August 20, 2015
Of all salads, the Niçoise is my all-time favorite, with its fresh butter-lettuce; its carefully cooked, beautiful green beans; its colorful contrast of halved hard-boiled eggs, ripe red tomatoes, and black olives; all fortified by chunks of tuna and freshly opened anchovies.
Finely chop and then mince garlic clove. Add salt and make a puree on your chopping board (or just use a handy garlic press). Mix with red wine vinegar, lemon juice, dry mustard and freshly ground black pepper. Beat well, then whisk in olive oil – add slowly and whisk entire time. Add dry or fresh basil to taste.
Boil potatoes in their skins in a steamer, approximately 20 minutes 20 Minutes for medium-sized potatoes. Slice while still warm and place in a bowl. Finely dice shallot and add to potatoes. Season with salt/pepper, add white wine, followed by 1 tablespoon water and let them sit to absorb the liquid (pour off excess). Add vinaigrette dressing, gently mix and set aside.
We’ve designed a handy ‘from the heart’ kitchen confidence rating scale for you to guide you through the recipes (yep, we think of everything)!
= Everyday deliciously simple. Pretty quick, just get the food on the table pronto!
= Put your heart into it! Takes a little more time ‘n TLC!
= Go the extra mile! Gourmet – takes time and/or special ingredients and/or technique – worth the extra effort for the impressive WOW factor!
= You walk on water! You must be a Chef!
We’ve designed a handy budget rating scale for you to guide you (and your wallet) through the recipes. Recipes are graded from the ‘high-end caviar-type budget’ to the ‘lower-end spam canned meat type-budget’.
= Spam (aka low budget)
= Mac ‘n Cheese (aka mid budget)
= Filet Mignon (aka higher budget)
= Caviar (aka expensive…but you’re worth it!)