Wednesday, April 16, 2008
Some side dishes
Classic Potato Salad
1. Cut 4 large or 6-8 small, waxy potatoes into large chunks. Place them in a pot and cover with cold water. Set over high heat, bring them to a boil, then reduce heat to low and simmer until just fork-tender, about 10-12 minutes.
2. Drain potatoes, transfer to a bowl, and immediately douse them with red wine vinegar. The hot potatoes will absorb all the flavor. Allow potatoes to cool.
3. Add plenty of salt, black pepper, olive oil, a spoonful of dijon mustard and more red wine vinegar to taste. If desired, add one finely chopped hard-boiled egg. Mix well, taking care not to break up the potatoes.
4. Finish the potato salad by adding 4-6 chopped scallions and a large handful of chopped fresh herbs of any kind (I used oregano).
Sauteed Chard with Dried Cherries and Pine Nuts
1. Using 2 bunches of chard, seperate the leaves from the stems. Tear the leaves into bite-size pieces and place in a bowl; roughly chop the stems and place in another bowl.
2. Heat 2 tablespoons of olive oil over medium-low heat. Add 3 cloves of chopped garlic, cook briefly, and then add the chard stems. Stir to combine, and then add 1/4 cup of chicken or vegetable broth, along with 1/2 cup dried cherries. Cook for 8-10 minutes, or until stems are mostly tender.
3. Add the chard leaves along with a generous amount of salt and pepper. Stir and cook until leaves are tender, about 6-8 minutes more. Remove to a bowl and garnish with 1/4 cup toasted pine nuts.