Spring began with potato salad
The blog has been quiet lately while I have been working on other food photography projects and family visits. If you follow me on Instagram you have probably seen some behind the scenes, but here is a bit of a summary.
In March, I photographed Andie Mitchell’s first cookbook, which is set to launch in the Spring of 2016. It was such fun and I know everyone will love the recipes as much as we did. My friend Jenn Elliott-Blake was the prop stylist in the project and together we created some images I feel really proud about.
Right after the book wrapped, my parents came to visit. There has been a ton of simple home-cooking as my mom and I always do. We spent a weekend in beautiful Cannon Beach, Oregon and the Olympic Peninsula this weekend.
The weather warmed up for a few days and I was even able to wear my favorite sandals, which are my only pair that will be worn day in and day out.
This passed weekend I hosted Sara and Hugh Forte in my studio for their first-ever food photography workshop. They were brilliant and we are already planning a second one for later this year. Stay tuned for that one. Also, don’t miss their new book Bowl + Spoon. I got to cook extensively from it this weekend and I was thrilled with everything I tasted (as I knew I would!).
Next week, on April 21st, it is the official book launch of Tara O’Brady’s new book Seven Spoons: My Favorite Recipes for Any and Every Day. I am so excited for all of you to cook from this book as I also had the opportunity to savor it back in October when Tara taught at my studio. I still dream of the baked eggs. I will be interviewing Tara during her book presentation at the Book Larder on May 7th, so if you are in the area would love to meet you.
I am headed to NYC next week to teach my own food photography class at Sunday Suppers. This will be my fifth time working with Karen and I cannot wait. This class filled up quickly so we added October dates. Both classes are full but if you want to be added to the waiting list, please contact them directly.
Speaking of workshops, there are 2 spots left for my Portugal workshop June 4-8 so if you are interested, visit here. We will be staying at a beautiful location, on a farm and near the beach.
Other things on my radar are:
… these beautiful spoons in Nikole’s shop,
… Morrissey with the Seattle Symphony,
… Jim Franco’s bowls,
… new shop Marine Area 7 in Seattle for vintage and new finds,
… I’m a sucker for scarves,
and this little tin for everything these days.
And finally, here is the recipe for this potato salad I made a few days ago. For some reason, as soon as Spring rolls in, I crave buttery potatoes dressed simply with olive oil, salt and pepper. Maybe other ingredients can be added but that alone is a masterpiece in my world. Hope you will enjoy this slightly more dressed up version.
Spring potato salad with avocado, radishes and mustard croutons
I like to serve the salad lukewarm but it can be eaten cold as well.
serves 6
1 pound yellow fingerling potatoes (or any small buttery potato)
3 slices of gluten-free bread
6 tablespoons olive oil
1 tablespoon mustard
3 ripe avocados, peeled, pit removed and sliced
2 medium watermelon radishes, thinly sliced
1 small purple Spring onion, thinly sliced
1/4 cup finely chopped dill
1/4 cup finely chopped chives
Salt and pepper
Place the fingerling potatoes in a medium pot. Cover the potatoes with cold water, cover the pot and bring to a boil over medium high heat. Turn the heat to medium low and cook for 12 minutes or until the potatoes are cooked. To check for doneness, insert the tip of a knife in the center of one and if it goes in smoothly, it is done. Drain the potatoes in a colander and return them to the hot pot (with heat off) for a few minutes so the moisture evaporates a bit more. Once they are cool enough to handle, cut the potatoes in half lengthwise. Place in a bowl.
In a small bowl, whisk 1 tablespoon of olive oil with the mustard. Brush the mixture on both sides of the bread. Toast the bread on a non-stick pan or toaster oven until crispy. When it is cool enough to handle, crumble it up or cut into croutons. Add them to the bowl with the potatoes. Add the rest of the ingredients into the bowl, toss and divide amongst 6 bowls. Serve while lukewarm.
[…] . . . the perfect spring potato salad to add to my […]
[…] a new take on that old favorite, potato salad, make Cannelle et Vanille’s light Potato Salad with Avocado, Radishes and Mustard Croutons. Radishes and gluten-free croutons give the salad a great crunch factor, while avocados provide […]