Deb, I did read the article, and your gooey butter cookies (I think that’s what they are called) looked delicious! looks very very yummy, thanks so much for sharing! Thanks for sharing! And if you can tolerate one more comment on “me and my assistant” . 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). Oh my goodness. That looks amazing. Servings — Ina says 6. Thanks for sharing it! Amazing! Deb, for those of us who have been reading your website for years (and for me, it’s only 3…I know there are loads of people who are original readers), we love love love the fact that you’ve gotten more popular. Snooping through Ina’s cabinets!?! your blog, your style, ’nuff said. Ingredient Checklist 4 medium (1 1/2 pound) lobsters ¼ cup salted butter, melted I love the recipe but that little bit was so enjoyable and put a smile on my face! You said potato and salad and lobster in the same sentence. Although I m pure vegetarian, this photo makes me tempting to try it out. potato chip cookies. Wow, that looks good! I shrieked with delight. Please try the Spanish soup with crispy ham. Now I’m wishing lobster were in season here today! rosanne cash’s all-american potato salad. Also, I agree with using less salt. One of the things I love about your blog is that the comments are always so interesting. I don’t see lemon juice or zest mentioned in the ingredient list, but it’s to be added in the instructions. That hair is like butter. oh – is the measuring cup by Anchor Hocking? You have to tell us when you get to hang out with cool people!! 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! Your email address will not be published. His father was the lighthouse keeper on Isla, Holbox, Cozumel and Contoy Island and there are many fisherman in his family. If I can get my hands on some lobster, you bet I will be making this one again! I’m thinking maybe crab could be a good replacement for lobster? Recipes. That sounds incredible! ?” question. What a fun time you must have had at Ina’s — definitely a dream for me! I made this tonight but scaled it back a bit. Will it destroy the creation if I don’t include the egg? 2 medium stalks celery, diced small (about 1/4 inch) (yielding about 1/2 cup) While whisking, slowly pour in the olive oil, making an emulsion. One day I will be able to use a real lobster for this recipe, but yes, there is a pauper’s version which still turns out quite nicely :). There is nothing wrong with being a bit lazy. I’m still jealous! You lucky so-and-so! INA! See more ideas about smitten kitchen, smitten kitchen recipes, recipes. Somebody else who isn’t a huge fan of lobster. Lobsters (previously frozen – we’re midatlantic around here) are ridiculously cheap right now – about the price of decent steak. would love to hear more about the trip to ina’s and the things you’re doing that happen when a blog becomes more popular. I’ll have to find some soon! Thank you for sharing a bit of your experience too! Deb, this recipe looks great. Family devoured it! That salad! Cynthia — Ha! Your recipes and food porn photos are what brought me here, but your writing style is what keeps me! One year ago: Asparagus with Almonds and Yogurt Dressing I may not like something, but the recipes always work. Lobster and Potato Salad on | deb | Flickr Reserve any remaining vinaigrette. Drain, let cool slightly, and cut into 1/2-inch dice. Four years ago: Strawberry Shortcakes and Grilled Shrimp Cocktail The story sparkled. Well, economy is in the eye of the beholder, I suppose. Half neutral oil and half olive oil, since I don’t like a too olive heavy taste. i am always in awe of ina’s house in all of her cookbooks, it is absolutely gorgeous! Potatoes and lobster are such a great combination. 1 1/2 pounds cooked lobster meat, cooked and cooled, in a 1-inch dice (from about 7 to 8 pounds fresh lobster; see post above for better budgeted suggestions) Lobster is pretty much a dream too, but, maybe! Thanks for continuing to keep it real. 1/2 teaspoon Dijon mustard Don’t tell anyone, but I’m not a huge fan of lobster, either. But generally, I think we are all super excited for you, as it really represents what a terrific cook/chef you have become. The most heavenly salad ever! It made for a beautiful presentation and my family devoured it. Regardless of all that, this dish looks and sounds wonderful. How do you cook the lobster for the salad? ME and my assistant . I almost had to stop reading this post several times because I became so overwhelmed with awesome. You can also use a pasteurized egg yolk if you are just concerned about salmonella (though I read that most cases of potato salad poisoning are from the potatoes, not the mayo!). So jealous! looks like a great salad that I’ll make minus any seafood. I eyeballed the recipe two, except for the vinaigrette since the amounts of certain ingredients were small (I just used less vinaigrette). I luckily had the most delicious nugget potatoes from Costco and the dressing soaked through into the potato and the saltiness and softness of the icm combined was wonderful. YUM. I love this cookbook. 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. Any casual attempt to slide “Oh, did I tell you about that time I hung out with Ina?” into conversation sound rather humble-braggy. This salad sounds delicious! Cook the potatoes: Place the potatoes in a large pot and cover with an inch or two over water. Thanks for telling us all about it. Thanks! That’s one expensive lobster mac & cheese or potato salad – dishes that are known for their low cost. 1. My boyfriend’s family is from a small island in Mexico, Isla Mujeres. Thank you :). After that “make-a-wish” fiasco. Fresh spring green beans on the side, maybe wedges of boiled egg to stretch the lobster… hmmm. It’s as though she has to goad them into complimenting her. After that, I think the Paris one (maybe her third book) is lovely. Hosted by Pressable. Being a Maryland girl, I’m not crazy about lobster, either. Starting with: @hamletta – Thank you for the lagniappe! I remember when my pre-orders for Smitten Kitchen and Foolproof arrived on the same day…it was awesome! Either way, adding protein to potatoes helps me keep my dessert consumption down to one scoop of ice cream or slice of pie…. It was perfect for easy summer entertaining since it was — not exaggerating — 106*F outside, UGH. Perfect for a summer gathering. 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! I didn’t have lobster, so just left it out and instead made a posh potato salad. . Recipes. Lobstering allows fishing communities to remain economically and environmentally viable. so that they would soak up the herbs and vinaigrette and have a wonderful flavor all on their own. I live on the coast of Maine and even with the cheaper prices of lobster last year (soft shell lobsters were cheap but provide much less meat/pound then hard shell which were not available) – the cost of “picked” lobster meat was $49.95/lb! I’ve always loved her Nicoise salad, and this looks even better. They were doing the same thing Deb’s readers do when there’s a missing ingredient/word/instruction–pointing it out so Deb was aware. HONESTLY??? Five years ago: Haricot Vert with Shallots and Molly’s Spectacular Dry-Rubbed Ribs The other was just seasonality. I kind of hope this site will always be about what it’s always been about. I’m just not a seafood lover, but if I were, this looks like it would do it for me! Rich — Egg yolks aren’t only used to make mayo. How beautiful! Preparation. Your day with Ina sounds so perfect!! Honestly, I really like this site to be about home cooking and not things that can happen when ones home cooking website becomes more popular, if that distinction makes sense. Seriously, I was so excited about seeing you and Ina together!!! Preparing this recipe leads me to a question about the vinaigrette. Wow, to the people nitpicking about Deb’s grammar – show some class. While potato salad is often thought of as a summertime picnic side dish, fall is the perfect time to dip into a comforting bowl of potatoes.

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