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Wax Bean and Purple Potato Salad

One of the dishes that I remember my mother always making is a cold potato and green bean salad. I considered it such a standard of my mother’s repertoire that I included it in my cookbook, Vegetarian Italian: Traditions. (That book, by the way, is now out of print, but those recipes, including the one below, are available in individual ebooks. This recipe appears in the volume called “Antipasti.”)Anyway, at the farmers’ market, I found one of my favorite things, purple potatoes. I bought some, not really knowing what I was going to do with them. Then, as I moved on down the stalls, I found wax beans, the yellow variety of green beans. I didn’t know what I was going to do with those either, but they were so beautiful, I bought a small bagful.Then I found chocolate tomatoes, which I can never resist (I’m not sure if it’s their color that draws me, or because they’re called “chocolate”). It then hit me what I was going to do with these ingredients—I would combine them to make what I consider to be a classic dish. I got a red onion, and I had the typical, and yet different, ingredients for this salad. You can most certainly make this dish with standard potatoes, ordinary red tomatoes, and average, everyday green beans, and it will be delicious. But using variations on these ingredients, such as the ones I suggest below, will give the dish just a little pop for a fun party or barbecue dish.

Enjoy!

Wax Bean and Purple Potato Salad

2 lbs. purple potatoes
1 lb. wax beans, trimmed
1½ lbs. tomatoes
½ medium red onion, thinly sliced
¼ cup extra virgin olive oil
2 teaspoons kosher salt
Freshly ground pepper to taste
½ cup olives (such as Kalamata, black cured, or Gaeta

Cut the potatoes as necessary so that the pieces are roughly the same size.Place them in a medium pot and cover them with water. Bring to a boil; lower the heat and simmer until tender, about 10 to 12 minutes (but start checking them earlier). Drain them in a colander and set aside to cool. When they’re cool enough to handle, peel and place them in a large bowl.Meanwhile, place the beans in a medium pot and cover with water. Bring to a boil; lower the heat and simmer until tender, about 8 to 10 minutes.Combine the potatoes with the beans, tomatoes, onion, oil, salt, and pepper. Mix gently. Add the olives and mix again. Taste for seasoning and adjust if needed. If it seems dry, add a little more olive oil. Transfer the salad to a serving bowl and serve.

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Caramelized Onion Rings with Chipotle Cream and Mimolette

 

So, I’ve been fortunate enough to attend several events hosted by The French Cheese Board in New York City. This past month, I attended a soiree at their new location in in Little Italy. (Although, judging from the hip space and chic crowd, I’m tempted to call it a Soho party.) There was an amazing selection of cheeses and I had my fill, for sure.

Anyway, the very nice people at The French Cheese Board were gracious enough to offer me some cheeses to experiment with. And who am I to turn down such generosity? No one, that’s who. I requested three kinds of cheeses, and below is the first recipe I came up with. This one uses one of my new favorite cheeses, Mimolette.

Mimolette is a sharp cheese, and has nutty, fruity undertones. It’s easily spotted within a selection of French cheeses because it’s the color of cheddar (except more vibrant), and has a thick, granular-looking crust.

I thought that both the color and flavor would go well with vegetables, so I decided to make Caramelized Onion Rings with Chipotle Cream and Mimolette. Caramelized onions are incredibly divine, but if you’re not a fan, try this with grilled asparagus or grilled or roasted sweet potatoes slices. Continue reading