Creamy Poppyseed Pasta Salad

Today, I tried to shoot photos of the process of making this pasta salad... this is what I ended up with.  Hungry Jenna is not Patient Jenna.... And apparently hungry Jenna also speaks in the third person.  There are so many reasons I shouldn't be hungry.

How to make this pasta salad

Creamy White Bean & Artichoke Dip

 I'll write something exciting later... I have dishes to wash.

• 1/3 cup mayonnaise*
• 3/4 cup canned white beans
• 1 clove garlic
• 1/2 shallot, quartered
• 1/2 Tbs apple cider vinegar
• 1/4 tsp Kosher salt
• 1/8 tsp ground mustard
• 1/8 tsp white pepper
• 14 oz can artichoke hearts, drained
• 1/4 cup sliced pickled jalapeños, drained

1. Put everything except the artichoke hearts and jalapeños in a food processor or blender and zap until creamy.  Add the artichokes and jalapeños and pulse until they are incorporated, but still offer a bit of texture.
2. Serve with pita chips, tortilla chips, celery sticks, or other veggies.  Keeps about a week in the fridge, although the jalapeño flavor will strengthen.

Notes:

• I generally use great northern beans, because it's what I always have in my pantry.  Cannellini beans will yield the creamiest dip.
• If you like a milder heat, a 4oz can of green chilis can be subbed for the jalapeños.
•  If you plan on using the dip immediately, you can sub in Greek yogurt for the mayonnaise, it simply won't last as long in the fridge.

Lemongrass Chicken Banh Mi Sandwiches

 Just like style, there are food trends.  And Vietnamese banh mi sandwiches are hip right now.  I wish I could pull the "yeah I've known about these forever, they're nothing new because I'm so knowledgeable of all things cultural and culinary..." card, but I can't.  I can, however, claim that Vietnamese food has been my favorite for a long while now, and I am super stoked that it is finally receiving the media it deserves.  Banh Mi are an approachable medium for Vietnamese food to take- I mean who doesn't love a sandwich?  I also appreciate that there are so many varieties to choose from, and no real wrong way to go about creating your own banh mi.  That being said, some ways just taste better, like this way :)

Mexican Slaw

 I grew up in a 'salt&pepper family'.  No, my parents didn't grey prematurely, rather my mom didn't really know what any seasoning, beyond salt and pepper, was. (unless you count ketchup as a seasoning, she was all over that...)  So, when I was finally 16 and capable of driving myself to the grocery store (yes.. I got excited about that, versus driving to the mall and all the hip parties...) I could finally buy all the cool ingredients I saw chefs using on the Food Network.  Cumin was one of my first orders of business, and let me tell you- its earned a dear place in my heart.  There's something so wonderful about the mildly bitter, but warm flavor of cumin.  It works so well in such a wide variety of cuisines, and brings enough flavor to stand on its own, yet still plays so well with others.  In this recipe, the cumin shines, enhanced by the tart lime and creamy mayonnaise.  This slaw is an excellent side, or absolutely delicious with fish tacos.

Spicy Mayonnaise

• 1/2 cup Mayonnaise (Homemade reccommended)
• 2 Tbs gochujang (korean red pepper paste)

 Mix ingredients thoroughly.

This stuff is delicious on sandwiches, as fry sauce, or to spice up a standard cole slaw.

Yields a generous 1/2 cup.

Homemade Mayonnaise

Aside from Ketchup and Barbeque sauce, I basically despise condiments.  I find mustard unappealing, and mayonnaise practically repulses me.  Seriously, egg salad, potato salad, and cole slaw- basically the staples found at every picnic and potluck- kind of make my skin crawl.  I have had a life of discarding half of my sandwich because the waiter didn't hear my clear qualification of "NO MAYONNAISE".  It's a pathetic existence.  This inexplicable hatred was quelled this weekend however, when I made Vietnamese banh mi sandwiches.  All the recipes called for mayonnaise, but I couldn't bring myself to allow my dinner guests to spread that nasty goo on such perfectly good sandwiches.  The thought of it was almost insulting, so instead of giving them a jar of hydrogenated oil, soy lecithin, and preservatives, I decided to make my own.  And- It. Was. Good.  Call Channel Five News, folks, this hater has been converted.  Not only was it good- but super entertaining to watch.  I think I'll give mayonnaise for Christmas this year, just so I can make a ton of batches and observe the magic unfold, over and over.