Taking a stand

As I sit here now, typing, I have to admit that I'm quite opinionated about potato salad. And this after growing up in a sheltered potato salad world, blissfully eating the only version I'd ever known. It's hard to pinpoint exactly this seismic shift occurred...but apparently now is the time to take a stand. Against overly mayo-y, texturally mushy potato salads.

Afterall, what better time to get my message out to the public (ha!) than right before the 4th of July, right?

Since discovering myself, at least in the potato sense of the term, I've made quite a few potato salads that I've really enjoyed. This is one I tried for the first time this summer and will definitely be repeating in the future. No mayo in sight, you can tell it's actually POTATOES in there (and not just glop), and there are fresh, yummy vegetables!

Fresh from the Market Potato Salad (adapted from Cooking Light, June 2010)
Serves 4-6

Ingredients:

2 pounds of fingerling potatoes, cut into “bite-sized” chunks
2 tablespoons extra virgin olive oil
2 tablespoons chopped fresh tarragon
2 tablespoons white wine vinegar
2 tablespoons whole-grain mustard
½ teaspoon sea salt
½ teaspoon freshly ground black pepper
1 yellow summer squash or zucchini, diced
¾ cup sliced sweet onion
1 cup grape tomatoes, halved
2 cups arugula

Preparation:

Place your cut potatoes into a pot of salted (non-boiling) water. Bring the potatoes and water to a boil, then reduce the heat to a simmer, allowing the potatoes to cook through. This only takes a few minutes, depending on your definition of "bite-sized".


While the potatoes are cooking, slightly cook the zucchini or summer squash. I suggest lightly steaming or grilling, but sauteeing works as well. It should still retain some of its crunch - just not be raw.

Now is also a good time to assemble the "dressing". Remember, this isn't a mayo potato salad. Combine the olive oil, tarragon, vinegar, mustard, salt and pepper.

Once your potatoes have cooked, drain the water and put the potatoes back into the hot pot for 30 seconds - 1 minute to get rid of the excess moisture.

Then toss the potatoes and the rest of the veggies into the dressing.

It is superbly fresh and satisfying.

I apologize for being preachy about the whole thing, but I clearly have stronger-than necessary opinions on the whole matter.

A triumphant return!

To all 3 or so of my faithful followers, I must apologize. I have neglected you. Although, in my defense, I wasn't completely slacking. It's just that the combination of pregnancy + love of food was making it impossible to ever get back into my closet full of cute clothes. So rather than sitting at my desk musing over delicious recipes I got back to my elliptical machine, resistance bands and kettlebells. I suppose it's not as bad as it sounds. The good news is that I can finally fit into my normal clothes! The bad news is that I'm going to be seen in public in a bathing suit in only a matter of days - and I still feel like the Pillsbury dough boy.

But enough about me and on to the food.

Most nights we cook fairly easy meals that require under 45 minutes of prep and cooking time combined. Every once in a while, though, something piques my interest enough that I devote a much bigger chunk of time.

This is one of those recipes.

It is based on a dish from the Barefoot Contessa (who is far and away my favorite from Food Network)...I've made it a few times now and each time the first bite gives me pause...it is soooo good!

Penne all Vodka (based on a recipe from Ina Garten)
Serves ~6

Ingredients:

3 tablespoons olive oil
1 medium onion, diced
3 cloves of garlic, minced
½ tablespoon crushed red pepper flakes
1 tablespoon dried oregano
1 cup vodka
2 (28 oz) cans whole peeled plum tomatoes
1 pound penne pasta
1 1/3 cup heavy cream
4 tablespoons chopped fresh oregano
½ teaspoon kosher or sea salt
½ teaspoon freshly ground black pepper
Shaved parmesan cheese

Preparation:

For this dish you need a large pot or deep saute pan that can be placed into the oven. I used my cast iron enamel dutch oven. To get things started, heat up the olive oil over medium heat, then toss in the onions and garlic. Cook this for 8 or so minutes until they become translucent but not browned. Then add in the crushed red pepper flakes, dried oregano.

Open the canned tomatoes and drain the liquid.

While you're draining the tomatoes you add the cup of vodka to the onions and garlic. This needs to cook for a few more minutes or until the liquid is reduced by about half.

To add the tomatoes to the sauce, crush them first in your hands. Don't worry about the tomatoes being a completely even size as this whole thing goes for a spin in the blender later on.

Stick a lid on your pot and stick it into a 375 degree oven for an hour and a half. When it comes out, it'll look like this. Mmmmmmmm.

Allow the sauce to cool for about 15 minutes so it doesn't explode your blender top off, cover the ceiling in red goop and leave you cursing my name as you scrub it off. Once the sauce has cooled a bit, put it through the blender in batches until it has a smooth consistency. Put the blended sauce back into the pot.

As you're enjoying breaking out the poor blender from it's deep dark hiding place in the pack of one of your cupboards, get the pasta cooking in a big pot of salted boiling water. Once all of your now-blended sauce has made its way back to the pot, add in the cream, fresh oregano, salt and pepper (to taste), and simmer for 5-7 minutes until it's been properly reheated.

You can wait and sprinkle on the parm at the end as a garnish if you want to be all appropriate, but I vote for just dumping in a few ounces at the end and stirring it all together.

Oh and then garnishing with more at the end!

Do yourself a favor some weekend and make this. There's honestly not a lot of time you have to be an active participant in the prep. And even if there were - the end totally justifies the means!