Herby Potato Salad

I could write an entire book of recipes for potato salad.

Here’s a good dairy-free --- maybe mayonnaise-free (your call) version. Perfect for Father’s Day or July 4th or Labor Day or anytime!

I have to confess that occasionally I will mix in the 2-3 tablespoons of mayonnaise if I am serving people who I know prefer their potato salad creamier.

Herby Potato Salad

• 2 pounds new potatoes or small red Bliss potatoes

• 6 tablespoons white wine (or vegetable stock)

• 2 thick scallions, chopped

• 3 tablespoons chopped fresh herbs such as parsley, basil, savory, oregano, thyme, rosemary  (or a combination)

• 1/4 cup olive oil

• 2-3 tablespoons white wine vinegar

• 1 teaspoon Dijon mustard

• 2-3 tablespoons mayonnaise, optional

• salt and freshly ground black pepper to taste

Place the potatoes in a large saucepan, cover with water and bring to a boil over high heat. Reduce the heat and cook for about 15 minutes or until the potatoes are tender. When they are cool enough to handle but still warm, peel the potatoes and cut them into bite sized pieces. Place the potatoes in a bowl. Pour in the wine, add the scallions and herbs and toss the ingredients together. In a small bowl, mix the olive oil, white wine vinegar and mustard (add 2-3 tablespoons mayonnaise if desired). Pour over the potatoes and toss the ingredients. Sprinkle to taste with salt and pepper. Let rest at least 15 minutes before serving. Best at room temperature.

Makes 6-8 servings

My Grandma's Romanian Eggplant Dip (Potlagela)

Here’s the third dip/salsa I will be demonstrating at the New Canaan YMCA on June 11th. It’s a roasted eggplant dish, an iconic recipe from Romania.

My grandmother made this dish a lot when I was a kid. I absolutely hated it. Now? I love it and make it frequently, especially during the summer. I guess eggplant is for grownups? Although I think my grandkids, who like to try new foods, would like this!

romanian eggplant dip (Potlagela)

• 1 large eggplant

• 1-2 scallions or one shallot or small onion

• 1 clove garlic, finely chopped

• 1 tomato, chopped, optional

• 2 tablespoons olive oil

• 2 tablespoons lemon juice

• salt and freshly ground black pepper to taste

• parsley

Preheat the oven to 425 degrees. Wash the surface of the eggplant, then wipe it dry. Coat the surface with a thin film of olive oil. Prick the skin in a few places with the tines of a fork. Place the eggplant on a baking sheet and roast for about 25 minutes, turning the eggplant once or twice during the cooking. Remove the eggplant from the oven. When the eggplant is cool enough to handle, remove the skin and stem and place the flesh in a bowl. Mash the eggplant with the back of a fork. Add the scallion, garlic, optional tomato and olive oil and mix the ingredients to distribute them evenly. Add the lemon juice and mix again. Season to taste with salt and pepper; sprinkle with some parsley.

Makes 4 servings

Mango and Avocado Salsa

Here’s another one of the Salsas I will be demonstrating at the New Canaan YMCA on June 11th. It’s so colorful and refreshing, so perfect for summer (although its also a good bet for Superbowl).

Most of the time I serve salsa as an hors d’oeuvre (with corn chips) but sometimes I use it as a side dish for grilled fish or chicken and also with burgers.

mango and avocado Salsa

• 1 large ripe mango (or two small Ataulfo mangoes)

• 1 ripe avocado

• 1/4 cup chopped red onion

• 1 teaspoon chopped jalapeno (or other chili) pepper

• 1/2 teaspoon freshly grated lime zest

• 1 tablespoon lime juice

• 2 tablespoons freshly chopped cilantro (or use parsley)

• salt if desired

• corn or plantain chips

Peel and pit the mango and avocado. Chop the fruit into small pieces (or use a food processor) and place the pieces in a mixing bowl. Add the red onion, chili pepper, lime zest, lime juice and cilantro. If using a food processor, process on pulse to desired consistency. Taste for seasoning and add salt if desired. Serve with chips.

Makes about 2 cups

Pico de Gallo

I’m doing a demo for the Foreverwell program at the New Canaan, CT YMCA next week. Just a fun class, nothing elaborate, for seniors (of which I am one of course!).

The recipes will be for three “dips” or snacks for the summer, including this one for Pico de Gallo (Salsa Cruda) (Tomato Salsa).

Pico de Gallo

• 4 medium tomatoes, chopped

• 2-3 scallions, chopped

• 1-2 small chili peppers, deseeded and chopped

• 1 medium avocado, chopped

• 2 tablespoons chopped cilantro, parsley or celery leaves

• 1 large clove garlic, finely chopped

• 2 teaspoons olive oil

• 2 tablespoons lime juice

• salt to taste

Place the tomatoes, scallions, chili peppers, avocado, cilantro and garlic in a bowl. Pour the olive oil over the vegetables and toss the ingredients to distribute them evenly. Add the lime juice, toss again and let rest for at least one hour. Taste for seasoning and add salt as needed.

Makes 6 servings

Cheesecake Cookies and Jewish Food Hero (Jewish Sweets)

Shavuot is the perfect time not only for cheesecake and all things dairy, but also to recommend a new book, “Jewish Sweets” by Kenden Alfond, author of several cookbooks including The Jewish Food Hero Cookbook series.

Jewish Sweets, like others in the Hero series, is a community cookbook, with recipe contributions from cooks around the world. All profits from the book go to Jewish charities.

I have contributed to several of the Hero books. This new book includes my recipe for Rose’s Cheesecake Cookies - a recipe I found years ago in my mother’s papers. I don’t know who Rose was, but her recipe, which I have made a zillion times, is fantastic.

There are 100 wonderful recipes in this worthy book (Gloria Kobrin contributed a recipe for cheesecake). So check it out!

In the meantime, just in time for Shavuot, here is the recipe for those cheesecake cookies. Whenever I make them I thank Rose, whoever she was!

ROSE'S CHEESECAKE COOKIES

• 1/3 cup butter

• 1 cup all-purpose flour

• 1/2 cup chopped nuts

• 1/3 cup packed brown sugar

• 8 ounces cream cheese

• 1/4 cup sugar

• 1 large egg

• 1 tablespoon lemon juice

• 2 tablespoons milk or cream

• 1 teaspoon vanilla extract

Preheat the oven to 350 degrees. Melt the butter and set it aside. In a medium bowl, combine the flour, nuts and brown sugar and mix to distribute the ingredients evenly. Add the melted butter and mix until the mixture is crumbly. Remove one cup of this mixture and set it aside. Place the remaining mixture inside an 8-inch square baking pan. Press the crumbs down firmly to cover the bottom of the pan evenly. Bake for 12-15 minutes or until firm. Remove the pan from the oven and set it aside. Beat the cream cheese and sugar together in the bowl of an electric mixer set at medium speed for 1-2 minutes or until well blended. Add the egg, lemon juice, milk and vanilla and beat the ingredients for another minute or until thoroughly blended. Spoon the cheese mixture evenly over the baked crumbs. Top with the remaining, reserved unbaked crumbs. Bake for about 25 minutes or until golden brown. Remove from the oven and let cool. Cut into small squares.

Makes 16

Malai; Romanian Cheesecake

When it comes to the food part, most of us associate Shavuot with cheesecake.

Who doesn’t like cheesecake?!

There are so many fabulous cheesecake recipes! I have several on my website. But one of them — my family recipe — is somewhat different than most because it’s made with cornmeal, a staple in Romania.

My grandmother made this, I never learned its proper name until a few years ago: Malai. All I know is how delicious it is.

So here, in time for Shavuot, is Romanian Cheesecake (Malai)

ROMANIAN MALAI

THE BATTER:

• 6 tablespoons butter

• 3/4 cup all-purpose flour

• 3/4 cup finely ground cornmeal

• 1/3 cup sugar

• 2 teaspoons baking powder

• 1/2 teaspoon salt

• 2/3 cup milk, half-and-half or buttermilk

• 2 large eggs

• filling

• sour cream, whipped cream, ice cream, etc. optional

• extra sugar or maple syrup

Preheat the oven to 350 degrees. Lightly grease an 8-inch cake pan. Melt the butter and set it aside to cool. In the bowl of an electric mixer, combine the flour, cornmeal, sugar, baking powder and salt and mix to distribute the ingredients evenly. Add the milk, eggs and cooled, melted butter and mix on medium speed for 1-2 minutes or until thoroughly blended. Spoon one half of the cornmeal mixture into the prepared pan and spread the batter to make it even. Top with the filling. Top with the remaining batter (spread the batter to make a smooth, even top crust). Bake for 35-40 minutes or until the top is golden brown and the cake is set.

Serve the cake warm, room temperature or slightly chilled. Serve plain or topped with sour cream (traditional), whipped cream or ice cream. (I add about 2 teaspoons of sugar for each cup of sour cream used as a garnish).

Makes 8-10 servings

THE FILLING:

• 1 pound farmer’s cheese

• 1 large egg

• 1/4 cup sugar

• 1/2 teaspoon finely grated fresh lemon peel

Mix the farmer’s cheese, egg, sugar and lemon peel until the ingredients are well blended.

Lemony Potato Salad

You can never have too many recipes for potato salad and I have many, but this one is an enduring favorite, my go-to. I just planted fresh oregano in my garden, so this Memorial Day weekend is a perfect time to use the first herb harvest. If you don’t have fresh oregano, dried will do. Also, I didn’t have small potatoes, which I usually use, so I cut up Yukon Golds and that’s fine too. The amount of oregano and parsley depends on your taste buds — we like this salad herby, so I used 2 tablespoons.

POTATO SALAD WITH LEMON-OREGANO VINAIGRETTE

• 2-1/2 pounds Yukon Gold or small red or yellow potatoes

• lightly salted water

• 1/4 cup olive oil

• 1/4 cup fresh lemon juice

• 2 scallions, finely chopped

• 1-2 tablespoons finely chopped parsley

• 1-2 tablespoons chopped fresh oregano (1-1/2 teaspoons dried)

• salt and freshly ground black pepper to taste

Place the potatoes in a saucepan, cover with lightly salted water and bring to a boil over high heat. Lower the heat and simmer for 15-20 minutes or until tender. Drain under cold water and peel, if desired. Cut the potatoes into bite-size pieces and place in a large bowl. Pour in the olive oil and lemon juice and toss ingredients gently. Add the scallions, parsley, oregano, salt and pepper. Toss gently. Let rest at least 1 hour before serving.

Makes 4-6 servings

Kale, Farro and Avocado Salad

Need a good side dish to go with everything else you might be cooking? Try this whole grain salad. I love it with farro but any whole grain will do (barley, brown rice and so on):

KALE AND GRAIN SALAD

• 1 cup farro (or 3 cups cooked whole grain)

• 2 cups water (for uncooked grain)

• 3 cups chopped fresh kale

• 1 avocado

• 2 tablespoons chopped fresh mint

• 2 tablespoons olive oil

• juice of one large lemon (about 3-4 tablespoons juice)

• 1/3 cup chopped marcona almonds

Place the farro and water in a saucepan and bring the liquid to a boil over high heat. Lower the heat, cover the pan and cook for about 25-30 minutes or until the farro is tender but still chewy. Drain any water that has not been absorbed. Place the cooked farro in a large bowl and let cool. Add the kale and toss the ingredients. Cut the avocado into small chunks and add to the salad. Add the mint. Pour the olive oil over the ingredients and toss to distribute them evenly. Pour in the lemon juice and toss. Add the almonds, toss once more and serve.

Makes 6 servings

Asparagus with Ponzu

Yup, more asparagus. Because it’s so good this time of year. And the weather is perfect for grilling too, so …. grilled asparagus! Plain is fine of course, but asparagus and Ponzu Sauce are a really delicious combo. You can save leftover Ponzu in the fridge for a couple of weeks and use it on more asparagus (grilled, steamed or roasted) or whatever.

My Ponzu recipe is a bit jazzed up with chili pepper, scallion, ginger and coriander. You can make the sauce without these ingredients but it’s so much tastier with….

GRILLED ASPARGUS WITH PONZU SAUCE

• 6 tablespoons Ponzu Sauce

• 2 pounds asparagus

• 2 tablespoons olive oil

• salt to taste

PONZU SAUCE:

• 1/2 cup orange juice

• 1/4 cup lemon juice

• 1/4 cup lime juice

• 1/2 cup soy sauce

• 1/4 cup rice vinegar OR Mirin

• 1 tablespoon fresh ginger, grated

• 1-2 teaspoons chopped fresh chili pepper

• 2 scallions, finely chopped

• 1/4 teaspoon ground coriander

Make the Ponzu Sauce and let it rest for at least one hour. Preheat an outdoor grill or indoor grill pan (or oven broiler). Wash and trim the asparagus and dry the stalks on paper towels. Rub the olive oil over the asparagus. Grill the asparagus for 6-8 minutes, or until they are tender, turning them occasionally and brushing with the Ponzu Sauce. Makes 4-6 servings

To make the Ponzu Sauce: place the orange juice, lemon juice, lime juice, soy sauce and rice vinegar in a bowl. Add the ginger, chili pepper, scallions and coriander. Mix well and let rest for one hour or more before using.

Makes about 1-3/4 cups

Roasted Asparagus with Almonds

I realize most of us can find asparagus year round, but seasonal, locally grown asparagus is special and it’s perfect right now.

Actually this salad is good whenever….

ROASTED ASPARAGUS WITH TOASTED ALMONDS AND GOAT CHEESE

• 1 pound medium asparagus spears

• 3-1/2 tablespoons extra virgin olive oil

• Salt and freshly ground black pepper to taste

• 2 tablespoons white wine vinegar

• 2 tablespoons chopped shallot

• 2 teaspoons chopped fresh mint

• 2 teaspoons chopped fresh dill

• 1/4 cup chopped toasted almonds

• 2 ounces crumbled goat cheese

Preheat the oven to 450 degrees. Wash the asparagus and remove the woody portions at the bottom. Place the asparagus on a baking sheet. Sprinkle 1/2 tablespoon of the olive oil over the spears and roll them to coat completely. Sprinkle with salt and pepper. Roast for 6-10 minutes, depending on thickness, or until barely tender. Place the spears on a serving platter. In a bowl, combine the remaining olive oil, vinegar, shallot, mint and dill. Mix well and pour the dressing over the asparagus. Add the nuts and cheese and toss the ingredients to coat the asparagus completely. Let rest for 10-15 minutes before serving.

Makes 6 servings