Yes, and I’m just going to believe that Her Majesty’s Custom and Excise has better things to do than read my blog, anyhow, yes, i smuggled some lovely pastrami and rye bread from NYC last week. Last night was the night I put the two together for a sandwich supper.
To complete my New York themed dinner, I made two salads, variation on the classics: potato salad (but in my case with peas and fresh dill) and my own variation on the oil and vinegar based cabbage’coleslaw (“health”) salads i find in my fave delis. The salads are really easy and wonderful and i’m putting them on the blog so I don’t forget about them, and so if you want to make them this hot summer, you can.
Potato, Peas, and Dill Salad
This really only makes enough for two but you can multiply it at will
I like to keep the skins on the potatoes for this salad. Such an earthy taste, the skins.
About 1 lb small to medium waxy potatoes, unpeeled
Salt to taste
1 tablespoon, aprox, white wine vinegar
About 1/2 cup petits pois: either fresh or frozen
3-4 green onions, thinly sliced
2 tablespoons, aproximately, coarsely chopped fresh dill
3 heaped tablespoons mayonaise
3 heaped tablespoons sour cream
Black pepper to taste
Place the potatoes in a pot with water to cover and bring to the boil; cook 10-15 minutes or until the potatoes are just cooked through. Drain, cut each potato in half or quarters, sprinkle with salt and return to the stove for a few moments, shaking, covered, to dry the potato flesh.
Uncover, cut the potatoes into fairly large chunks, sprinkle with white wine vinegar and toss with green onions. Leave to cool.
When cool enough to touch, add the dill, the mayo, and the sour cream; Season to taste with salt if needed and black pepper. Chill until ready to serve.
Cabbage and Red Pepper Slaw
Serves–again, about 2: two hungry people who love cabbage
1/2 a medium to large cabbage, thinly sliced
3 small shallots, peeled and chopped
Coarse grained sea salt, a few shakes
2-3 roasted red peppers, from a jar, diced
2 or so teaspoons white wine vinegar, or as desired
a few shakes garlic powder (i know, i know, garlic powder: its just, i’m aiming for the deli taste and fresh lusty garlic, its a little strong. i’m aiming for that kinda compelling wimpy garlic-ness that comes from dried). (but you can totally use fresh if you like: use one clove, finely chopped)
About 1 tablespoon sugar
In a large bowl combine the cabbage, shallots and salt, and work it through with your hands, squishing and squeezing it.
Add the red peppers, vinegar and sugar; mix well, taste for seasoning, and chill until ready to serve.
With over 70 cookbook titles (including contributions) to her credit, Marlena conjures up flavours and dishes from the Mediterranean to Mexico, California to France to the Italian islands and single subjects such as chili peppers, olive oil, mushrooms, to a book on classic Jewish food from all over the world.
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