mayonnaise Archives - Pamela Salzman

Grilled Potato Salad Mexican Street Corn-Style Recipe

I love grilling potatoes and I especially love whole potatoes. This grilled potato salad is so creamy and delicious. Plus, when you include the skin, potatoes are a whole food and good source of carbohydrates. You can put a lot of dressings on grilled potatoes, even just olive oil with salt and pepper. I am not afraid of a little mayonnaise, which is just egg yolk and oil. I prefer the lighter texture and flavor of vegan mayonnaise. And this has the smokiness and heat from chipotle powder. I think this is perfect for Memorial Day weekend!Continue reading

Okonomiyaki-Inspired Veggie Pancake Recipe

I took a little break from posting both here and on social media but I’m back. And with a GOOD one! This is one of those recipes that will reward you if you’re open-minded. There will be some of you who will look past this Japanese vegetable pancake, also known as Okonomiyaki, and think it’s nothing special. You need to trust me here and make this. Not only am I obsessed with this, Hubs and my son fight over every last scrap. This is very filling as a light meal, or sometimes I’ll add a slice of smoked salmon on top for extra protein.Continue reading

cabbage carrots dashi eggs mayonnaise okonomiyaki rice flour scallions sriracha toasted sesame oil veggie pancake

Spicy Caesar Salad with Toasted Breadcrumbs Recipe

If you’ve been to Jon & Vinny’s in LA, you may recognize this salad which they call Gem Lettuce, Calabrian Chili Dressing, Parmigiano, & Bread Crumbs. It’s basically a spicy Caesar salad with the most delicious breadcrumbs and baby romaine leaves. It’s insanely good and worth every bit of the $16.50 they charge for one portion. Or is it? Well, we can make it at home and it’s just as good, friends! I make it all the time when I have people over or we want a really great Caesar. Ok, let’s do it!Continue reading

breadcrumbs calabrian chiles capers Dijon mustard garlic garlic powder lemon juice mayonnaise parmesan cheese romaine lettuce worcestershire sauce

Hot spinach artichoke dip recipe

I hope you all had a lovely Christmas! Even though you haven’t heard from me in a few days, I have been cooking up a storm nonetheless! We arrived in NY to visit my family and between Christmas Eve for 79 people to breakfast-lunch-dinner for our clan of 15 every day, I’ve been busy in the kitchen. What has been fun is the team effort. My sisters, my mom and I have been planning and preparing together which really is the only way when you’re trying to figure out what to make that most everyone will like. My husband is actually pitching in as I type this and making baked ziti with my mother for tonight’s dinner. It is seriously hilarious listening to him explain his “method” to my Italian mother. Also nice to have the night off so I have a few minutes to write something for you lovely readers!

I always find at this time of year many of my friends and students are looking for a winner hors d’oeuvre for all the entertaining and football-watching they do. I have quite a few on the site already and you can check out the segments I did for our local news the last two years, but I would love to share this popular (although I wouldn’t say the most healthful) dip that is always very popular. Hot spinach artichoke dip is something my husband and my kids love to share in a restaurant. They somehow rationalize all the sour cream and cheese with the presence of spinach in there. This is a lighter version, but still warm, creamy and tastes just like the one you’ve had at your favorite restaurant. My kids like to scoop this onto crostini, pita chips or even tortilla chips. Although I’ve eaten the dip with sweet bell pepper strips and blanched cauliflower, I think they probably had the better idea.

I know you busy you all are and what you really want to know is how you can do this ahead of time so you you’re as relaxed as Ina when her guests arrive. Oh how I’d love to be invited over for cocktails and cards with Ina! But I digress. You will blend this whole concoction together in no time — no sauteeing or blanching — and keep it covered in the fridge until the next day when you want to serve it. Then uncover it and bake it for about 25 minutes until hot and melted and bubbly. I usually time this to be ready about 15 minutes after I’ve told my guests to arrive since no one these days shows up exactly on time, including yours truly. This dip is really best served hot and because there’s cheese in it, the longer it sits out, the more it firms up. So it’s best if you don’t have this out too early. I also recommend if you’re going to make a few for a longer cocktail party or football game to stagger them about an hour apart so you can serve a nice hot one a few times. Very recently I discovered a new and incredible way to eat leftovers of this dip — blended with beaten eggs and baked as a frittata, which is this photo right below.

Not to be confused -- this is a frittata made with leftovers from the dip! — Leftovers can be mixed with beaten egg and baked into a frittata

Now you can have your fabulous hors d’oeuvre for New Year’s Eve and the beginnings of an amazing New Year’s Day breakfast. Does it get any better than this???

Hot Spinach and Artichoke Dip

Pamela

5 from 1 vote

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Ingredients

10 ounces artichoke hearts frozen defrosted or packed in water, drained
¼ cup chopped shallots
1 clove garlic
10 ounces frozen chopped spinach thawed and squeezed dry (I do this in a thin clean kitchen towel) or 10 ounces fresh spinach, steamed in a little water until wilted and excess water squeezed out
½ cup Greek yogurt
½ cup Vegenaise or mayonnaise I use soy-free Vegenaise.
2/3 cup grated Pecorino or Parmigiano Reggiano cheese I use Pecorino.
4 ounces mozzarella cheese shredded
salt and pepper to taste

Instructions

Preheat oven to 375 degrees.
In a food processor, coarsely chop the artichoke hearts with the shallots and garlic.
Combine all the ingredients in a medium bowl.
Place in a 9 or 10-inch oven-proof dish and bake for 20-25 minutes, until hot and cheese is melted. Serve immediately.

Notes

Notes: this obviously has a lot of dairy, but it *may* be possible to make this dairy-free with vegan mozzarella (Violife has a good one) and vegan Parmesan and vegan yogurt (Forager cashew yogurt or Kite Hill coconut yogurt may work.)

You can assemble this in the baking dish the night before, remove from the refrigerator before you preheat the oven so it's not ice cold, and then bake.

Tried this recipe?Let us know how it was!

artichokes garlic mayonnaise mozzarrella cheese parmesan cheese shallots spinach Vegenaise yogurt

Egg Salad Recipe and Other Things You Can Do with Hard Boiled Eggs

I’m thrilled to have my mother and my 4-year-old niece visiting me this week from New York. We’re having a great time catching up on magazines, tivo’d shows and of course, cooking. After she read my post the other day about hard boiled eggs, she said, “so I used to overcook my eggs?” I speak the truth on this blog and I asked my mother if she remembered the telltale green ring around her yolks. She remembered. We reminisced about always eating egg salad sandwiches for lunch the day after Easter, and for old times’ sake I thought it would be fun to make them with my mom again.

The two of us had a little egg salad cook-off with my mom making the version I grew up with, which is no more than chopped up hard boiled eggs combined with mayonnaise, relish and a pinch of salt. Always delicious and that little bit of sweetness from the relish makes this egg salad kid friendly, unless you’re Mr. Picky who thinks egg salad is one of the “scariest” foods out there. 2 plain hard boiled eggs for Mr. Picky, please! I whipped up my favorite version of egg salad which is loosely based on a recipe from my heroine, Alice Waters and her fabulous book, The Art of Simple Food. My more grown-up egg salad may taste more sophisticated than the old version, but I assure you it is just as simple, absolutely delicious, and still kid-friendly (for kids that would actually eat egg salad.) And look, Mom, no green ring!

Hard boiled eggs are rather bland and the texture is soft, so I like balancing all that out with a little salty bite from some capers, some mild onion flavor from either fresh chives, shallots or green onions, and the smallest dash of cayenne for some kick. I don’t see how people can eat egg salad on squishy, bland white bread, and not just because white bread is tasteless and devoid of nutrients (maybe I should tell you how I really feel.) Egg salad just pairs so well with some texture and flavor, like from a nice hearty sprouted seed bread or other earthy, flavorful bread — always toasted. After enjoying this tasty sandwich with my mom the other day, I asked myself why I never make egg salad. It was such a simple and satisfying lunch with a side green salad. Daughter #1 gave the egg salad a try and became a convert, although with mouth half-full announced she liked it just fine, but wouldn’t be taking any egg salad too school for lunch — “I don’t want egg aroma in my backpack all day, thanks.” Whatever.

If you are in Mr. Picky’s camp and think egg salad is too scary or if you went all out, decorated a bazillion eggs and need something more than just an egg salad recipe, here are some other yummy ideas:

Sliced on top of toast with smoked salmon or sliced avocado.
Deviled eggs — I think this recipe for Caesar Salad Deviled Eggs at Smitten Kitchen looks interesting.
Nicoise Salad — a composed salad of potatoes, green beans, tomatoes, tuna and hard boiled eggs.
Cobb Salad — here’s a more healthful version by Ellie Krieger.
In a filling for empanadas. I love my recipe which uses mixed greens, to which you can add a chopped hard boiled egg or two.
Pan Bagnat — a sandwich with sliced hard boiled eggs, tuna, tomatoes, onions. Check out Alton Brown’s recipe here.
Chopped over steamed or roasted asparagus. Then drizzle with one of my favorite everyday salad dressings.

Do you have any great ways to eat hard boiled eggs? I’d love to know!