- 1 1/2 pounds unpeeled small Yukon gold (Ina’s suggestion) or fingerling (what I used) potatoes
- Coarse, kosher or sea salt
- 3 tablespoons Champagne or white wine vinegar
- 1/2 teaspoon Dijon mustard
- 1/2 teaspoon minced or pressed garlic
- 1 large or extra-large egg yolk, ideally at room temperature
- Freshly ground black pepper
- 1/2 cup olive oil
- 1/4 cup dry white wine (you can skip this, or use less, with little harm; I used 1 tablespoon vermouth instead)
- 3 tablespoons drained capers (I imagine minced cornichons would be a good alternative)
- 6 scallions, thinly sliced (yielding about 1 cup)
- 2 medium stalks celery, diced small (about 1/4 inch) (yielding about 1/2 cup)
- 1/2 cup finely diced red onion
- 1 1/2 pounds cooked lobster meat, cooked and cooled, in a 1-inch dice (from about 7 to 8 pounds fresh lobster; see post above for better budgeted suggestions)
- 1 lemon
- 3 tablespoons coarsely chopped fresh tarragon (Ina’s suggestion) or flat-leaf parsley (what we used)
Cook the potatoes: Place the potatoes in a large pot and cover with an inch or two over water. Add 1 tablespoon salt and bring to a boil. Lower the heat and simmer for 15 to 25 minutes, depending on the size of the potatoes, until just tender. (A bamboo skewer is ideal to test them.) Drain in a colander, and let potatoes cool for 5 minutes. Cut potatoes into quarters or halves (or fingerlings into 1/2- to 1-inch segments) and place them in a large bowl.
Make the vinaigrette: Whisk together the vinegar, mustard, garlic, egg yolk, 1 teaspoon salt, and many grinds of black pepper (Ina recommends you use a full teaspoon of pepper). Whisking constantly and vigorously, pour the oil in in a thin drizzle, ideally making an emulsion. Stir in the wine (if using) and capers.
Assemble the salad: While the potatoes are still very warm, pour half the vinaigrette on the potatoes and toss them gently, allowing them to soak up the vinaigrette. Stir in the scallions, celery, red onion, lobster, and add enough vinaigrette to moisten. Reserve any remaining vinaigrette for later. Add the zest and juice of the lemon, the tarragon or parsley, and more salt and pepper to taste (Ina calls for another 2 teaspoons salt and 1 teaspoon pepper, but this felt like overkill). Cover with plastic wrap and refrigerate for at least an hour to allow flavors to blend. Taste for seasonings and add more vinaigrette, if necessary. This salad is especially good served closer to room temperature.
serves serves 6 to 8, active time 30 minutes, total time 1 1/2 hours
- 1 1/4 cups butter, divided
- 2 medium onions, chopped
- 1 green bell pepper, seeded and chopped
- 1 red bell pepper, seeded and chopped
- 2 garlic cloves, finely chopped
- 2 pounds yellow crookneck or zucchini squash, sliced
- 2 cups grated sharp Cheddar cheese or Gruyère, divided
- 4 large eggs, beaten to mix
- 1 1/2 cups chopped pecans, divided
- Dash hot sauce or Tabasco, optional
- 1 cup breadcrumbs
- Preheat oven to 350 degrees. Butter a large casserole dish and set aside.
- Melt 1/4 cup of the butter in a large skillet and sauté the onions and peppers until soft. Add the garlic and cook 1 minute then set aside.
- Bring to the boil a pot filled with enough water to cover the squash, and add the squash. Cook until tender, about 10 minutes. Drain and return squash to the pot. Mash the squash until thoroughly broken into small pieces. Add 1/2 cup butter, 1 cup cheese, eggs, onion mixture, and 1 cup pecans. Season to taste with hot sauce if desired, and stir well to mix.
- Move mixture into the prepared casserole dish. Combine the breadcrumbs with the remaining cheese and pecans. Spread evenly over squash mixture. Dot with remaining butter and bake 45 to 60 minutes, until bubbly. Serve hot. Dish can be made ahead several days, covered and refrigerated, or frozen. Defrost before reheating.
100 or so pearl onions, unpeeled (from 3 10-ounce bags)
2 1/2 ounces bacon (applewood-smoked is suggested), cut into a small dice
1 1/4 cups heavy cream
1/4 teaspoon freshly grated nutmeg
2 tablespoons sherry
1/2 bunch chives, cut into 1/2-inch segments
Kosher salt, to taste (I used 1 teaspoon of Diamond Kosher salt)
Blanch the pearl onions for 3 minutes in a pot of boiling salted water. Drain, shock in a bath of ice water, and drain again. Peel the onions (making a slit with a paring knife down the side made this easiest for me), leaving a little of the root end intact.
[Want to use frozen, already peeled onions instead? I list some potential sources in the post.]
in a medium saucepan, cook the bacon until crisp, then remove it with a slotted spoon and drain it on paper towels. Leave only two tablespoons of the cooking fat in the pan, and add the pearl onions, heavy cream and nutmeg. Add salt to taste.
Cover the pot with a lid, leaving it a little ajar. Cook onions until they are nearly cooked through, about 90 percent of the way then remove the lid and finish cooking the onions while reducing the cream by half. Stir in the sherry.
If your onions are done cooking before the cream has sufficiently reduced or if you’re unsure about the alcohol in the sherry, remove the onions with a slotted spoon and transfer them to your serving dish. Continue cooking the remaining sauce to the desired consistency and taste and pour it back over the onions.
Garnish with bacon and chives
185 grams butter
185 grams couverture chocolate
200 grams sugar
112 grams flour
about 12 – 14 Oreo biscuits, chopped roughly
- Preheat oven to 180°C, and grease / line an 8-inch square baking pan with baking paper or foil.
- Melt the chocolate and butter in a large saucepan. Leave aside to cool.
- In a bowl, beat the eggs with sugar. Add into the chocolate mixture, and beat well.
- Fold in flour, then add in Oreo chunks.
- Bake for about 20-25 mins¹, or until the surface has become a pale brown, and a skewer inserted in the middle would come out with moist crumbs.
serves 4, active time 10 minutes, total time 30 minutes
- 1 1/2 tablespoons unsalted butter (about 3/4 ounce/22 grams)
- 1 large banana, sliced (about 6 ounces/170 grams)
- 3 tablespoons light brown sugar (about 1 1/2 ounces/38 grams
- 1/4 cup dark or amber rum (about 2 ounces/60 milliliters)
- Pinch of ground cinnamon
- 1/3 cup cold whole or lowfat milk (about 2 1/2 ounces/ 75 milliliters)
- 8 medium scoops French vanilla ice cream (about 1 quart/24 ounces/ 680 grams), softened until just melty
- For the bananas: Melt the butter in a medium nonstick skillet over medium heat and heat until it stops foaming. Add the bananas and brown sugar, stir to help melt the sugar and coat the bananas, and cook, stirring occasionally, until the bananas are soft and saucy, about 2 minutes. Add 3 tablespoons (1½ ounces/45 milliliters) of the rum, allow it to warm for a few seconds, and carefully wave a lit chimney match over the pan until the rum ignites. Allow the rum to burn until it extinguishes, about 30 seconds. Off the heat, add the cinnamon, stir to combine, and allow the mixture to cool to room temperature, about 20 minutes.
- For the shake Place the bananas, sauce, milk, and remaining 1 tablespoon (½ ounce/15 milliliters) of rum in a blender and blend to mix thoroughly, about 30 seconds. Add the ice cream and pulse several times to begin breaking it up. With the blender motor off, use a ﬂexible spatula to mash the mixture down onto the blender blades. Continue pulsing, stopping, and mashing until the mixture is well blended, thick, and moves easily in the blender jar, roughly 30 to 90 seconds. Pour into a chilled glass or glasses, and serve at once.
serves 6 to 8, active time 30 minutes, total time 30 minutes
- One 3- ounce package dry crab boil
- 2 tablespoons kosher salt, plus more as needed
- 3 pounds red-skin potatoes
- 1 pound thick-cut bacon, diced
- 1 cup diced red onion
- 1 tablespoon minced garlic
- 1/4 pound (1 stick) butter, at room temperature
- 1 cup finely grated cheddar cheese (about 4 ounces)
- 1 green onion, chopped
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon paprika
- 3/4 cup sour cream
- Freshly ground black pepper
- Fill a 6- quart pot two- thirds full of water and add the crab boil and 2 tablespoons salt. Stir until blended. Cut the potatoes in half, then into halfmoon slices ¼- inch thick. Add the potatoes to the pot. Bring the water to a boil and cook the potatoes until fork- tender. Drain and keep warm, covered in foil, in a low oven.
- Meanwhile, in a medium skillet over medium heat, cook the bacon until crispy; transfer with a slotted spoon to paper towels to drain. Add the red onion to the bacon grease and cook until lightly brown, 5 to 7 minutes. Just before the onion is done, add the garlic and cook until lightly brown. Remove from the heat.
- In a large bowl, combine the butter, ½ cup of the cheese, half of the bacon, half of the green onion, the onion- garlic mixture, cayenne, paprika, sour cream, and salt and pepper to taste. Mix together thoroughly.
- Add the potatoes to the bowl; let stand for a few minutes, until the cheese starts to melt. Fold everything together, taking care not to break up the potatoes. Check the seasonings and adjust to taste. Top with the remaining cheese, bacon, and green onion.
- 1 box frozen potato and cheddar pierogies
- 1/2 Polish kielbasa, halved and sliced
- 1 onion, thinly sliced
- 2 1/2 tablespoons butter, divided
- 1 1/2 tablespoons flour
- 1 1/2 cups milk
- 1 1/4 cups cheddar cheese, shredded
- Salt and pepper
- 1/4-1/2 cup cheddar cheese, shredded
Preheat oven to 375 degrees.
Spray the inside of a baking dish (9×13 or smaller) with cooking spray. Line the bottom of the dish with the frozen pierogies.
To prepare the onions, heat one tablespoon of butter in pan over medium heat. Add the onions. Cook for about 10 minutes, stirring frequently, until the onions are tender, sweet, and golden brown. Scatter the onions over the frozen pierogies.
Scatter the kielbasa slices over the onions.
To prepare the sauce, melt the remaining 1 1/2 tablespoons butter in a pan over medium heat. Stir in the flour until well-blended. Cook for a minute or two. (This is your roux, which will help to thicken the sauce.) Gradually add the milk, whisking until smooth. Bring the mixture to a simmer and cook for 2-3 minutes until it begins to thicken. Reduce the heat to low and add the cheddar cheese. Stir until melted. Season with a touch of salt and pepper. (Be careful not to over-salt the sauce, since the kielbasa will add a good amount of salty flavor to the finished dish.)
Pour the sauce over the mixture in the baking dish. Sprinkle the remaining cheese on top.
Bake for about 40 minutes.