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Potato Salad with Ginger and Cilantro



Every dish at the potluck last week was amazing, and we still managed plenty of compliments because of this potato salad recipe. We hadn't made the recipe before, but the additions of ginger and cilantro encouraged us to try it and the results were great. If you're tired of dill in your potato salads, give this a try. You'll be the talk of the potluck.

Potato Salad with Ginger and Cilantro

3 1/2 lbs Yukon Gold potatoes

1 cup chopped shallots (about 3)
3/4 cup mayonnaise
1/4 cup chopped peeled fresh ginger
2 tablespoons fresh lemon juice
2 cups (packed) roughly chopped cilantro leaves

Boil potatoes until cooked through, about 25 minutes. Cover and refrigerate until very cold, at least 3 hours. Can be made 1 day ahead.

Puree shallots, mayonnaise, ginger, and lemon juice in a food processor. Transfer puree to a small bowl and stir in 1 1/2 cups cilantro. Season to taste with salt and pepper.

Peel potatoes and cut them into 1/2-inch cubes. Place in large bowl, add dressing, and toss to coat. Refrigerate until cold, about 4 hours. Season to taste with salt and pepper. Garnish with remaining cilantro and serve.

Makes 8 servings.

Recipe from Bon App├ętit August 2004

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Rainy Day Fish Stew



One of the rainy days last week put me in mood for a soup. The grocery had a sale on Tilapia, so I relied on a fish stew that has been a favorite recipe for years. The recipe changes every time it's made, but is always serious comfort food. This is the latest version I could decipher from the scribblings in our recipe journal.

Rainy Day Fish Stew

6 tbsp olive oil
1 medium onion, chopped
4 large garlic cloves, chopped
2 cups chopped fresh tomato or 14 oz can of diced tomato, depending on the season
8 oz clam juice
Juice from 1/2 lemon
2/3 cup white wine
1 1/2 lb white fish fillets (tilapia, halibut, cod, sole, sea bass, etc.) cut into 2 inch pieces
Touch of dry oregano, thyme, pepper
Splash of Tabasco
3 tblsp tomato paste (We sometimes use "Italian Style" tomato paste and skip adding oregano and thyme)
1 large potato, diced rather small
One bunch of fresh flat-leaf Italian parsley, roughly chopped

Heat oil in a large heavy pot. Add the onions and garlic and saute for 4 minutes. Add half of the chopped parsley and stir for 2 minutes. Add tomato and tomato paste, then cook for 2 more minutes.

Add clam juice, lemon juice, white wine, oregano, thyme, pepper and potato. Simmer until potato is cooked through. Add fish and simmer until fish is just falling apart. Ladle into bowls and finish with generous amounts of fresh parsley.

The leftover wine goes well with dinner and stew would not be nearly as delicious without a loaf of crusty bread to eat with it. Our bread, of course, usually comes from Corbo's bakery in Little Italy.



Original recipe from Elise's father.

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