4th of July Noshes
Independence Day commemorates the adoption of the Declaration of Independence on July 4, 1776.
There are a number of things associated with the day -- barbecues, picnics, parades, speeches and ceremonies. and, let's face it, everyone's favorite: e-a-t-i-n-g!
In honor of the holiday, here are some recipes that honor the colors of the day: red, white and blue! All recipes are deemed "easy" and from the Food Television Network.
Red Potato Salad Serves 4-6
2 pounds small red bliss potatoes, scrubbed but not peeled
1 tablespoon kosher salt
4 cups cold water
1 cup dry white wine
4 parsley stems
6 black peppercorns
2 sprigs fresh thyme
For Dressing
3 tablespoons white wine vinegar
1/4 to 1/3 cup chopped flat-leaf parsley or a mixture of fresh herbs
1/3 cup minced shallots or red onion
Freshly ground black pepper
1/3 cup extra-virgin olive oil
- Slice the potatoes 1/3-inch thin and put in a saucepan with 1 teaspoon of the salt, the water, and the wine.
- Tie the parsley stems, peppercorns, and thyme in a piece of cheesecloth and add to the pot.
- Bring to a boil over high heat and immediately lower the heat to maintain a gentle simmer.
- Cook until the potatoes are tender but not mushy, about 12 minutes.
- Drain; discard the herb bundle and transfer the potatoes to a bowl.
- In a small bowl, whisk together the vinegar, parsley, shallots, the remaining 2 teaspoons of salt and pepper. Gradually whisk in the oil to make a dressing.
- Toss the warm potatoes with the dressing gently, so as not to break them up.
- Allow the salad to sit at room temperature for one hour to marinate, tossing several times to coat the potatoes.
- Season with salt and pepper, to taste, and serve at room temperature.
White Bean Dip with Pita Chips, courtesy of Giada De Laurentiis
1 (15-ounce) can cannellini beans, drained and rinsed
2 cloves garlic
2 tablespoons fresh lemon juice
1/3 cup olive oil, plus 4 tablespoons
1/4 cup (loosely packed) fresh Italian parsley leaves
Salt
Freshly ground black pepper
1 teaspoon dried oregano
- Preheat oven to 400 degrees.
- Place the beans, garlic, lemon juice, 1/3 cup olive oil, and parsley in the work bowl of a food processor. Pulse until the mixture is coarsely chopped. Season with salt and pepper, to taste. Transfer the bean puree to a small bowl.
- Cut each pita in half and then into 8 wedges. Arrange on a large baking sheet. Pour the remaining oil over the pitas. Toss and spread out the wedges evenly. Sprinkle with oregano, salt and pepper.
- Bake 8 to 12 minutes, or until toasted and golden in color.
- Serve the pita toasts warm or at room temperature alongside the bean puree.
Chopped Apple Salad with Toasted Walnuts, Blue Cheese and Pomegranate Vinaigrette, courtesy of Bobby Flay, 2007
Pomegranate Vinaigrette:
1/4 cup pomegranate molasses
2 tablespoons red wine vinegar
1 heaping teaspoon Dijon mustard
1 tablespoon honey (or more to taste)
Salt
Freshly ground black pepper
3/4 cup extra-virgin olive oil
Salad:
6 apples (Granny Smith, Gala, Fuji) any or a combination of all, skin left on, core removed and cut into 1/2-inch dice
2 cups baby spinach
2 heads endive, thinkly sliced
1 cup toasted coarsely chopped walnuts
3/4 pound blue cheese, crumbled (Maytag, Danish, Cabrales)
Salt
Freshly ground black pepper
- Whisk together the pomegranate molasses, vinegar, mustard, honey and salt and pepper in a medium bowl. Slowly whisk in the olive oil until emulsified.
- Combine the apples, spinach, endive, walnuts and blue cheese in a large bowl. Add the vinaigrette and toss to coat, season with salt and pepper, to taste.