Monday, August 29, 2011

Wild mushroom soup with truffles

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Wild mushroom soup with truffles (photo: Lynne Hemer, Cook and Be Merry)
 I own six dozen of the small juice glasses in the photo above. I bought them at Ikea for Trufflepalooza 2010 because I needed something in which to serve the truffled corn bisque to six dozen guests. Soup at a cocktail party is much easier sipped than spooned.

For Trufflepalooza 2011 I actually planned the menu around the glasses. I served three of the 16 courses in them, including truffled wild mushroom soup. It's a dressed-up version of a soup I make all year long for my mushroom-loving husband. With the right equipment (big pot and immersion blender for sure, egg slicer optional) it's one of the easiest and tastiest soups you'll ever serve.

Note: If you want your mushroom soup ultra-smooth, put it through a fine-mesh sieve before serving, or use a Vitamix or other super-strength countertop blender instead of an immersion blender. I like a little texture myself, but it's up to you.



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Wild mushroom soup with truffles
Fresh crimini and dried porcini mushrooms combine with black summer truffles to give this soup a huge dose of umami.
Ingredients
  • 2 ounces dried porcini mushrooms
  • 2 pounds fresh crimini mushrooms
  • 3 Tbsp butter
  • 6 large shallots, finely chopped
  • 6 cups chicken stock
  • 1/2 cup heavy cream
  • 2 Tbsp white truffle oil
  • 1/2 small fresh black summer truffle (optional)
  • salt and pepper to taste
  • juice of 1/2 lemon
Instructions
Cover the dried porcini mushrooms with boiling water in a small bowl. Let sit 1 hour.Rinse the crimini mushrooms briefly, making sure all the dirt and grit is gone. I know real chefs don't like to wash mushrooms for fear they'll get soggy, but I've eaten my share of mushroom grit and I don't like it. Soggy mushrooms won't ruin soup. I like them clean.Remove the stems from the caps - you'll just be using the tops in this soup. Keep the stems in a zip-top back in the freezer and use them to make mushroom or vegetable stock another time. You could slice or chop the mushrooms with a knife, but I think it's a lot more fun to use an egg slicer. Put the mushroom cap upside-down on the slicer, then press down the top. You'll get all those mushrooms sliced perfectly evenly in no time. Yes, I realize the soup will be pureed and no one will ever see how perfectly uniform those slices were. But you'll know. Also, this is a great job to delegate to your kids - they love the egg slicer.In a large pot, melt the butter and add the shallots. Saute the shallots about 6 minutes, until they're softened but not browned. Add the sliced mushrooms. Drain the soaked porcini, reserving the liquid, and add the porcini to the pot. Pour in the soaking liquid carefully, making sure any grit in the bottom of the bowl stays in the bowl. Add the chicken stock, bring the pot to a boil, turn it down, and simmer the soup about 20 minutes.When the vegetables are very soft, puree the soup with a hand-held immersion blender. Stir in the cream, truffle oil, grated truffles if using, salt and pepper, and lemon juice. Taste and adjust the seasoning as necessary. Serve immediately.
Details
Prep time: Cook time: Total time: Yield: 8 bowl-size servings (or 20+ cocktail party sips)

Tuesday, August 23, 2011

Pacific rockfish "brandade" with truffles

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Pacific rockfish "brandade" with truffles (photo: Lynne Hemer, Cook & Be Merry)

Truth: The idea for this cold fish mousse came to me in a dream. It was a few short weeks before this year's Trufflepalooza, my annual multi-course truffle-laden extravaganza, and the menu was still in flux. I knew I'd be making radish and truffle butter sandwiches, truffled filet mignon toasts, truffled puff pastry straws, and truffled egg salad. I was toying with the idea of truffled pork shumai. I knew I wanted to do something with seafood but hadn't yet found the right approach.

And then one morning I woke up with this recipe fully formed in my mind. A clean, mild, white fish, which I'd steam, then puree with cooked potato, creme fraiche and truffles. A play on brandade, the hearty French mash of salt cod and potato. I'd pipe the cold mousse into hollowed-out sections of Persian cucumber. Light, cool, aromatic, perfect. Who knew that was in my brain? I have never loved my subconscious more.

But what kind of fish to use? My local fishmonger suggested cod, whitefish and snapper, also known as Pacific rockfish. I bought a bit of each and made three purees. My family taste-tested but we couldn't agree. I liked the flavor of the cod but was bothered by its fibrous texture. The rest of the family was split between the whitefish and snapper.

The next morning I went to KCRW to tape a segment about Trufflepalooza and truffle recipes for Evan Kleiman's public radio show "Good Food." I packed up samples of my three fish mousses (mice?) and took them to the studio. I ran Evan and her producer Harriet Ells through another blind taste test. They liked the cod, even with its texture issues. "But really," said Evan, "they're all good. I'd just use whichever one is cheapest."

Evan is smart. I listen to her. The Pacific rockfish was local, cheap and delicious. When you make this, look for a mild, white-fleshed fish that won't break the bank. The truffles are the star of the show anyway.



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Pacific rockfish "brandade" with truffles
Serve this light truffled fish mousse in hollowed-out cucumber cups for an elegant hors d'oeuvre.
Ingredients
  • 1 pound Pacific rockfish filets (or another mild, white fish)
  • 1 large Idaho baking potato, peeled and cut into 2-inch chunks
  • 6 ounces creme fraiche
  • 2 tsp white or black truffle oil
  • 1/2 tsp truffle salt
  • 2 Tbsp grated fresh truffle (optional)
  • 5 or 6 Persian cucumbers, washed, ends trimmed
  • chives (for decoration)
Instructions
Place a steamer basket inside a large pot and line it with a piece of parchment paper. Add an inch or two of water to the pot and bring it to a boil. Put the fish on one side of the steamer and the potato chunks on the other side. Cover the pot and steam for 7 minutes or until the fish is done. Remove the fish and continue to steam the potatoes until they're soft, another 10-15 minutes.Place the fish and creme fraiche into the bowl of your food processor and puree until smooth. Add the cooked potato, truffle oil, truffle salt and fresh truffle and process in short bursts until the mixture is smooth. Potatoes get gluey in the food processor when they're pureed too aggressively, so err on the side of caution. Taste and add more salt if necessary. Put the mixture in the refrigerator and chill thoroughly.While the fish mixture is cooling, cut the cucumbers into 1-inch lengths, then use a melon baller to scoop out some of the flesh, taking care not to pierce the bottom. You want to end up with pieces that will stand up on their own and have neat little depressions waiting to be filled.Transfer the cold fish mousse to a pastry bag or zip-top plastic bag and pipe it into the cucumber cups. Decorate with chives. Serve immediately.
Details
Prep time: Cook time: Total time: Yield: approximately 30 pieces

Saturday, August 20, 2011

Postcard from New York: Long Island

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That's me at my brother's weekend house, making some Nutella-filled aebleskivers (Danish round filled pancakes). I first made aebleskivers for my nephew and niece last year when they visited us in California. When I asked them if they had any special kitchen requests while I was visiting this week, aebleskivers were the only thing my nephew wanted.

My brother, ever the enabler, ordered an aebleskiver pan from Williams-Sonoma and had it shipped overnight. I doubled the recipe that came with the pan and made about three dozen little pancake balls filled with chocolate chips, strawberry jam or Nutella. I've made aebleskivers with several different recipes; some call for separating the eggs and whipping the whites to stiff peaks, a task I do by hand and thus find particularly tiresome. But it really does make for a better aebleskiver. My brother scoffed at the whisk I offered him and instead whipped the egg whites with an immersion blender fitted with a cool whisk attachment. I might need one of those.

Three dozen aebleskivers just about satisfied five adults and three kids. The Nutella ones were the clear winners. Breakfast for lunch before heading down to the pool - happy family indeed.

Note: I can't find the recipe I used, but this aebleskiver recipe from About.com Scandinavian Food is pretty close.

Friday, August 19, 2011

Postcard from Massachusetts: West Springfield

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Booty from a quick stop at Donut Dip in West Springfield, Massachusetts: honey glazed, apple cider and chocolate glazed donuts. I had to choose from 49 varieties and had only three donut-loving children to feed, so I restrained myself and only bought a half-dozen.

Donut Dip sits conveniently near the intersection of I-91 and I-90 in western Massachusetts. It's a two-minute detour if you're on either route. I highly recommend paying them a visit. These were fantastic donuts.

P.S. Three children think I am the greatest mother/aunt in the world. Donuts rule.

Wednesday, August 17, 2011

Postcard from Vermont: Woodstock

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Grilled cheese on local artisan bread with heirloom tomato and fresh basil at the Woodstock farmers' market. There's some kind of delicious garlic spread inside, too. I ate it sitting on a bench under a beautiful maple tree. One of the best grilled cheese sandwiches I've had...ever.

Tuesday, August 16, 2011

Roasted figs with goat cheese and truffle honey

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Photo: Lynne Hemer (Cook and Be Merry)

When I was planning the menu for this year's Trufflepalooza, I worked hard to keep the 16 dishes in balance. Truffles work best against gentle backgrounds, so there's always a lot of white starch: rice, pasta, potatoes. Truffles also pair well with meat and eggs. Fruits and vegetables have proved more of a challenge.

Trufflepalooza happens every year at the end of July during black summer truffle season. In southern California that also happens to coincide with fresh fig season. Two days before the party my friends at the California Fig Advisory Board sent me a few flats of ultra-ripe Mission figs, to which I decided to do as little as possible. We split them in two, topped them with a clump of goat cheese, ran them under the broiler, then drizzled them with truffle honey. A one-bite treat, sticky and musky, salty and sweet.

Serve these broiled figs with cold Prosecco or champagne as a quick starter for your next dinner party. I'm in love with Sabatino Tartufi's truffle honey - it gives cheese a dusky glow.



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Roasted figs with goat cheese and truffle honey
Broiling the figs brings out their sweetness. A drizzle of truffle honey takes these one-bite appetizers to the next level.
Ingredients
  • 12 ripe Mission figs, halved
  • 4-6 ounces fresh goat cheese
  • approximately 1 Tbsp truffle honey
  • pinch of sea salt or truffle salt (optional)
Instructions
Preheat the broiler. Line a baking sheet with aluminum foil.Press a clump of goat cheese into the center of each fig half. Line up the figs on the baking sheet. Broil them about 5 inches from the heat for 1-3 minutes, until the goat cheese is browned and the figs are softened and juicy. Watch them carefully so the cheese doesn't burn.Carefully move the roasted figs to a serving tray, then drizzle with the truffle honey and sprinkle with a tiny bit of salt. Serve immediately.
Details
Prep time: Cook time: Total time: Yield: 24 pieces

Sunday, August 14, 2011

Postcard from Vermont: Woodstock

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Afternoon snack at The Daily Grind in Woodstock, Vermont: decaf espresso (so I can sleep tonight) with house-made cinnamon sugar donut and pistachio muffin. I can't eat both, but the muffin was so beautiful I had to buy it and taste a corner. Notice that the muffin glows slightly green. I asked the owner and she admitted to a touch of food coloring. Even so, it was delicious.

Postcard from Vermont: Mendon

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Early Melba apples, bracingly tart albeit a little mealy, at the Mendon Mountain Orchards store, Mendon, Vermont (just south of Rutland). They also sell homemade fruit pies of all varieties.

Saturday, August 13, 2011

Postcard from Vermont: Weston

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The cheese cooler, stocked with local products, at the Vermont Cheese Emporium in Weston, Vermont. It's smaller and less migraine-inducing than the Vermont Country Store across the street. The house-made fudge is sensational, too.

Friday, August 12, 2011

Cold zucchini soup with Greek yogurt

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Today I'm getting ready for heat and humidity. I'm heading from coastal southern California, where we've been stuck in cool, damp "June gloom" most of the summer, back to the East coast, where August is sweaty and sticky and just plain miserable. And I'm bringing this cold zucchini soup recipe with me.

Cold soup is always refreshing, and it's zucchini season for sure. The fresh mint and lemon combine with the acid in the yogurt to make this cold, creamy soup the perfect dish for the dog days of summer.

Note: If you don't yet own an immersion blender, what are you waiting for? I've had mine 15 years and use it just about daily. Can't imagine making soup without one. It's an indispensable partner in the kitchen.



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Cold zucchini soup with Greek yogurt and mint
A few minutes in the pot, a whizz with the stick blender and a few hours in the refrigerator: That's all it takes to whip up this cold, creamy, ultra-refreshing summer soup.
Ingredients
  • 2 tsp olive oil
  • 1 bunch green onions, chopped
  • 8 medium zucchini, sliced thin
  • 3 cups chicken stock, vegetable stock or water
  • salt and pepper to taste
  • 3 Tbsp fresh mint, chopped
  • 1 cup Greek yogurt (full-fat, low-fat or nonfat)
  • juice of 1 lemon
Instructions
Heat the oil in a large pot over medium heat. Add the green onions and saute until softened - don't let the onions brown. Add the sliced zucchini, sprinkle with a little salt, and continue cooking for a few minutes to let the zucchini soften.Add the stock or water and bring the pot to a boil. Turn down the heat and simmer 7-10 minutes, just until the vegetables are soft. Remove the pan from the heat and let cool to room temperature.When the soup is cool, add the fresh mint and the yogurt and blend well in the pot with an immersion blender. It will take a few minutes for the soup to get really smooth: Be patient. (If you don't have an immersion blender, you can transfer the soup in batches to a countertop blender for this step.)Add the lemon juice and season to taste with salt and pepper. Refrigerate the soup at least 3 hours or overnight. Taste before serving - you may need to season it again once it's really cold. Serve at noon on the hottest day of the summer.
Details
Prep time: Cook time: Total time: Yield: 6-8 servings

Wednesday, August 10, 2011

Pasta with shredded zucchini

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There are nights when only a bowl of pasta will do. We all have them. Long days at work. Tired bones, tired minds. Pasta fills me up and brings on that calm evening glow. I always sleep well after a pasta dinner.

In the summer I often make a quick pasta sauce with shredded zucchini, tomato sauce and a splash of half-and-half. I try to get the ratio right: less pasta, more zucchini, the perfect balance of comforting carbs and good-for-you veggies. A bowl of pasta on the couch, feet up on the coffee table, brain shifting from busy day into sleepy night. Ah, the power of carbohydrates.



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Pasta with shredded zucchini
The shredded zucchini melts into the sauce, making this dish perfect for any silly zucchini-phobic family members.
Ingredients
  • 1/2 pound fusilli (or another curly, twisty pasta)
  • 2 tsp olive oil
  • 1/2 large or 1 small onion, diced
  • 4 cloves garlic, chopped
  • 3 medium-sized zucchini, shredded or grated
  • 2 cups tomato sauce (not chunky; canned or jarred works fine)
  • 2 Tbsp half-and-half
  • salt and pepper to taste
  • 1/2 cup grated parmesan, Romano or Grana Padano cheese
Instructions
Bring a pot of water to a boil. Cook the pasta as directed on the package.While the pasta is cooking, heat the olive oil in a large skillet over medium-high heat. Add the onion and saute 3-4 minutes until softened. Add the garlic and cook, stirring, 30 seconds - don't let the garlic brown. Add the zucchini to the skillet and cook for a few minutes until softened but not mushy. Add the tomato sauce and half-and-half to the skillet, stir to combine, and turn down the heat. Let simmer while the pasta finishes cooking.When the pasta is done, drain it and add it to the skillet. Turn off the heat and gently mix the pasta into the sauce. Let the pasta sit about 30 seconds on the warm burner, then turn the pasta into a serving bowl. Season with salt and pepper, then sprinkle the grated cheese on top. Serve immediately.
Details
Prep time: Cook time: Total time: Yield: 4 servings

Monday, August 8, 2011

Zucchini puffs

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Last week Weston, my nine-year-old, went to a cooking class. The class, purchased at a fundraising event, was taught by one of the administrators at my kids' school in her home. She and the two boys made some kid-friendly favorites: macaroni and cheese, an interesting dessert involving strawberries and Jell-O, and these dead-simple zucchini puffs.



Neither Weston nor his father is a huge zucchini fan. Okay, that's an understatement: Under normal circumstances neither will touch zucchini in any form other than zucchini muffins. But somehow the combination of cheese and broiler did the trick. We made a whole tray, we broiled a whole tray, we ate a whole tray.





Four ingredients, 10 minutes, easy enough for even the smallest kids to make, delicious enough to win over even the most ardent zucchini-haters: This one's a keeper.



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Zucchini puffs
Don't cut the zucchini too thinly - you want them to retain some of their crunch. Thanks to the wonderful Leslie Geffen for this family favorite.
Ingredients
  • 3 medium-sized fresh zucchini, washed, ends trimmed
  • 1/3 cup mayonnaise
  • 1/3 cup grated parmesan, Romano or Grana Padano cheese
  • 1/2 tsp dried basil or fines herbes
  • salt and pepper to taste
Instructions
Preheat the broiler. Put the oven rack about 5 inches from the heat. In my oven that's the second notch down. Line a baking sheet with aluminum foil.Slice the zucchini into 1/4-inch rounds. In a small bowl, mix together the mayonnaise, grated cheese, dried herbs, and salt and pepper. Spread each zucchini round with a thin layer of the cheese mixture and place on the baking sheet.Broil the zucchini rounds 30-60 seconds, until the tops are golden brown and the cheese mixture puffs up a bit. Remove from the oven and serve immediately.
Details
Prep time: Cook time: Total time: Yield: 4 servings

Friday, August 5, 2011

How to blog for your personal brand: 9 rules for raising your profile

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I've met scores of bloggers over the past few years who love to write, wish they could make money writing, and don't know how to make that happen. If that's you, keep reading. And if that's someone you know, please feel free to pass this post on. 

This week I spoke at a conference in San Diego called Women Create Media: Empowering Writers in the Digital Age. My topic, which I shared with Patti Londre (owner of Camp Blogaway and Worth the Whisk): "How your blog informs your brand."

The morning's sessions tended toward the inspirational and emotional, but Patti and I were all about business. Your blog can be your resume, your portfolio, your public face to the world. You can use your blog to make a name for yourself, build a personal brand, and get paying work as a writer, editor, consultant, recipe developer, photographer. But it doesn't just happen. You have to make it happen.

I realized as I was preparing for this presentation that I've followed some basic rules over the past two and a half years, and I'm proud of the results. I can't promise you fame and fortune if you follow these rules - but I can promise you that potential employers and clients will take you more seriously.

Erika's 9 rules for blogging with purpose


1. Create excellent content. This may seem obvious, but lots of bloggers give themselves permission to be sloppy. I do not think it's okay to post stuff half-baked. You never know how a potential employer or client will find you - it could be your most recent post, or it could be something from months or years ago. Make sure that wherever on your blog a visitor lands, she's seeing your very best.

2. Pick an angle and stick with it. You want people to read your title and your tag line and know exactly who you are and what you do. You want them to be able to describe you in one sentence. Why? So that potential clients notice and remember you among the crowds of food/mommy/etc. bloggers. If you can package yourself well, clients will assume you can do the same for them.

3. Be consistent. Don't disappear for a month and then write four posts in one week. It makes you look flaky. If the client sees that you ignore your own brand for weeks at a time, she might be more wary of trusting you with hers.

4. Be professional. If you want people to pay you to write, then write cleanly - no typos, no grammatical mistakes, no lazy constructions or run-on sentences. If you want people to hire you to develop recipes, make sure every recipe you post works. If I'm a brand manager looking for a freelance writer to help me with my website and I see typos or careless errors on your blog, guess what? I'm moving on. There are lots of writers out there - I'm going to hire one who'll make my life easier by turning in clean copy.

5. Think strategically. When an opportunity comes your way, make the most of it. There's always a way to turn a lucky break into a stepping stone.

Here's an example: In 2010 I was fortunate to be chosen by Foodbuzz to decorate cakes with Kelly Ripa and Buddy "The Cake Boss" Valastro. I knew the event would be getting a lot of attention, and I wanted to find a way to use it to boost traffic to my blog.

The collective mind of Food Bloggers Los Angeles (more on that in a minute) came up with a great idea: Write a themed post every day for a month leading up to the event to generate excitement and create search-engine-friendly content. I took private lessons with a local baker in fondant and buttercream, listed facts about ovarian cancer (the event raised money for the Ovarian Cancer Research Fund), shopped for makeup to get ready for the video cameras, decorated cupcakes, piped chocolate - and blogged about it all. In every post I mentioned Foodbuzz, Electrolux (the sponsor), Kelly Ripa, and the OCRF.

It was hard work. But my blog traffic took a big jump that month and never dipped. And when I got to the event in New York, every single person from the PR agency and Electrolux knew who I was and had read my posts. Did that series lead directly to money? Maybe not. But it went a long way toward putting In Erika's Kitchen on the food blogging map.

6. Make friends. The better people know you, the more likely they'll be to help you, support you, and even hire you. Online relationships are fine, but nothing replaces face-to-face time. That's why we go to blogging conferences. And that's why Patti and I founded FBLA.

Every month our group of Los Angeles-area food bloggers gets together to learn from (and cook for) each other. Members share their expertise with the group - we've had sessions on SEO, Google Analytics, working with PR agencies, brand-building, photography and more. We write about each other's food, which helps all of us expand our audiences. We've fed each other paying work, helped each other get mentioned in newspapers and magazines, and pulled each other up the learning curve. And we've become really good friends along the way. We've been meeting for almost two years and in that time every single one of us has seen tangible growth and success. By the way, we include reporters, PR reps, local chefs, food companies, and just about any other member of the local food and restaurant community. Relationships are key.

7. Ask for what you want and don't sell yourself short. Your voice is important, your audience is desirable, and your time is worth money. When someone asks you to write for free and promises you fantastic exposure in exchange, think hard about whether you're really likely to get something concrete out of it (traffic, recognition, connections, a reference, a portfolio piece). If yes, then do it. But if you feel like it's something you should be paid to do, then ask. I say something like "Thanks so much, but I'm only taking paid writing assignments right now - is there any funding available for this project?" Sometimes there is, sometimes there isn't. The worst they can say is no.

8. Be patient, but not complacent. It can take months or even years to get significant traction as a blogger. It's not likely to happen overnight. Have patience. But don't just sit there waiting for things to happen. Do something. My M.O.: Strategize, plan, act, assess, repeat.

9. Prioritize. Figure out what's really important to you and make decisions accordingly. My personal guideline: Real life comes first whenever possible. If it's a choice between blogging and cuddling my kids, my kids win (most of the time).

What else belongs on this list? I'd love to hear your ideas - leave a comment below....

Wednesday, August 3, 2011

Shrimp salad with dill a la IKEA

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There are two IKEA stores near where we live in southern California. We normally frequent the one in Torrance, which is slightly closer via a less congested route. But it has one fatal flaw: a sub-standard restaurant whose fare is limited to hot dogs, ice cream and those (admittedly wonderful) iconic Swedish meatballs with lingonberry sauce.

The other IKEA in Burbank is harder for us to reach and has worse parking. But its restaurant offers magical Scandinavian specialties: gravlax (cured salmon), a nice apple cake, and, in my husband's words, "cunning" little open-faced shrimp sandwiches. They take tiny bay shrimp, mix them with chopped fresh dill and mayonnaise, squirt the whole thing with lemon, and put it over thinly sliced brown bread. Simple, clean, elegant.

(Confession: Sometimes when the kids are away with their grandparents or sleeping over at friends' houses, my husband and I go to IKEA for date night. We can't be the only ones - right? Right?)


I was trying to remember shrimp salads of my youth and realized that bay shrimp must be a West coast phenomenon. I'd never seen the tiny pink shrimp before moving to California. Now I buy them often. I love their soft, briny chew in soups, seafood stews, and especially shrimp salad. A quick rinse and they're ready to go - no peeling, deveining or chopping required.

Note: I like a lot of dill in this shrimp salad. If you find it overwhelmingly aromatic, use the lesser amount.



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Shrimp salad with dill a la IKEA
Use tiny bay shrimp if you can find them - they're sweet, tender and require no preparation beyond a quick rinse.
Ingredients
  • 1 pound bay shrimp, rinsed and patted dry (can substitute larger shrimp, peeled and chopped)
  • 2 green onions, finely chopped
  • 1/4 to 1/2 cup fresh dill, finely chopped
  • 1/3 to 1/2 cup mayonnaise
  • juice of 1 lemon
  • salt and pepper to taste
Instructions
Mix all ingredients in a large bowl until well combined. Serve chilled over lettuce leaves or sturdy brown bread.
Details
Prep time: Cook time: Total time: Yield: 4 servings

Monday, August 1, 2011

Oven-roasted Yukon Gold potato chips

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On the rare days I work at home, I like to make something special for the kids' after-school (or, in this case, after-camp) snack. Fortunately I am a masterful multitasker. Today I participated productively in a conference call while putting these oven-roasted Yukon Gold potato chips into the oven. Pretty sure no one on the line noticed. I do love that mute button.

Yukon Golds have the perfect texture for these chips - they crisp up nicely while retaining a little bit of chewy heft. Salt them generously and serve with a creamy onion dip. Figure on two big potatoes per nine-year-old boy, especially when said boy has spent the day at Fitness by the Sea beach camp paddling with dolphins and riding "the best waves of the summer, Mom!" on his boogie board.



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Oven-roasted Yukon Gold potato chips
Simple oven-roasting turns out healthy, satisfying potato chips. Make more than you think you need - these go fast.
Ingredients
  • 2 large Yukon Gold potatoes, preferably Idaho
  • 2 Tbsp olive oil
  • 1 tsp sea salt
Instructions
Preheat the oven to 400 degrees.Rinse the potatoes, then peel them. Using a mandoline or a very sharp knife, slice the potatoes about 1/8-inch thick. Put the potato slices in a large bowl and add the olive oil and salt. Toss, making sure each slice is coated with the oil.Lay the potato slices flat in a single layer on two sheet pans, then slide the pans into the oven. Bake about 25 minutes, or until the potato slices are browned and crisp. You may have to remove some chips before others, so check every few minutes starting after 20 minutes.Pile the chips in a bowl or on a plate. Serve immediately.
Details
Prep time: Cook time: Total time: Yield: 1 after-camp snack for a hungry nine-year-old