Marriage Equality became a reality here in New York on Friday night. As an avid, passionate advocate & straight-ally for the LGBT community, I was overcome with Pride that we became the sixth state to embrace marriage for all.
As my hubby & I prepare for celebrating this victory with very special friends, I thought this picture-perfect Rainbow Cake might be the winner! (via Martha Stewart & Whisk Kid)
Marriage Equality still has 44 states to go. Interested in learning how you can help make it a reality in your state? Start here.
It's that time of year ... block parties, summer BBQ's, holiday weekends & family reunions. Here's one side-dish that never fails to please - I made it for the family this weekend and wanted to share it with you!
Red Potato Salad Serves 6 to 8
3 pounds red potatoes
1 cup real mayonnaise (there is no substitute here)
1/4 cup white wine or chicken stock
2 TBS Dijon mustard
2 TBS whole-grain mustard
1/2 cup chopped fresh dill
1/2 cup diced celery
1/2 cup diced red onion
salt & pepper
Wash the potatoes with the skins on and place in a large stock pot with 2 tablespoons salt. Cover with water.
Bring the water to a boil, then lower the heat and simmer for 10-15 minutes. Drain the potatoes in a large colander and cover with a clean, dry kitchen towel. Leave the potatoes to steam for about 15-20 more minutes. They will be tender, but firm.
In a small bowl, whisk the mayonnaise, white wine or stock, Dijon and whole-grain mustard, dill, 1 teaspoon salt and 1 teaspoon pepper. Return to the fridge.
Once you are able to handle the potatoes with your hands, cut them into large, bite-sized pieces. Place the potatoes in a large bowl. Chop the celery and red onion and set aside.
Pour a good portion of the dressing over the potatoes. Add the celery and red onion, 2 teaspoons salt and another teaspoon of pepper. Toss the ingredients well, cover and refrigerate. Keep the leftover dressing and use it to moisten the salad before serving.
Just when I thought there would never be a day when store-bought guacamole would ever grace my table ...
Last night, in a hurry to get Taco Night ready in time for my Mom's arrival to NYC, I ran through C-Town to get ingredients for homemade guacamole. Trust me loves ... after growing up on fresh guacamole, the store-bought variety has always disgusted me at the mere smell, let alone taste. (Remember the days when you could only purchase store-bought guacamole in the freezer section?? Blech!)
Well. I stand corrected.
Although I will continue to make it fresh when perfectly ripe avocados are available, when in a pinch, I highly recommend Sabra'sClassic Guacamole. Sabra is known for their many Hummus varieties and have branched out to include dips & salsas. I went out on a limb because I always buy their yummy, ready-made Hummus when I don't have time to make it from scratch.
For $3.99, it sure was a great alternative to over-ripe avocados at $2 a pop! Let me know when you try it.
Avocado Wasabi Dressing
1 Ripe Avocado, diced
2 tsp White Wine Vinegar
3 Tbs Hummus, plain or garlic
1 tsp Stoneground Mustard
1/2 tsp Salt
2 tsp Wasabi Powder
1/4 to 1/3 Cup Vegetable oil
Begin by whisking the dressing ingredients together, except for the oil. Whisk until smooth. If your avocado isn’t super ripe, you may wish to blend the dressing in a food processor. Slowly add oil until emulsified and the dressing is smooth, refrigerate until ready to use.
Toast your almonds in a dry pan over medium heat if they are not already toasted. Set aside.
In the same pan, add 1 tsp of oil and add broccoli. Sautee over high heat until the broccoli is beginning to color in spots and is bright green, but still tender-crisp. Sprinkle lightly with salt and set aside.
Add the second teaspoon of oil to the same pan and add the chickpeas. Reduce heat to medium-high. Cook the chickpeas until they are golden on all sides, using a spatula to loosen them as necessary, but don’t worry if they stick a little. Add the wasabi powder, sugar, and tamari and stir well. Remove from pan and set aside.
In a large bowl, add your salad greens. Add the broccoli, 3/4 of the chickpeas, 3/4 of the almonds, and 3/4 of the carrots. Toss with enough dressing to coat. Plate the salad, and garnish the top with the remaining chickpeas, almonds and carrots. Crack fresh black pepper over the top. Serve immediately.
If you are serving the salad later, do not add the dressing until the last minute.
For those of you who love authentic, deliciously-perfect macarons as much as I do, you must stop and treat yourself to one (or three) of Chef Olivier Dessyn's creations at Mille-Feuille Bakery on LaGuardia Place.
A friend of mine introduced me to this delightful Parisian paradise before the New York Times, Serious Eats & the Village Voice gave their glowing reviews. So far on my visits I have tried the Pistachio, Rose, Raspberry & Passion Fruit. Each and every single one have been utter-perfection.
Side-Dish: As many of you know, my daily caffeine consumption is always in the form of iced tea - well, Mille-Feuille's iced Earl Grey has also been added to my list of top-favorites!