This is one of those “base recipes” I make. It’s a little different every time, depending on what ingredients I have on hand. I will note that this time I made it with roasted garlic, and that is a game changer. I served it alongside of a good kielbasa, but it also will go with just about anything, or even work as a main dish itself.
(more…)I’m still working out this recipe, but I’m including it anyway because I want to save the current status and ingredients list. There’s a fair number of variations on succotash and I’m taste-testing my way around, to find out what works for both A) I love it and B) I happen to have ingredients on hand. Lima beans always, because I love lima beans.
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Garlic scapes are the young and tender flower stalks and buds of the garlic plant. They pop up in mid-to-late June, spiraling and coiling above the leaves. I wait to cut them until they have had a few days to grow to a nice size, but not too long or they will become tough. If the coils start to straighten out, you’ve waited too long.
Garlic scapes are are AMAZING with a little olive oil and then tossed on the grill, and can be mixed in with any veggies you happen to have on hand for the grill. They are especially wonderful with asparagus, but go ahead and experiment.
(more…)Bonus: it’s a hit at potlucks or cookouts.
Ingredients
12 medium red potatoes, cut into chunks
4 hard boiled eggs, coarsely chopped
1 medium red onion, finely chopped
1/4 cup malt vinegar (can substitute cider vinegar if you don’t have malt vinegar).
3/4 cup mayonnaise (I used Kraft Olive Oil Mayo)
3/4 cup sour cream
1 tsp black peper
1 tbsp garlic – minced (around 3 or 4 cloves, depending on size)
1/2 cup celery, finely chopped including leaves. I use the celery hearts, but any part is fine.
2 tbsp fresh parsley, finely chopped
1 tsp salt
1/2 cup chopped chives
Optional:
1 pound kielbasa or smoked sausage, quartered lengthwise then sliced into 1/4 inch thick slices. (So they are shaped like teensy slices of pizza)
Instructions
Boil potatoes until just done to tenderness: when you stab them with a fork, the fork should go in easily. Drain, let cool to room temperature. Save the cooking water to use later in a soup or for feeding a sourdough.
If using kielbasa, saute the kielbasa in a lightly oiled pan until browned, let cool. If you have a cast iron skillet, use that, it’s the best.
Mix all ingredients together in a large bowl.
Try not to eat it all before bringing it to the pot-luck.
I haven’t tried it this way, but I bet this would be unbelievable made with muffaletta (Italian Olive Salad)
Brussel Sprouts with Maple Syrup, Red Onion, and Cranberries
I made this recipe after finding a few recipes for Brussel Sprouts with shallots and dried cranberries while browsing through a few cookbooks and some back issues of Bon Appetit.
As I had FRESH cranberries and red onions NOT dried cranberries, white wine, and shallots in the pantry, variations commenced.
Ingredients
1 pound Brussel sprouts, trimmed and halved
1/2 red onion, thinly sliced
1/2 bag (8 oz) fresh cranberries
1 tbsp olive oil
1 tbsp Minor’s bacon base (optional)
3 or 4 shakes of soy sauce
1 tablespoon maple syrup
1 to 1 1/2 cups turkey, chicken, or vegetable broth
About 1 tablespoon dried orange zest or use fresh.
Instructions
Heat olive oil and bacon base in large skillet.
Place half of the Brussel sprouts in pan, sliced side down.
Drizzle about half the broth over the sprouts.
Cook for about 4-5 minutes, until browned. Turn over to cook other side, and add 1/2 the onions.
Saute until onions are caramelized, about 3-4 minutes.
Remove all to bowl, repeat with remaining sprouts and onions. (May instead use two skillets).
Combine both batches of sprouts and onions in skillet, add cranberries, mix.
drizzle soy sauce and maple syrup over all, stir, cook another another 3-4 minutes.
Can make ahead.