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5A Wednesday, July 10, 2013 – Daily News County Fare & tasty fresh How to make: Potato salad By Miriam Krule, Slate The biggest and most obvious problem with traditional potato salad is that it relies on mayonnaise for dressing — and unless you're making it from scratch, there's really never any reason to use that stuff. It's thick and heavy and disguises the flavor of everything you're eating. And you're going to be outside. Under the sun. In one of the hottest months of the year. Eating lukewarm mayonnaise-slicked potatoes that have been sitting in the sun for as long as you have isn't just unappetizing; it could make you sick by the time your delicately grilled burger is ready. Another common potato-salad mistake is to throw in all manner of vegetables. Sure, carrots and celery add crunch, but potato salad shouldn't be crunchy. Keep your textures and your flavors simple. Potato salad isn't meant to satisfy your every craving; it's just meant to keep your blood sugar steady until the meat is done. To that end, why not keep your grandmother's complicated, globular potato salad recipe on the shelf this year? Instead, marinate your boiled potatoes in a light vinaigrette — garlic gives it a nice kick, and fresh herbs add a delicate flavor. The result is a light, summery dish that will stand up to the heat and keep your guests happy as they wait for the main attraction. Potato Salad With Herb Vinaigrette Yield: 4 servings Time: 20 minutes INGREDIENTS 2 pounds fingerling potatoes, quartered Salt 1/2 cup fresh basil leaves 1/2 cup fresh parsley leaves Juice of 2 lemons 2 tablespoons balsamic vinegar 4 garlic cloves 1 tablespoon extra-virgin olive oil 1 tablespoon tahini 1 teaspoon maple syrup Black pepper DIRECTIONS 1. Put the potatoes in a medium pot; add enough water to cover them and a pinch of salt. Bring to a boil over high heat, then reduce the heat to medium-high and simmer until the potatoes are fully tender, about 10 minutes. 2. Meanwhile, put the basil, parsley, lemon juice, balsamic vinegar, garlic, olive oil, tahini, and maple syrup in a blender; season with salt and pepper. Process until the herbs and garlic are finely chopped. 3. Drain the potatoes and rinse with cold water to stop the cooking. Transfer the potatoes to a large bowl, add the vinaigrette, and toss to combine. Taste and adjust the seasoning, and serve at room temperature, or refrigerate before serving. (Store leftover potato salad in an airtight container in the refrigerator for up to a few days.) Minty cardamom shrimp salad browned. Transfer to a small bowl to cool. Grind the cardamom spice mixture to the consistency of finely ground black pepper. Add it to the shrimp and toss to coat. Finely chop the mint leaves. Grind the cooled cumin seed (no need to wipe out the spice grinder first), then return it to its bowl, whisking in the yogurt, mint and the remaining 1/4 teaspoon of salt to form a thick dressing. Heat the oil in the same skillet, over medium heat. Once the oil shimmers, add the shrimp, spreading them in a single layer. Cook for about 3 minutes on the first side, then turn them over and cook for 2 to 3 minutes on the second side, until opaque and just cooked through. Remove from the heat. Place the greens in a large bowl. Spoon the dressing over them and toss to coat evenly; if the dressing seems too thick, add a teaspoon or two of water. Pile the greens onto a platter. Top with the warm shrimp and serve right away. By Bonnie S. Benwick The Washington Post. 4 servings Indian cooks know that toasting whole spices, then grinding them, can be accomplished even for a quick weeknight dish. The payoff is fuller flavor, maximizing the just-released oils: in this case, from cardamom, coriander and cumin seeds as well as dried red chilies. The recipe calls for tail-on shrimp for a few reasons: They hold their shape better and retain the shellfish's finger-food accessibility. If you find the tails a bother, discard them just after the shrimp have been cooked. In fact, for a greater shrimp-perforkful ratio, cut some or all of the just-cooked shrimp in half horizontally before you add them to the salad. The prep time will be reduced if you use already peeled/deveined shrimp. Serve with slices of fresh mango and tomato, and crusty bread or warm nan. Adapted from "Indian Cooking Unfolded: A Master Class in Indian Cooking, With 100 Recipes Using 10 Ingredients or Less," by Raghavan Iyer (Workman, 2013). INGREDIENTS 1 pound extra-large (16-20 count) raw, shellon shrimp 1 teaspoon kosher or coarse sea salt 8 to 10 white or green cardamom pod Taste-Off: The best supermarket frozen yogurt (and the worst) By Jolene Thym For the Contra Costa Times When you want something frozen, creamy and sweet -- and relatively healthful -- frozen yogurt is a great option. Done right, it can be an ultralow or no-fat dessert that not only quashes the sweet tooth, but also delivers protein, probiotics and a fair dose of calcium. Picking flavors and sprinkling toppings at a walk-in fro-yo spot is fun, but why relegate frozen yogurt to eating out when you can have your own private stash at home? After a serious dessert-binge involving nearly a dozen brands of frozen yogurt bars and pints, the answer to that question is sadly clear. Many of the frozen yogurt options found in supermarket freezer sections are simply not that good. Some are much too sweet; others taste flat and chalky. But a few are tasty enough to keep on hand for those late-night cravings. Here's the scoop on some of the best -and most abysmal -- vanilla and berry fro-yo available at local grocers. Yoplait Original Strawberry Banana Frozen Yogurt Bars The fresh flavor of crushed strawberries, with just the right balance of sugar and creamy yogurt, make these a great low-calorie treat. One 1.75-ounce bar has 55 calories, 1.25 grams fat, 2 grams protein and 7.5 percent of the recommended daily allowance of calcium. A box of 10 bars is about $4.99 at the grocery store. (3 stars) Weight Watchers Strawberry Smoothie Frozen Yogurt Bars These ultralight bars are a nice treat, but the brightness of the strawberries is secondary to the flavor of the yogurt. One 1.75-ounce bar has 60 calories, 0 grams fat, 1 gram protein, 4 percent calcium RDA. A box of 12 bars is about $4.99 at the grocery store. (2 1/2 stars) Open Nature Strawberry Greek Frozen Yogurt Bars The silkiness of Greek-style yogurt combined with strawberry make these a good pick for those who like sweet desserts. One 2.75-ounce bar has 110 calories, 3 grams fat, 4 grams protein, 10 percent calcium RDA. A box of six bars is about $2.99 at the grocery store. (2 1/2 stars) Ben & Jerry's Strawberry Shortcake Greek Frozen Yogurt This got big points for creamy, ice cream-like decadence, but that rating melted to two stars because any strawberry flavor was nearly lost in the mix. A four-ounce serving has 180 calories, 5 grams fat, 6 grams protein, 20 percent calcium RDA. A pint is about $4.49 at the grocery store. (2 stars) Lifeway Tart and Tangy Strawberry Frozen Kefir Stir a handful of mashed strawberries into this tart mixture and it might get top stars. As it is, the balance of sweet and tart is just right, but it lacks fresh strawberries. A four-ounce serving has 90 calories, 1 gram fat, 4 grams protein, 15 percent calcium RDA. A pint is about $3.50 at the grocery store. (2 stars) Pro-Yo Vanilla High Protein Frozen Yogurt Tubes Protein freaks familiar with the flavor of high-protein drinks and shakes might love these, but for the average palate, they're a bit dense and chalky. On the upside, they are packed with nutrition. A four-ounce tube has 160 calories, 2 grams fat, 20 grams protein, 20 percent calcium RDA. A box of three is about $7.45, at specialty food stores. (2 stars) Trader Joe's 0% Frozen Vanilla Greek Fat Free Yogurt My high hopes melted at the first taste of this mostly inoffensive, minimally tart frozen yogurt. The vanilla flavor is marred by an unnatural, slightly lime-tinged tartness. A fourounce serving has 100 calories, 0 grams fat, 6 grams protein, 15 percent calcium RDA. A 32-ounce carton is $3.99 at Trader Joe's. (1 star) Frut Stix Strawberry Greek Yogurt Pink sugar-on-a-stick might please a kid, but these pops are a bad-tasting excuse for frozen yogurt -- at best. One 2.5-ounce bar has 110 calories, no fat, 4 grams protein, 10 percent calcium RDA. A box of four bars is about $3.50 at the grocery store. (0 stars) Lucerne Vanilla Frozen Yogurt This yogurt reminds me of nothing -- literally. Take a bite, savor and swallow and not a single flavor of anything taste-worthy registers. It's not worth washing a spoon. A fourounce serving has 100 calories, 0 grams fat, 4 grams protein, 15 percent calcium RDA. A 1.5-quart container is about $2.98 at the grocery store. (Negative stars, if that was possible.) 1/2 teaspoon of seeds. Discard the stems of the chili pepper(s) and shake out and discard the seeds, if desired. Combine the cardamom seed, chili pepper(s) and coriander seed in the skillet; toast for 1 to 2 minutes, shaking the pan every few seconds. The cardamom seed and the peppers will blacken (the latter in patches); the coriander will turn reddish-brown. Transfer the mixture to a designated spice grinder, leaving it uncovered to cool. You might need to break the chili pepper(s) into several pieces. While the skillet is still hot, toast the cumin seed for 15 to 30 seconds, until fragrant and lightly 1 or 2 dried small red chili peppers 2 teaspoons coriander seed 1 teaspoon cumin seed 1/2 cup packed fresh mint leaves 1/2 cup plain low-fat Greek-style yogurt 1 1/2 tablespoons safflower or mild olive oil 8 ounces mixed salad greens Water (optional) DIRECTIONS Peel and devein the shrimp, leaving the tails on. Toss with 3/4 teaspoon of the salt in a mixing bowl. Heat a large, dry skillet over medium-high heat. Crush enough of the cardamom pods to yield NUTRITION Per serving: 180 calories, 22 g protein, 5 g carbohydrates, 7 g fat, 1 g saturated fat, 130 mg cholesterol, 650 mg sodium, 1 g dietary fiber, 1 g sugar WE ACCEPT FOOD STAMPS WE FEATURE BLACK CANYON ANGUS BEEF 8049 Hwy 99E, Los Molinos, CA NO CARDS REQUIRED FOR EVERYDAY LOW PRICING OR SALE ITEMS We appreciate your business - and we show it! HOURS: 7AM - 9 PM DAILY Prices good July 10 thru July 16 Sweet Yellow 2 lb. 99¢ lb. Fresh, Crisp, Fresh Fresh, Mixed Lettuce Italian Squash Celery Melons 79¢ Northwest Peaches or Cherries Nectarines $ 99 384-1563 Produce Specials We Accept EBT Fresh, CUSTOM CUT MEATS AT NO EXTRA CHARGE "Your Family Supermarket" Crisp, Head 79¢ 99¢ 69¢ Pork Spareribs Sea Best Flounder Fillets ea. (Canary, Casaba & other varieties) lb. ea. lb. 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