Kitchen Rebel

2024

I devour cookbooks like others consume mystery novels, but the irony is that I am incapable of following a recipe properly. My brain is labeled a ‘quick start’ and as a result I don’t follow written directions at all well. I’d rather fumble through figuring out how an object works than endure the sheer torture of reading the instruction manual first. It’s my style, and we all have different approaches to challenges. What I’ve learned about myself is that I do absorb the knowledge contained in the cookbooks, but just not in a sequential way. The ideas and techniques get lodged in my brain somehow, because when I start cooking in my kitchen, I know exactly how and what I want to create with my ingredients.

Two kitchen hacks that I’ve created also feed my irreverence and creativity when it comes to seasoning. A cook’s seasoning confidence is what transforms good food into great food. Mystery Mix: once a year I audit my spice drawer and combine all of my savory seasonings together in a big bowl, tasting as I go. When I’m excited about the flavor of the mix, I transfer it to a mason jar and use it as a general seasoning, especially for potatoes and other hearty vegetables. Every time I do this, I am thrilled with my completely unique combination. As a bonus, I get to order fresh spices from my favorite source, Penzey’s Spices.

Desert Dust is ‘speed dial’ for my daily cooking chores. I mix 14-ounce sized containers of chopped dried onion, dried granulated garlic, and ground black pepper in a gallon bag. I scoop some into a mason jar for daily use and freeze the rest. I learned this trick from a chef in Arizona, so I dubbed it ‘Desert Dust’ and I think it instantly makes everything taste better. (I reserve the use of salt for the cooking process, which is required for layering and building flavors.)

So, yes, cookbooks are just good company for me, and I write very basic recipes so that I can share ideas with readers. If you have any inhibitions about your approach to cooking or lack confidence in the kitchen, I urge you to simply jump in and trust yourself. An intuitive cook’s food is just as delicious any prescribed by a book—in fact, it’s often better, and it is definitely a lot more exciting.

I’m going to share a late summer recipe that was a huge hit with my visiting family. My recipe is vegan and variable, so have some fun with the options, and put your own twist on it, just as I did. Smashed Potato Salad is all over social media for a reason: it’s ridiculously good. What I prefer to do differently is to present it on a large platter with the herb salad heaped on top, and then drizzle the dressing—this ensures that the potatoes stay nice and crispy.

 Summer Smashed Potato Salad    (V)                  By Kim Dannies                     

 Herb Salad: combine 1-cup diced celery; 1-cup seeded and diced cucumber; 3-T fresh dill, rough chopped; 1-cup destemmed parsley leaves; ¾ -cup finely diced red onion; 2-T drained capers. You can prep the herbed salad one day ahead.

 Dressing: combine one-half-cup of unsweetned non-dairy yogurt (or sub Greek dairy yogurt); one-third cup of tahini; 1-T Dijon mustard; the zest of two lemons and the juice of two lemons; 1-T maple syrup; salt to taste. Whisk ingredients together—the dressing should have a little ‘zing’ to it to carry the potatoes. Add some chili heat if you like. Store in a mason jar until ready for use. Recipe makes more than you need for the salad, and it’s a great leftover. You can prep the dressing up to two days ahead.

Potatoes: line a large baking sheet with parchment paper and smear 2-T of olive oil over the paper.

-Boil 3-pounds of new baby potatoes in salted, boiling water until tender, about 15-20 minutes. Drain the pot and place the potatoes on the baking sheet. With a firm bottomed jar, smash the potatoes flat.

-Combine one-half cup of olive oil with 6-minced cloves of garlic; 2-T Desert Dust; and any other savory spices you enjoy. (Maybe try a Garam masala and Sumac combination, 1-T each.) Drizzle this mixture over the potatoes and then generously sprinkle the batch all over with Maldon sea salt.

-The prepped potatoes can be completed up to six hours before serving. They are best served hot out of the oven, so preheat your oven to 400 degrees and around 50 minutes before serving time, roast them, turning once, until they are nice and crispy.

Serve: On a serving platter plate the hot potatoes. Top with handfuls of the herbed salad. Drizzle on the desired amount of dressing and top with some freshly ground black pepper; serve immediately. 6-8 servings.

 I’d love to hear from you—feel free to send your comments to me. Please share this post with a friend :) and thank you for reading!