Dayrecipe Food Community

Active time: 20 min Start to finish: 45 min

Makes 4 servings.

INGREDIENTS

• 2 1/2lb medium yellow-fleshed potatoes such as yukon gold
• 1tablespoon whole-grain or coarse-grained mustard
• 1tablespoon white-wine vinegar
• 2teaspoons finely chopped drained bottled capers
• 1/2teaspoon salt
• 1/2teaspoon black pepper
• 3tablespoons finely chopped shallot (1 large)
• 1/2cup extra-virgin olive oil
• 1/3cup chopped fresh flat-leaf parsley

DIRECTIONS Peel and quarter potatoes, then cover with salted cold water by 2 inches in a 5-quart pot and simmer, covered, until just tender, 20 to 25 minutes.

While potatoes are cooking, whisk together mustard, vinegar, capers, salt, pepper, and shallot. Add oil in a slow stream, whisking until emulsified.

Drain potatoes in a colander and cool slightly. Break up warm potatoes into smaller chunks with a spoon and stir in vinaigrette and parsley. Serve potatoes warm.

Active time: 20 min Start to finish: 20 min

Makes about 2 cups

INGREDIENTS

Active time: 30 min Start to finish: 2 hr

Makes 8 servings.

INGREDIENTS

The perfect picnic sandwich for summer.

Makes 4 servings.

INGREDIENTS

• 1/2cup olive oil
• 1/4cup chopped fresh italian parsley
• 1/4cup drained capers
• 4tablespoons chopped fresh marjoram
• 2tablespoons red wine vinegar122-inch-long sourdough baguette, halved lengthwise
• 12ounces assorted sliced deli meats and cheeses (such as mortadella, salami, and provolone)
• 1cup thinly sliced vidalia onion

DIRECTIONS Blend olive oil, parsley, capers, 3 tablespoons marjoram, and vinegar in food processor until herbs are finely chopped. Season to taste with salt and pepper. Transfer dressing to small bowl. Let stand 30 minutes.

Mix remaining 1 tablespoon marjoram into dressing. Spoon dressing over cut sides of bread, dividing equally. Arrange meats, cheeses, and onion on bottom half of bread. Cover with top half of bread. Cut diagonally into 4 sandwiches. (Sandwiches can be made 4 hours ahead. Wrap tightly in foil and refrigerate.)

The leeks are cooked until they’re so tender — or “melted” — that they almost fall apart.

Makes 4 servings.

INGREDIENTS

• 2tablespoons olive oil
• 1tablespoon drained capers, patted dry2 1/2cups dry white wine
• 7whole peppercorns
• 3shallots, thinly sliced
• 2fresh thyme sprigs
• 1bay leaf
• 1/4cup whipping cream10tablespoons (1 1/4 sticks) butter, cut into pieces
• 5leeks, chopped (white and pale green parts only; about 4 cups)
• 3/4cup water
• 1/3cup (packed) chopped fresh chives1pound sea scallops1tablespoon chopped fresh tarragon

DIRECTIONS Heat 1 tablespoon oil in heavy small skillet over medium heat. Add capers; sauté until crisp, about 1 minute. Using slotted spoon, transfer to paper towels to drain.

Boil wine and next 4 ingredients in small saucepan over medium heat until liquid is reduced to 3 tablespoons, about 15 minutes. Add cream; boil until liquid is reduced by half, about 2 minutes. (Capers and sauce can be made 2 hours ahead. Let stand at room temperature.)

Melt 2 tablespoons butter in heavy large skillet over medium heat. Add leeks and 3/4 cup water. Simmer until leeks are tender and almost all water evaporates, about 4 minutes. Mix in chives. Season with salt and pepper. Transfer leek mixture to platter. Tent with foil.

Sprinkle scallops with salt and pepper. Melt 2 tablespoons butter and 1 tablespoon oil in another heavy large skillet over medium heat. Add scallops; sauté until cooked, about 2 minutes per side. Arrange atop leeks. Tent with foil.

Reheat sauce over medium heat. Gradually add 6 tablespoons butter; whisk until smooth, about 1 minute (do not boil). Strain sauce into small bowl. Stir in capers and tarragon. Season with salt and pepper. Spoon over scallops.