Flavor Bomb Brussels Sprouts

4 Comments November 16, 2022 terrie gura

There is no rule that says you have to serve your favorite Thanksgiving vegetables exactly the same way every year, and if there was, I promise I’d be the first to break it. Last year, my husband and I had a very small get together for Thanksgiving—just the two of us and a dear friend who loves big flavor as much as we do. It was my year for the turkey, and I broke the biggest rule of all about not experimenting on Thanksgiving. I dry-brined my bird for the first time ever and I have no regrets (more on that later). We also took a few liberties with the usual sides, and came up with winners in several categories, including these bursting-with-flavor Brussels sprouts.

If you’re ready to inject some serious flavor into one of your standard holiday sides— I’m talking scallions, capers, garlic, jalapeno peppers, anchovies and walnuts—then you’re going to love this recipe, with inspiration from a dish I enjoyed in one of Michael Symon’s restaurants in Cleveland, Ohio.

A dozen years ago, I had occasion to visit Cleveland while on a two-week getaway that also included a stop in Buffalo to the original home of hot wings. Ooh yeah, I was really living it up that summer! To be fair, there was purpose to my trip beyond my foodie cravings. Most of my crazy family lives in the Buffalo area, so that was my eventual destination and I went by way of Cleveland. I had scored tickets to the Rock and Roll Hall of Fame, where I spent—count ‘em—9½ hours walking around and gazing at the musical exhibits. It was a damn fun day for this former disc jockey, and I hope to get back there soon with my music-loving husband. But I digress.

This place alone is worth the trip to Cleveland!

The next evening after my Rock Hall adventure, I stopped for dinner at another Cleveland landmark—a neighborhood bar and restaurant called Lolita. It was opened by Chef Symon before he became famous as an Iron Chef on Food Network, and it still felt like a place for locals.

Sadly, a fire broke out in Lolita’s kitchen in 2016 and the restaurant is now permanently closed, but I’m still enjoying my memory of the dish that inspired today’s recipe. As I recall, when the server approached the table with a cheerful greeting, she asked, “Can I bring you a beverage to enjoy with your Brussels sprouts appetizer?” Apparently, it was a given that we would be ordering them, as nearly every guest did. They were that popular, and they were truly amazing with crispy, deep-fried edges and a feisty, umami-bomb vinaigrette dressing. I later tried making them at home, Symon-style, but I’m not proficient with deep frying and don’t care for the odor it leaves in the house.

If you want to give it a go in the deep fryer, you can still find Symon’s original recipe for them here. But if you’d rather try my lighter, healthier approach of roasting, then meet me in the kitchen!

As with any recipe, good prep leads to success.

I started by toasting a handful of walnuts for the dressing, then prepping the sprouts. For even roasting, be sure the sprouts are completely dry before you slice and drizzle them with oil. Lingering water from rinsing will effectively steam the sprouts, giving them more of a soft, mushy texture and you’ll miss out on the caramelization that happens when they roast.

Test doneness with a fork, and stop when the sprouts are al dente with some caramelized edges.

After roasting, I cooled the sprouts and set them aside while I finished a few other things for our Turkey Day feast. If you need to multi-task, as we usually do on Thanksgiving, par-cooking vegetables is a good way to go, as they only need a few quick minutes to finish them at serving time. You could even prep these Brussels sprouts a day before, and then take them from the fridge a half hour before dinner. They’ll finish better if they are room temperature rather than ice cold.

Now, let’s talk about the big flavor happening in this dressing! If you can’t tolerate the jalapeno heat, you could omit them or substitute a spoonful of pimientos, but I can assure you that the flavor gets dispersed so evenly, it is not all that hot. The red wine vinegar and honey do a lovely little contra dance in the background, and the garlic, scallions and anchovies keep the dish firmly grounded in savory flavor land. In other words, the dressing is the real star of this dish.

If you want heat, keep some of the seeds!

Whisk it together while the sprouts are roasting, and again just before dressing them. I kept the scallions a bit on the chunky side, so I stirred them in with the walnuts right at the end. I missed getting a picture of the final, important step (multi-tasking—sorry!) but it’s a simple one. Give the par-roasted Brussels sprouts a quick spin through a hot skillet for about two minutes, then toss them in the mouthwatering vinaigrette and serve them hot.

Flavor Bomb Brussels Sprouts

Servings: 6 sides
Prep Time: 30 minutes
Cook Time: 30 minutes total
Difficulty: Average
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If your Thanksgiving table needs an injection of big flavor, the feisty vinaigrette on these Brussels sprouts will get the job done! You can prep these ahead somewhat by roasting and then chilling, and give them a few minutes in a hot skillet just before you toss them in the dressing to serve.

Ingredients

1 lb. Brussels sprouts, washed and trimmed
A drizzle of extra virgin olive oil for roasting
1/2 cup walnuts, toasted in oven for 8 minutes, then cooled and chopped
2 Tbsp. red wine vinegar
1/2 red jalapeno, seeded and finely minced
2 cloves garlic, finely minced
1 Tbsp. honey
4 anchovy fillets, finely minced (mine were packed in chili oil, and the heat was great!)
2 tsp. capers
Freshly ground black pepper
2 scallions, white and green parts cut on bias
1/4 cup extra virgin olive oil (mine was infused with lemon, but any bright variety will do)

Directions

Preheat oven to 400° F, with rack in center position. Spread walnuts out onto a parchment-lined baking sheet and roast for about 6 minutes, until they are just fragrant. Cool completely and then break into pieces.
Wrap the washed Brussels sprouts in a clean kitchen towel and roll them around to completely remove excess water. Carefully slice the sprouts into 1/4-inch slices. Wick away any residual moisture with a paper towel. Transfer the sprouts to a medium bowl and drizzle olive oil over them. Spread them out onto the parchment-lined pan and give them a quick seasoning with salt and pepper. Roast for about 20 minutes, until softened but still al dente and bright green. If you are working ahead, let the sprouts cool and then wrap them up and send them to the fridge until 30 minutes before serving time.
While the sprouts are roasting, prepare the vinaigrette by stirring together vinegar, jalapeno, garlic, honey, and anchovies. Season with a few twists of ground pepper, but skip the salt because the capers and anchovies have plenty. Whisk in the olive oil and stir in the capers. and scallions.
When you’re ready to serve, give the Brussels sprouts a quick spin through a hot skillet dashed with oil or bacon drippings. Let them get a few crispy edges. Toss in dressing with broken walnuts and serve immediately.

My Favorite Vinaigrette Potato Salad

15 Comments June 25, 2022 terrie gura

Is there a more ubiquitous summer side than potato salad? But just because it’s always there hardly means it’s the best thing on the table. One of my most cringe-worthy food memories of childhood was played out on repeat at summer gatherings with family, friends and neighbors, and seeing what happened to the potato salad—which, many times, was little more than sticky, cooked potatoes with some hard-boiled eggs and mayonnaise. I know you’ve seen this, too, when it gets a little bit warm and separates into a greasy, gloppy mess with that thin filmy crust on the surface. Is it any wonder everyone passes over it in favor of potato chips? Nothing ruins a picnic faster than bland potato salad, slick with broken mayonnaise. Bleh.

It’s a shame to not give the versatile potato a greater chance to shine! If you are bored with potato salad or stuck in a rut with a recipe that gets left behind on the picnic table, maybe you just need a different approach—one that doesn’t depend on a heavy, mayonnaise-y coating to give it flavor because, honestly, mayo doesn’t have much flavor to begin with. Here’s something a little different and for me, it’s a winner every time.

This potato salad does not disappoint, and it could never be accused of being bland because it is doubly dressed—first, with a tangy, heart-healthy vinaigrette that soaks flavor all the way through the potatoes, and then with the slightest amount of mayonnaise-based dressing for a creamy, picnic-ready finish that isn’t greasy and doesn’t clump or break.

I’ve made no secret of the fact that potatoes are one of my very favorite foods, and I have shared a few fun twists on potato salad here on Comfort du Jour, but of all the versions I like to make, this one is my favorite (especially in summer), and for a few fun reasons.

Any kind of potato works

You can use starchy russets, baby reds or Yukon golds (my favorite, and my choice for this post). Peel the skins or keep ‘em—your call. The only thing to consider with the waxy style of potatoes is that they will absorb slightly less of the dressing, so you would want to proceed in stages to be sure it’s to your liking. But flavor-wise? Whatever you like is going to work.

This salad is adaptable

My main goal for any kind of salad is variety of texture, and you can adjust this one many ways by changing up the mix-ins. My go-to combination of mix-ins usually includes hard-boiled eggs, chopped pickles, crunchy bits of celery or radish (or both), fresh onions and any kind of fresh herbs. But that leaves it open for interpretation—I could swap out the chopped pickles for chopped olives and skip the onions but add some minced bell pepper. Dill has a completely different flavor than basil or parsley, so that’s another layer of options you can customize to your liking. As long as your ingredients are not overly wet (like tomatoes), the options are nearly endless.

I picked up these beautiful fresh herbs at our farmers’ market, and I want to put them in everything!

It is not drenched in mayonnaise

We go through a lot of mayo at our house (mostly for my husband’s beloved tuna sandwiches), but it is not my favorite ingredient for dressing potato or pasta salads. Mayonnaise, which is essentially an emulsion of egg yolks and oil, is just plain heavy. And if you add mayo to cooked potatoes, you might notice that it takes a lot of it to keep them coated so the potatoes don’t seem dry, especially if your potatoes lean more starchy than waxy. Too much mayo is never appealing and it definitely is not healthful. Almost all its calories are from fat, and though recent reports have debunked the idea that warm mayonnaise is solely responsible for post-picnic foodborne illnesses (the culprit is usually the meat or fish that is dressed in the mayo), there’s no disputing that it looks completely unappetizing.

It’s actually delicious!

Unlike the typical mayonnaise-only potato salads, this one is mostly flavored with a tasty vinaigrette-style dressing that you can customize to your own palate. You can use a fancy French vinaigrette, a balsamic vinaigrette, a zesty, Italian-style vinaigrette or even a store-bought vinaigrette. There are only two types that I would not recommend, and for different reasons. An entirely fat-free vinaigrette is not ideal, because the extreme water content will turn your cooked potatoes soggy. The dressing should have some amount of oil in it, and you can choose one with heart-healthy fats, such as extra virgin olive oil or avocado oil. I also would not recommend a sweet, fruit-flavored vinaigrette, such as raspberry. It would be tough to choose mix-ins that would work with those flavors. It’s best to stick with a savory one.

If you don’t have the time or desire to make your own vinaigrette, use a store-bought version, but avoid fat-free dressings or those with water as a key ingredient.

The vinaigrette is added to the cooked potatoes while they are hot—immediately from the pot after draining is best—and it only takes a few minutes for it to be absorbed. After the potatoes cool, you simply add your favorite mix-ins and a very small amount of mayonnaise, blended with equal amount of sour cream (or Greek yogurt) and a touch of Dijon mustard for extra flavor. I like to add celery seed as well, but this is optional.

You can give the potato salad a creamy finish with just two tablespoons of mayonnaise, equal amount of sour cream, a little Dijon and celery seed.

Our little secret…

Here’s one more nugget about this potato salad, and it is good news for anyone who can’t have (or doesn’t want) mayonnaise. This salad technically does not need mayo at all! The vinaigrette soaks so much flavor into the hot potatoes that you could skip the mayonnaise altogether and send it straight to the fridge for serving, just as it is—almost like a German potato salad, but chilled and delicious for summer!

My Favorite Vinaigrette Potato Salad

Servings: 8
Prep Time: 20 minutes, plus cooling and chilling
Cook Time: 25 minutes
Difficulty: average
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What I love about this potato salad is that it is double-dressed. First, it’s flavored with vinaigrette, from the inside-out, while the potatoes are still steaming hot. The vinaigrette absorbs into the chunks for great flavor in every forkful. Then, when it’s cool, add your favorite salad mix-ins (aim for variety of textures) and a creamy dressing that has very little mayonnaise for such a large batch of salad. Enjoy!

Ingredients

1/2 cup prepared vinaigrette dressing (see below for my favorite blend)
1 1/2 pounds small Yukon gold potatoes, cleaned and cut-up (peeled or skin-on)
1/2 cup each finely chopped onions and celery
2 Tbsp. mayonnaise
2 Tbsp. sour cream or plain Greek yogurt (reduced-fat versions are fine)
1 tsp. Dijon mustard
1/2 tsp. celery seed
favorite mix-ins (I like hard-boiled eggs, chopped pickles or capers, radish slices, minced fresh herbs; avoid high-moisture ingredients such as fresh cucumbers)
Salt and pepper to taste

Directions

Prep and simmer potatoes until they can easily be pierced with a knife tip, about 25 minutes.
Add finely chopped onions and celery to a bowl large enough to mix the potato salad. When potatoes are tender, drain them and immediately add them to the bowl. Fold with a spatula to distribute the onions and celery throughout. Season with a couple pinches of salt.
Pour the vinaigrette over the hot potatoes. Gently fold with a spatula to mix the vinaigrette evenly with the potatoes. It will take a few minutes for the vinaigrette to be absorbed. Allow them to cool at room temperature. If you wish, you can refrigerate the potatoes before adding the creamy dressing.
In a small bowl, combine mayonnaise, sour cream, Dijon, celery seed, salt and pepper. Add your favorite salad mix-ins to the vinaigrette-drenched potatoes. Pour dressing over the bowl contents and fold gently to combine and coat the potatoes. Adjust salt and pepper to taste.
Refrigerate the potato salad until completely cold. Serve alongside your favorite summer cookout fare.

Any savory vinaigrette dressing is suitable for this potato salad, but I do not recommend using an “oil-free” version. The excess moisture may make the potatoes too mushy. Here’s my easy, go-to vinaigrette dressing recipe, but between you and me, at least half the time I make this salad, I use Good Seasons Italian. 🙂

Ingredients

3 Tbsp. red wine vinegar
Juice of 1/2 lemon
1 tsp. Dijon mustard
1/2 tsp. sugar
A few shakes of garlic-pepper seasoning
Salt and pepper to taste
1/4 cup extra virgin olive oil (or another heart-healthy oil, such as avocado)

Directions

Combine vinegar, lemon juice, Dijon, seasoning, sugar, salt and pepper in a small bowl or glass measuring cup.
Gradually drizzle olive oil into the mixture while whisking vigorously. The Dijon mustard will help emulsify the mixture.

Tangy Apple Cole Slaw

7 Comments August 12, 2021 terrie gura

It seems funny to me that the three most popular summer salads are based on the most economical ingredients—macaroni, potatoes or cabbage. Nothing fancy and yet we love them! As we wind down summer (which I can hardly believe is happening, even as I write this), I will share a few of my own twists on these three summer classic salads, beginning with the easiest—cole slaw.

The most obvious benefit of cole slaw is that you don’t have to cook anything to make it. This easy summer side comes together lickety-split (especially if you buy the pre-shredded bagged cabbage), it pairs nicely with everything from grilled chicken to pulled pork to burgers and beyond, and with cabbage as the primary ingredient, it packs a pretty hefty nutritional punch, with loads of fiber, vitamins and minerals. If you don’t drown it in mayonnaise or sugary dressing, it’s pretty darn good for you.

I’ve taken my standby “KFC-style” slaw in a slightly different direction with this recipe, keeping the cabbage and carrots (though I used yellow and white ones this time) and adding shredded Granny Smith apple for a little extra tartness. For my creamy-style dressing (which does have some mayonnaise but also cultured buttermilk and regular milk), I’ve swapped in a specialty white balsamic vinegar that echoes the flavors of the Granny Smith apple. The result is a tangier offering than usual, perfect as a side for anything rich or meaty that you might be pulling off the grill through the last days of summer.

Ingredients

I selected Granny Smith for the firm, crunchy texture and tart flavor. To peel or not to peel, this is your choice.

About 6 cups finely shredded green cabbage

1 cup carrots, finely shredded or cut into thin matchstick pieces

1 large Granny Smith apple, peeled (or not), cored and shredded

Juice of 1/2 small lemon (to prevent apple browning)

1/2 medium sweet onion, shredded and squeezed dry of juice* (see notes)

1/3 cup mayonnaise (I used canola mayo from Trader Joe’s)

3 Tbsp. whole milk

3 Tbsp. buttermilk*

3 Tbsp. green apple white balsamic vinegar*

1 tsp. kosher salt

1/2 tsp. white pepper

1/2 tsp. celery seed

*Notes

It is important that you press out as much of the onion juice as possible; otherwise the dressing will break down and become watery. I shredded the onion in my food processor and then pressed it through a mesh strainer. When assembling the salad, add the onion to the dressing rather than the cabbage blend.

Real cultured buttermilk works best, but you could have similar results with the same amount of plain, low-fat yogurt or Greek yogurt.

The green apple white balsamic vinegar is a specialty item that my husband picked up on a trip to California a few years ago. Check with a balsamic and olive oil shop in your area to see if it carries “Gravenstein apple” balsamic, as that would be a perfect substitution. Otherwise, use 2 Tbsp. apple cider vinegar and 2 Tbsp. sugar to mimic the balanced sweetness of the balsamic.

Instructions

When cut on the bias, my carrot chips look like tiny french fries!
I used the fine shred blade on my food processor, but you could also use a box grater to shred the onion. Either way, drain all the juice.
It would be difficult to evenly distribute the shredded onion into the cabbage mixture, so I blended it into the dressing instead.
I’ll bet this thick, oniony dressing would be good on other salads, too.
Toss and fold the salad to dress it evenly. I used a scoop spatula to scrape the sides of the bowl. Adjust salt to taste.

Combine the shredded cabbage and carrots in a large bowl. Add the shredded apple to the bowl, immediately squeeze the fresh lemon juice over the apple and then toss the apple to distribute the lemon juice. This will help prevent the apple from browning while you mix the dressing.

In a large glass measuring cup, whisk together mayonnaise, buttermilk and milk until the mixture is smooth. Add vinegar, salt, pepper and celery seed, and stir to blend. Add the shredded onion to the dressing and stir until it’s evenly distributed.

Adjust the dressing to your taste; if you find it too tart, add a teaspoon of sugar at a time until it is to your liking. Remember that sugar (or salt) needs a few minutes to dissolve in a dressing, so you may want to let it rest a few minutes to be sure you have adjusted correctly.

Pour the dressing over the cole slaw mix and toss to combine. Refrigerate at least an hour for best flavor, but this salad will also keep in the fridge for several days.

Tangy Apple Cole SlawPrint it!

Zesty Three Bean Salad

9 Comments July 21, 2021 terrie gura

There is nothing new under the sun, as they say, and when I start to feel flummoxed over what side dishes to make for summer meals, one of the best things I can do is revisit a classic and modernize it for my grown-up palate.

About the same period of time I became enthralled with the immense variety of baked beans at my great grandmother’s Fourth of July celebrations, there was a popular salad showing up on everyone’s dinner table. It might have been called a three-bean salad, including cut green beans, dark red kidney beans and little round garbanzo beans, which my dad always called “ceci beans.” But once in a while, yellow wax beans would also be in the mix, technically making it a four-bean salad but with generally the same flavors. This salad was often purchased ready-made, and as I recall, it was a popular item in the deli department of the grocery store where I worked as a young adult. The main thing I remember about it, besides its ubiquitous presence, is that it was sweet. Too sweet, in my opinion. I have no problem with a touch of sweetness in a salad dressing, but if it’s too sweet, it counters the benefit of eating vegetables.

So this summer, I have created an updated version of this otherwise good-for-you salad, shifting the flavor profile from sweet to zesty and herbaceous. The sugar in the recipe is nominal, and I’ve amped up the other side of the salad flavors with a hefty addition of minced garlic and a good bit of chopped fresh parsley and basil. The salad is quick and easy to make, as it relies somewhat on canned beans, and I’ve used ready-to-go fresh green beans to save time. If you’re lucky enough to have garden-fresh green beans, well, that would be awesome.

Ingredients

3/4 lb. fresh green beans, trimmed and cut into 1 1/2 inch pieces

15 oz. can dark red kidney beans, drained and rinsed

15 oz. can garbanzo (ceci) beans, drained and rinsed

1/2 cup sweet onion, finely diced

1/2 cup green bell pepper, finely diced

1/2 cup red bell pepper, finely diced

3 large cloves garlic, finely minced

1 handful fresh Italian parsley, chopped

Small handful fresh basil leaves, chopped

Dressing ingredients

1/4 cup red wine vinegar

2 tsp. Dijon mustard* (see notes)

2 tsp. cane sugar

1/2 tsp. celery seed

1/2 tsp. garlic pepper seasoning

2 Tbsp. cold water

1/4 cup extra virgin olive oil

*Notes

In lieu of regular Dijon mustard, I used the recently-discontinued Honey Pale Ale mustard from Trader Joe’s. Does anyone besides me have a gripe about how they pick and choose which products to keep? If you happen to have a jar of it, I think it’s terrific in salad dressings. Otherwise, just use regular Dijon.

Why, Trader Joe’s? I love this mustard. 😦

Instructions

Here’s a little trick I’ve learned for retaining bright color; add 1/2 tsp. baking soda to the simmering water before blanching vegetables.
Rinse the canned beans under cold water to remove the unpleasant “goo,” and then drain thoroughly.
To pretty up the green beans, I’ve trimmed the tips and cut them into three pieces, each about 1 1/2 inches long.
Carefully drop the green beans into the boiling water for about six minutes.
Scoop the blanched beans out of the water and drop them into an ice bath. This will abruptly stop the cooking process, and help retain the bright color.
If I had celery in the fridge this day, I would have added 1/2 cup of that, too!
This is the easy part; pour the dressing over the salad veggies and give it a gentle toss.
Add salt and pepper to taste and toss with the fresh chopped parsley and basil.
Hello, summer flavor! 🙂

Heat a pot of water to a gentle boil. Add a generous pinch of kosher salt to the water, along with a half teaspoon of baking soda, which will help the beans retain their bright color.
Make dressing for the salad; combine all ingredients except the olive oil. Whisk in olive oil gradually to create an emulsion. Salt and pepper to taste.
Spoon the trimmed green beans into the simmering water and cook for about 6 minutes, or just until beans are tender enough to bite. Immediately spoon the cooked beans into a bowl of ice water to stop the cooking process. Drain beans to remove excess water.
Combine green beans, canned beans, peppers, onions and garlic in a large mixing bowl.
Pour in dressing and toss gently to combine. Adjust salt and pepper to taste. Add fresh herbs and toss again. Chill salad several hours and toss lightly to redistribute dressing just before serving. The olive oil in the dressing will solidify in the fridge, so plan to remove the salad at least ten minutes before serving for best presentation.

This zesty salad is loaded up with bright color, texture and flavor!

Zesty Three Bean SaladPrint it!

Apropos of nothing

When my new kitchen is installed, I believe I’ll replace these measuring spoons, which are always crazy-tangled!

Bleu Cheese Potato Salad

15 Comments May 18, 2021 terrie gura

Here’s a truth I have learned in the past couple of weeks: you don’t realize how much you use all of your fingers until one of them is out of commission. It has been almost two weeks since my little accident with the mandoline slicer, and I’m constantly reminded of my limitations in the kitchen. I am not in any kind of pain, mind you, but the urgent care doctor was specific to instruct that I should not let my injured right ring finger get wet during the healing process. That means asking for help (not one of my strong points) with washing dishes, prepping vegetables and moving hot pots. Everything takes longer than usual, and my husband, Les, has done half (or all) of the cooking, or we have ordered takeout.

I am pleased to report that on Thursday, the two-week mark after my second COVID jab, we ventured out to a real, honest-to-goodness restaurant—one of our favorite casual, but delicious, places in our city. We sat inside (gasp!) and enjoyed a lovely dinner that included this incredible plate:

This plate was a work of art, and as delicious as it was beautiful!

OMG, it was sooo delicious! The grilled shrimp accompanied a salad of arugula with candied bacon and vinaigrette, flanked by walnut-crusted goat cheese medallions, chilled, roasted carrots and dollops of fresh pesto with microgreens, artfully arranged on a roasted carrot puree. We even ordered an appetizer and a glass of wine, and I literally wanted to lick my plate. It was a real treat, and so good to see the friendly, familiar staff at West End Cafe after such a long separation.

At the same time, with the CDC announcement last week that vaccinated people can relax a bit, we are eagerly anticipating some in-person time with friends, and excited that our social re-entry will coincide perfectly with the start of summer grilling season. For practice, we prepared one of our favorite grilled items—the coffee-rubbed grilled tri-tip steak that Les shared yesterday, and an easy side that takes a favorite steakhouse combination down into casual mode. This bleu cheese potato salad was Les’s idea, as we were pondering what to make as a side for the bold and spicy tri-tip. Think of it as a bleu cheese-stuffed baked potato, but cold. And creamy.

The slight funk of bleu cheese is such a great complement to grilled steak, and it worked out great in this easy potato salad.

The bleu cheese flavor is assertive, which is exactly what we wanted, but the combination of mayo with sour cream gives the salad a creamy texture without the slick greasiness of too much mayonnaise. This potato salad was a perfect complement to the tri-tip, and equally good over the next couple of days with sandwiches. I love that his creative flavor idea and my kitchen instincts made it such a winner on the first effort. Yeah, this teamwork thing is working out pretty well.

Makes about 6 servings

Ingredients

1 1/2 pounds small Yukon gold potatoes, boiled tender and chilled

1/3 cup mayonnaise

1/3 cup sour cream

A few shakes granulated garlic

Kosher salt and black pepper

1/2 cup bleu cheese crumbles

2 large scallions, cleaned and sliced (white and green parts)

Small handful of fresh flat-leaf parsley, chopped

Romaine or leaf lettuce leaves, for plating (optional)

Instructions

Cook the potatoes in salted water until tender to the center, then chill them and cut into bite-sized pieces.
The base of the dressing is simple; equal parts mayo and sour cream, plus a little garlic powder, salt and pepper.
Use the type of bleu cheese you like best. Mine has lots of blue veins, for extra funky flavor! Crumble it right into the bowl, or cut it into chunks if it is extra firm.
Fold in the bleu cheese and about half of the scallions, reserving the rest for serving. I also added a few more twists of black pepper, just because.
Fold in a couple of tablespoons of fresh, chopped parsley. Next, fold in the chilled, cut potatoes.
Top potato salad with the remaining scallion slices. Serve chilled.

Cut up the chilled cooked potatoes into bite sized chunks.
In a large mixing bowl, combine mayonnaise and sour cream, plus granulated garlic, salt and pepper. Fold in bleu cheese crumbles and half of the scallions. Fold in chopped parsley.
Add the chilled, cut-up potatoes and gently fold to combine with the dressing mixture. Adjust salt and pepper to taste.
Plate onto a lettuce-lined platter and sprinkle with remaining sliced scallions.

Easy to notice that I was working with one good hand. My lettuce-lined plate is a little lopsided!

Catering tip: When serving any kind of side or salad for a group, present it on a platter rather than in a bowl. It allows guests to serve themselves from both sides of the table, and it looks prettier and larger!

Bleu Cheese Potato SaladDownload

Perfectly Crispy, Pan-fried Potatoes

7 Comments April 9, 2021 terrie gura

If any doctor ever tells me that I’m allergic to potatoes, I’m all done. Just put me in the ground. Something in me is completely hard-wired to crave the starchy goodness of a potato, and the more texture I can experience in one bite, the happier I’ll be.

There are as many great ways to cook potatoes as there are varieties of potato. And I love them every which way—soft and creamy, as my hubby’s ultra-decadent roasted garlic mashed; firm, cold and toothsome, as my dilly-dilly, double-heat potato salad; or crunchy, cheesy and slightly greasy, as the easy hash brown waffles that we enjoy so much for our big breakfasts on the weekends. Above all, it’s pure crispiness and simple saltiness on potatoes that really wrecks me. My favorite potato chips are the ones that are kettle-cooked with the skin on, and if they happen to be folded over, bubbled up and wrapped around each other, maybe burned a little bit—even better. Yes, give me some of that crunch, please!

Everybody should have at least one really simple potato dish that is easy to make at home, yet still delivers all the goods on texture and flavor, and this, for me, is that dish. These crispy, pan-roasted potatoes are crispy and salty on the outside, but soft, fluffy and tender on the inside. The dual texture that I find so satisfying is the result of cooking them twice, though neither method requires much effort, and they can usually be done in the background of whatever you are serving with them. You will want to choose small, thin-skinned potatoes for this recipe—my usual go-to is baby reds because they are waxy and firm enough to hold their shape through both cooking processes. Small gold or yellow potatoes also work, but russets are a no-go for this one, both for their crumbly nature and the thicker skin.

Begin by scrubbing the potatoes thoroughly, removing any little eye sprouts or dark spots, but keeping as much skin on as possible. Next, boil the potatoes gently until they are just tender enough to pierce with the tip of a paring knife. Drain and cool until they can be easily handled, then carefully press them under a flat dish to create thick potato disks. Then (here comes the best part) fry them over medium low heat in a mixture of butter and olive oil. Salt and pepper, nothing else. Oh. My. Goodness.

If loving you is wrong, I don’t wanna be right!

Ingredients

1 1/2 lbs. baby red potatoes, scrubbed clean (keep the peels on)

Kosher salt for boiling potatoes

3 Tbsp. salted butter (maybe more)

2 Tbsp. extra virgin olive oil

Salt and pepper for serving

Instructions

Let’s run through it in pictures first, shall we? I’m sure you know how to boil the potatoes, so we are picking up from the point they are fork-tender and drained.

Cool down the boiled potatoes until you can easily handle them.
Use a flat-bottomed dish to gently press each potato. Easy does it! Keep them about 1/2″ thick.
Give them a moment to rest while you prepare a large stainless or cast-iron skillet.
Add some of the butter and all of the oil, and heat until melted.
Arrange the potatoes evenly. Salt and pepper them, and tuck a few additional slices of cold butter in between.
When the bottoms are golden and crispy, gently turn them over. Add more slivers of cold butter between the spuds, or a drizzle of olive oil.
Turn them once more before serving to put a second crisp on the first side.

Cover potatoes with cold water in a medium heavy-bottomed pot. Bring to a low boil, add a good amount of salt (about a teaspoon), then reduce the heat and simmer gently until potatoes pierce easily with the tip of a paring knife or a fork.
Drain the potatoes in a colander until they are cool enough to handle.
Place one potato at a time on a cutting board and press it gently, using a flat-bottomed dish or bowl. Use a clear bowl if possible, to help you see how much the potato is flattening. It should burst slightly open on the sides, but you want to keep it intact as much as possible. Easy does it. After flattening, each potato should be about 1/2 inch thick.
Heat a heavy stainless or cast-iron skillet over medium heat. Add 1 tablespoon of the butter and all of the olive oil. When the butter-oil mixture begins to bubble at the edges, arrange the potatoes in a single layer in the pan. It’s fine if they are touching, but leave enough room to insert a spatula when it’s time to turn them. Reduce the heat to medium-low once all the potatoes are in the pan.
As the potatoes begin to cook, they will soak up much of the butter-oil mixture. Slice off a couple dabs of cold butter and insert them between potatoes here and there in the pan. Give them about 8 minutes, then begin checking the bottom for doneness.
When the potatoes begin to get browned and crispy on the bottom, use a small spatula to gently turn them over, one at a time. If you get over-ambitious, the potatoes may break, so take it slow. Sprinkle with salt and pepper. As with the first side, if the potatoes seem to soak up the butter right away, add a couple slivers more butter, or a thin drizzle of olive oil around and between the potatoes.
When second side is browned, turn the potatoes over once more, for a quick “re-crisping” of the first side. This ensures that your potatoes are perfectly crispy and hot on both sides. Give them one last sprinkle of salt and pepper, and serve them hot.

These crispy, pan-fried potatoes are easy and done in the background while you work on whatever else you’re serving for dinner. We had them this time with our Easter dinner of roasted leg of lamb and asparagus. But wouldn’t they be great alongside a roast chicken, or meatloaf, or burgers, or just about anything?

These potatoes made our simple Easter dinner complete.

Perfectly Crispy Pan-fried PotatoesDownload

Dilly-Dilly, Double-Heat Potato Salad

4 Comments March 26, 2021 terrie gura

There is a common thread that runs through the culinary fabric of the U.S. South. And that thread, in a word, is sweet. Whether it’s beverages, desserts, BBQ sauces or even potato salad, the foods you find on a southern menu will surely satisfy your sweet tooth. That’s a bit of a challenge for people like me, who prefer more savory flavors. In a salad, I want freshness, with tangy, herbal and briny flavors.

When I spotted an online recipe for potato salad with dill and horseradish recently, I got excited about the brightness of flavors and especially the absence of sugar. I found inspiration in that recipe, so I made it (with my own tweaks, of course), and my husband and I enjoyed it so much I’ve made another batch and it will make its way into our recipe rotation. Me being me, though, and always pushing the envelope on flavors, I’ve adjusted it yet again. This time, I doubled down on the dill, adding chopped dill pickles to the original idea of fresh chopped dill. I heaped jalapeno heat on top of the horseradish and crowned the finished salad with chopped hard-boiled egg. Oh, happy Spring! 🙂

This salad is fresh, bright, herbal and zesty!

Best of all, for me, is that there is no sugar in sight. The salad is very dill-forward, and that freshness makes me eager for all the other light foods on the way for Spring. The heat, though doubled, is subtle in the background. The yogurt (or sour cream, if you prefer) contributes a creaminess that isn’t all mayonnaise. And the capers and chopped egg provide a little something extra, as a salad you might expect to find in a good delicatessen.

The result is this dilly-dilly, double heat potato salad, delicious as a cool, savory side to sandwiches, hot foods off the grill or anything you might be serving as a casual meal for Passover or Easter.

Adapted from The Spruce Eats: Dill and Horseradish Potato Salad

Ingredients

About 3 pounds waxy potatoes, peeled* (see notes)

1/2 cup mayonnaise

1/2 cup Greek yogurt or sour cream

1/3 cup chopped dill pickles*

1/4 cup minced red onion or shallots

2 Tbsp. fresh dill, chopped*

2 Tbsp. pickled jalapenos, chopped*

2 Tbsp. prepared horseradish

1 Tbsp. capers

Salt and pepper to taste

2 hard-boiled eggs, chopped (for garnish)

*Notes

The best potatoes for this recipe are those that do not fall apart too easily. Red, yellow or white potatoes are all good options. Russets, not so much. Their starchy fluffiness makes them more prone to mashing.

If you do prefer a slightly sweet flavor, substitute bread and butter pickles for the dills. The dill flavor will still be present, but the sweetness will help to soften the savory edges of this salad.

This is the right time of year to find fresh dill in the supermarket, but if you do not have access to it, substitute dried dill leaves, but only about a teaspoon. Remember that dried herbs are much more potent than fresh.

Can’t stand the jalapeno heat? I promise it is subtle, but if you don’t want or like jalapenos, leave them out. This is my recipe, but you are always in charge of the decisions in your own kitchen, so make it the way you like. Want it hotter? Well, now you sound like my husband. Go ahead, add more. 😊

Instructions

This is one of the simplest recipes, but I’ll share the steps in pictures anyway. Keep scrolling for written instructions and a downloadable PDF for your recipe files.

Surrounding the mayo and yogurt, from top right: fresh dill, chopped dill pickles, diced red onion, horseradish, pickled jalapenos and capers in the center.

Cut up the potatoes into large, “three-bite” size. Boil gently until potatoes are easily pierced with a fork. Drain them and cool completely before cutting them into smaller pieces. If you wish, cook them a day ahead and refrigerate overnight. Cut the cooked potatoes into cubes about the size of croutons.
Combine all remaining ingredients, except eggs, in a large bowl, seasoning the dressing with salt and pepper to taste.
Fold the cut-up potatoes into the dressing. Chill in the refrigerator for several hours.
Serve with chopped hard-boiled eggs scattered on top of the salad.

Our first batch was made with russet and Yukon gold potatoes, and we liked it so much, I made a few adjustments and whipped up another batch.

Want to make it?

Dilly-Dilly Double Heat Potato SaladDownload

Colcannon

8 Comments March 16, 2021 terrie gura

Often regarded in the U.S. to be a food for St. Patrick’s Day, colcannon is traditionally enjoyed at Halloween in the old country of Ireland. Cooks there would hide coins or trinkets or charms inside, and legend said that what you found in your hearty spoonful was an omen for the coming season—be it riches or poverty, marriage or singlehood. The exact origin of the dish is disputed, but historians are certain that it has been enjoyed in Ireland since at least the mid-1700s, and there’s no arguing that it is creamy, satisfying comfort food at its best.

Well, did you ever make colcannon made with lovely pickled cream
With the greens and scallions mingled like a picture in a dream
Did you ever make a hole on top to hold the ‘melting’ flake
Of the creamy flavoured butter that our mothers used to make
Oh you did, so you did, so did he and so did I
And the more I think about it, sure the nearer I’m to cry
Oh weren’t them the happy days when troubles we knew not
And our mother made colcannon in the little skillet pot
Excerpt from The Auld Skillet Pot – Mac Con Iomaire

Who *doesn’t* love the little “melting flake” of butter? 🙂

With fiber-rich potatoes, cabbage, onions and butter, colcannon could seriously stand on its own as a meal. My version subs in cooked kale and leeks for the cabbage and onions, and it is a gorgeous addition to our homemade corned beef and cabbage dinner.

Ingredients

2 1/2 pounds potatoes (mix of russet and golds), peeled and boiled until tender

2 fat handfuls fresh curly kale, washed and chopped

1 leek (white and light green parts), cleaned and sliced

8 Tbsp. good Irish butter (divided)

1 cup light cream, room temperature

Salt and pepper

Instructions

Add a handful of the chopped kale to the melted butter and toss to wilt.
Add the leeks and another tablespoon of butter and cook again, until kale and onions are softened.
Add light cream and a good chunk of the butter to the hot potatoes, and mash together. The rich Irish butter is almost the same color as my Yukon gold potatoes. 🙂
Season with salt and pepper, and add more butter if desired.
Fold in the sauteed kale and leek mixture.
Love those beautiful swirls of green in the soft, fluffy potatoes!

While potatoes are cooking, melt 2 Tbsp. of butter in a skillet or small pot. Sauté chopped kale and sliced leeks until wilted and tender. Season with salt and pepper.
Drain potatoes, return to pot and add 4 Tbsp. of butter and light cream. Mash until soft and fluffy. Season with salt and pepper.
Add kale and leeks to the potatoes and fold to blend. Serve family style with remaining butter on top.

Want to make this traditional Irish recipe?

ColcannonDownload & Print it!

Challah Dressing with Venison Sausage and Kale

Leave a comment December 13, 2020 terrie gura

Somehow, this combination of random freezer leftovers worked itself into the dressing my husband, Les, declared on Thanksgiving to be his “favorite ever.” When we made the decision to scale back Thanksgiving for pandemic safety and change up the menu to experiment with new flavors, I thought immediately of the crudely labeled white butcher-wrapped package in my freezer. The venison sausage had been gifted to me a few years ago by a friend I knew from pool hall, where I played in a 9-ball league. Johnny does both bow and rifle hunting, and in a good season, he’d have venison to spare for lucky friends like me. And if you were in the right place at the right time, you’d be lucky enough to taste his venison jerky. Wow.

I’ve wracked my brain to decide how to describe the flavor of venison to any reader who has never tasted it. Texture-wise, it’s similar to beef, but extremely lean so it’s firmer and drier. The flavor is more wild than beef, but less gamey than lamb. Some say venison is an “acquired” taste, but I’ve been eating it since I was about 6 years old, so I can’t say for sure. My stepdad was a deer hunter, and it wouldn’t have been unusual for me to come home from first grade and find a deer carcass hanging upside down from a tree. In my teens, I’d enjoy a free day off as my rural high school was closed for the first day of deer season. Kind of hard to have classes with half of the upperclassmen (and the teachers) all out. I remember eating venison in soup and chili from such a young age, and once biting into a piece of overlooked buckshot. My enjoyment of this wild game meat is as old as any other food memory I have.

I have no excuse for not using the venison sausage sooner, except that I hadn’t felt inspired, and I feared that after four-plus years in the freezer, the sausage would be too far gone to use. But I may as well have a look, I thought, and when I finally was able to unwrap all five layers of plastic film, I found that it was not the total disaster I’d expected. The outer edges were browned and smelled like the freezer, but inside the meat was red, smelled sweet and was perfectly usable.

Only the outside of the venison was discolored from the freezer. I cut those outer edges off and used the red meat inside in the dressing.

So use it I did. I cut away the freezer-burned outer edges and used them to make some homemade cookies for our dog (don’t worry, I researched to learn that freezer-burned meat isn’t dangerous, and Nilla loved them). And the rest of the venison sausage, about 10 ounces, became the star of my dressing.

With non-traditional flavors already at the center of our holiday table, I browned up the venison sausage and used it to flavor this dressing, which also included cubes of challah (also from the freezer) and kale with celery and onions. For a spicy kick, I added a few pinches of dried chipotle flakes. Butter and vegetable broth completed the dish, and—well, it was awesome.

Ingredients

10 oz. ground venison or venison sausage

1 or 2 slices of uncured smoked bacon, cut into 1/2″ pieces

1 Tbsp. extra virgin olive oil

1/2 medium onion, chopped

3 ribs celery, chopped

Kosher salt and black pepper

1 fat handful kale leaves, washed and heavy stems removed

3 Tbsp. salted butter

2 1/2 cups vegetable broth (low sodium preferred)

4 cups challah cubes, dried in low oven

1 egg, lightly beaten

Instructions

Venison is extremely lean, so I cooked a thick slice of uncured, fatty bacon along with it.
Cook the onions and celery until they are slightly softened, but still holding their shape. Season with salt, pepper and chipotle flakes.
How much kale? As much as you can grab from the bag with one hand.
The kale cooks down considerably. Add it to the dish with the other dressing ingredients and refrigerate until you’re ready to assemble it.
Chicken broth didn’t seem quite right with the venison, so I used my go-to vegetable broth, plus a few tablespoons of melted butter.
It takes a bit of time and patience to get all the challah cubes moistened. Don’t rush this step.
When the challah cubes are sufficiently moistened, fold in the sausage and vegetable mixture, then transfer it to a buttered casserole.
Removing the foil for the last few minutes of bake time ensures a moist interior beneath the crispy top.
This scaled-back Thanksgiving was small, but perfect in many ways.

Crumble venison sausage and cook it with bacon slices in the cast-iron skillet. When browned, transfer sausage to a bowl.
Heat olive oil in same skillet, and sauté onions and celery until slightly softened. Add chopped kale and continue to cook until wilted. Season with salt, pepper and chipotle flakes. Transfer mixture to the bowl with the sausage. Refrigerate if working ahead or proceed to the next step.
Place a large saucepan over medium heat. Melt butter, then add vegetable broth and heat until butter is melted and liquid is warm.
In a large bowl, toss to combine challah cubes and half of the buttered broth. When moisture is mostly absorbed, add the remaining broth and toss again. Fold in beaten egg until mixture is uniform and fully moistened.
Fold in venison sausage mixture and blend to combine. Transfer dressing to a buttered casserole dish. Refrigerate until ready to bake.
Preheat oven to 350° F. Bake dressing, covered, for about 35 minutes. Remove cover and bake 15 minutes further, to crisp up the top.

The delicate and eggy challah was a pleasant contrast to the earthy flavors of the venison and kale. A total winner!

Want to make this recipe?

Challah Dressing with Venison Sausage and Kale

Here’s a behind-the-scenes extra idea for leftover dressing:

Crumble up the dressing into chunks, and toss with a tablespoon of parm-romano cheese.

And, in case you’re wondering about the venison cookies for Nilla:

I mixed the freezer burned extra venison with some canned pumpkin, rolled oats, brown rice flour and an egg, then scooped and baked them at 300 for about an hour. I love to spoil our dog! ❤

Sassy Succotash

Leave a comment November 19, 2020 terrie gura

All’s well that ends well, and after a few unexpected issues with the ingredients in this dish, I’m pleased to deliver the end result. It’s a colorful mix of healthful ingredients, with a little bit of crispy bacon on top, just because.

In case you aren’t familiar, succotash is a very popular dish in the southeast U.S., one that I first met when I dated a guy who was born and raised in rural North Carolina. His mother made succotash with sweet corn and lima beans as a regular part of her Sunday supper, which was immediately followed by three hours of gazing at a NASCAR race (yawn). They were nice people and she made juicy fried chicken (and the best coconut cake I’ve ever had the pleasure of eating). When I dared to make Thanksgiving dinner for them, I was admonished by boyfriend’s dad, who informed me that I needed to learn how to cook green beans. In the South, this would customarily involve a pressure cooker and a pound of “fatback,” a pretty dramatic contrast to my “upstate” green beans, which were delicately blanched and served with butter and almonds. Yep, they were still actually green. My bad.

I’m quite sure his family would not have approved all the liberties I’ve taken today with this succotash, adding all this crazy color and bold flavor, but what can I say—you can’t fix sassy.

For my version of succotash, I changed course for a moment with an idea to use golden hominy rather than corn because the hominy matched the size of the butter beans and roasted squash pieces. But as they say about the best-laid plans, things didn’t work out when the canned hominy proved to have texture equal to hog slop—it would have looked even worse in pictures than it did in the bowl. That’ll teach me second-guessing myself (this time, anyway).

I suspended preparation of the dish, long enough for my super-efficient husband to pick up a bag of our favorite frozen roasted corn, which brought me back to my Plan A. The roasted corn is pretty and rustic, and with addition of the big pieces of red onion and dark, earthy poblano pepper, my sassy succotash is a bona fide hit for Thanksgiving this year.

The finished dish has so many different colors and textures. It’s flavorful, and full of nutrients, too!

Oh, and I married the right guy, too—born and raised in NYC, and couldn’t care less about NASCAR. All’s well that ends well. ❤

Ingredients

2 cups butternut squash cubes (roasting instructions below)

2 cups frozen butter beans*, cooked according to package

3 slices uncured, smoked bacon, cut into 1” pieces

1/2 medium red onion, chopped

1/2 large poblano pepper, chopped*

1/4 tsp. ancho chile powder* (see notes)

1 1/2 cups frozen roasted corn*

*Notes

Butter beans are usually a bit larger than lima beans, although I’m not sure it was the case with the bag I purchased. Either will work fine in this dish, so don’t sweat it.

I chose poblano for this dish because of its dark green color and mildly smoky flavor. It’s not as hot as jalapeno, but does have a little kick to it, though the heat dissipates during cooking. You could substitute a dark green bell pepper if you prefer.

Ancho chile is the dried, smoked version of poblano peppers. If you cannot find it, substitute any chili powder—it’s a small amount, so you won’t compromise or alter the flavor much.

We love the roasted corn from Trader Joe’s in so many things. I have seen other brands occasionally, but it would also be fine to use regular frozen corn, or, of course, you could upstage me and grill fresh corn!

The hominy setback turned out to be a blessing, because everything was prepped and ready to go for assembling the dish. Here’s how it goes, and you’ll find written instructions below, along with a downloadable version for your recipe files. Enjoy!

The top part of my butternut squash measured about two cups of cubes. I’ll use the rest of the squash for another dish later.
The squash cubes get tossed in oil, seasoned and roasted for about 25 minutes. You want them softened, but still a bit firm.
Frozen butter beans need to be cooked. Follow package instructions, then shock them in cold water to stop the cooking.
I love that my bacon didn’t leave a lot of “crumbs” in the pan. If yours does, just use a spoon to pick out the obvious pieces, but keep the grease!
Cook these guys until they are slightly soft, but not mushy. Remember to season with salt and pepper.
Add the corn, and then the butter beans.
Be gentle with the squash pieces so they don’t fall apart. By the way, is it blurry in here, or just me? 😀
Once it’s heated through, it’s ready to serve!
The crispy bacon provides a great crunchy contrast to the other textures. Sprinkle it on top just before serving.

Instructions

Preheat oven to 400° F. Line a rimmed baking sheet with parchment paper.
Toss the butternut squash pieces in olive oil, just enough to coat all sides. Season with salt and pepper and roast them for about 25 minutes, or until fork tender, but firm.
Prepare the frozen lima beans according to package instructions, and then shock them in cold water to halt the cooking so they don’t get mushy. Drain and set aside.
Heat a large, nonstick skillet over medium heat. Add the bacon pieces and toss to cook until they are done and crispy; remove to a drain on a paper towel. Do not drain the bacon grease.
Add the red onion and poblano peppers to the skillet and sauté in bacon grease until they are very slightly soft. Sprinkle ancho chile powder over the mix and toss to coat.
Add the frozen corn to the skillet and toss until heated through. Add the cooked butter beans and toss again.
Just before serving, toss the butternut squash into the pan and toss the mixture to reheat the squash and combine everything evenly. Transfer the succotash to a serving bowl, and sprinkle with the reserved crispy bacon pieces.

About that extra squash…I had a sweet patient girl waiting for just such an occasion. Good catch, Nilla! ❤
(She is lightning fast!)

Want to make this dish vegan?

Omit the bacon, and saute the onions and peppers in a tablespoon of olive oil rather than bacon grease. No other adjustments will be necessary. I love an adaptable recipe!

Get the recipe!

Sassy Succotash Download & Print

easy sides

Flavor Bomb Brussels Sprouts

Ingredients

Directions

Any kind of potato works

This salad is adaptable

It is not drenched in mayonnaise

It’s actually delicious!

Our little secret…

My Favorite Vinaigrette Potato Salad

Ingredients

Directions

Ingredients

Directions

Ingredients

*Notes

Instructions

Ingredients

Dressing ingredients

*Notes

Instructions

Apropos of nothing

Ingredients

Instructions

Ingredients

Instructions

Ingredients

*Notes

Instructions

Want to make it?

Ingredients

Instructions

Want to make this traditional Irish recipe?

Ingredients

Instructions

Want to make this recipe?

Here’s a behind-the-scenes extra idea for leftover dressing:

And, in case you’re wondering about the venison cookies for Nilla:

Ingredients

*Notes

Instructions

Want to make this dish vegan?

Get the recipe!