Sunday, July 25, 2010
A Summery feast and a Picnicalicious Recipe Classic
Just for the sake of pure indulgence, allow me to present a recent meal. When the true heat of summer in NYC first set in, I was convinced I wouldn't be eating a real meal again until September.
However, after a week or so of subsisting primarily on Popsicles I had a change of heart. It was time to feast. Driven by the desire achieve that elusive heat wave dream ratio of minimal stove time and maximum satisfaction, we hit the market and gravited immediately toward the shellfish counter. Light, fast, every morsel dripping with lucious umami- is there any more perfect meal? At $2.99/lb, mussels dominated our shopping basket, with some clams and a few precious diver scallops tossed in for good measure and for luxury's sake- always an important consideration in my book.
Oh, and cheese. Plenty of cheese.
And also, cheese.
A butterylicious Chilean Chardonnay (plus an ice cube or two for heat-survival purposes) rounded out our Monday night feast. Every Monday should taste so good!
In other 'it's really flipping hot' related food news, we've been eating outside with friends a lot- picnics, outdoor movies, barbecues, and the like. There is a time of day, usually around sunset, when it is greatly preferable to be sitting outside because while it's 80 with 75% humidity both inside and out, at least outside there is an occasional breeze. Days like this call for cold food. Salads. Specifically Potato Salad. And not just any old grotty potato salad will do. As a food studies student, I find that people seem a little disappointed and even somewhat hurt if I show up to potluck-type gatherings with a bag of chips or some other store bought thingy- and I suppose I really should practice what I preach (cooking at home etc etc.) This potato salad recipe will keep me-- and if you're any sort of partially normal person, it'll work on you, too-- away from the deli counter for good- $1.50/lb macaroni salad be darned!
It looks like this. First the dressing. Mayo...
Don't be shy.
Red onion, fresh dill, scallions, and dill pickles.
Add the pickle juice too, while you're at it. Some mustard for good measure, as well as a a good dose of capers. Stir it up. Mmmmmmmmm...
Potatoes. Boiled up. + a few hard boiled eggs. Mix it up!
Share with friends, make them happy. Preferably outdoors.
The Best Potato Salad On Earth Ever.
2 pounds small Yukon gold potatoes
2 large eggs
1/2 bunch sliced scallions, white and green parts
2 tablespoons drained capers
2 cups mayonnaise
1/4 cup Dijon mustard
1/4 cup finely chopped dill pickles with 1/4 cup juice, about 2 pickles
1/2 small red onion, chopped
2 tablespoons chopped fresh flat-leaf parsley
1/2 bunch dill, chopped
1/2 lemon, juiced
Freshly ground black pepper
Extra-virgin olive oil, for drizzling
Boil the potatoes and eggs. Mix up the dressing. Combine and EAT UP!
Stay cool my lovelies!