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 Patriotic Potato Salad By Jamie Gwen Perfectly patriotic for July 4th, this European-style potato salad is made without mayonnaise – a perfect side dish for your backyard barbecue. Toss the cooked potatoes with the dressing while they’re warm, as they will soak up the pungent flavors of the vinaigrette. Top the potato salad with cooked crumbled bacon or blue cheese for a delicious celebration! Ingredients: > 1 lb. purple or blue potatoes > 1 lb. baby red potatoes > 1 lb. baby white potatoes > 1 yellow or orange bell pepper, diced > 1 red bell pepper, diced > 2 shallots, minced or 3 green onions, chopped > 1/3 cup honey > 1/3 cup Dijon mustard > 2 T. cider vinegar > 1/4 cup extra-virgin olive oil > Salt and freshly ground pepper Directions: Place potatoes in a large pot of cold water over medium heat. Bring to a boil, then reduce to a simmer for 10 to 15 minutes, or until tender. Drain the potatoes and allow them to rest until just cool enough to handle. Cut the warm potatoes into quarters. For the dressing, combine honey, mustard, cider vinegar and olive oil, and whisk. Combine the warm potatoes, bell pepper, shallots or green onions and dressing. Season to taste with salt and pepper, and allow it to rest at room temperature for 30 minutes before serving, to meld the flavors. Serves 6 to 8 Jamie Gwen is a celebrity chef, certified sommelier and cookbook author with a weekly radio show. For delicious recipes and cooking tips, visit chefjamie.com. © 2008 Jamie Gwen Food with a view Eat sunny-side-up at the Beachcomber By Lynn Armitage My daughters and I are predictable creatures when eating out. We frequent the same places and order the same items. But one out-of-the-ordinary Sunday, we went to the Beachcomber at Crystal Cove – a remodeled cottage-turned-restaurant in the heart of the Crystal Cove State Park Historic District – for breakfast. If you’ve never seen this eatery, it’s because it’s literally a hidden treasure on a 3.5-mile stretch of historic beach. You have to park across the street and take the shuttle in. The Beachcomber serves breakfast, lunch and dinner, and doesn’t take reservations, but that’s good news, because while you’re waiting for your pager to buzz, your family can chase a few waves and romp on the beach within a half-mile radius of the restaurant. We ate breakfast on the outdoor patio with a commanding view of the ocean. Every chair has a soft blanket draped over it for when it’s not so sunny-side-up outside. True to this new adventure, I tried a dish I’d never had before: Filet Mignon Chilaquiles – corn tortillas layered with filet mignon, roasted tomato sauce, avocado puree, sour cream and a fried egg on top. Incredible! My girls had the Apple Cider Spiced Multi-Grain Pancakes, and we shared (rather, grabbed greedily) beignets – fried pastry balls rolled in powdered sugar. Take my word for it, the Beachcomber is an experience you won’t soon forget. Bring your appetite for savory, satisfying food and don’t forget the camera! For details, go to thebeachcombercafe.com. > The Beachcomber at Crystal Cove 15 Crystal Cove, Newport Coast 949.376.6900; info@thebeachcombercafe.com Lynn Armitage is the very sunburned editor of OC Family magazine. Ask The Nutritionist Q: How much water should a kid drink daily? Larry, of Costa Mesa A: The formula for assessing fluid intake is based on a child’s weight. A 23- to 44-pound child needs roughly 35 to 50 ounces of fluid per day. A child weighing 44 to 65 pounds may need 51 to 57 ounces per day. Typically, an indication of proper hydration is clear, pale or light-yellow-colored urine. Dark or cloudy urine is a sign of dehydration, as is increased thirst and low urine output. Water is the preferred liquid, as juice should be limited to less than 4 ounces per day, due to its high sugar content. Erin Silva is a registered dietitian and nutritionist for The Fitness Camp in Irvine. Go to: thefitnesscamp.com |
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