30 minutes.
Puree soup in batches in blender, or all at once with an immersion blender. In a small bowl, whisk together the miso an a half-cup of the soup. Stir the mixture back into the pot of soup. Taste the soup and season with salt, pepper or additional miso to taste.
Ladle into bowls and garnish with a small mound of scallions.