Tarragon Potato Salad

On August 17, 2015, in Recipes, by Chris Baccus
0

IMG_1965

Summer is ending and with that comes the time of year when people try to get in the last summer picnics.  We were in Northern Michigan last week attending a BBQ at my brother in-law’s place and asked to bring a dish.  It had been awhile since I’ve made a potato salad, but there was something so good sounding when thinking about a fresh made potato salad.

I found some Tarragon at the local Farmer’s Market in Northport, Michigan.  There were some fresh shallots for sale too.

One of the great things about potato salad is how easy and versatile of a dish it is.  I’m not a fan of potato salads with egg whites, but if you are you can add some chopped egg whites to this.  Also feel free to add other vegetables like celery or carrots.

IMG_1960

Tarragon Potato Salad
Serves 6-8

3 lbs white or red potatoes, cubed into bite-sized pieces
1/4 cup mayonnaise
1 large shallot, minced
3 tablespoons chopped fresh Tarragon
Salt & pepper to taste

Cook the potatoes in boiling water for 10-12 minutes until cooked, but still firm not mushy. Drain and set aside.

IMG_1963

Add potatoes, mayonnaise, shallot, and Tarragon to a large bowl.  Mix and add some salt and pepper to taste.

Serve.

Tagged with:
 

Orzo with Walnut Pesto, Olives and Feta

On July 27, 2012, in Featured, Recipes, by Chris Baccus
1

I’m only a week away now from ending my time cooking at the hotel.  The house is ready August 1st and while I’ve enjoyed the challenge of making meals with a limited kitchen I am excited about having a full kitchen soon.

If you haven’t figured it out, it’s fairly easy making pasta in a small kitchen.  All I needed for this recipe was a 4 quarter stock pot that I had brought with me; though, Extended Stay America does have a small pan you can use to boil pasta.

The thing I constantly find I miss as I cook in a hotel kitchenette are bowls – mixing bowls to be precise. To get around this I’ll cook my pasta then drain it and use the pot I just made the pasta in as a mixing bowl.  For this recipe I combined the drained pasta, pesto, feta, olives and lemon juice.

I really like this recipe, for hotel cooking, because it takes only 10 minutes to make. I recommend buying some pre-made pesto. I found some Walnut Pesto at the Studio City Farmers Market last Sunday which was a nice substitution.

One pound of pasta makes enough for three meals so you can easily use this for a couple dinners and a lunch or a couple lunches and a dinner. Enjoy.

Full Recipe: Orzo Salad with Spinach Pesto, Olives & Feta.

Tagged with:
 

Pasta Salad with Goat Cheese and Arugula

On June 1, 2011, in Recipes, by Chris Baccus
0


Continuing our tradition of moving to a more vegetarian balanced diet this recipe for Pasta Salad with Goat Cheese and Arugula was a welcome addition to this quest to find good, easy to make vegetarian dishes.

What is most enjoyable about this recipe is how fast it is to make. It was literally 15 minutes from ingredients to plate. In the time it took to cook the pasta, the mustard vinaigrette dressing, washed arugula, drain cannellini beans, and crumbled goat cheese where ready and waiting for the drained pasta to complete the dish.

The pasta salad is great for a summer dinner or even for a dish to pass at a potluck or to bring to a family event. Simple, quick and enjoyable. We will definitely be making this one again as the boiling hot Dallas summer months are upon us.

For the Recipe: Martha Stewart’s Pasta Salad with Goat Cheese and Arugula.

 

Tagged with: