The editors at Food 52 released
two books last month presenting a culinary paradox. In one corner,
we have weighing in with 60 recipes for sorbets, sandwiches,
no-churn ice cream and more
that will make you
scream, Ice Cream & Friends. In the next corner,
tipping the scales with 60 new ways to turn salad into dinner and
lunch, we have the
greens your mother always told you to
eat, Mighty Salads.
Ice Cream & Friends shares the best of
Food52's contributors' recipes such as cinnamon roll ice cream,
Saltine-brownie ice cream sandwiches and Burnt Toast Ice Cream.
While
Mighty Salads, shares the editors' favorite
salad picks including Thai Pork Salad with Crisped Rice, Roasted
Potato Salad with Mustard-Walnut Vinaigrette, and Fried Eggplant,
Tomato & Peach Salad with Preserved Lemon Vinaigrette.
We have no clear winner here.
The verdict is a draw. Both are worthy opponents full of delicious
recipes from the Food52 community. Find a balance - live
harmoniously and have your salads but eat your ice cream too.
Summer is coming after all - it is the time for cooling off and
eating lighter meals.
Perfect for summer, we have two recipes graciously shared by Ten
Speed Press and Food52 - one for a refreshing boozy popsicle and
another for a light and delicious potato salad. Be sure to head
over to
our contest page, where three lucky members
will win a copy of each book. May the odds be ever in your flavor.
(See what I did there?)
Blood Orange-Negroni
PopsMakes 10 pops | From Cristina Sciarra
After drinking your first, or fiftieth, Negroni, you know you
want more-more citrus, more bitter, more deep-hued allure. And the
answer, sometimes, is not to order another but rather to mix it
with blood orange juice and freeze it into an ice pop (shown on
page iv). Somehow it's more of a Negroni than the liquid version,
more sultry in color, vivid in flavor, and still boozy. Rumor has
it that eating three pops is the sweet-smiley, silly,
not-sloppy-spot.
1/3 cup (65g) sugar
2 cups (475ml) blood orange juice (from about 8 oranges)
1/4 cup (60ml) gin
1/4 cup (60ml) sweet vermouth
1/4 cup (60ml) Campari
1 teaspoon grated orange zest
1. In a large bowl (preferably with a pour spout), whisk
together 3/4 cup (175ml) water and sugar until the sugar dissolves.
Whisk in the blood orange juice, gin, vermouth, Campari, and orange
zest.
2. Divide the mixture evenly into pop molds. Freeze for at
least 5 hours before serving.
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Roasted Potato Salad with
Mustard-Walnut VinaigretteRoasted roots + garlicky, mustardy vinaigrette + nuts
+ herbs + egg topper
Serves 6 to 8 | From Shannon Hulley
This potato salad celebrates its namesake ingredient, the
humble and excellent spud, instead of allowing it to drown in a
bowlful of gloppy white dressing. Roasted until browned, the
potatoes themselves are the stars, and after a light mash, get to
bathe in a mustardy vinaigrette. Basil adds a surprising freshness,
toasted walnuts play up the potatoes' roasted side, and all of the
flavors together will speak to you even at room temperature. So
without the soft-boiled egg on top, this salad is good for
potlucks, picnics, and backyard parties. Celebrate
accordingly.
4 pounds (1.8kg) mixed marble potatoes or other small
potatoes
Extra-virgin olive oil, for drizzling
Sea salt and freshly ground black pepper
1 bunch scallions, white and green parts, thinly
sliced
6 to 8 eggs
1 cup (100g) walnuts, toasted and coarsely chopped
Leaves from 1 bunch basil, torn
Mustard-Walnut Vinaigrette
2 garlic cloves
Sea salt
2 tablespoons freshly squeezed lemon juice
1 tablespoon red wine vinegar
1 tablespoon whole-grain mustard
1 tablespoon Dijon mustard
1⁄4 cup (60ml) extra-virgin olive oil
2 tablespoons walnut oil
Freshly ground black pepper
1. Heat the oven to 425°F (220°C). Arrange the potatoes in a
single layer on two parchment-lined, rimmed baking sheets, drizzle
with olive oil, and toss to evenly coat. Season with salt and
pepper. Roast, shaking the sheets occasionally, until tender and
brown, 40 to 45 minutes.
2. To make the vinaigrette, place the garlic on a cutting
board, sprinkle with a couple of generous pinches of salt, and
finely chop and smash it into a paste with the side of a chef's
knife. Whisk together the garlic paste, lemon juice, vinegar, and
both mustards until smooth. Gradually whisk in the olive and walnut
oils until emulsified. Taste and adjust the salt and pepper.
3. Transfer the potatoes to a large bowl. Toss in the
scallions and the vinaigrette. Using the back of a mixing spoon,
gently smash some of the potatoes just enough to break the skins.
Be careful not to make mashed potatoes. Allow the dressed potatoes
to sit at room temperature for 45 to 60 minutes.
4. About 15 minutes before serving, bring a pot of water to a
boil. Lower the eggs, a few at a time, into the water and boil for
6 minutes. Remove the eggs with a slotted spoon, plunge them into
an ice bath until cool enough to handle, and then peel them.
5. Just before serving, stir in the walnuts and basil. Arrange
the salad on plates. Top each serving with a soft-boiled egg and
sprinkle with salt and pepper.
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