Culinary Bucket List, West of Maine Shrimp Rolls (pes), and Watermelon Crush Smoothie (v, gf)

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Hey there! In last week’s post, I mentioned my “dying wish” meal: Dominican beans and rice. “What would your last meal be?” has got to be my favorite food-related question out there- it can reveal so much! Last week’s post got me thinking about the rest of my culinary bucket list- the foods and restaurants I want to try before I kick the you-know-what. I put pen to paper on these and here’s what I came up with:

bl5

  • Chili from Ben’s Chili Bowl in D.C.
  • A lobster roll in Maine
  • Pho in Ho Chi Min City
  • Pizza in Italy (or NYC! had as a child but don’t remember too well)
  • Tapas and jamón Ibérico in Madrid
  • A Jucy Lucy from Matt’s Bar in Minneapolis
  • Spam musubi and poke from Da Poke Shack in Kailua-Kona, HI
  • Feijoada and a caipirinha in Brazil
  • Spicy, spicy street food and dou hua in Chendgu, Sichian province
  • Moules frites in Brussels
  • Korean food with a table full of garnishes, anywhere
  • Dim sum in San Fran’s Chinatown
  • Ice cream at the Ben and Jerry’s factory in Vermont
  • Brewery stops in Seattle and Bend, OR
  • Wine tasting in Napa Valley

Dreaming is wonderful but being grateful for what you have seen and done is where it’s at.  Here are some of the standout culinary moments I’ve been fortunate enough to experience:

  • Dinner at the Signature Room of the John Hancock Tower in Chicago
  • Brunch at the Army Navy Club in D.C.
  • Crab cakes oceanside in Maryland
  • Burgers made the same way as they were when my grandparents were newlyweds at Whisler’s Drive-Up in Carthage, MO
  • Cuban food in Little Havana
  • A hot Krispy Kreme donut right off of the conveyor belt
  • Fried chicken and fireworks by the Potomac on the Fourth of July
  • Hot, fresh apple cider feet from where it was made at an orchard
  • Oysters and Yuengling at the Old Ebbitt Grill in D.C.
  • Hot dogs at various MLB ballparks and Chicago dogs in Chicago
  • Sushi at Station Sushi in Solana Beach, CA and fish tacos in San Diego
  • Oklahoma Joe’s BBQ in Kansas City
  • Street tacos in Acapulco
  • Fette Sau BBQ and momofuku milk bar cookies in Brooklyn
  • Jerk chicken and Red Stripe from shack kitchens in Jamaica and home-cooked creole lobster with coconut rice and peas on the beach in Negril
  • Café au lait and a croissant in Paris
  • St. Louis roll call: Ted Drewes frozen custard, toasted ravioli, dinner at the chef’s counter at niche with Gerard Craft at the helm, cocktails made by Ted Kilgore, pho at Mai Lee, Sunday dim sum at Lulu Seafood
  • NOLA roll call: Beignets and chicory coffee at Café du Monde, hurricanes at Pat O’Brien’s, boozy Friday lunch (complete with sing along) at Galatoire’s, oysters at the Acme Oyster House, a Pimm’s Cup at The Napoleon House, pecan-crusted fish and champagne and bread pudding at Commander’s Palace, a Sazerac at the Roosevelt Hotel, Abita and Zapps on Frenchmen Street, cocktails [everywhere]
  • Dominican Republic roll call: sancocho, fresh fish and boiled crabs, limoncillos, sweet-sauced and oregano-sprinkled cheese pizza from Pizzarelli, road stand ice-cold Presidente, juicy mangoes I climbed for and plucked myself, mofongo from Adrian Tropical, red snapper from the ice chest at Capitan Cook’s, and many, many more…

Sounds like I’ve got my priorities straight, right? My memories have always been punctuated by food- what I ordered when we went here or there, what we ate the day that this-or-that happened, what so-and so cooks so well. Today’s recipe is an approximation of one of the dishes on my list- the lobster roll! My OCD prevents me from trying this recipe with lobster- I’m holding out for the real thing in the right place- so I used shrimp. Didn’t heat up the kitchen too much and loved every bite. Bonus recipe below for a cooling summer smoothie!

shrimp4

WEST OF MAINE SHRIMP ROLLS

Ingredients:

  • 1 lb large shrimp, peeled and deveined
  • 1 lemon, cut in half
  • 1 tsp Old Bay seasoning
  • 10 peppercorns
  • 1/4 cup light mayo or Greek yogurt
  • 2 stalks celery, finely diced
  • 1/3 cup yellow onion, finely diced
  • 3-4 tbsp fresh tarragon, chopped
  • Kosher salt and cracked black pepper
  • celery seed
  • butter or olive oil
  • hot dog buns

Directions:

Bring a pot of water to a boil. Add the Old Bay seasoning, the lemon, and the peppercorns. When the water is boiling, add the shrimp and boil 2-3 minutes, until opaque and cooked through. Strain and set aside, tossing the lemon and peppercorns. I recommend chilling the shrimp for a while to bring to room temp or cooler.

shrimp1

Meanwhile, dice the onion, celery, and tarragon. When the shrimp are cool (or warm, your call), toss the veggies and tarragon with the mayo, a sprinkle of celery seed, and some cracked black pepper. Fold in the shrimp and taste for seasoning.

Toast hot dog buns and drizzle with a bit of melted butter or some olive oil. Pile high with the shrimp salad and enjoy! Serve with a refreshing:

WATERMELON CRUSH SMOOTHIE

Ingredients:

  • 3-4 cups watermelon
  • a handful cilantro
  • 2-inch knob of ginger
  • juice of a lime
  • a handful of strawberries
  • 24 oz coconut water

Directions:

Toss all ingredients in a blender a whir away. Serve over ice. Crazy straw optional, but recommended.

Would be quite tasty with a bit of coconut rum… Hmm. Rum is good for pondering. Sip your smoothie, ponder, and tell me….

 What have YOU checked off of your culinary bucket list? What’s left to be tasted?

Secret Ingredient Black Bean & Quinoa Chili (v, gf), Quickie Caulifower “Rice” (v, gf), and BeckyAmyLew

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happy feet, happy place

After a lovely, relaxing 4th of July weekend spent fishing, reading, and sleeping at the cabin of some dear family friends, Dave and I came home happy and calm… and in dire need of a s’mores and hot dog detox. It was a vegemergency. While running through the grocery store on a typical post-holiday “we have no food in the house” weekday evening, I racked my brain for a vegan meal that would take little prep work and would allow me to get a few things done while it cooked.  An enticing Fit Foodie Finds recipe I’d Pinned recently popped in my mind and thought I’d give it a whirl.

I’M SO GLAD I DID.

chili split

ignore my ominous, hulking shadow… Lauren hungry, Lauren want food

This chili hit the spot, despite the 95-degree St. Louis summer upon us. Use any veggies you have lying around for your version; edit and add to use what’s in your pantry. Whatever you toss in will add bright, veggie goodness. We had a beautiful home-grown zucchini my in-laws gave us over the weekend (thank you!) and decided to add it to the mix; carrots, broccoli, potatoes, different beans, different peppers, or more or less of the ingredients listed below would all work well. I do recommend keeping the secret ingredient, though…

SECRET INGREDIENT BLACK BEAN & QUINOA CHILI

Adapted from Fit Foodie Finds

Ingredients:

  • 1 1/2 tbsp olive oil
  • 1 large yellow onion, chopped
  • 1 green bell pepper, chopped
  • 1 poblano pepper, diced
  • 1 large zucchini, chopped into large dice
  • 3+ cloves garlic, minced
  • 5 cups water + 3 tsp vegetable base, or 3 cups vegetable stock + 2 cups water
  • 3 cans black beans, drained and rinsed
  • 1 cup uncooked quinoa
  • 1 can diced tomatoes, undrained
  • 1 can yellow hominy, drained and rinsed
  • juice of one lime
  • 3 tbsp good-quality chili powder
  • 2 tsp cumin
  • 1 tsp onion powder
  • 1/2 tsp cracked black pepper
  • 1/2 tsp kosher salt
  • avocado, green onion, sour cream (obviously not vegan), hot sauce for serving
  • And…… 

The secret ingredient is…. a cinnamon stick!! BOOM! Vegan chili mic drop.

Directions:

OMIGOSHYOUGUYS. The chili was so very easy to throw together. There are just three little steps: chop veggies, sauté veggies, simmer chili. Heat the olive oil over medium heat in a heavy stock pot or dutch oven. Add the onion, green pepper, zucchini, and poblano pepper and sauté until the onion is translucent- if you want to. You could very easily dump all ingredients into the pot and crank up the heat. If you’re sautéing, add the garlic and cook until fragrant. Add all other ingredients (gah! so easy!). Bring to a boil, reduce heat to med-low and cover, simmering for 50 minutes. Put chili in face. 

chili simmering

The genius addition of a cinnamon stick gives this chili a smoky, sweet quality that’s hard to pinpoint and plays well with the other spices and veggies. The cinnamon flavor isn’t overwhelming and having a secret ingredient to add makes this dish even more special.

hearty veggie goodness

hearty veggie goodness

Now- for the cauliflower rice, which you can whip up while the chili is simmering. I adapted this recipe from BeckyAmyLew, my old friend Becky Lewis’ paleo-friendly recipe and running blog. Cute site name, huh? Becky is a talented and creative home cook with international influences and lots to share. She describes herself as an:

“amateur Foodie and social media enthusiast living in the middle of America, USA. An expert in nothing. Simply aspires to inspire people through the gift of sharing.”

Check her out, especially if you’re looking for clever paleo recipes. In her cauliflower “rice” post, Taiwan-born Becky describes the globally important grain as a favorite and as what she misses most in her no-grain paleo diet; I completely relate and was drawn to this recipe instantly, as my Dominican bones also pine for white rice with each meal (damn healthy choices, depriving me of diabetes and the joy in life…). Rice is such a love of mine, my “dying wish” meal is my aunt’s habichuelas con arroz blanco, Dominican beans and rice. Becky’s cauliflower substitute was so satisfying, I just may update that wish.

CAULIFLOWER “RICE”

Adapted from BeckyAmyLew

Ingredients: 

  • 1 head cauliflower, roughly chopped
  • 1 yellow onion, diced
  • 1-2 tbsp olive oil
  • kosher salt and cracked black pepper
  • Seasonings to your taste, optional (I used Goya Adobo)

Directions:

In a blender or food processor, pulse the cauliflower in batches. You’re looking for a rice-like shape and size, small but not ground into meal. This is a surprisingly easy consistency to achieve. Just pulse, pulse, pulse and keep an eye on it as you go.

cauliflower in blender

Set the cauliflower aside and sauté the diced onion in the olive oil in a deep saucepan over medium until the onion is translucent. Add the cauliflower and salt and pepper to taste, stirring well to combine. Cover the mix and let steam for 5-10 minutes, stirring frequently and checking often.

"rice, rice," baby

rice, rice, baby

 There you have it! Cauliflower “rice!” Pairs perfectly with chili, stir-fries, and other saucy foods. What other grain alternatives have you tried?

Quickie: Max & Fanny’s Open-Faced Tuna and Fennel Sandwiches (pes)

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As if belonging to the YMCA doesn’t make me happy enough, my local Y has started a book exchange program (a well-intentioned, pile, rather) in its lobby. Members donate books they’re done with to the pile and the donated books become fair game for anyone who’s interested. On my way in and out, I stop to scan the boxes and bags and bins of books for new finds. The selection is delightfully varied and makes me love my fellow members even more, quirky smarty pantses that they are. Recently, I made quite the haul when I lifted a few tattered textbooks to find six (SIX!) Peter Mayle books peeking out from underneath the castoffs like rays of Mediterranean sun. “Bring us home!,” they said, “love us and read us and dream of meals in Provence with us!” Um, OKAY GUYS!

It’s cliché to be an escapist American or Brit who loves to read Peter Mayle, but I’m an American who loves to read Peter Mayle. I really, really do. His books fill the mind with Provençal scents and smells and breezes and dreams of sunny, lazy lunches soaked in wine and olive oil that are much cheaper to read about than to create (faster, too). A Year In Provence and Encore Provence are favorites of mine, as is A Good Year, which Ridley Scott made into a Russell Crowe-starring movie in 2006. Also cliché: women who love Russell Crowe movies. I don’t want to, I try not to, there’s nothing interesting or noble in doing so… but my heart can’t be swayed. He was wonderful in A Good Year, as was lovely Marion Cotillard. Such pretty people in such a pretty setting. Who wouldn’t want to watch that? Speaking of the pretty setting, let’s take a look at the grounds of Château la Canorgue, where the movie was filmed. Le sigh.

So very lovely. A Good Year, both book and movie, are near and dear to me. If you want to make a fast, faux getaway to the south of France, check out A Good Year or A Year In Provence. Here’s my warm-weather recipe inspired by the currently very warm St. Louis weather, the good luck of finding a stack of favorite books, and the hazy, sepia-toned romance of A Good Year. I imagine Max and Fanny serving this in the leafy shade of their terrace on a sunny Provençal day…

tuna 5

OPEN-FACED TUNA AND FENNEL SANDWICHES

Adapted from Real Simple

Ingredients:

    • 3 6-oz cans of good quality albacore tuna, drained
    • 3 tablespoons capers, chopped
    • 5 tablespoons olive oil, divided
    • 4 teaspoons red wine vinegar
    • 1 medium fennel bulb, sliced into bite-sized pieces
    • 3/4 cup fresh parsley, chopped
    • kosher salt and cracked black pepper
    • wheat toast or sliced baguettes

 

Directions:

Grab two bowls. In one, mix the drained tuna, the chopped capers, 3 tablespoons olive oil, the vinegar, and about 1/4 tsp black pepper.

In the other bowl, toss the sliced fennel, the chopped parsley, 2 tablespoons olive oil, a large pinch kosher salt and another 1/4 tsp pepper.

Spread a bit of the tuna salad on toast, then top with fennel salad. Grab your loved one and whisper a sweet nothing into his or her ear. Bonus points if you whisper it en français.

fanny and max

“I would like a lifetime spent with an irrational and suspicious goddess, some short-tempered jealousy on the side, and a bottle of wine that tastes like you, a glass that’s never empty.”

I may be getting carried away by Max & Fanny’s love story, but this post is dedicated to my husband and how he makes every day feel like a day in Provence.

Grilled Fish Tacos with Cilantro Slaw & Corn, Tomato, and Avocado Salad

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IT’S HOT OUTSIDE AGAIN… FINALLY. Glory, hallelu! Simple pleasures are the best, and there are few simple pleasures I love more than the feeling of sun on my face and limbs and a warm breeze blowing by. It’s my favorite time of year- time for long days and nights and living outside, for outdoor concerts and bikes and running and sweating and swimming and brewery patios and dinners from the grill. Time to jump in with wild abandon and really live!

29 Things You Can Expect Now Summer's Finally Here

I’m aliiiiive!!!

Speaking of dinners from the grill, these tacos are a favorite dish I had kind of forgotten about for a while (oops) and made last night to celebrate the change of seasons. Produce-heavy and no oven required. Perfect for a hot and steamy weeknight. Mama likey.

GRILLED FISH TACOS WITH CILANTRO SLAW

Ingredients:

  • 1.5 lbs firm, white fish fillets (I used cod, mahi mahi also works well)
  • canola oil
  • kosher salt & freshly ground black pepper
  • 1/4 tsp cumin
  • corn tortillas
  • 2 limes, juiced
  • 2 cups shredded green cabbage
  • 1/4 cup cilantro
  • 1/2 cup sour cream or plain Greek yogurt
  • 2 tbsp chopped chives, if you have them around
  • 1 jalapeño, diced (optional but highly recommended)
  • white onion, diced (optional)
  • hot sauce for serving

fishtacos 11

CORN, TOMATO, AND AVOCADO SALAD

Ingredients:

  • 1 pint grape or cherry tomatoes, halved
  • the kernels from 2 ears of corn
  • 3 scallions, sliced
  • 1 avocado, diced
  • 1-2 limes, juiced
  • 1 tbsp canola oil
  • handful parsley, chopped
  • 1 tbsp  chopped chives, if you have them around
  • kosher salt & freshly ground black pepper

Directions:

For the fish tacos and slaw:  preheat a grill or an indoor grill pan or skillet to medium-high heat. Brush the fish on both sides with canola oil and sprinkle with salt and pepper. Dave grilled these (thanks!) while I prepped the veggies, and he cooked them in a grill basket for about 7 minutes per side. How long you cook the fish will depend on the thickness of the fillets and the heat of your grill or stove; basically, cook until firm and opaque, flipping halfway through. Set aside in a large bowl when done.

not a very colorful or exciting pic, but you can take that up with the cod

not a very colorful or exciting pic, but you can take that up with the cod

While the fish cooks, stir together the sour cream, juice of one lime, a pinch of kosher salt and about 1/4 tsp black pepper in a medium-sized bowl.

fish tacos4

Stir in the chives, cilantro, jalapeño, and cabbage. Taste this and adjust seasoning a needed.

fish tacos5

Toss the fish with the cumin and the remaining lime juice. Spoon into microwaved, doubled-up corn tortillas, top with onion and the cilantro slaw, and serve, passing hot sauce around. YUM.

For the corn, tomato, and avocado salad: okay, first off, to remove corn kernels, stand an ear of corn up on its flat end (the end you break the stalk off of) on a cutting board and slice the kernels off from the top down with a large knife. In my next life, I’ll add a video of how to do this (so many plans for this next life). Toss the tomatoes, scallions, parsley, chives, and corn together in a large bowl. Top with lime juice, canola oil, a big pinch of salt, and a few generous grinds of black pepper and toss together. Fold in the avocado. DONE! This is crazy flavorful and so, so good for you. Enjoy!

fish tacos6

Winter was arduous, mmkay? Welcome, late spring and I love you, summer.

The 15 Phases Of Every Winter

who has two thumbs and figured out how to add gifs to her posts? hahaha…

 

 

 

 

 

Produce Basket Weeknight Curry (v, gf)

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Well, hello! It’s time for a curry. This dish is a great way to either add veggies to your diet, celebrate a meatless Monday, or use up the sad veggies withering away accusingly in your fridge. Grab the veggies! It’s not too late!

veggie curry

PRODUCE BASKET WEEKNIGHT CURRY

Ingredients:

  • brown rice, cooked according to package directions (or a microwaveable package of brown rice)
  • 2 tbsp coconut oil

    you saved us!

    you saved us!

  • 6-8 cups of any combination of vegetables you may have, or:
  • 1/2 yellow onion, chopped
  • 3-4 cloves garlic, chopped
  • 1-inch piece of ginger, grated
  • 1/2 eggplant, chopped
  • 1 cup green beans, cut into bite-sized pieces
  • 1/2 red bell pepper, chopped 
  • 1 1/2 cups broccoli florets
  • 1/2 cup green peas
  • 1/2 cup mushrooms

              And:

  • 1 can coconut milk
  • 2 tbsp red or green curry paste, your choice (or 1+ tbsp curry powder and 1 tsp kosher salt)
  • 1 tbsp fish sauce or 1/2 tsp kosher salt
  • 1 tsp brown sugar
  • extra credit: 1 kaffir lime leaf and 1 tsp grated lemongrass
  • cilantro, for serving
  • bean sprouts, for serving 
  • sriracha or other chili paste for serving

Directions:

Heat the coconut oil in a large, deep skillet or wok over medium high heat. When the oil has melted and is hot- you can test this by tossing in an onion- add the onion and saute for about 2 minutes, until they start to become translucent. Add the garlic, ginger, and lemongrass, if using, and saute for another minute. Add the rest of your spectacular veggie combo (excluding cilantro and bean sprouts) and saute, stirring often, for 2-3 minutes more. Leave the stove on and skillet hot.

veggie saute

Remove the veggies to a large bowl and add the coconut milk to the  skillet and bring to a simmer. When the coconut milk is simmering, add the curry paste or powder, the brown sugar, and the fish sauce or salt. Stir to dissolve and combine, then add the veggies back and the kaffir lime leaf to the pan. Bring to a boil. Reduce the heat, cover, and simmer 3-5 more minutes.

veggies cooking

That’s it! Taste a bit of the sauce and adjust seasonings as necessary. You may like it a bit more salty. Serve over brown rice and pass sriracha. How good of you to eat so many veggies at once. Yum.

Quickie: Peanut Butter & Cinnamon Greek Yogurt Dip (veg, gf)

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Re-sharing a big hit. Yummy, healthy dip!

Lauren's avatarallez! gourmet

Pretty simple entry- this is a healthy and delicious dip for apples, bananas, and probably anything else you can slather it on. It’s a quick and easy snack you can make a large batch of and keep in the fridge for a fast and filling and high-protein accompaniment to fruit. Here it is!

does a body good does a body good

PEANUT BUTTER & CINNAMON GREEK YOGURT DIP

Ingredients:

  • 1 1/4 cups fat free Greek yogurt
  • 3 tbsp natural peanut or almond butter
  • 2 tsp vanilla extract
  • 1 tsp- 1 tbsp honey
  • 1/2 tsp cinnamon (two large dashes)

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Healthified Caramelized Onion Dip (veg, gf)

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You know what I love? I love old-school, high salt, pre-packaged, preservative-heavy onion dip. I enjoy shoveling the dip into my mouth using rippled potato chips. Not a good habit. Not good at all. The same part of my brain that thinks it likes the poisonous, gelatinous dip so much loves candy corn (partially hydrogenated corn syrup chunks), movie theater popcorn (yes, I would like that drizzled with trans fat sauce), and sour gummy worms (these are not food in any way). Also, it’s my eighth birthday. Also, sorry I’m not sorry.

dip

To trick this part of my palate, which was born 20 years ago in the candy aisle of 7-Eleven and is in it for the long haul, I make snacks like this:

HEALTHY CARAMELIZED ONION DIP
Ingredients:

  • 1 large yellow onion, cut into small dice
  • 1 tsp crushed garlic or 2 garlic cloves, mincedingredients
  • 1 tbsp olive oil
  • 1/2 tsp kosher salt
  • 1 tsp dried thyme or 1 tbsp fresh
  • splash Worcestershire sauce
  • 1 cup Greek yogurt
  • carrots, broccoli, cauliflower, peppers, or crackers for dipping (especially good with Mary’s Gone Crackers)

Directions: 

Heat the olive oil in a non-stick pan over medium-high heat. Add the onions and salt and brown, stirring continuously, for 12 minutes. Reduce heat to low and continue to cook, stirring occasionally, for 15 more minutes. The onions will turn a lovely dark brown and smell heavenly.

onions caramelized

Stir in the garlic and thyme, raise heat to medium, and cook for another minute until the garlic is fragrant. Add a splash of Worcestershire and allow it to mostly cook off. Stir the onions into the Greek yogurt and allow it to chill for a bit. Serve with veggies and bask in the healthy glow of your matured decision-making skills!

Heidi Swanson’s Broccoli Gribiche and My Coconut Kitchen Giveaway Winner! (veg, gf)

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First things first: thank you to everyone who entered last week’s giveaway. I really enjoyed your responses- what healthy, creative people you are! To impartially choose a winner, I used the super-technical method of writing names on slips of paper and having a coworker choose one before lunch. All documented on high-quality iPhone video.

Rrrrrrroll ’em!

Congratulations Diana, winner of the My Coconut Kitchen coconut butter sampler pack! I hope you enjoy the sumptuous spreads as much as I do- let us all know how you use them.  Thank you to My Coconut Kitchen for the prize- be sure to check out Angie’s delicious inventory!

congrats

This week, I was looking for a meatless recipe with simple, clean flavors  that would fill me up, create leftovers, and be relatively simple to prepare. I was short on time and motivation and long on hunger, so who did I turn to? Heidi Swanson, author of Super Natural Every Day, a wonderful cookbook given to me by a wonderful aunt. My last Heidi Swanson post brought us another delicious meatless dinner- white beans with cabbage. Heidi’s broccoli gribiche recipe is listed in Super Natural Every Day under “lunch” and would be a showstopper at a picnic or potluck. I know it was a big hit at my one-woman potluck. Here it is! Broccoli gribiche.

gribiche done

BROCCOLI GRIBICHE

Adapted from Heidi Swanson

Ingredients:

  • 1 1/2 lbs fingerling potatoes
  • 1 large head broccoli, florets chopped into bite-sized pieces and some stem chopped
  • 2 tbsp + 1/4 cup olive oil (healthy fat!)
  • kosher salt
  • 4 hardboiled eggs, 1 cooked yolk set aside
  • 1 tsp Dijon mustard
  • 2 tbsp red wine vinegar
  • 2 shallots, finely diced
  • 1 tbsp capers, chopped
  • 2 tbsp parsley, chopped
  • 1 tbsp fresh or 1 tsp dried tarragon
  • 1 tbsp fresh or 1 tsp dried chives

Directions:

Preheat your oven to 400 degrees and arrange two racks in the middle and top of the oven. Wash the potatoes and chop any potatoes larger than your thumb in half. Do not chop your thumb in half, only thumb-sized potatoes. Toss the potatoes and any thumb bits with one tablespoon of the olive oil and a large pinch of kosher salt in a large bowl; turn the potatoes out into a single layer on a baking sheet and roast on the middle oven rack for the first 15 of 30 minutes. Set the bowl aside.

While the potatoes cook, hard boil your eggs. You can find a foolproof allez! gourmet hard-boiling method here if you need it- super, super easy. While the eggs cook, wash and chop your broccoli and toss with another tablespoon of olive oil and another pinch of salt in the large bowl. Once the potatoes have cooked 15 minutes, stir the potatoes, turn the broccoli out onto a separate baking sheet and place the broccoli on the top rack of the oven, roasting the potatoes and broccoli another 15 minutes. You can set both baking sheets aside when the roasted veggies are done.

potatoes and broccoli

Back to the eggs: let your hardboiled eggs cool in ice water for speedy cooling and to prevent rings around the yolks. Peel one, remove its yolk, and mash that yolk in the trusty, large bowl you used for the potatoes and broccoli. I’m saving you dirty dishes here. My husband would be proud. Verrry sloooowly whisk the 1/4 cup olive oil into the mashed egg yolk, emulsifying the mixture. It will be a lovely, velvety, glossy yellow.

dressing emulsify

a!g action shot! bam! pow!

Whisk in the mustard and then the vinegar. Add the shallots, capers, and herbs, mixing the gribiche well. Chop the remaining 3 1/2 eggs and gently fold them into the mixture.

dressing shallots

Now for the fun part- combine the potatoes and broccoli in an an even larger bowl and add the dressing, gently tossing everything to coat. Serve. This stuff is seriously delicious, reheats very well, and can be served cold or at room temp. The flavors of the dressing were even better the next day, having had some time to mix and mingle overnight. Cheeky devils. I paired mine with Trader Joe’s new cruciferous crunch mix, braised in olive oil with a bit of red wine vinegar. Enjoy!

dinnah is served

dinnah is served

Harkening back to March of last year, here’s an allez! gourmet recipe for a classic Spanish potato salad, Ensaladilla Rusa.