Spanish Salpicon - Spanish Seafood Salad

From the kitchen of One Perfect Bite...This dish should not be confused with its Mexican cousin which is a spicy beef salad. The Spanish word salpicon means jumble or hodgepodge and while it was originally made with beef, these days the dish can also be made with seafood and seasonally fresh vegetables. The thermostat hit 96 degrees today and I viewed that as permission from the kitchen gods to scrap the hot meal I had originally planned, and substitute it with a cold supper. We were in Seattle last week and I brought home some wonderful Spanish olive that I thought would be perfect to use with a recipe for salpicon that came from a shop called The Spanish Table. While the salad can be made with any seafood, I used fresh shrimp and some mussels, along with ripe tomatoes and other summer vegetables, to make mine. This is a delicious salad that I'm told is popular in Spanish tapas bars. It is as pretty to look at as it is delicious to eat, and it will be interesting to see if my creation bears any resemblance to the ones that are served in the tapas bars. I promise I'll let you know. I do hope you'll give this salad a try. It lends itself to near limitless variation and I think you can come up with a personalized take on the recipe. It is a perfect course to serve on a hot summer night. Mine went to the table with a crusty Portuguese bread and a delicious green gazpacho. Do try this. Here is how Spanish Salpicon is made.

Spinach and Mushroom Salad with Miso-Tahini Dressing

From the kitchen of One Perfect Bite...We are moving today and as luck would have it, it is pouring, as only it can pour in the Pacific Northwest. The movers might very well need an ark to get our furniture from storage to its new home. I don't mean to sound cavalier about it, but I'm so glad this day has finally come that the weather can't faze me. The installers finished the floors at nine o'clock last night and the Silver Fox and I worked for another two hours cleaning the fine pumice-like wood powder from the surfaces it covered. We are as ready for this move as we will ever be. Hopefully, I'll be able to access the internet without a break in service, but on the odd chance there is a problem, I wanted to share this salad recipe with those of you who are still looking for a first course to serve with your Easter dinner. It is fast, easy and economical, but more importantly, this unusual play on a standard spinach salad is also delicious. I do hope you'll give the salad a try. Here is how it is made.

Frugal Foodie Friday - Ramen Noodle Salad

From the kitchen of One Perfect Bite...Those of us with small families eat loads of chicken and pork. Their convenient sizing makes them an ideal meal to prepare for two to four people and  chops and cutlets have become a mainstay of small family dinners. The Silver Fox recently requested I make Tonkatsu, a Japanese pork cutlet, for dinner. I was happy to comply, because the cutlets are also a favorite of mine, and it gave me the opportunity to test an vaguely Asian noodle dish that I found on the blog What's Cookin Chicago. The dish was made with 30 cents worth of ramen that was tossed with carrots and cilantro and then dressed with a tart-sweet dressing that had some real zing. I decided to use the noodles as a side dish and arbitrarily called it a salad because I preferred it at room temperature rather than warm. Obviously, you can vary the vegetables you use, and the addition of a bit of meat or shrimp would make the dish suitable for a light meal. It takes all of ten minutes to make this noodle salad, so it is as easy on the cook as it is on the pocketbook. The dish adds color to the plate and if you like the tart-sweet combination, I think you'll enjoy today's Frugal Friday feature. Here is how the noodles are made.

Arugula and Carrot Salad with Walnuts and Cheese

From the kitchen of One Perfect Bite...I'll wager you can guess what my resolution for the New Year is. Yup! I'm joining the ranks of the rabbit people until I've atoned for the dietary excesses of the holiday. It, unfortunately, is going to take a while, so portion and carb control are going to be my mantra for the next couple of months. I promise not to bore you with my progress, or lack thereof, and I won't make the assumption that you, too are watching your weight. Mums the word! My plan is not to mention this again until I get were I want to go and that's a lot of pounds away. There will be before and after pictures when I hit the finish line. Salads like this one will make the journey a bit easier. I love the play of peppery arugula with the sweet carrots in this salad and the walnut vinaigrette used to coat the greens walnut is inspired. The recipe was develop by Martha Rose Shulman for The New York Times and I think you will love it as much as I do. Here is how the salad and its dressing are made. 

Fennel Celery and Apple Slaw

From the kitchen of One Perfect Bite...This weekend we had a drenching rain and temperatures fell to the low 60's. It warmed a bit today and the sky was again bell clear, but that rain was a sure sign that fall is on its way. We have one last gathering planned to usher out the summer season, and knowing that pork, in one form or another, will be the showcase of the barbecue, I've been testing recipes for new salads and side dishes to accompany it. The recipe I'm sharing with you tonight is a keeper and this unusual slaw will definitely be on the buffet table. It is packed with flavor and it is a perfect accompaniment to pork or other plain grilled barbecue fare. The recipe is straightforward and very easy to follow, but to really enjoy this salad you must make sure that the component parts of it are very thinly sliced. Unless you grow your own, it is hard to tell how old the fennel you purchase is. Fennel gets tough as it ages, and if it is not thinly sliced, it will be unpleasantly chewy. The next time I make this, I'm going to buy small fennel bulbs and use a madoline to assure it is truly thinly sliced. I do hope you will give this recipe a try. I know those of you who have adventuresome palates will love it. Here is how this special slaw is made.

Fennel Celery and Apple Slaw...from the kitchen of One Perfect Bite courtesy of Bon Appetit

Ingredients:
3 tablespoons extra-virgin olive oil
2-1/2 tablespoons apple cider vinegar
1-1/2 tablespoons coarsely chopped fresh tarragon
2 teaspoons fresh lemon juice
1/4 teaspoon sugar
3 celery stalks, thinly sliced diagonally, plus 1/4 cup loosely packed celery leaves
2 small fennel bulbs, thinly sliced crosswise, plus 1 tablespoon chopped fennel fronds
1 firm, crisp apple (such as Pink Lady, Gala, or Granny Smith), julienned
Kosher salt and freshly ground black pepper

Directions:
Whisk olive oil, cider vinegar, tarragon, lemon juice and sugar together in a medium bowl. Add celery, celery leaves, thinly sliced fennel, chopped fennel fronds, and apple and toss to coat. Season to taste with salt and pepper. Chill. Yield: 4 to 6 servings.

Cook's Note: Pineapple can be used in place of apples.

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One Year Ago Today: Tuscan Apple Cake - Torta di Mele

Two Years Ago Today: Watermelon Extravaganza - Watermelon Gin Fizz

Three Years Ago Today: Buttermilk Sandwich Buns

Four Years Ago Today: Summer Cabbage Rolls with Leeks, Mushrooms and Slivered Almonds

Spinach Salad with Blueberries, Blue Cheese and Toasted Walnuts

From the kitchen of One Perfect Bite...I have several salad recipes that I want to share with you before summer is over. Last weekend, the first of the early apples appeared in our farmers' markets, and that's a sure sign that fall is on its way. It also means I'd better post the recipes I've been holding if they are to be of any use to you. I don't feature a lot of salad recipes because there is a sameness to them that I find repetitive. Don't get me wrong, I love salad, but I'm not always sure my creations are worthy of your time. Today's feature is an exception because it uses a wonderful berry and vinegar dressing that sets it apart from other berry fortified salads. I really think you'll enjoy this one. Using bagged spinach, the recipe, which comes from from Family Circle magazine, is a study in simplicity and it takes about 10 minutes to assemble. I do have one suggestion to pass onto you. The color of this salad dressing is one only a mother could love, so rather than dress the salad prior to serving, I let everyone do their own thing at the table. I hope you will try this salad while blueberries are still available in your markets. I know you will like it. Here is the recipe.

Spinach Salad with Blueberries, Blue Cheese and Toasted Walnuts...from the kitchen of One Perfect Bite courtesy of Family Circle Magazine

Ingredients:
Salad Dressing
2 tablespoons balsamic vinegar
1 tablespoon blueberry preserves
1 teaspoon Dijon mustard
1/8 teaspoon salt
1/8 teaspoon pepper
2 tablespoons extra-virgin olive oil
2 tablespoons snipped chives
Salad
5 ounces (about 10 cups) baby spinach
12 ounces (about 2 cups) blueberries
3/4 cup walnuts, toasted and roughly chopped
1/2 cup crumbled blue cheese

Directions:
1)  In a small bowl, stir together vinegar, blueberry preserves, mustard, salt and pepper. Slowly whisk in olive oil until well combined. Mix in chives. Set aside.
2)  Toss together spinach, blueberries, walnuts and blue cheese. Mix in dressing, or serve it on the side. Yield: 6 servings.

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One Year Ago Today: Individual No-Bake Chocolate Cheesecakes

Two Years Ago Today: Rolls and Shrewsbury Cakes

Three Years Ago Today: Cinnamon Swirl Coffee Cake

Four Years Ago Today: Onion-Parmesan Focaccia with Tomatoes

Simple Bean and Corn Salsa

From the kitchen of One Perfect Bite...This gorgeous salsa was made twice by my oldest daughter who, as you can tell, is no slouch in the looks department herself. She tends to do things twice. There are two bachelor degrees, both taken in hard majors, that were earned simultaneously when she was an undergraduate at CMU, and there are, of course those 2 really together grandsons she has given us. At any rate, her salsa, refrigerated to ripen for a fish taco supper, was found and devoured by the males of the family who thought it was a snack. Fortunately, this is one of those blessedly simple recipes that comes together in minutes and she was quickly able to put dinner back on course.The recipe is very easy to follow and it is a great dish for young cooks to try. While a bit of smoky flavor will be sacrificed, the toasting of the cumin  can be overlooked if you are busy and simply want to get dinner on the table. Here is how it is made.



Black Bean and Corn Salsa...from the kitchen of One Perfect Bite courtesy of Penzeys

Ingredients:
1-1/2 teaspoons ground cumin, lightly toasted
2 (15 oz.) cans black beans, rinsed and drained
1 (15 oz.) can whole kernel corn, drained (or 2 cups fresh corn kernels, cooked or 2 cups frozen corn kernels, thawed)
1 red bell pepper, minced
1/2 cup minced sweet onion
1/4 to 1/2 cup chopped fresh cilantro (optional)
1/4 to 1/2 cup chopped fresh parsley
1/3 cup lime juice (juice of 2 limes)
1 teaspoon grated lime zest (zest from 1 lime)
1/4 cup olive oil
2 cloves garlic, crushed
1/2 teaspoon kosher salt
1 teaspoon crushed red pepper flakes
1/2 teaspoon freshly cracked black pepper

Directions:
Combine the cumin, black beans, corn, bell pepper, onion, cilantro, parsley, lime juice and zest, olive oil, garlic, salt, red pepper flakes and black pepper in a large bowl. Toss thoroughly to combine. Cover and chill in the refrigerator. Use as a side or with tortilla chips as a dip. Yield: 14 to 16 servings.

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One Year Ago Today: Blueberry Pudding Cake and the Floating Post Office

Two Years Ago Today: Red Pepper Soup with Ginger and Fennel

Three Years Ago Today: Pasta with Zucchini, Parmesan and Garlic Oil

Two Summer Sides - Asian Cucumber Salad + Cabbage, Pineapple and Peanut Salad

From the kitchen of One Perfect Bite...These recipes both were originally developed to feed four or six people. Last week,  it was necessary to double or triple the ingredients in order to feed the hungry mouths and hollow legs that gathered round the table. I made one salad, and the elder of my two daughters made the other. My cucumber salad was to accompany an Asian meal and her fancy slaw was part of a meal whose centerpiece was fresh fish tacos. The tacos were made with really fresh halibut and they were some of the best I've ever tasted. Kitchen limitations caused us both to take shortcuts and we used packaged vegetables that did away with the need to shred or julienne. I was unable to find English cucumbers, so I had to substitute the regular garden variety that is commonly found in supermarkets. My salad was delicious but it lacked the eye appeal I had hoped for. The slaw had lovely color and great crunch and it was a perfect topper for the tacos. When the time comes for me to relinquish my cooking crown, I know my family will not starve. There is an heir waiting in the wings. Both salads are delicious and each of them can be made in about 15 minutes. They are a great way to add substance and some texture to  lighter summer meals. I think you will enjoy both of them. Here is how they are made.

Asian Cucumber Salad...from the kitchen of One Perfect Bite inspired by Alice Currah@Savory Sweet Life

Ingredients:
3 English cucumber peeled and thinly sliced
1-1/2 cups shredded carrots
3/4 cup thinly sliced red onion
1-1/2 cups of rice vinegar
3/4 cup of sugar
1 tablespoon Thai chili garlic sauce
Salt to taste

Directions:
1) Combine vinegar, sugar, chili garlic sauce and salt in a microwave bowl. Microwave on HIGH power for 45 seconds. Stir until sugar is completely dissolved.
2) Combine cucumbers, carrots, and red onion in a large bowl. Pour vinaigrette over cucumber mixture and toss to coat. Chill for at least 30 minutes before serving. Yield: 12 to 16 servings.

Cabbage, Pineapple and Peanut Salad...from the kitchen of One Perfect Bite inspired by Marie Simmons' Fresh and Fast Vegetarian Cookbook

Ingredients:
Salad
2 (12-oz.) packages of shredded coleslaw
4 cups coarsely chopped pineapple
1 cup coarsely chopped dry-roasted peanuts
1 large jalapeno, halved lengthwise, seeded and cut crosswise into 1/8-inch slices
Dressing
1/3 cup extra-virgin olive oil
1/3 cup unseasoned Japanese rice vinegar
2 teaspoon grated peeled fresh ginger
2 garlic clove, grated
2 teaspoon coarse salt
1/2 cup chopped fresh cilantro (optional)

Directions:
1) Combine cabbage, pineapple, peanuts and jalapeno in a large bowl.
2) To make dressing: Whisk oil, vinegar, garlic, ginger and salt in a small bowl until blended. Add to  cabbage and toss to blend. Add cilantro, if using. Serve at room temperature. Yield: 12 to 16 servings.

If you have enjoyed your visit here, I hope you'll take a minute to...

      

One Year Ago Today: Southwestern Soft Taco Salad

Two Years Ago Today: Orange Rhubarb Bread

Three Years Ago Today: Blueberry Buckle

Four Years Ago Today: Orange Phoenix Chicken with Grilled Bok Choy

Snow Pea Salad with Shallots and Tarragon

From the kitchen of One Perfect Bite...While I love a good salad, I must admit I have a problem with familiarity. This salad, developed by Martha Stewart, immediately caught my eye because of the ingredients used to make it. I had never seen snow peas used in this way and because the recipe was so easy to prepare, I made it the same day I found it. I have prepared it several times since then. I love the crunch of this salad and the play of tarragon and shallots against the crisp fresh peas is a real taste treat. I suggest you stack the peas and use scissors to cut them into thin strips. Once the peas are sliced,  assembly of this salad is a breeze. I like to chill it for several hours before serving. The salad is not a great keeper because the dressing it is tossed with, gains strength and will overpower the lovely flavor of the snow peas within 24 hours. If you are looking for a different type of salad, you might want to give this one a try. Here is how it is made.

Snow Pea Salad with Shallots and Tarragon...from the kitchen of One Perfect Bite courtesy of Martha Stewart

Ingredients:
2 teaspoons Dijon mustard
2 tablespoons champagne or white-wine vinegar
1/4 cup extra-virgin olive oil
Salt and pepper
2 tablespoons minced shallot
1 pound snow peas, thinly sliced lengthwise
2 tablespoons chopped fresh tarragon

Directions:
Combine mustard, vinegar, and oil in a large bowl. Whisk. Season with salt and pepper. Add chopped shallots, snow peas, and tarragon. Toss to combine. Chill. Yield: 4 to 6 servings.

Cook's Note
To store, refrigerate, covered, up to 6 hours.

If you have enjoyed your visit here, I hope you'll take a minute to...

      

One Year Ago Today: Peanut Butter Cookies with Peanut and Milk Chocolate Morsels

Two Years Ago Today: Chocolate Caramel Crunch Cake

Three Years Ago Today: Strawberry Cheesecake Ice Cream

Four Years Ago Today: Ice Cream Crunch Cake

New-Fashioned Potato Salad with Radishes and Sweet Pickle Relish

From the kitchen of One Perfect Bite...My first cookbooks were Farm Journal and Better Homes and Gardens. Though both are grease strained and have broken spines, I've held on to them for sentimental reason. They've traveled with me from a basement apartment to the house on the hill and I am wont to part with them. Last year, Food and Wine magazine published a recipe for an old-fashioned potato salad that was similar to the ones in those two old books. Certain changes had been made to reflect healthier lifestyles, but the recipe was much like an encounter with an old friend. To be sure, the amount of mayonnaise had been scaled way back and the eggs had completely disappeared, but the relish, which was a hallmark of Midwestern potato salad, was still there. Radishes had been added to the salad for crunch and the new version contained some heat which came from smoked paprika and cayenne pepper. Last week I was working on salads that could be served at barbecues and picnics and I thought that with a simple change this recipe would be a perfect fit. I swapped an eggless salad dressing for the mayonnaise in their recipe and proceeded, using the remainder of the specified ingredients and their directions. The salad is very nice and I know those of you who like potato salad will enjoy it. I do, however, have one suggestion to share with you. I don't like water logged potatoes. I think they make potato salad goopy and in order to avoid that, I use the microwave to cook them. I film the bottom of a large microwaveable dish with water, then add the potatoes and cook them for 10 to 15 minutes on high power, or until they can be easily impaled and slowly slip back off the fork. Potatoes cooked this way cube beautifully and make the salad more attractive. The original recipe appears below. I do hope you'll give it a try. Here is how the salad is made.

Potato Salad with Radishes and Sweet Pickle Relish...from the kitchen of One Perfect Bite courtesy of Food and Wine magazine

Ingredients:
3 pounds medium Yukon Gold potatoes, halved but not peeled
Salt
1/2 cup salad dressing
1/4 cup sweet pickle relish
1 tablespoon white vinegar
1 teaspoon dry mustard powder
1/2 teaspoon sweet smoked paprika
1/2 teaspoon freshly ground black pepper
1/4 teaspoon cayenne pepper
6 red radishes, 1/3-inch dice
3 celery ribs, cut into 1/3-inch dice
1/2 medium red onion, cut into1/3-inch dice

Directions:
1) Place potatoes in a large pot and cover with water. Add a teaspoon of salt and bring to a boil. Cook over moderately high heat until tender, about 20 minutes. Drain  potatoes and return them to  pot. Shake pot over moderately high heat for about 10 seconds to dry potatoes. Transfer potatoes to a large rimmed baking sheet and let cool completely. Peel potatoes and cut into 1-inch pieces.
2) Blend salad dressing with relish, vinegar, mustard powder, paprika, black pepper, cayenne, radishes, celery and onion in a large bowl. Gently fold in potatoes and season with salt. Refrigerate potato salad for at least 4 hours or overnight. Serve cold or lightly chilled. Yield: 6 to 8 servings.

Make Ahead The potato salad can be refrigerated for up to 2 days.

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One Year Ago Today: Chicken Pilaf

Two Years Ago Today: Zuppa Bastarda

Three Years Ago Today: Cherry and Almond Torte

Four Years Ago Today: Watermelon and Watercress Salad with Ginger

Carrot Salad

From the kitchen of One Perfect Bite...I received an unusual compliment tonight. The Silver Fox is not a fan of carrots and he was not thrilled at the prospect of having a carrot salad with his supper. He is, however, a good sport, so despite his belief that salads should be green, he gamely tried a spoonful of my orange creation. Then, to my great surprise, he had another and yet another before commenting that the salad did not taste like carrots. Now, I know that is hardly a rave review, but he actually liked the carrot salad that didn't taste like carrots. I've been looking for new side dishes to serve with picnic and barbecue fare, and when I saw this recipe in Family Circle magazine, I knew I had to give it a try. I have a lot of recipes that I categorize as fast and easy. I can, however, go a step further with this one, and add effortless to the list of adjectives I use to describe it. The salad takes about 10 minutes to prepare, and while it has to chill and marinate before serving, there are few dishes that can be brought to the table with such ease. If you are looking for mayonnaise-free salads to serve your family, I suggest you give this one a try. I suspect you'll like it a lot. Here is how the salad is made.

Carrot Salad...from the kitchen of One Perfect Bite courtesy of Family Circle magazine

Ingredients:
1/4 cup olive oil
2 tablespoons lemon juice
1 tablespoon chopped flat-leaf Italian parsley
1 teaspoon Dijon mustard
1 teaspoon salt
1/2 teaspoon sugar
1 bag (10 ounces) shredded carrots
1/2 cup dried cranberries
1 small red onion, chopped
1/2 cup slivered almonds, toasted

Directions:
1) Combine olive oil, lemon juice, parsley, mustard, salt and sugar in small bowl.
2) Combine carrots, cranberries, onion and almonds in large bowl. Add dressing. Cover and refrigerate 2 hours or overnight. Yield: 6 servings.


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