Hawaiian Potato Macaroni Salad

On our recent trip to Maui, we were fortunate enough to go to a Luau at the Grand Wailea Resort in Wailea.  Their luau was the best we have ever attended and the food was very good.  One offering on their buffet that I was skeptical about was their potato macaroni salad (Potato Mac for short).  How can you combine macaroni salad and potato salad and get away with that!? Isn’t that a crime?  Well, as it turns out, it is NOT a crime.  It was one of the items I most enjoyed.  I skipped the poi this time, I ate it last time and was unimpressed!  Anyway… on to the good stuff:  Hawaiian Potato Mac!  I immediately went online to find a reliable recipe.  I think I found one on allrecipes.  I did not have celery seed, so I omitted it.  Also I did not need 20 servings so I cut the recipe in half, increasing the eggs to 3 and kept the macaroni at 1 cup because in the original recipe there were more potatoes than macaroni, and at the luau it was mostly macaroni.. so here is my rendition of Hawaiian Potato Mac.

Hawaiian Potato Macaroni Salad

adapted from allrecipes

Serves 10

Ingredients:

• 3 eggs
• 3 large russet potatoes, peeled and cubed
• 1 cup elbow macaroni
• 1 1/2 cups mayonnaise
• 1 1/2 tsp red wine vinegar
• 2 tsp curry powder
• 1/2 tsp celery seed (optional)
• salt and pepper to taste
• 1 cup finely grated carrots
• 1 cup green peas, cooked and drained
• 1/2 small SWEET onion, (like Vidalia or walla walla or maui)

Instructions:

Place the eggs in a saucepan and cover with cold water.  Bring them to a boil, turn off the heat, cover with a lid and allow to sit for 10-12 minutes.  Immediately after that place the eggs in ice water. This will prevent the eggs from having a green ring around the yolk.  Chop the eggs into small dice.

Cover the potatoes with cold salted water and bring to a boil.  Cover, reduce the heat to medium low to maintain a boil and cook them for about 15 minutes or until they are fork tender.  Drain them immediately and run cold water over them.  Chop the potatoes into small pieces once they are cooled.

Cook the elbow macaroni according to package directions and drain them immediately also running cold water over them to stop the cooking process.

In a medium bowl, combine the mayonnaise, red wine vinegar, curry powder, celery seed, salt, and pepper and stir to combine.  Add the finely grated carrot, cooked peas and finely minced onion to the dressing.  Gently fold the mayonnaise dressing with the chopped eggs, cooled macaroni, and cooled potatoes.  Cover and refrigerate for at least 3 hours.

Printable Recipe

Panera’s Mac and Cheese

I don’t know a bout you, but I love Panera!  I love their sandwiches, soups, and sides.  Their macaroni and cheese is quite outstanding and creamy.  After ordering the side recently I went home wanting to find a copycat recipe for the dish.. but I didn’t have to… as it turns out, Panera is quite willing to share the recipe with everyone.  I made it too – I did not have the exact cheeses – I used yellow American cheese instead of white American cheese, and it still turned out quite close to the one they sell.  They use shells in the recipe, but you could use any pasta you like. The surprising ingredient in the Panera recipe is a dash of Frank’s Hot Sauce.  It is very subtle though.

Here is a link to Panera’s Recipe.

Pasta with Sun-dried Tomatoes

I don’t think I have ever made a recipe by Ina Garten aka “Barefoot Contessa” that I have not liked!  Here is another winner from her.  Thank you Ina!

I love the combination of sun-dried tomatoes with the cheese and Kalamata olives.  It is certainly a grown up taste.  My kids are not fans of olives that come in cans and in vinegar – so this salad is more for me and my hubby.  I used tri color spiral pasta instead of white ones – I think it looked prettier.  I will be adding this salad to a semi regular rotation though.

PASTA WITH SUN-DRIED TOMATOES

adapted from Ina Garten (Barefoot Contessa Family Style Cookbook p 58)

For the Pasta Salad:

• 1 lb tri color spiral pasta, cooked and drained
• kosher salt
• olive oil
• 3 ripe roma tomatoes, medium dice
• 1/2 cup black olives (Kalamata), pitted and diced
• 1/8 lb fresh mozzarella cheese, cubed in 1/4 inch dice
• 6 sun-dried tomatoes in oil, drained and chopped

For the Dressing (use a food processor) to process the following ingredients:

• 5 sun-dried tomatoes, drained
• 2 Tbsp red wine vinegar
• 6 Tbsp quality olive oil, (the green stuff)
• 1 clove garlic, diced
• 1 tsp capers, drained
• 2 tsp Kosher salt
• 3/4 tsp black pepper

Last minute ingredients:

• 1 cup grated Parmesan cheese
• 1/2 cup fresh basil, julienned (thin ribbon like strips)

Directions:

Cook the spiral pasta in boiling salted water and a splash of olive oil according to package directions.  Drain well and allow to cool.  In a large bowl, place the pasta, chopped tomatoes, chopped olives, diced mozzarella, and sun-dried tomato pieces.  Toss to combine the ingredients.

Process the ingredients listed for the dressing in a small food processor.  Pour the ingredients over the pasta salad and toss to coat the salad with the dressing.  Sprinkle the salad with the grated Parmesan cheese and basil.  Chill and serve.

Warning: this salad is highly addictive!  If you are like me, you will not be able to stop eating it until it is gone, and then you will make some more the next day!

Printable Recipe

Pineapple Salsa for Pork Tenderloin

I love to serve the pineapple salsa with Pork Tenderloin.  I buy the already seasoned Pork (Mesquite, or Lemon Flavors are both very good) and add the salsa.  Cook the pork according to package directions or: (425F for 35-40 minutes for pork tenderloin or until the thermometer reads 160F). Allow the pork to rest for 5-10 minutes before slicing. Serve with the following salsa:

Pineapple Salsa:

• 1 (15 oz) can Pineapple tidbits, drained, or 2 cups fresh
• 1/3 cup chopped red bell pepper
• 2 green onions, thinly sliced
• 1 Tbsp brown sugar
• 1/4 tsp dry pepper flakes

Directions:

Combine the pineapple, red bell pepper, green onion, brown sugar, and dry pepper flakes.  Stir to mix.  Cover and refrigerate for 30 minutes or more.  Serve with pork tenderloin.

Printable Recipe

Tomato – Parmesan Appetizer

A few years back, when we were on our cruise in Hawaii, the cafeteria of the ship offered a roasted tomato and Parmesan dish for breakfast that I loved.  I recently have been addicted to Pinterest and found a version of these nuggets there.  Here is my twist. It would be great for finger food at a brunch, breakfast, or other gathering.

Tomato-Parmesan Appetizers

• 3 tomatoes, sliced (on thick side- about 3 slices per average tomato- 5 in the larger ones)
• salt
• pepper
• oregano
• garlic powder
• Parmesan cheese
• drizzle of olive oil

Preheat oven to 450F.  Line a cookie sheet with aluminum foil.  Line the sheet with the tomato slices.

Season the slices of tomatoes with salt, pepper, garlic powder and a dash of oregano.  Top the tomato slices each with 1-2 teaspoons of shredded Parmesan cheese (or more if you like).  Drizzle with olive oil.

Bake for about 15 minutes at 450 F.  Cool slightly and enjoy.

 

Printable Recipe

Breaded Goat Cheese

I recently had breaded goat cheese slices in a salad at a restaurant.  After I researched the process, I discovered that they are so easy to make.  I decided to make them last weekend when our friends Mike and Anneke came to visit us with their children.  We do not get to see them very frequently, so our time with them was sweet.  I decided that since I had goat cheese, that I would try this new technique.  It is super easy to make.  The hardest part is slicing the goat cheese as it has a tendency to crumble like Feta does.  One site recommended using dental floss, but since I only had mint flavor, I passed and used a sharp knife which worked out okay.  These can be made ahead and then added to your salad later – they would also be even more fantastic warmed a little just before serving.

Panko Crusted Goat Cheese

(for salad) goodcookbecky

Ingredients:

• 1 log goat cheese, sliced into 1/2 inch slices
• 1 egg, beaten
• 1/2 cup Panko breading
• 1 Tbsp olive oil
• 1 Tbsp butter

Preparation:

Dip the goat cheese rounds into the egg and then coat in the Panko breading (Japanese style bread crumbs that you should be able to locate at your well stocked grocery store in the International isle).  Melt the butter with the olive oil in a small non stick skillet over medium high heat and fry the breaded goat cheese on both sides until golden brown. Remove to a paper towel and refrigerate until dinner time if making ahead – otherwise just add to the salad and eat.  It is a very nice addition for a quick change.

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Chicken Breasts with Mushrooms and Cream

Part 3: Main Course:

1. Chicken Breasts with Mushrooms and Cream Sauce (Supremes de Volaille aux Champignons- Julia Child)
2. Buttered Green Beans I (Haricots Verts a l’ Anglaise- Julia Child)
3. Scalloped Potatoes with Milk, Cheese, and a pinch of Garlic (Gratin Dauphinois – Julia Child)

We really liked the scalloped potatoes and buttered beans.  I have had more flavorful chicken, but it was not bad.  The sauce was good.  The recipe is pretty involved for the chicken, but it was certainly still in the good category.  Julia Child really explains her recipes well.  The steps are well spelled out.

Chicken Breasts with Mushrooms and Cream Sauce

(Supremes de Volaille aux Champignons- adapted from Julia Child – Mastering the Art of French Cooking pg 269)

Serves 6

Ingredients:

• 5 Tbsp butter
• 1 Tbsp minced shallots
• 1/4 lb sliced fresh mushrooms
• 1/8 tsp salt
• 6 chicken breast halves, boneless, skinless
• 1/2 tsp lemon juice
• 1/4 tsp salt
• pinch of pepper

For the sauce:

• 1/2 cup beef broth
• 1/2 cup white wine
• 1 cup whipping cream
• salt and pepper
• Lemon juice as needed
• 2 Tbsp fresh minced parsley

Instructions:

Preheat the oven to 400- 425 F (I had it at 425 for the potatoes)

For the Chicken:  Heat the butter in a large skillet over moderate heat until it is foaming.  Add the minced shallot and cook for a minute or two, without browning the shallot.  Add the mushrooms and cook stirring from time to time, but not browning the mushrooms.  Season with salt.

Sprinkle the chicken breast halves with lemon juice and season with salt and pepper.  Quickly roll the chicken in the butter and mushrooms.  Butter a piece of waxed paper on one side.  Lay the paper buttered side down onto the chicken breasts.  Cover the skillet with a lid and put in the preheated oven.  After 6 minutes press your finger on the chicken breasts to test if they are done.  (If the chicken is soft to touch it still needs time to cook, if it springs back they are ready).  Remove the chicken to a warm platter and prepare the sauce.

For the sauce:  Pour the beef broth and white wine into the skillet with the mushrooms and butter.  Bring it to boil and reduce the liquid until it is syrupy.  Add the whipping cream and reduce liquid to thicken slightly.  Turn off the heat and taste adjust the seasoning with additional salt and pepper and lemon juice if desired.  Pour the sauce over the chicken and sprinkle with parsley.  Serve while hot.

Printable Recipe

Buttered Green Beans I

(Haricots Verts a l’ Anglaise- (adapted from Julia Child Mastering the Art of French Cooking page 444)

Serves 6-8

Ingredients:

3 lbs hot blanched green beans

salt and pepper, to taste

4 Tbsp butter, cut into pieces

Preparation:

Cook the green beans in a covered saucepan with 1 inch of water, and 1 tsp of salt.  Bring to a boil, reduce heat and cover.  Steam the green beans for about 10 minutes, or until crisp tender.  Pour off the water.  Heat the beans to evaporate the excess water.  Season with salt and pepper and toss.  Pour into a prepared serving dish.  Dot the green beans with pieces of butter.  Serve while hot.

Printable Recipe

Scalloped Potatoes with Milk, Cheese, and a pinch of Garlic

Gratin Dauphinois – (adapted from Julia Child Mastering the Art of French Cooking page 523)

Serves 6-8

Ingredients:

• 6-7 cups Russet potatoes, peeled and sliced into 1/8″ slices
• 1/2 clove garlic, cut in two
• 4 Tbsp butter
• 1 tsp salt
• 1/8 tsp pepper
• 4 oz grated Swiss cheese (optional, but if you do omit it increase the butter by 2 Tbsp)
• 1 cup boiling milk

Instructions:

Preheat the oven to 425 F.

Peel and slice the potatoes 1/8 inch thick.  Keep them in a bowl of water until you need them to prevent browning.  Drain and dry on paper towels when ready to use.

Rub the bottom and sides of the baking dish with the slices of garlic to give it a little flavor.  Coat the baking dish with butter.  Place 1/2 of the sliced potatoes in a neat layer along the bottom of the baking dish.  Season with salt and pepper, sprinkle with 1/2 of the cheese and dot with half the butter.  Repeat with a layer of potatoes, season, sprinkle with cheese and butter.  Pour the boiling milk over the potatoes and bake at 425F for 20-30 minutes.  If they are just underdone, cover with foil and allow them to sit for about 10 minutes while you finish other parts of your meal – or bake them another 5 minutes.

Printable Recipe

Roasted Garlic Cauliflower

Here is a recipe from allrecipes.com.  It is one of the best recipe sites on the internet in my opinion.  Recipes are rated by members and if you choose a 4 or 5 star recipe you have a pretty good rate of success.  In my organic produce box, I had a nice head of cauliflower.  I don’t LOVE the vegetable, but this recipe is good.  I think next time I will add cooked crumbled bacon to the dish just before broiling the Parmesan cheese.  My husband supports that idea, as all things are made better with bacon!  I did not have fresh parsley on hand and omitted it.  For the original recipe click on the allrecipes link above.  I included the change with the bacon (which I didn’t actually do this time, but think it would work nicely).

Roasted Garlic Cauliflower

adapted from allrecipes.com

Serves 6

• 2 Tbsp minced garlic (about 6 large cloves)
• 3 Tbsp olive oil
• 1 large head of cauliflower, cut into small florets
• 1/3 cup grated Parmesan cheese
• 4 strips of bacon, cooked and crumbled (optional)
• salt and pepper to taste

Instructions:

Preheat the oven to 450F.  Spray a casserole dish with cooking spray.

Combine the minced garlic, olive oil and cauliflower in a large zip-lock bag and shake to mix.  Pour the cauliflower into the casserole dish.  Season with salt and pepper.

Bake the cauliflower for 25 minutes, stirring half way through cooking time.  Stir in the bacon crumbles and top with Parmesan cheese.  Broil under high broil for 3-5 minutes, until the cheese is golden.

Printable Recipe

 

Cooking Demo

Last evening I had the opportunity to go to a cooking demonstration at a Restaurant in my area: Ravioli’s.  The owner showed us how to prepare Italian food from the region of Sardegna on the island of Sardinia.  It was a relaxed and enjoyable evening I shared with a fellow foodie friend Kristine and her business partner and my new friend, Wendy.

He prepared the food on a table with a small hot plate right in front of us and after demonstrating the dish he would have the kitchen staff bring out the food he prepared for us to eat.  It was a truly great experience.

We started the evening off with an appetizer plate of cheese (Pecorino Sardo), a slice of granny smith apple and two different Italian cold cuts. Along with a tasting of Extra Virgin Olive Oil.

Items that he demonstrated were Piadina Dough (Italian unleavened flat bread) which he then filled with roasted veggies, Fontina cheese and a Chipotle Aioli that was fantastic (he gave us the recipe and I will post it below).

Next he braised a bed of vegetables (thinly sliced onions, tomatoes, potatoes with fresh herbs) and white wine under a piece of fresh tuna. I am not a huge fan of tuna, but I really liked this preparation.  If I make this one in the future, I will use a different type of fish like Halibut.

The star of the show was the herb roasted pig (La Porchetta Sarda).  Yes a whole pig (well, it was cleaned) which was stuffed with seasonings like garlic, and fresh thyme, and fresh rosemary and lemons and other goodness.  Roasted on a rotisserie for 5 hours – we didn’t have to wait that long.. he had a prepared one in the back and it was moist and succulent.  I don’t believe I will be making this one though.  It is better if you have 25 people to share it with.

We finished the evening with Coffee and ice cream.

I do recommend looking into local cooking classes like that.  It is interesting to learn various cooking methods – and to learn that Italy is not just about the pasta.  You may even get the bonus of hearing of driving nightmares in Italy on streets that are “one way” and cars parked in both directions.. and hitting mirrors as you drive in the middle…

For me the star of the show was the

Piadina + Chipotle Aioli

Ravioli’s Chipotle Aioli:

2 eggs

1 tsp mustard

juice of two lemons

1 anchovy filet (optional)

1 chipotle (canned)

Blend the above ingredients for a few minutes and with the motor running add enough Extra Virgin Olive Oil to make an emulsification.  Serve as a mayo on sandwiches, or tacos or chips…

The evening out with a few girl friends was wonderful.  I so enjoyed the food and fun with others who have a passion and love for cooking.  I will be looking forward to more cooking classes at Ravioli’s.  Though it was not cheap, it was a special treat.  Let me know if you want to join me next time.  Here are some pictures from the evening (sorry about the pig if you are squeamish).

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Grilled Asparagus

I love asparagus!  I think it is one of the best veggies around.  When asparagus is readily available, I smile.  Two years ago though, I started to develop an allergy to it.  I first noticed that when I would eat asparagus my scalp would be itchy for about an hour after eating them.  I figured maybe it was because I ate canned asparagus that time.  Maybe it was the solution they can it in.  So I rinsed them and ate them- still an itchy scalp.  Okay.. maybe I can eat fresh.. nope.. itchy scalp.  But hey an hour later I am feeling fine again right?.. it is a small price to pay!  I continued to eat asparagus from time to time.. only each time I ate them, my allergy would get more severe.  Now I break out in full time hives, so I don’t eat it as often.  Recently I got a box of organic produce and it had asparagus in it.  Of course.. now that I had it, I had to eat it right?  It is after all, asparagus!  I popped a Benadryl before starting to cook.  After eating only two spears of asparagus,I still was itchy, but I didn’t get hives!  Sniff.  I am getting itchy as I write this   I sure hope I don’t develop an allergy to Avocado- or worse yet: bacon!  That would be the worst!

Preparation:

Wash the asparagus and remove about 1/2 inch of the stem if it is woody, otherwise just trim the ends.  Mine were small and not at all woody, so they only needed a trim.

I heated a grill pan and placed the asparagus on it.  Drizzled them with olive oil and seasoned with ground sea salt and ground pepper.  Turning them every few minutes until they looked grilled with a few char marks.  Place on a platter and season with additional salt and pepper.  Serve.  Enjoy (them for me- for I will be taking a break from eating them again).