This unusual vinaigrette is delicious with grilled, roasted, or sautéed fish or sea scallops, braised leeks, sliced warm new potatoes, roasted onions, and buckwheat noodles. Because the vinaigrette has a vivid purple color that stains food quickly, I prefer to spoon the vinaigrette onto the plates and place the food on top of it.
Fresh summer greens and bits of sweet red pepper dot rice the color of a sunset — this is one good-looking salad to bring to the table, or to pack away for a picnic. In fact, I first tasted it when a Spanish friend brought it to one of our “Shakespeare in the Park” picnics in New York. It’s indestructible enough to go almost anywhere. Can be made hours ahead and chilled, but serve the salad at room temperature.
It's a pleasure to sink your fork into during brunch, lunch, or dinner.
Some of the characteristics of a classic American Chardonnay are vanilla, butter, and if it has been aged in oak, a toasty quality as well. Because Brie and Chardonnay typically go well together, I decided to deconstruct some of the elements in Chardonnay to create this hors d'oeuvre. The result is both sweet and savory and a great showcase for the buttery cheese. Note that it's easier to cut this type of cheese when it is cold. Bring to room temperature before serving.
Toss in a serving bowl with the lemon juice, top with the zest.
Fresh and bright tasting these beans contrast with the deeper, richer tastes of the mushrooms and timbale.
This is a bowl brimming with the fresh clear tastes of Spring.
Ingredients
I had these potatoes for Christmas dinner at the home of my friend Lindita Klein. She found a similar recipe in Gourmet magazine that called for butter in place of the olive oil and a sprig of Italian parsley in place of the rosemary. You can use either or both of the herbs, but olive oil makes these potatoes remarkable. This is one of those dishes that everyone loves and wants to know how to make. It is simple and enormously appealing.