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Posts Tagged ‘potato salad’

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My mom’s potato salad with mayo, salt, black pepper, sundried tomatoes, fresh basil, toasted pignoles, and fresh minced garlic.

Last week I dropped my old PC and new laptop off to the kids* at the Microsoft store to do a data transfer. I wasn’t worried about system withdrawal. So I’d be without a proper keyboard for a few days—so what. So substantial agita ensued, that’s what.

That’s the bad news. The good news, which came as a total shockeroo, was that suddenly I was wild with energy and ideas. I needed to be creating something, producing SOMEthing, all the time. So I hit the kitchen. When I was 90% finished with one recipe, I’d start thinking about what I was going to make next. I’m not saying it wasn’t manic, but I sure ate well.

I note, with some dismay, that I didn’t take pictures of too much of what I made. I don’t remember what happened all that clearly, but best guess, I was too busy eating it all. My reputation precedes me.

Here then, a list. Made all of this within 2.5 days.

-Watermelon-lime smoothie

-Carrot cake with a blop of yogurt cheese on top that I stirred some cinnamon sugar into

-Panzanella with local, organic vegetables: basil, onion, cucumbers, and tiny heirloom tomatoes

-Bourbon-spiked jalapeno ketchup (which has already graced many a turkey burger, and I have lots more)

-White-peach vanilla jam

-Fried zucchini blossoms (going back for more because I have a delirious crush on them, not least of which because I didn’t torch them this year, and am obsessing even as I type)

-Potato salad

I have my units back now. But I have more peach jam to make, as well as a quart of beach plums to pit and jam up as well.

The beat goes on.

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Carrot cake. I bought the carrots from the teenager at Silverton Farms who had just pulled them out of the ground and washed them–she handed them right to me.

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Local organic heirloom tomatoes, Red Bank Farmers’ Market.

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That red stuff between the onions and the cheddar? That’s my ketchup!

*The unvarnished truth.

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I’ve stayed home over Labor Day, relaxing, broccoli-like, on the sofa or porch.

Gone to barbecues, eaten my 74th standard-issue potato salad, and wished its maker had seasoned it.*

Gone away to Williamsburg, Virginia, which was cool.

But I’ve never yet seen a better way to celebrate than in a way I came across many years ago.

Michael and I were in our canoe on Deal Lake, a natural body of water that once flowed directly out from the ocean and which, like most natural bodies of water, weaves any which way it pleases. It has wide open areas, small,  secluded nooks, and a bunch more spots that are somewhere between here-I-am and shhh-you-don’t-see-me. (My former neighbor is in his 90s and grew up on the banks of this lake. He told me that in his youth he explored every watery inch of it in his canoe. And remember that scene from ‘Dead Poets Society’ in which Robin Williams’s character has his students stand up on his desk, one by one, and look out so they would learn always to seek out a new perspective? That’s what happens in a canoe as well—it makes you see the world from a fresh point of view.)

On this particular afternoon you could feel the effect that the summer sun had had on the place for the past three months. Everything—sky, water, trees, sandy grassy banks—was saturated with sun. Not in a sweltering way, but in a lazy soaked-up sleepy way. As we floated by, we saw two young women on the Allenhurst banks. They were in an alcove within the overgrown wild maples, cherries and sycamores. There they are above. I’m born and raised here, and I didn’t even know that spot existed; there must have been a hidden path to it that they knew about. They were stretched out in folding chairs, eating pizza out of the box from our only pizza place a block away downtown, drinking, talking, and soaking in the late-afternoon sun on the lake. Except for the splash of the water against our paddles and the warm breeze through the leaves on the trees, it was completely, deliciously silent.

We paddled closer and called out a hello to them. They told us their boyfriends had finished eating and had gone to play a little one-on-one basketball on the courts behind the trees. They were just hanging now. It was almost total seclusion, and thoroughly peaceful; unless you lived in one of the houses across the lake and were squinting, or were us, you never would have seen them. That’s what they were going for, they said. They decided to do something different this year, and purposely went off the grid. We told them they got Labor Day right. They grinned and said, ‘We know.’

Tucked away with a pal in a leafy nook of quiet with a pizza and some cold beer. And I don’t even drink beer. Okay, root. But to me this tiny, quiet Labor Day drop-kicks all the others.

I hope that spot’s not taken on Monday.

*I’m holding out for that blessed day.

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I’m feeling inspired.

Many, many of you have generously offered up your gorgeous recipes since I started writing a couple of years ago. I’d love more.

So here’s what I propose: A cooking tour—your recipes, me cooking and writing about them here on Eve’s Apple, and both of us talking about them afterward. I want to celebrate home cooks and what they make. And I think it would be fun to cook my way around the world if I can.

Here’s how you come in:

1) Send me your favorite recipe if you haven’t already.

A photo would be great, too, so I know what I’m shooting for. If I like it, I will add it to my list and cheerfully contact you to let you know. Please, no follow ups.

2) Stick to simple home cooking.

Most of you know this about me, but just to emphasize: I am far, far less impressed by the fancy, the fussy, the contrived and the eye-popping than in authentic, regional, humble dishes that focus on quality ingredients.

Soft-boiled eggs with dippy soldiers from Great Britain, melon jam from Greece, and fried zucchini blossoms from Rome are ideal examples of what I’m looking to cook (and I’ve received wonderful recipes of all three—thank you).

3) Send clear instructions of the recipe and the history behind it.

In other words, please tell me this sauce was your mother’s or grandmother’s favorite, or that your cousin has been making this potato salad for your family Labor Day picnic since 1956. I do love a story.

4) Allow me to do some light editing of the recipe if necessary.

5) Perimeters and no-go’s:

Please avoid…

-Recipes that call for cake mixes, MSG, processed foods and other artificial stuff. Chemicals can give me migraines.

-Anything too pricey, huge or difficult to find. If you’re a Laplander and want to offer your recipe for reindeer steaks, please know I’d dearly love to try it, but unfortunately, suburban New Jersey, USA doesn’t feature such things.

-Recipes that were found online, from a magazine, etc. I’d like ones from your own collection.

I’ll eat most foods. But some I won’t, because of flavor, politics or allergies, like: fennel/anise, veal, Chilean sea bass, swordfish, turnips, mint, eggplant and red radishes.

And p.s., I don’t own a grill or a microwave. I have an oven and 4 stove top jets. Old beach house.

6) Provide your name, city and country.

Message me one of two ways: via LinkedIn, or via email at mcproco@gmail.com. If your recipe is selected, I will credit you with your first name only, city and country.

*

Just an FYI: I will not be cooking a new recipe every single day of the year because I gave up masochism for Lent. My plan is to cook as many as I can in a year’s time. But I’ll balance writing about this project with writing about other topics so nobody gets burned out and everybody stays chomping at the bit.

Deadline for recipe submissions is midnight EST, June 27, 2013.

Sound good?

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