Ba Ba Ba Basil-ed Potato Salad

Summertime and potato salad go together like hamburgers and buns. How many picnics, BBQ's and big family gathering tables don this starchy delight during the season?  It's the 'go-to' hearty salad that everyone expects. Yet, serving mayo in the hot sun might not be the wisest choice. Hell, it might be down right dangerous.  

I'm all about giving guests food they love, but I'm also hooked on introducing new dishes or serving old favorites with a twist.

Best approach. Use what's in season to make your statement. You know what's in glorious abundance now? Basil. Oh, that smell.  That floral, herbal bouquet that makes you want to actually BE a green leaf.  (I had an distant uncle who loved basil so much he used to roll it up and shove it up his nose.  As a kid, this grossed me out big time, but somehow now I'm feeling that nasal basil vibe. Funny how time and perspective can change.)

Uses for basil = a Zillion.  That is an understatement. Try infinite.  Given how many ways you can use it I even thought I would write a post entitled 3 ways to basil up your meal.  But settled on the laser focus of revamping potato salad instead.  

I have been making a version of potato salad like this for a while, and even more so now since JC and I don't eat eggs, thus no mayo.   But here are a few motives for you.

1. It tastes frigging AWESOME.

2. Without the mayo, it's less calories and as a bonus won't spoil in the sun.

3. It's super easy with just a few ingredients.

(Seriously, I don't know why I count the reasons down since I could continue on and on. But three should be enough to convince you.)

I would say that basil is the star in this show with potatoes and garlic nudging their way to leading role status.  I'm not going to yammer on too much longer since we need to just get right to making this jacked up flavor bomb for potatoes.   The smell is going to knock you over.

The star, Basil and the rest of the gang: Potatoes, garlic, sea salt, oil. I used course Bevia Sea Salt from Despaña.

Ingredients

8 c Potatoes (any style/ I like using new or fingerlings)
2 c Basil  
3-4 Garlic cloves. medium
1 t course Sea Salt
1/4 t Whole Peppercorns
1/2 c Olive Oil

Instructions

Cut the potatoes in bite sized pieces. Boil or roast them.  

While those are cooking away, prepare the dressing.  I like using a mortar and pestle for small batches but using a mini blender, processor is best for bigger batches as well as gives you a nice consistency.

For the mortar and pestle: Crush the garlic using coarse sea salt to break it down.  Add the peppercorns.  Add a handful of the fragrant basil leaves and crush them to make a paste.  Then pour in the oil and stir together.  

For the mini blender: Smash the garlic first then add all the ingredients minus the oil.  For this method, use crushed black pepper intead of whole peppercorns.  Pulse until minced. Then add the oil to blend.

Chopped up and packed with basil essence.

A very important note that I often times do not write.  Taste as you go. Although I give ingredient amounts, the basil and garlic you are using may be more or less intense than mine. And when using so few and such fresh ingredients it's all about the flavor. It might need a little more salt or garlic.  Taste, taste, taste.  Once you love it, then pour the mixture over the 'taters while they are still warm.  The warmth helps the flavor absorb into the them. Stand back and let the aroma waft over you.

I once made this dish last minute when friends stopped over.  They were so blown away by the intense bouquet of basil and garlic that they could not believe how simple it was and how few ingredients it had. Use this over anything really.  Here I go again with a list that could go on, but this is a start.

• Grilled Chicken or Meat

• Grilled or Roasted Fish

• PASTA, duh

• Rice

• Roasted Cauliflower, Zucchini or any vegetable

Well, you get the picture.  No cook, no fuss Basil Blasted Sauce.  Use it on everything. Just a warning, because of the raw garlic, brushing your teeth afterwards is a good idea!

Geez, did I forget to add heirloom tomatoes to the list...  Happy Summer (without spoiled mayo!)

Print Ready Recipe

The Bud of Love - Flowers, A Wedding & More

Love... Love... Love  
Love... Love... Love
Love... Love... Love
There's nothing you can't do that can't be done...
All you need is love
Love is all you need

Yes, it was The Beatles who famously sung it, but it is a sentiment that rings true and brings joy wherever and whenever shouted out loud.

Love; a big word indeed, and widely overused for some.  For me, not so much.  I believe that when set forth with full intention it does not matter how often it is used.  As a matter of point, when used in that manner, the more the better.  

Alyssa and Nikki

Love can show up in the big and small flavors of life.

I try spinning it throughout the energies I put out in the world, like in my children's books and in this blog. Yet there is nothing more exciting than it's most obvious and most common form; the budding of a new love. The strong and steady build and flourish of a new partnership. The expression of love in all its forms. Stirring life with it and swirling around to envelop all that surrounds it.  Weddings have just that. An enormous capacity to pull you into the swell of that sweet and beautiful and blossoming thing.  Such was the swirl we all felt 5 years ago when my sister, Alyssa married Peter. 

In celebration of their half decade wedding anniversary and the love that continues to flourish each year, travel back with me as I dedicate this post to their wedding love.  

So I shall start with the love story that began years ago when JuanCarlos and I got married at my sister, Alyssa’s home.  An act of love in opening her home to greet  friends and family to rejoice in our union.  There was an abundance of love there.  So it only seemed fitting that when Alyssa and Peter were searching for a wedding venue that we offered up our home.  What loves around comes around.

Our yard, ready to give and receive LOVE.

As with my wedding, many aspects were home grown, made from scratch.  We aimed to do the same for her wedding.  From JC's design of the invitations to creating living room spaces around the property, and of course the floral arrangements and bouquets.  Even the guests gifts. Boxes upon boxes of home made family recipe cookies, completely stirred and tied up with love.

Boxes upon boxes of homemade goodness.

Sure having a wedding planner do all the nitty gritty is a lovely luxury anyone would enjoy, but there is a certain sense of satisfaction in creating and offering all of yourself.  All the small touches that mark the difference.

The florals help set the tone and add that special touch to any event.  But wedding flowers can be a huge expense.  It’s one of those items that are needed to complete the picture and enhance the scene but guests may or may not notice them.  Why spend a fortune when you can do it just as beautifully for a fraction of the cost? You don't have to be a professional to get a great look.  Find ideas that appeal to you  and aim to emulate them.  I did it for my wedding, creating all the table arrangements and all the bouquets and so it would be the same for my sister’s big day.  Our plan of attack; get up at the crack of dawn and head into NYC's floral market on 28th street. With a color scheme in mind, and some ideas of flower types, we went on our hunt. The joy of going to a market like this is the sheer abundance.  The additional joy.  Sharing this moment with my sister and her daughter, Gianna, creating a memory to last a lifetime.  
 

Just like with food shopping, you may go in with a plan but it's best to just see what is fresh and vibrant and choose the cream of the crop. We walked away with boxes of glorious color and buds. Once at home, the assembly of our masterpieces began and quickly grew into a floral garden on my dining room table.

Gianna, always my tried and true helper.  I can always count on her.

And then filled the party with bursts of happiness.  Maybe these can serve as an inspiration for your next floral creation.

Calla lilies, Alliums and Eucalyptus

The bridal bouquet

Table florals, with another type of earth's bounty. Liquid Grapes.

Roses and Dianthus

The infusion of magical moments were everywhere, yet none more incredible than seeing my sister emerge stunning and elegant wearing a smile that took your breath away.

The bride

Our Dad, ever the proud papa doing his duty and looking quite dapper.  (And yes, we needed the fans.  July 7th and 92 degrees!!)

Love turned up in the obvious and not so obvious places.

Nicolette Grace performing her flower girl duties with grace.  (That wicker basket was used by Gianna & Michella when they were flower girls in my wedding.  Truly, what loves around comes around. Yes, I kept them for 11 years.  You never know when you may need something.  Hehe)

Having the time of her life as Gabrielle, our niece looks smashing in black and gold.

Cousins gathered together having a blast. Gianna, Michella, John and Gabrielle.

Gifts for the ones she loves.

Bulgarian Bread Ceremony

The candle lighting bearers of light.

Peter, and his son Denis

No matter what the task, Jill, Alyssa's twin sister, is always there to help.

LOVE IS ALL YOU NEED

A family full of love and joy.

Our home, the flowers and decor in all their beauty were just the backdrop to what was the true beauty of the day;  the bud of love between Alyssa and Peter. 

Happy Anniversary, may Love always light the way.

Note:  All photos in this post were taken by my talented husband, JuanCarlos.  Check out more of his work here. 

Zucchini Crudo with Shaved Parmigiano & Mint Oil

I have often heard my husband, JuanCarlos, talk about good design and how keeping it simple is one of the hardest to achieve.  It means that the elements need to stand purely on their own merit. Without any flashy accruements. Without any special effects or distractions. Their very essence must to be outstanding.  The same is true with simple food dishes.  The purity of the ingredients must be superb; because without fancy schmancy sauces or tons of other ingredients there truly is no where to hide.  Fresh flavor front and center. This is at the core of Italian cooking.  Few ingredients but fresh as hell, or we'll take you out at the knees.  

This zucchini crudo dish falls squarely in that corner.  Now you know my love/hate affair with zucchini.  It's a great vegetable but let's face it, it can sometimes be boring.  Over the years I have tried to take the ho hum of the zucch and give it some 'zazz.   (Check the various ways I have used them by searching zucchini on the blog.)  Case in point, last year while staying at our friend's country house I was faced with more zucchini.  I conjured up a Zucchini Carpaccio that featured a gutsy citrus punch of flavor.   For now, I want to stick with the Italian theme and  share the recreation of dish I recently had during our last visit to Tuscany.  In last week's posting I mentioned that I made this dish as part our Sunday afternoon meal in the Tuscan Hills of Montesperoli.  As promised, here it is.

Crudo. What a great word, meaning raw. There are many reasons to love crudo.  The first being... no cooking. Next, it's natural and naked.  Which is ideal for the summer.  I would venture to say that during these sultry months many of us prefer our food as well as our friends crudo - raw, natural and naked!  

Food wise, with the heat pounding down, the kitchen is the last place you want to be.  And consumption wise, who wants your food hotter than the weather? Something cool and refreshing is required.  This dish checks off all those boxes. Plus with 4th of July fast approaching, it's the perfect way to elevate that holiday BBQ.

There are four main ingredients that demand the utmost freshness.  Zucchini, Parmigiano Reggiano, fresh mint and lemons.  If any one of these are old and tired, then figure out something else to do with them.  

Italian Zucchini fresh from the garden

Cool, crisp mint and fresh lemons

I'm not listing quantities because this is one of those platters that you make to the size you need.  For 7 people in Italy I used 3 large zucchini.  For the big party a few weeks ago, I used 5-6.  The amount of Parmigiano is up to you.

Instructions

Shave the zucchini lengthwise using a mandolin. You want long strips.  In Italy, Claudia, the villa owner, gave me a hand slicer which worked just fine. Albeit, it got scary as I reached the last part of the zucchini.  Watch your fingers, folks.  You need all of them.  

Shaving zucchini into ribbons of freshness.

Arrange them on a plate by folding them over onto themselves for create a ribbon like effect. Circle your way around the plate, filling it to the middle. Shave shards of good, sharp Parmigiano Reggiano cheese over top. Shave until your heart's content.  

This was the plate I prepared for a recent family gathering. I just love how the zucchini falls over bowing with grace creating a spiral of garden goodness.

I like to create drama so I rolled a few zucchini slices to add to the middle of platter. It just finishes it in a fun way.

dressing

2 c packed fresh mint
2 T lemon juice
2 t lemon zest
1 c Olive oil
salt/pepper to taste

For the dressing, you can either mince up the mint, buzz it in a small processor or use a mortar and pestle to ground the mint.  Course sea salt, pepper, lemon juice and fruity olive oil are all you need.  Whisk together and drizzle over top.  

The zucchini are crisp and mild. The parmigiano adds the salty bite.The mint is fragrant and the lemon juice brightens it all. ( I would say basil would work just as well for this dish.)  Simple ingredients showcasing their best. Now how simple was that.  I think good design can be simple, and simple design can be good when your star ingredients are just that... the stars.

Pasta Making... in the Tuscan Hills

It should be crystal clear by now that I am a pasta fiend.  So much so that I am a walking rendition of pasta. My thighs can be categorized as part of the rigatoni family and my gluteus maximus are definitively classified as raviolo maximo.  Truly, I am what I eat. Yes, I am a Rubenesque kind of woman. I've come to accept that.   If I could, I would eat pasta every day. As a matter of formal record, when I lived in Miami, I did... more exactly, twice a day.  That is how much I adore pasta. So when I learned that I had a wheat, yeast and egg sensitivity I wanted to roll around in some flour one last time.

Fret not my fellow pasta hounds, I did find some great brown rice pastas that I have come to love. So, major pasta eating dilemma solved for when I'm in the U.S.  However, when I am in Italy (or Europe) I don't have any of the wheat, or yeast, issues that I do here in the states. Thanks to our government supporting Monsanto, and harvesters who don't properly pick and process wheat.   (Do NOT get me started...).  

Alas, I digress.  This post is about me making fresh pasta overlooking the Tuscan hills with the owner of the villa where we stayed during our last visit.  I was in my glory, and that pasta back story was essential in setting the tone for just how much glory I was feeling. 

Far warning folks.  This post is chock full of photos as I wanted to take you on a small journey of the breathtaking vistas of that day.  These are just a small smattering of the images we captured but enough to whet your whistle.

The view hilltop to our villa. No other description necessary.

Making fresh pasta is not difficult.  It takes but a few ingredients.  And one important one. As with anything you want to turn out well it needs to be stirred with love.  If you rush it or don't take care and time, well then, quite frankly it will suck. But with gentle hands, a smile on your face and love in your heart, it will turn out divine.

Claudia, the owner of the villa, teaches cooking classes.  Due to some family emergencies and time restrictions, we only had a short amount of time for a lesson. So when she gave me a choice of what I wanted to do, I naturally chose pasta making.  Duh! We had just the morning to turn out some fresh pasta that would be served to friends, us included, later that afternoon.  Imagine my sheer joy at the thought of me making pasta for Italians. 

Ingredients

700 grams flour (3 c)
200 grams semolina (.8 c)
8 eggs

Instructions

1. Mix the flour and semolina in a bowl.  
2. Make a hole and crack the eggs in the center.  

3. Then using a fork, slowly work it together into a dough.

4. Knead until all the eggs are absorbed by the dry ingredients. The dough should feel as pliable as the thick part of your hand just below your thumb. If it's too dry then add a teaspoon or two of water.  

Once all together turn it out onto a board and begin the kneading process.

Ours was dry, so we needed to add water.

5. Wrap it in plastic wrap and let it rest for 15 minutes.  

6. Cut small pieces, flatten with your hand and place through a pasta machine on the first turn.  

Claudia showing me how it's done.

You... beginner luck!

7. Then pass it through again on the second notch.  You will have a smooth swath of noodle.

8. Let the pasta sheets dry, preferably under the Tuscan sun, or just on a towel in your kitchen or dining room table.  

These long doughy strips are like me, basking under the Tuscan sun.

9. Once dry, cut them into spaghetti or fettuccine or as I did, into tagliatelle.   

Cutting the pasta intro strips.

10. As with any fresh pasta, it takes but a few minutes to cook in salted boiling water.

They looked so beautiful. I must admit that I was tickled pasta pink with how they turned out.  

We tossed these long, luscious beauties with fresh pesto.  Oh, the taste of the basil in Italy... Oh, the taste of everything in Italy!

Lots of zucchini

When in Italy, pasta is the primo piatto, which is the dish after antipasto and before the secondo piatto, or second/main plate. So when Claudia showed me her marble sink full of zucchini, I was quick to jump in and tackle them. (Can you believe it!? Once again I was faced with the dilemma of what to do with the ubiquitous zucchini.)  It was no time for cooking as the day was hot and we had plenty else going on.  A few nights earlier I enjoyed a raw zucchini dish, so I decided to prepare one similar to that.  This was my version of zucchini crudo with shaved parm and mint oil. (I promise there will be a future post on my new summertime favorite.)

My version of raw zucchini.  It was a big hit.

The simplest of dishes; cannelini beans dressed with garlic cloves and olive oil.

There is a way a life in Italy that imparts a sense of what is truly important. It's not about work. It's not about rushing. It's not about what you have or don't.  It's about breathing in life.  All of it. The landscape. The people. The food. The moment. That afternoon was one of the most treasured gifts of our trip.  What an enormous honor it was to not just share a meal with the family but help to prepare it.  I was in my element. I was in my glory; cooking, setting the table and relishing in the genuine joy of spending time with interesting people who appreciate the simple pleasures of life. We devoured it all; the food, the company...  the view.  Take the journey with us and breath in the calm that is Tuscany.

On the hilltop above our villa.  See the yellow house on the bottom left? That's where I made pasta.

I could get used to this... Will you come visit if we move there???

Dry cured meats for antipasto.

Il primo piatto and the star of the lunch, if I do say so myself.  As a side note, and an important one.  In Italy, pasta IS consumed daily (just as I did) but in small portions.  That is why it is the primo piatto, a small plate before the main meal.  So eat like an Italian and enjoy your pasta daily, like taking vitamins. That's how I see it!!

Braised shanks, fall of the bone good.

Cheese plate for dessert.  My favorite kind of after dinner snack!!

I kid you not, these strawberries' flavor were as bright as their glorious color.

In the end, all the food was thoroughly enjoyed. Imagine my sheer joy when all my pasta and the zucchini was polished off.  Remember my glory?  Well, I was truly in it, and I think I had some accomplices. 

Paola, our friend Tecla's dad. Who was also our guide and host.

Nothin' left

JC, under the Tuscan sun

No matter where you look, there is beauty.

Since traveling to Italy may not be possible, hopefully these images whisked you away for a moment. If you can, take the trip. If you can't then I would highly recommend making your own fresh pasta at least once in a Tuscan moon.  I recognize that our lives are busy and this method is best played when overlooking rolling hills and valleys of the greenest countryside.  But when you do have the time, do it. You won't regret it.   It will carry you away to a time long ago when we all had more time to make things truly from scratch.  It will transport you to another land, where the air will make you feel alive and grateful.  Yes, pasta can do all that, and more.

A Jewel of a Salad: Arugula, Orange & Pomegranate

I think I can safely say that the summer has arrived.  We waited a long time and endured rain, cold and a much drawn out winter plus a non-existent spring.  So it's time to bring on the summer and bring out the salads.  

Now you know from previous posts that salads can be made from any ingredient and are definitely not limited to summertime.  But I will admit that Summer and salads seem perfectly made for each other. As Forrest Gump once declared, "We was like peas and carrots, Jenny and me."  (I guess back in the day peas and carrots were a common combo.)  

Some summer salads can be filling like Orzo Pasta Salad, while others can be light and refreshing like Graped Up Bibb Salad or Salad Baby.  Today's salad version is the latter, a refreshing burst of both color and flavor. Although I must have winter still on my mind, since this salad I often like serving in the fall and winter, but actually works equally well for summer.  

Ingredients

6-8 c Baby Arugula
2 navel oranges, segmented
3/4 c pomegranate seeds
1/3 c red onion, thinly slice
1.5 c hearts of palm, thick slices
2/3 c Medjool Dates, sliced (optional)

Dressing
1/3 c juice from orange
1 tbsp balsamic vinegar
1 tbsp lemon juice
2/3 c olive oil
salt/pepper to taste

Instructions

This is fairly self explanatory, so no need for any complicated directions here.  A simple assemble 'em up kinda salad.  

1. Segment the orange, capturing the juices in a bowl as you cut them.
2. Slice the onions.  I use a mandolin to get them super thin.
3. Cut the hearts of palm into 1/2" slices.
4. Remove pit and slice or dice the dates.
5. Open the pomegranate and remove the seeds making sure to take off any of the white pith.
6. Whisk the dressing ingredients together.

Arrange the platter in any way you see fit and drizzle the dressing over top. Recommendation: enjoy a crisp glass of white wine while you platter this up. I guarantee it will increase creativity and the overall enjoyment level of preparation.

I love the colors of this salad which is why I dubbed it 'A Jewel of a Salad', the tones are just that. What I really relish is the diverse flavors and textures that this offers.  The arugula is peppery while the orange is cool and refreshing.  The hearts of palm are mild and soft then the pomegranate offers up crunch and tang.  The red onion gives the spicy note, and if you decide to use the dates, their sweetness is a perfect counterbalance.  This is a salad that reaches all sensory notes, and shows how well sweet and savory, tangy and peppery play off one another.  BBQ's are a-calling so bring this jewel of salad along to brighten any plate, or palate for that matter.