Courtesy The Gourmet Review

Old Fashioned Potato Salad. That’s right, this recipe is complete with mayonnaise, which I almost never use any more – even with potato salad!

Summer always brings back memories of my mother’s potato salad. I must admit, this salad just gets better as it sits in the refrigerator, so don’t worry if you have  leftovers.

The nice thing about this recipe is that the layers must sit overnight  in the refrigerator, so most of the work is finished a day in advance.  Perfect with a barbecue.

SERVES:  10

INGREDIENTS

9 large russet potatoes or 4 cups peeled

12 hard boiled eggs sliced

2 cups sweet onions diced

4 teaspoons white wine vinegar

4 teaspoons celery seed

2 cups diced celery

1 30 ounce jar of Best mayonnaise (or light mayonnaise)

1/2 cup chives cut in 1/2 inch pieces for garnish on top

salt and pepper

DIRECTIONS

Boil about an inch of water in a large stock pan. Place the insert (sometimes reffered to as a steamer) into the pan.  Potatoes should not touch the water.

Add potatoes in an upright position and cover. Steam for approximately 50 minutes or until a knife can easily cut through the potatoes, but not so long that the potatoes become soft. You may have to replenish water under the insert while the potatoes are cooking. Make sure the pan doesn’t burn, as the water will evaporate during the cooking process.

Remove potatoes and cool. Slice and layer in bowl as follows, until you have used up all the potatoes. To assemble,  place one layer of sliced potatoes (approximately l cup).Next, add diced onion (1/2 cup). Lightly sprinkle white wine vinegar (approximately 1 teaspoon and  celery seed (approximately 1 teaspoon). Repeat layers until all the potatoes are used up. This recipe calls for four layers, but you can vary quantity.

Place in refrigerator overnight.

Next day, add sliced hard boiled eggs and diced celery to potatoes. Add mayonnaise and lightly mix. Be careful not to over mix. Taste. Top with  additional celery seed,  as well as salt and pepper. Let sit in refrigerator until serving for at least 2 hours. Top with chives as garnish.

– The Gourmet Review

Courtesy Bobby Flay

Want an easy appetizer for summer?  Bobby Flay’s Grilled Potato and Goat Cheese Napoleon with Balsamic-Basil Vinaigrette is perfect. I love taking advantage of fresh basil and chives, especially when I can go outside and pick the herbs  from my garden. Most of this dish can be assembled in advance and grilled just before serving.

SERVES 4

INGREDIENTS

5 large red potatoes, scrubbed

Kosher salt

1/4 cup  balsamic vinegar

1 clove garlic

2 teaspoons Dijon mustard

1/4 cup fresh basil leaves

3/4 cup olive oil

Freshly ground black pepper

8 ounces fresh goat cheese

3 tablespoons chopped fresh chives  (optional)

DIRECTIONS

Put the potatoes in a pot of salted cold water and bring to a boil. Reduce the heat and simmer  until the potatoes are tender, but still firm, 12 to15 minutes. Drain and let cool before cutting each potato in 1/2-inch-thick slices.

While the potatoes are cooking, combine the vinegar, garlic, mustard, basil and 1/2 cup of the oil in a blender  and blend until smooth. Season with salt and pepper.

Heat your grill to medium.

Brush the potato slices on both sides with the remaining 1/4 cup oil and season with salt and pepper. Place the potatoes on the grill, close the cover, and grill until lightly golden brown and just cooked through, about 2 minutes per side.

Carefully transfer the potatoes to a flat surface. Make stacks by layering the following: 1 slice potato, 1 tablespoon goat cheese, 1 slice potato, 1 tablespoon goat cheese, 1 slice potato. Place the stacks back on the grill, close the cover, and grill until the cheese begins to melt, about 1 minute.

Transfer the potatoes to a platter, drizzle some of the vinaigrette on and around the potatoes, and sprinkle with the chives.

NOTES

Bobby Flay is a master at grilling. I love his recipes from  Bobby Flay, Grill It!, Clarkson Potter 2008. Enjoy!

– The Gourmet Review

Courtesy The Gourmet Review

This is a quick, easy to prepare Hot Fudge Sauce recipe that works perfectly with ice cream or over cakes and brownies. With only six ingredients, it’s a snap to prepare a couple of days before you need it. Keep in the refrigerator. This takes about 10 minutes to make.

SERVES:   8

INGREDIENTS

4 (1 counce) squares unsweetened chocolate

1 cup white sugar

1/8 teaspoon salt

1 tablespoon butter

1 cup heavy cream (or half and half)

3/4 teaspoon vanilla extract.

DIRECTIONS:

Place chocolate in a microwave safe bowl (a double boiler can be substituted)* on high 1 – 2 minutes, stirring frequently, until mostly melted. Be careful not to burn.

Transfer to a heavy bottomed saucepan over low heat and stir in the sugar, salt and butter.

Stir in cream, a little at a time, until smooth.

Heat, without boiling, and then remove from the heat and stir in the vanilla.

*If you want to prepare in one pot, use the double boiler method.

NOTE

This is the Blue Baker’s adaptation of Erin Nesbitt’s family recipe, passed down by Erin’s mother and shared on allrecipes.com.

– The Gourmet Review

Courtesy the Blue Baker

Love chocolate? This recipe is perfect for the chocoholic.This chocolate mousse pie  is one of my absolute favorites and is wonderful for any special occasion. Best of all, it needs to be made in advance, which makes entertaining that much easier.

YIELD:   Serves 8

INGREDIENTS

Crust

21 chocolate sandwich cookies (such as Oreos)

1/4 cup (1/2 stick) unsalted butter, cut into pieces, room temperature

Mousse (Be brave – you can double this recipe for a tall mousse pie!)

12 ounces semisweet chocolate, finely chopped

1 teaspoon vanilla extract

Pinch of salt

3 3/4 cups chilled whipping cream

1/4 cup sugar

Chocolate shavings (optional)

PREPARATION

For Crust:

Preheat oven to 350°F. Butter 9-inch-diameter springform pan with 2 3/4-inch-high sides. Finely grind cookies in processor. Add butter and process until mixture is evenly moistened. Press crumb mixture onto bottom and up sides of prepared pan to form thin crust. Bake crust 5 minutes. Transfer crust to rack and cool completely.

For Mousse:

Combine chocolate, vanilla and salt in processor. Bring 1 cup cream to boil in heavy small saucepan. With processor running, gradually pour hot cream through feed tube and process until chocolate is melted and smooth. Transfer mixture to large bowl. Cool to room temperature, stirring occasionally.

Beat 2 cups cream and sugar in large bowl to stiff peaks. Fold into chocolate mixture. Pour mousse into prepared crust. Chill until set, about 6 hours. (Can be prepared 1 day ahead.)

Beat remaining 3/4 cup cream in medium bowl to firm peaks. Transfer to pastry bag fitted with medium star tip. Pipe rosettes of cream around edge of cake. Garnish with chocolate shavings. (I use a potato peeler on squares of semisweet chocolate or a bar of chocolate).

NOTE

The recipe was originally featured on the November 1992 cover of Bon Appetit.

—The Gourmet Review

Courtesy Donna Hay

Nothing conjures up summertime more than s’mores. Try bringing Donna Hay’s version of this American classic to your next  beach bonfire, even though these are scrumptious anytime of year.  Kid’s love to finish these treats off with roasted marshmallows.

SERVINGS:    20

INGREDIENTS

1 stick butter

1 ¼ cup brown sugar1 teaspoon vanilla extract

1 egg

1 ½ cup  plain (all-purpose) flour, sifted

½ teaspoon baking powder, sifted

1 1/2 cups dark chocolate chips

1 1/2 cups milk chocolate chips

⅓ cup  rolled oats

 20 pieces dark chocolate (Hershey’s is my traditional favorite)

20  medium size marshmallows

PREPARATION

Preheat oven to 355°F.

Place the butter, sugar and vanilla in the bowl of an electric mixer and beat for 8–10 minutes or until light and creamy. Add the egg and beat until well combined.

Add the flour and baking powder and beat until just combined.

Roll tablespoons of the mixture and place on baking trays lined with non-stick baking paper, leaving space between them to spread. Flatten slightly and bake for 10–12 minutes or until golden.

Cool on trays.

TO ASSEMBLE

Place the biscuits bottom-side up on a tray. Top half with a piece of chocolate and the other half with a marshmallow.

Bake until the chocolate and marshmallows are starting to melt. Sandwich the halves together and serve. Makes 20.

S’mores are a traditional campfire treat. You can melt the marshmallows on sticks and sandwich between ready-made biscuits (or graham crackers) with the chocolate. The heat from the marshmallows will melt the chocolate.

NOTE

Summertime is also the perfect time to check out Donna’s easy Ice Cream Cup recipe. Kid’s love helping make this delicious dessert. Or check out Donna’s fabulous website for more ideas.

Leave it to The Four Seasons in romantic Paris to create a signature cocktail guaranteed to be the talk of your next party. The Georges V was kind enough to share their signature cocktail recipe for the “George Fizz,” created by Antoine Corneille,  Food and Beverage Assistant Manager.

This is a beautiful  drink – colorful, fresh and festive served in a champagne glass. We had raves after serving at a recent dinner part and this was from a guest list of wine drinkers!

GEORGE FIZZ COCKTAIL (the original recipe)

SERVES:    1

INGREDIENTS

Fresh strawberries and raspberries

1 1/2    Cups George Mix * (See recipe below)

2 1/2   Cups Champagne Brut

DIRECTIONS

Place fresh raspberries and strawberries into a fluted champagne glass. Mix with 10 teaspoons of George mix and add Champagne to fill glass.

George Mix:

Fresh strawberries and raspberries

5 oz of guave nectar

5 oz of fresh orange juice

2 oz of grenadine syrup

PRESENTATION

Serve in a champagne or fluted glass.

NOTE

I made my husband in charge of preparing this wonderful cocktail one night with friends. We did not have fresh guava nectar, but substituted canned guava juice. The “George Fizz” received fantastic reviews from every guest.

This would make a great holiday cocktail or a perfect way to enjoy fresh strawberries and raspberries during the summer.

– The Gourmet Review

Courtesy Four Seasons Resort Hualalai

The Mango Mai Tai is my favorite mai tai drink, especially as the sun sets at the Beach Tree Bar at Four Seasons Hualalai. The Mango Mai Tai is  simple to make and slightly less lethal than a regular mai tai, but I dare you to stop after just one. I asked Frank, the bartender ,who introduced me to this magnificent creation,  about it’s origins. First, the recipe.

SERVES:  1

INGREDIENTS

1.5 oz        (1 shot)           Cruzan Mango rum

1.5    oz     (1 shot)           pog juice* (you can substitute any commercial pot)

Four Seasons Resort Hualalai uses Pass-O-Guava, aka pog juice, but you can find pog sold in most grocery stores.

DIRECTIONS

Combine ingredients and pour over ice. Garnish with pineapple.

NOTES

THE ORIGINS

The story behind the Mango Mai Tai is a humble one.  Hualalai’s assistant room’s division manager, Lanikai Lindsey, was in search of a new tropical cocktail amenity to welcome our tired guests to the Four Seasons Resort Hualalai that had a little taste of “Aloha”.  Lanikai needed the drink to be both tasty and refreshing, but simple enough for the front desk to make.

FRANK’S CREATION

“I love this type of challenge. It gets my creative juices flowing (sorry about the pun). I recommend using a shot of Cruzan mango rum (1.5 oz.) and Pass-O-Guava juice aka POG juice.  POG is the juice every keiki in Hawaii grows up drinking. It’s as “Hawaiian” as it gets. The Cruzan mango rum is for the “kick”. I once served this cocktail at a banquet function at the resort, and it got rave reviews from all the guests. The POG juice comes pre-made by the gallon. We add Cruzan mango rum. Simple.  That’s why I gave Lanikai that recipe and then didn’t give the drink a second thought.

Shortly thereafter, guests started sending back the regular Mai Tai we make at Beach Tree.  They wanted the “Mango Mai  Tai” they got at check in. All the bartenders were confused. What “Mango Mai Tai?” You see, I never actually named the drink.  Lanikai must have come up with the name Mango Mai Tai. It took the bartenders awhile to figure out what was going on. What was going on was my humble drink was a hit!”

-Frank Weiser

 ABOUT FRANK

Frank Weiser has been a bartender at the Beach Tree Bar, since the Four Seasons Resort Hualalai opened on the Big Island in 1996. He’s a great guy and makes everyone feel welcome, as guests gather for nightly sunset on the beach.

– The Gourmet Review

Courtesy Four Seasons Resort Hualalai

Courtesy Four Seasons Resort Hualalai

Hawaii conjures up images of sun, sand and surf – in other words, paradise. One of my favorite places in the world is the Four Seasons Resort Hualalai on the Big Island of Hawaii at historic Kaupulehu. Hualalai takes its name from the volcanic mountain that rises on the island and captures the essence of Hawaiian culture and tradition.

Courtesy Four Seasons Resort Hualalai

Four Seasons Hawaii. If that’s not the ultimate in luxury travel, I don’t know what is.Leave it to Four Seasons Resort Hualalai to greet guests as they arrive at the hotel with a warm “aloha,” a mango Mai Tai,  and abeautiful orchid lei for the ladies and a wooden beaded lei for the men. It doesn’t take long to exchange winter gear for bathing suits and clothing suitable for a climate that averages a balmy 80 degrees year round. The Big Island happens to be the sunniest, driest and warmest of the islands in the Hawaiian archipelago.

Courtesy Four Seasons Resort Hualalai

It’s hard to decide my favorite activity. It really depends on the time of day. The spa is rated No.1 for all the Hawaiian Islands and deservedly so. Each morning an array of exercise classes start at 7 a.m. and continue throughout the day. My husband is in heaven. Decidedly, he is NOT an early riser, but he’s at spinning class every morning at 8 a.m. sharp and, depending on the schedule, will take pilates, sports pump, butts and guts class and so on.  He’s good for two to three hours. My max is two hours, followed by a little cardio. There’s something for everyone, from sunrise beach yoga, tennis and golf clinics, to learning the art of making flower leis or the hula. We always leave in better shape than we arrived!

Courtesy Four Seasons Resort Hualalai

Courtesy Four Seasons Resort Hualalai

Daytime finds us by one of the many pools. Will it be the adult pool with a private cabana, the black-bottomed lava pool, or the family pool? Any choice fits the bill.

Courtesy Four Seasons Resort Hualalai

Dining is casual and views of the ocean are on display for all to see. Every restaurant is open with views of the ocean. The surf is lit up at night, which makes walks along the beach an absolute must. Food is fresh from 160 local farms. Herbs come  from the hotel’s herb garden. The salads are some of the best I have ever tasted. I will be sharing some simple to prepare, utterly delicious recipes.

Courtesy Four Seasons Resort Hualalai

Courtesy Four Seasons Resort Hualalai

Golf is spectacular on Jack Nicklaus’ signature golf course. The emerald fairways cut through black lava fields to create a unique golf experience.  Nothing quite like views of the ocean, sounds of the surf crashing, and those tricky black volcano rocks to give an added challenge to the course.

Hualalai is a slice of paradise you won’t want to miss!

– The Gourmet Review

Courtesy Copper River/PWS Marketing Association

Every year there is a short window for savoring Copper River salmon. The runs come in for several weeks in May and this Northwest delicacy from Alaska can be shipped anywhere in the US.

So, what’s all the fuss in the Pacific Northwest about at the opening of Copper River salmon season? Could be that this wild salmon is the finest fish in the world. Yes, copper river salmon is THAT good – literally mouth watering delicious. The season lasts about four weeks and will end this year mid June.

Courtesy Copper River/PWS Marketing Association

The Copper River salmon, from the Copper River in Alaska,  need to fight 300 miles of demanding terrain in pristine, icey water for a total elevation gain of 3600’ to reach their spawning destination. The season is short – about a month, followed by other great salmon from the same river (sockeye and coho), but the Alaska king, with its rich red flesh, succulent taste, high omega-3 oil content and firm texture, is a true gastronomical treat.

The salmon runs in the Copper River are carefully managed for long term sustainability. Each fish is counted at several points in the river. Then each “run” (group of fish) is again counted and arrives in the Pacific Northwest with sequentially numbered tags. The Alaska King can be grilled, poached, steamed, sauteed or roasted. All salmon from Alaska tastes exceptional when compared to farm raised fish year round.

Courtesy Copper River/PWS Marketing Association

The Copper River King is prized for its deep red color, succulent flavor and delicate texture.  This luxury fish literally melts in your mouth. The King Salmon is followed by  the Copper River Sockeye. This rich in flavor, abundant salmon has the firmest texture of all wild Alaska salmon, and is preferred by many salmon lovers.Finally, a little later on in the season, the  Copper River Coho is prized for its  mild, delicate flavor and firm texture for a more affordable, late summer/early fall season Copper River  choice.

NOTE

If you don’t live in the Pacific Northwest, which celebrates the first arrival of Copper River salmon at virtually every seafood restaurant in the city with great fanfare, you can call family owned  University Seafood in Seattle at 206-632-3900 and talk to Jeanette or Dale. This “hidden secret” source of seafood in Seattle supplies most of the area’s top restaurants and has a small retail storefront that’s been in the same location for 67 years.

You’ll find someone from University Seafood driving to the airport 3 to 4 times a day to meet planes arriving from Alaska for some of the freshest seafood in the country. If you do order, make sure you include some Dungeness crabmeat and perhaps some fresh miniature oysters. You’ll be dining like a king!

– The Gourmet Review

Photography by Deborah Jones

Love. Love. Love this salad. It’s of my all time favorites. Otherwise known as “Salade De Laitue,” this is an elegant, classic and sure to be one of the most popular you will serve to guests for special evenings or a standby at home. The fresh herbs make all the difference.

As Thomas Keller explains, “The word laitue comes from the Latin word for milk, from the milky juices some lettuces can exude.  Hearty, buttery Bibb leaves are a good example of the rich, juicy quality lettuce can have.  They’re so big and rich, in fact, that this salad almost qualifies as a meal in itself.

This salad is all about freshness.  Use plenty of freshly picked fines herbes:  parsley, chives, tarragon, and chervil; harder herbs, such as savory, rosemary, and marjoram, would be too strong.  Finish it with a squeeze of lemon juice.

Buy nice rounded, mature heads of Bibb lettuce, with good weight; these will have the greatest amount of tender yellow interior leaves.  If the leaves have become at all soft and leathery, a rinse in cold water will refresh them.”

SERVES  4

INGREDIENTS

4 heads bibb lettuce

Kosher salt and freshly ground pepper

2 tablespoons minced shallots

2 tablespoons minced chives

¼ cup Italian parsley leave

¼ cup tarragon leaves

¼ cup chervil leaves

½ cup of House Vinaigrette

1 tablespoon plus 1 teaspoon fresh lemon juice

DIRECTIONS

Carefully cut out the core from each head of lettuce and separate the leaves, but keep each head of lettuce together; discard any tough outer leaves. Because each head of lettuce will be reassembled, the easiest way to work is with one head at a time. First, place the leaves in a bowl of cold water to refresh them and remove any dirt, then lift out and spin dry in a salad spinner.

Place the leaves from a single head of lettuce in a bowl. Sprinkle with a pinch of salt, a few grinds of pepper, 1 ½ teaspoons of the shallots and chives, and 1 tablespoon each of parsley, tarragon, and chervil. Then toss gently with 2 tablespoons of vinaigrette and 1 teaspoon of lemon juice. Repeat with the remaining heads.

For each serving, arrange the outer lettuce leaves as a base on the plate and rebuild each head of lettuce, ending with the smallest, most tender leaves.

House Vinaigrette

This is (Bouchon’s)  basic vinaigrette, three parts oil, one part acid, pared almost to its essentials-no shallots, no salt, and pepper- so that it can be used almost like a sauce base. The mustard adds flavor and strengthens the emulsion. Any number of additional ingredients may be added to it , depending on how it’s to be used. Most often it’s used to dress greens that have been seasoned with salt and tossed with fresh herbs, as with the Bibb Salad.

 INGREDIENTS

¼ cup of Dijon mustard

½ cup of red wine vinegar

1 ½ cups canola oil

DIRECTIONS

Combine the mustard and vinegar in a blender and blend at medium speed for about 15 seconds. With the machine running, slowly drizzle in ½ cup of the oil. Don’t be tempted to add all the oil to the blender or the vinaigrette will become too thick. It should be very creamy.

Transfer the vinaigrette to a small bowl and, whisking constantly, slowly stream in the remaining 1 cup oil. (The dressing can be refrigerated for up to 2 weeks. Should the vinaigrette separate, use a blender or immersion blender to re-emulsify it.

NOTE

This recipe excerpted from BOUCHON cookbook by Thomas Keller (Artisan Books, 2004)  is  not only an extraordinary collection of recipes, but the exquisite photography captures the sheer passion of one of America’s great chefs.

– The Gourmet Review