New Potatoes Dressed in Avocado Lime

When a friend (thanks Kel :->) shared a recipe that used avocado instead of mayo in pasta salad, I knew immediately that I had to take this idea and run with it.  Just like that, I was off to the farmer's market to purchase new redskin potatoes.

INGREDIENTS:

2 lbs new potatoes, quartered or halved

3 egg yolks

zest + juice of one lime, divided

pinch black pepper

pinch cumin

ripe avocado

3-4 tablespoons fresh oregano leaves

2 tablespoons fresh parsley

1-2 dashes red wine vinegar

½ teaspoon dijon mustard

pinch kosher salt

2 tablespoons extra virgin olive oil

1 - Cover potatoes with water and simmer in a pot on the stove for about 8-10 minutes or until just fork tender.  Do not overcook!  Shock in a bath of ice water, drain, and set in refrigerator until needed.  This can be done up to 24 hours in advance. 

2 -  Just before serving, make dressing.

3 - Whisk egg yolks half of the lime juice, black pepper and cumin in a large metal bowl set over a saucepan of barely simmering water, making sure water does not touch bottom of bowl, and beat constantly with a whisk until mixture has tripled in volume and forms a thick ribbon when whisk is lifted, about 5-6 minutes (while beating, be sure to clear bottom of bowl with whisk so that eggs do not scramble). Set aside to cool.

4 - Using food processor or hand blender, combine avocado, mustard, vinegar, parsley oregano and salt until creamy.  Blend in cooled egg mixture.

4 - With blender or food processor running, slowly drizzle in olive oil. 

5 - Toss in cooked, cooled potatoes.  Serve immediatly.

Recipe makes 12, generous 1/2 cup servings. Per serving:

Zabaglione con Frutta

Zabaglione is a dessert typically made by whisking a rich but light and airy custard out of egg yolks.  Here, folded into real whipped cream, you will find an elegant topping for fruit that's great for a special occasion but easy enough for a week night treat.  Plus, there is no hydrogenated oils in this low-sugar version of a "whipped topping" for fruit and you will get a good dose of Vitamin D from the egg yolks!

Ingredients:

4 Large egg yolks

2 tablespoons marsala wine

1 cup heavy whipping cream

2 tbsp raw sugar

3-4 dashes rose water

                                                                                                                                                                                                         

                             

1 - Clean and, if needed, slice fresh fruit such as strawberries and set aside in 8 individual dishes (see photo, in plastic cups, above).

2 - Combine egg yolks, sugar, marsala, and salt in a large metal bowl set over a saucepan of barely simmering water, making sure water does not touch bottom of bowl, and beat constantly with a whisk until mixture has tripled in volume and forms a thick ribbon when whisk is lifted, about 5-6 minutes (while beating, be sure to clear bottom of bowl with whisk so that eggs do not scramble).

3 - Remove from heat and let cool, about 20 minutes.   

4 – Either by hand or using hand held beaters, whip fresh cream, adding in turbinado to sweeten and, if using, a couple of drops of rose water.  Fold cooled egg custard into it. 

5 - Place berries or other fruit in bottom of 4 glass bowls (wine glasses and martini glasses make a nice presentation).

 
6 - Spoon zabaiglione, into 8 individual dishes over the top of fruit and refrigerate for at least 1 hour and up to 48 hours before serving. 

Recipe makes 8 servings.  Per serving:

Kale Pesto

Each summer I make and freeze tons of pesto out of basil and this lasts me until late winter.  Frozen in ice cube trays and later vacuum-sealed it winters well. While it is always sad to use up the last frozen cube, it as the days are beginning to get longer and the land shows signs of rebirth and renewal so I can be pacified  by knowing I can soon appreciate fresh basil leaves directly off of the plant.

It is during this time that I decided to make pesto with Kale--a nutritionally rich and often overlooked winter green that's affordable and widely available.

Kale pesto doesn't oxidize or turn green as quickly as the basil variety so it's bright and pretty and is a welcome as a cool weather topping to a soup, as a sandwich spread, stirred into pasta and more!  Plus, how often do you hear people say their kids willingly eat kale?  If they like pesto, they will eat this kale! 

INGREDIENTS:

8 cups of kale leaves, washed, torn and separated from thick stems
3-4 cloves of garlic, peeled
2/3 cup raw walnuts
1/4 cup freshly grated parmesan cheese
1/3 cup extra virgin olive oil
1 teaspoon kosher salt


1 - In bowl of a food processor add garlic, pulse 4-5 times and add walnuts; pulse 4-5 more times.

2 - Add kale and with lid open for adding ingredients, turn food processor on.

3 - Allow kale to break up into small pieces and, while still running, slowly allow olive oil to drizzle into the food processor.

4 - Add salt.  Place in jars, pushing out all air pockets.  Top with additional olive oil and keep in refrigerator for up to 2 weeks. 

Use in recipes to add flavor or as a sandwich spread, pizza topping and more.  Is great on shimp and chicken. 


Recipe makes 24, 1 tablespoon servings. Per serving:

Hubby spread this onto ciabatta bread before adding leftover pork loin. 

Pan seared shrimp coated in kale pesto make a nice addition to Sunchokes Saltados.