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Showing posts with label potato salad recipe. Show all posts
Showing posts with label potato salad recipe. Show all posts

Monday, May 6, 2013

COOKING WITH CLORIS--GUEST AUTHOR SUSAN OLEKSIW


Susan Oleksiw writes two mystery series, the Mellingham series featuring Chief of Police Joe Silva, and the Anita Ray series, featuring Indian-American photographer Anita Ray, who lives in India at a tourist hotel. Susan is also known for her reviews and articles on crime fiction, and was an editor for the Oxford to Crime and Mystery Writing (1999). Her first book in the mystery field is A Reader’s Guide to the Classic British Mystery (1988). One of the reasons she likes crime fiction is the way it allows her to explore contemporary behavior and problems, and the many different kinds of lives we live today. Learn more about Susan and her books at her website

Last Call for Justice: A Mellingham Mystery grew out of a question a reader once asked me. Why don’t we know more about Chief Joe Silva’s family? I thought that was a fair question, and decided to write a book focusing on Joe and his large Portuguese family. I grew up in an area with a large Portuguese population, and thought this would be fun. I love the large Portuguese gatherings, the complicated families, and the food.

I had some of this in the back of my mind as I began to write, but mostly I focused on the murder—what would the crime be and who would be part of it? But as I got deeper into writing, the personalities of Joe’s siblings took over. Then the way families get together and share with each other began to dominate. Before I knew it, I had a crime set at a family reunion where every relative contributed a favorite dish. Joe’s father, a man now in his nineties, watches the platters come to the table, picking out the ones he wants. He especially notices paella with chicken and shrimp, spinach with raisins and pine nuts, stuffed onions, and cod and potato salad.

Last Call for Justice takes us deep into Joe’s family and background. The middle of seven children, Joe is sometimes called by his family “the one who got away.” He’s worried about the consequences from his father’s bringing together everyone, including the two youngest siblings who disappeared years ago after one was accused of a crime he didn’t commit. It is this lingering accusation that the elderly Pae Silva wants to put to rest. He hasn’t much time left on this earth, and he wants to see his children at peace.

Portuguese cuisine is known for its many fish dishes, and the cod and potato salad is a favorite with a lot of people. It’s simple and easy to make, and is a good accompaniment for a number of other dishes.

Cod and Potato Salad
(This recipe is easily adjusted)

1 lb small red potatoes
½ lb boneless cod
1 onion diced
2 celery stalks, cut lengthwise and diced
EVOO
White wine vinegar
Nutmeg
Salt & pepper

Place cod in saucepan, cover with water, and simmer till tender, about 15 minutes. Drain and cool. Shred into smallish pieces.

Cover potatoes with water and bring to a boil. Boil until tender but not so long that skins pull away. Drain and cool, and cut into one-half to one inch pieces.

Mix together cod, potatoes, celery, and onion. Dress with oil and vinegar. Season with nutmeg, and salt and pepper.

Serve with fish, or with a green salad.

Last Call for Justice
Chief Joe Silva plans a long weekend visit with his family, taking his partner, Gwen, and her daughter, Jennie, along. Joe's father, in his nineties and ailing, has insisted on bringing everyone together for one last family reunion. He even managed to persuade the two youngest, who went west and started new lives. The patriarch has plans to heal an old wound but the family ends up facing a new crime, and Joe works feverishly to catch the killer before even more damage is done.


Monday, October 17, 2011

COOKING WITH CLORIS -- FRENCH FINGERLING POTATO CHICKEN SALAD

Fingerling potatoes are so cute! Cloris cooked some up in a potato chicken salad that works for lunch or dinner. P.S.: You don’t peel the potatoes, another added bonus for busy working moms. -- AP

FRENCH FINGERLING POTATO CHICKEN SALAD
Serves 4

Ingredients:
2-1/2 pounds fingerling or small new potatoes, halved
salt
4 chicken breasts, cooked and chopped into bite-sized pieces
1 cup fresh chopped broccoli

1/4 cup olive oil

3 tablespoons Dijon mustard

2 tablespoons red wine vinegar
2 tablespoons dried, minced onion

3 tablespoons chopped fresh parsley


Note: If fingerlings are large, quarter them. Place potatoes in a large pot; cover with cold water and season generously with salt. Bring to a boil; reduce to a simmer and cook until potatoes are tender, about 10-12 minutes. Run under cold water to cool slightly, then drain.

Place potatoes in a large bowl. Add chicken and broccoli.

Whisk together oil, mustard, vinegar, onions, and parsley. Pour over potatoes, chicken, and broccoli. Toss to combine. Chill or serve at room temperature.

This was totally yummy! I served it over a bed of baby spinach for a bit of added nutrients. So who’s going to give it a try? Post a comment to be entered in the drawing for a book from our Book Club Friday guest author. -- AP

Monday, July 4, 2011

COOKING WITH CLORIS - CHICKEN, SPINACH, AND POTATO SALAD

Cloris has a recipe today that features some of those chicken breasts you poached and froze a few weeks ago. -- AP

CHICKEN, SPINACH, AND POTATO SALAD
serves 4

Ingredients:
2 lbs. red bliss potatoes sliced into 3/4” pieces
2-1/2 tablespoons olive oil
1/2 teaspoon salt
1 teaspoon paprika
1/2 low fat mayonnaise
1 teaspoon grated lemon zest
1 tablespoon lemon juice
1 tablespoon water
1 minced garlic clove
2 tablespoons dried minced onion
6 cups fresh baby spinach
2 cups cooked, cubed chicken breast
1/2 cup shredded Parmesan cheese

In a large bowl toss potatoes with olive oil, minced onion, garlic, salt, and paprika. Spread onto baking sheet and roast in 450 degree oven for 20 minutes. Turn potatoes over. Roast 20 minutes more. Allow to cool.

Whisk mayonnaise, lemon zest, lemon juice, and water until blended. Add potatoes, chicken, spinach, and Parmesan cheese. Toss to coat.

This sounds delicious, doesn’t it? -- AP