A Potato Salad Summer

When I promised to bring the potato salad for a BBQ we were invited to last month, I forgot that my usual go-to recipe called for red-skinned spuds and all we had were russets. Oops. So off I went to look online for another recipe, because I just love making something for the first time at the last minute... don't you? (that was just the tiniest bit of sarcasm)

Martha Stewart came through (as she so often does) with a delicious and oh-so-beautiful potato salad recipe featuring good old russet potatoes. So colorful, it's worthy of the most festive of picnics and other summer events. It's practically a party all by itself. I was entirely pleased with how it came out, which is, of course, a good thing. So I made it again last weekend for our church picnic... as far as recipes go, it's definitely a keeper.

Festive, delicious, and easy to put together, this potato salad is both familiar and a little special at the same time...

Summer Garden Potato Salad  
adapted from Martha Stewart Living magazine (June 2000) and The Martha Stewart Living Cookbook (page 226)

3 large eggs, hard-boiled and chopped
8-9 russet potatoes
3 T apple cider vinegar
1 cup mayonnaise
1 tsp dry mustard
kosher salt & black pepper
1/4 cup finely chopped chives
2 Tblsp chopped fresh parsley
3 stalks of celery, diced
2 carrots, shredded
1 red bell pepper, diced
1 red onion, diced

Hard-boil your eggs first...
Place the eggs in the bottom of a pan and fill with cool water, covering by 1/2 to 1-inch. Bring to a boil, remove pan from heat, cover and let sit for 12 minutes. Carefully transfer eggs to a bowl of cold water to stop them cooking further. When eggs are completely cooled, tap them all over against the side of the sink and peel under cool running water. Keep in the fridge until ready to use.

Cook the potatoes...
Scrub the potatoes and place in a large pot. Cover with at least 2-inches of water and bring to a boil. Add a tablespoon of salt and turn the heat down. Simmer for about 25 minutes, or until a paring knife slides easily to the center. Drain the potatoes and very carefully remove the skins with the paring knife, protecting your hands with gloves or towels. Cut the potatoes into 1-inch cubes, place into a bowl and sprinkle the vinegar over them.

Make the dressing...
Chop the hard-boiled eggs and add them to a large bowl along with the mayonnaise, mustard, 2 tsp of salt, and 1 tsp black pepper. Whisk together. Add the potatoes, herbs and vegetables, stirring well to distribute everything. Taste it and add more seasoning if needed. The flavors will benefit from some time together in the fridge, so try to make this the day before you want to serve it. Serves 10-12.

My Notes: I initially chose this recipe because it used russets (which I had a lot of) instead of red-skinned (which I had none of). But what was unexpected was how great it was to use some things from my garden and also how much better it tasted because of the homemade mayo.  If you have the few minutes it takes to quickly make up a batch of mayo, I truly think the potato salad tastes better for it.

Herb-y Eggs with Easy Freezer Hash Browns

I am not a morning person. I get up early, but let's just say I'm not exactly chipper and cheerful about it. Not right away anyhow. A little time, a little quiet, and a little caffeine... ease into it, you know? So I really don't want to have to think too much about cooking breakfast every morning.

But....... I also want a good breakfast. Steel-cut oats, granola, egg quesadillas, muffins,  smoothies, banana bread, pancakes, scones, yogurt with fruit... I even like breakfast for dinner (I could go on and on). Are you getting the idea that I like breakfast? A lot? And I love hash browns too, but with all the shredding and squeezing, they're too much effort for a regular weekday breakfast. Until now.

Thanks to this method that a friend clued me into, we've been having truck-stop-worthy hash browns whenever we want. They go straight from freezer to frying pan. No fuss, no muss, and no early morning exertion... practically no brain function necessary at all!

A Little Cautious Bravado

"Dinner's going to be late, Honey... just pretend we're in Spain!". I add that last bit when dinner's going to be reeeaally late. Like the other night. But then, as I recall, we actually did eat like they do in Spain... I made Tortilla Española.

In case you're unfamiliar, a Tortilla Española (or Spanish Tortilla) is a tasty traditional dish of potatoes, eggs, and onions. It can be served hot, cold or room temp (love that). It's perfect for brunch, lunch, dinner, or as an appetizer (love that). Any occasion, any time of day, any time of year. And, yeah, the other night we ate it well past the hour when most American dinners are long since over. Well, as they say... más vale tarde que nunca!*

The only tricky bit about making a Tortilla Española is the inverting or flipping... that's where it can get dicey if you're not confident. Did I mention the sizzling skillet... centrifugal force... hot oil? Go ahead and shout "Olé!" after flipping it. Or, do like me and just exhale. You'll probably be holding your breath. The good news? It gets easier each time.

So, with a little caution, some bravado, and a big handful of salad greens on the side... you'll be amply rewarded with a tasty and easy meal. A meal that goes equally well with red or white wine, I might add, but in this heat, I think it's especially nice with a chilled rosé.

The Christmas Dinner That Was

There's nothing like planning ahead. Or not. Last Wednesday we poured through my cookbooks looking for recipes, Thursday we bought the ingredients, Friday we did all the prep and went to a lovely candlelight service, Saturday we cooked and feasted, and Sunday we slept in  and then attacked the dishes. All in all, pretty darned glorious...

So, Merry Christmas to all, and to all a good bite.

A Tale Of Two Soupies

It's been my observation that a great many people with a public school education from a particular decade or two, were required to read Charles Dickens in their Jr. High/Middle School English classes. The Dickens novels they read varied with the school, the year, the teacher, and the city, and it became something of a party-lull conversation starter for me. "So, which Charles Dickens novel did you have to read?". The other person would look at me strangely for a moment or two* while it sunk in, and then you'd see the understanding in their eyes as they nodded and replied, "Great Expectations... how 'bout you?". If they hadn't been required/forced to read Dickens, then I knew that they were much younger than myself or they'd had alternative schooling (which meant they were much much younger than myself). People much older were usually obvious to spot and didn't need to answer silly questions in order for me to guess their age-range. But if necessary, I would just fall back on the "Who was your favorite James Bond" or "What was your first rock concert" line of questioning** to instantly peg them.

For the record, my English class read Charles Dickens' A Tale Of Two Cities. As I was forced to read it under duress (much preferring my beloved Ray Bradbury paperbacks), my brain absorbed precious little from my requisite Dickens. I wonder if I should reread it. I've come to appreciate Dickens more over the years, and it might make my English teacher smile (wherever she is). That would be nice for her, since she'd no doubt be frowning a great deal over my poor grammar and sentence structure. Ah well, you can lead a horse to water... right? Yeah, that was me. A stubborn horse suffering through page after page of A Tale Of Two Cities. It was a pretty dreary tale. Downright depressing as I recall. There were lots of downtrodden peasants and ignoble noblemen, tragedy, revenge, knitting needles and guillotines. Quelle horreur! Not the sort of thing I want to be reading right now.

The weather outside is frightful enough; I want comfort and warmth from my reading matter as well as from the meals I prepare. Homemade soup really is the best thing for these cold and blustery days, but I couldn't decide which of these two soups to make. Even indecision is a decision, so I decided not to decide... and made both. Like a lot of soups, their ingredient lists were not long, nor were their preparations complex. Peasant food (or as I like to call it, "pleasant food"). Flavorful, filling, and cheap. And (a drum roll if you please)... I didn't have to go to the store for anything! Which is just fine with me, since it's absolutely raining buckets. In other words... perfect soup weather, regardless of which one we decide to have tonight.  Vive la difference!

Roasted Garlic And Potato Soup from thekitchn.com
See also: Roasted Garlic Soup on page 66 of How To Cook Everything by Mark Bittman

My Notes: Used one small head of garlic, dried thyme, 4 sm-med red potatoes, a chunk of Romano rind. Had no chives. Salt & pepper to taste. Tasted good but needed something more. Added a couple of glugs of vermouth. That really made it, adding another layer flavor and deepening the whole. Recipe didn't say when to add cheese/rind, so I added it with the potatoes. Potatoes took WAY longer than 10 minutes to soften. More like 40 minutes.

Soppressata Pasta Fagioli from seriouseats.com
See also: Pasta e Fagioli on page 52 of How To Cook Everything by Mark Bittman

My Notes: Made this without the soppressata. Used a little oo with the onions. Sliced the garlic cloves in half and fished them out later. Omitted the pepper flakes. Used 2-14.5 cans of diced tomatoes. Used canned chicken stock. Added 2 tsp Sundance dried herb blend. Salt & pepper to taste. Pre-cooked navy beans in the slow-cooker. Used 16 oz. elbow macaroni, cooked separately then added in when dishing soup into the bowls.

*I get this a lot.
**Roger Moore and The Go Go's, respectively. Now you know everything.
Quelle horreur!: French, meaning "How awful!"  Pronounced: Kel Uh-Ruhr (or something to that effect).