Post

Posted by Stephanie Meyer on Feb 15, 2006 at 2:31pm

A fix-er up day for me. Or as my mother-in-law Dot calls it, maintenance (I love that term!). Haircut, highlights and blowout (right), pedicure (left), manicure (although the manicure was just a buff, I’ve pretty much given up on polished fingernails, just too high maintenance, and a short, buffed nail is quite elegant, thank goodness). At Spalon Montage, where Nisa has done my hair, and LJ my nails, for years now. Love those girls! It’s been awhile so feels g.o.o.d, I’m all spiffy. Just in time to cook dinner and monitor homework, ha. That’s OK, I had my night out last night and it sure was fun. And as a little bonus, my friend Kathie was getting her hair cut, also by Nisa, right after me! Just a coincidence, but a nice one, I always love to see her. Everyone loves to see Kathie, that’s just how she is. Purely awesome.

Tonight I’m making a Salad Nicoise, I’ve had a craving for it since Bowen was talking on Sunday about how he often carries one out from Barbette. Barbette does a killer Nicoise, but I decided to make tonight’s version myself. Romaine, tuna, onion, hard-cooked egg, tomato, potatoes, green beans, all with a mustard-y, garlicky vinaigrette. With popovers. Mmmm…love it. For the kids, a plainer version of the same salad, the popovers of course, and soup (canned) if they like. Easy enough!

Salad Nicoise hit the spot, as did popovers, those naughty, tempting, crispy puffs of eggy heaven. Why, oh why, do I make them? I LOVE them (with a little Hope Creamery butter, couldn’t resist, prrrr…). With a tasty St. Innocent Pinot Noir. Nice dinner (recipes for popovers and Salad Nicoise in comments, below). Except for Nathan, who said he didn’t feel well, and fell asleep, on his own, at 6:00 p.m. Again, just like a couple of weeks ago. So here we go again, poor little cutie. His friend Vivian, Susie’s daughter, was home sick today too, it’s going around their school. Damn, I hate when he’s sick, I don’t like to see him uncomfortable…


Subscribe for delicious and nutritious recipes, tips, and resources.

Powered by ConvertKit
Print Friendly and PDF

Older Comments

  1. By Stephanie on February 16, 2006 at 4:33PM

    Hell to the no! Muffin tin works great - I think better than the popover pan, which I also have. They're eggier in the muffin tin, mmmm...

  2. By Suz on February 16, 2006 at 4:28PM

    Cool, so you don't need an official Popover pan to make these?? I always thought you did!!! If not, this is dangerous...I'll be making and therefore eating them all the time...!!

  3. By Stephanie on February 15, 2006 at 8:43PM

    Salad Nicoise
    Stephanie Levy
    Serves 2-3

    ½ c. extra virgin olive oil
    2 Tbsp. red wine vinegar
    1 tsp. salt
    1 Tbsp. Dijon mustard
    1 small garlic clove, minced

    4 oz. grean beans, ends snipped
    2 eggs
    2 russet potatoes, peeled and cut into 1-inch pieces (or, 8 new potatoes, halved)

    1 can (Genoa) tuna packed in olive oil, drained
    1 Tbsp. capers
    3 c. chopped romaine
    ½ c. halved cherry tomatoes
    ½ c. thinly sliced sweet onion
    ½ c. halved Kalamata olives

    In a small bowl, whisk together oil, vinegar, salt, mustard, garlic, and olives. Set aside.

    Bring a large pot of water to a boil. Add eggs in their shells, potatoes, and green beans. Boil for 10 minutes, or until potatoes and green beans are tender. With tongs, transfer eggs to a bowl of cold water. Drain potatoes and green beans in a colander. Return to pan, toss with 1 Tbsp. of dressing, then set aside to cool.

    In a small bowl, gently stir together tuna and capers. Peel and dice the cooled eggs and add to the tuna. Stir in 1 Tbsp. of the dressing.

    Place romaine and tomatoes in a large serving bowl. Toss with 2 Tbsp. of dressing. Add potatoes and green beans, tuna and eggs, olives, and freshly ground pepper to taste, and toss lightly. Add more dressing if needed.

  4. By Stephanie on February 15, 2006 at 8:15PM

    Popovers
    Stephanie Levy
    Makes 12

    Easy and so delicious.

    1 ½ c. flour
    1 tsp. salt
    1 ½ c. milk
    ¼ c. water
    4 eggs
    1 Tbsp. oil

    Preheat oven to 425 degrees. Grease a (preferably nonstick) muffin tin. Whisk all ingredients together in a medium bowl until just smooth. Spoon batter into muffin tin. Bake 40 minutes until puffed and quite brown. Serve hot with butter.

  5. By Suz on February 15, 2006 at 6:21PM

    YUM! I LOVE Salad Nicoise!!!! I'll bet it was awesome...!