Over the holidays I received a few gift cards. I tend to stash these gift cards away until mid February, when I’ve got the winter blues. The best cure for the winter blues is a trip to a lush tropical paradise. If I am unable to lounge under a palm tree on the sandy beach of a tropical island while sipping on a delightful frozen beverage that is accessorized with little umbrellas and sculpted fruit then the next best thing is shopping therapy. Amen.

I usually adhere to my rule about waiting until February for good reason, other than curing the winter blues. I have found that when I’ve used my gift cards sooner rather than later I am more inclined to make impulse purchases. Today, a day that is sunny and 60 degrees, I broke my rule. I used one of my gift cards.

My brother gave me a gift card for Chefs. I need to replace three items in my kitchen that are important, but I’m just been putting off. My toaster died. My mandolin slicer is on its last leg and my potato ricer disappeared somewhere between Twenty-Nine Palms, California and Cape Cod Massachusetts. I don’t really eat toast. My brother is going to give me his mandolin slicer that was a gift, brand new and never used. That leaves the potato ricer and so that is exactly what I bought. I wanted to buy something that sounded a little more fun and glamorous, but I have teenage boys who love mashed potatoes. It is not fun mashing them without a ricer, therefore the ricer is fun.

A potato ricer is a kitchen gadget that falls into question: “Do I make enough mashed potatoes to justify buying it?” I could answer that question with a firm “yes”. However, if you cannot then consider this: You can use a potato ricer for more than making mashed potatoes. This gadget allows potatoes to be pushed through what looks like an oversized garlic press. And, if a potato can go through so can other foods.

A potato ricer can be used for many things other than potatoes. Use it to rice sweet potatoes or pumpkin the next time you make a pie. If your sweet potatoes are fibrous, the stringy parts will stay in the ricer leaving fluffy goodness for the pie. Baked squash can be passed through the ricer before you butter it and serve.

The potato ricer is a boon when making tomato sauce because most of the seeds stay in the ricer as well as the skins. If you don’t want to take out your food processor use the ricer to make applesauce easily by pressing baked apples through the potato ricer, which removes the skins, stems and seeds. If you don’t make a lot of apples sauce at one time this is priceless. You don’t need to waste time peeling and coring the apples.

I will be excited when my ricer arrives and I know a couple teenagers who will be glad for it as well. The novelty of lumpy mashed potatoes is beginning to wear off.

Left over NO boil Mashed Potatoes: Baked Potato Salad

6-8 Baron Potatoes
1 cup of mayonoise
1/2 cup of butter (salted)
1/2 cup of cooked pancetta
1 cup of fresh corn (or canned)
1 splash of cream
pepper and salt to taste

Directions:

Having to settle for “May Queen” potatoes, and have yet to find a good Russet Potato in Japan, but the May Queen is the closest. I used Baron Potatoes AKA Danshaku. They all, seem to discinigrate during the boiling process, so, doing a NO boil was more out of need.

I use my Pryex glass bowl or plate, placing a small amount of water in the bottom to allow the potatoes to steam in the microwave. Place the peeled potatoes into the bowl/plate, cover with Saran Wrap, depending on your microwave maker, it might have a pre-programed button for this, which mine does, if not, cook them on high, for about 10 minutes or until soft enough to mash.

Place the cooked potatoes into a mixing bowl, hand mix with all the ingredients, then place into ramekins and heat in a toaster oven until warm and golden brown.

Over the holidays I received a few gift cards. I tend to stash these gift cards away until mid February, when I’ve got the winter blues. The best cure for the winter blues is a trip to a lush tropical paradise. If I am unable to lounge under a palm tree on the sandy beach of a tropical island while sipping on a delightful frozen beverage that is accessorized with little umbrellas and sculpted fruit then the next best thing is shopping therapy. Amen.

I usually adhere to my rule about waiting until February for good reason, other than curing the winter blues. I have found that when I’ve used my gift cards sooner rather than later I am more inclined to make impulse purchases. Today, a day that is sunny and 60 degrees, I broke my rule. I used one of my gift cards.

My brother gave me a gift card for Chefs. I need to replace three items in my kitchen that are important, but I’m just been putting off. My toaster died. My mandolin slicer is on its last leg and my potato ricer disappeared somewhere between Twenty-Nine Palms, California and Cape Cod Massachusetts. I don’t really eat toast. My brother is going to give me his mandolin slicer that was a gift, brand new and never used. That leaves the potato ricer and so that is exactly what I bought. I wanted to buy something that sounded a little more fun and glamorous, but I have teenage boys who love mashed potatoes. It is not fun mashing them without a ricer, therefore the ricer is fun.

A potato ricer is a kitchen gadget that falls into question: “Do I make enough mashed potatoes to justify buying it?” I could answer that question with a firm “yes”. However, if you cannot then consider this: You can use a potato ricer for more than making mashed potatoes. This gadget allows potatoes to be pushed through what looks like an oversized garlic press. And, if a potato can go through so can other foods.

A potato ricer can be used for many things other than potatoes. Use it to rice sweet potatoes or pumpkin the next time you make a pie. If your sweet potatoes are fibrous, the stringy parts will stay in the ricer leaving fluffy goodness for the pie. Baked squash can be passed through the ricer before you butter it and serve.

The potato ricer is a boon when making tomato sauce because most of the seeds stay in the ricer as well as the skins. If you don’t want to take out your food processor use the ricer to make applesauce easily by pressing baked apples through the potato ricer, which removes the skins, stems and seeds. If you don’t make a lot of apples sauce at one time this is priceless. You don’t need to waste time peeling and coring the apples.

I will be excited when my ricer arrives and I know a couple teenagers who will be glad for it as well. The novelty of lumpy mashed potatoes is beginning to wear off.

Left over NO boil Mashed Potatoes: Baked Potato Salad

6-8 Baron Potatoes
1 cup of mayonoise
1/2 cup of butter (salted)
1/2 cup of cooked pancetta
1 cup of fresh corn (or canned)
1 splash of cream
pepper and salt to taste

Directions:

Having to settle for “May Queen” potatoes, and have yet to find a good Russet Potato in Japan, but the May Queen is the closest. I used Baron Potatoes AKA Danshaku. They all, seem to discinigrate during the boiling process, so, doing a NO boil was more out of need.

I use my Pryex glass bowl or plate, placing a small amount of water in the bottom to allow the potatoes to steam in the microwave. Place the peeled potatoes into the bowl/plate, cover with Saran Wrap, depending on your microwave maker, it might have a pre-programed button for this, which mine does, if not, cook them on high, for about 10 minutes or until soft enough to mash.

Place the cooked potatoes into a mixing bowl, hand mix with all the ingredients, then place into ramekins and heat in a toaster oven until warm and golden brown.

Avocado citrus salad otherwise known as “slat avocado ve pri hada” is a Middle Eastern delight that will brighten any table on a hot summer day. My husband and I love this salad. But, before I give testament to how much we the love avocado citrus salad let me back up a few days.

When I went to the farmers market on Saturday morning I found these wonderful little gems called physalis pruinosa otherwise known as husk tomatoes or, as the farmer called them, ground cherries. When I asked, “What do I do with these?” His reply was quite simple. “Eat them.” Ask a dumb question, get a dumb answer. The smart a– farmer’s wife heard our exchange and came over to assist. Unfortunately, I heard a great deal about how time consuming it was to pick ground cherries, which I don’t doubt and no culinary suggestions. I bought them out of curiosity.

After researching the ground cherry and then tasting one I thought it would be a wonderful addition both texturally and flavor wise to the avocado citrus salad. I made the salad. However, I made it after my husband and I came back from working out. We were hungry, hot and impatient to eat the salad. I hurried along, took some photos and then, halfway through eating my salad I realized I’d forgotten the ground cherries. The remainder of my salad did not look pretty and my husband just grunted as he placed the last morsel of his serving into his mouth.

The avocado citrus salad is flavorful and refreshing. The dressing adds a nice zing to the creamy avocado as well as working well with the orange and grapefruit. It is easy to prepare, perfect for two as a meal or as a great addition to grilled meats, fish or chicken. When I go to friends for a cookout I will bring this salad as I am sure it will be a hit amongst the many potato and pasta salads. As a friend of mine says, “It is a sexy salad”. I’m not sure where to go with that, but I’m pretty sure it is a good thing.

Ground cherries. To be continued…

Slat Avocado Ve Pri Hada
Ingredients
2 ripe avocados, cut into bite sized pieces *
2 oranges, segmented and cut into bite sized pieces
1 orange, juiced
1 grapefruit, segmented and cut into bite sized pieces
6oz or more of baby romaine or mixed greens
1 tsp finely grated orange rind
2 tbspn orange juice
2 tbspn olive oil
2 tbspn red wine vinegar
1 tsp Dijon mustard
1 tsp sugar

1. Place oranges, grapefruit and avocado into a bowl with the romaine. Set aside.
2. In a separate bowl mix together the orange rind, orange juice, oil, vinegar, mustard and sugar. Whisk together and pour over the salad.

*If you are preparing this salad to bring to a party or just want to prep ahead follow the same directions with the following exceptions: (a) do not cut the avocado until the last moment as it browns (b)add the dressing at the last moment to prevent soggy romaine.