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In
the Backyard: Ode to Potato Salad
I do make my own potato salad. But not
very often.
It's still a once-in-awhile summer treat to me. When you don't
prepare it all the time, you want the one you do make to be something
special. This one definitely is.
It used to be served at late, great Gordon's cafe in Yountville, a
family-owned joint that was a favorite of locals and tourists for its
generous sandwiches and comforting entrees - all made from top-notch
ingredients.
What I love about this potato salad is its assertiveness from capers,
red onion and both Dijon and whole-grain mustards. Mayo, thinned with
a little water, plus fresh parsley and tarragon round out the flavor.
It's not a mild-mannered, wallflower of a potato salad. No, this is a
potato salad that really perks up the table with its presence.
Click here for the recipe.
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In
the Evening: Something to Nibble While Watching Fireworks
Fourth of July might be the ideal time
to celebrate the last of the season's fresh cherries with a bang.
Those sweet, crunchy orbs come and go all too soon, don't they?
They're great for baking. I used them in this straightforward, can't-miss
recipe for "Raspberry-Cherry Crumble Bars" from "The
Art & Soul of Baking" (Andrews McMeel) by Cindy Mushet and
Sur La Table.
Flour, oats, brown sugar and butter are combined in a mixer or food
processor until the texture of coarse sand. Half the mixture is
pressed into a pan, then baked. Once it cools, you spread a mixture
of raspberry jam and tart dried cherries over it, then sprinkle on
the remaining flour-oat mixture before baking again. The recipe calls
for "seedless" raspberry jam. I could get my hands only on
the kind with seeds, so that's what I used and it worked just fine.
Click here for the recipe and more on
cherries.
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In
San Francisco: July 4 Tonga Room Celebration
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Photo courtesy of the Fairmont San Francisco
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How about a bona fide beach
party - indoors - at the world-famous Tonga Room in the San Francisco
Fairmont?
That's exactly what's in store on
July 4th, 7 p.m. to 1 a.m., when the Tonga Room creates a crazy fun
beach scene for the holiday, complete with 2,000 pounds of real sand
trucked in just for the event.
Enjoy a beachy celebration at the Tonga Room.
A $65 per person buffet will be offered. Its centerpiece will be a
whole roasted suckling pig. The usual cover charge of $5 also will be
waived that night.
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For more musings on food, wine, life and laughter, go to foodgal.com.
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