A Good Dish food blog simple recipes healthy meals pottery

An Old Time Martha’s Vineyard Potato Salad Recipe With A Few Updates For Late Summer Picnics And BBQ’s

September 5, 2022

My take on Cozy’s potato salad
Bowl – Desert Sunset Gradient
by Justin Donofrio

Potato salad is one of the traditional picnic, barbecue, cookout dishes that goes so well with not only hamburgers and hot dogs but all kinds of grilled fish, sausage, chicken and meat. It is both inexpensive and filling and although tasty, balances the often spicy or zesty flavors of the marinades and sauces that accompany grilled foods. We didn’t eat a lot of potato salad growing up. We were more a cole slaw household. Occasionally my mother would bring home some deli or grocery store concoction (probably from Ron Chast’s “Coffee Shop Vats of the Jersey Turnpike” – a version of her hilarious cartoon is reproduced below) and I always enjoyed it but never really thought about making it myself. All kinds of cabbage and pasta salads sure but until recently, I never tried concocting a potato salad.

Both yellow and red boiling potatoes
work well in this recipe

So why now? Well, because a friend who worked summers at Cozy’s, a long shuttered Martha’s Vineyard restaurant, recently shared her recollection of the potato salad she used to make there. She had made it so frequently that the ingredient list was seared in her memory. Amy didn’t remember exact amounts but she also said it had never been precisely measured. I gave it a try and the measurements here are my best guess. Truly I think this is a completely flexible and forgiving recipe. I used yellow potatoes just because I like them (second only to purple) but I think any boiling (not baking) potatoes would work. I enjoy hard-boiled eggs, pickle relish or chopped gherkins and sometimes dill in my potato salad, but you may have other add-in preferences. I’ve heard of people adding capers, bacon, ham, basil and chopped hot peppers. I also use more mustard and vinegar, a little hot sauce, and olive oil instead of mayo altogether, especially if it is going to sit out a while. And many of you will want more salt than I use. Cozy’s may have closed long ago but their delicious potato salad lives on! Thanks, Amy!

Olive oil potato salad
a la Cozy’s (RIP)

COZY’S POTATO SALAD

Amy’s instructions from memory:

Boil, peel and cube potatoes
Grate a carrot
Dice an onion
Chop some celery
1 capful of white vinegar
1 tsp yellow mustard
Salt and pepper
Celery seed
Parsley
Mayonnaise

My version:

Combine in a large mixing bowl:

2 lbs boiled potatoes, like Yukon Gold, cut in bite-sized cubes-4-5 cups
I medium to large carrot, grated-about 1 cup
1 medium onion, finely diced (yellow, Vidalia or red)-about 1 cup
3 stalks celery, diced or thinly sliced-about 1 cup
1/4 cup chopped parsley
Whisk together in a smaller bowl:
1-2 TBs white or cider vinegar
1-2 TBs yellow or Dijon mustard
1 tsp celery seed
1 tsp salt
1 tsp black pepper
2 TBs olive oil (or 1/4 cup mayo)

Pour dressing over vegetables and mix well.

Refrigerate until ready to serve. Makes 6-8 servings

Optional add-ins:

Chopped pickles or pickle relish
Chopped hard boiled eggs
Capers
Scallions
White wine
Crumbled bacon
Finely diced radish
Fresh or dried dill, basil or toasted caraway seeds
Hot sauce or cayenne

Desert Sunset Gradient Bowl Verso
by Justin Donofrio

A Light, Refreshing Fresh Start Cocktail Might Be Just What You Need

August 18, 2022

Fresh Start cocktail
Porcelain “Hoofer Cup”
by Brooke Cashion

It has been a stubbornly hot summer during which national and global affairs have been completely depressing. And although we thought we were being fastidiously careful, I came down with Covid just after moving to a summer rental and spent 3 weeks in isolation drinking water and soup and trying to get well while feeling pretty depressed. I recovered (so, so grateful for vaccines), realized how lucky I was and longed for an actual cocktail. Although a temporary reprieve, a fizzy iced drink, like a cold swim or an air conditioned movie, can take the edge off the heat and the news. Fortunately, while browsing the new cookbooks at the local library (don’t you always browse the cookbooks?), I came across a drink recipe called a White Noise I thought might do the trick.

Choose the Elderflower liqueur
of your preference

Choose either Lillet Blanc or
Cocchi Americano Bianco

Found in a fun-to-read book called Northern Hospitality by Andrew and Briana Volk, owners of a Portland, Maine cocktail bar, the White Noise combines two of my favorite summer liquors – elderflower liqueur (I love St Germain in hot weather cocktails)) and Cocchi Americano Bianco (a citrusy fortified wine simultaneously sweet and bitter) – with bubbly water and a twist. I used Lillet Blanc because we had it and we were out of Cocchi (I didn’t want to overstock our temporary bar), added bitters and both fresh lime and grapefruit juice, not just a twist. This combination ticked all the boxes: light, refreshing and easy drinking. The bitters, lime and grapefruit cut the sweetness and added freshness. And, as the Volks suggest, this is a drink which is easily scaled up to a pitcherful to serve at a gathering; You just multiply by 6. I will call my version a Fresh Start. A bonus—the Start is low alcohol so it is easy sipping during the dog days.

FRESH START COCKTAIL

Stir together:

1 1/2 oz Elderflower liqueur
1 1/2 oz Lillet blanc (or Cocchi Americano Bianco)
Dash Angostura bitters
2 oz fresh grapefruit juice
1/2 oz fresh lime juice
4 oz bubbly water

Add ice and garnish with a grapefruit or lime twist or slice.

Interior of porcelain “Hoofer Cup”
by Brooke Cashion

BROOKE CASHION creates large, undulating vases, candlesticks and other “vessels” as well as lively slipcast and pinched cups perfect for sipping. Her wiggly forms and colorful painted and textured surfaces make her pieces fun to use or to contemplate. She explains her process:”My shapes spring from molds I take of simple forms which I use as a jumping-off point for relentlessly exploring the many possible expressions of the shapes….I take apart the conventional components of the vessel and re-compose to question what it all boils down to, and how something grows from there.” Find Brooke’s work on her website or at Clay Akar or at Artstream Nomadic Gallery or on Instagram.

Spiral Vessel
Photo courtesy of the artist

Glimmer Dimmer w/ Snuffer(candle holder)
Photo courtesy of the artist

Why A Green Monster Might Just Become Your New Favorite Summer Breakfast

July 28, 2022

Green Monster smoothie
Earthenware mug by Michael Connelly

When summer days are hot, as they are now most of the summer, we switch our breakfasts from hearty to the light. Who wants to turn on the stove when it is hot? Not me, for sure. As soon as temperatures hit 80 degrees, steaming bowls of oatmeal with fruit and nuts and leftover rice with poached eggs give way to yogurt with berries, avocado toast and plant milk-based smoothies.

When we had the chance to spend several weeks on Oahu a few years back, one of our best food finds was a local healthy juice bar chain, Leahi Health, that made a terrific smoothie. My favorite was called a Green Monster and my husband loved the Coffee Monster, the same as mine plus a shot of cold brew. They didn’t give recipes but they did list ingredients, from which I estimated amounts. The only new item to me was powdered maca root, a brassica or cruciferous vegetable, which looks a little like a parsnip and is said to help balance hormones (yet to be confirmed). I try to use a frozen banana and chilled plant milk just to keep it all cold, something I crave all summer long, but ice will also do the trick.

Our basic smoothies are simple, based on the Hawaiian green monster. Half a frozen banana, seeds (hemp, chia, ground flax for omega 3’s), a big handful or two of leafy greens (often bagged or else kale or moringa powder if I don’t have fresh), a couple of pitted dates and either almond, soy or oat milk get frothed together in the blender. Sometimes I add nuts or nut butter for protein and/or a quarter of a whole organic lemon (seeded). I might swap out the nut butter and add berries, frozen peaches, pineapple, açaí, mango or kiwi depending on what I have on hand. If I don’t have any frozen fruit, I might use cold brew coffee, cocoa powder or a combination, along with a banana, seeds, greens and dates. On really hot days, I trade in coconut water for the milk, skip the nut butter and add plenty of grated ginger to the greens and fruit. You can lighten and chill the whole thing by adding a few ice cubes before blending. Every time I make this smoothie, I conjure up palm trees and ocean breezes. Not a bad feeling on a warm summer morning.

Verso of Windsor Chair mug
by Michael Connelly

GREEN MONSTER SMOOTHIE

Blend until smooth:

1 small banana, preferably frozen
2 medjool dates, pitted
1/2 tsp maca root powder
1 TB ground flax seed
2 generous handfuls washed greens
2-4 TBs almond butter
2 cups cold plant milk
2 ice cubes

Optional add-ins:

Hemp seeds
Moringa powder
Quarter lemon, seeded
Chia seeds
Espresso or cold brew coffee or coffee nibs

Kittery estuary

Bring Deviled Eggs To A Potluck, Picnic Or Barbecue And You’ll Always Go Home With An Empty Plate

June 28, 2022

Deviled eggs on a
Squirrel plate by Chandra DeBuse

Have you ever noticed how much people love deviled eggs? It is one of the few offerings that always gets eaten up at a cocktail party or potluck supper. As you enter with a platter full, people will help themselves to the eggs and you will always have an empty plate to take home. Not only are they inexpensive but also easy to make and guaranteed to please everyone except vegans (try sesame noodles, lentil salad or bbq tempeh for them). You may have your own favorite method but I will share mine in case it is helpful. Free range local and organic eggs may be more expensive but, in the scheme of things, still reasonable and preferable for so many reasons, including your health and the health of the hens! You’ll make your job easier if you use very fresh eggs. Just put the eggs in a saucepan, add water to cover completely, bring water to a boil, turn off heat, cover and let sit for 10 minutes. Then run under cold water over the egg – they should peel easily.

Dry mustard with a splash of vinegar was always my preferred “deviling” method but there are many ingredient options, including hot sauce, salsa, smoked paprika, chipotle chili (either dry or in adobo sauce), Dijon mustard, Sriracha, nutritional yeast, green chilis, bacon, relish or wasabi. My husband has an aversion to mayonnaise so I opt for a combination of Dijon and yogurt but when I want to go all out, I add a little sour cream or avocado. You can use all avocado, hummus, olive oil or a combination that suits you. I still think mayo makes the most delicious eggs but since I am not the only one eating them, I compromise.

Presentation is important with deviled eggs – you want them to look attractive. An easy solution is to pipe the yolk mixture into the whites using a regular plastic storage bag with the corner snipped off. Another is to use a small ice cream scoop. Then sprinkle with paprika, smoked paprika or chipotle chili powder or top with your choice of roasted red pepper, caviar, chives, bacon crumbles, smoked salmon, blue cheese or fresh dill or cilantro. You can put out small dishes of each and let people top their own – that way they can choose their own happy place. We are still not eating indoors with other people but hope to be gathering with small groups outside this summer. Deviled eggs are one recipe I definitely will be making to share.

Filling the whites is easy when
you pipe in prepared yolk mixture

DEVILED EGGS

1 dozen eggs, hard-boiled and peeled (plus a couple extra in case of rips)

Slice eggs in half the long way and put yolks in a bowl.

Put empty whites in a covered container in the refrigerator until ready to fill.

Use a fork to mash yolks and then add and mash until smooth:

1 TBs Dijon mustard plus 2 tsps dry mustard powder
1/3 cup plain Greek yogurt (or mayo, sour cream, hummus, mashed avocado or a combination)
1 tsp cider or white vinegar
1 tsp pickle juice (sweet, dill or jalapeño)
1 tsp olive oil
1/2 tsp kosher salt
1/2 tsp black or white pepper
Optional 1/2 tsp smoked paprika or chipotle chili powder or dill or just sprinkle on top

Taste and adjust seasonings.

Put prepared yolk mixture in a plastic storage bag until chilled (store in fridge up to one day). When ready to serve, cut the corner of the bag and pipe into the dry egg white halves. (I often omit 2-4 egg white halves because they have ripped so the others will be very generously filled). Sprinkle with paprika or your choice of spice and serve.

These can be left out up to two hours.

Floral plate by Chandra DeBuse
Photo courtesy of @teafor33

CHANDRA DEBUSE is a ceramic artist living in Kansas City who makes playful, patterned pottery using a mid-range porcelain. Her work often includes images from nature – flowers, insects and critters (like squirrels) – with quite a bit of whimsy. She sells her work through Kansas City Urban Potters, on her website and in various galleries.

Porcelain plate by Chandra DeBuse
Photo courtesy of the artist

Porcelain teapot by Chandra DeBuse
Photo courtesy of the artist

Easy To Make Date Purée Is My Go-to Sweetener Of Choice

June 11, 2022

Ready to use date purée
Porcelain dish by Andrew Martin

I love sweets but I try to avoid using any refined or isolated sweeteners like sugar and agave, even watching my intake of honey, maple syrup and molasses. I have battled weight all my life and not only do sugars contribute to weight gain but also to inflammation, diabetes, elevated blood pressure, fatty liver and, perhaps, cancer. For years, I used sugar substitutes until we learned that they also cause health problems from weight gain (ironic) to cancer. Of course, I use or eat sugar sweetened foods on occasion but, for the most part now, I use dates, either whole or puréed, to sweeten foods and drinks.

Cooked dates, lemon and cooking water
ready to blend

Dates are full of natural sugar but that is balanced by their fiber content so the sugar is metabolized more slowly and doesn’t cause the same blood sugar and acid spikes that refined sugar causes. They contain nutrients, like potassium, and insoluble fiber, which can help with high cholesterol. Dates are used as sweeteners in many countries where they are grown such as Syria, Turkey, Eygpt, Iraq and Tunisia. Natural but still relatively caloric, you have to limit the amount you consume if you are concerned with such matters. Fortunately with dates, a little goes a long way.

Medjool dates seem to be the sweetest but many less expensive varieties (Bahri, Dayri, Halawi, Deglet Noor, Zahadi) are sweet enough to use in baking, drinks and sauces. Dates are native to the Middle East but are also grown now in California, Arizona and several other warm states and available in several forms. Dates sugar is simply dried, ground dates so it doesn’t melt in liquid the way sugar does but seems to work pretty well as a replacement for sugar in unfussy baking recipes (like fruitcake or banana bread) which don’t need to be light and fluffy. Date syrup is made of cooked dates which have been strained so have lost most of their fiber content. I prefer to use either whole (pitted!) dates (to sweeten a smoothie, turmeric latte or chopped in salads for sweetness) or a date purée which I make myself with a seriously simple recipe (for topping cereal, oatmeal or yogurt, sweeten salad dressings and teriyaki sauce and in some baking). It keeps for a month to six weeks in the fridge so I try to always have some at the ready. Sweet and nutritious!

Date puree
Slipcast porcelain dish
by Andrew Martin

DATE PURÉE

15-20 PITTED Deglet Noor dates (less if you use medjool)
1 1/4-1 1/2 cups water (adjust amount for thickness preference)
1/4 small lemon, seeded
Add a pinch of cinnamon, cardamom or coriander if that is your jam.

Simmer in a small saucepan 15-20 minutes until dates are completely soft.

Pour entire content into a blender or food processor and blend until smooth.

Store in a glass jar or container in the fridge up to one month. Makes about 1 cup.

(After you put the purée in a jar, there will be some left in your blender. Add kefir or almond milk, berries and ground flax or nuts and the residual purée will sweeten your smoothie).

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