Tag Archives: summer

SUMMER CLASSICS SERIES: FRUIT SALAD

I grew up with a strange sense of family—if you ask me about them, I’ll say, “They’re all in India.  But my real family…” My parents have always been the only people I am related to by blood on the entire North American continent.  Actually, in the entire Western hemisphere.  There are relatives in India whom I feel close to, but they have always been a long plane ride or static-y phone call away.

fruit salad from the side

So my immediate sense of family has never been about blood or marriage, never about people to whom I was “actually” related. In fact, I’ve grown to kind of resent the implication that blood is somehow thicker than water, since all of my blood relatives lived two oceans away and didn’t know me.  Why do I need to be related to someone for them to be my family—and just because I am related to someone, what does that mean?  Why should I care about someone just because we share the same DNA?

My real family is the one my parents, then I, now Jill and I together, have chosen and created for ourselves.  I use the terms “sister,” “brother-in-law, “nephew,” freely, even though they don’t technically hold water.  Jill and I might not have a legal certificate that affirms such, but I have a mother-in-law who makes the best fried okra in the whole world, and a father-in-law who loves my chocolate cake.  These are the people who know me, who see me roundly and regularly, who have the authority and intimacy to nickname me and tease me.

In my book, adopted family is family, and so I proudly present this fruit salad, inspired by my best friend’s father, Bill, (also the father of our Blue Jean Sommelier), who in the last few years has become a kind of father to me and I am so grateful to him for it.  He’s generous and kind and loves food, so it’s truly as if we are related.

His is really a stellar, unusual take on fruit salad—tastes fresh, keeps well, and works with pretty much any combination of fruit (excepting bananas).  It’s a no-brainer in the summer, when the options are endless, but what I especially love about this recipe is that you can adapt it for the winter, using citrus, apples, even jicama for crunch.

BILL’S FRUIT SALAD

Bill says the key is to cut the fruit into smaller pieces, approximately half-inch cubes or slices.  I know halving the grapes may seem like a pain, but it makes a difference in the overall taste, I promise.  If you’re wary about the flavor of the crystallized ginger, feel free to cut back a bit.

Feel free to use any combination of fruit (adding mango, kiwi, orange segments) and keep in mind that this recipe double easily.

½ pineapple, cubed fruit salad from above

1 bunch green grapes, halved lengthwise

1 pint strawberries, hulled & quartered

1 pint of blackberries, whole

juice of 1 lime

2 T crystallized ginger, minced very finely*

½ cup sliced, NOT slivered almonds (Bill toasts his before adding them)

To start the salad, place the ginger in a big bowl with the lime juice—this will help distribute the ginger flavor throughout the salad.  Toss in all of the fruit and leave, covered, in the refrigerator for as long as you like.  Mix in the sliced almonds close to serving so they’ll keep their snap.

* I recently made my own crystallized ginger following this recipe and wow is it about 100 times more delicious than the storebought stuff (not to mention cheaper!)

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SUMMER CLASSICS SERIES: HOMEMADE GRENADINE

As you may already know, teaching is my day job.  Eighth grade English, to be precise.  And in-service started this week.  Hence this post involves cocktails.

back to school cocktails

I know; I’m very lucky to have a summer vacation at all.  My job is truly fabulous because I love my students and I’m able to have a big chunk of time off to do all kinds of other things I may be interested in doing.  But a big part of why my job works so well for me is that I was. not. made. to sit behind a desk and/or in meetings all day.  And in-service is pretty much one big meeting.

So.

Doubtless you’re familiar with grenadine—if you’re like me, from the Shirley Temples of your youth?—but it’s also used to add color and sweetness to “grownup” drinks.  Originally, grenadine was made from pomegranates, hence the signature fuschia color, but as you can see, the bottled pre-made no longer has such wholesome origins:

storebought grenadine

Therefore I suggest to you the simple, even meditative act of making your own grenadine and storing it handily in the fridge where it will be waiting for you when you come home from a long day of meetings.

Even though the summer is technically “over” now that school has started, it’s still hot as blazes and so we’re going to keep the Summer Classics Series going through Labor Day–be on the lookout for a lovely Farmer’s Market Pasta & a killer fresh-fig dessert.

HOMEMADE GRENADINE (pomegranate syrup) grenadine ingredients
adapted from Alton Brown

ingredients:

4 cups pomegranate juice
juice from half a lemon
½ -1 cup sugar (adjust according to the amount of sugar in your brand of pomegranate juice)

Combine all of the ingredients in a deep saucepan over medium heat, stirring while it heats until the sugar has dissolved.  Turn the heat down and allow the mixture to simmer until the syrup has reduced by at least half.

Remove the saucepan from the heat and allow to cool at room temperature before transferring to a jar in the fridge.  This will yield between 1 ½ – 2 cups of homemade grenadine, which should keep in the fridge for up to six months.

There are a million cocktail recipes out there that involve grenadine, but here’s one classic & one that I just made up:

TEQUILA SUNRISE

These things go down like a vacation in a glass.  Ahhh…..

you will need: tequila sunrises

tequila
orange juice (freshly squeezed is extra delicious!)
homemade grenadine

The method is simple: fill a glass with ice.  Pour in some tequila, as much or as little as you’d like.  Pour in orange juice nearly to the top of the glass, leaving just enough room to drizzle a few tablespoons of grenadine over the whole thing.  Because it’s a syrup, it will ease down slowly to make a lovely pattern—like a sunrise—so don’t stir!  Just drink.

BACK-TO-SCHOOL TONIC

Because I just threw this one together, feel free to adapt it in any way you see fit.  Basically this is like a cosmopolitan, just with pomegranate flavor instead of cranberry.  And it was delicious.  Cheers!

you will need:

1 lemon
orange liquor (I used Cointreau)
vodka
homemade grenadine

If you’d like a fancy lemon garnish, I recommend peeling a curlique with a paring knife before you juice the lemon; much easier.

For two drinks, fill a cocktail strainer with ice.  Squeeze in the whole lemon, add a generous glug of orange liquor & two shots of vodka.  Pour in between ½ – ¾ cup grenadine.

Shake it all up, strain, and pour.  Garnish with lemon twists or orange slices, etc.

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SUMMER CLASSICS SERIES: ICE CREAM PIE

This is totally one of those blog posts I would read & think “Come on!  Does she really think this counts as a recipe?  Who are we kidding here?”

I know.  It isn’t a recipe, more like a great idea.  Everyone loves ice cream, but scooping sundaes for a crowd can be kind-of a pain.  Instead, take good-quality ice cream (perhaps some you just made yourself?), soften it a bit, mix in nuts or chocolate or fruit or candy, spread that into the cookie shell you just made, and freeze the whole thing up.

ice cream pie

An hour later, you’ve got a simple, satisfying, & adaptable dessert, perfect for this hot, hot August.

Since this is sort of a slacker blog post, I’m going to throw in a little something extra here: our first Blue Jean Gourmet Mix.  Hope you enjoy these summer kitchen tunes as much as we do.

ICE CREAM PIE

The possibilities are really quite endless here; you can tailor to a sophisticated, adult palate, a gooier, kid-friendly palate, or somewhere in-between:

a)    chocolate cookie crust, chocolate ice cream, peppermint candies
b)    gingersnap crust, vanilla ice cream, fresh fruit
c)    vanilla wafer crust, banana ice cream, peanut butter cups
d)    graham cracker crust, Neapolitan ice cream, mini marshmallows

For this pie, I made an Oreo crust, coffee ice cream, & mixed in toasted almonds & chunks of semi-sweet chocolate.  To top it all off, homemade whipped cream & a few chocolate-covered espresso beans.  There were several “Whoah, I don’t know if I can finish this” remarks followed by clean plates.

To make the crust, I used a food processor to make crumbs of the Oreos & a few tablespoons of butter, then pressed the crumbs into a pie pan.  The whole thing went into the freezer for a while before I added in the ice cream filling.

Once you’ve filled the pie, be sure to cover it well to prevent freezer burn.  Take out at least 5 minutes before you’re planning to serve, so it can thaw a little, making your life easier when it comes time to cut wedges.

LATE SUMMER KITCHEN MIX (turntable links to iTunes)

1_turntable

We Used to Be Friends – The Dandy Warhols
Spiralling – Keane
We’re an American Band – Grand Funk Railroad
Rosanna – Toto
Believe in Me – Emily White
Woodstock – Crosby, Stills, Nash, & Young
Girls in Their Summer Clothes – Bruce Springsteen
Manhattan – Kings of Leon
Mr. Brownstone – Guns N’ Roses
Whole Lotta Love – Led Zeppelin
No You Girls – Franz Ferdinand
Freeway of Love – Aretha Franklin
Wouldn’t It Be Nice – The Beach Boys
Miss Ferguson – Cory Branan
Abigail – Courtney Robbins
Cheated Hearts – Yeah Yeah Yeahs
Overweight – Blue October
14th Street – Rufus Wainwright

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SUMMER CLASSICS SERIES: SNAP PEA SALAD

Ya’ll.  I am so tired and so full.  My in-laws are in town.

Jill’s parents are what you might call “good country people,” Louisiana folk who grow big gardens, hunt deer, & wear me out even though they are fifty and sixty years older than me, respectively.  I think it’s because they work so hard and all of the time that they can eat the way they do; which is to say that if I ate what they eat all of the time, I’d be six months out from a triple-bypass surgery and forty extra pounds.

snap pea salad

Our running joke when we come home from their house or when they leave ours is “I need something green, please!”  Most of what we eat with them is fried—for example, tonight’s meal consisted of onion rings, fried shrimp, this coleslaw, squash casserole (with cheese!), and double-chocolate brownies.  With whipped cream.

So, I think I’m going to make this salad tomorrow and eat it all myself.  Let’s hear it for vegetables.

SNAP PEA SALAD

The following is not a prescriptive recipe; please feel free to tinker.  And it tastes even better if you can make it an hour or two before serving.

ingredients: snap peas

2 cups snap peas, washed & trimmed*
3 carrots, grated (yielding about 1 cup)
1 ½ T fresh ginger, minced
¼ cup cilantro, picked
toasted sesame seeds for garnish

dressing:

¼ cup bottled garlic dressing (I used Annie’s Roasted Garlic Vinaigrette because I am obsessed)
1 T toasted sesame oil
1 T rice wine vinegar or the juice of ½ a lime
soy sauce or salt to taste

Combine all ingredients in a large bowl.  Toss with dressing & adjust salt, etc. to taste.  Serve immediately or refrigerate until you’re ready.

*To trim, just snap off the ends & remove the middle “string.”

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SUMMER CLASSICS SERIES: COLD-BREW ICED COFFEE

People! This is so unbelievably easy and delicious, you must make it NOW. No, seriously, because when you do, you will take one sip and promptly kick yourself for not trying it sooner.

homemade iced coffee goodness

Cold-brew iced coffee is a world of difference from throwing some ice cubes into formerly hot, regularly-brewed coffee. The long “brewing” process extracts all the levels of flavor from your coffee but leaves out a good deal of bitterness. I recommend springing for a pound of “nice” coffee beans when making cold-brew, as the complexity will really shine through.

Plus—added broken economy bonus!—it is so much cheaper to make iced coffee at home than to buy it at your friendly neighborhood coffee-pusher. Even if you spend $10-12 on your pound of beans, that pound will generate at least 2 dozen servings of iced coffee before you’re through. Fifty cents a cup?  So save some money and liven up your morning…I’m telling you, there is nothing better for the Friday morning commute than a tall travel-mug full of cold, caffeinated deliciousness.

COLD-BREW ICED COFFEE coffee beans

This recipe produces a concentrate, meaning that the finished product is designed to be diluted with water and/or ice before milk, cream, sweetener, are added. I, for example, like mine mixed with creamy vanilla soy milk & a little sweetener.

That being said, if you are a caffeine junkie like, ahem, someone I live with, dilution may not be necessary.

INGREDIENTS:

4 cups water (use bottled or filtered if you want extra-good stuff)

2/3 cup ground coffee

(don’t buy pre-ground; either grind at home to a medium/coarse grind or request a barista to do the same)

Combine the two ingredients—I like to use a large liquid measuring cup or something similar, with a spout, to make pouring the next day easier. You’ll want to use a spoon or spatula to stir in the grounds; it’s a little messy, but don’t worry, this is not an exact science.

Cover the mixture with a plate or plastic wrap and let sit on room temperature overnight (or for a good long while). If you have a French press, use it as you would for hot coffee. If not, line the opening of a wide-mouth jar with a coffee filter and pour through. You may need to repeat once or twice to remove all of the grounds.

Store, covered, in the refrigerator. Keeps for…well, I don’t know how long, because in my house, it’s always gone in a week!

morning coffee to-go

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SUMMER CLASSICS SERIES–BERRY-CHAMPAGNE GRANITA

***[DISCLAIMER--I think I'm breaking my poor photographer Sonya's heart by posting today; the images below are sadly but dull replicas of the original, glorious shots for this post.  Has anyone else had a problem with images looking bright in i-photo but then looking dull when uploaded to WordPress?  We are researching the problem & hope to be able to fix it soon.  In the meantime, if any of you can help, please let us know!  And I promise the recipe will still taste good even if the pictures don't do Sonya (or the granita) justice.]***

I know “granita” sounds like a type of dog that widowed Italian heiresses carry around in their Prada handbags, but it’s actually just flavored, shaved ice—think a subtler version of those snow cones you grew up loving in the summer.

And when you throw in some champagne, like I did, granita becomes a very grownup snow cone.

granita

What’s so great about granita is that

a) there are about a million different flavor combinations you can make
b) it’s almost impossible to mess up
c) you can make granita ahead of time
d) no fancy equipment require; just a baking pan & a fork.

The basic formula is to combine fruit with other flavors and freeze the whole mixture in a flat pan, popping in the freezer every hour or so to scrape it the granita with a fork every thirty minutes or so, creating fluffy crystals of goodness.

scraping granita

While the recipe below is pretty tasty, feel free to use it as a baseline for your own inspired granita ideas—Smitten Kitchen recently posted a lemon granita, for example, and John over at The Alphabet Cook has a recipe for traditional espresso granita.

Sonya, our badass Blue Jean Gourmet photographer, is a big snow cone fan, so she deserves credit for inspiring this recipe.  As soon as I get back to Houston, I’ll be making her my latest, Peach Margarita Granita, and I bet I can convince her to take a few pictures of the process so I don’t have to keep that recipe to myself.

BERRY-CHAMPAGNE GRANITA
serves 4-6

Simple syrup, one of the ingredients called for here, is a great things to make and keep on standby in the refrigerator.  Often used to sweeten cocktails and sauces, simple syrup gets its name because it’s terribly easy to make.  Just bring equal parts sugar & water to a boil and then simmer for a few minutes until the sugar has dissolved and the syrup has thickened a bit.  Cool before using.

ingredients:

1 cup each:

raspberries
strawberries
champagne (if you’d like to make this non-alcoholic, use water or ginger ale)

½ – 2/3  cup simple syrup (adjust according to your palette & the sweetness of the fruit you are using)
a healthy squeeze of fresh lemon juice

pan: 13 x 9 metal or glass cake pan

Wash the berries, hulling & slicing the strawberries.  Blend both berries together along with the simple syrup, & lemon juice until smooth.  Strain the liquid to remove seeds—this should yield just over 2 cups of liquid.

Stir the champagne into the berry mixture and then pour into the pan.  Stash in the freezer, being careful to lay the pan flat.

After thirty minutes, check the mixture.  You should have a layer of ice crystals on top–using a fork, rake the outer edges in towards the center, then return the pan to the freezer.  Continue to check every thirty minutes for a total of 2 hours.

Once the granita has finished freezing, you can store it in a plastic container in the fridge indefinitely.  Serve it up in a pretty glass or bowl with a dollop of whipped cream, a garnish of fresh fruit, or all by itself.

granita

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SUMMER CLASSICS SERIES: BLACK BEAN SALSA

Before I do anything else, allow me to show you a magic trick.

cilantro
Ladies and Gentlemen, right here before your very eyes—one bunch of cilantro, ends trimmed, placed upright in a glass with a bit of cold water.  Doesn’t look like much, you say?  Not very impressive, you say?

Well.  Little do you know!  Arranged this way & covered with the very plastic bag it came home in, I can keep cilantro fresh & useable for a month!  I am not exaggerating!  It IS magic—I love cooking with cilantro (obviously, I am not one of those people for whom it tastes like soap) but I hated having to throw it away after it became wilted & spoiled too quickly.

No longer, my friends!  We can all thank my dear friend Arianne’s mom Georgia (yes, she is as awesome as her name) for this tidbit.

Now, onto the recipe at hand…I love black beans.  They’re cheap.  They’re yummy.  They’re versatile.  AND, they’re good for you.  You can’t say that about everything in my pantry, I assure you.

Make this dish, please.  Make it now.  In fact, you have to make it now because the reason it tastes so darn good is when you take fresh, sweet corn, add smelling-of-sun summer tomatoes & ripe avocados, can you really go wrong?

black bean salsa

No, I didn’t think so.

This little concoction is great for a potluck/casual party, or just for dinner.  It tastes just as good the next day, with the exception of the avocadoes, which turn an unappetizing, slimy brown.  Ew.

So if you’re planning for a big crowd, make this as-is—there won’t be any left, I promise.  But if you’re making for a smaller crew / want to take some for lunch later in the week / need to mix this ahead of time, I recommend combining everything BUT the avocadoes first.

Then, reserve whatever portion you’d like to have for later & store it in the fridge until you’re ready to add avocadoes & eat up!  I like this dish a little more towards room temperature than cold, so you might want to take it out a bit before you plan to serve.

(If I may be so presumptuous as to suggest—it’s real, real good with blue corn tortilla chips.  I’m especially partial to Garden of Eatin’.)

BLACK BEAN SALSA corn off the cob

2 cans black beans (plain, no flavoring or added salt)

3 of the prettiest tomatoes you can find

3 ripe avocados

2-3 ears fresh corn

2 limes

a handful of fresh cilantro, roughly chopped

1 tsp. cumin

1 tsp. salt

optional: half a jalapeño, seeded & minced

Drain & rinse the black beans in a colander—shake well to rid of all liquid.  Shuck the corn & cut the kernels off into a large mixing bowl.  Add the black beans to the corn, then cube the tomatoes and add them as well.

Add the juice of both limes, cumin, salt, & jalapeño, if using .  Stir everything together & sprinkle in cilantro.  If serving immediately, add cubed avocados & fold gently.  Taste & add salt if needed.

Serve with chips or as a side.  Also excellent with grilled fish or meats.

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SUMMER CLASSICS SERIES: GINGERSNAP-MASCARPONE TART

I don’t know if you’ve noticed, but there sure is a lot of pretty fruit out there—berries of all sorts, stone fruits like plums, nectarines, cherries, & peaches,  tropical goodies a la pineapples & mangoes—it’s actually rather (or rawther, as Eloise would say) hard to go wrong in the produce section this time of year.

So in the interest of cutting to the chase, allow me to present you with one of my favorite vehicles for enjoying summer fruit: the (virtually) bakeless tart.

peach tart with mascarpone filling

Ain’t it purty?  Tastes good, too.  What you see there is a crust made of crushed-up, storebought gingersnaps (and a little buttah, naturally), a filling comprised of mascarpone cheese, whipping cream, sugar, & vanilla, and a topping of virtually any fruit you like.

Super-versatile, straightforward, crowd-pleaser.  Oh, and you can make the crust & filling ahead, too.  People, get excited!

What works so well here, I think, is that the mascarpone brings a slightly unexpected flavor—much more subtle than American cream cheese, mascarpone is its Italian cousin which can be readily be found near the mozzarella & feta in even mainstream grocery stores’ deli cases.   By thickening and sweetening the cheese just a little, this filling becomes an excellent foil for the fruit, showing it off and offering it a creamy complement.

And the gingersnap crust?  Well, that just speaks for itself, right?

gingersnap crust

There are myriad variations on the theme here—instead of flavoring the mascarpone with vanilla, try an orange liquor or Kahlua or Amaretto.  If you just can’t abide gingersnaps, swap in another crunchy cookie, chocolate or vanilla.

Though sweet Texas peaches (oh, sweet Texas peaches) are pictured here, I recently made this tart topped with a mound of sliced strawberries which had been gently bathed in a little balsamic vinegar.  A lovely ending to a sweet summer’s dinner.

GINGERSNAP-MASCARPONE TART
serves 8-12

What’s pictured above is a double-recipe of filling, which actually yielded more than I needed to fill the tart.  So I cut it in half the second time around and found a more moderate amount of filling to be more to my liking.  Of course, feel free to do what you think you’ll like best!

pan: 9-inch tart pan w/ a removable bottom is ideal, but a 9-inch pie pan will work just fine

oven: 350°

crust:    1 (8 oz.) box crunchy gingersnaps (yielding 2 ½ cups of crumbs) gingersnaps

4 T unsalted butter, softened

Use a food processor, if you have it, to blitz the gingersnaps to smithereens, then add the butter and process until well combined.

To make the crust by hand, simply transfer the snaps to a Ziploc bag & break them up with a rolling pin or mallet.  (An excellent way to let out one’s frustrations!)   Mix in the softened butter by hand.

Once you have buttery crumbs, press them into the pan, being sure to work up the sides at least halfway.  Bake for just 5 minutes, to solidify the crust.  Cool.

filling:    1 (8 oz.) tub mascarpone cheese

½ cup powdered sugarwhipped mascarpone

½ cup heavy whipping cream

½ tsp. vanilla or other flavoring

Using a stand mixer, whip the cheese on medium until smooth.  Add powdered sugar, then the heavy cream.

It will take a few minutes for the cream to thicken the mixture—increase the speed as you go, until the consistency is similar to whipped frosting.

Mix in the vanilla or other flavoring, then spoon over the gingersnap crust, smoothing the surface.

At this point, you can cover the whole thing and store it in the fridge.  Just before serving, top with the fruit of your choice & enjoy!

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SUMMER CLASSICS SERIES-POTATO SALAD

le potato salad side angle

Big week coming up, right? The birth of our nation, stars, stripes, fireworks, cold beer, fired-up grills, pools full of kids, etc. We Americans celebrate in style.

My parents came to this country in the late 1960s from India. Like most immigrants, they have always been fiercely patriotic. “Only in America” was a reverential phrase, oft-repeated in the course of my growing up. Someone has done something marvelous, risen above circumstances, innovated, liberated, volunteered, changed careers in middle age, made something out of nothing.

Only in America.

Of course, it isn’t exactly true that America is the ONLY place one can do such things, but when you’ve entered this place with fresh eyes, as my parents did, the freedoms, opportunities, and equalities we celebrate every year on the Fourth of July occur like realities and not just abstractions.

I am fiercely proud to call myself first-generation; the first of my family to be born here. I’m fiercely grateful to my parents for the courage and sacrifice it took to come to this country (the first plane trip of my mother’s life took her to JFK International Airport: she was twenty-one years old and dressed in a sari).

To honor them, and this place, I’m going to try to remind myself that my freedom is real, as real & palpable as the slices of cool watermelon I plan to consume this weekend, and that many millions in the world thirst after the freedom I am able to take for granted every day.

As a matter of tradition, I’ll make this potato salad, which my Mom loves (her birthday is Thursday, as a matter of fact. Happy birthday, Mom! You are a badass & I love you!) We’ll drink imported beer, listen to Hindi music, & celebrate some dead-and-gone Patriots with crazy ideas and a lot of gumption, who built this thing we call democracy.

Only in America.  And thank goodness for that.

SUMMER CLASSICS SERIES: POTATO SALAD
serves 4-6

There are infinite variations on this, of course, whereby you could include a couple of chopped, hard-boiled eggs or crumble in some cooked bacon, but I like to keep my potato salad nice & simple. ‘Cause I’m old school like that.*

2-3 lb. red potatoes, scrubbed

½ of a red onion, diced

2-3 stalks celery, diced

4-5 tiny or 1-2 big dill pickles, diced

¾ cup mayonnaise (not the fake stuff! puh-lease not the fake stuff!)

½ cup Dijon mustard (not the yellow stuff! puh-lease not the yellow stuff!)

a big handful of fresh dill, chopped

salt & pepper, to taste

shiny new potatoes 3

Place the potatoes in a large pot & cover with cold water. Bring the water to a boil & cook potatoes until fork-tender, between 15-20 minutes depending on potato size. Drain & cool potatoes before chopping them into fork-friendly cubes.

This really couldn’t be easier. Place all of the ingredients (except s&p) in a bowl—mix carefully until everything’s evenly distributed. I like to use a spatula for this part so as not to upset the taters too much.

Taste-teste and add salt, pepper, maybe more dill if necessary. Be sure to refrigerate if you’re not serving right away.

*Remember those little old men at the end of The Incredibles? “No school like the old school!”

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SUMMER CLASSICS SERIES: COLESLAW

You know those recipes you would beg, borrow, or steal for? Yeah, this is definitely one of them.

coleslaw

Take this coleslaw to a potluck, grill-out, or summer picnic, and I guarantee you’ll have people clambering not only to lick the bowl clean, but also to ask you for the recipe.

I actually didn’t have to beg terribly hard to get this recipe myself—lucky for me, my friend Kathy is a generous recipe-sharer. She’s also responsible for broadening my culinary horizons and know-how when I was just wee college student some half-a-dozen years ago!

This crunchy, spicy slaw goes well with just about any grilled meat or burger. Feel free to adjust the proportions in the dressing to suit your tastes. Coleslaw definitely qualifies as a summer classic, and I’ll eat it in pretty much any incarnation. How do you like yours?

COWBOY KICKOFF COLESLAW
adapted from the Mansion on Turtle Creek, Dallas (via K. Glenney)

This recipe makes a LOT of slaw, so feel free to halve it.

vegetables: yellow bell pepper

4 cups shredded cabbage
(I used both green & half red)

2 cups shredded carrots

2 bell peppers, julienned
(I used one orange & one yellow)

2 chopped jalapeños
(just 1 if you’re heat-shy)

½ bunch cilantro,
picked off the stem & rough-chopped

slaw vegetables dressing:

1 cup mayonnaise

2 T maple syrup

2 T vinegar

2 T Dijon mustard

1 T Worcestershire sauce

1 tsp. chili powder

1 tsp. cumin powder

1 tsp. coriander powder (if you don’t have it/can’t find it, not a dealbreaker)

1 clove garlic, minced

juice of ½ a lime

salt, to taste

Combine all the raw vegetables in a bowl. Whisk the rest of the ingredients together in a separate bowl, then pour over the vegetables. Toss to coat & refrigerate until time to serve. Best if made ahead! Those are four of the sweetest words in the English language: best if made ahead.  Sigh.

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