It’s Labor Day Weekend Plus MVK’s *Like* of the Week

This time of year, the front meadow is a sea of goldenrod.

This time of year, the front meadow is a sea of goldenrod.

I always use Labor Day weekend as the benchmark for the end of summer. Kids are back at school, the days are getting shorter and cooler, and the local apple orchard is now open. So this weekend is a perfect time to say goodbye to the season and to invite some friends over for some a delicious meal! I’ve scoured MVK’s archives for some recipes that would be perfect for this time of year. I hope whatever you do this coming weekend, it is filled with good food!

Appetizers

Deviled Eggs
Who doesn’t like deviled eggs? Take this to a party and they will be gone in the blink of an eye!

Baked Artichoke Dip
While this is a little fussy, it is well worth the effort.

Homemade Hummus
Know the ingredients in your hummus by making a batch of your own!

Mediterranean Kebabs
You don’t even need to know how to cook to make this tasty appetizer!

Entrees

Marinated Grilled Chicken Legs
Get the grill going for this flavorful chicken dish.

Linguine with Clam Sauce
If you can find fresh clams, this dish will be phenomenal, but canned work just as well.

Mystic Pizza
Impress your guests by grilling this pizza!

Marinated London Broil
Mmmmm…..

Brazilian Fish Stew
This stew tastes like a professional made it. Show off your skills!

Salads and Such

Potato Salad
I made this over Fourth of July weekend and am still thinking about it!

Kale Salad
Instead of a usual green salad try using kale instead!

Quick Pickles
Because I love these!

And you can never go wrong with a platter of sliced fresh tomatoes with basil and a little drizzle of olive oil and balsamic vinegar.

Desserts

Warm Roasted Peaches with Cream
Pick up some Amish peaches if you’re in the Northeast and roast them with a little cinnamon and nutmeg. You won’t be sorry!

Brownies
You’ll make a friend for life if you make a couple batches of these incredible brownies.

Crumbly Peach Pie
A summer isn’t complete without making my grandmother’s peach pie.

Cocktails

Mad Men Manhattan

Margaritas

Mocktails

sunday dinner

(Photo Steve Cavalier/Alamy/Alamy)

MVK’s *Like* of the Week: Should Sunday Roast Dinners Still be on the Menu?
One of the things I was most excited about when I was in London last year was going out for Sunday Roast, which is basically a full dinner at lunchtime. I have a version of that in my own home almost every Sunday because there is more time to cook; a really nice meal, usually a roast of some sort, to end the weekend and to have a nice start to the work week. Sunday just feels odd if I’m throwing together a stir fry.

So I really enjoyed this pro and con op-ed piece out of The Guardian last week for Sunday roast dinners.  Of course I’m in the “pro” camp; they truly are a comfort blanket meal. You can read the article in its entirety here.

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It’s Summer! Spoonbread’s Potato Salad Plus MVK’s *Like* of the Week

It's berry season in Vermont! Yummy!

It’s berry season in Vermont! Yummy!

It’s summer and the weather has finally caught up with the calendar! Tis the season for grilling, picnics, and lots and lots of salads. I love potato salad, but rarely do my salads turn out to be anything spectacular. Until now. I think I’ve found a new favorite!

In the past, my potato salad is the traditional potatoes, eggs, and mayonnaise, and quite honestly is a bit on the boring and bland side. It needed something that gave it a little zing and oomph. I was lamenting this fact and wanted to make a potato salad that would be a sure hit with guests, so I turned to The Essential New York Times Cook Book, a cook book where I’ve yet to be disappointed with a recipe. Named after the Manhattan catering company that created it, it’s everything a potato salad should be: creamy, tangy, with just the right amount of onion and crunch of celery. The Eater of the House was especially pleased with it, going back for seconds, thirds . . . complimenting me by saying, “you used more mayonnaise than you usually do.” (I tend to scrimp for calories a lot!) I bypassed the celery salt since I don’t like the flavor and optional garnishes and just had a delicious potato salad, which I served on 4th of July eve to good friends. Make a batch of this for your next picnic, it’s perfect!

pot sal
Spoonbread’s Potato Salad

This recipe appears in The Essential New York Times Cook Book, by Amanda Hesser, 2010.

2 pounds white potatoes, scrubbed
5 tablespoons vegetable oil
2 tablespoons cider vinegar
1 teaspoon salt
¼ teaspoon paprika
1 small onion, minced
½ cut diced celery
2 hard-boiled eggs, chopped
½ cup mayonnaise
1 tablespoon Colman’s prepared mustard (I used plain yellow mustard)
1 teaspoon celery salt or to taste
Optional garnish (olives, green pepper rings, and sliced grilled red peppers)

1. Cut the potatoes in half if large. Put them in a pot ad add enough lightly salted water to cover them by 2 inches. Bring to a boil, uncovered, and boil gently for 15 to 25 minutes, until just tender. Drain.

2. When the potatoes are cool enough to handle, peel and cut into coarse chunks. Place in a large bowl.

3. Whisk together the oil, vinegar, salt, and paprika in a small bowl. Mix with the still-warm potatoes. Cover and chill for several hours.

4. Right before serving, add the minced onion, celery, and chopped eggs to the potatoes. Mix together the mayonnaise and mustard, still into the salad, and season with celery salt. If desired, garnish with olives and red and green peppers.

MVK’s Like of the Week: Med Students Get Into the Kitchen

nps

Monica Eng/WBEZ

Is anyone else appalled that doctors receive a mere 25 hours of nutrition education in medical school? I’m of the firm belief of looking at your diet before taking supplements or taking medicine. This story, which you can listen or read, is about a group of medical students who are bridging that gap by learning about cooking and nutrition outside of the traditional classroom. Bravo! You can check it out here.

Summer Celebrations

fireworksI always consider the 4th of July the middle of summer (although with the weather we’ve been having the past couple of months, I hope that isn’t the case this year!). It’s a perfect time to get outside, cook on the grill, and make fruit pies. A few of weeks ago, my 11-year-old nephew made a blueberry pie for Father’s Day and after having a slice (which was delicious), I said I needed the recipe. About 10 minutes later he returned with a copy, which came from the Better Homes & Gardens cookbook. This cookbook, with its red and white checked cover, is what I grew up learning how to cook from; it has excellent recipes that are easy to follow. When my nephew spent the weekend and I was in a mood to make a rhubarb pie, we went into the kitchen.

I honestly don’t know if rhubarb can be found in other parts of the country or the world. Is it, dear readers? I’d love to know! Here in Vermont, it is a springtime staple. I usually buy many stalks, chop, and then freeze it–sometimes for up to a year. I had some leftover rhubarb in the freezer, so I just took it out and defrosted it before making the pie.

This recipe is super simple, 4 cups of rhubarb, 1 cup sugar, ¼ cup flour. I had some fresh Vermont strawberries on the counter, so I added about a half-cup sliced. It wasn’t until after it was ready to go in the oven that I realized I normally add a bit of spice, some cinnamon and nutmeg, vanilla, or grated orange rind to the fruit mixture. But it didn’t matter, this was a perfect rhubarb pie; a little tart, a little sweet. You can use a pre-made crust, or make the one I always use from The Joy of Cooking: 1 ½ cups of flour, ½ teaspoon of salt, 1 teaspoon baking powder, 6 tablespoons of butter, and ice water (add by the tablespoon until the dough is ready to roll out). There are two times of the year I made pies, summer and Thanksgiving. Hands down, pie is my favorite dessert, there is just something special about a homemade pie.
rhubarb pie

I’m going to take next week off to get out of the kitchen, so here is a great selection of past MVK recipes that are perfect to make for your 4th of July celebration and beyond this summer!

Macaroni Salad

Potato Salad

Szechuan Cucumbers

Red White and Blue Salad

Gigi’s Chicken Salad

Black Bean Salad with Shrimp

Crumbly Peach Pie

Blueberry Pie