Thanks for the post! I’d leave it in if it was more important to me or my so-called voice; this just wasn’t. Hot diggity damn. So jealous you got to meet Ina! After that, I think the Paris one (maybe her third book) is lovely. Now I’m wishing lobster were in season here today! It could be a less lux alternative if lobster is hard to come by affordably. I haven’t done this, but there are techniques to pasteurize eggs at home where you put them in warm water for a few minutes before using them, at which point you might feel more comfortable using the less-raw yolk. Hi Deb, I am filled with glee to hear about your day with Ina, as she is also one of my food idols, and it’s always exciting to have a peek inside her amazing house and kitchen. So many tasty foods that I can’t eat without getting sick. Looks like the most refreshing summer combination! Made this for Father’s Day yesterday. Thanks so much, can’t wait to make it. Love the photos! Yah! I’ve never thought of commingling it with potatoes but then I’ve never been invited to Ina’s, as well! Yes, if you did it every post, there might eventually be some eye rolling (we all have that friend right, who has to name drop at every opportunity). I was just saying while sitting here in NH and looking at temps in the 90’s for 3 days to come, I wanted Lobster now I know what to do with it differently THANKS! Delicious. Deb and Ina in the same room?!? Get Lobster & Potato Salad Recipe from Food Network You can also find 1000s of Food Network's best recipes from top chefs, shows and experts. Loved this post…so cool that you got to meet Ina!! Cover with plastic wrap and refrigerate for at least an hour to allow flavors to blend. Why on earth waste your time commenting on it and especially in such a condescending manner. You just couldn’t taste the lobster enough to justify the cost! My assistant turned 25 and is law school now, but we cook together on the phone…. I am soooo jealous. Love the lobster salad!! Does anyone know of any websites where I might be able to order lobster meat (sustainable if possible) over the internet? It worked so well there that I am beginning to imagine all kinds of applications for it. Then I learned that this “cookbook author” was none other than one of best-selling cookbook authors in American history and easily one of the three patron saints of Smitten Kitchen (other two: Julia Child and any one of our grandmothers) and I was all “SHUT UP” and punched my husband, who sometimes likes to sit next to me but probably not that day, in the arm. That will definitely be going on my “To Make Someday in the Near Future” list! Marion — It is! But generally, I think we are all super excited for you, as it really represents what a terrific cook/chef you have become. I have watched her make dishes with lobster where she says it is so much easier to buy picked lobster instead of cooking the lobster and shelling yourself. — Thanks but that was more of a stylistic choice (that probably doesn’t read as goofily as it sounds in my head). Talk about great food combined with “Food for Thought”, Smitten Kitchen does it all! Grill until lightly golden brown on both sides and just cooked through, about 2 minutes per side. :-). While the proportions below are really, really luxe (1:1 potatoes-to-lobster, for reals), you could absolutely 2:1 it and nobody would be the sadder for it. Hi there, How long would this salad keep once mixed, a few hours? Lagniappe! Love Ina, love this salad, get hungry just looking at it – yum! I made this salad on Saturday (minus the lobster as we are on the West Coast) and it was hands down, the most delicious potato salad I’ve had in a long time. how decadent! Can’t wait to make it again. In a salad? But, you’ve added egg yolks, which typically are used to stabilize the emulsion into mayonnaise. And here we are! Fresh spring green beans on the side, maybe wedges of boiled egg to stretch the lobster… hmmm. I remember reading Joy’s post a few months ago about it and was hoping you’d post about it, too. Once in a while, something with a less… fitting… tone can hang out for a while before I see it. I am wholly confident that this will not happen to you. That looks amazing. Unlike another of your posters, I find her unpretentious and appealing. Always follow normal precautions–correct holding temp., etc.–but be wary of leftover whole potatoes (like baked ones). The lobster caught in Maine and on Georges Bank is one the the only sustainable catches in a fishery that has had decades of overfishing leading to population collapse (what’s up, cod?). The thought of you + Ina + hanging out = cooking and baking fairy godmother magic. She was so interested in making sure we had fun, refilling our champagne flutes, trying to keep conversation light. It is easy and unbelievably good. A girl can dream…). Recipes. Your favorite shows, personalities, and exclusive originals. oh – is the measuring cup by Anchor Hocking? pesto potato salad with green beans. Any casual attempt to slide “Oh, did I tell you about that time I hung out with Ina?” into conversation sound rather humble-braggy. I love her. How awesome – both the recipe & the Ina visit! One question – and I may have just overlooked this detail – how many servings does this make? I adore Ina, and given the chance to hang out with her, I’d jump on it, too. You met and hung out with Ina Garten!?! Meanwhile, whisk together the vinegar, mustard, garlic, egg yolk, 2 teaspoons salt and 1 teaspoon pepper. Can’t wait to try this….but as to the sharing suggestion, I doubt that will happen. Shrimp instead of lobster because that’s what I had on hand. My favorite recipes from Ina’s new book just happened to be summery ones, so I wasn’t going to try them out until the weather warmed up again. Drain in a colander, and let potatoes cool for 5 minutes. Results were delicious! I would have loved to have been a fly on the wall. also, apparently lobster is very abundant, with many fish in decline. I’m a grammar snob too but write stylistically as well. Rich — Egg yolks aren’t only used to make mayo. I did read the article, and your gooey butter cookies (I think that’s what they are called) looked delicious! Surely “lots of chilled Champagne” should be included under the Serve heading?? So basically, where I live lobster is literally cheaper than bologna or hamburg. wow! Wow, that looks good! I’ve always preferred my lobster cold. I have thawed out lobster tails. You are an inspiration :), This makes me miss Maryland *sigh* but I’ll definitely try this the next time lobster is on sale :-). Right off the bat…I love lobster (and potatoes) and this looks wonderful. Cover with plastic wrap and refrigerate for at least an hour to allow the flavors to blend. Looks great!! I love Ina. See more ideas about smitten kitchen, smitten kitchen recipes, recipes. I will be serving this on the Fourth of July. By the way, I chuckled a bit at the “Barely tweaked from Ina Garten” line in the recipe. It’s one of those things I irrationally fear already, but I finally live near the ocean and can get the f*ckers. Love the idea of lobster and potato. All in one place. i just made potato salad as well! The perfect balance of tang with the creamy fingerlings. This is all of his very favorite things. I think my husband would cry if I made this. Being a poor graduate student, I made this with imitation crab meat .. but it was still so good! ), I also met these other fine, fine food talents. Totally happy with the end result. I call it more as a way to find my creativity… LOL. Thank you for your flair with mostly reasonable ingredients. One of the aspects of my personality that I should probably be less proud to admit to is that I can be a tad bit lazy. This on summer fresh greens, tomatoes, corn and avacado. I think this is a recipe well worth trying, just not my favourite way to eat lobster. Second, the day that I saw the article with you and Ina. Lobstering allows fishing communities to remain economically and environmentally viable. Thanks! So exciting! Be sure to chop and quickly cool them before storing in the fridge for another use. Stir in the scallions, celery, red onion, lobster, and add enough vinaigrette to moisten. We have a dish of noodles and whole lobster (shell and all) which you eat on your birthday. I am a long time reader and love your blog. For the lobster salad: Combine the mayonnaise, mustard, lemon zest and juice, cayenne pepper, chives and tarragon in a large bowl. It’s as though she has to goad them into complimenting her. And that’s so cool that you got to meet Ina…I hope that she invites you back real soon! You *are* a good writer; you would never write “… so we struck an agreement that if he did all the procuring, me would make it happen.”, P.S. Sorry I’m not such a fan anymore. This was DELICIOUS! I substituted lump crab meat for the lobster. Recipes. thanks. Deb, this recipe looks great. That house! Me? My husband and I have a joint life goal of becoming friends with Ina! Unfortunately, it is made with eggs (which I am allergic too). Lobster and potato salad recipe | 121 calories | Happy Forks Regardless of all that, this dish looks and sounds wonderful. I enjoy so much cooking your recipes and reading your blog. In RealLife, I got to serve shaved asparagus pizza which the females in my family loved. I hope my friends didn’t really expect there to be any of this left by the time they get here for our dinner party tonight! I knew immediately that “me and my assistant” was your child. It is awesome or sad that I could tell it was Ina before the jump, just by the picture of the table setting? Required fields are marked *. Thanks for that link. ME and my assistant . Potatoes, on the other hand…can’t wait for new potatoes. I love this cookbook. This is 30 seconds each side that stops the lobster becoming really chewy and enhances the flavor lightly dress a salad and serve five nice slices of potato. What are the amounts? This is TOTALLY going on the list!! Definitely, and you could always hold back a little dressing to mix in right before serving to keep it freshest. would be in my top five chefs to meet, too. Three years ago: Scrambled Egg Toast and Strawberry Brown Butter Bettys Glad to see such wonderful cooks as you and Ina do the same thing (but maybe I’ll wait 20 min after I remove the potatoes from the boiling water). Drain in a colander, cover the colander with a clean kitchen towel, and allow the potatoes to steam for 5 to 10 minutes. So pretty. Not so much. I love your blog and have reference it often on my own. It’s a shame we can’t all meet somewhere for the world’s largest covered dish supper! Thank you so much for documenting the inside of her house, kitchen & pantry :) Love it! Great post! Ina is my hero and I can only imagine how amazing beyond words it must have been to hang out at her HOUSE and meet her, and to be in the company of other great bloggers and the whole experience…just wow! I cannot imagine the food. As hard as it might be not to brag, and it doesn’t come across that way here, which is great, you had a fantasy experience, and that’s amazing! Sign up for the Recipe of the Day Newsletter Privacy Policy, Creamy Dairy-Free Stove Top Mac and Cheese. Thank you for the perfect dish! I worked at a shack and people would come fill up their boats with gas and buy some groceries. Whisking constantly and vigorously, pour the oil in in a thin drizzle, ideally making an emulsion. ... ©2009–2021 Smitten Kitchen. Mixing lux seafood in staple starch dishes is quite common in Chinese cooking. Inquiring minds want to know and trust your abilities more than whatever else I’ve found on google. See more ideas about smitten kitchen, recipes, food. I think they settled for $3.50/lb, and honestly they deserve more than that. Dish looks amazing – may try it with shrimp or splurge on lobster. Apr 16, 2018 - Explore Tracey Gelsinger's board "Smitten Kitchen recipes" on Pinterest. Deb, I actually read the original article back in January… I was in the hospital with my newborn and found a copy of the magazine. I made a very similar potato salad this weekend only it didn’t have lobster, so if you were really on a budget…but geesh, I’ll never look at my potato salad the same again! to hamletta (85), I believe you misread the point of magnolia’s comment: ” . ;). me &CONGRATS to you Deb on all your recent well deserved recognition & on your cookbook! I wanted to include more information but found so much conflicting stuff out there. This looks awesome! Jun 30, 2016 - how to make people even happier to see you. This wasn’t one of those things, but I hate things that become overly distracting from the main points (Ina’s hair, measuring spoons, of course) so it’s “correct” now. We put the salad on toasted baguette slices with salted butter on the, and the result was heavenly. sounds like a dream. If you’re not mayo-averse, a tablespoon of that could be added in the yolk’s place to aid in emulsification. Thank you! Deb, first off I have never commented on her before ( I am pretty sure anyway) and this afternoon I am making your Grapefruit Olive Oil Pound cake. I have to say, your segway into “happening” to bring up Ina was fantastic – I gasped. Don’t have experience and just want to avoid dry lobster! That’s one expensive lobster mac & cheese or potato salad – dishes that are known for their low cost. The other was just seasonality. Will it destroy the creation if I don’t include the egg? think ina could spare one of her cream colored le creuset cast iron pots and donate it to me? As if we all don’t love reading various food blogs ( to the exclusion of “real life” sometimes) you now deliberately link us to a few MORE to which we can now become addicted, AND give us two great NY Times articles to read as well? I’ve never commented on your page before, but I think you’re absolutely brilliant and I LOVE your cookbook! If I had only those in my kitchen cupboards, they would be full. 1 lemon We get it pretty cheap up in Boston, so I like to play around with it instead of the usual butter/lemon (which is never a bad way to eat it). In actuality, that “work” was later revealed to be horrendous things like “having hair and makeup done,” “gossiping with a famous person’s hairdresser,” “drinking pink champagne,” “eating homemade cookies for dinner,” and “meeting awesome people,” but at the time, I didn’t know this, and I turned it down. His father was the lighthouse keeper on Isla, Holbox, Cozumel and Contoy Island and there are many fisherman in his family. I’ve always loved her Nicoise salad, and this looks even better. I adore Ina, always have, but you’re way funnier. 2. What an amaxing opportunity! Your email address will not be published. I trust Ina’s recipes to work. I combine tender steamed Maine lobster chunks in between pasta, jarred or homemade Alfredo Sauce and fresh spinach and ricotta, Cheddar and Parmesan cheeses. Thanks for sharing! I remember seeing something about the cookie swap with Ina on Zoe’s blog (I think) and wondered when or if you would be writing about it. And so I — along with a few other food bloggers — spent the day with Ina Garten at her house, snooping around her stuff (so many measuring spoons! Made this for my husband’s birthday dinner. The Fingerlings Vinaigrette in Deb Perelman's The Smitten Kitchen Cookbook, for example, would make an ideal side dish for any fall dinner. He lightly crushes the potatoes and carrots. spring salad with new potatoes. It reminds me a bit of salade nicoise, which my French family always serves with baby potatoes. Yes, she has great hair and I think is still very pretty. I used 1 lb of lobster and added some diced red pepper, haricot verts and an avocado. I definitely left the day admiring her even more. The salad looks mouth watering, I cannot wait to make it. I realized I should have told you about this sooner, that maybe this would be the kind of stuff that would be fun/relevant/exciting to share on a website devoted to home cooking, but you see, there was no tactful way to do it. Used the tarragon, and it really was beautiful. But the texture is so different; maybe lobster is truly called for.). I have to say that while it was good, it wasn’t fantastic.. so, I’m actually kind of happy that I didnt go the lobster route. Amazing! I always have to chuckle when Ina instructs viewers/readers to get lobster meat from your local fish monger. I think many of us are also really excited to hear about your success, and so, no, we don’t roll our eyes when we read you got to meet Ina, or were talking to Mario Batali about bee sting cakes. The Monterey Bay Aquarium notes that the southern New England fishery is still overfished, but even that has been making a comeback in recent years. by the way i’ve always longed to kick it with ina.. until then i’ll live vicariously through you. so that they would soak up the herbs and vinaigrette and have a wonderful flavor all on their own. Add the zest and juice of the lemon, the tarragon or parsley, and more salt and pepper to taste (Ina calls for another 2 teaspoons salt and 1 teaspoon pepper, but this felt like overkill). I was so happy for all of you and thrilled to read about it. potato chip cookies. I think it really depends on whether it’s a side or closer to a main. I have watched Ina’s show for years and enjoy it, but rarely make any of her recipes due to high ingredient cost as well as high fat and sugar content. Four years ago: Strawberry Shortcakes and Grilled Shrimp Cocktail Yum! I shrieked with delight. “????? Sounds so good. If I were to use crawfish, should I use crawfish cooked in crab boil or unseasoned crawfish? I wanted to share with you that my 3.5 year old son loved the celery pickles so much picked them all out of the salad to eat. This salad, with a cold soup and crusty bread, was just the ticket. Recipes. Also, except for her guy friends (whom I love), her other friends seem aloof at her get-togethers. I will definitely make this again, perhaps with large prawns or langoustine tails for a more budget-friendly weeknight dinner. This event looked amazing! tzatziki potato salad. Deb, Hosted by Pressable. It was delicious. This recipe is so classically her – beautiful, bright and studded with buttery seafood. Yum. I’m surprised (and flattered) so many of you noticed that I hadn’t posted about it. I really did. Also, I agree with using less salt. It made for a beautiful presentation and my family devoured it. : ) Drain, let cool slightly, and cut into 1/2-inch dice. I bought this book of Ina’s and was disappointed. It’s hilarious, and my 3yo loves it.). But yours looks wonderful too. ... ©2009–2021 Smitten Kitchen. Although I m pure vegetarian, this photo makes me tempting to try it out. i am always in awe of ina’s house in all of her cookbooks, it is absolutely gorgeous! let me know. Love this. While I can’t think of a local source for lobster meat, I can find lobsters and lobster tails. Love lobster,,, love potato salad. I hope I make this! I am glad Deb is staying out of the grammar “conflict” after making her comment that this was a stylistic choice. horseradish potato salad. I will have to make this salad, and then sit down with a glass of wine to continue my reading. I always “read” a recipe by looking at proportions, and hers rarely seem overly lush once scaled down. What a wonderful experience that must have been. I love this insight into the planning behind the day of the article! lobster and potato salad. I have some in my fridge and was looking for lunch inspiration…. Although I’d totally feel the same way about getting to spend the day with you sweetheart ;). It’s absolutely one of my favorite things and this reminds me of it. I might have to break down and have a special summer lobster salad as well! 1/2 cup olive oil I’m just not a seafood lover, but if I were, this looks like it would do it for me! I was thinking when I read this – what a great way to stretch a lobster to serve more people! The sauce came together very easily and everything turned out delicious. Here’s the good news, folks, direct from the coast of Maine. . Add 1 tablespoon salt and bring to a boil. This looks incredible! I kind of hope this site will always be about what it’s always been about. So you can use any other stabilizer: soy lecithin, silken tofu, even extra mustard or pureed vegetables. I don’t mind the ubiquitous blue shirts and too short black pants… i can see this as the highlight of a summer salad buffet party. I used really good olive oil and the flavor came through so well! Seriously, I was so excited about seeing you and Ina together!!! Deb, this is amazing. While meat may be the star of a steakhouse-style meal, a few things will surely round it out: a crisp martini, a cool salad and hearty potato side dishes. would appreciate knowing the brand/source for the multi-spout glass measuring cup used for whisking the dressing – thanks! We do not all have such bottomless grocery budgets.” and believe me, this is hardly our average Thursday night grub either. It’s the perfect summer dine-outside dinner contribution, and I hope you can find a way to make it happen. 1 large or extra-large egg yolk, ideally at room temperature (although finding tarragon or parsley is actually the difficult part). I will check out other books of hers, though. I saw them in a store a long time ago and stalked them a bit (I have a 1-cup and 2-cup) until I found them online. I am so jealous! Where I live in the Pacific Northwest there is no shortage of fresh-caught crab all summer! looks like a great salad that I’ll make minus any seafood. What a fabulous word! sigh. 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