For the recipe I had leftover salmon and roasted potatoes, but any meat and starch combination is good for hash.
1 tablespoon Olive Oil
1 cup sliced Leeks
1/2 cup finely sliced Yellow Peppers
4 cups Roasted Potatoes
3 4oz cooked Salmon Pieces (torn into large chunks)
2 tablespoons chopped Fresh Herbs (Sage, Parsley, Rosemary etc.)
1/4 cup Crème Fraîche or softened Cream Cheese
In a large saute pan over medium heat, heat the olive oil and cook the leeks and peppers until soft. About 10 minutes.
Add in the potatoes and saute until warmed through. Next add the salmon and gently toss with the rest of the ingredients, cook until just warmed through about 5 minutes. Sprinkle over the chopped herbs and add the crème fraîche. Toss gently to create a creamy sauce.
Serve with a fried egg.
Don’t let the many steps in this recipe put you off. None of them are hard work and it’s a lovely salad to have on the patio during sunny weather.
Salmon is more readily available where I live, but if you’d rather go the traditional route, use fresh tuna.
(oops, the picture above was taken before I put the salmon on the platter! Sorry.)
Salmon Salad Nicoise
For the Salad:
1 big bunch of Water Cress or Butter Lettuce
1lb. Fingerling or baby potatoes (cooked)
1 bunch (about 20 beans) Fresh green beans (cooked)
4 large Eggs (hard-boiled and peeled)
2 4oz. Salmon Portions
1/2 cup Nicoise or Greek Olives
3 medium-sized Tomatoes
1/2 to 1 cup Vinaigrette
For the Vinaigrette:
1/2 cup Champagne or red wine vinegar.
1 cup Olive Oil
2 teaspoons Dijon mustard
Salt & Pepper
Pinch of Sugar
1 tablespoon Mixed Fresh Herbs (parsley, tarragon, mint, dill, rosemary, thyme etc.)
Fill container with all of the above ingredients and whisk until well combined. Pour over Salmon Salad Nicoise.
For the potatoes & green beans & eggs:
Separately, boil the potatoes greens beans and eggs until the potatoes and eggs are cooked through and the green beans are tender crisp.
For the salmon:
Grill or saute the salmon until it is seared and golden on the outside and medium on the inside. About 3 minutes a side.
Dice the salmon, cut the potatoes in half lengthwise and quarter the eggs. Arrange all the ingredients on a platter in little piles and pour the vinaigrette over everything.
To serve, allow guests to fill their plate with a little of each thing and serve with baguette.
Pay the mortgage or buy a truffle? Yeah, maybe I’ll let the truffle band wagon pass by without getting on board. Or so I thought… For such a simple recipe, it’s a show stopper!
Roasted Potatoes With Truffle Salt
4 Russet or Baking Potatoes
Preheat oven to 400 degrees
Scrub and slice the potatoes into 1/4 inch rounds. Drizzle the potatoes with olive oil and sprinkle with the truffle salt and pepper. Bake in the oven for about 45 minutes or until the potatoes are golden brown and tender. Sprinkle on a little bit more truffle salt before serving.
P.S. Try the salt on fries and popcorn, you will love it!
Lovely, cheesy, baked vegetables; enough said!
Preheat oven to 325 degrees
1 Clove Garlic
1 tablespoon Olive Oil
2-3 Yukon Gold potatoes
2 Summer Squash
1 cup shredded Gruyere Cheese
1 tablespoon Fresh Thyme
Salt and Pepper
Slice the onion and garlic, and, saute over medium heat, in the olive oil, for about 10 minutes.
Place the onions in the bottom of a baking dish.
Wash then slice all the vegetables to about 1/4 inch thick. Arrange the vegetable slices alternately in a fan or pin wheel shape over the onions, sprinkling each layer with salt and pepper.
Cover with aluminum foil and bake in the oven for 40 minutes.
Uncover the vegetables and sprinkle the top with the shredded cheese and thyme. Put it back in the oven for 20-30 minutes or until the potatoes have cooked through and the cheese is brown and bubbly.
The great thing about this dish is you can make as much or as little as you want, which makes it great as a side for a crowd or for just a few.