Saturday, June 27, 2015
The next recipe I made was the New potato salad “tartare”. Tartare in this case represents a deconstructed version of a tartare sauce. Here I used small new potatoes. A cider vinegar was used in the vinaigrette, mustard, oil, salt and pepper. Herbs, capers and gherkins were added along with soft boiled eggs. My husband and I really enjoyed this salad, and the fact that no mayo was involved. The cider vinegar gave this salad a little twang and the herbs brought such wonderful flavor. I will definitely make this again.
Lastly I prepared the ribollita soup which literally means “reboiled”. Traditionally this Italian soup was made in large quantities so it could be reheated over and over. Just a few vegetables are added along with white beans kale and chopped tomatoes. When serving place a slice of toasted crusty bread on the bottom of each bowl and ladle soup over. This made a very satisfying lunch.
Recipes adapted from the River Cottage Veg, by Hugh Fearnley-Whittingstall. First recipe; from the chapter "Pasta and Rice" Macaroni Peas" (page 264). Second dish from the chapter "Hearty Salads" New Potato Salad “tartare” (page 79). Third dish from the chapter “Hefty Soups” Ribollita (page 151).
To see what recipes the other members chose for this month, head over to the LYL post for June 2015 on the CCC website, by clicking here.
Cheri Savory Spoon
Mysavoryspoon was first started in 2010 as a way to journal recipes that I had collected from cookbooks, magazines, family and friends. Most everything was savory, using legumes and whole grains. Along the way I discovered a love for baking. Now a couple times a month you might see some type of sweet pie or treat.
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