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Chives in bloom? Perfect time for Mary Swanson’s Scandinavian Potato Salad

From the moment my garlic chives pop out of the soil each spring till frost threatens and they disappear to overwinter below ground, I use them by the handful.  I particularly love when the chives burst into bloom at the end of August.  Bumblebees and honeybees swarm above them in the afternoon sun and frequently touch down on the lovely white blossoms pollinating as they go.

Garlic chives are one of my favorite herbs.  They are mild with a flavor between spring onions and garlic.  I occasionally use them to make my friend Mary Swanson’s wonderful Scandinavian Potato Salad recipe – a salad that’s perfect for an outdoor meal.

I first tasted this dish at  a “race day” luncheon for six prepared by Mary and her husband Ernie, a fine cook in his own right.  The Swansons are avid Formula I auto racing fans – a passion we all share.  So getting together to watch live coverage from racetracks around the globe is a fun way to spend an afternoon.

Scandinavian Potato Salad was but one star of the race day meal.  Ernie’s perfectly prepared pork medallions were great and Mary’s colorful pepper-studded black bean salad  hit the spot.

Still, it was the potato salad that captured my attention.  Different from any I’d ever tasted, it was so good I had a second helping.  I immediately asked for the recipe and Mary kindly wrote it out for me.  I share it now with you.

Mary Swanson’s Scandinavian Potato Salad

6 to 8 potatoes (Any kind  will do.  I used some white potatoes I had on hand, however, Mary most often uses medium sized red bliss potatoes.)

2 teaspoons salt (Add most to cooking water but reserve a little for dressing. Adjust to taste in accordance with amount of potatoes used.)

1 bunch garlic chives  (lavender-blossomed onion chives can be substituted and are equally good)

1/3 cup oil  (extra virgin olive oil is good but your choice)

1/4 cup red wine vinegar

1 Tablespoon sugar

1 teaspoon Dijon mustard

Remaining salt

1/2 teaspoon pepper (Or peppercorns – several grinds of the pepper mill)

Slice potatoes in rounds and place in a large saucepan with 2 to 3 inches of water and most of the salt. Bring to a boil.  Reduce heat.  Simmer till done.  Drain potatoes and place in large bowl.

Meantime make dressing by combining oil, sugar, the remaining

salt, the Dijon mustard and pepper.  Mix well and pour over potatoes and chives.  (Best done while potatoes are still warm when dressing’s easily absorbed.)  Can set out early as this mayonnaise-free side dish will not spoil if the day is warm.

Mary emphasizes that this is truly a taste-as-you go recipe with the amount of salt added determined by the number and size of the potatoes used.  You can add an extra dash or two of vinegar for a more piquant flavor.

This tangy potato salad is a great accompaniment for meat or poultry and is so easy to make.  I served it this time with steak and end-of-summer veggies including Anne Arundel County corn on the cob from Pumphrey’s Farmstand on Veteran’s Highway in Millersville, Maryland and just picked green beans prepared the old-fashioned way.

Everyone grabbed a plate and enjoyed the meal,.  Even our guilty-looking  cat Biscuit (who invited himself to dinner) managed to con us out of several bites of steak and had a fine old time.

               Everybody grab a plate and help yourselves.  No…not you Biscuit!
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Company coming and pinched for time? Pork’s the answer

Company’s headed to my house for dinner…a sister and an assortment of sons, nieces and nephews.  But I’ve no time to spare…not even a few minutes to run to the supermarket.

Today, even those who love to cook – like me – are sooo busy we worry about having guests.  Will we be able to get dinner on the table in time?

I decide there’s no reason to panic.

I thawed a pork loin I took out of the freezer and have leftover ham slices to grill for a nephew who prefers it.  There are apples to saute with cinnamon and rice and peas for equally quick side dishes.  A cake and  fresh peaches will suffice for dessert.

So I can relax a little.

Roasting a pork loin is easy….and takes little time to prepare

Find a shallow roasting pan  and place the pork in the center.  Coat the roast with olive oil.  Tear or finely chop fresh thyme, sage and rosemary and sprinkle over the pork.  Or, substitute dried herbs.

Add a quarter cup of water to pan.  Roast on middle rack of oven at 400 degrees for one hour and fifteen minutes… or slightly longer for a larger roast.  (Can cut the pork loin in half to reduce cooking time.)  If you wish,  lightly salt meat halfway through cooking.

Meantime, set the table and prepare the side dishes.

Sauteed apples are simple.  

Just wash and slice the apples and layer them in a non-stick saucepan in which you’ve melted two tablespoons of butter.  Sprinkle with cinnamon.  (Add a tablespoon or two of water if needed.)  Turn with a spatula as they cook.  Keep warm.

Rice would be nice…even better with olives and mushrooms.

Rice with olives and mushrooms

1 cup white rice

1 clove garlic smashed, diced

1 teaspoon diced onion

2 tablespoons diced red pepper

1 tablespoon diced celery

4 to 6 mushrooms sliced

4 or 5 black olives sliced

4 green olives sliced

2 cups water

1 teaspoon salt

1/4 teaspoon of turmeric for flavor (or more according to your taste)

Add rice to a saucepan and rinse several times until water runs clear.  Drain rice and move to side of saucepan.  Add olive oil and saute garlic, onion, red pepper and celery.  Then fold the rice into the oil with the veggies.  Add the mushrooms followed by 2 cups of water and teaspoon of salt.  Add the olives and turmeric and  bring to a boil.  Lower the heat and simmer until the water has evaporated and the rice is cooked.

Dinner’s ready and the pork looks great.

Need last minute dessert 

                   Fresh peaches over cake

Am lucky I didn’t ice the cake I made yesterday.

And luckier still to have someone volunteer to slice it.

Mix sliced peaches (these were from a nearby produce stand) with a little sugar and a few raspberries. Pour them over the slices of cake. (You can easily substitute store-bought pound cake slices.)

 

 

All that’s needed is a dollop of whipped cream.

 

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Savor summer’s flavors with Curried Green Tomatoes, Zesty Zucchini Salad

Reasoning that Diehl’s Produce of Severna Park was the ideal candidate for a Local Food Picks column I was writing for Annapolis-based Capital Newspaper in July of 2011, I hopped on my bike and pedaled toward the open-air market.

From plums, peaches and melons to Eastern Shore corn on the cob, the produce beneath the red and white striped tents was picture perfect…great for the column.  But I needed a recipe or two to share with our readers so I  searched out manager Jennifer Diehl.  Pointing to several cardboard cartons of good-sized green tomatoes Jennifer said, “I have just the recipe for you.”

According to Jennifer, longtime customer Judy Ridgely shared her recipe for Curried Green Tomatoes with the Diehl family and they found it absolutely delicious.

It’s definitely one of the most delightful summer recipes I’ve ever tasted and very easy to make.  With Judy’s blessing, we shared it with Capital readers in 2011 and share it now with you.

Judy Ridgely’s Curried Green Tomatoes

2 tablespoons butter

1/2 onion chopped relatively fine

1-1/2 teaspoons curry powder

Pinch cayenne pepper

2 cups coarsely chopped green tomatoes

Salt to taste

 

 

 

 

Chop tomatoes and onions.  Melt butter in a skillet or non-stick pan.  Add the onion and cook slowly until translucent.

Add curry powder and blend well.  Stir in a pinch of cayenne pepper.

Add green tomatoes and cook, stirring for 3 to 4 minutes during which time they’ll from green to gold.  I like them served warm with a range of meats or poultry.

Green tomatoes were not the only great looking veggie “starring” at Diehl’s that day.  At a nearby stand, I found the makings for a recipe of my own creation.

With such a wide variety of local and regional vegetables available mid-July, it wasn’t hard to choose ingredients for a super salad.

Sharon Lee’s Zesty Zucchini Salad with Balsamic Vinegar Dressing

This refreshing salad makes a pretty first course for a summer supper. The main course this day was a casserole dish featuring chicken and mushrooms.

The  vegetables used for this dish can vary according to what looks fresh.  (Cucumbers substituted for the zucchini are equally delicious. )

                          The basic recipe

2 small zucchini (or 1 large)  –  sliced in rounds 

1 small yellow summer squash –  sliced in rounds

1/2 red and/or green pepper roughly diced

6 to 12 cherry tomatoes – sliced in half

Slices of mild onion (like Vidalia) to taste 

2 or 3 leaves of basil and/or freshly picked sage

Sprigs of flat leaf parsley

Extra virgin olive oil

Balsamic vinegar

Red wine vinegar

1 teaspoon of sugar

Mushrooms (optional )

Wash and gently dry the vegetables.  Then chop the zucchini and squash into rounds, halve the cherry tomatoes, and slice the onions, peppers and mushrooms.

Layer the zucchini, squash and onions in a pretty bowl or serving dish.  Add additional layers of peppers, and cherry tomatoes.  Top with finely chopped basil, parsley and/or sage.  

When finished,  sprinkle sugar lightly over the top of the salad.

Drizzle with olive oil and  balsamic vinegar.  Finish by adding a splash of red wine vinegar for a pleasant touch of tartness.  Toss ingredients together and plate.

Serve separately or as an accompaniment to poultry, meat or fish along with other side dishes.  Though delicious when served immediately, the salad is even better when allowed to marinate in the refrigerator for an hour or more.

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It’s Berry Time – from Banana/Berry Pancakes to Chilled Blueberry Soup

It’s berry time, one of my favorite times of the year.  Nothing tastes quite like berries ripened on the vine.  And lucky me.  Strawberry season has begun and I’ve found several sources nearby.

Baltimore-based Zahradka Farms brought boxes and boxes of freshly picked strawberries to the Severna Park Farmers Market on Saturday.  Also found strawberries at Diehl’s Produce Severna Park and at Diehl”s Produce of Annapolis.

Of course,  when white blossoms appear on the black raspberry vines in my own garden in April, I love it.  By the end of May, they’re beginning to ripen and I watch with anticipation as they turn from light green to red and finally deep purple.

I love watching the black raspberries in my garden ripen as they turn from light green to red and, finally, to purple.

This year I’ll have quite a haul of my own berries.  But I also have local sources for pick-your-own red raspberries, blackberries and blueberries  – enough to pick and eat with plenty left over to freeze.

(To freeze,  rinse berries, scatter them  on a cookie sheet and place uncovered in your refrigerator’s freezer.  When frozen, transfer  into containers or seal in freezer bags.)

Berries are splendid eaten in dessert dishes unadorned…or with a dollop of whipped cream.  However,  I use fresh and frozen berries of all kinds in a variety of recipes including Banana/Berry Pancakes.  The easy-to-make recipe is one you can play with by substituting different grains or berries.

You’ll need a pan or grill large enough to accommodate several pancakes at once. A cast-iron skillet or non-stick saute pan works well.  An ice cream scoop is handy for  transferring the batter from bowl to  pan.

Banana/Berry Pancakes

Dry ingredients:

1-1/4 cup flour (all-purpose or unbleached)

Pinch of salt

2 teaspoons of baking powder (Can use three if you go for fluffy)

Combine

Next four ingredients (which are optional) add flavor and  texture

1 handful Old Fashioned Oats (any brand)

1 teaspoon Sesame seeds (no need to toast)

1 teaspoon ground flax seed (grind in electric coffee grinder)

1 Tablespoon ground  buckwheat

Wet ingredients:

1 mashed banana

1 egg

1 heaping Tablespoon of plain yogurt (not Greek)

1 cup of milk (or more if needed to thin batter)

2 Tablespoons Canola oil

Berries (any variety and as many as you like)

First, mix dry ingredients together.  (You’ll note that I do not include sugar as an ingredient since the banana adds sweetness enough.)

Next, add the mashed banana followed by the egg, plain yogurt and milk. Add the Canola oil last.  Mix well by hand.

Add berries.  In this case, I used sliced strawberries, black raspberries and blueberries.

Mix well and let batter stand while you coat the pan with a light film of canola oil and heat it.

When the pan is hot, add a pat of butter and swirl pan.  Then, use a spoon or ice cream scoop to transfer batter into the pan. These hearty pancakes are quite filling so I make them medium sized.  When bubbles appear on top of the batter, flip the pancakes over with a spatula.  You’ll see that they are nicely browned.  (You may have to flip again if any uncooked batter remains on top.

You’ll note that they are not perfectly symmetrical (but they are delicious) . When done on both sides, transfer the pancakes  to a plate and top with  butter and syrup.

For house guests, I’ll add bacon or ham but for busy family members, grabbing a plate full of these hearty pancakes with a cup of coffee is a fine start to the day.

My most recent recipe discovery blueberry-wise came as a surprise to me and all who tasted it at Benevolent Baskets‘ luncheon at Chartwell Golf and Country Club.  Organized by co-founders Karen Lerario and Lesley Geisel as a fundraiser for Benevolent Baskets’ transitional skills  program for homeless women, the luncheon featured a three-course meal prepared by Chef Andrew Maggitti  including his amazing Chilled Blueberry Soup.  We were delighted to get his recipe.

As cocktail hour ended at the Benevolent Baskets’ fundraising luncheon, our first course –  cups of Chef Andrew’s Chilled Blueberry Soup – appeared on the tables. The soup’s deep purple hue perfectly matched the table centerpieces.

Chef Andrew Maggitti’s Chilled Blueberry Soup

4 cups blueberries

4 Tablespoons sugar

1 teaspoon lemon zest

1/4 teaspoon ground ginger

1/8 teaspoon all spice

Blend the first five ingredients in blender

Then add:

1/3 bottle of Riesling

2 Tablespoons sour cream

2 Tablespoons lemon juice

Blend  and then add:

8 ounces of plain yogurt

2 ounces of simple syrup

Blend until smooth and strain through chinois (strainer)

Chef Andrew created the soup in conjunction with the fundraiser’s “Be Fit for Benevolence” theme and followed the first course with an entree of Lemon Pepper Marinated Chicken Breast on a bed of Quinoa topped with Pineapple Relish and a dessert of Chocolate Hazelnut Polenta Torte.

 

 

 

 

 

 

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Anyone for a cookie? Betcha can’t eat just one.

Nothing like a cookie with friends over coffee…or as a bribe to get a husband or son to remove the dead bird your cat just dropped at your feet.

The recipes for peanut butter cookies and oatmeal cookies that follow fill the bill in either case.  I’ve made both kinds  hundreds of times and often serve them as after-dinner dessert.

I’ve adjusted the measurements of ingredients so each recipe now provides 2-1/2 dozen cookies…enough for guests with only a few left over for me to pig out on.

My recipe for Peanut Butter Cookies comes from the well-thumbed pages of the Better Homes and Gardens Cookbook I was given by my Aunt Ann as part of her wedding gift.  (Since I didn’t even know how to boil water, it was a great gift.)

I’ve changed just two ingredients over the years. The recipe called for “shortening” which I was told  meant “Crisco”.   Never had any on hand so have used butter or trans-fat free margarine.  I’ve also used chunky as opposed to smooth peanut butter.

Peanut Butter Cookies

Preheat oven to 350 degrees

1/2 cup shortening  (I like to use  www.landolakes.com butter or trans-fat free margarine)

1/2 cup granulated sugar

1/2 cup brown sugar

1 egg

1/2 teaspoon vanilla

1/2 cup peanut butter (hubby’s favorite SKIPPY® chunky peanut butter)

1-1/2 cups all-purpose flour (I prefer unbleached)

1 teaspoon soda

1/4 teaspoon salt

Cream shortening, sugars, egg, vanilla and peanut butter.  Sift and stir dry ingredients into creamed mixture.

Drop by rounded teaspoons or soup spoons) on ungreased cookie sheet.  Press back of fork into each to make crisscrosses.

Bake on ungreased cookie sheet  in 350 degree oven for approximately 10 minutes till lightly browned

I have to hide these peanut butter cookies or they’ll get eaten before I’m ready to serve them.

My second go-to cookie also began as a Better Homes and Gardens Cookbook recipe called Oatmeal Crisps.  Due to my penchant for changing recipes, the original version has evolved quite a bit.  I love incorporating unusual grains in my recipes so this variation for Oatmeal Raisin Cookies with Amaranth includes amaranth, millet, sunflower seeds and raisins.  The cookies are yummy.

Cultivated centuries ago by the Aztecs, amaranth is not a grain that’s well-known today.  It’s gluten-free and a high-quality source of plant protein.  It’s also high in iron and calcium.  I use just a handful in this recipe to add texture and a delightful crunch.  Amaranth can be found in organic markets as well as some supermarkets.

Millet is another gluten-free grain that originated in Africa.  It’s high in essential minerals and has a sort of nutty taste that I’m fond of.  I use millet in many recipes, usually grinding it first in a coffee grinder.  The millet adds additional texture to the recipe along with sunflower seeds.  Look for millet in supermarkets or organic stores.

The addition of amaranth gives these oatmeal raisin cookies a pleasant crunch.

Oatmeal Raisin Cookies with Amaranth

Preheat oven to 350 degrees and plump 1/4 cup of raisins and/or dried cranberries in hot water

1/2 cup shortening (or substitute butter or margarine

1/2 cup brown sugar

1/2 cup granulated sugar

1 egg

1/2 teaspoon vanilla

3/4 cup all purpose flour (I use unbleached)

Scant 1/4 teaspoon of cinammon

1/2 teaspoon salt

1/2 teaspoon baking soda

1-1/2 cups old fashioned oats

1 handful of amaranth grains

1 handful of millet (ground in a coffee bean grinder is best though can leave whole)

Approximately 1/4 cup of hulled sunflower seeds (or can use walnuts)

1/4 cup of plumped raisins (and/or dried cranberries)

Cream shortening or butter and sugars.  Add egg and vanilla.  Beat well.  Mix together and add flour, cinnamon, salt, and baking soda.  Stir in oats, handful of amaranth, handful of millet, and sunflower seeds.  Mix.  Fold in plumped raisins and/or cranberries.

Form into rolls and refrigerate in plastic wrap.  When chilled, slice dough into 1/4 inch thick rounds and place on cookie sheet……or simply cover dough in the bowl with plastic wrap and chill. Then scoop dough from bowl with teaspoon or soup spoon.  Place on ungreased cookie sheet at 350 degrees and bake until lightly browned (10 to 12 minutes).

 

 

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Fresh Spring Herbs Tantalize Taste Buds

While not my favorite time of year, March is the month when my herbs spring back to life alongside daffodils, tulips and grape hyacinths.  I’m always careful not to get the grape hyacinths mixed up with the brighter green garlic chives that pop through through the soil at the same time.   Oregano peeks through the dried leaves and quickly spreads across my herb garden. Radicchio plants that overwintered are growing too.

Pots of thyme, sage and parsley bounced back well. They are abundant enough that I can run out the back door and break off springs to use for cooking or  use them in spring salads and salad dressings.

 

 

 

 

Here’s a recipe for an easy homemade balsamic dressing with garlic and herbs that’s a hit with my family.

Balsamic Dressing with Garlic and Herbs

1 clove garlic (finely chopped)

1/2 teaspoon sugar

Dash of salt

2 tablespoons extra virgin olive oil

2-1/2 tablespoons balsamic vinegar

1 scant tablespoon water

Dab of French-style mustard (I use Grey Poupon)

Fresh herbs of your choice  basil, oregano, sage and thymeYou can mix this dressing in a blender as shown here or simply in a clean jar that you can shake to mix.  The basic recipe may be used with different kinds of vinegar (red wine or cider vinegar are good) and with different herbs.  You can vary the ratio of oil to vinegar according to your taste.

To blender or jar add:  garlic, sugar and salt, olive oil, balsamic vinegar and water

Use a knife blade or small spoon to add mustard

Strip leaves from springs of herbs and add to blender or jar

Blend or, if using a jar, shake until the ingredients are blended

Pour over salad greens and other ingredients

(The salad I made contained romaine lettuce, sliced apples, slices of orange pepper, blackberries, blueberries, garlic chives and edible violets.  However, the dressing is equally great with red leaf lettuce, and mushrooms, red peppers, shredded carrots or other veggies.)