Simple By Cindy

Lemon Mayonnaise Smashed Potato Salad

Aug. 9
2016

I have never been a fan of potato salad. It always looked unappetizing, like a pile of mush with too much mayonnaise. Even after tasting it many times, I just never cared for it.

When I came across this recipe, I was delighted to see that the mayonnaise was home-made. I knew that I had to give it one more try.

I am happy I did!

This potato salad was delicious! It was light, with the perfect amount of mayonnaise and lemon. I do not think I will ever buy mayonnaise again! (Just kidding I still love Hellmans).

There are a few changes that I incorporated into the recipe. I made the potatoes a day in advance (so much easier) and I did not peel them. Feel free to if you want, but I love potato skins and I think it enhanced the flavor. I also added 7 hard boiled eggs.

I understand the thought of eating raw egg yolks in the dressing might scare you, but I thought it was much better than any store-bought mayo and would definitely make it again.

It also may seem like a lot of lemon zest, but it tasted wonderful. You can always cut down the amount or eliminate it if you desire.

I am now a fan of potato salad – this one to be exact. It has a pleasant texture, combined with a lemony dressing that is light and flavorful.

This recipe is adapted from Saveur.com and will serve 8 people. They will fall in love with this new preparation of making potato salad.

Ingredients for Potato Salad

2 pounds russet potatoes
1/2 tsp. kosher salt, plus 1/2 tsp set aside
1/4 tsp. freshly ground black pepper, plus 1/4 tsp. set aside
6 egg yolks
1 tsp. sugar
2 tsp. dry mustard
Zest of 2 lemons, plus 1/3 cup fresh lemon juice (about1 1/2 lemons)
1 1/2 cups canola oil
5 additional eggs, hard-boiled, peeled and roughly chopped ( I used 7)
3 scallions, thinly sliced

Boil potatoes in a 4-qt saucepan of salted water until tender, about 35-40 minutes.

Drain and refrigerate until cold, about 1 hour. (You can do this the day before).

Peel and roughly chop potatoes (I did not peel them) . Place in a large bowl and set aside.

Puree yolks, sugar, mustard, lemon zest and juice, salt and pepper in a blender until smooth.

With the motor running, slowly drizzle in oil until emulsified.

Pour dressing over potatoes and season with remaining salt and pepper.

Using a potato masher, gently mash potatoes until almost smooth.

Stir in half of eggs and scallions.

potato salad hard boiled eggs and scallions

Garnish with remaining egg and scallions.

It’s that simple!

The Simple Elegance of Cotton

Aug. 5
2016

In addition to cooking, I enjoy finding ways to streamline and simplify uses of everyday kitchen items. It is a natural extension of my culinary passions, and I plan to share some of my ideas with you in the coming weeks.

I am going through a renovation of my home, and it will be a very exciting, but stressful period of time. I will be completely transforming my kitchen! This may affect my blog and the frequency with which I will be able to post. I will try to start posting two times per week. Many of my blogs will focus on entertaining ideas, as well as tips for household chores and other random tidbits.

Today I would like to talk about napkins. Just about anyone who knows me knows that one of my biggest pet peeves is polyester napkins. I never use them, unless I know they will enhance my feature picture for one of my blog recipes. They look good, they match, but in the real world, they stink.

These napkins are often used in restaurants and many people own them and use them at home. Why? They don’t absorb the food, they frequently fall to the floor and they feel horrible on your skin.

Make a switch. An easy, more affordable and comfortable alternative are cotton kitchen towels or bar towels as napkins. They are more causal, yet can be used in any table setting, from a simple dinner with your family to a more formal dinner when entertaining guests.

You can purchase pretty white kitchen towels with a simple color running through them. Often, you can find them at many stores like Target or Walmart, or online at Amazon.

Depending on the size, you can get a set of 12, 12×12 inch dish towels for $6.99, or a set of 15, 14 x 25 inch for $10.99. They come in all sizes and colors. You can informally roll them up and place them at your table setting, or find a creative way of folding them. The clever ways of using them are endless.

You can also purchase sets of bar towels at Costco or other similar stores which are perfect for any occasion.

Most of the napkins you find in stores are not sold in sets, but individually. They are non-absorbent and rough on the skin. It is hard to get the stains out of them. They are expensive to buy and expensive to replace (if you can find them again).

Make the change. You, your guests and your household expense budget will not regret it.

One of my favorite ways to use them with company is to wrap them with an organza napkin, which makes a beautiful and affordable presentation.

It’s that simple!

Penne with Fresh Tomatoes, Basil and Mozzarella

Aug. 2
2016

This pasta recipe is yummy to the last bite.

It is very easy to make and most of it’s ingredients you have in your pantry. There is no need to run to the grocery store for this one.

I used tomatoes on the vine for this recipes well as yellow and red cherry tomatoes. Of course, if you have some tomatoes growing in your garden, well, that is even better!

Make sure you watch the garlic. Set your timer so it doesn’t burn (1 minute). The tomatoes cook up pretty quickly as well, so be careful not to cook them until they are mushy. You want them soft, but intact. Remember they will cook after you take them off the heat and again when you add the hot pasta.

This dish is great as a side or as a main dish. It presents beautifully and would be perfect for company as well.

This recipe is courtesy of Emeril Lagasse. I did make one change with the addition of red and yellow cherry tomatoes. It will serve 4-6 very satisfied people.

Ingredients for the Penne with Tomatoes, Basil and Mozzarella

1/4 cup extra-virgin olive oil plus 2 tbsp. divided
1 1/2 tbsp. chopped garlic
2 cups chopped tomatoes
1/2 pint red cherry tomatoes
1/2 pint yellow tomatoes
1 pound penne pasta
1/2 cup shredded basil
1/4 cup of kosher salt, for boiling pasta, plus 1 tsp. reserved
1/2 tsp. freshly ground black pepper
3/4 pound fresh mozzarella, sliced or cubed
1/2 cup grated Parmigiana-Reggiano

Bring a large pot of water with 1/4 cup of kosher salt for the pasta.

Meanwhile, prepare your sauce.

In a large skillet, heat 1/4 cup of the olive oil.

Add the garlic and cook for 1 MINUTE.

Add the tomatoes and cook them for 3-5 minutes, just until they begin to release some of their juice.

Cook the pasta in the pot of salted water for 12 minutes.

Drain the pasta.

Add the pasta and basil in the pan with the tomatoes and toss.

Season with remaining salt and pepper.

Place in serving bowl, and distribute the fresh mozzarella and grated Parmesan over it.

Drizzle remaining olive oil over and serve immediately.

It’s that simple!

Best Ever Blueberry Cobbler

Jul. 29
2016

I came across this recipe, and it was called the “Best Ever Blueberry Cobbler”.

After tasting it, I have to agree!

This recipe was easy to make and was a huge hit with my family and friends. The topping is buttery rich, with a moist cake-like consistency. The filling had just the right amount of sweetness with a tangy flavor from the fresh orange juice. It is the perfect combination of luscious blueberries and a flaky, delicious crust. It explodes with yummy goodness in every bite.

And oh, the smell while it was baking!

In order to perfect this recipe, I made it a couple of times before sharing it with you. There are a few bits of information worth noting.

Definitely double the ingredients for the topping. There is simply not enough for the crust if you don’t. Just place it over the blueberries with just enough to cover them. You don’t want to make it too thick, otherwise it does not cook correctly (I know because this happened to me). You may have some batter leftover.

I also added a bit more blueberries to the recipe (why not?).

You are not limited to blueberries for this recipe. Any kind of fruit would be great…peaches, strawberries or raspberries. You can even use two of your favorite fruits combined!

Top it with ice cream or whipped cream! There are so many possibilities. I say just make it. It is really that heavenly.

This recipe is adapted from all recipes.com. You might want to make two of them, it is going to disappear very quickly!

Ingredients for the Blueberry Cobbler

3 cups fresh blueberries
3 tbsp. white sugar
1/3 cup of fresh orange juice (1 large orange or 2 small)
2/3 cup all-purpose flour
1/4 tsp. baking powder
1 pinch salt
1/2 cup of butter, softened
1/2 cup white sugar
1 egg
1/2 tsp. vanilla extract

Preheat the oven to 375.

In an 8 x8 inch baking dish, mix the blueberries, 3 tablespoons of sugar and orange juice. Set aside.

blueberry cob blueberrywith orange juice

In a small bowl, mix the flour, baking powder and salt. Set aside.

*I doubled the next ingredients.

Using a mixer, cream the butter and 1/2 cup sugar until light and fluffy.

Beat in egg and vanilla extract.

Change attachment to the paddle and gradually add flour mixture, just until ingredients are combined.

Drop batter by rounded tablespoons over blueberry mixture. Try to cover as much of the filling as you can.

bluberry cob crust on top of blueberries

Bake in oven for 35-40 minutes, until the topping is golden brown and filling is bubbling.

It’s that simple!

Fusilli Pasta with Broccoli and Breadcrumbs

Jul. 27
2016

This recipe is a terrific dish for a summer evening. It is light, with so many interesting flavors.

Fusilli is a long corkscrew shaped pasta. It is a great pasta to use with a sauce. The ridges allow the sauce to get in between the edges, ensuring a perfect bite every time. I always try to use a pasta with ridges when I make a sauce.

Make sure to cook the broccoli florets until they are just a beautiful, bright green. Remember they will be cooked again when you add them to the sauce, so you don’t want them to become mushy and unappetizing. Set your timer for this one!

Add the reserved pasta water as needed. You will not need the two full cups. Whatever pasta water you have leftover can be reused when you heat it up the next day!

This is one of my own recipes. It will serve 4-6 people who will really enjoy it! Promise!

Ingredients for Fusilli Pasta with Broccoli and Breadcrumbs

1 (17 ounce) fusilli pasta
4 cloves garlic, chopped
2 shallots, chopped
5 tbsp. butter
2 tbsp. olive oil plus 2 tbsp. reserved
1 cup breadcrumbs or panko breadcrumbs
1 pound broccoli florets, cut into bite size pieces
Juice of 1 lemon
1 tsp. kosher salt, divided
1/2 tsp. fresh black pepper, divided
Freshly grated Parmesan cheese for serving (optional)

Bring a large pot of generously salted water to a boil over high heat.

Add fusilli to the boiling water and set timer for 3 minutes less than cooking time directions.

Once the fusilli has cooked, add the broccoli to the pot and cook for 3 minutes.

Reserve 2 cups of pasta water.

Drain the rest of the pasta and broccoli.

Place 2 tbsp. of olive oil and butter in a heavy skillet.

When butter has melted, add the shallots. Cook for 2-3 minutes until softened.

Add garlic and cook for 1 minute.

Place breadcrumbs in butter mixture and cook until lightly browned, about 2-3 minutes.

Transfer the pasta and broccoli to the skillet with 1 cup of reserved pasta water.

fusilli pasta with broccoli and breadcrumbs in skillet

Add lemon juice and mix pasta and breadcrumbs until well combined.

Add extra pasta water, if needed to make sauce as thick as you would like.

Sprinkle with parmesan cheese, if using.

Place in serving bowl and serve immediately.

It’s that simple!