'I'm not sure why the world hasn't already started slathering Caesar dressing on boiled potatoes, but I'm certainly happy to take part in spreading the gospel,' says Molly Baz
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Our cookbook of the week is Cook This Book: Techniques That Teach and Recipes to Repeat by Molly Baz. Over the next two days, we’ll feature another recipe from the book and an interview with the author.
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To try another recipe from the book, check out: Marinated lentils with spiced walnuts and lotsa basil.
As its name implies, Molly Baz’s Caesar-ish dressing takes a shortcut: store-bought mayo. “I love a Caesar salad and I wanted to include a recipe for a cheater’s, quick Caesar that didn’t require making a mayonnaise from scratch,” says Baz.
“If I have the option, I’ll always make my own Caesar starting with raw egg yolks and emulsifying in oil, but this is a pretty great on the fly, quick, cheat’s Caesar dressing.” (She also includes a classic version, complete with egg yolks and emulsions, in the book.)
Baz designed each of the recipes in Cook This Book to teach; the lesson in this potato salad is how to properly season the cooking water. One cup of salt isn’t a mistake, and the end result isn’t too salty.
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“You actually need a preposterous amount of salt for it to really penetrate the potatoes in the amount of time that they’re in the water,” says Baz. “You kind of have to think about ‘How much of that salt am I throwing out when I drain the potatoes?’ and then it starts to make more sense.”
This recipe also teaches the technique of starting potatoes in cold water, so they cook evenly as you bring it up to a simmer.
Don’t stop with boiled potatoes for the dressing, though: Baz recommends spreading it on sandwiches, using it as a dip, and tossing it with romaine, escarole or kale for a speedy Caesar stand-in.
CAESAR-ISH POTATO SALAD WITH RADISHES & DILL
Produce:
2 lbs (907 g) baby potatoes, any variety
1 garlic clove
1 lemon
6 radishes
1 cup dill leaves, plus more for finishing
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Pantry:
Kosher salt
3 oil-packed anchovy fillets
1/3 cup mayonnaise
1 tbsp Dijon mustard
Freshly ground black pepper
2 tbsp extra-virgin olive oil
1. Cook the potatoes:
Place 2 pounds potatoes and 1 cup salt in a large pot and cover with 3 quarts (2.8 L) water. Bring to a simmer over medium-high heat. Once the water reaches a simmer, adjust the heat to medium to maintain a simmer and cook until the potatoes are easily pierced with a fork or paring knife. This should take roughly 8 to 10 minutes after the water comes to a simmer, but timing will vary greatly by the size of potato, so focus on the doneness rather than the minutes.
2. While the potatoes cook, make your dressing:
Firmly smash and peel 1 garlic clove. Add a pinch of salt to the garlic and, using the side of your knife, mash the garlic to a paste.
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Finely chop 3 anchovy fillets and then, using the side of your knife, mash them into a homogeneous paste. Combine the anchovy paste with the garlic paste and mash a few more times to combine.
Add the paste to a large bowl along with 1/3 cup mayonnaise, 1 tablespoon Dijon mustard and 1 teaspoon black pepper. Whisk well to combine.
Slowly stream in 2 tablespoons olive oil, whisking as you go.
Cut a lemon in half and squeeze the juice of both halves into the dressing; whisk to combine. Season the dressing to taste with salt.
3. Assemble the salad and serve:
Once the potatoes are cooked, drain them and let cool just until they can be handled. Smash each potato against the cutting board lightly with your palm so they are just crushed and their skins have broken to expose their flesh, but not totally crumbly. Add them to the dressing, tossing to evenly coat.
Thinly slice 6 radishes crosswise into coins. Finely chop 1 cup dill leaves. Add the radishes and dill to the potatoes and toss to coat. Taste and add more salt and black pepper as needed. Top with more dill leaves and serve immediately.
Serves: 4
Recipe and image reprinted from Cook This Book. Copyright © 2021 by Molly Baz. Photographs copyright © 2021 by PEDEN+MUNK. Published by Clarkson Potter, an imprint of Random House.
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