Smashed Potatoes

This really isn't the best picture, but these are the best potatoes!

2 lbs red potatoes (about 16 small to med; 2 inches in diameter), scrubbed
1 1/2 tsp salt, divided
1 bay leaf
4 tbs unsalted butter, melted and warm
½ cup cream cheese (4 oz), room temperature
1/2 tsp ground black pepper
3 tbs chopped fresh chives or 4 ½ tsp dried (optional)

1. Place the potatoes in a large saucepan and cover with 1 inch cold water; add 1 teaspoon salt and the bay leaf. Bring to a boil over high heat, then reduce the heat to medium-low and simmer gently until a paring knife can be inserted into the potatoes with no resistance, 35 to 45 minutes. Reserve ½ cup of the cooking water, then drain the potatoes. Return the potatoes to the pot, discard the bay leaf, and allow the potatoes to stand in the pot, uncovered, until the surfaces are dry, about 5 minutes.

2. While the potatoes dry, whisk the melted butter and softened cream cheese in a medium bowl until smooth and fully incorporated. Add ¼ cup of the reserved cooking water, ½ teaspoon pepper, the chives (if using), and ½ teaspoon salt. Using a rubber spatula or the back of a wooden spoon, smash the potatoes just enough to break the skins. Fold in the butter-cream cheese mixture until most of the liquid has been absorbed and chunks of potatoes remain. Add more cooking water 1 tablespoon at a time as needed, until the potatoes are slightly looser than desired (the potatoes will thicken slightly with standing). Adjust the seasoning with salt and pepper; serve immediately.

Notes: White potatoes can be used instead of red, but reds are so much better. Try to get potatoes of equal size; if that’s not possible, test the larger potatoes for doneness (using a paring knife). If you only larger potatoes, increase the cooking time by about 10 minutes. I usually end up using all of the reserved liquid, it will look a little loose at first, but after standing for five or so minutes, the potatoes soak up all the excess.

Asian Green Beans

This recipe is wonderful--even if you don't like green beans. Add a kick to your veggies!

1 lb green beans, trimmed

1 tsp Asian sesame oil

1 tsp vegetable oil

2 cloves garlic, minced

1 tsp finely grated ginger

1/16 tsp crushed red pepper flakes, or to taste

1 1/2 tsp soy sauce

2 Tb water

1 tsp sesame seeds, toasted, for garnish (optional)

1) Lightly steam the beans, then immerse in cold water to stop them from cooking further. (I don't put them in cold water.) You can do this up to a day ahead of time.

2) Heat the oils in a saute pan over low heat. Saute the garlic and ginger in the oils until the garlic is golden and you can smell its sweetening aroma.

3) Add the beans, pepper flakes, soy sauce, and water. Stir to combine. Cook, covered, over high heat for a few minutes, until the water evaporates and the oil coats the beans and makes them shiny. Shake the pan and stir occasionally while the mixture is cooking.

4) Garnish with sesame seeds, if desired.

Citrus Basil Vinagrette

1/4 cup extra virgin olive oil
2 tbs orange juice
1 tbs lemon juice
1/4 lemon, zested
1/2 tsp salt
1 tbs honey
1/8 cup chopped basil
1 tsp cider vinegar

Mix all ingredients together in a jar. Shake to combine.

For the salad, I used romaine with diced chunks of fresh mozzarella, grape tomatoes, and croutons. The dressing will last about three days. If you strain the basil out, it is good for two weeks.