Another quick, "Work Late on Wednesday" dinner:
Ida made this for Easter, and I have been craving it ever since. It is from The Hali'Maile General Store Cookbook by Chef Beverly Gannon (from my favorite restaurant in Maui).
Warm Gorgonzola Potato Salad: (I halved the recipe)
2 lb. red potatoes (about 20 small ones)
2 T. olive oil
1 c. sliced shitake mushrooms (I used regular mushrooms)
1 red onion, thinly sliced
1/4 c. chopped chives
1/2 c. crumbled gorgonzola cheese (I used 6 oz.)
Cut and boil potatoes for about 10 min. until tender. In a saute pan, heat olive oil and saute mushrooms over medium-high heat for about 3 minutes. If mushrooms dry out, add a little chicken broth. Toss with onion, chives, and potatoes. Add gorgonzola and toss again, keeping it warm in a 350 oven until serving. Serve warm.
*I made it in the morning, kept it covered in fridge without adding the cheese. 20-25 minutes before serving, I added gorgonzola and put baking dish in a 350 oven for 20 minutes, melting the cheese.
We ate it with Korean ribs (Trader Joe's), and glazed carrots I put in the oven at the same time as the potatoes.
Dessert was another quick no-brainer made with stuff I had around the kitchen.
Pre-made pastry shells, a jar of lemon curd (I like home-made better, but hey, I was working!) and some cream cheese softened with powdered sugar and lemon honey.
Fill the tart shells (or frozen phyllo cups) with cream cheese mixture, top with lemon curd, and berries or whipped cream.