Cape Cod: Canteen in Provincetown

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On this unplanned US trip I trusted Google to help us find places to eat in Cape Cod. In P-town, one of the places I found was Canteen, and as we walked past it approximately two minutes after having stepped out of the car we decided it was a great place for lunch.

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I, not surprisingly, made sure to get my (first) lobster fix for the day and decided on a lovely lobster roll. I also got a glass of frosé but it was too sweet for my liking.

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Sinead had prosecco instead, and a lovely salad with quinoa and chicken.

This laid-back place is perfect for a quick bite while wandering around town. The food was really nice and fresh and the staff super friendly.

Canteen, 225 Commercial Street, Provincetown, MA 02657

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Post-holiday Cobb salad with ranch dressing

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Hello dear readers, are you still there?

Sorry about my unplanned break; before the summer I just didn’t have time to update the blog, and then I was away for three weeks and have now been back in London for two weeks. I feel more rested and obviously have lots to tell you about, but I will start easy and share a yummy salad recipe and the best dressing recipe ever with you.

After having seen Cobb salads on almost every single  menu when I was in America, but never felt like it would satisfy my hunger after walking around all day, I couldn’t wait to make it when I got back to Blighty.  It’s a perfect salad to go for if you want something substantial; not just a few lettuce leaves. Make sure you enjoy it while the Indian summer is still here.

 

Cobb salad, serves 2

2 little gem, sliced

10 cherry tomatoes, cut in half

1 avocado, cut into pieces

2 tbsp blue cheese of your choice (jag chose my favourite – Saint Agur)

2 chicken thigh fillets

4 slices streaky bacon

2 eggs

Trim the chicken thigh fillets, brown in butter in a frying pan, add salt and pepper and cook in the oven (15-20 minutes). Fry the bacon until crisp and drain on kitchen towel. Cook the eggs how you like them. Hardboiled are best for salads but I personally prefer a looser yolk (6-7 minutes). 

Slice the chicken, bacon and cube the (cool) eggs. 

Divide the salad between two plates or bowls. Add the toppings (it doesn’t have to be in neat rows but I quite like that). Serve with the dressing of your choice. Maybe ranch dressing? Recipe below. 

Ranch dressing, serves 6

Adapted from The Huffington Post recipe.

120 – 180 ml (1/2 – 3/4 cup) buttermilk

2-3 tbsp sour cream

1-2 tbsp mayonnaise (Hellman’s)

1 tsp finely chopped herbs (tarragon, dill, parsley and chives)

1/2 tsp Dijon mustard

a few dashes Tabasco

Mix all the ingredients in a bowl and whisk until smooth. Or add all the ingredients to a jar and shake until smooth. 

New potato salad with girolles and bacon

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This wonderful potato salad is an old favourite. I saw a Swedish chef make it on TV many years ago and then made it myself a few times in Sweden and loved it. But moving to London girolles were no longer a staple mushroom in the supermarket so I forgot all about this dish until this summer when I cooked it for my parents. Luckily it was just as nice as I remembered it!

New potato salad with girolles and bacon, serves 4

Adapted from Gert Klötzke’s recipe.

10-12 baby new potatoes, cooked

1 packet rocket

1 litre girolles, cleaned

4 slices smoked bacon (at least)

1 chopped onion 

2 garlic cloves, chopped 

50 g thinly sliced cheddar 

butter for frying

salt, pepper

50 ml mustard vinaigrette (mix 1 tsp dijon mustard, 1 tbsp white wine vinegar, 3 tbsp olive oil)

Dice the potatoes and add to a large bowl. Fry the bacon until crisp, dice and mix with the potato. Fry the onion and garlic in butter until softened, add the mushrooms and fry until golden. Season. Add the mushroom to the bowl and drizzle with the vinaigrette. Mix well and lastly add the rocket and cheese. Mix again and serve. 

Avocado and cucumber salad

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I was lucky enough to have two weeks of fairly decent summer when I was in Sweden in August. So I seized the opportunity to cook as many summery dishes I could think of. This delicious salad is cool and soothing – perfect with a BBQ after a day at the beach. But just as nice now in the beginning of autumn when we can’t quite let go of summer just yet.

Recipe courtesy of one of my favourite food blogs; Smitten Kitchen.

 

Avocado and cucumber salad, serves 4

Adapted from Smitten Kitchen’s recipe.

1/2 cucumber, washed and chopped into chunks

1-2 spring onions, thinly sliced

1 large avocado, pitted and diced

2 tbsp mayonnaise (homemade or Hellman’s)

1/2 lime, juice only

hot sauce (I used Tabasco)

salt

chopped coriander or parsley to garnish

Combine cucumber, spring onions and avocado in a bowl. Whisk together mayo, lime and seasonings, adjusting to taste. Drizzle (or in my case, mix) salad with dressing and garnish with herbs. 

 

New potato salad with asparagus and wild garlic pesto

IMG_1431It’s not peak season for wild garlic anymore (sob) but I have been slightly too busy lately to be able to post on the blog regularly. I’m hoping to redeem myself with this delicious (and super easy) recipe and higher posting frequency going forward.

If you don’t happen to stumble on some fresh wild garlic in an usually shady part of the woods you can use blanched frozen wild garlic too, or bookmark the recipe for next year.

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New potato salad with grilled asparagus and wild garlic pesto, serves 4

450 g new potatoes

200 g asparagus

1 batch wild garlic pesto

salt, black pepper

Make the pesto. Boil the new potatoes in salted water. Drain and leave while you fry the asparagus on a griddle pan until semi-soft. Cut each stalk into 3-4 pieces and cut the potatoes into chunks. Toss with pesto in a bowl and season to taste with salt and black pepper. Serve with various barbecued meats or this lovely pork fillet.  

Pancetta salad with blue cheese dressing

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I love a good salad in the summer but I want it quite substantial. Just vegetables usually doesn’t cut it for me. I saw Lotta at Två små kök present a similar salad on Instagram and craved a similar version immediately.

Instead of Lotta’s bacon I used pancetta that I prefer to bacon in general cooking. But for breakfast bacon is always the winner.

Pancetta salad with blue cheese dressing, serves 1

1-2 handfuls mixed salad leaves

5-6 cherry tomatoes, halved

1/2 avocado, cut into pieces

4-5 thin slices pancetta

a good chunk of mild blue cheese, such as gorgonzola

100 ml creme fraiche or soured cream

1 tbsp mayo

Fry the pancetta in the oven until crisp; 10 minuted at 200C.

Mush up the cheese with a fork in a bowl and stir in the soured cream or creme fraiche. Add the mayo and try to get rid of any lumps. Season. 

Place lettuce, tomato and avocado on a plate. Chop the pancetta and scatter over the salad and drizzle with plenty of dressing. 

Halloumi salad with new potatoes, watercress, tomatoes and lime vinaigrette

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I can really crave certain foods, like sushi for example. Or a blue sirloin with bearnaise sauce. And most recently; fried halloumi. There is something utterly satisfying with the chewy, salty Cypriot cheese.

Last time I craved halloumi I also wanted a salad and potatoes and it resulted in this great salad based on this delicious Delia recipe for a starter with halloumi. I really loved this salad and although I was (very) happy to eat it on its own it would also work really well with say barbecued chicken skewers.

Halloumi salas with new potatoes, watercress, tomatoes and lime vinaigrette, serves 2

250 g new potatoes, cooked and cut in half

1 bag watercress

1 halloumi

a handful cherry tomatoes, cut in half

1/2 red onion, sliced and marinated in lime juice

Vinaigrette:

1 lime, zest and juice

1 tbsp white wine vinegar

1 garlic clove, pressed

1 tsp wholegrain mustard

1 tbsp chopped coriander

2 tbsp extra virgin olive oil

salt and black pepper

Mix the vinaigrette. Slice the halloumi and dry each piece with kitchen roll. Fry on high heat in a little oil until golden brown on both sides. 

Distribute water cress, new potatoes and cherry tomatoes on two plates. Remove the onion from the lime juice and divide between the plates. Drizzle with vinaigrette and place the fried halloumi on top.