[1] Potato salad bound with pesto (photo © U.S. Potato Board.

Many people think of potato salad as warm weather fare, or a side with a sandwich. But different recipes are served at temperatures beyond the familiar chilled, mayonnaise-bound potato salad: warm southern German potato salad served with sausage and other meats and room temperature vinaigrette-dressed potato salad as a side.

So today’s tip is: During the cooler months, serve a warm potato salad. Bypass the mayo and dairy dressings (buttermilk, sour cream, yogurt) for a warm vinaigrette (add a teaspoon of lemon juice or mustard, plus salt and pepper) or simply a good olive oil, as in the recipe below.

If you have flavored olive oil—basil, blood orange, chile, garlic, rosemary, etc.—this is the time to use it!

If you make the dish in advance, warm it—or the dressing—in the microwave. You can serve the potato salad at room temperature with a warm vinaigrette; or dress the salad and heat it briefly in the microwave.

Instead of vinaigrette, consider another olive oil-based dressing, such as pesto.

Chose waxy potatoes, such as fingerlings, new potatoes, red jacket and small white round potatoes. They have more moisture and less starch. The lower starch enables them to hold their shape well during cooking. When boiled, steamed or roasted, waxy potatoes come out firm and moist—the ideal consistency for potato salad.

We keep the skins on to preserve the nutrients; we actually prefer the “rustic” look the skins impart.
See our Potato Glossary for the different types of potatoes.
 
 
WHAT TO MIX INTO YOUR POTATO SALAD?

It’s sad that take-out potato salad has convinced most Americans that all you need are potatoes, mayonnaise and perhaps some shredded carrot for color. The great thing about potato salad is that it can take on a different personality—and layers of flavor—with each added ingredient. Look through the fridge and pantry and add any ingredients and leftovers.

All of these combinations are made with vinaigrette or olive oil, but can be bound with any dressing you choose:

 
 
NEED MORE INSPIRATION?

Toss in whatever you have—anything that is begging to be tossed in—including, but not limited to:

This delicious warm potato salad with bacon was a finalist in the United States Potato Board-sponsored “Healthy Potato Salad” Recipe Redux Challenge. This recipe was created by Love And Zest, a blog written by a registered dietician. Prep time is 15 minutes, cook time is 45 minutes.

Ingredients For 6 Servings

[2] Brussels sprouts and bacon enhance this warm potato salad (photo © Potato Goodness).

1. PREHEAT oven to 450°F.

2. SLICE potatoes and Brussels sprouts lengthwise. Place in a large bowl and soak in beer for 5 minutes.

3. PLACE on a rimmed baking sheet and top with onion, garlic and rosemary; drizzle with olive oil.

4. BAKE 45 minutes, stirring midway through baking. Remove from oven.

5. SPRINKLE roasted vegetables with kosher salt. Top with bacon. Add extra olive oil if desired.
 
 
FIND MORE OF OUR POTATO SALAD RECIPES.

Cows need not apply: Soy milk is made from
soybeans and water. Photo courtesy
Mercola.com.

Milk alternatives can be substituted for dairy milk in any situation: from drinking a glassful to lightening coffee and tea to baking to pouring over cereal, to sauces and soups. They are available in plain, sweetened and flavored varieties, and can be fortified with vitamins and nutrients.

All of the alternatives have the creamy texture of dairy milk; each has different nutritional benefits. But the key is what tastes best to you. When a plain variety has a subtle flavor, such as the nuttiness of almond milk, that nuance is often covered up in the flavored/sweetened varieties.

There have been issues with consuming large quantities of soy milk, including the amount of phytoestrogens which can block estrogen. Check with your healthcare professional before using more than a few ounces a day.

Granola with Blue Diamond Almond Breeze almond milk. Photo courtesy Blue Diamond.

 
While many people view these alternatives as “health food,” the flavored varieties—particularly almond milk and soy milk—are as delicious as any glass of chocolate milk or creamy dairy treat.

As an old commercial advised: “Try it, you’ll like it!”

Stale? Not for long! Photo of ciabatta loaf
by Vincent Talleu | Wikimedia.

Most people believe that when bread goes stale, it’s because the moisture evaporates. It’s more complex than that: Bread will go stale even in a moist, humid environment (details).

Refrigeration doesn’t help: According to Bread.com, bread goes stale most rapidly at refrigerator temperatures—around 41°F/5°C. So keep bread at room temperature rather than in the fridge. (Refrigeration does delay the growth of mold.)

Toasting is a solution for slightly stale bread, pound cake and other non-iced baked goods. But if the product is more than a little stale, it’s time to bring out the “heavy artillery”:

THE MICROWAVE TECHNIQUE

Warning, though: once the bread cools off, it will revert to being hard. So enjoy it while it’s warm.

THE OVEN TECHNIQUE

If you don’t have a microwave but do have an oven, use it to freshen bread, rolls and other baked goods:

1. PREHEAT the oven to 450°F/250°C.

2. WRAP the bread, muffins, pound cake, etc. in foil.

3. HEAT for 5 to 10 minutes.

4. SERVE immediately. Keep the bread wrapped in the foil until ready to eat.

STALE BREAD DISHES

For millennia, cooks have repurposed stale bread, resulting in dishes that are quite wonderful. Popular recipes include:

Turn baguettes or other crusty breads into garlic bread. Photo courtesy Floriole Cafe | Chicago..

 
In medieval Europe, slices of stale bread, called trenchers, were used instead of plates.

If you have a dish to add to our favorite uses for stale bread, let us know!
 
CHECK OUT THE DIFFERENT TYPES OF BREAD IN OUR BREAD GLOSSARY.

Whenever we come across an appealing fish recipe or look at the choices at the fish market or on a restaurant menu, we check Seafood Watch to see if the species is an “Avoid” or a “Best Choice.”

Seafood Watch is a service of the Monterey Bay (California) Aquarium, dedicated to helping preserve the oceans’ fish supplies. It monitors which species are endangered (overfished to very low levels) and to be avoided, and which are a “Good Alternative” or a “Best Choice.”

To see what’s sustainable, head to Seafood Watch.com.
When we received the swordfish recipe below from one of our favorite Top Chef alumni, Fabio Viviani, we headed to Seafood Watch. Here’s the chart we checked:

So our tip of the day is: Make Seafood watch a go-to resource. You can check it online or with an iStore app.

Now onto Chef Viviani’s Swordfish Livornese, swordfish Livorno-style.

WHAT’s LIVORNESE?

Livorno is a Tyrrhenian Sea port on the western coast of Italy: a large span of water with Sicily to the south; Basilicata, Calabria, Campania, Corsica, Lazio, Sardinia and Tuscany to the east on the Italian mainland; and the islands of Corsica and Sardinia to the west.

Livornese sauce, a regional specialty, combines tomatoes, olives and capers. Added to fish fillets or fish steaks, it’s an easy and healthful dish with lots of flavor.

You can substitute any firm-fleshed fish, such as cod, grouper or red snapper; or use chicken or tofu. Chef Viviani likes swordfish because it is a lean fish but has a good fat content.

This recipe serves 4.

Ingredients

You can get this leaping swordfish as free wallpaper from AnimalsTown.com.

*Avoid cooking with extra virgin olive oil: It has a low smoke point. Use regular oil, labeled simply “olive oil,” for cooking.

Preparation

1. HEAT the olive oil in a pan very quickly, over a medium fire.

2. SAUTÉ the shallots until completely caramelized. Add the cherry tomatoes, olives, capers and tomato sauce, plus salt and pepper to taste. Reduce for 5 minutes.

3. RUB the swordfish steaks on both sides with olive oil and season them with salt and pepper to taste. Sear the fish in a frying pan.

4. PLACE the fish in an oven pan (or use the frying pan if it is oven-safe) and cover with half of the sauce. Bake in the oven at 425°F for 10-15 minutes, until the fish is done and flaky.

5. TOP with remaining sauce and basil and enjoy!
See Chef Viviani in action on the television program “Home & Family,” on the Hallmark Channel.

Find more of our favorite fish recipes.

To take the chill off, chef Johnny Gnall explores Mexican hot chocolate. If you’d like him to address specific foods or topics, email Chef Johnny.

There are numerous artisan and gourmet hot chocolate mixes available from American and European producers.

But something old is trending anew: Mexican hot chocolate. I’ve been seeing the flavors of Mexican chocolate in magazines and on menus more and more. Having a ton of family in Mexico, the combination of cinnamon, chiles and chocolate is one I have been quite fond of since childhood.

Particularly nostalgic for me is the gritty, grainy texture of authentic, traditional Mexican chocolate: a result of its minimal processing (and the way the first chocolate bars were produced back in 1847, in England).

Instead of conching into the smooth, silky chocolate we know today, Mexican chocolate is ground with a stone wheel.

DON’T TAKE A BITE!

You wouldn’t want to bite into a disk of authentic Mexican chocolate: It’s too gritty. That’s because its traditional use is to be melted into milk or water to make the drink we commonly call hot chocolate. Mesoamericans have been enjoying the chocolate drink since around 1900 B.C.E.!

This rustic style of chocolate has been updated for modern palates by Taza Chocolate, an artisan chocolatier in Somerville, Massachusetts. Chocolate with an attractive grittiness is available in stone ground chocolate bars as well as discs to be melted into Mexican hot chocolate. Check out the wares at TazaChocolate.com.

If you want to make Mexican hot chocolate at home (it’s called taza de chocolate in Mexico), my brand recommendation is the Mexican-made Ibarra. It tastes exactly like the stuff I drank as a child in Mexico: sugary sweet and comfortingly warm. And it’s the most readily available brand in supermarkets (check the Mexican foods department; you can find it in any Latin American market or online).

MEXICAN HOT CHOCOLATE RECIPE

 
Water makes a thinner, more refreshing (and authentic) cup; milk of any kind (including nonfat) makes a thicker, richer cup.

MEXICAN HOT CHOCOLATE RECIPE

 
Preparation

1. GRATE a disc of Mexican chocolate with a cheese grater, microplane or rasp. Set aside. While it’s not essential to grate the chocolate before melting it into the liquid, grated chocolate melts faster and is less likely to burn on the bottom of the sauce pan.

2. ADD optional seasonings and spices, including sweetener, if you’re using unflavored Mexican chocolate: grated almonds and/or chiles and cinnamon powder are traditional, but you can get creative (anise, cardamom and so forth).

3. HEAT the water or milk in a deep saucepan to just below boiling. Remove the pan from the heat and whisk the grated chocolate into the liquid.

4. STIR vigorously to dissolve the chocolate and prevent the chocolate from sticking to the bottom of the pan. (The classic Mexican tool is not a whisk but a molinillo, invented in Spain in the 1500s.)

5. ADD any liquids, from vanilla extract (if disc does not contain vanilla) to bourbon, rum or tequila.

WHIPPING UP A RECIPE WHEN YOU DON’T HAVE MEXICAN CHOCOLATE

You can use regular chocolate. If the chocolate is unsweetened or a very high percentage of cacao (80% or more), you’ll need to add some sweetener.

1. SIMMER a quart of milk in a saucepot.

2. ADD 1 cup of roughly chopped or shaved semisweet chocolate or chocolate chips, whisking to melt and dissolve into the milk.

3. ADD a cinnamon stick, broken in half, and one chile de arbol, also torn in half. Whether or not you use the seeds of the chile is up to you, depending on your spice preference (seeds and inner membranes, not the flesh, contain the majority of heat).

4. STEAM, but not reduce, for 15-30 minutes, then strain to serve.
 
This is a very basic recipe, so once you try it, feel free to add more or less of any ingredients to your liking. Just remember to add it in very small amounts.
Mexican chocolate is an easy and delicious drink for dinner parties, camping, or just a cozy night it. You can make it a little more adult with a shot of Kalhúa or Grand Marnier, or drop a scoop of vanilla ice cream in for the kids. Everyone can get on board with the flavor combination that’s been warming palates and bellies for nearly 4,000 years!

While the classic flavors are cinnamon and vanilla, modern artisans such as Taza Chocolate make a variety of flavors. Here, orange cinnamon. There’s also a seasonal egg nog chocolate disk. Photo courtesy TazaChocolate.com.

MORE WAYS TO ENJOY MEXICAN CHOCOLATE

Beyond melting into hot chocolate, the combination of earthy cacao, sweet sugar, spicy cinnamon and warm chiles of Mexican chocolate is a flavor profile that works in a myriad of desserts.

I have sampled Mexican chocolate in a pot de crème at a fine restaurant; I have slurped Mexican chocolate popsicles and chomped through countless artisan interpretations of Mexican chocolate bars and chocolate cupcakes.

One of my favorite uses of these exhilarating flavors was in a cinnamon and chocolate lava cake belying a molten chocolate center spiced with fruity chiles. (Yes, chiles/chilies/chillis are a fruit—albeit a very hot and spicy one—the difference between fruits and vegetables.)

There are few dessert applications that won’t be deliciousness with Mexican chocolate. So if you’re a baking enthusiast, try spicing up your next foray into chocolate with a pinch of cinnamon and a chili or two. Remember to be sparing with the cinnamon and taste discerningly: A little can go a long way and you don’t want it to be heavy handed.

The same goes for the chiles. Rich, earthy chocolate is a fantastic background for these more fiery elements, and in the right balance, the taste experience will blow you away.

MORE HOT CHOCOLATE MAGIC