Posts tagged: salad
January 8, 2010

$5 Dinner: Salmon Salad

salmon-salad

As is well-documented on this site, I have no prejudices against canned fish. In fact, the spendthrift in me is practically speechless that wild Alaskan salmon ringing up at $16.99 a pound can be found on aisle 5 for pocket change. Certainly, sometimes nothing but a fresh, meaty fillet with do. But for all those other times, such as when you aim to eat fish twice a week in order to load up on blues-fighting omega-3s, those little tins can be a savior. And come dinner time, who isn’t looking for a hero?

This isn’t so much a recipe as a template with quantities that should be adjusted to taste — less formulaic and more fuzzy math. Like a little black dress, a simple salmon salad can be dressed up or down. Served on rye crisps and garnished with a bit of smoked salmon and a tiny feather of dill, it makes a quick nibble with drinks; on toasted sourdough, a perfect midweek lunch; tossed with white beans and served on shredded romaine, a hearty dinner salad. You get the idea.  Pretty soon here I think I will be ready to branch out to other more-maligned canned fish lower on the food chain, like sardines and mackerel. Stay tuned or consider this fair warning, depending on your own tastes for such things.

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December 29, 2009

What We Eat When We’re Alone

chickpea-cauliflower-egg-salad

In a marriage of synchronicity and luck, just as I was weary of cooking I found myself a guest at one dining room table after another. The timing couldn’t have been better–the holidays ushered in a handful of invitations just as I was wandering the produce section of our grocery store, fresh out of fresh ideas. So instead of trying to put dinner together each night, we were trunching through fresh snow on our way to plates of creamy lasagnas rich with béchamel, homemade gnocchi, zucchini salads, and enough glasses of champagne and red wine to warm us on our walk back to the subway and onwards toward home.

Just as Brillat-Savarin says, my happiness had been taken charge of and placed in the hands of gifted and generous hosts for as long as I was under their roofs. We ate well, drank well, concocted big ideas for the future, and I reveled in the delights of being the guest. Because perhaps I so enjoy entertaining myself, the tiny touches were not only lost on me, they gave me a wild thrill: someone had done this just for our pleasure! The vintage magazine covers to mark the seating arrangement, the preparation of one guest’s favorite dessert, the candles placed just inside the front door so as to be the first sight of warmth as we step in from the cold.

And now, for a few days at least, before the singing of Auld Lang Syne sets in, we’re back to eating alone. At this point, after all the cheese and chocolate, it feels a bit like a relief. We can return to the quirks and peculiarities of eating solely for our own pleasure. At a dinner party a few months ago, we went around the table with whispered confessions divulging what we like to eat when we eat for one. One woman made herself a bowl of plain, buttered rice. One of my favorite people enjoys a singularly unique dish of sautéed purple cabbage with crushed red pepper, fish sauce, and sour cream. Another friend pairs hummus with fig jam for a sandwich he finds healthier than pb&j. When alone in the kitchen I used to turn to a bowl of couscous topped with a poached egg and eaten with a few cloves of raw garlic for kick (hey, don’t knock it till you try it). Now, though, I like to make a huge salad with crunchy-fresh romaine lettuce with the vegetables of the season–not so much a recipe per se as a longing for bright crisp greens paired with some supporting fellows and eaten luxuriously alone. And what about you — what do you eat when you’re alone? And what will you eat these last low-key days before the next holiday hurrah?

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November 23, 2009

Dinner Party on a Budget

esquire-vintage-dinner-party

Though my means may be reduced from the days of whole sides of salmon and a digestif of chocolatey brandy, my love of entertaining has not waned. And why should it? A party can still be a be a kick-up-your-heels affair when guests are served bowls of chili, they just might not be as inspired to don a plaid strapless number, or pair their seductively low-cut red silk with pearls. Serving a dinner that seems a little special requires a bit of scheming, but it’s not impossible. A magician may pull a rabbit from a hat, but a clever hostess can extract 3 courses for 8 people out of $50. Some general tips for a thrifty affair:

  • Have your guests bring the wine. When people ask what they can bring, be specific. Guests love assignments! Let them know that the party’s bar will be stocked by the guests and to bring what they want to drink. And no, this does not seem cheap. You’re serving forth a multi-course dinner, you don’t need to quench everyone’s thirst, as well. A bottle or two stowed in the fridge just in case might put worry-wart hostesses at ease (and provides the opportunity to take a nip of something before the guests arrive).
  • Go easy on the appetizers. As much as I love cheese — and believe me, I mean I love cheese — people, ahem, have a tendency to overdo it when a creamy wedge of brie is plopped right in front of them as they’re tossing back drinks. You wouldn’t want your lady guests wishing they bought their green off-the-shoulder frock one size large this early in the evening. Pre-dinner nibbles should whet the appetite, not sate it. Olives and cheesy breadsticks always seem to go over well.
  • Make vegetables the stars. Instead of relying on a pricey roast to steal the show, put super fresh seasonal vegetables in starring roles in beautiful salads, soups, and side dishes. A $2 head of cauliflower and precious little else can become a delicate and creamy soup that starts the night off on a high note.
  • Let the sales guide you. It’s easy to plan a menu when the sky’s the limit — it takes resourcefulness to think about what’s in season and what’s on sale to come up with courses that complement and enhance one another. Think of it as a challenge!

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August 25, 2009

Light and Elegant Provençal Chicken Salad

provencal-chicken-salad

If you are an adult who cooks for herself, day in and day out, the ultimate comfort may well be when someone else takes over. It feels like such a generous act. And if you are maybe feeling a little vulnerable, a little tired, a little world-weary, a dinner cooked by someone who loves you (or maybe even someone who doesn’t) is just what the doctor ordered.

So when I climbed off a country-bound bus and dropped my weekend bag in my mom’s kitchen, she could have served me Kraft mac and cheese to great applause. But because it is August and her garden is overrun with herbs and tomatoes, she was standing at a kitchen counter piled high with herbs, tomatoes, and cucumbers and putting together this salad in a large, wide wooden bowl.

Our experience of food is so often impacted by a confluence of factors. If we are heartbroken or lovesick, the greatest delights can fall on mute taste buds. But sometimes, timing and mood come together in the right moment and flavors are experienced with a greater than usual sensation. Say, for instance, we are famished and have been living on a diet of cold cereal and tepid spaghetti. Or more often, are simply tired, feeling perhaps a little worse for wear. That’s when the moment and the dish conspire to really amaze us.

I think I had thirds when my mom served this dish to us on that hot night. The creaminess of the vinaigrette, the luscious poached chicken, the bright quintessential summer flavors of tomatoes and fresh herbs: It was exactly the right thing at exactly the right moment.

Weeks later, I think it was the exactly the right thing yet again when I served it on an even hotter night to a gathering of friends in our little apartment. Our air-conditioner was chugging along, and our guests were airing themselves out to the tune of the strawberry-black pepper cocktails and an equally potent concoction of pear juice, champagne, ginger and bourbon they brought in tow (I love overachiever dinner guests!). We had little nibbles of baguette with goat cheese and peach, then little sips of a cold corn soup. And then we moved to the dining room table set directly in front of the air-conditioner for plates of chicken salad, steamed potatoes and salad. I can’t speak for my dinner companions as to the confluence of factors that affected their esteem for the dish, but to me, it was exactly the right thing at the right moment.

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July 2, 2009

Potato, Pea Shoot and Smoked Trout Salad

trout-potato-pea-shoot-salad

I very seldom bother to attempt what the best cooks can do — wander down the aisles of the store, feel inspired, and bring something marvelous together, first in the brain and then on the plate. For me, that kind of grocery store adventure usually results is some overly-creative concoction involving anchovy paste and jam (true story). I will say, though, that this salad is the result of such an exercise. Who can pass up pea shoots when she sees them for $1.99, and I feel I haven’t nearly enough smoked trout in my life. We happened to — also serendipitously — have a bottle of Loire Valley Muscadet that our downstairs neighbor, a wine rep, had given us. Together, this was a most sublime lunch for a hot afternoon. Dessert was a plum. Would that everything always came together in such an easy and delightful way…

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June 15, 2009

Ladies’ Lunch Tarragon Chicken Salad

eating-sandwich-vintage

Well, this is a first.

I so enjoyed this luscious chicken salad, that I accidentally polished it off before remembering to take a picture. Whoops. I guess I ought to tell you that it was especially creamy, with a nice crunch of walnuts and celery, a pop of sweetness from grapes, and shreds of chicken that were poached roasted to perfection.

Perhaps I should also mention that I endeavored to make mayonnaise for this dish, not once but twice, and here’s what I learned: when they say to use a room temperature egg, take heed. Otherwise, you will be looking at a food processor full of yellow oil swishing around and feeling like a fool. Especially if you wash it all out and try again, only with the same results. Sometimes there is something to be said for following directions.

This would be so pretty atop a bed of Boston Lettuce or on some super crunchy Wasa crackers with a salad on the side or tucked in between the halves of a split baguette — but I guess you’ll have to take my word for it, since I have no photographic evidence to speak of.

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April 29, 2009

Getting What You Need, and The Very Best Lunch

katie-vinaigrette

One late April in Brussels when blooming wisteria was clinging to the cool stones of gray buildings and the nightly rain was pattering against the skylight above a bed in an apartment on the Chaussée de Charleroi, I arrived in the homeland of Jacques Brel to visit a best friend and drink beer. I thought I wanted only to catch up and eat frites. But the magic of an old friend can sneak up on you like that.

On a sunny Saturday, we woke up to the promise of a salad eaten at the long, wooden dining room table. We walked down the cobblestone sidewalks of Saint-Gilles, granny cart bumping along behind us, to a large grocery. The leeks were slimmer in Belgium, the radishes rosier, and bottles of rosé lined up at the end of an aisle were going for a song. We filled our cart with greens and cheese, and a long crusty baguette. On the way home, I bought a bouquet of orange tulips.

radishes

Back at my friend’s apartment, which is in so many ways my ideal apartment, I sat at the bar overlooking the kitchen as she whisked a vinaigrette of lemon juice, mustard, honey and olive oil. While she cut radishes, blanched haricots vert, sliced olives, slivered an avocado, and hard-boiled eggs with a vibrant orange yolk, I snacked on cornichons and goat cheese. I snagged an olive or two or five. I opened the wine, and she made me laugh.

I love nothing more than a proper lunch. One eaten with wine, with too much to say and the feeling that there is plenty of time in which to say it. The promise of a nap afterward. Provençal dishes, a best friend, the sun streaming in through tall windows and the best aged goat cheese you’ve ever had — they are not required, of course, but bring the lunch that much closer to something like a religious experience. And I don’t think I am overstating things.

heart-shaped-leaves

I harp on and on about the French this, the French that, daydreaming about how a life in Europe could feel so different than a life in Brooklyn. But the truth of the matter is that my friend is American. She has hosted big dinner parties in small, charmless student-issued apartments in Minnesota. She has always had at least one bottle of wine on the kitchen counter and at least one go-to outfit that makes her feel, as my sister says, unstoppable. And she has always been imbued with the sunny dynamism of a woman in love with life.

I didn’t realize when I boarded the plane to Belgium, or when I stepped off it, or until my third day waking up next to a happy, curly-haired friend how serious my own life had become. My friend’s chattiness, her exuberance, her grace at the cutting board and love of pretty frocks eased a knot of stress in me that was buried so deep it had gone unnoticed. After one beer on a square here or there, one hard belly-laugh after another, a tightness in my throat began to gradually unfurl so that each time we passed a park redolent with lilacs blooming over a pétanque court, I had to stop. Each graceful scroll of a menu written on a window, each twist of art nouveau wrought iron and each time my friend told a story that made me laugh yet again, each time she set before me a bowl of something warm to eat or a cup of hot coffee was like a convalescence for a person who didn’t even know she was sick.

the-very-best-lunch

If I ever doubted my own hunch that pleasure is the greatest healer, or that a good friend can set you right again, no matter what ails you, I am newly convinced. And if I had ever forgotten that there is nothing better than a lunch of wine, salad, bread and cheese, I won’t need to be reminded again.

March 12, 2009

The Way to Love a Salad

red-wine-vinaigrette

Can you feel the seasons shifting, just ever so slightly? Down and corduroy feel just a tad too warm, there’s a dampness in the air, and if you carefully eye a slender gray tree branch you may see the tiniest little buds. Yesterday on a walk, Sebastian and I saw the season’s first crocuses shooting out from the ground in front of a stately brownstone, in the company of daffodil lookalikes. And perhaps the strongest indicator of a change in seasons: I am starting to crave salads again.

If you are someone who has come to see salads as diet food, I am sorry. Whoever did that to you deserves to be punished. Salads are so much more than rabbit food. The perfect simple accompaniment to a pizza or a nice chop, salads can also be wonderfully luxurious and rich when they get to stand center stage. A tangle of frisee and hot nuggets of bacon with an oozing yellow yoke can send you straight to France. Or with fried chicken, green onions, and mild cheddar cheese can take you to Texas. My mom goes crazy for those Thai beef salads so spicy they burn your tongue into oblivion. And even when they’re not transporting, they fill you in the freshest way. Just like spring, yes?

But I have a feeling you don’t need me to tell you this. I have a feeling I’m telling you something you already know, that you love salads just as much as I do. Maybe, like me, you even keep an empty jam jar filled with your homemade vinaigrette in the door of your fridge and drizzle it on your big salads made in Pyrex bowls. Maybe you too feel a spinach salad with feta, apples, and sunflower seeds coming on.

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Martha's Circle
Strange to see how a good dinner and feasting reconciles everybody.
- Samuel Pepys