It’s not the type of cinnamon roll I usually go for, the very sticky kind with gooey frosting. And there were eight of them, really huge, scented with cardamom from this truly marvelous bakery in Manzanita Oregon. We hadn’t anticipated they’d be so enormous. And the kids, even though they were ravenous from hours of playing on the beach, couldn’t even finish one. Which left me alone in the kitchen with a half finished box of cinnamon rolls. I didn’t eat them all at once and of course I didn’t eat every last one. I’m not that much of a glutton. The kids had made a significant dent. But over the course of a day and a half, the remainder slowly and steadily disappeared. They were fantastic. Which brings me to the topic of today’s post: May will have to be Delicious Detox Month.
I was actually going to write about making pizza because I have a new method and I totally love it. However when I discovered there was no wi-fi at the Manzanita cabin my friend Liz and I rented (and really, given my track record of never writing blog posts on vacation, maybe it would never have been written anyway) I ended up waiting another week to write. Then, with the cinnamon roll debacle and feeling rather on the wrong side of forty and clearly not bathing suit ready at all and June being right around the corner, I knew I wouldn’t be writing about pizza. Not this month…It’s time for Delicious Detox. Liz, of course, coined the catchy phrase.
I still feel I should provide the link to the pizza dough here. It’s perfect for any night of the week, being so easy (no kneading!) but it was also just perfect for a Saturday night last weekend. (I guess this is the kind of thinking that leads to taking all of May off from pizza and pastries…) A breeze to stir up and to form; the dough baked out chewy and crisp all at once. Also, you really should try my current favorite pizza accoutrements (melted leeks, bacon, white cheddar, breadcrumbs, finished with arugula) for which, if you ask in comments, I will be happy to provide directions. Here is a photo:
As far as the Delicious Detox goes, don’t worry, there is no way I would subsist for a week on honey/cayenne water or what have you. My little brother did that once and from his dizzying experience I know that method is not for people who have to drive carpools or make dinner every night for a bunch of ravenous children. Also, I don’t believe in talking about dieting in front of kids. I talk about making “healthy choices”. Here’s how it will go: I will eat a lot less meat. I will vigilantly search out seasonal vegetables. I will take advantage of halibut and salmon season. I will snack on fruit and drink only water. (I will still have a latte for breakfast though – I’m not completely crazy.) Go sugar free the entire time – no maple syrup, no honey. Only whole grains, if grains are on the menu. Sometimes a little challenge is fun. I promise that whatever I write about will taste delicious – not like compressed hay bales or rabbit food.
In anticipation of the new regime, which will start May 1st, I was inspired to make Salade Niçoise. I was hoping to get some sashimi grade ahi to sear as a substitute for the traditional canned tuna. At the seafood counter, the fresh tuna looked grim and the fish guy deeply apologetic.
“I was hoping I could just sear it.” I said doubtfully.
“Uhhh. It should be alright.” You might describe his look as shifty.
I headed over to the canned fish aisle. Line caught tuna, local, packed in olive oil. It is the traditional choice even if it wasn’t what I’d envisioned.
Salade Niçoise
serves 4
- 1 bunch slim asparagus, ends trimmed (traditionally these would be green beans, boiled. Asparagus is what I had on hand)
- 12 new potatoes
- 12 cherry tomatoes, halved
- 1/3 cup pitted Niçoise olives
- a splash of white wine or vermouth
- a small head of red lettuce
- 2 handfuls of arugula
- 2 cans albacore tuna packed in olive oil
- 4 boiled eggs: start in cold water and when the water has reached a boil, cook for 5 minutes. Then drain and cool in cold water.
- 3 tbsp flat leaf parsley, rinsed and finely chopped
- 3 tbsp fresh basil, rinsed and finely chopped
- 1 1/2 tsp french mustard
- 3 tbsp red wine vinegar
- 9 tbsp extra virgin olive oil plus extra for broiling the asparagus
- sea salt and freshly ground black pepper
- Put a medium sized saucepan, half full of water on the stove over high heat.
- Preheat the broiler to high
- Place asparagus on a rimmed sheet pan with 1 tbsp olive oil and a generous pinch of salt and lots of pepper. Toss until coated.
- Broil for 3 minutes, turning or shaking the pan once after a minute or two. The asparagus should have some brown spots and smell wonderful. Remove from the hot pan and set aside on a plate to cool.
- When the water in the saucepan is boiling add 1 tbsp salt and the potatoes. When the water returns to the boil, lower the heat to medium and set a timer for 12 minutes.
- While the potatoes are cooking, rinse and dry the lettuce and arugula leaves and arrange on a large platter.
- In a medium bowl, whisk the red vinegar, the mustard, the herbs, 1/2 tsp sea salt and a generous grinding of pepper. Slowly pour in the olive oil in a thin stream, whisking constantly.
- Drain the tuna and toss with 2 tbsp of vinaigrette.
- When the potatoes can be easily pierced with a fork, drain them and leave them to cool slightly. When you can handle them without burning yourself, quarter them, and toss them in a small bowl with the vermouth.
- Add 5 tbsp of vinaigrette to the potatoes. Allow to cool a bit.
- Peel and quarter the eggs.
- Toss the cherry tomatoes with 1 tbsp vinaigrette.
- Toss the rest of the vinaigrette with the salad leaves.
- Arrange the asparagus over the lettuces. Arrange the potato salad either in a heap in the middle or evenly over the whole platter of leaves. Dot the platter with tomatoes, eggs, tuna and olives.
Have I left anything out? David Lebovitz says you choose either tuna OR anchovies. He also said Niçoise salad is perfectly fine with no fish whatsoever. So I didn’t forget anchovies – I just made a choice. So can you. That’s the fun part.
Perhaps next month there shouldn’t be quite so much olive oil…
Manzanita, 2012