Broccoli salad, now, there’s the ticket. It has the advantages of sturdiness, and anything with broccoli imparts that aura of good health. My kids will sometimes eat it (though the Nuni’s BFF complained that it was “spicy”. Five year olds find currants to be “spicy.” Be warned.) I can make it one day and the leftovers are perfect for noshing the next day, and the next. [...]
This french toast, then, is my brave attempt to bring a little autumn to my life. The Nuni loves french toast, and while pancakes seem daunting even for a weekend breakfast, I’m always up for a quick egg soak and a fast saute. The five cans of pumpkin puree in my cupboard (we can call it what it is — aspirational pumpkin) inspired me to spice up my usual quick and easy French toast with a little fall flair. I thought that pumpkin pie filling is really just pumpkin added to eggs, cream, sugar and spices — change the proportions slightly and you have the perfect soak for french toast. After all, I may not feel like turning on the oven, but I can handle 10 minutes on the stove. [...]
Of course, once we got home, I had Maine withdrawal. Lobster in California is never, ever, ever $2.99 a pound. So I made do, in a thrifty New England way, and came up with these crab rolls (which I have, incidentally, also seen served in Maine. I just never ate them because, hello! LOBSTER.) Crab salad, bound with mayo and brightened with citrus (I happen to love grapefruit juice, but lemon juice will work as well, on a toasty buttered bun with a little green lettuce for crunch. It’s a simple and super quick way to get a little piece of New England on your table for a casual dinner or weekend lunch. [...]
I love old fashioned potato salad made by my grandmother, but this isn’t that. I also love newfangled potato salads, but this isn’t that, either. This is potato salad reduced to its essentials — a little mayonnaise, a sprinkle of tart vinegar, the oniony breath of chives, and at the end, a dusting of lemon, to add aroma and color, to wake the tastebuds and make the salad sing. It’s hardly a recipe at all, but it’s well worth making all the same, in this last weekend of summer. [...]
If I want onion dip for the Superbowl, I could use the classic recipe: open a packet of Lipton’s soup mix and a container of sour cream, mix them together and have a fat bowl of MSG, corn syrup and unpronounceable things with a side of my entire RDA of sodium. Or I could make onion dip from scratch, controlling the ingredients myself, adding the right amount of salt, and slowly caramelizing the onions to add depth of flavor. Of course, caramelized onions require a long period of cooking them in a skillet, stirring frequently to make sure they don’t scorch, waiting for those Maillard reactions to hurry up and happen. Or you could just use a crockpot.