A Second Helping of Salad

Gnocchi and Wilted Spinach Salad.

Ok, ok, OK, ok, okay, OKAY! So this isn't the lightest salad to start off the New Year. I admit it! BUT it IS the salad that will have everyone asking for seconds and thirds. A double helping of greens, people, doesn't that count for something?

Meant To Be

Pappardelle Alle Vongole.

I'm a sucker for a classic romance. I don't read a whole lot of current "chic lit" unless it comes highly recommended by a friend. But certain novels that were required reading in my high school literature class, have a close-to permanent position on my nightstand! I won't list them, as to not further peg myself as a sappy daydreamer.

I equally enjoy sitting down with couple-friends and hearing, or rehearing, the story of how they met. Some people were obviously just meant to be together! You can try to take all the "mush" out of it, if you want, telling yourself it's just happenstance. But I'm a big believer in DESTINY. It seems to me, that just believing your life has a purpose, can often bring about good things!

My husband and I were destined to be together. Of course, we could have married other people, but I'm fairly sure the world would be teetering off it's axis if that had happened! The hubs would tell you, in his most Forrest Gump-like voice, "We's like peas and carrots." He is the one person that I'm fully willing to put up with ...'til death do us part. And better yet, who is willing to put up with ME! He makes me laugh when I'm sad, and listens to my rants--even when I'm dead wrong. Then only attempts to correct me when he knows I'm ready to hear it. He is my best friend. I am a very lucky girl!

As with people, some things were just meant to be:  robe and slippers, popcorn and movies, campfires and marshmallows, eggs and bacon, peanut butter and jelly, the list goes on and on. Classic combinations are comforting. A perfect pair creates a certain feeling of warmth and momentary bliss that leads to the making of memories. Our memories give the duo longevity, and in some cases, birth a legend.

Here is a classic combo that's withheld the test of time. Pappardelle Alle Vongole is a legendary marriage of  pasta and clams. A rich, full-bodied dish with bright citrusy undertones. The noodles soak up the essence of the garlic, wine and delicate clam juices to create a true Italian masterpiece! It's traditionally made with spaghetti, but I had these fat pappardelle noodles that were just begging for clams! I couldn't say no to them. This dish is quick enough for a mid-week family meal, and dressy enough for a dinner party. Get ready to experience love at first bite!

Sommer

Pappardelle Alle Vongole

1 12-16 oz. package of dried Pappardelle (or any long pasta)
¼ cup olive oil
½ cup chopped pancetta
2 shallots, sliced thin
4-5 garlic cloves, chopped
2 lbs. fresh littleneck clams, well cleaned
1 Tb. chopped fresh rosemary
¼ tsp. crushed red pepper
1 tsp. lemon zest
¾ cup dry white wine
1/3 cup heavy cream
¼ cup grated parmesan cheese
*Garnish with chopped parsley

Bring a large pot of salted water to a boil. Meanwhile, heat the olive oil in a large skillet over medium-high. When hot, add the pancetta and shallots. Saute for 1-2 minutes, then add the garlic and rosemary. Saute another 1-2 minutes.

Add the clams, wine, red pepper, and lemon zest to the skillet. Salt and pepper; then cover. Drop the pappardelle in the boiling water.

Cook the clams for 7-8 minutes, until they are mostly open. Cook the pasta for 6-8 minutes until just “al dente”.

Add the cream to the clam sauce and stir. Then strain the pasta and add it straight to the clam sauce. Make sure to reserve a little pasta water. Stir the pasta and cook another 1-2 minutes. Add the Parmesan cheese and toss. If the sauce is thicker than desired add a little pasta water. Throw out any clams that didn’t open.

Plate and garnish with parsley. Serve immediately. Serves 4.

*You could lighten this dish by reducing or removing the heavy cream.

Change Tastes Good

Roasted Provincial-Style Potato Salad...

It's human nature too think "my way is the right way." We often draw conclusions about a certain matter, then fossilize them in our minds. Even with focused effort of being open to new ideas, sometimes our brains simply hit the "automatic reset button" and we are back to square one.

This sums up my  feelings on potato salad. I've eaten a myriad of potato salads over the years, and always felt that nothing could compare to my mom's classic mustard version. It has a bright yellow hue; the result of a LARGE dollop of yellow mustard. Mom also adds dill, hard-boiled eggs, sweet relish, celery, mayo and paprika. You know the kind. In my mind, this WAS potato salad, anything else was lacking! Case closed.

Until one day...the day I had a hankering for potato salad, but found my pantry bare. There I stood, desperate for potato salad, with no eggs, relish, celery or dill! Heaven help me--what would I do???

I took a deep breath and decided to improvise. What did I have? I had new potatoes, not russets. I had  capers, shallots, garlic, Dijon mustard, and some Herbs De Provence. How about provincial-style potato salad? Yes, that was the answer...and the answer was goo-ood! In hindsight, I often find that improvisation births many of my best kitchen creations. As Plato said, "Necessity is the mother of invention." I say, necessity keeps you open-minded--at least in the kitchen!


In my heart, mom's potato salad will always be #1. But I do love this new variety, tremendously! Since that day, I have swapped dried Herbs De Provence, for fresh rosemary, thyme and lavender. This creates a BRIGHTER, floral, french-countryside quality. I've also taken to roasting the potatoes instead of boiling them--producing a much better color and texture! As with ALL potato salad, the longer it sits, the better it gets. I like to make this the night before it's going to be served. That way, the flavors have time to fully absorb into the potatoes! But, if you can't wait--it will still taste wonderful moments after mixing!

Bon Appetit'
Sommer

Roasted Provincial-Style Potato Salad

2 lbs. new potatoes, chopped into eighths
2 garlic cloves
1 shallot, chopped
2 Tb. capers, 1 Tb. brine from caper jar
2 tsp. Rosemary, chopped
2 tsp. Thyme, chopped
2 tsp. Lavender, chopped (dried or fresh)
4 tsp. Dijon mustard
½ cup mayonnaise
Salt and Pepper

Preheat the oven to 400*. Cut each potato into bite-size pieces. Lay them on a rimmed baking sheet and drizzle with a little oil. Lightly salt and pepper.

Shake the pan to spread the oil around; then roast for 30-40 minutes—until golden brown and tender. Make sure to flip once half way through, and add the chopped garlic to the potatoes 5-10 minutes before they are ready to come out of the oven.

Once the potatoes and garlic are roasted, allow them to cool for a few minutes; then toss them with the capers, fresh herbs, Dijon and mayo. Mix well, and add a little caper juice to season and thin out the dressing. *Be careful with the caper brine—it’s really salty!

Cover and refrigerate until ready to serve. Serves 4+.

Ready For A Throwdown?

Moules Fromage Bleu...Blue Cheese Mussels with Bacon.

Sometimes, at the end of a long day, all I want to do is veg-out! Most days between 5 pm and 8 pm, I've cooked dinner (sometimes incorporating a photo shoot), cleaned, bathed children, assisted with homework, read stories and started laundry. Now it's time to sit and STARE for a bit, before I hopefully get my second wind!

One of these worn-out nights, my husband and I were flipping through the channels--trying to find something to watch we could both agree on. Bobby Flay's Throwdown was on Food Network. Now, my husband would probably tell you I have a crush on Bobby Flay. That's just silly. I simply appreciate his culinary-style...and maybe his freckles! That night Bobby challenged Teddy Folkman to a Mussel Throwdown. We had to watch!

Mussels are one of hubby's favorite things to eat. He could sit and eat pounds of them at a time, oohing and ahhhing like "What About Bob". There is a little french bistro here in Asheville we like to frequent, called Bouchon. Bouchon feels like a casual eatery in France. The interior a little too dark, a little too crowded, and a little too warm on a sultry summer evening...utterly charming! Aromas of warm pungent cheese, garlic-wine sauce and yeasty bread waft through the open windows at both ends of the restaurant, and into the back alley (also used for seating). They offer several delectable varieties of mussels accompanied by their devilish matchstick frites dipped in aioli. Choices range from the Parisian-Born Redneck, steamed in PBR beer with Dijon mustard and butter, to the Mediterranean, in a tomato-wine sauce with garlic and saffron. Bouchon is a true Asheville staple. Questions we ask tourists include...Have you visited the Biltmore? Did you drive up the scenic Blue Ridge Parkway? Have you gone to Bouchon for Mussels and Frites??? Maybe I'm exaggerating a little, but not much!

I have to admit, before Bouchon I wasn't crazy about mussels. It was a textural thing. Yet, thanks to this wonderful little restaurant, I am a mussel-convert! Hooked enough to occasionally make them at home!

Back to My Bobby...uh...I mean, Bobby Flay. Truthfully, I can't remember how he prepared his mussels that episode. All I remember is that the challenger beat him with Moules Fromage Bleu, or blue cheese mussels...with bacon. Doesn't that sound incredible? Here is the recipe--I haven't changed a thing. I figured if it could beat Bobby, I better leave them alone!

P.S. As soon as I'm able to acquire one of Bouchon's mussel recipes, I'll share!

Sommer

Teddy Folkman's Moules Fromage Bleu

Serves one as a meal; two to four as an appetizer (I usually double this for my family of four!)

1 1/4 pound rope-grown P.E.I. mussels
4 tablespoons blended oil (40 percent extra-virgin olive oil, 60 percent canola oil)
1/3 cup diced applewood-smoked bacon
1/3 cup thinly sliced shallots
1/4 cup Hook's Blue Cheese, or a similar mild, creamy blue
1/3 cup white wine, preferably a dry Chardonnay
Juice of 1 lemon
1/3 cup baby spinach, cleaned and de-stemmed
Sea salt, as needed
Black pepper, as needed

*First rise and check all the mussels. If they are cracked--throw them out! If they are slightly opened, squeeze them. If they don't close back up within a few seconds--throw them out! One bad mussel can spoil the whole pot!

Heat the oil in a pan over high heat. Cook the bacon until the fat is rendered and it is slightly browned. (I take the bacon out, then add it back in at the end so it stays a little crisp!)

Add the shallots, saute a minutes or two, then add the mussels and toss together. Add the white wine and lemon juice and toss together.

When the mussels start to open, add half of blue cheese, melting it into the broth. As soon as all mussels are open, toss in the spinach.

Season to taste with sea salt and black pepper. Top with the rest of the blue cheese and the bacon! Serve with crusty bread to sop up the blue cheese broth!

Want to share another way to prepare mussels? Click "comments" below and tell us how you do it!

Angel Eggs

Okay, I know it goes against the grain to rename something as classic as deviled eggs. This actually wasn't my idea. The first time I heard this was from a delightfully quirky friend who enjoys cooking as much as I do. She says her family has always called deviled eggs, "Angel Eggs"...I guess they just didn't like to name anything after the devil! Who knows.

What I do know, is that name has stuck. Last year as we were turning all our beautifully dyed Easter eggs into deviled eggs, I mentioned to the kids that my friend likes to call them angel eggs. My sweet, six-year-old daughter agreed that only angels could make yucky yolks taste that GOOD! They've been calling them Angel Eggs ever since!


So here you go-- turn those yucky yolks from your egg hunt into creamy Angel Eggs. Your family might grant you a pair of wings and a halo for the day!


Angel Eggs

12 eggs
½ cup reduced fat mayonnaise
1 Tb. Dijon mustard
6 sprigs fresh dill + extra for garnish
2 tsp. diced shallots
½ tsp. hot smoked paprika
½ tsp. salt
¼ tsp. pepper
2 Tb. capers

Place 1 dozen eggs in a large pot. Fill the pot with cold water until it covers the eggs by about an inch. Bring the water to a boil; then reduce to a low simmer for 15 minutes. Remove the pot from the stove and place it in the sink. Run cold water into the pot for several minutes until the pot is full of cold water.

Remove the eggs. Roll each egg to crack the shell and gently peel.

With a sharp knife, cut each egg in half length-wise. Remove the yolks and place them in the food processor. Add the mayo, mustard, dill, shallots, paprika, salt and pepper to the egg yolks. Puree until extremely smooth.

Using a pastry bag and tip, or a zip-bag with one corner snipped off, pipe the yolk mixture into the hole of each egg. Sprinkle a few capers and extra chopped dill on each egg. Cover and refrigerate until ready to eat!

Makes 24.

Serving Up A Side Dish Of Spring

Haricot Vert and Micro Taters.... A dish reminiscent of Easter eggs hiding in tall blades of grass. Perfect for your spring table!

For me, spring is symbolic of a fresh start--even more so than January 1st. Tender blades of grass peaking up through wasted brush. Delicate, yet determined sprouts of tulips and daffodils unearthing themselves. Tiny lime green buds on the tree outside my window; a promise of ethereal blushed dogwood blossoms. Everywhere I look I am reminded of new beginnings and rebirth.

Spring is a time to renew your outlook and reinvent yourself. A time to turn the soil in our lives, and plant seeds of new things to come. A time for change. Life is all about change, those that refuse to adapt, will surely miss out on opportunity...and fun!

When spring arrives we often change our schedule to spend more time outside with our family, change our exercise plan to get in shape for summer, change our eating habits from cozy winter foods to lighter, picnic-style meals. In the spring, I like to eat things that are symbolic of "new" and "fresh". Maybe that's silly--but I don't care--it's not the only silly thing I do!

This mix of infant new potatoes and haricot vert is ideal for your Easter table or a backyard meal. Haricot Vert, pronounced ah-ree-koh verh, is french for green beans. Haricot Vert are thin tender green beans with soft skins. The potatoes I used are tiny, ranging from the size of small grapes to dates. They have a slightly green tint and papery skins. The combination of the two, gives this dish a feeling of youth...anything to get that feeling back!

If you can't find them at your grocery store, these are great items to look for at your local farmer's market!

Haricot Vert, Shallots, and Micro Taters

1 ½ lbs. haricot vert
1 lb. teeny-weeny new potatoes
2 shallots, chopped
3-4 thick slices of bacon, chopped
1 Tb. good quality balsamic vinegar
Salt and Pepper

Set a large pot of salted water over high heat, and bring to a boil. Trim the ends of the green beans. Once the water is boiling, blanch the beans for 1-2 minutes, until the color is bright and the skins are softer. Remove the beans with a skimmer.

Next, add the micro taters to the boiling water. Par-boil (partially cook) for 4-5 minutes. Remove the potatoes and pour out the water.

Using the same pot, sizzle the bacon over medium heat, until it is almost cooked. Then add the shallots. Sauté another 2-3 minutes.

Add the potatoes and salt and pepper well. Sauté 2-3 more minutes before adding the beans.

Once the beans are in the pot, stir and sauté another 3-4 minutes. Add a little oil if the veggies are sticking. When the beans are warmed through and the potatoes are fully cooked, taste for salt and pepper, then drizzle with balsamic vinegar. Serve warm. Serve 4-6.