Sunday, May 4, 2014

A wonderful coming home dinner

The time has been flying by and we have been very busy.  Not only at home, but traveling and making some big decisions.

First of all, tonight we had a very delicious dinner.  Along with our marinated, grilled lamb chops, we had two side dishes that we promise will be repeated again and again.  They were delicious.  I want to share these two recipes with you, because we enjoyed them so very much.  In the May, 2014 issue of Bon Appetit, "Crispy Salt and Vinegar Potatoes."  

They were easy and delicious.  When I was young, my German mother always had a huge gallon or two of vinegar in the house.  Never the strong tasting vinegar made by HEINZ, but the cheaper, generic brands.  Everything possibly was pickled, and as I have been reading lately, fermented food is very, very good for you.  Rarely do we buy potato chips, but I have submitted to the vinegar and salt chips.  Very addictive.  So, when I saw that these potatoes had vinegar included in the boiling and then the final garnish, I knew we had to try it.  Of course, The Trout was pushing this also.

The vinegar firmed up the potatoes and they truly were quite addictive and delicious.  We will make these again and again.

Crispy Salt and Vinegar Potatoes
   compliments of Bon Appetit

2 lbs. baby Yukon Gold or red potatoes, halved or quartered if large
1 cup plus 2 Tbsp. distilled white vinegar
1 Tbsp. kosher salt
2 Tbsp. unsalted butter
freshly ground black pepper
2 Tbsp. chopped fresh chives

Combine potatoes, 1 cup vinegar and 1 Tbsp. kosher salt in a medium saucepan.  Add water to cover by 1 inch.  Bring to a boil, reduce heat and simmer until tender about 20-25 minutes.  Drain and pat dry.

Heat butter in a large skillet over medium high heat.  Add potatoes, season with salt and pepper.  Cook, tossing occasionally until golden brown and crisp, 8-10 minutes.  Drizzle with remaining 2 Tbsp. vinegar.  Serve topped with chives and sea salt.    4 servings

The other side comes from Lidia Bastianich.  It is her recipe for Tasty Cauliflower.  It was simple to put together and was very, very good.  I will also make this again and again.

Tasty Cauliflower
  authored by Lidia Bastianich

1 large head cauliflower, broken into small florets

10 large basil leaves
8 anchovies (we used a fair amount of anchovy paste)
8 cornichons
2 Tbs. drained capers
2 Tbs. chopped fresh parsley
2 Tbs. red wine vinegar
1 Tbs. Dijon mustard
1/4 cup olive oil

Bring large pot of water to boil add cauliflower and cook 15 minutes, until tender.

In mini-processor, combine basil, anchovies, cornichons, capers, parsley, vinegar and mustard.  Slowly drizzle in oil oil.  Leave the dressing chunky.

Drain cauliflower and toss with dressing.  Serve warm or room temperature.  Serves 6

Truth by told, I added double the parsley and it only enhanced the flavor.

I am going to write a posting to tell you what else has been going on in our busy lives.  I do want to add that our granddaughter, Rachel, is doing very, very well with her weekly injections for juvenile rheumatoid arthritis.  She was nearing remission as of her last doctor visit and has another one coming up the end of the month.  We are hoping that some change in medications will be possible.  She is feeling so much better though.  In fact, a little too much.  She managed to break her foot in a little rough housing with her brother.  We are so happy she is getting her spunk back. 


  1. Glad to hear about Rachel! Both of these recipes sound very good. I love the vinegar & salt potato chips, too!

  2. Those potatoes sound yummy - and I have long been a fan of salt 'n vinegar potato chips. Up here we put salt and vinegar on our fries as well.
    Nice to catch up with you and to learn that your granddaughter is doing better.

  3. The potatoes sound wonderful. Need to try them. Wishes for a complete remission for Rachel. I broke my foot last fall and send her healing wishes.

  4. Welcome back. I'm so pleased to hear that Rachael is doing well and I know that must be a great relief for your whole family. I am loving these potatoes with the vinegar and any side dish that can be served at room temperature as the cauliflower can be is a welcome addition to my repertoire.

  5. The potatoes sound scrumptious and it is wonderful to hear your your granddaughter is getting better. I'm anxious to hear your news. Hugs and blessings...Mary

  6. Those potatoes sound really good and glad to here the good granddaughter news.

  7. Love the grand daughter news. And being a vinegar AND a cauliflower fan, I must try both of these recipe.

  8. So glad that Rachel is doing better and I love the sound of your side dishes. Take care dear Susan.

  9. I am so glad to hear the good news for Rachel!
    And I am going to try these vegetables very soon!
    I hope you will blog more often again. I love what you do write!

  10. Ohmigoodness, those potatoes sounds amazing! Glad to hear everything is going along smashingly, looking forward to your next updates. Cheers from NoDak!