Monday, May 23, 2011

Potato salad with Dill and Capers

I made this last Saturday night for a dinner on the deck. We had grilled lamb chops, tossed salad, and this delicious potato salad.

For 4

10 new potatoes, boiled in their skins
1 small garlic clove, chopped fine
1/4 cup white wine vinegar
2/3 cup extra virgin olive oil
1/4-1/2 red onion, sliced thin
3 tbl capers
1/3 cup Hellmans mayo
1/4 cup non fat yoghurt
1 tbl dijon mustard
Big handful fresh dill chopped, reserve some for garnish

Place potatoes in large pan of cold,salted water and bring to a boil. Let boil about 15-20 minutes. When a knife goes into potatoes easily, drain and let cool until you can handle them.

Place garlic in a bowl and slice warm potatoes into it. Add salt and pepper and toss. Mix vinegar and olive oil together and sprinkle about half over potatoes. Add onion, mayo, yoghurt, and mustard. Stir. Add capers and most of dill. Stir, taste, and correct seasonings. If potato salad isn't creamy enough, add a tbl or so of water. Garnish with reserved dill. Before serving, sprinkle salad with remaining oil and vinegar mixture.

Sunday, May 01, 2011

Banana Cake with Toffee Sauce

I just read this recipe in Bon Appetit, and I've got to try it. This sounds delicious!

Toffee Sauce
1 1/4 cups plus 3 tablespoons (or more) heavy whipping cream
1/2 cup (packed) golden brown sugar
1/2 cup dark corn syrup
1/4 cup (1/2 stick) unsalted butter
Banana Cake
2 cups unbleached all purpose flour
1 1/2 teaspoons baking powder
3/4 cup (1 1/2 sticks) unsalted butter, room temperature
2/3 tablespoons (packed) dark brown sugar
2 large eggs
1 cup mashed very ripe bananas (2 to 3)
1 tablespoon dark rum
1 1/2 teaspoons vanilla extract
Sliced bananas (optional)

8x8x2-inch nonstick metal baking pan

Toffee Sauce
Bring 1 1/4 cups cream, brown sugar, corn syrup, butter, and 1/8
teaspoon salt to boil in heavy small saucepan over medium heat,
whisking until sugar dissolves. Reduce heat to medium-low and cook at
gentle boil until sauce coats spoon thickly and is reduced to 1 1/2
cups, whisking occasionally, about 15 minutes. Remove from heat and
cool. Whisk in 3 tablespoons or more cream to thin sauce to desired
consistency. DO AHEAD Can be made 2 days ahead. Cover and chill.
Rewarm slightly before using.

Banna Cake
Preheat oven to 350°F. Butter 8x8x2-inch nonstick metal baking pan.
Dust baking pan with flour, tapping out excess.
Whisk flour, baking power, and 1/2 teaspoon salt in medium bowl. Using
electric mixer, beat butter and sugar in large bowl until well
blended. Beat in eggs 1 at a time. Beat in mashed bananas, rum, and
vanilla (batter may look curdled). Add dry ingredients in 4 additions,
beating just to blend after each addition. Spread batter evenly in
prepared baking pan.
Bake cake until tester inserted into center comes out clean, 35 to 38
minutes. Spread 1/2 cup toffee sauce evenly over cake. Return cake to
oven and bake until sauce is bubbling thickly, about 6 minutes. Cool
cake in pan on rack 30 minutes. Cut around cake in pan. Cut cake into
9 squares or 12 rectangles. Serve cake slightly warm or at room
temperature with toffee sauce and top with sliced bananas, if desired.