Mexican Inspired Potato Salad

X pounds potatoes

x cup mayonnaise

x T chopped cilantro

x chipotle peppers (in adobo), ground finely or blended smooth

x shallots, chopped finely

x jalapeno, chopped with or without seeds (depending on heat desired)

John's German Potato Salad

This is a riff on the traditional German potato salad, but with some influence from my Mom's family's recipe as well.

Ingredients:

3 lbs. potatoes, peeled

1 medium onion, fine dice

5 slices good bacon, slided into "lardons"

1/3 cup cider vinegar

1/3 cup red wine vinegar

1 T mustard seeds

1/3 cup sour cream

2 T extra virgin olive oil

2 T chopped fresh parsley

Salt and pepper

Directions:

Peel and cut potatoes into quarters then slice about 1/4" thick. Place in water and bring to a boil, cooking until just tender (don't overcook them!) about 15 minutes.

Combine vinegars and mustard seeds and set aside.

Cook bacon pieces until crisp. Reserve a little for garnish, then add onion and cook for just a minute or two to soften slightly. Add vinegar and mustard seeds to hot pan and cook for one minute then turn off the heat.

Once the potatoes are done, add the bacon/vinegar mixture, olive oil, parsley, sour cream, salt and pepper and gently fold together. Let cool to room temperature on the counter to let the flavors meld together.

Garnish with hard boiled eggs (sliced), reserved crispy bacon and extra parsley.

Blackened Hake with Cheddar Cauliflower

This is a riff I did on southern shrimp and grits. I knew I wanted to cheddar the cauliflower, but wasn't sure how to do the fish. Then, I thought of a great, spicy shrimp and grits I had in Charleston, and thought a blackening would work well.

Ingredients

Hake filet, about 14 ounces for two servings

Blackening spice (or mix together some paprika, cayenne, onion and garlic powder, salt and black pepper...possibly some dry thyme and parsley ground fine. Make it as hot as you would like!).

One head of cauliflower, ideally cheddar (orange color)

Two cloves garlic

A small handful of shredded cheddar cheese

Olive oil

Salt and pepper

Directions:

Cut cauliflower into relatively small pieces. Peel garlic and leave in clove form. Put a sautee pan over medium heat, add a couple of tablespoons of olive oil and add cauliflower and garlic to the pan. Roast for about 10-15 minutes until you get a little caramelization and the cauliflower gets tender. Add about a half cup of water to deglaze the bottom of the pan. Put into a food processor, and add the cheddar and process until just a little chunky. Add back to the pan to keep warm.

While the cauliflower is cooking, heat a pan over medium-high heat. Spread the blackening spices onto a board and roll the fish until covered. Add a tablespoon of oil to the pan (it should just start smoking) and add the fish and cook until about 3/4 cooked through and nice and blackened (but not burned) on the bottom. Turn over and finish cooking on medium heat.

Add the cauliflower to a plate, top with the fish and enjoy!

Very Mushroom Risotto

I had a small epiphany when perusing one of Mario Batali's cook books. In it, he grinds dried porcini mushrooms into a powder to coat a steak. That made me think that doing the same thing in the risotto would make a really, really mushroom risotto...I was right!

Ingredients:

1/4 oz dried porcini mushrooms

About a cup mixed mushrooms sliced (crimini, shittake, oyster)

1 medium shallot diced finely

1/2 stalk celery diced finely

1 large clove garlic, sliced finely

1 Tablespoon fresh lemon thyme leaves (or regular thyme)

8 oz risotto or orzo, about a cup

4 cups chicken stock (or about 2-3 if the orzo)

White wine

Olive oil

1/4 cup grated parmigiano reggiano cheese

Directions:

Take the dried porcini and break into smaller pieces so they can fit in a spice grinder (or coffee grinder) and grind until you have a very fine powder. You should have about 1 tablespoon.

Sautee the mushrooms over medium high high heat with some olive oil, until they are browned and cooked. Remove from the pan.

Lower the heat to medium, add a few tablespoons olive oil and add the celery, shallot and garlic and saute until soft, a few minutes. Add back the mushrooms (but save a few to garnish the plate) and then the risotto and thyme and cook a few minutes until the risotto is translucent. Add about a half cup of wine and cook down. Then add the stock about a cup at a time and cook until the rice is al dente.

You should have a slightly soupy mixture to which add a little more olive oil (or a couple of tablespoons of butter) and the parmigiano and stir. This should tighten the mixture, though it should not be too thick or thin.

Waffles

This is a recipe adapted from both my pancake recipe, and a few other waffle recipes.

The key is to get the mixture correct to get crispy outsides and fluffy insides. The first pass (below) did not quite get there, which is why I will try to up the sugar and butter amounts. I will update as necessary.

Ingredients

1/2 pound flour (about 1 1/2 cups, I usually do half all purpose, half whole wheat)

1 teaspoon baking powder

1 teaspoon salt

1/4 cup sugar (we will try 1/2 cup next time and update) (try substituting brown sugar too)

3 whole eggs, separated

4 Tablespoons unsalted butter, melted (we will try 8 next time)

8.5 ounces milk or buttermilk

1 teaspoon vanilla (optional)

Vegetable spray or oil for waffle iron

Directions

Preheat waffle iron according to manufacturer's directions. We have a Kaloric Aztec G2, which I set on the highest setting, use the pancake ladle (from the Williams Sonoma set), and cook each pair of waffles for 4 minutes. You will need to do a little experimentation on your make/model of waffle iron.

In a medium bowl whisk together the flour, baking powder, salt, and sugar. In another bowl beat together egg yolks and melted butter, and then add the buttermilk. Add the wet ingredients to the dry and stir until combined. Allow to rest for 5 minutes.

Whip the egg whites until fairly stiff peaks are achieved. Fold into the batter just before beginning to make the waffles.

Ladle the waffle batter onto the waffle maker. Again, you will need to experiment with amounts and times your first time. I would suggest recording this on the recipe so as not to drive yourself crazy next time you want to make these. Close the top and cook until the waffle is golden on both sides and can be easily removed. Serve immediately or keep warm in a 200 degree F oven until ready to serve.

Pizzelle

This is from Williams-Sonoma - http://www.williams-sonoma.com/recipe/pizzelle.html

It is the recipe a good friend uses for hers, and we like it a lot.

Ingredients:

3 eggs

3/4 cup sugar

8 Tbs. (1 stick) unsalted butter, melted, plus

more for brushing

2 tsp. vanilla extract

1 tsp. finely grated lemon zest

1 3/4 cups all-purpose flour

2 tsp. baking powder

Directions:

In a mixing bowl, whisk together the eggs and sugar until light yellow and thick ribbons fall from the whisk, 2 to 3 minutes. Add the 8 Tbs. melted butter, the vanilla and lemon zest and whisk until blended.

Over a sheet of waxed paper, sift together the flour and baking powder. Fold the flour mixture into the egg mixture in two additions, folding each addition just until blended.

Heat a pizzelle maker according to the manufacturer's instructions. Brush lightly with butter and spoon about 1 Tbs. of the batter onto the pizzelle maker. If any batter oozes out, cut it off immediately. Cook according to the manufacturer's instructions until golden brown. Transfer the pizzelle to a wire rack and let cool. Repeat with the remaining batter.

Makes about 25 pizzelle.

Arctic Char with Soba Noodle Salad

I have not tried this yet, but like the combo of flavors.

From NYTimes -

Arctic Char With Soba Noodles, Pine Nuts and Meyer Lemon

Published: January 7, 2011

Andrew Scrivani for The New York Times

Time: 30 Minutes

Ingredients:

6 ounces soba noodles

1/4 cup pine nuts

2 garlic cloves, minced

1 teaspoon kosher salt

1/4 teaspoon pepper, plus more for seasoning

1/2 teaspoon finely grated Meyer lemon zest

2 teaspoons fresh Meyer lemon juice

6 tablespoons extra virgin olive oil

1 tablespoon cumin seeds

4 Arctic char fillets, about 8 ounces each, preferably center-cut pieces, skin removed

Meyer lemon wedges, for serving

Chopped fresh cilantro or mint, for serving.

1. Cook the noodles according to the package instructions. Rinse under cold water; drain well.

2. Pulse the pine nuts in a food processor until finely ground. Scrape them into a large bowl. Add the garlic, 1/2 teaspoon salt, pepper and lemon zest. Whisk in the lemon juice. Slowly whisk in 3 tablespoons oil. Toss noodles with the dressing.

3. Heat the oven to 450 degrees. Line a large baking sheet with foil.

4. Set a small skillet over medium-high heat and allow to heat up, about 1 minute. Add the cumin seeds and sizzle until fragrant, about 30 seconds. Turn off the heat and add remaining oil. Allow to cool slightly.

5. Season both sides of the fish with remaining salt and a pinch of pepper and place on the baking sheet. Spoon the cumin and oil evenly over the fillets. Roast to desired doneness, about 10 minutes for medium rare.

6. Divide the noodles among four plates and place the fish over the noodles. Garnish with the lemon wedges and cilantro or mint.

Yield: 4 servings.