Tag Archives: dill

New Potatoes in a Mustard Vinaigrette and Free Tickets to Best Of Seattle Party

Well, it’s back to reality for me. Back to high heels and pencil skirts, meetings, and a never-ending inbox. But it’s also back to very fun things like whipping up meals in my own kitchen, summer in Seattle, afternoons spent on the lake, and my puppies, of course.

Ms. Lou…and yes….we’re keeping her.

Having arrived back in Seattle on Sunday, and preparing for the reality that awaited (flip-flops and bathing suits no longer being acceptable attire, a seemingly absurd requirement by The Man that I brush my hair before leaving the house, and a general disapproval for drinking Gin & Tonics with my lunch), I of course took the obvious path which was to procrastinate about everything I should be doing. Instead, I enjoyed fixing some delicious make-ahead meals to get us set for the week, and in front of our CSA veggie supply.

These tossed new potatoes with a mustard dressing and fresh snap peas were delicious served warm with a few deviled eggs on the side, and provided a lovely Monday lunch as well, tragically enjoyed at my desk, with nary a G&T in sight. There is a fair amount of lemon and mustard in the dressing, but don’t let that scare you. It results in a light, tangy taste, perfect for the summer heat.

Make this when reality is looming, but you aren’t quite yet willing to give up the ghost of summer days of wonder and indulgence.

GIVEAWAY: I’m excited to share that for those local readers, or those willing to get on a plane, train, or automobile Shut Up & Cook has gotten our hot little hands on two tickets to Seattle Weekly’s Best Of Seattle Party on Wednesday, August 1st at Pier 66, Elliot Hall.  This blow-out party showcases Seattle’s best food, drinks and entertainment on the waterfront with unlimited bites, craft cocktails, live music, and installation art.

HOW TO ENTER: Comment below by Friday, July 13th at Midnight PST with either A) the name and link of another favorite food blog or B) a recipe you’d like to see done on Shut Up & Cook. The winner will be randomly chosen on Saturday, and will be the lucky recipient of two tickets!

Summer New Potatoes in a Mustard Vinaigrette
Serves 4 – 6

Summer New Potatoes in a Mustard Vinaigrette

1 lb new potatoes, washed, and trimmed of any bad spots

1/2 cup Dijon mustard

1/4 cup fresh lemon juice

2 tablespoons red wine vinegar

1 teaspoon capers, minced, plus 1 teaspoon of brine from the jar

1/3 cup extra-virgin olive oil

1/3 cup canola oil

1 cup snap peas, quickly blanched

1/4 cup fresh dill, finely chopped

Salt and Pepper

  1.  In a large pot, cover the potatoes with water. Bring to a boil, reduce to a simmer, and cook just 15 minutes. Drain and rinse with cool water to stop cooking. Pour into bowl.
  2. Meanwhile, to make the dressing, add remaining ingredients, except for the snap peas and dill, into a jar and shake until well blended.
  3. Pour about a third to half the dressing over the potatoes and toss to coat. You may add more or less pending on your preference. Note: Remaining dressing is delicious as a marinade or salad dressing.
  4. Toss with snap peas and fresh dill and serve warm or chilled.

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Filed under 15-Minute-Meals, Cheap Eats, Health Conscious, Lactose Free, Make ahead, Salads, Seasonal Cooking, Uncategorized, Vegetarian

Day 5: Quiche Lorraine and Locust Pose

Quiche Lorraine

Quiche Lorraine

Forget Eat. Breathe. Love.

Try Eat. SWEAT. Love.

Today I did yoga with my lovely friend Angela, at Bikram Yoga Renton, aka The Hot One. And hot it is. The room is 105 degrees with 40% humidity, and the class is 90 minutes. I’m not sure when the last time I was silent for 90 minutes save sleeping was, and I wouldn’t say I exactly got a gold star today as I did get sternly hushed at our first water break for looking over at Angela and quietly whispering, “This is insane!”

Insane it is…but it also felt great to stretch and strengthen in ways I never have before. The added bonus? Rumor has it each class burns between 600 and 900 calories, which means I felt totally justified in my craving for burgers and beers afterward. I did abstain, since I’m still trying to stick to my booze-free-month, but the Quiche Lorraine I had made this morning was a close runner-up.

You can make this with homemade pie crust, or for a quick fix use puff pastry as I did here. Below recipe is for a traditional quiche but I also did these as mini quiches in muffin tins this weekend and they were just as yummy.

Quiche Lorraine

Great for breakfast, or serve with a simple salad for a light lunch or dinner.
Serves 6

Flaky Pastry Dough or One Sheet Puff Pastry, thawed and rolled out to 12 inches by 12 inches

4 large eggs, lightly beaten

3/4 cup half and half

3/4 cup fat free milk

Generous grating of salt and pepper

Dash of dill

4 slices bacon, cooked and cut into 1-inch pieces

1 oz goat cheese, loosely crumbled

  1. Pre-heat oven to 375 degrees, and position one rack in the middle and one closer to the top.
  2. Prepare pie dish by lightly greasing with vegetable oil or cooking spray.
  3. Lay pie crust across, turn edges in, and gently crimp
  4. In a medium mixing bowl add the eggs, cream, milk, salt, pepper, and dill. Mix well until slightly frothy.
  5. Sprinkle the goat cheese evenly across the bottom of the pie dish.
    Quiche Dough
  6. Follow with the bacon.
  7. Pour the egg mixture over the bacon and cheese.
  8. Add quiche to oven’s middle rack and cook for 25 minutes.
  9. After 25 minutes move to upper rack, increase heat to 400 degrees, and cook another 10-15 minutes or until filling is nicely browned and set.
  10. Allow to stand 5-10 minutes before cutting.
    Slice of Quiche Lorraine

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Filed under Breakfasts, Month of Exploration, Uncategorized

Summer dining, family style: Steamer clams with dill, white wine and butter

Summer Dining, Family Style

Summer Dining, Family Style

I come from a large, loud, opinionated, funny, brutal, supportive, critical, and awe-inspiring extended family. The Malarkeys are…as my husband likes to say…”a force”. There are a lot of us, we all think we’re great, we all think the others are even greater, and we love nothing more than getting together to talk about said greatness, eat fantastic food, drink great wine, and reminisce about past meals and past wine we’ve shared. In short..just a little Irish.

The tradition has continued with my first cousins, and as we’ve grown older it’s morphed from shared birthday parties and rival high-school basketball leagues, to trips, housemates, and of course, dinner parties. The eldest of the bunch, Susannah-Maria was recently in town from Wyoming and despite the fact that we had all been together the weekend before, we decided another cousin evening was in order. Being the oldest one in Seattle, and married (gasp!) and therefore presumed domesticated, I volunteered to host. I did however, in typical Malarkey fashion, first assign everyone their duties. Margot brought a gorgeous appetizer board of crackers, cheese, olives, and raspberries, Annie-Laurie was tasked with dessert (Ben and Jerry’s, foolproof), and Susannah-Maria brought steamer clams for the main course.

Being an east coast gal I love steamers. They are easy, indulgent yet affordable, and scream “summer is here”. Paired with some corn on the cob and crusty bread and you have a meal. Just don’t forget all the cousins…

Steamer clams with dill, white wine and butter

Serves 4 as a light supper. Pair with a sparkling wine or champagne.

2.5-3 lbs steamer clams

1/2 cup white wine

1/4 cup water

1 TB dill

1 TB garlic, minced

2 TB butter

2 TB lemon juice

  1. Rinse the steamers with cold water until free of sand.
  2. Add all the ingredients into a large, lidded, heavy pot and stir to combine.
  3. Add the steamers, put the lid on, and bring to a boil. Reduce to medium heat and cook 5-10 minutes until steamers are opened up (discard those few stubborn ones that don’t open up versus overcooking them).
  4. Divide steamers and corresponding cooking broth into small bowls. If you’re fastidious, I recommend pouring the broth through a cheese cloth to catch any last sand parts, although if you’re a bottle or two of wine into dinner, no one will notice.
  5. Serve with individual butter bowls seasoned with fresh lemon juice.

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Filed under Entertaining, Seafood, Seasonal Cooking

Slow down Sally: Baked Eggs with Bacon and Dill

Baked eggs with bacon and dill

Baked eggs with bacon and dill

When I was little I was notorious for going, going, going. I never wanted to miss a moment, miss a party, miss a chance to be the center of attention. I would rush from activity to activity, ignoring my mother’s admonitions to slow down. When I could go no further I would crash, falling fast asleep wherever I was, and like a light bulb, I was out.

I’m afraid that the years have made me only slightly better at understanding the importance and value of taking a moment to be quiet. I still find myself rushing, feeling a constant sense of urgency, whose source I can’t always identify. My mother will be able to hear it in my voice on the phone and quietly say, “Erina, Erina, Erina….you have got to take a breath.”  After 10 days of house guests, one half-marathon, an unbelievably intense work environment, and one book club, this Saturday morning I was finally ready to do nothing.

Nothing except cook, listen to music, read, and hang out with the dogs that is. (come on…like I said…I’m only slightly better).

These baked eggs are the perfect accompaniment to such a morning. They’re easy to prepare, but take a bit of time to cook, forcing one to make a cup of tea and just be for a moment. The recipe pictured here was me trying to do a ring of bacon in the ramekin, which I don’t think is really the best solution, which is why I’ve suggested chopping up the bacon next time.

Baked Eggs with Bacon and Dill

Serves 2. Perfect with crusty bread and butter, orange juice, and a cup of Earl Grey

4 eggs (organic if you can)

1 TB butter

4 strips bacon, lightly cooked, and coarsely chopped (plus more for munching while you wait for the eggs to cook)

Salt and Pepper

1 tsp fresh dill

2 TB heavy cream

Optional – shredded cheese (whatever you like, sharp cheddar, brie, Gruyere)

1. Preheat the oven to 350 degrees.

2. Divide the butter between two shallow ramekins and grease. Put a pinch of salt and pepper in the bottom of each ramekin.

3. Crack two eggs into each ramekin, being careful not to break the yolk. Add the coarsely chopped bacon and cheese if you like.

4. Pour over top, 1 TB of heavy cream for each ramekin. Sprinkle with fresh dill.

5. Set the ramekins in a bread pan filled with water, and bake for about 18-20 minutes or until yolks and whites are just set. (Pending how you like your eggs, cook longer or shorter for runnier or firmer).

Lazy Saturday morning breakfast

Lazy Saturday morning breakfast

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Filed under Breakfasts, Uncategorized