I'm P.C., and I have studied food and cooking around the world, mostly by eating, but also through serious study. Coursework at Le Cordon Bleu London and intensive courses in Morocco, Thailand and France have broadened my culinary skill and palate. But my kitchen of choice is at home, cooking like most people, experimenting with unique but practical ideas.

I live, mostly in my kitchen, in my hometown of Memphis, Tennessee.

Red Onion, Blue Cheese and Walnut Tart

I love a savory tart. I just find them so versatile. They make a perfect lunch with a salad, or a homey dinner with a bowl of soup, or an elegant starter at a dinner party. They are a great thing to take to someone who needs a meal and are great eaten warm out of the oven or at room temperature, so leftovers are useful as well. Of course, the French-style Quiche Lorraine is the classic, but I’ve also tried the Belgian version, Flamiche, or a hearty Chicken, Cheddar and Pecan version. There is no end to the combinations. Toss up a pretty green salad to serve with it, or a nice bowl of soup.

For this version, I add a lovely, nutty walnut pastry and add some walnuts to the filling for crunch. Sweetly caramelized onions and sharp blue cheese make for a rich, complex flavor. Patience with the onions is well rewarded as they become jammy sweet with the hit of wine and brandy. Marjoram is one of my favorite herbs and adds such as a mysterious note to the filling, but if you can’t find it use thyme. Toast the walnuts to bring out the deep nuttiness, then they add a great texture to the finished product.

Red Onion, Blue Cheese and Walnut Tart
Serves 6
Print
Ingredients
  1. For the Walnut Pastry
  2. ¼ cup chopped walnuts
  3. 1 cup all-pupose flour
  4. ½ teaspoon kosher salt
  5. ½ teasponn ground black pepper
  6. 1/3 cup butter, cold
  7. 4 – 5 Tablespoons ice water
For the Filling
  1. ½ cup chopped walnuts
  2. 4 medium sized red onions
  3. ½ cup (1 stick) unsalted butter
  4. ½ cup white vermouth or white wine
  5. 2 Tablespoons brandy
  6. 2 Tablespoons chopped fresh marjoram
  7. 5 ounces crumbled blue cheese
  8. 3 eggs
  9. 1 ¼ cup heavy cream
  10. salt and pepper
For the Crust
  1. Put the walnuts in the bowl of a food processor fitted with the metal blade. Pulse to finely grind, then add the flour, salt and pepper and pulse a few times to combine. Make sure to scrape any of the walnuts that cling to the edges of the bowl and mix them with the flour. Cut the butter into very small cubes and drop into the flour, then pulse to a fine, mealy texture. With the motor running, drizzle in the ice water until the pastry just comes together in a ball. Dump the pastry ball onto a piece of plastic wrap and shape into a disk. Wrap tightly and refrigerate for at least 30 minutes, though up to a day ahead is fine.
  2. Preheat the oven to 350. Place a piece of parchment paper on the counter, then unwrap the pastry onto the paper. Roll the pastry into a circle big enough to fill the a 9-inch tart pan with a removable bottom. Carefully transfer the pastry to the pan and gently press it in to fit.
  3. Prick the base of the pastry case with a fork, then line it with parchment paper. Fill the case with ceramic pie weights or dry beans, then bake the crust for 15 minutes. Remove from the oven and leave to cool.
For the Filling
  1. Toast the walnuts in a dry skillet over medium high heat just until they smell lovely and nutty and are lightly browned. Immediately transfer to a plate to cool.
  2. Peel the onions and slice them very thinly on a mandolin or with a sharp knife. This is a lot of onions, but they shrink considerably with cooking, so don’t be alarmed. Melt the butter over medium heat in a large, deep skillet or pot, then add the onions and stir to coat with the butter. Cook the onions, stirring frequently, until they just begin to brown. Pour in the wine and brandy and scrape up any brown bits on the bottom of the pot. Cover the pot and leave the onions to caramelize and soften, about 30 minutes, stirring once or twice. Watch that they don’t burn or catch, but low and slow cooking makes them sweet and delicious. When the onions are soft reduced, remove the lid and cook a further 10 – 15 minutes, stirring frequently, until the liquid is evaporated and the onions are a nice, even golden brown. Remove from the heat, stir in 1 Tablespoon chopped marjoram and leave to cool to room temperature.
  3. Remove the paper and pie weights from the pastry shell, then spread the onions in an even layer over the base. Sprinkle the blue cheese over the onions in an even layer, then the toasted walnuts over the cheese. Place the pan on a baking sheet.
  4. Whisk the eggs and cream together in a small bowl, then whisk in the remaining 1 Tablespoons marjoram. Evenly pour the custard over the filling in the tart shell. Bake the tart for 30 minutes, until the center is set and lightly golden.
The Runaway Spoon http://therunawayspoon.com/blog/

Creamy Roasted Onion Soup

I absolutely love soup, particularly during the grey days of winter. For me it can be a meal in itself, a side for a sandwich or salad or a starter. Soup is also a great pantry and fridge cleaner, because even the humblest ingredients can be transformed into something special, with a minimum of effort.

This recipe is a perfect example, as it was born from an excess of onions. I have a tendency to buy an onion or two every time I’m in the grocery, and every once in awhile I end up with a backlog I need to use up. I had read a recipe in a cookbook for a roasted onion bisque, but couldn’t find it or remember exactly what it called for, but the idea stuck with me. Roasting brings out the sweetness of any vegetable and mellows the flavor of onions, taming some of the bite. I love that this recipe has the hint of familiarity of a French onion soup with the added comfort of a creamy, rich texture. Any number of toppings can be added – crispy croutons, salty bacon, crumbly cheese, chopped herbs. Thyme is a perfect pairing for onions, but you could also use marjoram or rosemary. I like to puree it until very smooth, but leave a little texture if you prefer. Push the puree through a strainer for an extra velvety soup.

Creamy Roasted Onion Soup
Serves 4
Print
Ingredients
  1. 2 – 2 ¼ pounds sweet yellow onions (about 2 large)
  2. 10 cloves of garlic
  3. olive oil
  4. kosher salt and ground black pepper
  5. 4 cups low-sodium chicken broth (1 32-ounce box)
  6. 4 Tablespoons sherry, divided
  7. 6 – 7 full sprigs of thyme
  8. ½ cup heavy cream
Instructions
  1. Preheat the oven to 375. Line a rimmed baking sheet with parchment or no stick foil. Peel all the papery skin from the onions and cut each onion into eight wedges, held together by the root end. Place the onion pieces on the baking sheet and spray or brush all sides of the onions with olive oil. Sprinkle with salt and pepper. Peel the garlic coves and place them on a small piece of foil and coat lightly with olive oil. Wrap the cloves tightly into a little foil packet and place on a corner of the baking sheet. Roast the onions and garlic for 30 minutes, then use tongs to carefully turn the onions and roast another 30 minutes, until the onions are soft and lightly browned in places. Transfer the onions to a Dutch oven. Unwrap the garlic cloves and add them to the pot. Pour in the chicken broth and stir in 3 Tablespoons of the sherry. Drop in the thyme sprigs and bring the soup to a boil. Reduce the heat, cover the pot and simmer for 15 minutes. Fish out the woody thyme stems then transfer the soup in batches to a blender and puree until smooth. Vent and hold down the top of the blender with a tea towel to be safe. Return the soup to the wiped out pot and add the remaining 1 Tablespoons sherry and the heavy cream and stir until combined. When heated through, add salt and pepper to taste and serve.
The Runaway Spoon http://therunawayspoon.com/blog/

Lady Pea, Corn and Tomato Salad with Basil Vinaigrette

Lady Pea, Corn and Tomato Salad with Basil Vinaigrette

I adore lady peas. They are as lovely as their sweet name suggests. These tiny little gems are creamy and pack a flavor punch for their diminutive size. And during the summer, when the lady peas are abundant, I use them in whatever way I can, braised in butter or in a beautiful Sunshine Succotash. This fresh salad is perfect for a late summer supper, featuring the stars of a Southern summer farmers’ market in a fresh basil vinaigrette. It is light and fresh and looks beautifully colorful. I have served this several times this summer, with a cold fried chicken supper and as part of a fresh summer vegetable meal alongside seasonal green beans, sliced tomatoes and watermelon. It’s a great salad to keep in the fridge over a summer weekend to go with sandwiches or to serve in a dainty lettuce cup.

Sometimes I find tiny “currant” tomatoes that are about the size of pearls. I love to use those in this salad when I can. Otherwise, look for small tomatoes and cut any larger ones in half. Red onions add a nice pop of color and bite, but diced green onions would work just as well.

Lady Pea, Corn and Tomato Salad with Basil Vinaigrette
Serves 6
Print
Ingredients
  1. For the Vinaigrette
  2. 1 teaspoon lemon juice
  3. 1 teaspoon Dijon mustard
  4. ½ teaspoon salt
  5. 1 cup loosely packed basil leaves
  6. ¼ cup white wine vinegar
  7. ¾ cups olive oil
  8. For the Salad
  9. 2 cups fresh lady peas
  10. 5 ears fresh corn, husked and cut from the cob
  11. ¼ cup finely diced red onion
  12. 1 ½ cups small cherry tomatoes
For the Vinaigrette
  1. Place the lemon juice, mustard, salt and basil leaves in the bowl of a small food processor or blender. Pules to chop up the basil, scraping down the sides of the bowl as needed. Add the vinegar and pulse to combine. With the motor running, slowly drizzle in the olive oil until you have a nice emulsified dressing. Store the vinaigrette covered in the fridge for up to three days.
For the Salad
  1. Rinse the lady peas, then place in a pot and cover with at least 2 inches of water (you’ll add the corn later, so there needs to be room). Bring to a boil, skim off any foam, then reduce the heat, cover the pan and cook for 20 – 30 minutes, just until the peas are tender, but still have a little bite. Add the corn kernels, stir, cover the pot and cook a further five minutes. Drain the peas and corn and rinse with cold water. Leave to drain completely, then place in a large bowl, add the onion and stir to combine.
  2. You can prepare the salad up to this point, cover and refrigerate for one day.
  3. About an hour before serving, add the cherry tomatoes and toss to combine. Pour over the dressing and stir to coat everything and evenly distribute the dressing. Taste and add salt as needed.
The Runaway Spoon http://therunawayspoon.com/blog/

Country Ham Butter for Corn on the Cob

Country Ham Butter for Corn on the Cob

Beautifully fresh, sweet and juicy corn on the cob is one of the great glories of a Southern summertime. There something sentimental about it – a throwback to summer camp and family cookouts, spreading butter over the hot cobs and sprinkling them with salt, juicy kernels bursting at every bite and the butter dripping down your fingers, even when you use the little plastic corn-shaped picks. I always come home with more corn from the farmers market than I intend to. Corn with evocative names like Silver Queen, Bread and Butter and Peaches and Cream, yellow and white and particolored. I enjoy it straight, or cut from the cob, and I put up little baggies of kernels in the freezer for a taste of summer in the winter. I love the squeaky sound of the husk being pulled back from the cob, because I know the reward that comes makes the effort worth it.

When I invite friends over for a summer cookout, or head to a lake house for a water weekend, I always want to serve fresh corn with the burgers and hot dogs. Seasoned butter is a special treat for corn, and this version could not be a better companion to Southern corn. Salty country ham, tangy green onions and a little kick of mustard add dimension to a perfect cob. This butter is also delicious melted into simply cooked field peas, or frankly spread on a warm biscuit.

Country Ham Butter for Corn on the Cob
Yields 3
Print
Ingredients
  1. 2 ounces country ham, center cut (1/2 a large slice or a few biscuit slices)
  2. 4 small green onions
  3. ½ teaspoon black pepper
  4. ½ cup (1 stick) butter, softened
  5. 1 teaspoon Dijon mustard
Instructions
  1. Pulse the ham and green onions in a food processor (I like to use a mini version) until you have a rough paste. Add the pepper, butter, and mustard and blend until smooth. Scoop the butter onto a length of waxed paper and shape into a log. Refrigerate until firm.
  2. Slice of pieces of the butter to melt over warm corn on the cob.
Cooking Corn on the Cob
  1. Go traditional and boil the husked ears of corn in a large stock pot which will fit your corn, standing on end is fine, covered with an inch or so of water. Bring salted water to a boil and drop in the husked cobs. Cook for 5- 8 minutes, on the low end for just picked fresh corn, a little longer if you’ve had it for a day or two.
  2. For corn on the grill, I use two different methods. One is to husk the corn and microwave 3 cobs at a time on a microwave safe plate for 3 minutes to soften the kernels, then place the cobs directly on the grill for about 10 minutes until lightly charred. The alternative is to peel pack the husks, but do not remove them. Remove the silks, lightly brush the kernels with olive oil and fold the husks back up over the cobs. Place on a medium-heat grill for about 15 minutes until the husks are charred.
  3. I’ve also tried the microwave trick – cut about an inch of the top of each silk end to expose the cobs and microwave for 4 minutes. Cool for a few minutes, then slip the corn out of the husk. This does make the corn easy to husk, but I think the corn can come out a little tough, and you do need to do it one cob at a time.
The Runaway Spoon http://therunawayspoon.com/blog/

Cherry Tomato Cobbler with Blue Cheese Drop Biscuits

Cherry Tomato Cobbler with Blue Cheese Drop BiscuitsRecipe ideas rattle around in my head for years sometimes. This is one of those. I liked the idea of a cobbler made with juicy summer tomatoes with a biscuit-like topping. I tried a version with sliced tomatoes and it wasn’t what I wanted, so I left the idea behind. At some point, I realized cherry tomatoes would be a better bet. So I looked around for recipes and ideas. Lots of them had rolled biscuits, which just seemed like more trouble for me than I wanted. So I filed the idea away again. When I returned to the concept, I knew I wanted to make something a little different than plain buttermilk biscuit, that would really add some interest to the tomatoes. I love tomato blue cheese soup, so I realized it could be a great combo. The tomato underlayer is simple so the tomatoes really shine, but the blue cheese biscuit topping soaks up those delicious juices with a tang all its own from the cheese and the buttermilk.

I think this dish has that elegant but homey feel I love. Make this in a nice oven to table dish and serve it right to the table. It makes a great main dish with a green salad, or as a side dish to grilled meats, and it works for brunch or dinner. I like to pick out a colorful selection of red, yellow and orange baby tomatoes in all shapes at the farmers market, but this is also lovely with a monochrome palate of simple reds.

Cherry Tomato Cobbler with Blue Cheese Drop Biscuits
Serves 8
Print
For the Tomatoes
  1. 1 Tablespoon butter
  2. 2 Tablespoons olive oil
  3. 2 large onions, diced
  4. ½ cup white wine or vermouth
  5. 2 cloves garlic, minced
  6. 1 Tablespoon chopped fresh thyme leave
  7. 2 Tablespoons balsamic vinegar
  8. 2 pounds cherry tomatoes
  9. 3 Tablespoons all-purpose flour
  10. salt and pepper to taste
  11. For the Biscuit Topping
  12. 2 ¼ cups soft wheat flour (like White Lily)
  13. 2 ½ teaspoons baking powder
  14. ¾ teaspoons baking soda
  15. ½ teaspoon salt
  16. 6 Tablespoons butter, cut into small pieces
  17. 8 ounces blue cheese, crumbled
  18. freshly ground black pepper
  19. 1 cup cold buttermilk
For the tomatoes
  1. Heat the butter and olive oil over medium heat in an oven to table skillet or braiser. Add the diced onions and a generous sprinkling of salt and pepper. Stir to coat the onions well and cook until they are soft and just beginning to brown. When the onions are brown at the edges, pour in the white wine and stir well, scraping up any brown bits from the bottom of the pan. Cover and cook for 5 minutes, then uncover and cook until the wine is completely reduced. Add ½ cup of water and cook, stirring frequently, until the onions are soft and caramelized and the water is gone, about 10 minutes. Add the garlic and thyme and cook one minute more. Remove the pan from the heat and stir in the balsamic vinegar. Leave to cool.
  2. Preheat the oven to 375. When the onions are cool, add the cherry tomatoes then sprinkle over the flour. Stir to combine the onions and tomatoes and coat everything with the flour. Place in the oven and bake for 25 minutes.
For the Biscuit Topping
  1. While the tomatoes are cooking, mix the flour, baking powder, baking soda, salt and generous grinds of black pepper together in a large mixing bowl. Add the butter pieces and rub it into the flour with your good clean hands until it is well distributed. Add the crumbled blue cheese and rub it into the mixture as well. Stir in the buttermilk until you have a soft, dough with no dry ingredients visible.
  2. Remove the tomatoes from the oven after their 25 minutes. Scoop the dough over the top of the tomatoes – I like to use a large ice cream scoop. Return the pan to the oven and cook a further 15- 18 minutes until the biscuits are firm and golden.
  3. Let the cobbler rest for about 10 minutes before serving warm.
The Runaway Spoon http://therunawayspoon.com/blog/

Zucchini Lime Drizzle Cake

Zucchini Lime Drizzle Cake

Zucchini breads and cakes are a go to during the growing season, when there is always one left from your farmers market haul, or just too many growing in your garden. I like my zucchini bakes light and fresh, rather than dark and spiced, so with that one lingering zucchini on the counter, I returned to my recipe for Zucchini Lemon Gems to make a loaf cake. I’ve switched to lime for a little difference, and used rich olive oil and tangy Greek yogurt to make the cake moist and zippy.

I debated whether to call this a bread or a cake. It is a cake more in the sense of an English cake, served at tea, rather than the rich frosted confections we think of. But the crackly sweet glaze makes it a little richer than a zucchini bread. Without the glaze, you definitely have a simple bread, but I really think it adds a special touch. Serve this as snack (with iced tea in the summer of course) or for breakfast. But served with a scattering of fresh berries and some lightly sweetened whipped cream, it makes a creative summer dessert packed full of in season flavor.

Zucchini Lime Drizzle Cake
Serves 10
Print
For the Cake
  1. 2 eggs
  2. 1/2 cup olive oil
  3. 2/3 cup sugar
  4. 1/2 cup plain Greek yogurt
  5. Zest of 1 medium limes
  6. 2 Tablespoons lime juice
  7. 1 cup finely grated zucchini (about 1 medium zucchini)
  8. 2 cups unbleached all-purpose flour
  9. 2 teaspoons baking powder
  10. 1/2 teaspoon salt
For the glaze
  1. Zest of one medium lime
  2. 3 Tablespoons lime juice
  3. 5 Tablespoons granulated sugar
Instructions
  1. Preheat the oven to 350°. Grease a 9 by 5 inch loaf pan.
  2. In a large bowl, beat the eggs then stir in the oil, sugar and yogurt until well blended. Add the lime juice and zest and the zucchini. Stir until blended, making sure the zucchini is evenly distributed. Add the flour, baking powder and salt and stir until just blended, with no streaks of flour left.
  3. Spoon the batter into the prepared pan. Bake for 40 - 45 minutes until a tester inserted in the center comes out clean.
  4. While the cake is cooking, mix the sugar and lemon juice for the glaze in a small bowl. The sugar should not dissolve completely.
  5. Leave the cake to cool in the tin for a few minutes, then poke holes all over the surface with a skewer or cake tester. Stir the glaze to blend, then spoon it over the cake while it is still hot. Leave the cake to cool and soak up the glaze, then run a thin knofe around the edges to loosen and remove from the pan.
The Runaway Spoon http://therunawayspoon.com/blog/

Mom’s Dilled Potato Salad

Mom's Dilled Potato SaladEvery once in a while, I get stuck. I feel like I’ve run out of recipe ideas, so I look everywhere for inspiration. I was recently stuck like this, right before summer, and I whined about it to my mom. She simply said “make that potato salad, it’s so good in summer” as if I know exactly what she meant. I didn’t, so she had to explain it to me, and pull out her recipe card box. She says it is her favorite potato salad, but I have no memory of ever eating it or seeing her make it. But she was right, it is a great potato salad for summer. She loves dill, so anything with a healthy dose like this is likely to appeal, but the crispy peas, crunchy, salty capers and tangy creamy dressing make this a stand-out version. So I call it Mom’s, not because it’s a long-held family memory, but because my mom said so.

Cooking the potatoes in water with salt and vinegar, helps to season the potatoes. It can be tough to get a salty balance with cold, cooked potatoes after the fact. I like to use little red potatoes that hold their shape better when you cut them after cooking.

Mom's Dilled Potato Salad
Serves 6
Print
Ingredients
  1. 1 Tablespoon kosher salt
  2. 2 Tablespoons white wine vinegar
  3. 2 pounds small red potatoes
  4. ½ cup Greek yogurt
  5. ½ cup mayonnaise
  6. ¼ cup chopped fresh dill
  7. 2 Tablespoons fresh lemon juice
  8. 2 Tablespoon drained capers
  9. 3 green onions, white and light green parts, chopped
  10. 1 cup frozen peas, thawed
Instructions
  1. Add the salt and vinegar to a large pot of water and bring to the boil. Drop in the potatoes and cook until tender when pierced with a knife, about 15 minutes. Drain well and leave to cool.
  2. When the potatoes are cool, mix the yogurt, mayonnaise, dill, lemon juice, capers and green onions together in a large bowl (or use the pot you cooked the potatoes in to save a dirty dish). Cut the potatoes into bite size pieces and add to the dressing with the peas. Stir to coat, season with salt and pepper to taste, cover and refrigerate. Leave to chill for a few hours, but the salad will keep for up to two days.
The Runaway Spoon http://therunawayspoon.com/blog/

Parmigiano and Basil Baked Corn

Parmigiano and Basil Baked CornFresh summer corn is one of my favorite things on the planet. I buy it in such quantities at the farmers market it’s actually a little insane. Though a fresh cob lightly steamed dripping with butter is a perfect summer treat, I also love corn baked in a creamy casserole, and it is an easy way to serve corn to a big crowd at a summer supper or cookout. Last summer, I spent a month in Italy, exploring the food and cooking. When I returned home, I found myself a little obsessed with the flavors I had enjoyed so much there. I found myself putting basil, garlic, parmigiana and pecorino cheese in absolutely everything. I made enough pesto frozen in little cubes to feed Caesar’s armies, ate cacio e pepe every week and altered some of my favorite summer recipes to remind me of Tuscany. And this is another example of that. Corn is not a particularly Italian ingredient, but I found myself one weekend with another oversized haul from the market, and a huge bunch of fresh basil and I just couldn’t resist reimagining one of my favorite corn casseroles with the fresh flavors of my Italian summer. And it was a big hit. The parmigiana is a nice departure from a typical cheddar cheese corn casserole. Use a good cheese to get the best result – real Parmigiano – Reggiano, not the bagged pizza cheese.

I love this corn casserole as a foil to a big American meal, a little touch of Italy in that most American of side dishes. You can double the recipe for a big crowd, and you can make it ahead and just pop it in the oven while you fire up the grill. It’s perfect with steaks, burger and dogs or fried chicken or fish.

Parmigiano and Basil Baked Corn
Serves 8
Print
Ingredients
  1. 1 Tablespoon butter
  2. 1 cup chopped yellow onion
  3. ¼ cup white wine or vermouth
  4. 1 clove garlic, minced
  5. 2 cups heavy cream
  6. 1 ounce cream cheese
  7. ¾ cup grated Parmigiano- Reggiano cheese, divided
  8. ½ teaspoon salt
  9. ½ teaspoon black pepper
  10. 8 cups fresh corn kernels, cut from about 10 ears
  11. 2 Tablespoons chopped fresh basil
Instructions
  1. Preheat the oven to 350. Grease a 2-quart baking dish.
  2. Melt the butter over medium heat in a large skillet, one that will hold all the corn. Sauté the onions in the butter until soft and translucent, about 5 minutes. Add the wine and the garlic, stir well and cook until the wine is completely evaporated. Pour in the heavy cream, raise the heat to medium high and bring to a boil. Cook until thickened, about 8 – 10 minutes, stirring occasionally. Take the pan off the heat and stir in the cream cheese and ½ cup of the grated cheese with the salt and pepper and stir until melted. Add the corn and stir until it is well coated, then stir in the basil, making sure it is evenly distributed. Scrape the corn into the prepared baking dish and sprinkle the remaining ¼ cup of Parmigiano evenly over the top. You can cool, cover and refrigerate this for several hours before baking.
  3. Bake until heated through and bubbling, about 25 – 30 minutes.
The Runaway Spoon http://therunawayspoon.com/blog/

Marinated Summer Squash Salad

Marinated Summer Squash Salad

Squash season is starting, and everyone I know is always looking for new ways to use the bounty. Everything old is new again though, so I pulled out this recipe. In recent years, I have seen an explosion of fancy squash salads on restaurant menus and on Pinterest. The trend seems to be thinly slicing the squash lengthwise to create long ribbons. It does make for a pretty salad. But in the back of my mind, I knew I had made a squash salad from an old community cookbook in my collection. I’ve been combing through the volumes for a couple of squash seasons now looking for the recipe, and I finally found it. The book is from a small town in Mississippi and was published in the Nineties, putting it slightly ahead of the trend. I jazzed it up with a little marjoram in the dressing

I like to slice everything on a mandolin slicer to create whisper thin strands that soak up the simple dressing. Slicing the squash paper thin is essential, but if you don’t have a mandolin, you can use a vegetable peeler to make thin slices, and you can dice the other vegetables into small pieces. And I suppose you can create those photogenic long squash ribbons, but to be honest, I think it’s easier to eat this as round slices. This makes for a wonderful summer cook-out dish. You can make it up to a day ahead, and the tangy pickled bite of the fresh squash is a real taste of summer.

Marinated Summer Squash Salad
Serves 6
Print
Ingredients
  1. 1 pound yellow summer squash
  2. ½ of a yellow onion
  3. 3 stalks of celery
  4. 1 green bell pepper
  5. 2/3 cup white wine vinegar
  6. ¼ cup granulated sugar
  7. 1 tablespoon chopped marjoram
  8. 2 teaspoons salt
  9. ½ teaspoon ground black pepper
  10. 1/3 cup olive oil
Instructions
  1. Thinly slice the squash on a mandolin and place in a large, wide bowl. Cut the onion half in half again, and slice each piece on the mandolin and add to the bowl. Carefully slice the celery on the mandolin and add to the mix. Cut out the seeds from the pepper and cut it into quarters. Slice the pieces on the mandolin and add to the bowl. Use your hands to toss the ingredients together, separating the squash slices.
  2. Put the vinegar, sugar, marjoram, salt and pepper in a large jar with a tight lid and shake to combine. Add the oil, screw on the lid and shake until well combined. You can also whisk everything together in a bowl. Pour the dressing over the vegetables and toss to combine. Cover the bowl and refrigerate for at least 12 hours or up to 24. Give everything a good stir when you think about it.
  3. Drain the salad through a colander, then spread the vegetables on a serving platter. Taste and add a little salt if you like. Serve chilled.
The Runaway Spoon http://therunawayspoon.com/blog/

Beer Shrimp Boil with Beer Sauce and Homemade Shrimp Boil Spice

Beer Shrimp Boil Summer officially kicks off with Memorial Day, and it is the perfect time for outdoor gatherings with big groups of family and friends. I think a shrimp boil makes a nice switch from the classic burgers-and-dogs grill fest. I have a big outdoor table on my patio, and this has become a favorite way to entertain. I simply cover the table with brown paper and scoop the boil ingredients onto it. Everyone gathers around the table, eats with their hands, leaving the shrimp peels and corncobs behind. When we’re all done, I just roll up the paper and take it straight to the garbage. It’s easy, fun and about the least amount of clean-up I’ve ever done after a party.

For an interesting twist, I make my own spice mix for the boil, add beer for an extra hit of flavor and serve a tangy beer sauce for dipping on the table. Don’t bother with a fancy, expensive beer, you’re basic Bud works fine, but serve a good, ice-cold local beer to drink. Corn, sausage and potatoes are the classic ingredients in a shrimp boil, but the last time I did this, I found some gorgeous artichokes and fresh asparagus, which made for a very nice addition. A friend recently clued me in to the idea of adding raw peanuts to the boil to make spiced up boiled peanuts, and I’m definitely going to give that a try. I also put some hot sauce on the table for the spicy folks and a few baguettes from a local baker. Put the beer sauce in shallow bowls spread across the table. Its great for dipping shrimp and potatoes or asparagus or artichokes, or slathering on the corn.

Here are my instructions for a shrimp boil, which easily feeds 12 people:

I use a 22-quart water bath canner on an outdoor burner, but you can use any very large stockpot and a burner on a grill, or do it inside on the stove. You can also divide the ingredients between two stockpots if you don’t have one big enough. I use a frying basket to scoop out the cooked food, but a large metal strainer with a long handle will work (protect your hands with an oven mitt around that hot boiling water). Grill tongs and a large slotted spoon come in handy too. If you happen to have a special shrimp boil pot with a straining basket, lucky you!

Line your outdoor table with brown paper, which you’ll find at a big box store in the mailing supplies section, or several layers of newspaper. Put several rolls of paper towels on the table, accessible to all the dinners. You’ll need lots of paper towels! If you need to do this indoors, scoop your ingredients into big bowls.

1 six pack or 3 (40-ounce) bottles lager beer 1 recipe Shrimp Boil spice (see below)

4 lemons, cut in half

3 heads of garlic, the tops cut off to reveal the cloves

2 pounds of smoked sausage cut into one-inch pieces

4 corn cobs into three pieces each (or thaw frozen corn cob pieces)

2 pounds very small red potatoes

4 artichokes (optional)

4 pounds of fresh, beautiful shrimp with the peels on, but heads removed

1 pound asparagus spears (optional)

3 pounds of beautiful, fresh peel on, head-off shrimp

Pour the beer into the pot, and add enough water to fill the pot halfway – remember you will be adding lots of food to the pot, so don’t fill it up. Stir in the Shrimp Boil Spice, the lemons and garlic heads (and the artichokes if using) and bring to a boil over medium heat. This can take up to 30 minutes, so leave your self plenty of time. If it comes to a boil before you’re ready to cook, just turn it down to a simmer until ready to go.

When the liquid is boiling, drop in the sausage and potatoes and bring back to a boil. Boil for about 5 minutes then add the corn. Boil for another ten minutes, then test a potato to see if it is tender all the way through. When the potatoes are tender drop in the asparagus, if using, then the shrimp and give everything a good stir. Cook just until the shrimp are pink and cooked through, about 5 minutes. Turn off the heat and scoop out all the delicious food onto your table and dig in.

Beer Shrimp Boil

For the Beer Sauce:

1.55 ounce jar ground mustard powder

½ cup beer

3 green onions, white and light green parts, chopped

1 Tablespoon Worcestershire sauce

1 Tablespoon hot sauce (I like Crystal)

2 cups mayonnaise

Put the mustard and the beer in the carafe of a blender. Blend for a few seconds to combine. Drop in the onion pieces and add the Worcestershire, hot sauce and mayonnaise and blend until completely smooth and combined. Transfer to a bowl, cover and refrigerate for several hours to allow the favors to blend and mellow. This is best made a day ahead, but can be made up to two days ahead.

For the Shrimp Boil Seasoning:

2 tablespoons celery salt

1 tablespoon dry mustard

2 teaspoons ground black pepper

2 teaspoons ground ginger

2 teaspoons sweet paprika

1 teaspoon smoked paprika

1 teaspoon ground mace

1 teaspoon ground cloves

1 teaspoon ground allspice

1/2 teaspoon ground cardamom

Combine all the ingredients in a jar with a tight fitting lid. Cover the jar and shake until all the spices are blended. This will keep covered in an airtight container for up to a week.

Beer Shrimp Boil